Olive Garden Original Lasagna Fritta - Restaurant Recipes

2 eggs at room temperature

2 (15 ounce) containers whole milk Ricotta cheese

1 cup fresh grated Parmesan cheese

16 ounces fresh grated mozzarella cheese

1 cup Romano cheese, grated

1 cup Asiago cheese, grated

2 Tablespoons Italian Seasoning

1 ½ cups Italian bread crumbs

¼ cup fresh grated Parmesan cheese

1 package lasagna noodles

2 eggs

1 jar (5 cheese) marinara sauce

Homemade Alfredo sauce

4 Tablespoons butter

1 pint heavy whipping cream

1 teaspoon garlic powder

½ teaspoon nutmeg 

⅔ cup freshly grated Romano cheese

Salt and pepper to taste

Boil your lasagne noodles according to the package. Cook till al dente.

When they are cooked, rinse them with cold water real good, and place one on the cutting board. Cut off the edge of the ribboning noodle, and discard the ribbon piece. Do all your noodles gently, placing them aside.

 Place your cut lasagna noodle lengthwise on the cutting board. Spread a thin layer of the cheese mixture goodness over the noodles.

Start at the end of the noodle and fold over approx 2 inches. Fold over again 2 inches. You will have a little piece of the noodle left. You want to push this little piece over.

Lay them down on a plate and stick in the freezer for an hour till ready to serve. If you are making these later, then stick them in a freezer bag, making sure the ends do not touch, and gently lay them in the freezer until you are ready.

In a medium saucepan over medium heat, melt the butter and add the pint of heavy whipping cream. Next add your garlic powder, nutmeg, and salt and pepper. Simmer on the stove for approx 25 minutes until the sauce thickens real good. Keep this on low till your frittas are ready.

When you are ready to make a fritta, add the romano cheese to your alfredo sauce and keep warm on the stove.

In another saucepan on medium heat- pour half the jar of marinara in the saucepan. Keep warm till ready to serve.

When you are ready to serve, you want to remove them from the freezer. (If they were in there longer than an hour it is OK). Let them sit out till on the plate for approx 15 min.

Get out 2 different bowls. One bowl you want 2 beaten eggs inside, and the second bowl you want to mix your breadcrumbs in with 1/4 cup Parmesan cheese. Set your 2 bowls aside.

After the 15 minutes has passed and you are ready to make the lasagna fritta, you want to heat up your fryer. If you do not have a fryer then you want to get a big saucepan and fill with enough canola oil to cover the lasagna fritta.

Gently dip your lasagna fritta in the egg, and then the breadcrumbs. You want to coat your fritta very well, and make sure you get the top and the end coated.Do each Fritta and set vertical on the plate standing up.

When your oil is heated and ready to fry, gently fry your fritta just till light brown. Set on a paper towel to drain, until all fritta's are done.

Get out your serving plate and lightly coat the bottom 1st with marinara sauce, and 2nd with the Alfredo sauce.

Set your fritta's vertical on the plate standing up. Line each fritta on the serving plate, and lightly drizzle Alfredo sauce down the middle, and lightly drizzle marinara sauce down the middle. Sprinkle fresh Parmesan over the frittas

If you have lots of cheese left over- like I always do. You want to freeze the remainder cheese.

Just cut the cheese into sections, and stick it in separate freezer bags. A day before you want to use the cheese just let it thaw out in the refrigerator. Use the cheese immediately.

Note: Parmesan cheese is the only cheese that you can freeze grated due to its texture. All other cheeses freeze in sections or cubes.

https://hubpages.com/food/Olive-Garden-origional-Lasagna-Fritta-Recipe

American Shepherd's Pie

1 lb ground beef
1 can beef gravy
1 package frozen green beans
1 package frozen corn
1 (20 ounce) package Bob Evans mashed potatoes
Paprika, to taste

Set oven to 350 degrees Fahrenheit. Cook vegetables according to package directions. Brown ground beef in skillet and drain excess liquid. While beef is browning, grease casserole dish or use nonstick cooking spray. Pour browned beef into casserole dish and mix with beef gravy, green beans and corn. Mix thoroughly. Top with a layer of mashed potatoes and sprinkle of paprika. Bake in oven for 20 minutes, or until potatoes and beef mixture are heated through. Serve hot.

You can set this up a day or two in advance, and then bake on a busy night for a quick dinner.

