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Full Online Book HomeLearning KitchenCasseroles - Lasagna Broccoli Shrimp Lasgana
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Casseroles - Lasagna Broccoli Shrimp Lasgana Post by :look2u Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2098

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Casseroles - Lasagna Broccoli Shrimp Lasgana

Pillsbury Classic Cookbooks Oct 97

6 lasagna noodles
3 tbls butter
1/4 cup flour
1/4 cup sliced green onions
1/4 teas sale
1/4 teas dry mustard
1/4 teasp dried thyme leaves
1/8 teasp ground red pepper (cayenne)
2 1/2 cups milk
4 oz (1 cup) shredded Monterey Jack cheese
1 (1 lb) pkg Green Giant Frozen Broccoli cuts, cooked crisp-tender, drained
10 oz (2 1/2 cups) shredded cheddar cheese
1 lb shelled deveined cooked medium shrimp

Cook lasagna noodles, drain, rinse with hot water

Melt butter in medium saucepan, stir in flour, onion, salt, dry mustard, thyme, red pepper.

Gradually add milk stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat. Add Monterey Jack cheese, stir until melted.

In ungreased 13 x 9 baking dish, layer 1/2 cup sauce, 3 noodles and all of the broccoli, 1/2 cup of cheddar cheese and 1 cup sauce. Top with remaining noodles. All of the shrimp, 1 cup of cheddar cheese and the remaining sauce and cheese.

Bake 350 degrees for 30 minutes or until hot and bubbly.. Let stand 10 minutes before serving
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Casseroles - Lasagna Vegetable By Pah Casseroles - Lasagna Vegetable By Pah

Casseroles - Lasagna Vegetable By Pah
VEGETABLE LASAGNA 2 lb. Chopped Broccoli 2 Lg. Carrots, shredded 1 - 16 oz. Cottage Cheese 2 C. Shredded Cheddar Cheese 2 C. " Provolone Cheese 3/4-1 C. Parmesan Cheese 6 Eggs (you could use Egg Beaters) 1 (10 oz.)box Chopped Spinach, thawed & squeezed dry 1 t. Garlic Powder 2 t. Salt 1 t. Basil 1 t. Black Pepper 12 Lasagne Noodles, cooked Topping: 2 T. Oleo 2 T. Flour 1/4 t. Salt dash of pepper 1 C. Milk 1 C. Provolone Cheese Heat oven to 350. Cook broccoli & shredded carrots, mixed together. Mix eggs, cottage cheese & other

Casseroles - Lamb Sheppard Pie Casseroles - Lamb Sheppard Pie

Casseroles - Lamb Sheppard Pie
750g (1 1/2 lb) lean cooked roast lamb 25g (3/4 oz) dripping or butter 2 medium brown onions,thinly sliced 1/4 cup plain (all-purpose) flour 1/2 tsp dry mustard 1 1/2 cups (12 fl oz) chicken stock 1/4 cup chopped fresh parsley 1/2 tsp ground pepper salt to taste 2 tblsp worcestershire sauce (NOTE: This recipe also lists "1/4 cup fresh chopped mint*" but we found it to be too strong and overpowering and preferthe recipe without the mint.) POTATO TOPPING 4 large old potatoes, cooked and mashed 1/4-1/3 cup (2-2 1/2 fl oz)hot milk 30g (1 oz) butter salt & pepper