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Easy Pasta-Beef Casserole with Pound Cake

Easy pasta and beef casserole is enhanced with marinara flavors and parmesan cheese. Makes a great weeknight meal! Serve pasta with green beans and hot cheesy bread. Finish with Rich Chocolate Pound Cake or your favorite chocolate dessert. 

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Try this delicious and fun way to dress up a plain loaf of bread. It's an easy and quick alternative to standard garlic bread. Welsh Rarebit combines aged Cheddar Cheese and traditional seasonings to make this Hot Seasoned Cheese Bread a versatile and tasty alternative.

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recipe

Ingredients:

  • 1 package (11-oz.) STOUFFER'S Welsh Rarebit, defrosted according to pkg. directions
  • 1 (1-lb) loaf Italian or French bread, unsliced

Directions:

PREHEAT oven to 400°F.

SLICE bread into ¾-inch slices to within ¼-inch of bottom crust. Be careful not to slice through the bottom of the crust.

SPREAD welsh rarebit on both sides of each slice. Wrap loaf in foil, keeping top exposed.

BAKE for 25 to 30 minutes or until bread is browned and crispy.

reviews

Review This Recipe
  •  Star(s)

    hahah

    neenah from ohio

    this was good

  •  Star(s)

    Cheese Bread

    Yvette Hayes from STAFFORD, TX

    I didn't use welsh rarebit, instead I used swiss and monterray jack. Still, I will make again, because it's quick and simple. Thanks.

  •  Star(s)

    not enough cheese

    Kathy Perry from Euless, TX.

    I followed the recipe exactly. Everyone liked it but said it needed more cheese. Next time I make the cheese bread I will add a little more cheese.

  •  Star(s)

    EASY,EASY QUICK & EASY GOOD

    donnabaker baker from germantown, TN

    DELICIOUS AND EASY WAY TO ENTERTAIN FRIENDS WITHOUT THE WORK, AND GET THE COMPLIMENTS TOO. IF YOU WANT YOU COULD USE PIMENTO CHEESE OR HOT PEPPERJACK CHEESE FOR COLOR AND VARIATION. VERY GOOD!

  •  Star(s)

    HOT CHEESE BREAD

    Kim Tonagel from Abita Springs, LA

    INSTEAD OF WELSH RAREBIT WHY NOT TRY SLIED JALAPENO CHEESE, THE RED & GREEN PEPPERS WILL ADD A FESTIVE TOUCH TO YOUR HOLIDAY MEAL


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 24

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    This Easy Pasta Casserole is perfectly simple to prepare and has tasty Italian flavors.

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    recipe

    Ingredients:

    • 2 1/2 cups dried whole-wheat or regular penne pasta, prepared according to package directions
    • 12 ounces lean ground beef
    • 2 containers BUITONI Refrigerated Marinara Sauce (15 oz.)
    • 2 cups frozen Italian-style vegetables
    • 1/3 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.), divided
    • 3/4 cup (3 ounces) shredded reduced-fat mozzarella cheese

    Directions:

    PREHEAT oven to 375° F.

    COOK beef in large, nonstick skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in pasta, sauce, vegetables and half of Parmesan cheese. Spoon into ungreased 12 x 7 1/2-inch baking dish. Sprinkle with mozzarella cheese and remaining Parmesan cheese.

    BAKE for about 20 minutes or until cheese is melted and mixture is heated through.

    reviews

    Review This Recipe
    •  Star(s)

      Nice/Easy

      Lynne from Knoxville

      This is a meal for peaple who want something good and fast, as far as casseroles go it's very good.

    •  Star(s)

      Yumm

      Sora from FL

      It has a great flavor and is very easy to make.You will enjoy this simple meal.


    nutrition

    Nutrition Facts

    Serving Size: 0

    Servings Per Recipe: 5

    • Calories: 500
    • Calories from Fat: 190
    • Total Fat: 21g (32% of DV)
    • Saturated Fat: 7g (35% of DV)
    • Cholesterol: 60mg (20% of DV)
    • Sodium: 890mg (37% of DV)
    • Carbohydrates: 57g (19% of DV)
    • Dietary Fiber: 10g (38% of DV)
    • Sugars: 8g
    • Protein: 28g
    • Vitamin A: 25% of DV
    • Vitamin C: 15% of DV
    • Calcium: 25% of DV
    • Iron: 25% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Love those beans! These Sautéed Green Beans with Minced Shallots are a quick and healthy vegetable option.

