Easy Ham Tetrazzini

I LOVE to make elaborate meals that take time and all fresh ingredients...when I can. Being gone 4 afternoons of the week taking kids to sports stuff means I need faster meals. My kids RAVED about this. My 9 year old said he's never tasted anything so delicious (except ice cream, of course). It's not the best dish I've ever had but tasty ham tossed into creamy noodles is definitely a tongue pleaser. Serves 6.

Easy Ham Tetrazzini

8 oz spaghetti noodles
1 Tbsp butter
1 tsp fresh thyme leaves
2 Tbsp chopped onion
8 oz package mushrooms, quartered
1 10.75-oz can cream of mushroom soup
1/2 c water
1/2 c shredded cheese
2 c diced ham
2 Tbsp fresh parsley, chopped
1/4 c sliced almonds, toasted, optional*

1. Cook spaghetti according to package directions; drain and set aside.
2. Meanwhile, melt butter in large skillet over medium heat. Saute onion with thyme leaves until onion is translucent, about 4 minutes. Add mushrooms and cook one minute more, stirring frequently.
3. Add mushroom soup, water and cheese; stir until cheese melts. Stir in ham and parsley. Cook until heated through. Sprinkle with roasted almonds, if desired.

* To toast almonds, heat small skillet over medium heat. Add almonds and shake skillet gently back and forth so they don't burn. Use a spatula to turn, or jerk pan quickly forward then backward (if you feel comfortable with that). Repeat until almonds turn light brown.

Easy Cheese Sauce for Noodles or Veggies

My kids love mac n cheese but I generally don’t like to feed them anything out of a box. I like whole food and want to feed my growing boys whole foods. So here's a yummy substitute they loved. YUM-O! Serve with noodles or steamed greens or cauliflower. Serves 6.

Easy Cheese Sauce for Noodles or Veggies

1 lb small pasta, preferably elbow macaroni
5 Tbsp unsalted butter
5 Tbsp flour
2 1/2 c whole milk
2 c grated cheese
1/2 tsp salt
1/4 tsp mustard powder

1. Bring large pot of water to boil. Sprinkle in generous amount of salt. Cook pasta according to package directions.
2. Warm milk in microwave for 1 minute; set aside. Melt butter in medium saucepan over medium heat. Sprinkle flour evenly over top and whisk to form a smooth, thick paste without clumps. Cook for 1 or 2 minutes, or until fragrant. Slowly whisk in warm milk. Cook, whisking frequently, until sauce thickens and clings to back of a spoon, 5 to 8 minutes.
3. Remove pot from heat. Stir in cheese. Stir in salt and mustard powder. Toss with noodles and serve immediately.

Chicken Broccoli Alfredo Stuffed Shells

These are so delicious! I used leftover rotisserie chicken, fresh steamed broccoli and roasted garlic alfredo sauce. mmmmm...my kids love-hated it for some reason, but they rarely like pasta. It was so good! Makes 4 servings.

Chicken Broccoli Alfredo Stuffed Shells

Ingredients

2 c marinara sauce
1 16-oz jar alfredo sauce
2 c chicken, cooked and shredded or chopped
2 c broccoli, cooked and chopped small
1 c shredded cheese
1/4 c shredded Parmesan cheese
1/2 tsp ground black pepper
16-20 jumbo shells, cooked

Directions

1. Preheat oven to 350 degrees. Pour marinara in bottom of 9x13 baking dish; set aside.
2. In large bowl, mix alfredo sauce, chicken, broccoli, shredded cheese, Parmesan and pepper. Spoon mixture into shells and place in baking dish, chicken mixture side up. Cover and bake 35 minutes, or until heated through.

White Lasagna with Chicken

This was so good and rich and creamy! Barbecue the chicken for a rustic flavor or omit it to make it vegetarian. Makes 8 servings.

