Recipe: Macaroni Casseroles (10)

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03-29-2000 - 10 Macaroni Casseroles

lindy.fr.colorado (06:33:48) : Cheesy Noodle Bake

Cook 1 - 16 oz package noodles..drain.
Brown 1 # ground beef with 1/4 c chopped onion...drain off fat.
Add to beef mixture the following:
1 can cheddar cheese soup
1 - 6 oz can tomato sauce
1 - 15 oz jar of spaghetti sauce

Mix in ingredients and add noodles.
Pour into a greased 9x13 casserole and
cover with foil. Bake 30 minutes. Remove and uncover.. top with 1 cup cheddar and Monterey jack cheese mix... bake until cheese is slightly melted. Enjoy.

Mary.,Ma (11:21:35) : RUSTIC LASAGNA

SERVES 8

9 lasagna noodles
16 ounces of any flavor reduced fat spaghetti sauce
1 or more cloves of minced garlic
1 tsp fresh or 1/4 tsp dried oregano
1 package (10ounces) frozen chopped broccoli, thawed and squeezed of excess liquid
1 Cup of shredded carrot
1 container (15 to 16 ounces) of part-skim ricotta cheese
1/4 cup grated parmesan cheese
1 cup shredded part-skim mozzarella cheese

Cook lasagna noodles according to package directions, but don't add salt. While noodles are cooking, preheat oven to 350 degrees. Spray a 13x9-inch baking dish with olive oil cooking spray; set aside. In a small bowl, combine sauce, garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta, and parmesan cheeses. Mix well.
Drain noodles in a colander. Spread 1/2 cup of sauce in bottom of prepared dish. Place 3 noodles on top of sauce. Spread half of broccoli mixture over noodles. Spoon 1/2 cup sauce over broccoli; place 3 noodles on top. Spread with remaining broccoli mixture; top with 1/2 cup if sauce.
Top with remaining noodles and sauce; sprinkle mozzarella over top. Bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes, cut into squares and enjoy

Shelby,IA (11:08:11) : Colorful Chicken Casserole

1 cup chopped green pepper
1 cup chopped celery
3/4 cup chopped onion
2 Tbsp butter or margarine
1 cup chicken broth
1 cup frozen peas
1 cup frozen corn
1 tsp salt, optional
1/4 tsp pepper
3 cup cubed cooked chicken
1 pkg(7oz) elbow macaroni, cooked and drained
1 jar(4-1/2oz) sliced mushrooms, drained
1 cup(4oz) shredded cheddar cheese

In large skillet, saute green pepper, celery and onion in butter until tender. Add broth, peas, corn, salt and pepper; heat through. Stir in chicken and macaroni. Divide between two greased 8-in. square baking pans. Top w/mushroom and cheese. Cover and freeze one casserole (up to 3 months). Cover the other one and bake 350 for 30 min; uncover and bake 10 min longer. To use frozen casserole: cover and bake at 350 for 35 min; uncover and bake 15 min longer.

Shelby,IA (10:55:58) : Dinner in a Bag

1 lb ground beef
2 cans(14-1/2oz each) stewed tomatoes
1/4 cup dried minced onion
1 tsp salt
1 tsp chili powder
1/4 to 1/2 tsp pepper
1/4 tsp sugar
1 cup uncooked elbow macaroni

In a skillet, brown beef; drain. Add tomatoes and seasonings; bring to a boil. Reduce heat and simmer for 5 min. Stir in macaroni; cover and simmer for 15 min. Uncover; simmer until macaroni is tender and sauce is thickened. Yield: 4 servings.

Shelby,IA (10:39:22) : Macaroni Ham Salad

4 cup cooked elbow macaroni
1 block(7oz) sharp cheddar cheese, diced
1 cup diced fully cooked ham
1 cup copped dill pickles
3 hard-cooked eggs, chopped
1 small onion, finely chopped
3/4 cup mayonnaise
1 Tbsp Dijon mustard

In a bowl, combine the first six ingredients. Come mayonnaise and mustard; add to macaroni mixture and toss. Cover and Chill until serving. Refrigerate leftovers. Yield: 12 servings.

