Bacon And Mozzarella Casserole Food

MOZZARELLA POTATO CASSEROLE WITH BACON

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with combined remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

MOZZARELLA-PARMESAN POTATO CASSEROLE WITH BACON

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups mozzarella; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheese is melted.

CANADIAN BACON AND MOZZARELLA PENNE

Steps:

• In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
• In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until.
• translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2.
• teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and.
• simmer, covered, for 15 minutes.
• In a large pot of boiling, salted water, cook the pasta until just done, Reserve 1/4 cup of the pasta-cooking water.
• Drain.
• Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon.
• If the sauce seems too thick, add some of the reserved pasta-cooking water.

CREAMY MOZZARELLA POTATO CASSEROLE WITH BACON

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

GREENS AND MOZZARELLA CASSEROLE

Steps:

• Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees or (350 degrees if using an oven-proof glass dish).
• Cut out and discard the tough stems of the greens; if using kale or collards, cut out thick center ribs.
• Rinse all the greens and shake off any excess water, then chop them into 1/2-inch pieces.
• In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt; add 1/2 cup of water if the greens seem dry.
• Cover the skillet and braise for 10 to 15 minutes, or until tender.
• Pour off any liquid left in the skillet, then season the greens with salt and pepper; transfer to a bowl and set aside.
• Heat the broth and half-and-half in a saucepan just until bubbles form around the edge of the pan.
• In a large skillet, melt the butter over low heat.
• Add the flour and cook, stirring, for one minute.
• Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
• Whisk in the grated Parmesan and ricotta.
• Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish.
• Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top.
• Bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned.
• Serve immediately.

BROCCOLI MOZZARELLA CASSEROLE

Steps:

• place broccoli in casserole dish, side by side (lightly cooked).
• In a medium mixing bowl, mix soup and sour cream together.
• Pour mixture over broccoli.
• top with mozerella cheese.
• Cover with foil -somewhat loosely; don't let cheese stick to foil.
• Bake until bubbly cheesy on top.

MRS. C'S MOZZARELLA & BACON POTATO CASSEROLE

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups mozzarella; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheese is melted.