This recipe has become a staple in our house and is frequently requested. It actually started out as two separate recipes, but my hubby had the genius idea of combining the two which is absolutely delicious. And, it is easy to make.
I know I am not the only one that grew up in a family that had to watch what they spent on everything, including food. I’m not embarrassed to say that it helped me realize how important it was to have easy recipes that didn’t break the bank. This has been a favorite in our family for years. I love a more ‘fancy’ lasagna too, but to be honest, this would be the one I would go to. I am not a big fan of meat, and neither is my oldest daughter so normally I make half of this with meat and half without.
Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M
The ingredients in this may not sound like much, but they really do taste good. When we were growing up we didn’t have a lot of money so my Mom couldn’t afford any fancy ingredients. Give this one a try and let me know what you think.
1 lb. hamburger
1 medium onion, chopped garlic salt/powder
2 cans tomato soup
2 cans cheddar cheese soup
1 large can tomato paste
12 ozs. mozzarella/cheddar cheese
Fry hamburger with onion and garlic salt/powder (a few shakes to taste).
Mix together the soups and the tomato paste.
Spray a 13×9 pan.
Layer noodles, hamburger, then sauce.
Repeat layers ending with sauce.
Top with cheese.
Bake at 350 degrees for 45 minutes.
Uncover and bake an additional 10 minutes.
I sprinkle cheese between the layers. I also usually double this recipe and DO NOT cook the noodles. I get the flat lasagna noodles and make two pans and freeze one. It always turns out well.
My kids LIVE for these, and they really couldn’t be easier. Give them a try, I guarantee you won’t be disappointed:)
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
2 1/2 cups sugar
1 cup vinegar
2 cups water
1 small onion, diced or cut into rings
1 quart of dill pickles (we usually get the baby dills)
Boil the sugar, vinegar and water for 1 minute. Let cool. Drain the quart of pickles. Cut the ends off of each pickle – I think this helps the flavor penetrate. Put them back into the jar, layering onions often.
Pour the liquid over the pickles, stick them in the fridge and let them sit for at least 24 hours. It may seem like a pain for pickles, but these are worth it.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
13 ozs. turkey kielbasa, cut into 1/2″ slices
1 large onion, chopped
1 pkg. au gratin potatoes
2 1/2 cups hot water
4 medium carrots cut into matchsticks
1 pkg. (10 ozs) frozen chopped broccoli, thawed and drained
3 ozs reduced fat shredded cheddar cheese
Drizzle a large pan with a little oil and cook sausage and onion until onion is tender, about 5 minutes. Stir in potatoes, sauce mix, and water. Heat until boiling; reduce heat. Simmer 10 minutes stirring occasionally. Stir in carrots; cover and simmer until carrots are crisp-tender, about 10 minutes. Stir in broccoli and cheese; cook and cover until cheese is melted about 5-10 minutes.