Just make this casserole… you’ll love this I promise, and you may even like it better than lasagna!

Notes from our test kitchen; to save time cook the tomato sauce up to two days in advance and refrigerate which is what I most always do, the spaghetti may also be cooked days in advance and refrigerated just run under warm water to soften slightly before using

This recipe was tested on several different times using prepared pasta sauce  and another time using canned crushed tomatoes, I have to say the flavor was by far better using the tomato sauce so I would recommend not to substitute anything else for the tomato sauce, bulk Italian sausage meat may be used instead of the ground beef

This was developed to fit in an 11 x 7-inch baking dish, there is not enough ingredients to fill a 13 x 9 pan

Servings 6-8

Ingredients:

8 ounces uncooked thin spaghetti

1/4 cup melted butter

1 teaspoon garlic powder

2 large eggs, lightly beaten

3/4 cup grated Parmesan cheese, divided

1/2 teaspoon fresh ground black pepper, or to taste

2 cups cream style cottage cheese

2 cup shredded mozzarella cheese, divided

TOMATO SAUCE:

1/2 pound ground beef (can use 1/2 pound bulk Italian sausage)

1 small onion, finely chopped

1/4 teaspoon crushed red chili flakes, optional

3 large garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon dried basil (rubbed between fingers to release the flavor, same with the oregano)

1/2 teaspoon dried oregano

1 (14-ounce) can tomato sauce (such as Hunt’s tomato sauce)

1 (8-ounce) can tomato sauce

water (if need to thin sauce)

1 (10-ounce) can sliced mushrooms, drained

salt and fresh ground black pepper, to taste

Instructions:

Grease an 11 x 7-inch baking dish.

This sauce may be made up to 2 days ahead and refrigerated until needed, warm in the microwave or on top of stove just before using for the recipe.

For the tomato sauce; in a medium saucepan cook the ground beef with onion, chili flakes, garlic, basil and oregano until no longer pink; drain fat if needed.

Continue cooking until the meat is lightly browned (this may take about 10-12 minutes to speed up the browning process you may want to add in 1-2 tablespoons of oil).

Pour in the tomato sauce and bring to a simmer stirring over medium heat.

Reduce heat to low and simmer partially covered for about 50-60 minutes stirring frequently and seasoning with salt and pepper (if the sauce becomes to thick during then end of cooking add in some water and continue simmering).

Meanwhile cook the spaghetti in boiling water until al dente (try to undercook the spagetti slightly as it will cook more in the oven) rinse under very cold water then drain well in a colander; transfer to a bowl then add in melted butter, garlic powder, 2 eggs, 1/2 cup Parmesan cheese and black pepper and salt if desired, using clean hands toss the mixture until well combined (this will not mix with a wooden spoon use your hands for mixing!).

In a bowl combine the cottage cheese with 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese.

To assemble; spread the spaghetti mixture into the bottom of the baking dish pressing down firmly with hands to flatten.

Spread the cottage cheese mixture evenly over the spaghetti,

Dollup the tomato sauce/ground beef mixture over the cottage cheese, then spread with a spoon.

Top with 1 cup (or more) of shredded mozzarella cheese.

Cover with foil and bake in a 350 degrees F oven for 30 minutes.

Uncover and continue baking for another 15 minutes or until hot and bubbly.

You will also find this recipe on Recipezazz.com

No precooking/browning the ground beef which makes a snap to put together just layer the ingredients in the dish then pop into the oven, diced undrained tomatoes or a 16-ounce jar of Old El Paso Thick and Chunky Salsa may be used, I prefer to use a spicy salsa

Notes from our test kitchen; shredded cheddar cheese may also be added on top of the beef while layering, and also for some heat add in some cayenne pepper or a few tablespoons of taco seasoning mix to the ground beef mixture

For extra crispy bacon you may want to microwave first

Servings 4-6

Ingredients:

1 cup uncooked long grain white rice

1 cup canned whole kernel corn, drained (or just use the whole can)

1 (8-ounce) can tomato sauce

1/2 cup water

1 small onion, chopped

1 small green bell pepper, seeded and chopped

1 pound lean ground beef — mixed with 1 teaspoon seasoned salt, 1/2 teaspoon fresh ground black pepper and  1 teaspoon garlic powder, if desired you may also add in 1/4 cup grated Parmesan cheese

1 (14 ounce) can diced tomatoes, undrained (or can use a 16-ounce jar of Old El Paso Thick and Chunky mild or spicy salsa, do not use picante sauce)

6 slices uncooked bacon, cut in half (for crispy bacon partially cook in the  microwave first)

1-1/2 cups shredded cheddar cheese

Instructions:

Preheat oven to 450 degrees F.

Grease a 2-quart casserole dish (use one that has lid).

Layer each ingredients in the casserole dish in order given starting with the uncooked rice in the bottom and ending up with the bacon on top (save the cheese to add on at the end of baking).

