1 medium sweet potato
1 medium turnip
1 Tbsp olive oil
1/2 cup finely diced onion
1/4 cup finely diced flat leaf parsley
kosher salt and black pepper to taste
1/4 cup shredded Parmesan cheese
Peel the sweet potato and turnip and dice them both into 1 inch cubes.
Put a steamer basket in a large pot, fill with just enough water to come up to the bottom of the steamer, and set the veggies in the steamer. Cover the pot, bring water to a boil, and allow the veggies to steam until tender, about 8 to 10 minutes. Watch the water to make sure it doesn't boil dry; add more hot water to pot if necessary.
In a skillet, add the olive oil and onion, place over medium heat and cook until onion softens; set aside.
When the sweet potatoes and turnips are tender, remove from the pot and place in a large bowl. Smash together with a potato masher or pastry cutter or a large fork. Add the onion and olive oil from the skillet along with the fresh parsley and stir together to combine well, taste and season with salt and pepper if needed.
Spoon the mixture into a broiler-safe dish and top with shredded Parmesan cheese. Place under broiler and heat just until cheese melts and slightly browns, about 2 minutes. Remove and serve hot.
Will serve 2 to 4.
Showing posts with label casserole recipes. Show all posts
Showing posts with label casserole recipes. Show all posts
Wednesday, December 31, 2014
Saturday, December 27, 2014
Multi Grain Walnut Sage Dressing Recipe
2 medium size loaves multi grain bread, day-old preferred1 Tbsp olive oil
1 large onion, diced small
3 celery stalks, diced small
1/2 cup chopped walnuts
1/4 cup fresh sage, minced
3 cups chicken broth
1 large egg
1/2 cup dried cranberries, chopped
kosher salt and black pepper to taste
Set oven to 350 degrees.
Trim the crusts off the bread if you wish, then cut into 1 inch cubes and place in a large bowl; set aside.
Put the olive oil in a large heavy skillet over medium heat, stir in the onion and celery and cook for 2 to 3 minutes or until slightly softened, then add the walnuts and stir for another minute or until walnuts are fragrant.
Remove the skillet from the heat and stir in the sage, then pour the mixture into the bowl with the bread cubes and toss to combine.
In a separate bowl, whisk together the chicken broth and the egg until well combined, then add to the bread and toss until the bread is moistened. Now stir in the cranberries and add salt and pepper to taste.
Lightly oil a large casserole or 9x13 baking pan, then spoon the mixture into the casserole, spreading it out evenly.
Cover the casserole and bake in preheated oven for 20 minutes, then remove cover and continue baking for another 20 to 30 minutes or until cooked thoroughly and dressing is lightly browned and forming a crust around the edges of the casserole.
Will serve 10 to 12 as a side dish.
1 large onion, diced small
3 celery stalks, diced small
1/2 cup chopped walnuts
1/4 cup fresh sage, minced
3 cups chicken broth
1 large egg
1/2 cup dried cranberries, chopped
kosher salt and black pepper to taste
Set oven to 350 degrees.
Trim the crusts off the bread if you wish, then cut into 1 inch cubes and place in a large bowl; set aside.
Put the olive oil in a large heavy skillet over medium heat, stir in the onion and celery and cook for 2 to 3 minutes or until slightly softened, then add the walnuts and stir for another minute or until walnuts are fragrant.
Remove the skillet from the heat and stir in the sage, then pour the mixture into the bowl with the bread cubes and toss to combine.
In a separate bowl, whisk together the chicken broth and the egg until well combined, then add to the bread and toss until the bread is moistened. Now stir in the cranberries and add salt and pepper to taste.
Lightly oil a large casserole or 9x13 baking pan, then spoon the mixture into the casserole, spreading it out evenly.
Cover the casserole and bake in preheated oven for 20 minutes, then remove cover and continue baking for another 20 to 30 minutes or until cooked thoroughly and dressing is lightly browned and forming a crust around the edges of the casserole.
Will serve 10 to 12 as a side dish.
Healthy Holiday Baked Mac And Cheese
2 cups whole wheat macaroni
2 cups finely chopped onion
1 tsp olive oil
2 cups fat-free evaporated skim milk
1 egg, beaten with a fork
1/2 tsp dry mustard
1/4 tsp black pepper
1 to 2 cups finely shredded low-fat Cheddar cheese
1 cup finely crushed multi grain crackers
1 tsp olive oil
Cook the macaroni according to package directions, but keep just slightly firm; drain and set aside.
Preheat oven to 350 degrees. Lightly oil a casserole dish.
Put onions in a large saucepan with 1 tsp olive oil and cook over medium heat until onions soften; remove from heat.
Into this saucepan, add the milk, stirring until onion cools, then add the egg, mustard, black pepper, and cheese.
Now put heat back on low and stir until cheese melts, then add the cooked macaroni and stir until combined, then turn mixture into prepared casserole.
Bake, uncovered in preheated oven for 20 minutes.
Meanwhile, mix the crushed crackers with olive oil and set aside.
After the 20 minutes, remove the casserole and sprinkle the crushed crackers evenly over the top, return the casserole to oven and bake another 5 to 10 minutes until the crackers brown slightly.
Will serve 8 to 10.
2 cups finely chopped onion
1 tsp olive oil
2 cups fat-free evaporated skim milk
1 egg, beaten with a fork
1/2 tsp dry mustard
1/4 tsp black pepper
1 to 2 cups finely shredded low-fat Cheddar cheese
1 cup finely crushed multi grain crackers
1 tsp olive oil
Cook the macaroni according to package directions, but keep just slightly firm; drain and set aside.
Preheat oven to 350 degrees. Lightly oil a casserole dish.
Put onions in a large saucepan with 1 tsp olive oil and cook over medium heat until onions soften; remove from heat.
Into this saucepan, add the milk, stirring until onion cools, then add the egg, mustard, black pepper, and cheese.
Now put heat back on low and stir until cheese melts, then add the cooked macaroni and stir until combined, then turn mixture into prepared casserole.
Bake, uncovered in preheated oven for 20 minutes.
Meanwhile, mix the crushed crackers with olive oil and set aside.