Chicken Pot Pie - Grandma's Recipes

1 cup chicken, cooked and cubed 

1 can cream of  chicken soup 

1 package grand biscuits 

Vegetables of your choice, chopped 

½ onion, chopped

Pepper, paprika and garlic to taste

Line greased 8x8 inch  pan with biscuits. Mix chicken, soup and vegetables. Mix in onion and spices. Pour over biscuits in a pan and top with additional biscuits. Bake according to biscuit package directions or until bubbly and golden on top. 

Broccoli Cheese Casserole - Veg Out

2 12 ounce packages of broccoli florets

1 can cream of chicken soup

8 ounces Velveeta cheese

2 tubes Ritz crackers, crumbled

½ stick (¼ cup) butter, melted

Coat casserole dish in cooking spray and preheat oven to 350 F. Cook broccoli until slightly soft and add soup. Place in baking dish and completely cover with Velveeta. Combine melted butter and crackers and press on top of cheese. Bake for 40 minutes or until bubbly.

Overnight Scalloped Chicken Casserole - Bird Food

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

2 ½ cups milk

½ pound process American cheese, cubed

4 cups chopped cooked chicken or turkey

1 box ( 7 ounces) macaroni

3 hard cooked eggs, chopped

½ cup butter or margarine, melted, divided

1 ½ cups soft bread crumbs

In a large bowl combine soup milk and cheese.  Add chicken or turkey, macaroni and eggs. Stir in ¼ cup melted butter.  Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight.  Toss the bread crumbs with remaining butter; sprinkle over casserole. Bake uncovered, at 350 for 60-65 minutes or until bubbly and golden brown.

12 servings

Broccoli & Chicken Supreme - Kentucky Fresh

8 cups fresh broccoli florets, or 2 10 ounce packages frozen broccoli

2 (10 ounce) cans cream of chicken soup, undiluted

1 cup Hellman’s mayonnaise

1 ½ teaspoons lemon juice

¾ teaspoon curry powder

2 cups sliced cook chicken (about 2 boneless chicken breasts)

½ cup shredded sharp cheddar cheese

½ cup cornflake crumbs or dry bread crumbs

3 Tablespoons butter, cut into small cubes

Preheat oven to 325 degrees. Grease a 13x9x2 inch casserole dish with nonstick cooking spray. Steam or microwave the broccoli until crisp-tender. Drain well.

In a medium bowl, combine the soup, mayonnaise, lemon juice and curry powder. Add the sliced chicken. Layer ingredients into the casserole dish. First the broccoli, then the chicken mixture then the cheese and crumbs. Dot with butter. Bake until bubbly and heated through; about 35-45 minutes.

Green, Maggie. Tasting Kentucky: Favorite Recipes from the Bluegrass State. 2016.

Sweet Potato Casserole with Pecan Streusel - Potatoes

3 sweet potatoes, peeled and roughly chopped

8 Tablespoons butter, unsalted

¾ cup light brown sugar

¼ cup granulated sugar

3 eggs

1 pinch salt

½ teaspoon nutmeg

½ teaspoon ground cinnamon

½ cup flour

2 cups pecans

2 cups mini marshmallows

Preheat oven to 375 F. In a large pot of boiling salted water, add sweet potatoes and cook 15-18 minutes or until tender.

Drain the potatoes and put them in a bowl with 4 Tablespoons butter, ¼ cup brown sugar, granulated sugar, salt,  nutmeg, and cinnamon. Mash until smooth. Transfer mixture to 13-9 casserole dish, spread until even and set aside.

Add remaining 4 Tablespoons butter, brown sugar, flour and pecans to food processor and process on low speed until pecans are the size of rice.Sprinkle pecan mixture on top of potato mixture. Top with mini marshmallows. Bake for 30-35 minuted, or until top is browned.

Original Recipe

Spinach & Gruyere Potato Casserole - Potatoes

1 ¼ pound red potatoes, cubed

2 Tablespoons olive oil

4 large eggs

¼ cup half and half

2 cups Gruyere cheese, shredded

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

3 cloves garlic, finely chopped

3 cups fresh spinach, packed and sliced

2 medium fennel bulbs, cored and thinly sliced (optional)

Preheat oven to 450 degrees F. Toss potatoes with olive oil, salt and pepper to taste. Arranged in a single layer on rimmed baking sheet. Bake 20-25 minutes or until golden brown and tender. Remove from oven and let cool. Reduce oven temperature to 375 degrees F.

