My Favorite Recipes From Taste Of Home

Green bean casserole stuffed mushrooms, Lasagna and taco salad. My favorite recipes from Taste of Home

Green bean casserole stuffed mushrooms

Green Bean Casserole Stuffed Mushrooms

Ingredients

• 3 turkey bacon strips, diced
• 1-1/2 teaspoons minced garlic
• 1 can (14-1/2 ounces) french-style green beans, drained
• 3/4 cup grated Parmesan cheese, divided
• 1/4 cup condensed cream of onion soup, undiluted
• 1/4 cup water
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1 cup dry bread crumbs
• 30 whole baby portobello mushrooms
• Cooking spray
• 1 can (2.8 ounces) french-fried onions

Instructions

1. In a small skillet, cook bacon over medium heat until crisp. Add garlic; cook 1 minute longer. Place the green beans, 1/2 cup cheese, soup, water, nutmeg, pepper, and bacon mixture in a food processor; process until blended. Transfer to a small bowl; fold in bread crumbs.
2. Remove stems from mushrooms; discard stems or save for another use. Spritz mushroom caps with cooking spray; place in an ungreased 15x10x1-in. baking pan, stem side down. Bake at 425° for 10 minutes, turning once.
3. Drain liquid from caps; fill with green bean mixture. Top with remaining cheese and french-fried onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through.
4. Freeze option: After baking mushroom caps, drain and stuff mushrooms. Cool. Freeze on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to the freezer. To use, bake mushrooms as directed, increasing time as necessary to heat through.

Lasagna

Best Lasagna

Ingredients

• 9 lasagna noodles
• 1-1/4 pounds bulk Italian sausage
• 3/4 pound ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
• 2 cans (6 ounces each) tomato paste
• 2/3 cup water
• 2 to 3 tablespoons sugar
• 3 tablespoons plus 1/4 cup minced fresh parsley, divided
• 2 teaspoons dried basil
• 3/4 teaspoon fennel seed
• 3/4 teaspoon salt, divided
• 1/4 teaspoon coarsely ground pepper
• 1 large egg, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 4 cups shredded part-skim mozzarella cheese
• 3/4 cup grated Parmesan cheese

Instructions

1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef, and onion over medium heat for 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
2. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
3. In a small bowl, mix egg, ricotta cheese and remaining parsley, and salt.
4. Preheat the oven to 375°. Spread 2 cups meat sauce into an ungreased 13×9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer, or until bubbly. Let stand 15 minutes before serving.

Taco salad

Ground Beef Taco Salad

Ingredients

• 1/2 pound ground beef
• 1/3 cup bean dip
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 cup canned diced tomatoes plus 2 tablespoons liquid
• 2 cups chopped lettuce
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced
• 2 tablespoons sliced ripe olives
• 1/2 cup corn chips

Instructions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the bean dip, chili powder, salt, and tomato liquid. Remove from the heat.
2. In a large bowl, combine the tomatoes, lettuce, cheese, onions, and olives. Add beef mixture; toss to coat. Top with chips. Serve immediately.