Number Of Ingredients 11 Steps:
Preheat oven to 375°F WHITE SAUCE: In a small, heavy saucepan, melt 6 tablespoons of butter over low heat. Blend 6 tablespoons of flour into the melted butter. Add 3/4 teaspoon of salt. Cook over low heat, stirring, for 3 to 4 minutes. Cooking for this length of time will minimize ‘flour’ taste. Slowly add 3 cups of milk, stirring constantly and continue cooking slowly until smooth and thickened. Add the 3 cups of Velveeta Cheese and stir until melted and smooth. CASSEROLE: Take a 2 1/2 quart casserole dish and spray it with cooking spray then add 1/2 of the macaroni. Crumble 1 can of corned beef over macaroni and sprinkle 1/2 of the onion on top of that along with 1/8 teaspoon of salt and 1/2 teaspoon of pepper.. Now make another layer of macaroni and place the 2nd can of corned beef and the rest of the onion on top as before. Sprinkle the last 1/8 teaspoon of salt and the 1/2 teaspoon of pepper. Now pour the white sauce over casserole and poke holes through casserole with a knife so that the sauce permeates the casserole. Add cayenne pepper at this time if desired and top with the crumbled crackers. Place in the preheated oven for 30 minutes to complete dish.
Time 50m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish. Top with the buttered crumbs and bake at 350*F for 35 to 40 minutes until bubbly and lightly browned.
Time 50m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 375°F Spray 13x9-inch baking dish with cooking spray. Bring water to a boil in large saucepan over high heat. Add macaroni; cook 5 minutes, stirring occasionally. Add cabbage; cook an additional 5 minutes, stirring occasionally. Drain well. Return to saucepan; stir in corned beef and onions. Mix soup, milk, mustard and pepper in small bowl until well blended. Pour over corned beef mixture; toss to coat. Stir in cheese. Spoon into prepared baking dish. Combine bread crumbs and butter in small bowl; sprinkle over corned beef mixture. Bake 30 minutes, or until hot. NOTE: If using leftovers simply omit the part about cooking the cabbage.
Time 1h20m Yield 8-10 servings. Number Of Ingredients 11 Steps:
Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly.
Time 1h5m Yield 12 Number Of Ingredients 14 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and green pepper until browned. Drain off excess grease. Stir in pepperoni, tomato sauce, tomato juice, oregano, celery salt, onion powder, garlic salt, basil, red pepper flakes, and cooked pasta. Pour into the prepared baking dish and cover with aluminum foil. Bake in the preheated oven for 20 minutes. Remove casserole from oven and sprinkle with mozzarella cheese. Return to the oven and bake until the cheese melts, about 5 minutes.
Time 1h10m Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese. Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.
Time 45m Yield 8 servings. Number Of Ingredients 10 Steps:
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through., Drain macaroni; transfer to a greased 13x9-in. baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
Time 30m Yield 4 servings Number Of Ingredients 20 Steps:
Bring the water with salt to a boil. Add the macaroni; stir and simmer until tender, about 5 minutes. Do not overcook. Drain and rinse under cold water. In a skillet, heat the oil and add the onions, celery, green pepper and garlic. Cook, stirring, until wilted. Add the meat, salt and pepper. Cook, stirring, until the meat loses its red color. Add the oregano, basil and tomatoes. Cook, stirring, for 5 minutes. Add the cooked macaroni. Blend well and set aside. Keep warm. Meanwhile, melt the butter in a saucepan, and stir in the flour with a wire whisk until well-blended. Add the milk, stirring rapidly, and bring to a simmer. Cook, stirring, for about 5 minutes. Remove the sauce from the heat, and stir in the Cheddar cheese, cayenne, nutmeg, and more salt and pepper to taste. Stir until the cheese melts. Preheat broiler. Spoon the macaroni mixture into a baking dish measuring 7 by 10 by 2 1/2 inches. Pour the cheese sauce evenly over the macaroni mixture. Sprinkle with Parmesan cheese, and place under the broiler (about 4 to 5 inches from the heat source) until it is hot, bubbling and lightly browned.
