I came up with this recipe watching my mother cooking as my base and then Americanizing it with my taste and what I had on hand. The measurements are estimates and you could vary them to suit your taste.
This dish is one of my husband's favorites and mine as well when I'm not worrying about carbs! I can't remember where I got this one - I think off the back of a box some time ago, but I ended up slightly altering it to turn up the heat a bit. With the tabasco to taste, you can make it a little spicy or a lot! It also reheats well.
This was a Kraft recipe but in their recipe they boiled the beef & Pasta together with the soup and I didn't like the sound of that so I have changed it around completely and added some ingredients. You may either serve it right from the pan or make ahead and bake it like a casserole. I love do aheaders! This takes apprx 10 minutes to prepare and 20 minutes to cook if you serve it right from the pan - the times on the recipe reflect the time if you are serving it as a casserole. Serve with a green salad. Freezes well. I like to decorate it with few strips of colored peppers but that's optional
Make the casserole ahead of time except for baking it, leave in fridge and pop in oven 45 minutes before dinner. I threw this together last night and rather liked it so thought I would post it, Freezes well Make it as hot or as mild as you like. I found 2 tablespoons of hot sauce was just right but I moderated it to 2 tsp cause I know only some like it hot! Even with 2 tbsp I didn't find it too hot .Serve with a green salad and a crispy roll
I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)
I needed something to do with left over frozen perogies. I had 5 bags in the freezer with about 6-10 perogies in each one so decided to make them into a casserole. I had about 3 different flavours of perogies and they all blended. It turned out very well; my company named it. They said it was very good. This is handy and filling. I think it would be even better if I used sour cream instead of canned milk. I will have to try it like that next time because they all said, yes, make it again.
This doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in New Orleans). It cuts down on the steam you put out into your kitchen.
I adopted this recipe from Zaar some time ago and finally got round to trying it myself. It's quick and simple and full of fresh flavours. I prefer using basil but the original recipe stated parsley so I left it here for you to choose. Try adding some sliced black olives, fried or marinated mushrooms or sun blush tomatoes at the end.