White Lasagna with Chicken

Ingredients

9 lasagna noodles
1/2 c butter
1 small onion, chopped
1 clove garlic, minced
4 oz mushrooms, sliced
1 small zucchini, peeled and chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
1 lb fresh spinach
1/2 c flour
1 tsp salt
2 c chicken broth
1 1/2 c milk
4 c shredded mozzarella cheese, divided
1 c grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper
2 c ricotta cheese
2 c cubed, cooked chicken
1 Tbsp fresh parsley, chopped
1/4 c grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees. Boil noodles on large pot of slightly salted water according to package directions.
2. Melt butter in large saucepan over medium heat. Cook onion, garlic, mushrooms, zucchini, carrot and celery for 4 minutes. Stir in the spinach and cook another 2 to 4 minutes, until spinach is tender. Stir in flour and salt; simmer until bubbly. Mix in broth and milk; boil, stirring constantly, for 1 minute. Stir in 2 c mozzarella cheese and 1/4 c Parmesan cheese. Season with basil, oregano and ground black pepper. Remove from heat; set aside.
3. Spread 1/3 of sauce in bottom of 9x13 baking dish. Layer with 3 noodles, ricotta and chicken. Arrange 3 noodles over chicken, then later with 1/3 of sauce mixture, 2 c mozzarella cheese and 1/2 c Parmesan cheese. Arrange remaining noodles over cheese; spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 c Parmesan cheese.
4. Bake 40 to 45 minutes in preheated oven.

Veggie Chicken Alfredo

I tweaked a recipe I found online. YUM. Creamy goodness, the flavors meld together so well. I've been searching for a good recipe all summer (not too diligently since I'm pregnant and ill but still) and finally, here it is. Omit the chicken and you have a delicious vegetarian dish. My boys weren't too keen on the squash (but they never are), but they loved the noodles. Serves 6.

Veggie Chicken Alfredo

1 8-oz package uncooked penne rigatoni pasta
6 slices bacon
1 large chicken breast, cubed
2 Tbsp garlic, minced
1 small zucchini, sliced
1 small yellow squash, sliced
1 c mushrooms, sliced
2 c Alfredo sauce
1/4 c milk
1/4 c grated Parmesan cheese
1/4 c sliced almonds, optional

1. Boil noodles according to package directions. Set aside.

2. Meanwhile, brown bacon in large skillet over medium heat until cooked through. Set aside on paper towel to cool; crumble bacon into small pieces.

3. Drain most of bacon grease, leaving a thin coating on bottom of pan. Return to burner and add cubed chicken. Cook until no longer pink and juices run clear. Add garlic, zucchini, yellow squash and mushrooms. Cook until squash is tender according to your preference, about 5-10 minutes. Add Alfredo sauce and milk to skillet and cook until heated through. Sprinkle with Parmesan cheese and sliced almonds, if using. Serve warm.

Fettuccine with Chicken and Vegetables

I love these light, tasty dishes. It felt healthy in the tummy, too! I've never tried refrigerated noodles but I really liked them, though they seemed a bit chewier. This is a Betty Crocker recipe. I added more dressing because I could barely taste mine (COULD be because I used fat free Italian) and yellow zucchini squash I cooked with the onion. You really could add anything you want, one of the joys of cooking yourself. Enjoy! Serves 4.

Fettuccine with Chicken and Vegetables

1 9-oz package refrigerated fettuccine
2 c small fresh broccoli florets
1/2 c Italian dressing
1 lb chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1/4 tsp garlic pepper
1/2 c sliced roasted bell peppers, drained well and diced (from jar)
Parmesan cheese, shredded or grated

1. Cook and drain fettuccine with broccoli according to directions on fettuccine package. Toss with 2 Tbsp of the dressing. Cover to keep warm.
2. Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion to skillet; sprinkle with garlic pepper. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally.
3. Stir in bell peppers and remaining dressing. Cook 2 to 3 minutes, stirring occasionally, until warm. Serve chicken mixture over fettuccine and broccoli. Serve with cheese.

Sweet Italian Sausage in Tomatoes and Cream Sauce

This rich pasta dish was filling and a hit with the husband and kids. Tweaked a recipe from allrecipes.com. The red pepper flakes give it a little kick my spicy-sensitive kids even ate. You can substitute heavy cream with half and half and add 1 Tbsp corn starch or flour to lower fat content. And you could really use any kind of sausage you want. mmmmm.... Serves 4.

