Paula Deens Layered Meatball Casserole Food

MEATBALL CASSEROLE

Steps:

• Preheat oven to 375°. Lightly spray a 13x9-inch baking dish with cooking spray.
• In a large Dutch oven, heat oil over medium heat. Add garlic and fennel seeds; cook, stirring constantly, for 1 minute. Stir in pasta sauce, ¼ cup basil, and tomato paste; cook, stirring frequently, for 10 to 15 minutes.
• In a medium bowl, stir together ricotta, roasted peppers, Parmesan, eggs, salt, and remaining ½ cup basil.
• Spread 1 cup tomato sauce in bottom of prepared pan. Layer with half of cooked pasta, half of remaining tomato sauce, all ricotta mixture, remaining pasta, all meatballs, and remaining sauce. Cover with foil.
• Bake for 30 minutes. Uncover casserole, and sprinkle with mozzarella. Bake until melted, about 10 minutes more. Let stand for 15 minutes before serving. Garnish with basil, if desired.

PAULA DEEN'S LAYERED MEATBALL CASSEROLE

Steps:

• Preheat oven to 350 degrees; lightly grease a 2 1/2 quart baking dish.
• Spread 1 cup spaghetti sauce over bottom of baking dish.
• Place meatballs on top of sauce.
• Layer basil, mushrooms and tomatoes.
• In a medium bowl, whisk together ricotta, sour cream, eggs, remaining 1 1/2 cups spaghetti sauce.
• Stir in garlic, salt, oregano and prepared noodles.
• Pour mixture over layered ingredients in baking dish.
• Top with cheese.
• Bake for 55 minutes to 1 hour, or until bubbly.
• Garnish with fresh parsley, if desired.

POTATO TOT CASSEROLE (PAULA DEEN)

Steps:

• Preheat oven to 350°. Lightly grease a 13x9-inch baking dish.
• In a large skillet, combine ground chuck, onion, and garlic; cook over medium-high heat until meat is browned and crumbles. Drain well.
• In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. Spoon into prepared baking dish. Top evenly with tater tots.
• Bake 45 minutes to 1 hour, or until browned and bubbly.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Preheat oven to 350°F.
• Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
• Set aside.
• In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
• Stir in onion and creamed corn.
• Pour half of batter into prepared pan.
• Top with cheese and peppers, spreading onto batter.
• Pour remaining batter on top of cheese and peppers.
• Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
• Let cool slightly before cutting into squares.

MEATBALL CASSEROLE

Steps:

• In 2 quart glass baking dish, mix spaghetti sauce and water until blended. Add uncooked noodles, stir-fry mixture and meatballs and stir to coat. Make sure noodles are completely covered with sauce mixture.
• Preheat oven to 350 degrees. Bake casserole, covered, for 45 minutes. Uncover, sprinkle with cheese, and bake uncovered 5-10 minutes longer until casserole is bubbly, noodles are tender and cheese is melted.