Monday, May 17, 2010

Italian Casserole

This is great because one batch of sauce makes two
casseroles. Also, it is vegetarian so, no expensive meat to purchase.

Sweet and Tangy Spaghetti Sauce
1 jar meatless spaghetti sauce
1 can tomato paste
1 can Italian tomato chunks with liquid
2 envelopes McCormick's Thick and Zesty spaghetti sauce mix
1 medium onion diced
1 small each green and yellow or red bell pepper diced
Fresh mushrooms sliced
1-2 garlic cloves minced
1 Tbsp. lemon juice
1 tsp each horsebradish mustard and plain mustard
1-2 Tbsp. brown sugar
Put all ingredients in large pot, bring to boil. Reduce heat and simmer
one hour.

3/4 cup milk
1 8-oz. package cream cheese, cubed
1/2 cup grated parmesan cheese
2 cups noodles, cooked, drained (wheat is good in this)
Mix milk and cream cheese. Heat in saucepan or microwave until cream
cheese melts. Mix in parmesan and noodles. Layer noodles, sauce,
noodles, sauce. Top with extra cheese if desired.
Bake at 350 degrees for 20 minutes.

You can also freeze this!
Just heat it in the oven with the foil on until heated through.

This meal is approximately $10 for a pan.

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