Casseroles, Pasta, Rice.. C (Cab-Che)
Scroll down! The recipes follow the last listing! Scroll down!
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
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Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
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Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
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Has anyone doubled the spaghetti recipe in the Ninja?
Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
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You Will Find:
Cabbage Casserole*, By: Bobby-Rita Kountz-Gunnoe, March 7, 2015
Cabbage Roll Casserole*, By: Leslie Fasulo
Cajun Sausage & Vegetable Casserole*, By: Aurelia Dougan McCollom, November 30, 2016
Caprese Lasagna Roll Ups
Carrot-Broccoli Casserole*, By: Allana Alla Sverbil, July 2, 2015
Cavatelli & Broccoli Alfredo*, By: Melissa Vieira - Ninja Cook Book
Cheddar Mac & Spam Casserole*, By: Jessica Conol
Cheddar Ranch Potato Bake
Cheese Tortellini Casserole*, By: Tina Nordhavn-Allman
Cheeseburger & Fries (Hash Browns) Casserole Quick and Easy*, By: Julie Stiles Simpson, March 7, 2015
Cheeseburger Casserole*, By: Kelly Halandras, November 24, 2014
Cheeseburger Mac*, By: Brent Stapley, September 18, 2017
Cheesy Broccoli Rice & Sausage*, By: Tina Nordhavn-Allman
Cheesy Chicken & Rice*, By: Carolyn Schleupner, June 4, 2015
Cheesy Chicken & Rice Bake, By: Connie Hamilton
Cheesy Chicken Bacon Tater Tot Casserole, By: Barb Mitcheltree Black, September 28, 2015
Cheesy Chicken, Broccoli & Pasta*, By: Tina Nordhavn-Allman, March 4, 2015
Cheesy Chicken Broccoli & Rice, By: Gale Willy, September 15, 2015
Cheesy Chicken, Broccoli & Rice, By: Bobby-Rita Kountz-Gunnoe, February 17, 2015
Cheesy Chicken, Broccoli & Rice Bake*, By: Tina Nordhavn-Allman, February 4, 2015
Cheesy Chicken Enchilada Pasta*, By: Paula De Lira, February 17, 2015
Cheesy Chicken Spaghetti*, By: Sandra Langlinais Mire, August 10, 2015
Cheesy Chicken with Wild Rice and Broccoli*, By: Tina Nordhavn-Allman
Cheesy Hash Brown Casserole*, By: Amanda David Hock, March 18, 2015
Cheesy Hash Brown Casserole, By: Danielle Phipps, July 29, 2014
Cheesy Potato Ham Casserole*, By: Karen Linville Weston, February 20, 2018
Cheesy Ranch Orzo - Slow Cook*, By: Sandra Autry Campbell, February 24, 2015
Cheesy Slow Cooker Pasta Bake, By: Dee Roberts-Kilpatrick
Cheesy Spicy Sausage Rotini*, By: Tina LeGrand, October 19, 2015
Cheesy Taco Pasta*, By: Liz Crider, June 1, 2018
Cheesy Tomato Pasta – Slow Cook*, By: Jessica Cavanaugh, February 23, 2015
Cheesy Zucchini Noodle*, By: Casserole Connie Mills, October 6, 2016
Cabbage Casserole*, By: Bobby-Rita Kountz-Gunnoe, March 7, 2015
Ingredients:
1 lb. ground beef
1 cup uncooked rice
small head of cabbage, chopped
1 can sloppy Joe sauce
2 cups water
seasonings to taste
Directions:
Turn your Ninja to Stove Top High and brown ground beef. Drain any excess grease. Add rice, cabbage sloppy Joe sauce, water and your choice of seasonings to taste. Stir to mix and stir a few times during cooking. Check moisture level when stirring to check to see if a little water may be needed.
Slow Cook Low about 4 hours or you can use Stove Top High about 30 minutes. Fast and easy!
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Cabbage Roll Casserole*, By: Leslie Fasulo
Ingredients:
2 pounds ground beef
1 cup chopped onion
1- 29 ounce can tomato sauce
3½ pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2- 14 ounce cans beef broth
Directions:
Turn Ninja to Stove Top High and brown your ground beef and onion. If necessary drain any excess grease.
In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together in the crock. Pour broth over meat mixture and stir. Turn Ninja to Oven setting 350°. Place lid. Stir after about every 15 minutes. It should take 30-45 minutes; after all.. this is a Ninja!
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Cajun Crab & Shrimp Lasagna*, By: Michelle Williams, February 22, 2017
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 3 hrs 30 minutes
Ingredients
2 tablespoons extra virgin olive oil
3 small shallots, diced
2 stalks celery, chopped
1 green bell pepper, seeded and diced
5 cloves garlic, pressed or minced
½ cup white wine
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon creole seasoning
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can tomato sauce
1 pound box lasagna noodles
½ pound small shrimp
2 (6 ounce) cans lump crab meat
1 (8 ounce) block cream cheese, softened
1 egg, lightly whisked
½ cup sour cream
2 cups cheddar jack cheese, divided
Directions
Turn the Ninja to Stove Top High. Preheat for 3 minutes. Add the extra virgin olive oil to the pot. Saute the shallot in the olive oil for 2 minutes. Add the bell pepper and celery, and saute another 3 minutes. Stir in the garlic, then pour in the wine. Cook for 1 minute. Drop in the fresh herbs and creole seasoning. Add the crushed tomatoes and tomato sauce, stir, and bring to a boil. Turn the dial to Stove Top Low/Medium. Cover, and cook for 20 minutes.
In the meantime, stir together the cream cheese, sour cream and egg. Add the shrimp, crab meat and half of the cheddar jack cheese and gently mix.
Once the 20 minutes is up on the sauce, turn the dial on the Ninja to Slow Cook Low. Ladle most of the sauce into a bowl, leaving a thin layer on the bottom of the cooker. Add a layer of lasagna noodles, then top with half of the seafood mixture. Pour in about a third of the sauce from the bowl, spreading to cover the seafood layer. Repeat the layers again; noodles, seafood, sauce. Then add a final layer of noodles and top with the last of the sauce. Sprinkle with the remaining cheddar jack cheese. Cook for 3 hours until noodles are tender and the cheese on top is slightly browned. Serve and enjoy!
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Cajun Sausage & Vegetable Casserole*, By: Aurelia Dougan McCollom, November 30, 2016
Ingredients:
14-16 oz package smoked sausage, split & sliced ½” thick
5 baby red potatoes, cut in quarters
olive oil – amount determined by you
Mrs Dash spicy seasoning – amount determined by you
2 onions, quartered
1 green pepper, cut in chunks
15 oz can Mexican seasoned tomatoes – (this is not Ro-Tel, but you could use them)
2 Tbs. minced garlic
Cajun seasonings, heavily sprinkled
15 oz can corn - with liquid
10 oz bag frozen green beans – (you can use canned, I had an opened frozen package to use)
Directions:
Place the potatoes, green pepper and onion in a sealable bowl or zipped bag. Season with Mrs Dash spicy seasoning, and pour some olive oil. Seal the bowl. Gently roll to incorporate the vegetables. Refrigerate 30 minutes or more.
Turn the Ninja to the Oven setting of 425° to preheat. I usually preheat 10 minutes. When hot, pour in the vegetables to begin roasting. Stir occasionally. When a nice golden brown, add the garlic. Stir and cook a minute or two longer. Remove from the pot. (I use the Joseph/Joseph Strainer Ladle. I just love this utensil. Photos are in our helpful hints album).
When removed, add the cut up sausage to begin browning. Stir occasionally. When browned, sprinkle on the Cajun seasonings, to taste. Stir in. Add the roasted vegetables and stir. Add the tomatoes, corn and green beans.
Turn the Ninja to Slow Cook High, for 1-2 hours. Turn to Buffet/Warm to hold.
*This is a very versatile recipe when it comes to the ingredients and cooking temperatures. I use Slow Cook High, because I am home, and have time. You can use a lower Oven setting, (350°), or even go to Stove Top High. You are basically just blending the seasonings and cooking the frozen green beans. Stir occasionally, if using Stove Top or an Oven setting. When all is hot, and beans are tender, you’re good to go! Enjoy.
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Caprese Lasagna Roll Ups
- loaded with Mozzarella, fresh tomatoes and fresh basil! Yummmmm!
Ingredients:
8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
¾ cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1¼ oz)
freshly ground black pepper
3-4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbs. extra virgin olive oil
¼ cup finely chopped yellow onion
2 cloves garlic finely minced
1- 28 oz can crushed tomatoes
salt and freshly ground black pepper to taste
Directions:
Well... I would think.. fixing the lasagna noodles as directed and the same with the filling. You can make the sauce in the Ninja, you'll need to take the majority out and leave some covering the bottom. Add sauce to the top of the rolls and top with cheese. Turn your Ninja to Oven setting, 350°. Check them after 15-30 minutes to see if the sauce is evaporating, if so, add more sauce. Buffet setting to keep warm. Since this would be the 1st time of trying, if you have an instant read thermometer, test one to be sure they are hot.
Directions:
Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).
Place ¼ cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about ¼ cup pasta sauce in the Ninja pot. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbs. of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Plate pasta and garnish with plenty of basil ribbons. Serve warm.
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Carrot-Broccoli Casserole*, By: Allana Alla Sverbil, July 2, 2015
Prep was a hassle, but well worth it!!
Ingredients:
8 slices bacon
2 tablespoon low fat milk
8 oz Philadelphia 1/3rd fat cream cheese
2 heads broccoli
8 carrots - cut into circles
Garlic powder (to taste)
2 cups cheddar cheese blend of choice
Olive oil
Recipe:
1) Cook 8 slices of bacon in the Ninja. Wipe out. Chop up bacon and set aside.
2) Cut 8 carrots (medium thickness) into circles. Cut off roots, leaves and excess from 2 heads of carrots. On Stove Top High, boil carrots and broccoli until tender (5-10 minutes. Depending how long it takes your Ninja to heat up). Remove water, but do not dispose of it (keep 1/3rd cup or more depending on desired consistency).
