Tag Archives: pasta

Wiener Casserole

This dish is much like the Frankfurter Bake; they are both pasta and wiener dishes.  When I took this casserole out of the oven, the first aroma that met my nose was the cooked bell pepper.  I like that smell, and love stuffed peppers. I think this dish is milder than the frankfurter dish; it is probably due to the mustard and brown sugar used in the frankfurter dish. In my mind, either dish is a simple, easy-to-make casserole that you will enjoy. And because they have both your meat and pasta, they are a good base for your meal.

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Wiener Casserole

  • 8 oz. elbow macaroni
  • 1 lb. wieners
  • 1 green bell pepper
  • 3 oz. cream cheese
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 Tablespoon dried, minced onion
  • 1/2 teaspoon dry mustard
  • 1/2 cup grated cheddar cheese

Preheat oven to 350 degrees F. Cook macaroni as package directs. Cut wieners into 1″ chunks. Chop bell pepper into 1/2″ dice. Mix together well the cream cheese, sour cream, milk, onion, and mustard; Mix in the macaroni, wieners, and bell pepper. Top with cheddar cheese. Bake 30 minutes.

If I have any hints for this casserole, it would do with the mixing of the sauce. The cream cheese is difficult to break up, and I was getting a sore arm using the whisk, so I took out the hand-held mixer and used electricity to do the mixing in just a few minutes.

The other place I would watch is if your cooking of the macaroni gets ahead of your other preparations. I noticed on the macaroni package that it suggests tossing the drained macaroni with a small amount of oil if it isn’t to be used immediately. I should have done that. Mine sat in the colander while I was working on the sauce, and it stuck together; it broke up easy enough when I incorporated it with the rest of the ingredients, so it isn’t really a problem, just an alert.

The recipe is remiss in that it doesn’t state a baking dish size; I chose my 9 x 13 inch dish, and it seems to be correct. I also sprayed the cooking dish with cooking spray; I don’t know if that is really necessary but I chose to use some of the information from the Frankfurter Bake casserole dish as hints for this dish.

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When I served this casserole, it did not stick together tightly as the frankfurter dish did, and so required spooning out a serving rather than cutting and lifting the serving. I suspect part of that is the macaroni is smaller than the noodles in the frankfurter dish, and the noodles then stick together better. But of course, the gluten in the flour and the butter would tend to make a tighter dish also. However, later as I was preparing the left-overs for the freezer/refrigerator, the pasta had stuck together and I was able to cut the casserole and lift the servings into my storage pieces.

Frankfurter Bake

The taste of brown sugar, mustard and cheese coming together is enjoyable. I think this simple pasta entrée is quite tasty and so simple to make. I found the hardest part was getting the water to boil for the pasta. Once I cooked the pasta, the rest came together quickly and easily.

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Frankfurter Bake

  • 8 oz medium egg noodles
  • 1 1/4 cups grated Parmesan cheese
  • 1 cup milk
  • 1/4 cup butter
  • 2 Tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 16 oz. package weiners, sliced into rounds
  • 1/4 cup packed brown sugar
  • 1/4 cup mayonnaise
  • 2 Tablespoons prepared mustard

Preheat oven to 375 degrees F. In large kettle, cook noodles as label directs. Drain and return to kettle. Stir in Parmesan cheese, milk, butter, flour and salt. Mix well and then pour into greased 9″ x 13″ baking dish.

In a bowl, combine weiners, brown sugar, mayo and mustard. Spoon evenly over the noodle mixture.

Bake 30 minutes or until hot and bubbly. (If made ahead and refrigerated, bake 45 minutes)

My comments on the ingredients and method are very few. First, I think the butter should be cut into small pieces so it melts easier when it hits the hot noodles. In fact, I would change the order of adding ingredients to the hot noodles to make the milk – which is cold- the last ingredient after the butter has melted.

To grease the baking dish, I used a heavy coating of the cooking spray, and not a hard fat like shortening or butter.

