Noodle-and-Spinach Casserole

Our friends in NC made this dish for us while we were visiting some years ago. This has become a common dish on your dinner table. Thanks Jen!


1 (8 oz.) package of whole wheat egg noodles
1 lb. ground beef
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 (26 oz.) jar spaghetti sauce
1/2 tsp. each of basil, oregano and thyme
1 (10 oz.) package frozen, chopped spinach, thawed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
1 1/2 cups sour cream
1 large egg, lightly beaten
1 tsp. garlic salt
1 1/2 cups (6 oz.) shredded Parmesan cheese

1. Cook noodles according to package directions; drain and set aside.
2. Cook beef and next 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and basil, oregano and thyme.
3. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into slightly greased 9x13 inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.
4. Bake at 350 for 30 minutes or until bubbly and golden.

Modified from Southern Living

Spicy Spaghetti Pie

12 oz. Vermicelli
salt
4 oz. sliced deli pepperoni, chopped fine
1 onion, chopped
3 (14.5 oz.) cans diced tomatoes
1/4 teaspoon red pepper flakes
3/4 cup heavy cream
1/2 cup chopped fresh basil
2 cups of shredded Mexican cheese blend

1. Adjust oven rack to upper middle position and heat oven to 475 degrees. Spray 9-inch pie plate with cooking spray. Bring 4 quarts of water to boil in large pot. Add pasta and 1 Tablespoon salt to boiling water and cook until al dente. Drain pasta and return to pot.

2. Meanwhile, cook pepperoni in large skillet over medium-high heat until crisp, about 2 min. Add onion and cook until softened, about 2 min. Stir in tomatoes, pepper flakes, and 1/4 tsp. salt and bring to boil. Reduce heat to medium and simmer until sauce is thickened and reduced to 4 cups, about 10 min.; cover and keep warm.

3. Transfer tomato sauce to pot with hot pasta. Add cream, basil, and cheese and toss to combine. Transfer mixture to prepared pie plate and press with spatula to flatten surface. Bake until golden brown and bubbling. 10-15 min. Let cool for 5 min.

Modified from Cooks Country

Rhubarb Crisp

Ingredients:

• 1 cup light brown sugar, firmly packed
• 1 cup all-purpose flour
• 3/4 cup quick cooking rolled oats
• 1/2 cup melted butter
• 1 teaspoon cinnamon
• 4 cups sliced rhubarb
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla

Preparation:

In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.

From About.com: Southern Food