Baked Spaghetti

Ingredient:
1 lb. Ground Beef
1/4 tsp. Salt
1/4 tsp. Pepper
2 (8oz) cans Tomato Sauce
1 1/2 C. Sour Cream
1/2 C. Chopped Green Onions
4 C. Cooked Spaghetti (8 oz uncooked pasta)
Cooking Spray
1 1/3 C (5 oz) Shredded Cheddar Cheese

Directions:
Preheat oven to 350 degrees. Cook the meat in a large skillet over medium heat until browned, stirring to crumble.  Drain well and return meat to pan.  Stir in salt, pepper and tomato sauce and bring to a boil.  Combine the sour cream, green onions, and cream cheese in a small bowl and set aside.  Place the noodles in a casserole dish coated with cooking spray.  Spread the sour cream mixture over the noodles then top with the meat mixture.  Sprinkle the top with the shredded cheese.  Cover with tinfoil and bake at 350 for 25 minutes.  Uncover and bake an additional 5 minutes or until cheese is bubbly.  (Serves 6 people)

Chicken Parmesan

Ingredients:

1/4 cup Oil

1/2 cup seasoned Bread Crumbs

1/8 cup Flour

1/2 grated Parmesan cheese, divided

4 boneless, skinless Chicken breast halves
1 jar (24 oz.) Spaghetti Sauce

Italian Seasoning

2 cups Mozzarella Cheese
Cooked Linguine or Spaghetti 

Preheat oven to 400 degrees.  Rinse chicken breasts in water. Mix bread crumbs, flour and parmesan cheese in large bowl. Coat both sides of chicken thouroughly in bread crumbs, flour, and parmesan cheese mixture.

Heat oil in skillet over medium heat. When oil is hot, carefully place chicken breasts in and turn to brown on both sides. Spread a thin layer of the marinara sauce on bottom of baking pan. Drain browned chicken and place on baking pan in a single layer. Pour remaining sauce over chicken. Sprinkle Italian spices, then some parmesan cheese on top.

Bake for 20 minutes or until sauce is bubbly and hot. Take casserole out of oven and turn temperature to broil (500 degrees.)Top entire casserole with the shredded mozzarella to entirely cover so there will be lots of gooey cheese. Sprinkle top of mozzarella with oregano. Put back into oven and broil just until mozzarella is light gold in some areas and bubbling. Watch very carefully as it melts very quickly and you don’t want to burn it! Serve with linguine and extra parmesan cheese.