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Italian Vegetable Casserole
Ingredients:
- 4 tomatoes, dices
- 1 eggplant, sliced thinly lengthwise
- 1 zucchini, sliced thinly lengthwise
- 2 red onions, sliced thinly
- 2 balls of mozzarella cheese, sliced
- 4 tbsp of Parmesan cheese
- 3 tbsp of olive oil
- 2 garlic cloves, chopped
- 2 tbsp of oregano
- 2 tbsp of basil
Directions:
- Preheat oven to 350 degrees F.
- Sautee the garlic in the oil over a medium heat for 3 minutes.
- Add the tomato and simmer for 6-8 minutes. Set the tomato sauce aside.
- Grease a baking dish with oil.
- Layer the vegetables in the baking dish.
- First the eggplant, slat and pepper, oregano, basil, zucchini, onion, cheeses and the tomato sauce.
- Repeat until the baking dish is full.
- Place the baking dish in a 350-degree oven for 15-20 minutes.
Serves: 5-6 persons
Breakfast Casserole
Ingredients:
- 1 cup chopped green pepper
- 1 cup hot water
- 1/2 cup chopped onion
- 2 cups frozen diced hash brown potatoes uncooked
- 1 can (10 ¾ oz) potato soup
- 3/4 cup Shredded Cheddar Cheese
- 1 tsp. Onion powder
- 1/4 tsp. black pepper
- 8 oz diced ham
- 8 oz cooked sage sausage
Directions:
- Preheat oven to 350 degrees F.
- SPRAY medium nonstick casserole dish.
- Mix all ingredients together and put in dish.
- Cover with aluminum foil
- BAKE at 350°F for 45 to 50 minutes or until potatoes are cooked and cheese is melted
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