Sweet Italian Sausage in Tomatoes and Cream Sauce

1 12-oz package of noodles
1 Tbsp olive oil
1 lb sweet Italian sausage, casings removed and chopped into pieces
1/2 tsp red pepper flakes
1/2 c diced onion
4 cloves garlic, minced
8 oz fresh mushrooms
2 14-oz cans Italian-style diced tomatoes, drained
1 1/2 c heavy cream
1/2 tsp salt
1/4 c fresh parsley, chopped
1/4 c fresh basil, chopped
grated Parmesan cheese, optional

1. Boil noodles in salted water, according to package directions until al dente.
2. Meanwhile, heat oil in large skillet over medium heat. Add sausage and red pepper flakes; cook until sausage is browned and no longer pink. Stir in onion, garlic and mushrooms and cook 5 minutes. Add tomatoes, cream, Parmesan cheese and salt; simmer 10 minutes.
3. Drain noodles and add to sauce. Stir in parsley and basil; cook 1 minute more until noodles are heated through. Garnish with whole parsley leaves. Sprinkle with Parmesan cheese, if desired.

Meat and Veggie Lasagna

I love everything about lasagna from the layers of noodles to the cheesy-tomatoey goodness in between. This is simple yet healthy and delicious...and with ricatta cheese, which I don't really like. You can eat it with chunks of vegetable, or blend them in the sauce to hide them from the kids. I won't tell. Serves 8.

Meat and Veggie Lasagna

12 lasagna noodles
1 lb ground beef or turkey
1 small onion, chopped
6 cloves garlic
1 zucchini, chopped
1 zucchini squash, chopped
8 oz mushrooms, sliced
1 carrot, shredded (optional)
garlic salt, to taste
1 jar pasta sauce
1/2 c (or more) Parmesan cheese, divided
Shredded mozzarella cheese

1. Preheat oven to 350 degrees. Lay a sheet of aluminum foil on counter big enough to cover a 9x13 pan, about 1 1/2 feet. Spray with cooking spray.
2. Cook noodles according to package directions. When cooked al dente (soft yet firm at the core), lay flat on aluminum foil to cool, overlapping or criss-crossing where necessary.

CHUNKY VEGETABLE VERSION:
3. Cook meat and onions in extra large skillet over medium to medium-high heat until meat is browned. Add garlic and cook 30 seconds. Add zucchini, yellow zucchini squash, mushrooms and carrots, if using. Sprinkle garlic salt on top of vegetables and stir, tasting and adding garlic salt until they taste good to you. This flavor will carry over in the end. Stir and cook until zucchini starts to turn translucent, about 5 minutes. Stir in pasta sauce. Add about a cup of warm water to the jar, replace the lid and shake to remove the rest of the sauce from the sides and add to skillet. Let sauce simmer 5 to 10 minutes, stirring occasionally

VEGETABLES-IN-SAUCE VERSION:
3. Cook meat and onions in extra large skillet over medium to medium-high heat until meat is browned. Add garlic and cook 30 seconds. Remove from skillet and set aside. Add zucchini, yellow zucchini squash, mushrooms and carrots, if using. Sprinkle garlic salt on top of vegetables and stir, tasting and adding garlic salt until they taste good to you. This flavor will carry over in the end.  Stir and cook until zucchini starts to turn translucent, about 5 minutes. Remove from heat; stir in pasta sauce. Add about a cup of cold water to the jar, replace the lid and shake to remove the rest of the sauce from the sides and add to skillet. Add contents of skillet to food processor or blender. Blend until as chunky as desired.

4. Add a little sauce to a 9x13 pan, just enough to coat bottom. Sprinkle Parmesan cheese evenly over sauce, at least 1/4 c. Layer 4 noodles, overlapping a little. Add 1/3 of remaining sauce and spread evenly over noodles. Sprinkle a handful of mozzarella cheese. Repeat noodles, sauce, cheese. Lay the last 4 noodles, the last of the sauce, and other handful or 2 of cheese. Then sprinkle remaining 1/4 c Parmesan cheese on top.
5. Use aluminum foil the noodles were on to cover 9x13 dish; bake covered in preheated oven 30 minutes. Remove foil and bake 15 minutes more, or until sauce is bubbling and cheese is completely melted.

CAN DO AHEAD: You can assemble the lasagna ahead of time (steps 1-4) and cover with aluminum foil; place in refrigerator. When ready to bake, preheat oven to 350 degrees. Bake, covered, 45 minutes. Remove foil and bake another 15 minutes or until sauce is bubbling and cheese is completely melted.

Italian Sausage Ragout with Linguine

My husband L-O-V-E-D this pasta dish. But that's understandable since he loves sweet Italian sausage and bell peppers! I tweaked a recipe I found on allrecipes.com. The red pepper flakes give it a fun kick, though be mindful if serving children: most don't like the spicy kick. My kids don't like noodles but they love the sausage! Serves 6.

