For more macaroni and cheese recipes, click here.

• ½ cup butter
• 2 cups macaroni
• 1 sweet onion chopped
• 1 red bell pepper chopped
• ½ tsp. dry mustard
• 2 cups water
• 2 cups shredded cheddar cheese
• 4 cajun sausage links pre-cooked, cut in half, then into half coins
• 1 tbsp. olive oil

In a 1arge non-stick skillet heat heat olive over medium. Add sausage and cook until lightly browned. Set aside. To your skillet add you butter over medium heat until bubbly. Add the next four ingredients, and cook stirring frequently for at least 5 minutes. Stir in water; heat to boiling; reduce heat to low, cover and simmer until macaroni is tender, (adding the sausage half way through) stirring occasionally. Remove from heat; stir in cheese and serve immediately.

Serves; 4

Total time: 1 hour

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From the recipe archive……brought back just in time for our (burrrrr), colder days that have just started, please enjoy! 

I was on the lookout for a casserole that I could bring to a friend’s house, and I remebered this recipe from a cook book (sunset) that I have had for years and years, since 1978 to be exact!  I really liked this beef and spinach casserole because it is can be made any time of the year, delicious either hot or cold.  The meat sauce is simmered in red wine which adds so muchdepth, the sauce is then combined with cooked bow tie noodles, and layered with spinach, sour cream and fresh grated parmesan cheese, simply delicious!!  I’ve added fresh sliced mushrooms to the sauce as well.  Please enjoy!

For  more casserole recipes, from Best-Casserole-Recipes.com, click here .

• 1 package bow tie noodles
• 2 packages frozen chopped spinach, thawed and drained
• 2 cups sour cream
• 1 1/2 cups grated fresh parmesan cheese

Meat sauce

• 1 lb. lean ground beef
• 1/2 lb. bulk pork sausage
• 1 large onion chopped
• 1 garlic clove chopped fine
• 1-15 oz. can tomato sauce
• 1-6 oz. can tomato paste
• 1 cup red wine
• ½ cup water
• ¼ tsp. each basil, rosemary, marjoram, oregano, black pepper and salt to taste

While you prepare your meat sauce, heat a large pot of salted boiling water and cook noodles until al dente.  Drain, and place back into pot.

Meat sauce

To a large lightly oiled skillet, add your beef, pork, and onion.  Combine well and cook until meat looses it’s pinkness.  Add garlic and cook until vegetable’s are soft but not brown.  Add tomato sauce, tomato paste, red wine, water, and spices.  Simmer uncovered until reduced to about 6 cups, roughly 30 minutes.

Pour meat sauce into pot with noodles, stir to combine and let cool.  In a large casserole dish (2 to 3 qt.) spread half the noodle mixture, scatter half the spinach, dot evenly with half the sour cream, carefully spreading sour cream with a large spoon to cover completely.  Sprinkle with half the parmesan cheese.  Repeat layers of meat and noodles, spinach, and sour cream, and top evenly with remaining parmesan cheese. (Keep covered and cold until ready to bake)

Bake, uncovered , in a 375 degree oven for 40 minutes, or until heated through and top is lightly browned.

Serves: 8

Total time: 60 minutes

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For more tamale pie recipes, click here.

• 1 lb. lean ground beef
• 1 onion, chopped
• 1 8oz. can tomato sauce
• 1 can kidney beans, drained and rinsed
• 1 small can sliced olives
• 1 pkg. chili seasoning mix
• 1 small can corn, drained
• 1/2 small can chilis, hot or mild
• 1 box Jiffy corn bread mix

Preheat oven to 350 degrees. Chop onion. In a large non-stick pan over medium heat, add your beef and onion. Saute and stir to break up beef. Continue cooking until beef is cooked through and onion is translucent. To your pan add the rest of the ingredients stirring to combine completey. Simmer on low while you prepare your corn bread mix according to package directions.

Pour your beef mixture into a small casserole dish (8×8). Pour corn bread mix evenly over your tamale pie. Cook in oven uncovered, until corn bread is cooked through and nicely browned, about 45 minutes.

Serves: 4

Total time: 1.5 hour

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For the top 20 macaroni and cheese recipes from allrecipes.com click here.

• 1-16 oz. package macaroni
• 14 oz. smokey links, cut into bite size pieces
• 3 tbsp. butter
• 3 tbsp. flour
• 2 cups whole milk
• 1 cup half and half
• 6 oz. sharp cheddar cheese, grated
• 6 oz. hot pepper cheese, grated

Preheat oven to 350 degrees.

Heat a large non-stick skillet over medium heat.  Add smokey links and fry for about 5 minutes, stirring occasionally, until nicely browned.  Set aside.

Bring a large pot of salted water to boiling and cook macaroni aldente while you prepare your sauce.  Wipe out your skillet from your smokey links.  To your skillet add 3 tbsp. butter over medium heat.  Wisk in 3 tbsp. flour until smooth.  Slowly wisk in 2 cups milk, then 1 cup half and half.  Stir in cheddar cheese, and hot pepper jack cheese. Reduce heat to low, add your smokey links.  Stir to combine completely.

