Lazy Lasagna

 

Today I wanted to share a really easy and quick casserole recipe that I’ve been playing with for a while now. It’s called Lazy Lasagna and with this recipe you can get dinner on the table in about 30 minutes. It has all the main parts of lasagna without all the fussy layering. Perfect for a busy day.

To start just boil some egg noodles then mix them with your favorite tomato based pasta sauce and some cheese. Put it all in a greased casserole dish top with more cheese and bake. It doesn’t get simpler than that.

You can find a downloadable/printable version of this recipe here.

Lazy Lasagna

2 cups dry egg noodles

1 cup tomato based pasta sauce

¾ cup shredded Mozzarella cheese

½ cup cottage cheese

2 Tablespoons shredded Parmesan cheese

Preheat oven to 375°F.

Cook the noodles according to directions on package.

Meanwhile put the pasta sauce to a microwave safe bowl and heat just until warmed a bit.

Add the shredded Mozzarella cheese and the cottage cheese to the sauce.

When noodles are cooked drain well and add to the sauce mixture. Stir to combine.

 

Transfer noodle mixture to a well greased 4 cup casserole dish.

 

 

Top with the shredded Parmesan cheese.

 

 

 

 

Bake in preheated oven for 20 minutes or until hot and beginning to bubble.

Creamy Veggie Casserole

 

This is a recipe that came about because I just didn’t feel like going out in the bad weather to go to the grocery store. So I had dug through my freezer and pantry to come up with a menu for dinner.

I had some frozen veggies on hand and I really didn’t feel like having them plain. So I did a quick google search for inspiration. I found about 4 or 5 recipes online that looked promising but I didn’t have all the ingredients for any of them. So I took the basic ideas and the things about them that I was most attracted to and came up with this recipe.

I’ve since made it a half dozen times or so and I have tried a couple of different frozen veggies combinations. I find the ones that have broccoli and cauliflower taste the best to me. But feel free to use the veggies that you love the most.

The ingredients in this recipe are things that are in my fridge/freezer/pantry most of the time so that’s why I’ve made it several times already. It is just easy and convenient besides it tastes delicious.

 

 

We start by, making the crumb mixture that will top our casserole. For that we are going to mix some breadcrumbs (I usually use Panko breadcrumbs for the extra crunch), Parmesan cheese (the kind in the can),some melted butter, and just a pinch of Italian herb seasoning.

 

 

 

 

Then we start the sauce. For that saute some onion in a bit more butter in a small pan over medium heat. 

 

 

 

 

 

Then add some flour and cook that a moment along with some seasonings. I like to add the seasonings at this point because they bloom into the sauce better than adding them later. Also by adding the flour to the onions you pretty much eliminate the possibility of getting any lumps of flour in your finished sauce.

 

 

 

 

Then add some milk to make a white sauce. Now just cook over medium heat until it thickens. 

 

 

 

 

 

At this point add the cream cheese and some shredded Parmesan cheese 

 

 

 

 

 

and stir until the cream cheese is melted.

 

 

 

 

 

Then stir in the frozen veggies.

 

 

 

 

Spread in a small casserole dish, 

 

 

 

 

 

 

top with the crumb mixture and bake.

 

 

 

 

I do highly recommend placing the casserole dish on a rimmed baking sheet just in case any sauce bubbles out, it will save you having to clean the bottom of the oven.

 

Since this bakes at 350°F it is the perfect partner to a lot of meat dishes. And since everything is already cooked you are just heating through and getting the flavors to mingle you could cook at a bit lower (for a few minutes more) or a bit higher (for a bit less time, just watch the topping that it doesn’t burn)

 

 

If you are out of shredded Parmesan for the cheese sauce you can use pretty much any shredded cheese you have on hand.

You can find a downloadable/printable version of this recipe here.

Creamy Veggie Casserole

topping ingredients:

2 Tablespoons dry bread crumbs (I prefer Panko breadcrumbs)

2 Tablespoons grated Parmesan cheese (the kind in the can)

1 Tablespoon melted butter

pinch of Italian herb seasoning

casserole ingredients:

¼ cup chopped onion

1 Tablespoon butter

1 Tablespoon flour

pinch Italian herb seasoning

pinch garlic salt

freshly ground pepper to taste

½ cup milk

1 ounce cream cheese

3 Tablespoons shredded Parmesan cheese

2 cups of frozen veggies, I used “winter mix” with broccoli and cauliflower

Pre-heat oven to 350°F.

