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What's your favorite pot luck main dish, no pork, affordable, serves 8?
- Thread starter orchid
- Start date
This is the best pasta casserole you'll ever fix.
Baked Ziti with Tomato, Mozzarella & Sausage
Olive oil
1 large onion, cut into small dice
2 cloves garlic, minced
3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled
Salt & freshly ground pepper to taste
1/4 cup dry red wine
35-oz. can whole plum tomatoes, chopped, with their juice
1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
1 cup fresh ricotta cheese
1 cup freshly grated mild pecorino cheese
Pinch nutmeg, preferably freshly grated
1/3 cup chopped fresh flat leaf parsley
1 lb. ziti –I prefer a smaller pasta like mini-penne, and usually use ½# for this recipe.
1/2 lb. mozzarella, preferably fresh, cut into small cubes I use regular shredded mozzarella
Heat oven to 425°F. Lightly oil a large, shallow baking dish.
Bring a large pot of salted water to a boil.
In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 min. Add the garlic and crumbled sausage and sauté until the sausage begins to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour most of it off, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it's almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 min. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.
In a large mixing bowl, mix together ricotta, about half the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
Meanwhile, cook the pasta until
i al dente.
Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 min. Serve right away.
Fine Cooking -- February/March 2000
Baked Ziti with Tomato, Mozzarella & Sausage
Olive oil
1 large onion, cut into small dice
2 cloves garlic, minced
3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled
Salt & freshly ground pepper to taste
1/4 cup dry red wine
35-oz. can whole plum tomatoes, chopped, with their juice
1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
1 cup fresh ricotta cheese
1 cup freshly grated mild pecorino cheese
Pinch nutmeg, preferably freshly grated
1/3 cup chopped fresh flat leaf parsley
1 lb. ziti –I prefer a smaller pasta like mini-penne, and usually use ½# for this recipe.
1/2 lb. mozzarella, preferably fresh, cut into small cubes I use regular shredded mozzarella
Heat oven to 425°F. Lightly oil a large, shallow baking dish.
Bring a large pot of salted water to a boil.
In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 min. Add the garlic and crumbled sausage and sauté until the sausage begins to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour most of it off, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it's almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 min. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.
In a large mixing bowl, mix together ricotta, about half the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
Meanwhile, cook the pasta until
i al dente.
Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 min. Serve right away.
Fine Cooking -- February/March 2000
Has anyone tried this Chicken and Dumpling Casserole? Or anything
like it? I found this online and thought it might nice.
Chicken and Dumpling Casserole
The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Directions: Preheat oven to 350 degrees.
In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not stir.
Bake casserole for 30-40 minutes, or until the top is golden brown
http://lh3.ggpht.com/iqiVgzejFbf_TF5N6qezOsPw26-V-EzRGaxIYu4oLIKvbp417Xm_DDcFvhUxDROLCU-9T1Ifn5vdbXCH-ohn3-7bL7sP=s300-c
like it? I found this online and thought it might nice.
Chicken and Dumpling Casserole
The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Directions: Preheat oven to 350 degrees.
In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not stir.
Bake casserole for 30-40 minutes, or until the top is golden brown
http://lh3.ggpht.com/iqiVgzejFbf_TF5N6qezOsPw26-V-EzRGaxIYu4oLIKvbp417Xm_DDcFvhUxDROLCU-9T1Ifn5vdbXCH-ohn3-7bL7sP=s300-c
I'm awful! Sometimes when I'm browsing I'll see something that
catches my eye and I'll grab it with the picture and place it on a word doc. I'm picky about how they look for print so I do them myself how I want them to look but I hardly ever note where I got them from. sigh.. and I have no idea how long ago I got it. I'm still attracted to this recipe so I think I'll just make a half recipe for us and see how it is. I sounds good, just kinda homey.
catches my eye and I'll grab it with the picture and place it on a word doc. I'm picky about how they look for print so I do them myself how I want them to look but I hardly ever note where I got them from. sigh.. and I have no idea how long ago I got it. I'm still attracted to this recipe so I think I'll just make a half recipe for us and see how it is. I sounds good, just kinda homey.