When pasta is cooked, drain and put back into pot.  Add your cheese sauce and stir completely.  Pour into large casserole dish and bake for about 40 minutes until lightly browned on top.  Serve immediately.  Can be made ahead and placed in refrigerator over night before baking.

Serves: 6-8

Total time: 1 hour

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(Please note the recipe from Laura did not include portabello mushrooms, this was our choice to add them).  For more pasta recipes from the italian chef, click here.  

 The meat sauce:

• 1 large sweet onion, chopped (1 cup)
• 2 medium size portabello mushroom caps, chopped 
• 4-tbsp. olive oil divided
• 1 lb. ground beef
• 1-28 oz. can chopped tomatoes
• 2 garlic cloves, minced
• 1 tsp. ground cinnamon
• 4 whole cloves
• Salt and pepper to taste

•  1 lb. ziti pasta
• ½ cup seasoned bread crumbs
• 1-1/2 cups pecorino cheese divided

Bechamel  sauce:

• 3 cups water
• 2-12 oz. cans evaporated milk
• 6 tbsp. cornstarch
• 1 tbsp. butter
• 1 tsp. salt
• 2 eggs, beaten
• Pinch of nutmeg
• ½ cup pecorino cheese

Start your pasta while you are preparing the meat sauce.  Cook until slightly undone, drain and set aside.  (Drizzle with olive oil to prevent from sticking). 

Preheat oven to 350 degrees.

The meat sauce:

In a large nonstick pan sauté the onions in 2 tbsp. olive oil until soft and translucent.  Add the mushrooms and cook for 3 minutes.  Add the ground beef and cook until brown.  Spoon out fat.  Add the tomatoes, garlic, cinnamon, cloves, salt and pepper to taste.  Stir to combine completely.  Reduce heat to medium low stirring occasionally until liquid is absorbed about 45 minutes, while you prepare your béchamel sauce.  Allow to cool before using.

Bechamel sauce:

In a large sauce pan add the water and bring to boil.  Meanwhile whisk the cornstarch into one can of evaporated milk.  Once your water boils whisk in the cornstarch and milk, stirring for 1 minute.  Lower heat to medium and add the second can of milk, butter and salt.  Continue whisking until sauce thickens.  Whisk in the beaten eggs and nutmeg quickly so eggs do not cook.  Stir in the ½ cup cheese, mix well to combine.  Cover and set aside until ready to use.

Assembly:

In a large 11x15x3 inch casserole dish coat with remaining 2 tbsp. olive oil.  Spread evenly with breadcrumbs.  Spread ½ of the pasta.  Sprinkle ½ cup cheese.  Add the meat sauce spreading evenly.  Sprinkle with remaining ½ cup cheese.  Spread the second half of the pasta.  Carefully and slowly spoon the béchamel sauce over the top.  Bake for 30 minutes.  Sprinkle with remaining cheese and continue baking until nicely browned about 20 minutes.  Allow to cool before serving.

Serves: 6-8

Total time: 2 hours

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For more Ziti recipes, click here. 

• 4 tsp. plus 1 tbsp. olive oil
• 1 lb. sweet Italian sausage
• 1 eggplant cut into ½” cubes
• 1 sweet yellow onion, chopped
• 3 garlic cloves, minced
• ½ cup dry red wine
• 1-28oz. can crushed plum tomatoes, juice included
• 5 oz. ziti, cooked al dente
• ¼ cup chopped fresh basil
• ½ cup rinsed chopped kalamata olives
• 2 ½ cups shredded mozzarella
• Salt and pepper to taste
• ½ cup fresh grated parmesan cheese

Preheat oven to 400 degrees.  In a 10” nonstick pan over medium heat, add 2 tsp. olive oil and brown sausage to nice golden brown, drain on paper towels.  Add 2 tsp. olive to your pan over medium heat and brown eggplant for 6 minutes until slightly soft.  Transfer to a large bowl.  Add 1 tbsp. olive oil and brown onion over medium heat until soft; add garlic and cook 1 minute.  Add wine, increase heat to medium-high and bring to boil, scraping up brown bits.  Cook 3 minutes, add tomatoes with juices, simmer 10 minutes.

Add sausage, pasta, basil, olives, 2 cups mozzarella, and tomato sauce to bowl with eggplant; stir to combine.  Season with salt and pepper.  Transfer back to your nonstick pan (or casserole dish).  Sprinkle with ½ cup mozzarella, and fresh grated parmesan.  Cover, bake 25 minutes.  uncover, broil at 500 degrees for 5 minutes.

Serves: 6

Total time: 60 minutes

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Leeks are a root vegetable that look like a giant scallion.  Their flavor is like an onion, but much milder, and slightly sweet.  Leeks are a great source of fiber, packed with vitamins and minerals, including potassium, to learn more about leeks, check out this link here.  The original recipe suggests russet potaoes, I used large yukon golds that I do not peel (their skin is so thin that I believe it is not necessary).  Make sure that the skillet you use is oven-proof.  My source for this recipe was the Williams-Sonoma thanksgiving catalog that I received via my mail.  Please enjoy!

For more potato casserole recipes, check out this link to recipe.com.