After the 20 minutes, remove the casserole and sprinkle the crushed crackers evenly over the top, return the casserole to oven and bake another 5 to 10 minutes until the crackers brown slightly.
Will serve 8 to 10.
Friday, December 26, 2014
Healthy Holiday Green Bean Casserole Recipe
4 cups fresh green beans
1 cup finely diced onion
2 cups finely diced fresh mushrooms
3 Tbsp olive oil, divided
2 Tbsp flour
1 cup vegetable broth
1/2 Tbsp Worcestershire sauce
1/8 tsp black pepper
1/8 tsp garlic powder
1 tsp kosher salt
4 cups crushed multi grain, whole wheat, or nut rice crackers
1 tsp olive oil
1/2 tsp onion powder
Trim the stems off the green beans. You may leave the beans whole or cut them in half if you like. Bring a large pot of water to boil, drop in the green beans, and cook for 5 minutes, drain and set aside.
In a large skillet, add the onion, mushrooms, and 1 Tbsp olive oil and cook over medium heat until vegetables soften, then remove the onions and mushrooms from the skillet, place in a bowl and set aside.
Into the same skillet over medium heat, add the remaining 2 Tbsp olive oil and the flour and whisk until smooth, cooking until flour turns golden in color, about 2 or 3 minutes.
Continue whisking while slowly pouring in the vegetable broth, reduce heat to low and continue whisking until a thickened sauce forms, then whisk in the Worcestershire, black pepper, garlic powder, and kosher salt; remove from heat.
Add to the skillet the green beans and the onion-mushroom mixture and stir until coated well with the sauce.
Preheat oven to 350 degrees.
Get out a large casserole pan and lightly spray it with cooking oil, then dump the green bean mixture into the casserole pan and spread evenly.
In a bowl, toss the crushed crackers with olive oil and onion powder, then sprinkle evenly over the casserole.
Bake, uncovered, for 35 to 40 minutes or until the casserole is bubbly hot and the cracker topping is golden brown.
Will serve 4 to 6.
1 cup finely diced onion
2 cups finely diced fresh mushrooms
3 Tbsp olive oil, divided
2 Tbsp flour
1 cup vegetable broth
1/2 Tbsp Worcestershire sauce
1/8 tsp black pepper
1/8 tsp garlic powder
1 tsp kosher salt
4 cups crushed multi grain, whole wheat, or nut rice crackers
1 tsp olive oil
1/2 tsp onion powder
Trim the stems off the green beans. You may leave the beans whole or cut them in half if you like. Bring a large pot of water to boil, drop in the green beans, and cook for 5 minutes, drain and set aside.
In a large skillet, add the onion, mushrooms, and 1 Tbsp olive oil and cook over medium heat until vegetables soften, then remove the onions and mushrooms from the skillet, place in a bowl and set aside.
Into the same skillet over medium heat, add the remaining 2 Tbsp olive oil and the flour and whisk until smooth, cooking until flour turns golden in color, about 2 or 3 minutes.
Continue whisking while slowly pouring in the vegetable broth, reduce heat to low and continue whisking until a thickened sauce forms, then whisk in the Worcestershire, black pepper, garlic powder, and kosher salt; remove from heat.
Add to the skillet the green beans and the onion-mushroom mixture and stir until coated well with the sauce.
Preheat oven to 350 degrees.
Get out a large casserole pan and lightly spray it with cooking oil, then dump the green bean mixture into the casserole pan and spread evenly.
In a bowl, toss the crushed crackers with olive oil and onion powder, then sprinkle evenly over the casserole.
Bake, uncovered, for 35 to 40 minutes or until the casserole is bubbly hot and the cracker topping is golden brown.
Will serve 4 to 6.
Wednesday, December 24, 2014
Spaghetti Squash Sausage And Cheese Casserole Recipe
1 large spaghetti squash
1 Tbsp olive oil
1/2 lb turkey sausage
8 oz sliced fresh mushrooms
2 Tbsp whole wheat flour
2 cups vegetable stock (or chicken stock)
1/2 cup shredded skim-milk Mozzarella cheese, divided
1 tsp kosher salt
1/4 tsp black pepper
3 small leaves fresh basil, minced
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees degrees and lightly oil a shallow baking dish.
Cut spaghetti squash in half lengthwise and lay in baking dish, cut side down. Loosely cover squash with a sheet of tin foil, then place in oven and roast for 50 to 60 minutes, until you can stick a knife through the squash easily.
Remove the baking dish from the oven, let the squash cool enough to handle, then turn the squash cut side up and scoop out any seeds in the middle of the squash and discard the seeds. Now scoop the cooked squash out of the skin, place it in a large bowl, and discard the skin. Using a couple forks, separate the squash into 'spaghetti' strands; set aside, covered to keep warm.
In a large skillet over medium heat, add the olive oil, turkey sausage, and mushrooms, and cook, stirring and breaking up the turkey sausage. Cook until the sausage is brown and the mushrooms have softened.
Now sprinkle the whole wheat flour into the skillet and stir just until the flour turns yellow, then keep stirring and slowly add the vegetable stock, continuing to stir, and cook until the liquid thickens slightly. Stir constantly to bring up any browned bits from the skillet.
Turn heat off and add half the Mozzarella cheese, stirring until the cheese is melted, then add the salt, black pepper, and minced basil, and stir to combine, then dump this mixture into the bowl with the spaghetti squash and toss to combine.
Lightly oil a casserole dish and dump the spaghetti squash mixture into the dish, then evenly scatter the remaining Mozzarella cheese on top, then sprinkle the Parmesan cheese over that.
Bake, uncovered, in preheated 375 degree oven for 40 to 50 minutes until the cheese on top has turned lightly golden in color and the casserole has crisped a little and turned light brown along the edge.
Remove and let sit for 3 to 5 minutes, then serve.
Will serve 6.
1 Tbsp olive oil
1/2 lb turkey sausage
8 oz sliced fresh mushrooms
2 Tbsp whole wheat flour
2 cups vegetable stock (or chicken stock)
1/2 cup shredded skim-milk Mozzarella cheese, divided
1 tsp kosher salt
1/4 tsp black pepper
3 small leaves fresh basil, minced
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees degrees and lightly oil a shallow baking dish.
