Seafood Pasta Casserole

8 ounces penne pasta

3 tablespoons butter

1 tablespoon olive oil

1 1/2 teaspoons garlic powder

12 ounces medium-sized shrimp peeled, deveined, tails removed

1 tablespoon dried parsley

2 tablespoons all-purpose flour

1 cup chicken broth (or 1 cup water plus 1 teaspoon chicken Better Than 

   Bouillon)

1 cup milk

1 tablespoon lemon juice (or 1 packet True Lemon)

¼ teaspoon pepper

3/4 cup grated Parmesan cheese (I use the green can stuff)

2 cups shredded Mozzarella cheese, divided

Preheat oven to 350 degrees F.

Cook penne in a large pot of lightly salted water. Cook according to package, drain and set aside.

Thaw and drain the shrimp and remove the tails if necessary.

In a skillet melt the butter and add the olive oil. Add flour and whisk until smooth. Add in chicken broth and milk, adding a little bit at a time, while continuing to whisk until smooth. Add in lemon juice and pepper and stir. Add salt to taste, if desired.

Add in parmesan cheese, along with 2 tablespoons of Mozzarella cheese and continue to mix until cheese is completely melted and sauce thickens.

Add 3/4 of the shrimp and cooked pasta into the cheese sauce and mix to fully coat the pasta.

Place mixture in a 13x9 inch baking dish.

Place the remaining 1/4 of the shrimp on top, followed by sprinkling the remaining Mozzarella on top.

Bake for 10 minutes, or until cheese melts and lightly browns. Serve and enjoy!

Adapted from BrooklynFarmerGirl.com

Melissa's Alfredo Sauce

• 2 chicken bouillon cubes
• 1/2 cup hot water
• 6 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 3/4 cup Parmesan cheese (in the green can)
• 1 teaspoon garlic powder

Dissolve chicken bouillon cubes in 1/2 cup water.

Melt butter over low heat in saucepan.

Gradually stir in flour.

Continue stirring and gradually add milk.

Add chicken bouillon.

Increase heat to medium and continue stirring.

Cook until thickened.

Stir in parmesan cheese and garlic powder. Let the sauce sit for a few minutes so that the cheese can rehydrate and melt.

Serve over hot pasta and garnish with parsley.

Serve with grilled shrimp or chicken, steamed broccoli, 1 pound pasta of choice, garlic bread or biscuits.

Adapted from Food.com

Cheeseburger Pasta Casserole

• 2 cups (6 ounces) uncooked rotini pasta
• 2 teaspoons olive oil
• 1 1/2 cups onions, finely chopped 
• 1 garlic clove, finely chopped 
• 1 pound lean ground beef, 95% lean
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 28 ounces diced tomatoes
• 2 tablespoons Dijon mustard
• 2 cups grated cheddar cheese 
• 1/4 cup chopped dill pickles

Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.

In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.

Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. 

Stir in the beef and cook until browned; season with salt and pepper.

Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.

Toss the meat mixture with the pasta and spread it into the prepared dish.

Top with the cheddar cheese and bake until the cheese is melted, about 15 minutes. 

Sprinkle the chopped pickles over the top and serve.

SkinnyTaste.com

Beef Ramen Stir Fry

3 (3 ounces) packages instant beef ramen noodles

1 pound ground beef

4 cloves garlic, minced

1 (20 ounces) package frozen broccoli stir fry

1 1/4 cups beef broth

1/2 cup less sodium soy sauce

1/4 cup packed brown sugar

2 tablespoons cornstarch

1 teaspoon ground ginger

Discard seasoning packet from noodles. Cook noodles according to package directions.

Meanwhile, cook beef and garlic in a large, deep skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Add stir-fry mix to skillet; cover and cook 3 minutes.

Meanwhile, whisk together broth, soy sauce, brown sugar, cornstarch, and ginger in a bowl. Add to skillet, and cook, stirring occasionally, until sauce is thickened and vegetables are thoroughly heated. Toss with hot cooked noodles.

