This casserole may be made up to a day in advanced, cover and refrigerate until ready to bake, do not omit the white wine and lemon juice it adds a ton of flavor to this casserole, since the condensed soups and Parmesan cheese already have plenty of sodium I suggest to not add in any salt

Servings 8

INGREDIENTS:

2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted  —-  (I do not recommend using one can of cream of mushroom soup and one can cream of chicken soup, the flavor will be reduced, more so yet if using 2 cans of cream of mushroom soup)

1 cup plus 2 tablespoons sour cream

1 cups plus 2 tablespoons mayonnaise ( such as Hellman’s, do not use salad dressing)

1/3 cup dry white wine

2 tablespoons lemon juice

1-1/2 teaspoon garlic powder

1 teaspoon all-purpose flour

1 teaspoon fresh ground black pepper

1/2 teaspoon cayenne pepper (can use more)

2/3 cup freshly grated Parmesan cheese, divided

2 cups shredded cheddar cheese

1 small onion, chopped (can use a medium onion)

1 large celery rib, finely diced

1 small head broccoli, cut into florets then very lightly steamed

3 small cooked chicken breasts cubed (or 2 large)

30 saltine crackers, crushed

1/4 cup melted butter

Servings 4

INGREDIENTS:

8 ounces uncooked fettuccine

1 (10 ounce) can condensed cream of chicken soup, undiluted

1 (8 ounce) package cream cheese, cubed and softened

1 cup canned sliced mushrooms, drained (can use fresh sauteed in place of canned)

1 cup heavy (35%) whipping cream

1/4 cup fresh grated parmesan cheese

1/3 cup melted butter

1/2 teaspoon garlic powder ( or to taste)

1/2 teaspoon cayenne pepper

1/3 cup parmesan cheese (can use more)

1 cup shredded swiss cheese

2 chicken breasts, cooked and cubed

Topping:

1/2 cup bread crumbs

1/2 teaspoon garlic powder

3 tablespoons fresh grated Parmesan cheese

1/4 cup melted butter

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 2-1/2-quart baking dish.

Cook fettuccine in a large pot of boiling salted water until al dente.

Meanwhile in a saucepan combine the condensed soup with cream cheese, mushrooms, whipping cream, 1/3 cup Parmesan cheese, 1/3 cup melted butter, garlic powder and cayenne pepper.

Stir in 1 cup Swiss cheese and the cooked cubed chicken; cook over low heat until melted.

Drain the pasta very well, then toss into the sauce

Transfer the mixture to prepared baking dish.

Combine all topping ingredients then sprinkle over chicken mixture.

Cover and bake for 25 minutes.

Uncover bake 5-10 mins longer or until golden brown.

You will also find this recipe on www.recipezazz.com

This recipe was developed using my own Alfredo sauce, I cannot promise the same results using a different sauce

There is a fair amount of prep work so I recommend, cooking the sausage mixture a day ahead and also prepare the pasta ahead, cover and refrigerate both, I do not however recommend making the alfredo sauce a day ahead… since there is a small amount of oven baking time all ingredients should be hot or fairly warm, if refrigerated make certain to heat both in the microwave before using for the recipe

Servings 8

INGREDIENTS:

2 cups uncooked penne pasta — (cooked until medium firm, drained then mixed with 1/3 cup milk or light cream, 1/3 cup grated Parmesan cheese, 1 large beaten egg and 1/2 teaspoon each black pepper and seasoned salt)

1 recipe Kitten’s Alfredo Sauce — (substitute 2 cups 18% table cream for heavy cream and use 1 tablespoon flour in place of 3 teaspoon with addition of 1/2 cup mozzarella cheese mixed in at the end)

1-1/2 pounds spicy Italian sausage links, casings removed

1 medium onion, chopped

3/4 cup freshly grated Parmesan cheese

2 (4 ounce) can sliced mushrooms, well drained

2 cup shredded mozzarella cheese

INSTRUCTIONS:————————————-

Preheat oven to 375 degrees F (oven rack set to lowest position).

Grease a 13 x 9-inch baking dish.

Spread the cooked penne pasta mixture into bottom of the baking dish.

Drizzle the prepared alfredo sauce over the top; set aside.

In a skillet cook the sausage meat with onion until browned (about 10-12 minutes) drain fat then sprinkle over the alfredo sauce.

Top with 3/4 cup Parmesan cheese then mushrooms.

Top with 2 cups mozzarella cheese.