Cut spaghetti squash in half lengthwise and lay in baking dish, cut side down. Loosely cover squash with a sheet of tin foil, then place in oven and roast for 50 to 60 minutes, until you can stick a knife through the squash easily.
Remove the baking dish from the oven, let the squash cool enough to handle, then turn the squash cut side up and scoop out any seeds in the middle of the squash and discard the seeds. Now scoop the cooked squash out of the skin, place it in a large bowl, and discard the skin. Using a couple forks, separate the squash into 'spaghetti' strands; set aside, covered to keep warm.
In a large skillet over medium heat, add the olive oil, turkey sausage, and mushrooms, and cook, stirring and breaking up the turkey sausage. Cook until the sausage is brown and the mushrooms have softened.
Now sprinkle the whole wheat flour into the skillet and stir just until the flour turns yellow, then keep stirring and slowly add the vegetable stock, continuing to stir, and cook until the liquid thickens slightly. Stir constantly to bring up any browned bits from the skillet.
Turn heat off and add half the Mozzarella cheese, stirring until the cheese is melted, then add the salt, black pepper, and minced basil, and stir to combine, then dump this mixture into the bowl with the spaghetti squash and toss to combine.
Lightly oil a casserole dish and dump the spaghetti squash mixture into the dish, then evenly scatter the remaining Mozzarella cheese on top, then sprinkle the Parmesan cheese over that.
Bake, uncovered, in preheated 375 degree oven for 40 to 50 minutes until the cheese on top has turned lightly golden in color and the casserole has crisped a little and turned light brown along the edge.
Remove and let sit for 3 to 5 minutes, then serve.
Will serve 6.
Monday, December 22, 2014
Healthy Holiday Layered Sweet Potato Casserole Recipe
4 medium sweet potatoes
1/4 cup real maple syrup
1 tsp whole wheat flour
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 small orange, zested and juiced
1/4 to 1/2 cup finely chopped pecans
Peel and slice the sweet potatoes into thin circles, then put them in a large pot of cold water over medium-high heat and bring to a boil, reduce the heat to medium and boil gently until the sweet potatoes are knife tender, about 8 to 10 minutes; drain well and let cool slightly.
Preheat oven to 350 degrees and lightly oil a medium casserole dish.
In a bowl, stir together the maple syrup, flour, salt, cinnamon, and nutmeg until the flour is dissolved, then add the zest and juice from the orange and stir to combine.
Put half the sweet potatoes in the casserole, pour half the liquid over, then put the other half the sweet potatoes in and pour the remaining liquid over the top.
Bake, uncovered, in preheated oven for 25 to 30 minutes until the top is lightly browned and the sweet potatoes are fork tender.
Scatter the finely chopped pecans evenly over the completed casserole and serve hot.
Will serve 4 to 6.
1/4 cup real maple syrup
1 tsp whole wheat flour
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 small orange, zested and juiced
1/4 to 1/2 cup finely chopped pecans
Peel and slice the sweet potatoes into thin circles, then put them in a large pot of cold water over medium-high heat and bring to a boil, reduce the heat to medium and boil gently until the sweet potatoes are knife tender, about 8 to 10 minutes; drain well and let cool slightly.
Preheat oven to 350 degrees and lightly oil a medium casserole dish.
In a bowl, stir together the maple syrup, flour, salt, cinnamon, and nutmeg until the flour is dissolved, then add the zest and juice from the orange and stir to combine.
Put half the sweet potatoes in the casserole, pour half the liquid over, then put the other half the sweet potatoes in and pour the remaining liquid over the top.
Bake, uncovered, in preheated oven for 25 to 30 minutes until the top is lightly browned and the sweet potatoes are fork tender.
Scatter the finely chopped pecans evenly over the completed casserole and serve hot.
Will serve 4 to 6.
Monday, November 24, 2014
Thanksgiving Turkey Dinner Casserole Recipe
1 large egg
2 egg whites
1 tsp garlic powder
1/2 tsp black pepper
1/4 cup finely chopped pecans
1-1/2 to 2 lb whole turkey breast
3 to 4 medium sweet potatoes, peeled, cut into 2 inch cubes
2 Tbsps olive oil
1/4 tsp kosher salt
1/4 tsp dried crushed sage
1/4 tsp cinnamon (optional)
Preheat oven to 350 degrees, and lightly coat a 9x13 baking pan with oil.
Put egg and egg whites in a shallow bowl and whisk until frothy.
In a separate shallow bowl add the garlic powder, black pepper, and pecans, and stir to combine.
Coat the turkey breast first in the whisked eggs then place in the pecan mixture, turning to cover the turkey well with the dry mixture on all sides. Carefully place in the prepared baking pan.
In a separate bowl, put the sweet potatoes, olive oil, salt, sage, and cinnamon (if using) and toss until coated well.
Now scatter the sweet potatoes evenly around the turkey breast.
Cover the baking dish with foil and bake in preheated oven for 20 minutes, then uncover and bake for 20 minutes more or until the turkey breast is thoroughly cooked and the sweet potatoes are tender.
Remove turkey to a cutting board and let rest for 5 minutes before slicing thinly and serving with spoonfuls of sweet potatoes alongside.
Will serve 6.
2 egg whites
1 tsp garlic powder
1/2 tsp black pepper
1/4 cup finely chopped pecans
1-1/2 to 2 lb whole turkey breast
3 to 4 medium sweet potatoes, peeled, cut into 2 inch cubes
2 Tbsps olive oil
1/4 tsp kosher salt
1/4 tsp dried crushed sage
1/4 tsp cinnamon (optional)
Preheat oven to 350 degrees, and lightly coat a 9x13 baking pan with oil.
Put egg and egg whites in a shallow bowl and whisk until frothy.
In a separate shallow bowl add the garlic powder, black pepper, and pecans, and stir to combine.
Coat the turkey breast first in the whisked eggs then place in the pecan mixture, turning to cover the turkey well with the dry mixture on all sides. Carefully place in the prepared baking pan.
In a separate bowl, put the sweet potatoes, olive oil, salt, sage, and cinnamon (if using) and toss until coated well.
Now scatter the sweet potatoes evenly around the turkey breast.
