Mom's Best Casserole Recipes: Shepherd's Pie and Baked Pasta Marinara

Growing up, my family was meat and potatoes all the way. One of our favorite meals was meatloaf and mashed potatoes. Because we all liked it so much, my mom would make extra, so she could use the leftovers to make her version of Shepherd's Pie. Here's her recipe, along with one of our other family favorites, Baked Pasta Marinara Deluxe. I hope you enjoy them as much as we do!

Shepherd's Pie from Leftover Meatloaf and Mashed Potatoes

Ingredients:

1 carrot, diced

1 Tbl margarine

1 envelope mushroom gravy

2 cups cooked meatloaf, crumbled

2 cups mashed potatoes

1/2 cup peas

Directions:

1. Preheat oven to 350 degrees F.

2. Sauté carrots in margarine until crisp-tender, about 5 minutes.

3. In medium saucepan, prepare gravy mix per package directions.

4. Stir meatloaf into gravy and add cooked carrots. Add peas and heat through.

5. Transfer the meat mixture to a broiler-safe casserole dish. Spoon the mashed potatoes evenly on top, taking care that they don't mix into the meat mixture.

6. Bake for 30 minutes. Switch oven to broiler mode and broil until mashed potatoes start to brown.

Tip: If potatoes are stiff, and milk one tablespoon at a time to lighten them up.

Baked Pasta Marinara Deluxe

Ingredients:

2 Tbl margarine

1/2 cup each, chopped onions, green peppers and mushrooms

1/2 cup each, thinly sliced pepperoni and cooked Italian sausage, crumbled

4 cups cooked rigatoni or rotini

1 large jar marinara sauce

8 oz. shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F.

2. Saute vegetables in margarine for 5 minutes.

3. Combine all ingredients in oven-safe casserole dish.

4. Bake for 50 minutes or until brown and bubbly.

Tip: Be sure to under cook your pasta just a bit, as it will continue to cook in the oven.

More from Cherri:

Easy Fall Weeknight Dinner Ideas

Dinner Co-Ops - the Once a Week Community Kitchen

Christmas Dinner: Prime Rib with Yorkshire Pudding