my little corner of the world

Cheesy Tuna Melt





Southwest Layered Salad





Chicken Tetrazzini





Bean Enchiladas





Garlic Spinach Chicken Spaghetti


Hamburger Casserole



oven steak fries



Slow Cooker Macaroni & Cheese Ingredients8 ounces elbow macaroni 4 cups shredded sharp Cheddar cheese 1 (12 fluid ounce) can evaporated milk 1 ½ cups milk 2 eggs Salt and pepper to tasteIn a large pot cook macaroni pasta as directed; drain. In a large bowl, mix together 3 cups of the sharp Cheddar cheese, cooked macaroni, evaporated milk, milk, eggs, salt and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining one cup of shredded sharp cheddar cheese. Cook on low for five to six hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm









Pizza pasta Casserole2 pounds ground beef or turkey1 large onion, chopped2 jars(28-oz. each) spaghetti sauce1 package (16-oz.) spiral pasta, cooked and drained4 cups shredded mozzarella cheese8 oz. sliced pepperonibrown beef or turkey with onion. Stir in spaghetti sauce and pasta. Transfer to two greased 9x13 pans. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze casserole for up to 3 months. To use frozen casserole. Thaw in fridge overnight. Bake at 350 for35-40 min or until heated through. Makes two casseroles




http://ilovemy5kids.blogspot.com/2009/01/one-pot-creamy-chicken-and-noodles.html