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Italian Macaroni and Cheese

16 Jan

1 ( 8 oz) package large elbow macaroni

1/2 cup Italian bread crumbs, divided

1 (10 oz) block Colby-Jack cheese, shredded

2 cups shredded mozzarella cheese

3/4 cup ( 3 oz) grated parmesan cheese

6 large eggs, lightly beaten

4 cups milk

1 tsp salt

1 tsp pepper

TomatoBasil Topping


Preheat oven to 350

Prepare macaroni according to package directions; drain and set aside. Coat a 13 x 9 baking dish with cooking spray. Sprinkle bottom with 1/4 cup bread crumbs. Layer one third of macaroni, one third of cheeses and one-third remaining bread crumbs in baking dish. Repeat layers twice, ending with bread crumbs. Whisk together eggs and next 3 ingredients; pour evenly over layered mixture. Bake for 55 to 60 minutes. Let stand 10 minutes. Sprinkle with Tomato-Basil Topping.

Tomato-Basil Topping:

4 large plum tomatoes, deeded and diced

1/4 cup grated parmesan cheese

3 TBSP fresh basil, chopped

Stir all ingredients together


Serves 8 to 10


Squash Casserole

31 Dec

3 pounds fresh yellow squash, sliced

3 TBSP butter

1 small onion, diced

1 cup shredded Colby cheese

3 large eggs, lightly beaten

1/2 cup milk

1 tsp salt or to taste

3/4 cups dried bread crumbs

In a sauce pan add squash and enough water to cover. Bring to a boil and cook until tender, about 10 minutes.  Drain well. Melt butter in a skillet over medium heat, add onion and cook until translucent. Put drained squash back into saucepan and add onions, cheese, salt and eggs. pour into baking dish. Sprinkle bread crumbs on top. Bake at 350 for 35 minutes.

Serves 6

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