• 5 tbsp. unsalted butter
• 4 lbs. leeks, white and light green portions, rinsed well, cut into ¼-inch rings
• 1 ½ tbsp. salt
• 1 tsp. minced fresh thyme
• ¼ tsp. freshly grated nutmeg
• ¾ tsp. freshly ground pepper
• 1 cup heavy cream
• 6 oz. Gruyere cheese, grated
• 3 oz. Parmigiano-Reggiano cheese, grated
• 3 lb. potatoes of your choice (I like to use large Yukon golds)
• 3 tbsp. minced fresh chives

Preheat oven to 400 degrees.

In a 12-inch non-stick pan over medium heat, melt 4 tbsp. butter.  Add leeks and salt, stirring to coat leeks with butter.  Cover and cook, stirring occasionally, until leeks are tender, about 20 minutes.  Add fresh thyme, nutmeg, pepper, and cream.  Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes.  Transfer to bowl; let cool.  Wipe out pan; grease with remaining 1 tbsp. butter.

In bowl, combine cheeses.  Layer one-third of potatoes in fry pan.  Spread one-third of leek mixture on top.  Sprinkle one-third of cheeses, then 1 tbsp. of chives.  Repeat layering 2 more times, reserving 1 tbsp. chives.  Cover pan; transfer to oven.  Bake 45 minutes.  Remove lid; bake until potatoes are tender and crust is golden brown, about 30 minutes.  Sprinkle remaining 1 tbsp. chives on top.  Let stand 15 minutes before serving.   

Serves: 8-10

Total time: 90 minutes

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For more egg casserole recipes, click here.

• 4 strips bacon
• ¼ cup minced onion
• 2 15-oz. cans black beans, drained and rinsed
• 3 tsp. olive oil
• 10 – 12 corn tortillas
• 2½ cups of your favorite salsa
• 2 cups grated Monterey jack cheese
• 8 eggs
• ¼ cup grated cojita cheese (optional)

Preheat oven to 350 degrees.  In a large nonstick skillet, sauté the bacon until crisp.  Remove and drain on a paper towel.  Pour off fat, leaving 2 tbsp. of the fat.  Sauté the onion in bacon fat for about 5 minutes to soften.  Add the beans, simmer and mash a little.  Add a little water if beans seem dry.  Add a little olive oil (this will give you more flavor).  Crumble your bacon and stir into bean mixture.  Remove from heat.

Turn your oven to broil.  Place your tortillas on a baking sheet, and broil for about 1 minute just to soften, and very lightly brown.

Turn your oven back to 350 degrees.  Pour your 3 tsp. olive oil in a 9×13 casserole dish, using a tortilla to to coat evenly.  Overlap the tortillas along the sides and bottom of casserole dish.  Spread the black bean mixture over the bottom.  Spread 1 cup of salsa, and scatter 1 cup of cheese evenly.  Using a soup spoon make 8 craters big enough to hold each egg.  Crack an egg into a small saucer and pour into crater.  The egg will settle in nicely.  Repeat with remaining 7 eggs.  Spread the remaining 1½ cups salsa over the egg layer, allowing the yolks to peek through.  Spread with the remaining cheese.

Bake for 30 minutes.  Remove and cool for 15 minutes allowing the rancheros to set.  If your prefer a firmer yolk, cook for about 40-45 minutes.  Sprinkle with cojita cheese.  Remove with a wide spatula.

Serves: 8

Total time: 60 minutes

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For  more casserole recipes, from Best-Casserole-Recipes.com, click here .

• 1 package bow tie noodles
• 2 packages frozen chopped spinach, thawed and drained
• 2 cups sour cream
• 1 1/2 cups grated fresh parmesan cheese

Meat sauce

• 1 lb. lean ground beef
• 1/2 lb. bulk pork sausage
• 1 large onion chopped
• 1 garlic clove chopped fine
• 1-15 oz. can tomato sauce
• 1-6 oz. can tomato paste
• 1 cup red wine
• ½ cup water
• ¼ tsp. each basil, rosemary, marjoram, oregano, black pepper and salt to taste

While you prepare your meat sauce, heat a large pot of salted boiling water and cook noodles until al dente.  Drain, and place back into pot.

Meat sauce

To a large lightly oiled skillet, add your beef, pork, and onion.  Combine well and cook until meat looses it’s pinkness.  Add garlic and cook until vegetable’s are soft but not brown.  Add tomato sauce, tomato paste, red wine, water, and spices.  Simmer uncovered until reduced to about 6 cups, roughly 30 minutes.

Pour meat sauce into pot with noodles, stir to combine and let cool.  In a large casserole dish (2 to 3 qt.) spread half the noodle mixture, scatter half the spinach, dot evenly with half the sour cream, carefully spreading sour cream with a large spoon to cover completely.  Sprinkle with half the parmesan cheese.  Repeat layers of meat and noodles, spinach, and sour cream, and top evenly with remaining parmesan cheese. (Keep covered and cold until ready to bake)

Bake, uncovered , in a 375 degree oven for 40 minutes, or until heated through and top is lightly browned.

Serves: 8

Total time: 60 minutes

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