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Spaghetti Pie Casserole

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Spaghetti Pie Casserole
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Prep Time 30 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category AA
Ingredients
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Instructions
  1. Cook spaghetti according to package directions; drain.
  2. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
  3. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  4. In a small bowl, mix cream cheese and sour cream until blended.
  5. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  6. Bake, covered, at 350 for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly.
Recipe Notes

Modifications
May serve with a small side salad.

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Lemony Chicken Casserole

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Lemony Chicken Casserole
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category AA
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Cook chicken and cut into bite sized pieces.
  2. Heat 4-quart covered saucepan of salted water to boiling over high heat. Add noodles and cook as label directs, but add snap peas to noodles 1 minute before noodles are done.
  3. Place carrots in colander in sink.
  4. Drain noodles and snap peas over carrots.
  5. While noodle mixture drains, in same saucepan, heat broth, cream, lemon peel, pepper, and salt to boiling over high heat.
  6. Stir chicken and noodle mixture into sauce; heat through, stirring constantly.
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Butternut Squash Layered Fettucini

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Butternut Squash Layered Fettucini
Nutrition Facts
Butternut Squash Layered Fettucini
Amount Per Serving
Calories 352 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 41mg 14%
Sodium 990mg 41%
Potassium 820mg 23%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 37g 74%
Vitamin A 368%
Vitamin C 52%
Calcium 92%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 15 minutes
Cook Time 30 minutes
Passive Time
Servings servings
Category LP+FC+NC
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time
Servings servings
Category LP+FC+NC
Ingredients
Votes: 0
Rating: 0
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Nutrition Facts
Butternut Squash Layered Fettucini
Amount Per Serving
Calories 352 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 41mg 14%
Sodium 990mg 41%
Potassium 820mg 23%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 37g 74%
Vitamin A 368%
Vitamin C 52%
Calcium 92%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat oven to 400F. Lightly spray a 13- x 9-inch baking dish with cooking spray.
  2. Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl.
  3. Combine spinach, remaining 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan cheese in another medium bowl.
  4. Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 1/3 of noodles over sauce . Top with 1 cup spinach mixture.
  5. Repeat 2 more times with 1 1/4 cups squash mixture, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses.
  6. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns.
  7. Let cool 5 minutes.