Meatball Sub Casserole

Are you ready for some pure deliciousness?  I had this casserole over the weekend and I fell in love!  I scoured the internet and came up with my own concoction that is closest to what I had this weekend.  If you love the traditional meatball sub, you will love this recipe!  My kids have a hard time eating meatball subs so this is the next best thing!

Check out this yummy goodness!

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Swiss Chicken & Apple Bake

I have been experimenting with some new recipes lately and I have a real winner for you!  It is just in time for some fall home cooking!  The picture doesn't do it justice, as it was gobbled up by my family in one sitting.

Swiss Chicken & Apple Bake

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Baked Spaghetti Carbonara

This is another yummy recipe that I wanted to share.  It has been a long time since I've had this, but I remembered it fondly.  I had some bacon that I needed to use up and I had just made Shannon's Potato Salad, so I needed something different.  The recipe came to mind and I knew it would be a good one to share with you all.  If you can't tell, most of my favorite recipes aren't the healthiest!  They sure are good though!  People wouldn't call me the "Little Paula Deen," if it weren't for these recipes.

Baked Spaghetti Carbonara

½ lb. bacon

12 oz. spaghetti

3 eggs

1 cup heavy cream

½ cup plus 2 Tbsp Parmesan cheese (separated)

½ tsp black pepper

Bread Crumbs

2 Tbsp melted butter

Cook bacon.  Preheat oven to 450 degrees.  Cook pasta.  In large bowl, whisk together eggs, cream, ½ parmesan cheese and pepper.  Add pasta and bacon.  Turn into greased 8 x 12 inch pan.  Top with bread crumbs and 2 tablespoons Parmesan cheese.  Drizzle with butter.  Bake 12 to 15 minutes, covered with foil.

Crockpot Pork BBQ & Shannon's Potato Salad

I want to share with you two delicious recipes.  These are our family favorites.  Whenever I need to take a meal to someone in need, this is my go to meal.  I hope you enjoy them as much as we do!

 

Jill’s Barbeque Pork

Pork Loin size of your choice

Large crock-pot

Water

Barbeque sauce (I use Sonny’s BBQ from Sam’s)

Pork Loin:  I buy a long length (log) of pork loin from Sam’s.  It can be from $15-20 depending on the size.  I cut it down to smaller portions for our family (some as pork roasts and others as chops).  If you have a big crowd you could make half of the log or even a full portion and get a ton of food.  Don’t confuse the pork loin for pork tenderloin.  Tenderloin is much more expensive and not needed with how tender the crock-pot gets this meat.

Place the portion of pork loin in the crock-pot the night before or early in the morning for that evening’s dinner.  Cover with a ½ cup of BBQ sauce.  Then add water to cover about half of the pork loin.  This will give it added moisture for the cooking process.  If you don’t add water it will require more work to pull apart the pork. 

Set the crock-pot to low for 8-10 hours.  Once the pork has cooked, move pork to a large cutting board.  Empty the crock-pot. You can either chop the pork with a knife or shred with a couple of forks.  It should be very tender and moist.  Place pork back in crock-pot while you finish shredding.  Pour a generous amount of BBQ sauce over all shredded pork.  I would use a whole container of Sonny’s for a full pork loin or half for half a log.  Allow BBQ sauce and pork to warm back up and serve as you like on buns or by itself.  This freezes well in an airtight container.

You will find that fresh tenderloin will be easier to shred than one that has been in the freezer, but either way it is still delicious.  Make sure to thaw your  pork loin before putting it in the crock-pot.

I make this often and typically have people ask me where I bought the BBQ.  I figure that is a good sign of a great recipe.  It is very easy too!

Shannon's Potato Salad

Shannon made this Potato Salad for me right after I had Evan.  It is my favorite potato salad and is the only kind I make anymore.  Everyone who eats it falls in love with its yummy taste and simplicity.  

For all of you who must have measurements, this isn't the recipe for you.  It is best made by taste.  All the measurements would change depending on how much potatoes you use as well.

