October 2010 Archives
Slow Cooker Lasagna
1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ozs) tomato sauce
1 cup water
1 can (6 ozs) tomato paste
1 tsp salt
1 tsp dried oregano
1 pkg (8 ozs) No-cook lasagna noodles
4 cups (16 ozs) shredded mozzarella cheese
1-1/2 cups (12 ozs) small curd cottage cheese
1/2 cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5 qt slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings.
1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ozs) tomato sauce
1 cup water
1 can (6 ozs) tomato paste
1 tsp salt
1 tsp dried oregano
1 pkg (8 ozs) No-cook lasagna noodles
4 cups (16 ozs) shredded mozzarella cheese
1-1/2 cups (12 ozs) small curd cottage cheese
1/2 cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5 qt slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings.
Chicken Macaroni
1 can (10.75 ozs) condensed cream of mushroom soup, undiluted
1 can (4 ozs) chopped green chilies
1/2 cup chicken broth
1/2 cup finely chopped onion
1/2 tsp pepper
2 cups cooked elbow macaroni
1 cup cubed cooked chicken
1 cup (4 ozs) shredded cheddar cheese
In a bowl, combine the first five ingredients. Fold in the macaroni and chicken. Transfer to a greased 1-1/2 qt baking dish; sprinkle with cheese. Bake uncovered, at 350 deg for 30 minutes or until bubbly. Yield: 4 servings.
1 can (10.75 ozs) condensed cream of mushroom soup, undiluted
1 can (4 ozs) chopped green chilies
1/2 cup chicken broth
1/2 cup finely chopped onion
1/2 tsp pepper
2 cups cooked elbow macaroni
1 cup cubed cooked chicken
1 cup (4 ozs) shredded cheddar cheese
In a bowl, combine the first five ingredients. Fold in the macaroni and chicken. Transfer to a greased 1-1/2 qt baking dish; sprinkle with cheese. Bake uncovered, at 350 deg for 30 minutes or until bubbly. Yield: 4 servings.