Cook's notes: Add frozen broccoli & maybe double sauce?

Fideo con Pollo y Tomate

• 3 bone-in chicken thighs, cooked & shredded, about 2 cups
• 1 1/2 tablespoons vegetable oil
• 2 ( 7 ounces) packages Fideo macaroni product (found in the Hispanic aisle)
• 2 cubes Knorr Caldo de Tomate bouillon or  Knorr Caldo de Pollo bouillon
• 1 cup diced onion
• 3/4 (1/2 can) cup petite diced tomatoes (add other half of can to pasta sauce)
• 3-4 cups water (enough to cover pasta)
• salt & pepper to taste (I used 1 teaspoon)
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 1/2 teaspoons ground cumin
• 4 whole Serrano peppers, unbroken & stems on 

Brown fideo in the oil in a large, deep skillet over low heat. This will take patience and will need to be stirred frequently. When many of the noodles are a deep golden brown, add all of the other ingredients, except the peppers. The spices are just suggested amounts and you may need to adjust them. After you have stirred in the ingredients and tasted for spice amounts, place unbroken peppers on top of noodles. These are optional but will add additional flavor to your dish. If they are broken, it will add heat to your dish. Cover skillet with a lid and simmer on low until noodles are soft and most of the water is absorbed, about 20 minutes. Remove peppers before stirring and serving.

Italian Sausage and Tortellini

• 1 (19 ounces) package Mild Italian Sausage links, cooked and sliced into coins
• 1 sweet yellow onion, diced
• 1/2 cup carrots, finely diced
• 3 cloves garlic, minced
• 4 cups baby spinach, fresh
• 1 (24 ounces) jar marinara sauce*
• 1 cup beef broth*
• 1/2 teaspoon salt
• 1 (16 ounces) bag frozen cheese tortellini
• 1/4 cup grated Parmesan cheese*

In a large skillet, brown the Italian sausage over medium heat.

Remove the sausage from the skillet and add the onions and carrots to the skillet and cook until soft and translucent. Stir in the garlic.

Add the marinara sauce, broth, Italian sausage, and salt and stir to combine.

Stir in the tortellini and continue to cook over medium heat. Once the sauce starts to bubble, reduce the heat to low and simmer the sauce covered until the tortellini is soft. 

Once the tortellini are soft, remove the lid and turn up the heat to medium and stir in the spinach. Cook for 3-5 minutes, or until the spinach is wilted.

Stir in the Parmesan cheese. 

*I used Prego Roasted Garlic & Herb pasta sauce

*I used 1 teaspoon beef bouillon & 1 cup water

*I used the green can Parmesan cheese

Original recipe here.

 

Creamy Spinach and Mushroom Chicken

 

• 2 tablespoons olive oil
• 4 tablespoons butter
• 3-4 chicken breasts, halved crosswise
• Salt and pepper to taste
• 10 ounces Cremini mushrooms, sliced

• 3 teaspoons minced garlic
• 2 tablespoons flour
• 1 teaspoon garlic powder
• 1 cup chicken broth
• 1 cup heavy cream or half & half
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• 1 cup baby spinach, stems removed (I just used a big handful)

Place 1 tablespoon olive oil and 1 tablespoon butter in a large skillet. Melt butter over medium heat. Add chicken. Season with salt and pepper. Brown chicken until internal temperature is 165 degrees F. Remove from pan. Melt an additional 1 tablespoon of butter and olive oil together. Saute mushrooms until they are soft. Remove from pan.

Place 2 tablespoons of butter in skillet. Add garlic and saute until fragrant. Add flour and allow to cook for a minute or two to remove the raw flour taste. Slowly stir in chicken broth and garlic powder. Add the heavy cream. Stir until sauce is thickened. Add Parmesan cheese and stir until melted in the sauce. Season sauce with salt and pepper, as needed. Stir in baby spinach and allow to wilt. Add chicken and mushrooms back to the skillet and coat chicken with the sauce. Serve over your favorite pasta.