Ingredients:

Chopped potatoes (Red, Idaho, any really) Skin on or off.
Celery
Bacon (fresh and crisp)
Mayonnaise (I use either Kraft or Hellmans)
Fresh Cracked Black Pepper
Salt to taste

Boil Potatoes in salted water.  Watch closely as they will get mushy fast.  Refrigerate potatoes until cool.  Add bacon, celery, fresh cracked black pepper and mayo.  Store in an airtight container when not being served.  Bacon will usually stay very crisp for 2 to 3 days.  It is still delicious beyond that!


This is the recipe that my friend Henri requests whenever we have a get together or when I make her a meal.  She likes it so much she eats it for dessert.

I hope you enjoy these recipes and that they become family favorites!

Hot Ham & Swiss Sandwiches

A friend of mine just had a baby recently and she had a request for my potato salad (really Shannon's, but I have made it so many times now, I claim it too) and some awesome chocolate chip cookies.  {Don't worry, I'll share both those recipes as well}.

Well, it's February.  Not really picnic food time, oh well, I went with it.  After much thought, I remembered these Hot Ham & Swiss Sandwiches.  They were affectionately known as "Momma Shaft Samiches" when we lived in Northern Ohio.  These are great sandwiches for a get together, party or your family.  It is fun to pull back the foil and see the delicious goodness inside!

Hot Ham & Swiss Sandwiches Recipe

1/2 cup of butter softened
1 tablespoon poppyseeds
2 tablespoons Dijon mustard
1 pound thinly sliced deli ham
8 thin sliced baby swiss cheese
8 small hamburger buns
8 pieces of foil (large enough to cover a sandwich)

Stir together butter, poppyseeds, and Dijon mustard in a small bowl.  Spread mixture evenly on top and bottom of each bun.  Slice baby swiss in half.  Place a piece of baby swiss on top and bottom of bun.  Place a few slices of ham on bottom of bun and put top bun on.  Place sandwich in the middle of foil.  Fold foil over sandwich and wrap underneath.  Bake at 350 degrees for 20 minutes or until thoroughly heated.  Serve warm.

Enjoy!




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Jumbo Stuffed Shells with Meatballs

This is one of my go-to meals for someone in need or just a delicious dinner.  It is one of my husband's and mother-in-law's favorite meals that I make.

Jill’s Jumbo Stuffed Shells with Cheese and Meatballs

1 box jumbo shells

3 cup ricotta cheese

12 oz package Mozzarella cheese

3/4 cup grated Parmesan cheese

3 eggs, slightly beaten

2 tsp chopped parsley

3/4 tsp oregano

1/4 tsp pepper

4 cup spaghetti sauce

precooked meatballs

Cook shells as directed.  Drain and dry in a single layer on paper towel.  Combine cheeses with beaten eggs, salt, parsley, oregano and pepper.  Fill shells with cheese mixture (around 2 Tablespoons).  Spread a thin layer of sauce in 9x12 baking dish.  Place shells in row and then meatballs and alternate.  Cover with spaghetti sauce.  Sprinkle with Parmesan and Mozzeralla cheeses.  Bake at 350 for approximately 35 minutes.  Shells with filling can be frozen for future meals.

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Recipes from Mom-A Guest Blog from our loyal follower, Jessica

I honestly never thought of my friend, Jessica, as much of a cook.  She's always running through McDonalds, Wendys, or Taco Bell drive thrus or to Little Caesars to get a $5 fast and ready pizza.  All of the sudden, she's sending me pictures of these amazing dinners she's been making.  An even bigger treat was the day she dropped off a bowl of Mostaccioli, still warm.  Yum!

Now, she's started sending me recipes.  Did she not get the memo?  I'm TRYING to eat healthy which is especially hard with all these temptations.  I'm sure these recipes could be "healthified" with a few substitutions but for those of you that want to go full force, Jessica's sharing the recipes with you!

My taste buds thank you, Jess!



