Archive for Casserole
{ August 26, 2009 @ 1:02 pm }
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{ Casserole, Dinner, Entree, pasta }
{ Tags: cheddar cheese, corn, garlic, macaroni, ricotta chees, saltine crackers } · { }
Corny Macaroni & Cheese
1 1/2 cup ricotta cheese
1 cup milk
1 (8 3/4-ounce) whole kernal corn, drained
1 1/2 cup shredded cheddar cheese, (6 ounces), divided
1 teaspoon garlic powder
2 cups tricolor macaroni twists, cooked and drained
10 saltine crackers, any variety, coarsely crushed
1. Mix ricotta, milk, corn, 1 cup cheddar cheese and garlic powder in large bowl; stir in macaroni. Spoon into greased 8x8x2-inch baking dish. Bake at 350 degrees F for 30 minutes.
2. Toss cracker crumbs with remaining 1/2 cup cheese in a small bowl; sprinkle over macaroni mixture. Return to oven; bake 15 minutes or until browned and set.
{ August 26, 2009 @ 12:45 pm }
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{ Casserole, Dinner, easy, Entree }
{ Tags: cheese, chicken, easy, onion, rice, Salad, Soup } · { }
Mystery Chicken
[cuz it never comes out the same way twice]
From a friend’s husband.How I’d like a husband that cooks-Sigh!
any type boned chicken pieces
cream soup [chicky/m'room/celery/whatever] mixed with sliced m’rooms,sliced black olives,chopped Ortega chili’s (drained),grated cheese & chopped onions (opt)
seasonings to taste
Pour over chicken in a baking dish.
375 dgrs,45 mins
Serve over noodles or rice with a green salad & crunchy rolls.
{ August 3, 2009 @ 11:52 pm }
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{ Casserole, Dinner, easy, Entree, pasta }
{ Tags: cheddar, cheese, corn, easy, pasta, ricotta } · { }
Corny Macaroni & Cheese
1 1/2 cup ricotta cheese
1 cup milk
1 (8 3/4-ounce) whole kernal corn, drained
1 1/2 cup shredded cheddar chees, (6 ounces), divided
1 teaspoon garlic powder
2 cups tricolor macaroni twists, cooked and drained
10 saltine crackers, any variety, coarsely crushed
1. Mix ricotta, milk, corn, 1 cup cheddar cheese and garlic powder in large bowl; stir in macaroni. Spoon into greased 8x8x2-inch baking dish. Bake at 350 degrees F for 30 minutes.
2. Toss cracker crumbs with remaining 1/2 cup cheese in a small bowl; sprinkle over macaroni mixture. Return to oven; bake 15 minutes or until browned and set.
{ June 25, 2009 @ 5:55 am }
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{ Casserole, Dinner, easy, Entree, pasta, Side Dish }
{ Tags: bake, cheddar, cheese, Dinner, easy, noodles } · { }
3 Cheese Mac and Cheese Bake
(Made this over the weekend, thick and cheesy!)
1 box of elbows (cooked and drained)
1 cup Sharp Yellow Cheddar (shredded)
1 cup Gruyere Cheese (shredded)
1 can of Campbell’s Condensed Cheddar Cheese Soup
1/2 cup of milk
2 eggs (beaten)
dashes of each: salt, pepper, mustard powder, cayenne pepper, nutmeg & paprika.
For topping:
1/2 cup of breadcrumbs
1/2 stick of butter
-Put cooked elbows in a casserole dish.
-Combine all remaining ingredients (except topping) in a bowl and mix throughly.
-Pour mixture over elbows in casserole dish.
-Mix to combine all ingredients.
-Top with breadcrumbs and pinches of butter.
-Bake for 30 minutes at 350 degrees or until top is browned and cheese is melted.
{ May 10, 2009 @ 7:59 pm }
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{ Casserole, Side Dish }
{ Tags: Casserole, corn, Side Dish } · { }
Corn Casserole
1 can of corn (do not strain)
1 can of cream corn
1/4 cup of sugar
1 egg
1 box of Jiffay corn bread mix
8 oz of sour cream
Spray bottom of casserole pan, combine all ingredients and bake at 325 degrees for 1 hour. Serves 8.
{ May 8, 2009 @ 7:39 pm }
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{ Casserole, Entree, Pie }
{ Tags: cheese, Easter, Italian, Pie } · { }
Classic Italian Easter Cheese Pie
(Ricotta & Egg Fritatta)
Recipe handed down to my cousin JoAnn Farro
8 eggs
Ricotta Cheese
Sweet & Hot sausage
Grated Parmesan Cheese
Pepper
Boil sausage (I use sweet & hot, ~1/4 per pie).
Drain.
Cut into thin, round circles.
Sauté with oil in bottom portion of frittata/frying pan
Separately, whip together 8 eggs, a few big scoops ricotta, some grated cheese, and pepper to taste.
Add to sausage in pan.
Cook on low, continually scrap sides so not to burn.
Flip over to top portion of frittata pan to cook other side.
I had this for the first time last Easter at my cousin JoAnn’s brunch…it is fantastic!
{ May 5, 2009 @ 10:30 pm }
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{ Breakfast, Brunch, Casserole }
{ Tags: Breakfast, Brunch, Casserole, french toast } · { }
Sunday Brunch French Toast Casserole
Prepared by my Aunt Karen Lucente
(it is an old favorite in many households)
1 stick butter
8 oz cream cheese
½ cup maple syrup
12 eggs
3 cups half and half
1 ½ tsp. vanilla
Cinnamon
1 large loaf of Arnold white bread
Powdered sugar
1 pyrex large pan or 2 small
Cube bread, crust on.
Butter pan(s).
Fill pans with bread.
In a bowl soften butter and cream cheese…mix with syrup.
Spread evenly over bread.
Beat eggs and vanilla.
Add half and half to egg mixture.
Pour evenly over bread.
Dust with cinnamon.
Cover with foil overnight in refrigerator.
Bake 350 uncovered 55-60 minutes (until middle is set).
Serve immediately with powdered sugar, and maple syrup (optional).
*Note: “lite” options can be substituted for cream cheese, syrup, half and half, and butter. Recipe can be doubled easily for a larger crowd.
