Beef Tetrazzini Recipe 55

Steps:

• In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., In a bowl, beat cream cheese, cottage cheese and sour cream, until blended. Stir in green pepper, onions and spaghetti. Transfer to a greased 2-1/2-qt. baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Steps:

• 1. Preheat oven to 350. Grease a 12 x 18 cake pan.
• 2. Cook pasta, adding 4 tsp of beef boullion to the water. Drain, but don't rinse.
• 3. ~Meanwhile~ Saute italian sausage, drain if needed. Set aside.
• 4. If you're using fresh mushrooms, saute mushrooms, green pepper and onions in butter, garlic, pepper, and italian seasoning. (If you're using canned, just saute the onions, green pepper, and seasonings, then add the canned mushrooms at the very end of sauteing). Add the italian sausage back in.
• 5. Add soups, sour cream, and parmesan cheese, and milk. Mix well. Stir in cooked noodles and season to taste.
• 6. Pour into the prepared pan and top with mozzarella cheese. Cover.
• 7. Bake at 350 for an hour covered, then an additional 10 minutes, uncovered. Let set 5 minutes before serving.

Steps:

• In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
• Cook the spaghetti according to package directions. Drain and set aside.
• In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
• Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Steps:

• Preheat oven to 375-degrees. Spray a casserole dish with cooking spray and set aside. Melt butter in a medium sized sauté pan and add onion. Cook until onion is softened. Add mushrooms and bell pepper; sauté until mushrooms have given up all their liquid and are softened.
• Stir in flour and cook stirring for 2 minutes (will be very thick). Add chicken stock slowly and whisk until incorporated. Add milk, bring to a boil then reduce heat and simmer for 3 or 4 minutes, stirring constantly. Add shredded cheddar along with salt, pepper, hot sauce, parsley, pimento and sherry. Stir in cooked meat or shrimp and cooked spaghetti. Transfer to prepared casserole dish.
• Top with grated cheese and sprinkle with panko bread crumbs. Bake for 25 minutes or until mixture is bubbling and top is golden.

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• Cook and drain spaghetti as directed on package; set aside. In 12-inch skillet, heat oil over medium-high heat until hot. Cook onion in oil 2 to 3 minutes, stirring frequently, until almost tender. Stir in soup, half-and-half, salt and pepper; heat to boiling. Stir in chicken and cooked spaghetti. Pour mixture into baking dish.
• Cover with foil; bake 20 minutes. In small bowl, mix Topping ingredients; sprinkle over pasta mixture. Bake uncovered about 10 minutes longer or until bubbly around edges and center is hot.

Steps:

• Preheat oven at 350 degrees. Sauté ground beef in pan until done and drain fat. Cook noodles according to package directions. Drain noodles and set aside. Combine beef and rest of ingredients (except 1/3 cup of cheese for topping) in large bowl. Add noodles to beef mixture and combine. Pour mixture into 9X13 casserole dish and top with remaining 1/3 cup cheese. Cover top of casserole with foil and bake for 40-45 minutes or until dish is completely heated through and bubbly. Take foil off and bake uncovered for another 10-15 minutes or until cheese melts. Enjoy!

Steps:

• In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• In a mixing bowl, beat cream cheese, cottage cheese and sour cream, until blended. Stir in green onions and spaghetti. Transfer to a greased 2-1/2-qt. baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly.

Steps:

• In 5-quart Dutch oven, cook and drain spaghetti as directed on package. Return to Dutch oven; cover to keep warm.
• Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook mushrooms in butter 4 to 6 minutes, stirring frequently, until light brown. Add broccoli, bell pepper, garlic and water. Cover; cook 3 to 4 minutes, until vegetables are crisp-tender. Remove vegetables from skillet to Dutch oven.
• In same skillet, melt remaining 2 tablespoons butter over medium heat. Add flour; cook 2 minutes, stirring to make a smooth paste. Add 1 cup of the half-and-half; stir until smooth. Gradually add remaining 1 1/2 cups half-and-half; heat just to boiling, stirring constantly. Remove from heat; stir in salt and sherry.
• Pour sauce over spaghetti and vegetables. Stir in cheese. Cover; let stand 5 minutes.