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    recipe

    Ingredients:

    • 1 tablespoon olive oil
    • 1/2 pound fresh green beans
    • 1 tablespoon shallots, minced
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper

    Directions:

    HEAT olive oil over medium heat in a large skillet.

    ADD beans and shallots.

    COOK approximately 5 minutes until beans are crisp and tender, stirring often.

    SEASON with salt and pepper.

    reviews

    Review This Recipe
    •  Star(s)

      Nice, quick, easy

      Regina from NJ

      Quick and tasty! Good with lemon chicken.


    nutrition

    Nutrition Facts

    Serving Size: 0

    Servings Per Recipe: 3

    • Calories: 70
    • Calories from Fat: 45
    • Total Fat: 5g (7% of DV)
    • Saturated Fat: 0.5g (3% of DV)
    • Cholesterol: 0mg (0% of DV)
    • Sodium: 100mg (4% of DV)
    • Carbohydrates: 6g (2% of DV)
    • Dietary Fiber: 3g (10% of DV)
    • Sugars: 1g
    • Protein: 1g
    • Vitamin A: 10% of DV
    • Vitamin C: 20% of DV
    • Calcium: 2% of DV
    • Iron: 4% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Classic pound cake gets a chocolate boost in this rich dessert that's finished with a decorative drizzle of melted chocolate.

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    recipe

    Ingredients:

    • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 2 cups packed light brown sugar
    • 1 cup (2 sticks) butter, softened
    • 1 tablespoon vanilla extract
    • 4 large eggs, room temperature
    • 1/2 cup milk

    Directions:

    PREHEAT oven to 350º F. Grease 12-cup Bundt pan.

    MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.

    COMBINE flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture alternately with milk. Spoon into prepared Bundt pan.

    BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.

    MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.

    reviews

    Review This Recipe
    •  Star(s)

      Too dry

      Kristina Alexander from Bellevue, NE

      I made this cake yesterday following the directions to a "T". Just cut into it today and it is so dry the piece literally fell apart as I was cutting it. I ended up with a few chunks of cake and a pile of crumbs! It does taste good though. I wish I had read the reviews first - I would have cut the flour down to 2 1/2 cups. Will definitely make again with that alteration.

    •  Star(s)

      intermediate

      linda pena from Pasadena, TX

      This is one of your best receipe's ever..Very Good.

    •  Star(s)

      Changed up a little

      Nicole Tarpley from Seabrook, TX

      I changed this recipe a little bit. It is really good the way it is but I made it even richer by substituting evaporated milk for the milk, adding about half a cup of chocolate chips to the batter, and instead of just melted chocolate on top I used a ganache with heavy cream and chocolate. These changes made this recipe even richer.

    •  Star(s)

      Little too dry

      Kelly Ross from Watkinsville, GA

      I made this cake last night for my co-workers and it was a little too dry for my taste. I think I will make it again but use less flour 2 1/2 instead of 3 cups and maybe more milk and butter. And instead of using semi-sweet morsels for the topping I will use hot fudge. I like a sweet chocolate not bitter. All in all it was good just not great.

    •  Star(s)

      Delicious!

      Suzanne Geiger from Zionsville, PA

      I made this pound cake and my Husband said it was delicious! In fact he ate almost the whole cake in 3 days. He liked the cake's consistancy and said it had a good flavor.

    •  Star(s)

      Very accurate for the cake

      CHARLOTTE YEADON from Red Oak, TX

      I made this for my ladies meeting of UMW Circle of Love and I received so many raves for it. I just used the brown sugar baking Splenda and no one could tell the difference. I also made one for my family and used butterscotch chips instead of the chocolate. It was very well rated.

    •  Star(s)

      So easy, but made me look like an expert chef!

      Breea Bacon from Norman, OK

      This recipe was so easy, and it comes out looking totally professional. I made this at a dinner party with some close friends, and I totally knocked there socks off! I will DEFINITELY make this again!

    •  Star(s)

      Love this recipe!

