Meatball Sandwich Casserole

1 (16 ounce) loaf French bread, cubed

1 (8 ounce) package cream cheese, softened

1/2 cup mayonnaise

1 (16 ounce) package shredded mozzarella cheese, divided

1 (26 ounce) jar spaghetti sauce

1 (24 ounce) package frozen meatballs, thawed

Preheat oven to 400 degrees. In 13x9 inch baking dish, place bread cubes.   

 In small bowl, combine cream cheese and mayonnaise.  Mix well.  

Spread mixture over bread cubes.  Sprinkle 1/2 of the shredded cheese over top.  In large bowl, combine spaghetti sauce and meatballs.  Mix well.  Arrange meatballs on top.  Sprinkle remaining shredded cheese over meatballs.  Bake 30 minutes or until cheese has melted.

This easy casserole was a hit with my family!  The cream cheese adds a lasagna like layer to it.  My nieces went back for seconds they like it so much.

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Chile Rellenos Casserole

2 (27 ounce) cans whole green chile peppers, drained
1 (16 ounce) package shredded Mexican style cheese, divided
3 eggs
1 (5 ounce) can evaporated milk
1/2 cup milk
2 tablespoons flour
1 (10 ounce) can enchilada sauce

Preheat oven to 350 degree. In 13x9 inch baking dish, arrange one can of whole green chile peppers in single layer in bottom on dish.

 

Sprinkle 1/2 of the cheese over top.  

Arrange remaining chile peppers over top of cheese.  

 

In medium bowl, combine eggs, milk, and flour. Mix well.  Pour over top of chiles.  Bake for 25 minutes.  Pour enchilada sauce over top.  Sprinkle remaining cheese over top.  Bake 25 minutes or until cheese is melted.

Chile Rellenos are one of my favorite Mexican dishes.  This casserole has all the flavor of the traditional recipe but without all the work.

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GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Chicken & Stuffing Casserole

2 (6 ounce) boxes low sodium stuffing, prepared according to package direction
1 pound cooked chicken, shredded
2 (10 3/4 ounce) cans low sodium Cream of Chicken soup
2 (6 ounce) containers Greek yogurt

Preheat oven to 350 degrees.  In 1 1/2 to 2 quart baking dish sprayed with cooking spray, layer 1/2 of the stuffing mix.

Arrange chicken over top.  

 

 Spread soup over top.  

Spread yogurt over soup. 

 Sprinkle remaining stuffing over top.  

Bake 45 minutes or until stuffing is golden brown.

 I think every kid who grew up in the Midwest, ate a version of this dish.  When my Mom would make this for us, she used regular yogurt not the Greek yogurt.  I like the tang that the Greek yogurt adds.

This tastes like a Thanksgiving meal in one dish.  I even like to serve it with cranberry sauce.  You could make it with turkey and your leftover stuffing from you Thanksgiving meal.

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too! 

Baked Stuffed Pork Chop Casserole

1 (6 ounce) box Stuffing mix, plus the ingredients to prepare
1 apple, chopped
4 thick cut pork chops

Preheat oven to 350 degrees.  Prepare stuffing mix according to package directions.  Add chopped apple.  Mix well.

Cut a pocket in each pork chop. Stuff with stuffing mixture.  Secure with toothpicks.  

In a 13x9 inch baking dish that has been lightly sprayed with cooking spray, arrange pork chops.  Spoon remaining stuffing mixture around pork chops.

Cover with aluminum foil and bake 1 hour.  Uncover and bake an additional 15 minutes.

This recipe was inspired by one I read in the Alcatraz Cookbook.  When we were in San Francisco for Christmas, we toured Alcatraz.  You have to walk through the gift shop to leave the tour.  I bought the cookbook without really looking at it and I am really glad I did.

 
To counter the isolation of living on Alcatraz, they created social clubs.  The wives of the prison guards made up the Alcatraz Women's Club and collected recipes for the cookbook.  First printed in 1952 it features recipes that were popular at that time.  

You can purchase the cookbook buy clicking this link: http://store.parksconservancy.org/store/product.asp?cat=1&sub=364&product=775  It is priced at $5.95.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Baked Pasta

Baked Pasta

1 pound box rigatoni noodles
2 (23.9 ounce) jars spaghetti sauce
1 1/2 cups water
15 precooked frozen meatballs, thawed
1 (8 ounce) package shredded mozzarella cheese

Preheat oven to 350 degrees.  Place rigatoni noodles in 13x9 inch baking pan.

Pour both jars of spaghetti sauce over noodles.

Pour 1 1/2 cups water over sauce.

Arrange meatballs on top.

Cover with aluminum foil.  Bake 45 minutes.

Remove foil.  Sprinkle cheese over pasta.

Bake 15 minutes.

I like my pasta saucy, and my noodles to be firm and not over cooked.  With this quick and easy pasta recipe that is just what I get; along with easy clean up.  The whole dish is done in one pan.  It doesn't get easier than that!

My husband and I just returned from San Francisco.  We were there working, so we didn't get to see all that I would have like to have seen.  But I did talk him into turning off the computer, at least long enough for us to take the boat out to Alcatraz.

Alcatraz was incredible!  As part of your ticket, you get to take an audio tour of the jail.  It is narrated by actual former Alcatraz prison guards and former inmates.

An inmate told a funny story about spaghetti.  The first time it was serve at the prison, everyone loved it.  But slowly the quality of the spaghetti went down hill, and the prisoners started to complain.  Finally it came to a point when the inmates agreed, that the next time spaghetti was served they were going to revolt.  And that is how one of the worst riot in the history of Alcatraz was started.

With this no fail recipe, you are guaranteed perfect results every time.  It is sure to keep your inmates in order.

Stop back by on Tuesday, for my

Tuesday's Tips & Tricks post.

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!