Italian Fettuccine Pie

Ingredients :

1/2 lb lean (at least 80%) ground beef
1small onion, finely chopped (1/4 cup)
1can (8 oz) stewed tomatoes, undrained
1can (8 oz) tomato sauce
1/2 teaspoon Italian seasoning
6oz uncooked fettuccine
2eggs
1tablespoon butter or margarine, melted
1cup shredded mozzarella cheese (4 oz)
1cup small-curd cottage cheese
1cup Green Giant Valley Fresh Steamers frozen chopped broccoli, thawed, or chopped fresh broccoli
1/4cup grated Parmesan cheese

Directions :

Heat oven to 350°F. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, tomato sauce and Italian seasoning. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally.

 Meanwhile, cook and drain fettuccine as directed on package.

In medium bowl, beat one of the eggs and the butter. Stir in fettuccine and mozzarella cheese. In ungreased 9-inch quiche dish or pie plate, spoon and press mixture evenly in bottom and up side of dish.

In small bowl, mix cottage cheese and remaining egg; spread over fettuccine mixture in dish. Sprinkle with broccoli. Spoon beef mixture evenly over top. Sprinkle with Parmesan cheese.

Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.

Easy Cheesy Breadsticks

Ingredients:

    1 (10 ounce) can prepared pizza crust
    1 tablespoon butter, melted
    1/2 cup provolone cheese, shredded
    1 tablespoon parmesan cheese
    1 tablespoon dried basil
    1/4 teaspoon garlic salt

Instructions:

    Preheat oven to 425.
    Unroll pizza dough onto a greased cookie sheet and brush with butter.
    Sprinkle cheeses and spices evenly over the dough.
    With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
    Do not seperate strips.
    Bake for 10-12 minutes or until light golden brown.
    Recut along each strip and remove from cooking sheet.
    Serve sticks warm with marinara sauce.

Source: http://www.food.com/recipe/easy-cheesy-breadsticks-149066

Ranch Potato-Topped Chicken Bake

Ingredients

Filling

2cups cubed cooked chicken or turkey
2cups Green Giant® frozen mixed vegetables, thawed
2cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1/2cup chicken broth

Potatoes

1  3/4cups water
1cup milk
2 1/4cups plain mashed potato mix (dry)
1package (1 oz) dry ranch dip mix
1egg, slightly beaten

Directions

Heat oven to 375°F. In 4-quart saucepan, mix filling ingredients. Cook over medium heat, stirring occasionally, until mixture is bubbly and hot. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.

 In 2-quart saucepan, heat water to boiling. Remove from heat. Add milk. Stir in potato mix (dry) and ranch dip mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edges of hot chicken mixture.

Bake 25 to 30 minutes or until potatoes are set and light golden brown.

Source : bettycrocker

Cheesy Tater-Topped Chicken Casserole

Go easy on yourself with this quick one-dish meal, topped in potato nuggets. With chicken, cheese and veggies, too, it’s both delicious and well-rounded.

Ingredients

1bag (24 oz) Green Giant® frozen broccoli, carrots, cauliflower and cheese-flavored sauce
2 cups diced cooked chicken
4medium green onions, chopped (1/4 cup)
4cups frozen potato nuggets (from 2-lb bag)
2cup finely shredded Cheddar cheese (2 oz)

Directions

Heat oven to 375°F. In ungreased 11x7-inch (2-quart) glass baking dish, place broccoli, carrots, cauliflower and cheese sauce. Microwave uncovered on High 3 to 5 minutes, stirring once, until thawed. Stir well until cheese sauce is melted.

Stir chicken and 3 tablespoons of the onions into vegetable-cheese mixture. Top with frozen potato nuggets.

 Bake uncovered 40 to 45 minutes or until bubbly around edges and potato nuggets are golden brown. Sprinkle with cheese and remaining 1 tablespoon onion. Bake 5 to 10 minutes longer or until cheese is melted.

Expert Tips

For a cheesy boost, try this recipe with Green Giant® frozen broccoli in three-cheese sauce instead of the mixed vegetables.

Try this recipe with diced cooked turkey instead of the chicken and mozzarella cheese in place of the Cheddar.

Source : bettycrocker

Enchilada Bubble Bake

Ingredients

1lb lean (at least 80%) ground beef
2cans (7.5 oz each) Pillsbury® refrigerated biscuits
1can (15 oz) Progresso® black beans, drained
1can (10 oz) Old El Paso® enchilada sauce
1can (8 oz) tomato sauce
1 cup shredded Mexican cheese blend (4 oz)

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.

 In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.

Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.

 In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.

 Bake 25 to 30 minutes. Let stand 5 minutes before serving.

source : bettycrocker

Chicken Tetrazzini

Ingredients

12oz uncooked spaghetti
2tablespoons butter
1package (8 oz) sliced fresh mushrooms (about 3 cups)
3cups chopped cooked chicken breast
2cans (10 3/4 oz each) condensed 98% fat-free cream of mushroom soup with 45% less sodium
2cups sour cream
1/2 teaspoon freshly ground pepper
1/3cup grated Parmesan cheese
Chopped fresh parsley, if desired

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Cook spaghetti as directed on package, omitting salt and oil, and using minimum cook time; drain.

 Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 4 minutes, stirring occasionally, until tender.

 In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.

 Bake uncovered 55 minutes or until bubbly. Let stand 5 minutes before serving. Sprinkle with parsley.

Source : bettycrocker

Overnight Rotini Bake

Ingredients

1 1/2 pounds lean ground beef
1 large onion, chopped (1 cup)
1large bell pepper, chopped (1 cup)
2 large cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes, undrained
2 cups hot water
1 envelope (1 ounce) onion soup mix (from 2-ounce package)
1 teaspoon Italian seasoning
3cups uncooked rotini or fusilli (corkscrew) pasta (9 ounces)
1 1/2cups shredded Italian cheese blend or mozzarella cheese (6 ounces)

Directions

    1 Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
    2 Cook beef, onion, bell pepper and garlic in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.
    3 Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.
    4 Heat oven to 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.

Spource : bettycrocker