Tag Archives: casserole

Twice Baked Yukon Gold Mashed with Crispy Onions

Twice Baked Yukon Gold Mashed with Crispy Onions
Serves 8
If you love the taste of twice baked potatoes in their skins but don't want to go through all the trouble of baking the potatoes, then scooping them out, this casserole version is just the recipe for you!
Write a review
Print
Ingredients
  1. 3 lbs. Yukon Gold Potatoes, Peeled, Large Dice
  2. As Needed Water
  3. 1/4 cup Egg Yolks (approximately 5)
  4. 8 Strips Bacon, Cut ¼” Pieces Across Width
  5. ½ cup Green Onions, Chopped
  6. 1 cup Cheddar Cheese, Shredded
  7. ½ cup Sour Cream
  8. To Taste Salt & Pepper
  9. 2 cups French’s® Crispy Onions
Instructions
  1. Sauté bacon until crisp and reserve with its resulting grease.
  2. Cook potatoes in gently simmering water until softened. Drain and keep warm.
  3. Beat together potatoes, bacon (and grease), egg yolks, green onions, cheese and sour cream.
  4. Season with salt and pepper.
  5. Spray a 9” x 13” casserole dish with vegetable spray and fill with potato mixture.
  6. Bake at 400 F until top is lightly browned and mixture is heated through.
  7. Sprinkle crispy onions over top and return to the oven for 10 minutes.
  8. Remove from the oven and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Baked Stuffed Peppers

Baked Stuffed Peppers
Serves 6
Below is the basic recipe for this classic dish and then, below that, check out some of the modern adaptations you might want to try.
Write a review
Print
Ingredients
  1. 6 Medium Size Bell Peppers, Any Color
  2. 2 Tbsp. Olive Oil
  3. 1 Medium Sweet Onion, Chopped
  4. 2 Stalks Celery, Chopped
  5. 2 tsp. Garlic, Chopped
  6. 1 Cup Roma Tomato, Diced
  7. 1 – 24 oz. Jar Salvaggio's Marinara Sauce
  8. 1 tsp. Oregano, Dry, Crushed
  9. 2 tsp. Kosher Salt
  10. 1/2 tsp. Ground Black Pepper
  11. 1 Ex. Large Egg, Beaten
  12. 1 ½ Lbs. Ground Beef
  13. 1 ½ Cups Cooked Rice
  14. Optional: 1 Cup Shredded Cheese (Cheddar, Mozzarella or other)
Instructions
  1. Heat the oven to 350° F.
  2. Cut tops off of the bell peppers then remove the seeds and membranes.
  3. Chop edible part of tops and set aside.
  4. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat and simmer for 5 minutes. Drain and set aside. (NOTE: for a stronger pepper flavor, this step can be omitted and you can stuff the peppers while still raw.)
  5. Heat olive oil in skillet over medium heat until hot. Sauté chopped bell pepper (from tops), chopped onion, celery and garlic for about 5 minutes, or until vegetables are tender.
  6. Add the Roma tomatoes, Marinara, oregano, salt, and pepper. Simmer for about 10 minutes.
  7. In a large mixing bowl, combine the egg with the ground beef, cooked rice, and 1 cup of the Marinara mixture. Mix well.
  8. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
  9. Cover the baking dish lightly with tin foil. Bake for approximately 1 hour or until peppers are tender and the meat mixture is fully cooked and firm.
  10. Optional: Top stuffed peppers with a little shredded Cheddar cheese just before they are done; bake or broil until cheese is melted.
Notes
  1. If you’d like to try your hand at some NEW Stuffed Pepper ideas, here are some to try. Without going into individual, lengthy recipes for each one, I think you can quickly see the possibilities.
  2. Cajun Style - Instead of ground beef, substitute: Shrimp, Andouille Sausage, Chicken and add a bit of hot chili powder to both the rice and Marinara sauce.
  3. Mexican Style - Use cooked chicken, or Taco Seasoned Beef, then use Crushed Tortilla Chips instead of the rice and use canned Enchilada Sauce instead of Marinara. Lastly, smother the finished stuffed peppers with a Monterey Jack Cheddar Cheese blend.
  4. Greek Style - Use ½ Ground Beef ½ Ground Lamb and to the rice mixture add chopped Kalamata Olives, roasted Garlic, Oregano, Rosemary, Feta Cheese and use Vodka Sauce instead of Marinara.
  5. Turkey or Chicken - Substitute ground turkey or chicken for the beef.
  6. Stroganoff Style - Use pre-seared, thin strips of beef with sautéed mushrooms in place of the ground beef and wide egg noodles instead of the rice. Cook the stuffed peppers in beef gravy instead of the Marinara then afterwards, stir in a dollop or two of sour cream to the gravy to make it Stroganoff style.
Nino Salvaggio https://www.ninosalvaggio.com/

