A family favorite and makes a great potluck dish, you can fully assemble this and refrigerate until ready to bake

Test Kitchen Notes; this may also be made using cooked cubed potatoes in place of the hash browns, throw in some cooked chopped chicken or turkey also

Servings 8

INGREDIENTS:

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

3/4 cup milk

3/4 cup sour cream

1/3 cup melted butter

1 teaspoon seasoned salt (can use white salt)

1 teaspoon fresh ground black pepper

2 teaspoons garlic powder

3/4 cup grated Parmesan cheese

2 cups shredded cheddar cheese

1 small onion, chopped

2 to 3 green onions, chopped

1 (2-pound) package frozen hash browns, thawed (for a quick thaw place in the microwave)

INSTRUCTIONS:————————————–

Set oven to 350 degrees F.

Grease an 11 x 7-inch baking dish.

In a large bowl combine soup, milk, sour cream, melted butter, seasoned salt, pepper, garlic powder and 1/4 cup Parmesan cheese; whisk/mix until thoroughly blended.

Mix in shredded cheddar cheese, both onions and hash browns.

Sprinkle the top with 1/2 cup Parmesan cheese.

Bake uncovered for 40 minutes or until hot and bubbly.

One of my favorite baked rice recipes, and so easy to make only one bowl needed for this, because of the high sodium salt content in the dry soup mix I suggest not to add in any extra salt, use only half a package

Servings 8

Ingredients:

1 (1-ounce) can cream of mushroom soup, undiluted
1 (10 ounce) can cream of chicken soup, undiluted
1-1/2 teaspoons garlic powder
2 cups water
1-1/2 cups milk
1/2 cup melted butter or margarine
1/2 package dry onion soup mix (such as Lipton’s onion soup mix)
2 cups uncooked white instant rice (such as Minute Rice)
1 (10-ounce) can sliced mushrooms, drained
1 medium  onion, finely chopped
1 small celery rib, diced
1 teaspoon fresh ground black pepper
2-1/2 cups shredded mozzarella cheese, divided

Instructions:————————————–

set oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a bowl whisk together the first 6 ingredients until smooth and blended.

Add in all remaining ingredients with 1-1/2 cups only of shredded mozzarella cheese (save the remaining to sprinkle on top).

Transfer to baking dish.

Bake uncovered for 40-45 minutes or until the rice is tender.

Sprinkle 1 cup shredded mozzarella cheese on top then return to oven for 2-3 minutes to melt.

You will also find this recipe on Recipezazz.com

This is about as close as you will ever get to the real thing, this recipe goes back to when my son was small, I still make it today and love it just as much, this doesn’t make a whole lot you can double the amounts if desired

Servings 3-4

INGREDIENTS:

1 3/4 cups dry elbow pasta (macaroni pasta)
2 tablespoon butter
1/3 cup lightly-packed shredded cheddar cheese
1/2 cup Kraft Cheez Whiz
2 tablespoons half and half cream OR milk
pinch salt

INSTRUCTIONS:—————————————————

Cook the pasta in boiling water according to package directions; drain but do not rinse, then transfer to a bowl and toss the hot pasta with 2 tablespoons butter.

While the pasta is cooking make the cheese sauce.

In a small saucepan over the low heat combine the grated cheese with Cheez Whiz, cream or milk and salt; stir until heated and smooth (watching close not to burn).

Pour the sauce over the cooked pasta; mix to combine.

Serve immediately.

You will also find this recipe on Recipezazz.com

Test Kitchen Notes; this recipe was also tested with the addition of 3/4 pound browned spicy sausage meat, so you may want to include that also

Servings 6

INGREDIENTS:

8 ounces uncooked penne pasta
4 tablespoons butter
1 small onion, chopped
4 garlic cloves, finely chopped
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red chili flakes (or adjust to taste)
1/4 cup all-purpose flour
2-1/2 cups half and half cream or milk
1-1/4 cups grated Parmesan cheese, divided
1 (14.5-ounce) can Italian seasoned diced tomatoes, lightly drained
1 (10-ounce) package frozen chopped spinach, thawed and hand-squeezed dry to remove excess moisture
salt and fresh ground black pepper
1/2  cup dry breadcrumbs
3 tablespoons freshly grated Parmesan cheese
2  tablespoons butter, melted

INSTRUCTIONS:————————————–

Set oven to 350 degrees F.

Grease a 1 3 x 9-inch baking dish.

Cook the pasta in boiling water until just al dente, leave undercooked do not cook until soft; drain and place in a bowl; set aside.

In a saucepan melt 4 tablespoons butter over medium-high heat; add in onion and saute until softened.

Add in garlic, Italian seasoning and chili flakes; cook stirring for 2 minutes.

Add in the flour; cook stirring for 30 seconds.

Slowly add/stir in the cream or milk; cook for about 4 minutes or until hot and bubbly, then stir in 1/4 cup grated Parmesan cheese, season with black pepper and salt then remove from heat, then pour over the cooked pasta.