Cover the baking dish with foil and bake in preheated oven for 20 minutes, then uncover and bake for 20 minutes more or until the turkey breast is thoroughly cooked and the sweet potatoes are tender.
Remove turkey to a cutting board and let rest for 5 minutes before slicing thinly and serving with spoonfuls of sweet potatoes alongside.
Will serve 6.
Tuesday, September 30, 2014
Traditional Southern Macaroni Cheddar Bake Recipe
1 lb box elbow macaroni, cooked according to box directions, drained
1 1/2 lbs sharp Cheddar cheese, shredded
1 1/2 cup whole milk (or half-n-half)
1 stick (1/2 cup) real butter, melted
1/4 tsp kosher or fine grain sea salt
1/4 tsp coarse ground (restaurant style) black pepper
1/2 lb shredded sharp Cheddar cheese, for topping
buttery bread crumbs, for topping (optional)
Preheat oven to 350 degrees and butter a large casserole dish.
In a large bowl, mix everything together (except the 1/2 lb Cheddar for topping) and turn out into the casserole dish.
Sprinkle the 1/2 lb Cheddar cheese on top evenly.
Bake in preheated 350 degree oven for 40 to 45 minutes or until cheese topping is bubbly and lightly browned and edges are browned, too.
If adding buttery bread crumbs: About 5 minutes before ready to remove casserole, melt some butter and bread crumbs together in a saucepan, then sprinkle carefully over the top of the melted cheese on casserole, return to oven and continue baking until bread crumbs and cheese are nicely browned.
Remove and let sit for 5 minutes before cutting to serve.
Will serve 8 to 10.
1 1/2 lbs sharp Cheddar cheese, shredded
1 1/2 cup whole milk (or half-n-half)
1 stick (1/2 cup) real butter, melted
1/4 tsp kosher or fine grain sea salt
1/4 tsp coarse ground (restaurant style) black pepper
1/2 lb shredded sharp Cheddar cheese, for topping
buttery bread crumbs, for topping (optional)
Preheat oven to 350 degrees and butter a large casserole dish.
In a large bowl, mix everything together (except the 1/2 lb Cheddar for topping) and turn out into the casserole dish.
Sprinkle the 1/2 lb Cheddar cheese on top evenly.
Bake in preheated 350 degree oven for 40 to 45 minutes or until cheese topping is bubbly and lightly browned and edges are browned, too.
If adding buttery bread crumbs: About 5 minutes before ready to remove casserole, melt some butter and bread crumbs together in a saucepan, then sprinkle carefully over the top of the melted cheese on casserole, return to oven and continue baking until bread crumbs and cheese are nicely browned.
Remove and let sit for 5 minutes before cutting to serve.
Will serve 8 to 10.
Sunday, September 28, 2014
Southern Garden Tomato Casserole Recipe
6 cups chopped vine ripened tomatoes
1/2 tsp kosher or sea salt
1/4 tsp black pepper
1 Tbsp packed brown sugar
3 slices day old bread, cut or torn into small chunks
4 Tbsps butter, melted
pinch of dried oregano (optional)
Preheat the oven to 400 degrees. Butter a casserole dish.
Cut the tomatoes up over a bowl (you'll need 6 cups) to make sure all the juice is captured., then stir the salt, pepper, and brown sugar into the tomatoes in the bowl.
Dump the tomatoes into the casserole, top with the bread pieces, and gently press down on the bread so it is slightly submerged.
Pour the melted butter over the top of the bread/tomato mixture and add a light sprinkle of dried oregano if you like.
Bake in preheated oven at 400 degrees for 45 to 55 (uncovered) until the casserole is hot and lightly browned around the edges.
Will serve 4 to 6.
1/2 tsp kosher or sea salt
1/4 tsp black pepper
1 Tbsp packed brown sugar
3 slices day old bread, cut or torn into small chunks
4 Tbsps butter, melted
pinch of dried oregano (optional)
Preheat the oven to 400 degrees. Butter a casserole dish.
Cut the tomatoes up over a bowl (you'll need 6 cups) to make sure all the juice is captured., then stir the salt, pepper, and brown sugar into the tomatoes in the bowl.
Dump the tomatoes into the casserole, top with the bread pieces, and gently press down on the bread so it is slightly submerged.
Pour the melted butter over the top of the bread/tomato mixture and add a light sprinkle of dried oregano if you like.
Bake in preheated oven at 400 degrees for 45 to 55 (uncovered) until the casserole is hot and lightly browned around the edges.
Will serve 4 to 6.
Monday, August 18, 2014
Healthy Quinoa Chili Casserole Recipe
3 tsp olive oil
1 medium sweet onion, diced
1 medium red bell pepper, diced
2 garlic cloves, grated or minced
2 cups quinoa
1 cup vegetable broth
2 1/2 cups water
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1/2 Tbsp chili powder
1 tsp cumin
1/8 tsp black pepper
2 cups shredded Cheddar cheese
Lightly oil or spray a large shallow baking dish and set aside.
In a large saucepan over medium-high flame, put the olive oil, onions, and red bell pepper; cook and stir until the vegetables soften, then stir in all ingredients EXCEPT the shredded Cheddar cheese.
Bring mixture to a boil, turn heat to low, cover saucepan and let simmer for 20 minutes.
Turn oven on to 350 degrees and allow to preheat.
Pour the mixture from the saucepan into the prepared baking dish, then sprinkle the cheese on top.
Bake (uncovered) in 350 degree oven for about 15 minutes or until bubbly hot and cheese is melted.
Remove and let stand 3 minutes before serving.
Quinoa and black beans are both complete proteins so you don't need to serve this dish with another protein, but you can serve as a side dish along with grilled chicken or fish if you like.
Will serve 4 to 6.
1 medium sweet onion, diced
1 medium red bell pepper, diced
2 garlic cloves, grated or minced
2 cups quinoa
1 cup vegetable broth
2 1/2 cups water
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1/2 Tbsp chili powder
1 tsp cumin
1/8 tsp black pepper
2 cups shredded Cheddar cheese
Lightly oil or spray a large shallow baking dish and set aside.
In a large saucepan over medium-high flame, put the olive oil, onions, and red bell pepper; cook and stir until the vegetables soften, then stir in all ingredients EXCEPT the shredded Cheddar cheese.
