Cheesy Kielbasa and Pasta Dinner

Good evening my friends!  It feels so good to bring you a new recipe last week and another one this week!  I have missed it, and all of you.

I found kielbasa at the store marked down.  1.00!  I bought a handful, ok....I bought 8,  Straight into the freezer for a good potato and kielbasa hash with a fried egg on top or something for breakfast or breakfast for dinners.  I asked you all on Facebook for your best recipes using kielbasa, and what great feedback.  I plan to give many of them a try!  I wanted to use pasta and cheese, and had never run across much of that nature so I went to work and hit this on the head, the first time and I can assure you, this might be a once a weeker in our house now!

This is a one pot show.  Everything into one hot tub and you are golden.  I even served it straight out of the pot.  Why not?  Added some crusty bread and a green salad and boom!

Feel free to trade out the can of diced tomatoes for a very large fresh tomato, diced!

1 T olive oil
1 lb kielbasa, cut into coins
1 tsp minced garlic
1- 14.5 oz can of diced tomatoes (feel free to swap out one LG fresh tomato, diced)
3 1/2 cups chicken stock
1 T onion powder
16 ounces short pasta (I used rotini)
1 cup heavy cream
2 cups shredded cheddar cheese (divided)

In a large pot, on medium heat add in your olive oil.  Let warm for a minute and add in your keilbasa and let heat through and brown for 2-3 minutes.  Add in your garlic and stir constantly for 1 minute.  Add in your chicken stock and tomatoes (with juice).  Stir in your onion powder and bring the mixture to a boil. 

When it boils, add in your pasta, stir and cover and let simmer 8-9 minutes.
 

Remove lid, stir in heavy cream and 1 cup of cheddar cheese.

Mix until combined.  Add the other cup of cheddar on top and put the lid back on.  Let sit for 3-4 minutes to melt the cheese.

I served this with some nice crostini and fresh green beans!

If you enjoy this recipe you may also enjoy:

Mexican Spaghetti
Goulash
Orecchiette and Sausage

Sweet and Tangy Macaroni Salad

Don't freak out.  You aren't imagining it.  It is me.  Four months later, I have come back to life.  You guys, SO much has been going on, I know I keep saying that but in all seriousness, it is one thing after another, it doesn't even seem real.  On a happy note, we are moved into the new digs and loving it!

I have been busy cooking all the old favorites.  Just making it homey and comforting while we settled in.  I have a full stocked pantry and my my husband noticing my abundance of dried macaroni I guess, had macaroni salad on his mind.  Notice the pasta in the photo, there are 2 kinds.  Hey, I always tell you we keep it real around here and I only had 1 of each kind so I did two kinds!  You can match your pasta or use what you have on hand.  This makes a huge batch, it really does.  He asked for specifics and you may or may not recognize much of this recipe as being my Donna's Secret Recipe Potato Salad, recipe.  He asked that I add a few things and so I gave in after probably what is now months of him asking and made it.  It turned out delish and I wanted to share it with you.

Some of these flavors may have you questioning my ability to make good food, but trust me, it just works.  Don't take my word for it, George will tell you!  Shall we?

Remember this is a big batch and this pasta will suck up everything, so trust me!

2 lbs short cut pasta
30 oz jar of Hellmann's
3 T yellow mustard
3/4 cup sugar
1/4 cup milk
1 cup carrots (shredded or grated into strips and then cut like I did)
1 dozen eggs, hard boiled
1 to 1 1/2 cups finely chopped dill pickles  (don't cheat and try to use dill pickle relish!)
salt and pepper to taste

Mix mayo, mustard, sugar, milk and salt and pepper in a bowl.  Whisk until smooth and creamy.  I suggest having your eggs hard boiled and peeled and cut ahead of time, same with your pickles and carrots as well.  It will work best to mix the dressing in a bowl that is large enough to hold your entire batch of macaroni salad.  Prepare the pasta last and cook until al dente.  Use the lowest cook time suggested (10-12 minutes, go with 10).  Drain and pour directly into the sauce.  Add in eggs, carrots, and pickles and stir to combine.  Refrigerate at LEAST 6 hours before serving, overnight would be even better. 

