Collection of recipes from family & friends

Archive for the ‘Dinner’ Category

Beef Casserole

This recipe comes from Mom


1 ½ Lbs. 

Ground Beef 

1 Pkg. 

Cooked Egg Noodles 


Sm. Onion, chopped 

1 Can 

Tomato Soup 


Green Pepper 

½ Can 



Salt & Pepper 


Velveeta Cheese 


  1. Brown ground beef with onion and green pepper. Drain.
  2. Layer the beef mixture with cooked noodles and cheese in a casserole dish.
  3. Add buttered cracker crumbs over all.
  4. Mix the tomato soup and water together.
  5. Pour soup mixture over all.
  6. Bake at 350° for 30-45 minutes.

Italian Soup

This recipe comes from Aunt Bonnie


1 Lb. Hot Italian Sausage 1 Lb. Mild Italian Sausage
2 Cans Beef Broth 2 Cans Italian Stewed Tomatoes
2 Cans Black Beans 2 Cans Butter Beans
Parmesan Cheese


  1. Brown and drain sausage.
  2. Rinse beans.
  3. Add all in large pot and simmer on medium for 30 minutes.
    • OR add all ingredients to crock pot and simmer on low for 5 hours.

Top w/ Parmesan cheese if desired.

Zucchini Alfredo


5 Large 

Zucchini (about 2 ½ lbs.) 

¾ Cup 

Half-and-half or light cream 

1 tsp. 


½ Cup 

Parmesan Cheese, finely shredded 

2 to 3 

Garlic Cloves, minced 


Black Pepper, coarsely ground 

2 Tbsp. 

Olive Oil 


Nutmeg, ground 

8 oz.

Cream Cheese, cubed & softened 


Parmesan Cheese, finely shredded 


  1. Cut zucchini in half crosswise. Cut lengthwise into ¼-inch slices, and then lengthwise into long, thin strips about ¼-inch wide (resembling strips of fettuccine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for 1 hour. Rinse and drain. Pat dry.
  2. In a 12-inch skillet cook the zucchini and garlic in hot oil over medium-high heat for 2 to 4 minutes or until crisp-tender. Transfer mixture from skillet to a large bowl.

In the skillet heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the ½ cup Parmesan cheese. Stir in zucchini; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional Parmesan cheese.

Stuffed Manicotti


1 Lb. 

Mild Pork Sausage 

15 Oz. 

Ricotta Cheese 

2 – 15 Oz. Cans 

Tomato Sauce, Italian 

3 Cups 

Mozzarella Cheese, Shredded 

1 – 6 Oz. Can 

Tomato Paste 


¼ Cup 


1 Tsp. 

Parsley Flakes 

½ Tbsp.  

Brown Sugar 


Grated Parmesan Cheese


Manicotti Noodles, cooked, rinsed and drained 


  1. Brown sausage in a large saucepan and drain.
  2. Remove and set aside half the sausage.
  3. Stir tomato sauce, paste, water and brown sugar into remaining sausage.
  4. Simmer for 15 minutes.
  5. Meanwhile, in a medium bowl, combine other half of sausage, ricotta, 2 Cups Mozzarella, egg and parsley.
  6. In a 9″ x 13″ pan, pour 1/3 sauce mixture.
  7. Stuff manicotti noodles w/ ricotta mixture and place in pan.
  8. Pour remaining sauce over noodles.
  9. Top with remaining mozzarella and parmesan cheese
  10. Bake at 350º for 20 minutes.


Pasta Salad (Greek ‘N Twirls)


12 Oz. Rainbow Twirls Pasta ½ Cup Olive Oil
1 Cup Feta Cheese, Crumbled 2 Tbsp. Lemon Juice
½ Cup Black Olives, Chopped 1 Clove Garlic, Minced
¾ Cup Radishes, Sliced 1 Tsp. Oregano
¼ Cup Green Onions, Sliced
1 Cucumber, Peeled & Sliced


  1. Cook twirls according to package directions.
  2. Toss twirls, cheese, olives, radishes, green onions, and cucumber together.
  3. Mix all other ingredients together and then toss with twirls mixture.
  4. Add salt and pepper to taste.

Creamy Chicken Marsala w/ Angel’s Hair Pasta

This recipe comes from Mom.


Boneless, Skinless Chicken Breasts 



Garlic Clove, minced 

2 Tbsp. 

Olive Oil 

1 Pkg. 

Alfredo Sauce 

2 Cups 

Mushrooms, sliced 

¼ Cup 

Marsala or White Wine 

Red Bell Pepper, cut in strips

9 oz. 

Angel’s Hair Pasta 



  1. Brown chicken on all sides in oil in a large skillet. Remove from skillet.
  2. Cook & stir vegetables and garlic in same skillet over medium heat for 4-5 minutes or until tender.
  3. Stir in alfredo sauce and wine.
  4. Add chicken. Cover, reduce heat to low and simmer for 20 minutes.
  5. Season with salt and pepper.
  6. Prepare pasta as directed on package.
  7. Serve chicken breasts and sauce over pasta.

Garnish with chopped fresh parsley.

Ham ‘N Broccoli Crescents

This recipe comes from Mom


3 oz. 

Cream Cheese 

8 oz. Can


Crescent Rolls 

¼ tsp. 

Dill Weed 

4 oz. Pkg. 

Thin-Sliced Ham 

9 oz. Pkg. 

Frozen Broccoli Spears, thawed 



  1. Combine cream cheese and dill weed. Set aside.
  2. Separate crescent rolls into 8 triangles.
  3. Spread 1 tsp. Cream cheese mixture onto each triangle.
  4. Top with a slice of ham.
  5. Place a broccoli spear crosswise on shortest side of each triangle and roll to opposite side.
  6. Place rolls, point side down, on an ungreased cookie sheet.

Bake @ 375° for 15-18 minutes.