Roman Soldier Casserole Recipes

ROMAN SOLDIER CASSEROLE

Steps:

• Boil water and cook macaroni.
• Sautee sausage, hamburger, and onion until cooked.
• Add frozen vegetables, mushrooms, soup, and milk (I just fill the soup can up half way), and greek seasoning.
• Mix thoroughly and warm over medium heat for 5 minutes.
• Transfer to a casserole dish.
• Top with parmesean cheese and bake in a 350°F deg. oven for 30 minutes.

CREAMY CHICKEN CASSEROLE

Steps:

• Melt margarine in large frypan, stir in crushed Ritz until coated.
• Set aside.
• In large bowl, mix together cooked chicken, soup, sour cream, mushrooms and peas.
• Pour into greased 2 quart casserole.
• Sprinkle crumbs over top.
• Bake in 350 degree oven for 30 minutes.
• Serve over biscuits.
• (hot noodles or rice are good too).

VEGILICIOUS STIR-FRY WITH CHINESE EGG NOODLES

Steps:

• Cut the vegetables as big or as little as you like.
• I like chunky stir fries so I keep the pieces pretty big.
• In a Wok over med-high heat, saute the onion and garlic in a few teaspoons of sesame oil and sunflower oil.
• Once the onion and garlic are softened, add the purple onion and the peppers.
• Saute for about 5 minutes.
• Add the courgette, broccoli, peas, and mushrooms.
• Add ground black pepper and salt lightly, this will bring out the natural juices.
• Add the oyster sauce and soy sauce.
• Stir into the ingredients and lower the heat to med-low.
• Cover and wait for about 4-5 minutes.
• Sprinkle lightly with sesame oil and stir.
• Add a few dashes of cayenne pepper and garlic powder.
• Follow the instructions for the egg noodles.
• Usually you only need to put them in boiling water, not on a flame, for about 4 minutes.
• Drain.
• Combine the egg noodles with the stirfry.
• Garnish with green onions and coriander.

LOW FAT PENNE A LA VODKA

Steps:

• Heat 2 teaspoons of oil over medium to medium high heat in a large saucepan. Saute onion until starting to brown, about 5-6 minutes.
• Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low to medium low heat for 10 minutes.
• During this time, heat 1 teaspoon of oil in a large saucepan over medium high heat. Saute the mushrooms and hot pepper flakes about 5 minutes. Reserve pan.
• Add tomato paste to tomato sauce and mix well. Stir in vodka and mushrooms and simmer for 10 more minutes.
• Start water to boil for pasta.
• Add milk to sauce and incorporate well. Cook another 20-30 minutes, stirring occasionally. Keep sauce at a low simmer while cooking pasta.
• Cook whole wheat pasta until al dente, about 15 minutes. Drain pasta.
• Heat 1/2 tablespoon of oil in a large skillet (you can use the same pan you cooked the mushrooms in). Add pasta and stir to glaze. Add parmesan cheese and mix thoroughly. Stir in sauce. Garnish with basil, and serve.