Link to



Porcini and Pomodori Casserole


  • 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


  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


  • 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


  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.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved