8oz uncooked linguine, broken in half
2c. cubed fully cooked ham
1 can (10-3/4oz) condensed cream of mushroom soup, undiluted
2-1/2c. (10oz) shredded swiss cheese, divided
1c. (8oz) sour cream
1 medium onion, chopped
1/2c. finely chopped green pepper
2T. butter, melted
Cook linguine according to package directions; drain. In a large bowl, combine the ham, soup, 2c. cheese, sour cream, onion, green pepper, and butter. Add pasta; toss to coat.
Transfer to a greased 13x9 baking dish. Cover and bake at 350degrees for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted.
*I baked this for the first 35 minutes and then for just about 5 minutes more until the cheese was melted. It tasted great and was hot.*
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Tuesday, May 25
Italian Bow Tie Bake
8oz uncooked bow tie pasta
1 jar (16oz) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix
2c. (8oz) shredded part-skim mozzarella cheese
Cook pasta according to package directions; drain. In a large bowl, combine the spaghetti sauce and salad dressing mix. Add pasta; toss to coat.
Transfer to a greased shallow 2qt baking dish. Sprinkle with cheese. Bake, uncovered, at 400degrees for 15-20 minutes or until heated through.
*I prepared this ahead of time and then baked it three hours later, the dressing mix "ripened" with the spaghetti sauce. It was so overpowering we couldn't eat it. So, learn from me and don't prepare ahead.*
1 jar (16oz) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix
2c. (8oz) shredded part-skim mozzarella cheese
Cook pasta according to package directions; drain. In a large bowl, combine the spaghetti sauce and salad dressing mix. Add pasta; toss to coat.
Transfer to a greased shallow 2qt baking dish. Sprinkle with cheese. Bake, uncovered, at 400degrees for 15-20 minutes or until heated through.
*I prepared this ahead of time and then baked it three hours later, the dressing mix "ripened" with the spaghetti sauce. It was so overpowering we couldn't eat it. So, learn from me and don't prepare ahead.*
Cheesy Noodle Casserole
2pkg (1lbs each) wide egg noodles
1/2c. butter, cubed
1/4c. all-purpose flour
1tsp. garlic salt
1tsp. onion salt
5 to 6c. milk
2lbs process cheese (Velveeta), cubed
Topping
1/2c. dry bread crumbs
2T. butter, melted
Cook noodles according to package directions; drain.
Meanwhile, in a Dutch oven, melt butter. Stir in the flour, garlic salt, and onion salt until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in the noodles.
Transfer to two greased shallow 2qt. baking dishes. Combine bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered at 350degrees for 25-30 minutes or until golden brown. Yields 2 casseroles (12 servings each)
*I easily cut this in half and it was still more than enough*
1/2c. butter, cubed
1/4c. all-purpose flour
1tsp. garlic salt
1tsp. onion salt
5 to 6c. milk
2lbs process cheese (Velveeta), cubed
Topping
1/2c. dry bread crumbs
2T. butter, melted
Cook noodles according to package directions; drain.
Meanwhile, in a Dutch oven, melt butter. Stir in the flour, garlic salt, and onion salt until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in the noodles.
Transfer to two greased shallow 2qt. baking dishes. Combine bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered at 350degrees for 25-30 minutes or until golden brown. Yields 2 casseroles (12 servings each)
*I easily cut this in half and it was still more than enough*
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