Lasagna

Lasagna noodles (cook until tender about 10 minutes *add salt and a little margarine to water)

Meat mixture
Brown 1 lb Ground Beef with finely chopped onion and then add
1 to 1 1/2 cans of your favorite pasta sauce

Cheese mixture (Mix the following ingredients together.)
1 lb. mozzarella cheese (reserve ¼ of cheese for topping)
1 lb. cottage cheese or Ricotta Cheese (or sometimes I use half and half)
1 to 2 eggs

Use a 9 x 13” glass baking pan. Put some pasta sauce on the bottom, so that your noodles don't stick and layer in the following order.
Noodles-Cheese-Meat. I do 4 layers and use 12 lasagna noodles.

Top with the remainder cheese

Bake covered for 30-45 minutes at 350 degrees. If you prepare this early in the day and place your lasagna in the fride it will need to bake an hour.

Ingredients: 12 lasagna noodles, pasta sauce, mozzarella cheese, cottage cheese/ ricotta cheese, eggs, ground beef.

Chicken Enchiladas

1 to 2 lbs. cooked cubed chicken
1 pkg. Flour Tortillas
1/2 to 1 small can chopped green chilies (depending on how strong you like it)
8 oz. sour cream
2 chicken bouillon cubes
1 tsp. salt
¼ tsp. pepper
1/3 cup chopped onions
3 Tbsp. Flour
1 Cup Milk
12 oz. shredded Monterey Jack Cheese
2 oz. Shredded Cheddar Cheese

In a saucepan melt butter, then sauté onion in butter. Add flour, salt and pepper to mixture. Add milk and cook until thick. Add Chilies to taste. Add Chicken bouillon cubes. Add 1/3 cup Monterey Jack Cheese. (Reserve rest for topping.) Add Chicken. Heat through. Add sour cream and remove from heat. Use a 13 x 9” pan. Spray the bottom of the pan with olive oil or a little hot sauce. Roll Meat mixture (approx. ½ cup) into each tortilla. Cover tortillas with remaining cheese. Bake uncovered at 350 degrees for 30-40 minutes or until hot. Serving size 8

Ingredients: chicken, tortillas, chilies, sour cream, bouillon cubes, monterey jack cheese, cheddar cheese

Chicken and Stuffing Casserole

I got this recipe from my friend Christine's blog and it has turned into a family favorite. Thanks Christine.




Chicken and Stuffing Casserole

10-12 ounces egg noodles (Cooked)
2 cups chicken, cooked and diced
8 ounces sour cream
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 box of chicken flavored stuffing
1 can (10oz) chicken broth
¾ stick butter or margarine

Cook noodles; drain and set aside. In a large bowl mix together chicken, sour cream, cream of chicken and cream of mushroom soups. Stir in noodles. Spread mixture into bottom of 9 x 13 inch casserole dish. Sprinkle stuffing on top of chicken mixture. In medium bowl melt butter. Add the chicken broth to the melted butter; stir. Pour the chicken broth and melted butter over the top of the stuffing. Bake at 350 degrees for 30 minutes.

Ingredients: Egg noodles, chicken, sour cream, cream of mushroom, cream of chicken, box chicken stuffing, chicken broth, margarine