What about nlb's chicken casserole? This is definitely a keeper;
If you do a "search" on this casserole, you may find reviews from a number of us. w/ different tweaks. This is great. Make ahead;
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=97620
If you do a "search" on this casserole, you may find reviews from a number of us. w/ different tweaks. This is great. Make ahead;
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=97620
Or Olga's Beefaroni. I LOVE this recipe.
http://eat.at/swap/forum1/80959_Recipe_Creamy_Baked_Beefaroni
http://eat.at/swap/forum1/80959_Recipe_Creamy_Baked_Beefaroni
I get nervous with dumplings / casserole. I'm not sure why, but too many things to turn out right.
I know this may sound silly, but for me..... Dumplings are dumplings, and chicken is chicken. Too much to stress to consider / coordinate both to be in the same pot. But that's just me.....
I know this may sound silly, but for me..... Dumplings are dumplings, and chicken is chicken. Too much to stress to consider / coordinate both to be in the same pot. But that's just me.....
And don't forget PW's Chicken Spaghetti. I've not made it but it looks good.
http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.html
http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.html
Sour Cream Noodle Bake. Such an old recipe and sounds weird but I love it.
I'd double it for 8. My husband and I can polish off half of it quite easily.
* Exported for MasterCook 4 by Living Cookbook *
Sour Cream Noodle Bake
1 8-oz pkg medium egg noodles
2 Tbs butter or margarine
1 lb ground beef chuck
1 8-oz can tomato sauce
1 tsp salt
1/8 tsp pepper
1/4 tsp garlic salt
1 cup sour cream
1 cup cottage cheese
1/2 cup chopped green onion
3/4 cup coarsely shredded Cheddar cheese
1. Cook noodles according to package directions; rinse and drain.
2. Melt butter in skillet; add meat and cook and stir over moderate heat
until it loses its pink color. Add tomato sauce, salt, pepper and garlic
salt; cover and simmer 5 minutes.
3. Heat oven to 350 degrees F.
4. Fold together noodles, cottage cheese, sour cream and onions; spoon half
the mixture into the bottom of a 2 1/2 quart casserole. cover with half the
meat mixture. REpeat layers once again. Sprinkle shredded cheese over top.
Bake 25 to 30 minutes, until mixture is thouroughly heated and cheese is
melted.
- - - - - - - - - - - - - - - - - -
I'd double it for 8. My husband and I can polish off half of it quite easily.
* Exported for MasterCook 4 by Living Cookbook *
Sour Cream Noodle Bake
1 8-oz pkg medium egg noodles
2 Tbs butter or margarine
1 lb ground beef chuck
1 8-oz can tomato sauce
1 tsp salt
1/8 tsp pepper
1/4 tsp garlic salt
1 cup sour cream
1 cup cottage cheese
1/2 cup chopped green onion
3/4 cup coarsely shredded Cheddar cheese
1. Cook noodles according to package directions; rinse and drain.
2. Melt butter in skillet; add meat and cook and stir over moderate heat
until it loses its pink color. Add tomato sauce, salt, pepper and garlic
salt; cover and simmer 5 minutes.
3. Heat oven to 350 degrees F.
4. Fold together noodles, cottage cheese, sour cream and onions; spoon half
the mixture into the bottom of a 2 1/2 quart casserole. cover with half the
meat mixture. REpeat layers once again. Sprinkle shredded cheese over top.
Bake 25 to 30 minutes, until mixture is thouroughly heated and cheese is
melted.
