Tuna Truc- Heidi

1 package macaroni, cooked

2 cans cream of mushroom soup

¾ can (from above) of milk

1 Tbsp honey-dijon mustard

Minced onions

1 can corn

1 can tuna, drained

Celery salt

Season salt

Pepper

In large pot, mix soup, milk, and mustard.  Add corn, onions and tuna. Carefully stir in macaroni.  Add seasonings to taste.

Julie's Tuna Macaroni Salad- Trulee

1 package elbow macaroni, cooked

6 boiled eggs, chopped

2 cans tuna, drained

Dill pickles, chopped

Olives, chopped

Mustard

Mayo

Salt

Pepper

Combine ingredients—add seasonings to taste.

This is a salad I look forward to at all the Goble parties!

Lasagna- Granny Goon

1 Package lasagna noodles

1 lb hamburger

1 jar Prego spaghetti sauce

1 8oz can tomato sauce

1 16oz tub cottage cheese

Mozzarella cheese, shredded

Brown hamburger—season to taste (salt, pepper, chopped onion); drain.  Add tomato sauce and Prego (add water if necessary).

Grease 9x13 pan.  Lay uncooked noodles on bottom of pan (5 across, 1 broken crosswise).  Spread on noodles ½ the cottage cheese.  Sprinkle some mozzarella over top.  Pour half the sauce over layer.  Repeat. 

Cover with tinfoil and bake at 375° for 1 hour.  Let sit 5 minutes before serving.

Ravioli Lasagna- Audra Messick

1 package frozen cheese Ravioli

1 big jar marinara sauce

1 lb hamburger

Brown hamburger; drain.  Add marinara sauce and warm.

In 9x13 dish, layer sauce, ravioli, sauce, ravioli, etc.  Top with Parmesan cheese.

Bake at 350° for 45 minutes to 1 hour covered.  Uncover for the last 10 minutes of cooking.

Baked Ziti- E.E.C. recipe

1 16oz package ziti

2 tsp olive oil

1 28oz jar prepared pasta sauce

1 egg

1 cup ricotta cheese

¼ cup grated Parmesan cheese

6 oz mozzarella cheese, shredded, divided

Cook pasta according to package directions; drain.  Combine pasta and olive oil in a large bowl; toss lightly.  Grease a large baking dish.

Add pasta sauce to bowl; mix well.  Spread ½ of pasta mixture in prepared baking dish.

Mix egg, ricotta and Parmesan in a bowl; spread over pasta.  Sprinkle ½ of mozzarella over top.  Spread remaining pasta mixture over top.

Sprinkle remaining mozzarella over pasta.  Bake at 350° until heated through and cheese is bubbly, about 20 minutes.

Vegetable Lasagna- E.E.C. recipe

2 Tbsp olive oil

1 medium onion, chopped

1 cup chopped broccoli

1 zucchini, sliced

8 oz fresh mushrooms, sliced

1 14.5oz can Italian-seasoned diced tomatoes

9 lasagna noodles

1 cup cottage cheese or ricotta cheese

1 cup plain yogurt

2 cups shredded mozzarella cheese

½ cup shredded Parmesan cheese

Heat oil in a large skillet over high heat; add onion and broccoli.  Sauté for 2 minutes.  Add zucchini and mushrooms; sauté for 1 minute.  Add undrained tomatoes; stir.  Simmer vegetables for 5 minutes.

Cook noodles according to package directions; drain.  Combine cottage cheese and yogurt in a medium bowl.  Grease a large baking dish.

Spread 1 cup vegetable mixture in prepared baking dish.  Top with half of noodles, some cottage cheese mixture and some mozzarella.  Spread half of remaining vegetable mixture over top.  Repeat layering, ending with vegetable mixture.  Sprinkle Parmesan over top. 

Bake at 350° until cheese is bubbly, about 20 minutes.  Let stand for 5 minutes before slicing.

Parmesan-Cream Tortellini- E.E.C. recipe

14 oz frozen tri-color tortellini

3 Tbsp butter or margarine

2 cloves garlic, chopped

1 ½ Tbsp all-purpose flour

1 ½ cups half-and-half

½ cup shredded Parmesan cheese

¼ cup chopped fresh basil or 2 tsp dried basil

Cook tortellini according to package directions; drain.  Place tortellini in a serving bowl.

Meanwhile, heat butter in a medium saucepan over medium heat.  Add garlic; cook for 1 minute.  Remove from heat; stir in flour until smooth.