Italian Sausage Ragout with Linguine

1 - 13.25 oz package linguine pasta
1 Tbsp olive oil
1/2 lb sweet Italian pork sausage (2 large links), cut into 1/2 inch slices
1/2 onion, diced
3 cloves garlic, minced
1 large red bell pepper, chopped
1 small green bell pepper, chopped
1 -14.5 oz can diced tomatoes
1 c marinara sauce
1/2 c red wine or beef broth
1/2 c fresh parsley, chopped
1/4 tsp crushed red pepper flakes, if desired
 salt and pepper, to taste

1. Heat oil in large skillet or soup pot over medium-high heat. Add sausage pieces and cook until browned, about 5 minutes. Add onion and garlic; cook until onion is translucent, about 5 minutes. Stir in red and green bell peppers and cook 8 minutes more.
2. Add tomatoes, marinara sauce, red wine or broth, and parsley and red pepper flakes, if using; bring to a boil. Cover, reduce heat to low, and simmer for 30 minutes.
3. Meanwhile, cook pasta according to package directions. Drain well and set aside.
4. When sauce is done simmering, turn off heat and taste (making sure it's cooled off!). Season with salt and pepper and stir well until reaches desired flavor, being careful not to over-salt. Serve over cooked linguine noodles.

Balsamic Tomato and Basil Pasta

This tomato sauce is so yummy and flavorful, yet light and healthy. I had thirds, my kids loved it, and my husband--who doesn't love pasta--even "mmmmmm'ed" as he ate. It's also fast and easy, and uses mostly common ingredients! I just had to buy the tomatoes...mmmmm...it was so good. I served it with a link of Italian sausage, but it would be great with chicken or by itself. Serves 8.

Balsamic Tomato and Basil Pasta

1 lb pasta
1 Tbsp olive oil
1/2 small onion, diced
4 cloves garlic
6 vine-ripened tomatoes, diced, or 2-14.5 oz cans diced tomatoes
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1/4 c balsamic vinegar
1 c fresh basil leaves
1/4 c Parmesan cheese

1. Boil pasta according to package directions.
2. Meanwhile, heat oil in large skillet over medium-high heat. Saute onions 3 minutes; add garlic and cook 30 seconds more.
3. Add tomatoes, Italian seasoning, salt, pepper, vinegar and cover, turning heat to medium-low and simmer 10 minutes, or until tomatoes are soft enough to fall apart. Remove from heat.
4. Strain noodles. Chop basil leaves and add to tomato sauce. Add Parmesan cheese and strained noodles and mix well.

Easy Creamy Pasta Primavera

This recipe is very simple, easy and tastes great! You can serve with chicken, but I didn't even miss the meat because there are so many delicious vegetables. And you really can serve with any veggies you want! Serves 4.

Easy Creamy Pasta Primavera

8 oz dry pasta
1 envelope dry vegetable soup mix
1 1/2 c milk
2 tsp flour
1/4 c margarine
1/2 onion, diced
1 zucchini, washed and chopped
1 zucchini squash, washed and chopped
1 carrot, washed pealed and shredded
1 c mushrooms, sliced
1/2 tsp salt
1/4 c Parmesan cheese

1. Cook pasta according to package directions. Remove from heat, do not drain and set aside.
2. Meanwhile, mix milk and soup in a small bowl and microwave for 2 minutes. Stir in flour and set aside.
3. Melt butter in a large saucepan. Add onion, zucchini, zucchini squash, carrot, and mushrooms. Cook, stirring occasionally, until vegetables are tender, 5 to10 minutes. Sprinkle with salt and stir. Add milk mixture and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cheese.
4. Drain pasta well and toss with sauce.

Easy Pesto

This pesto sauce is super tasty, my boys LOVED it! Granted I did call it "space noodles from Mars," which may have added to their appeal. They ate every last noodle. :) Toss with cooked, diced chicken or alongside baked chicken breasts. This recipe is super tasty! Serves 4.

Easy Pesto

8 oz uncooked noodles of your choice
1/4 c toasted almonds or pine nuts*
3 cloves garlic
3 Tbsp Parmesan cheese, grated
squirt of lemon juice
1 1/2 c fresh basil leaves
1/4 c olive oil
1/4 c water
1/8 tsp nutmeg
salt and pepper, to taste

1. Cook noodles according to package directions.
2. Meanwhile, add nuts, garlic, cheese, lemon juice, basil leaves, olive oil, water, and nutmeg to food processor or blender. Process until well blended and no large chunks remain, scraping sides with spatula as needed. Add salt and pepper and blend, tasting as you go, until it attains desired flavor. Coat noodles and serve immediately.