3) Create a mixture of 8 oz Philadelphia cream cheese, garlic powder (to taste), and 2 tablespoon low fat milk. Mix well. On Stove Top High, combine carrots and broccoli with cream cheese mixture. Allow for mixture to melt in for about 5-10 minutes then stir in water to receive desired consistency. Cook for another 5 minutes or so and remove mixture from your Ninja. Wash it.
4) In the all-purpose pan that comes with the Ninja, sprinkle oil on all sides then place creamy-vegetable mixture into it. Level it out. Once leveled out, sprinkle 2 cups of cheddar cheese (of choice) and level that out as well. On top of cheese, sprinkle the bacon and level that out. Place the rack into the Ninja then place the all purpose pan with the ingredients on top of it. Set Ninja to the Oven setting of 425° and bake for 20 minutes.
Serve: With fresh scallions
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Cavatelli & Broccoli Alfredo*, By: Melissa Vieira - Ninja Cook Book
This classic Italian dish is made with cavatelli right from the freezer. There’s no need to thaw of cook separately-it all cooks right in one pot.
Ingredients:
1 Tbs. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 package (about 14 oz. frozen cavatelli
4 cup broccoli florets
1 jar (15 ounces) light Alfredo sauce
¼ cup shredded Parmesan cheese
**today I added grilled chicken to it**
(If you’re adding grilled chicken, fix it on Stove Top High and take out of Ninja.)
Directions:
Pour oil into pot. Set to Stove Top High and heat oil. Stir in onion and garlic. Cook uncovered 5 minutes or until onion is tender, stirring occasionally.
Stir in cavatelli, broccoli, sauce, (chicken), and water. Set to Stove Top Medium. Cover and cook 20 minutes or until cavatelli and broccoli are tender. Stir in cheese just before serving.
**Added comment by: Elizabeth Woodfield -
Tonight I made the broccoli cavatelli from the cookbook. However, I added some precooked chicken pieces (grilled, then frozen - maybe called Fajita Strips). Anyway, I used the Bertolli white sauce, but it was not the low-fat one. I ended up using 2-3 cups of chicken strips, an entire 16 oz bag of broccoli florets, 14 oz. of cavatelli, and 2 small jars of white sauce. It was delicious and only took about 30 minutes to prepare. By the way, the recipe calls for cooking it all for 20 minutes, but mine was done after 15.
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Cheddar Mac & Spam Casserole*, By: Jessica Conol
Ingredients:
2 packages (14 oz) Kraft Deluxe Macaroni & Cheese Original Cheddar Cheese Sauce
1 can spam (cut into pieces) or 2 cups chopped ham
2 cups frozen peas, thawed, drained
1 cup milk
1 cup Shredded mild cheddar cheese (I only had Pizza blend cheese which is a combination of mozzarella, cheddar and Monterey Jack cheese)
Directions:
Fill the Ninja crock with water. Set your Oven setting to 425° I did put a piece of foil in the vent so the water would boil faster. When water started boiling, I added the macaroni. It cooked 8-10 minutes, and I stirred it several times. Turn Ninja off when the macaroni is tender and pour to drain macaroni in a colander. Do not rinse. Return the crock to the base.
Spray the crock with cooking spray, and add cooked macaroni to crock. Squeeze the cheese sauce packets over the macaroni. Stir until blended. Mix in Spam, peas, and milk. Cover. Turn your to Ninja Stove Top High, and cook for 6 minutes on High just to heat the ingredients through. Turn your Ninja to Stove Top Medium and cook for 6 minutes. Stir several times so the bottom does not burn. After it is heated through, I change to Stove Top Low. Cover with cheese. Place the lid, still having the foil in the vent. After 5 minutes, the cheese was melted. Turn off your Ninja.
This was on the back of the Kraft Macaroni box, it said to make it in the oven. But I did not want to turn the oven on. So I adapted it to the ninja.
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Cheddar Ranch Potato Bake
Ingredients:
Servings: 10
9 red potatoes
½ cup ranch dressing
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
1 cup cheddar, shredded
¼ cup chives, chopped
Directions:
Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
Bring water to a boil in the Ninja using Stove Top High. Add the chopped potatoes, cook 10 minutes.
Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
Wipe out the Ninja pot. Transfer to the multipurpose pan. Turn to the Oven setting of 350°F.
Bake for 30-35 minutes, or until nicely browned.
While still hot, mix in cheddar and chives.
Allow to cool for 5 minutes.
Serve warm and enjoy!
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Cheese Tortellini Casserole*, By: Tina Nordhavn-Allman
Ingredients:
1½ lbs ground turkey
2- 9 oz packages cheese tortellini
1- 28 oz can diced tomatoes
1- 8 oz can tomato sauce
3 cups shredded mozzarella cheese
½ of a medium onion, chopped
2 cloves garlic, chopped
2 teaspoons olive oil
Salt, pepper and any other spices, (Creole seasoning) to taste
Turn Ninja to Stove Top High.
Add olive oil, onions and garlic and sauté until onions are translucent.
Add ground turkey, salt, pepper and I used Creole seasoning, and brown the turkey.
Add the tomato sauce and diced tomatoes and stir.
Add the tortellini and 1 ½ cups of the cheese and stir.
Top with the remaining 1 ½ cup cheese.
Turn Ninja to Oven and set at 350°, put the lid on and bake for about 30 minutes.
Let it sit a few minutes before serving.
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Cheeseburger & Fries (Hash Browns) Casserole Quick and Easy*, By: Julie Stiles Simpson, March 7, 2015
Ingredients:
1 lb ground beef
Salt/pepper/Worcestershire sauce, to taste
½ onion, diced
15 oz tomato sauce
4 cups frozen hash browns
2 cups shredded cheddar
Directions:
Turn your Ninja to Stove Top High and brown beef and onions. Season to taste with salt, pepper & Worcestershire sauce. Drain fat. Pour ½ of the tomato sauce into Ninja. Add hash browns. Add beef and the rest of the tomato sauce, stir a little. Top with 2 cups of shredded cheddar. Cover and bake at 325° for 40-50 minutes. Top with ketchup and enjoy!
**Added comment by: Allana Alla Sverbilole - I omitted the Worcestershire Sauce and salt. I added garlic powder and 1 green bell pepper.
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Cheeseburger Casserole*, By: Kelly Halandras, November 24, 2014
Ingredients:
2-3 lbs ground lean ground beef, (I used ground elk in this one)
1 tablespoon olive oil
1 large onion, diced
Granulated Garlic
Montreal Steak seasoning
1- 28 oz can crushed tomatoes
4 large tablespoons Dijon mustard
½ cup ketchup
1 box rotini pasta
Sharp shredded cheddar cheese
½ cup diced dill pickles...or more if you really like pickles like I do!
Directions:
Now I'm not much of a measure person. I'm kind of a rebel that way and I season to taste, that's why there is no measurements on my seasonings. I know...I'm such a wild child! Anywhooo...
Turn your Ninja to Stove Top High and heat oil. Sauté onions to a nice brown color. The more caramelization, the better. This adds a lovely flavor to your beef. Careful though, don't burn them. That's not such a lovely flavor.
Once you have your onions in the right "lovely" category, add your ground meat. At this point while the burger is raw, is when I add the seasonings. I sprinkle a layer, stir, sprinkle another layer; and so forth until I get the flavor I'm looking for. Keep browning the meat until all the pink is gone. If you've used not so lean meat, you need to drain the grease. Next, add in the crushed tomatoes, Dijon mustard, and ketchup. Cover and let bubble away for 15-20 minutes.
Meanwhile, cook your pasta according to the box...or your way of cooking noodles. Everyone has a secret noodle recipe! LOL....Sorry...bad Kung fu Panda reference. Ahem...back to cooking. Cook the noodles until almost done. You want them to have a bit of a snap so they don't turn to mush in your cheeseburger deliciousness! Notice I said "snap" not crunch. Crunch bad, snap good.
Drain noodles, and stir them into the meat mixture using Stove Top Low and let them get acquainted. Stir frequently and once you notice most of the liquid has been absorbed, turn heat waaaaay low. Turn your Ninja to Buffet setting. Add cheese and chopped pickles and cover till cheese is all melty good. Notice I didn't have a measurement for the cheese?? That's because you can put as much or as little as you want! Consider it my gift to you.
That's it! Serve it up and be prepared to be treated like a super hero by your family.
Just a little disclaimer on my part... I have no idea what this recipe will be like cooking the pasta in the Ninja.
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Cheeseburger Mac*, By: Brent Stapley, September 18, 2017
Ingredients:
1 teaspoon olive oil
1 lb. ground 85% lean hamburger
½ medium onion, chopped
2 cups chicken or beef broth
1 cup water
½ cup ketchup
¼ cup tomato paste
2 teaspoons garlic powder
kosher salt and freshly ground black pepper, to taste
2½ cups macaroni, dry
3 tablespoons butter
3 tablespoons flour
1 cup milk
2 cups medium cheddar cheese, shredded
Fresh parsley, for garnish
Directions:
Turn the Ninja to Stove Top High. Heat the olive oil. Add the hamburger. Break into chunks with wooden spoon and cook, stirring often, for about 5 minutes. Add onion and cook for another 5 minutes or until hamburger is cooked through and onion is softened. Add broth, water, ketchup, tomato paste, garlic powder and salt and pepper and stir to combine.
Add the macaroni. Turn to the Oven setting of 350°F and set for 30 minutes.
Meanwhile, melt butter in another pan over medium high heat. Add flour and whisk for 1-2 minutes or until flour is cooked through. Add milk and whisk until smooth. Cook until sauce begins to thicken, about 4-5 minutes. Remove from heat and add cheese. Stir until cheese is melted and sauce is smooth.
Add cheese sauce to hamburger and noodle mixture. Stir to combine. Garnish with fresh parsley and serve.
