Eggplant-Ziti Parmesan

Ingredients

1 medium eggplant, peeled and thinly sliced
1 (16 ounce) package dry ziti pasta
1 (15 ounce) container ricotta cheese
2 eggs, beaten
1 pound mozzarella cheese, shredded
1/2 cup grated Pecorino Romano cheese
1 (26 ounce) jar spaghetti sauce, or your favorite recipe
1 pinch salt and pepper to taste

Directions

1. Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
2. Preheat the oven to 350 degrees F. Bring a large pot of lightly salted water to a boil.
3. Add ziti pasta, and cook for about 6 minutes, or until almost tender.
4. It will cook the rest of the way in the oven. Drain.
5. Mix together the ricotta cheese and eggs in a small bowl.
6. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
7. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
8. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan.
9. Top with remaining mozzarella cheese.
10. Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

Eggplant Zucchini Casserole

Ingredients
2 cups water
4 tablespoons butter
8 ounces dry bread stuffing mix
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
1 teaspoon dried thyme
2 cups shredded Colby cheese
salt to taste
ground black pepper to taste

Directions

1. In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
2. Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
3. Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
5. Bake for 30 to 40 minutes.

Bob Evans Zucchini Casserole

Ingredients

1 pound Bob Evans® Savory Sage Roll Sausage
4 small zucchini, cut into 1/2-inch slices
1 onion, diced
1 green pepper, diced
4 ounces sliced mushrooms
1/4 teaspoon pepper
1 (14 ounce) can crushed tomatoes
8 ounces sliced provolone cheese

Directions

1. Preheat oven to 350 F.
2. In large skillet over medium heat, crumble and cook sausage until cooked. Set aside.
3. In same skillet saute zucchini, onion, green pepper and mushrooms until crisp-tender.
4. Combine vegetables with sausage. Stir in pepper.
5. In 9 square baking dish place sausage mixture. Top with tomatoes. Lay sliced provolone over tomatoes.
6. Bake for 25 to 35 minutes or until hot.

Sausage Zucchini Lasagna

Ingredients

1/4 cup spaghetti sauce
1 tablespoon vegetable oil
1 pound bulk pork sausage
2 zucchini, quartered and sliced
1 pound ricotta cheese
1 egg white
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
6 no-boil lasagna noodles, or more if needed
2 cups spaghetti sauce, divided
1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour about 1/4 cup of spaghetti sauce into the bottom of a 9x13-inch baking dish.
2. Heat vegetable oil in a large skillet over medium heat; cook and stir the sausage and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes.
3. Drain excess fat from the skillet, and set the sausage mixture aside.
4. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/4 cup of Parmesan cheese in a bowl until well combined.
5. Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles slightly if necessary.
6. Spread half the sausage-zucchini mixture on top of the noodles.
7. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture.
8. Spread the sauce over the cheese mixture with a spoon or spatula.
9. Repeat layers, starting with 3 more noodles, the rest of the sausage mixture, the rest of the cheese mixture, and 1 more cup of spaghetti sauce.
10. Sprinkle the top with 1/2 cup of Parmesan cheese.
11. Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 minutes

Sour Cream Noodle Bake

Ingredients

• 1-¼ pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

1. Preheat oven to 350 degrees.
2. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
3. Cook egg noodles until al dente. Drain and set aside.
4. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper.
5. Add to noodles and stir. Add green onions and stir.
6. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.
7. Bake for 20 minutes, or until all cheese is melted.
8. Serve with crusty French bread.

From the PioneerWoman

Tacosagna

2 Tbs. vegetable oil
2 lbs. ground turkey
1 zuchinni
2 carrots, peeled
3 cloves garlic
1 medium onion
1/2 red bell pepper, chopped
1 can large black olives, drained and chopped
taco seasoning
salt
pepper
1 c. beef broth
6 soft taco sized flour tortillas
4 c. shredded Monterey Jack cheese
2 green onions, chopped
2 hearts romaine, chopped
2 roma tomatoes, chopped

Preheat oven to 400.

Heat large skillet with vegetable oil. Add the meat and brown for 5 minutes. While the turkey is browning grate the zuchinni and carrots and add to meat mixture. Add the onion, garlic, red pepper, and olives. Add about 1/4 c. of taco seasoning and salt and pepper to taste.

