CREAMY TUNA FETTUCCINE BAKE

8-oz fettuccine pasta

3 tbsp olive oil

2 celery ribs, chopped

2 carrots, chopped

1 can (10.5-oz) condensed cream of celery soup

1 cup frozen corn, thawed

1 garlic clove, minced

1 can (12-oz) tuna, drained

2 cups shredded cheddar cheese

1/2 cup Italian-style dry breadcrumbs

In a large pot of salted boiling water, cook pasta according to package directions for al dente; drain. Toss with 1 tablespoon of the oil.

Heat oven to 350-degrees.

In a skillet, heat 1 tablespoon of the oil over medium heat. Add celery and carrots, cook, stirring, 10-12 minutes. Add the soup, corn, garlic, 1/4 teaspoon pepper and 2 cups water; bring to a boil. Add pasta, tuna and 1 cup of the cheese; toss until coated. Transfer to a baking dish that has been sprayed with cooking spray. In a bowl, mix breadcrumbs with the remaining tablespoon of oil and sprinkle over the pasta. Top with the remaining cheese and bake for 25 minutes.

recipe and photo First for women 2022

STUFFED CHEESY PEPPERS

This recipe was given to me by a friend several years ago. Quick, easy, and healthy!

6-8 green, orange, or yellow bell peppers
1-2 pounds ground beef
1 medium white onion, chopped
1 large can of diced tomatoes
2 garlic wedges, minced
1 cup of cheddar cheese
Salt and pepper to taste

Preheat oven to 350°F.

Cut the tops off the peppers and remove all the seeds and white stuff. Simmer peppers in boiling water for 5 minutes

Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3 minutes. Stir in ground beef. Cook the meat until it is no longer pink.

Stuff the mixture into the hollowed-out peppers. Place stuffed peppers onto a baking tray

Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes. 

Note: I believe my friend got this from Carmen's Kitchen.

LAYERED FIESTA CASSEROLE

This is a Kraft Foods recipe and photo.Therefore their brands are listed in the ingredients.

1

lb.  extra-lean ground beef

1

 green pepper, chopped

1

 red pepper, chopped

1

jar  (16 oz.) TACO BELL® Thick & Chunky Salsa

1

can  (14-1/2 oz.) diced tomatoes, undrained

1

pkg.  (10 oz.) frozen corn

12

 corn tortillas (6 inch)

1-1/2

cups  KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

HEAT oven to 375°F.

BROWN meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.

SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.

BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted. 

BRUSCHETTA MEATLOAF

This recipe goes together in only a few minutes. It does however require almost an hour baking time.

1 lb extra-lean ground beef
1 can (14.5-oz) tomatoes, do not drain
1 pkg (6-oz) stuffing mix for chicken
1 egg
2 green onions, finely chopped
1/2 cup shredded Italian cheese blend

Preheat oven to 375 degrees.

Mix the tomatoes and stuffing mix until combined; reserve half for later.

Add the ground beef and egg to the stuffing mix that remains; mix together well.  Press mixture onto the bottom of an 8-inch square baking dish.

Combine the reserved stuffing mixture with the onions and spread over the meat mixture. Cover pan with foil.

Bake at 375 degrees for 45 minutes; sprinkle the cheese over the top, /Continue baking, uncovered, for 10 minutes or until the meatloaf is cooked through.

This is a recipe I got from Kraft Foods in 2013.

TUNA PENNE CASSEROLE

8-oz penne pasta, uncooked

1 cup corn kernels

1 cup frozen peas

1/3 cup seasoned panko breadcrumbs

1 tbsp olive oil

8-oz cream cheese, room temperature, cut into pieces

1 cup milk

2 garlic cloves, minced

1/4 tsp salt

2 cans (5-oz each) tuna, drained 

1 tsp grated lemon zest

Grease a 2-qt baking dish, set aside. Heat broiler.

Cook pasta according to the package directions for al dente, adding corn and peas during the last 3 minutes of cooking. Reserve 1/2 cup of the pasta liquid. Drain pasta and return to the pot.

In a bowl, mix panko and oil. Set aside.

