3/4 c. chopped onion
6 cloves minced garlic
2 T olive oil
1 14.5 oz. can diced tomatoes
1 6 oz can tomato paste
2 8 oz cans tomato sauce
1 6 oz can tomato juice
1/4 c sugar
1/2 c grated parmesan cheese
2 t (seasoned) salt
1/2 c dry red wine
3/4 t (seasoned) pepper
1 T dried oregano
1 T italian seasoning
1/2 t dried marjoram
2 t garlic powder
1 4.5 oz jar sliced mushrooms, drained
1 bay leaf

1. Brown onions and garlic in olive oil in a large saucepan. Add everything else.
2. Bring to a simmer, then reduce heat to low. Simmer covered for 2-3 hours, stirring occasionally. If sauce gets too thick, add 1/4 c water.

For 1 pound pasta.

I found this wonderful recipe for spaghetti sauce over at http://somethinktochewon.blogspot.com and am making it tonight. I added hamburger to the onions and garlic and skipped the dry red wine just because I didn’t have any. It is simmering now and is already yummy, I can hardly wait to serve it!

Edited to add:  This was a great sauce although I cooked too much pasta.  I made 1-1/2 lbs because the original recipe said that it would serve 1-2 lbs pasta.  It was a little sweeter than what I am used to (and I only used half or more of the sugar the recipe called for) but it still had a great flavor.  I will definately make it again.

from Taste of Home’s Simple & Delicious

Prep/Total Time:  15 minutes

1-1/3 c. uncooked orzo pasta
2/3 c. chopped green onions
4 T spreadable chive and onion cream cheese
1/4 c. milk
2 T grated Parmesan cheese
1/4 t. salt
1/4 t. pepper
4 T diced pimientos

Cook pasta according to package directions, adding onions during last 2 minutes of cooking time.  Meanwhile, in a small mixing bowl, beat the cream cheese, milk, Parmesan cheese, salt and pepper until smooth; stir in pimientos.  Drain pasta; add to cream cheese mixture and toss to coat.

Yield:  4 servings

I’ve doubled this recipe from the one that came in the magazine.  It is by definition “Simple & Delicious”!  Silly me though, I forgot the pimientos.  Oh well, next time, and there will be a next time for sure!

from Taste of Home’s Simple & Delicious

5 cups uncooked egg noodles
2 lbs ground beef
1 cup chopped onion
1/2 c. chopped green pepper
2 cans (103/4 oz. each) condensed tomato soup, undiluted
2 c. (8 oz.) shredded cheddar cheese
1-1/2 c. water
1/2 c. chili sauce
1-1/2 c. soft bread crumbs
3 T butter, melted

Cook noodles according to package directions until almost tender; drain. In a large skillet, cook the beef, onion and green pepper over medium-high heat for 10-12 minutesor until meat is no longer pink; drain. Stir in the noodles, soup, cheese, water, and chili sauce. Transfer to two greased 8-in. square baking dishes.

Toss bread crumbs and butter; sprinkle over casseroles. Bake one casserole, uncovered, at 350* for 35-40 minutes or until bubbly and golden. Cover and freeze remaining casserole for up to 3 months.

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350* for 60 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Yield: 2 casseroles (4 servings each)

I made this dish tonight hoping that it was good enough to make the freezer dish too and it was! It sort of reminded me of a Hamburger Helper dish but so much better. I didn’t have the chili sauce so I just put a few dashes of Tabasco sauce. I also used a sharp white cheddar instead of the plain cheddar cheese. It was served with fried summer squash. I will make this again and I love being able to make it once and have one for later.

1- 10 oz pkg. Lasagne noodles broken into bite size pieces (I use Farfalle)
1 lb. Ground beef
½ lb. Italian sausage
1 onion, diced
1 clove garlic
12 oz mozzarella cheese, grated
12 oz. Cottage cheese
12 oz tomato paste
½ c. water
1/4 salt
½ tsp. Pepper
1 ½ Tbl dried parsley
1 tsp. Basil

Cook noodles for 9 min. Brown meat; drain. Put in lightly greased crock pot. Add all remaining ingredients. Stir to mix thoroughly. Cover; cook on low 7 -9 hours or on low 3-5 hours.

This is a great – great – crockpot lasagne! I love the taste of the Italian sausage in it, and it is easy! I served it with cream corn and toasted garlic french bread.

I found this recipe through my mom to read it in a small town newspaper from Minnesota. It actually was submitted by a friend that I went to high school with that I’ve long since lost touch with. It is my favorite mac and cheese recipe and I’ve tried a lot of different recipes, believe me. So, Nancy, if you are out there – Thank you!

1 3/4 c. uncooked elbow mac
1/4 c. butter
3 T flour
2 c. milk
8 oz. cream cheese
1/2 t. salt
1/2 t. pepper
8 oz. cubed or shredded cheddar
2 t. dijon mustard

1 c. fresh bread crumbs
2 T. butter
2 T. fresh chopped parsley

Make noodles according to package directions
Melt butter then add flour over medium heat until bubbly
Add milk, cream cheese, mustard, salt, and pepper
stir occassionally until thickened
stir in macaroni and cheese
place in a 9×13 casserole dish
mix topping then spread over mac & cheese
Bake uncovered 400 degrees 15-20 minutes

from Living Waters Ranch

2 (14-oz.) cans diced tomatoes
1 (16-oz.) pkg. bow tie pasta
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 c. milk
1-1/2 c. shredded mozzarella cheese
1-1/3 c. grated Romano cheese
1/2 c. shredded Parmesan cheese
1/4 c. crumbled blue cheese
1/2 c. fresh chopped parsley

Drain tomatoes, reserving 1-1/4 cups juice; set aside.  Cook pasta and drain.  In a saucepan, melt butter over medium heat.  Stir in flour, salt and pepper until smooth; gradually add milk and reserved tomato juice.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat.  In a large bowl combine the pasta, sauce, and reserved tomatoes.  Stir in the cheeses and parsley; toss gently.  Place in a greased 3-1/2 quart baking dish.  Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.  Makes 12 servings.  For variety try adding fresh chopped basil with parsley.

