Corndog Bake

From: http://www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/3D6C6FC312BC55CE8525785B006714B1

Submitted by: Tiffani Schulte from Wyandotte, MI
Originally shared on the web 03/22/2011

Ingredients

• 1/3 c. sugar
• 1 egg, beaten
• 1 c. all-purpose flour
• 3/4 T. baking powder
• 1/2 t. salt
• 1/2 c. yellow cornmeal
• 1/2 T. butter, melted
• 3/4 c. milk
• 16-oz. pkg. hot dogs, sliced into bite-size pieces

Directions

In a small bowl, mix together sugar and egg.

In a separate bowl, mix together flour, baking powder and salt.
Add flour mixture to sugar mixture. Add cornmeal, butter and milk, stirring just to combine.

Stir in hot dogs.

Pour into a well-greased 8"x8" baking pan. Bake, uncovered, at 375 degrees for about 15 minutes, or until a toothpick inserted near the center comes out clean.

Serves 6, or if you are by yourself, it serves you! nom nom nom

Chili Tortilla Bake

• 1 lb. ground beef
• 2 (8 oz.) cans tomato sauce
• 1 (14.5 oz.) can black beans, drained and rinsed
• 1 (8.75 oz.) can whole kernel corn, undrained (I use frozen)
• 1 (4.5 oz.) can whole green chilies, chopped
• 1 clove garlic, minced
• 2 Tbsp. minced onion
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. garlic salt
• 1/2 tsp. oregano leaves
• 6 (8-inch) flour tortillas, divided
• 2 cups shredded Cheddar cheese, divided

Fresh cilantro, olives, and sour cream for garnish (optional)

Preheat oven to 350.  In a large skillet, brown the ground beef over medium-high heat; drain.  Add tomato sauce, beans, corn, green chilies, and garlic.

Stir in the seasonings (the next 5 ingredients).  Bring to a boil and reduce heat.  Simmer, uncovered, 15 minutes.

In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom.  Overlap as needed.  Layer with half of chili mixture and half of cheese.  Top with remaining tortillas, chili mixture, and cheese.

Bake 30 minutes.

Note:  I have to push down on the first layer to help the second layer fit.  I bake with a cookie sheet beneath the baking dish to catch spill.

Better? Enchilada Pasta Casserole

http://www.tablefortwoblog.com/enchilada-pasta-casserole/

Prep time: 15 mins          Cook time: 15 mins          Total time:  30 mins         Serves: 6

Ingredients:

• 1 pound ground beef
• ½ tsp. chili powder
• ¼ tsp. cumin
• ¼ tsp. cayenne pepper
• 5 ounces cream cheese
• ¼ cup light sour cream
• 1 can (10 oz.) enchilada sauce (I used the red sauce)
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup shredded monterey jack cheese, divided
• 1 cup frozen corn kernels, thawed
• 1 can (4 oz.) diced green chiles
• 12 ounces egg noodles
• Salt & pepper, to taste

Instructions:

Preheat oven to 350 degrees.

In a large pot, bring water to boil and cook egg noodles according to package instructions.

In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.

Add in the cream cheese until melted and combined.

In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.

Pour mixture over the beef and let simmer for 2-3 minutes.

In the meantime, drain your pasta. After you've drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.

In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.

Bake for 15 minutes or until cheese has completely melted.

Chicago­Style Franks and Macaroni

From Hebrewnational.com

Ingredients:

2 cups dry elbow macaroni, uncooked (2 cups = 8 oz)
3 tablespoons Gulden's® Spicy Brown Mustard
1/4 teaspoon celery seed
1 pkg (12 oz each) Hebrew National® Quarter Pound Beef Franks, cut into 1/2­inch pieces
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1/4 cup chopped kosher dill pickle
1/4 cup chopped onion
1/4 cup chopped celery
Sport peppers, chopped, optional

Hands On:15 | Total: 45 | Makes: 6 servings (about 1­1/3 cups each)

Directions

1. Preheat oven to 350°F

Prepare macaroni according to package directions; drain.

2. Combine mustard and celery seed in large bowl. Stir in macaroni; mix well.

3. Add franks, undrained tomatoes, pickle, onion, celery and sport peppers, if desired; mix lightly.

Spoon into 1­1/2­quart casserole dish; cover.

4. Bake 30 minutes or until hot. Stir before serving.

Shortcut Pierogi Casserole

Shortcut Pierogi Casserole

Start with ready-made pierogies. Add garlic, onions, ham and still more cheese and voilà! You've got a Shortcut Pierogi Casserole ready for the oven.
time prep: 15 min
total: 55 min

6 servings

What You Need
2 tsp. oil
1 onion, chopped
2 cloves garlic, finely chopped
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
¾ cup milk
1 pkg. (1 lb.) frozen potato and four-cheese blend pierogies
¾ cup coarsely chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham
1 pkg. (10 oz.) frozen peas
½ cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

Make It
HEAT oven to 350°F.
HEAT oil in large skillet on medium-high heat. Add onions and garlic; cook 5 min. or until tender, stirring frequently. Remove from heat. Add Neufchatel and milk; mix well.

COMBINE pierogies, ham and peas in 2-qt. casserole sprayed with cooking spray; top with sauce and shredded cheese.

BAKE 40 min. or until heated through.

Kraft Kitchens Tips

You can prepare this quick-and-easy recipe with any flavor of pierogies.

Serve this creamy casserole with a smart side such as steamed broccoli or a crisp mixed green salad.

Make-Ahead Chicken & Green Bean Casserole

Make-Ahead Chicken & Green Bean Casserole

1 pkg 6oz stove top stuffing mix for chicken
Preprare stuffing per package directions

1 Tbsp butter
6 small boneless skinless chicken breast halves (1.5 lbs)
1/2 tsp black pepper
Melt butter in large nonstick skillet on medium heat. Add chicken; sprinkle with pepper. Cook 5 min. on each side or until chicken is done (165 degrees F); transfer to a 13x9 baking dish sprayed with cooking spray.

1/2 lb fresh green beans, trimmed and cut into 1-inch lengths
1 large onion chopped

1/4 cup flour
1-3/4 cups fat free reduced sodium chicken broth
Cook and stir beans and onions in same skillet 6-8 min. or until crisp-tender. Sprinkle with flour; cook and stir for 1 min. Stir in broth; simmer 3 min. or until thickened, stirring frequently.

4 oz 1/2 of 8oz pkg cream cheese cubed
Add cream cheese; cook and stir 2-3 min. or until melted. Spoon over chicken; top with stuffing. Cover. Refrigerate up to 24 hours.

Heat oven to 400 degrees F. bake casserole uncovered, 30 min. or until heated through.