Uncle Al's Sausage and Peppers Casserole Recipe

Before starting this recipe, make sure everything is ready-to-go because the cooking moves really fast. By the way, the hot cherry peppers are only suggested and NOT for the weak at heart!

Prep: 15 min

Cook: 46 min

Yield: 8 servings

Ingredients:

• 1/4 cup olive oil
• 2 pounds fresh turkey sausage (about 8 links), cut in 1/2
• 1 medium red onion, quartered and separated
• 1 red bell pepper, cored, seeded, and cut into 1- inch-wide strips
• 1 green bell pepper, cored, seeded, and cut into 1-inch-wide strips
• 1 yellow bell pepper, cored, seeded, and cut into 1- inch-wide strips
• 1 pound green beans, ends trimmed and halved
• 1 (14-ounce) can no-sugar-added diced tomatoes
• 3 cloves garlic, chopped
• 2 tablespoons chopped basil leaves, plus some for garnish
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 8 ounces button mushrooms
• 4 marinated hot cherry peppers.

Directions:

Preheat oven to 375 degrees F.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don't fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet.

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.

Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered until well browned, about 40 minutes. Serve garnished with basil leaves and Parmesan.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.foodnetwork.com/recipes/uncle-als-sausage-and-peppers-casserole-recipe.html?oc=linkback

Easy Lemon Chicken Potato Casserole Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: About 6-8 servings

Ingredients

• 2.5 cups condensed cream of mushroom OR cream of chicken soup (the equivalent of 2 cans)
• 1/2 cup milk
• 1.5 lbs. Yukon gold potatoes, very thinly sliced (no thicker than 1/8")
• 2 cloves garlic, minced
• 1 small white onion, peeled and thinly sliced
• 1.5 lbs. boneless, skinless chicken breasts
• salt and freshly-ground black pepper
• 1 lemon, thinly sliced and halved (into half coins)
• (optional garnish: chopped fresh parsley or fresh thyme)

Method

Preheat oven to 425 degrees F.

Add condensed soup and milk to a saucepan and whisk to combine. Heat over medium-high heat until simmering, stirring frequently. When it reaches a simmer, remove from heat and set aside.

Meanwhile, in a separate large mixing bowl, add potatoes, onion, garlic, and chicken. Pour in the condensed soup mixture, along with a generous pinch of salt and pepper, and gently toss to combine until the potato and chicken mixture is evenly coated.

Transfer mixture to a 9 x 13 baking dish. Tuck lemon wedges into the mixture randomly. Then cover the top of the pan with aluminum foil.

Bake for 1 hour or until the potatoes are tender. Carefully remove the foil, and change oven to the high "broil" setting. Broil the casserole for an extra 2-3 minutes to crisp up the top, watching very carefully so that it does not burn.

Remove pan from oven and serve warm.

Then if you want a little extra color and flavor, garnish it with some fresh herbs.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.gimmesomeoven.com/easy-lemon-chicken-potato-casserole-recipe/