Mozzarellacasserolewithmushroomsandchipotlechile Recipes

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MOZZARELLA MUSHROOMS



Mozzarella Mushrooms image

My mom says it tastes like mushroom stuffing, a real comfort food for her. The Italian dressing gives it great flavor, the breadcrumbs add texture, and the melted mozzarella completes the yummy dish.

Provided by DANCERCHIC

Categories     Side Dish

Time 50m

Yield 4

Number Of Ingredients 4

1 pound fresh button mushrooms, sliced into thirds
½ cup Italian-style salad dressing
1 cup Italian seasoned bread crumbs
8 ounces shredded mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Dip each slice of mushroom in the salad dressing, then into the bread crumbs. Layer the coated mushroom slices into a 2 quart casserole dish. Pour in any remaining dressing (or even more if you like), and sprinkle with any remaining breadcrumbs. Sprinkle the shredded mozzarella cheese over the top.
  • Bake, uncovered, for 20 to 25 minutes in the preheated oven, or until the cheese is melted and bubbly.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 28.4 g, Cholesterol 36.3 mg, Fat 19.2 g, Fiber 2.1 g, Protein 21.4 g, SaturatedFat 7.1 g, Sodium 1272.5 mg, Sugar 6 g

MOZZARELLA EN CARROZZA



Mozzarella en Carrozza image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

1 ball fresh mozzarella
4 slices white bread, crusts trimmed
2 large eggs, beaten, or more as needed
1 1/2 teaspoons minced garlic
1 heaping teaspoon minced fresh flat-leaf parsley
Salt and pepper
Plain bread crumbs, as needed
Olive oil, for frying
Quick Marinara Sauce, recipe follows
1 tablespoon olive oil
1 clove garlic, minced
1 (28-ounce) can crushed tomatoes
Pinch sugar
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
  • In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
  • In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
  • Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping.
  • Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
  • Remove the sauce from the heat and stir in the basil and parsley.

J.W.'S PEPPER AND MOZZARELLA CASSEROLE



J.W.'s Pepper and Mozzarella Casserole image

This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything.

Provided by Susan Taylor

Categories     Main Dish Recipes     Casserole Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (8 ounce) can sliced mushrooms, drained
1 (12 ounce) package shredded mozzarella cheese
¾ teaspoon crushed red pepper flakes
2 tablespoons olive oil
3 green bell peppers, thinly sliced
3 red bell peppers, thinly sliced
3 onions, thinly sliced
3 cloves garlic, minced

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
  • Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
  • Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 28.1 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 7.2 g, Protein 19.2 g, SaturatedFat 6.5 g, Sodium 1425 mg, Sugar 16.2 g

MOZECHILLI CASSEROLE



Mozechilli Casserole image

A tasty, quick and easy recipe for cooks on the go.

Provided by LaDonna Reed

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Yield 4

Number Of Ingredients 4

1 pound lean ground beef
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package rotini pasta
2 cups mozzarella cheese, shredded

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, cook beef until brown over medium heat. Drain excess fat from meat.
  • Add spaghetti sauce and rotini pasta to browned beef. In a three quart casserole dish layer meat mixture, followed with the mozzarella cheese, repeat.
  • Bake in preheated oven for 25 minutes.

Nutrition Facts : Calories 1039.5 calories, Carbohydrate 109.7 g, Cholesterol 133.3 mg, Fat 43.8 g, Fiber 8.9 g, Protein 50.9 g, SaturatedFat 18.7 g, Sodium 1238.8 mg, Sugar 21.6 g

BALSAMIC CHICKEN AND FRESH MOZZARELLA



Balsamic Chicken and Fresh Mozzarella image

A tasty, healthy chicken that's fancy enough for a guest but easy enough for any day of the week.

Provided by TVMOVIEGIRL

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 10

Number Of Ingredients 7

10 skinless, boneless chicken breast halves
1 (16 fl oz) bottle balsamic vinaigrette salad dressing
2 tomatoes, sliced
2 pounds fresh mozzarella cheese, sliced
1 bunch fresh basil leaves
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste

Steps:

  • Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
  • Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
  • Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

Nutrition Facts : Calories 542.4 calories, Carbohydrate 8.5 g, Cholesterol 138.6 mg, Fat 36.8 g, Fiber 0.4 g, Protein 41.2 g, SaturatedFat 15.4 g, Sodium 750.7 mg, Sugar 4.7 g

MOZZARELLA POTATO CASSEROLE WITH BACON



Mozzarella Potato Casserole with Bacon image

You know how good mozzarella is when it's baked. Now picture it baked into a savory potato casserole covered in Parmesan and bacon bits. Looks good, right?

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

2-1/2 lb. baking potato es (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
  • Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
  • Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
  • Bake 25 to 30 min. or until heated through. Top with combined remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 10 g

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