Kendel Family Meal Train

Our preferred meals are casseroles with a canned vegetable side. Below is a list of 10 family favorite recipes if you'd like to choose from one we already know and love, or feel free to share your favorite with us. (I have omitted the baking instructions, please deliver unbaked). Please call or text if you have any specific questions. Amanda's cell number is 501-258-6250. ****************************************************************************** Sausage Spirals 1 pound bulk Italian sausage (mild) 16 ounces spiral pasta, cooked and drained 1 jar spaghetti sauce 2 cups shredded mozzarella Cook sausage in skillet until done; drain. Stir in pasta and sauce. Pour into greased 9x13 baking dish. Top with mozzarella. ****************************************************************************** Spaghetti Pie 1 pound thin spaghetti 1 pound ground beef 3 beaten eggs ¾ cup parmesan cheese ½ cup butter 16 ounces cottage cheese 24 ounce jar spaghetti sauce 2 cups shredded mozzarella Brown ground beef and drain. Cook and drain pasta. Add eggs, parmesan and butter to the pasta. In greased 9x13 baking dish spread the pasta mixture to form a crust. Spread cottage cheese over the pasta, then top with beef and sauce. {Please send mozzarella separately since it goes on top after baking.} ****************************************************************************** Bacon Cheeseburger Casserole 1 pound ground beef 1 onion, chopped 1/3 cup ketchup 2 tablespoons yellow mustard 1 cup shredded cheddar 8 slices bacon, cooked and crumbled 4 cups frozen tater tots Brown meat with onions; drain. Stir in ketchup and mustard; spoon into greased 9x13 baking dish. Top with bacon and shredded cheese, then arrange tater tots across top. ****************************************************************************** Baked Ravioli 20 ounces refrigerated cheese ravioli 1 pound ground beef 1 jar spaghetti sauce 2 cups shredded mozzarella Brown and drain ground beef. Stir in spaghetti sauce. Boil and drain ravioli according to package directions. Place ravioli in greased 9x13 baking dish. Cover with meat and sauce mixture. {Please send mozzarella separately since it goes on top after baking.} ****************************************************************************** Cheesy Smoked Sausage & Potato Casserole 1-2 pounds potatoes, peeled, cubed and boiled 4 tablespoons butter 4 tablespoons flour 2 cups milk ½ teaspoon salt ¼ teaspoon pepper 8 ounces Velveeta cheese, diced 1 cup shredded cheddar cheese 1 pound skinless smoked sausage paprika Cut smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked potatoes in 9x13 baking dish. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. Use a whisk and stir constantly. Pour cheese sauce over potato and meat mixture. Sprinkle shredded cheddar cheese on top, and then sprinkle paprika evenly over the top. ****************************************************************************** Rotel Chicken 3 boneless, skinless chicken breasts, cooked and shredded 12 ounce package wide egg noodles 1 pound Velveeta 1 can mild rotel Cook noodles and drain. Make cheese dip in microwave using Velveeta and rotel. Combine noodles, chicken and cheese mixture and pour into greased 9x13 baking dish. ****************************************************************************** Pizza Macaroni Bake 1 box macaroni and cheese 1 pound ground beef 2 cups shredded cheddar 2 cups shredded mozzarella 1 package sliced pepperoni 1 jar pizza sauce Brown ground beef and drain. Set cheese packet from macaroni and cheese aside. Cook macaroni and drain. Stir in cheese packet but do not prepare with butter and milk. Add macaroni mixture to greased 9x13 baking dish. Layer with cheddar, then beef, pizza sauce, pepperoni and end with mozzarella. ****************************************************************************** Chicken Alfredo Casserole 16 oz. package penne pasta 3 boneless, skinless chicken breasts, cooked and shredded 6 tbsp butter 2 cloves garlic, minced 2 tbsp flour 1 1/2 cups heavy cream 1 1/2 cups milk 2 cups shredded mozzarella Italian seasoning Cook pasta according to package directions then drain. While pasta is cooking, prepare the sauce. In a saucepan melt the butter; add the garlic and cook for 1 to 2 minutes. Add the flour and mix using a wire whisk. Mix until bubbly and it starts to take on a bit of color. Add the heavy cream and milk; mix to combine. Bring mixture to a boil and then reduce heat to medium and simmer for about 5 minutes. Add 1 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up. The sauce is thick enough when it coats the back of a spoon. Remove sauce from heat. Add the sauce and chicken to the cooked pasta. Mix everything to combine. Pour into greased 9x13 baking dish and top with remaining cheese. Sprinkle with Italian seasoning. ****************************************************************************** Chicken Spaghetti Bake 12 ounces uncooked spaghetti 4 skinless, boneless chicken breasts 2 cans condensed cream of chicken soup 8 ounce jar processed cheese spread 1 can mild rotel 1 can sliced black olives 4 ounces shredded cheddar, optional Boil spaghetti as directed; drain. Meanwhile , brown chicken breasts until tender and done all the way through. Shred chicken into bite-size pieces. Mix spaghetti with soup and cheese. Stir in chicken, rotel and olives. Pour into greased 9x13 baking dish. Top with shredded cheese. ****************************************************************************** Creamy Chicken & Rice 3 cups cooked rice ½ cup butter, divided ¼ cup all-purpose flour 2 cups milk 2 teaspoons chicken bouillon granules 1 teaspoon seasoned salt ½ teaspoon garlic powder ¼ teaspoon pepper 4 cups shredded cooked chicken 8 ounces Velveeta 2 cups sour cream 1 ¼ cups crushed club crackers (about 32) Spread rice into a greased 9x13 baking dish, set aside. In a saucepan, melt ¼ cup butter, stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes until thickened and bubbly. Reduce heat. Add chicken, cheese and sour cream; stir until cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole.