Kaye's Baked Zeti

By Kaye Rasmussen (Terri Lott’s sister)

INGREDIENTS
1 lb cooked zeti pasta
30 oz marinara sauce
½ lb cooked hamburger
½ lb cooked sausage
¾ lb shredded mozzarella cheese
1 lb ricotta cheese
¼ C fresh basil, finely chopped
1/3 C + 2 T grated parmesan cheese
1 large egg
½ t pepper

DIRECTIONS
Preheat oven to 350 degrees.
In large bowl combine cooked, pasta, 3 C marinara sauce, cooked meats, & all but ½ C of the shredded mozzarella cheese.
In medium bowl combine ricotta cheese, basil, 1/3 C parmesan cheese, egg, & pepper.
Spoon half of the pasta mixture into 13 X 9- in baking dish. Top with ricotta mixture spreading to an even layer. Top with remaining sauce & cheese.
Bake 25 minutes or until hot & bubbling around edges of dish. Makes 12 servings.

- Terri Lott

Ginny's Don't Know Casserole

By Ginny Bawden (Terri Lott’s sister)

INGREDIENTS
1 lb hamburger
1 pkg ronzoni pasta, cook 10 minutes
1 bottle Prego spaghetti sauce

DIRECTIONS
Brown hamburger. Mix Prego & hamburger together. Stir into cooked noodles. Add mozzarella cheese. Put into baking dish and add more cheese on top. Bake until warmed through.

-Terri Lott

Terri's Cheesy Chicken & Rice Casserole

INGREDIENTS
1 can cream of chicken soup
1 1/3 C water
¾ C uncooked long-grain rice
2 C frozen mixed vegetables
½ t onion powder
4 skinless, boneless chicken breasts
½ C shredded cheese

DIRECTIONS
Stir the soup, water, rice, vegetables, onion powder in a 9 x 13 shallow baking dish. Top with chicken. Season chicken with desired seasonings. Cover.
Bake at 375 degrees for 45 min or until done. Top with cheese. Makes 4-6 servings.

- Terri Lott

Merilee's Yellow Crook Neck Casserole

INGREDIENTS

6 cups summer squash (if large, seed them) slice thin

1/4 cup chopped onions

1 cup grated carrots

1 can cream of chicken soup

1 cup sour cream

1 box stuffing mix

1/2 cup butter

 

DIRECTIONS

Cook onion, squash and carrots 5 minutes in boiling water, drain well.

Mix cream of chicken soup and sour cream with the squash mixture.  Set aside.

Mix  melted butter with the stuffing mix.  Layer half of the stuffing mix in the bottom of a casserole dish.  Pour squash mixture over crust and top with remaiinig stuffing mix.  Bake at 350 degrees for 25-30 minutes.

 

-Merilee Prettyman

Starla's Meaty Pasta Casseroles

INGREDIENTS
1 package (16 ounces) penne pasta 
1 pound ground beef 
1 pound bulk Italian pork sausage 
1-3/4 cups sliced fresh mushrooms 
1 medium onion, chopped 
1 medium green pepper, chopped 
2 cans (14-1/2 ounces each) Italian diced tomatoes 
1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce 
1 jar (16 ounces) chunky mild salsa 
1 package (8 ounces) sliced pepperoni, chopped 
1 cup (4 ounces) shredded Swiss cheese, divided 
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided 
1-1/2 cups shredded Parmesan cheese, divided 
1 jar (24 ounces) three-cheese spaghetti sauce

DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain.
Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni.
Divide half of pasta mixture between two greased 13-in. x 9-in. baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 3/4 cup of three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheeses.
Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350° for 25 minutes. Uncover; bake 10 minutes longer or until cheese is melted. 
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 2 casseroles (6 servings each).

-Starla Davis

Starla's Spaghetti Squash recipe

INGREDIENTS
1 medium spaghetti squash (4 pounds) 
1 can (14-1/2 oz) diced tomatoes, undrained 
2 tablespoons prepared pesto 
1/2 teaspoon garlic powder 
1/2 teaspoon Italian seasoning 
1/4 cup dry bread crumbs 
1/4 cup shredded Parmesan cheese 
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes 
1 tablespoon plus 1 teaspoon olive oil, divided  
1/2 pound sliced fresh mushrooms 
1 medium onion, chopped 
1 garlic clove, minced 
1/2 cup chicken broth 
1/3 cup shredded cheddar cheese


DIRECTIONS 
Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
Meanwhile, in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning. Cover and process until blended; set aside. In a small bowl, combine bread crumbs and Parmesan cheese; set aside.
In a large skillet, cook chicken in 1 tablespoon oil until no longer pink; remove and keep warm. In the same skillet, saute mushrooms and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken and reserved tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
When squash is cool enough to handle, use a fork to separate strands. In a large ovenproof skillet, layer with half of the squash, chicken mixture and reserved crumb mixture. Repeat layers.
Bake, uncovered, at 350° for 15 minutes or until heated through. Sprinkle with cheddar cheese. Broil 3-4 in. from the heat for 5-6 minutes or until cheese is melted and golden brown. Yield: 5 servings.

-Starla Davis

Starla's Italian Heritage Casserole

INGREDIENTS 
6 potatoes, peeled and quartered 
1 red pepper, cut in lengthwise strips 
1 green pepper, cut in lengthwise strips
1 teaspoon oregano 
1 teaspoon paprika 
1/2 teaspoon garlic powder 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
1 frying chicken (3 pounds), skinned and cut in pieces or 6 chicken breast halves, cut in chunks 
1 pound sweet or mild Johnsonville® Mild Italian Sausage links, cut in 1-inch to 2-inch chunks

DIRECTIONS
Spray a 13x9-in. baking dish with vegetable cooking oil; arrange potatoes and peppers in the dish. Combine the seasoning; sprinkle a third of the seasoning mixture over vegetables.
Layer chicken pieces and sausage over vegetables; sprinkle remaining seasoning mixture on top. Cover and bake at 425° for 30 minutes. Reduce heat to 375°; bake 30-40 minutes longer. Yield: 6 servings.

-Starla Davis

Carolyn's Double Cheese Macaroni

INGREDIENTS
1 pkg. (16oz) elbow macaroni
3c (24 oz) cottage cheese
1/2c butter, cubed
1/2c all-purpose flour
1t salt
1/2t pepper
1/4t garlic salt
3c half and half cream
1c milk
4c (16 oz) shredded cheddar cheese

TOPPING
1c dry bread crumbs
1/4c butter, melted

DIRECTIONS
Cook macaroni. Place cottage cheese in blender and blend until smooth. Set aside.
In a large saucepan, melt butter. Stir in flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to boil; cook and stir for 2 minutes or until thickened.
Drain macaroni; transfer to a large bowl. Add cheddar cheese, cottage cheese and white sauce. Toss to coat. Transfer to greased 9x13 baking dish. Combine bread crumbs and butter; sprinkle over top.
Bake uncovered at 400° for 25 minutes or until bubbly.

-Carolyn Kantor

Shanda's Enchilada Lasagna

INGREDIENTS

1 pound ground meat (i use turkey, but beef is fine too)
1 onion chopped (small or medium depending on how much you want)
1 package taco seasoning
1 can beans - drained (i use black, but pinto would be fine too - 15 oz.)
1 small can chopped green chiles (4oz)
1 can corn
1 package ZATARAINS SPANISH RICE MIX (if you can't find this i bet any spanish rice mix will work, but zatarains is my favorite.)
1 can diced tomatoes
1 carton sour cream (8 oz - or more if you want more)
1/4 tsp. garlic powder (or garlic salt which is what i use)
8 corn tortillas (the 6-inch ones)
1 can red enchilada sauce (10 oz)
shredded cheese (it calls for 1 cup, but that is NEVER enough for us.)(and you can use cheddar, monterey jack, cheddar jack, etc. it's up to you.)

