FULL-MEAL COMFORTING CASSEROLES
Each 9 X 13 casserole serves 10 to 12! Just add Salad!
- American Hot Dish Casserole – ground beef, rice, and green beans baked together in a mushroom sauce. Richard’s own!
- Baked Ziti (V) – with ricotta, mozzarella, and tomato sauce
- Beef Tamale Pie – zesty seasoned ground beef in a cornbread pie crust
- Chicken and Artichoke Casserole – cubed chicken breast and artichokes in a zesty cheddar sauce
- Macaroni with Four Cheeses (V) – All in a creamy sauce! Try the Diced Ham option!
- Meat Lasagna – lasagna noodles layered with Ragu Bolognese, Ricotta, Eggs, and Mozzarella, then baked till tender
- Moussaka – Layers of Greek tomato-meat sauce, roasted eggplant, and potatoes, covered in a seasoned custard topping
- Mexican Flag Enchiladas – choice of chicken or beef enchiladas, sauced to look like the Mexican Flag, then baked
- Pasta and Beef Bake – not your everyday xxxx-a-roni!
- Pastitsio – Greek dish of layered macaroni noodles, cheese, and meat-tomato sauce, topped with a seasoned custard
- Pot Pies – beef, chicken, or seafood with vegetables in sauce, topped with puff pastry and baked
- Scrigno alla Cecilia – green fettuccine noodles, diced ham, cheese, and creamy tomato sauce, baked to bubbly perfection
- Seafood Lasagna – layers of lasagna noodles, fish, seafood, cheeses, and cream sauce, seasoned and baked
- Shepherds Pie – ground beef in gravy with peas and carrots, topped with a mashed potato ‘crust’
- Spaghetti Pie (V) – cooked spaghetti noodles mixed with cheeses, eggs, and tomato sauce, then baked as a pie
- Stuffed Cabbage (V) – cabbage leaves rolled with seasoned ground beef and rice stuffing, baked in a sweet & sour sauce
- Also available as Stuffed Bell Peppers or Stuffed Grape Leaves
- Vegetable Lasagna (V) – lasagna noodles layered with market’s best vegetables, cheeses, and tomato sauce, then baked
SIDE PASTA
I recommend that these pasta dishes be stored in your refrigerator. Reheat them in your microwave within a few days of cooking.
- Baked Orzo (V) – rice-shaped pasta, baked in a zesty tomato sauce with feta, goat, or fontina cheese.
- Cheese Manicotti with Marinara Sauce (V) – pasta tubes stuffed with ricotta, provolone, and eggs.
- Cold Oriental Spicy Noodles – spaghetti noodles marinated in a spicy sesame-peanut-soy sauce, scallion garnish.
- Fettuccine with Lemon-Caper-Cream Sauce (V) – first cousin of Alfredo Sauce, marries beautifully to salmon and seafood
- Linguine with White Clam Sauce (V) – a simple preparation, redolent of garlic, wine, clams, olive oil, and parsley
- Pasta Puttanesca – a spicy Southern Italian dish, made so by lots of pepper, bell peppers, anchovies, and olives
- Pasta Ragu Bolognese – a hearty dish of long-simmered beef & pork in a wine-rich tomato sauce
- Spaghetti Carbonara (V) – a Roman preparation, finished with pancetta, cream, eggs, cheese, black pepper
Don’t see it? Please inquire about other preparations!
SIDE CARBS: BEANS, POLENTA, POTATOES, RICE
- Basmati and Wild Rice Pilaf (V) – seasoned with chicken broth, peas, pearl onions, and parsley, baked en casserole
- Boston Baked Beans (V) – Classic sweet molasses preparation, without ham hock for vegetarian option
- Broiled Grits Cakes with Creole Sauce (V) – cut hominy grits ‘cakes’, broiled and topped with Creole Sauce
- Cristianos e Moros – a Spanish Rice & Black Bean dish!
- Emerald Rice Salad (V) – Basmati rice with fresh green herbs, green peas, and scallions in a zesty Vinaigrette dressing
- Four Bean BBQ (V) – Pinto, Kidney, Black, and Lima Beans all simmered together in a sweet and savory BBQ Sauce
- Golden Grilled Polenta & Tomato Sauce (V) - Polenta grilled crispy and golden and served with Marinara Sauce
- Hearty Roasted Root Vegetables – Rutabagas, Potatoes, Parsnips, Carrots, & Onions roasted to a golden caramelization
- Red Beans and Rice (V) – Slow-simmered red beans Cajun-style. Served with white rice.
- Newfangled Smashed Taters (V) – New Potatoes, boiled and smashed into rounds, baked with olive oil, salt & pepper
- Rosemary Roasted New Potatoes (v) – both Red & White Newbies, roasted with paprika and rosemary
- Savory Baked Yams (V) – Not an ordinary sweet! Baked and dressed with butter and salt or butter and brown sugar
- Seasoned Rice (Jasmine, basmati, American, brown) (V) – steamed with chicken broth and seasonings of preference
- Southwestern Pinto Beans (V) – Pinto beans simmered in tomato sauce with the Chef’s Southwestern seasoning blend
Don’t see it? Please inquire about other preparations!
SIDE VEGETABLES
Just a few of many available preparations! Don’t see your favorite? Please inquire!
- Broccoli in Cheese Sauce – steamed broccoli in a zesty cheddar cheese sauce
- Cauliflower in Anchovy Sauce – Elevate the humble cauliflower to new height. Serve with sautéed seasoned breadcrumbs
- Classic Eggplant Parmigiana – triple-coated, sautéed, finished with cheese and tomato sauce, then baked – a classic
- Classic Glazed Carrots – seasoned with salt, butter, and sugar and simmered to a shiny sweet glaze
- Classic Ratatouille – the definitive French Vegetable Stew of eggplant zucchini, tomatoes, and bell peppers
- French Lentils in Wine – tiny lentils simmered in wine and served simply seasoned and buttered
- Grilled Vegetables with Lemon-Balsamic Vinegar – grilled or broiled in the lemon vinegar marinade
- Honey Mint Carrots – simmered until tender then seasoned with butter, honey, and fresh mint
- Only the Best Green Beans – blanched whole green beans finished in butter and chicken broth
- Riviera Green Beans – seasoned with butter, tarragon, and dill
- Roasted Asparagus – simply seasoned and roasted with olive oil
- Roasted Mediterranean Combo (v) – Squash, bell peppers, tomatoes, and onion with olive oil and Med seasonings
- Sautéed Calabaza – Southwestern ‘Pumpkin’ sautéed in butter and simply seasoned
- Steamed Vegetables Polonaise – Steamed vegetables served with sautéed seasoned breadcrumbs
- Stir-Fried Broccoli with Ginger and Brandy – a very different stir-fry
- Summer Squash Oreganata – a Greek stir-fry
- Sweet & Sour Bell Peppers – an Oriental stir-fry
- Yugoslavian Vineyard Vegetables – an Eastern European Ratatouille, with potatoes, peas, carrots, and rice
- Zucchini-Feta Pancakes – made just before serving and served with sour cream or Greek yogurt
Don’t see it? Please inquire about other preparations!