MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Lasagna
Categories: Pasta, Beef, Pork, Vegetables, Herbs
Yield: 12 Servings

9 Lasagna noodles
1 1/4 lb Bulk Italian sausage
3/4 lb Ground beef
1 md Onion; diced
3 cl Garlic; minced
46 oz (3 cans) crushed tomatoes
18 oz (2 cans) tomato paste
2/3 c Water
3 tb Sugar
3 tb + 1/4 c minced fresh
- parsley; divided
2 ts Dried basil
3/4 ts Fennel seed
3/4 ts Salt; divided
1/4 ts Coarse ground pepper
1 lg Egg; lightly beaten
15 oz Ricotta cheese
4 c Shredded mozzarella cheese
3/4 c Grated Parmesan cheese

Cook noodles according to package directions; drain.
Meanwhile, in a Dutch oven, cook sausage, beef and onion
over medium heat 8-10 minutes or until meat is no longer
pink, breaking up meat into crumbles. Add garlic; cook 1
minute. Drain.

Stir in tomatoes, tomato paste, water, sugar, 3
tablespoons parsley, basil, fennel, 1/2 teaspoon salt
and pepper; bring to a boil. Reduce heat; simmer,
uncovered, 30 minutes, stirring occasionally.

In a small bowl, mix egg, ricotta cheese and remaining
1/4 cup parsley and 1/4 teaspoon salt.

Set oven @ 375ºF/190ºC.

Spread 2 cups meat sauce into an ungreased 13x9-in.
baking dish. Layer with 3 noodles and a third of the
ricotta mixture. Sprinkle with 1 cup mozzarella cheese
and 2 tablespoons Parmesan cheese. Repeat layers twice.
Top with remaining meat sauce and cheeses (dish will be
full).

Bake, covered, 25 minutes. Bake, uncovered, 25 minutes
longer or until bubbly. Let stand 15 minutes before
serving.

Pam Thompson, Girard, Illinois

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Pasta Bake
Categories: Beef, Vegetables, Mushrooms, Cheese, Pasta
Yield: 8 Servings

2 lb Ground beef
1 lg Onion; chopped
2 cl Garlic; minced
24 oz Jar spaghetti sauce
14 1/2 oz Can diced tomatoes;
- undrained
4 oz Can mushroom stems and
- pieces; drained
1 ts Italian seasoning
3 c Uncooked medium pasta
- shells
3 Plum tomatoes; sliced
3/4 c Shredded provolone cheese
3/4 c Shredded mozzarella cheese

In a large skillet, cook beef and onion over medium heat
until no longer pink. Add garlic; cook 1 minute longer.
Drain. Stir in spaghetti sauce, diced tomatoes,
mushrooms and Italian seasoning. Bring to a boil. Reduce
heat; simmer, uncovered, 20 minutes.

Meanwhile, set oven @ 350ºF/175ºC.

Cook pasta according to package directions; drain. Add
to beef mixture and gently stir in sliced plum tomatoes.

Transfer to an ungreased 13" X 9" baking dish. Sprinkle
with cheeses. Bake 25-30 minutes or until bubbly and
heated through.

Karla Johnson, East Helena, Montana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Florentine Casserole
Categories: Poultry, Pasta, Cheese, Greens, Herbs
Yield: 6 servings

2 c Uncooked elbow macaroni
3 c Shredded cooked chicken
10 3/4 oz Can cream of mushroom soup;
- undiluted
2 c Shredded Ementhal cheese
10 oz Box creamed spinach, thawed
1/2 c Mayonnaise
1/4 c Loose packed minced fresh
- basil
1 ts Garlic powder
1/2 ts Dried thyme
1/2 ts Pepper
1/2 c Seasoned bread crumbs
2 tb Butter; melted

Set oven @ 350ºF/175ºC.

Cook macaroni according to package directions.

Meanwhile, in a large bowl, combine chicken, soup,
cheese, spinach, mayonnaise, basil, garlic powder,
thyme and pepper.

Drain macaroni; gently stir into chicken mixture.
Transfer to an ungreased 2-1/2-qt. baking dish. Toss
bread crumbs and butter; sprinkle over casserole.

Bake, uncovered, until bubbly, 40-45 minutes.

Dori Jackson, Gulf Breeze, Florida

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cauliflower Casserole
Categories: Vegetables, Cheese, Dairy, Grains
Yield: 8 servings

1 md Head cauliflower; in
- florets
1 c Sour cream
1 c Shredded Cheddar cheese
1/2 c Crushed cornflakes
1/4 c Chopped bell pepper
1/4 c Chopped red bell pepper
1 ts Salt
1/4 c Grated Parmesan cheese
Paprika

Set oven @ 325ºF/165ºC.

Place 1" water in a saucepan; add cauliflower. Bring to
a boil. Reduce heat; cover and simmer until
crisp-tender, 5-10 minutes. Drain.

In a large bowl, combine cauliflower, sour cream,
cheddar cheese, cornflakes, peppers and salt; transfer
to a greased 2 qt. baking dish. Sprinkle with Parmesan
cheese and paprika.

Bake, uncovered, until heated through, 30-35 minutes.

Linda McGinty, Parma, Ohio

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Swiss Casserole
Categories: Pasta, Vegetables, Poultry, Cheese, Herbs
Yield: 8 servings

5 1/2 c Uncooked egg noodles
3 tb Olive oil
3 Shallots; chopped
3 cl Garlic; minced
1/3 c A-P flour
2 c Chicken broth
3/4 c Milk
1 1/2 ts Dried thyme
3/4 ts Grated lemon zest
1/2 ts Salt
1/4 ts Ground nutmeg
1/4 ts Pepper
5 c Diced rotisserie chicken
1 1/2 c Frozen peas
2 c Shredded Ementhal (Swiss)
- cheese
3/4 c Dry bread crumbs
2 tb Butter; melted

Set oven @ 350ºF/175ºC.