In a saucepan, cook cheese, milk and garlic over medium-low heat while stirring, until the mixture is smooth. This will take about 5 minutes. Stir in the salt and add to the pot with the pasta. Stir in tuna, lemon zest and reserved pasta liquid. Transfer mixture to the prepared baking dish and sprinkle with the panko mixture. Broil 2 minutes.

Yield: 6 servings

recipe and photo Woman's World 2026

SANTA FE CASSEROLE

1 lb lean ground beef
1 pkg (1.25-oz) Taco seasoning mix
2 cups chicken broth
1/4 cup flour
1 cup sour cream
1 can (7-oz) diced green chiles
1 pkg (11-oz) corn or tortilla chips, your choice
2 cups grated Mexican-Blend cheese
1/2 cup sliced green onions, including tops

Preheat oven to 375 degrees.
Lightly grease a 13 x 9-inch baking dish.

In a medium skillet over medium-high heat, brown the ground beef, stirring to crumble; drain well.  Add the taco seasoning mix, stir until well blended.

In a small bowl combine the broth and flour until smooth; add to the beef mixture and bring to a boil.  Cook until slightly thickened. 

Stir the sour cream and chiles into the mixture blending well.

Place 1/2 of the chips in the prepared baking dish.  Top with half the beef mixture and half the cheese. Repeat layers with the remaining ingredients, ending with the green onions.

Bake casserole uncovered at 375 degrees for 20 minutes.  Allow to stand for 5 minutes before serving.

CHILI PASTA SKILLET MEAL

1 lb lean ground beef
3/4 cup chopped onion
1 can (15-oz) kidney beans, rinsed and drained
1 can (14 1/2-oz) Mexican-style diced tomatoes, do not drain
1 can (8-oz) tomato sauce
1/2 cup elbow macaroni, uncooked
1 can (4-oz) diced green chilies, drained
1 tbsp chili powder
1/2 tsp garlic powder
1/2 cup shredded Mexican-blend cheese

In a large skillet cook the ground beef and onion over medium-high heat until the meat is browned.  Stir, using a large spoon to break up the meat as it cooks.  Drain well in a colander.

Return meat/onion mixture to the skillet after it has been wiped out with a paper towel.  Stir in the beans, tomatoes, tomato sauce, macaroni, chilies, chili powder, and garlic powder.  Bring to a boil and reduce the heat to low.  Cover and simmer 20 minutes or until the macaroni is tender.  Stir often during the cooking time.

Remove skillet from the heat and sprinkle the cheese overall.  Let stand a couple of minutes for the cheese to melt.

Serves 4 to 6.

Note: This is also a good recipe for diabetics as the carbs and protein grams are almost equal per serving.

 

file photo for reference

HOT REUBEN CASSEROLE

For those of you who don't know, I also write a health blog about how foods and eating affects our health.  I have posted a few times about how sauerkraut is a healthy food.  If you don't like sauerkraut or you are just starting to try it, give this recipe a try.  Sometimes it is easier to learn to like a food when you aren't eating it by itself.

2 cans (10-oz each) chopped sauerkraut, drained
1 lb thinly sliced corned beef, coarsely chopped
3/4 cup Thousand Island salad dressing
1/2 lb thinly sliced Swiss cheese
5 1/2 cups coarsely crumbled rye bread
1/4 cup butter, melted

In a greased 8 x 11 1/2-inch baking dish or pan, layer the sauerkraut, corned beef, dressing, cheese, and breadcrumbs in the order listed.  Drizzle the butter overall.

Bake casserole uncovered in 375-degree oven for 30 to 40 minutes or until the casserole is heated through and the breadcrumbs are lightly browned.

Note:  I first found this recipe in an old Leisure Arts book of foods good for gifting. If you choose to take this casserole to someone for them to bake later, all you need to give them for directions is the last paragraph of baking instructions above.  Thus the 10-minute variation in cooking time.  When making at home for a family meal the 30 minutes should be long enough.  If made ahead and refrigerated, it may take 40 minutes.