Cover and bake for 1 hour.

Uncover and continue baking for 20-25 minutes longer.

Sprinkle the cheese on top and return to oven for another 5 minutes.

Do not use the thin fast-fry pork chops for this, frozen tater tots may be replaced for the crinkle-cut fries,  two cans of Durkee dried onions may be used if desired,  one can for the soup mixture and one can for the top of the casserole, for extra flavor a small diced celery rib may added into the  soup mixture, the addition of extra salt is not recommended

Servings 6

INGREDIENTS:

6 large pork chops (about 3/4-inch thick)  OR 6 large boneless skinless chicken breasts (or use as many pork chops or breasts that will fit into your baking pan without over crowding)

3 tablespoons oil, or as needed (or a mixture of oil and butter)

1 (10-ounce) can condensed cream soup (your choice of cream of mushroom, chicken or celery soup)

1 teaspoon garlic powder (garlic lover’s increase to 1-1/2 teaspoons)

1/3 cup milk OR light cream

1/2 cup sour cream

3 tablespoons mayonnaise, such as Hellman’s mayonnaise (do not use salad dressing)

1/4 - 1/3 cup freshly grated Parmesan cheese

2 cups shredded cheddar cheese, divided

1/2 teaspoon fresh ground black pepper, or to taste

1 can Durkee dried onions, divided

1 (24-ounce) package frozen crinkle-cut French fries (slightly thawed and chopped into about 1/2 to 3/4-inch pieces)

INSTRUCTIONS:————————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Heat butter with oil in a medium skillet over medium-high heat.

Season the pork chops or chicken breasts with black pepper, garlic powder; add to the skillet and brown lightly on both sides, remove to a plate.

In a bowl combine the condensed soup with milk or light cream, sour cream, mayonnaise, 1/4 to 1/3 cup Parmesan cheese , shredded cheddar cheese and 1/2 teaspoon fresh ground black pepper or to taste; mix thoroughly.

Mix in the chopped crinkle fries and half a can of the Durkee dried onions,.

Season with a small amount salt if desired (be careful as the condensed soup and dehydrated onions already have plenty of extra sodium).

Spread the soup mixture into the bottom of the baking dish, then place the browned pork chops or chicken breasts on top.

Cover with foil and bake in a preheated oven for 40-50 minutes or until the chops or chicken are tender and cooked through.

Remove from oven and sprinkle 1-1/2 cups or more of shredded cheddar cheese and the remaining half of the Durkee dried onions on top and return to oven for 7-8 minutes.

Serve this as a side dish or slice into small squares and serve in paper muffin liners as appetizers, these make a great finger food and will be enjoyed by everyone!

This recipe is listed under both beef and vegetarian category, it may be made with the ground beef or omit and make as a vegetarian option

 For a vegetarian option you may omit the beef , these are just as delicious without it added in,  these may be cooked hours in advance and warmed on a baking sheet/pan in the oven to crisp up, make these as spicy as you like by adjusting the cayenne pepper or using spicy sausage meat, the yield is listed at 30 squares this is of coarse only estimated you may slice any size that you desire

Yield 30 squares

INGREDIENTS:

1/2 pound ground beef or bulk pork sausage meat (mild or spicy, I prefer spicy Jimmy Dean’s Bulk Pork Sausage Meat works well for this)

3 large eggs

1 cup milk

1 cup all-purpose flour

1 teaspoon garlic powder

1/2 teaspoon salt (I use seasoned salt)

pinch cayenne pepper

1 teaspoon baking powder

2/3 cup grated Parmesan cheese, divided

1 medium onion, chopped

4 cups shredded cheddar cheese

1 (10-ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry to remove the excess moisture)

fresh ground black pepper, to taste

6 tablespoons butter, cut into small cubes (no substitutes)

INSTRUCTIONS:——————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a skillet cook/brown the ground beef or sausage meat; drain fat, then set aside for a few minutes (if you are making this without the beef then omit this step).

In a large bowl whisk the eggs until frothy; add in milk, flour, garlic powder, salt, cayenne pepper, baking powder and 1/3 cup grated Parmesan cheese, mix vigorously until well blended (can use an electric mixer for mixing).

Add in the cooked ground beef, chopped onion, 4 cups cheddar cheese and spinach; mix until well combined.

Season with fresh ground black pepper to taste.

Place the butter cubes in the baking dish and place in the oven to melt for 10 minutes).

Transfer/spread the spinach mixture into the hot baking dish.

Sprinkle the top with remaining 1/3 cup Parmesan cheese.

Bake for 30-35 minutes or until firm and golden brown (for a crispier square bake longer).

Cool slightly then cut into desired size squares.

