Yummy Spaghetti Casserole - Alyson

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1 can cream of mushroom soup
3/4 cup milk
1/2 tsp salt to taste
1/2 tsp sugar
1 (12 oz) pkg angel hair pasta
2 cups sour cream
garlic salt to taste
1/2 cup Parmesan cheese
1 1/2 lbs. cheddar cheese
1 onion minced
1 1/2 cups breadcrumbs
1 cup Ritz crackers, crumbled
1/2 cube butter

Blend together soup, milk, pepper, salt, and sugar and set aside. Bring 4 quarts water to boil and add pasta. Remove from heat and let stand until pasta becomes pliable (about 10 minutes). Drain. Mix pasta with sour cream. Put in greased 9x13 pan. Sprinkle with garlic salt and parmesan cheese. Top with cheese, then onions and then breadcrumbs. Pour soup mixture over all. Bake 325 for 1 hr or until casserole is bubbly.

Freezing directions: slightly undercook noodles. If cooking from frozen, keep covered the first half of baking.

Spinach Stuffed Manicotti - Tammy

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1 box manicotti pasta
1 small package frozen spinach
1 small tub low-fat ricotta cheese
1 cup mozzarella cheese
1 1/2 cups water
2/3 cup Shirley J white cheddar cream base
8 oz. jar of salsa

Cook pasta and drain. Cook spinach and drain. Mix ricotta cheese and spinach together. STuff pasta with ricotta cheese and spinach mixture. Whisk water and Shirley J base together until smooth, then microwave on high 5 minutes, stirring half-way through. Add salsa to Shirley J mix and whisk together. Put a little sauce on bottom of pan and then place stuffed pasta in pan. POur the rest of the Shirley J mix on top and spread the mozzarella cheese on top. Bake at 350 degrees for 40 minutes.

Ravioli Casserolee - Alyson

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1 jar spaghetti sauce
1 pkg. (25 oz) frozen cheese ravioli, cooked and drained
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Spread 1/2 cup sauce on bottom of 9x13 pan. Layer with half the ravioli, 1 1/4 cups of sauce, 1 cup of cottage cheese, and 2 cups mozzarella cheese. Repeat layers. Sprinkle with the parmesan cheese. Bake uncovered at 350 for 30 to 40 minutes or until bubbly. Let stand 5 minutes before serving.

Tortellini Soup

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Fry together:
1 lb. Italian sausage
1 or 2 minced garlic cloves
1 chopped onion

Combine with:
5 C. beef broth
1/2 C. cranberry juice
2 C. diced (or stewed) tomatoes
1 1/2 C. sliced carrots
1/2 tsp. basil
1/2 tsp. oregano
1 (8 oz.) can tomato sauce
1 C. sliced zucchini

Bring to a boil and cook just until carrots and zucchini are tender and then add:
2 C. frozen tortellini

Boil three more minutes (or until tortellini float) and serve immediately.

Serve with toasted garlic bread or bagels.

Chicken Tetrazzini

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8 oz. spaghetti, broken in pieces
5 Tbsp. butter or margarine
6 Tbsp. flour
3 C. chicken broth
1 C. light cream
1 tsp. salt
dash of pepper
1 small can mushrooms, undrained
5 Tbsp. minced green peppers
3 C. cooked chicken, cubed
1/2 C. shredded parmesan cheese
1 C. shredded cheddar cheese

Cook spaghetti according to package directions. Melt butter and blend in flour. Stir broth into mixture and add cream. Cook until mixture thickens and bubbles, stirring constantly. Add. salt, pepper, drained spaghetti, mushrooms, green peppers, and cooked chicken. Place in a 9x13 pan and sprinkle with parmesan and cheddar cheese. Bake at 350 degrees for 30-45 minutes until bubbly and lightly browned.

Recipe from Girlfriends on the Go see sidebar=>