      Mary Morris from MACON, GA

      I made this cake on Sunday for our church folks. It was my first time making this one, and they absolutely loved it! It's a winner for sure!

    •  Star(s)

      great cake!

      Lucia Moes from Gulf Breeze, FL

      this makes such a great pound cake. I am making an extra one to ship to my brother who is serving in iraq!

    •  Star(s)

      Rich Chocolate Pound Cake

      Denise Middleton from HEMET, CA

      A chocolate lovers delight. It is so moist and is wonderful when garnished with raspberries or strawberries. It holds up well for bake sales. It is really scrumptious.

    •  Star(s)

      Chocolate Lovers Dream

      KAREN GRACE from DALLAS, TX

      This is a simple but delicous recipe. One of my family's favorites and one that other relatives want me to bring to our bi-monthly pot lucks.

    •  Star(s)

      Great Gift

      Liz Boyer from PHOENIX, AZ

      This is an excellent choice for making and giving as gifts to others. Most everyone enjoys chocolate and this is a special cake.

    •  Star(s)

      Wonderful Rich Chocolate Pound Cake

      CHERRYL PETERSON from KINGWOOD, TX

      My daughter and me made this cake for a friend. It turned out beautiful! My daughter is 18 and she was pleased at how pretty she could make the frosting look! We too used 2 1/2 cups of flour for the perfect cake!

    •  Star(s)

      rich chocolate pound cake

      patricia johnson from LUFKIN, TX

      i make this pound cake for my boss for his birthday and he call me in his office and told me he wanted the recipe for that every good cake so he can give it to hts wife so she could make it just for him.

    •  Star(s)

      Delcious!

      JANICE GAREY from TERRE HAUTE, IN

      I made this to take to a bereaved family. They raved about the wonderful taste and texture. Now I have to make one for us!

    •  Star(s)

      mmm mmm good

      mj hogan from BISCOE, NC

      the pound cake was so easy to make and very good. my whole family told me that they like it better than what i had been making.

    •  Star(s)

      Too Dry

      janice wersal from DUNCANVILLE, TX

      I followed receipe to the letter and it turned out almost too dry to eat. Crumbly. Tried it with wipped topping and it was still to dry. I tried it with regular cream and it still was not worth the effort. I was not impressed in any form or fashion. I am so disappointed I will not try it again.

    •  Star(s)

      Chocolate Pound cake

      M H from

      Made this last week. Delicious and quick.

    •  Star(s)

      Rich chocolate pound cake

      Evonne Robertson from FRASER, MI

      What's not to like an easy chocolate cake. It is moist and good. I love the topping, so we double it and put some on our cut piece also.

    •  Star(s)

      Chocolate Pound Cake

      Deborah Williams from IRVING, TX

      I made this for a work pot luck last week and everyone loved it. It was so easy to make but oh so good to eat.

    •  Star(s)

      Rich Chocolate Pound Cake

      Paula Owen from MISSION, TX

      I think 2 1/4 cups is the magic number. I live in a high humidity area and tried 2 1/2 cups, but it was still a little too dry. Easy recipe, and makes a pretty presentation!

    •  Star(s)

      Terrific

      Ann Green from Swanzey, NH

      I also used less flour as was suggested. The cake was wonderful. I took it to a family gathering on Memorial Day weekend and everyone loved it and wanted the recipe!

    •  Star(s)

      Rich Chocolate Pound Cake

      ANGELINA ROGERS from AKRON, OH

      After reading most of the reviews for this pound cake, I did make it with a few adjustments. I used Splenda Brown Sugar, only 2 teaspoons of baking powder, and 1 teaspoon of baking soda. I also used lowfat buttermilk. Baking with Splenda can be a challenge sometimes, however, thru trial and error, I usually have good results, as I did with this recipe. I love pound cake, so this is one I will make again. I also used white, semi sweet and milk chocolate chips in the cake and for the drizzle. It makes a lovely presentation having all three "colors" on the cake. I appreciate all of the imput from other Very Best Bakers, and I will say, do watch your baking time, as pound cake is so dense, that it will dry out easily...............

    •  Star(s)

      Good for sundaes

      DEANNA THOMAS from LATROBE, PA

      This recipe was easy and reminds me of a brownie. It would be excellent with vanilla ice cream and hot fudge topping.

