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Stuffed Shells
6 oz. giant shells
10 oz. frozen chopped broccoli
2 tsp. butter
2 medium onions, chopped
1 tsp. basil
1 tsp. oregano
2 cups mushrooms
1/2 tsp. salt
1 Tbsp. Hudson Cream flour
3/4 cup milk
1/2 cup parmesan cheese
1/2 cup whipping cream
1 cup mozzarella cheese
Cook pasta and rinse in cold water. Drain.
Cook broccoli and drain.
Preheat oven to 375º.
Heat butter, and sauté onions, mushrooms, add basil, oregano, salt and broccoli.
Sprinkle flour over mixture and add milk, whipping cream and 1/2 of the cheese.
Stir until the cheese melts.
Remove from heat and let cool.
Fill shells with mixture and placed in a buttered 9 x 13 inch baking dish.
Top with remaining cheese.
Bake for approximately 25 minutes.

Chicken and Cheddar Casserole
4 chicken breasts, cooked and diced
1 can mushroom soup
1 can chicken consommé
8 oz. cheddar cheese
2 boxes Kellogg’s stuffing crumbs.
Mix all ingredients together.
Bake in a 9 x 13 inch pan for 30 to 40 minutes at 350º.

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