Jen's Chili Mac and Cheese

"I am really into casseroles right now...especially ones that have all the food groups, so I don't need to make anything else on the side.  My husband loves chili mac, but I really haven't ever ordered it at a restaurant because it just didn't sound good.  I decided to try to create a recipe that the whole family liked, and it was a huge hit.  Just a tip, this recipe was too much for a 9x13, but half of it would not fill the 9x13, so you can make 1/2 the amount and have a smaller casserole, or you can just make the full recipe and refrigerate the leftover chili separate from the mac and cheese."

INGREDIENTS:

Chili:

1 lb. ground beef  (I used sirlion)
1 lb. sausage
1/2 c. celery, diced
1/2 c. green pepper, diced
1/2 c. onion, diced
2 cloves garlic, minced

2 10 oz. cans of tomatoes with green chilis
2 16 oz. cans of chili beans
6 oz. tomato paste
1 beef bouillon cube or 1 T. beef base paste
2 c. water
1/3 c. BBQ sauce
1 T. Worcestershire sauce
1 T. mustard
2 T. chili powder
2 t. cumin
1 t. salt
1/2 t. ground black pepper
1 t. sugar
1/2 t. oregano
1/2 t. basil
***************************
Mac and Cheese

1 lb elbow macaroni noodles
1 jar cheese whiz or equivalent Velveta
4 oz. shredded cheddar cheese
4 oz. shredded pepper jack cheese
2 T. butter
1 T. Franks hot sauce
1 1/2 c. 2% milk
1/2 t. garlic powder
1/4 t. pepper
1/4 c. of reserved water from boiling noodles

8 oz. more of shredded cheddar cheese

DIRECTIONS:

Start the chili about 2 1/2 hrs. before you want to eat.  In large skillet saute beef and sausage with celery, peppers, onions and garlic.  Drain and brown.  Run meat mixture through food processor.  In a large pot mix remaining chili ingredients along with meat mixture and place on stove over low-medium heat.

When it is 1 hr. before you want to eat, in large pot start water to boil for noodles.  Preheat oven to 350 degrees F.  In medium pot over medium heat mix cheese whiz, shredded cheeses, butter, Franks, milk, and spices.  Cook until melted together, stirring frequently,  and turn down to low to keep warm.  Drain noodles, reserving 1/4 c. of water, return noodles to pot you boiled them in, add cheese sauce and reserved water.  Mix together.  In 9x13 baking dish fill dish 1/2 way with mac and cheese and most of the rest of the way with chili.  Cover with foil and bake for 25 minutes.  Remove foil, top with remaining cheddar cheese and bake for an additional 10 minutes.

Serves 6-8* not including leftover ingredients

Italian Layer Bake

"This was so yummy and not intended for anyone on a diet (which means I cheated last night).  I made a few changes which are included.  You can find the original recipe over at Mr. Food.com

INGREDIENTS:

2 (8-ounce) container refrigerated crescent rolls
1/2 lb. sliced deli ham
1/2 lb. sliced deli pepperoni
1/2 lb. sliced deli salami
1/2 lb. sliced Swiss cheese
1/2 lb. sliced provolone cheese
1/2 c. Italian dressing
1 1/2 cups mild yellow pepper rings
3 eggs, beaten
garlic powder and italian seasoning blend

DIRECTIONS:

Preheat oven to 350 degrees F. Unroll 1 roll of crescent roll dough without separating triangles and press into bottom of 9x13 baking dish.
Layer with half the ham, pepperoni, salami, Swiss provolone, and peppers. Pour half of beaten eggs over peppers and then 1/2 c. Italian dressing.  Layer remaining meats and cheeses and peppers.
Place remaining roll of dough over peppers. Pour remaining beaten eggs over dough and season with garlic and Italian seasoning blend.
Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through.

Serves 6-8

Baked Spasanga

"I found this recipe on Pinterest.  The recipe came from Plain Chicken and they got it from food.com.  I've decided to reduce the amount of noodles and add a jar of sauce (my changes are included).  I also think baking it longer is wise...I don't think it was hot enough.  My suggested baking time is also included below.   I think the spaghetti itself without the sauce is amazing too."