Being a full time teacher and mother of two very wild boys I find it hard to plan out meals and look for them in cookbooks so I turned to my favorite cook for her advice. My favorite cook being my mom. Since I don't live close to my mom (780 miles away) I only get her cooking about 4 times a year. She used to cook the mostaccoli and bring it to all the family gatherings weddings, graduations, and birthdays. My family loves it so much I figured I better get the recipe and start cooking it for them as well. I also have heard her talk about her homemade Chicken Pot Pie so while I was home at Christmas she made it for my family. We loved it so much I came home and within 1 week called her for the recipe. My husband never eats leftovers and he will eat both of these. The last recipe is something that I found at Wal-mart. While picking up my chili seasoning I found these McCormick spices that were pre-packaged and had all the measurements for a given recipe and so I tried it and we love it. Trust me all these recipes are simple to make and very tasty. My kids are picky eaters and they will eat everyone of these meals.
I hope you enjoy these!
Jessica

Mostaccioli

Doesn't this look delicious?  Believe me, it was!



1-jar of spaghetti sauce (I use the large Prego with mushrooms you won't need it all)
1- box of the mostaccioli noodles or you can use penne noodles
1-2 cup bag of mozzarela cheese
Parmesan cheese

1 pack of Johnsonville mild/sweet Italian sausage

Cook noodles as package says. Pre-boil the sausage so that it cooks out the grease. After noodles are cooked put them in a large bowl. Take the sausage out after precooked. Then slice them in pieces. Pour sausage in bowl with noodles and add as much sauce as you desire. Pour in as much parmesan cheese as you wish and mix. You also can add in some mozzarela cheese too. Stir all together in a bowl. Then pour in a baking dish and cover the top with mozzarela cheese. Bake at 350 for about 35 minutes covered with foil and then take off aluminum foil and cook until the cheese is a golden brown.

Chicken Pot Pie

2-Pillsbury Soft Pie Crusts (refrigerated kind they don't say soft on them)
2 cups diced chicken
1-can Veg-All (mixed vegtables corn, green beans, peas, and carrots)
2-Cans Cream of potatoes (you can use 1 can cream of chicken and 1 can cream of potatoe she uses the potato for both for more potatoes in the pie)
salt and pepper for taste
little milk to make it creamier

Mix all the ingredients in a bowl. Put one crust in the pie pan and poke a few wholes in the crust so that air comes through to cook the bottom. Then pour in all the ingredients. Put the other crust on top and wrap the edge with aluminum foil. Cook for 45 minutes on 350 and then take off foil and cook for 15 more minutes. Enjoy!

Everything poured in the bottom crust.

The top crust on and ready to bake.

Ready to Eat!



Rosemary Roasted Chicken with Potatoes2 tsp Paprika
1 1/2 tsp crushed rosemary leaves
1 tsp minced garlic
1/2 tsp course black pepper
2 tbsp olive oil
1 tsp salt
3-4 chicken breasts or 6 bone in chicken thighs (whichever you want)
1 1/2 lbs small red potatoes cut into 1 inch cubes

1. Mix oil and all spices in large bowl. Add chicken and potatoes toss and coat well. Arrange chicken and potatoes in single layer foil lined 15 x 10 x 1 inch backing pan sprayed with no stick cooking spray.

2. Roast, uncovered in preheated 425 F oven 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.



This looks pretty healthy and amazing!

Thank you, Jessica!  We are always looking for great meals our kiddos will eat!

Healthy Eating is Living Green-A Guest Post

My cousin, Jennifer, writes a blog about living green: journeytoagreenlife.blogspot.com.  I am really impressed with all she's shared through her blog. Her blog includes great tips for living a healthier life.  I was especially interested in her post about green household cleaners.  They are safer and cheap!

I asked Jennifer if she would be willing to write a guest post for our site.  I know many of us our looking to make healthy changes as our New Year Resolutions.  Jennifer has offered some great suggestions to head us in the right direction. 

After reading this post, remember to head on over to journeytoagreenlife.blogspot.com to get more great suggestions!  Thanks again, Jennifer!

Shannon

Healthy Eating is Living Green, Recipes Included!!

I have been experimenting with only home cooked foods and I am going to share some of my ideas with you. My goal is to not buy anything in a package other than the staples and some hard to produce items.

