Sandys Primavera Casserole Food

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FARMER'S CASSEROLE



Farmer's Casserole image

This wonderful casserole is the best 'breakfast casserole' I have ever eaten. It could easily be served at any time of day. I first ate it at a Wedding Shower and could hardly wait for the bride's mother to get the recipe for me from the Aunt who lived in another state. I am posting the recipe exactly as I received it...however I would personally increase the salt to 1 teaspoon instead of the 1/4th teaspoon since I remember adding salt when I ate it before.

Provided by CarrolJ

Categories     Breakfast

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 cups frozen hash browns
3/4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1/4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Grease 2 quart rectangular baking dish.
  • Arrange potatoes evenly on bottom of baking dish.
  • Sprinkle with cheese, ham, onions.
  • Combine milk and eggs and seasonings.
  • Pour over potatoes and cheese.
  • Refrigerate over night.
  • Bake at 350 for 40-50 minutes until set.
  • Let rest 5 minute.

CHEESY PASTA PRIMAVERA



Cheesy Pasta Primavera image

On your next Italian night, upgrade the pasta -- whole wheat adds extra fiber without extra effort. Pair it with veggies and a creamy sauce for a dinner kids will devour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

Coarse salt and ground pepper
12 ounces whole-wheat fusilli or other short twisted pasta
3 tablespoons unsalted butter
1 yellow onion, diced medium
1/4 cup all-purpose flour (spooned and leveled)
2 1/2 cups whole milk
2 zucchini or yellow squash, cut into 1/4-inch half-moons
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan, plus more for serving
1/3 cup fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta.
  • In pot, melt butter over medium-high. Add onion and cook until translucent, 6 minutes. Add flour and whisk to combine. Whisk in milk and cook, whisking frequently, until simmering and thickened, 10 minutes. Season with salt and pepper. Add zucchini and cook until crisp-tender, 6 to 8 minutes. Stir in pasta, tomatoes, Parmesan, and basil, adding enough pasta water to create a thin sauce that coats pasta. Serve with more Parmesan, if desired.

Nutrition Facts : Calories 570 g, Fat 19 g, Fiber 10 g, Protein 20 g, SaturatedFat 9 g

BAKED PASTA PRIMAVERA CASSEROLE



Baked Pasta Primavera Casserole image

Make and share this Baked Pasta Primavera Casserole recipe from Food.com.

Provided by blazeko

Categories     Penne

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

1 (26 ounce) jar ragu old world style pasta sauce
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated parmesan cheese
1 (16 ounce) bag frozen Italian vegetables, thawed
8 ounces ziti pasta or 8 ounces penne pasta, cooked and drained

Steps:

  • Preheat oven to 350°. In large bowl, combine Pasta Sauce, 1 cup mozzarella cheese and Parmesan cheese. Stir in vegetables and hot pasta.
  • In 2-1/2-quart casserole, spoon pasta mixture; sprinkle with remaining 1 cup mozzarella cheese.
  • Bake uncovered 30 minutes or until heated through.

Nutrition Facts : Calories 379.8, Fat 14.2, SaturatedFat 6.9, Cholesterol 36.8, Sodium 954.4, Carbohydrate 43.4, Fiber 1.7, Sugar 12, Protein 18.8

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