It is so good to be back!  Look out for more new recipes, and join me on FB, Instagram, Twitter and YouTube!

If you enjoy this recipe, you may also like:
Blue Cheese Potato Salad
Almost Aversa's Macaroni Salad
Crabby Macaroni Salad
My Mom's Macaroni Salad 

Cavatini

Good evening friends!  I know it is a busy time of year for everyone!  I hope you are taking time to enjoy it, taking in the laughter, the conversation and the good food!

This is an old family favorite.  We always called in cavatini, not sure why, we just did.  Give me enough time and it will come back to me but as of now, it is what it is.....cavatini!  We make this with mushrooms, without them, it is not cavatini!  We also must have the radiatore pasta  You just use any short cut pasta and you will be fine!

Don't slaughter me over the canned mushrooms, they are actually my husbands favorite and some people have VERY strong opinions about them for sure! Feel free to use fresh, no biggie, your cavatini, your decision!  The red pepper flakes are a must, this is spicy, and sweet, and has beefy mushrooms and ground beef, it is so hearty and ABOVE ALL...........do NOT skimp on the massive amount of cheese, I won't be able to forgive myself for failing you, if you do!

16 oz pasta, cooked and drained (we MUST use radiatore)
1 T butter
1 T olive oil
2, 7 oz cans of mushrooms or (16 oz fresh, sliced mushrooms)
1 lb hamburger (lean)
1  10.75 oz can tomato soup
1 16 oz jar pasta sauce
2 T sugar
1 tsp red pepper flakes
salt and pepper
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan

Get your pasta cooked according to package directions and drained.  Preheat your oven to 375 while it is groovin'.

Drain your pasta and add in your butter and olive oil.  Let it begin to sizzle and add in your drained mushrooms.  Saute for a couple of minutes and then remove with a slotted spoon into a bowl.  Set aside.

Add in your hamburger and cook until browned.  Toss in your tomato soup and pasta sauce, and RINSE that pasta sauce jar, you need that bit of extra liquid anyway!  Dump it into the pot and stir.  Now for the red pepper flakes, I use usually 1.5 tsp, but start with one, or even half.  Toss them in and stir to combine and heat those babies up!  Add in your sugar, salt and pepper to taste.  Add your mushrooms and pasta in and stir until completely combined.

Pour into a buttered 9x13 casserole and smooth out the top.   Let it rain cheese and in the oven you go!  Bake for 20-25 minutes.  Serve bubbling hot! (with crusty bread)

ENJOY!

Spaghetti and Meatball STUFFED Calzones

I feel a carb coma coming on just reading the title.  How about you?  Do you know who had this idea?  I will give you one guess..........wait for it.............wait for it.............GEORGE!  Admittedly though, when he suggested I try this, my mouth salivated like a rabid dog all the way to the grocery store.

I am a bit addicted to spaghetti and meatballs.......  Since my childhood when my made it every single birthday because I would request it, I have loved it.  We would sometimes make spaghetti and meatball sandwiches with the garlic bread the next day.  This reminded me of that!

I used prepackaged items simply because this was a last minute request, and so yea.....I cheated.  Majorly cheated.  I will link my meatballs, marinara and pizza dough recipes below if you want to do all homemade. 

12 oz spaghetti, cooked
24 oz marinara sauce
3 cups shredded mozzarella cheese
frozen meatballs that you have thawed (about 5 per calzone)
2 cans of store bought pizza dough
olive oil
oregano

Boil your pasta, drain and let cool.  In a large bowl combine the pasta, with the marinara sauce.  Mix until combined and set aside. 

