Dana Edwards, Ph.D.
Author of books for Children
1 lb of ground beef
1/3 cup diced onion
1/4 cup diced green pepper
1 cup of grated cheddar cheese
salt to taste
1 cup of pancake or biscuit mix or Bisquick
1/2 cup of whole milk
In a skillet, brown the beef. Halfway through the browning, toss in the onion and green pepper. Drain the any grease, and place the browned meat in a pie dish. Sprinkle with salt. Spread the cheese on top. By hand, mix together the pancake mix, milk, and eggs until there are no lumps. Pour on top of the cheese. Bake for 30-35 minutes at 350 degrees.
(This is the most searched recipe on my blog.)
½ box of bowtie or penne pasta (cooked)
1 lb of Italian sausage
1 tablespoon Olive Oil
1/4 cup of diced green pepper
1/3 cup of diced onion
2 tablespoons of minced garlic
8 oz. package of shredded three-cheese (e.g. Asiago, Romano, and Parmigiano-Reggiano)
1 teaspoon of oregano
salt and pepper
3-4 leaves of fresh basil, diced
1 jar of tomato sauce (any brand, although I am partial to Ragu)
Brown the sausage (remove any casing) in the oil and about half-way through, add the onion, green pepper, and minced garlic and continue browning. Stir in salt, pepper, oregano, and basil. Stir in sauce.
Here’s the easy part – mix together the cooked pasta, sauce mixture, and ½ the cheese and pour into a large casserole dish. Bake at 350 for 25 minutes, until bubbly. Top with the remaining cheese and put back in the oven until the cheese is melted, about 5-6 minutes.
Note: At times, I’ve added 1 cup of Ricotta cheese which turns this into a really lushious lasagna.