Cook noodles according to package directions; drain. In
a large skillet, heat oil over medium heat. Add shallots
and garlic; cook and stir 45 seconds. Stir in flour;
cook and stir 1 minute. Add broth, milk, thyme, lemon
zest, salt, nutmeg and pepper. Stir in chicken and peas;
heat through. Stir in noodles and cheese.

Transfer to a greased 13" X 9" baking dish. In a small
bowl, mix bread crumbs and butter; sprinkle over top.
Bake 8-10 minutes or until top is browned.

Christina Petri, Alexandria, Minnesota

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Penne Beef Bake
Categories: Pasta, Beef, Vegetables, Cheese
Yield: 8 servings

12 oz Whole wheat penne pasta
1 lb (90% lean) ground beef
2 md Zucchini; fine chopped
1 lg Bell pepper; fine chopped
1 sm Onion; fine chopped
24 oz Jar spaghetti sauce
1 1/2 c Alfredo sauce
1 c Shredded mozzarella cheese;
- divided
1/4 ts Garlic powder
Minced fresh parsley; opt

Cook penne according to package directions. Meanwhile,
in a Dutch oven, cook the beef, zucchini, pepper and
onion over medium heat until meat is no longer pink,
breaking it into crumbles; drain. Stir in the spaghetti
sauce, Alfredo sauce, 1/2 cup mozzarella cheese and
garlic powder. Drain penne; stir into meat mixture.

Transfer to a 13" X 9" baking dish coated with cooking
spray. Cover and bake @ 375ºF/190ºC for 20 minutes.
Sprinkle with remaining mozzarella cheese. Bake,
uncovered, 3-5 minutes longer or until cheese is melted.
If desired, top with parsley.

Jennifer Wise, Selinsgrove, Pennsylvania

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Swiss Stuffing Bake
Categories: Poultry, Breads, Cheese, Dairy, Vegetables
Yield: 8 servings

10 3/4 oz Can cream of mushroom soup;
- undiluted
1 c Milk
6 oz Pkg stuffing mix
2 c Diced, cooked chicken
2 c Fresh broccoli florets;
- cooked
2 Celery ribs; fine chopped
1 1/2 c Shredded Ementhal cheese;
- divided

In a large bowl, combine soup and milk until blended.
Add the stuffing mix with contents of seasoning packet,
chicken, broccoli, celery and 1 cup cheese. Transfer to
a greased 13x9-in. baking dish.

Bake, uncovered, @ 375ºF/190ºC for 20 minutes or until
heated through. Sprinkle with remaining cheese; bake 5
minutes longer or until cheese is melted.

Jena Coffey, Sunset Hills, Missouri

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New England Lamb Bake
Categories: Lamb/mutton, Vegetables, Potatoes, Herbs
Yield: 8 servings

1 tb Oil
2 lb Boneless leg o' lamb; in 1"
- cubes
1 lg Onion; chopped
1/4 c A-P flour
3 c Chicken broth
2 lg Carrots; sliced
2 lg Leeks; white only, in 1/2"
- slices
2 tb Minced fresh parsley;
- divided
1/2 ts Dried rosemary; crushed
1/2 ts Salt
1/4 ts Pepper
1/4 ts Dried thyme
3 lg Potatoes; peeled, sliced
3 tb Butter; melted, divided

Set oven @ 375ºF/190ºC.

In a Dutch oven, heat oil over medium heat. Add lamb and
onion; cook and stir until meat is no longer pink. Stir
in flour until blended. Gradually add broth. Bring to a
boil; cook until thickened, 1-2 minutes, stirring to
loosen browned bits from pan. Add carrots, leeks, 1
tablespoon parsley, rosemary, salt, pepper and thyme.

Spoon into a greased 13" X 9" or 3 qt. baking dish.
Cover with potato slices; brush with 2 tablespoons
melted butter. Bake for 1 hour; brush the potatoes with
remaining butter. Return to oven; bake until the meat is
tender and potatoes are golden, 30 minutes to 1 hour
longer. Cool briefly; sprinkle with remaining 1
tablespoon parsley.

Frank Grady, Fort Kent, Maine

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maple Winter Squash Casserole
Categories: Squash, Spices, Grains, Nuts
Yield: 12 servings

3 lb Pie pumpkin
3 lb Butternut squash
1 1/2 lb Acorn squash
1/4 c Sugar
1/4 c Maple syrup
1/4 c Butter; softened
1/2 ts Salt
1/2 ts Ground cinnamon

MMMMM--------------------------TOPPING-------------------------------
1/2 c A-P flour
1/2 c (packed) brown sugar
1/2 c Old-fashioned oats
1/2 c Cold butter; in cubes
1/2 c Chopped walnuts

Set oven @ 400ºF/205ºC.

Cut pumpkin and squash in half lengthwise; discard seeds
or save for toasting. Place pumpkin and squash in 2
greased 15x10x1-in. baking pans, cut side down. Bake,
uncovered, 40-50 minutes or until tender.

Cool slightly; scoop out flesh and place in a large
bowl. Mash flesh with sugar, maple syrup, butter, salt
and cinnamon. Transfer to a greased 13x9-in. baking
dish. In a small bowl, mix flour, brown sugar and oats;
cut in butter until crumbly. Stir in walnuts. Sprinkle
over squash mixture. Bake, uncovered, 35-40 minutes or
until bubbly and topping is golden brown.

Joanne Iovino, Kings Park, New York

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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