I halved this recipe and it was perfect.  I enjoyed the tomatoes in this dish.  My husband does not like tomatoes much if at all so this was not his favorite but he didn’t hate it either.

Southwestern Lasagne
1-1/2 lbs. ground beef
1 med. onion, chopped
1 (15-oz.) can enchilada sauce
1 (15-oz.) can diced tomatoes, undrained
1 (2.75-oz.) can sliced ripe olives
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 egg
1 c. cottage cheese
1/2 lb. Monterey Jack cheese, thinly sliced
8 corn tortillas (8 inch) halved
1/2 c. shredded chedder cheese

In a large skillet, cook ground beef and onion over medium heat until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder, and pepper; bring to a boil. Reduce heat; simmer, uncovered for 20 minutes. In a small bowl, combine egg and cottage cheese. Spread 1/3 of meat sauce in a greased 9×13 baking dish. Top with 1/2 of Monterey Jack cheese, cottage cheese mixture and tortillas. Repeat layers. Top with remianing meat sauce. Sprinkle with cheddar cheese. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Makes 6-8 servings.

Serving Suggestions: fresh fruit, corn

Mushroom & Ground Beef Stroganoff from Living Waters Ranch
2 T . butter
1/2 c. finely chopped onion
1 clove garlic, minced
1 lb. lean ground beef
2 T. flour
1 tsp. salt
1/2 tsp. pepper
1 lb. fresh sliced mushrooms
1 (10-3/4-oz.) can cream of chicken soup
1 c. sour cream
cooked noodles
parsley and paprika to garnish

Melt butter in large skillet. Saute onions and garlic until tender, about 5 minutes. Add ground beef; break into small pieces. Heat and stir over medium heat until meat is browned. Blend in flour, salt, and pepper. Add mushrooms; continue to heat and stir until mushrooms are tender, about 8 minutes. Gently stir in soup and sour cream. Heat through. Serve over cooked noodles. Garnish with snipped parsley and paprika. Serves 6. ***My family loved this dish, I mean loved it. With a whole pound of fresh mushrooms, mmm, how can you go wrong?***

BAKED MACARONI (Pastichio)
2 lb. round of beef, ground
4 tbsp. butter
2 onions, chopped fine
2 tsp. salt
1/4 tsp. pepper
2 tbsp. tomato paste
1/2 c. wine (optional)
1 c. water
1 1/4 lb. macaroni
1/2 c. butter, melted
12 eggs
1 qt. milk
3 c. grated Parmesan cheese
Bread crumbs
8 or 1 lg. bag shredded sharp cheese

Saute ground beef and onion in 4 tablespoons butter. Season with salt and pepper. Add wine, tomato paste and water; simmer until moisture is absorbed, about 40 minutes.

Cook macaroni in salt water until almost done. Pour into colander; rinse and drain well. Mix with melted butter.

Brush large baking pan, about 14 x 11 inches, with butter, sprinkle with bread crumbs, then grated cheese. Place half of buttered macaroni in pan, sprinkle with grated cheese and cover with beef mixture, spreading evenly over entire surface. Sprinkle grated cheese or sharp cheese over meat and cover with remaining macaroni. Sprinkle grated cheese and bread crumbs over top.

Beat eggs until light and fluffy; mix with milk. Spoon a little of egg mixture over crumbs until thoroughly moistened, then carefully pour the remaining mixture over all. Bake in 350 degree oven for about 1 hour, or until lightly browned on top and firm when tested with silver knife. Let stand 15 minutes before cutting.

Makes 20 servings. Freezes well.

Note: To prepare half the recipe above, use a 10 inch square, 2 1/2 inch deep, baking pan and bake at 350 degrees for 30-40 minutes.

PASTICHIO WITH PASTRY SHEETS:

Arrange 5 pastry sheets (filo), each brushed with melted butter, in baking pan. Proceed as directed in previous recipe, omitting bread crumbs entirely. Top with 5 pastry sheets, each brushed with melted butter. Bake in 375 degree oven.

Macaroni Tuna Casserole
Taste of Home Quick Cooking Collector’s Edition

1 pkg mac & cheese
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1 can (6 oz.) tuna, drained and flaked
1/2 c. milk
1 c. (4 oz.) shredded cheddar cheese
Minced fresh parsley, optional

Prepare mac & cheese according to package directions. Stir in soup, tuna and milk. Pour into a greased 2-qt. baking dish. Sprinkle with cheese and parsley if desired. Bake uncovered, at 350 for 20 minutes or until cheese is melted. Yield: 4 servings.

This simple cheapy casserole was perfect for a quick lunch today. With my husband coming home for lunch most days a little variety is nice. I served it with canned peas and a big glass of milk and a brownie for dessert. Just as a side note, I used Healthy Request Cream of Celery which has low sodium and is 98% fat free. It didn’t affect the taste of the dish at all.