Tuesday, February 28, 2012

Pintrest Inspired Pizza Casserole (by: The Big Cheese!)

Oh Pintrest, how I love you! You give me such grand ideas and allow me to waste a large amount of time. However, this recipe did not waste my time...not one bit!

This is so good, I made my family not one...but TWO batches to freeze. YummmmmmmO

Originally 'pinned' here: http://formamas.blogspot.com/2011/08/pizza-casserole.html

It looks scary with so many steps, but please do not be afraid. I cannot tell a lie when I say "It is A-MA-ZING".

1 bag of Egg Noodles
1 extra large can of Ragu sauce {or any tamato sauce you prefer}
3 cups shredded mozzarella cheese {or more depending on how much you ♥ cheese!}
1 1/2 lbs hamburger meat
1 package pepperonis

First: Preheat to 350 degrees
Second: Brown the meat, & drain. Boil noodles and drain
Next: Spread a thin layer of tomato sauce on the bottom of a 9 x 13 pan. Second layer is half of the noodles
3} half of the meat
4} half of the sauce
5} rest of the noodles
6} half the cheese
7} rest of the meat
8} rest of the sauce
9} rest of the cheese
10} pepperonis {I only used half the package. saved the rest for next time}

Now cover with foil, and bake for 30 minutes

After 30 minutes, remove the foil & bake for another 15 minutes


Once it's done baking, take it out & let it sit for 10 or 15 minutes. {This is to cool it off AND to let everything settle together. If you don't let it sit, it will just fall apart on your fork!}

Shredded Mexican Chicken (from Dessert Diva)

My contribution to this month's Supper Club was Shredded Mexican Chicken. This is a fabulous, versatile recipe that can be used to make tacos, enchiladas, tortilla soup and more! It is definitely a go-to recipe for me now.

1 jar salsa (whatever kind you prefer)
1 envelope taco seasoning mix
1 brick cream cheese
4-6 chicken breasts (really just depends on how much chicken you want)
Enchilada sauce
Mexican cheese

In a slow cooker, add the salsa, taco seasoning mix and cream cheese. Place the chicken on top. Cook on low for 10 hours. A half hour before it is done, use two forks to shred the chicken breasts. Stir and let cook for 30 more minutes.

At this point, you can serve as tacos or add to another dish. For enchiladas, fill tortillas with chicken mixture, roll and place in a baking dish. Pour enchilada sauce over tortillas and top with Mexican cheese. Bake at 350 degrees until tortillas are warm and cheese is melted.

Leftover chicken freezes easily for use in other dishes. Enjoy!