Sicilian Casserole Oamc Recipes

Steps:

• Preheat oven to 350 degrees. Brown ground beef, onion and pepper in saucepan. Cook until beef is done. Drain well.
• Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend.
• Let simmer for 10 minutes.
• Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce is smooth.
• Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir.
• In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
• To freeze, add 1 tablespoons cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months.
• To thaw and reheat, thaw casserole overnight in refrigerator.
• Bake, covered, for 25-35 minutes 5 minutes longer until bubbly.

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, 1 teaspoon sugar, salt, basil, garlic powder, chili powder and 1/8 teaspoon pepper., In a large saucepan, saute green onion in oil until tender. Add cream cheese and milk; stir until blended. Stir in 1/3 cup cheese, and remaining sugar and pepper. Drain noodles; stir into cheese mixture., In a greased 8-in. square baking dish, arrange alternate rows of beef and noodle mixtures. Sprinkle with remaining cheese. Cover and bake 20-25 minutes or until bubbly.

Steps:

• Place spinach in a large saucepan, cover and cook over moderate heat until wilted about 3-4 minutes.
• Drain, cool and coarsley chop Melt 1 Tbs of the butter in a heavy skillet over moderate high heat.
• Add the onion and stir until slightly soft, about 2 minutes.
• Add the mushrooms, garlic, thyme, basil, and tarragon.
• cook over moderate heat, stirring occasionally, until the liquid evaporates-about 5 minutes.
• Set aside to cool Melt the remaining 3 Tbs of butter in a small sauce pan over moderate heat.
• Blend in the flour and stir for 2 minutes.
• Add the milk and bring to a simmer, stirring constantly.
• Reduce the heat to low and stir constantly for 5 minutes until thickened and smooth.
• Remove from the heat and stir in the salt, pepper, 1/4 cup of the Parmesan cheese, and the mustard.
• Mix 1 cup of sauce with the macaroni.
• Distribute the macaroni equally among 4 greased 1 1/2 cup ramekins that can be reheated in a conventional or microwave oven.
• Stir 1/2 cup sauce into the mushroom mixture; then add the reserved spinach and the ricotta.
• Spoon the mix ove the macaroni and cover with the remaining Parmesan Cheese.
• Serve now or freeze and reheat in 400F oven.
• Bake the foil covered casseroles for 30 minutes, uncover and continue baking until bubbly or Microwave on high for about 7 minutes.