CREAMY TUNA NOODLE CASSEROLE

One of the best things to happen for busy cooks recently is the line of cooking cremes from Kraft Foods.  These cooking cremes are Philadelphia Creme Cheese products and make it simple for busy cooks to serve delicious dishes quickly.  Here ia a recipe from the folks at Kraft for a tasty tuna casserole.  Frankly, I don't eat tuna but my family thinks this is great.

1 tub (10-oz) Philadelphia Original Cooking Creme
2 cups egg noodles, cooked
2 cans (5-oz each) chunk light tuna in water, drained, flaked
1 cup frozen peas
1 can (4-oz) sliced mushrooms, undrained
8 Ritz Crackers, crushed (about 1/3 cup)
1 tbsp butter, melted

Heat oven to 350 degrees.

Combine the first 5 ingredients in 1 1/2-qt. casserole; cover.

Bake 20 minutes.  Meanwhile, mix cracker crumbs and melted butter. Stir casserole, top with crumbs.  Bake, uncovered, 5 min. or until topping is golden brown.

Yield: 4 servings

file photo for reference

MEATBALL SANDWICH CASSEROLE

I got this recipe off facebook at least a dozen years ago.

! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above. Both are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy! 

file photo

JOHN WAYNE CASSEROLE

'John Wayne Casserole'

Source: Adapted from Mississippi Magazine

Ingredients

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

6. Bake for 30-40 minutes or until edges of dough are lightly browned.

STUFFED YELLOW PEPPERS

1/2 lb lean ground beef or chicken

3/4 cup uncooked whole-wheat couscous
1 tbsp olive or canola oil
1/2 cup finely chopped yellow onion
3 cups fresh spinach*, chopped
1 tsp oregano
1/2 tsp salt
2 1/4 cups water, divided use
4 large yellow** bell peppers
1/2 cup roasted bell peppers
1/2 cup tomato sauce
dash of ground red pepper

In a small nonstick skillet that has been sprayed lightly with nonstick cooking spray, brown the ground beef or chicken until no longer pink; drain and set aside.

In a large nonstick skillet, over medium-high heat, lightly toast the couscous.  This will take about 5 minutes, stirring often during this time.  Remove from skillet and set aside.

In the large skillet, heat the oil and add the onion; cook a couple of minutes until translucent.  Add the spinach, oregano and salt; cook until the spinach is wilted.  Add 2 cups of the water and bring to a boil.  Stir in the couscous and bring back to a boil.  Reduce the heat to simmer and cook, covered, for about 8 minutes or until the light is absorbed.

Cut a half-inch off the tops of the bell peppers; remove the seeds and membranes.

Combine the browned meat with the couscous mixture; use to fill the bell peppers then replace the tops.  Place the peppers in a deep skillet or pan that will allow peppers to stand upright with the lid on.  Pour the remaining 1/4 cup of water into the bottom of the pan or skillet.  Bring the water to a boil; place a tight-fitting lid on pan and cook on medium to medium low for 8 to 10 minutes or until the peppers are slightly soft.  Remove peppers to a serving plate with sides or a shallow dish.

While peppers cook, make the sauce by combining the roasted bell pepper, tomato sauce, and red pepper in a blender or food processor.  Process until the mixture is smooth.  Transfer mixture to a small microwave-safe bowl and cook in microwave for 2 minutes, stirring after 1 minute.

To serve, pour the sauce over the peppers or divide the sauce onto 4 serving plates and set a pepper in the center of each.

*Or 4-oz chopped frozen spinach, thawed and squeezed dry
**red or green bell peppers may be substituted

file photo for reference only - not this recipe

BLACK BEAN & CHICKEN ENCHILADA LASAGNA

2 cans (10-oz each) enchilada sauce

12 (6-in) tortillas

2 cups coarsely shredded rotisserie chicken (leftover chicken or turkey works well, too)

1 small onion, chopped

1 can (15-oz) black beans, rinsed and drained

3 cans (4-oz each) whole green chilies, drained and coarsely chopped

3 cups crumbled queso fresco or shredded Mexican cheese blend

2 medium ripe avocados

2 tbsp sour cream

2 tbsp lime juice

1/2 tsp salt

Chopped fresh tomatoes for garnish

Chopped fresh cilantro for garnish

Preheat oven to 350-degrees. Spread 1/2 cup enchilada sauce over the bottom of a greased 13x9-inch baking dish. Top sauce with four tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chilies and 1 cup cheese. Repeat the layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chilies, enchilada sauce and cheese.

