Porcini and Pomodori Casserole

Ingredients:

• 2 cups of chopped porcini mushrooms, dried and then hydrated with 1 quart of boiling water for two hours.
• 2 onions, chopped
• 4 tbsp of butter
• 2 tbsp of sugar
• 1/2 loaf of bread, torn into small pieces
• 4 cups of tomatoes, chopped
• 2 sage leaves
• 1 cup of Parmesan cheese, grated
• 1 cup of Pecornio cheese, grated
• 2 tbsp of flour

Directions:

1. Preheat oven to 375 degrees F.
2. Simmer the onions, butter, sugar and sage for 8 minutes.
3. Add the flour and stir to thicken the butter/onion mix.
4. Add the mushrooms and torn pieces of bread.
5. Simmer until the mushrooms are tender and bread, soggy.
6. Layer a greased baking dish with the mushroom mix, tomatoes and cheeses.
7. Repeat layering until you have no more ingredients.
8. Bake the casserole in a 375-degree oven for 45 minutes.

Leftover Turkey Noodle Casserole

Ingredients:

• 1 bag of frozen peas
• 4 cups of mushrooms, chopped
• 3 cups of leftover turkey, cubed
• 1/2 cup of onion, chopped
• 1 cups of macaroni noodles, cooked
• 1/2 cup of milk
• 1 cup of Monterey jack cheese, shredded
• 1 can of mushroom soup
• salt and pepper
• 1/4 cup of butter

Directions:

1. Preheat oven to 350 degrees F.
2. Sautee the onion and mushrooms in the butter.
3. Add the soup and milk.
4. Add the soup mixture to deep baking dish with the turkey, peas and noodles.
5. Add the cheese
6. Bake the casserole in a 350-degree oven for 35 minutes.

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