Tag Archives: pasta

Vintage Recipe: Sausage Casserole

Sometimes you run across a draft post that you forgot to publish.  This is one of those times.  From 2009…

This recipe is courtesy of my very good friend, Laura, and is a great mid-week dinner casserole.

Years ago, supper get-togethers were a big thing for us.  On Tuesday nights or possibly Thursday nights, Laura and I would make supper together and after eating, we’d play Trivial Pursuit.   Those were the days before kids and rushed evenings of homework and laundry, laundry, laundry!

When we tried to choose our menu for the evening, Sausage Casserole was always among our choices.  Sausage Casserole or Pizza Potatoes.  Decisions, decisions.

If we had a little extra money, we’d go big-time and have homemade Enchiladas with a side of Mexican Rice and Rotel Cheese dip, which we would pour over everything!

I don’t get to eat like that very often.  I try to make healthier meals nowdays.

Those were the days before internet…or even cell phones!  It was just us friends sitting around, having a good meal and a good time together playing board games and visiting.  Sometimes I long for those quiet, easy in some ways – harder in other, days.

So, I go to my old recipe box and pull out one of these vintage recipes and the first taste takes me back.

This version is made with Dreamfields Penne Rigate pasta.  It was delicious!  Add a salad and crusty bread if you like and you have a meal.

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Sausage Casserole

1 lb mild sausage
1 bag egg noodles, cooked and drained (I used Dreamfields pasta instead)
12 oz cream of mushroom soup (homemade recipe – see below)
2 cups mozzerella cheese

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Cook sausage and drain.  Mix noodles with soup.  Pour in 2 qt casserole.  Top with mozzerella cheese.  Bake for 40 minutes at 375º.

Serves 6-8.

COOK’S NOTE:  Now that I’m trying to avoid wheat, I’m thinking this might be good with layered zucchini sliced real thin instead of the pasta.  Maybe with a sprinkle of Parmesan.  Yeah, why not!  add a little more cheese!  🙂

On Linda Sue’s site, there’s a great recipe for Homemade Cream of Mushroom Soup. 

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Summer Seafood Pasta Salad

I love a cold salad for summer supper.  It satisfies but you don’t feel stuffed.  This bright, fresh, seafood salad is one of my favorites.

pasta salad

Summer Seafood Pasta Salad

8 oz uncooked spiral pasta (I used Dreamfields)
1 package (8 oz) imitation crabmeat, chopped
½ cup finely diced celery
¼ cup finely diced pickles
¼ cup finely diced Vidalia onion
½ cup mayonnaise
1 Tbps ketchup
1 Tbsp lemon juice
1 tsp garlic powder
1 tsp Old Bay seasoning
1 tsp Stevia (I used a splash of liquid Stevia)
salt and pepper to taste

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Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mayonnaise, ketchup, lemon juice and seasonings. Set aside.

Drain pasta and rinse in cold water. Gently combine crabmeat and sauce mixture with pasta. Chill for a couple of hours for the seasonings to blend.

*Optional additions: fresh chopped broccoli or cauliflower,  shredded cheese, cooked salad shrimp.

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Easy Cheesy Chili Mac…low carb comfort food!

Easy Cheesy Chili Mac

1 pound lean ground beef 

1/2  medium onion, diced

1 (14 1/2 ounce) can Italian style stewed tomatoes, undrained

1 1/2 cups shredded sharp Cheddar cheese, divided

1/2 cup  sour cream

1 1/2 teaspoons chili powder

1/4 teaspoon garlic powder

salt and pepper, to taste

8 ounces dried Dreamfields Penne Rigate (2 cups)

Cook ground beef and onion in large skillet.  Sprinkle with salt and pepper. Brown beef until no longer pink.  Drain fat.  Stir in tomatoes with juice, 1 cup Cheddar cheese, sour cream, chili powder and garlic powder.
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Meanwhile, cook pasta according to package directions; drain.
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Add chili mixture to pasta and stir until pasta is coated.  Place in a 2 quart baking dish.  Sprinkle with remaining 1/2 cup cheese.   Bake at 350º for 30 minutes until hot and bubbly.  Serves 4
 
COOK’S NOTE: If you prefer not to use the Dreamfields pasta, substitute your favorite steamed or roasted veggie like cauliflower or spaghetti squash.
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Easy Ranch and Bacon Pasta Salad

I love a good pasta salad and if it’s easy and simple, that’s even better!

 

pasta salad

 

A few Sundays ago, my sister-in-law called to invite me to a family picnic and so I decided a simple pasta salad would be a great addition to the meal she had already prepared.

 

After the afternoon service, she, her husband, 2 daughters, 8 grandchildren and my family of 4 plus my baby great-nephew, all met at the park for an evening of food and family fun.

 

There was Homemade Vegetable Beef Soup, Cornbread, Sandwiches, Chips, Pasta Salad, Fresh Veggies and Ranch Dip, Sweet Tea, Banana Pudding, and Coconut Cake.

 

There’s no time like Family Time!

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More great homestyle recipes:

Vegetable Beef Soup with Southern Cornbread

Steak and Onion Salad with Creamy Homemade Dressing

Chocolate Fudge Pie

 

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Easy Ranch and Bacon Pasta Salad

1 box pasta, cooked ( I used Dreamfields Penne Rigate)

1 cup homemade ranch dressing

1/2 cup bacon pieces

4 oz shredded cheddar cheese

salt and pepper to taste

cherry or grape tomatoes, sliced – optional

Mix the cooked, drained and cooled pasta with the dressing, cheese, and bacon.  Place in pretty serving bowl.  Cover and chill before serving.

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Find Atkin’s  Low Carb Penne Pasta here.

Chicken Broccoli Fettucine Alfredo

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What else to do on a cold snowy Sunday than cook?!

My oldest daughter loves “white” sauce on her pasta.  She loves to go to CiCi’s Pizza, not for the pizza but for the pasta and Alfredo Sauce.  She loves this dish, without the broccoli, of course.

Chicken Broccoli Fettucine Alfredo (Low Carb)

4-6 chicken thighs, boneless, skinless, stewed & cut into small pieces
1 small package frozen broccoli, steamed until tender
1/2  lb fettucine pasta, boiled, drained (I used Dreamfields linguine)
Alfredo sauce (see recipe below)

In a large pan on medium-high heat, stew the chicken thighs until done, 45 minutes to an hour.  Remove from pan to cool. Add fettucine to broth and cook until done, about 12 minutes.  In the meantime, chop the chicken into bite size pieces.  Using a colander, strain pasta.

Mix together the chicken, steamed  broccoli, fettucine pasta, and the Alfredo Sauce.  Spoon into beautiful pasta dish and top with grated Parmesan cheese.  Season with salt and pepper to taste.

Alfredo Sauce

6 tablespoons unsalted butter
2/3 cup heavy cream
1 cup Parmesan cheese – freshly grated
1/2 teaspoon salt
Ground white pepper
Dash of ground nutmeg

Place butter and cream in large skillet over medium-low heat.  Cook and stir until butter melts and mixture bubbles; cook and stir two minutes more. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return briefly to low heat to completely blend cheese, stirring constantly.  Sauce recipe makes four servings; 1.9 grams of carbohydrate per serving.

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COOK’S NOTE: You can also serve this dish without the pasta.  Cauliflower “rice” would be tasty as a pasta substitute.

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness!