Lazy Day Casserole

The other night I just really didn't feel like cooking, so this casserole was perfect. My husband commented, "I forgot how good this is!" If you're feeling just a little more ambitious than completely lazy you can double the recipe and freeze one to have on hand for another lazy day.

1 lb. hamburger, browned
1 can (14 ½ oz.) condensed cream of mushroom soup
2 cans (14 ½ oz. each) condensed tomato soup
1 can (15 oz.) corn, drained
6 oz. large whole wheat egg noodles
1 ½ c grated cheddar cheese


Cook the noodles according to package directions, drain. Gently mix all ingredients, except cheese, together. Put into large casserole dish. Top with cheese. Cover and bake at 350˚ for 45 minutes then remove cover and bake for 5 minutes more.

Marie Calendar's Corn Bread Muffins

I got this recipe from a junior high home economics class I was required to take.  I've been making this delicious corn bread ever since.  It's been many years, but this still is my favorite quick corn bread recipe!  This recipe makes a lot.  I served half of these muffins for dinner and then froze the remainder and to use later.

1 yellow cake mix
2 Jiffy corn muffin mixes

⅔ c milk
4 T oil
4 eggs
1 ¼ c water

Mix all ingredients together. (DO NOT OVERMIX.) Bake in lined muffin pans for 15 minutes at 400˚. (You may also bake in a 13"x9"x2" baking pan at 400˚ for 20-25 minutes.)

Not Your Mama's Lasagna Rolls

I recently got this recipe from a local TV show's website.  I was intrigued when I saw the ingredients and so I decided to give it a try.  Can I just say "WOW"?  These lasagna rolls are extraordinary.  The combination of flavors is wonderful.  I made a few minor modifications to the recipe to suit my tastes.  This recipe makes  a lot.  I split it into two square pans and froze half so I can share it later.  The half recipe fed my family of 3 (with generous portions) for two nights and we still had left-overs.

18 lasagna noodles cooked al dente
1-16 oz. jar Alfredo sauce
1-16 oz. jar spaghetti sauce
½ c pesto sauce
4 T grated Parmesan cheese
½ c shredded Parmesan cheese

Filling:
1 lb. ground turkey
2 cloves garlic, minced
1 onion, diced
4 slices peppered bacon, chopped
¼ t nutmeg
1 t Italian seasoning
¼ t salt
1-32 oz. container ricotta cheese
½ box frozen chopped spinach, thawed, squeezed dry
¼ c sun-dried tomatoes, chopped
1 ½ c Italian cheese blend
1 egg, lightly beaten

Cook lasagna noodles according to package directions until al dente. Do not overcook the noodles.

Combine chopped bacon, onion, and garlic in a skillet over medium heat. Sauté until onions are translucent. Drain all but 2 T bacon grease. Add ground turkey to the bacon mixture. Season with salt, nutmeg, and Italian seasoning. Cook through.


Place meat mixture in a large bowl along with remaining filling ingredients. Combine thoroughly; Spoon 1/3 c filling along entire noodle and then roll up. Continue with remaining noodles.

Spread 1 c Alfredo sauce on the bottom of a 9x13x2-inch baking pan. Place lasagna rolls seam side down in the pan. Pour remaining Alfredo sauce, spaghetti sauce, and pesto sauce atop rolls. Sprinkle with Parmesan cheeses. Bake at 400° for 20 minutes covered; remove covering and bake an additional 5-7 minutes or until Parmesan is golden and lasagna rolls are cooked through.

Chicken Enchiladas

This is my version of a recipe originally given to me by my mother-in-law. These enchiladas are very filling. The recipe can easily be doubled to make a batch to freeze ahead.

1 dozen flour tortillas
1 ½ c grated cheddar cheese, divided

3 whole chicken breasts, cooked, shredded

1 can (4-ounces) chopped green chilies
½ pint sour cream
1 chopped onion
1 can cream of chicken soup
1 small can of chopped black olives

Combine ¾ c cheese, shredded chicken, green chilies, sour cream, onion, soup, and olives. Roll chicken mixture in tortillas. Place tortillas, seam side down, in a 9x13-inch pan sprayed with non-stick cooking spray. Sprinkle remaining cheese over top. Cover and bake 400˚ for 30 minutes. If you like the tortillas crunchy like I do, remove cover for last 15 minutes of baking time.

Stuffed Manicotti

I got this recipe from a local television program years ago. Ever since it has been a family favorite. This recipe takes a little while to prepare, but it's definitely worth the time. It also freezes nicely - so you can make an extra pan for later!

1 1/2 pkgs. uncooked manicotti shells
1 T vegetable oil
1 (15-oz.) container ricotta cheese
1 (8-oz.) container cottage cheese
2 c grated mozzarella cheese, divided
¾ c grated Parmesan cheese
¼ t pepper
1 T dried parsley
1 t salt
1 egg
3 ½ c spaghetti sauce mixed with 1 c water

Mix together oil, ricotta cheese, cottage cheese, 1 c mozzarella cheese, Parmesan cheese, pepper, parsley, salt, and egg. Stuff uncooked manicotti shells with cheese mixture. Pour half of the sauce in baking dish. Place filled shells on sauce. Pour remaining sauce over shells. Bake covered for 1 hour at 350 degrees. Then bake uncovered for an additional 15 minutes. Sprinkle cheese on top if desired.