Chicken Parmesan Baked Pasta

adapted from Pasta Revolution by America's Test Kitchen via http://traceysculinaryadventures.blogspot.com

1 (28 oz) can whole peeled tomatoes
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 cups water
1 - 1 1/2 cups low-sodium chicken broth
12 oz pasta (penne or shells)
2 oz (about 1 cup) grated Parmesan cheese, divided
1/4 teaspoon black pepper
4 oz (about 1 cup) shredded mozzarella cheese 
1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
2 tablespoons chopped fresh basil, (I just added dried basil to the tomato/chicken/pasta mixture because I didn't have fresh basil on hand)

Preheat the oven to 475 F.

Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses. Set an oven-safe 12-inch skillet over medium-high heat. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the chopped tomatoes, the water, 1 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.

Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken. Season to taste with additional salt and pepper if necessary. If the mixture seems dry, mix in as much of the remaining 1/2 cup of chicken broth as needed to loosen it up (I didn't add any of it). {Note: if you don't have an oven-safe skillet, transfer the mixture to a baking dish at this point.} Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil then serve.

Submitted by Joanna

Note:  Everyone just loved this - Matthew thought it was one of the best things ever!

French Toast Casserole

This requires overnight in the refrigerator and 30 min in the morning on the counter before baking.

10 c (1 in. cubed) premium quality white bread, ~16 slices

Cooking spray

8 oz block 1/3 less fat cream cheese, room temp

8 lrg eggs, room temp

1 1/2 c low fat milk

2/3 c half and half

1/2 c maple syrup

1/2 t vanilla extract

2 T powdered sugar

3/4 c maple syrup

oven at 375F

Place bread cubes in 13x9 in baking pan coated with cooking spray.

Beat cream cheese at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add milk, half and half, 1/2 c maple syrup, vanilla and mix until smooth. Pour cream cheese mixture over the bread in the baking pan. Cover and refrigerate over night.

In the morning, remove souffle from frig and let sit on counter 30 min.

Bake at 375F 50 min or until set. Sprinkle powdered sugar on top and serve warm with maple syrup and/or fruit and whipped cream (for added decadence!)

diana

French Toast Casserole- an easier one

This is much easier to make than the first one, which is complicated but makes a big pan full. I would make this again. It's supposed to be a diabetic recipe as well, so that's another bonus for it.

6 servings
2c fat-free milk
3 eggs lightly beaten
12 slices whole-grain or sourdough bread, halved, divided
3T melted margarine or butter divided
9T powdered sugar, divided (I decided to mix cinnamon and a dash of nutmeg to this and it was good)
2 c fresh or frozen/thawed/drained raspberries, divided (I would used fresh rather than frozen- they were too mushy. But what about dried and reconstituted blueberries or cherries?)
1T ground cinnamon
pancake syrup, warmed if you like
Beat milk and eggs in 11x7 in baking dish. Dip bread halves into egg mixture, coating both sides well. Arrange 8 bread halves in lightly greased 9 in baking dish. Drizzle with 1T melted margarine; sprinkle with 3T sugar and 1 c raspberries. Repeat layers 1 more time, arranging bread halves in opposite direction from the bottom layer. Top with remaining 8 bread halves, margarine, sugar. Sprinkle with cinnamon.
Bake covered about 25 min at 400F. Uncover and bake until browned, about 10 min longer. Serve with syrup if desired. (I like applesauce instead).

by Diana G.

Pastitsio

From family friend Fay Kolster. Yummy! It's Greek pasta. Make it without the spinach and mushrooms to be more authentic.

I modified it by adding frozen spinach and mushrooms (cuz I like them and I can!) I cooked the mushrooms in the pan after the hamburger. Squeeze the water out of the spinach first then add it to the mushrooms. Add the hamburger mix back into the pan with the spinach and the mushrooms and mix well. Make the cream sauce, then mix the whole thing together in the 9x13 pan, mix well and bake. Maybe add more parmesan and a little more milk to make it a bit creamier, hmmmm....

1 pkg tube macaroni (ziti, etc)

1 beaten egg

1/4 c milk

1/3 c parmesan

1 1/2 lb. ground beef

1/2 c chopped onion

8 oz tomato sauce

1/2 t cinnamon

1/8 t nutmeg

3/4 t salt

1/8 pepper

CREAM SAUCE

3T flour

3T butter

1/4 t salt

1 1/2 c milk

1 beaten egg

1/4 c parmesan cheese

1. Cook macaroni. Stir in 1 beaten egg, 1/4 c milk, 1/3 c parmesan cheesse. Set aside.

2. Cook beef and onion until browned and onion is tender. Drain excess fat. Stir in tomato sauce and spices. Set aside.

3. Make cream sauce: melt butter in small sauce pan. Blend in flour and 1/4 t salt. Stir in milk when well blended and smooth. Cook until bubbly and thickened. Cook and stir 1 min more. Blend a moderate amount of hot mixture into egg. Return to pan and mix. Stir in cheese.