Combine topping ingredients and set aside.

Saute chopped onion in butter over medium heat until softened.

Add the flour along with the seasonings and cook, stirring constantly for about 30 seconds.

Add the milk and stir to combine. Continue to stir until the mixture thickens.

Add the cream cheese along with the shredded cheese and stir until the cream cheese melts.

Carefully stir in the frozen veggies until coated.

Put in a small, 2 cup casserole dish.

Sprinkle on the topping mixture.

Bake at 350°F for 40 minutes until heated through and browned on top.

Yield 2 servings.

Super Simple Pasta Alfredo

 

Super Simple Pasta Alfredo

This is such a simple and quick pasta dish and on that I make variations of all the time. Only a few ingredients are needed and in the time it takes to cook the pasta the sauce is ready. The version I am giving here is for an Alfredo style sauce but it can be changed up to go with any meal.

This can also be either a side dish or even a main dish. Think of it as homemade version of the pasta mixes that are on the shelves at the grocery store except it tastes way better. It is also really good with some cooked meat and veggies added for a one dish dinner.

The basic sauce it simply butter, milk, cream cheese and shredded cheese. In this rendition of it I used Parmesan cheese to make it very much like a simple Alfredo, but can change out that cheese and the personality of the dish changes with it.

For example one of my favorites is to add a bit of chopped onion and chopped jalapeno (just cook them in the butter then add the milk) Then I use either a shredded Mexican blend cheese or just some shredded cheddar. Perfect side dish for a Southwest meal.

You could make the recipe with an Italian blend of cheeses (or sub in some Mozzarella for part of the cheese) and add some herbs and you have another side.

You could add some finely chopped broccoli and use cheddar cheese for another option.

The possibilities are almost endless depending on what is on hand.

Since I use all the ingredients that are in this dish a lot they are almost always in my fridge. i almost always have variety of cheeses on hand so I can create a side dish to go with just about any meal with this simple formula.

As for the pasta I used linguine this time, I had wanted to use some fettuccine but my grocery store was completely out the day I shopped. But you could use any pasta shape you have on hand. This is also really good with stuffed pastas like tortellini or ravioli so again use what is on hand.

So let’s talk about the steps to make this.

Start a pan of water to boil for the pasta and cook it according to the instructions on the package. Most of the dry pasta I buy the cook time is right around 10 minutes.

While the pasta is cooking, melt the butter with the milk in a bowl in the microwave. You just need to get it warm enough to melt the butter. If you are adding chopped onion or other add-ins that need to cook go ahead and just melt the butter and cook them in the melted butter about a minute, then add the milk and heat them together.

 

 

 

 

Now stir in the cubed cream cheese and microwave 30 seconds at a time stirring each time until the cream cheese is melted.

 

 

 

 

Now add the shredded cheese and again microwave in 30 second bursts, stirring each time until the cheese melts.

 

 

 

 Add the drained, cooked pasta to the sauce and stir to combine.

 

 

 

You can find a downloadable/printable version of this recipe here.

Super Simple Pasta Alfredo

4 oz dry pasta

¼ cup milk

¼ cup butter

3 oz cream cheese, cubed

1/3 cup shredded Parmesan cheese

 

Cook the pasta according to the package directions.

Pu the milk and butter in a medium size microwave safe bowl and heat until the butter melts.

Add the cubed cream cheese and microwave in 30 second bursts, stirring between each, until the cream cheese melts.

Add the shredded cheese and again microwave in 30 second bursts, stirring between each until cheese is mostly melted.

Add the drained, cooked pasta and stir to combine.

Makes 2 generous servings.

Breakfast Quesadillas Two Ways

 

 

A quesadilla might just be the perfect hand held food. It is like a sandwich without being weighed down with too much bread. They are fun to eat, easy to make and can be eaten on the go.

I have two versions of Breakfast Quesadillas for you today and in my opinion they are kind of the extremes in each direction. I have a small very plain one and a larger loaded one. You can make either, both or more likely something that is in between and perfectly suited to whoever has the pleasure of eating it.

For the small plain one we will only need a 6” flour tortilla, an egg and some shredded cheese.

For the loaded version I step up to an 8” flour tortilla, 2 eggs., and the cheese along with the fillings that sound good on the day I am making it.

Today those items were: bacon, a couple of green onions, and salsa.

