SIX LAYER CASSEROLE

 SIX LAYER CASSEROLE

~ Hillbilly Housewife/ Bethany Weathersby

4-5 potatoes, peeled and sliced
3 carrots, peeled and sliced (or 2 cups frozen mixed vegetables)
1/2 c. uncooked white rice
1 large onion, thinly sliced
1 lb. ground beef or turkey
1 t. salt.
1/4 t. pepper
28 oz. can crushed tomatoes

Preheat oven to 325 degrees. Grease 3 qt. casserole dish. Layer potato slices in bottom of pan. Layer carrot slices over potatoes. Sprinkle rice over the carrots, then layer the onion. Separate off small bits of raw beef and arrange over the onion. Sprinkle salt and pepper over meat. Press all ingredients down evenly. Pour tomatoes over top. Cover with foil and bake 2 1/2 – 3 hours.

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

http://firstadream.blogspot.com/2012/05/potatoes-in-crock-pot.html

• 5 lbs sierra gold potatoes or red potatoes, diced with peel
• 1 cup water
• 1 cup butter, cut into chunks
• 1 tablespoon salt, plus
• ¾  teaspoon ground black pepper
• 1 1/3  cups milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

Slow Cooker Creamy Potato Soup

http://m.allrecipes.com/recipe/22861/slow-cooker-creamy-potato-soup

• Prep: 30 min
• Cook: 6 hr 30 min
• Ready In: 7 hr

“This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.” - by ROZANRENEE

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Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 onion, finely chopped
• 2 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon ground white pepper
• 1/2 cup all-purpose flour
• 2 cups half-and-half cream
• 1 (12 fluid ounce) can evaporated milk

Directions

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

  Chicken & Penne Pasta Bake

http://www.kraftrecipes.com/recipes/chicken-penne-pasta-bake-130553.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1039&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

20 min

total:

40 min

servings

total:

6 servings, about 1-2/3 cups each

What You Need

2-3/4

cups  penne pasta (12 oz.), uncooked

1

Tbsp.  olive oil

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

jar  (24 oz.) marinara sauce

2

cups  loosely packed baby spinach leaves

1

pkg.  (6 oz.) FRESH TAKE Italian Parmesan Recipe Cheese Breadcrumb Mix, mixed together

Make It

HEAT oven to 400ºF.
COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large ovenproof skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until evenly browned. Stir in marinara sauce.
DRAIN pasta, reserving 1/2 cup cooking water. Add to ingredients in skillet; mix lightly. Stir in spinach; top with cheese mixture.
BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Note

If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap handle with several layers of foil before using as directed.

servings

total:
6 servings, about 1-2/3 cups each   

  Three-Cheese Chicken Penne Pasta Bake

http://www.kraftrecipes.com/recipes/three-cheese-chicken-penne-pasta-111666.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1052&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

20 min

total:

43 min

servings

total:

4 servings, 2 cups each

What You Need

1-1/2

cups  multi-grain penne pasta, uncooked

1

pkg.  (9 oz.) fresh spinach leaves

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

tsp.  dried basil leaves

1

can  (14-1/2 oz.) diced tomatoes, drained

1

jar  (14 oz.) spaghetti sauce

2

oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1

cup  KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2

Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
MEANWHILE, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasonally. Stir in Neufchatel.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Kraft Kitchens Tips

Note

If watching sodium, prepare using no-salt-added diced tomatoes and lower-sodium spaghetti sauce.

Substitute

Substitute an 8-inch square baking dish for the 2-qt. casserole.

Serving Suggestion

Serve with CRYSTAL LIGHT Iced Tea.

servings

total:
4 servings, 2 cups each

healthy living information

Good source of calcium

Low calorie

Good source of vitamin A or C

diet exchange

2-1/2 Starch + 1 Vegetable + 4 Meat (L) + 1 Fat

nutrition bonus

Not only is this delicious low-calorie meal rich in vitamin A from the spinach, but the mozzarella and Parmesan cheeses also team up to provide calcium.  

  Undone Stuffed Pepper Casserole

http://www.kraftrecipes.com/recipes/undone-stuffed-pepper-casserole-115888.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1048&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

15 min

total:

40 min

servings

total:

7 servings, 1 cup each

What You Need

1

lb.  lean ground beef

2

 green peppers, coarsely chopped

3

cloves  garlic, minced

2

cups  cooked long-grain white rice

1

jar  (24 oz.) spaghetti sauce

1-1/2

cups  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 350ºF.
BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.
SPOON into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
BAKE 25 min. or until heated through.

* Made with quality cheeses crafted in the USA. CHINET® and CHINET BAKEWARE® are registered trademarks of Hutamaki, Inc. in the U.S. and other countries.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 4g of fat, including 3g of sat fat, per serving by preparing with extra-lean ground beef and KRAFT 2% Milk Shredded Italian* Three Cheese Blend.

Plan Ahead

Chinet Bakeware® baking pans help make meal preparation a snap! Prepare this delicious casserole in a large oval Chinet Bakeware® pan as directed. After serving, cool any leftovers, then snap on the lid and store them in the refrigerator up to 2 days. When ready to serve, remove the lid and reheat them in the microwave. Chinet Bakeware® baking pans are versatile so you can take them from the oven to refrigerator to microwave all in the same pan.

Substitute

Prepare using cooked brown rice.

servings

total:
7 servings, 1 cup each   

Santa Fe Chicken

Santa Fe Chicken

http://www.kraftrecipes.com/recipes/santa-fe-chicken-114523.aspx?cm_mmc=eml-_-rbe-_-20121023-_-1035&cm_lm=6AB0553E9CCA033A2343D4F64BE1A294

time

prep:

10 min

total:

55 min

servings

total:

Makes 4 servings

What You Need

2

cups  instant white rice, uncooked

1

can  (15 oz.) black beans, rinsed

1

 yellow pepper, chopped

1

can  (10-1/2 oz.) condensed cream of chicken soup

2

cups  water

1/4

cup  chopped fresh cilantro

4

small  boneless skinless chicken breast halves (1 lb.)

1/2

cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1

cup  KRAFT Mexican Style Finely Shredded Four Cheese

Make It

HEAT oven to 400°F.
COMBINE rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
TOP with chicken and salsa.
BAKE 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Healthy Living

Save 50 calories and 6g of fat, including 3g of saturated fat, per serving by preparing with 98%-fat-free reduced-sodium condensed cream of chicken soup and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.

Substitute

Don't have fresh cilantro? Use 1 tsp. ground coriander instead.

servings

total:
Makes 4 servings