Quick Lasagna

Well, I'm a bit surprised that I am still Eating from the Pantry and freezer. I haven't yet felt like I'm out of anything except drinks, dairy or produce, which has been just about the only things I've had to buy throughout this challenge. As we're coming up to shopping day I don't have anything on my list besides the dairy, produce, and drinks. There's plenty in my freezer to keep us fed for more than another week.

One of the quick mix-ups I made was this lasagna.......

Brown one pound of ground beef and drain. Mix with one 28-ounce can of tomato sauce and 1/2 cup water. Add desired spices: Italian seasoning, minced garlic, minced onions, etc. In another bowl, combine 2 cups cottage cheese with a quarter cup of Parmesan cheese and an egg.

Spray a 9x13 baking dish with cooking spray. Spread a spoonful or two of sauce mixture in the bottom of the pan (not much, just to make the bottom pretty). Layer UNCOOKED lasagna noodles in the bottom of the pan and spread with half the cottage cheese mixture like this:

Next, layer with half the sauce, then spread with one to two cups shredded mozzarella or jack cheese.

Repeat with another layer of uncooked lasagna noodles, cottage cheese mixture, sauce, and mozzarella cheese. It's important to make sure all the noodles are covered by the sauce.

Cover with foil and bake at 350 degrees for 45 minutes. Uncover and bake for another 10 to 15 minutes.

See--that was easy. No need to cook lasagna noodles, they come out fine baked right in.

I didn't get a photo of the completed lasagna, but it was delicious. It freezes well, too. It heats up great in a crock pot or microwave.

Lasagna

Cheese-Turkey-Burger Pie

Looking for ways to Eat From My Pantry, I had all the ingredients for this pie.

CHEESEBURGER PIE

1 lb. ground beef (I used ground turkey)
1 chopped onion, optional (I used dry minced onions)
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
3/4 c. Bisquick baking mix
3 eggs
1 c. shredded cheese

Heat oven to 400 degrees. Grease pie plate. Brown meat and onion; drain. Stir in salt and pepper. Spread in pie plate and top with cheese. Beat milk and baking mix and eggs until smooth. Pour over all. Bake 25 minutes.

It's a toddler favorite! I'm going to have to make it again soon. Next time, I think I will make two and freeze one.

You can track my progress to eat from the pantry with my pantry list.

Easy Mac 'N Cheese Pie

Yummy and easy--some of my favorite words, especially when used together! This pie is both of those!

I found this recipe

Impossibly Easy Mac ’n Cheese Pie at Betty Crocker and couldn't wait to try it.

1	cup uncooked elbow macaroni (3 1/2 oz)
2	cups shredded Cheddar cheese (8 oz)
1/2	cup Bisquick Mix
1 1/2	cups milk
1/4	teaspoon red pepper sauce
2	eggs 1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Place uncooked macaroni in pie plate. Sprinkle with 1 3/4 cups of the cheese. 2. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. 3. Spray sheet of foil with cooking spray; place sprayed side down over pie plate. Bake 20 minutes. Uncover and bake 5 to 10 minutes longer or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

I followed the recipe except omitted the pepper sauce. I don't like hot stuff and I was feeding it to toddlers.

Above is the sprinkle of cheese and I put it back in the oven for 5 minutes. Below, is the finished pie.

I served it with banana slices and peas and carrots to the toddlers. The loved it, as usual.

I read the reviews at the website and they were half loved it and half hated it. Here is my review. Yes, it is bland, but isn't mac & cheese sort of bland? I could easily see some French's Fried onions as a topper or you could add veggies in the pie. Another idea would be to add a half pound of cooked ground beef or turkey--that would make it a great meal! The macaroni was cooked, although a few around the edges were firm, but still very eatable. I had a 'toddler meal' leftover and put it in the freezer for an easy meal next week--just put in the mini crock pot with a splash of water to heat.

• This post is being linked to:
• Food On Fridays at Ann Kroeker’s
• Family Recipe Fridays at Vanderbilt Wife
• Recipe Swap at The Grocery Cart Challenge
• Friday Feasts at Mom Trends
• Foodie Friday at Designs By Gollum
• Freezer Food Friday at What A Crock!
• Ultimate Recipe Swap at Life As A Mom
• Healthy Helpings at tHe KrAzy kItChEn
  
  
  
  
  
  
  

Chicken Enchilada Casserole

This is a family favorite. Our Army Boy always requests it when he's home :).

Chicken Enchilada Casserole

8 ounces tortilla chips

2 cups shredded cheese

1 can cream of chicken soup

1 can cream of mushroom soup

1 soup can milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 to 2 cups cooked, chopped chicken

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

In a bowl, combine soups, milk, and spices. Fold in chicken.

Lightly crush half the chips in the bottom of the pan. Layer half the soup mixture, then half the cheese. Repeat with chips, soup, and cheese.

Place in oven and bake for 20 to 25 minutes until bubbly and the cheese is melted.

I have included this recipe when I've done Once-A-Month cooking. I mixed the soup, milk, and chicken together and put in a container in the freezer. I then put it in the fridge the night before I wanted to make this casserole to thaw. The next day, I put the casserole together.

This post is being linked to:

• Tempt My Tummy Tuesdays at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table at All The Small Stuff