Mary.,Ma (09:50:26) : Ravioli Pizza Casserole

1 pkg. (25 oz.) frozen ravioli (any type filling)
1 Tblsp. olive or vegetable oil
1 cup prepared pizza sauce
1 tsp. Italian seasoning
1 pkg (3.5 oz.) sliced pepperoni
1 cup (4 oz.) shredded mozzarella cheese
Grated Parmesan cheese (optional)

Prepare ravioli according to package directions; drain. Arrange ravioli in a single layer in a greased 11x7x1-1/2-inch baking dish. Brush pasta with oil. Spoon pizza sauce evenly on top of ravioli; sprinkle with seasoning. Top with pepperoni and mozzarella. Bake at 450 degrees F. until cheese is hot and bubbly, about 5 minutes. Sprinkle with parmesan cheese if desired.

Yield: 4-6 servings.

Donna-Gaylord,.MI (09:36:40) :

1 lb Turkey Sausage, any flavor
1 and 1/2 Cups skim milk
12 oz of reduced fat processed cheddar cheese, cut into cubs
1/2 cup dijon mustard
1 Cup diced fresh or drained canned tomatoes
1 Cup sliced mushrooms
1/3 cup sliced green onions
1/8 tsp cayenne pepper
12 oz uncooked elbow macaroni, or similar pasta
2 Tablespoons Parmesan cheese

Preheat oven to 350 degrees. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions, and cayenne pepper. Remove from heat. Cook macaroni according to package directions; drain; Combine macaroni and cheese mixture in large bowl; toss until well coated. Spoon into lightly sprayed 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir, sprinkle with parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Serves 6 to 8 people

Carol,IL (09:31:34) : Cavatini

3 cups, uncooked pasta ( I use either elbow, rotini, or the spiral cavatini pasta)
1 (4 ounce) package of pepperoni (cut into quarters or halves & separate slices)
1 (4 ounce) jar mushrooms
1/2 cup sliced black olives
3/4 cup sliced green peppers
1 medium onion(chopped)
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup shredded cheddar cheese
2 cups shredded mozzarella cheese
1 (15 ounce) jar spaghetti sauce

Cook pasta & drain. Put remaining ingredients except mozzarella in a large bowl & mix well. Add pasta & mix well. Put in large casserole dish & bake covered at 350 degrees until bubbly. sprinkle with mozzarella & then bake until it melts.

Donna-Gaylord,.MI (09:27:32) : MACARONI AND CHEESE

If you think mac and cheese is just for kids, try this. It's a meatless main dish that everyone will love!!!

12 ounces elbow macaroni, or similar pasta (I use shells)
2 teaspoons olive oil, divided
1 medium red onion, chopped, about 1/2 cup
1/2 Cup thin red bell pepper strips
1/4 Cup chopped green onion
1/2 Cup sliced mushrooms
1 Cup low-fat cottage cheese
1/2 cup tomato sauce
1/3 cup shredded reduced-fat cheddar cheese, divided

Cook macaroni according to package directions, but do not add salt. While macaroni is cooking, in large nonstick skillet, heat 1 tsp of oil over medium heat. Add red onion, bell pepper, and green onion, saute until vegetables begin to soften, about 4 minutes. Add remaining oil and mushrooms; saute for 4 minutes. Remove from heat; set aside. Preheat broiler. drain macaroni; return to pan. Add vegetable mixture, cottage cheese, tomato sauce, and 3 tablespoons of cheddar cheese. Mix well. Heat over low heat until heated through, about 5 minutes. Transfer mixture to a shallow baking dish. Sprinkle remaining cheddar over top. Broil 4 inches from heat until browned, about 3 to 5 minutes.

For extra flavor, add 1 cup of diced turkey ham to the recipe.

Donna-Gaylord,.MI (09:14:56) : Sausage and pepperoni pizza Casserole

1 lb turkey Italian sausage
12 oz wide noodles, cooked according to package directions
2 (14 ounce) jars pizza sauce
2 cups reduced fat shredded Cheddar Cheese
6 oz of turkey pepperoni

Preheat oven to 350 degrees. Crumble sausage into medium skillet, cook over medium heat until browned, stirring occasionally. Remove sausage and drain on paper towels. In large, lightly sprayed casserole dish, layer 1/2 noodles, 1/2 sausage, and 1/2 remaining ingredients. Repeat with second layer of noodles, then sausage and remaining ingredients, reserving several pepperoni to garnish top. Bake 35 to 40 minutes. Serve immediately.