Cream Cheese Lasagna Roll-ups

from Rebecca and
I found two recipes I wanted to try and combined them
The picture above was taken after they had set up a bit, so sorry it isn't pretty. But the taste... the taste was pretty good! ***Variation at bottom of post.

12 lasagna noodles, cooked about half way
Favorite spaghetti sauce (homemade or in a jar)
1 lb hamburger, browned and drained
1 lb italian sausage, browned and drained

1 pkg cream cheese, softened to room temperature
2 cups sour cream
1/4 cup parmesan cheese
1/2 cup shredded mozzarella
2 tsp parsley
1/4 cup chopped spinach
Salt and pepper

Mix spaghetti sauce and hamburger/sausage together and put half of the mixture on the bottom of a 9x13 inch baking dish. Preheat oven to 375.
Boil lasagna noodles until they are half done. (I always cook 1 or 2 extra in case they tear really bad or I have extra filling.) Then spread the noodles out on a piece of aluminum foil to let the water dry off a bit. Meanwhile, make the filling.

Mix sour cream and cream cheese together until smooth. Add remaining ingredients and mix. Spread a thin, but still generous, layer over each noodle.Carefully roll up and place seam side down in the pan. Repeat until all noodles are rolled up. I only made a half batch for my family of 4 (we have two small children so I knew they would only eat 1).Spoon remaining sauce over rolls. (Done after the picture was taken.)

Bake for 30-35 minutes at 375. At about the last 8 or 9 minutes, sprinkle mozzarella over the tops and finish cooking. Make sure cheese is melted. Dish up and enjoy with your favorite garlic bread and veggie.

**Note: Tonight, I just made this as a quick dish with a jar of spaghetti sauce, no spinach and no meat. However, I do think meat is an excellent addition to the dish as well as the spinach. Next time I make it I think that I'll add maybe 1/2 cup of diced tomatoes to the sauce. I think it would be really tasty that way. However, it was still good as a quick dish, but it could have been amazing with some meat, spinach, and the tomatoes.
1 1/4 cups cottage cheese
1/4 cup parmesan cheese
1 beaten egg
Pinch of onion salt
Sprinkle of pepper
Couple of dashes of parsley
Mix up and spread 1/4 cup across each noodle. Makes 6 roll-ups.

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Chicken Broccoli Bake

from Emily

1 10 oz package frozen broccoli (chopped)
4 chicken breasts cooked and chopped into bite size
1 cup sour cream
1 can cream of chicken soup
2 tbsp lemon juice
3 cups cooked rice
2 cups grated cheese

Cook and drain broccoli. Mix sour cream, soup, and lemon juice mix together and add to chicken and broccoli and rice and put in 9x13 buttered pan. Cover with cheese and bake 30 minutes at 350.

Note:I accidentally mixed the cheese into the soup mix and didn't top it with the cheese... it was pretty good that way too.

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Macaroni and Cheese

from Shannon
It was hard to get a good picture, but I promise it is good.

1 c elbow macaroni
6 c boiling water
2 tsp salt
1/4 c butter
1/2 medium onion, chopped small (or minced onion) (the onion really gives it good flavor)
1/2 tsp salt
1/4 tsp pepper
1/4 c flour
1 3/4 c milk
3/4 c sharp cheddar cheese

Cook macaroni in rapidly boiling salted water. Heat to boil. Cook for 3 minutes, stirring occasionally. Cover tightly; remove from heat and let stand for 10 minutes. Drain and rinse in cold water. Set aside.

Heat butter, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour. Cook over low heat stirring constantly until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minutes. Remove from heat and stir in cheese until completely melted.

Place macaroni in greased baking dish. Stir cheese sauce into macaroni. Bake uncovered at 350 degrees for 25-30 minutes. Let stand 10 minutes before serving. 4-6 servings.

Note: You can use this as a main dish or as a side... I served it with BBQ Chicken and some Veggies... it was a hit!

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Teriyaki Marinade

from Aunt Louise
This is a simple sauce but the results are anything but!

1/2 cup soy sauce
1/4 cup brown sugar
1 tsp ginger
1/8 tsp garlic powder

Marinate meat for several hours and/or stir fry veggies. Cook as desired. Can cook meat and veggies with the marinade.

We made teriyaki chicken with this marinade. It was the best chicken I've ever had. We "tenderized" the chicken pieces by poking it a fork over and over. Then we put them in a large ziploc bag and allowed them to marinate for 6 hours. However, we did reserve some sauce to brush over the chicken while we grilled. The chicken was extremely juicy and tender. If there are leftovers, they're great for salad!

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Aunt Bessie Meatballs

I found this recipe at Favorite Family Recipes. It was simple and very tasty. I actually thought it tasted like a foil dinner in meatball form. They're moist and have great flavor. I tried to think of another name for them, but couldn't. So we'll stick with the original. :) My family really liked them and we'll be adding this dish to our favorites list. I don't normally post recipes I've found from other blogger sites because I don't want to recipe poach. But we really enjoyed this family friendly dish and I wanted to share it with all of you, too.

For the meatballs:
1lb hamburger, thawed
1 carrot, grated
1 large potato, shredded (raw)
Minced Onion (the recipe calls for chopped onions, but my family won't touch onions)
1/2 cup bread crumbs
1 beaten egg
Add salt and pepper to taste

For the gravy/sauce:
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1/2 cup sour cream
1 can milk

Mix all the ingredients for the meatballs. Shape into balls and brown in a pan with a small amount of oil. I had to make sure I turned them carefully so they didn't fall apart. They stay together pretty good, but I found that you couldn't just stir them around to keep them browning on all sides. Once they're sufficiently browned, put in a casserole dish.
Pour sauce evenly over the meatballs.
Bake for 45-50 minutes at 350.
Serve over rice. Along with your preferred vegetable. Makes about 25 meatballs.

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