Bake, uncovered, 25-30 minutes or until bubbly and cheese is melted. Let stand 10 minutes before cutting to serve.

Meanwhile, quarter, peel and pit one avocado, place in a food processor. Add sour cream, lime juice and salt; process until smooth.

Peel, pit and cut remaining avocado into small cubes. Top lasagna with tomatoes, cilantro and cubed avocado. Serve with the avocado sauce.

Yield: 8 servings

recipe and photo TOH 2015

JALAPENO POPPER CHICKEN CASSEROLE

This recipe is a good way to use up leftover chicken (or turkey). Don't have any leftovers around? A rotisserie chicken from the deli works great.

1 pkg (32-oz) frozen Tater Tots

2 pkg (8-oz each) cream cheese, softened

1 cup sour cream

6 jalapeno peppers, seeded and finely chopped (It's a good idea to wear gloves when handling hot peppers)

1 1/2 tsp garlic salt

1/2 tsp black pepper

4 cups shredded rotisserie chicken

2 cups shredded Mexican cheese blend

6 green onions, chopped

1 lb bacon strips, cooked and crumbled

Preheat oven to 425-degrees. Arrange tater tots in an ungreased 13x9-inch baking dish. Bake, uncovered, for 15 minutes.

Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half of chicken and half of the Mexican cheese blend, green onions and bacon. Arrange the remaining chicken over the tater tots. Top with the cream cheese mixture. Sprinkle the remaining cheese blend, green onions and bacon overall. Cover and bake until heated through, 20 to 25 minutes. If desired, top with some additional sour cream and jalapeno slices.

Yield: 8 servings

recipe and photo TOH 2025

EASY AS 1 - 2 - 3 TUNA CASSEROLE

1 pkg (7-oz) elbow macaroni

1 can cream of mushroom soup, undiluted
1/2 cup evaporated milk
1/2 cup grated American cheese
1 can (6.5-oz) tuna, drained and flaked

Prepare the macaroni according to the package directions; drain.

In the pan where the macaroni cooked, heat the soup, milk, cheese, and tuna together to melt cheese.  Stir the drained macaroni back into the pan and serve immediately while hot.

Yield: 4 to 5 servings

file photo

OVEN-BAKED FRITO PIE

I got this recipe 12 years ago on facebook. If I remember correctly, it was posted by Kim's Kraziness.

Ingredients:

1 lb. lean ground beef

1 can (16 oz) chili beans

1 can (8 oz) tomato sauce

1 can (15 oz) diced tomatoes

1 envelope low sodium taco seasoning

1 cup shredded cheddar cheese (2% fat kind)

3 1/2 cups corn chips (Fritos)

1 1/4 cup fat free sour cream

Directions:

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

photo was with the recipe

TACO CORN BREAD CASSEROLE

2 lbs ground beef

2 envelopes taco seasoning

2 cans (14.5-oz each) diced tomatoes, drained

1 cup water

1 cup cooked rice

1 can chopped green chilies

2 pkg (8.5-oz each) corn bread/muffin mix

1 can whole kernel corn, drained

1 cup sour cream

2 cups corn chips

2 cups shredded Mexican or cheddar cheese, divided

1 can (2 1/4-oz) sliced ripe olives, drained

Shredded lettuce and chopped tomatoes, optional

Preheat oven to 400-degrees. In a Dutch oven, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chilies; heat through stirring occasionally.

Meanwhile, prepare corn bread mix according to package directions and stir in the corn. Pour half the batter into a greased 13x9-inch pan or baking dish. Layer with half the meat mixture, all the sour cream, half the corn chips and 1 cup of cheese. Top with remaining batter, meat mixture, olives and corn chips.