Okinawa Sweet Potato Casserole

Okinawa Sweet Potato Casserole
Serves 6
Soon after it was introduced into Okinawa in 1605, sweet potato became the main staple of the Okinawans. Okinawa Sweet Potatoes are tan in color; similar to a russet potato, but once cut open this variety is very different. The inside of the Okinawa Sweet Potato is a bright magenta color; very surprising, yet pleasing to the eye. The Okinawa Sweet Potatoes are also called Japanese sweet potatoes. Enjoy these potatoes baked, roasted, boiled, steamed, candied, scalloped, or mashed.
Write a review
Print
Ingredients
  1. 6 medium Okinawa Sweet Potatoes
  2. 1 stick Butter, salted
  3. 3 Eggs, beaten
  4. 1/2 cup Milk, hot
  5. 1/2 cup Applesauce
  6. 1/2 cup Brown Sugar
  7. 1 pinch Cinnamon, ground
  8. 1 tsp. Pure Vanilla Extract
  9. 1/2 cup Pecan pieces
  10. 6 Pineapple Rings, fresh
  11. 1/4 cup Brown Sugar/Granulated Sugar Mix
Instructions
  1. Preheat your oven to 375º F.
  2. Boil sweet potatoes in water until tender; peel off skins and mash.
  3. Add butter and mash into sweet potatoes.
  4. Add eggs and beat vigorously.
  5. Add milk, applesauce, brown sugar, cinnamon, vanilla and pecans and stir in. Mix well.
  6. Pour the sweet potato mixture into a casserole dish large enough for the mixture to have a 1 ½" depth.
  7. Garnish top with pineapple rings, sprinkle with brown and granulated sugar mix and bake for 25 minutes.
  8. Finished casserole should be firm and a cake tester when inserted, should be clean.
Nino Salvaggio https://www.ninosalvaggio.com/

Cucuzza Bake with Ground Beef, Pasta & Cheese

Cucuzza Bake with Ground Beef, Pasta & Cheese
Serves 8
In some parts of Italy, the word “cucuzza” is used to refer to squash in general. But whether known as Italian squash, bottle gourd, zucca, suzza melon, tasmania bean or New Guinea bean, its taste is similar to a sweet summer squash (zucchini) and is an edible gourd that can grow three feet long. Cucuzza squash has light green inedible skin and the white flesh contains many seeds. It can be steamed, micro-waved, stuffed, baked, stir-fried, stewed, or used as a substitute in recipes calling for summer squash.
Write a review
Print
Ingredients
  1. 1 lb. Ground Beef
  2. 2 lbs. Cucuzza Squash, chopped
  3. 2 Tbsp. Oil
  4. 1 cup Sweet Onion, chopped
  5. 1 clove Garlic, crushed
  6. 1 can Stewed Tomatoes (15 oz.)
  7. 1/8 tsp. Red Pepper Flakes, crushed
  8. 1/2 Tbsp. Oregano, dry
  9. 1/2 Tbsp. Basil, dry
  10. To Taste - Salt & Pepper
  11. 2 cups Cooked Macaroni Pasta
  12. 2 cups Mozzarella Cheese, shredded
Instructions
  1. Heat 1 Tbsp. oil in a skillet and sauté chopped onions and garlic for one minute.
  2. Add ground beef and brown.
  3. When meat is browned, add stewed tomatoes and season the mixture with crushed red pepper, oregano, basil, salt & pepper.
  4. Simmer for about 10 minutes.
  5. In a separate pan, sauté squash in 1 Tbsp. oil until tender then fold squash into meat mixture and cook for about 10 minutes longer.
  6. Stir in cooked macaroni pasta and turn into an oven proof casserole dish.
  7. Top evenly with shredded cheese and bake at 375° F until cheese is bubbly and browned (approximately 20 minutes).
Nino Salvaggio https://www.ninosalvaggio.com/