Add in remaining 1 cup Parmesan cheese, drained diced tomatoes and spinach; stir well to combine, then season with more salt and pepper if needed.

Transfer/spread to prepared baking dish.

In a small bowl combine the dry breadcrumbs with 3 tablespoons Parmesan cheese and melted butter; sprinkle over the top of the casserole.

Bake in a preheated oven for about 30-35 minutes or until heated thoroughly.

Taken from my favorites files!

Servings 6-8

Ingredients:

4 tablespoons butter

3 large garlic cloves, finely chopped

1/2 teaspoon crushed red chili flakes (or adjust to taste)

4 tablespoons all-purpose flour

3 cups half and half cream or full-fat milk

4-1/2 cups shredded extra sharp cheddar cheese, divided

3/4 cup grated Parmesan cheese, divided

1/2 teaspoon seasoned salt or white salt (or to taste)

1 teaspoon fresh ground black pepper

16 ounces dry penne pasta, cooked (measure 16 ounces before cooking)

Instructions:————————————-

Set oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Melt the butter in a heavy pot or Dutch oven over medium heat; add in garlic and chili flakes, cook stirring for 2 minutes (do not allow the garlic to burn).

Add in flour and stir for 1 minute.

Gradually whisk in the cream whisking constantly; cook for 3 minutes or until thickened.

Reduce heat to low then add in 4 cups shredded cheddar cheese,  1/4 cup parmesan cheese and seasoned salt, mix until cheese has melted.

Season with black pepper to taste.

Mix in the cooked penne pasta.

Transfer to prepared baking dish;  sprinkle with remaining 1/2 cup Parmesan cheese, then sprinkle the top with 1/2 cup remaining cheddar cheesee.

Bake for about 10-12 minutes or until hot and bubbley.

Serve immediately.

Feel free to substitute other favorite toppings and adjust all amounts, make certain that the feta cheese in on the bottom before layering other ingredients, fresh sliced plum tomatoes takes the place of pizza sauce

Servings 8

Ingredients:

2 (10-ounce) cans refrigerated pizza crust (such as Pillsbury)

1-1/2 tablespoons cornmeal

olive oil (as needed to cover the dough)

1 cup crumbled feta cheese

2 cups shredded mozzarella cheese, divided

3/4 cup sliced pitted Kalamata olives or brine-cured olives of choice

3 firm plum (Roma) tomatoes, sliced thinly

fresh ground black pepper

Instructions:————————————–

Set oven to 450 degrees F.

Coat a large baking sheet/jelly-roll pan with cooking spray the sprinkle with cornmeal.

Unroll the dough portions crosswise into prepared baking sheet, then pat the dough into a 15 x 12-inch rectangle in the pan slightly overlapping the edges.

Pinch the edges of the dough together to seal.

Brush the top of the dough generously with olive oil.

Bake for 2 minutes (450 degrees F).

Remove then sprinkle the feta cheese on top of the partially baked dough, followed by 1 cup mozzarella cheese, olives, then sliced tomatoes.

Sprinkle the sliced tomatoes with black pepper and a little salt.

Top with remaining 1 cup mozzarella cheese.

Bake an addition 12 minutes.

Purchased marinara sauce makes this easy or my marinara sauce posted on this site makes this extra special, yield is 4-6 you may double to serve 6-8

Notes for our test kitchen; this recipe was tested using Classico Marinara Sauce,  you may want to adjust the cream amount I would suggest to start with 1/3 cup

Servings 4

Ingredients:

1 (13-ounce) package three-cheese tortellini

1 (24-ounce) jar Classico Marinara Sauce (or use you favorite sauce)

1/3 to 1/2 cup heavy whipping cream (warmed just slightly in the microwave to about room temperature)

1 cup fresh grated Parmesan cheese, divided

seasoned salt or white salt

fresh ground black pepper

2 tablespoons butter, cubed

1 cup shredded mozzarella cheese

Instructions:————————————–

Set oven to 350 degrees F.

Grease an 11 x 7-inch baking dish or a similar size casserole dish.

Cook the cheese tortellini in boiling salted water until tender but still firm to the bite (do not cook until very soft it is suggested to undercook slightly) drain then transfer to a bowl.

In a saucepan heat the marinara sauce over medium heat until a very light simmer.

Reduce heat to low and stir in the whipping cream; simmer for about 4 minutes or until the mixture is completely heated through.

Remove for heat and stir in 1/2 cup Parmesan cheese, then season with salt and black pepper.

Add in the cooked tortellini and toss to coat, then transfer to baking dish.

Sprinkle with remaining 1/2 cup Parmesan cheese, then dot with 2 tablespoons butter.

Bake in a preheated oven for 22-25 minutes.

Sprinkle top with mozzarella cheese and return to oven until melted.