Bring mixture to a boil, turn heat to low, cover saucepan and let simmer for 20 minutes.
Turn oven on to 350 degrees and allow to preheat.
Pour the mixture from the saucepan into the prepared baking dish, then sprinkle the cheese on top.
Bake (uncovered) in 350 degree oven for about 15 minutes or until bubbly hot and cheese is melted.
Remove and let stand 3 minutes before serving.
Quinoa and black beans are both complete proteins so you don't need to serve this dish with another protein, but you can serve as a side dish along with grilled chicken or fish if you like.
Will serve 4 to 6.
Monday, July 28, 2014
Potluck Zucchini Mozzarella Quiche Recipe
1/2 stick (1/4 cup) butter
4 cups diced zucchini (wash, do not peel)
1 cup diced onion
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp garlic powder
1/2 lb spicy sausage, chopped small
2 large eggs
2 cups shredded Mozzarella cheese
1 package (8 count) crescent rolls
In a large skillet, melt the butter over medium heat, then add the next 8 ingredients and cook until zucchini is just starting to get tender and sausage is fully cooked.
In a separate bowl, add the eggs, beat with a fork, then add the Mozzarella cheese and the zucchini mixture from skillet; stir to combine; set aside.
Preheat oven to 375 degrees and lightly butter or spray cooking oil into a 9x13 glass baking pan.
Roll out the crescent rolls, pinching the perforations closed, then lay into the baking pan, pressing to cover the bottom and slightly up the sides.
Pour the zucchini mixture evenly over the crescent rolls in the baking pan.
Bake, uncovered, in preheated oven at 375 degrees for 20 to 25 minutes or until bubbling hot and rolls are browned.
Remove and let sit for 10 minutes before cutting into squares to serve.
Will make 8 to 12 potluck size servings.
4 cups diced zucchini (wash, do not peel)
1 cup diced onion
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp garlic powder
1/2 lb spicy sausage, chopped small
2 large eggs
2 cups shredded Mozzarella cheese
1 package (8 count) crescent rolls
In a large skillet, melt the butter over medium heat, then add the next 8 ingredients and cook until zucchini is just starting to get tender and sausage is fully cooked.
In a separate bowl, add the eggs, beat with a fork, then add the Mozzarella cheese and the zucchini mixture from skillet; stir to combine; set aside.
Preheat oven to 375 degrees and lightly butter or spray cooking oil into a 9x13 glass baking pan.
Roll out the crescent rolls, pinching the perforations closed, then lay into the baking pan, pressing to cover the bottom and slightly up the sides.
Pour the zucchini mixture evenly over the crescent rolls in the baking pan.
Bake, uncovered, in preheated oven at 375 degrees for 20 to 25 minutes or until bubbling hot and rolls are browned.
Remove and let sit for 10 minutes before cutting into squares to serve.
Will make 8 to 12 potluck size servings.
Saturday, July 26, 2014
Spicy Sweet Potato Strata Potluck Recipe
4 cups finely diced sweet potatoes
2 Tbsp olive oil
1 Tbsp Sriracha hot chili sauce
8 large eggs
1-1/4 cups milk
1/2 tsp kosher salt
1 lb bacon, diced and fried crisp
1 cup finely shredded Cheddar cheese
1 canister (16 oz size) Large flaky refrigerator biscuits
Preheat oven to 350 degrees. Coat a 9x13 glass baking dish with cooking oil.
Prepare sweet potatoes: Cover a baking sheet with aluminum foil. Put sweet potatoes in a large bowl and drizzle in the olive oil and Sriracha sauce, tossing the sweet potatoes until they are coated well. Turn sweet potatoes out onto baking sheet and bake in preheated oven for 20 to 30 minutes until they are just fork tender; remove and let stand at room temperature until cooled.
In a large bowl, whisk the eggs, milk, and salt until well blended. To the bowl, add the cooked/cooled sweet potatoes, the bacon, and 1/2 cup cheese, stirring to combine.
In the prepared 9x13 baking dish, arrange the 8 biscuits evenly spacing them. Pour the sweet potato mixture evenly over the biscuits.
Bake (uncovered) in preheated oven for 25 to 30 minutes or until the biscuits are golden brown.
Cover the baking dish with aluminum foil and return to oven to bake 10 minutes longer.
Remove foil, sprinkle with remaining 1/2 cup cheese and let stand at room temperature for 5 to 10 minutes before cutting to serve.
Will make 8 to 10 potluck size servings.
2 Tbsp olive oil
1 Tbsp Sriracha hot chili sauce
8 large eggs
1-1/4 cups milk
1/2 tsp kosher salt
1 lb bacon, diced and fried crisp
1 cup finely shredded Cheddar cheese
1 canister (16 oz size) Large flaky refrigerator biscuits
Preheat oven to 350 degrees. Coat a 9x13 glass baking dish with cooking oil.
Prepare sweet potatoes: Cover a baking sheet with aluminum foil. Put sweet potatoes in a large bowl and drizzle in the olive oil and Sriracha sauce, tossing the sweet potatoes until they are coated well. Turn sweet potatoes out onto baking sheet and bake in preheated oven for 20 to 30 minutes until they are just fork tender; remove and let stand at room temperature until cooled.
In a large bowl, whisk the eggs, milk, and salt until well blended. To the bowl, add the cooked/cooled sweet potatoes, the bacon, and 1/2 cup cheese, stirring to combine.
In the prepared 9x13 baking dish, arrange the 8 biscuits evenly spacing them. Pour the sweet potato mixture evenly over the biscuits.
Bake (uncovered) in preheated oven for 25 to 30 minutes or until the biscuits are golden brown.
Cover the baking dish with aluminum foil and return to oven to bake 10 minutes longer.
Remove foil, sprinkle with remaining 1/2 cup cheese and let stand at room temperature for 5 to 10 minutes before cutting to serve.
Will make 8 to 10 potluck size servings.
