Roman Soldier Casserole Food
ROMAN SOLDIER CASSEROLE
I created this dish with ingredients on hand in my kitchen. I thought the title fitting because this is a hearty, "comfort food" meal that would have satisfied a Roman soldier. It is mostly an Italian meal except for the Greek seasoning, an item a Roman soldier could have discovered while he was out and about conquering the world. You may use any vegetable in this dish, but I like to use stir fry veggies with sugar snap peas.
Provided by Scrivener1
Categories One Dish Meal
Time 55m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Boil water and cook macaroni.
- Sautee sausage, hamburger, and onion until cooked.
- Add frozen vegetables, mushrooms, soup, and milk (I just fill the soup can up half way), and greek seasoning.
- Mix thoroughly and warm over medium heat for 5 minutes.
- Transfer to a casserole dish.
- Top with parmesean cheese and bake in a 350°F deg. oven for 30 minutes.
Nutrition Facts : Calories 416.9, Fat 18, SaturatedFat 6.9, Cholesterol 64, Sodium 909.9, Carbohydrate 32.6, Fiber 3.3, Sugar 3, Protein 31.7
ROASTED ROMAN-STYLE ROMANESCO
Because of this vegetable's bizarre and unusual appearance, this is the kind of thing people pass over in the market, mostly because they're confused by it and don't know what to do with it, but this recipe shows exactly what to do with it. If you do what I do, you'll be enjoying one of the most delicious vegetables you'll ever have. Serve drizzled with more olive oil or garlic aioli.
Provided by Chef John
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
- Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
- Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
- Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
- Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
- Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 3.4 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 181.9 mg, Sugar 1.5 g
ROMANO CASSEROLE
This is a really tasty, easy to put together casserole that your whole family will enjoy. The original recipe came from the label on a jar of pasta sauce. I use a smooth pasta sauce with tomato and romano cheese in it to make this but you could easily experiment with different types or use home-made.
Provided by dale7793
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the rice in a greased casserole dish.
- Cover the bottom evenly with the rice.
- Sprinkle with the capsicum and onion.
- Pour over half the pasta sauce.
- Layer the kidney beans on top of the sauce and then spread the uncooked mince over the top of that.
- Pour over the remaining pasta sauce and sprinkle with the bacon and cheese.
- Bake, covered, at 180 degrees C for 1 hour.
- Remove the lid for the last 10 minutes to brown the cheese.
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