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  • Midwestern Casseroles 73

    From Dave Drum@1:396/45 to All on Sun Nov 17 10:51:44 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Cheese & Tomato Soup Bake
    Categories: Cheese, Herbs, Breads, Vegetables, Dairy
    Yield: 6 servings

    3 oz Cream cheese
    1 1/2 ts Dried basil; divided
    12 sl Italian, sourdough or rye
    - bread (1/2" thick)
    6 sl Mozzarella cheese
    6 tb Butter; softened
    1/2 c Tomato paste
    1 cl Garlic; minced
    1/4 ts (ea) salt & pepper
    1 3/4 c Milk
    2 lg Eggs
    1 c Shredded Italian cheese
    - blend or mozzarella cheese

    Set oven @ 350ºF/175ºC.

    In a small bowl, mix cream cheese and 1 teaspoon basil
    until blended; spread onto 6 bread slices. Top with the
    mozzarella cheese and remaining bread. Spread outsides
    of sandwiches with butter. Arrange in a greased 13x9-in.
    baking dish.

    In a small saucepan, combine tomato paste, garlic, salt,
    pepper and remaining 1/2 teaspoon basil; cook and stir
    over medium heat for 1 minute. Gradually whisk in milk;
    bring to a boil. Reduce heat; simmer, uncovered, for 4-5
    minutes or until thickened, stirring frequently. Remove
    from heat.

    In a large bowl, whisk eggs; gradually whisk in a third
    of the milk mixture. Stir in the remaining milk mixture;
    pour over the sandwiches. Sprinkle with the Italian
    cheese blend.

    Bake, uncovered, until golden brown and cheese is
    melted, 25-30 minutes. Let stand for 10 minutes before
    serving.

    Megan Kuns, Perrysburg, Ohio

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:2320/105 to All on Sat Mar 15 13:01:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mushroom Penne Bake
    Categories: Pasta, Mushrooms, Vegetables, Herbs, Cheese
    Yield: 8 servings

    12 oz Whole wheat penne pasta
    1 tb Olive oil
    1 lb Sliced baby portobello
    - mushrooms
    2 cl Garlic; minced
    24 oz Jar marinara sauce
    1 ts Italian seasoning
    1/2 ts Salt
    2 c Ricotta cheese
    1 c Shredded mozzarella cheese;
    - divided
    1/2 c Grated Parmesan cheese

    Set oven @ 350oF/175oC.

    In a 6 qt. stockpot, cook pasta according to package

    directions. Drain and return to pot; cool slightly.

    In a large skillet, heat oil over medium-high heat;
    saute mushrooms until tender, 4-6 minutes. Add garlic;
    cook 1 minute. Stir in marinara sauce and seasonings.
    Spread half the mixture into a 13x9-in. baking dish
    coated with cooking spray.

    Stir ricotta cheese and 1/2 cup mozzarella cheese into
    pasta; spoon over mushroom mixture. Spread with
    remaining mushroom mixture.

    Sprinkle with remaining mozzarella cheese and Parmesan
    cheese. Bake, uncovered, until bubbly, 25-30 minutes.

    Sue Aschemeier, Defiance, Ohio

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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