- - - - - - - - - - - - - - - - - -
I don't know if I want to do Italian? These are a bunch of very old
people that pretty much go out for food and Italian is everywhere. I was thinking maybe something more old fashioned/homey or even how about Mexican? These are pretty spicy/feisty people so if it's not too hot? I saw this one yesterday that looks interesting. I think I'll try it out for John and I and see how it tastes. Maybe with some fresh salsa and chips on the side?
http://www.midwestliving.com/recipe/mexican-polenta-pie
people that pretty much go out for food and Italian is everywhere. I was thinking maybe something more old fashioned/homey or even how about Mexican? These are pretty spicy/feisty people so if it's not too hot? I saw this one yesterday that looks interesting. I think I'll try it out for John and I and see how it tastes. Maybe with some fresh salsa and chips on the side?
http://www.midwestliving.com/recipe/mexican-polenta-pie
That one is on my maybe list. This recipe was one of the first dishes
that I made when we first got married and John thought I was a cooking diva. HA! I got it out of my Betty Crocker Cookbook I think? I made PW's version and it's almost the same minus the cottage cheese but tastes the same. It's good, give it a try sometime.
that I made when we first got married and John thought I was a cooking diva. HA! I got it out of my Betty Crocker Cookbook I think? I made PW's version and it's almost the same minus the cottage cheese but tastes the same. It's good, give it a try sometime.
mariadnoca
Moderator
Nothing fancy, but good REC: Honky Enchiladas
This is from my BIL's Mexican mother. It's nothing fancy or all that traditional given the soup, but I can vouch for it being good! Goes over well at pot lucks. Spice amounts are to taste.
Honky Enchiladas
6 Chicken Breasts - boneless
1-2 lg cans mushroom soup
1 can green chilis
1 bunch green onions
1 large block Monterey Jack or Pepper jack Cheese, grated
1 ball Mozzarella Cheese, grated (optional, I don’t use this)
Corn Tortillas
Garlic powder
Onion powder
Any additional spices you want to add
Take about 6 chicken breasts (boneless), cook for 4 hours in crock-pot or boil until they shred. In water add garlic powder, onion powder, and any other spice you want.
Once chicken is done take the can of mushroom soup and thin it out to gravy consistency using the water you cooked the chicken in.
Lightly heat up tortillas in a fry pan with oil. Heat just till they start to bubble then flip, leave in a few seconds more, then transfer to paper towels to drain off the oil. This will soften the tortillas so they will be easy to cut when layered in the casserole.
To prepare casserole:
In large casserole pan (spray the bottom with Pam) create a layer of tortillas; pour some “gravy” on it, then a layer of the mixed cheeses, some chilies, some green onions, and some shredded chicken. Repeat layering until done.
Cook at 350 degrees F until cheese is melted and a little brown on top.
This is from my BIL's Mexican mother. It's nothing fancy or all that traditional given the soup, but I can vouch for it being good! Goes over well at pot lucks. Spice amounts are to taste.
Honky Enchiladas
6 Chicken Breasts - boneless
1-2 lg cans mushroom soup
1 can green chilis
1 bunch green onions
1 large block Monterey Jack or Pepper jack Cheese, grated
1 ball Mozzarella Cheese, grated (optional, I don’t use this)
Corn Tortillas
Garlic powder
Onion powder
Any additional spices you want to add
Take about 6 chicken breasts (boneless), cook for 4 hours in crock-pot or boil until they shred. In water add garlic powder, onion powder, and any other spice you want.
Once chicken is done take the can of mushroom soup and thin it out to gravy consistency using the water you cooked the chicken in.
Lightly heat up tortillas in a fry pan with oil. Heat just till they start to bubble then flip, leave in a few seconds more, then transfer to paper towels to drain off the oil. This will soften the tortillas so they will be easy to cut when layered in the casserole.
To prepare casserole:
In large casserole pan (spray the bottom with Pam) create a layer of tortillas; pour some “gravy” on it, then a layer of the mixed cheeses, some chilies, some green onions, and some shredded chicken. Repeat layering until done.
Cook at 350 degrees F until cheese is melted and a little brown on top.