Ingredients
Spaghetti noodles (about half a pound)
8 oz. cream cheese
8 oz. sour cream (softened)
1 jar Spaghetti Sauce
Optional: green pepper, onion, mushrooms
1 pound ground beef or turkey (I use half sausage and half ground beef)
Shredded cheddar, mozzarella or Parmesan cheese
Instructions
Cook noodles according to package. Brown meat and add onions, green peppers and desired seasoning (Italian seasonings, salt, pepper, etc).
Mix everything in a big bowl. Pour into a 9×13 casserole dish, top with shredded cheese and bake at 350 for 20-25 minutes (until bubbly and just a little bit browned)
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Ingredients
1 pound ground beef chuck
1 pound ground pork
3 cups panko (Japanese breadcrumbs)
1 1/2 cups whole milk
2 large eggs, lightly beaten
2 garlic cloves, minced
Coarse salt and ground pepper
1/4 teaspoon ground allspice
3 tablespoons butter
1/3 cup all-purpose flour
3 cups canned reduced-sodium beef broth
grape or current jelly, cooked egg noodles, chopped parsley, for serving (optional)
Instructions
Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in... Read the rest of this article »
Ingredients
4 cups milk
2 bay leaves
1/2 teaspoon nutmeg
1/2 cup butter
2/3 cup all-purpose flour
3 cups grated Cheddar or Parmesan and Cheddar mixture
2/3 cup bread crumbs
1 pound macaroni
salt
pepper
Instructions
Cook the pasta in plenty of boiling water with a few teaspoons of salt until al dente (firm but not hard.) Drain and run cold water over the top of the paste in the strainer, to stop it from cooking.
Make béchamel sauce by gently heating milk with bay leaves and nutmeg in a small sauce pan. Do not let it boil.
Melt the butter in a medium heavy-bottom saucepan. Add the flour and mix it in with a whisk. Cook for 2-3 minutes, but do not let the butter burn. Strain the hot milk into the flour and butter mixture all at once, and mix smoothly with the whisk. Bring the sauce to a boil, stirring constantly, and cook for 4 minutes more.
Season with salt and pepper. Add 2.5 cups of cheese and stir over low heat until melted.
Preheat the oven to 400°F. Grease a casserole dish... Read the rest of this article »
