1 1/2 cups 1% cottage cheese
1 1/2 cups skim milk or buttermilk
1 pkg. frozen winter squash, defrosted (optional, but makes it creamier and more rich)
1 tsp dried mustard or 1 T. prepared mustard
pinch of cayenne
1/4 tsp. nutmeg (key ingredient)
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 cup coarsely chopped onions
6-8 oz. grated extra sharp cheddar cheese
1/2 lb. uncooked elbow macaroni (I use whole wheat spiral pasta)
2 T. grated Parmesan cheese (yes, I use the processed kind)
1/4 cup bread crumbs (I just run whole wheat bread through my little food processor and have been known to use toasted wheat germ)
Preheat oven to 375. Prep a 9- or 10- inch square baking pan with a light coating of cooking spray or oil.
In a blender, combine the onion, cottage cheese, milk, winter squash, mustard, cayenne, nutmeg, salt and pepper and puree until smooth. In a large bowl, combine the puree with the uncooked noodles. Pour the mixture in to the baking pan. Combine the Parmesan and the bread crumbs and sprinkle over the top.
Bake for about 45 minute, or one hour if using whole wheat, until the topping is brown and the center is firm. I like to serve this with steamed broccoli or a green salad.
(Modified from a Moosewood Restaurant Low-Fat Favorites Cookbook recipe.)
Not particularly healthy, but very yummy!
preheat oven to 425 degrees.
1# pasta of your choice
1 8 oz. pkg. cheddar cheese (I prefer sharp), grated
1 8 oz. pkg. monterrey jack cheese, grated
1 medium onion, diced
1 15 oz. can diced tomatoes
* optional: 1 small package frozen spinach, thawed and drained
1 large casserole dish (4 qt), greased
salt and pepper to taste
cook pasta until al dente. drain. layer pasta, spinach* onion, cheeses, and tomato (in that order) twice. sprinkle the top with salt and pepper to taste.
bake, covered, until cheese is very melted and gooey. Serve with something healthy, like green beans or a salad. 🙂 My whole family loves this recipe!
2 handfuls spaghetti noodles broken up and boiled
1 medium onion, chopped
1 can White Kidney Beans, partially drained
1/2 to 3/4 (what you prefer) can of diced tomatoes, partially drained
1/2 can (or 1 small can) mushroom slices
1 can of artichoke hearts, drained and cut into 1/4 s
1 small can sliced black olives
1/4 cup Extra Virgin Olive Oil
1/2 tsp. dried crushed Basil
1 1/2 cups Mozzarella, shredded
Cook broken spaghetti noodles as usual with a bit of olive oil and salt added to the water.
Meanwhile in large skillet sautee onion until tender (in butter or margarine or olive oil). Then add the kidney beans, diced tomatoes, mushrooms, artichoke hearts. Add the olive oil and Sautee together for about 5 minutes on a high temperature, stirring constantly.
Combine cooked/drained spaghetti noodles and bean mixture in a casserole dish (9×13 would work… I used my oval pyrex with the higher sides). Stir in the olives and half of the mozzarella. Stir until mixed well. Sprinkle the rest of the mozzarella over the top and place in 375 oven for 20 minutes.
This is a classic and this recipe is the best. I make it regularly in large batches, with chicken or turkey, so I always have some on hand my freezer.
12 oz pasta, cooked & drained (I like spaghetti or twists)
5 cups diced cooked turkey or chicken
1 1/2 cups chicken or turkey broth
1 1/2 cups evaporated milk
6 Tbsp butter
6 Tbsp flour
Salt and pepper to taste
4 oz cheese, shredded (your favorite)
Seasoned bread crumbs
Melt butter in a large saucepan. Add flour and stir until well blended and cook a few minutes. Remove from heat and slowly stir in broth and milk, stirring until well blended and smooth. Cook over low heat until thickened. Add cheese and stir until melted. Season as desired.
Mix sauce with chicken, spaghetti and optional peas or mushrooms. Place in a casserole dish (or two) and sprinkle with bread crumbs. Bake at 350 degrees until hot and bubbly.
May be frozen. I freeze it without the bread crumb topping in plastic freezer bags, then thaw and place in a dish for reheating.
Julia s Notes:
*I like to sautee and onion and some garlic in the butter before adding the flour. I skip the peas but add 6 oz of mushrooms to butter. I add Parmesan cheese to my Whole wheat bread crumbs, seasoned bread crumbs or cornflakes (crunched).
*For Christmas, I sautee an onion and a green pepper, chopped and add a 2 oz jar of pimientos.
*Substitute tuna or salmon for the chicken for the chicken.
1 bag of tortilla chips
1 tbsp taco seasoning
12 oz sour cream
1 can enchilada sauce
4 cups cooked chicken, cubed
1 can cream of chicken soup
2 cups shredded cheese
1 can refried beans
-Crush enough chips to cover the bottom of a 9X13 casserole dish
-Mix taco seasoning, soup, & sour cream
-Spread mixture over chips
-Spread refried beans over chicken mixture
-Spoon enchalada sauce over beans (to taste, I use about 1/3 can of red sauce)
-sprinkle with cheese
-bake uncovered at 350* for 30-45 minutes, or until bubbly
Serve with chips, extra sour cream, salsa
It is similar in taste and texture to pumpkin pie.
2 cups cooked carrots
1/2 cup sugar
1 cup milk
1/2 cup margarine
1/4 tsp cinnamon
2 tbs flour
1 tbs baking powder
Place all in blender and puree. Pour into greased casserole dish. Bake uncovered at 350 for 30 minutes or until knife comes out clean. You can prepare it ahead of time and refrigerate before baking. If so, add 15 minutes to baking time.
Frozen Mixed Vegetables – 1 large bag
Chicken – cut up – (boneless works best for this, but again any type will do)
Sour Cream – 1 oz.
Cream of Chicken Soup – 1 can
Ritz Crackers (or other name brand butter type) – 1 sleeve
Butter – 1/2 cup (one stick)-softened
Pour frozen veggies into baking dish. Place chicken on top of veggies. Mix sour cream and crm. of chicken soup together. Spoon over chicken. Put one sleeve of Ritz crackers in ziplock baggie and crush with a rolling pin. Pour into mixing bowl and add softened butter stick. Mix together. Use your hand to sprinkle cracker mixture over top of casserole. Bake at 350 degress for 1 hour.