Ham and Egg Casserole
8 eggs, hard cooked, peeled and finely chopped
1 1/2 cups of cooked ham, chopped
1 tbsp. finely chopped parsley
1 cup of cracker crumbs
1/2 cup soft butter or margarine
3 tbsp. flour
2 cups milk
salt and pepper to taste
Preheat oven to 350 F. Combine the chopped eggs, ham and parsley. Set aside. Place half the butter in a medium frying pan over moderate heat and add the cracker crumbs. Sauté the crumbs until golden brown, remove from heat and set aside. Place remaining butter in a saucepan over moderate heat. Stir in flour and continue stirring until smooth. Gradually add the milk and pepper, continue stirring until the sauce has thickened. In a 2 (L) quart casserole, layer one third each of the crumbs, ham and egg mixture and the cream sauce. Repeat to make two more layers. Cover and bake 25 minutes or until top is browned. Serve at once. Approximately 6 servings.
Baked Tortellini with Sausage and Zucchini
1 lb. Italian sausage to your taste, I use a mild garlic sausage,or mild italian
1 tbsp. vegetable oil
2 medium zucchini, sliced
1 28 oz. can stewed tomatoes
1 tsp. dried oregano leaves
1 pkg. fresh cheese-filled tortellini
1/4 cup grated parmesan cheese
Remove casings from sausage, crumble sausage meat. Heat oil in large frying pan over medium-high heat. Brown sausage with zucchini, about 3 minutes. Stir in tomatoes and oregano; bring to a boil. Pour over pre-boiled tortellini in a 2 1/2 quart casserole. Sprinkle with 2 tbsp. chees; cover dish. Bake at 375 F for 10 minutes. Stir; sprinkle with remaining cheese and bake, covered, about 10 minutes longer or until pasta is tender. Makes 6 servings.
Mashed Potato Casserole
5 lbs. potatoes, peel, boil and mash
1/2 container of sour cream
1/4 - 1/3 cup butter or margarine
8 oz. pkg. cream cheese
1 garlic bud, pressed
Add these ingredients to the mashed potatoes and blend well.
salt and pepper to taste
Put in a greased casserole for 1 hour at 350 F oven. Dot with butter. Can be baked covered or not. Can be made ahead, and frozen before baking. Thaw first before baking.
Creamy Fettuchini Alfredo
8 oz. pkg. cream cheese
3/4 cup of parmesan cheese
1/2 cup margarine
1/2 cup milk
8 oz. fettuchini, cooked, drained
In a large saucepan, combine cream cheese, parmesan cheese, margarine and milk. Stir over low heat until smooth. Add fetuchini, tossing lightly. Approximately 4 servings.
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