Zucchini Casserole

Recipe and Pictures courtesy of: Carrie Smith

Ingredients:

1 and 1/4 cups of finely crushed Ritz crackers (don't substitute; they're perfect for this)

... ~1/4 cup butter or margarine, melted

~2 and 1/2 cups of grated zucchini

~3/4 cheddar cheese

~1 egg, lightly beaten

~1 small white onion, finely chopped

~1 small clove of garlic, finely minced (i have that garlic in a tube, and i just put in 

the equivalent of that)

Directions:

Preheat oven to 325F. Grease an 8" x 8" pan and set aside.

In large bowl, combine cracker crumbs and melted butter. Once blended, set aside 1/4 cup of the mixture for the topping. Next, stir the remaining ingredients into the large amount of cracker mixture (zucchini, cheese, egg, onion & garlic). Once combined, put into the greased pan and then sprinkle with the reserved 1/4 cup of cracker mixture and bake for 1 hour. 

**Note: I used a glass pan & my oven runs hot, so i adjusted the temp and kept an eye on mine when it was baking...keep that stuff in mind when you're making yours. :)See More



Chicken and Vegetable Alfredo Casserole

Ingredients:

1 bag of wide Egg Noodles

2 jars of Alfredo Sauce

3-4 boneless Chicken Breasts

1 large bag frozen Mixed Veggies

3 TBS Butter

3 TBS Bread crumbs (optional)

4 TBS Vegetable Oil

Directions:

Boil the noodles in salted water.

Salt and pepper the chicken breasts, then sauté until browned in a frying pan with vegetable oil. Let cool, then cut into cubes. Save the chicken juices and bits from the pan.

Heat up the veggies in microwave safe bowl or in a pot on the stove.

In a sprayed or greased casserole dish, combine the cooked noodles, veggies, chicken and sauce.

Pour a few tablespoonfuls of the chicken drippings and pieces left in the pan all over the top. Top with slivers of butter and sprinkle with Parmesan cheese and optional bread crumbs.

Bake on 375 for 30-45 minutes or until crispy and browned on top.

Peter's Pesto Lasagna

Recipe and Pic coutesy of Peter Francis Battaglia
“A dish I still have to try making from an Italian Cruise ship we were on last Summer in Northern Europe...LASAGNE AL PESTO...homemade sheets of lasagne layered with bechamel, fontina, pesto and parmigiano...melted in your mouth”

Olive oil, then layers of fresh lasagne (Barilla no boil)..then a thin layer of fresh pesto (you must make that yourself), topped with fontina...then lasagne, then béchamel, bound with parmigiano, then 2 more layers, top with fontina, a little pesto, béchamel and grated parmigiano and bake..

Baked Ziti with Eggplant and Sausage

I saw two variations of this recipe on 2 Italian cooking shows within one week. It’s a combination of Eggplant Parmesan and baked Ziti with the sausage added in for good measure. It all looked so good, I just had to make it for the family. Here is my version:

Ingredients:

1 large Eggplant
1 box ziti (or any other pasta of choice)
1 lb sweet or hot Italian sausage
16 oz shredded Mozzarella
2-3 cups of prepared marinara tomato sauce
1 cup Italian style bread crumbs
1 egg, beaten with 2 TBS water
1 Tablespoon fresh or dried parsley, salt, pepper, oregano

Directions:

Preheat oven to 400 degrees.
Boil whole sausage links until just cooked and firm, drain and set aside to cool. When cooled, slice them up into thin slices.

Boil Ziti in a large pot of salted water until just al dente. Drain well. Pour into a large bake dish brushed with olive oil.

Peel and cut eggplant into large cubes. Put the breadcrumbs into a pie dish. Toss the eggplant in small batches into the egg mixture drain, then roll them around in the bread crumbs. Shake off the excess. Place on a cookie sheet brushed with olive oil and drizzle a little more over them. Baked at 400 degrees for 15-20 minutes, turn and cook another 5-10 minutes until they’re browned.

Lower the oven temp to 375 degrees.

Pour the marinara over the Ziti. Add in the eggplant, sausage, Oregano, salt and pepper to taste. Mix well, make sure to add enough sauce to cover all. Top with mozzarella and fresh parsley. Bake for 20-25 minutes or until cheese just starts to get brown and bubbly.

Valerie's Shephard's Pie

Recipe courtesy of: Valerie Alava Ross

Ingredients:

1 lb ground beef
1 small onion, chopped
Couple cloves crushed garlic
3/4 cup chopped carrots
Small can corn
1 Can beef gravy
Mash potatoes
Shredded cheese
Browned ground beef in garlic.

