Casseroles – Rada Knife

Johnny Marzetti

VMW — Thu, 09 Sep 2021 18:22:01 +0000

Johnny Marzetti

I have seen many casseroles called "Johnny Marzetti". Some have been made with Macaroni Noodles, some with Ziti, Some with Rotini, but when I grew up the REAL Johnny Marzetti was made with Egg Noodles as this recipe is and Delicious too, using our very own Spaghetti Seasoning Blend of Spices.

Course Casserole, Main Course

Cuisine Italian

Prep Time 25

Cook Time 20

Servings 6

Ingredients

1 12 oz. Bag of Medium Egg Noodles Cook as directed on package. Drain Well.

Sauce

1 lb. Ground Beef Cooked
1 Can 28 oz. Tomato Sauce ( or combination of (2-15 oz. Cans of Sauce, Puree, Crushed, or Petite Diced Tomatoes)
1 TBS Maple Sugar (or Sweetener of your choice) ie. Sugar, Honey
1 Pkg. Spaghetti Seasoning Blend (or 2 1/2 TBS.)

Topping

6 Slices American Cheese (optional Sprinkle with additional shredded cheese of your choice.)

Instructions

Cook Sauce first by Browning Ground Beef. Drain off excess Grease. Add Tomato Sauce, Sugar, and Spaghetti Seasoning and simmer over Medium Low Heat until Hot. (The longer this is cooked the better it will taste!) I simmer for an hour.
1 Pkg. Spaghetti Seasoning Blend
Preheat Oven to 350 degrees
Boil Medium Egg Noodles according to package directions, drain, then pour into 9×13 pan.
Pour prepared Sauce over noodles, stir in.
Add American Cheese Slices on top.
Bake in Oven for Approximately 20 minutes. I cover with Aluminum foil for first 15 minutes then remove foil cover and cook additional 5 minutes or until cheese on top is slightly browned.

Notes

Recipe by Homestead Treasures

Smoked Paprika Macaroni & Cheese

VMW — Fri, 06 Aug 2021 03:17:19 +0000

Smoked Paprika Macaroni & Cheese

Boxed macaroni and cheese is one thing, but homemade baked smoked paprika macaroni and cheese is another. This recipe spices up standard mac \’n cheese with mushrooms, onion, three kinds of creamy cheeses and peas for an all-encompassing meal. Top with fine breadcrumbs for added crunch and texture.

Course Casserole

Cuisine American

Keyword Casserole, Smoked Paprika Macaroni and Cheese

Prep Time 30

Cook Time 45

Ingredients

1 teaspoon Parsley Leaf Flakes Organic
1/4 teaspoon Black Pepper Organic
1 teaspoon Smoked Paprika
1/2 teaspoon Salt
4 teaspoons olive oil divided
1 teaspoon unsalted butter
1 medium yellow onion chopped
1/2 cup fine bread crumbs
1/4 cup grated Parmesan cheese
8 ounces whole wheat penne
1 1/2 cups sliced mushrooms with stems removed
1/4 cup 1/2 stick unsalted butter
1 teaspoon all-purpose flour
1 1/4 cups 2% milk
1/4 cup heavy whipping cream
2 teaspoons sour cream
1/2 cup about 2-ounces grated Emmentaler cheese
1/2 cup about 2-ounces grated Asiago cheese
1 cup about 4-ounces sharp cheddar cheese
1 cup frozen peas thawed

Instructions

Preheat oven to 400 degrees, and spray a 9×9-inch pan with non-stick cooking spray.
In a medium saucepan, heat 1 tablespoon olive oil. Add onions and spread evenly in pan. Cook over medium-low heat for 3 to 5 minutes, stirring every few minutes, until onions are softened and are a rich brown color.
Combine 1 tablespoon melted butter, bread crumbs, parsley, Parmesan cheese and black pepper in a small bowl.
Fill a large pot with water and bring to a boil. Add penne to boiling water and cook until al dente, about 9 minutes. Drain the pasta.
In a small saucepan, heat 1 teaspoon olive oil over a medium temperature. Add sliced mushrooms and cook until tender, about 5 minutes, stirring occasionally.
In another medium saucepan, melt ¼ cup butter. Add flour and cook for 3 minutes, whisking. Then slowly whisk in the milk until well combined. Bring sauce to a boil, whisking constantly, then reduce heat to low. Add the cream, sour cream, smoked paprika, salt, nutmeg, Emmentaler, Asiago and cheddar. Stir until cheeses are melted and sauce is smooth.
Remove cheese sauce from pan and add in drained pasta. Then stir in the thawed peas, mushrooms, and onion. Transfer pasta mixture to greased baking dish and sprinkle with bread crumb mixture. Bake in the oven until golden and bubbly, about 15 to 20 minutes.

Notes

Recipe by Frontier

Homemade Baked Ziti Casserole

VMW — Sun, 01 Aug 2021 02:20:20 +0000

Homemade Baked Ziti Casserole

This recipe has always been a favorite in our family, made with my homemade Spaghetti sauce using organic spices makes it taste super delicious and healthy.