Original recipe here.

Tuna Noodle Casserole

• 2 cans cream of mushroom soup
• 2 cups milk
• 2 cups frozen peas
• 2 (6 ounce) cans tuna, drained
• 4 cups hot, cooked medium egg noodles
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter, melted
• Salt and pepper, to taste

Stir soup, milk, peas, tuna, and noodles in a 3 quart (13x9) casserole dish.Bake at 400 degrees F for 30 minutes or until hot. Mix breadcrumbs with butter and sprinkle over tuna mixture. Bake for 5 minutes more. Makes 6 servings.

Variation: In place of bread crumbs, sprinkle 1/2 cup shredded Cheddar over hot casserole. 

 

Paula Deen's Goulash

• 1 pound ground beef
• 1/2 cup chopped onion (about 1 small)
• 3 cups water (may need to add more)
• 2 (8 ounce) cans tomato sauce; or, 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can petite diced tomatoes
• 1 teaspoon Italian seasoning (optional)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons salt (may reduce)
• 1 1/2  Tablespoons soy sauce
• 1/8 teaspoon black pepper
• 1 cup dry elbow macaroni

Brown the ground beef and onion in a Dutch oven and drain off grease and return to pot. Add water, tomato sauce, and diced tomatoes to the pot. Add seasonings to taste. Bring to a boil and add macaroni. Simmer on medium-low heat until macaroni is soft, stirring often and add water, as necessary.

Serving suggestions: shredded cheese and Fritos

Adapted from recipe here.

Chicken Spaghetti

• 1 chicken, boiled and deboned (or use a rotisserie chicken)
• 1 pound (16 ounces) thin spaghetti
• 1/2 onion, chopped 
• 1 pound (16 ounces) Velveeta cheese
• 1 (10 1/2 ounces) can cream of celery soup
• 1 (10 1/2 ounces) can cream of mushroom soup
• 1 can Ro-tel tomatoes (I accidentally used 2 cans and it was good)

In a large pot, cook chicken and keep broth; cook spaghetti in broth; drain. If using a rotisserie chicken, simply debone and chop chicken while boiling spaghetti in salted water until done to your taste. Sauté onions in a small amount of butter. Mix soups, Rotel tomatoes; add cheese; stir over low heat until cheese melts. Add chicken and pour over spaghetti and heat all ingredients together.

**I have had this recipe in my file for so long I do not know where I got it. **

Creamy Shrimp and Mushroom Pasta

I found this recipe on Pinterest and it was delicious! This is from a collection of recipes on Juliasalbum.com. Here is the link to the original post. I plan to check out her website soon and try more of her recipes!

• 2 tablespoons olive oil
• 1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined (I used a 12 oz. bag of frozen cooked shrimp and pulled the tails off)
• 3 garlic cloves (I used 3 teaspoons jarred minced garlic)
• dried basil
• crushed red pepper flakes
• paprika
• 8 oz mushrooms, thinly sliced
• 1 cup half and half (I think whole milk will work too)
• 1/2 cup Parmesan cheese, shredded
• 3/4 cup Mozzarella cheese, shredded
• cooked pasta water
• 8 oz fettuccine pasta (she suggests that gluten free pasta is delicious too) 

Heat a large skillet until hot--add 2 tablespoons olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of the cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from the skillet. If shrimp is a little under cooked-it’s okay because you will continue cooking it in the sauce.

To the same skillet add the sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.

To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the the cheese. Bring to a boil, then reduce to a simmer. Cook, constantly stirring, until all the cheese melts. Cover with a lid and remove from heat.

Cook pasta according to package instructions. Reserve some of the pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushroom cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.

If the cream sauce is too thick and you want it creamier, add some pasta water in small amounts until you reach the desired consistency.

Velveeta Mac & Cheese--My Way!

