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Cheesy Broccoli Casserole


  • 1 pkg. (6 oz.) Stuffing Mix for Chicken
  • 2 pkg. (10 oz. each) frozen broccoli florets, thawed, drained
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • 1 jar of Cheese Dip


  1. PREHEAT oven to 350°F.
  2. Prepare stuffing mix as directed on package, using only 3 Tbsp. margarine. Set aside.
  3. MIX remaining ingredients in 2-qt. baking dish; top with stuffing.
  4. BAKE 30 min. or until heated through.




Grecian Eggplant Casserole


  • 2 eggplants, peeled and sliced very thinly
  • 10 slices provolone cheese
  • 8 oz shredded mozzarella cheese
  • 4 oz crumbled feta cheese
  • 8 oz whole milk ricotta cheese
  • 4 oz grated parmesan, or Romano cheese
  • 2 lbs ground meat (beef, turkey or lamb)
  • 1/2 onion, finely chopped
  • 8 oz sliced mushrooms
  • 1 cup chopped celery
  • 2 cloves garlic, chopped fine
  • Olive oil
  • Italian seasoning
  • 1 teaspoon ground cinnamon
  • 4 oz can tomato sauce


  1. Preheat oven to 350°F. Grease bottom and sides of a 9x13 pan with olive oil.
  2. Put a bit of olive oil in a frying pan and sauté chopped onion, celery garlic and about 1 tsp of Italian seasoning. Sauté for about 10 minutes.
  3. Add the mushrooms and sauté for another 5 minutes.
  4. Add the ground meat and cook until meat is no longer pink.
  5. Drain any grease.
  6. Add can of tomato sauce and cinnamon and simmer for about 3 minutes.
  7. Mix the shredded mozzarella, grated parmesan, ricotta and feta cheeses in a small bowl, and out aside.
  8. In the meantime, salt the eggplant slices. I slice my eggplant one at a time so I can cut them in half per recipe.
  9. Put half the salted eggplant slices (one eggplant) in the bottom of a large greased pan.
  10. Sprinkle with Italian seasonings.
  11. Layer one half of meat/tomato mixture over the eggplant.
  12. Layer half of the provolone cheese and half the grated parmesan/ricotta/feta/mozzarella mixture and spread over the provolone cheese.
  13. Repeat the layering, add additional Italian seasoning.
  14. Bake in a preheated oven for about 30 minutes, 325°F if using a glass pan.

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