Here is where you decide if you are making 4 LARGE calzones or 8 smaller.  The choice is  yours, the only thing it affects is how many meatballs you use or how you portion out the spaghetti mixture.  Either do it in 8 or 4.

Unroll and cut your dough to the size you have decided on.  Place your spaghetti on first, in equal portions.  Next, add on your cheese.  Let it RAAAIIINNNN cheese friends! (as you can see we made 4 huge ones)

Then go the meatballs!  I cut them in half!

Now, fold it over and press the edges down to seal.  You can use a fork to press down the edges to seal better!

Place onto a baking sheet you have sprayed with cooking spray.  Drizzle the top with olive oil and brush on evenly.  You can sprinkle on some oregano if you like!

Bake according to the pizza dough package directions.  Right after you take them out, sprinkle the top with a little Parmesan if you like!  Let sit about 5 minutes before serving!

ENJOY!

RECIPES for homemade ingredients!
Pizza Dough
Meatballs and Sauce

Cheese Stuffed Shells

 Here we are again!  I hope your day has been great, and happy!  I love this time when we get together to share food.  I especially enjoy sharing family favorites with you.  It is hard to not share them all at once, and spread them out.  This is one I have never shared, and it is just your everyday run of the mill stuffed shells.  My family loves them and this is what I would consider a quick weeknight meal. If you are a meal planner/prepper, have your sauce made, shells boiled and all of your grated cheeses put together in one large resealable bag.  When the night comes you want to make it, it is not much more than just assembly.

This makes about 20 shells.  You can only cook that many or cook them all and eat the leftovers with butter and salt and pepper!  That is what my husband lives for when I make extra pasta.

You will notice I use what some of you may consider a lot of salt.  I don't find that the saltiness of Parmesan cheese hits the same notes as actual salt seasoning in a dish.  I find ricotta needs plenty of seasoning and that is just what I do.  When you divide that salt out among a large casserole, I think you will live.  If you want to omit it, please do, or cut it back, please do that as well.  You have to adjust things to what is good for your family.  I won't mind, in fact, I will welcome it !  Lets get started on this basic stuffed shell recipe that your family will love!

Oh wait!  You can also shred some provolone to use in this.  I saw some of those cheese blends at the store include a provolone/mozzarella combination....um, YUM.  OK, now we are ready.


1/2-1 full box of jumbo shells, cooked per package directions
15 oz. ricotta cheese
8 oz.  shredded mozzarella cheese (hold out 1/4 cup)
8 oz. shredded Parmesan cheese (hold out 1/4 cup)
1 T. Italian seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 1/2 tsp. salt
1/4 tsp. black pepper
4 cups marinara sauce (divided)
1 can diced tomatoes
2 T. sugar

Preheat your oven to 350 degrees.  Cook shells according to box direction, drain and run under cold water until they are completely cool.  Let sit and drain while you mix up the cheese filling.  In a bowl combine, ricotta cheese, shredded mozzarella, shredded Parmesan, Italian seasoning, onion powder, garlic powder, salt and pepper.

 

Mix to combine.  Use about 1/2 cup of your marinara (just plain) to dump in the bottom of the pan.  Spread it around as it will keep the shells from sticking.  Fill your shells with a teaspoon.  This mixture will fill about 20 shells.  You can cook the whole package or just the 20.  Fill and place into the baking dish.

 

Continue until your filling is gone.  In the same bowl as the filling (hey I am not about using as many dishes as possible ya know?) Pour in the rest of the marinara and the diced tomatoes UN drained.  Add in sugar and stir.  Carefully pour over the shells as evenly as possible. 

Spread out the sauce with a spoon, and use the cheese you held back to sprinkle on top!  Now, confession time..........  I used like, a lot more mozz.  The photo below show only Parmesan but I decided I wanted more mozzarella on top!

ENJOY my friends!