* If using raw nuts, toast them in a skillet over medium heat until turn darker; just slightly toasted. Usually takes 5 to 10 minutes.

Italian Baked Penne

My sister sent me this message months ago. I tried it a few days ago..and I'm SO glad!! It's the BEST baked pasta dish I've had HANDS DOWN! So full of veggies and so tasty! Give it a try. This feeds about 2,000 people. :) Or 8-10.

Italian Baked Penne

1 13.25 oz package penne noodles
1 lb ground turkey or ground turkey sausage
1 c onion, chopped
3 garlic cloves, minced
3 Tbsp fresh basil, chopped
8 oz mushrooms, sliced
1/4 tsp black pepper
1 1/2 tsp Italian seasoning
3 Tbsp fresh basil, chopped
1 can Italian style diced tomatoes
2 cans crushed tomatoes
1/2 tsp salt
3 c raw spinach, chopped
8 oz mozzarella cheese, shredded
1 c Parmesan Cheese

1. Preheat oven to 425 degrees. Lightly grease 9x13 baking dish; set aside.
2. Cook pasta according to package directions; drain and set aside.
3. In a extra large skillet over medium-high heat, cook ground turkey, onion, and garlic until turkey is no longer pink. Add pepper, Italian seasoning, fresh basil, mushrooms, and tomatoes; simmer 6-8 minutes. Add salt and simmer 2 minutes more.
4. Add cooked pasta to sauce and mix well. Add spinach, cheese, and 1/3 c of the Parmesan cheese; blend well. Add mixture to 9x13 baking dish. Sprinkle remaining 2/3 c Parm cheese on top.
5. Bake 15 minutes, or until Parm cheese is melted. Serve warm.

Fresh Tomato and Basil Pasta and Chicken

This is such a light, tasty tomato sauce! I love it. Toss with any pasta of your choice and wa-la! You've got an easy, delicious Italian meal you can say you made from scratch! Serves 4.

Fresh Tomato and Basil Pasta and Chicken

14 oz uncooked pasta
1 Tbsp olive oil
6 large, ripe tomatoes, seeded and chopped
4-6 garlic cloves, minced
4 Tbsp fresh parsley, chopped
4 Tbsp fresh basil, chopped
1 tsp sugar
1 tsp salt
1/2 tsp ground pepper
3 tsp olive oil
4 boneless, skinless chicken breast halves
4 Tbsp lemon juice
1/2 c Parmesan cheese

1. Cook pasta according to package directions. Drain and set aside.
2. In large skillet, heat 1 Tbsp of oil over medium-high heat. Add tomatoes, garlic, parsley, basil, sugar, salt, and pepper; stir constantly until bubbly; simmer on medium-low heat for 15 minutes.
3. Meanwhile, pound chicken breast halves to 1/2" thickness. Sprinkle both sides with salt and pepper to taste. In second large skillet, heat 3 tsp olive oil over medium-high heat. Add chicken and sear until browned on both sides and no longer pink inside, about 5 minutes per side.
4. When tomato sauce is ready, add lemon juice and simmer 1 minute more. Toss cooked noodles in sauce. Sprinkle Parmesan cheese evenly over top. Place chicken over noodles and serve warm.

Alfredo Sauce

I've tried several Alfredo sauces, and this is the best I've found so far! Serve with 1/3 to 1/2 box of pasta, and pour it over your steamed veggies for added flavor. So good! Serves 4-6.

Alfredo Sauce

1/2 c butter
2 cloves garlic, minced
3/4 pint heavy whipping cream
1/4 tsp salt
ground black pepper, to taste
1/4 tsp ground nutmeg
1 c grated Parmesan cheese

1. Melt butter in large saucepan over medium-low heat. Add garlic and cook for 4 minutes.
2. Add cream, stirring constantly. Mix in salt, pepper, nutmeg and Parmesan cheese. Stir constantly until cheese is melted (it could take awhile). Serve hot.

Creamy Chicken Marsala

I tweaked a recipe I found online...so tasty! If you like Chicken Marsala, you'll love this! So rich and creamy. Serves 4.

