Archive for the ‘Casseroles’ Category

Fresh Green Bean Casserole

Written by post on Wednesday, June 30th, 2010 in Casseroles, Vegetables.

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Fresh Green Bean Casserole

Ingredients:

4 cups fresh green beans, cut into 2-inch pieces (or 2 cans, 16 ounces each)
3 to 6 slices bacon
1/2 cup chopped onion
4 large tomatoes, peeled and chopped
2 large whole pimientos, chopped (or 2-ounce jar)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 to 3/4 cup shredded American cheese

Directions

1. Cook beans, uncovered, in boiling salted water for 2 to 3 minutes. Reduce heat, cover and cook 20 to 30 minutes more. Drain and set aside. (If using canned beans, just drain; do not cook.)
2. Fry bacon until crisp. Remove from pan and crumble.
3. Saute onion in bacon drippings until tender.
4. Combine everything except cheese, tossing gently. Spoon into greased 2-quart casserole dish.
5. Sprinkle with cheese.
6. Bake until cheese is slightly browned.

Temperature: 350 degrees
Time: 15 to 20 minutes

Servings: 6

BAKED ZITI WITH ROASTED VEGETABLES

Written by post on Monday, March 8th, 2010 in Casseroles, Pasta, Vegetarian.

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Ingredients:

1 pound eggplant; cut in 1 inch cubes
1 large red onion; cut in 1 inch cubes
2 yellow peppers; chopped
1 tablespoon olive oil
1/2 teaspoon salt

Tomato sauce

1 teaspoon olive oil
1 cup onions; finely chopped
2 teaspoons garlic; minced
1/4  teaspoon crushed red pepper
1/4  teaspoon fennel seed — crushed
28 ounces canned tomatoes, crushed
1/4  teaspoon salt
1/2  teaspoon fresh ground pepper
1/4  teaspoon sugar
pinch thyme
2 tablespoons fresh parsley; chopped

16 ounces ziti pasta
10 ounces spinach; chopped
1 cup lowfat mozzarella cheese; shredded

Directions:

Heat oven to 450F.  Toss eggplant, red onion, peppers, oil, nd salt in jellypoll pan.  Roast 30 minutes, stirring once or twice, until vegetables begin to brown. Make sauce: Heat oil in saucepan.  Add onions and cook covered over med- low heat 10 minutes.  Stir in garlic, red pepper, and fennel; cook 30 seconds. Add tomatoes, salt, pepper, sugar, and thyme.  Bring to boil, reduce heat and simmer 15 minutes.
Stir in parsley. Reduce oven heat to 400F. Toss ziti with vegetables, sauce and spinach in bowl. Spread in shallow 3-quart baking dish. Sprinkle mozzarella over top. Bake 20 minutes or until bubbly.

Yield: 6-8 Servings

Klipfiti: Humor & Irony


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