2 tablespoons canola oil $0.14
1 medium onion, chopped $0.47
3 cloves garlic, chopped $0.01
1 teaspoon chili pepper flakes $0.23
1 tablespoon dried basil $1.38
1 tablespoon dried oregano $0.60
1 can crushed tomatoes $1.19
Kosher salt $0.01
Ground black pepper $0.01
1/2 cup all-purpose flour $0.07
2 eggs   $0.40
1/2 cup water Free!
1 cup bread crumbs $0.42
1/2 cup cornmeal $0.10
1 cup Parmesan cheese, divided $2.99
1 cups mozzarella cheese $1.50
1 large eggplant $1.19
1 large zucchini, or 2 small medium $1.40
1/2 cup fresh parsley, chopped $0.50

Total Cost    $12.61

1.) Preheat the oven to 375 degrees Fahrenheit.

2.) Place the canola oil in a large pot over medium-high heat. When hot, add the onion and cook until softened, about 5 minutes. Add the garlic and the red pepper flakes and cook for 1 minute. Add the dried basil, oregano, tomatoes, salt, and pepper. Bring to a boil, then lower heat to medium-low and simmer for about 20 minutes.

3.) On a work surface set up a breading station with 3 bowls: in the first bowl add flour and season with salt and pepper; add eggs and water to the second bowl and beat lightly; in the third bowl place the bread crumbs, the cornmeal, 2 tablespoons Parmesan cheese and salt and pepper.

4.) Slice the eggplant and the zucchinis into 3/4″ slices. One by one, dredge them first through the flour, then the egg mixture, then the bread crumb mixture. As each piece of vegetable is done, place on a baking sheet. Continue all eggplant and zucchini have been breaded.

5.) Drizzle all vegetables lightly with canola oil. Place in preheated oven and bake until golden and crispy, about 20 to 25 minutes.

6.) When eggplant and zucchini are finished cooking, remove from oven and preheat the broiler.

7.) Spread a little bit of the tomato sauce in the bottom of a 9″ x 13″ casserole dish. Then, in a single layer, place eggplant. Directly on top of eggplant, place a layer of zucchini and alternate with another layer of eggplant on top of that, and then another layer of zucchini. Alternate these layers until no eggplant or zucchini are left.

8.) Cover the entire top with remaining Parmesan and mozzarella cheese. Place under broiler for about 5 minutes, until cheese is melted and bubbling.

9.) Remove from oven, sprinkle entire top with chopped parsley and allow to rest for 5 minutes before cutting into squares.

10.) Serve and enjoy!

Read the Eggplant and Zucchini Parmesan review here

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1. Eggplant and Zucchini Parmesan: Review
2. Vegetarian Lasagna
3. Creamy Parmesan Tilapia

For the beef:

8 slices of bacon $2.40
1 tablespoon olive oil $0.06
3 pounds lean stewing beef $12.30
1 carrot, sliced $0.17
1 onion, sliced $0.47
1 teaspoon salt $0.01
1/4 teaspoon pepper $0.01
2 tablespoons all-purpose flour $0.02
3 cups of full-bodied red wine $13.71
2 – 3 cups beef stock $1.50
1 tablespoon tomato paste $0.59
2 cloves mashed garlic $0.02
1/2 teaspoon thyme $0.40
1 bay leaf, crumbled $0.16

For the mushrooms:

2 tablespoons butter $0.12
1/2 pound fresh mushrooms, washed, well dried, left whole if small, cut in half if large $1.99

For the onions:

18 – 24 small pearl onions, peeled $4.99
1 1/2 tablespoons butter $0.09
1 1/2 tablespoons olive oil $0.09
1/2 cup of red wine $2.28
1/2 cup fresh parsley sprigs $0.50
1/2 bay leaf $0.08
1/4 teaspoon thyme $0.20
Salt $0.01
Pepper $0.01

Total Cost    $42.18

1.) Preheat oven to 450 degrees Fahrenheit.

2.) Slice bacon into lardons (sticks, 1/4″ thick and 1 1/2″ long.) In a Dutch oven, cook bacon for 6 – 8 minutes, until browned and crisp. With a slotted spoon, remove bacon from the pot and drain on paper towel. Reheat the fat in the pan until it is near smoking before adding beef.

3.) While bacon is cooking, rinse stewing beef and thoroughly pat dry. Make sure the beef is entirely dry, as it will not brown otherwise.  Add the beef to the hot fat in the skillet, in batches so you don’t overcrowd the pan, and sear until all sides are nicely browned, turning regularly. Remove from pan as batches are complete and set aside with bacon.