Creamy Chicken Marsala

4 skinless, boneless chicken breasts, cut in half length-wise
1/2 c flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
2 Tbsp butter, divided
1/2 large sweet onion, chopped
1 c shiitake mushrooms, cut in half
1 c oyster mushrooms, cut in half
1 c cremini mushrooms, cut in half
1 12-oz package fettuccine noodles
2 Tbsp butter
2 Tbsp minced garlic
3/4 c Marsala wine, or chicken broth
1 8-oz container mascarpone cheese*
1 1/2 Tbsp Dijon mustard
1 c chicken broth
3 Tbsp chopped fresh flat-leaf parsley

1. Place chicken breasts between saran wrap and pound with the smooth side of a meat mallet to about 1/4" thick.
2. Whisk flour, paprika, cayenne pepper, salt and pepper in a shallow bowl; coat each chicken breast.
3. Heat olive oil and 1 Tbsp of the butter in a large skillet over medium heat until butter gives of a slightly toasted scent; fry the chicken until brown on both sides, about 3 minutes per side. Set aside. Melt 1 more Tbsp butter in skillet and add onions; cook until translucent, 4-5 minutes. Stir in the mushrooms and garlic and cook 10 minutes.
4. Meanwhile, cook noodles according to package directions, adding salt and a dash of oil to sauce pan; stir while cooking to prevent noodles sticking together. Once cooked, drain and add to a medium bowl; stir in 2 Tbsp butter until melted. Season with salt and freshly ground pepper; keep warm.
5. Pour Marsala wine or chicken broth into mushroom mixture and stir. Turn heat to high and stir until half the liquid evaporates, about 3 minutes. Stir in mascarpone, Dijon mustard, and chicken broth; cook, stirring constantly, until sauce has thickened slightly, another 3 minutes. Reduce heat to medium-low; then place cooked chicken breasts into the sauce. Cook until chicken juices run clear and sauce has thickened, about 5 minutes. Stir in parsley and serve over buttered fettuccine.

* OR you can combine 8 oz cream cheese, 1/4 c heavy whipping cream, and 2 1/2 Tbsp sour cream. Measure out 1 cup.

Tuna Noodle Casserole (from scratch)

No canned soup in this recipe! It's hearty and has such a good flavor! As far as tuna casseroles go, this is the best I've ever had. My boys didn't like it (they don't like tuna, go figure), but it is a great grownup dish. Serves 6-8. Give it a try!

Tuna Noodle Casserole

5 Tbsp butter, divided
1 (8 oz) pkg uncooked medium egg noodles
1/4 c chicken broth
1 medium onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced and chopped
1/2 tsp crushed marjoram or thyme leaves
1/4 c flour
2 c milk
1/4 tsp ground nutmeg
salt and pepper to taste
2 (6 oz) cans tuna
1 c frozen peas, thawed
4 Tbsp bread crumbs
2 Tbsp butter, melted
1 1/2 c shredded cheese

1. Preheat oven to 375 degrees. Lightly grease 8x8 baking dish.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook according to package directions, and drain. Set aside.
3. Melt 1 Tbsp butter in large skillet over medium-low heat. Add chicken broth. Stir in onion, celery, and garlic; and cook 4-5 minutes. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of liquid is absorbed.
4. Melt 2 Tbsp butter in medium saucepan over medium to medium-low heat (closer to medium); whisk in flour until smooth. Gradually whisk in milk and nutmeg; continue cooking until sauce is smooth and slightly thickened. Season generously with salt and pepper to taste. Add 3/4 c cheese, stir until melted. Pour sauce over mushroom mixture and stir in tuna, peas mushroom mixture, and cooked noodles until well mixed. Transfer to greased baking dish. Sprinkle salt and pepper on top.
5. Melt remaining 2 Tbsp butter in small bowl, mix in breadcrumbs and sprinkle over casserole. Top with remaining 3/4 c cheese. Bake 25 minutes uncovered, or until bubbly and lightly browned.

Genuine Italian Lasagna

I got this recipe from Our Best Bites recipe blog. SO GOOD!  Labor intensive (took 3 hours), but soooo worth it. My husband says it's the best lasagna he's ever had (he had it for breakfast this morning, people), and our friend said it was "heavenly". HA! Most poetic thing I've heard him say.
I like this website, though I haven't loved everything I've tried from it. Funny people. She says, "Some...may balk at the idea of vegetables in their Man Food. If you're not a fan of chunky vegetables in your lasagna, you could try grating them or tossing them in your food processor and letting Ms. Cuisinart do all the hard work. That way, you'll still get the hearty flavor and nutrients of the vegetables, but no one really has to know." She also says, "This serves 12. And wanna know what's awesome? If you use super lean ground beef, it has around 250 calories and 5 Weight Watcher points! Seriously, the TASTIEST, most filling 5 points you'll ever have in your life."

