How To make Casserole Florentine
1 pk Frozen Chopped Spinach, - cooked pasta
- thawed and squeezed dry 1 lb Sweet Italian Sausage, 1 cn Condensed Cream of Mushroom - cooked, drained and
- Soup - chopped 1 Garlic Clove, minced 1 lg Onion, coarsely chopped
1/2 ts Each: 1 Egg
- Dried Tarragon 1 pk (15-16 oz) Riccota Cheese - Marjoram 1 Tomato, seeded and chopped Salt and Pepper, to taste Parsley, chopped 4 c Cooked Noodles, or other
Combine spinach, cream of mushroom soup, garlic and seasonings in a small bowl; spread evenly over noodles or other pasta in buttered 3-quart flat casserole. Distribute chopped sausage over the spinach mixture and sprinkle with chopped onion on top of sausage. Blend egg into ricotta and spread over all. Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow to cool slightly. Top with garnish of tomato and parsley. Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown -----
How To make Casserole Florentine's Videos
Keto Chicken Florentine Casserole
*Printable Recipe*
This low carb gluten free chicken casserole is quick and easy to prepare. It’s a creamy blend of cut chicken, spinach and Parmesan cheese that tastes so good!
Ingredients
2 skinless boneless chicken breast halves
1 package frozen spinach thawed and drained
1 cup mayonnaise
1 cup parmesan cheese
3/4 cup sour cream
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Stuffed Chicken Florentine Recipes : Savory Chicken Dishes
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The word Florentine in certain types of recipes actually refers to spinach. Find out about a great stuffed chicken Florentine recipe with help from a professional culinary expert in this free video clip.
Expert: Syd Marshal
Filmmaker: Bart Capuano
Series Description: Chicken is such a great ingredient, and one reason for this is its versatility. Learn about savory chicken dishes from a variety of regional influences with help from a professional culinary expert in this free video series.
Recipe Chicken Florentine Casserole
Recipe - Chicken Florentine Casserole
INGREDIENTS:
-4 skinless, boneless chicken breast halves
●1/4 cup butter
●3 teaspoons minced garlic
●1 tablespoon lemon juice
●1 (10 3/4 ounce) can condensed cream of mushroom soup
●1 tablespoon Italian seasoning
●1/2 cup half-and-half
●1/2 cup grated Parmesan cheese
●2 (13 1/2 ounce) cans spinach, drained
●4 ounces fresh mushrooms, sliced
●2/3 cup bacon bits
●2 cups shredded mozzarella cheese
Chicken Florentine Casserole
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This recipe has what we might call the ‘four c’s’ of an ideal casserole – it’s creamy, it’s cheesy, it’s comforting, and it’s crowd-pleasing. I’m not going to claim that anything is perfect, but this one comes pretty close and it packs in enough spinach to make popeye proud. In other words, it’s well-rounded comfort food and it’s incredibly tasty to boot.
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Chicken Florentine Casserole Recipe
Ingredients:
1.5 lbs boneless skinless chicken breasts, trimmed
4 cups chicken broth
1 lb small pasta (I used rotelle)
1 tbsp salt
1 tbsp olive oil
1 tbsp extra virgin olive oil
1 cup yellow onion, finely chopped
1 tsp minced garlic
6 oz baby spinach, chopped
8 oz package cream cheese
1 cup heavy cream
1/2 tsp Kosher salt
1/4 tsp black pepper
1/4 cup grated Parmesan
1/2 cup oil packed sun dried tomatoes, drained & chopped
1 1/2 cups shredded mozzarella
1/4 cup grated Parmesan
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Vegetable Cheesy Bake | Sanjeev Kapoor Khazana
A scrumptious cheesy dish perfect for a filling dinner.
VEGETABLE CHEESY BAKE
Ingredients
12-15 French beans, finely chopped
2 medium carrots, finely chopped
2 large potatoes cut into batons
green peas
8-10 fresh button mushrooms, chopped
3 teaspoons butter
1 large onion,
Salt to taste
Black pepper powder to taste
2 cups White Sauce
½ cup grated cheddar cheese
Method
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Heat 1 tbsp oil in a non-stick pan, add chopped garlic 1 tbsp, saute and add the 2 medium onion chopped and sauté on medium heat till translucent.
3. Add 1 medium potato, chopped. soaked, 1 carrot chopped. mix well.
4. Add 1 tbsp broccoli florets, green peas, French beans chopped the tomatoes and sauté for one minute. Add the French beans, carrots, potatoes, capsicums and mushrooms chopped and sauté for three to four minutes.
5. Add the salt, white pepper powder and mix well. Add 3 sprig of thyme. mix well.
6. Beat and add ½ cup cheese sauce. mix well. Add 2 tbsps corn kernels. mix well.
7. Add 1 cup cheese grated. Switch off heat.
8. Transfer the mixture into an oven-proof dish and sad breadcrumbs ½ cup, sprinkle ½ cup processed cheese on top. grate and add ¼ cup cheddar cheese.
9. Bake in the preheated oven for 10-12 minutes or till the cheese turns golden brown.
10. Serve hot with bread.
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