Bow Tie Lasagna

This is one of our families favorite meals. It is a great fast and easy version of lasagna. I got it from my great go-to ward cookbook.

8 oz. bow tie pasta
1 TBS vegetable oil
1 small yellow onion, chopped
1 (12 oz) jar spaghetti sauce
1 c. cottage cheese
1 large egg
2 TBS grated Parmesan cheese
4 oz grated Mozzarella cheese
8 oz. ground beef (or ground turkey)

Preheat oven to 425 degrees. Grease an 8 inch square baking dish. Cook pasta according to package directions for half the amount of time given.

Meanwhile, in a large skillet, heat oil over moderate heat. Add onion and saute for 1 minute. Stir in ground beef and cook until lightly browned, about 3 minutes. Add spaghetti sauce; bring to a boil. Reduce heat to low; partially cover the skillet and simmer the sauce for 5 minutes.

In a small bowl, combine cottage cheese, egg, and Parmesan. Drain pasta. Layer half the pasta in baking dish. Spoon the cottage cheese mixture over the pasta. Spoon half of the meat sauce over the cheese mixture and sprinkle with half the Mozzarella. Layer the remaining pasta sauce and Mozzarella. Cover the pan with aluminum foil and bake 15 minutes. Uncover and bake an additional 5 to 8 minutes or until heated through and serve.

Chicken Cordon Bleu Casserole

My very favorite food is Chicken Cordon Blue, but it really isn't a quick thing to make. I first tasted this casserole at a ward cook off years ago and the original cook wouldn't give away the recipe! I decided that I wouldn't rest until I had the recipe in my hands and thanks to the internet...it happened that day. This recipe is so good and so easy! I have had this recipe for about 7 years and I have no idea the source...

1 egg
1/2 c. milk
2 lbs chicken tenders (I just cut up boneless skinless chicken breasts)
dried bread crumbs
8 oz cubed swiss cheese (I use more)
8 oz cubed ham
1 can cream of chicken soup
1 c. onion powder
salt and pepper to taste

Bea egg and add 1/2 c. milk. Dip chicken in egg then bread crumbs. Fry until crispy in hot oil, place in baking dish. Sprinkle ham and cheese over chicken. Mix soup and 1 c. milk, onion powder, salt and pepper and pour over casserole. Bake for 40 minutes @ 350 degrees.

Shepherds Pie

Okay I know that this is a recipe that a lot of you have grown up with. It is pretty basic, but the funny thing is that I had never tasted Shepherd's Pie until I was married. I instantly LOVED it, and now my kids love it too. It is also a great way to use left over mashed potatoes.

1 pound ground beef (I used ground turkey)
1 tbs olive oil
1/2 c chopped onion
1/2 tsp salt
1/4 tsp pepper
1 14 oz can green beans
1 10 3/4 oz can tomato soup
1-2 c. mashed potatoes (I make these with butter, salt and milk-just like what you would make to eat
2 c. grated cheddar cheese

Cook ground beef in olive oil. Add onion, salt, pepper and saute until the onion is tender. Put into a greased 9X13 casserole dish (I use a pie plate). Layer green beans (drained) on top of meat mixture and spread the tomato soup on top of that followed by mashed potatoes. Sprinkle cheddar cheese over casserole and bake for 30 minutes at 350 degrees.

CHICKEN CHALUPAS

You will need:

4 large boneless chicken breast

2 cans of cream of chicken soup

1 small can of green chili peppers (diced of chopped)

1 small can of sliced ripe olives1 pint (2 cups) of sour cream

4 green onions, sliced (tops included)

2 cups of shredded monterey jack cheese (8 oz.)

1 doz. flour tortillas

2 cups shredded cheddar cheese (8 oz.)

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Directions:

Boil the chicken breast, dice, then set aside.

In a large bowel combine soup and chili peppers, olives, sour cream, and green onions. Add jack cheese. Remove 2 cups of mixture and add to diced chicken in another bowl. Place some of the chicken mixture into each tortilla and roll up (not too full).

Place in two large 9 x 14 pans (you may want to split the recipe, it does make a lot). Spoon remaining soup mixture ove top and cover with shredded yellow cheese. Cover tightly with foil. Bake at 350 degrees for 40-50 minutes or until hot and bubbly.