    •  Star(s)

      Rich Chocolate Pound Cake

      Jowanna James from SWEENY, TX

      This is a wonderful cake with lot of Chocolate. Love the cake also.

    •  Star(s)

      Really good

      lori ann M from APOLLO, PA

      Like everyone else, I cut the flour down to 2 1/2 cups and it turned out perfect. Anything more and it turns out too dry.

    •  Star(s)

      choc. cake

      margaret philpott from NEWPORT NEWS, VA

      this cake was so good; I ate 2pcs right out of the oven. I love choc.

    •  Star(s)

      Very Moist

      Deanna Mann from Sacramento, CA

      I used only 2 1/4 cups flour as was suggested and the cake turned out just right. My husband said 'I usually do not like bundt cakes because they are too dry, but this is good!' Thanks for the suggestion of only adding 2 1/4 cups flour. I was not disappointed & the cake batter was just the right amount for my pan.

    •  Star(s)

      Yummy

      MARY PATTERSON from COLUMBIA, MO

      I just tried this recipe for a retirement party. It was simple and delicious. I would recommend using 2 1/4 C flour instead of the 3 Cups in the recipe. I used 2 1/2 and it was just a tiny bit dry.

    •  Star(s)

      RICH CHOCOLATE POUND CAKE

      Jeni Bachman from West Baraboo, WI

      I thought it was wonderful! I wanted to make it for Easter, so I decided to make it for home first. All thought it was awesome! Thanks.

    •  Star(s)

      Rich Chocolate Pound Cake

      Billie Arbogast from FORT SCOTT, KS

      I loved it so much. Very tasty and so easy that a kid if they had been in the kitchen could make it. Tasty and comforting for those who love pound cakes and I for one am one of those chosen few who don't mind taking on chocolate.

    •  Star(s)

      Pound Cake plus!

      CHERYL PETERSEN from ELBOW LAKE, MN

      What a delicious treat! This was an easy recipe to make and just as moist as a regular pound cake with the added bonus of being chocolate. My family asked for seconds.

    •  Star(s)

      Chocolate Pound Cake

      Judy Bailey from ALTAMONT, NY

      This had great flavor. Nice and brownie like vs. pound cake like. Crust was a little dry but the chocolate topping made it work.

    •  Star(s)

      Chocoholic Delight

      KAREN JONES from WILTON, CA

      My husband is a true chocoholic and this cake really fits the bill. It is moist and delicious and the flavor of the chocolate really comes through. Try it you will love it!

    •  Star(s)

      Great cake

      lori barnett from BOGUE CHITTO, MS

      I made this cake for my sunday school class, It was a hit. They ate the whole cake. I am known for my great cake.

    •  Star(s)

      Wonderful Wonderful Wonderful

      Elizabeth Phillips from Port St Lucie

      I wanted something special for my Mothers Birthday. I picked this cake recipe and it was wonderful. I took some of the reviews into consideration and used more butter and this cake turned out beautiful. Everyone enjoyed it. It was a BIG hit with the family and my Mother thought it was nice to have a cake from scratch I put it on the table and she said it was better than all her gifts because it was something made from the heart. So Thank You all who contribute their recipe's and idea's.

    •  Star(s)

      Delicious!

      Becca Waltrip from Murrieta, CA

      This cake was wonderful--even better on the second day though! I added milk chocolate chips to the batter, which was a nice touch and ended up coating the whole cake with the melted chocolate because my drizzles did not turn out right. (I would not recommend coating the whole thing though). Also, the edges of the cake got a little overcooked, so watch carefully during baking.

    •  Star(s)

      My First Sale

      Samantha Dehn from

      I'm 16 and a wanna be baker. I was asked to make this for a wedding and it turned out a success. I was paid for it and told that there would be more orders on the way. Loved it!!!

    •  Star(s)

      Best chocolate pound cake

      Fatimah Esa from Queens Village, NY

      This cake was incredibly good for a pound cake. I just made it last night, and I wake up to see its gone! lol The only adjustment I made was lessen the flour to 2 1/4 instead of 3 cups cuz I did not want it to be to dry. Other than that, I'd say this cake is perfect.

