Four Cheese Macaroni and Cheese

Four Cheese Macaroni and Cheese

4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano , or other good-quality
parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning

In a heavy, medium saucepan melt 4 tablespoons of the butter over low
heat. Add the flour and stir to combine. Cook, stirring constantly,
for 3 minutes. Increase the heat to medium and whisk in the half and
half little by little. Cook until thickened, about 4 to 5 minutes,
stirring frequently. Remove from the heat, season with the salt,
pepper, hot sauce and 4 ounces of the grated parmesan. Stir until
cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add
salt to taste and, while stirring, add the macaroni. Return to a boil,
reduce the heat to a low boil and cook for about 5 minutes, or until
macaroni is very al dente (slightly undercooked) . Drain in a colander
and return the macaroni to the pot. Add 2 tablespoons of the butter
and the garlic and stir to combine. Add the bechamel sauce and stir
until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish
or casserole and set aside.
In a large bowl combine 4 ounces of the remaining parmesan cheese,
cheddar, fontina and gruyere cheeses. Toss to combine.
Place one-third of the macaroni in the bottom of the prepared baking
dish. Top with one-third of the mixed cheeses. Top with another third
of the macaroni and another third of the cheese mixture. Repeat with
the remaining macaroni and cheese mixture. In a small bowl combine the
bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence
and toss to combine. Sprinkle this over the top of the macaroni and
cheese.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly
and hot and the top is golden brown. Remove from the oven and allow to
sit for 5 minutes before serving.

Bacon and Tomato Chicken Casserole

Bacon and Tomato Chicken Casserole

Source: Complete Recipes

Ingredients:

* 3 sl Bacon
* 1 pk (9 ounces) frozen artichoke hearts, thawed
* 4 Chicken breast halves, boneless, skinless
* 1 ts Dried thyme
* Salt & pepper
* 2 Tomatoes
* 1/2 c Grated sharp cheddar cheese (up to 1)

Instructions:
>From the Pensacola News Journal

Fry the bacon until crisp in a Dutch oven or deep stove-top
casserole. Drain on absorbent paper. Pour out excess grease but don't
wipe pot clean. Chop artichokes into small pieces and put them in the
Dutch oven. Top with chicken. Sprinkle with thyme, salt and a
generous amount of pepper. Core the tomatoes, cut them in half and
scoop out the seeds with your finger (don't worry about getting every
seed). Slice tomatoes and place the slices over the chicken. Combine
grated cheese and crumbled bacon. Sprinkle over chicken and bake,
uncovered, for 20 minutes or until chicken is cooked and cheese is
melted. 4 servings.

Lobster Casserole

Lobster Casserole

2 tbsp. chopped onion
1/2 clove garlic, minced
1 tbsp. butter
1/2 can Cheddar cheese soup
1 (3-oz.) can sliced mushrooms, drained
1/4 cup milk
2 tbsp. dry sherry
1 tbsp. minced parsley
1 1/2 cups cooked lobster
1/2 cup frozen peas, cooked and drained
1 tbsp. buttered soft bread crumbs

Sauté onion and garlic in butter in skillet until tender. DO NOT brown.

Add soup and mushrooms; mix well. Add milk, sherry and parsley
gradually; mix well. Add lobster and peas.

Cook until heated through, stirring constantly. Spoon into 2 (1-cup)
casseroles. Top each with crumbs.

Bake at 350ºF. for 25 minutes or until golden.

Serves 2

Deep Dish Taco Squares

Deep Dish Taco Squares

2 cups Bisquick mix
1 pound ground beef
2 tablespoons chopped onion
8 ounces sour cream
1/3 cup mayonnaise
1/2 cup cold water
1 chopped green pepper
8 ounce can tomato sauce
1 cup shredded cheese

Combine mix and water, stirring until blended. Press into greased 12 x
8 x 2 inch baking dish. Bake at 375F for 9 minutes. Cook beef, green
pepper and onion until meat is brown; drain. Stir in tomato sauce;
spoon over crust. Combine sour cream, cheese and mayonnaise. Spoon
over meat mixture. Sprinkle with paprika. Bake uncovered for another
25 minutes. Serves 6 to 8.

Baked Artichoke Casserole

This isn't one I would be likely to make (not with fresh artichokes at least), I'd go for canned or something else. We just don't get a good selection of fresh artichokes here, ever...

Baked Artichoke Casserole

It's a flavorful side dish that can be made earlier in the day and
kept refrigerated until time to pop into the oven for dinner. Green
Giant® Fresh artichokes, Green Giant® Fresh onions and Green Giant®
Fresh tomatoes make this a colorful way to achieve your daily serving
of fruits and vegetables.