4.) To the hot oil in the pot, add sliced carrot and onion. Saute, until all vegetables are browned, stirring regularly. Pour out the sauteing fat.

5.) Return the beef and bacon to the pot and toss with salt and pepper. Then sprinkle on the flour and toss again to lightly coat the beef. Place Dutch oven onto the middle rack of the preheated oven and cook for 4 minutes. Toss the meat and return it to the oven for 4 more minutes. (This browns the flour and gives the meat a nice crust.) Remove Dutch oven and turn oven down to 325 degrees Fahrenheit.

6.) Stir in the wine and enough beef stock so that the meat is just barely covered. Add the tomato paste, garlic, and herbs. Bring to a boil over high heat on top of the stove. Then cover the Dutch oven with aluminum foil or a lid and place in the lower portion of the preheated oven. Check on heat every so often, making sure that the liquid simmers very slowly for 2 1/2 to 3 hours. You will know the meat is done when it tears apart easily with a fork.

7.) While the beef is cooking, prepare the mushrooms and onions, starting with the onions: In a separate skillet, heat 1 1/2 tablespoons of oil and 1 1/2 tablespoons of butter over medium heat. When sizzling, add onions and saute for about 1o minutes, rolling onions around so that they will brown as evenly as possible. Be careful not to break their skins; you cannot expect to brown all onions uniformly.

8.) Into the onions pour the red wine, season to taste, and add the herbs. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.

9.) While the onions are braising, prepare the mushrooms: In a separate skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over high heat. Once the foam of the butter has begun to subside, add mushrooms. Toss and shake in the pan for 4 to 5 minutes. While they saute, the mushrooms will at first absorb the fat. In 2 to 3 minutes, the fat will reappear on the surface and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

10.) When they are finished, set both the onions and the mushrooms aside until you need them for the bourguignon.

11.) When the meat in the Dutch oven is tender, pour the contents into a sieve placed over  a saucepan. Give the Dutch oven a rinse, dry quickly and return beef and bacon to it. Place the mushrooms and the onions over the meat.

12.) Skim fat off the sauce in the saucepan. Simmer sauce for a minute or two over medium-high heat, skimming off more fat as it rises. You should end up with about 2 1/2 cups of sauce that is thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, add a bit more stock. Taste carefully for seasoning; pour the sauce over the vegetables.

(Recipe may be completed in advance up to this point and kept in fridge for up to a day.)

13.) To serve: Cover the Dutch oven and simmer for 2 to 3 minutes, basting the meat and the vegetables with the sauce several times.

14.) Serve (in the Dutch oven or a separate dish) and enjoy!

Read my review of Julia Child’s Boeuf Bourguignon here

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1. Julia Child’s Boeuf Bourguignon: Review
2. Shepherd’s Pie
3. Spinach Lemon Pasta

3 teaspoons, plus 5 tablespoons, unsalted butter $0.33
2 1/2 cups chicken stock $1.50
1 large egg $0.20
1 large egg yolk $0.10
1/2 cup bacon, sliced, about 4 slices $1.20
1 small onion, finely chopped $0.47
1/2 cup celery, finely chopped, about 4 stalks $0.36
1/2 pound button mushrooms, sliced $1.50
2 teaspoons garlic, minced $0.02
1/4 cup flat-leaf parsley, chopped $0.50
2 tablespoons fresh sage, chopped $0.37
1 loaf Italian bread, torn into small bite-size pieces $1.99
1/2 teaspoon coarse salt $0.01
1/4 teaspoon cayenne pepper $0.01

Total Cost    $8.56

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Butter a 9″ x 9″ square baking dish or a 10″ x 6″ oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and butter with 1 teaspoon butter. Set prepared dish and foil aside until ready to bake.

3.) In a small bowl, whisk together chicken broth, egg, egg yolk; set aside.

4.) Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.

5.) Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking for 15 more minutes. Remove from oven and allow stuffing to cool for 5 minutes.

6.) Serve and enjoy!

Read Emeril’s Brown Butter, Sage, and Mushroom Stuffing review here

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1. Martha’s Simple Stuffing
2. Garlicly Brown Butter Mashed Potatoes
3. Chicken with Wild Mushroom and Balsamic Cream Sauce

1 pound ground beef $5.69
2 cups cherry tomatoes, halved $3.00
1 onion, diced, divided $0.47
2 tablespoons canola oil $0.14
2 tablespoons butter $0.12
2 tablespoons all-purpose flour $0.04
2 cups milk $0.54
2 cups cheddar cheese, grated, plus 1 cup $3.75
1/2 package elbow macaroni $0.60
2 tablespoons chili powder $2.82
2 tablespoons ground coriander $0.96
2 tablespoons ground cumin $1.50
1 teaspoon hot chili pepper flakes $0.23
1 tablespoon ground mustard $0.09
2 teaspoons salt, plus 2 $0.02
1 teaspoon black pepper $0.01
4 cloves garlic, minced, divided $0.04

Total Cost    $20.02

1.) Preheat oven to 350 degrees Fahrenheit and lightly grease a 9″ x 13″ casserole dish. Bring a large pot of water to a boil.

