Million Dollar Casserole Recipes

Steps:

• Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish.
• Cook spaghetti to al dente as directed on package.
• Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish.
• Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer.
• Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium heat, and brown the beef, 5 to 8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella cheese in an even layer over top.
• Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired.

Steps:

• Cook 1 lb. elbow macaroni and lay half in a 9x13 baking dish.
• Spread the above mixture evenly over the macaroni.
• Layer on the rest of the pasta and pour on 28 oz. Ragu Traditional Spaghetti Sauce. Top with Mozzarella Cheese.
• Refrigerate overnight and take out 4 hours before baking at 350 for 45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

Steps:

• Cook 1 lb. elbow macaroni according to package directions. While the noodles cook prepare mixture.
• Mix together sour cream, cottage cheese, cream cheese, Parmesan cheese, half of the onions, garlic, and salt and pepper. Set aside.
• Brown the ground beef with 1/2 of the chopped onion. Season with salt and pepper. (if not using a lean meat of 93% fat free or better, DRAIN OFF THE FAT CAREFULLY into an aluminum lined, non plastic bowl.
• Pour 2/3 of the drained noodles into a 9x13 baker.
• Spoon meat sauce onto the noodles. Spread all of the cheese mixture over the meat sauce, cover with remaining noodles, then sauce, and cover in mozzarella cheese (up to 2 cups).
• Bake 350' for 45 minutes or until bubbly!
• Serve with Texas garlic toast and garden salad.