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Cheesy Broccoli Rice & Sausage*, By: Tina Nordhavn-Allman
Ingredients:
1 lb sausage, sliced (I used turkey kielbasa)
Olive oil
2 cups rice
1 can chicken broth
2 cups water
2 cans 98% fat free broccoli cheese soup
1 bag of frozen broccoli
Directions:
Turn the Ninja to Stove Top High, add some olive oil and brown the sausage
Add the rice, broth, water and soup and stir
Add the broccoli
Turn the Ninja to Stove Top Medium and cook for 15 minutes
Stir
Turn the Ninja to Stove Top Low and cook for another 10-15 minutes
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Cheesy Chicken & Rice*, By: Carolyn Schleupner, June 4, 2015
Ingredients:
4 boneless skinless chicken breast
2 cups uncooked rice, (not minute rice)
3 cups chicken stock, (or water)
1½ cups shredded cheddar, (or your favorite)
½ package soup mix, (I used onion)
1 can cream of mushroom soup, (or your flavor preference)
Garlic powder, to taste
Directions:
Turn your Ninja to the Oven setting of 325° and preheat 10 minutes. Using your multipurpose pan or oven cookware of your choice, add rice and a layer of cheese. Place chicken on top and sprinkle with garlic powder. Using a teaspoon, spread soup on top of chicken and rice. Add chicken stock and sprinkle packaged soup on top. Top with remaining cheese. Add your rack to the Ninja and place your dinner. Bake approximately 1 hour. (Thicker breast may take a little additional time). Temperature test your chicken using a digital probe for doneness.
You can add broccoli or your favorite veggies, we like our broccoli steamed. Enjoy!
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Cheesy Chicken & Rice Bake, By: Connie Hamilton
Ingredients:
1 can Cream of Chicken Soup
1 1/3 cup water
¾ cup uncooked white rice
½ tsp. onion powder
¼ tsp. pepper (I add a little garlic power)
1 cup cheddar cheese
Directions:
Mix all in your Ninja. Place two large boneless chicken breasts, tenderized, and cut in half on top of rice mixture. (I usually fix four boneless chicken breasts). Sprinkle a little more onion power and pepper on top. Place lid. Set your Ninja to oven setting 375° for 35 minutes. Turn off, sprinkle with 1 cup cheddar cheese, put lid back on and let sit until cheese melts.
This recipe can be doubled!!! If you let sit for about five minutes or so it is even better...the cheese melts into the rice and makes a little thicker. Chopped broccoli would be good in this as well.
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Cheesy Chicken Bacon Tater Tot Casserole, By: Barb Mitcheltree Black, September 28, 2015
Ingredients:
32 ounce bag frozen tater tots
6 slices thick-cut bacon
3 large boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups (8 ounces) shredded cheddar cheese or Colby jack cheese blend
2/3 cup 2% milk (whole milk would be fine too)
¾ teaspoon salt
½ teaspoon pepper
Directions:
Turn your Ninja to Stove Top High and cook the bacon until crisp. Remove and drain grease. Once cooled, crumble and set aside.
Coat the inside of your crock pot with non-stick cooking spray.
Dump half the frozen tater tots into your Ninja. Spread into an even layer. Top tots with 1/3 of the cheese and ½ the crumbled bacon.
Place uncooked chicken on top of the tater tot layer. Sprinkle chicken with salt and pepper. Top chicken with 1/3 of the cheese.
Spread remaining tater tots over the chicken layer. Top with remaining bacon and cheese. Pour milk over the top of the dish.
Cover your Ninja and cook on Slow Cook High for 2-3 hours, or until chicken is no longer pink in the center. Serve.
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Cheesy Chicken, Broccoli & Pasta*, By: Tina Nordhavn-Allman, March 4, 2015
Soooooooo yummy!!
Ingredients
8 oz any shape pasta
3 cups broccoli florets
3 tablespoons olive oil
1 pound chicken breast cut into 1 inch pieces
1 cup milk
1 cup chicken broth
¼ cup flour
Salt, pepper and chili powder to taste
1 cup shredded cheese
2 cups of water
Directions:
Turn Ninja to Stove Top High. Add olive oil and brown the chicken.
Add the pasta and two cups of water.
Cover and let pasta boil.
In a bowl combine milk, chicken broth, flour, salt, pepper and chili powder
Once pasta is done, Turn Ninja down to Stove Top Low.
Add the broccoli (if you use frozen broccoli add it in with the pasta to cook through) and add the bowl mixture to the Ninja and stir.
Let that cook on low for about 10 minutes.
Add the cheese, let it melt for a few minutes and serve!!
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Cheesy Chicken Broccoli & Rice, By: Gale Willy, September 15, 2015
Ingredients:
1-2 Tbs. olive oil (I never measure)
about 2 cups diced cooked chicken
1 cup long grain rice (not instant or converted)
1-2 cloves garlic, minced
3 cups chicken broth
1 Tbs. minced dried onion
1 tsp salt
2-3 cups broccoli florets
2 cups shredded cheddar cheese
Directions:
Heat oil on the Oven setting of 350°F, or Stove Top High. Heat chicken in oil (I buy frozen diced chicken so I just heat it until it’s mostly thawed). Add rice and minced garlic and heat for 30 seconds or so. Garlic burns quickly-don't let it burn. Add chicken broth, onion, and salt. Turn your Ninja to Stove Top Medium/High. Place the lid and bring to a boil. Let it boil for about 12 minutes (see note below). If you have the 4-in-1, I think you can just put it on Stove Top High until it's boiling good and then turn it to Stove Top Low to simmer. Put broccoli on top. Replace lid and cook for another 8 minutes. (I use Stove top Medium so if you have the 4-in-1, you might use the steam setting for this part. Stir in cheese).
Note: we like our broccoli well cooked so we cook for 8 minutes before adding the broccoli for another 12.
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Cheesy Chicken, Broccoli & Rice, By: Bobby-Rita Kountz-Gunnoe, February 17, 2015
Ingredients:
3 tablespoons extra virgin olive oil
½ medium yellow onion, diced finely
1 pound boneless skinless chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 teaspoon of kosher salt and freshly ground pepper to taste
1 cup uncooked extra long grain white rice
2½ cups broccoli florets cut into bite sized pieces
2½ cups of low-sodium chicken broth
2 cups shredded extra sharp cheddar cheese
Directions:
In the Ninja, sauté onions in 2 tablespoons of olive oil on Stove Top Medium. Season chicken with salt and pepper.
Once onions soften, add chicken to the pot.
Brown the chicken pieces and add the garlic. Cook for about 1-2 more minutes.
Push chicken to one side of the pot and add additional tablespoon of olive oil to other side.
Add the uncooked rice in the olive oil and saute it for a couple of minutes.
Add the chicken broth to the pot. Increase heat to Stove Top High setting and bring the mixture to a boil. Lower the heat to Stove Top Low and cover the Ninja with the lid.
Cook chicken and rice mixture covered for about 10-12 minutes.
Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
Continue to cook covered another 8 minutes on Stove Top Low, or until broccoli and rice are both tender.
Turn off Ninja and stir in half a cup of cheese.
Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
Notes:
Make sure all liquid has cooked down before adding cheese
****
Cheesy Chicken, Broccoli & Rice Bake*, By: Tina Nordhavn-Allman, February 4, 2015
Hi everyone! I'm back from vacation and finally almost over this darn cold! I tried a new recipe tonight and it was yummy!!! Enjoy!
Ingredients:
3 tablespoons extra virgin olive oil
1½ pounds boneless skinless chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 teaspoon salt and pepper to taste
2 cups uncooked extra long grain white rice
3 cups broccoli florets, cut into bite sized pieces
4 cups of low-sodium chicken broth
2 cups shredded extra sharp cheddar cheese
Directions:
Set Ninja to Stove Top High and add some of the olive oil. Season the chicken with salt and pepper.
Add the chicken and brown; then add the garlic. Cook for about 1 more minute.
Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
Add the uncooked rice in the olive oil and sauté it for a couple of minutes.
Add the chicken broth to the pan and bring the mixture to a boil.
Cook chicken and rice mixture covered for about 12 minutes.
Add the broccoli and stir to combine.
Continue to cook covered another 8 minutes or until broccoli and rice are both tender.
Turn the Ninja off and stir in half a cup of cheese.
Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
****
Cheesy Chicken Enchilada Pasta*, By: Paula De Lira, February 17, 2015
Ingredients:
1 lb shredded chicken breast
4 oz cream cheese, softened (see note)
1 package taco seasoning
10 oz can enchilada sauce
½ bag of frozen corn
4 cups chicken broth
12 oz shell pasta
½ tsp dried cilantro
¼ tsp black pepper
1 cup shredded mozzarella, divided
1 cup shredded cheddar, divided
Fresh cilantro, for garnish
Directions:
Turn Ninja to Stove Top High. Combine first 9 ingredients and bring to a boil. Turn Ninja to Stove Top Medium and cover. Cook until pasta is tender and sauce is thickened.
Turn Ninja OFF. Add in ½ the shredded mozzarella and ½ of the shredded cheddar and stir to combine. Top with remaining cheese & fresh cilantro. Enjoy!
*Note: I put my cream cheese in the microwave for about 1 minute so that it was close to melting stage and it helped it melt into the sauce much easier.
****
Cheesy Chicken Spaghetti*, By: Sandra Langlinais Mire, August 10, 2015
Ingredients:
3 chicken breast
1 onion, diced
1 can of Ro-tel
1 can of cream of mushroom
1- 32 oz block of Velveeta cheese, diced
1 pack of fettuccine noodles
½ cup milk - optional
Directions:
Turn your Ninja to Stove Top High and brown the chicken breast. Remove from the pot, shred and season with salt and pepper. Add the onion to the pot and sauté for a few minutes. Return the seasoned chicken. Turn to Stove Top Low and add Ro-tel and soup. Add the diced Velveeta cheese.
While that is simmering I cooked my fettuccine noodles in a different pot. When noodles were cooked I mixed it in the sauce. Turn your Ninja to Warm. If the sauce is too thick, add about a ½ cup of milk. We love it. But if you don't like cheese you will not like this!!!
****
Cheesy Chicken with Wild Rice and Broccoli*, By: Tina Nordhavn-Allman
This turned out to be super yummy!