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Because the recipe is so simple, there is not much to discuss about making it. I think there are only a couple places where you could change things up and make your own version of Frankfurter Bake. One would be the cheese; rather than just the same old Parmesan that comes in the plastic bottle, you might try a fresher cheese to strengthen the flavor- maybe something like an Asiago cheese. The other place I see an option is with the mustard; I have several kinds in the refrigerator, and chose to use the “zesty brown” variety; maybe the “hot and sweet” mustard would give the dish more zing. Or maybe even the Grey Poupon would be interesting.

Lasagna

If you like lasagna, you will like this recipe. Actually, it is the Italian Sauce that is the key, and you can even use it on spaghetti as a sauce. But, this is about the lasagna. It is good. This is one recipe Marlys collected that has been requested the most by others.
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One of the good things about lasagna is that it is a good leftover meal. Recently, when I was visiting my daughter, I made the recipe and took the lasagna with me. Then, each night, we would cut ourselves pieces, heat them in the microwave, and enjoy our supper. One friend that makes this recipe complains that she never has leftovers.

Jackie worked with Marlys in San Diego, and was her matron-of-honor at our wedding.
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Lasagna

(Jackie Bataitis 1963

  • 1 recipe Italian Sauce -see below
  • 9 lasagne noodles, cooked as package directs and rinsed with cold water
  • 1/2 cup grated parmesan cheese
  • 1 lb. mozzarella cheese, sliced thinly
  • 1 lb. ricotta cheese

In a deep 9 x 13″ pan, layer the ingredients as follows:

  • 1/4 the sauce
  • 3 noodles
  • 1/2 the mozzarella
  • 1/2 the ricotta
  • 1/2 the parmesan
  • 1/4 the sauce
  • 3 noodles
  • 1/2 the mozzarella
  • 1/2 the ricotta
  • 1/2 the parmesan
  • 1/4 the sauce
  • 3 noodles
  • rest of sauce
  • extra parmesan sprinkled over the top.

Bake 350 degrees for 45 minutes
(1 hour if it has been made ahead and kept in the refrigerator.
Remove from oven. Allow to stand 10 minutes before serving.

Italian Sauce

  • 2 Tablespoons olive oil
  • 2 lb. ground beef (or 1/2 lb. pork sausage + 1 1/2 lb. ground beef)
  • 1 medium onion, minced
  • 2-3 cloves garlic, minced
  • 18 oz. tomato paste
  • 3 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 bay leaves or sweet basil
  • 1 teaspoon oregano
  • 1 Tablespoons chopped parsley, fresh or dried

Brown meat in hot oil. Add rest of ingredients, stirring well to blend.

Bring to a boil. Cover and simmer about 2 hours (3 hours if doubling recipe).

Remove bay leaves before using or freezing.


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Marlys bought a special pan in which to make the lasagna; it is deeper than most 9×13 pans.

The problem I have when I make the lasagna is that I never can determine when I have used 1/4 of the sauce, and I always feel I run out of sauce before I finish the top layer. I was told to not worry, the whole package comes together and cooks – bubbling up through the noodles. All I can say is to put a minimum of sauce on the bottom of the pan, and don’t be too generous when you sauce the layers.

One of the tricks I remember from watching Marlys make the recipe is in getting the cheese into the lasagna. You can’t spread riccota in the pan; it just doesn’t work. So, what you do instead is to butter the mozzarella slices, and let the cooking move the cheeses around. Slice the mozzarella thin; you will probably need 18 to 20 slices.

And for the parmesan cheese, we just use the everyday type like in plastic bottles put out by Kraft.
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Some of my nerdiness shows up in the noodles; 9 noodles means you have 3 noodles per layer, and they fit fairly nicely. but they are just a hair short, so I cook a 10th noodle, and cut it to fill the small space at the end of the whole noodle. Again, everyone tells me that care isn’t necessary.