Ingredients

2 medium Green Giant® Fresh artichokes
2 tablespoons lemon juice from a Green Giant® Fresh lemon
2 medium Green Giant® Fresh onions, sliced thick
2 tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium Green Giant® Fresh tomatoes, sliced
6 ounces mozzarella or
Monterey Jack cheese, sliced

Preparation Directions

Bend back outer petals of each artichoke until they snap off easily
near base. Edible portion of petals should remain on artichoke bottom.
Continue to snap off and discard thick petals until central core of
pale green petals is reached. Trim brown end of stem and cut off top
2-inches of artichokes; discard. Pare outer dark green surface layer
from artichoke bottoms. Cut out center petals and fuzzy centers. Slice
artichoke bottoms about 1/4-inch thick. Toss with lemon juice to
prevent discoloration; set aside.

Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly
into 2-quart oven-proof baking dish. Sprinkle with Italian herb
seasoning. Arrange tomato slices, artichoke slices and cheese slices
on onions, over-lapping slightly in center of dish. Cover dish with
lid or foil. Bake at 375°F for 40 minutes. Makes 4 servings.

Nutritional Information

Recipe is courtesy of the California Artichoke Advisory Board

Sweet Potato Spoon Bread

Sweet Potato Spoon Bread
Serves 8 to 10
3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light-brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
1. Heat oven to 400°. Bake sweet potatoes until soft when pierced with a
knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
2. Reduce heat to 350°. In a medium saucepan over medium heat combine
cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook,
stirring, until slightly thickened, about 10 minutes. Let cool.
3. Butter a 2-quart baking dish. Place cornmeal mixture, sweet potatoes,
flour, honey, eggs, and cream in a food processor. Process until smooth;
pour into dish. Bake until golden brown, about 45 minutes. Serve.

Dinner Bell's Sweet Potato Casserole

Dinner Bell's Sweet Potato Casserole

8 sweet potatoes
1 tablespoon vanilla
3-5 tablespoons sugar (to taste)
½ stick margarine
¼ teaspoon cinnamon
¼ to 1 teaspoon nutmeg (to taste)
¼ cup orange juice
marshmallows (large or mini)
Cinnamon sugar (optional)

- Boil or bake sweet potatoes till done. Remove peeling from the hot
potatoes
and mash well, removing all stringy pieces. Add all ingredients but
marshmallows and cinnamon sugar, mix well. Spray or grease lightly a large
Pyrex or corning dish. Put a layer of sweet potatoes, then a layer of
marshmallows, repeating until the dish is filled. Sprinkle with cinnamon
sugar for added flavor. Bake at about 350 degrees until HOT. Remove from the
oven and place marshmallows on top. Place again in the oven to brown
lightly.
Serves 10-12.

Ruby's Sweet Potato Casserole

Ruby's Sweet Potato Casserole

3 cups cooked sweet potatoes
2 eggs, beaten
1/2 cup sugar
1 teaspoon vanilla
1/2 cup butter
1/3 cup evaporated milk

Topping:

1 box light brown sugar
1 cup chopped pecans
1/2 cup self-rising flour
1/3 cup melted butter

Using an electric mixer, beat first six ingredients together until
smooth and place in casserole dish. Mix topping ingredients till crumbly and
sprinkle over top of sweet potato mixture. (This may make too much topping.
You can save it in a jar in the refrigerator for the next sweet potato
casserole.)
Bake twenty-five to thirty minutes at 325 degrees.

Chicken Pot Pie Lasagna

Chicken Pot Pie Lasagna

12 pieces Lasagna, uncooked
1 pound boneless, skinless chicken breasts, diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cup frozen green peas, thawed and well drained
1 tsp. ground thyme
1/2 tsp. salt
1/2 cup all-purpose flour
3 1/2 cups milk
1/2 cup dry sherry
1/4 tsp. ground red pepper (cayenne)
1 15-oz. carton low-fat ricotta cheese
1 1/2 cups grated part-skim mozzarella cheese, divided
1/2 cup grated reduced-fat Swiss cheese

Prepare pasta according to package directions. Spray a Dutch oven or
large skillet with cooking spray; place over medium-high heat until
hot. Add chicken and saute 4 minutes or until cooked through. Drain
well and set aside. Recoat Dutch oven with cooking spray and place
over medium-high heat until hot. Add mushrooms, carrots and onions;
saute 6 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a
wire whisk until blended; stir in sherry. Bring to a boil over medium
heat and cook for 5 minutes or until thickened, stirring constantly.
Stir in salt and red pepper. Reserve one cup of sauce and set aside.

