Italian Potluck?

Question

I need an easy to make recipe for an italian potluck we are having at work.

Answer 1

POTLUCK VEGETABLE CASSEROLE

1 sm. can corn (or larger if you like a lot of corn)
1 pkg. frozen cauliflower
1 pkg. frozen broccoli
1 (17 oz.) can cream corn
1 sm. can sliced mushrooms (4 oz.)
2 c. shredded Swiss cheese
1 can cream of celery soup
Italian bread crumbs
Butter

Drain can of corn and mushrooms. Cook broccoli and cauliflower, cut up when done, drain. Combine cream corn, cheese and soup in a 12 x 7 1/2 x 2 inch baking dish. Fold in regular corn, broccoli and cauliflower. Sprinkle bread crumbs on top of mixture and melted butter. Bake uncovered in a 375 degree oven for 30 to 35 minutes or until brown.

Serves 12 to 15.

Answer 2

Spaghetti Aio Oio

INGREDIENTS:

* 1-2 cloves of garlic, minced, or more to taste
* 1/2 a dried chili pepper, crumbled, or more to taste (don't overdo it, and fresh hot peppers, will be fine too)
* 1/3 cup good olive oil
* 1 pound spaghetti
* Grated Parmigiano or Pecorino Romano (optional)

PREPARATION:
Bring 6 quarts of lightly salted water to a boil and add the spaghetti. Meanwhile, mince the garlic, crumble the red pepper, and sauté them in the oil until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don't want it to overbrown and become bitter).

When the spaghetti are done, drain them well, transfer them to a bowl, and stir the sauce into them. Serve with grated Parmigiano or Pecorino Romano on the side

Answer 3

ITALIAN SAUSAGE SKILLET

3/4 lb Italian sausage
6 ounces Italian pasta (boxed creme-type, with seasonings, such as Pasta-Roni)
1 large green bell pepper, de-seeded and cut into strips
1/2 cup onions, chopped
1/2 cup cheese (shredded, any white blend, your choice)
1 1/2 cups water, warmed
3/4 cup whole milk, pre-warmed
2 tablespoons butter

Remove any casings from the sausage and discard.
Crumble the sausage into a large skillet, brown over medium heat and drain, (if necessary).
To the browned sausage in the skillet, (over medium-high heat), add the water, milk, butter, and pasta box contents, including the seasonings that come with it. Bring to a boil.
As it comes to a boil, add the bell pepper and onion and reduce the heat to medium-low. Allow it to boil gently for 9 minutes, stirring occasionally -- pasta should be slighty firm at the end of the 9 minutes.
Remove skillet from burner, stir, and allow to stand, covered, for five minutes.
At the end of the 5 minutes, sprinkle the cheese over the top, re-cover and allow to stand for 3 more minutes, (to melt cheese), before serving.


ITALIAN STUFFED MUSHROOMS

36 mushrooms, medium sized
2 tablespoons olive oil
1 onion, minced
1 red bell pepper, finely chopped
2 garlic cloves, minced
1 1/2 cups seasoned bread crumbs (I use Progresso)
1/2 cup parmesan cheese, grated
5 tablespoons olive oil (more if necessary)
1/4 teaspoon salt
1/8 teaspoon pepper
olive oil, for drizzling

Preheat oven to 350F/180°C.
Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
Bake 15-20 minutes until golden and hot.
Serve warm or at room temperature.

Answer 4

Three bean salad. Kidney beans, garbanzo beans, green beans, diced red onion and Italian dressing to taste. Marinate over night and serve!!!!

Answer 5

LASAGNE!