Celery Root & Potato Casserole

Celery Root & Potato Casserole
Serves 4
Celery Root, also known as Celeriac, Turnip-Rooted Celery or Knob Celery is a specific type of celery, grown as a root vegetable for its large and well-developed taproot rather than for its stem and leaves. Celeriac may be used raw or cooked. It has the celery/parsley like flavor, so it is often used as a flavoring in soups and stews; it can also be mashed or used in casseroles and baked dishes. The hollow stalk of the upper plant can be cut into drinking straw lengths, rinsed out, and used for tomato drinks such as the Bloody Mary. The tomato juice moving through the stalk is lightly permeated with the celery flavor. The recipe below pairs Celery Root with two of its most common recipe partners, potatoes and tomatoes. Enjoy!
Write a review
Print
Ingredients
  1. 4 Baking Potatoes, peeled
  2. 1 Celery Root, peeled & sliced thin
  3. 2 Tbsp. Lemon Juice, freshly squeezed
  4. 4 Tomatoes, cored, seeded & chopped
  5. 2 Tbsp. Peanut or Canola Oil
  6. 1 Garlic Clove, peeled & minced
  7. 1 cup Sweet Onions, sliced fine
  8. 3/4 cup Heavy Cream
  9. 2 cups Gruyere Cheese, grated
  10. Salt & Pepper, to taste
Instructions
  1. Cook potatoes in salted water to cover, about 15 minutes. They should still be firm in the center.
  2. Drain, and then when cool, cut them into thin slices.
  3. Bring a large pot of water to a boil and add the lemon juice and celery root.
  4. Cook 10 minutes or until tender.
  5. Drain, reserving ¼ cup of the cooking liquid.
  6. Preheat oven to 400°F.
  7. Heat the oil in a large skillet over med-high heat.
  8. Sauté onions, then add the tomatoes and garlic, season with salt and pepper and simmer for 5 minutes.
  9. Add the cream and the reserved cooking liquid and stir to blend.
  10. Remove from heat.
  11. Butter a large gratin dish.
  12. Layer the bottom of the dish with potatoes and sprinkle on half of the cheese.
  13. Arrange the celery root on top of the cheese, season with salt and pepper.
  14. Top the celery root with the tomato sauce mixture, then sprinkle the sauce with the remaining cheese.
  15. Bake, uncovered, about 40 minutes.
Nino Salvaggio https://www.ninosalvaggio.com/

Cardone & Potato Casserole

Cardone & Potato Casserole
Serves 8
Also known as edible thistle, cardoon, cardi, or cardoni, this silvery, green colored vegetable looks like flat celery stalks and has a flavor resembling an artichoke, salsify and celery (only a little more bitter). It is traditionally grown and served in the Mediterranean regions of Europe, where it is sautéed, deep fried, baked, or steamed for salads, as a side dish, or in main dishes. The head and large leaves of the Cardone are removed before the stalks are prepared for display in our market. Cardone stalks should be soaked in salted water prior to preparation to soften its flavor and reduce its noticeable after taste. Cardone can generally be found from early winter to early spring in well-stocked produce markets.
Write a review
Print
Ingredients
  1. 8-10 stalks Cardone
  2. 2-3 medium Yukon Gold Potatoes
  3. 8 oz. Parmesan Cheese, grated
  4. 2 Tbsp. Butter
  5. 1 cup Sliced Onions
  6. 1 pint Heavy Cream
  7. Salt & Pepper, to taste
Instructions
  1. Simmer the cardone stalks in water that has a splash of vinegar or lemon juice until medium tender. (You can peel them if you like but it isn’t necessary.)
  2. Cut the cooked cardone stalks in ¼ inch crescents, across the grain, like you would celery.
  3. Peel the potatoes.
  4. Cut the potatoes into sticks (like a French fry).
  5. Sauté the onions in the butter until just tender.
  6. Combine onions, cardone, and potatoes directly in an oven proof baking dish.
  7. Reserve a handful of the cheese for the top and toss the rest of the cheese with the cardone, potato, onion mixture.
  8. Add the pint of cream (or ½ & ½) and season with salt and pepper.
  9. Bake in a 425° oven 40 minutes or so or until golden brown and the potatoes are cooked and tender all the way through.
Nino Salvaggio https://www.ninosalvaggio.com/

Artichoke & Tomato Casserole

Artichoke & Tomato Casserole
Serves 4
In common English, an artichoke is a big thistle plant that is native to the Mediterranean. The artichoke grows wild in the south of Europe and is cultivated in the United States, primarily in California. The leaves proceed from the base of the stem and are long and somewhat spiny. Most often, large Artichokes are cooked (upside down) in a mildly acidified water (with lemon juice) until tender (when the bottom most leaves pull away easily from the choke. The artichokes are then removed from the water and either eaten hot or chilled. The leaves are removed and arranged on a platter and are then dressed with a flavorful dressing (like Italian, Caesar or a Lemony Style Dressing). Smaller Artichokes have leaves too small to extract much “pulp” off when eating and therefore the leaves are eaten whole if small and tender. Both sizes of Artichokes can be stuffed and Baby Artichokes can be grilled very successfully.
Write a review
Print
Ingredients
  1. 2 Artichokes, medium sized
  2. 2 Tbsp. Lemon Juice, Fresh
  3. 2 Sweet Onions, medium sized, sliced thick
  4. 2 Tbsp. Olive Oil
  5. 1 tsp. Italian Herb Seasoning
  6. 2 Roma Tomatoes, medium sized, sliced
  7. 6 oz. Pepper Jack Cheese, sliced
  8. 1 cup Marinara Sauce or Bearnaise Sauce
Instructions
  1. Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim brown end of stem and cut off top 2-inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about ¼ inch thick. Toss with lemon juice to prevent discoloration; set aside.
  2. Saute onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with Italian herb seasoning.
  3. Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish.
  4. Cover dish with lid or foil. Bake at 375°F for 40 minutes.
  5. Serve with Marinara Sauce or Sauce Bearnaise.
Nino Salvaggio https://www.ninosalvaggio.com/