You will also find this recipe on Recipezazz.com

Bottled pasta sauce makes this easy but nothing beats homemade, I use my pasta sauce that I make in large amounts and freeze until needed

Notes from our test kitchen; if using skinless boneless chicken breast reduce the cooking time slightly

Servings 4

1 teaspoon salt (I use seasoned salt)

1/2 teaspoon fresh ground black pepper

1/2 to 1 teaspoon garlic powder

1/4 cup olive oil

2 tablespoons butter

8 chicken thighs (can use a mixture of drumsticks and thighs)

1 medium onion, chopped

4-6 garlic cloves, finely chopped

1 (1-ounce) package fresh sliced mushrooms

1/2 teaspoon dried chili flakes (or adjust to suit heat level)

1/2 to 3/4 cup sliced green pimento olives

1 (14-ounce) jar pasta sauce (use your favorite pasta sauce)

1-1/2 cups shredded mozzarella cheese (can use more or less)

Instructions:

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish.

In a shallow bowl combine the flour with salt, pepper and garlic powder (if you want some heat add in cayenne pepper).

Coat the chicken in the flour mixture then place on a plate (have all the chicken pieces coated before frying).

Heat olive oil and butter in a large skillet over medium-high heat; add in chicken and brown on both sides (about 3 minutes per side) transfer to baking dish.

To the same skillet add in onion;  saute for about 3-4  minutes.

Add in garlic and sliced mushrooms; cook until the mushrooms are softened (about 3 minutes, watch closely not to burn the garlic).

Stir in pasta sauce and olives then season the sauce with salt and pepper; bring to a simmer for about 10 minutes stirring a few times.

Pour the sauce over the chicken pieces, then using tongs turn the chicken over once to coat in the sauce making sure the chicken is skin-side facing up in the baking dish before baking.

Top with mozzarella cheese.

Bake for about 40 minutes or until the chicken is cooked through.

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Preparing this casserole a day ahead makes this a perfect dish to serve for a weekend brunch, I like to also add in fresh minced garlic when frying the onion mixture

Servings 8

Ingredients:

3 cups Kraft Tex-Mex shredded cheese , divided (or use a mixture of shredded cheddar and mozzarella)

3 tablespoons butter (can use more)

1/2 pound fresh sliced mushrooms

1 medium onion, chopped

1 medium red bell pepper, seeded and chopped

2-1/2 cups chopped finely cooked ham

1/4 cup all-purpose flour

8 large or extra-large eggs

1-3/4 cups light cream or milk

1/2 teaspoon salt, or to taste (I use seasoned salt)

fresh ground black pepper, to taste

Tabasco (optional and to taste)

Instructions:

Grease a 13 x 9-inch baking pan.

Sprinkle 2 cups shredded cheese into the bottom of the baking dish.

In a skillet melt butter over medium high heat.

Add in sliced mushrooms, onion and red bell pepper; saute for about 3-4 minutes or until softened; mix in the chopped ham.

Spoon over the cheese in the baking dish.

In a bowl whisk flour with eggs, milk, salt and pepper until smooth and combined, then add in Tabasco to taste; pour over the the ham mixture.

Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.

Bake in a preheated 350 degree F oven for 35-45 minutes or until a knife inserted in the middle comes out clean.

If desired you may sprinkle 1 cup cheese over the top and allow to melt.

Allow to stand for 5-7 minutes before serving.

Notes from our test kitchen; this may be fully assembled and refrigerated up to 1 day in advance before baking, use only russet potatoes, for a fluffier texture add in 1 lightly beaten egg after the addition of the cold sour cream do not add the egg into the hot mixture or it will cook immediately

If desired you may omit the chopped garlic and add in some roasted garlic puree

Servings 8

Ingredients:

7 extra large russet potatoes, peeled (or use 8 medium)

1/2 cup butter

1 medium, onion, chopped

4-6 garlic cloves, finely chopped

pinch cayenne pepper (optional)

1 (10-ounce) package frozen chopped spinach, thawed and hand-squeezed very dry

1 cup sour cream (can use low fat, do not use fat-free or it well curdle)

1 teaspoon fresh ground black pepper (can use more)

1-1/2 teaspoons seasoned salt, or to taste (can use white salt to taste)

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 350 degrees F.

Grease a 2-quart casserole dish.

Cook the potatoes in boiling water until just fork tender (for more flavor boil in chicken broth or half broth and water; drain transfer to a bowl and mash.

In a small skillet melt the butter over medium-high heat; add in onion and garlic and cook for about 3 minutes; transfer to the bowl (with the butter from the skillet).

Add in spinach, sour cream, black pepper and salt; mix all ingredients thoroughly.

Transfer to prepared casserole dish.

At this point you may cool completely and refrigerate up to 1 day.

Bake for about 20-22 minutes or until very hot (baking time may need to be increased slightly if cooking cold from the refrigerator).

Sprinkle the cheddar cheese on top and return to oven for 3-5 minutes.