• 1 ½ cups small shells pasta, dry
• 4 ounces Velveeta cheese
• ⅓ cup milk

1. Boil pasta in salted water until soft; drain and return to pan.
2. Add cheese and milk, stirring constantly over very low heat.

No Velveeta Creamy Macaroni & Cheese

This is a healthier version of a favorite food...

• 1 1/2 cups (1/2 pound) elbow macaroni, dry
• 1 cup milk
• 1 egg
• 4 teaspoons cornstarch
• 2 tablespoons butter
• pinch nutmeg
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• 1 cup (4 ounces) freshly grated Colby Jack cheese

Boil pasta in salted water until tender. Drain and return to pan.

Combine milk and egg in a saucepan. Whisk in cornstarch over medium heat and stir constantly until mixture boils and becomes thick. Remove from heat. Stir in butter and spices, until butter melts.

Stir in cheese until it melts.

Mix with pasta and enjoy!

Adapted from here.

Cheesy Chicken Spaghetti

• 1/2 package (8 ounces) spaghetti, broken in half (I used thin spaghetti)
• 3 tablespoons butter, divided
• 3 tablespoons real bacon bits
• 1/4 cup chopped onion
• 1 can mushrooms, drained
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/3 cup water

1. Boil pasta in salted water according to package directions. Drain and keep warm.
2. Melt 2 tablespoons butter in a medium skillet, cook chicken until is no longer pink. Remove from skillet.
3. Melt remaining tablespoon of butter in skillet. Add real bacon bits and onion and cook until onion is soft. Add mushrooms; cook for a minute more.
4. Add soup, water, seasonings and chicken back to skillet and allow to simmer for a few minutes.

**I was part of a private dinner menu group and a version of this recipe appeared there. I have changed the dish according to my preferences.

Creamy Spinach & Pasta Skillet

• 3 cups penne pasta, uncooked
• 1 Tbsp. oil
• 3 cloves garlic, minced (I used garlic powder)
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 Tbsp. lemon juice
• 1 pkg. (6 oz.) baby spinach leaves (I used bagged regular spinach leaves)
• 1/4 cup KRAFT Grated Parmesan Cheese, divided (I used the green can)

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. (Since I used garlic powder, I skipped this step) Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
3. Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.

Original recipe at KraftRecipes.com here.

Velveeta Ultimate Macaroni & Cheese

• 2 cups elbow macaroni, uncooked
• 3/4 pound (12 ounces) Velveeta, cut into 1/2 inch cubes
• 1/3 cup milk
• 1/8 teaspoon pepper

1. Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
2. Stir in remaining ingredients; cook on low heat until Velveeta is completely melted and mixture is well blended, stirring frequently.

Cook's Notes: I added another 1/3 cup milk and will likely use only 1/2 pound cheese next time.

**This recipe was from the Velveeta box

Beef Chow Mein

• 1/2 pound beef steak (or chicken or pork) thinly sliced into strips
• 1/2 bag (8 ounces) cole slaw mix; or,
•                   3-4 cups grated cabbage and 10 baby carrots, julienned
• 3-4 ounces sliced fresh mushrooms
• 1/2 medium onion,  sliced into thin strips
• 1/2 bag (6-8 ounces) chopped or cut frozen broccoli
• 2 bags (3 ounces each) beef flavor Maruchan Ramen Noodle Soup
• Soy Sauce, to taste
• Cooking oil, your choice

1. Cook noodles in boiling water for 3 minutes.
2. Heat 1-2 tablespoons oil in a large skillet.
3. Stir fry meat until just done.
4. Add vegetables, noodle flavor packets, and soy sauce to skillet. Continue stir frying until vegetables are crisp tender (adding a bit of water if cook time needs to be a little longer).
5. Drain noodles and toss with meat and vegetable mixture. Serve.

