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What you'll find on this page:
Johnny Marzetti

Tuna Casserole
Potluck Casserole
Shortcut Paella

Also check brunch casseroles:
Ham and cheese brunch casserole
Egg, Potato and Sausage casserole


Johnny Marzetti (from the kitchen of Grammy Tyrrell)

  • 1# shell macaroni - cooked per directions on box
  • 1-1/2# lean ground beef
  • 8 oz. sharp cheddar cheese
  • 5 oz. muenster cheese
  • 2 - 4 oz. cans sliced mushrooms, drained
  • 2 - 8 oz. cans tomato sauce (not spaghetti sauce)
  • 3 medium onions, chopped
  • Salt and pepper to taste
  • 2 T. margarine to brown onions and beef

Heat skillet and add margarine. Add chopped onions and cook until translucent. Add ground beef and cook until browned Drain off any fat and add to cooked macaroni. Shred cheeses and mix together. Add 1 1/2 cans of tomato sauce to macaroni, beef and onion mixture. Add 3/4 of the shredded cheeses and drained mushrooms. Mix well. Add remainer of sauce and cheese mixture to top and bake in large (13x9) pan for 45 minutes at 350 degrees. (This will feed 10-12 people as a side dish or 6 - 8 as a main course.)



  • 1 large chopped onion
  • 2 cloves fresh minced garlic
  • 1 T olive oil
  • 1/2 lb. ground beef
  • 1 jar spaghetti sauce
  • 3/4 lb. lasagna noodles
  • 16 oz. ricotta cheese
  • 8 oz. shredded mozzarella cheese
  • 1/3 c. grated parmesan cheese

Cook lasagna noodles according to package. While macaroni is cooking, saute onion and garlic in oil until soft. Add beef and cook until browned. Drain off any fat. Spread 3 or 4 tablespoons of sauce into the bottom of an 11x7" baking dish. Place a layer of lasagna noodles on top of sauce. Combine cheeses together and spread enough of the cheese mixture over noodles to cover. Add a small amout of sauce. Repeat until all cheese mixture is used. Finish with a top layer of remaining noodles, cover with sauce and sprinkle with shredded mozzarella cheese. Cover with foil and bake in 350 degree oven for 15 minutes. Remove foil and continue cooking until heated thoroughly.(20 to 25 minutes) Let rest 15 minutes before cutting.


Tuna Casserole

  • 8 slices whole wheat bread, lightly toasted
  • 1-7oz. can white tuna, drained
  • 1/4 c. chopped green pepper
  • 1/4 c. diced onion
  • 3/4 tsp. salt
  • 1 c. mozzarella cheese, shredded (4 oz)
  • 2 eggs
  • 2 c. milk
  • 1/2 tsp. oregano, crumbled

Place 4 slices of bread in a buttered 6 cup shallow baking dish. Combine tuna, green pepper, onion and 1/4 tsp. of salt in a small bowl. Stir in 1/2 cup of mozzarella cheese. Pour over bread and top with remaining 4 slices of bread. Beat eggs, add milk, 1/2 teaspoon salt, and oregano. Pour mixture over bread and sprinkle with remaining shredded cheese. Cover and refrigerate at least 1 hour or overnight. Press bread down into milk before baking. Bake at 375 degrees for 45 minutes or until puffed and golden. Remove from oven and let set 10 minutes before serving.


Potluck Casserole

  • 1 c. lentils, rinsed and drained
  • 2 c. water
  • 1-16 oz. can tomatoes
  • 1/4 c. minced onion
  • 1/4 c. chopped green pepper
  • 1 tsp. salt
  • 1/2 tsp. dry mustard
  • 1/4 tsp. worcestershire sauce
  • 1/4 tsp. pepper
  • 1/8 tsp. thyme leaves, dried
  • 1 lb. Polish sausage, cut into 1-1/2" slices

Cook lentils in water in saucepan until tender, about 30 minutes. Drain if necessary. Combine lentils with tomatoes, onion, green pepper and seasonings and spoon into 13x9" casserole. Top with sausage and cover with foil or dish top. Bake at 350 degrees for 45 minutes. Remove cover and continue baking 15 minutes longer.


Shortcut Paella

  • 1 T. oil
  • 1 lb. hot Italian sausage, cut into 1" pieces
  • 2 cloves minced garlic
  • 1 T. cornstarch
  • 1-13 1/2 oz. chicken broth
  • 1-10oz. package frozen peas and pearl onions, thawed
  • 1/2 lb. medium shrimp, cleaned
  • 1-8oz. can stewed tomatoes
  • 1-1/2 c. minute rice, uncooked
  • 1/8 tsp. saffron

Heat oil in large frying pan. Add sausage and garlic and cook until sausage is browned. In a small bowl, mix cornstarch and broth until smooth. Stir into frying pan. Add vegetables, shrimp and tomatoes. Cook, stirring frequently, until mixture thickens and comes to a boil. Stir in rice and saffron; cover and remove from heat. Let stand 5 minutes before serving.


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