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The Villages Residential Directory 2022
© The Villages Media Group 2022
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PANTRY BREAKFAST CASSEROLE INGREDIENTS: 8 large eggs 1 lb breakfast sausage 1 red bell pepper 1 medium yellow onion 16 oz shredded mozzarella cheese 1/2 cup cream or milk 2-1/2 cups shredded potatoes (hash browns)
DIRECTIONS: 1. Cook sausage, onion, and red bell pepper in a skillet on the stovetop over med/med-high heat until the sausage is browned and veggies are cooked. Season with a little salt and pepper. Remove from heat. 2. In another skillet, cook hash brown (shredded potatoes) as listed on the package. If you are using fresh potatoes that you have shredded, add 2 Tbsp of vegetable oil to the hot skillet and add potatoes. Spread out potatoes so that they cover the bottom of the skillet. Let them cook until crispy then flip over and crisp up the other side. Remove from heat. 3. In a medium bowl, crack the 8 eggs into the bowl. Add the cream or milk and a little salt and pepper. Beat with a fork until light and fluffy. 4. Spray a 9”x13” baking pan with non-stick butter-flavored cooking spray. Spread cooked hash brown pota- toes over the bottom of the baking dish. 5. Add the sausage and veggies over the top of the potatoes. 6. Sprinkle 1/2 of the mozzarella cheese over the sausage and veggies. 7. Pour the egg mixture over the top of the casserole. 8. Add the remaining mozzarella cheese. Sprinkle fresh parsley over the top of the casserole. 9. Bake at 375 for 30-45 minutes until knife inserted comes out clean (casserole will look “set” and edges will be slightly browned and pulling away from edges of baking pan/dish). Recipe courtesy of Rhonda Cox from justapinch.com
salt and pepper to taste 2 Tbsps fresh parsley (for garnish)
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CROCK POT LASAGNA INGREDIENTS: 1 lb ground Italian sausage 1 medium onion finely chopped 2 cloves garlic minced 15 oz ricotta cheese 1-1/2 tsps dried parsley
DIRECTIONS: 1. In a large skillet brown the sausage . When it is halfway browned add onions and cook for an additional 4-5 minutes. Reduce the heat to low. Add minced garlic and cook for 1 minute; stirring constantly. 2. In a medium bowl mix together ricotta cheese, parsley, oregano, basil, onion powder and egg. 3. Spoon 3/4 cup marinara in the bottom of crock pot. Add three uncooked lasagna noodles to the crock pot; breaking if necessary. Add browned meat mixture and 3/4 cup marinara. Add another layer of uncooked la- sagna noodles. Add 1 cup shredded mozzarella and 3/4 cup marinara. Add another layer of uncooked lasagna noodles. Spread the ricotta cheese mixture and another layer of lasagna noodles. Spoon another 3/4 cup mari- nara over the noodles spreading it with the back of a spoon. Drizzle 1/2 cup water down the sides of the crock pot. Cover and cook on low for 3 1/2-4 hours; or until the noodles are soft. Layer with remaining shredded mozzarella, cover and let melt for 20 minutes. Let it rest for 20 minutes before cutting. Recipe courtesy of Beth Pierce from justapinch.com
1 tsp dried oregano 1/2 tsp dried basil 1/2 tsp onion powder 1 large egg 3 cups marinara sauce
12 lasagna noodles (do not boil) 2-1/2 cups shredded mozzarella
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