Friday, July 25, 2014
Savory Potluck Strata Recipe
3 large fresh eggs
3 cups milk
1 cup heavy cream (or half-n-half if you prefer)
2 Tbsp Dijon mustard
kosher salt and black pepper to taste
4 cups day old bread, cut or torn into 1 inch pieces
2 Tbsp finely chopped onion
2 cups finely chopped fresh vegetables (your choice). Choose what is in season at the market. - asparagus, peas, green beans, squash, etc.
2 cups shredded Cheddar cheese (or other kind you like).
Preheat oven to 425 degrees. Spray a 9x13 baking dish with cooking spray, or butter the dish.
Whisk the eggs, milk, cream, Dijon, and salt and pepper together in a bowl.
Add the bread pieces and mix gently until the bread is soaked, then add the onion and vegetables and stir to combine.
Spoon half the mixture into the dish, then sprinkle half the cheese on top, then spread the remaining bread on and finish with the remaining cheese.
Cover with aluminum foil and bake in preheated oven for 20 minutes.
Remove foil and continue baking for 10 minutes or until the cheese is golden brown.
Remove and let sit before serving. May be served hot or at room temperature.
Will serve 8 to 10 at a potluck, but recipe may be doubled or tripled for large crowds.
3 cups milk
1 cup heavy cream (or half-n-half if you prefer)
2 Tbsp Dijon mustard
kosher salt and black pepper to taste
4 cups day old bread, cut or torn into 1 inch pieces
2 Tbsp finely chopped onion
2 cups finely chopped fresh vegetables (your choice). Choose what is in season at the market. - asparagus, peas, green beans, squash, etc.
2 cups shredded Cheddar cheese (or other kind you like).
Preheat oven to 425 degrees. Spray a 9x13 baking dish with cooking spray, or butter the dish.
Whisk the eggs, milk, cream, Dijon, and salt and pepper together in a bowl.
Add the bread pieces and mix gently until the bread is soaked, then add the onion and vegetables and stir to combine.
Spoon half the mixture into the dish, then sprinkle half the cheese on top, then spread the remaining bread on and finish with the remaining cheese.
Cover with aluminum foil and bake in preheated oven for 20 minutes.
Remove foil and continue baking for 10 minutes or until the cheese is golden brown.
Remove and let sit before serving. May be served hot or at room temperature.
Will serve 8 to 10 at a potluck, but recipe may be doubled or tripled for large crowds.
Ritz Cracker Green Bean Casserole Recipe
8 cups fresh green beans, trimmed, washed, cut in half
1 Tbsp salt
8 pieces bacon, diced
1 small onion, finely diced
1/2 cup sliced almonds
1/4 cup real mayonnaise
1 container (8 oz) sour cream
1/2 cup shredded Cheddar cheese
1 small can sliced water chestnuts
kosher salt and black pepper to taste
1/4 cup butter
1/4 tsp garlic powder
1 "tube" of Ritz crackers, crushed
Fill a large saucepan with cold water and 1 Tbsp of salt and bring to a boil. Add the beans and let them come back up to a boil, then boil for 3 minutes. Meanwhile, fill a large bowl with ice and water. When beans are done boiling, drain through a colander, then dump the beans in the ice water and cool for 1 minute.
Remove to a paper towel covered surface to dry.
Preheat oven to 350 degrees and butter a large casserole dish.
Get out a large skillet and put over medium-high heat. Add the bacon pieces and fry, stirring, until crisp. Add the onion to the skillet and fry just until transparent.
Add the beans to the skillet and continue cooking, stirring steadily, just until beans are heated through and they start to develop some color; remove skillet from heat.
Stir into the beans the mayonnaise, sour cream, Cheddar cheese, and chestnuts, then taste and add salt and pepper as needed. Turn bean mixture out into the prepared casserole dish.
In a separate small saucepan, melt the butter and garlic powder together, then stir in the crushed Ritz crackers until well coated.
Sprinkle the cracker crumbs evenly over the bean mixture in casserole dish.
Bake, uncovered, in the preheated oven at 350 degrees for 45 to 55 minutes or until bubbling hot.
Will serve 8 to 10 at a potluck setting.
1 Tbsp salt
8 pieces bacon, diced
1 small onion, finely diced
1/2 cup sliced almonds
1/4 cup real mayonnaise
1 container (8 oz) sour cream
1/2 cup shredded Cheddar cheese
1 small can sliced water chestnuts
kosher salt and black pepper to taste
1/4 cup butter
1/4 tsp garlic powder
1 "tube" of Ritz crackers, crushed
Fill a large saucepan with cold water and 1 Tbsp of salt and bring to a boil. Add the beans and let them come back up to a boil, then boil for 3 minutes. Meanwhile, fill a large bowl with ice and water. When beans are done boiling, drain through a colander, then dump the beans in the ice water and cool for 1 minute.
Remove to a paper towel covered surface to dry.
Preheat oven to 350 degrees and butter a large casserole dish.
Get out a large skillet and put over medium-high heat. Add the bacon pieces and fry, stirring, until crisp. Add the onion to the skillet and fry just until transparent.
Add the beans to the skillet and continue cooking, stirring steadily, just until beans are heated through and they start to develop some color; remove skillet from heat.
Stir into the beans the mayonnaise, sour cream, Cheddar cheese, and chestnuts, then taste and add salt and pepper as needed. Turn bean mixture out into the prepared casserole dish.
In a separate small saucepan, melt the butter and garlic powder together, then stir in the crushed Ritz crackers until well coated.
Sprinkle the cracker crumbs evenly over the bean mixture in casserole dish.
Bake, uncovered, in the preheated oven at 350 degrees for 45 to 55 minutes or until bubbling hot.
Will serve 8 to 10 at a potluck setting.
Sunday, July 20, 2014
Mushroom Strata Potluck Recipe
1 tsp butter
1 tsp cooking oil
1 lb white button mushrooms, cleaned and coarse chopped
1/2 cup finely chopped Italian sausage
2 small onions, finely diced
3 garlic cloves, grated
4 large eggs
1 cup milk
1/2 cup sour cream
kosher salt and black pepper to taste
pinch red pepper flakes
4 cups cubed day-old bread
1/2 cup shredded cheese, any you like.
In a large skillet over medium heat, add the butter, oil, and mushrooms and cook, stirring, until the mushrooms soften. Add the sausage and cook thoroughly, then add the onions and cook until onions become slightly translucent, then add the garlic and cook for 1 minute longer; remove from heat and set aside.
