Spaghetti Pie Casserole

Ingredients

• 1 package (8 ounces) spaghetti
• 1 pound ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 jar (14 ounces) spaghetti sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces reduced-fat cream cheese
• 1 cup (8 ounces) reduced-fat sour cream
• 3 green onions, chopped
• 1-1/2 cups (6 ounces each) shredded cheddar-Monterey Jack cheese

Directions

1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
3. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings.

by Carrie Harris 

Bow Tie Ham Bake Recipe

Ingredients

• 4 cups uncooked bow tie pasta

• 6 cups frozen broccoli florets

• 4 cups cubed fully cooked ham

• 2 cartons (10 ounces each) refrigerated Alfredo sauce

• 2 cups (8 ounces) shredded Swiss cheese

• 1 can (8 ounces) mushroom stems and pieces, drained

Directions

1. Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking. Meanwhile, in a large bowl, combine the ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture; add to ham mixture and toss to coat.
2. Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before heating. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each).

Mustard chops

4 Pork Chops

1/3 cup Mustard
2/3 cup Worcestershire sauce

Bread crumbs

mix mustard and Worcestershire sauce together
dip pork chops in mix
then in bread crumbs

Freeze on cookie sheet and place in bag when frozen

Bake 350