In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss
cheese.

Preheat oven to 350-o F. Spread 1 cup of the sauce over the bottom of
a 13 x 9 x 2-inch pan. Arrange 4 pieces of the lasagna (3 lengthwise,
1 widthwise) over the sauce. Top with half of ricotta cheese mixture,
half of chicken mixture and half of remaining sauce mixture. Repeat
layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of
sauce over the last complete layer of lasagna, being sure to cover the
lasagna completely.

Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle
remaining 1/2 cup mozzarella cheese on top and bake an additional 5
minutes uncovered. Re-cover and let stand 15 minutes before serving.

Bats & Cobwebs

Bats & Cobwebs

Perfect dish for before trick-or-treating. I need to remember this for next time!

The Ultimate Lady's Cheesy Mac and Cheese

The Ultimate Lady's Cheesy Mac and Cheese
Recipe courtesy Paula Deen
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray

Preheat oven to 350 degrees F.

In a large pot, bring water to boil. Season water with salt and cook
macaroni until al dente, about 10 minutes. Drain pasta and place in a
large bowl and while pasta is still hot add all the cheese. In a
separate medium bowl, using a whisk, combine the sour cream, butter,
eggs, salt, pepper, and milk and add to the macaroni mixture. Spray
casserole dish with nonstick and pour macaroni mixture into the dish.
Bake for 30 to 45 minutes or until golden brown. Top with additional
cheese, if desired.

GREEK STYLE CASSEROLE

GREEK STYLE CASSEROLE

6-8 med. potatoes
2 tbsp. butter
1 lg. can Campbell's tomato soup
Salt and pepper, to taste
2 lb. hamburger
1 onion
1/2 c. water
white sauce
cheese

Boil potatoes in skins until almost tender. Peel and slice. While potatoes are cooking, brown hamburger. Then drain hamburger and add butter and onion to hamburger and slightly brown onion. Add tomato soup and water to meat and simmer 5 minutes.

Make white sauce: 2 c. milk 3 tbsp. butter 1/2 c. Velveeta cheese Melt butter in small saucepan then mix in flour gradually over low heat. After mixed well, slowly add milk while stirring. Cook until thick. Remove from fire and add cheese.

Put into greased 13 x 9 pan as follows: layer of potatoes, meat, then sauce and repeat. Then last put all remaining sauce and top with cheese.

Bake in preheated oven at 350 degrees until top lightly browned, approximately 35-40 minutes.

COMPANY CASSEROLE

COMPANY CASSEROLE:
beef, noodle and cheeses.
Servings: 6 Temperature: 375 degrees Baking Time:
45 minutes

4 cups noodles (1/2 lb.)
1 Tbs. butter or margarine
1 lb. ground beef
2 8-oz. cans tomato sauce
1 cup cottage cheese
1 8-oz. pkg. soft cream cheese
1/4 cup sour cream
1/3 cup minced scallions (or onion)
1 Tbs. minced green peppers( I add more)
2 Tbs. melted butter or margarine

Cook noodles as package directs; drain. Meanwhile, in butter in skillet, sauté meat until browned. Stir in tomato sauce. Remove from heat. Combine cottage cheese and next 4 ingredients (cream cheese through
green peppers). In a 2-qt. casserole, spread half of noodles, cover with cheese mixture, then cover with rest of noodles. Pour melted butter over noodles, then tomato-meat sauce. Bake in 375 degree oven for approximately 45 minutes.
Serves 6.

Variation: Substitute two cans of tomato soup for the tomato sauce.

Butter Bean-Broccoli Casserole

Now here is an unusual Holiday side dish idea...

Butter Bean-Broccoli Casserole

1 pk Frozen baby lima beans
2 pk Frozen chopped broccoli
1 cn Cream mushroom soup
1 c Sour cream
1 pk Dry onion soup mix
1 cn Sliced water chestnuts
3 c Rice Krispies
1 1/2 Sticks butter, melted

Prepare frozen vegs. as directed. Drain. Mix beans and broccoli
together as first layer in 9 x 13" baking dish. Top with sliced water
chestnuts. Mix together mushroom soup and sour cream. Spread this over
wter chestnuts as the third layer. Sprinkle package of onion soup mix
over sour cream mixture. Top with Rice Krispies, and drizzle melted
butter over all. Bake at 350 F. for 30 minutes. NOTE: may be made
ahead and frozen, omitting Krispies and butter until time to cook.

