Fabulous Fall Favorites

Easy Pasta Casserole
Easy Pasta Casserole
Slower Cooker Saucy Meatballs
Slower Cooker Saucy Meatballs
Easy Pleasing Meatloaf
Easy Pleasing Meatloaf
Chili Suppers
Chili Suppers

Creamy Chicken Pasta Toss
1 tsp. oil 
1 lb. boneless skinless chicken thighs, cut into bite-size pieces 
2 cups milk 
1/4 cup Philadelphia Cream Cheese Spread 
3 cups rotini or fusilli pasta, uncooked 
2 cups frozen mixed vegetables 
1 cup Kraft Shredded Cheddar Cheese 
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally. Add milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low. Cook 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese.  
Chicken and Bow Tie Pasta
4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
1/4 cup freshly grated Parmesan cheese

Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

Angel Hair Pasta Salad
2 (8 ounce) packages angel hair pasta
1/2 pound cooked bay shrimp
3/4 cup chopped green onions
1 1/2 cups ranch-style salad dressing

Cook the pasta according to package directions; drain and rinse under cold water.
Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving).

Rigatoni with Italian Chicken
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley

Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.

Taco Lasagna
11 ounces lasagna noodles
1 pound lean ground beef
24 ounces tomato sauce
1/2 cup water
1 (1 ounce) package taco seasoning mix
8 cups shredded Cheddar cheese
1/2 cup crushed tortilla chips

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. Add tomato sauce, water and taco seasoning. Lower heat and simmer for 5 minutes.
In a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. There will be 3 layers. Cover with plastic wrap and microwave for 10 minutes. Remove from microwave, uncover and let stand for 5 minutes. Sprinkle tortilla chips over the top; serve.

Easy Pasta Casserole (pictured)
1 pound pasta
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
8 ounces fresh mushrooms, sliced
1 1/4 cups Italian-style stewed tomatoes
1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown the beef until no longer pink; drain off grease. Add spaghetti sauce, mushrooms, and tomatoes to beef and simmer for 10 minutes or until warmed through.
In a 9x13 inch baking dish, pour in beef and tomato mixture and add pasta; mix well. Sprinkle the cheese evenly over the top.
Bake in preheated oven for 20 minutes or until the cheese starts to bubble; serve immediately.

Layered Fiesta Casserole
1 lb. extra lean ground beef 
1 medium green pepper, chopped 
1 medium red pepper, chopped 
1 jar (16 oz.) Taco Bell Home Originals Thick 'N Chunky Salsa 
1 can (14-1/2 oz.) diced tomatoes, undrained 
1 pkg. (10 oz.) frozen corn, thawed 
12 corn tortillas (6 inch) 
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided

Preheat oven to 375°F. Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes and corn; bring to boil. 
Spoon 1 cup meat mixture onto bottom of 13x9-inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil. 
Bake 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.

Cheesy Ham & Broccoli Bake
1-2/3 cups hot water 
1 pkg. (6 oz.) Stove Top Cornbread Stuffing Mix 
3 cups cubed ham 
1 pkg. (10 oz.) frozen broccoli florets, thawed, drained 
1 can (10-3/4 oz.) condensed cream of mushroom soup 
3/4 cup Cheez Whiz Cheese Dip 
Preheat oven to 375°F. Add hot water to stuffing mix; stir just until moistened. Set aside. 
Place ham and broccoli in 2-quart casserole dish or 13x9-inch baking dish. Mix soup and Cheez Whiz; pour over ham mixture. Top with prepared stuffing. 
Bake 30 minutes or until heated through.

Cheesy Mac-Topped Casserole
1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese 
1 lb. extra lean ground beef 
3 cloves garlic, minced 
1-1/2 tsp. dried oregano leaves 
1 can (28 oz.) diced tomatoes, undrained 
1 pkg. (9 oz.) frozen green beans, thawed, drained 
1 cup Kraft 2% Milk Shredded Reduced Fat Mild Cheddar Cheese

Preheat oven to 375°F. Prepare Dinner as directed on package. Meanwhile, brown meat with garlic and oregano in large nonstick skillet; drain. Add tomatoes with their liquid and the beans; mix well. Spoon meat mixture into 13x9-inch baking dish; top evenly with prepared Dinner. Cover with foil. Bake 30 min. or until heated through. Remove from oven; uncover. Sprinkle with cheese. Let stand 5 min. or until cheese is melted.  
Cheesy Tuna Noodle Casserole
1 bag (16 oz.) frozen vegetable blend with broccoli, carrots, cauliflower (3 cups) 
1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese 
3/4 cup fat free milk 
1/4 cup Kraft Light Done Right! Zesty Italian Reduced Fat Dressing 
1 can (12 oz.) white tuna in water, drained or 2 cans (6 oz. each) 
1 cup Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided 
Preheat oven to 375°F. Place vegetables in colander in sink. Cook Macaroni as directed on package. Pour over vegetables in colander to drain and quickly thaw vegetables. 
Return macaroni and vegetables to same saucepan. Add Cheese Sauce, milk and dressing; mix well. Add tuna and 1/2 cup of the Cheddar cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 35 min. or until heated through. Uncover; top with remaining 1/2 cup cheddar cheese. Bake an additional 3 to 4 min. or until cheese is melted.

