Penny Casserole Food

BAKED PENNE PASTA CASSEROLE

Steps:

• Cook penne according to package directions until almost cooked. Preheat oven to 350*.
• In a large skillet over medium heat, heat oil, then add onion, garlic and mushrooms; stir fry until onion is translucent. Remove to a plate.
• Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain.
• Add onion mixture and spaghetti sauce to beef; cook on low, stirring occasionally, for 10-15 minute Stir in penne.
• Put mixture in a shallow dish (13x9x2)and cover with shredded cheese. Bake for 30-45 minute Let stand 5 minute before serving.

COPPER PENNY

Steps:

• Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
• In a mixing bowl combine the celery, green pepper, carrots and onion.
• Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

PENNY SUPPER CASSEROLE

Steps:

• Cook potatoes and also cook peas and drain. Mix together with onion and margarine in a mixing bowl.
• Mix soup and mustard into veggies.
• Put into 7 X 11 dish.
• Top with cut-up hot dogs.
• Put on top.
• Cover.
• Bake for 25 - 30 minutes.

PENNY'S POTLUCK CASSEROLE

Steps:

• 1. Mix the sour cream and onion soup mix together and let blend overnight. Drain the spinich overnight in a strainer
• 2. Heat oven to 350* Line bottom of 9x13 pan with artichokes. Mix sour cream and soup mixture with spinich. Pour over artichokes.
• 3. Bake at 350* for about 40 minutes. that was easy! xoxoxox

PENNY CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , In a greased 2-1/2-qt. baking dish, combine the potatoes, hot dogs, onion and peas. Combine the soup, butter, mustard and pepper; gently stir into potato mixture. , Bake, uncovered, at 350° for 25 minutes or until heated through.

UPDATED PENNY CASSEROLE

Steps:

• Preheat oven to 350-degrees F. Butter a 2-quart casserole dish; set aside.
• Slice the sausage in half lengthwise, then cut across the halves making thick slices of half-rounds.
• In a deep frying pan, over medium high heat, sauté the onions and potatoes in the 2 tablespoons of cooking oil or olive oil for about 3 minutes. Sprinkle with salt to taste while cooking.
• Lower the heat to medium. Add the garlic, mushrooms, and sausage to the onions and potatoes. Sauté together, turning occasionally, until the mushrooms have reduced and given up much of their liquid. During the cooking process liquid from the mushrooms and onions will collect in the bottom of the frying pan. It will need to be cooked off or else the casserole will be too soupy. Stir the contents of the pan only as often as needed to keep things from sticking to the bottom of the pan, but not so often that the potatoes get mushy.
• In a separate pan, melt the butter over medium heat. Add the flour and stir until smooth. Cook for 2-3 minutes, stir occasionally.
• Pour the milk slowly into the pan, whisking quickly as you pour to prevent lumps. If there are some lumps, just keep stirring (whisking) until this sauce is as smooth as possible.
• Cook and stir until the sauce thickens. It will be bubbly, but will not be boiling. Add salt and pepper to taste. Stir in the mustard. Taste and adjust salt and pepper as desired.
• Pour sauce over the sausage and vegetable mixture in the other pan. Stir gently to combine well. Fold in frozen peas.
• Pour into a casserole dish. Dot with butter if desired. Bake for 40 minutes at 350-degrees until hot and bubbly.

PENNY CASSEROLE

Steps:

• In a Dutch oven, cook potatoes in salted boiling water until tender; drain.
• In a bowl, mix together potatoes, hot dogs, onion and peas.
• In another bowl, mix together soup, mustard, salt and pepper; stir into potato mixture.
• Pour into a 2 1/2 quart greased casserole.
• Bake, uncovered at 350 degrees for 25 minutes or until heated through.

MENNONITE SCHOOLHOUSE CHICKEN CASSEROLE

Steps:

• Combine all ingredients except cheese.
• Pour into a greased 9×13″ pan or baking dish.
• Cover with cheese
• Bake 30 min. at 350 degrees.

SAVE A PENNY CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef until no longer pink; drain. Stir in soup, spaghetti and vegetables. Transfer to an ungreased 11x7-in. baking dish. , Bake, uncovered, 30 minutes or until heated through. Sprinkle with cheese if desired; bake 5 minutes longer or until cheese is melted.

PENNY-WISE PORK CASSEROLE

Steps:

• * The two slices of fresh bread should have the crusts removed and they should be torn into small pieces. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Cook the noodles according to the package directions and drain. Mix 2 eggs, the salt and noodles together and set aside. Combine the bread and milk and set aside. Pan fry the pork and onion until the pink color disappears from the meat and drain off the excess fat. Combine the meat and onion mixture with the milk mixture then add the parsley, sage, garlic powder and pepper and set aside. Combine the cheeses and reserve 1/3 of the mixture. To assemble the casserole, spread 1/3 of the noodles in the bottom of a 3-quart baking dish. Cover with 1/2 of the meat mixture and top with 1/2 of the remaining cheese mixture. Repeat ending with the noodles. cover and bake in a preheated 350 degree F. oven for 45 minutes. Combine the reserved cheese with the 2 remaining eggs and spread over the noodles. Return to the oven and bake, uncovered, for another 10 minutes. Garnish with strips of pimento and chopped parsley.

PENNY CASSEROLE

Steps:

• 1. In a saucepan, cook the potatoes in boiling salted water until tender; drain.
• 2. In a greased 2 1/2 quart baking dish, combine the potatoes, hot dogs, onion and peas.
• 3. Combine soup, butter, mustard and pepper, gently stir into potato mixture.
• 4. Bake, uncovered, at 350 for 25 minutes or until heated through.
• 5. NOTE: Can substitute any cream soup for cream of mushrooms soup.

PENNY CASSEROLE

Steps:

• In a saucepan, cook the potatoes in boiling salted water until tender; drain. In a greased 2½ qt baking dish , combine the potatoes, hot dogs, onion and peas. Combine soup, butter, mustard and pepper, gently stir into potato mixture. Bake, uncovered, at 350℉ (180℃) for 25 minutes or until heated through.

PENNE CASSEROLE WITH HAM AND PEAS

Steps:

• Gather the ingredients.
• Spray a 3-quart baking dish with nonstick cooking spray or lightly grease it with butter. Heat the oven to 350 F.
• In a large saucepan, cook the pasta in boiling salted water, following the package directions. Drain in a colander and rinse with hot water.
• In a saucepan or sauté pan, melt 4 tablespoons of the butter. Add the green onions, parsley, and garlic; cook, stirring, for 1 minute. Add the flour and cook, stirring, for 1 minute.
• Stir in the milk and cook, stirring, until thickened. Add the ham and 2 cups of the shredded cheese. Cook, stirring, until the cheese is melted and the sauce is hot and bubbly.
• Add the drained pasta and peas to the sauce, mixing well and heating through.
• Spoon into the baking dish. Sprinkle with the remaining 1/2 cup of cheddar cheese.
• Melt the remaining 2 tablespoons of butter and toss with ​the breadcrumbs. Sprinkle over the shredded cheese layer.
• Bake for about 30 minutes, until crumbs are browned, and the casserole is hot and bubbly.
• Serve and enjoy.