Italianpotatocasserolewithsweetpeppers Recipes

SHREDDED POTATO CASSEROLE

Steps:

• In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50 minutes or until heated through.

ITALIAN-INSPIRED CASSEROLE

Steps:

• In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add corn and olives. Cover and simmer for 5 minutes. Stir in noodles. , Pour into two greased 13-in. x 9-in. baking dishes. Top with cheese. Cover and bake at 350° for 25-30 minutes or until heated through.

ITALIAN POTATOES

Steps:

• Toss potatoes with oil and add to skillet on med heat.
• When potatoes are cooked about halfway through, add onions and olives, cook until potatoes are cooked through and onions start to caramalize.
• Season with salt and pepper.

THE BEST BAKED POTATO CASSEROLE EVER!

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 x 2 inch baking dish with nonstick pan coating or grease lightly with solid shortening.
• Cut baked potatoes into 1 inch cubes. Place half in a prepared baking dish; sprinkle half of the salt, pepper and bacon. Top with half of the sour cream & cheese.
• Repeat layers.
• Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted (It usually takes 30 minutes for me. Also, you can cover with foil if the cheese starts to brown too quickly).
• Sprinkle with chopped green onions to garnish.

ITALIAN POTATO CASSEROLE WITH SWEET PEPPERS

Steps:

• After cooking the potatoes let them stand for 5 minutes before slicing.
• Place the sliced potatoes in a 9" quiche dish or other oven proof dish.
• Saute the onions& Mushrooms until just soft.
• Beat together the eggs, cream,salt& pepper.
• Cover the potatoes with the peppers, mushrooms, onion and half the bacon.
• Pour in the beaten egg mixture.
• Cover with foil and bake at 350F degrees for apprx 35 minutes.
• Uncover add the rest of the bacon.
• Return to oven uncovered for about 10 minutes or until you can insert a knife and it comes out clean.
• Watch your bacon doesn't get too brown, if it starts to, loosely place foil over top.
• Casserole should be a nice golden color.

ITALIAN ONE STEP CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Remove casings from sausages and cut into 1-inch pieces. Place these into a 10x15-inch roasting pan. Layer the potatoes, carrots and onions over the sausages. Then pour the tomatoes over all. Season with salt, ground black pepper and oregano.
• Cover and bake at 375 degrees F (190 degrees C) for 60 minutes, then uncover and bake for 15 to 20 more minutes.

ITALIAN WEDDING CASSEROLE

Steps:

• For the casserole: Preheat the oven to 375 degrees F.
• Cook the pasta in a large pot of boiling water until less than al dente; set aside.
• Put the butter and olive oil in a large pot over medium heat. When the butter has melted and the oil is hot, add the celery, oregano, garlic, carrots and onion and cook until the onions are translucent, about 5 minutes. Sprinkle over the flour, stir and cook for an additional minute. While whisking constantly, slowly add the stock. Bring to a simmer and allow the sauce to thicken, about 2 minutes. Season with salt and pepper. Add the meatballs, kale, Parmesan and cooked pasta, then stir to combine. Transfer to 9-by-13-inch casserole dish.
• For the topping: Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined. Sprinkle the breadcrumb topping over the casserole.
• Bake until golden and bubbly, about 20 minutes. Allow the casserole to sit for 10 minutes before serving.

ITALIAN SAUSAGE AND POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Grease large casserole.
• Cut precooked sausages into 2" pieces, and both peppers into 1/4" slices.
• Cut precooked potatoes into fourths, lengthwise, then into halves.
• Combine sausage, peppers, potatoes, onion, undrained tomatoes,and basil into large bowl.
• Mix very gently.
• Spoon mixture into casserole.
• Cover with foil with slit cut into center.
• Bake until done, about 50 minutes.

ITALIAN CASSEROLE

Steps:

• In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.

ITALIAN MEAT AND POTATOES

Steps:

• In a large skillet, cook the beef, sausage, onion, pepper and salt over medium heat until meat is no longer pink. Meanwhile, in a small saucepan, combine the soup, milk, tomato sauce, garlic powder, oregano and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. , Drain meat mixture; spoon half into a greased 13x9-in. baking dish. Layer half of the potatoes. Repeat layers. Top with soup mixture. , Cover and bake at 350° for 1-1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.

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.