New Recipes from a newcookbook

So mom got myself Julie and her a new cookbook from Taste of Home. It is a 3 in 1 cookbook with slow cooker recipes, casseroles, and soups. It has like 500+ in it. So I thought I would share the first two I have done from it. They were yummy....

Nutrition Facts
One serving:
Calories:
265
Fat:
9 g
Saturated Fat:
4 g
Cholesterol:
57 mg
Sodium:
306 mg
Carbohydrate:
27 g
Fiber:
2 g
Protein:
19 g
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Four-Pasta Beef Bake
Taste of Home - try a FREE ISSUE today!
This hearty casserole looks and tastes a lot like lasagna, but it's quicker to prepare since you don't have to layer it. It disappears fast when I share it at a gathering. Served with rolls and a salad, it makes an easy and satisfying supper. -Harriet Stichter, Milford, Indiana
SERVINGS: 16-20
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min.
Ingredients:
8 cups uncooked pasta (four assorted pasta shapes of your choice)
2 pounds ground beef
2 medium green peppers, chopped
2 medium onions, chopped
2 cups sliced fresh mushrooms
4 jars (26 ounces each) meatless spaghetti sauce
2 eggs, lightly beaten
4 cups (16 ounces) shredded part-skim mozzarella cheese
Directions: Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, peppers, onions and mushrooms over medium heat until meat is no longer pink; drain. Drain pasta and place in a large bowl; stir in the beef mixture, two jars of spaghetti sauce and eggs. Transfer to two greased 3-qt. baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 2 casseroles (8-10 servings each).

Nutrition Facts
One serving:
(1 cup)
Calories:
456
Fat:
21 g
Saturated Fat:
8 g
Cholesterol:
94 mg
Sodium:
1323 mg
Carbohydrate:
29 g
Fiber:
2 g
Protein:
33 g

Chicken Tortilla Casserole
Casserole Cookbook Try a FREE ISSUE of Taste of Home!
I started making this delicious dish about 15 years ago, after my husband and I were married.— Pamela Hoekstra, Hudsonville, Michigan
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min.
Ingredients:
1/2 cup chicken broth
1/2 cup chopped onion
1/4 cup chopped celery
3 cups cubed cooked chicken
10 flour tortillas (6 inches), torn into bite-size pieces
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded Monterey Jack cheese, divided
1/2 teaspoon white pepper
1 cup salsa
Directions: In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper. Transfer to a greased 11-in. x 7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 4-6 servings.



I hope you enjoy them... maybe I will share more that I do from it