ONE AND A HALF QUART CASSEROLE DISH RECIPES

SPAGHETTI CASSEROLE - BIGOVEN

Spaghetti casserole - BigOven image

"Do you like spaghetti but get tired of eating it the same way? Try this twist on the recipe. Same ingredients just all toss together and thrown in the oven."

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 pound pork sausage
1/3 cup onions chopped
1/3 cup celery chopped
1/3 cup Green pepper chopped
6 ounces Tomato paste
8 ounces Tomato sauce
1/4 teaspoon Dried oregano
3/4 teaspoon Salt
2 teaspoons Granulated sugar
1 cup Water
8 ounces Spaghetti
3 teaspoons Parmesan cheese grated

Steps:

"Break up sausage meet with fork in heavy skillet or Dutch oven. Add onions, celery and green pepper. Stir over medium heat until meat is browned and crumbly. Add tomato paste, sauce, oregano, salt, sugar and water. Mix, cover skillet and simmer 30 minutes. Stir frequently. Start oven at 375°. Grease a one and a half quart baking dish. Cook spaghetti according to package directions. Place alternate layers of drained spaghetti and meat sauce in prepared baking dish. Sprinkle top with cheese. Bake 20 minutes or until top is Browning and bubbly."

Nutrition Facts : Calories 497 calories, FatContent 31.4352777396869 g, CarbohydrateContent 30.607683770696 g, CholesterolContent 82.924751596617 mg, FiberContent 4.21314664151169 g, ProteinContent 23.4908010317375 g, SaturatedFatContent 10.423354670584 g, ServingSize 1 1 Serving (365g), SodiumContent 1151.62545110305 mg, SugarContent 26.3945371291844 g, TransFatContent 3.00269308512671 g

MARGARET'S CASSEROLE CARROTS RECIPE - FOOD.COM

Margaret's Casserole Carrots Recipe - Food.com image

I won a local cooking contest(Vegetable Category)with this spin on a retro BH&G carrot recipe. Hope you enjoy

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs carrots
3 tablespoons butter or 3 tablespoons margarine (I use butter)
3 tablespoons all-purpose flour
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
3 cups whole milk
1/4 cup grated parmesan cheese, plus
1/2 cup additional parmesan cheese, to top the casserole with

Steps:

Peel Carrots; slice crosswise on the bias.
Cook, covered, in boiling salted water, until just tender, about twenty minutes.
Drain thoroughly (this is really important).
Set aside.
In a medium saucepan melt butter,blend in flour, dry mustard, salt, paprika and pepper.
Add milk all at once.
Cook and stir until thickened and bubbly (This requires a bit of time).
Stir in 1/4 cup of the grated parmesan cheese.
Combine cooked carrots and sauce.
Turn into a one and a half quart casserole dish.
Bake, covered, at 350 degrees for 30 minutes.
Uncover, and sprinkle with up to one half cup of additional parmesan cheese (depending on your taste).
Bake,uncovered, for five more minutes or until desired browning is achieved.

Nutrition Facts : Calories 256.1, FatContent 13.8, SaturatedFatContent 8.2, CholesterolContent 38.5, SodiumContent 579.4, CarbohydrateContent 23.6, FiberContent 4.5, SugarContent 13.5, ProteinContent 10.7

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