Ingredients:
1 lb skinless boneless chicken breast
Olive oil
Steak seasoning
2 boxes Rice-A-Roni long grain and wild rice
2 cans Progresso 3 Cheese starter sauce
1 bag frozen broccoli
A little bit of water
Directions:
Turn the Ninja to Stove Top High.
Add olive oil & coat chicken with steak seasoning; brown chicken for about 10 minutes. Add rice and the seasoning packets with the rice, the Progresso and about a half cup of water. Stir, then add broccoli.
Turn the Ninja to Oven 350° and cook for about 30 minutes
****
Cheesy Hash Brown Casserole*, By: Amanda David Hock, March 18, 2015
Ingredients:
1- 32 oz bag frozen hash browns
2 cups shredded cheese
1 pint of sour cream
½ cup melted butter
½ cup chopped onion
1 can of cream of mushroom soup
Salt and Pepper to taste
Directions:
Mix ingredients. Turn your Ninja to the Oven setting of 325°, and bake for 40 minutes.
****
Cheesy Hash Brown Casserole, By: Danielle Phipps, July 29, 2014
Ingredients:
32 oz Hash browns
10¾ oz cream of chicken soup (undiluted)
2 cups sour cream
1 lb hamburger
3 cups shredded cheese – your choice (cheddar was used in this recipe)
salt to taste
Directions:
Cook hamburger on Stove Top High.
Add cream of chicken soup, hash browns, sour cream and stir.
Cook on Slow Cook High for an hour.
Add cheese
Cook another 1-2 hours on Slow Cook High.
****
Cheesy Potato Ham Casserole*, By: Karen Linville Weston, February 20, 2018
Ingredients:
2 cups sharp cheddar cheese, shredded
2 onions, sliced
2 cups cooked ham, diced
3 pounds (about 8 to 10) potatoes, peeled and sliced - *(I used a mandolin to slice the potatoes quickly and uniformly)
2 tablespoons fresh parsley, finely minced (optional)
1 can (10.75 ounces) condensed mushroom soup
½ cup milk
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
Directions:
In the Ninja pot, layer the potatoes first, top with onion, ham and cheese. Do this twice. In a bowl, mix the soup, milk, garlic powder, salt and pepper. Spoon evenly over the top of all. Sprinkle parsley over all.
Turn the Ninja to Slow Cook High for 4 hours.
*Potatoes are peeled and sliced thinly. The onion is sliced. I substituted cream of chicken soup for mushroom.
****
Cheesy Ranch Orzo - Slow Cook*, By: Sandra Autry Campbell, February 24, 2015
Ingredients:
1 cup orzo, uncooked
2 cups chicken broth
1 Tbs. hidden valley ranch dressing mix
1 cup shredded cheddar cheese
Directions:
Pour orzo into bottom of your Ninja. Pour broth over the top of the orzo
Sprinkle with ranch dressing mix. Cover and cook on Slow Cook Low for about 2 hours.
When orzo is cooked through and there isn’t any liquid left stir in cheddar cheese. (I added bacon bits, a can of green chiles and some left over wild rice.)
****
Cheesy Slow Cooker Pasta Bake*, By: Diane Lombardo & Dee Roberts-Kilpatrick, August 4, 2014
This recipe is prepared with the Ninja 3-in-1 6-Quart Nonstick Cooking System
Ingredients:
1 lb box uncooked pasta (I like penne or ziti)
1 lb ground beef
1 small yellow onion, chopped
1 tsp salt
½ tsp ground black pepper
1 tsp garlic powder
2 tsp Italian seasoning
2- 24 oz jars of your favorite pasta sauce (I like Rao's, Bove's, or Roselli's)
Water to rinse out jars, ½ cup each
1- 15-oz container Ricotta cheese
1 cup Parmesan, grated
2 cup Mozzarella, shredded and divided
Directions:
Add meat and brown on Stove Top High. Drain off the excess grease. Add the salt, pepper, garlic powder, Italian seasoning, and pasta sauce, and remove from Ninja. Set aside. Mix the Ricotta, Parmesan, and 1½ cup of the Mozzarella in a separate bowl. Spoon about 2 cups of the meat mixture into the bottom of the slow cooker. Top with ½ box of the uncooked pasta. Spoon half of the cheese mixture over the pasta and spread it out evenly. Repeat the layers, using 2 more cups of the meat mixture, the remaining pasta, and remaining cheese mixture. Take the remaining meat mixture and cover completely.
Turn your Ninja to Slow Cook Low and cook for about 4 hours, or until the pasta is tender. Remove the lid and sprinkle the remaining Mozzarella cheese on top. Let the casserole stand while the cheese melts.
***Added comment by: Diane Lombardo - I doubled the ricotta, from 15 oz to 30 oz. For each jar I added about ½ cup of water just to get all the sauce out of the jar.
****
Cheesy Spicy Sausage Rotini*, By: Tina LeGrand, October 19, 2015
Ingredients:
3 cups rotini pasta, uncooked
1 lb. Spicy Italian sausage or links with casings removed
1 can (14.5 oz.) diced tomatoes, undrained
1 onion, chopped
¼ cup Balsamic Vinaigrette Dressing
2 cups Shredded Mozzarella Cheese
Directions:
Cook pasta as directed on package.
Turn your Ninja to Stove Top Medium/High and cook sausage until done, stirring occasionally. Drain excess grease. Return sausage to the Ninja. Add tomatoes, onions and dressing; stir. Cook 5-10 minutes or until onions are heated through, stirring occasionally.
Drain your cooked pasta. Add to the Ninja with sausage mixture and stir in cheese.
****
Cheesy Taco Pasta*, By: Liz Crider, June 1, 2018
Ingredients:
2.25 pounds ground beef
Taco seasoning packet
1 cup salsa
1 box shells
3 cups water
½ onion diced
8 oz. shredded cheese of choice
Fritos scoops
sour cream
Directions:
Turn the Ninja to Stove Top High. Brown ground the beef with onion. Drain excess grease.
Add salsa, taco seasoning, water & pasta.
Stir to incorporate.
Cover and cook on Stove Top high for about 30 minutes stirring often to avoid sticking. When pasta is cooked to your desired tenderness, add the cheese and stir.
Served with sour cream and Fritos scoops.
****
Cheesy Tomato Pasta – Slow Cook*, By: Jessica Cavanaugh, February 23, 2015
Ingredients:
1- 1 lb box of pasta
4 cups water
2- 15 oz can tomatoes
1 jar Ragu cheese sauce
1½ cups shredded cheese.
Directions:
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness. Add tomatoes & Ragu cheese sauce. Stir. Top with shredded cheddar cheese. It was really very easy and good.
****
Cheesy Zucchini Noodle*, By: Casserole Connie Mills, October 6, 2016
Serves: 5-6
Ingredients:
5 zucchinis (used 2 very large organic)
½ cup Parmesan (Shredded)
4½ tsp salt - did not use
2 cups mozzarella (Shredded) - low fat used
1 Tbs. olive oil
1 cup ricotta cheese - fat free used
8 ounces Italian sausage (Casings removed) - found very lean bulk, no casings!
1 ½ cups onion (Diced)
½ cup cilantro leaves (Sliced) - did not use
3 cloves garlic (minced)
15 ounces crushed tomatoes
Directions:
Spiralize the zucchini to create thin noodles, then toss with some salt and allow the zucchini to drain. Now break up the sausage and brown it in a Ninja coated with the olive oil, on Stove Top High. Once the sausage is a little brown, remove it from the pan, and discard all of the fat, apart from 1 Tbs. Now add the garlic and onions to the Ninja. Cook for about 5 minutes, or until they have softened a little. Add the sausage, tomatoes and cilantro. Simmer on Stove Top Low. Cook for 5 minutes, add the salt, and stir. Now add the noodles, and ¾ cup of the ricotta, stir well. Transfer everything to the multipurpose pan or casserole dish, and top with the parmesan, remaining ricotta, and mozzarella. Place the rack in the Ninja. Place the multipurpose pan. Turn the Ninja to the Oven setting of 350°F and bake for 35 minutes, or until the cheese is bubbling. (Put a layer of thick paper towels under lid to prevent moisture build-up). Because of the amount of liquid in the casserole dish after the zucchini cooked, I very carefully drained as much out as possible. Still some liquid remained, but serving with a slotted spoon helped eliminate a lot of liquid going onto the dinner plates. Allow to cool for at least 5 minutes before serving. (You can place under a regular broiler to finish browning the cheese).
*Courtesy of the book Spiralized by Jeff Madison. Items used: Ninja 4 in 1, spiralizer, & oven broiler.
Note: I used organic zucchini which was huge so I only spiraled 2. I bought Italian sausage in bulk so added Italian spice to it. It was very lean. Couldn't find crushed tomatoes in small cans so used diced tomatoes with basil & oregano. Zucchini was spiraled & not cut. At end of baking, drained the casserole pan then placed on having sheet & under broiler for a few minutes to finish the cheese on top. Cut the casserole with a knife & served with a slotted spoon & additional parmesan cheese. It was very, very, good.
Special note: found throw away casserole pans for oven /microwave, trimmed outer rim & it fit the rack perfectly.
****
Pasta Cooking Chart-No Need To Drain!
For a 1 Pound Box and Recommended Cooking Time On the Box Of The Pasta:
Add the pasta, designated amount of water, 1-2 tablespoons of butter, and 1 teaspoon of salt to the pot and gently stir to submerge pasta. Set Oven to 250° and set timer according to the chart below. Cook covered for 10 minutes, open, stir, cover and cook for remaining time.
If your box says cook for… then add this much.. and cook this long
*4 minutes = 2¾ cups of water... Cook Time = 10-12 minutes
*7 minutes = 3 cups of water... Cook Time = 15-18 minutes
*9 minutes = 3¼ cups of water... Cook Time = 20-22 minutes
*11 minutes = 3½ cups of water... Cook Time = 20-22 minutes
****
Pasta Cooking Instructions Using Slow Cook High*, By: Jessica Cavanaugh, February 23, 2015
1- 1 lb box of pasta
4 cups water
Directions:
Pasta turned out amazing finally!