Genuine Italian Lasagna 

Pasta/Lasagna Sauce

1/2 lb. ground beef or Italian sausage

2 15-oz. cans Italian-style diced tomatoes

1 15-oz. can tomato sauce

4-5 cloves of garlic, minced or pressed

1 onion, chopped

1 zucchini, chopped or grated

2 carrots, peeled and chopped into small pieces

2 stalks celery, chopped

2 tsp. sugar

About 1/4 tsp. baking soda (this neutralizes the acid)

Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat. Taste to see if it needs more salt and/or pepper.

Béchamel (BAY-sha-mel) Sauce
1/4 c. (1/2 stick) real butter, NO SUBSTITUTES
1/4. c. white flour
2 1/2 c. milk

Preheat oven to 350.
To prepare Béchamel sauce, melt butter over over medium to medium-low heat (closer to medium) in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency (I don't know if it's my pots, but I always have to turn temp. to medium to get sauce to thicken and bubble). Mix with pasta/lasagna sauce.

FINALLY for the lasagna

12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. fresh shredded Parmesan
1 egg, lightly beaten
1 16-oz. tub Ricotta

1. Combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.

2. Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9x13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over)

Cover tightly with foil and bake about 50 minutes.

Remove from oven and remove foil. It will probably look a little runny. Don't be scared--you still need to let it stand about 15-20 minutes. During that time, it will thicken up nicely.

Hungarian Goulash

Oh gosh, goulash. :) This is a nice warm, filling meal. Very papricka-ey. :) And tasty. Nice thing is you can serve it over any type of noodle you want. I used spaghetti noodles I needed to use up and it was great! Use 2 tsp olive oil, lean beef and fat free sour cream to lower fat content. The picture is pre-sour cream. Please excuse. ;) Serves 4-6.

Hungarian Goulash

1 Tbsp olive oil
1 1/2-lb beef chuck, cut into 1-inch cubes
1/2 c beef broth
3 Tbsp paprika
1 1/2 tsp salt
1/2 tsp caraway seeds
1/4 tsp pepper
2 large onions, chopped (3 c)
2 cloves garlic, finely chopped
1 (14.5 oz) can whole tomatoes, undrained
1/4 c cold water
2 Tbsp all-purpose flour
6 c hot cooked noodles of your choice
Sour cream

1. Heat oil in 4-quart dutch oven or 12-inch skillet over medium heat. Add beef and cook 10-15 minutes, stirring occasionally, until beef is brown. Drain any fat from pan.
2. Meanwhile, pour contents of tomato can to medium bowl. Use fork or hands (hands are much easier) to break down the tomatoes into small pieces, then add broth, paprika, salt, caraway seeds, pepper, onions and garlic. Pour over meat and heat to boiling; reduce heat. Cover and simmer 1 hour 10 minutes, until beef is tender.
3. In zip-lock baggie shake water and flour until well mixed. Gradually add to meat mixture. Bring to a boil, stirring constantly, and boil 1 minute. Serve over noodles with a dollop of sour cream.

Southwest Pasta

I got this recipe from my brotha from a different Motha, Thomas. He got it from a lady while living in Mississippi, so it REALLY comes from the south :D And it's sooooo good and easy. There's something magical about the marriage of cheese and tomatoes. Enjoy! And this sauce goes a looooong way. :)

Southwest Pasta

2 cans cream of chicken soup (16 oz) (or 1 family size)
1 can Rotel tomatoes (or any brand of diced tomatoes with green chilies)
8 oz cream cheese
1 c chicken broth (optional--I've never used it)

1. Combine all ingredients in a medium sauce pan. Stir frequently on low heat. When cream cheese is mostly melted it is finished.
2. Serve with any noodles of your choice--I prefer fettuccine or egg noodles.

Best when served with baked boneless, skinless chicken breasts. Put the chicken in the oven to bake. When there's 10 minutes until the chicken is done, sprinkle each breast with garlic salt and salsa.
DE-LISH. :D Enjoy!