Return pan to heat.  Stir in half-and-half and Parmesan.  Cook, stirring continually, until sauce is thickened and smooth, about 3 minutes.

Pour sauce over tortellini.  Top with basil.

Stuffed Manicotti- E.E.C. recipe

12 jumbo manicotti shells

2 eggs, beaten

1 15oz container ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese, divided

½ tsp Italian seasoning

1 15oz can tomato sauce

½ tsp dried basil

¼ tsp garlic powder

Cook pasta using package directions for half the time; drain, rinse and drain again.  Set aside.  Mix eggs, ricotta, mozzarella, ½ cup Parmesan and Italian seasoning in a bowl.

Stuff pasta with cheese mixture and arrange in a large greased baking dish.

Mix tomato sauce, basil, garlic powder and remaining Parmesan.

Pour sauce over stuffed pasta.  Sprinkle with remaining Parmesan.  Bake at 350° for 20 minutes or until sauce is bubbly.

Rigatoni- Tiffany

1 bag rigatoni
1 can cream of mushroom soup
1 cup milk
1 scoop butter
15 shakes of Italian seasoning
½ cup parmesan cheese

Cook rigatoni.  Drain.  Return to pot and stir in other ingredients.

Lasagna Roll-Ups- E.E.C. recipe

12 lasagna noodles
2 cups ricotta cheese
1 egg
1/4 cup chopped parsley (or 1 1/2 Tbsp dried parsley)
2 cups shredded mozzarella cheese, divided
8 oz Italian sausage, casings removed
1 (28oz) jar marinara sauce, divided

Cook noodles according to package directions. Drain noodles and rinse with cold water. Mix ricotta, egg, parsley and 1 cup mozzarella in a bowl; set aside.

Cook sausage in a skillet over medium heat until browned and crumbly; drain fat.

Spread ½ cup sauce in a 9x13in baking dish. Spread 3 tablespoons ricotta mixture on each noodle; top with some sausage. Roll up each noodle. Arrange seam sides down in baking dish.

Top roll-ups with remaining sauce and mozzarella. Bake, loosely covered, at 375° for 15 minutes. Remove cover; bake for 10 minutes longer or until brown and bubbly.

Yummy Spaghetti Sauce- Megan Taylor

1 lb. Hamburger or Ground Italian Sausage
½ Onion, Chopped
1 Green Pepper, Chopped
½ Package Fresh Sliced Mushrooms (or 3-4 Fresh Mushrooms, Chopped)
1 Jar Prego (Italian Sausage)
1 Can Tomato Sauce
Water
6 Cloves Minced Garlic
12 Shakes Garlic Powder
10 Shakes Basil
10 Shakes Oregano
Salt & Pepper to Taste

Brown meat of your choice and drain off excess grease. Add onion, pepper, mushrooms, minced garlic, basil, oregano and pepper. (If you use hamburger, you can add some salt, but definitely do not add salt if you are using Italian sausage.) Cook until veggies are tender. Add jar of Prego and tomato sauce. If the sauce seems too thick to you, than add some water to your prego jar, shake well, then add to your sauce. Put all of your spices in once more, but use garlic powder this time instead of minced garlic. Let sauce simmer at least 30 minutes, or as long as you like. Enjoy!

Brent’s Alfredo- Noel

1 tbsp. butter
1 tbsp. garlic

Brown garlic in butter, add cooked noodles of your choice, & cover with heavy cream (1/2-3/4 cup). Add cheese (parmesan, Ramona, Swiss blend or any Italian blend you like) & bring to a simmer.

Tortellini Soup- Noel Pedersen

1 lb. mild Italian sausage
1 (28 oz) can crushed tomatoes
1 onion, chopped
1 tsp. basil
2 cloves garlic, minced
1 tsp. oregano
1 cup water
1 cup sliced zucchini (optional but yummy!)
2 (13 ¾ oz) cans beef broth
4 tbsp. parsley, chopped
½ cup white wine or apple juice
1 green pepper, chopped
3 carrots, sliced
8 oz. cheese tortellini (refrigerated or frozen)

Fresh grated parmesan

Brown sausage in a large soup pan. Drain grease & add chopped onion & garlic, cook until tender. Add water, broth, wine, carrots, tomatoes, basil, oregano, zucchini, parsley, & green pepper. Simmer for 30 minutes. Add tortellini 5 to 10 minutes before serving & cook until tender, but not soggy. Garnish each serving with parmesan cheese.