Directions:

Drain meat. Sauté onion and carrots in meat till soft. Add corn and gravy and mix well. Transfer to greased baking dish. Top with mashed potatoes and shredded cheese.

Bake @ 350 for 25 to 30 minutes or till bubbly.

French Toast Casserole

Prep Time: 15mins

Cook Time: 45-55 Minutes Ready In: 1 Hour -1 hr 10 Minutes

Servings: 6-8

We love this recipe! Double up the ingredients for a large family brunch or leftovers.

The variations are endless. Use any breads you have on hand, such as Raisin bread, wheat, whole grain, even waffles all cubed up! Put whatever fruits you like, blueberries, raspberries, apples etc...Our family favorite is Banana Chocolate Chip. You can also add in some pumpkin puree, nutmeg and cinnamon to the egg mixture to make a great Pumpkin French Toast. It can be completely assembled and wrapped with foil the night before to bake off in the am, or even cooked ahead and warmed up and served in the morning.

Ingredients: 

6 cups (packed down) bread cubes

6 eggs

2 1/2  cups milk

1/4 cup Cinnamon sugar (or equal parts cinnamon and sugar)

2 teaspoon vanilla extract

1 tablespoon margarine, softened

1 cup chopped Walnuts or Pecans

Directions:

 Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.

In a large bowl, beat together eggs, milk, 2 tablespoons sugar and vanilla. Add in all the cubed up bread, mix well to coat. Pour into prepared dish and dot with margarine; sprinkle with a little cinnamon sugar and let stand for 10-15 minutes.

 Combine remaining 2 tablespoons sugar with nuts and 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden

Serve warm with a little whipped cream or maple syrup on top.

Turkey Sausage Lasagna by Barefoot Contessa

Barefoot Contessa’s Turkey Sausage Lasagna

From: Barefoot Contessa’s “Family Style”

Many lasagna recipes can be made without pre-cooking the noodles. The moisture and heat from the other ingredients will cook the noodles as the dish bakes. Cover and bake for 45 minutes, then remove the cover for another 20 minutes to let the sauce thicken.

Use a non-reactive glass or ceramic dish for baking to avoid a reaction with the acidic tomato sauce. You can assemble your lasagna ahead of time and store uncooked in the fridge overnight, or you can freeze it to cook later.

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

1 1/2 pounds sweet Italian turkey sausage, casings removed

1 (28-ounce) can crushed tomatoes in tomato puree

1 (6-ounce) can tomato paste

1/4 cup chopped fresh flat-leaf parsley, divided

1/2 cup chopped fresh basil leaves

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/2 pound lasagna noodles

15 ounces ricotta cheese

3 to 4 ounces creamy goat cheese, crumbled

1 cup grated Parmesan, plus 1/4 cup for sprinkling

1 egg, lightly beaten

1 pound fresh mozzarella, thinly sliced

Directions:

Preheat the oven to 400 degrees F. Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute.

Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 13-inch baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30-45 minutes, until the sauce is bubbling.

Ham Casserole

Recipe courtesy of Nikki Hollowell Gwin

Ingredients:

3 cups cubed ham
1 cup uncooked rice
2 cups milk
2 cups grated cheese
1 cup fresh chopped parsley (ok, i did not have fresh and had to use dried)
...1 chopped bell pepper
salt and pepper

Directions:

Cook rice according to pkg directions. Then mix all ingredients and pour into greased cassarole dish. Bake at 325 for 1 hour.

Slow Cooker Corned Beef and Cabbage

Recipe courtesy of Nancy Josland Dalsin
From J. Beethoven's Corned Beef Connection:

6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage

Spice Mixture
8 allspice berries
1 teaspoon black peppercorns (gourmet blend)
2 bay leaves, crumbled
2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme, tie in cheese cloth and add to liquid.

Preparation:

In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 10-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side.

If you have a newer, hotter cooking crockpot you might want to check it after 8 or 9 hours.

Chicken Pot Pie

This pie recipe is so easy and makes a great family dinner on a cold wintery night. Kids love it and the best thing is it's loaded with plenty of meat and vegetables! I start the quick way by using a store bought Rotisserie chicken from the store and just cut it all up in pieces, using the juicy brown meat as well as the white.

