Casseroles!! Casseroles!! Casseroles!!, Part 2

Here's a couple more awesome ones my Personal Chef clients just love!!


Sassy Belle's AWESOME Cheesy Turkey Pasta Bake!!

• 8 ounces rotini pasta or elbow macaroni
• 4 tablespoons butter
• 8 ounces(1 cup) sliced mushrooms
• 1/2 cup thinly sliced green onions
• 1/4 cup flour(all-purpose)
• 2 1/4 cups milk(whole or 1% work well)
• 1 1/2 cups  mild Cheddar cheese, divided
• 1 cup shredded Parmesan cheese, divided
• 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste
• grating of nutmeg(can use ground nutmeg if desired)
• 3 cups leftover turkey breast, cut in chunks

• Topping:
• 1 cup soft bread crumbs
• 2 tablespoons butter, melted

Preparation:

Heat oven to 350° degrees. Grease a 2 1/2 to 3 quart baking dish.

Cook pasta following package directions; drain, rinse with hot water, and set aside.

In a large saucepan, melt 4 tablespoons of butter over medium heat. Add mushrooms and green onions and saute until mushrooms are tender. Stir in floru until well blended. Add the milk, stirring constantly and cook, stirring, until thickened. Add 1 1/4 cups of the Cheddar cheese and 3/4 cup of the Parmesan cheese, along with the salt, to taste, nutmeg, and pepper. Stir in turkey. Spoon into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses over the pasta mixture.

Combine bread crumbs with melted butter until the crumbs are well moistened. Sprinkle crumbs over the casserole.

Bake for 25 to 30 minutes, until topping is lightly browned and casserole is bubbly.
Serves 6.

Ashley's Comforting Baked Ziti Casserole!!

• 1 pound lean ground beef (ground chuck or ground round)
• 1/2 cup chopped onion
• 1 green bell pepper, chopped, about 1/2 cup
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon dried  basil
• 1/2 teaspoon dried  oregano 
• 1/2 teaspoon garlic powder or small clove garlic, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 8 ounces ziti or elbow macaroni, cooked al dente and drained
• 2 cups (8 ounces) shredded mozzarella cheese, divided

Preparation:

Sauté ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.
serves 6.