Swiss Mushroom Burger Mac

 Hellllllooooooo!!!  I haven't given you a new recipe for over a week I don't think.  I have a few ready for you, I just got busy as my oldest "little" (granddaughter) got here from Jersey last weekend.  We have been busy in magical forests and fairy wonderlands, swimming, playing, having sleepovers,  and eating spaghetti and meatballs.  I mean, come on, this is the life for a 7 year old!  It is so good to have her back for the summer.  So that is what I have been doing and while family and life always come first, I consider you all part of my life as well, so I hope this one potter, gets you all jittery in the joints around your knees!

My husband has been asking for a recipe like this for awhile and I obliged him.  ALTHOUGH, it is pretty different than how he presented it to me, I needed to turn it into a one pot meal.  It is summer, nobody needs hours of work, and busy moms and dads and grandmoms and grandpops we just need easy and delish!  This is going to be a hit.  Use fresh mushrooms if you like, I just used canned.  And certainly feel free to trade out the ground beef for a ground meat of your choice!  Don't skimp on the cheese, and make sure to let it sit a few minutes to thicken even more before serving! 

1 lb ground beef (turkey or chicken would work fine)
2 T butter
8 ounces mushrooms (2 cans or 8 ounces fresh, sliced)

3 cups milk
2 cups water (or beef stock)
2 tsp salt
1 tsp pepper
16 ounces rotini or other short cut pasta
12 ounces shredded Swiss cheese (don't skimp, and if you like it a lot, add more)

In a large pot, brown your ground beef until fully cooked through.  Drain if needed and return to pot.  Add in butter and let melt.  Add in mushrooms and saute until softened.

I used canned mushrooms for this, you do you.  Turning your heat to medium-high-ish, add in milk and water, salt and pepper.  Stir and bring to a boil.  When the mixture is boiling add in pasta, give it a quick stir, turn the heat to medium and simmer for the amount of time listed on the pasta box.

Stir once or twice during cooking, but do it quickly and replace the lid.

When your pasta is cooked, turn off heat, add in cheese, give it a good stir, and replace lid for 2-3 minutes.

Stir again and let sit about 3 or 4 minutes with the lid off.  Stir one last time, and wa-la, dinner!

Enjoy another one pot dinner.  Oh make sure to serve this with sliced tomatoes and corn on the cob!  I mean...ya know, if you feel like it.

Lasagna Cordon Bleu

 Happy Spring!  It finally feels like spring!  I shouldn't speak up so fast, it could be snowing tomorrow, but right now....awesome!

This is a recipe my husband has been wanting me to work up for awhile now.  This is the first recipe I have made since losing my mom.  I think she brought me good luck, it was amazing.  He told me what he was thinking, I wrote down a tentative recipe, and nailed it.  I am going to make it again this week, because, well, it was THAT awesome.  Have you ever put food in your mouth that made you close your eyes and just soak it in?  This is that food.  I swear.

This seems like a bit of a hassle but it really isn't, I just wanted to be as thorough as possible for any new cooks wanting to try it.

Did I mention it felt awesome to be back in the kitchen?  Thank you ALL for your private messages, emails, tweets, etc, they made my heart joyful, and thankful.  I am so blessed to call you all my friends.  Enjoy this lasagna, and if you make it, tweet me, post it on Facebook, tag me in your Instagram photos, all of it!

Did I mention to NOT skip the topping?  The crunchy, delicious, almost just want to eat it off the whole thing, crunchy top.  YES!!!!


2 large chicken breasts
1 lb thin sliced deli ham
1/2 box of lasagna noodles
16 ounces grated Swiss cheese
4 tbsp. butter
4 tbsp. flour
4 cups half and half
salt and pepper to taste
1 cup bread crumbs
4 tbsp. melted butter

Preheat your oven to 350 degrees F.  Spray 9x13 pan with nonstick spray or butter it and set aside.  In a medium pot, poach chicken breasts.  If you have leftover chicken or want to roast it, go for it, but I poached mine.  When they are done, remove from water and set aside to cool.  Take your deli meat and give it a slice, into strips.  No science here, I just cut mine all at the same time into smaller pieces, 3 or 4 cuts top to bottom and it was perfect.   When the chicken cools at some point during this process, just shred it. 

