Caruso Casserole Recipes
CARUSO CASSEROLE
This is delicious and simple. I had some extra sausage one day and needed a recipe. I found this and my three year old will even eat it! I don't add the zucchini and add extra tomatoes and tons of extra cheese. :o)
Provided by RachelB-KY
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cook sausage, onion and garlic in skillet until sausage is brown and crumbly. Drain and set aside.
- Melt butter, stir in flour and seasonings until smooth.
- Remove from heat and stir in milk. Bring to a boil over medium heat, stirring constantly for 1 minute.
- Reduce heat to low. Stir in half of the cheese.
- Stir in cooked sausage mixture, noodles, zucchini and tomatoes.
- Turn into buttered 1 quart casserole. Bake 25 - 30 minutes or until hot and bubbly.
- Remove from oven and sprinkle with remaining cheese.
- Return to oven to melt cheese.
Nutrition Facts : Calories 552, Fat 34.7, SaturatedFat 16.3, Cholesterol 112.5, Sodium 1099.3, Carbohydrate 33, Fiber 1.9, Sugar 3, Protein 26.9
CARUSO
Yield Serves 1.
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.
SPAGHETTI CARUSO
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree. Set aside.
- Heat the olive oil in a skillet and add the mushrooms and cook, stirring, about 5 minutes. Sprinkle with garlic and stir. Add the tomato mixture and bring to a boil. Stir in the rosemary, oregano, salt and pepper. Cook about 15 minutes, stirring occasionally.
- Meanwhile, pick over the livers, cutting away dark spots and fibers. Cut each liver in half. Line a mixing bowl with a sieve and set aside.
- Bring a large amount of water to a boil to cook the spaghetti.
- Season the flour with salt and pepper. Dredge the livers in the flour, shaking off the excess.
- Heat the corn oil in a heavy skillet and add half of the livers at a time. Cook over high heat, stirring the livers until browned and crisp, about 3 minutes per batch. As the livers are browned, transfer them to the sieve. Continue cooking until all the livers are cooked and drained.
- Pour the fat from the skillet and wipe it clean. Add half of the butter to the skillet and cook until butter is melted and foamy. Add the livers and cook about one minute, tossing them in the hot butter.
- As the livers are cooked add the spaghetti to the boiling water. Cook, stirring, 5 minutes or longer until tender. Drain.
- Empty the spaghetti into a mixing bowl and add the remaining two tablespoons of butter and toss. Pour the mushroom and tomato sauce over the spaghetti and toss. Arrange the livers on top. Sprinkle with cheese and serve hot.
Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 37 grams, Carbohydrate 118 grams, Fat 57 grams, Fiber 12 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1870 milligrams, Sugar 28 grams, TransFat 1 gram
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