Spaghetti Casserole

Spaghetti Casserole

1 lb. ground beef

1 small onion chopped

1/2 tbsp. Italian seasoning (or more to taste)

1 8 oz. can tomato sauce

1 small can tomato paste and one can of water

1/4 cup Parmesan cheese

8 oz. angel hair pasta 

2 tbsp. butter

8 oz. cream cheese-softened

8 oz. cottage cheese

1/4 cup sour cream

sliced green onions

1. Preheat oven to 350.  Brown ground beef and onion.  
2. Cook pasta according to package directions.  
3. Meanwhile drain beef and add Italian seasoning, tomato sauce, tomato paste and one can of water.  Stir and cook on med-low until bubbly. Stir in Parmesan cheese and set aside.  
4. Mix cream cheese, cottage cheese, sour cream and green onions.  
5. Drain pasta and toss with butter.  Place half of the pasta in a casserole dish.  
6. Put the cheese mixture on top then the other half of the noodles. Then top with beef mixture.  
7. Sprinkle with Parmesan cheese and bake for approximately 30 minutes.

Beef Tamale Pie

From Cooks Illustrated Make Ahead Meals

1 tablespoon vegetable oil
1 1/2 pounds (90 % lean) ground beef
1 medium onion
salt
2 tablespoons chili powder
4 medium garlic cloves minced or pressed (about 4 teaspoons)
1 tablespoon tomato paste
1 tablespoon minced fresh oregano leave or 1 teaspoon dried
1 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 (28oz) can diced tomatoes
1 (15.5oz) can black beans, rinsed and drained
1 1/2 cups frozen corn (do not thaw)
8 ounces Monterrey Jack cheese, shredded (about 2 cups)
1/4 cup minced fresh cilantro leaves
4 teaspoon juice from 2 limes
ground black pepper
1 recipe homemade cornbread topping

1. Heat the oil in a large skillet over med-high heat until shimmering. Add the beef and cook, breaking up large clumps of meat with a wooden spoon, until it is no longer pink, about 5 minutes. Stir in the onion and 1 teaspoon salt and cook until softened and lightly browned, 5-7 minutes. Stir in the chili powder, garlic, tomato paste, oregano, cumin, and cayenne and cook until fragrant, about 30 seconds.
2. Stir in the diced tomatoes with their juices, scraping up any browned bits. Off the heat, stir in teh black beans, corn cheese, cilantro, and lime juice and season with salt and pepper to taste. 
3. Transfer the beef mixture to a 13x9 inch baking dish. Spread the cornmeal topping evenly over the filling, pushing it to the edges of the baking dish.

To Store: Wrap the dish tightly with plastic wrap that has been sprayed with vegetable oil spray and then foil and refrigerate for up to 2 days or freeze for up to 1 month. 

To Serve: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Unwrap the dish. If refrigerated  bake, uncovered, until the filling is bubbly and the crust is baked through and golden, 50 to 60 minutes. If frozen, unwrap the dish and let the casserole sit at room temperature for 30 minutes while the oven heats, then cover tightly with aluminum foil and bake for about 30 minutes. Remove the foil and bake until the filling is bubbly and the crust is baked through and golden, 50-60 minutes. 

Cornbread Topping

From Cooks Illustrated Tamale Pie Recipe

1 1/2 cups flour
1 cup yellow cornmeal
6 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 large eggs

1. Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda together in a large bowl.
2. In a separate bowl, whisk the buttermilk, butter, and eggs together. Stir the buttermilk mixture into the flour mixture until uniform. Use as directed in Tamale Pie