Here are some of my favorites from my OAMC (Once-a-Month-Cooking) files. Be sure to undercook your pasta so that it does not become mushy. Enjoy!
* Exported from MasterCook *
CHEESE FILLED MANICOTTI
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Oamc Ground Beef
Italian Pasta
Amount Measure Ingredient -- Preparation Method
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14 pieces SAN GIORGIO Manicotti -- (8 oz.) uncooked
4 cups ricotta cheese -- (2 lb.)
2 cups shredded mozzarella cheese -- (8 oz.) divided
1/2 cup grated Parmesan cheese -- divided
2 eggs
1/4 cup chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups spaghetti sauce -- (16 oz.)
Cook pasta according to package directions; drain. Cool in single layer on
foil. Heat oven to 350°F. Grease 13x9x2-inch baking dish. In large bowl,
stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup
Parmesan cheese, eggs, parsley, pepper, salt and nutmeg; spoon into cooled
pasta tubes. Arrange filled pasta in single layer in prepared dish. Pour
spaghetti sauce over pasta. Sprinkle with remaining 1/2 cup mozzarella
cheese and 1/4 cup Parmesan cheese. Bake 35 minutes or until hot and
bubbly. 6 to 8 servings.
MAKE AHEAD DIRECTIONS: Prepare as directed above. Do not bake. Cover baking
dish tightly with plastic wrap, then foil. Freeze up to 2 months. Remove
foil and plastic wrap; replace foil. Bake at 350°F. 1 hour 30 minutes or
until hot and bubbly.
To make individual portions, prepare as directed above except place in
seven small microwave-safe dishes. Do not bake. Cover tightly. Freeze up to
2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 8 to 10
minutes or until hot, turning dish 1/2 turn halfway through cooking time.
If thawed in refrigerator overnight, microwave at HIGH (100%) 2-1/2 minutes
or until hot.
Prep Time: 30 min.
Start to Finish: 1 Hr. 5 min.
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Developed and Tested by the San Giorgio Kitchens
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* Exported from MasterCook *
Mexican Casserole
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Oamc
Amount Measure Ingredient -- Preparation Method
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2 pounds hamburger
2 cans black beans
1 onions -- chopped
1 pound velveeta cheese -- cubed
1 can cream of mushroom soup
12 flour tortillas -- torn into bite-sized
2 cans Rotel tomatoes -- (10 oz. can)
Brown hamburger and onion in skillet, drain off fat. In a 9 x 13 greased dish, place 6 torn up tortilla shells, top with half of the browned hamburger, one can chili beans, and half the cheese. Place remaining torn tortilla shells on top , add remaining hamburger, black beans and velveeta. Mix soup and rotel tomatoes together, and pour over top of casserole. Bake 1 hour at 350 degrees. Can be prepared ahead of time, covered, and placed in the refrigerator to cook the next day. For a spicier casserole, substitute rotel tomatoes with 1 16 ounce can
of tomatoes, and 1 small can of chopped hot green chili peppers.

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* Exported from MasterCook *
Salisbury Steak w/ Mushroom- Onion Gravy
Recipe By : Adapted from a Woman's Day recipe 9/1/96
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
Oamc Tried And True Oamc
Amount Measure Ingredient -- Preparation Method
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1 envelope onion soup mix -- (from a 2-ounce box)
2 cups water
1 1/2 pounds ground beef round
1/4 cup parsley, chopped -- lighly packed
1/4 cup all-purpose flour
1 1/2 tablespoons butter or margarine
1 large mild onion -- halved and sliced
2 4 oz mushrooms, canned
1 beef bouillon cube
1. Mix 2 tablespoons of the soup mix and 1/4 cup of water in a large bowl. Add beef and parsley and mix with hands until blended. shape into four oval patties, about 5 inches long and 2/3 inch thick.
2. Coat patties with 1 1/2 tablespoons of the flour. Melt butter in a large skillet over medium heat. Add patties and cook about 10 minutes, turning once, until crusty and no longer pink in the middle. Remove to a plate..
3. Add onion, mushrooms and 1/4 cup water to drippings in skillet. Stir with a wooden spoon to scrape up any brown bits on bottom. Reduce heat to medium-low, cover and cook, stirring occasionallly, until onions are soft, about 10 minutes. Stir in mushrooms.
4. Mix remaining soup mix, 1 1/2 cups water and 2 1/2 tablespoons flour in a 2-cup measure or in a bowl. Stir into mushroom mixture, add bouillon cube and bring to a boil. Cook, stirring often, until thickened, about 3 minutes. Pour some gravy into a 8 inch pan, then place patties on top. Add the remaining gravy over the top. Then cover and label. The day before serving, thaw in refrigerator overnight and reheat at 350F for 30 minutes.