Meanwhile, whisk together eggs, half and half, and ½ teaspoon salt; stir in Gruyere, basil, parsley and garlic. In large bowl, toss potatoes, spinach (and fennel if desired) with egg mixture until well combined. Transfer to 2-quart baking dish and cover with foil.

Bake 30-35 minutes or until custard has set. Uncover and bake another 5 minutes. Garnish with additional basil and parsley, if so desired.

Citrus Apple Sweet Potatoes - Potatoes

6 sweet potatoes, peeled, boiled and mashed

2 cups applesauce

½ cup brown sugar, packed

4 Tablespoons butter

½ cup orange juice

Mix ingredients together; place in a lightly buttered 2-quart casserole dish. Bake at 350 F for 40 minutes. Serves 8 to 10.

Green Bean Casserole - Family Favorites

3 cups fresh green beans

½ onion, chopped

1 Tablespoon garlic

2 cans mushrooms

1 can cream of mushroom soup

1 cup crispy onion rings

Preheat oven to 350 F. Steam green beans. Meanwhile, saute onions, garlic and mushrooms until just cooked through. Combine vegetables and remaining ingredients. Top with crispy onions and bake for 30 minutes until heated through and onions are golden brown.

Broccoli Corn Casserole - Family Favorites

1 ½ cups crushed cornflakes, divided

1 ¼ cups soft bread crumbs (about 2 slices), divided

⅓ cup butter, melted and divided

1 can (14 ¾ ounces) cream-style corn

3 cups frozen chopped broccoli, thawed

2 eggs

2 Tablespoons chopped onion

Salt & pepper to taste

Preheat oven to 350 degrees. In a small bowl, combine ¼ cup of corn flakes crumbs and ⅓ cup bread crumbs. Drizzle with 2 Tablespoons butter and toss to coat; set aside. In a large bowl, combine the corn, broccoli, eggs, onion, salt pepper and remaining corn flakes, bread crumbs and butter.

Transfer vegetable mixture to a greased 1 ½ quart baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered for 45 minutes or until a thermometer reads 160 degrees.

Chicken, Mushroom & Rice Casserole

2 cups rice, cooked (can be brown rice if you do not have wild rice)
1-2 pounds boneless, skinless chicken breast, cooked and cut into bite size pieces
2 Tablespoons extra virgin olive oil
2 leeks, chopped and rinsed
1 pound mushrooms, rinsed
1 cup dry sherry (or 1/2 cup apple cider vinegar)
1/4 cup all purpose flour
2 cups milk (such as 2%)
1/2 cup grated Parmesan cheese
1 can cream of mushroom soup (or 8 ounces sour cream)
1/3 cup flat, loose leaf parsley, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 package frozen french cut green beans
1 package sliced almonds


Grease 9x13" pan or spray with nonstick cooking spray. Line bottom of pan with cooked rice and layer cooked, sliced chicken on top.
Add olive oil to large skillet and let heat for 2 minutes. Generously clean leeks and add to skillet. Cook for 5 minutes, until wilted and cooked through. Prepare green beans according to package. Add mushrooms and green beans; cook for additional 3 minutes.
Add sherry, or apple cider vinegar; four, milk, mushroom soup, parmesan cheese and parsley. Stir until well combined. Flavor with salt and pepper as desired. Pour mixture over rice and chicken. Top with sliced almonds. 

I could not find my sour cream, so I substituted the mushroom soup instead and it turned out fine.
Recipe can be made ahead up to 3 days in advance. When ready to eat, preheat oven to 350F and bake for 30 minutes. See original recipe below.

http://www.eatingwell.com/recipe/252661/chicken-mushroom-wild-rice-casserole/

Sweet Plantain and Ground Meat Dominican Casserole - Latinos Platos

5-6 very ripe plantains
1 cup grated Mozzarella cheese
2 Tbsp unsalted butter
1 pound 95% lean ground beef
1 Tbsp of olive oil
1 Tbsp tomato paste
2 Tbsp water
1 small red onion, finely chopped
1 green pepper, chopped
2 garlic cloves, minced
Salt and pepper to taste

Preheat oven at 375 F. Season meat with salt and pepper.  In a medium saucepan, heat the olive oil and soften onions until translucent. Add garlic and ground meat, stir until completely brown and evenly cooked.  Add two tablespoons of water and the tomato paste.

