Easy ravioli lasagna, Buffalo casserole, Crescent casserole

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Casseroles come in various forms and these three are very different.
Easy ravioli lasagna
1 bag (6 oz.) fresh baby spinach leaves, chopped
1/3 C refrigerated basil pesto
1 jar (15 oz.) Alfredo pasta sauce
1/4 C vegetable or chicken broth
1 pkg. (25 oz.) frozen cheese-filled ravioli (do not thaw)
1 C shredded Italian cheese blend (4 oz.)
chopped fresh basil leaves, if desired
Heat oven to 375 degrees. Spray 11×7-in. glass baking dish with cooking spray. In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.
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Buffalo casserole
1 lb. uncooked penne pasta
1 18 oz. can creamy mushroom soup
4 oz. cream cheese, cut into chunks
1/2 C hot sauce
2 C chopped cooked chicken breast
1/2 tsp. garlic powder
1/2 tsp. salt
2 C potato chips, coarsely crushed
1 C shredded cheddar cheese (4 oz.)
1/2 C blue cheese crumbles, if desired
Heat oven to 375 degrees. Spray 13×9-in. glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cooking time. Return pasta to same pot; stir in soup, cream cheese and hot sauce. Add chicken, garlic powder and salt. Pour pasta into baking dish. Sprinkle with chips. Bake 15 minutes, adding cheddar cheese the last 5 minutes. Sprinkle with blue cheese crumbles. Let stand 5 minutes before serving.
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Crescent casserole
1 lb. ground beef, cooked, drained
1 C basil and garlic tomato pasta sauce (from 16-oz. jar)
1 8-oz. can refrigerated crescent dinner rolls
1-1/2 C shredded Italian cheese blend
1/4 tsp. dried basil leaves
In 10-in. skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally. Separate dough into 8 triangles. Place dough in ungreased 9-in. glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and basil. Bake at 375 degrees 15 to 20 minutes.
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Some wisdom – The ability to speak several languages is an asset, but the ability to keep your mouth shut in any language is priceless.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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