Spinach & Tomato Medley

Nonna Joann • May 1st, 2009 • Casseroles

One of my favorite meals is Spinach and Tomato Medley. It’s effortless and healthy. This is so easy, that even your kids can make it on their own, becasue the brown rice has already been cooked. All you’re doing is combining ingredients and heating. Even picky eaters who don’t like spinach, love this recipe. When you [...]

Jiffy Beef Stroganoff

Nonna Joann • May 1st, 2008 • Casseroles

For a quick meal, when you’re short on time, you’ll want to make Jiffy Beef Stroganoff.
Bring a pot of water to boil, cook wide egg noodles according to the package directions, then drain. As the water’s boiling, you’ll need to cut two minute steaks into thin strips.
Then thinly slice 1 medium onion and about ½ [...]

Green Meat Casserole

Nonna Joann • May 1st, 2008 • Casseroles

Green Food is Yummy!
Use 8 ounces of fresh spinach or defrost frozen spinach and squeeze out the water.
Bring a pot of water with a dash of salt to boil. Then cook a small package of egg noodles according to the directions. Drain; add a little olive oil to the noodles while you’re preparing the casserole.
Chop [...]

Cheesy Salmon Casserole

Nonna Joann • May 1st, 2008 • Casseroles

You’ll want to try this Cheesy Salmon Casserole. The cheese and white sauce cover any fishy taste, for picky eaters who need a little convincing that fish can be delicious.
While your oven is pre-heating to 350 degrees, make a thick white sauce by melting ¼ cup butter in a small pan, then whisk in ¼ cup flour. [...]

Leftover Casserole

Nonna Joann • May 1st, 2008 • Casseroles

Is it time to clean out your refrigerator? 
Throw together this quick and easy casserole with refrigerator leftovers and items from your pantry. Left-Over Casserole will bring out your hidden chef, because you’re creating a new recipe each time you make it.
Begin by opening up the refrigerator to see what’s there.
Saute one onion; ½ chopped pepper (green, red, yellow [...]


Nonna Joann • May 1st, 2008 • Casseroles

1 medium eggplant (about 4 cups)
1 medium onion
1 bell pepper
2 to 4 cloves minced garlic
2 small zucchinis
1 (14 ounce) can of chopped tomatoes
2 teaspoons fresh basil
3 tablespoons olive oil
¼ cup white wine (optional)
½ teaspoon each salt & pepper
1 cup shredded Swiss cheese (mozzarella may be substituted)
1. Cut eggplant into one-inch cubes.
2. Chop basil, onions, Bell [...]