Tater Tot Casserole from Fix-it and Forget It
Ingredients:
32 oz. bag of frozen tater tots
1 lb. ground beef, browned and drained
1/2 tsp. salt
1/4 tsp. pepper
2 14.5 oz. cans green beans, drained
1 10.75 oz.can cream mushroom soup
1 TBSP dried onions
1/4 cup milk
1. Line slow cooker with frozen tater tots
2. Combine remaining ingredients in separate bowl. Pour over potatoes.
3. Cover. Cook on high 3 hours.
Enjoy!
Wednesday, December 29, 2010
Saturday, December 11, 2010
Sticky #11 Vegetable-Stuffed Jumbo Shells
From: Betty Crocker's Passion For Pasta Cookbook
Prep: 25 min; Bake: 12 min; 4 Servings
Ingredients:
12 Uncooked jumbo pasta shells
1 can (14 1/2 oz) ready-to-serve vegetable broth
I medium carrot, finely chopped (1/2 cup)
1 medium potato, peeled and cut into 1/4-inch pieces (1 cup)
1 medium zucchini, cut into 1/4-inch pieces (1 cup)
1/2 cup finely chopped broccoli
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned dry bread crumbs
Cook and drain pasta as directed on package. Heat broth to boiling in 2-quart saucepan. Stir in carrot and potato. Cook 2 to 4 minutes or until crisp-tender. Stir in zucchini and broccoli. Cook 1 minute. Drain vegetables, reserving broth.
Heat oven to 400 degrees. Mix vegetables, basil, 1 tablespoon of the cheese and 1 tablespoon of the bread crumbs. Fill cooked shells with vegetable mixture. Pour reserved broth into square baking dish, 8x8x2 inches. Place shells, filled sides up, in the baking dish. Mix remaining cheese and bread crumbs; sprinkle over shells.
Bake uncovered 10 to 12 minutes or until bread crumbs are golden brown. To serve, spoon broth from dish over shells.
Additional notes: I boiled 2 chicken breasts, shredded them, and added them to the vegetable mixture. Also, I think it would also be very good to serve with an alfredo sauce on top.
Enjoy!
Prep: 25 min; Bake: 12 min; 4 Servings
Ingredients:
12 Uncooked jumbo pasta shells
1 can (14 1/2 oz) ready-to-serve vegetable broth
I medium carrot, finely chopped (1/2 cup)
1 medium potato, peeled and cut into 1/4-inch pieces (1 cup)
1 medium zucchini, cut into 1/4-inch pieces (1 cup)
1/2 cup finely chopped broccoli
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned dry bread crumbs
Cook and drain pasta as directed on package. Heat broth to boiling in 2-quart saucepan. Stir in carrot and potato. Cook 2 to 4 minutes or until crisp-tender. Stir in zucchini and broccoli. Cook 1 minute. Drain vegetables, reserving broth.
Heat oven to 400 degrees. Mix vegetables, basil, 1 tablespoon of the cheese and 1 tablespoon of the bread crumbs. Fill cooked shells with vegetable mixture. Pour reserved broth into square baking dish, 8x8x2 inches. Place shells, filled sides up, in the baking dish. Mix remaining cheese and bread crumbs; sprinkle over shells.
Bake uncovered 10 to 12 minutes or until bread crumbs are golden brown. To serve, spoon broth from dish over shells.
Additional notes: I boiled 2 chicken breasts, shredded them, and added them to the vegetable mixture. Also, I think it would also be very good to serve with an alfredo sauce on top.
Enjoy!
Wednesday, December 1, 2010
Sticky #10 Lasagna Roll-Ups
Lasagna Roll-Ups
Prep: 30 min; Bake 30 min; 8 servings
Ingredients:
12 uncooked lasagna noodles
1 pound ground beef
1 lg onion, chopped (1 cup)
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) mushroom stems and pieces, undrained
1 container (15 ounces) ricotta or cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
1/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
Grated Parmesan cheese, if desired
1. Heat oven to 350 degrees. Cook and drain noodles as directed on package.
2. Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in spaghetti sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish (13x9)
3. Mix ricotta/cottage cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, salt, pepper, and garlic. Spread 3 TBSP of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture. Cover and bake about 30 minutes or until hot. Serve with Parmesan cheese.
Addtional notes: I did not use spinach or mushrooms that was just my preference. I also made my own sauce as I usually do with regular lasagna. And if you like cheese I sprinkle more shredded mozzarella on top after 30 min of baking, and then popped it back in the oven for a couple of more minutes just to melt the cheese. ENJOY!!!
Prep: 30 min; Bake 30 min; 8 servings
Ingredients:
12 uncooked lasagna noodles
1 pound ground beef
1 lg onion, chopped (1 cup)
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) mushroom stems and pieces, undrained
1 container (15 ounces) ricotta or cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
1/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
Grated Parmesan cheese, if desired
1. Heat oven to 350 degrees. Cook and drain noodles as directed on package.
2. Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in spaghetti sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish (13x9)
3. Mix ricotta/cottage cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, salt, pepper, and garlic. Spread 3 TBSP of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture. Cover and bake about 30 minutes or until hot. Serve with Parmesan cheese.
Addtional notes: I did not use spinach or mushrooms that was just my preference. I also made my own sauce as I usually do with regular lasagna. And if you like cheese I sprinkle more shredded mozzarella on top after 30 min of baking, and then popped it back in the oven for a couple of more minutes just to melt the cheese. ENJOY!!!
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