2.) In a large skillet, heat 2 tablespoons canola oil over medium-high heat. When hot, add 1/2 of the diced onion. Cook, stirring occasionally, just until onion starts to soften.

3.) Add beef to pan, breaking it up as you do. Stir regularly and cook until beef is nearly cooked through. Then add cherry tomatoes and 2 cloves of minced garlic. Stir to combine and cook for about 2 minutes.

4.) Meanwhile, in a small bowl combine: chili powder, cumin, coriander, mustard, hot chili pepper flakes, and two teaspoons of salt. Mix thoroughly to combine and then add 1/2 of the spice mixture to meat, reserving other half for later. Stir meat mixture to combine spice mixture and turn heat to medium-low.

5.) Meanwhile, if water is boiling at this point, add 2 teaspoons of salt and elbow macaroni. Stir, and cook until pasta is just a bit firmer than al dente. Drain when done.

6.) In a separate, medium-sized saucepan, melt butter over medium heat. Add last 1/2 of diced onion and cook until softened, about 5 minutes. Add last 2 cloves of minced garlic and the remaining spice mixture. Stir to thoroughly combine and cook for 1 minute.

7.) To the saucepan, add 2 tablespoons of flour and stir to thoroughly combine all ingredients. Cook for 3 minutes.

8.) Slowly whisk in milk, stirring constantly to break up lumps and to prevent scalding the milk. Bring to a boil then lower heat to medium and simmer until just thickened, about 10 minutes.

9.) Remove milk from heat and slowly add 2 cups grated cheese, about 1/4 cup at a time; stir to fully incorporate after each addition.

10.) Return cooked and drained macaroni to its empty pot. Add meat mixture and cheese sauce; stir to thoroughly combine all ingredients.

11.) Pour pasta mixture into prepared casserole dish, leveling it so the surface is even. Top with 1 cup grated cheddar cheese and place in preheated oven. Cook until cheese is melted and bubbling, about 15 minutes.

12.) Remove from oven and allow to rest for 3 – 5 minutes.

13.) Serve and enjoy!

Read the Chili Cheesy Macaroni review here

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1. Macaroni and Cheese
2. Perfect Macaroni Casserole
3. Chili Cheesy Macaroni: Review

3 medium potatoes, peeled and cut into 1/2″ pieces $0.51
1 red bell pepper, seeded and cut into 1/2″ pieces $0.45
2 carrots, peeled and cut into 1/2″ pieces $0.34
5 tablespoons olive oil $0.90
1 onion, thinly sliced $0.47
1 large zucchini, cut cross-wise into 1/4″ thick slices $1.40
Salt $0.01
Freshly ground black pepper $0.01
4 plum tomatoes, cut crosswise into 1/4″ thick slices $1.25
1/2 cup grated Parmesan $1.50
2 tablespoons dried bread crumbs $0.10

Total Cost    $6.94

1.) Preheat the oven to 400 degrees Fahrenheit.

2.) Toss the potato, bell pepper, carrots and 2 tablespoons of olive oil in a 9″ x 13″ casserole dish. Sprinkle with salt and pepper and toss until all vegetables are coated. Spread vegetables evenly over the bottom of the pan.

3.) Arrange the onion slices over the vegetable mixture and arrange the zucchini over the onion. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper and arrange the tomato slices on top of the zucchini.

4.) In a small bowl, stir the bread crumbs and the Parmesan together to blend. Sprinkle the Parmesan mixture over the entire vegetable casserole. Drizzle with the last of the olive oil.

5.) Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes.

6.) Serve and enjoy!

Read the Tomato Vegetable Casserole Review here

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1. Tomato Vegetable Casserole: Review
2. Warm Tomato Salad
3. Green Bean Casserole

1 recipe Fresh Pasta Dough $0.96
5 – 6 cups spaghetti sauce $3.79
1 pound baby spinach $4.99
2 cups ricotta cheese $4.00
3/4 cups grated Parmesan cheese, plus 1/2 cup for sprinkling $3.74
5 tablespoons butter $0.30
1/2 cup all-purpose flour $0.11
4 cups milk, warmed $1.08
1/2 teaspoon salt $0.01
1/4 teaspoon freshly ground pepper $0.01
Pinch of nutmeg $0.01

Total Cost    $19.00

1.) Preheat oven to 350 degrees Fahrenheit and lightly oil a casserole dish.