Bake for about 18-20 minutes or until hot.

You will also find this recipe on www.recipezazz.com

Photo courtesy of CoffeeB

This makes two 8-inch pans so you can use one right away then freeze the other for another meal, freezing instructions listed on bottom of recipe

Remember to only cook the spaghetti to halfway as it will cook more in the oven, ground beef may be substituted for the sausage meat but the flavor will be reduced

INGREDIENTS:

1 (16 ounce) package uncooked angel hair pasta

1-1/2 pounds spicy bulk Italian sausage meat

1 medium onion, chopped

4 garlic cloves, minced

1 (26 ounce) can spaghetti/pasta sauce

2 (8 ounce) cans tomato sauce (preferably Hunts)

salt and fresh ground black pepper, to taste

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1-1/4 cups sour cream

1/3 cup freshly grated Parmesan cheese

4 cups shredded cheddar cheese  (or can use Colby-Monterey Jack cheese)

INSTRUCTIONS:—————————————————

Grease two 8-inch square baking pans (can use a foil pan for freezing).

Cook pasta in boiling water (cook pasta to only halfway as it will cook more in the oven) drain then rinse under cold water; set aside.

In a large skillet, cook sausage meat with onion over medium-high heat until no longer pink; drain.

Add in garlic; cook 2 minutes.

Stir in spaghetti sauce and tomato sauce; bring to a simmer over medium-high heat stirring.

Reduce heat and simmer partially covered for 45 minutes or more seasoning with salt and pepper about halfway through cooking time.

In a bowl combine condensed soup with sour cream and Parmesan  cheese (can also mix in some cayenne pepper or black pepper to the mixture if desired).

In two 8-inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese.

Repeat layers (using 2 cups of cheese for each pan).

Cover and freeze one casserole for up to 3 months.

Cover and bake the remaining casserole at 350 degrees for 55-65 minutes or until cheese is melted.

To use frozen casserole; thaw in the refrigerator overnight.

Remove from the refrigerator 30 minutes before baking.

Bake as directed.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

Servings 8-10

INGREDIENTS:

1-1/2 pounds Italian sausage links ( casings removed, can use 2 pounds, turkey sausage will work great also)

oil (about 1-2 tablespoons)

1/4 teaspoon cayenne pepper (optional or use spicy sausages)

3 garlic cloves, minced

1 medium onion, chopped

1 (14 ounce) jars roasted red peppers, drained and chopped

1 (10 ounce)  box frozen spinach (cooked according to package directions then hand-squeezed dry to remove all moisture)

1 cup cream-style cottage cheese

1 (16 ounce) container ricotta cheese

1 small garlic clove, minced ( no more than 1 small clove or it will overpower the other ingredients)

1 tablespoon dried parsley

1 large egg, slightly beaten

1/2 cup grated parmesan cheese

shredded mozzarella cheese

1 teaspoon seasoning salt

1/2 teaspoon black pepper, or to taste

2 (20 ounce) jars alfredo sauce ( reduced-fat is okay)

12 lasagna noodles ( cooked and tossed gently with 1 tablespoon oil to prevent sticking)

3/4 cup freshly grated Parmesan cheese

Servings 8-10

INGREDIENTS:

1 (16-ounce) package uncooked ziti (penne will work well also)

2 (10-ounce) containers Buitoni Refrigerated Alfredo Sauce

1  (8-ounce) container sour cream

1/2 cup freshly grated Parmesan cheese, divided

1 teaspoon fresh ground black pepper, divided

1  (15-ounce) container ricotta cheese

2  large eggs, lightly beaten

1 tablespoon dried parsley

1 teaspoon seasoned salt

1/2 teaspoon garlic powder

2 cups shredded mozzarella cheese (can use more if desired)

This was tested using Bush’s Original baked beans, for best flavor I recommend using that brand, this is a sweeter baked bean recipe, you could reduce the sugar amount on the top to 1/2 cup, I prefer it using the amount stated, 1 teaspoon liquid smoke is a great addition

Servings 3-4

INGREDIENTS:

1/2 pound bacon, chopped

1 medium onion, chopped

butter or oil, if needed

2 large garlic cloves, minced

1 (28 ounce) can Bush’s Original baked beans

3 teaspoons Worcestershire sauce

1 tablespoon ketchup

1 tablespoon prepared yellow mustard

1 cup brown sugar, divided

1 teaspoon each seasoned salt and fresh ground black pepper