Italian Pork And Potato Casserole Recipes

ITALIAN PORK AND POTATO CASSEROLE

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 5 minutes or until almost tender; drain., Place potatoes in a 13x9-in. baking dish coated with cooking spray. Sprinkle with garlic, salt and pepper. Top with pork chops and marinara sauce. Cover and bake at 350° until a thermometer inserted in pork reads 145° and potatoes are tender, 40-45 minutes., Sprinkle with cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Let stand 5 minutes before serving.

ITALIAN LOADED MASHED POTATO CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Make both potatoes pouches as directed.
• Stir cream cheese, 1/2 cup of the Parmesan cheese, the Italian seasoning and rosemary into potatoes. Spoon mixture into baking dish. Top with remaining 1/2 cup Parmesan cheese. Bake 18 to 22 minutes or until heated through (at least 165°F in center of casserole).
• Meanwhile, in 8-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 2 to 3 minutes or until toasted. Remove from heat. Top casserole with tomatoes, toasted bread crumbs and basil.

ITALIAN POTATO CASSEROLE

Steps:

• In a skillet, cook sausage until no longer pink; drain. Place in a greased 9-in. square baking dish. Top with potatoes. In the same skillet, saute onion, green pepper and garlic in oil for 5 minutes or until vegetables are crisp-tender. , Stir in the mushrooms, tomatoes, olives, basil, salt and pepper. Spoon over potatoes to within 1 in. of edge of dish. Sprinkle Parmesan cheese and parsley on top. Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned.

BAKED ITALIAN MASHED POTATO CASSEROLE

Steps:

• Boil potatoes with garlic until tender and drain.
• Mash potatoes and garlic together and add 6 tablespoons of the butter and then add the milk.
• Mash until potatoes are smooth.
• Add salt and pepper to taste.
• Add mozzarella and Parmesan cheeses.
• Stir to blend.
• Use 1 tablespoon of the remaining butter to grease the bottom and sides of a casserole dish.
• Coat the bottom and sides with breadcrumbs.
• Spoon potato mixture into the dish and dot the top with the remaining tablespoon of butter.
• Bake at 350° for about 15 minutes or until the top is golden brown.

ITALIAN PORK AND RICE CASSEROLE

Steps:

• In 8-inch sauté pan, melt butter over medium heat. Add bread crumbs; toast 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Top evenly with pork, followed by beans, bell pepper and onions. In small bowl, mix broth, Italian seasoning and salt; pour on top. Cover with foil. Bake 40 minutes.
• Stir cheese and whipping cream into pork mixture. Replace foil; bake 20 to 25 minutes longer or until rice is tender, pork is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with toasted bread crumbs and basil.

ITALIAN BEEF AND POTATO CASSEROLE

Steps:

• Cook ground chuck , onion and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. Add spaghetti sauce, water, basil, oregano, and pepper, stir well.
• Spoon 1/3 of meat mixture into a lightly greased 13 x 9 x2 inch baking dish. Top with half of potato slices; cover with 1/3 of meat mixture. Add remaining potato slices and remaining meat mixture. Cover with aluminum foil.
• Bake at 375°F for 1 hour or until potatoes are tender. Remove foil; sprinkle cheese over casserole. Bake an additional 5 minutes or until cheese melts.
• Let casserole stand 10 minutes before serving.

ITALIAN POLENTA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
• Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
• Pour half of the polenta into the prepared casserole dish. Top with half of the sliced zucchini, overlapping slices slightly. Top zucchini with half of the marinara sauce, then sprinkle with half of the Italian-style cheese. Repeat layers one more time. Cover.
• Bake in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.