Romano Casserole Recipes

CHICKEN ROMANO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
• Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
• Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

STEAKHOUSE POTATOES ROMANOFF

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

ROMANO CASSEROLE

Steps:

• Place the rice in a greased casserole dish.
• Cover the bottom evenly with the rice.
• Sprinkle with the capsicum and onion.
• Pour over half the pasta sauce.
• Layer the kidney beans on top of the sauce and then spread the uncooked mince over the top of that.
• Pour over the remaining pasta sauce and sprinkle with the bacon and cheese.
• Bake, covered, at 180 degrees C for 1 hour.
• Remove the lid for the last 10 minutes to brown the cheese.

TOMATO CASSEROLE

Steps:

• In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

SQUASH CASSEROLE

Steps:

• Cut squash in 1/4 in (1 cm) slices.
• Bring 2 cups water to a boil; add squash, salt and sugar.
• Cover and cook 20 minutes.
• Preheat oven to 350F (180C).
• Melt 4 Tbs of the butter in a small skillet.
• Add onion and cook until transparent. Set aside.
• When squash is done, drain, pressing to force out excess liquid.
• Stir onion and butter into the squash.
• One at a time, add the Cheddar, sour cream, Romano, white wine and salt and pepper to taste, mixing thoroughly after each addition.
• Pour squash mixture into a large casserole or individual ramekins. In skillet saute the bread crumbs in the remaining butter until well mixed.
• Top casserole with the bread crumbs and bake for 20 to 30 minutes or until bubbly.