Course Casserole

Cuisine Italian

Keyword Baked Ziti, Casserole

Prep Time 20

Cook Time 30

Total Time 50

Servings 6

Ingredients

1 lb. Ground Beef

Homemade Sauce

2 tsp Basil dried
2 tsp Garlic Powder
1 TBS Onion Powder
1 tsp Oregano
1 tsp Fennel Seed
1/4 tsp Thyme
1 28 oz. Can of Crushed Tomatoes
1 8 oz. can of Tomato Sauce
1/4 tsp Black Pepper
1/2 tsp Salt Skip this if you prefer
1 TBS Honey OR Brown Sugar
1/4 cup Shredded or Grated Parmesan Cheese

Noodles

1 16 oz. Box Ziti Noodles

Topping

2 cups Shredded Mozzarella Cheese

Instructions

Step 1. Cook Ground Beef in Saucepan until browned, drain off grease.
Step 2. Mix all Sauce ingredients together in the Saucepan with the ground beef, stir until well blended simmer on Medium Low heat stirring occasionally until done with step 3.
Step 3.
Bring 4 quarts water to a boil, add noodles, cook according to directions on box. Drain Ziti, put into a 9×13 baking dish. Stir in Sauce Prepared in steps 1 & 2.
Top with 2 cups of grated Mozzarella cheese.
Bake at 350 degrees Fahrenheit for 30 minutes or until bubbly and the cheese on top has melted.

Notes

Recipe by Homestead Treasures

Creamy Baked Macaroni & Cheese Casserole

VMW — Fri, 30 Jul 2021 22:19:04 +0000

Creamy Baked Macaroni and Cheese Casserole

Store bought Mac & Cheese just doesn't measure up to this creamy and delicious home baked Macaroni and Cheese. And this Macaroni & Cheese recipe will make you swear off eating the store bought stuff ever again.

Course Casserole, Side Dish

Cuisine American

Keyword Casserole, Macaroni and Cheese

Prep Time 15

Cook Time 30

Total Time 45

Servings 8

Ingredients

3 cups uncooked elbow macaroni
6 tbsp salted butter
3 tbsp all purpose flour
3 1/2 cups Whole Milk
2 tsp seasoning salt
1 tsp ground black pepper
16 oz block of sharp or mild cheddar cheese shredded (Not pre-shredded bags)
8 oz mozzarella cheese shredded
1/2 cup of sour cream.
1 cup bread crumbs

Instructions

Bring some water to a boil, over high heat.
Once the water is boiling, add in 3 cups of uncooked elbow macaroni, and cook until it’s nice and firm, but not overly cooked.
Next, add 4 tbsp of salted butter into a large sauce pan, and melt over medium heat.
Once the butter is melted, sprinkle in 3 tbsp of all purpose flour.
Whisk the flour with the butter, and make sure that there aren’t any lumps.
Now pour the milk into the sauce pan, and whisk until smooth.
Let the flour, butter, and milk mixture cook until it starts to thicken, then reduce the heat to low medium.
Add in 8 oz of shredded cheddar cheese, and mix until well combined.
Sprinkle the seasoning salt & black pepper in the cheese sauce, and stir.
Place the cooked & drained elbow macaroni pasta into a large 9 x 13 baking dish, then add in the cheese sauce.
Stir in the 1/2 cup of Sour Cream until well blended.
Stir in the remaining shredded cheddar cheese and sprinkle the shredded mozzarella cheese on top.
Top off with 1 cup of Bread Crumbs.
Melt 2 tbsp of salted butter, and pour it over your bread crumbs.
Bake in the oven, uncovered, on 350 F for about 25-30 minutes.
Serve & enjoy the creamiest baked macaroni and cheese casserole you have ever had!!

Notes

Recipe from Homestead Treasures.

Grandma’s Creamy Homemade Scalloped Potatoes

VMW — Wed, 02 Dec 2020 19:58:23 +0000

Grandma’s Creamy Scalloped Potatoes

Creamy delicious homemade Scalloped Potatoes, using Gourmet Spices and Seasonings, just like Grandma used to make.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1 30

Servings 4

Ingredients

6 Slices of Bacon
4 tablespoons butter
1 medium onion finely chopped (1/2 cup)
3 tablespoons All-Purpose Flour
1 teaspoon Pink Himalayan Sea salt
1/4 teaspoon Ground pepper
1 teaspoon Onion Powder
1 teaspoon Celery Flakes (or Fresh finely Chopped Celery if preferred)
2 1/2 cups milk
6 medium peeled potatoes (thinly sliced)

Instructions

Cook Bacon in Large Frying pan until partially cooked but NOT cooked all the way to crisp. Set Aside to Cool.
Heat oven to 400°F. Grease 2-quart casserole with butter or cooking spray.
In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk, , Simply Organic Onion Powder and Simply Organic Celery Flakes. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in casserole. Pour sauce over potatoes. Top with partially cooked Bacon broken into pieces.
Cover; bake 60 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving to allow sauce to thicken.

Notes

Recipe by Homestead Treasures