LINNY THE CHEF
Thursday, October 11, 2007
Off the Cuff Mac Casserole
I was bored last night...didn't know what to make for dinner...I had some hamburger meat that I wanted to use...some mad and cheese in the pantry, and you know a few other things here and there...so I decided to put them all together...
I remember when I was little, my mom used to make this tuna mac casserole...a can of tuna, box of Kraft Mac and Cheese, a can of peas...cook the mac, mix everything and bake for a few minutes to brown the top and mesh it all together...we loved it as kids, and i bet our parents liked it because it was easy and cheap!
So I took that idea and ran with it, with the hamburger meat instead...and here's what I came up with...
2 boxes of mac and cheese...cook as called for on the box...
1 lb hamburger meat...brown and drain
3/4 cup chopped onion; 1/2 can mushrooms ... add these into the hamburger meat on heat after it was drained
can of corn (or even peas too)...drain
garlic salt
salt and pepper
mix everything together...in buttered casserole dish
top with american cheese slices...or velvetta, whatever you have and like...
bake at 350 for 10 minutes or so, until its browning on top
I served it with some garlic bread...
Labels: casserole, cheese, corn, easy, family recepie, garlic, hamburger meat, kids, linny's creation, macaroni, meal, mushrooms, onion, pasta, quick
¶ 10/11/2007 09:56:00 AM 0 Comments
Thursday, May 10, 2007
Italian Stuffed Mushrooms
2 lbs. large mushrooms (2 inches each)
1/2 cup butter
1/3 cup chopped onion
1 T chopped garlic
1 cup Italian seasoned dry bread crumbs
2/3 cup shredded mozzarella cheese (2.5 oz)
1/4 cup grated Parmesan cheese
2 T chopped fresh parsley
1 T red wine vinegar
1/8 t pepper
1/4 t salt
Preheat oven to 400.
Remove and chop mushroom stems.
In 12 inch skillet, melt butter over medium-high heat and cook mushroom stems and onion, stirring occasionallu, 5 minutes or until tender.
Add garlic and cook 30 seconds. In a medium bowl, pour mushroom mix over breadcrumbs. Stir in cheeses, parsley, vinegar, and pepper.
Sprinkle mushroom caps with salt.
On baking sheet, arrange mushroom caps, evenly spoon mushroom mix into mushroom caps.
Bake 25 minutes or until mushrooms are tender and golden. (approx 20 minutes).
2 lbs. large mushrooms (2 inches each)
1/2 cup butter
1/3 cup chopped onion
1 T chopped garlic
1 cup Italian seasoned dry bread crumbs
2/3 cup shredded mozzarella cheese (2.5 oz)
1/4 cup grated Parmesan cheese
2 T chopped fresh parsley
1 T red wine vinegar
1/8 t pepper
1/4 t salt
Preheat oven to 400.
Remove and chop mushroom stems.
In 12 inch skillet, melt butter over medium-high heat and cook mushroom stems and onion, stirring occasionallu, 5 minutes or until tender.
Add garlic and cook 30 seconds. In a medium bowl, pour mushroom mix over breadcrumbs. Stir in cheeses, parsley, vinegar, and pepper.
Sprinkle mushroom caps with salt.
On baking sheet, arrange mushroom caps, evenly spoon mushroom mix into mushroom caps.
Bake 25 minutes or until mushrooms are tender and golden. (approx 20 minutes).Labels: appetizer, cheese, Italian Food, mushrooms, party food
¶ 5/10/2007 10:14:00 AM 0 Comments