2.) Roll out pasta dough to 1/2″ thickness. Cut the dough into 3 large rectangles and cover loosely with a tea towel so they do not dry out.

3.) Place spaghetti sauce in a medium saucepan and place over medium-high heat. Cook just until the sauce is heated through.

4.) Meanwhile, melt butter in a separate medium-sized saucepan over medium heat. Once melted, add flour. Thoroughly mix flour and butter together and allow to cook for 3 – 4 minutes.

5.) Slowly add warmed milk into the flour, whisking constantly while you do. Add salt, black pepper, and nutmeg and cook, whisking regularly over medium heat, until sauce has thickened, about 10 minutes. Remove from heat and allow to cool slightly.

6.) Once sauces and pasta dough are ready, start to assemble lasagna: spread about 3/4 cup of spaghetti sauce along the bottom of the casserole dish. Lay down one of the “sheets” of pasta dough and cover with a thin layer of spaghetti sauce. Place 1 cup of ricotta cheese over the spaghetti sauce, trying to cover as much of the pasta dough as possible. Over ricotta cheese, layer spinach and spoon a thin layer of white sauce over top. Sprinkle 1/4 cup Parmesan cheese over spinach to finish off the layering.

7.) Lay another sheet of pasta dough over top of the Parmesan cheese and continue to layer with: spaghetti sauce, ricotta, spinach, white sauce, and Parmesan.

8.) Lay the last sheet of pasta dough over the layers. Generously spoon spaghetti sauce over the entire dish and top with a generous sprinkling of Parmesan cheese.

9.) Bake in the preheated oven for 20 – 25 minutes until entire dish is bubbling and cheese is browning on top.

10.) Remove from oven, loosely tent with foil and allow to rest for 5 – 10 minutes before slicing into squares.

11.) Serve and enjoy!

Read the review here

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1. Spinach & Ricotta Lasagna: Review
2. Vegetarian Lasagna
3. Mom’s Lasagna

4 green bell peppers, halved and seeded $1.80
2 tablespoons olive oil, divided $0.36
2 cups grated Parmesan cheese $5.98

For the filling:
4 Italian pork sausages, casings removed $2.68
1 1/2 cups cooked rice $0.21
1 zucchini, finely diced $0.70
1 red onion, finely diced $0.65
1/2 cup button mushrooms, finely diced $0.62
1/2 cup fresh sage, finely diced $0.50
1 Roma tomato, finely diced $0.25
2 tablespoons dried thyme $1.60
2 tablespoons ground mustard $0.18
2 tablespoons paprika $0.96
1 teaspoon salt $0.01
1/2 teaspoon black pepper $0.01

Total Cost    $16.51

1.) Heat oven to 350 degrees Fahrenheit and lightly oil a 9″ x 13″ casserole dish. Using one tablespoon of olive oil, brush outside of peppers and place in dish.

2.) Combine all ingredients for the filling in a large bowl and mix until thoroughly combined.

3.) Scoop up a small handful of the meat mixture and use it to stuff one pepper; repeat with remaining pepper halves. When all the peppers have been filled, divide remaining meat mixture among remaining peppers, “piling” the meat up above the top of the pepper.

4.) Use 1 tablespoon of olive oil to drizzle across meat and peppers. Sprinkle about 1/4 cup Parmesan cheese over meat mixture for each pepper.

5.) Loosely cover with aluminum foil and place in preheated oven. Bake for 45 – 60 minutes until cheese is browned, meat is cooked through, and peppers are tender. Remove from oven and allow to sit for 3 – 5 minutes.

6.) Serve and enjoy!

Read the Stuffed Peppers review here

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1. Spinach & Mushroom Stuffed Chicken Breasts
2. Stuffed Peppers: Review
3. Spinach & Sausage Stuffed Pork Tenderloin

2 tablespoons butter $0.12
1 onion, diced $0.47
2 cloves garlic, minced $0.02
1 1/2 pounds lean ground beef $2.06
2 tablespoons paprika $0.96
2 tablespoons thyme leaves $3.60
1 tablespoon Worcestershire sauce $0.12
2 tablespoons soy sauce $0.10
1 tablespoon ground mustard $0.09
3 pound mini potatoes, scrubbed $4.99
2 tablespoons all-purpose flour $0.04
1 cup beef broth $0.50
1/4 cup milk $0.07
3 tablespoons butter $0.18

Total Cost    $13.32

1.) Preheat oven to 350 degrees Fahrenheit and grease a casserole dish.

