Cellentani Sausage Casserole May 15, 2013

     I just love some of the great shapes Barilla has for noodles.  Cellentani noodles are great in casseroles because they really hold onto the cheesy sauce in this belly warming casserole!

Cellentani Sausage Casserole

16 oz Cellentani Noodles (I use Barilla)  Start cooking your noodles according to the package instructions. When fully cooked, drain, rinse & set aside.  You'll be adding these to your sauce very soon!

2 lbs Eckrich Sausage cut in chunks (feel free to use your favorite brand)
10 oz can cheddar cheese soup
4 oz velveeta
2 cups milk or water
1 tsp pepper

In a large pot, fry your sausage chunks until fully cooked.  Add cheddar cheese soup, milk and pepper. Cook for about 10 minutes.  Add your Velveeta and cook on low until cheese is fully melted into a smooth cheesey sauce.  Lastly add your cooked noodles.  Mix well, and serve piping hot.  I like to add broccoli & other vegetables to this too.  Enjoy!

 

Spaghetti Casserole February 22, 2013

You will need:

1 lb of noodles (I used Barilla Mini Bowties)  Cook according to package directions. 

While noodles are cooking, start your sauce:

1 lb ground beef
1 – 24 oz can or jar of your favorite Spaghetti Sauce
6 oz tomato paste
1 small onion diced
1/2 large green pepper diced
1 tbsp basil
1 tbsp oregano
1 tsp salt
1 tsp garlic powder
1 cup grated mozzerella

Brown your ground beef in a large pot along with onions, peppers, and spices.  Cook for approx 15 minutes or until ground beef is cooked through. Next add your spaghetti sauce.  No need to simmer a long time since the sauce is fully cooked.  Add tomato paste.  Mix well.  Next add cooked noodles & mozzeralla.  Turn off your heat & cover pot.  Let stand for 5 – 10 minutes and serve!