I have been on a journey to living a more green life. In this journey I have begun changing the eating habits of my family. My interest is piqued any time there is a new health news report on foods or eating habits. Having a son with multiple food allergies has also raised my awareness of the ingredients in the prepackaged foods we purchase. I have found the only way to feed my family the best and control the exact ingredients in the food we eat is to make it myself.
My son Eli was allergic to dairy and soy for the first year and a half of his life (I say "was" because he has since outgrown the soy allergy). He is also allergic to eggs, nuts, and a few other foods. There was only one brand of frozen French baguette's that he could eat because they did not contain any dairy, egg, or soy. This began my "basic foods" home cooking. I started making my own pizza crusts, rolls, and bread so that Eli could enjoy some of what the rest of us were eating. I realized that it was not only easy to bake these basic foods myself but it really didn't take much time either. The taste was unbelievable! It is unnerving the amount of ingredients and preservatives that are in some basic foods such as bread and pizza dough. Anyways this started my experimenting and opened my eyes to some healthy alternatives to pre-packaged foods.

When I grocery shop I pretty much buy the basic staples and anything that I cannot create myself within a reasonable budget and time frame. Anything I buy prepackaged I always check the ingredients to make sure there are not lots of fillers or unneccessary ingredients. Here is a great site you can find info on all those hard to pronounce ingredients and what to look for and avoid:
http://www.webmd.com/food-recipes/features/healthy-ingredients
Some of the things I have started making from scratch are tortillas, bread, waffles, pizza crusts, sweets like cookies and pies, and seasonings like chili and taco seasoning. My shopping lists usually consist of staples like flour, sugar, sunbutter, rice, meats, eggs, milk, spices, nuts and seeds and apple juice(this is something I have not found a way to produce better or more efficiently than the manufacturers). I try to buy my produce from local produce stands or farms to keep it green. I have found that in doing this my grocery bill has decreased and the amount of money we spend on eating out. These savings are a great way to buy some organic products that typically cost more.

My next big recipe will be making fresh cheeses. I haven't done so yet but my mindset is "if it can be done, I can do it myself". I am currently looking for somewhere to purchase unpasturized goats milk so that I can make some that the entire family can enjoy. Below you can find some of my recipes and try them out yourself. I do most of my baking dairy and egg free so you can always substitute real eggs and dairy where I use egg substitute and soy or rice milk. I have found that this way of cooking and preparing meals it great for a budget and your health. You will find you can be very satisfied with your meals and at the same time be consuming less calories and sodium than if you were using prepackaged foods or eating out and consuming no nitrates. I even sneak in fresh spinach in my brownies and anywhere else I can hide the vibrant color from my older kids. I always use fresh veggies as my fillers in homemade breads, sauces, soups, and even meatloaf. This is a great way to get picky kid to eat their share of veggies sometimes without even knowing:) Enjoy!

Fresh Salsa
3 fresh tomatoes
1/2 medium onion
1 green chili
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1 tbsp vinegar
Blend all ingredients in a food processor and serve

Homemade Hamburger Buns
2 tbsp dry active yeast
1 cup plus 2 tbsp warm water
1/3 cup olive oil
1/4 cup sugar
1 egg replacer
2 cups all-purpose flour
1 3/4 cups whole wheat flour
1 tsp salt
1/2 to 1 cup of fresh chopped spinach
Dissolve yeast in warm water, stir in oil and sugar - let stand 5 minutes. Add egg replacer, salt, white flour, and 1/2 cup of wheat flour as needed to prevent dough from sticking to your hands. Fold in spinach. Knead 5 minutes. Divide into 8 pieces, shape into a disc. Let rest for 10 minutes. Bake at 425 for 10-12 minutes.

Turkey Chili
1 lb. ground turkey
1 green pepper chopped
1 onion chopped
1 zucchini chopped
1 yellow squash chopped
3 tomatoes chopped
1 can tomato paste (you can substitute tomato soup for a healthier option or homemade tomato sauce))
homemade chili seasoning to taste (recipe below)
Saute turkey and veggies in a dash of olive oil. When cooked thoroughly add tomatoes, and tomato sauce and season. Simmer for at least an hour to let all the flavors meld.


Homemade Chili Seasoning
1 tbsp paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cayenne pepper
1 tsp seasoned pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
Store in an airtight container and season chili to taste. You can double or triple the recipe to save on time and have a larger amount on hand.