In addition we need some cooking spray (like Pam) to coat the tortilla. You will also need some butter to cook the eggs in if you don’t use something like bacon or sausage.

Of course these are just suggestions, you could add other veggies, peppers are wonderful as are sliced avocado. Use you imagination and look through the fridge to see what’s there.

No matter which size you are making it is important to use a skillet that is close to the size of your tortilla. This will make the process of cooking and assembly so much easier.

To make the small simple quesadilla pre-heat your skillet over medium heat, add some butter to melt.

 

 

Meanwhile beat the egg with salt and pepper to taste. Once the butter melts add the egg to the pan. Swirl the pan a bit to cover the bottom evenly.

 

 

 

 

Allow the egg to cook on the bottom then add some shredded cheese. You want the egg to still be runny on the top.

 

 

 

Add the tortilla over the cheese and press it lightly into the cheese/egg. Immediately spray the top of the tortilla with some cooking spray.

 

 

 

 

Flip the entire tortilla, egg, cheese stack over so the tortilla is on the bottom. This will be fairly easy once the egg cooks and releases from the pan.

Now add a bit more cheese.

 

 

Fold the quesadilla in half and cook, flipping occasionally until the outside of the tortilla is crispy.

 

 

 

 

 

Remove from the skillet to a cutting board and cut in half.

Enjoy!

 

 

For the loaded version heat your skillet and if you are using bacon or sausage add that to the pan to cook. Be sure to cut up the bacon first.

 

 

 

 

Once the meat is cooked through and crispy in the case of the bacon. Remove to a paper towel lined plate and add any cut up veggies to the grease left in the pan. Cook until tender.

 

Add the meat back into the pan and spread the fillings around the pan evenly.

 

Beat the eggs with seasonings of your choice and pour over the meat and/or veggies in the pan. Swirl to cover most of the bottom of the pan and cook until the bottom surface of the eggs are beginning to set. 

 

 

 

 

 

Add a layer of shredded cheese.

 

 

 

 

Immediately add the tortilla to the top and gently press it down onto the cheese and egg base in the pan.

Spray the top of the tortilla with pan spray.

When the eggs have cooked enough to loosen from the pan flip the quesadilla over so the tortilla is on the bottom.

Add a bit more cheese and salsa.

 

 

Fold in half.

Cook, flipping occasionally until the tortilla is crispy.

Remove to a cutting board and cut in half.

 

 

Serve and enjoy.

 

 

 

Either of these are great on their own or with salsa or sour cream to dip them into.

You can find a downloadable/printable version of this recipe here.

Breakfast Quesadillas

Small quesadilla:

Butter

1 egg

salt and pepper to taste

shredded cheese

6” tortilla

pan spray (like Pam)

Melt butter in a small skillet over medium heat.

Beat the egg with some salt and pepper to taste and add to the pan with the melted butter.

Swirl the pan to spread the egg over the bottom of the pan.

As soon as the egg starts to set on the bottom add a layer of shredded cheese.

Top with the tortilla, press the tortilla down into the cheese and egg. Spray the top of the tortilla with the cooking spray.

As soon as the egg is cooked enough to let go of the pan flip the quesadilla over and add a bit more cheese to the top.

Fold and cook until crispy on both sides.

Serves one.

Loaded Quesadilla

2 strips of bacon, cut up

2 green onions, sliced

2 eggs

salt and pepper to taste

shredded cheese

8” tortilla

pan spray (like Pam)

salsa

(these are just suggestions feel free to use what you have on hand to fill yours)

Start by heating a skillet over medium heat, add the bacon and cook until crispy. Remove to a paper towel lined plate.

Add the onion and any other veggies you wish to the pan and cook until tender.

Meanwhile beat the egg with salt and pepper to taste.

Add the cooked bacon back into the pan spread the mixture over the bottom of the pan. Add the eggs to the pan and swirl the pan to cover the bottom of the pan.

Cook just until the bottom side of the eggs start to set then add the shredded cheese.

Immediately add the tortilla on top of the cheese. Lightly press down onto the cheese/egg mixture. Then spray the top side of the tortilla with pan spray.

Once the eggs have cooked enough to loosen from the pan flip the quesadilla over so the tortilla is on the bottom.

Add a small layer of cheese and as much salsa as you wish.

Fold the quesadilla in half.

Cook, flipping occasionally until the tortilla is crispy.

Remove to a cutting board and cut in half.

Enjoy!