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness.
****
Fresh Pasta Cooking Suggestion from Ninja
Hi Aurelia, sorry it took me so long to respond. If you are going to home make beautiful pasta, you have to cook it conventionally. I would, however, cook it like Mario Batali, in the 3:1. Cook pasta until underdone, then throw in the 3:1, where you have your sauce, with a little pasta liquid. The pasta soaked up flavor as it gets perfectly al dente/tender! We do this at home with squid ink pasta and little necks. But just as delicious al olio parsley pecorino. Favorite pasta recipe of the decade: bow ties with pistachio lime mint garlic and pecorino pesto tossed with halved grape tomatoes.
****
Has anyone doubled the spaghetti recipe in the Ninja?
Getting company this weekend and 1 lb will not be enough.
Tamara Sedgwick Yes, - I had all my kids here recently and did a double batch. A LOT of stirring, and I can't emphasize that enough! Both son in laws are hooked! Do Not Double the Time!
****
You Will Find:
Cabbage Casserole*, By: Bobby-Rita Kountz-Gunnoe, March 7, 2015
Cabbage Roll Casserole*, By: Leslie Fasulo
Cajun Sausage & Vegetable Casserole*, By: Aurelia Dougan McCollom, November 30, 2016
Caprese Lasagna Roll Ups
Carrot-Broccoli Casserole*, By: Allana Alla Sverbil, July 2, 2015
Cavatelli & Broccoli Alfredo*, By: Melissa Vieira - Ninja Cook Book
Cheddar Mac & Spam Casserole*, By: Jessica Conol
Cheddar Ranch Potato Bake
Cheese Tortellini Casserole*, By: Tina Nordhavn-Allman
Cheeseburger & Fries (Hash Browns) Casserole Quick and Easy*, By: Julie Stiles Simpson, March 7, 2015
Cheeseburger Casserole*, By: Kelly Halandras, November 24, 2014
Cheeseburger Mac*, By: Brent Stapley, September 18, 2017
Cheesy Broccoli Rice & Sausage*, By: Tina Nordhavn-Allman
Cheesy Chicken & Rice*, By: Carolyn Schleupner, June 4, 2015
Cheesy Chicken & Rice Bake, By: Connie Hamilton
Cheesy Chicken Bacon Tater Tot Casserole, By: Barb Mitcheltree Black, September 28, 2015
Cheesy Chicken, Broccoli & Pasta*, By: Tina Nordhavn-Allman, March 4, 2015
Cheesy Chicken Broccoli & Rice, By: Gale Willy, September 15, 2015
Cheesy Chicken, Broccoli & Rice, By: Bobby-Rita Kountz-Gunnoe, February 17, 2015
Cheesy Chicken, Broccoli & Rice Bake*, By: Tina Nordhavn-Allman, February 4, 2015
Cheesy Chicken Enchilada Pasta*, By: Paula De Lira, February 17, 2015
Cheesy Chicken Spaghetti*, By: Sandra Langlinais Mire, August 10, 2015
Cheesy Chicken with Wild Rice and Broccoli*, By: Tina Nordhavn-Allman
Cheesy Hash Brown Casserole*, By: Amanda David Hock, March 18, 2015
Cheesy Hash Brown Casserole, By: Danielle Phipps, July 29, 2014
Cheesy Potato Ham Casserole*, By: Karen Linville Weston, February 20, 2018
Cheesy Ranch Orzo - Slow Cook*, By: Sandra Autry Campbell, February 24, 2015
Cheesy Slow Cooker Pasta Bake, By: Dee Roberts-Kilpatrick
Cheesy Spicy Sausage Rotini*, By: Tina LeGrand, October 19, 2015
Cheesy Taco Pasta*, By: Liz Crider, June 1, 2018
Cheesy Tomato Pasta – Slow Cook*, By: Jessica Cavanaugh, February 23, 2015
Cheesy Zucchini Noodle*, By: Casserole Connie Mills, October 6, 2016
Cabbage Casserole*, By: Bobby-Rita Kountz-Gunnoe, March 7, 2015
Ingredients:
1 lb. ground beef
1 cup uncooked rice
small head of cabbage, chopped
1 can sloppy Joe sauce
2 cups water
seasonings to taste
Directions:
Turn your Ninja to Stove Top High and brown ground beef. Drain any excess grease. Add rice, cabbage sloppy Joe sauce, water and your choice of seasonings to taste. Stir to mix and stir a few times during cooking. Check moisture level when stirring to check to see if a little water may be needed.
Slow Cook Low about 4 hours or you can use Stove Top High about 30 minutes. Fast and easy!
****
Cabbage Roll Casserole*, By: Leslie Fasulo
Ingredients:
2 pounds ground beef
1 cup chopped onion
1- 29 ounce can tomato sauce
3½ pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2- 14 ounce cans beef broth
Directions:
Turn Ninja to Stove Top High and brown your ground beef and onion. If necessary drain any excess grease.
In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together in the crock. Pour broth over meat mixture and stir. Turn Ninja to Oven setting 350°. Place lid. Stir after about every 15 minutes. It should take 30-45 minutes; after all.. this is a Ninja!
****
Cajun Crab & Shrimp Lasagna*, By: Michelle Williams, February 22, 2017
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 3 hrs 30 minutes
Ingredients
2 tablespoons extra virgin olive oil
3 small shallots, diced
2 stalks celery, chopped
1 green bell pepper, seeded and diced
5 cloves garlic, pressed or minced
½ cup white wine
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon creole seasoning
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can tomato sauce
1 pound box lasagna noodles
½ pound small shrimp
2 (6 ounce) cans lump crab meat
1 (8 ounce) block cream cheese, softened
1 egg, lightly whisked
½ cup sour cream
2 cups cheddar jack cheese, divided
Directions
Turn the Ninja to Stove Top High. Preheat for 3 minutes. Add the extra virgin olive oil to the pot. Saute the shallot in the olive oil for 2 minutes. Add the bell pepper and celery, and saute another 3 minutes. Stir in the garlic, then pour in the wine. Cook for 1 minute. Drop in the fresh herbs and creole seasoning. Add the crushed tomatoes and tomato sauce, stir, and bring to a boil. Turn the dial to Stove Top Low/Medium. Cover, and cook for 20 minutes.
In the meantime, stir together the cream cheese, sour cream and egg. Add the shrimp, crab meat and half of the cheddar jack cheese and gently mix.
Once the 20 minutes is up on the sauce, turn the dial on the Ninja to Slow Cook Low. Ladle most of the sauce into a bowl, leaving a thin layer on the bottom of the cooker. Add a layer of lasagna noodles, then top with half of the seafood mixture. Pour in about a third of the sauce from the bowl, spreading to cover the seafood layer. Repeat the layers again; noodles, seafood, sauce. Then add a final layer of noodles and top with the last of the sauce. Sprinkle with the remaining cheddar jack cheese. Cook for 3 hours until noodles are tender and the cheese on top is slightly browned. Serve and enjoy!
****
Cajun Sausage & Vegetable Casserole*, By: Aurelia Dougan McCollom, November 30, 2016
Ingredients:
14-16 oz package smoked sausage, split & sliced ½” thick
5 baby red potatoes, cut in quarters
olive oil – amount determined by you
Mrs Dash spicy seasoning – amount determined by you
2 onions, quartered
1 green pepper, cut in chunks
15 oz can Mexican seasoned tomatoes – (this is not Ro-Tel, but you could use them)
2 Tbs. minced garlic
Cajun seasonings, heavily sprinkled
15 oz can corn - with liquid
10 oz bag frozen green beans – (you can use canned, I had an opened frozen package to use)
Directions:
Place the potatoes, green pepper and onion in a sealable bowl or zipped bag. Season with Mrs Dash spicy seasoning, and pour some olive oil. Seal the bowl. Gently roll to incorporate the vegetables. Refrigerate 30 minutes or more.
Turn the Ninja to the Oven setting of 425° to preheat. I usually preheat 10 minutes. When hot, pour in the vegetables to begin roasting. Stir occasionally. When a nice golden brown, add the garlic. Stir and cook a minute or two longer. Remove from the pot. (I use the Joseph/Joseph Strainer Ladle. I just love this utensil. Photos are in our helpful hints album).
When removed, add the cut up sausage to begin browning. Stir occasionally. When browned, sprinkle on the Cajun seasonings, to taste. Stir in. Add the roasted vegetables and stir. Add the tomatoes, corn and green beans.
Turn the Ninja to Slow Cook High, for 1-2 hours. Turn to Buffet/Warm to hold.
*This is a very versatile recipe when it comes to the ingredients and cooking temperatures. I use Slow Cook High, because I am home, and have time. You can use a lower Oven setting, (350°), or even go to Stove Top High. You are basically just blending the seasonings and cooking the frozen green beans. Stir occasionally, if using Stove Top or an Oven setting. When all is hot, and beans are tender, you’re good to go! Enjoy.
****
Caprese Lasagna Roll Ups
- loaded with Mozzarella, fresh tomatoes and fresh basil! Yummmmm!
Ingredients:
8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
¾ cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1¼ oz)
freshly ground black pepper
3-4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbs. extra virgin olive oil
¼ cup finely chopped yellow onion
2 cloves garlic finely minced
1- 28 oz can crushed tomatoes
salt and freshly ground black pepper to taste
Directions:
Well... I would think.. fixing the lasagna noodles as directed and the same with the filling. You can make the sauce in the Ninja, you'll need to take the majority out and leave some covering the bottom. Add sauce to the top of the rolls and top with cheese. Turn your Ninja to Oven setting, 350°. Check them after 15-30 minutes to see if the sauce is evaporating, if so, add more sauce. Buffet setting to keep warm. Since this would be the 1st time of trying, if you have an instant read thermometer, test one to be sure they are hot.
Directions:
Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).
Place ¼ cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about ¼ cup pasta sauce in the Ninja pot. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbs. of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Plate pasta and garnish with plenty of basil ribbons. Serve warm.
****
Carrot-Broccoli Casserole*, By: Allana Alla Sverbil, July 2, 2015
Prep was a hassle, but well worth it!!
