Swiss & Angel Hair Pasta with Asparagus

  Mm, I adore Asparagus, and so do all my little Fergusons.  Of course, they much prefer it this way: Oven Roasted Asparagus, with coarse salt   However, they decided if it had to be IN the dish, that this … Continue reading

Chicken Challenge Day 5: Swiss Chicken Bake

We are continuing this week with the final days of my Chicken Challenge!  I hope you are getting motivated so far to try some new chicken recipes for supper.

  My family enjoyed ALMOST everything about this dish!  They could’ve done without the top layer, you decide for your family which way to make it….

It is pictured without the topping.

Swiss Chicken Bake

{click title for easy printable}

swiss chicken bake  (1)

Ingredients

FOR THE CASSEROLE:

  • 13 ounces, weight Thin Whole Wheat Spaghetti, Cooked And Drained
  • 12 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
  • 2 cups Diced, Cooked, Seasoned Chicken
  • ½ cups Half-and-half
  • ⅓ cups Shredded Parmesan Cheese
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • ¼ teaspoons Nutmeg
  • 4 strips Bacon, Cooked And Crumbled
  • 6 ounces, weight Sliced Portabella Mushrooms
  • 1 cup {heaping} Swiss Cheese

FOR THE TOPPING:

  • 4 whole Eggs, Lightly Beaten
  • 1 cup Ricotta Cheese
  • ¼ cups Chopped Onion
  • 1 clove Garlic, Pressed

  In a large bowl, combine cooked spaghetti, spinach, chicken, cream, Parmesan cheese, salt, pepper and nutmeg. Place in a greased 2 qt. square baking dish. Top with cooked and crumbled bacon, mushrooms and Swiss cheese.
In a small bowl, combine eggs, ricotta, onion and garlic, spread over bacon, mushrooms and Swiss cheese layer. Sprinkle with additional Parmesan if you’d like.
Bake, uncovered, at 350* for 30-35 minutes, or until bubbling.

  ~T

Cream Cheese & Swiss Spinach Lasagna

  This is by FAR, the BEST Lasagna recipe I have ever made!!!! In fact, it is soooo good, that my Step Momma, Drea replaced her 25 year old family recipe with this one. 

You all, it is THAT GOOD!

  Now, if this sounds familiar, you are correct. This has been blogged before and comes from the 4 little Fergusons archives. I didn’t share the actual recipe back then, just linked it to Tasty Kitchen.   

THE Lasagna

This recipe deserves to be WRITTEN OUT on this blog, so here we go, round 2! My original recipe source was a Taste of Home magazine, but I changed scribbled and scratched the recipe up with my changes, which is always fun!

So, without further adieu, I give you…..

Cream Cheese & Swiss Spinach Lasagna

{click title to print}

Cream Cheese & Swiss spinach lasagna

Ingredients

  • 1 pound Lean Ground Beef
  • 1 pound Ground Sausage
  • 1 pound Ground Turkey
  • 1 whole Medium Onion, Finely Chopped
  • 3 whole Garlic Cloves, Minced
  • 2 cans Tomato Sauce (15 Ounce Cans)
  • 1 can (8 Oz. Can) Tomato Sauce
  • 1 can (14 1 /2 Oz Can) Italian Diced Tomatoes, Undrained
  • 1 can (6 Oz. Can) Tomato Paste
  • 1 can Mushroom Pieces, Drained (6.5 Oz Can)
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Italian Seasoning
  • ½ teaspoons Sugar
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 12 whole No-cook Lasagna Noodles
  • 12 ounces, weight Cream Cheese, Softened
  • 2 cups Shredded Mozzarella Cheese, Divided (Get Ball Of Mozzarella, & Shred It Yourself, Makes All The Difference!)
  • 2 cups Shredded Parmesan Cheese
  • 2 cups Shredded Swiss Cheese
  • 1 bag Fresh Spinach Leaves, 6 Ounce Bag

Preparation Instructions

In a large skillet, brown beef, sausage and turkey with onion and garlic until meat is no longer pink. Drain grease. Stir in the tomato sauce, tomatoes, tomato paste, drained mushrooms, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Spread 2 cups of the meat sauce in a greased oversized rectangle pan, like maybe a 12×15 extra deep pyrex. (I used my big Pampered Chef rectangle baker, and still almost overflowed it!)

  Top with 3 to 4 noodles, breaking as necessary to cover the area. Drop a third of the cream cheese over top and carefully spread to cover noodle layer. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss. Spoon a third of the remaining sauce over the top. Layer 1 bag of spinach on top of the sauce. Repeat layers of noodles, cream cheese, cheeses and sauce, twice more. Make sure to save some mozzarella out for the top of your lasagna.

Place dish on a baking sheet. Cover the dish with a sheet of foil and bake at 350 F for 45 minutes. Uncover and sprinkle with reserved mozzarella cheese. Bake uncovered for 10-15 minutes longer, or until bubbly. Let stand for 15 minutes before cutting.

ENJOY!!!!!!  This is seriously THE BEST Lasagna you will ever make!

  Dale hates Italian, lasagna in particular, and he went NUTS over this!!!

Go back to that original post and grab the Cheesy Bread recipe. You will want it to go with this Lasagna!

~T