Casseroles for Christine #3

[Guest guest]

* Exported from MasterCook *

 

Pasta Primavera Casserole

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces rigatoni -- uncooked

1 medium zucchini -- cut into strips

1 red bell pepper -- cut into strips

1 cup mushrooms -- sliced

1/2 cup scallions -- chopped

2 tablespoons margarine

1 cup chopped tomatoes

1/4 cup flour

1 cup milk

1 cup vegetable broth

1/4 teaspoon nutmeg

1/8 teaspoon pepper

1 10 oz pkg frozen chopped spinach -- thawed & well-drained

 

Cook pasta as directed; drain. Spoon into greased 2-quart baking dish.

Saute zucchini, red peppers, mushrooms, and scallions in butter in large skillet

for 3 to 4 minutes. Add tomatoes. Spoon over pasta. Place flour in skillet;

blend in milk. Add broth, nutmeg, and pepper. Cook and stir over medium heat

until mixture thickens. Add spinach and pour over vegetables. Cover; bake at

350 degrees F for 20 to 25 minutes. Garnish with parsley, if desired.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Ravioli Casserole

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large zucchini -- thinly sliced

1 medium onion -- thinly sliced

2 teaspoons olive oil

1 26 oz. jar tomato & basil pasta sauce

1 24 oz. pkg cheese ravioli -- cooked

1 cup mozzarella cheese -- shredded

1/3 cup Parmesan cheese -- grated

 

Saute zucchini and onion in hot oil in a skillet until tender. Spoon

one-third of pasta sauce into a lightly greased 9 " square baking dish. Layer

with half each of ravioli, zucchini mixture, and mozzarella; top with one-third

of the sauce. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese.

Bake at 375 for 10 minutes or until thoroughly heated.

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

San Antonio Rice Casserole

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked rice (white or brown)

1 cup frozen corn kernels -- thawed

1 15 oz. can black beans -- rinsed & drained

1 1/2 cups salsa

1 teaspoon cumin

1 teaspoon garlic powder

1 1/2 cups jalapeno Monterey Jack cheese -- grated

 

Preheat oven to 350. In a large bowl, combine cooked rice, corn, and black

beans, and add salsa, cumin, garlic powder, and half the cheese (3/4 cup).

Spoon mixture into a 8x12x2 " baking dish coated with cooking spray. Bake,

COVERED, about 25 minutes. Remove cover and sprinkle with remaining half of

cheese; bake 15 more minutes.

Cool 10 minutes and serve.

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Tomato-Mac Casserole

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Trish Carr

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb macaroni

1 roll Gimme Lean - either flavor -- sausage tastes

best, IMHO

1 can or jar spaghetti sauce

1 regular-sized (#16?) can diced tomatoes

grated cheddar (Tillamook is rennet free!)

olive oil for sauteing

herbs to taste - oregano -- basil, marjoram

 

Heat a pot of water and cook macaroni. While macaroni is cooking, open the

roll of Gimme Lean. It's sticky, so cut it into large chunks before

sauteing it. Heat a little olive oil in a frying pan and saute the Gimme

Lean until it's warmed and a little seared. Put into a large bowl. Drain

macaroni and add to bowl. Pour in spaghetti sauce and diced tomatoes. Add

herbs to taste, maybe a half-teaspoon each. Mix well, then pour into a

9x13 baking pan. Top with grated cheddar. Bake at 400 degrees F until hot

and bubbly and cheese is melted. 8 SERVINGS

 

Recipe by Trish Carr

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : NOTES:

 

* Exported from MasterCook *

 

Vegetable Casserole (vegetarian)

 

Recipe By : Jo Anne Merrill

Serving Size : 6 Preparation Time :0:40

Categories : Casseroles Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup onions -- diced

1 green pepper -- diced

1 tablespoon salad oil

1 pound broccoli

4 carrots -- diced

8 ounces tomato sauce

1 bay leaf

1/2 teaspoon ground basil -- or 2 tsp fresh

salt -- to taste

1 bunch Swiss chard -- chopped

2 tablespoons fresh parsley

2 cups mashed potatoes

paprika

 

1. Dice onion, dice pepper, peel and dice carrots, cut the broccoli into

flowerets and stems. For Swiss chard or spinach, wash, trim and cut into

bite-sized pieces.

2. Saute onion and peppers in oil in a large skillet.

3. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste.

Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, and cook

vegetables until just tender. Will take about 15 minutes.

4. Stir in chard or spinach. Transfer to a 13 x 9 x 2-inch baking dish.

5. Blend parsley into prepared potatoes; spread over top of vegetables.

6. Bake in preheated 350-degree oven for 15 minutes. Sprinkle with paprika

if you wish; it adds color.

 

Serve hot or warm.

 

- - - - - - - - - - - - - - - - - -