This casserole is pretty easy to make.  It is tasty and hearty, good for a cold evening!

• 4 tablespoons extra-virgin olive oil
• 4 large artichokes
• 2 pounds Yukon Gold potatoes, thinly sliced
• 4 large portobello mushroom caps, thinly sliced
• 6 ounces soft fresh goat cheese
• 3 garlic cloves, minced
• 3 tablespoons freshly grated Parmesan cheese
• 1/2 cup dry white wine

Preheat oven to 425°F. Brush 13×9x2-inch glass baking dish with 1 tablespoon oil. To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke’s stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.

Slice artichoke hearts. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with half of garlic, salt, and pepper, then 1 tablespoon Parmesan. Drizzle with 1 tablespoon oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 tablespoon Parmesan, and 1 tablespoon oil. Top with remaining potatoes. Pour wine over; drizzle with remaining 1 tablespoon oil. Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400°F. Sprinkle top with remaining 1 tablespoon Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes. Cool slightly and serve.

Posted by Carla under Casserole

INGREDIENTS:

• 1/2 pound (2 cups ) raw penne pasta, cooked and drained
• 1 large egg
• 1 cup milk
• 1 small clove garlic
• 3/4 medium onion, coarsely chopped
• 1 generous cup (5 ounces) shredded good quality, extra-sharp cheddar cheese
• 5 ounces cream cheese, crumbled
• 2/3 cup (3 ounces) shredded Gruyere cheese
• Generous 1/8 teaspoon each hot red pepper flakes, salt, and freshly ground black pepper
• Generous 1/4 teaspoon sweet Hungarian paprika
• 3 tablespoons unsalted butter
• 12 saltines, coarsely crumbled

DIRECTIONS:

1. Preheat oven to 350. Butter a shallow 1 1/2 quart baking dish, and add cooked macaroni.
2. 2. In a blender or food processor combine egg, milk, and garlic, and process 3 seconds. Add onion, cheeses, peppers, salt, and paprika, and blend 10 seconds. Turn into dish, folding into macaroni. Casserole could be covered with plastic wrap and refrigerated up to 24 hours at this point.
3. To bake, bring casserole close to room temperature. Melt butter in a small saucepan. Coat crackers with butter and spread over top of casserole. Bake about 20 to 25 minutes, or until thick yet creamy. If top is not golden, slip under broiler for a minute. Remove from oven, let stand about 5 minutes, and serve.

Posted by Angela under Casserole, Dinner, Engagement Party Food