Doaheadsausageraviolicasserole Recipes

Steps:

• Cook the sausage in a 10-inch skillet until no longer pink.
• Drain the grease.
• Spread 1/2 cup of pasta sauce in an ungreased 13x9x2" baking pan.
• In the pan, arrange a single layer of the ravioli over the sauce.
• Evenly pour another 1 cup of sauce over the ravioli.
• Sprinkle 1 1/2 cups of the sausage over this, then 1 cup of the mozzarella on top of the sausage.
• Repeat layers with remaining ravioli, sauce and sausage.
• Cover pan tightly with aluminum foil and refrigerate at least 8 hours, but no longer than 24 hours.
• When ready to bake, preheat the oven to 350 degrees Fahrenheit and bake covered for 45 minutes.
• Remove the foil and sprinkle with remaining 1 1/2 cups mozarella and the parmesan cheese.
• Bake for another 15 minutes until cheese is melted.
• Let stand 10 minutes before cutting and serving.

Steps:

• ---To Prepare The Rice---.
• Spray an 8 x 8-inch pan with cooking spray.
• Rinse rice with cold water and drain.
• Spread in prepared pan.
• Cover the rice very generously with boiling water.
• Cover pan with foil.
• Place pan in a cold oven.
• Turn oven on to 450°F.
• When it reaches that temperature, turn the oven off and leave the rice in the oven overnight without opening the door.
• It will be cooked when you get up in the morning.
• ---To Finish The Casserole---.
• Brown sausage in a large skillet.
• Add green pepper, celery, and onion and continue cooking until vegetables are soft.
• Drain off excess fat.
• Add remaining ingredients, mixing well.
• Stir in cooked wild rice.
• Pour into a sprayed 3-quart casserole dish.
• Cover and bake 45 minutes to 1 hour at 325°F or until heated through.

Steps:

• Lightly butter a 9x13-inch oven proof dish.
• Cut crusts off the bread and save.
• Place bread slices in a single layer in the bottom of the dish.
• Put chicken on top.
• Sauté mushrooms in 2 tbsp butter and then put mushrooms on top of the chicken.
• Sprinkle water chestnuts and pimentos on top of the mushrooms.
• Dot with mayo and top with cheese.
• Melt two tbsp butter in skillet, stir in flour until smooth.
• Whisk in 2 cups broth, bring to a boil, whisking constantly until thickened, set aside.
• Whisk milk and eggs together and pour over the cheese.
• Spoon chicken broth sauce over the casserole.
• Cover and refrigerate overnight.
• Bring to room temperature and sprinkle with buttered crumbs (see below).
• Bake in 350°F uncovered for 1-1 1/2 hours.
• Buttered crumbs:.
• Crumble the crusts of the bread in crumbs.
• Melt 1/4 cup butter add crumbs and toast for 10-15 minutes .
• The crumbs can be made ahead and stored in a jar in the fridge.
• Do not add crumbs to casserole until just before baking.