Ingredients:
8 slices bacon
2 tablespoon low fat milk
8 oz Philadelphia 1/3rd fat cream cheese
2 heads broccoli
8 carrots - cut into circles
Garlic powder (to taste)
2 cups cheddar cheese blend of choice
Olive oil
Recipe:
1) Cook 8 slices of bacon in the Ninja. Wipe out. Chop up bacon and set aside.
2) Cut 8 carrots (medium thickness) into circles. Cut off roots, leaves and excess from 2 heads of carrots. On Stove Top High, boil carrots and broccoli until tender (5-10 minutes. Depending how long it takes your Ninja to heat up). Remove water, but do not dispose of it (keep 1/3rd cup or more depending on desired consistency).
3) Create a mixture of 8 oz Philadelphia cream cheese, garlic powder (to taste), and 2 tablespoon low fat milk. Mix well. On Stove Top High, combine carrots and broccoli with cream cheese mixture. Allow for mixture to melt in for about 5-10 minutes then stir in water to receive desired consistency. Cook for another 5 minutes or so and remove mixture from your Ninja. Wash it.
4) In the all-purpose pan that comes with the Ninja, sprinkle oil on all sides then place creamy-vegetable mixture into it. Level it out. Once leveled out, sprinkle 2 cups of cheddar cheese (of choice) and level that out as well. On top of cheese, sprinkle the bacon and level that out. Place the rack into the Ninja then place the all purpose pan with the ingredients on top of it. Set Ninja to the Oven setting of 425° and bake for 20 minutes.
Serve: With fresh scallions
****
Cavatelli & Broccoli Alfredo*, By: Melissa Vieira - Ninja Cook Book
This classic Italian dish is made with cavatelli right from the freezer. There’s no need to thaw of cook separately-it all cooks right in one pot.
Ingredients:
1 Tbs. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 package (about 14 oz. frozen cavatelli
4 cup broccoli florets
1 jar (15 ounces) light Alfredo sauce
¼ cup shredded Parmesan cheese
**today I added grilled chicken to it**
(If you’re adding grilled chicken, fix it on Stove Top High and take out of Ninja.)
Directions:
Pour oil into pot. Set to Stove Top High and heat oil. Stir in onion and garlic. Cook uncovered 5 minutes or until onion is tender, stirring occasionally.
Stir in cavatelli, broccoli, sauce, (chicken), and water. Set to Stove Top Medium. Cover and cook 20 minutes or until cavatelli and broccoli are tender. Stir in cheese just before serving.
**Added comment by: Elizabeth Woodfield -
Tonight I made the broccoli cavatelli from the cookbook. However, I added some precooked chicken pieces (grilled, then frozen - maybe called Fajita Strips). Anyway, I used the Bertolli white sauce, but it was not the low-fat one. I ended up using 2-3 cups of chicken strips, an entire 16 oz bag of broccoli florets, 14 oz. of cavatelli, and 2 small jars of white sauce. It was delicious and only took about 30 minutes to prepare. By the way, the recipe calls for cooking it all for 20 minutes, but mine was done after 15.
****
Cheddar Mac & Spam Casserole*, By: Jessica Conol
Ingredients:
2 packages (14 oz) Kraft Deluxe Macaroni & Cheese Original Cheddar Cheese Sauce
1 can spam (cut into pieces) or 2 cups chopped ham
2 cups frozen peas, thawed, drained
1 cup milk
1 cup Shredded mild cheddar cheese (I only had Pizza blend cheese which is a combination of mozzarella, cheddar and Monterey Jack cheese)
Directions:
Fill the Ninja crock with water. Set your Oven setting to 425° I did put a piece of foil in the vent so the water would boil faster. When water started boiling, I added the macaroni. It cooked 8-10 minutes, and I stirred it several times. Turn Ninja off when the macaroni is tender and pour to drain macaroni in a colander. Do not rinse. Return the crock to the base.
Spray the crock with cooking spray, and add cooked macaroni to crock. Squeeze the cheese sauce packets over the macaroni. Stir until blended. Mix in Spam, peas, and milk. Cover. Turn your to Ninja Stove Top High, and cook for 6 minutes on High just to heat the ingredients through. Turn your Ninja to Stove Top Medium and cook for 6 minutes. Stir several times so the bottom does not burn. After it is heated through, I change to Stove Top Low. Cover with cheese. Place the lid, still having the foil in the vent. After 5 minutes, the cheese was melted. Turn off your Ninja.
This was on the back of the Kraft Macaroni box, it said to make it in the oven. But I did not want to turn the oven on. So I adapted it to the ninja.
****
Cheddar Ranch Potato Bake
Ingredients:
Servings: 10
9 red potatoes
½ cup ranch dressing
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
1 cup cheddar, shredded
¼ cup chives, chopped
Directions:
Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
Bring water to a boil in the Ninja using Stove Top High. Add the chopped potatoes, cook 10 minutes.
Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
Wipe out the Ninja pot. Transfer to the multipurpose pan. Turn to the Oven setting of 350°F.
Bake for 30-35 minutes, or until nicely browned.
While still hot, mix in cheddar and chives.
Allow to cool for 5 minutes.
Serve warm and enjoy!
****
Cheese Tortellini Casserole*, By: Tina Nordhavn-Allman
Ingredients:
1½ lbs ground turkey
2- 9 oz packages cheese tortellini
1- 28 oz can diced tomatoes
1- 8 oz can tomato sauce
3 cups shredded mozzarella cheese
½ of a medium onion, chopped
2 cloves garlic, chopped
2 teaspoons olive oil
Salt, pepper and any other spices, (Creole seasoning) to taste
Turn Ninja to Stove Top High.
Add olive oil, onions and garlic and sauté until onions are translucent.
Add ground turkey, salt, pepper and I used Creole seasoning, and brown the turkey.
Add the tomato sauce and diced tomatoes and stir.
Add the tortellini and 1 ½ cups of the cheese and stir.
Top with the remaining 1 ½ cup cheese.
Turn Ninja to Oven and set at 350°, put the lid on and bake for about 30 minutes.
Let it sit a few minutes before serving.
****
Cheeseburger & Fries (Hash Browns) Casserole Quick and Easy*, By: Julie Stiles Simpson, March 7, 2015
Ingredients:
1 lb ground beef
Salt/pepper/Worcestershire sauce, to taste
½ onion, diced
15 oz tomato sauce
4 cups frozen hash browns
2 cups shredded cheddar
Directions:
Turn your Ninja to Stove Top High and brown beef and onions. Season to taste with salt, pepper & Worcestershire sauce. Drain fat. Pour ½ of the tomato sauce into Ninja. Add hash browns. Add beef and the rest of the tomato sauce, stir a little. Top with 2 cups of shredded cheddar. Cover and bake at 325° for 40-50 minutes. Top with ketchup and enjoy!
**Added comment by: Allana Alla Sverbilole - I omitted the Worcestershire Sauce and salt. I added garlic powder and 1 green bell pepper.
****
Cheeseburger Casserole*, By: Kelly Halandras, November 24, 2014
Ingredients:
2-3 lbs ground lean ground beef, (I used ground elk in this one)
1 tablespoon olive oil
1 large onion, diced
Granulated Garlic
Montreal Steak seasoning
1- 28 oz can crushed tomatoes
4 large tablespoons Dijon mustard
½ cup ketchup
1 box rotini pasta
Sharp shredded cheddar cheese
½ cup diced dill pickles...or more if you really like pickles like I do!
Directions:
Now I'm not much of a measure person. I'm kind of a rebel that way and I season to taste, that's why there is no measurements on my seasonings. I know...I'm such a wild child! Anywhooo...
Turn your Ninja to Stove Top High and heat oil. Sauté onions to a nice brown color. The more caramelization, the better. This adds a lovely flavor to your beef. Careful though, don't burn them. That's not such a lovely flavor.
Once you have your onions in the right "lovely" category, add your ground meat. At this point while the burger is raw, is when I add the seasonings. I sprinkle a layer, stir, sprinkle another layer; and so forth until I get the flavor I'm looking for. Keep browning the meat until all the pink is gone. If you've used not so lean meat, you need to drain the grease. Next, add in the crushed tomatoes, Dijon mustard, and ketchup. Cover and let bubble away for 15-20 minutes.
Meanwhile, cook your pasta according to the box...or your way of cooking noodles. Everyone has a secret noodle recipe! LOL....Sorry...bad Kung fu Panda reference. Ahem...back to cooking. Cook the noodles until almost done. You want them to have a bit of a snap so they don't turn to mush in your cheeseburger deliciousness! Notice I said "snap" not crunch. Crunch bad, snap good.
Drain noodles, and stir them into the meat mixture using Stove Top Low and let them get acquainted. Stir frequently and once you notice most of the liquid has been absorbed, turn heat waaaaay low. Turn your Ninja to Buffet setting. Add cheese and chopped pickles and cover till cheese is all melty good. Notice I didn't have a measurement for the cheese?? That's because you can put as much or as little as you want! Consider it my gift to you.
That's it! Serve it up and be prepared to be treated like a super hero by your family.
Just a little disclaimer on my part... I have no idea what this recipe will be like cooking the pasta in the Ninja.
****
Cheeseburger Mac*, By: Brent Stapley, September 18, 2017
Ingredients:
1 teaspoon olive oil
1 lb. ground 85% lean hamburger
½ medium onion, chopped
2 cups chicken or beef broth
1 cup water
½ cup ketchup
¼ cup tomato paste
2 teaspoons garlic powder
kosher salt and freshly ground black pepper, to taste
2½ cups macaroni, dry
3 tablespoons butter
3 tablespoons flour
1 cup milk
2 cups medium cheddar cheese, shredded
Fresh parsley, for garnish
Directions:
Turn the Ninja to Stove Top High. Heat the olive oil. Add the hamburger. Break into chunks with wooden spoon and cook, stirring often, for about 5 minutes. Add onion and cook for another 5 minutes or until hamburger is cooked through and onion is softened. Add broth, water, ketchup, tomato paste, garlic powder and salt and pepper and stir to combine.
