Monday, August 24, 2015

Creamy Ham and Cheese Casserole

Creamy Ham and Cheese Casserole
4 Servings

8 oz. uncooked wide egg noodles
3 cups cubed fully cooked ham
1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
1 carton (10 oz.) Philadelphia Cooking Crème, original flavor
1 cup 2% milk
½ tsp. garlic-herb seasoning blend
¼ tsp. pepper
2 cups (8 oz.) shredded Monterey Jack cheese

1.       Cook noodles according to package directions. Meanwhile, combine the ham, soup, cooking crΓ¨me, milk and seasonings in a large bowl.
2.       Drain noodles and add to ham mixture; mix well. Transfer to a 13x9 inch baking dish coated with cooking spray; sprinkle with cheese.

3.       Back dish, uncovered, at 350F for 20-25 minutes or until heated through.

(If you cannot find the cooking creme, you can mix one container cream cheese spread with 2 tbsp milk as a substitute.)

Old World Manicotti

Old World Manicotti
Serves 6

12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided
½ cup grated Parmesan or Romano cheese

1.       Preheat oven to 350F. Spray 13 x 9 inch baking dish with nonstick cooking spray.
2.       Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
3.       For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and basil. Using a spoon, carefully stuff pasta shells with prepared cheese mixture.
4.       Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.

5.       Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.