Cook your lasagna noodles.  Just follow package directions, you will only need about 9 noodles.  Make them all, and let your husband use the rest for buttered noodles.  (yes, I am a fabulous wife) Drain and rinse in cold water to stop the cooking and to be able to handle them without visiting a burn unit.

Time for that cheese sauce!  In a large-ish pot, melt your butter, add flour and stir to let the flour cook for a minute or two.  Slowly whisk in your half and half.  When it begins to boil, add in HALF of your grated cheese.  Stir until melted and thickened.  Now, set that aside so we can assemble this bad boy.

Lay down 3 noodles to cover the bottom, now add 1/3 of your cheese sauce, half of your chicken and half of your ham.  Just cover it evenly.  Now take 1/3 of your remaining shredded Swiss and sprinkle that over it all, then back to the noodles.  Rinse and repeat.  When you put your next layer of noodles on (the last layer)  you should have a bit of your cheese sauce and shredded cheese left.  Now STOP.

In a small bowl melt your 4 tbsp. butter.  When it is melted and slightly cooled, add in bread crumbs and remaining shredded cheese.

To finish the top, pour and spread over the remaining cheese sauce, and then sprinkle buttered breadcrumb/cheese mixture on top.  Trust me on this one.

Bake for 30 minutes at 350 degrees, then 15 more minutes at 375.  Perfection.  Just, perfect perfection.  If you love Chicken Cordon Bleu, and you love pasta, this might be your most perfect culinary dream!

PS. Excuse these photos.  I used my phone, it is a long story but, back to regular photos next time!

ENJOY!

One Pot Chicken Florentine

One pot.  That got your attention didn't it?  One pot equals, easy, less dishes and we all know we LOATHE doing dishes.  Don't we?

Really, one pot just means easy to me.  And as I mentioned, not tons of dishes.  There is a little prep work, but it is so worth it.  A cutting board, a knife, a measuring spoon, the usual suspects but that is nothing.  You could even serve this in paper/plastic bowls or plates.  Sad isn't it?  Sad that a person (me) who encourages meals at the table, together, families, talking, communicating, laughing, is encouraging hurrying up dinner, with throw away dishes so you can get to your favorite drama of the night.  Oh well, that's me.

This is kind of an all in one, veggie, lean protein, and definitely the heavy cream food group!  I hope you enjoy this quickie! (teehee)  Sorry, that was completely inappropriate, but, hey..........*shrugs*

Make this in a large pot, something with a lid.  TIP: IF you have a ginormous pot that you have no lid for, whether you lost it, broke it, used it as a weapon in a murder case, etc.......use a pizza pan upside down for a lid!

You will need:
1 T. butter
2 lg chicken breasts cut into bite sized chunks, uncooked
1/4 tsp (heaping) minced garlic
3 cups chicken stock
12 oz. bow tie pasta
1 cup heavy cream
1/2 cup good grated Parmesan cheese
2-3 cups fresh spinach (NOT frozen)
1 pint cherry or grape tomatoes, halved
salt and pepper to taste

In a large pot melt your butter.  Add in cut up chicken and stir often, until the chicken is nearly cooked through. Add in garlic and pepper and stir for 1 minute.

 

Pour in the chicken stock, bring a boil and add in pasta.

Cover, and reduce heat to simmer for the time that is suggested on your pasta package.  Now, TWO minutes before the timer goes off, uncover, stir, add in heavy cream and Parmesan cheese and stir to combine.

 

Stir in spinach.  Keep stirring to wilt the spinach, and when it is wilted shut off the heat.

Add the halved tomatoes and toss.  Let sit for 2-3 minutes before serving.  Serve this with some toasty, roasty, crunch bread!