Source: justbeansrecipes.

CREAMY ITALIAN BEEF CASSEROLE

CREAMY ITALIAN BEEF CASSEROLE

1-1/2 cups (6 oz.) tube pasta
1 lb. lean ground beef
1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Green Pepper & Onion
1 can (14-1/2 oz.) DEL MONTE Peas & Carrots, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1-1/2 cups (6 oz.) shredded mozzarella cheese

1. Cook pasta according to package directions; drain.
2. Brown meat in skillet; drain. Combine meat with pasta, tomatoes,
peas & carrots and mushroom soup; place in 7x11-inch baking dish.
3. Cover and bake at 375°F, 20 minutes. Uncover; top with cheese. Bake
5 minutes longer or until cheese is melted. Garnish with parsley, if
desired.

Source: delmonte.

Chicken and Dumplin' Casserole

**Updated*** I think this would freeze nicely. I'd probably wait until cooking day to make the biscuit dough, but that might freeze just fine too.

Chicken and Dumplin' Casserole

1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 (10 ounce) package frozen green peas
4 cups chicken, cooked, cubed

Dumplings
2 cups prepackaged buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk

In a large saucepan, sauté onion, celery and garlic in butter until
tender. Add flour, sugar, salt, basil, pepper and broth; bring to a
boil. Cook and stir for one minute; reduce heat. Add peas and cook for
5 minutes, stirring constantly. Stir in cubed chicken. Pour into a
greased 13 x 9 x 2-inch baking dish.

12 Dumplings
Combine biscuit mix and basil in a bowl. Stir in milk with a fork
until moistened. Drop by tablespoonsful onto casserole Bake,
uncovered, at 350 degrees F for 30 minutes. Cover and bake 10 minutes
more or until dumplings are done.

Chuck Wagon Beans

Chuck Wagon Beans

1/2 cup chopped onion
2 tablespoons bacon drippings
1 pound ground beef
1/2 clove garlic
2 (6 ounce) cans tomato sauce
1 (16 ounce) can kidney beans
2 teaspoons chili powder
1/4 cup water
3/4 teaspoon salt

Sauté onions in bacon drippings until soft. Add ground beef and brown.
Add remaining ingredients. Simmer for 35 to 40 minutes.

Sausage Hash Brown Bake

Sausage Hash Brown Bake

2 pounds pork sausage
2 cups (8 ounces) shredded Cheddar cheese
1 can cream of chicken soup, undiluted
1 (8 ounce) carton French onion dip
1 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/8 teaspoon pepper
1 (30 ounce) package frozen shredded hash
brown potatoes, thawed

In a large skillet, cook sausage. Drain well.

In a large bowl, combine 1 cups cheese and the next 7 ingredients.
Fold in potatoes. Spread half into a greased shallow 3 quart baking
dish. Top with sausage and remaining potato mixture. Sprinkle with
remaining cheese. Cover and bake at 350 degrees F for 45 minutes.
Uncover and bake 10 minutes longer or until heated through.

Serves 10.

Zucchini & Potatoes Au Gratin

Zucchini & Potatoes Au Gratin

Ingredients:

3 cups potatoes, peeled and cooked
3 cups zucchini, sliced (1/2 inch)
2 Tbs. water
3 Tbs. butter
3 Tbs. flour
1 Tbs. chicken bouillon granules
1 1/2 cups milk
1 cup cheddar cheese, shredded
2 Tbs. pimento, chopped
1/2 tsp. thyme
1 tin, french fried onions

General Info:

Preheat oven to 350°

Instructions:

1. In a medium saucepan cook the zucchini in the water for 5 minutes
or until just tender; drain and set aside

2. Melt butter in the saucepan, add flour and bouillon granules

3. Gradually stir in milk;cooking until sauce is thick and smooth.

4. Remove sauce from heat, stir in cheese, pimento and thyme; keep
stirring until cheese melts.

5. In a medium greased casserole dish, layer 1/2 of the potatoes,
zucchini and then sauce. Repeat layers ending with sauce.

6. Bake uncovered for 25-30 minutes until casserole is bubbly and
heated through. Sprinkle with French fried onions to cover and bake an
additional 2 or 3 minutes to warm.

Mexican Casserole

Mexican Casserole

1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up

Mix all ingredients except the cheese and tortillas. Layer hamburger mixture with cheese and tortillas ending with cheese on top. Bake at 400 degrees for 20 minutes.