Hearty Mac & Cheese Recipe

Hearty Mac & Cheese Recipe

1 package (7–1/4 ounces) macaroni and cheese dinner mix 1 pound ground beef 3 tablespoons chopped onion 2 tablespoons chopped green pepper 1 can (10–3/4 ounces) condensed tomato soup, undiluted 2 tablespoons water 2 tablespoons ketchup 2 teaspoons prepared mustard 1 teaspoon seasoned salt 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon pepper 1 cup frozen corn, thawed 1 cup (4 ounces) shredded cheddar cheese 1/4 cup butter, cubed 1/4 cup 2% milk

1. Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.

2. Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.

3. Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted. Yield: 6 servings.

Originally published as Hearty Mac & Cheese in Simple & Delicious yFebruary/March 2011, p16

Creamy Garlic Chicken and Pasta

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1/8 teaspoon ground black pepper
2 tablespoons Italian seasoning
1/2 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup water
1/2 cup green peas
1/4 cup grated Parmesan cheese
1 pound dry fettuccine pasta

Step by Step

1. In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes. Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.

2. In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water. Add to chicken mixture. Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.

3. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce to serve.

My family loves this recipe. They all asked for seconds tonight when I made it. It is really yummy. I hope you love it as much as we do.

Biscuits & Gravy Breakfast Casserole

Ingredients

10 oz tube of buttermilk biscuit dough
6 eggs
1 pkg powdered country gravy pouch (I make my own gravy from the sausage grease)
1 lb sausage, any flavor
1 c cheese, shredded
1/2 c milk
salt and pepper, to taste

Step-By-Step

1 Preheat oven to 350. Take a 13x9-in pan and spray with cooking spray (or smear with butter). Cut biscuit dough into 1" pieces, and line the bottom of the pan.

2 Brown the sausage & drain.

3 Whisk eggs and milk with a pinch of salt and pepper, then pour over the pan.

4 Scatter the browned sausage over the biscuit pieces, then top with shredded cheese.

5 Make gravy according to instructions, and pour over the pan. I actually make my own gravy when I brown the sausage. 

6 Bake for 30-45 minutes, depending how hot your oven runs.

7 Cut and serve. It's delicious warm right out of the oven!