ENJOY!!

Mom's Mac and Cheese

Hiya!  Been spending a lot of time walking down "food" memory lane with my mom and one of my sisters recently.  We were talking about our favorite foods that mom made.  Every year on our birthday we got to pick our meal, and I always picked her spaghetti and meatballs.  She made meatballs about the size of her fist, and sauce that cooked all day, with her homemade tomato sauce, etc.  I am guessing I was 20 years old before I knew spaghetti COULD be made in under 12 hours. HA!

ANYWAY, my sister was speaking about my moms mac and cheese.  Now, to be honest, I only remember having it a handful of times, on special occasions.  We grew up without a lot of money and so we didn't get to indulge in boxes of mac and cheese like many other kids, or anything really that wasn't truly homemade.  When I think about it now, it was awesome, at the time, I just wanted what other kids had!  My sister, #1 (first practice child) still makes her mac and cheese this way which I had no idea about.  OK, well not exactly the same but I wanted to make it just like my mom did.  I used every processed thing she used, and do NOT feel bad!  So for some of you this recipe may be out the door before it even starts, for some of you, it may be your dream, for me, it was an awesome step back into my childhood.  I don't think any other food of my moms that I have eaten, literally made me close my eyes and say, "OM-GOSH, this is like being a little kid, in Ord, NE, eating mom's food". This did.  While I love that about it, and while I enjoy it, I don't make macaroni and cheese on the regular like this.  But once in awhile, when I am missing my mom's cooking, this will cure all that ails me!

Thanks mom for the food memories, thanks for all the birthdays you made spaghetti and meatballs when you probably didn't want to and thanks for laughing now about all the things you had to do to stretch a buck.  I will never forget 32 ounces of macaroni with 1lb of hamburger in it for goulash, or your canning pot full of chili with 2 lbs (on a good week) of hamburger and 20 cans of beans.  I love you for all those things and thankful in hindsight that we grew up like that, but mostly that those days are so far behind you.

Now, make sure when you cut up the cheese you cube it in perfect squares, tiny squares, because if my mom finds out you didn't, she is NOT going to be happy.  Oh yes mom, I love you for your OCD and thank you for passing it on to me! HAHAHA

Here we go!

16 oz. cooked elbow macaroni
16-18 ounces of Velveeta cheese, cubed very small (my mom is watching)
2 cans cream of mushroom soup
2 T melted butter
3/4-1 cup of milk

Breadcrumb Topping
1 cup breadcrumbs (not seasoned!) I used my homemade
3 T butter

Preheat your oven to 350 degrees F.  Boil your macaroni for the low end of time.  If it says 10-13 minutes, go 9 or 10. Feel me?  Drain and let cool.  This is the one time I won't give you side eye, if you rinse it with cold water.  Stop the cooking and separate.  Do that right away and then before adding to your bowl.

Now prepare your breadcrumb topping.  In a small skillet, melt your butter, add in breadcrumbs and toast up for 2-3 minutes, when they are golden brown and the butter is absorbed, turn off and set aside.

In a large bowl, add cream of mushroom soup, milk  and melted butter.  DO NOT add salt.  I repeat DO NOT add salt.  Do you KNOW how much is in that soup and cheese?  OK.  Good.  Mix to combine, now add in rinsed and drained macaroni and the cubes of cheese.  Mix just until combined.

Pour into buttered 9x13 or any casserole dish it will fit in to, and smooth the top.  Sprinkle the breadcrumbs like toasty, buttery rain and bake for 30-40 minutes.

There you go.  This is how my mom made baked mac and cheese.  While I make it different for my family, this turns back the clock to happy memories as a child.  I hope you enjoy as well!

Stuffed Tomatoes

 How are your gardens doing?  Are you running over with anything?  We aren't!  Rabbits, rabbits, rabbits.  Need I say more?  So I went to the farmers market today and picked up some tomatoes.  I know many of you have gardens and hopefully have a bountiful harvest, count yourself lucky!

