Baked Ziti

1 lb. dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26 oz.) jars spaghetti sauce
6 oz. Provolone cheese, sliced
1 cups sour cream
6 oz. Mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese

Bring a large pot of slightly salted water to a boil. Add ziti pasta, and cook until al-dente, about 8 minutes. Drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish.
Layer as follows: of the ziti, Provolone cheese, sour cream, sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Broccoli Casserole

2 (10 oz.) packages frozen chopped broccoli
2 (10.75 oz.) cans condensed cream of mushroom soup
2 cups instant rice
cup chopped onion
cup butter
1 (8 oz.) block Velveeta cheese, softened
1 (8 oz.) block sharp cheddar cheese, shredded
Salt to taste
Ground black pepper to taste

Cook rice as directed on box.
Saute onions in margarine until done.
Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter or margarine, and cheese.
Season with salt and pepper to taste.
Place in a 9x13 inch oven proof dish.
Bake for 30 to 40 minutes at 350 degrees F (175 degrees C).

Crustless Veggie Quiche (Sally's Baking Addiction)

110 Calorie Crustless Veggie Quiche

1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
1 and 1/2 cups sliced zucchini (2 small or 1 very large)
1 large orange bell pepper, chopped (or any color)
2 cloves roasted garlic, chopped
1 Tbsp. ground thyme (or fresh chopped)
3 large eggs
3 large egg whites
3/4 cup milk
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
2/3 cup shredded colby jack cheese
2 Tbsp. grated parmesan cheese

Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take.

Hot Seafood Casserole

1 green bell pepper, chopped
1 medium onion, chopped
1 cup chopped celery
1 (6 oz.) can crabmeat, flaked
1 lb. shrimp, cleaned, cooked, and cut in small pieces
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. Worcestershire sauce
3/4 cup mayonnaise
1 cup buttery cracker crumbs

Preheat the oven to 350 degrees. Combine the green pepper, onion, celery, crabmeat, and shrimp in a medium bowl. Season with the salt and pepper. Stir in the Worcestershire sauce and mayonnaise. Mix gently. Spoon the crabmeat mix into an 8-inch square baking dish or individual ramekins. Sprinkle with the buttery cracker crumbs. Bake for 30 minutes.

Salmon and Mushroom Potpies

2 Tbsp. butter
1 onion, finely chopped
2 leeks, thinly sliced and rinsed
lb. button mushrooms, finely chopped
8 large shiitake mushrooms, stems removed and caps finely chopped
1 tsp. chopped fresh thyme
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Salt and black pepper, to taste
2 Tbsp. flour
1 cups whole milk
1 lb. cooked salmon, flaked
1 cup fresh or frozen peas (unthawed)
1 recipe cream cheese pastry or rosemary biscuit crust
3 Tbsp. whole milk (for brushing)

Butter 4 individual 4-inch baking dishes, each with a 2-cup capacity, or one 11x7-inch baking dish.
In a large saucepan, melt the butter and cook the onion and leeks over medium heat, stirring often, for 8 minutes or until they soften.
Add the mushrooms, thyme, nutmeg, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, for 10 minutes more or until the mushrooms release their liquid.
With a wooden spoon, stir in the flour, then cook, stirring constantly, for 2 minutes. Add the milk, cup at a time, still stirring constantly, until all the milk is added. Reduce the heat to low and simmer the mixture for 10 minutes.
Remove the pan from the heat. Fold the salmon and fresh peas into the mixture. Let the filling cool.
Note: The dishes can be filled, covered, and refrigerated up to 1 day at this point.
Set the oven at 375 degrees F.On a lightly floured counter, roll the pastry large enough to cut into 3 5-inch rounds. Reroll the scraps and stamp out 1 more round.
One by one, lift the rounds onto the rolling pin and ease them onto the filling. Fold under the edges to make a hem.
Brush the dough lightly with milk. Using the tines of a fork, press the edges of the pastry into the rim of the dish all around. Use a paring knife to make a few slashes in the top of the pastry.
Set the dishes on a rimmed baking sheet and transfer to the hot oven. Bake the pies for 40 minutes or until the pastry is golden and the filling is bubbling at the edges. Serve at once.
Makes 4 servings.

Rosemary Biscuit Crust:
1 cups flour
1 tsp. baking soda
tsp. baking powder
tsp. salt
4 sprigs fresh rosemary, leaves removed
6 Tbsp. ( stick) unsalted butter, cut up
1 Tbsp. sugar
2/3 cup buttermilk, or more as needed
Extra flour (for sprinkling)

In a food processor, combine the flour, baking soda, baking powder, and salt.Pulse once just to combine them. Add the rosemary and pulse to chop it.
Add the butter and work the mixture in on-off motions until it resembles coarse crumbs. Add the sugar and pulse just to mix.
Remove the processor lid and sprinkle the buttermilk over the flour. Pulse the mixture just until it forms large clumps. Do not let it come together to form a dough. Add another 1 to 2 Tablespoons of buttermilk if necessary.
Dust the counter with flour. Turn the clumps out onto the counter and cut through them half a dozen times with a pastry scraper or a blunt knife until they come together to form a dough. Gently, with your hands, shape the dough into a square (or into a round, if your dish is round), then flatten it. Set it aside.

Cream Cheese Pastry:
1 cup flour
1/8 tsp. baking powder
tsp. salt
2 Tbsp. butter, at room temperature
1 Tbsp. cream cheese, at room temperature
Tbsp. sugar
1 large egg, lightly beaten with 1 tsp. white vinegar
1 to 2 Tbsp. ice water
Extra flour (for sprinkling)

In a food processor, combine the flour, baking powder, and salt. Pulse the mixture twice.
Scatter the butter and cream cheese on top and pulse just until the mixture resembles sand with some large pieces mixed in. Add the sugar and pulse once.
In a small bowl, stir the egg mixture and 1 Tablespoon of the water. Sprinkle the liquids onto the flour and butter.
Pulse just until you see large clumps of dough, but do not let the dough come together to form a ball. If necessary, add the remaining Tablespoon of water to the dough.
Turn the clumps out onto a lightly floured counter. Bring the dough together gently to form a thick disk. Wrap in foil and refrigerate for 1 hour.

Squash Casserole

Squash Casserole

Squash Casserole I

Yellow Squash Casserole

7 yellow squash, sliced
1/4 cup milk
1/2 cup butter, sliced
2 eggs, beaten
1 bunch green onions, tops thinly sliced
salt and pepper to taste
3 Tbsp. white sugar
1 cup shredded Cheddar cheese
2 cups crushed buttery round crackers

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
Bake in preheated oven for 30 minutes.

Tuna Tetrazzini

8 oz. of spaghetti or linguine
2 cups sliced fresh mushrooms
cup sliced green onions (4)
2 Tbsp. margarine or butter
cup all-purpose flour
1/8 tsp. coarsely ground pepper
1/8 tsp. ground nutmeg
1 cup chicken broth
1 cup milk, half-and-half, or light cream
2 cans of tuna
2 Tbsp. dry sherry
cup grated Parmesan cheese
cup sliced almonds
2 Tbsp. snipped fresh parsley

Cook spaghetti or linguine according to package directions; drain.
Meanwhile, in a large saucepan cook mushrooms and green onions in hot margarine or butter until tender. Stir in flour, pepper, and nutmeg. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in tuna sherry, and half of the Parmesan cheese. Add cooked pasta; toss to coat.
Transfer tuna mixture to a 2-quart rectangular baking dish. Sprinkle with the remaining Parmesan cheese and almonds.
Bake at 350 degrees for 15 or 20 minutes or until heated through. Sprinkle with parsley.
Serves 6.