Pizza Pasta Casserole

Ingredients:
 2 pounds ground beef
 1 large onion, chopped
 3-1/2 cups spaghetti sauce
 1 package (16 ounces) spiral pasta, cooked and drained
 4 cups (16 ounces) shredded part-skim mozzarella cheese
 8 ounces sliced pepperoni

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.

Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).

In SisterSpeak, June 2013.

Lisa Olsen's Alfredo Sauce

Original recipe:
ALFREDO SAUCE
Ingredients:
1/4 C butter
1 clove garlic, crushed
1/4 C all-purpose flour
1 1/2 t instant chicken bouillon
1/8 t white pepper
2 C light cream or half and half
1/2 C combined grated Parmesan and Romano cheese

Directions:
Sate garlic in butter 3 minutes.  Stir in flour and seasonings.  Remove from heat.  Stir in cream.  Bring to boil over medium heat, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low  Stir in cheese until melted, pour over fettuccine noodles prepared according to directions.

LISA'S NOTES:
I think that we have made this once (when we first received the recipe) with half and half.  We have ALWAYS used skim milk.  Unfortunately, you can't skip on the butter.  It needs to match the flour to make the roux.  Also, I purchase the "great value" italian blend cheese from Walmart and is it instead of the parmesan/romano cheese.  It's just cheaper, but it's a little string-i-er.    Hope your family likes it!  Cole makes it all the time (that's what he'll eat on his mission).


21 August 2011