These stuffed tomatoes are just an old standby but I was making them for dinner tonight, I realized, I had never shared with you.  I don't know if everyone makes them this way but I always have, probably always will.  I bet there is a million things you could do with this.  Chicken salad served in a hollowed out tomato would be good served on a hot summer day!  YUM!

There isn't much explaination.  Just when you think you have shared all the family and regular stuff you make, you realize you were wrong!  Thank goodness for you all, because these are really delicious.  Perfect for a meatless meal, or a meatless side dish. 

4-6 tomatoes
1 cup orzo pasta (measure before cooking)
2 T. butter
1/2 cup Parmesan cheese
1/2 tsp. Italian seasoning
1/2 tsp salt
pepper to taste
8 oz. ball of fresh mozzarella cheese (or more)

Bring a medium pan of generously salted water to a boil.  Add in your orzo pasta and cook according to package directions.  Drain well and put back in the pan.  Add butter, cheese, Italian seasoning, salt and pepper.  Mix until cheese and butter are melted.  Set aside.

Preheat your oven to 350.  Cut about 1/2 inch off the tops of the tomatoes.  Using a small knife run it around the inside of the flesh of the tomato and then use a spoon to scoop out the centers.  Be careful not to pierce the sides or bottom.  Set them into a cupcake pan.  I find it works best.

Slice the cheese into as many slices as you have tomatoes.  I did 4 tomatoes, there was a bit of stuffing left, so you might need more cheese for the extra 2 tomatoes.  Following me?  You will need one slice and one small cube for each tomato.   Take a small spoon and fill each tomato up 3/4 of the way.  Poke a cube of mozz in the center  and then fill to the top.  Lay a slice of mozzarella over the top.

Bake for 15-25 minutes.  Let the cheese get melted and ooze down the sides and for it all to heat through.  If you want the cheese browned on top, pop your oven to broil for a minute or two until it browns up.

Serve this next to a steak, a grilled piece of chicken, or with a salad.  It is a great meatless main dish or side dish!

ENJOY!

Cheesy Broccoli and Chicken Bake

A good evening to you all.  I always say that, don't I?  How should I start?  I mean the options are HOLLAAAAA, or like........YO.  No, those won't work.  Anyway, it IS a good evening, when I am writing this anyway and I hope it is for you too!

Summer has sprung.  I know we are all doing a lot more cooking outdoors but, sometimes, indoor cooking is our choice too!  We still have families to feed or maybe only ourselves.  In fact this recipe will do fantastic in the freezer if you have to many leftovers.  Those of you who are single will love to know that.  You can take out the broccoli, it will still be delish, but, honestly, if you take out the broccoli put in peas or something green.  Cause I am the mom that's why!

Enjoy this easy, and yummy casserole that is sure to fill up the tummies of all you love!

2 T butter
1/4 cup finely minced onion
1/4 cup flour
2 3/4 cups milk
1 T. onion powder
1 tsp. salt
1/2 tsp. black pepper
16 oz. pasta, cooked to al dente
2-3 large chicken breasts, cooked and diced
16 oz. bag of frozen broccoli
3 cups shredded cheddar cheese (divided)

If you cook your pasta in salted water, make sure to keep the water when you are done and cook your chicken in it.  Drain your pasta and set aside.  Return pot to stove top and add butter and onions.  Let onions cook for 2-3 minutes, while stirring. 

Add in flour and allow to cook while stirring for about 1 minute to cook out the raw flour taste.  Add in onion powder, salt, pepper and milk.  Let come back to a boil, stirring often.  Add in chicken and broccoli.  Remove from heat and add in 1 1/2 cups of your cheese.  Stir and pour into a greased 9x13 casserole dish.  Sprinkle remaining cheese on top and back for 20-30 minutes.  

This is a really easy recipe that is usually a winner for anyone I make it for!

ENJOY!