Bake, uncovered 55-60 minutes or until the cornbread is cooked through. Sprinkle with the remaining cheese and bake 3 to 5 minutes more until cheese melts Serve with the lettuce and tomatoes as garnish, if desired.

Yield: 8 servings

TEX-MEX LASAGNA#2

14 6-inch corn tortillas

1 cup diced onion

1 cup diced red bell pepper

1 large poblano chile, diced

1 cup frozen corn kernels

2 tbsp minced garlic

4 tbsp unsalted butter                              

1/4 cup all-purpose flour

2 tbsp ancho chile powder (gives a deeper Tex-Mex flavor than regular chili powder)

2 tsp ground cumin

1 tsp ground coriander

2 1/2 cup low-sodium chicken broth

1 tbsp fresh lime juice

Salt and pepper to taste

3 cups cubed rotisserie chicken

8-oz Cheddar cheese, shredded

8-oz pepper Jack cheese, shredded

Preheat oven to 350-degrees. Lightly coat a 9x13-inch baking dish with nonstick spray.

Cut the tortillas into thirds and arrange over the bottoms of two baking sheets. Bake about 15 minutes until slightly crisp.

In a large skillet, melt the butter and sauté onion, peppers, corn and garlic until softened, 3 to 4 minutes.

Stir flour, chile powder, cumin and coriander into the skillet mixture, then whisk in the chicken broth. Bring the mixture to a boil and cook until thickened, stirring occasionally, about 10 minutes. Add lime juice and season with salt and pepper.

Line bottom of the baking dish with 1/3 of the baked tortilla strips. Layer with 1/3 of the chicken, vegetable mixture and cheeses. Repeat twice, ending with cheese.

Bake at 350-degrees until cheese is bubbly and melted, 30-35 minutes. Remove from oven and let set 15 minutes before serving.

basic recipe and photo taken from CuisinjeAtHome.com

PENNE PASTA CASSEROLE

1 lb lean ground meat (beef or turkey)

1 large yellow onion, chopped
1 can (14 1/2-oz) diced tomatoes with Italian seasonings
1 can (6-oz) tomato paste
1/2 cup water
3 1/2 cups uncooked penne pasta
3 cups shredded mozzarella cheese, divided

Prepare the uncooked pasta according to the package directions.

Preheat oven to 350 degrees.

While pasta is cooking, brown the meat and onion in a large skillet until the meat is no longer pink; drain off any excess fat. Return meat and onion to skillet and stir in the tomatoes, tomato paste, and water. Season with salt and pepper to taste. Add some garlic powder, if desired. Cook just until heated through.

Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Combine the cooked and drained pasta with the meat mixture. Stir in 2 cups of the mozzarella cheese. Pour the mixture into the sprayed baking dish. Spread the remaining cup of cheese evenly over the top of the casserole.

Bake uncovered for 20 to 35 minutes or until bubbly and cheese is melted.

Yield: 6 to 8 servings

 File Photo from bigoven. Not this exact recipe.

TACO SALAD NO-BAKE CASSEROLE

1 1/2 lb lean ground beef

1 can refried beans
1 small can tomato sauce
1 pkg taco seasoning mix
1 small can green chilies, chopped
2 cups chopped lettuce
1 cup chopped onion
2 medium tomatoes, diced
1 small can sliced black olives, drained
1 bottle mild taco sauce
2 cups shredded Mexican-blend cheese
1 bag taco chips
sour cream for garnish, if desired

In a large skillet cook ground beef until no long pink; drain well. Wipe out skillet with a paper towel and return meat to skillet over a low heat. Add the refried beans, tomato sauce, taco seasoning mix, and green chilies. Continue cooking slowly, stirring frequently until heated thoroughly. Spread the taco chips on the bottom of an oblong casserole dish. Spoon the ground beef mixture over the chips. Drizzle the taco sauce evenly over the beef mixture. Layer the remaining ingredients as follows: lettuce, tomatoes, onions, black olives, and shredded cheese. Serve topped with sour cream, if desired.

file phtot for reference only