Friday, August 7, 2009

Hamburger Casserole, Lemon Chicken & Pasta

The hamburger casserole reminded me of Hamburger Helper, but not as salty, and my husband said that it's better. :) I'm not a Hamburger Helper fan. We had the lemon chicken the night before last, and we all really liked it.

Hamburger Casserole

1 lb. lean ground beef
Salt & pepper
1/2 c onion, diced
1/2 c celery, diced
1 can cream of mushroom soup
1 small can tomato sauce
1 package Kraft Macaroni & Cheese mix
Shredded cheddar

Brown beef with onion and celery. Drain; return to skillet. Add salt and pepper to taste, soup and tomato sauce. Simmer. Cook pasta; drain. Add pasta and cheese mix to meat mixture. Stir well. Pour into a greased 2-quart baking dish. Top with shredded cheddar. Bake at 350 degrees until bubbly and cheese is melted, about 15 minutes.

Lemon Chicken and Pasta
adapted from $5 dinners

3 tbsp olive oil
1/4 c lemon juice
2 pinches salt & pepper
1/4 tsp garlic powder
1 lb. boneless skinless chicken breasts
1 lb. penne pasta

Mix together olive oil, lemon juice, salt, pepper and garlic powder. Pour over chicken in a gallon-sized Ziploc bag. Refrigerate 2 hours. Pour into a baking dish. Bake at 350 degrees for 45-60 minutes, until chicken is cooked through. Meanwhile, cook pasta. Slice or dice chicken, and toss with hot pasta and remaining marinade.

*I added 1 tbsp butter, 2 tbsp flour, and couple of tbsp of milk to the marinade before I mixed it in with the chicken and pasta.

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