DIRECTIONS
put the onion and meat in a skillet and cook until the meat is browned and the onions are transparent. drain. add the seasoning according to the package's directions. let it simmer a few minutes. then add in the beans, corn and chiles. stir and set aside.
cook the rice mix according to the package directions. the tomatoes cook with the rice mix. you can start this first if you want because it takes 25 minutes to cook.
mix the garlic into the sour cream. set aside
lightly grease a 9x13 inch pan (i use my pyrex and i spray it with PAM) lay out a few tortillas to cover the bottom. you can break them to fit. then add half of the meat mixture, then half of the rice. drizzle with half of the enchilada sauce and then put half of the sour cream on this. i add a bit of cheese right here. then repeat the layers starting with the tortillas and ending with the one cup of cheese.

now, here you can either refrigerate, freeze, or just cook it.

when you want to cook it, preheat to 350. cover the dish with foil (i make my foil stick up above the pan - like a tent - so the cheese doesn't just cook to it. i like to eat my cheese.) bake in the preheated oven for 30 minutes if cooking right away, 35 if it has been chilled. uncover and cook for another 5 minutes or so until the cheese is completely melted and it is heated through. then let it stand out on your stove for 5-10 minutes before cutting.

we eat this with shredded romaine lettuce, avocados and ranch. oh, and sometimes with corn bread. yum! the kids also seem to feel the red sauce is too spicy, so i usually leave half of the casserole sauce-free. and my husband and i like to drizzle ours with green tabasco.
it seems like a long recipe, but it doesn't really take that much to get it to the table. and did i say we LOVE it? and that it is great as leftovers.

Italian Chicken Pasta Bake

INGREDIENTS

- ¼ cup Onion, chopped
- 2 Garlic Cloves, crushed
- 8 oz Mushrooms, sliced
- 2 small Zucchini, diced
- 2 - 14.5 oz cans Crushed Tomatoes
- 2 tsp Italian Seasoning
- ½ tsp Salt
- ½ tsp Ground Black Pepper
- ½ tsp Sugar
- 1 Rotisserie Chicken, deboned and broken into chunks
- 8 oz pkg Shredded Italian Cheese Blend, divided
- 9 oz pkg Kroger® Wholesome @ Home Chicken & Bacon Borsetti Fresh Pasta, uncooked, or tortelloni or any other stuffed pasta to your liking.

Directions:

1) Preheat oven to 400°F.  Spray 13x9 baking dish with cooking spray.
2) Heat large skillet over medium-high heat and spray bottom with cooking spray.  Add onion and garlic and sauté 1 minute. 
3) Add mushrooms and zucchini and sauté for 5 minutes. Add crushed tomatoes, Italian seasoning, salt, pepper and sugar. Stir to combine.
4) Remove from heat, add chicken and1 cup Italian cheese. Stir to combine.
5) Spread uncooked borsetti pasta evenly in bottom of baking dish.  Top with chicken and vegetable mixture, making sure all pasta is covered.  Sprinkle remaining cheese over top.
6) Bake uncovered for 20 minutes on center oven rack, until heated through and cheese is melted and bubbly.  Let stand 5 minutes before serving.

Instead of the italian seasoning, salt, sugar and pepper, i use a package of dry zesty italian mix. you know, the package you use to make your own italian dressing. it's tastier this way. 

-Shanda

Chris' Santa Fe Casserole

Ingredients

1 lb. ground beef                                       1 small can Diced Chilies

1 pkg. Taco seasoning                               11 ounces Tortilla Chips

2 cups. chicken broth                                1/4 cup flour

1 cup sour cream                                       grated cheese

sliced green onions

Directions

Brown meat, drain.  Add Taco seasoning, mix well.  Combine broth & flour.  Add to meat, bring to a boil to thicken.  Stir in sour cream and chilies and mix well.  Pam a cake pan.  Put chips in & top with meat mix.  Top with cheese & onions.  Bake uncovered at 350 degrees for 20 minutes.

-Chris Wilson

Chicken Cordon Bleu Florentine Casserole

This was the 3rd place recipe in LDS Living's casserole contest. The cook was Clarissa Poyfair, and the photo is hers as well.

INGREDIENTS

1/3 cup unsalted butter

1/3 cup all purpose flour

2 1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups (8 ounces) shredded Italian blend cheese

6 ounces crumbled Gorgonzola cheese

1/2 pound Campanelle pasta

1 pound chicken, cooked and shredded

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

9 ounces deli ham, thinly sliced

1 box frozen chopped spinach, thawed and drained well

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 teaspoons  extra virgin olive oil

DIRECTIONS

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add Ω teaspoon salt and º teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.

Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15-20 minutes, or until golden brown on top.