Trending
Summer's over and the back-to-school routine is ramping up. If your children come home starving, asking the age old question "what's for dinner? " you had better come up with some good ideas. When my son was growing up he was a picky eater, but he did have his favorites; tacos, pizza and lots of macaroni and cheese from a box. I, on the other hand, like bubbly casseroles, especially those that can be prepped ahead.
To make everyone happy, we compromised. He still gets his favorites, but in the form of a casserole. What's not to love about that?
Taco Casserole
(To make ahead wait until ready to bake to stir in the tortilla chips)
2-pounds ground beef
1 (10-ounce) can diced tomatoes and green chiles
1 tsp. salt
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. ground red pepper
1/2 tsp. red pepper flakes, optional
1 (12-ounce) bag nacho cheese tortilla chips, crushed
1/2 cup chopped green onions
1 cup shredded Mexican cheese blend
Sour cream for topping
Directions: Brown beef in large skillet over medium-high heat 6 to 8 minutes, stirring to break up meat. Drain fat. Stir in tomatoes and spices; cook 3 minutes. Stir in crushed chips.
Transfer to 13×9-inch casserole. Bake in preheated 375-degree F. oven 15 to 20 minutes or till heated through. Sprinkle with green onions and cheese. Serve with sour cream. Serves 4 to 6.
Tip: To crush chips, place in a resealable food storage bag, then run a rolling pin over the bag several times.
Pizza Casserole
2 cups uncooked spiral pasta
1 1/2 -pounds loose sweet Italian sausage or ground beef, or a combination of both
1 medium onion, chopped
Salt and pepper
1 (15-ounce) can pizza sauce
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 tsp. sugar
1/2 tsp. garlic salt or powder
1/2 tsp. dried oregano
2 cups shredded mozzarella cheese
15 slices pepperoni
Directions: Cook pasta according to package instructions; drain. Set aside.
Meanwhile, brown meat with onion in large skillet over medium high heat, stirring to break up meat. Drain fat. Season with salt and pepper.
Combine pasta, pizza sauce, tomato sauce, tomato paste, sugar, garlic and oregano in large bowl. Add meat mixture; stir till blended.
Place half of mixture in ovenproof skillet or 3-quart casserole. Top with 1 cup cheese. Repeat layers. Arrange pepperoni slices on top. Bake in preheated 350-degree F. oven 25 to 30 minutes or till heated through and cheese is melted. Serves 6.
Macaroni and Cheese with Bacon and
Tomatoes
8 slices applewood smoked bacon (4 thick slices) diced
2 T. all-purpose flour
2 1/4 cups milk
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 3/4 cups shredded Colby-Jack cheese, divided
8-ounces (2 cups) dry macaroni, cooked and drained
1 (14-ounce) can diced tomatoes, drained
Directions: Cook bacon in large saucepan over medium heat until crisp, stirring frequently. Use slotted spoon to transfer bacon to a paper towel; set aside.
Add flour to drippings in pan. Cook and stir 30 seconds. Slowly add milk, salt and cayenne pepper; bring to a boil. Simmer 1 minute or till sauce thickens, stirring frequently. Remove from heat and stir in 1 1/4 cups cheese till melted. Stir in cooked macaroni and tomatoes. Pour into a greased 9-inch baking dish or a shallow 1 1/2- quart casserole.
Bake in preheated 375-degree F. oven 20 minutes or till heated through. Sprinkle bacon and remaining cheese over macaroni and bake another 5 to 10 minutes or till cheese is melted. Serves 6.