Pizza Crust
1 cup warm water
3 tbsp sugar
1 1/2 tsp salt
3 tbsp olive oil
3 cups flour
1 pack quick rise yeast
Top with favorite pizza topping and bake at 425 until browned.

Zucchini Lime Carrot Bread
1 1/2 cups flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 cup sugar
1 cup finely shredded unpeeled zucchini
1 cup finely shredded carrot
1/4 cup olive oil
1 egg substitute
1/2 tsp lime zest
Im a mixing bowl combine flour, cinnamon, baking soda, sal, baking powder, and nutmeg. In another bowl combine sugar, shredded zucchini and carrots, olive oil, egg substitute, and lime zest and mix well. Add flour mixture and stir until combined.
Pour batter into a 8x4x2 inch loaf pan and bake at 350 for 55 to 60 minutes or until a toothpick inserted comes out clean. Great for a healthy breakfast alternative to pancakes or poptarts.

We would like to thank Jennifer for sharing her wisdom and expertise.  If you have something you'd like to guest blog about, please let us know!

Creamy Chicken with Egg Noodles

My Mom introduced me to this recipe and it has quickly become a family favorite.  Unless I make a double portion, there usually aren't any leftovers!  This is a delicious and easy meal to make.  I promise it will be gobbled up!

Creamy Chicken with Egg Noodles
4 Chicken Breasts
1 can of Cream of Mushroom
1 can of Mushrooms
1 1/4 cup of Sour Cream
Salt and Pepper to Taste
1/2 bag of Wide Egg Noodles

Mix Cream of Mushroom, sour cream, salt and pepper, and mushrooms in a bowl.  Spray a ? ???? with cooking spray.  Place Chicken breasts in glass dish.  Cover with cream of mushroom mixture.  Bake at 350 for about an hour or until chicken is fully cooked.  Prepare Egg Noodles according to directions on package.  Serve chicken and over egg noodles.

This is a very simple recipe, but one loved by our family.  It would also be a very nice recipe to take to a friend in need.

Enjoy!

Winter's Here! Let's Make Soup!

So, I hear it's even freezing in Florida.  If you're like me, as soon as the temperature drops, you cook for the cold.  Soup warms you inside out.  I've got a few easy recipes I wanted to share.

Italian Vegetable Soup
1 pound lean ground beef
1 medium sweet onion finely chopped
2 stalks celery sliced
1 and 1/2 cups sliced carrots
3 garlic cloves, minced
1 can diced tomatoes (16 ounces)
1 can tomato sauce (15 ounces)
1 can red kidney beans, undrained (15 ounces)
2 cups beef stock
1 small beef bouillon cube
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups shredded cabbage
1 cup fresh green beans cut into 1 inch pieces
1/2 cup small elbow macaroni
Parmesan Cheese

Brown beef in a large pot; drain.  Add ingredients through basil.  Bring to a boil.  Reduce heat.  Cover and simmer 20 minutes.  Add cabbage, beans, and macaroni. Bring to a boil.  Reduce heat.  Simmer until vegetables are tender.  Sprinkle individual servings with parmesan cheese, if desired.

This hearty, but healthy soup makes a perfect meal with a salad and Italian bread.

Italian Wedding Soup

Meatballs:
1 grated sweet onion
1/2 cup panko bread crumbs
1 lb. lean ground beef
1 1b. ground pork
1 large egg
1/2 cup parmesan cheese
2 cloves minced garlic
1/4 teaspoon freshly ground pepper
*Mix all ingredients well.  Shape into balls. Put balls in refrigerator.

Soup:
Bring 12 cups of Chicken Stock to a boil.  When it boils, take meatballs out of refrigerator and add them to broth.  Bring the meatballs and stock back to a boil and then reduce the heat to medium. Add 2 heads of chopped curly endive or escarole (or a head of each).  After the meatballs are cooked through, and the greens are tender, mix 2 eggs with 3 tablespoons of parmesan cheese, and approx. 1/4 teaspoon freshly ground pepper. Whisk the egg mixture well. Slowly pour the egg mixture into the broth. It will quickly cook and curdle.

Serve the soup in a bowl and garnish with parmesan cheese and freshly grated black pepper. This soup is excellent with a crusty bread and salad.  It's not too heavy, yet very satisfying.