    •  Star(s)

      MORE PLEASE

      kathleen walker from CORPUS CHRISTI, TX

      MELT IN YOU'RE MOUTH GOODNESS. SUGGESTION: TRY REAL BUTTER. FOR THAT EXTRA RICH AND CREAMY SENSATION.

    •  Star(s)

      rich chocolate pound cake

      elaine hilton from little falls, NJ

      I think I went to Heaven! This is sooooo creamy and delicious. What a fantastic dessert! Great with nice, cold milk, or a hot cup of tea or coffee. Everyone will totally LOVE this cake!

    •  Star(s)

      Super Rich and Wonderful Chocolate Pound Cake

      LOUANN SMITH from Plano, TX

      Rich Chocolate Pound Cake surpasses all other cakes on this website! I made for holiday guests and refused to share recipe! Thank you again Nestle!

    •  Star(s)

      Yummy Chocolate Cake

      Maria Tesler from DELRAY BEACH, FL

      I added chocolate chips to the batter so it was a double chocolate pound cake. Very moist and the chocolate chips melt in the middle!

    •  Star(s)

      Chocolate Pound Cake

      Patti Kemp from SCHWENKSVILLE, PA

      This cake was very good. I love chocolate, so the chocolate drizzle on the top was great. If you want extra sweet, sift some powdered suger over the top of the drizzle.

    •  Star(s)

      Rich Chocolate Pound Cake

      Mary Gates from CAPE CORAL, FL

      My family loves this pound cake. It is very chocolatey without being overly sweet. I made it once using the remaining chocolate morsels as the icing and the second time I made it I used the chocolate morsels but as soon as the icing had set I microwaved some white morsels and drizzled those over the chocolate icing. Either way it is a moist delicious cake...one I'm sure to make often in the years to come.

    •  Star(s)

      Chocodelicious!!!!!!!

      Ana Lugo from NORTH ARLINGTON, NJ

      What a great cake. (BRAVO) I love to bake and my son loves my homemaked cakes. specially chocolate baked goods. this recipe fills the bill. It's easy, delicious ,moist and best of all I always have all the ingredients in my pantry, This cake recipe has earned a place in my family's heart and tummy. My son likes to eats his with ice cream and chocolate sauce ,me with a cup of java.

    •  Star(s)

      Amazing!

      Sarah M. from Aurora, CO

      I gave this recipe 4 stars because I made some adjustments for moisture: added another stick of butter, reduced flour to 2 cu., and added 1/2 cu. more milk. I live at high altitude, and it worked out WONDERFULLY! The friends I made it for keep requesting it; it beat out other desserts the whole night and completely crashed people's diets. I had an open can of chocolate frosting, so I put it in the microwave to make it into a drizzle. It came out beautifully rich and delicious.

    •  Star(s)

      rave reviews!

      Christine Beliveau from Lauderdale Lakes, FL

      I was invited to an impromptu "bring a dessert" party and quickly chose this recipe! EASY to make and came out PERFECTLY! MY dessert was the ONLY dessert that vanished! Thanks to the wonderful person who came up with this recipe!

    •  Star(s)

      Rich Chocolate Pound Cake

      Jane Walker from BEAUMONT, TX

      I made this! I selected the wrong size pan. It overflowed, fell, some. I saved it anyway, put in freezer when cool. Ate later, it was like candy, I never tasted anything so good. I'll do again and use the correct size pan. My grandsons loved it, even cold.

    •  Star(s)

      rich choc pound cake

      GAIL WIDEN from OLIVE BRANCH, MS

      Very good and easy. I took it to work and everyone ate it for breakfast. I only got one piece. Next time I make it , it will stay home for the family.


    nutrition

    Nutrition Facts

    Serving Size: 12 to 16 servings

    Servings Per Recipe: 0

    • Calories: 570
    • Calories from Fat: 230
    • Total Fat: 25g (39% of DV)
    • Saturated Fat: 15g (76% of DV)
    • Cholesterol: 110mg (37% of DV)
    • Sodium: 360mg (15% of DV)
    • Carbohydrates: 79g (26% of DV)
    • Dietary Fiber: 2g (10% of DV)
    • Sugars: 51g
    • Protein: 7g
    • Vitamin A: 10% of DV
    • Vitamin C: 0% of DV
    • Calcium: 10% of DV
    • Iron: 10% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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