Cheddar Chicken Penne {For My Sister}

• 1/2 cup chopped onion
• 1/2 cup (2 trimmed stalks) chopped celery
• 1 tablespoon butter
• 1 can (10 3/4 ounces) cream of mushroom soup
• 1 can (10 3/4 ounces) cream of chicken soup
• 1/2 cup milk
• 1 can (4 ounces) mushroom stems and pieces, undrained
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 1 teaspoon Italian seasoning
• 4 cups (about 2 large breasts) diced cooked chicken
• 3 cups penne pasta, dry
• 2 cups Cheddar/Jack cheese, shredded (or a little more!)

1. Cook and drain pasta according to package directions.
2. In a large saucepan, saute onion and celery in butter until tender. Stir in the soups, milk, mushrooms, Worcestershire sauce and seasonings. Add the chicken, penne and 1 cup of the cheese; toss to mix.
3. Pour into a greased 13 x 9 inch baking dish. Cover with foil and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese (or to taste) and bake until bubbly and cheese is melted.

Adapted from Taste of Home
Find original recipe here.

1/2 Casserole:

• ¼ cup chopped onion

• ¼ cup (1 trimmed stalk) chopped celery

• 1 ½ teaspoons butter

• 1 can (10 ½ ounces) cream of mushroom, chicken, celery soup

• ¼ cup milk

• 1 can (4 ounces) mushroom stems and pieces, undrained

• 1 ½ teaspoons Worcestershire sauce

• ⅜ teaspoon garlic powder

• ⅜ teaspoon salt

• ½ teaspoon Italian seasoning

• 2 cups (about 1 large breast) diced, cooked chicken

• 1 ½ cups penne pasta, dry

• 1 cup Cheddar/Jack cheese, shredded (or a little more!)

1. Cook and drain pasta according to package directions.

2. In a large saucepan, saute onion and celery in butter until tender. Stir in the soup, milk, mushrooms, Worcestershire sauce and seasonings. Add the chicken, penne and ½ cup of the cheese, toss to mix.

3. Pour into a greased 11 x 7 (or 9 x 9 inch) baking dish. Cover with foil and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese ( or to taste) and bake until bubbly and cheese is melted.

Melissa's Lasagna Casserole

• 1 pound ground beef, browned and drained
• 1 (12 ounces) package No Yolks dumpling noodles (or other wide ribbon noodle)
• 2 (26 ounces) jars pasta sauce (I use Great Value Garlic & Onion)
• Grate Parmesan cheese (I use the green can)
• 4 cups shredded Mozzarella cheese
• Salt & garlic powder

1. Boil noodles in salted water, according to package directions. Drain.
2. In a 13 x 9 inch pan, layer 1/2 of the noodles, a sprinkle of garlic powder, 1 jar of sauce, 1/2 of the ground beef, generous sprinkle of the Parmesan cheese, then top with 2 cups Mozzarella cheese.
3. Repeat step 2.
4. Bake in oven at 350F until hot and bubbly.

Layering order:         Noodles

                               Garlic Powder

                               Sauce

                               Beef

                               Parmesan cheese

                               Mozzarella cheese

                               "Repeat"

Chicken Bacon Ranch Pasta

• 1 pound of penne pasta
• 6 strips of bacon, diced
• 2 tbsp all-purpose flour
• 1 packet of ranch seasoning mix
• 2 cups milk
• 1 tbsp butter
• Salt and pepper
• 2 boneless skinless chicken breasts (cut into pieces)
• 1 cup shredded cheddar cheese

1. Start by cooking your pasta, draining it, and setting it aside.
2. While you are making your noodles; cook your bacon on a skillet, drain the grease but keep 1 tablespoon of bacon drippings in the pan.
3. Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook until no longer pink/browned).
4. Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk. Stir until it is bubbly and thick.
5. Add the cheese and half of your diced bacon pieces to the pan; stir until melted.
6. Combine the sauce and pasta noodles together – add salt and pepper to taste.
7. Top off the dish with the extra bacon pieces and ENJOY!

Original post here.