Simmer at medium heat. Adjust water and seasonings accordingly, remove from heat and reserve.

Peel the plantains and boil in slightly salted water. When the plantains are tender, drain and mash with a fork.

Add butter and keep mashing until it is very smooth. Slightly grease a baking sheet. Layer half of the plantain mixture, press evenly using a spatula. Cover with about 1/3 of the cheese and the meat. Layer a second layer of cheese. Cover with the remaining plantain mixture. Top with the rest of the cheese. Put in the oven until the top is bubbly and golden brown.

Beet Soufle - Simply the Holidays

2 beets with greens

Fresh grated Parmesan cheese

3 eggs separated

Fresh mozzarella cheese

Cook beets and lay on top of Parmesan cheese. Beat egg whites until almost stiff.
Blend in yokes. Blend in cut beet greens and mozzarella cheese with eggs and pour
mixture over beets and Parmesan cheese.
Bake at 350 for about 15-minutes.

Hash Brown Casserole - Breakfast for Dinner

1 (2 pound) package frozen hash brown potatoes, thawed

1/2 cup melted butter

1 (10.75 ounce) can condensed cream of chicken soup

1 (8 ounce) container sour cream

1/2 cup chopped onions

2 cups shredded Cheddar or Colby cheese

1 teaspoon salt

1/4 teaspoon ground black pepper

2 cups crushed cracker crumbs

1/4 cup melted butter

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.

Combine cracker crumbs and ¼ c melted butter.  Sprinkle the mixture over the top of the casserole.

Bake covered in preheated oven for 40 minutes.

Green Bean Casserole - Traditional Family Favorites

6-8 cups fresh green beans

1 lb fresh mushrooms

1 can Mushroom/vegetable bouillon (better than bouillon)

Won ton strips

Saute fresh mushrooms in mushroom/vegetable bouillon. Mix fresh green beans with sauteed mixture. Top with won ton strips and bake at 350 F for 25-30 minutes.

Cabbage and Potato Bake - Irish Food

1 cabbage, about 2 and ½ pounds

2 Idaho potatoes, about 2½ pounds

12 ounces lean bacon, cut into ½ inch pieces

2 cups yellow onions, peeled and sliced lengthwise

1 teaspoon salt

1 teaspoon ground black pepper

2 cups homemade chicken stock, or canned, low sodium chicken broth

Preheat oven to 375 degrees F. Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.

Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken on top. Tightly cover the pan with aluminum foil and bake for 1 ½ hours. Remove the pan from the oven and cover to let rest for 15 minutes before serving. Serve the vegetable with the bacon and broth spooned over them.

Makes 6 servings

Preparation time: 30 minutes

Cooking time: 2 hours

Pepperoni Casserole

This is another delicious, cheap and family friendly recipe that I stumbled upon. I originally was going to make it for some friends who were to come over, but a week later, I decided to just make it for my husband and I.  This dish is the perfect combination for lovers of pizza and pasta.  As with many of the other recipes I discover, a link at the bottom will give you the details of the original recipe.

                           

Ingredients
Pepperoni (1 package)
Cottage cheese (2 12oz packages)
Mozzarella Cheese (1 package)
Olives (whole or sliced, one can)
Sausage (1 lb)
Rotini pasta (1 lb)
Pasta sauce (16 oz)

Directions
Preheat oven to 350 F. Boil water and cook pasta according to package until al dente. (Pasta will also bake in oven so don't overcook).  Cook sausage over medium heat until browned. Grease 9x13 or other casserole dish.  Put cooked pasta, sausage and pasta sauce in casserole dish and mix well. In separate bowl, mix olives, mozzarella and cottage cheeses (I accidentally only used half the cottage cheese and it still turned out fine).  Spread cheese mixture over other ingredients. Layer pepperoni on top and bake for 20-25 minutes until cheese is melted.

 

                      

The result is a pizza-like casserole and it is so yummy!  This recipe makes excellent leftovers and also has the potential to have different varieties. Try different types of sausage, crushed red pepper, green peppers, mushrooms or other pizza topping favorites.

Cooking Tip
Make this recipe ahead of time and throw it in the refrigerator for a busy weeknight. Then, just bake it on that busy night and have a ready made dinner!

Pepperoni Casserole Original Recipe

Breakfast Sausage Casserole

Cooked sausage, frozen potatoes, milk, eggs, mushrooms and cream of mushroom soup...add some shredded cheese at the end. YUM!