Add the macaroni. Turn to the Oven setting of 350°F and set for 30 minutes.
Meanwhile, melt butter in another pan over medium high heat. Add flour and whisk for 1-2 minutes or until flour is cooked through. Add milk and whisk until smooth. Cook until sauce begins to thicken, about 4-5 minutes. Remove from heat and add cheese. Stir until cheese is melted and sauce is smooth.
Add cheese sauce to hamburger and noodle mixture. Stir to combine. Garnish with fresh parsley and serve.
****
Cheesy Broccoli Rice & Sausage*, By: Tina Nordhavn-Allman
Ingredients:
1 lb sausage, sliced (I used turkey kielbasa)
Olive oil
2 cups rice
1 can chicken broth
2 cups water
2 cans 98% fat free broccoli cheese soup
1 bag of frozen broccoli
Directions:
Turn the Ninja to Stove Top High, add some olive oil and brown the sausage
Add the rice, broth, water and soup and stir
Add the broccoli
Turn the Ninja to Stove Top Medium and cook for 15 minutes
Stir
Turn the Ninja to Stove Top Low and cook for another 10-15 minutes
****
Cheesy Chicken & Rice*, By: Carolyn Schleupner, June 4, 2015
Ingredients:
4 boneless skinless chicken breast
2 cups uncooked rice, (not minute rice)
3 cups chicken stock, (or water)
1½ cups shredded cheddar, (or your favorite)
½ package soup mix, (I used onion)
1 can cream of mushroom soup, (or your flavor preference)
Garlic powder, to taste
Directions:
Turn your Ninja to the Oven setting of 325° and preheat 10 minutes. Using your multipurpose pan or oven cookware of your choice, add rice and a layer of cheese. Place chicken on top and sprinkle with garlic powder. Using a teaspoon, spread soup on top of chicken and rice. Add chicken stock and sprinkle packaged soup on top. Top with remaining cheese. Add your rack to the Ninja and place your dinner. Bake approximately 1 hour. (Thicker breast may take a little additional time). Temperature test your chicken using a digital probe for doneness.
You can add broccoli or your favorite veggies, we like our broccoli steamed. Enjoy!
****
Cheesy Chicken & Rice Bake, By: Connie Hamilton
Ingredients:
1 can Cream of Chicken Soup
1 1/3 cup water
¾ cup uncooked white rice
½ tsp. onion powder
¼ tsp. pepper (I add a little garlic power)
1 cup cheddar cheese
Directions:
Mix all in your Ninja. Place two large boneless chicken breasts, tenderized, and cut in half on top of rice mixture. (I usually fix four boneless chicken breasts). Sprinkle a little more onion power and pepper on top. Place lid. Set your Ninja to oven setting 375° for 35 minutes. Turn off, sprinkle with 1 cup cheddar cheese, put lid back on and let sit until cheese melts.
This recipe can be doubled!!! If you let sit for about five minutes or so it is even better...the cheese melts into the rice and makes a little thicker. Chopped broccoli would be good in this as well.
****
Cheesy Chicken Bacon Tater Tot Casserole, By: Barb Mitcheltree Black, September 28, 2015
Ingredients:
32 ounce bag frozen tater tots
6 slices thick-cut bacon
3 large boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups (8 ounces) shredded cheddar cheese or Colby jack cheese blend
2/3 cup 2% milk (whole milk would be fine too)
¾ teaspoon salt
½ teaspoon pepper
Directions:
Turn your Ninja to Stove Top High and cook the bacon until crisp. Remove and drain grease. Once cooled, crumble and set aside.
Coat the inside of your crock pot with non-stick cooking spray.
Dump half the frozen tater tots into your Ninja. Spread into an even layer. Top tots with 1/3 of the cheese and ½ the crumbled bacon.
Place uncooked chicken on top of the tater tot layer. Sprinkle chicken with salt and pepper. Top chicken with 1/3 of the cheese.
Spread remaining tater tots over the chicken layer. Top with remaining bacon and cheese. Pour milk over the top of the dish.
Cover your Ninja and cook on Slow Cook High for 2-3 hours, or until chicken is no longer pink in the center. Serve.
****
Cheesy Chicken, Broccoli & Pasta*, By: Tina Nordhavn-Allman, March 4, 2015
Soooooooo yummy!!
Ingredients
8 oz any shape pasta
3 cups broccoli florets
3 tablespoons olive oil
1 pound chicken breast cut into 1 inch pieces
1 cup milk
1 cup chicken broth
¼ cup flour
Salt, pepper and chili powder to taste
1 cup shredded cheese
2 cups of water
Directions:
Turn Ninja to Stove Top High. Add olive oil and brown the chicken.
Add the pasta and two cups of water.
Cover and let pasta boil.
In a bowl combine milk, chicken broth, flour, salt, pepper and chili powder
Once pasta is done, Turn Ninja down to Stove Top Low.
Add the broccoli (if you use frozen broccoli add it in with the pasta to cook through) and add the bowl mixture to the Ninja and stir.
Let that cook on low for about 10 minutes.
Add the cheese, let it melt for a few minutes and serve!!
****
Cheesy Chicken Broccoli & Rice, By: Gale Willy, September 15, 2015
Ingredients:
1-2 Tbs. olive oil (I never measure)
about 2 cups diced cooked chicken
1 cup long grain rice (not instant or converted)
1-2 cloves garlic, minced
3 cups chicken broth
1 Tbs. minced dried onion
1 tsp salt
2-3 cups broccoli florets
2 cups shredded cheddar cheese
Directions:
Heat oil on the Oven setting of 350°F, or Stove Top High. Heat chicken in oil (I buy frozen diced chicken so I just heat it until it’s mostly thawed). Add rice and minced garlic and heat for 30 seconds or so. Garlic burns quickly-don't let it burn. Add chicken broth, onion, and salt. Turn your Ninja to Stove Top Medium/High. Place the lid and bring to a boil. Let it boil for about 12 minutes (see note below). If you have the 4-in-1, I think you can just put it on Stove Top High until it's boiling good and then turn it to Stove Top Low to simmer. Put broccoli on top. Replace lid and cook for another 8 minutes. (I use Stove top Medium so if you have the 4-in-1, you might use the steam setting for this part. Stir in cheese).
Note: we like our broccoli well cooked so we cook for 8 minutes before adding the broccoli for another 12.
****
Cheesy Chicken, Broccoli & Rice, By: Bobby-Rita Kountz-Gunnoe, February 17, 2015
Ingredients:
3 tablespoons extra virgin olive oil
½ medium yellow onion, diced finely
1 pound boneless skinless chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 teaspoon of kosher salt and freshly ground pepper to taste
1 cup uncooked extra long grain white rice
2½ cups broccoli florets cut into bite sized pieces
2½ cups of low-sodium chicken broth
2 cups shredded extra sharp cheddar cheese
Directions:
In the Ninja, sauté onions in 2 tablespoons of olive oil on Stove Top Medium. Season chicken with salt and pepper.
Once onions soften, add chicken to the pot.
Brown the chicken pieces and add the garlic. Cook for about 1-2 more minutes.
Push chicken to one side of the pot and add additional tablespoon of olive oil to other side.
Add the uncooked rice in the olive oil and saute it for a couple of minutes.
Add the chicken broth to the pot. Increase heat to Stove Top High setting and bring the mixture to a boil. Lower the heat to Stove Top Low and cover the Ninja with the lid.
Cook chicken and rice mixture covered for about 10-12 minutes.
Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
Continue to cook covered another 8 minutes on Stove Top Low, or until broccoli and rice are both tender.
Turn off Ninja and stir in half a cup of cheese.
Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
Notes:
Make sure all liquid has cooked down before adding cheese
****
Cheesy Chicken, Broccoli & Rice Bake*, By: Tina Nordhavn-Allman, February 4, 2015
Hi everyone! I'm back from vacation and finally almost over this darn cold! I tried a new recipe tonight and it was yummy!!! Enjoy!
Ingredients:
3 tablespoons extra virgin olive oil
1½ pounds boneless skinless chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 teaspoon salt and pepper to taste
2 cups uncooked extra long grain white rice
3 cups broccoli florets, cut into bite sized pieces
4 cups of low-sodium chicken broth
2 cups shredded extra sharp cheddar cheese
Directions:
Set Ninja to Stove Top High and add some of the olive oil. Season the chicken with salt and pepper.
Add the chicken and brown; then add the garlic. Cook for about 1 more minute.
Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
Add the uncooked rice in the olive oil and sauté it for a couple of minutes.
Add the chicken broth to the pan and bring the mixture to a boil.
Cook chicken and rice mixture covered for about 12 minutes.
Add the broccoli and stir to combine.
Continue to cook covered another 8 minutes or until broccoli and rice are both tender.
Turn the Ninja off and stir in half a cup of cheese.
Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
****
Cheesy Chicken Enchilada Pasta*, By: Paula De Lira, February 17, 2015
Ingredients:
1 lb shredded chicken breast
4 oz cream cheese, softened (see note)
1 package taco seasoning
10 oz can enchilada sauce
½ bag of frozen corn
4 cups chicken broth
12 oz shell pasta
½ tsp dried cilantro
¼ tsp black pepper
1 cup shredded mozzarella, divided
1 cup shredded cheddar, divided
Fresh cilantro, for garnish
Directions:
Turn Ninja to Stove Top High. Combine first 9 ingredients and bring to a boil. Turn Ninja to Stove Top Medium and cover. Cook until pasta is tender and sauce is thickened.
Turn Ninja OFF. Add in ½ the shredded mozzarella and ½ of the shredded cheddar and stir to combine. Top with remaining cheese & fresh cilantro. Enjoy!
*Note: I put my cream cheese in the microwave for about 1 minute so that it was close to melting stage and it helped it melt into the sauce much easier.
