Five Easy Casserole Recipes

MaidPro Tulsa

Meatball Baked ZitiIngredients• Cooking spray, for baking dish• 2 c. ziti• Kosher salt• Freshly ground black pepper• 1 lb. ground round• 1/2 small onion, chopped• 1/4 c. panko breadcrumbs• 2 garlic cloves, chopped• 1 large egg• 1 tbsp. canola oil• 1/4 c. dry red wine• 1 (24 oz.) jar marinara• 2 bunches flat-leaf spinach, stems discarded and leaves torn (about 4 c.)• 3 tbsp. chopped fresh flat-leaf parsley, plus more for garnish• 3 tbsp. chopped fresh basil, plus more for garnish• 8 oz. bocconcini (small fresh mozzarella balls)

Directions• Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.• Cook pasta in a large pot of boiling salted water until al dente. Gently combine ground round, onion, breadcrumbs, garlic, egg, 1 teaspoon salt, and 1/2 teaspoon

pepper in a bowl; shape into 16 meatballs.• Heat oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 6 to 8 minutes. Stir in wine, gently scraping up brown

bits from the bottom of the skillet. Stir in marinara, spinach, parsley, and basil; bring to a simmer. Remove from heat and fold in pasta.• Transfer mixture to prepared pan; top with cheese. Bake until cheese is melted and edges are bubbly, 25 to 30 minutes.• Let stand 10 minutes before serving. Garnish with parsley and basil.

• Recipe from CountryLiving.com

Ham and Leek Baked GnocchiIngredients:• Cooking spray, for ramekins• 1 (16 oz.) package gnocchi• 6 oz. fontina cheese, shredded (about 1 1/2 c.)• 1/2 c. finely chopped ham• 1 1/4 c. whole milk• 3 tbsp. all-purpose flour• 1 garlic clove, chopped• Freshly ground black pepper

– 2 slices sandwich bread, torn• 2 tbsp. melted unsalted butter• 1 leek, sliced and rings separate• Sliced fresh chives, for garnish• Directions:• Preheat oven to 350 degrees F. Lightly grease four 10-ounce ramekins; place on a baking sheet.• Combine gnocchi, cheese, and ham in a bowl. Transfer to prepared ramekins, dividing evenly. Whisk together milk, flour, garlic, and 1/2

teaspoon pepper until flour is dissolved, 30 seconds. Pour over gnocchi, dividing evenly.• Stir together bread and butter in a bowl until coated; toss in leaks. Sprinkle over gnocchi, dividing evenly. Bake until golden brown and

bubbly, 34 to 36 minutes.• Let stand 5 minutes before serving. Garnish with chives.

• Recipe from CountryLiving.com

Potato and Manchego Casserole with Maple Bacon

Ingredients:• 2 lb. fingerling potatoes• 12 oz. applewood-smoked bacon• ¼ c. maple syrup• ½ tsp. cayenne pepper• Butter for baking dish• 6 oz. shredded Manchego cheese• 5 scallions• 6 large eggs• 1 c. whole milk• ½ tsp. salt• ½ tsp. Freshly ground pepper

Directions:• Preheat oven to 350 degrees F. Meanwhile, in a medium pot over high heat, cover potatoes with water and bring to a boil. Reduce to a simmer;

cook until potatoes are just tender, 10 to 15 minutes. Drain potatoes and let rest until cool enough to handle. Cut each in half lengthwise. Set aside.

• In a large skillet over medium-high heat, cook bacon until crisp, about 6 minutes per side. Remove skillet from heat and stir in maple syrup and cayenne. Set aside.

• Butter a 2-quart baking dish and set aside. In a large bowl, stir reserved potatoes and maple-bacon mixture, plus cheese and scallions, to combine. Transfer to prepared baking dish. Set aside.

• In a large bowl, whisk eggs, milk, salt, and freshly ground pepper to combine. Slowly pour over potato mixture. Bake until top is golden, about 50 minutes.

• Recipe from CountryLiving.com

Turkey Potpie with Phyllo Crust RecipeIngredients:• 2 tbsp. olive oil• 1½ c. frozen pearl onions• 3 medium carrots• 2 clove garlic• ⅓ c. parsley• 3 tbsp. all-purpose flour• 1½ c. low-sodium, 99 percent fat-free chicken broth• 1 c. low-fat milk• 1 tbsp. Dijon mustard• salt• Freshly ground pepper• 2½ c. shredded leftover roasted turkey breast meat• 1 c. frozen peas• 1 tsp. finely chopped sage• 6 sheets phyllo• Olive oil cooking spray

Directions: • Preheat oven to 400 degrees F. In a large skillet over medium-high heat, heat oil. Add frozen onions and cook, stirring occasionally, until golden, about 8 minutes. Reduce heat

to medium, then add carrots and garlic. Cook until onions are brown and carrots are just tender, about 5 minutes. Stir in parsley and cook for 1 more minute.• Sprinkle vegetables with flour and cook, stirring, until flour turns golden brown, about 4 minutes. Add broth, milk, mustard, and salt and pepper to taste; then increase heat to

medium-high. Cook, stirring frequently, until mixture thickens, about 6 minutes. Stir in turkey, peas, and chopped sage. Evenly divide mixture among six 1-cup ramekins.• Place 1 phyllo sheet horizontally on a work surface lightly sprayed with olive oil cooking spray. Cut vertically into 3 pieces, then stack. Cut in half to create 2 squares, stack

again, then place a sage leaf between top 2 layers. Top 1 potpie with phyllo squares and lightly spray with olive oil cooking spray. Repeat for remaining 5 phyllo sheets. Place potpies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes.

• Recipe from CountryLiving.com

Turkey-Porcini TetrazziniIngredients:• 1 package dried porcini mushrooms• 2½ c. large pieces of roast turkey• 8 oz. wide egg noodles• 3 tbsp. olive oil• 3 tbsp. finely chopped shallots• 1 tsp. chopped thyme leaves• 1 pinch cayenne pepper• 3 tbsp. all-purpose flour• 2½ c. milk• 1 tbsp. cognac• ¼ tsp. salt• ½ c. Parmesan cheese• ½ c. bread crumbs

Directions:• Preheat oven to 325 degrees F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large pieces of roast

turkey and wide egg noodles in a large bowl.• Meanwhile, heat olive oil in a large skillet over medium heat and sauté shallots until softened, about 5 minutes. Add thyme leaves and cayenne pepper and cook

until shallots become golden, about 2 more minutes.• Stir in all-purpose flour and cook until browned, 1 to 2 minutes. Add milk, cognac, and reserved porcini liquid. Scrape bits from bottom of pan and season with salt.

Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and bake for 25 minutes.• Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to bake until golden,

about 10 minutes.

• Recipe from CountryLiving.com

A clean home means more time to make messes.

www.maidpro.com/tulsa