Preheat oven to 400 degrees.
In a bowl, mix together the eggs, milk, sour cream, and add salt, pepper, and red pepper flakes as needed; set aside.
Arrange the cubed bread in a baking dish.
Spoon the mushroom mixture from the skillet evenly over the bread, mixing slightly to distribute the ingredients.
Pour over the top the egg/milk mixture, stirring gently just enough to make sure it covers all the ingredients well.
Evenly sprinkle the cheese on top, cover the dish with aluminum foil, and bake in preheated oven for 40 minutes, then uncover the dish and bake an additional 15 minutes or until the casserole is golden brown.
Let rest for 5 to 10 minutes before serving.
Will make 8 to 10 potluck size servings.
1 tsp cooking oil
1 lb white button mushrooms, cleaned and coarse chopped
1/2 cup finely chopped Italian sausage
2 small onions, finely diced
3 garlic cloves, grated
4 large eggs
1 cup milk
1/2 cup sour cream
kosher salt and black pepper to taste
pinch red pepper flakes
4 cups cubed day-old bread
1/2 cup shredded cheese, any you like.
In a large skillet over medium heat, add the butter, oil, and mushrooms and cook, stirring, until the mushrooms soften. Add the sausage and cook thoroughly, then add the onions and cook until onions become slightly translucent, then add the garlic and cook for 1 minute longer; remove from heat and set aside.
Preheat oven to 400 degrees.
In a bowl, mix together the eggs, milk, sour cream, and add salt, pepper, and red pepper flakes as needed; set aside.
Arrange the cubed bread in a baking dish.
Spoon the mushroom mixture from the skillet evenly over the bread, mixing slightly to distribute the ingredients.
Pour over the top the egg/milk mixture, stirring gently just enough to make sure it covers all the ingredients well.
Evenly sprinkle the cheese on top, cover the dish with aluminum foil, and bake in preheated oven for 40 minutes, then uncover the dish and bake an additional 15 minutes or until the casserole is golden brown.
Let rest for 5 to 10 minutes before serving.
Will make 8 to 10 potluck size servings.
Tuesday, July 15, 2014
Italian Vegetable Penne Salad Recipe
16 oz penne
1 bag (16 oz) frozen Italian vegetables, thawed
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives
Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.
Drain pasta and veggies into a colander and let sit.
Put the next 5 ingredients in a large bowl and whisk until frothy.
To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.
Taste and season as needed. May be served room temperature or cooled.
Will serve 10 to 12 at a potluck.
1 bag (16 oz) frozen Italian vegetables, thawed
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives
Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.
Drain pasta and veggies into a colander and let sit.
Put the next 5 ingredients in a large bowl and whisk until frothy.
To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.
Taste and season as needed. May be served room temperature or cooled.
Will serve 10 to 12 at a potluck.
Monday, July 14, 2014
Italian Meatball Casserole Recipe
1 pkg (18 oz size) frozen fully-cooked Italian style meatballs, THAWED
1 pkg (16 oz size) large refrigerated buttermilk biscuits
1 jar (14 oz size) any good prepared marinara or spaghetti sauce
6 oz finely shredded Mozzarella cheese
Lightly coat a glass 9x13 inch baking dish with cooking spray.
Preheat oven to 375 degrees.
Open biscuits and separate into 8 biscuits, then cut each biscuit into 8 pieces (a scissors works well for this).
Put cut up biscuits and thawed meatballs in a large bowl, add the red sauce, and toss gently to coat well.
Dump the mixture into the prepared baking dish.
Bake in preheated oven at 375 for 30 to 35 minutes or until the edges are rich golden brown.
Sprinkle the shredded cheese evenly over the top and return the baking dish to the oven and continue baking for about 3 to 4 minutes or until the cheese melts and begins to get light golden brown on top.
Remove and let stand for 7 to 10 minutes before cutting to serve.
Will make 8 to 10 potluck size servings.
1 pkg (16 oz size) large refrigerated buttermilk biscuits
1 jar (14 oz size) any good prepared marinara or spaghetti sauce
6 oz finely shredded Mozzarella cheese
Lightly coat a glass 9x13 inch baking dish with cooking spray.
Preheat oven to 375 degrees.
Open biscuits and separate into 8 biscuits, then cut each biscuit into 8 pieces (a scissors works well for this).
Put cut up biscuits and thawed meatballs in a large bowl, add the red sauce, and toss gently to coat well.
Dump the mixture into the prepared baking dish.
Bake in preheated oven at 375 for 30 to 35 minutes or until the edges are rich golden brown.
Sprinkle the shredded cheese evenly over the top and return the baking dish to the oven and continue baking for about 3 to 4 minutes or until the cheese melts and begins to get light golden brown on top.
Remove and let stand for 7 to 10 minutes before cutting to serve.
Will make 8 to 10 potluck size servings.
Saturday, July 12, 2014
Harvest Time Squash Casserole Recipe
1/4 cup butter
2 cups cooked, cubed butternut or acorn squash (NOT watery type like zucchini or yellow)
1 medium size onion, diced small
1 can (10.5 oz) cream of celery soup
1/2 tsp kosher salt
1/2 tsp black pepper
2 large eggs
2 cups grated Parmesan cheese
1 cup cracker crumbs or dried bread crumbs
Preheat oven to 350 degrees, and butter a shallow casserole dish.
In a large skillet, melt the butter over medium heat, then add the squash, onions, celery soup, salt, and pepper; stir together and allow to cook just until bubbling hot. Remove skillet from heat and pour into casserole dish.
In a small bowl, whisk the eggs until foamy, then add slowly to mixture in casserole dish, stirring to combine.
When combined well, spread evenly, then sprinkle cheese over the top and then sprinkle the cracker crumbs over the cheese.
Bake (uncovered) in preheated oven for about 45 to 55 minutes or until eggs are completely set and squash is tender.
May be served warm or at room temperature.
Will serve 6 at a potluck setting, but may easily be doubled or tripled to serve more.
