Friday, July 13, 2012
I am always surprised when I look at the date of some of the recipes in my
They are getting older and older and I need to make an updated
file for children and grandchildren
instead of them being in a large plastic bin.
A good Winter project....
A recipe that has not been prepared in a few years
but one that was made many times in the past.
It kept coming to mind over the last week as I tried to
think of something that would taste good. With the
heat and Sjogrens dry mouth it seems nothing has been tasty
plus I have not felt like cooking.
Ingredients were purchased on my last trip to the market.
Cream of broccili soup is not something I usually keep on hand.
I prepared 1/2 the recipe and it is in the oven.
It will last me several days and the complete recipe
is good for when family visits.
Hopefully it is as tasty as in the past.
2 cans of condensed cream of broccoli soup
1 - 10 ounce package of chopped frozen broccoli
salad oil to simmer
3 carrots, thinly sliced
1 large onion
3/4 lb mushrooms, sliced
10 or 12 lasagna noodles
2 8-ounce packages shredded mozzarella cheese
1 - 15-ounce container ricotta cheese (I used cottage cheese)
2 large eggs
For sauce, heat undiluted broccoli soup and frozen broccoli.
Cook thinly sliced carrots and chopped onions first in frying pan
with a little oil and water and last add
mushrooms and mix together
Prepare noodles according to package instructions until tender (do not overcook)
Beat eggs and add shredded mozzarella and ricotta cheese.
In baking dish that is slightly oiled
some sauce, half the noodles, half the cheese mixture,
all of vegetable mixture, remaining noodles, cheese and last of sauce on top.
Bake 45 minutes at 375
hope it is tasty......