2.) Place potatoes in a large pot and fill with water; add salt. Place on a burner set to high heat. Bring to a boil and then lower heat to medium-high and continue cooking at a low boil. Cook until the potatoes are fork-tender.

3.) Meanwhile, melt butter in a large skillet over medium heat. When butter is sizzling, add onions and saute for about 5 minutes, just until they begin to soften.

4.) Add meat to pan, breaking it up as you do; stir into the onions. Add garlic, paprika, thyme, Worcestershire, soy sauce, mustard, salt and pepper. Stir thoroughly to combine.

5.) When meat has nearly browned throughout, combine flour and broth and mix or shake to vigorously to create a slurry. Add to meat mixture, stir, and then bring to a boil. Turn heat to low.

6.) If potatoes are done at this point, drain and return to pot. Add the milk and butter and using beaters or a potato masher, mash until smooth.

7.) Spoon the entire meat mixture into the prepared casserole dish and spread evenly. Top with mashed potatoes. Place in oven until top starts to brown and dish is bubbling, about 20 – 25 minutes. When done, remove from oven and let sit for 5 minutes before cutting into squares.

8.) Serve and enjoy!

Read the review here

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2. Sausage Pepper Casserole
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2 tablespoons extra virgin olive oil $0.36
1 onion, diced $0.47
4 cloves garlic, minced $0.04
1/4 teaspoon hot pepper flakes $0.06
2 zucchini, diced $1.40
2 red bell peppers $0.90
2 cups mushrooms, sliced $2.48
1 bay leaf $0.16
1/2 teaspoon dried thyme $0.60
1/2 teaspoon dried oregano $0.10
1/2 teaspoon salt $0.01
1/2 teaspoon pepper $0.01
1 can whole tomatoes $1.20
1/4 cup fresh basil, chopped $0.26
1/4 cup fresh parsley, chopped $0.17
2 eggs $0.34
1/4 teaspoon ground nutmeg $0.04
1 small tub cottage cheese $2.49
3 cups shredded mozzarella cheese $4.07
1 cup grated Parmesan cheese $3.05
15 lasagna noodles $1.99

Total Cost   $20.20

1.) Preheat oven to 375 degrees Fahrenheit. In a large Dutch oven, heat oil over medium heat; cook onion, garlic, and hot pepper flakes until softened, about 6 minutes.

2.) Add zucchini, red peppers, mushrooms, bay leaf, oregano, salt and pepper; cook, stirring, until edges of zucchini are golden, about 10 minutes.

3.) Stir in tomatoes, breaking up with the back of a spoon; bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.

4.) In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups of the mozzarella cheese and the Parmesan cheese. Set aside.

5.) When vegetables are ready, spread a tiny bit of the sauce into the bottom of a greased casserole dish. Spread lasagna noodles down to cover the bottom and then place more vegetable sauce on top. Dot with a portion of the cheese mixture. Cover with another layer of noodles and repeat layers until the dish is filled, ending with vegetable sauce. Sprinkle with remaining mozzarella sauce.

6.) Cover loosely with foil. Bake in the oven for 20 minutes and then uncover. Continue cooking until the lasagna is heated through, the cheese has melted, and the entire dish is bubbling throughout, about 25 minutes. Let stand for 10 minutes.

7.) Serve and enjoy!

Read the review here

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1. Mom’s Lasagna
2. Vegetarian Lasagna: Review
3. Mom’s Lasagna: Review

6 tablespoons unsalted butter, plus more for dish $0.36
1 medium onion, cut into a 1/4″ dice $0.47
1 red bell pepper, seeded and cut into 1/4″ dice $0.45
1 pound button mushrooms, stems trimmed, quartered $1.99
2 teaspoons coarse salt $0.02
1/2 teaspoon freshly ground pepper $0.01
1 1/2 pounds green beans, trimmed and cut into 2-inch pieces $5.24
6 tablespoons all-purpose flour $0.12
2 cups milk $0.54
1 pinch cayenne pepper $0.07
1 pinch grated nutmeg $0.05
1 cup grated Parmesan cheese $2.99
1/4 cup bread crumbs $0.11
1/4 cup canola oil $0.28
4 shallots, cut crosswise into 1/4″ rings $2.00

Total Cost   $14.70

1.) In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.

2.) Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.

3.) Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.

4.) Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.

5.) Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.

6.) Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top.

7.) Serve and enjoy!

Read the review here

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2. Sausage Pepper Casserole
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