Ingredients:

2 cooked skinless, boneless chicken breasts OR 1 whole cooked Rotisserie Chicken from the supermarket, cut into chunks

1 (10.75 ounce) can condensed cream of CELERY OR CHICKEN soup

1 can condensed cream of mushroom soup

1 32 oz package frozen mixed vegetables OR 2 (15 oz) cans mixed vegetables, drained

1 Nine inch deep dish double crust pie

1 egg

1/2 TBS Herbes de Provence* *This gives it a deep, woodsy, home cooked chicken flavor, I love it! It's available in any store;it's a mixture herbs from the south of France made up of a combination of thyme, oregano, marjoram, bay, basil and rosemary.

Directions:

Mix undiluted soup, vegetables, herbs, and diced chicken all together in a large bowl. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust. Beat egg and brush all over top and edges of pie crust. Sprinkle salt, pepper and a little more herbs on top. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

 

Asparagus, Sun Dried Tomato and Crispy Pancetta Lasagna

Recipe courtesy Giada De Laurentiis

Cook Time: 25 min
Yield: 6 to 8 servings

Ingredients

9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter

Directions

Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

White Cheese Chicken Lasagna

Recipe From: AllRecipes.com
http://allrecipes.com/Recipe/White-Cheese-Chicken-Lasagna/Detail.aspx?ms=1&prop25=43083685&prop26=DailyDish&prop27=2010-08-25&prop28=DailyRecipe&prop29=FullRecipe&me=1

"A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck."

Prep Time:25 Min
Cook Time:50 Min
Ready In: 1 Hr 15 Min
Original Recipe Yield 12 servings

Ingredients:

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven

Creamy Au Gratin Potatoes

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Creamy-Au-Gratin-Potatoes/Detail.aspx?ms=1&prop25=45198561&prop26=WhatsCooking&prop27=2010-09-30&prop28=RecipeArea1&prop29=FullRecipe_1&me=1


Prep Time:30 Min
Cook Time: 1 Hr 30 Min
Ready In: 2 Hrs

Original Recipe Yield 4 servings

Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Shepard’s Pie

Ingredients:

Serves 6-8

3 lbs ground beef
1 medium onion, diced
2 TBS chopped garlic
1 cup of corn niblets, drained
1 can of peas, drained
1 Red Pepper, diced
12 serving sizes of Instant Mashed Potatoes, prepared
½ cup shredded Cheddar Cheese
1 6 oz can tomato paste
2 TBS flour
1 ½ cups beef broth
2 TBS Worcestershire sauce
Salt, pepper, Cumin, Italian Seasoning, Paprika, Parsley

Directions

Cook mashed potatoes as directed on box, set aside. Sauté onions, garlic and pepper in 3 TBS of the butter until tender over medium heat. Add ground beef and sauté until no longer pink. Drain out all the excess oil. Add salt, pepper and spices of your choice. Add Worcestershire sauce, and tomato paste.

In a small sauce pan, whisk together the butter and flour over medium heat until golden brown and smooth. Slowly incorporate beef broth to make a gravy. When thickened add, spices of your choice to taste. Add the completed gravy to the meat mixture and blend well.

Spray a large baking dish with non-stick spray. Spread beef mixture on the bottom and scatter the corn and peas over it evenly.

Gently spread out the mashed potatoes on top. You can swirl the spoon around to make a nice scalloped look. Top with shredded cheddar cheese, sprinkle with Paprika and top with Parsley.

Cook at 375 degrees until top is just about browned and mixture is bubbling
(about 30 minutes).

Chicken Fajita Lasagna

Ingredients:

5 boneless Chicken breasts (or a pre-cooked Rottiserie chicken)
2 (Old El Paso) Fajita Dinner Kits
(with 1 spice, 1 sauce pack and 10 tortillas included in each)
1 large Red Pepper (chopped)
1 can of Corn niblets, drained (reserve the liquid)
1 bunch of green onions (chopped)
Extra Virgin Olive Oil
1 large bag of shredded Cheddar Cheese
Salt, Pepper, Chili powder, and Cayenne Pepper


Directions:

Place the chicken breasts on a sheet pan, rub with extra virgin olive oil and sprinkle with salt and pepper., bake at 425 degrees to cooked through. Set aside to cool.

Rub down all sides and bottom of a lasagna pan with butter or spray with non-stick spray.

Shred up all the chicken using 2 forks and put in a medium sized mixing bowl. Add the reserved corn liquid, 2 sauce packets and 2 spice packets from the fajita kit and stir to blend. Add chili powder and cayenne to taste.