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NOTES : I usually serve with cream cheese potatoes and peas.
* Exported from MasterCook *
Simple Chicken Enchiladas
Recipe By : Oamc Loop
Serving Size : 8 Preparation Time :0:00
Categories : Oamc Casseroles
Poultry Tried And True Oamc
Amount Measure Ingredient -- Preparation Method
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1 onion -- chopped
4 oz. chopped green chilies -- small can
1 can cream of chicken soup
1 can cream of mushroom soup
4 cups cooked chicken -- deboned & cut up
12 flour tortillas -- torn into bite-sized
1 pound cheddar cheese, shredded
Combine onion, chilies, soups, and chicken in a large bowl. Stir to mix. In 9x13 inch deep dish, layer the following: 1/2 of the tortilla pieces, cut up into small pieces, 1/2 chicken mixture, then 1/2 cheese. Repeat layers. Cover and freeze, when ready to cook, thaw and place in 350 degree oven and bake for approximately 30-45 minutes, until heated through and cheese is melted. Makes 2 8x8 pans or 1 13x9x2 pan.

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NOTES : I usually make 4 a month in 8x8 pans. This would work well with leftover turkey at Thanksgiving. The measurement for the chicken is approximate. I usually use less, more like 3-3 1/2 cups.
* Exported from MasterCook *
Step by Step Lasagne
Recipe By : San Giorgio Oven Ready Lasagne Package
Serving Size : 10 Preparation Time :0:00
Categories : Italian Main Dishes
Oamc Ground Beef
Pasta
Amount Measure Ingredient -- Preparation Method
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1 lb. ground beef
3 cups spaghetti sauce -- about 28 oz. jar
1 3/4 cups ricotta cheese -- 15 oz.
1 egg -- slightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
12 pieces San GiorgioŽ Oven Ready Lasagne -- uncooked & unsoaked
4 cups shredded mozzarella cheese -- 16 oz.
1/4 cup grated Parmesan cheese -- optional
Preparation
1. Remove 12 pieces of pasta from package.
2. In large skillet, cook meat until browned; remove from heat. Drain. Stir in spaghetti sauce.
3. In small bowl, stir together ricotta cheese, egg, basil and oregano.
Assembly
1. In 13x9x2-inch baking dish, spread 3/4 cup meat sauce.
2. Place 3 pieces uncooked pasta crosswise over sauce. Pieces should not overlap or touch side of pan since they will expand when baked.
3. Spread about 2/3 cup ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta covering pasta completely; sprinkle with 1 cup mozzarella cheese.
4. Repeat steps 2 and 3 TWO more times. Top with remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta; sprinkle with remaining mozzarella and Parmesan cheese.
5. Cover with foil. Bake 30 minutes;remove foil. Bake 10-15 minutes or until hot and bubbly. Let stand 5 minutes before cutting. Serve with additional sauce, if desired.
Make 10-12 servings.
MAKE AHEAD DIRECTIONS
Prepare recipe as directed; DO NOT BAKE. Cover with plastic wrap, then foil. Refrigerate up to 48 hours or freeze up to 2 months. Remove plastic wrap;replace foil. Bake refrigerated lasagne at 350°F about 40 minutes and frozen lasagne about 1 hour 30 minutes, removing foil during the last 10 minutes of baking.
MICROWAVE DIRECTIONS
In microwave-safe dish, prepare recipe as directed; omit mozzarella and Parmesan cheese on top layer. Cover with plastic wrap. Microwave at HIGH (100%) 13-15 minutes, turning twice during cooking. Carefully remove plastic wrap; sprinkle with remaining mozzarella and Parmesan cheese. Replace plastic wrap. Microwave on HIGH (100%) 4 minutes or until bubbly. (Cooking time may vary based on size of microwave.)

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NOTES : I usually use cottage cheese to substitute for the ricotta cheese. I also stir in a tablespoon parsley in the ricotta mixture. I also add mushrooms to the meat sauce.
* Exported from MasterCook *
Swiss Steak
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Oamc Beef
Main Dishes Oamc-Crockpot
Tried And True Oamc
Amount Measure Ingredient -- Preparation Method
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2 lbs round steak
1 tsp salt
1 onion -- sliced
1 pkg onion soup mix
1 can tomato -- (16 oz)
***Combine all ingredients in a zip-loc bag and freeze. To use: thaw overnight in refrigerator. In the morning, place in crockpot and cook on low for 6-10 hours.

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* Exported from MasterCook *
Tator Tot Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
Oamc Tried And True Oamc
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef -- browned and drained
1 can cream of mushroom soup, condensed
1 can vegetables, your choice -- drained
1/4 cup milk -- * see note
4 cups tator tots
1 cup Velveeta Cheese or shredded cheddar cheese -- optional
Press ground beef into the bottom of a 8x8 pan. Stir together soup, milk, and vegetable and pour over ground beef.You can place slices of velveeta on top or shredded cheddar cheese. Layer tator tots on top. You might use more or less tator tots, depending on spacing and size of tots. Label and freeze. Thaw in refrigerator before baking for about an 1-1 1/2 hours in a 350° oven. This recipe maybe doubled using a 13x9x2 pan.
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NOTES : I prefer to use milk but many people don't use milk, they just add the can of vegetables undrained. I also brown onion with my ground beef for more flavor.