Romano Casserole Recipes

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CHICKEN ROMANO



Chicken Romano image

I made this up one night with ingredients I had on hand, and now it is a weekly request in our house! Everyone always asks for the recipe, and it is so simple. Serve it over a bed of mixed greens for a fancy presentation, or over pasta for a more traditional Italian feel!

Provided by rebeccalovestocook

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 3

Number Of Ingredients 14

¾ cup grated Romano cheese
¼ cup bread crumbs
1 tablespoon granulated garlic
2 teaspoons ground cayenne pepper
2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon salt
6 thin chicken cutlets
1 tablespoon olive oil
1 green bell pepper, diced
6 sun-dried tomatoes
2 cloves garlic, minced
salt and ground black pepper to taste
3 ounces shaved Romano cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
  • Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
  • Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 16.3 g, Cholesterol 123 mg, Fat 24.5 g, Fiber 2.8 g, Protein 44 g, SaturatedFat 11.6 g, Sodium 1664 mg, Sugar 2.2 g

ROMANO CHICKEN SUPREME



Romano Chicken Supreme image

Plenty of Romano cheese and golden brown bread crumbs add flavor and crunch to this tender chicken and mushroom recipe from field editor Anna Minegar of Zolfo Springs, Florida.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1 pound fresh mushrooms, chopped
3 tablespoons butter
1 tablespoon lemon juice
1 teaspoon dried basil
2 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
2 tablespoons orange juice
1 cup soft bread crumbs
1/3 cup grated Romano cheese

Steps:

  • In a large skillet coated with cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with salt., In the same skillet, saute mushrooms in butter until tender. Stir in the lemon juice, basil and garlic; cook 1 minute longer. Stir in broth and orange juice; heat through. Spoon over chicken; sprinkle with bread crumbs and cheese. , Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 274 calories, Fat 11g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 413mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

ROMANO CASSEROLE



Romano Casserole image

This is a really tasty, easy to put together casserole that your whole family will enjoy. The original recipe came from the label on a jar of pasta sauce. I use a smooth pasta sauce with tomato and romano cheese in it to make this but you could easily experiment with different types or use home-made.

Provided by dale7793

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup raw rice
1 cup green capsicum, finely chopped
3/4 cup onion, finely chopped
1 (500 g) jar pasta sauce (I use Raguletto's Tomato and Romano cheese)
1 (310 g) can red kidney beans, drained and rinsed
500 g lean ground beef
1/2 cup grated cheese
2 rashes bacon, diced

Steps:

  • Place the rice in a greased casserole dish.
  • Cover the bottom evenly with the rice.
  • Sprinkle with the capsicum and onion.
  • Pour over half the pasta sauce.
  • Layer the kidney beans on top of the sauce and then spread the uncooked mince over the top of that.
  • Pour over the remaining pasta sauce and sprinkle with the bacon and cheese.
  • Bake, covered, at 180 degrees C for 1 hour.
  • Remove the lid for the last 10 minutes to brown the cheese.

ROMANO POTATOES



Romano Potatoes image

This recipe is from Salt Grass Steakhouse, and is wonderful. (preparation time does not include boiling the potatoes.)

Provided by texasjj

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs red potatoes
1/2 cup butter
2 teaspoons garlic, minced
4 tablespoons romano cheese, shredded
1/2 cup whole milk
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
2 tablespoons green onions, sliced
2 teaspoons salt
1 teaspoon fresh cracked pepper
1 teaspoon paprika

Steps:

  • Boil potatoes a day ahead. Cover and place in refrigerator. Cut potatoes into quarters and place in large mixing bowl.
  • Place butter and garlic in saucepan and heat until butter is melted. Pour over potatoes.
  • Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika.
  • Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks.
  • Transfer to sprayed 9x13 casserole dish.
  • Sprinkle 1 Tablespoon romano cheese on top.
  • Bake at 350 degrees for 35 minutes.

ITALIAN TUNA CASSEROLE



Italian Tuna Casserole image

Categories     Sauce     Tuna     Simmer     Boil

Yield 4 servings

Number Of Ingredients 18

1 10-ounce box frozen chopped spinach
Salt
1 pound medium or large shell pasta or other short-cut pasta with ridges
1 tablespoon EVOO (extra-virgin olive oil), once around the pan
2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
5 garlic cloves, finely chopped
3 tablespoons all-purpose flour
1/2 cup dry white wine, a couple of glugs
1 cup chicken stock (eyeball about 1/4 of a quart-size box-the rest can go right in the fridge)
2 cups milk
1/4 teaspoon freshly grated nutmeg, or to taste
1 teaspoon hot sauce (eyeball it)
1 teaspoon Dijon mustard
Black pepper
2 6-ounce cans white tuna in water, drained, or 3 4-ounce cans Italian tuna in oil, drained
1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, 3 very generous handfuls
A handful of chopped fresh flat-leaf parsley

Steps:

  • Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
  • While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
  • While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
  • Preheat the broiler.
  • Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.

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