****
Cheesy Chicken Spaghetti*, By: Sandra Langlinais Mire, August 10, 2015
Ingredients:
3 chicken breast
1 onion, diced
1 can of Ro-tel
1 can of cream of mushroom
1- 32 oz block of Velveeta cheese, diced
1 pack of fettuccine noodles
½ cup milk - optional
Directions:
Turn your Ninja to Stove Top High and brown the chicken breast. Remove from the pot, shred and season with salt and pepper. Add the onion to the pot and sauté for a few minutes. Return the seasoned chicken. Turn to Stove Top Low and add Ro-tel and soup. Add the diced Velveeta cheese.
While that is simmering I cooked my fettuccine noodles in a different pot. When noodles were cooked I mixed it in the sauce. Turn your Ninja to Warm. If the sauce is too thick, add about a ½ cup of milk. We love it. But if you don't like cheese you will not like this!!!
****
Cheesy Chicken with Wild Rice and Broccoli*, By: Tina Nordhavn-Allman
This turned out to be super yummy!
Ingredients:
1 lb skinless boneless chicken breast
Olive oil
Steak seasoning
2 boxes Rice-A-Roni long grain and wild rice
2 cans Progresso 3 Cheese starter sauce
1 bag frozen broccoli
A little bit of water
Directions:
Turn the Ninja to Stove Top High.
Add olive oil & coat chicken with steak seasoning; brown chicken for about 10 minutes. Add rice and the seasoning packets with the rice, the Progresso and about a half cup of water. Stir, then add broccoli.
Turn the Ninja to Oven 350° and cook for about 30 minutes
****
Cheesy Hash Brown Casserole*, By: Amanda David Hock, March 18, 2015
Ingredients:
1- 32 oz bag frozen hash browns
2 cups shredded cheese
1 pint of sour cream
½ cup melted butter
½ cup chopped onion
1 can of cream of mushroom soup
Salt and Pepper to taste
Directions:
Mix ingredients. Turn your Ninja to the Oven setting of 325°, and bake for 40 minutes.
****
Cheesy Hash Brown Casserole, By: Danielle Phipps, July 29, 2014
Ingredients:
32 oz Hash browns
10¾ oz cream of chicken soup (undiluted)
2 cups sour cream
1 lb hamburger
3 cups shredded cheese – your choice (cheddar was used in this recipe)
salt to taste
Directions:
Cook hamburger on Stove Top High.
Add cream of chicken soup, hash browns, sour cream and stir.
Cook on Slow Cook High for an hour.
Add cheese
Cook another 1-2 hours on Slow Cook High.
****
Cheesy Potato Ham Casserole*, By: Karen Linville Weston, February 20, 2018
Ingredients:
2 cups sharp cheddar cheese, shredded
2 onions, sliced
2 cups cooked ham, diced
3 pounds (about 8 to 10) potatoes, peeled and sliced - *(I used a mandolin to slice the potatoes quickly and uniformly)
2 tablespoons fresh parsley, finely minced (optional)
1 can (10.75 ounces) condensed mushroom soup
½ cup milk
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
Directions:
In the Ninja pot, layer the potatoes first, top with onion, ham and cheese. Do this twice. In a bowl, mix the soup, milk, garlic powder, salt and pepper. Spoon evenly over the top of all. Sprinkle parsley over all.
Turn the Ninja to Slow Cook High for 4 hours.
*Potatoes are peeled and sliced thinly. The onion is sliced. I substituted cream of chicken soup for mushroom.
****
Cheesy Ranch Orzo - Slow Cook*, By: Sandra Autry Campbell, February 24, 2015
Ingredients:
1 cup orzo, uncooked
2 cups chicken broth
1 Tbs. hidden valley ranch dressing mix
1 cup shredded cheddar cheese
Directions:
Pour orzo into bottom of your Ninja. Pour broth over the top of the orzo
Sprinkle with ranch dressing mix. Cover and cook on Slow Cook Low for about 2 hours.
When orzo is cooked through and there isn’t any liquid left stir in cheddar cheese. (I added bacon bits, a can of green chiles and some left over wild rice.)
****
Cheesy Slow Cooker Pasta Bake*, By: Diane Lombardo & Dee Roberts-Kilpatrick, August 4, 2014
This recipe is prepared with the Ninja 3-in-1 6-Quart Nonstick Cooking System
Ingredients:
1 lb box uncooked pasta (I like penne or ziti)
1 lb ground beef
1 small yellow onion, chopped
1 tsp salt
½ tsp ground black pepper
1 tsp garlic powder
2 tsp Italian seasoning
2- 24 oz jars of your favorite pasta sauce (I like Rao's, Bove's, or Roselli's)
Water to rinse out jars, ½ cup each
1- 15-oz container Ricotta cheese
1 cup Parmesan, grated
2 cup Mozzarella, shredded and divided
Directions:
Add meat and brown on Stove Top High. Drain off the excess grease. Add the salt, pepper, garlic powder, Italian seasoning, and pasta sauce, and remove from Ninja. Set aside. Mix the Ricotta, Parmesan, and 1½ cup of the Mozzarella in a separate bowl. Spoon about 2 cups of the meat mixture into the bottom of the slow cooker. Top with ½ box of the uncooked pasta. Spoon half of the cheese mixture over the pasta and spread it out evenly. Repeat the layers, using 2 more cups of the meat mixture, the remaining pasta, and remaining cheese mixture. Take the remaining meat mixture and cover completely.
Turn your Ninja to Slow Cook Low and cook for about 4 hours, or until the pasta is tender. Remove the lid and sprinkle the remaining Mozzarella cheese on top. Let the casserole stand while the cheese melts.
***Added comment by: Diane Lombardo - I doubled the ricotta, from 15 oz to 30 oz. For each jar I added about ½ cup of water just to get all the sauce out of the jar.
****
Cheesy Spicy Sausage Rotini*, By: Tina LeGrand, October 19, 2015
Ingredients:
3 cups rotini pasta, uncooked
1 lb. Spicy Italian sausage or links with casings removed
1 can (14.5 oz.) diced tomatoes, undrained
1 onion, chopped
¼ cup Balsamic Vinaigrette Dressing
2 cups Shredded Mozzarella Cheese
Directions:
Cook pasta as directed on package.
Turn your Ninja to Stove Top Medium/High and cook sausage until done, stirring occasionally. Drain excess grease. Return sausage to the Ninja. Add tomatoes, onions and dressing; stir. Cook 5-10 minutes or until onions are heated through, stirring occasionally.
Drain your cooked pasta. Add to the Ninja with sausage mixture and stir in cheese.
****
Cheesy Taco Pasta*, By: Liz Crider, June 1, 2018
Ingredients:
2.25 pounds ground beef
Taco seasoning packet
1 cup salsa
1 box shells
3 cups water
½ onion diced
8 oz. shredded cheese of choice
Fritos scoops
sour cream
Directions:
Turn the Ninja to Stove Top High. Brown ground the beef with onion. Drain excess grease.
Add salsa, taco seasoning, water & pasta.
Stir to incorporate.
Cover and cook on Stove Top high for about 30 minutes stirring often to avoid sticking. When pasta is cooked to your desired tenderness, add the cheese and stir.
Served with sour cream and Fritos scoops.
****
Cheesy Tomato Pasta – Slow Cook*, By: Jessica Cavanaugh, February 23, 2015
Ingredients:
1- 1 lb box of pasta
4 cups water
2- 15 oz can tomatoes
1 jar Ragu cheese sauce
1½ cups shredded cheese.
Directions:
Add 4 cups of water and the pasta to your Ninja. Place the lid. Turn to Slow Cook High for an hour. Stir frequently to avoid sticking. Water will evaporate. Test for doneness. Add tomatoes & Ragu cheese sauce. Stir. Top with shredded cheddar cheese. It was really very easy and good.
****
Cheesy Zucchini Noodle*, By: Casserole Connie Mills, October 6, 2016
Serves: 5-6
Ingredients:
5 zucchinis (used 2 very large organic)
½ cup Parmesan (Shredded)
4½ tsp salt - did not use
2 cups mozzarella (Shredded) - low fat used
1 Tbs. olive oil
1 cup ricotta cheese - fat free used
8 ounces Italian sausage (Casings removed) - found very lean bulk, no casings!
1 ½ cups onion (Diced)
½ cup cilantro leaves (Sliced) - did not use
3 cloves garlic (minced)
15 ounces crushed tomatoes
Directions:
Spiralize the zucchini to create thin noodles, then toss with some salt and allow the zucchini to drain. Now break up the sausage and brown it in a Ninja coated with the olive oil, on Stove Top High. Once the sausage is a little brown, remove it from the pan, and discard all of the fat, apart from 1 Tbs. Now add the garlic and onions to the Ninja. Cook for about 5 minutes, or until they have softened a little. Add the sausage, tomatoes and cilantro. Simmer on Stove Top Low. Cook for 5 minutes, add the salt, and stir. Now add the noodles, and ¾ cup of the ricotta, stir well. Transfer everything to the multipurpose pan or casserole dish, and top with the parmesan, remaining ricotta, and mozzarella. Place the rack in the Ninja. Place the multipurpose pan. Turn the Ninja to the Oven setting of 350°F and bake for 35 minutes, or until the cheese is bubbling. (Put a layer of thick paper towels under lid to prevent moisture build-up). Because of the amount of liquid in the casserole dish after the zucchini cooked, I very carefully drained as much out as possible. Still some liquid remained, but serving with a slotted spoon helped eliminate a lot of liquid going onto the dinner plates. Allow to cool for at least 5 minutes before serving. (You can place under a regular broiler to finish browning the cheese).
*Courtesy of the book Spiralized by Jeff Madison. Items used: Ninja 4 in 1, spiralizer, & oven broiler.
Note: I used organic zucchini which was huge so I only spiraled 2. I bought Italian sausage in bulk so added Italian spice to it. It was very lean. Couldn't find crushed tomatoes in small cans so used diced tomatoes with basil & oregano. Zucchini was spiraled & not cut. At end of baking, drained the casserole pan then placed on having sheet & under broiler for a few minutes to finish the cheese on top. Cut the casserole with a knife & served with a slotted spoon & additional parmesan cheese. It was very, very, good.
Special note: found throw away casserole pans for oven /microwave, trimmed outer rim & it fit the rack perfectly.
****