2 cups cooked, cubed butternut or acorn squash (NOT watery type like zucchini or yellow)
1 medium size onion, diced small
1 can (10.5 oz) cream of celery soup
1/2 tsp kosher salt
1/2 tsp black pepper
2 large eggs
2 cups grated Parmesan cheese
1 cup cracker crumbs or dried bread crumbs
Preheat oven to 350 degrees, and butter a shallow casserole dish.
In a large skillet, melt the butter over medium heat, then add the squash, onions, celery soup, salt, and pepper; stir together and allow to cook just until bubbling hot. Remove skillet from heat and pour into casserole dish.
In a small bowl, whisk the eggs until foamy, then add slowly to mixture in casserole dish, stirring to combine.
When combined well, spread evenly, then sprinkle cheese over the top and then sprinkle the cracker crumbs over the cheese.
Bake (uncovered) in preheated oven for about 45 to 55 minutes or until eggs are completely set and squash is tender.
May be served warm or at room temperature.
Will serve 6 at a potluck setting, but may easily be doubled or tripled to serve more.
Wednesday, July 9, 2014
Chicken And Broccoli Divan Biscuit Bake Recipe
1 canister (8 count) refrigerated crescent rolls
2 cups frozen chopped broccoli, thawed and drained
1-1/2 cups shredded cooked chicken
1/2 cup real mayonnaise
1/4 cup finely diced onion
2 tsp Dijon mustard
1 can (10 oz) cream of chicken soup
1 cup finely shredded Cheddar cheese
Preheat oven to 375 degrees. Get out a 9x13 glass baking dish.
Open crescent roll canister and roll out to fit into baking dish, pressing and stretching over the bottom and at least 1/2 inch up the side of the dish.
Bake in preheated oven at 375 degrees for 7 to 8 minutes or until light golden brown.
Remove baking dish from oven.
Arrange the broccoli evenly over the crust, then arrange the chicken evenly over the broccoli; set aside.
In a separate bowl, add the mayonnaise, onion, Dijon, and soup, stirring until smooth. Spread this mixture evenly over the chicken, then sprinkle the cheese evenly over all.
Bake in preheated oven at 375 degrees for 15 to 20 minutes.
Remove and let cool slightly before cutting into squares for serving.
Will make 8 to 10 potluck size servings.
2 cups frozen chopped broccoli, thawed and drained
1-1/2 cups shredded cooked chicken
1/2 cup real mayonnaise
1/4 cup finely diced onion
2 tsp Dijon mustard
1 can (10 oz) cream of chicken soup
1 cup finely shredded Cheddar cheese
Preheat oven to 375 degrees. Get out a 9x13 glass baking dish.
Open crescent roll canister and roll out to fit into baking dish, pressing and stretching over the bottom and at least 1/2 inch up the side of the dish.
Bake in preheated oven at 375 degrees for 7 to 8 minutes or until light golden brown.
Remove baking dish from oven.
Arrange the broccoli evenly over the crust, then arrange the chicken evenly over the broccoli; set aside.
In a separate bowl, add the mayonnaise, onion, Dijon, and soup, stirring until smooth. Spread this mixture evenly over the chicken, then sprinkle the cheese evenly over all.
Bake in preheated oven at 375 degrees for 15 to 20 minutes.
Remove and let cool slightly before cutting into squares for serving.
Will make 8 to 10 potluck size servings.
Saturday, July 5, 2014
Chicken Fajita Casserole Recipe
2 tsp cooking oil
1 medium size onion, cut into thin strips
1 green bell pepper, cut into thin strips
1 pkg (10 oz) frozen chopped spinach, thawed, squeezed dry
1 lb cooked chicken, shredded
2 garlic cloves, minced
1 tsp chili powder
1 1/2 cups good prepared salsa
4 small (6 inch size) corn tortillas, torn into 1 inch pieces
4 oz shredded Monterrey Jack cheese
Preheat oven to 350 degrees; coat a baking dish with cooking spray.
Pour oil into large skillet over medium-high heat, then add onion and bell pepper, and cook just until crisp/tender, then stir in the spinach and cook until hot; remove mixture from skillet to a bowl with a slotted spoon and set aside.
Add the chicken, garlic, and chili powder to the hot skillet and stir, cooking, just until the chicken is heated through and the garlic is fragrant.
Spread 1/2 CUP of the salsa evenly into the baking dish.
Begin the layers:
half the torn tortilla pieces
half the chicken mixture
half the veggie mixture
half the remaining salsa
half the cheese
Repeat the layers EXCEPT do not add the remaining cheese
Cover the baking dish with aluminum foil and bake in preheated oven at 350 degrees for 30 minutes.
Uncover, sprinkle with remaining cheese, then continue baking UNCOVERED for 5 to 7 minutes or just until the cheese is melted.
Remove and let stand for 10 minutes before serving.
Will make 8 to 10 potluck size servings, but can be easily doubled or tripled.
1 medium size onion, cut into thin strips
1 green bell pepper, cut into thin strips
1 pkg (10 oz) frozen chopped spinach, thawed, squeezed dry
1 lb cooked chicken, shredded
2 garlic cloves, minced
1 tsp chili powder
1 1/2 cups good prepared salsa
4 small (6 inch size) corn tortillas, torn into 1 inch pieces
4 oz shredded Monterrey Jack cheese
Preheat oven to 350 degrees; coat a baking dish with cooking spray.
Pour oil into large skillet over medium-high heat, then add onion and bell pepper, and cook just until crisp/tender, then stir in the spinach and cook until hot; remove mixture from skillet to a bowl with a slotted spoon and set aside.
Add the chicken, garlic, and chili powder to the hot skillet and stir, cooking, just until the chicken is heated through and the garlic is fragrant.
Spread 1/2 CUP of the salsa evenly into the baking dish.
Begin the layers:
half the torn tortilla pieces
half the chicken mixture
half the veggie mixture
half the remaining salsa
half the cheese
Repeat the layers EXCEPT do not add the remaining cheese
Cover the baking dish with aluminum foil and bake in preheated oven at 350 degrees for 30 minutes.
Uncover, sprinkle with remaining cheese, then continue baking UNCOVERED for 5 to 7 minutes or just until the cheese is melted.
Remove and let stand for 10 minutes before serving.
Will make 8 to 10 potluck size servings, but can be easily doubled or tripled.
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