Add beef broth and let simmer until veggies and turkey are cooked through. Spray a 13X9 pan with cooking spray. Layer 2 flour tortillas, 1/3 of meat mixture, 1/3 of cheese and repeat two more times. Sprinkle a little taco seasoning over top and bake for about 15 minutes, until hot and cheese is melted. Top with green onions, lettuce, and tomatoes and serve.

Ham Casserole

10 ounces uncooked spiral pasta
2 cups cubed fully cooked ham
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup shredded mozzarella cheese
2 tablespoons prepared yellow mustard
1 tablespoon chopped fresh parsley
 salt and pepper to taste
1/2 cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley
 
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

Mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl until well combined. Fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prepared casserole dish. Sprinkle top of casserole with 1/2 cup mozzarella cheese and 1 tablespoon of parsley.

Bake in the preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to stand 5 to 10 minutes before serving.

Taco Spaghetti Casserole

5 ozs. dried spaghetti
1 lb ground beef
1 lg onion, chopped (about 1 cup)
3/4 C. water
2 Tbsp taco seasoning mix
1 (11 oz) can corn
1 C. shredded cheddar cheese
1/2 C. salsa
1 (4oz) can green chilies
6 C. shredded lettuce
1 C. broken tortilla chips
1 Med. tomato cut into thin wedges

1. Cook pasta according to directions. Drain pasta and rinse with cold water. Drain again.
2. In a 12'' skillet, cook ground beef and onion until the meat is brown. Drain fat.
3. Stir in water and taco seasoning. Brind to a boil; reduce heat. Simmer uncovered for 2 minutes.
4. Stir in cooked pasta, corn, shredded cheese, salsa and chilies.
5. Transfer mixture to a lightly greased 2 Qt. round casserole dish. Cover and bake at 350 degrees for 15-20 minutes.
6. Sprinkle with remaining cheese. Serve with lettuce, tortilla chips and tomato wedges.

Silski's Chicken Casserole

4 C. cooked rice
10 oz. broccoli spears
1/2 C. sharp cheese
1 1/2 C. chicken pieces
1 C. milk
1 T. onion
2 cans cream of chicken soup

Mix soup, onion and milk. Layer in this order: rice, broccoli, cheese, chicken and soup mix. Bake at 350 degrees for 30 minutes.

One-Pot Salsa Beef Skillet

1 lb lean ground beef
2 cups water
1 cup salsa
1 pkg mac-n-cheese dinner
2 cups frozen corn
1/2 cup shredded mexican cheese
1 green onion, chopped

1. Brown meat in skillet, drain. Return to skillet.
2. Stir in water, salsa and macaroni. Bring to a boil. Reduce heat to low; cover.
3. Simmer 10 min or until macaroni is tender, stirring twice. Add corn and cheese sauce mix (or add the ingredients from mac-n-cheese box according to directions). Cook 2 min or until heated through and blended.
4. Ladel into bowls. Sprinkle with shredded cheese and green onion.

Cheesy Chicken and Spaghetti Casserole

1 Chicken
2 med. green bell peppers
1 can cream of mush. soup
1 can cream of celery soup
12 oz. spaghetti
Celery
1/2 stick of butter
1 large onion
1/2 cup broth
shredded cheddar cheese

1. Boil chicken until cooked. You can use boneless chicken or a whole fryer. Do NOt get rid of the water that the chicken was cooked in. You will use it later. After chicken is cooked, cube or shred the chicken.
2. Set aside 1/2 cup of the water the chicken was cooked in to use as broth. Then bring the water to boil and cook the spaghetti noodles in it.
3. While the noodles are cooking, saute the onion, celery and green peppers in butter. Then add the cream of mush and cream of celery soups and the 1/2 cup of chicken broth. This is your sauce.
4. By now you have shredded or cubed chicken, cooked spaghetti, sauce and shredded cheddar cheese.
5. In a buttered (or use cooking spray) 9x13 pan, you will layer the ingredients:
1/2 the noodles
1/2 the chicken
1/2 the cheese
1/2 the sauce
6.Layer the remaining ingredients in the same order, cover and bake at 350 degrees for 1 hour.