This chili is delicious year round, but come end of summer in Minnesota, adding fresh corn is beyond amazing! Continue reading “Mama Carp’s White Chicken Chili”
I love to serve these with my Mexican fare as a wonderful side dish. It is a perfect accompaniment and delicious heated up the next day as left overs- if there’s any left….
- Garlic 2-3 bulbs
- 1 -15 oz. can tomato sauce
- 1 – 28 oz. can whole tomatoes
- 1 package dry spaghetti sauce (no mushrooms)
- 1 box lasagna noodles (you’ll need 9 noodles)
- 2 lbs. shredded mozzarella cheese
- 1 pound ground beef or sausage or combo
- 1 – 24 oz. cottage cheese (1%)
Boil 9 noodles according to package directions. Meanwhile – brown the ground beef (or sausage) and crushed garlic until no longer pink. Add the dry spaghetti packet, tomato sauce and the whole tomatoes which have been hand crushed. Pour in the remaining liquid from the can. Let simmer on low for up to 45 minutes. Spray a 9×13 casserole pan with Pam spray. Put 3 lasagna noodles in the bottom of the pan. Add 1/3 of the lasagna sauce- spreading it evenly. Add half of the cottage cheese and a good 2 cups of the shredded motz cheese. Add another 3 noodles, 1/3 of the lasagna sauce and the remainder of the cottage cheese and add 2 good cups of shredded motz cheese. Add the last 3 noodles, the rest of the sauce and top with another good 2 cups of motz cheese. Put the pan on a foil covered cookie sheet. Tear off another sheet of foil and spray it with Pam. Loosely cover the dish and make a cut down the middle – bake for 45 minutes at 350⁰. Let it sit for 15 minutes before cutting. Serve with warm bread & salad. This is a great meal for entertaining or dropping off to someone. Can be made the day before and reheated.
This is a page out of my Recipe scrapbook & my only picture of Naomi & Frank ❤