Pizza Spaghetti Casserole

{recipe from here}

Ingredients

12 ounces uncooked spaghetti
1/2 teaspoon salt
1 (1-lb.) package mild ground pork sausage
2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-oz.) package shredded Italian three-cheese blend

Preparation

1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.

2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

**This was wonderful!! Add a little more sauce than the recipe called for to make it tastier! We will definitely have it again.

Cheesy Baked Pasta

Recipe from: Keeping Up with the Joneses

Ingredients:
1 16 oz box campanelle or wagonwheel pasta (but really any shape will work)
1 lb. ground beef
1 lb. bulk Italian sausage
1 yellow onion, diced
1 diced green bell pepper
1 clove garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1 tsp. dried basil
1 jar alfredo sauce (15-17 oz.)
1 large jar spagetti sauce (16-17 oz.)
1 jar salsa (16 oz.)
2 c. shredded mozarella
2 c. shredded cheddar cheese

Directions:
1. Cook pasta al dente according to the package directions.
2. Brown ground beef, sausage, onion and green pepper. Add garlic near end of browning time. Drain well.
3. Mix together pasta and meat mixture in large greased baking dish (at least a 9"x13" or 3 quarts). Mix together all the dried herbs and roll between your hands to crush over the pasta. Mix in alfredo sauce, spaghetti sauce and salsa. Stir together gently to combine.
4. Top with mozzarella and cheddar cheese. Cover tightly with foil (spray foil with cooking spray so it won't stick to the cheese.) and bake in a preheated 375° oven for 60 minutes.

**This makes a LOT of food. But it's delicious!

MeMaw Mason's Chicken Noodle Casserole

Ingredients:
4 chicken breasts - cooked and chopped
1 tsp. salt
2 cans Cream of Chicken soup
2 cups cooked noodles
1 chopped onion
1 cup mayonnaise (I used light mayo)
8 oz. can sliced water chestnuts
small package of stuffing mix
1 stick butter

Directions:
1. Combine above ingredients and pour into 13x9x2 baking dish.
2. Take one small package of Pepperidge Farms Stuffing Mix and a stick of melted butter and mix together.
3. Place this on top of casserole and bake at 400 for 15 minutes - reduce heat to 325 and cook 15 minutes longer.

Paula Deen's Shrimp Gumbo Casserole

Recipe from: Kelly's Recipes and Paula Deen
Ingredients:

Gumbo:
1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 cup chicken or fish stock
1 (14 1/2-ounce) can diced tomatoes
10-ounce package frozen cut okra
2 cups shrimp, cleaned, peeled, and deveined
1 1/2 cups of rice - OPTIONAL

Topping:
1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix

Directions:
1. In an iron skillet, saute onion and celery in oil.
2. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning.
3. Pour in stock and add tomatoes and okra.
4. Cover pot and gently simmer for 30 minutes.
5. Remove from heat and stir in shrimp.
6. To prepare the topping, preheat oven to 400 degrees F.
7. Mix together egg and milk, add to muffin mix, and combine until just well-blended.
8. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered.
9. Bake 15 to 20 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

*I added some crushed red pepper to this dish to spice it up a little.

Sweet Potato Casserole

Recipe from: Natasha at A Day In The Life
Ingredients:
2 large cans of canned sweet potatoes (aka yams)
1 egg
1 cup of sugar
1 stick of melted butter
2 table spoons of flour
½ cup of sweetened condensed milk
1 and ½ teaspoons of vanilla
1 and ½ teaspoons of cinnamon
1 table spoon of allspice
Topping:
1 stick of butter
2 cups of brown sugar
2 cups of pecan pieces
Mini marshmallows

Directions:
1. Preheat oven to 350 degrees.
2. Drain potatoes and mash in large bowl.
2. Mix in sugar, egg, 1 stick of melted butter, flour, and condensed milk.
3. Blend well and then add spices and vanilla.
4. Spoon mixture into 9x13 greased casserole dish.
5. Melt 1 stick of butter in sauce pan on low.
6. Add brown sugar and pecans and stir until smooth and easy to spread.
7. Spread topping evenly over potato mixture.
8. Bake for 40 minutes in preheated oven set at 350 degrees.
9. Remove from oven and add marshmallows to cover dish.
10. Replace in oven and allow tops to brown for 3-5 minutes.

Rotel Chicken

Ingredients:
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Rotel diced tomatoes
1 can Chicken Broth
1 medium onion, diced
1 large bag of Doritos (crushed)
2 packages of pre-cooked chicken strips
2 cups of cheddar cheese

Directions:
1. Preheat oven to 350 degrees.
2. Mix soups, broth, rotel and onions together. Let simmer.
3. In a 9x13 greased, baking dish, layer the bottom with crushed Doritos.
4. Layer with 1 package of chicken.
5. Layer with simmered soup mix. Repeat layers until you have Doritos on top.
6. Top with cheddar cheese
7. Bake for 30-40 minutes

Paula Deen's Baked French Toast Casserole

Ingredients:
dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8 large eggs
2 cup half-and-half
Butter, for pan
1 loaf French bread (13 to 16 ounces)
Praline Topping, recipe follows
Raspberry Syrup, recipe follows

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Directions
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Recipe can be found here!