1. Five Easy Casserole Recipes
MaidPro Kansas City

2. Meatball Baked Ziti
Ingredients
• Cooking spray, for baking dish
• 2 c. ziti
• Kosher salt
• Freshly ground black pepper
• 1 lb. ground round
• 1/2 small onion, chopped
• 1/4 c. panko breadcrumbs
• 2 garlic cloves, chopped
• 1 large egg
• 1 tbsp. canola oil
• 1/4 c. dry red wine
• 1 (24 oz.) jar marinara
• 2 bunches flat-leaf spinach, stems discarded and leaves torn (about 4 c.)
• 3 tbsp. chopped fresh flat-leaf parsley, plus more for garnish
• 3 tbsp. chopped fresh basil, plus more for garnish
• 8 oz. bocconcini (small fresh mozzarella balls)
Directions
• Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.
• Cook pasta in a large pot of boiling salted water until al dente. Gently combine ground round, onion, breadcrumbs, garlic, egg, 1 teaspoon salt, and
1/2 teaspoon pepper in a bowl; shape into 16 meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 6 to 8 minutes. Stir in wine, gently
scraping up brown bits from the bottom of the skillet. Stir in marinara, spinach, parsley, and basil; bring to a simmer. Remove from heat and fold in
pasta.
• Transfer mixture to prepared pan; top with cheese. Bake until cheese is melted and edges are bubbly, 25 to 30 minutes.
• Let stand 10 minutes before serving. Garnish with parsley and basil.
• Recipe from CountryLiving.com

3. Ham and Leek Baked Gnocchi
Ingredients:
• Cooking spray, for ramekins
• 1 (16 oz.) package gnocchi
• 6 oz. fontina cheese, shredded (about 1 1/2 c.)
• 1/2 c. finely chopped ham
• 1 1/4 c. whole milk
• 3 tbsp. all-purpose flour
• 1 garlic clove, chopped
• Freshly ground black pepper
– 2 slices sandwich bread, torn
• 2 tbsp. melted unsalted butter
• 1 leek, sliced and rings separate
• Sliced fresh chives, for garnish
•
Directions:
• Preheat oven to 350 degrees F. Lightly grease four 10-ounce ramekins; place on a baking sheet.
• Combine gnocchi, cheese, and ham in a bowl. Transfer to prepared ramekins, dividing evenly. Whisk together milk,
flour, garlic, and 1/2 teaspoon pepper until flour is dissolved, 30 seconds. Pour over gnocchi, dividing evenly.
• Stir together bread and butter in a bowl until coated; toss in leaks. Sprinkle over gnocchi, dividing evenly. Bake
until golden brown and bubbly, 34 to 36 minutes.
• Let stand 5 minutes before serving. Garnish with chives.
• Recipe from CountryLiving.com

4. Potato and Manchego Casserole with
Maple Bacon
Ingredients:
• 2 lb. fingerling potatoes
• 12 oz. applewood-smoked bacon
• ¼ c. maple syrup
• ½ tsp. cayenne pepper
• Butter for baking dish
• 6 oz. shredded Manchego cheese
• 5 scallions
• 6 large eggs
• 1 c. whole milk
• ½ tsp. salt
• ½ tsp. Freshly ground pepper
Directions:
• Preheat oven to 350 degrees F. Meanwhile, in a medium pot over high heat, cover potatoes with water and bring to a boil. Reduce to a simmer; cook
until potatoes are just tender, 10 to 15 minutes. Drain potatoes and let rest until cool enough to handle. Cut each in half lengthwise. Set aside.
• In a large skillet over medium-high heat, cook bacon until crisp, about 6 minutes per side. Remove skillet from heat and stir in maple syrup and
cayenne. Set aside.
• Butter a 2-quart baking dish and set aside. In a large bowl, stir reserved potatoes and maple-bacon mixture, plus cheese and scallions, to combine.
Transfer to prepared baking dish. Set aside.
• In a large bowl, whisk eggs, milk, salt, and freshly ground pepper to combine. Slowly pour over potato mixture. Bake until top is golden, about 50
minutes.
• Recipe from CountryLiving.com

5. Turkey Potpie with Phyllo Crust Recipe
Ingredients:
• 2 tbsp. olive oil
• 1½ c. frozen pearl onions
• 3 medium carrots
• 2 clove garlic
• ⅓ c. parsley
• 3 tbsp. all-purpose flour
• 1½ c. low-sodium, 99 percent fat-free chicken broth
• 1 c. low-fat milk
• 1 tbsp. Dijon mustard
• salt
• Freshly ground pepper
• 2½ c. shredded leftover roasted turkey breast meat
• 1 c. frozen peas
• 1 tsp. finely chopped sage
• 6 sheets phyllo
• Olive oil cooking spray
Directions:
• Preheat oven to 400 degrees F. In a large skillet over medium-high heat, heat oil. Add frozen onions and cook, stirring occasionally, until golden,
about 8 minutes. Reduce heat to medium, then add carrots and garlic. Cook until onions are brown and carrots are just tender, about 5 minutes. Stir
in parsley and cook for 1 more minute.
• Sprinkle vegetables with flour and cook, stirring, until flour turns golden brown, about 4 minutes. Add broth, milk, mustard, and salt and pepper to
taste; then increase heat to medium-high. Cook, stirring frequently, until mixture thickens, about 6 minutes. Stir in turkey, peas, and chopped sage.
Evenly divide mixture among six 1-cup ramekins.
• Place 1 phyllo sheet horizontally on a work surface lightly sprayed with olive oil cooking spray. Cut vertically into 3 pieces, then stack. Cut in half to
create 2 squares, stack again, then place a sage leaf between top 2 layers. Top 1 potpie with phyllo squares and lightly spray with olive oil cooking
spray. Repeat for remaining 5 phyllo sheets. Place potpies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes.
• Recipe from CountryLiving.com

6. Turkey-Porcini Tetrazzini
Ingredients:
• 1 package dried porcini mushrooms
• 2½ c. large pieces of roast turkey
• 8 oz. wide egg noodles
• 3 tbsp. olive oil
• 3 tbsp. finely chopped shallots
• 1 tsp. chopped thyme leaves
• 1 pinch cayenne pepper
• 3 tbsp. all-purpose flour
• 2½ c. milk
• 1 tbsp. cognac
• ¼ tsp. salt
• ½ c. Parmesan cheese
• ½ c. bread crumbs
Directions:
• Preheat oven to 325 degrees F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large
pieces of roast turkey and wide egg noodles in a large bowl.
• Meanwhile, heat olive oil in a large skillet over medium heat and sauté shallots until softened, about 5 minutes. Add thyme leaves and cayenne
pepper and cook until shallots become golden, about 2 more minutes.
• Stir in all-purpose flour and cook until browned, 1 to 2 minutes. Add milk, cognac, and reserved porcini liquid. Scrape bits from bottom of pan and
season with salt. Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and
bake for 25 minutes.
• Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to
bake until golden, about 10 minutes.
• Recipe from CountryLiving.com

7. A clean home means more time to
make messes.
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