INGREDIENTS:

20 oz spaghetti noodles prepared as directed (I used thin spaghetti)
32 oz mozzarella cheese, shredded
8 ounces ricotta cheese
8 ounces sour cream
1/2 cup grated Parmesan cheese , divided
1 1/4 cups half-and-half
1 tsp oregano
1 tsp basil
1/2 tsp pepper
2 tsp minced garlic
1 tsp salt
2 jars spaghetti sauce
1 lb Italian sausage or ground beef (I used sausage)




DIRECTIONS:

Preheat oven to 350 degrees.

Cook spaghetti according to package directions, drain.

In large bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese.  Add spaghetti and toss until well coated.

Pour spaghetti mixture into 9x13 pan lightly sprayed with cooking spray. Top spaghetti with remaining Parmesan cheese.

Cover dish aluminum foil and bake 45 minutes.

While pasta is baking, prepare meat sauce. Brown meat in skillet. Drain and return to skillet. Add spaghetti sauce and simmer.

Remove pasta from oven.  Cut into squares and top with meat sauce.

Chicken Noodle Casserole

"I found this recipe on allrecipes.com, but I changed quite a bit to give it more flavor and to make a larger amount.  It was very yummy!!"

INGREDIENTS:

12 ounces egg noodles prepared
4 skinless, boneless chicken breast halves, diced
1/2 c. onions, chopped
1 T. olive oil
1/2 c. white wine
1 T. minced garlic
1 t. poultry seasoning

1 can sliced carrots
1/2 c. milk
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 c. shredded cheddar cheese
1/2 c. shredded mozzarella cheese
salt and pepper to taste

1 cup crumbled buttery round crackers
1/2 cup butter
1 t. garlic powder

DIRECTIONS:

Preheat oven to 350 degrees F. While preparing noodles, saute diced chicken in large frying pan over med-high heat along with onions, minced garlic, olive oil, wine, and poultry seasoning.  In large bowl mix carrots with milk, cream soups, sour cream and cheeses.  When chicken is cooked through stir into creamy mixture along with noodles and salt and pepper to taste.  Place noodle mixture in 9x13 baking dish.  In small fry pan melt butter over medium heat.  Add crackers and garlic powder and stir together.  Sprinkle crackers over noodle mixture and bake in oven uncovered for 30 minutes.

Hot Tamale Pie

"I found this recipe on allrecipes.com when looking for a Mexican casserole.  This was AMAZING and all of my kids loved it including my one year old.  I would say the heat compares to "medium" salsa, so it's not too spicy.  You can find the original recipe HERE, my changes are included below."

INGREDIENTS:

cooking spray
2 pounds ground beef (I used sirlion)
2 cups diced poblano peppers
2 10 oz. cans tomatoes with green chilis (I used original Rotelle)
1 c. diced onion
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried or 2 T. fresh chopped cilantro
1 teaspoon ground dried chili powder
1 teaspoon ground dried chipotle powder
1/2 teaspoon dried cumin
1 T. lime juice
2 cloves minced garlic

2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)
2 eggs
2/3 cup milk, divided
8 oz.(2 cups) shredded Cheddar cheese, divided
8 oz.(2 cups) shredded Monterrey Jack cheese, divided
8 ounces frozen corn, thawed

sour cream if desired


DIRECTIONS:

Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch casserole dish with cooking spray.
Saute beef with tomatoes, onions, peppers, garlic, lime juice and spices over med-high heat until meat is cooked through.  Take off burner and set aside to preserve  "sauce" so it doesn't completely cook out.
Meanwhile mix one package of corn muffin mix with 1 egg and 1/3 cup of milk in medium mixing bowl. Spoon into greased 9x13 baking dish, and spread evenly in bottom of dish.
Sprinkle corn over the muffin mix, followed by half of each of the cheeses, then the beef mixture.
In same medium bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and remaining cheeses.
Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
Bake in the preheated oven for 50-60 minutes, until golden brown.

Serve with a dollop of sour cream on top of each piece if desired

Serves 8