4. Pour noodles, meat mix and cream sauce into 9x13 in pan. Mix well. Bake @ 350F 45-5- min. Will set up and thicken as it cooks.

from Diana

Artichoke Parmesan Sourdough Stuffing

1 lb mushrooms, sliced
1 Tbs. butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 Tbs. minced garlic
About 2 cups chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2" cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 tsp. poultry seasoning
1 1/2 Tbs. minced fresh rosemary leaves, or 3/4 tsp. crumbled dried rosemary

* 1 lb. Jimmy Dean (or similar) sausage, browned. (The recipe didn't call for this, but I added it and it was very good)

Salt and pepper
1 large egg

In a 12" frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until veggies are lightly browned--about 15 mins. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Mix in sausage, if using. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

Preheat oven to 325-350 (use temp. that turkey requires). Spoon stuffing into a shallow 3-qt. (9x13) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

This is a Sunset magazine receipe that we all thought was great~

Submitted by: Emily Sprague

Cabbage Roll Skillet

Ingredients:
1 lb ground beef
1/2 medium onion (chopped)
2 cans tomato soup
2 lbs chopped cabbage
1/2 cups uncooked white rice
Salt (to taste)
1 can beef broth

Directions:
Brown the meet along with the onion in a skillet until done (drain off fat)
Add the remainder of the ingredients
Cook until cabbage is tender and rice is done (20-30 minutes)

If you like cabbage rolls and don't want to mess with the hassle, this is a really good alternative and it takes just as good.

Submitted by: Miriam

Italian Brunch Casserole

Makes 8 servings
Ingredients
1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk
Preparation
Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.
Bake, covered, at 325° for 1 hour or until bubbly and hot. - YUMMY

Submitted by: Joanna

Mexican Eggplant

6 servings

One large eggplant
1/4 cup vegetable oil
One 15-oz. can tomato sauce
One 4-oz. can mild, chopped green chiles
1/4 cup chopped green onion
1/2 tsp. ground cumin
1/2 tsp. garlic salt
1 cup grated Cheddar cheese (4 ozs)
6-8 ripe olives, sliced
1 cup sour cream



Peel eggplant and slice into 1/2" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450 degrees for 20 minutes. Combine tomato sauce, chiles, green onion, cumin and garlic salt in a saucepan. Simmer uncovered for 10 minutes. In a greased 9 x 13 casserole, layer eggplant, sauce and cheese. Top with sour cream and olives. Bake uncovered at 350 degrees for 20 minutes.

Submitted by Emily Sprague

Sweet Potato Casserole

Sweet Potato Casserole

4 ½ cups cooked and mashed sweet potatoes
½ cup butter, melted
1/3 cup evaporated milk
½ cup white sugar
½ cup syrup
½ tsp vanilla extract
2 eggs, beaten
1 tsp cinnamon
½ tsp nutmeg

Combine all and place into a greased baking dish

Topping
1 cup light brown sugar
½ cup flour
½ cup butter (room temperature)
1 cup chopped pecans

Mix brown sugar and flour, then cut in the butter until crumbly, then add pecans

Top potato mixture and back for 25 minutes at 350

Submitted By: Miriam Pinnow

Joanna's Original Chicken, Artichoke & Broccoli Casserole

Chicken, Artichoke,& Broccoli Casserole


2 – large chicken breasts, cooked and chopped
2 – small head of broccoli steamed and chopped
1 can artichoke hearts chopped
1 red bell pepper, roasted & chopped
1- 8 oz. pkg mushrooms, sliced and sautéed
½ lb. angel hair pasta cooked and drained (I break the pasta in thirds)
1 small can fried onions

Sauce:
1 small onion, chopped
2 cloves garlic, crushed
2 tbsp. butter
3 to 4 tbsp. flour
1 ½ to 2 cups chicken broth
½ cup cooking sherry
1/3 cup grated cheddar cheese
¼ cup asiago & Parmesan cheese + some for topping
pepper to taste
　
　
Sauté onion, garlic and butter in a pan until tender (5 to 10 min). Add flour to coat the onion mixture. Slowly add the chicken broth and then the cooking sherry. It should be slightly thickened. Then stir in the cheeses until they are melted.
In a 9x13 inch pan, layer pasta, then the chicken mixture and top it with the sauce. Sprinkle it with a little more Parmesan cheese and then spread 1 small can of French’s fried onions on the top.
Bake at 350 degrees for about 30 minutes.

Note: The 1st time I made this I used leftover rotisserie chicken.