Turkey Tetrazzini
7 oz. pkg. spaghetti
2 cup chicken or turkey broth
2 cups half-and-half or milk
1/2 cup flour
1/4 cup butter
1/2 tsp. salt
1/4 tsp. pepper
2 cups cut-up cooked turkey or chicken
1 cup sliced ripe olives
1/2 cup slivered almonds
1 cup (4 oz.) shredded Cheddar cheese
Heat oven to 350ºF. Cook and drain spaghettti as directed on package. Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered 25-30 minutes or until hot and bubbly. Serves 6.
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Upside-Down Pizza
2 lbs. hamburger
salt and pepper
1 Tbsp. chopped onion
2 cup pizza sauce
1 can mushrooms
pepperoni
2 Tbsp. green peppers
grated mozzarella cheese
16 oz. sour cream
8 oz. tube crescent rolls
Brown hamburger, seasoned with salt, pepper and onion; drain. Add pizza sauce. Put in bottom of 9x13” cake pan. Arrange pepperoni slices, mushrooms and green pepper on top of the hamburger. Bake at 350ºF. for 15 minutes. Remove from oven and add sour cream and mozzarella cheese. Unroll crescent rolls and lay on top of cheese. Bake at 400ºF. until browned.
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Vegetarian Pasta Bake
from Dakota Pasta Company
12 oz. large elbow macaroni
2 eggs, well beaten
16 oz. container ricotta cheese
1/4 cup freshly grated Parmesan cheese
2 tsp dried parsley flakes
Salt and Pepper to taste
26 oz. jar pasta sauce or homemade
10 oz. frozen spinach, thawed and drained
1 medium zucchini squash, halved and cut in 1/4” slices
8 oz. fresh mushrooms, sliced
8 oz. mozzarella cheese, shredded or sliced
Prepare elbow macaroni according to package directions, undercooking cooking your pasta by 2 minutes for this recipe. In a medium bowl, beat eggs. Add ricotta cheese, Parmesan cheese, parsley flakes, salt and pepper. Mix well. In an oven-safe dish layer half of the pasta, half of the cheese mixture, half of the pasta sauce, spinach, squash, mushrooms, remaining pasta, remaining cheese mixture, remaining pasta sauce. Top with mozzarella cheese. Bake at 375º for 35 to 40 minutes. Serves 6
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Vodka Cream Pasta
from Rachael Ray on FoodTV
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 oz. pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
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Wagon Wheel Casserole
1 bag rotelle pasta (wagon wheel shape)
1 lb. ground beef, turkey, or sausage
1 jar of spaghetti sauce
I also add mushrooms, minced garlic, and onion
2 cups shredded mozzarella cheese
Brown the meat and drain if needed. Boil the pasta and drain as well. Place the pasta in a 9 x 13 in. pan. Mix the cooked meat and sauce, I add the mushrooms, garlic and onion to the sauce. Pour the sauce/meat mixture over the pasta and sprinkle the cheese. Bake, uncovered, at 350ºF. until the cheese is melted.
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Western Beef & Corn Casserole
Filling:
1 lb. ground beef
1/2 tsp. salt
1/2 tsp. chili powder
1 cup (4 oz.) shredded cheddar or American cheese
1/2 cup hickory-flavored barbecue sauce
1-1/2 cups (12 oz.) canned Mexicorn whole kernel corn, drained
8 oz. tomato sauce
Crust:
1 cup flour
1/2 cup yellow cornmeal
2 Tbsp. sugar
1 tsp. salt
1 tsp. baking powder
1/4 cup butter
1 cup (4 oz.) shredded cheddar or American cheese, divided
1/2 cup milk
1 egg, beaten
Brown ground beef; drain. Stir in remaining filling ingredients and set aside. To make crust, stir together flour, cornmeal, sugar, salt and baking powder. Cut in butter. Blend in 1/2 cup of the cheese, the milk and egg. Spread crust mixture over bottom and sides of greased (NOT oiled) 9” square baking pan. Pour filling into crust. Bake at 400ºF for 25-30 minutes. Sprinkle with remaining cheese during last few minutes of baking. Serves 6-8.
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White Clam Sauce
from Diane
3 Tbsp. olive oil
4 cloves garlic, minced
2 6-oz. cans minced clams with juice
1/4 tsp. dried oregano
1 Tbsp. lemon juice
1/8 tsp. crushed red pepper flakes
2 Tbsp. chopped fresh parsley (or ~1 Tbsp. dried parsley)
8-oz. linguine/pasta of choice, cooked, drained, kept hot
Sauté garlic in olive oil over medium high heat for 1 minute. Add clams and their juice, oregano, lemon juice and red pepper flakes; lower heat and simmer for 3-5 minutes. Add parsley and simmer 1 minute longer. Pour clam sauce over hot, drained pasta in a large pasta bowl and pass grated cheese, if desired and hot Italian bread. Makes 3-4 servings.
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Zucchini, Chicken & Rice Casserole
from Pam
4 Tbsp. vegetable oil
2 cups onions, chopped
1 garlic clove, minced
3 cups zucchini, diced
2 cups mushrooms, sliced
3 cups chicken, cooked and diced
1 cup uncooked brown or white rice
2-1/2 cups chicken broth or water
1-1/2 tsp. fresh thyme (or 1/2 tsp. dried)
1/2 tsp. rosemary
1/2 cup grated Parmesan cheese salt and pepper
2 cups chopped tomatoes
1/4 tsp. chili powder
Heat 3 Tbsp. of the oil in a large sauté pan, and sauté 1 cup of the onions with the garlic for 2 minutes. Add the zucchini and mushrooms, and sauté for 3 minutes more. Combine the vegetables with the chicken, rice, broth, and spices, and the cheese. Mix and season to taste with salt and pepper. Place this mixture in a greased 9x13 baking dish. Heat the remaining 1 Tbsp. oil, and sauté the remaining cup of onions for 3 minutes. Add the tomatoes and chili powder. Season to taste with salt and pepper. Spoon the topping over the rice and chicken mixture. Bake at 350ºF. for 1 hour. Serve hot.
NOTE: Casserole is quick to prepare and can be made up in advance and held until ready to cook in oven.
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