Lasagna by Jill
30 oz ricotta (2 containers)
3 cups mozzarella, shredded (1 1/2 c. for filling, 1 1/2 cups for layering)
2 eggs
pepper
1/3-1/2 cup parmesan
parsley (1+ tbsp)
basil (2 tbsp fresh...whatever you like if dried)
Combine above ingredients (except half the mozzarella)
1 lb ground meat (I used ground turkey), browned
1 lb (large) box lasagna noodles, boiled al dente
2 jars spaghetti sauce
chopped fresh tomato (2 small, 1 large...sometimes more)
You need a bigger-than 13 x 9 in. pan to fit it--or 2 pans, or adapt the
recipe down.
Put sauce in the bottom of the pan, then layer of noodles, layer of ricotta
mixture, meat, sauce, mozzarella, and tomatoes. Repeat (I don't usually put the
fresh tomatoes on every layer--generally just the first and some on top).
Bake, covered loosely with foil, at 350 for about an hour.
Chicken Enchiladas by Jenn R.
2 c. cooked and shredded chicken
1 c. cream of chicken soup
1 c. sour cream
2 c. mozzarella cheese
1 sm. can diced green chiles
8 tortillas (I prefer flour but can use corn too)
Mix chicken, soup, sour cream, and 1 c. mozzarella together. Spoon filling mixture into tortilla and roll up. Place into a greased 9x13 pan, seam side down. If frozen, thaw and then bake at 350 degrees for 20-30 minutes or until "bubbly". In last 5 minutes of baking time, sprinkle with remaining 1 c. mozzarella cheese. Serve with shredded lettuce, diced tomatoes (if desired), and a dollop of salsa.
Spaghetti Casserole by Michelle
1 lb ground chuck
1 green pepper, diced
1/2 - 1 onion, diced
1 can tomato soup
1 can cream of mushroom soup
1 can mushrooms, optional
1 lb shredded cheddar
8 oz spaghetti
Brown the meat, green pepper and onion, drain. Add soups, can of water and mushrooms. Mix and set aside. Cook spaghetti and combine with meat mixture. Pour into a 9x13 baking dish and bake at 350 for 15 minutes. Remove from oven and cover with grated cheese. Cook for 15 minutes more. If frozen, thaw before cooking.
Chicken Tetrazzini by Tami
Chicken Pot Pie by Jenn M.
Chili by Judy