Potato Soup

Ingredients:
8-12 small red potatoes, cut in cubes
1 lb. bacon
1 or 2 sweet onions, chopped
1 green pepper, chopped
2% milk
Shredded Cheddar Cheese to garnish
Green onions, sliced, to garnish

Cook your entire package of bacon until the bacon is crispy, not burned.  My favorite bacon cooking method is in the oven, on the pan that comes with your oven.  These pans come in two pieces.  The top piece has holes so the bottom piece can catch the fat that drips through the holes.  I cook mine on 350 degrees. When the bacon looks crispy, flip it over and let the other side cook.  You'll get great, crispy bacon everytime.  Put the bacon on a paper towel to get any excess grease off.  Flip it to degrease the other side too. Chop the bacon into small pieces and put the bacon to the side.  Put the bacon grease, in a large pot.  Add the onions and green peppers.  Cook them well on medium heat.  Add the potatoes.  Cook them until they're slightly tender.  Drain any excess grease off the potato mixture.  Add enough milk to thorougly cover the potatoes.  Bring the milk to a slow boil.  Once it boils, turn the heat to low.  When the potatoes are tender, the soup is ready to serve. Add salt and pepper to taste.

Serve the soup in a bowl. Top it with the bacon, cheddar cheese, and green onions.  I don't usually serve bread with this, since the potatoes are so starchy.  But, I do serve a dark green leaf salad on the side.

Cauliflower Soup

Ingredients:
1 head of cauliflower
1 carton Chicken Stock
2% milk
Crushed Rosemary to taste
Salt to taste
Shredded Cheddar Cheese for garnish
Fresh Rosemary, for garnish (optional)

Using a steamer, steam your cauliflower until tender.  Remove cauliflower from steamer.  Take 1/2 of the cauliflower and put it in a blender, with chicken stock. Add crushed Rosemary (approx. 1 teaspoon), and salt (approx. 1/2 teaspoon)  Blend it well.  Put it into a pot on the stove on medium heat.  Take the remaining cauliflower and chop it into smaller pieces. Add it to the cauliflower mixture on the stove.  Add enough milk to give the soup the consistency you want.

Serve the soup with shredded cheddar cheese on top and a sprig of fresh rosemary as a garnish. I love making popovers to go along with this soup.

Popovers-here's the easy recipe I use.  They are so good!
http://www.bettycrocker.com/recipes/simple-popovers/410ce5b4-bef3-41d7-8733-c365e1ad4628

Chili in a Jar-

Are you looking for the perfect little gift for a friend or neighbor?  How about bringing dinner to someone in need?  This is so.... cute!  I made it for my daughter's teachers for lunch one day.  Use your favorite chili recipe and cornbread recipe and voila...
http://www.giverslog.com/?p=10271

Baked Spaghetti Recipe

Do you need a tried and true recipe to take to someone in need? I have one for you.  It's easy and delicious.  

Shannon had a very stressful day last week.  I wanted to help her by taking care of dinner. Hopefully, not worrying about dinner helped ease the stresses of the day.  

I made Baked Spaghetti, Caesar salad, French bread and Chocolate Gooey Butter Cookies (see Cookie Swap for recipe).

Baked Spaghetti is my stand-by, along with a few other recipes.  Don't worry, I will share more of them.   Here's a picture.  My sauce bubbled up a bit and the heart shape was completely unintentional, but made me happy nonetheless.

Baked Spaghetti Recipe

1         package (8 oz.) spaghetti, cooked and drained

2         tablespoons butter

1         cup grated Parmesan cheese, divided

1         container (24 oz.) cottage cheese

1         pound ground beef

1         jar or can (about 20 oz.) pasta sauce 

          (for my cincy friends, please use LaRosas, it is the best!)

1         package (8 oz.) shredded Mozzarella cheese

PREHEAT oven to 400°F. Spray a 13x9x2-inch baking pan with  with Pam cooking spray.

COMBINE hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in pan. Spread cottage cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese. Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses. Top with Mozzarella cheese and remaining Parmesan cheese.

COVER with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 15 minutes before serving.