Calabrese Style Spaghetti
1 (6 ounce) package spaghetti
1/2 cup butter
2 tablespoons minced garlic
1 cup grated Romano cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Immediately place pasta in a large bowl and mix in butter, garlic and cheese. After butter has completely melted, serve.

Slow Cooker Saucy Meatballs (pictured)
1 pkg. (6 oz.) Stove Top Stuffing Mix for Turkey 
1-1/2 lb. lean ground beef 
1 egg, lightly beaten 
1/2 cup water 
2 cups sliced mushrooms 
2 medium green peppers, sliced (about 2 cups) 
4 cups spaghetti sauce 
1 pkg. (1 lb.) spaghetti 
1/3 cup Kraft 100% Grated Parmesan Cheese 
Combine stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid. 
Cook on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours). 
Cook spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.  
Easy Pleasing Meatloaf (pictured)
2 lb. lean ground beef 
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken 
1 cup water 
2 eggs, beaten 
1/2 cup Kraft Original Barbecue Sauce, divided

Preheat oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce. 
Shape meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce. 
Bake 1 hour or until cooked through (160ºF).  

Brown Sugar Meatloaf
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

Gramma's Old Fashioned Chili Mac
1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
1/2 large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans diced tomatoes
1/8 cup brown sugar
salt and pepper to taste

Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain. Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.

Chili Suppers (pictured)
1/4 cup Taco Bell Home Originals Salsa
1 can (14-1/2 oz.) diced tomatoes,
1 can (15 oz.) kidney beans,
2 tsp. chili powder, 1/4 tsp. garlic powder and
1/4 cup sour cream

Mix & match your recipe from these options then follow 3 simple steps:
Cook 1 lb. ground meat in large saucepan until cooked through, stirring occasionally. Drain, if necessary. Add vegetables and salsa; cook until vegetables are crisp-tender, stirring occasionally. Add undrained tomatoes, drained and rinsed beans, chili powder and garlic powder; stir until well blended. Cook until heated through, stirring occasionally. Stir in 3/4 cup shredded cheese. Top evenly with additional 1/4 cup shredded cheese and the sour cream.

2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chile peppers, seeded and chopped

Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

White Chili
1 pound ground turkey, browned
1 cup medium salsa
1 cup frozen corn kernels
1 cup water
2 (14 ounce) cans great Northern beans, rinsed and drained
1 (8 ounce) package jalapeno pepper Cheddar cheese, cubed

In a large pot or saucepan combine the browned turkey, salsa, corn, water, beans and cheese. Stir together and simmer over low heat for about 30 minutes, or until cooked through and cheese has melted.

Beef Stew
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Rocky Mountain Stew
2 tablespoons vegetable oil
2 pounds sirloin tips, cubed
4 1/3 cups water, divided
1 tablespoon salt
1 teaspoon lemon juice
1/4 teaspoon paprika
1 clove garlic, crushed
1 teaspoon white sugar
1 teaspoon Worcestershire sauce
1 bay leaf
4 potatoes, quartered
6 carrots, cut into 2 inch pieces
1 (14.5 ounce) can tiny whole onions
1/4 cup all-purpose flour
1/2 (10 ounce) package frozen green peas, thawed

In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.

Irish Lamb Stew
2 Tbsp. oil 
1-1/2 lb. trimmed lamb shoulder, cut into 3/4-inch cubes 
2 Tbsp. flour 
1 large onion, coarsely chopped 
1-1/2 cups dark beer 
1 cup beef broth 
1 env. Good Seasons Italian Salad Dressing & Recipe Mix 
3 medium potatoes, cut into 1-inch chunks 
1/2 lb. carrots (about 4 medium), cut into 1-inch chunks 
1/2 lb. parsnips (about 2 medium), cut into 1-inch chunks 
Heat 1 Tbsp. of the oil in large heavy saucepan or Dutch oven on medium-high heat. Coat meat with flour. Add in batches to saucepan; cook until evenly browned, stirring occasionally and adding remaining 1 Tbsp. oil as needed. Remove meat from saucepan; set aside. Add onions to saucepan; cook and stir 2 min. 
Stir beer, broth and salad dressing mix into onions in saucepan. Return meat to pan. Bring to boil, stirring occasionally. Reduce heat to low; cover. Simmer 30 min. 
AdD potatoes, carrots and parsnips; stir. Cover. Simmer 30 min. Uncover; simmer 15 min. or until meat is cooked through, vegetables are tender and sauce is thickened, stirring occasionally.