SHELLS AND CHEESE BAKE RECIPES

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CHICKEN & CHEESE NOODLE BAKE RECIPE: HOW TO MAKE IT



Chicken & Cheese Noodle Bake Recipe: How to Make It image

This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. —Fancheon Resler, Bluffton, Indiana

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 2 casseroles (6 servings each).

Number Of Ingredients 15

1 package (16 ounces) spaghetti, broken
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup butter, cubed
6 tablespoons all-purpose flour
2 cups 2% milk
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a Dutch oven, saute onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt and pepper., Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 509 calories, FatContent 24g fat (13g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 691mg sodium, CarbohydrateContent 42g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

SHELLS & CHEESE (WITH BACON & PEAS) - THE PIONEER WOMAN



Shells & Cheese (with Bacon & Peas) - The Pioneer Woman image

Sometimes you feel like making macaroni and cheese that involves whipping up a roux, then making a white sauce, then adding cheese to make it a cheese

Provided by Ree Drummond

Categories     main dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

12 oz. weight Small Or Medium Pasta Shells
2 c. 2% Milk
1 tbsp. Butter
8 oz. weight Velveeta, Cut Into Cubes (I Actually Used About 10-12 Ounces!)
2 c. Grated Sharp Cheddar Cheese (more To Taste!)
1/4 tsp. Seasoned Salt, More To Taste
1/2 tsp. Black Pepper
1/2 c. Frozen Peas (more To Taste)
8 slices Thin Bacon, Fried Crisp And Chopped

Steps:

  • Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.If desired, stir in frozen peas (they will thaw) and bacon. Serve immediately.

More about "shells and cheese bake recipes"

CHICKEN & CHEESE NOODLE BAKE RECIPE: HOW TO MAKE IT
This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. —Fancheon Resler, Bluffton, Indiana
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Dinner
Calories 509 calories per serving
  • Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a Dutch oven, saute onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt and pepper., Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
See details


SHELLS & CHEESE (WITH BACON & PEAS) - THE PIONEER WOMAN
Sometimes you feel like making macaroni and cheese that involves whipping up a roux, then making a white sauce, then adding cheese to make it a cheese
From thepioneerwoman.com
Reviews 4
Total Time 25 minutes
Category main dish
  • Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.If desired, stir in frozen peas (they will thaw) and bacon. Serve immediately.
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TOMATO EGGPLANT BAKE RECIPE: HOW TO MAKE IT
Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.—Faye Wortman, Evansville, Indiana
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 245 calories per serving
  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.
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A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.
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Reviews 5
Total Time 1 hours 30 minutes
Cuisine Italian
Calories 680 per serving
  • Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.
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SHELLS & CHEESE (WITH BACON & PEAS) - THE PIONEER WOMAN
Sometimes you feel like making macaroni and cheese that involves whipping up a roux, then making a white sauce, then adding cheese to make it a cheese
From thepioneerwoman.com
Reviews 4
Total Time 25 minutes
Category main dish
  • Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.If desired, stir in frozen peas (they will thaw) and bacon. Serve immediately.
See details


TOMATO EGGPLANT BAKE RECIPE: HOW TO MAKE IT
Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.—Faye Wortman, Evansville, Indiana
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 245 calories per serving
  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.
See details


SIMPLE STUFFED SHELLS RECIPE - BETTYCROCKER.COM
A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.
From bettycrocker.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine Italian
Calories 680 per serving
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