12 slices Italian, sourdough or rye bread (1/2 inch thick)
6 slices part-skim mozzarella cheese
6 tablespoons butter, softened
1/2 cup tomato paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups 2% milk
2 large eggs
1 cup shredded Italian cheese blend or part-skim mozzarella cheese
Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13×9-in. baking dish.
In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.
Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.
Test Kitchen Tip
When this casserole comes out of the oven it’s best to let it sit for the full 10 minutes if not a little longer. You’ll end up with a rich, creamy texture very similar to a breakfast strata or a savory bread pudding.
1 sandwich: 485 calories, 29g fat (17g saturated fat), 137mg cholesterol, 918mg sodium, 33g carbohydrate (7g sugars, 2g fiber), 23g protein.
Originally published as Grilled Cheese and Tomato Soup Bake in Taste of Home February/March 2015
2 tbsp olive oil
2 tbsp grass-fed butter
medium head green cabbage, quartered, cored and sliced
1 yellow bell pepper, chopped
1 cup onion, diced
4 cloves garlic, minced
sea salt and black pepper, to taste
14.5 oz can diced tomatoes
1 1/2 cup crushed tomatoes
14 oz smoked sausage, halved and sliced into half moons
1 1/2 cups mozzarella cheese, shredded
1/4 cup Italian flat leaf parsley, rough chopped
Preheat oven to 400°
Heat olive oil and butter in a large skillet over medium heat.
Once the butter is melted and the pan is heated, add the cabbage, bell pepper, onion garlic, sea salt and black pepper. Sauté until the vegetable are crisp tender and the cabbage is wilted. About 10 minutes.
Mix in diced tomatoes, crushed tomatoes and smoked sausage. Sauté for 10 minutes.
Transer to a large casserole dish, top with cheese and bake for 15 minutes.
Top with parsley before serving.
Cheesy Smoked Sausage and Cabbage Casserole
This Low Carb Cheesy Smoked Sausage and Cabbage Casserole is comfort food at it’s finest. FULL RECIPE – https://peaceloveandlowcarb.com/cheesy-smoked-sausage-and-cabbage-casserole-low-carb-gluten-free/
Posted by Peace Love and Low Carb on Monday, October 16, 2017
Per Serving – Calories: 333 | Fat: 25g | Protein: 15.5g | Total Carbs: 11.75g | Fiber: 3.75g | Net Carbs: 8g
Keywords: keto, low carb, ketogenic, low carb casseroles, casserole recipes, low carb recipes, keto recipes, cabbage, cabbage recipes, keto cabbage recipes, gluten free recipes, sugar free recipes, diabetic friendly
1 pound ground beef
1/2 chopped onion
3/4 cup barbecue sauce
Tabasco sauce to taste
1 large can refrigerated biscuits
2 cups shredded cheddar cheese
Preheat oven to 375 and grease 9×13 baking dish.
Cook ground beef in a large skillet until it begins to brown, and then add onion. Cook until beef is fully browned. Stir in barbecue sauce and Tabasco.
Lay biscuits in single layer in the baking dish. Top with beef mixture. Sprinkle cheddar cheese evenly over all.
Bake until biscuits are cooked and cheese is melted, about 20 minutes. Let cool for about 5 minutes and then serve.
2 oz. butter
1 yellow onion
1 green bell pepper
51⁄3 oz. celery stalks
16 oz. tuna in olive oil, drained
1 cup mayonnaise
4 oz. freshly shredded parmesan cheese
1 tsp chili flakes
salt and pepper
6 oz. baby spinach
4 tbsp olive oil
by Anne Aobadia, Emma Shevtzoff (Photo)
RecipesMain coursesKeto tuna casserole
Preheat the oven to 400°F (200°C). Chop onion, bell pepper and celery finely and fry in butter in a large frying pan until slightly soft. Season with salt and pepper.
Mix tuna, mayonnaise, parmesan cheese and chili flakes in a greased baking dish. Add fried vegetables and stir.
Bake for 15-20 minutes or until golden brown.
Serve with baby spinach and olive oil.
Canned tuna is a life-saver when fridge and freezer are empty. Try to choose high-quality, MSC-labeled tunafish—preferably in olive oil instead of sunflower oil.
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped
Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13×9-in. or 3-qt. baking dish. Bake 20 minutes.
Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.
Test Kitchen Tips
Italian sausage or ground turkey sub well in this casserole.
Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
This packs up nicely for weekday lunches.
1 cup: 315 calories, 20g fat (10g saturated fat), 119mg cholesterol, 855mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 25g protein.
Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990
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