Line up 6 tortillas to fit the bottom and up sides of bake dish. Sprinkle a little cheddar cheese, then spread a thin layer of the shredded chicken mixture on top. Sprinkle some of the onions, corn and peppers on top, drizzle a little EVOO and top with more cheese. Repeat the above steps to make 3 layers. Top with Cheddar and sprinkle the rest of the onions, corn and peppers on top.

Bake at 400 degrees for 30 minutes or until cheese is browned and slightly crispy around the edges.

Chicken Florentine

Recipe courtesy PaulaDeen.com
http://www.pauladeen.com/recipes/view/chicken_florentine/

Prep Time:10 min
Inactive Prep Time:24 hr 0 min
Cook Time:30 min
Level:Easy

Serves:6-8 servings

Ingredients

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Directions

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly

Krystle's Chicken and Spinach Pasta Casserole

Prep Time: 10 min
Inactive Prep Time:
Cook Time: 40 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

1 (10-ounce) package frozen spinach, chopped and drained
1 pound of Gemelli pasta, or bowties etc...cooked and drained
6 cups shredded chicken, cooked

*optional: sliced mushrooms*
(I used a cooked rotisserie chicken from the supermarket)
1 can cream of mushroom soup (or cream of celery)
1 can cream of chicken soup
¼ cup white wine
4 TBS Dijon mustard
1/2 cup sour cream
2 cups milk
1/2 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
*optional: chopped cooked bacon or shredded cheddar on top*

Directions

Preheat oven to 375 F.

Put the shredded chicken, pasta and spinach into a large bowl.

In another large bowl, combine the soups, sour cream, cheddar, lemon juice, curry powder, mustard, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the chicken, pasta and spinach. Mix well.

Place the mixture into an 11 by 7-inch casserole dish sprayed with non-stick cook spray. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

*Can also add shredded cheddar or crumbled bacon on top before baking.*

Bake for about 30 to 45 minutes or browned and crisp around the edges.

Lesley’s Spinach and Feta Pie (Spanakotyropita)

Ingredients:

Phyllo pastry dough
1 clove garlic, crushed
1 finely chopped onion
225 g (8oz) Fresh Spinach
75g (½ cup) crumbled feta
1 egg, beaten
Salt and pepper
Few TBS melted butter

Directions:

Line a lasagna dish with a couple of sheets of phyllo pastry dough making sure they came well up the sides of the dish.

The filling is made from 1 clove garlic, cruhed and fried with a finely chopped onion. Remove from heat and stir through 225g fresh spinach until wilted. Add 75g crumbled feta and a beaten egg. Season with salt and pepper.

Put the filling on the filo and scrunch up the excess pastry to cover the top - use a couple of extra scrunched filo sheets to cove rthe top of the pie if needed.

Brush with butter and put in the over at 220 degrees C for about 20 mins (until browned).

I served it hot with salad, new potatoes and mayonnaise.

Roasted Potatoes, Green beans and Sausage with Mushrooms

Ingredients:

2 lbs Sausage, cut into small chunks and browned
8-10 peeled potatoes, cut into chunks
1 lb fresh green beans, trimmed
2 cups sliced mushrooms
3 large onions, diced
4 TBS Chopped Garlic
1 cup chicken broth
1 cup water
1 small can tomato paste
2 TBS butter
Extra Virgin Olive Oil
Paprika, garlic, onion powder, parsley, salt and pepper
Hot Pepper flakes (optional)

Directions:

Preheat oven to 400˚F. Place potatoes in a 13×9-inch pan and toss evenly with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake at 400˚F for 30 minutes. When done, lower the oven temp to 375.

Place the green beans in a large saucepan with a lid. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans blanched (crisp and bright green). Drain and set aside.

In the same skillet, add in 2 TBS of the oil, butter, garlic, onions and salt and pepper. Sauté’ until browned about . Add in mushrooms, tomato paste, chicken broth and water. Mix and heat through.

In the 13x9 pan with the potatoes, add in all of the prepared ingredients, toss and add your preference of spices, bake at 375 for 3-45 minutes.

Nikki's Tomato Pie

Ingredients:

4 tomatoes peeled and sliced
10 fresh basil leaves chopped
1/2 cup chopped green onion
1 9 inch pre baked deep dish pie crust
salt and pepper
2 cups grated cheddar cheese
1 cup mayonnaise

Directions:

Preheat oven to 350 degrees F. Place tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 mins.

Layer tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the cheese and mayonnaise and spread on top of tomatoes. Bake for 30 mins until lightly browned.
Cut into slices and serve warm.