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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From Grow Healthy Kids by Linda S. Peavey this is a recipe I have used for years, since the kids were kids (grown-ups now) and it originally called for chicken but I made the substitution to use up holiday meal leftovers. Enjoy! Make 2 if you have the ingredients then put 1 in the freezer for later. Ingredients:
1 medium onion, chopped |
1 tablespoon margarine or 1 tablespoon butter |
1/2 cup celery, chopped |
1 cup broccoli |
1 (15 ounce) can canned tomatoes |
2 cups broth or 2 cups water |
1 (4 ounce) can mushrooms |
2 cups cooked turkey, diced |
2 cups ham, diced |
1 1/2 teaspoons oregano |
1/2 teaspoon basil |
1/2 teaspoon ground rosemary |
1/2 lb lasagna noodle, cooked |
1/4 lb gouda cheese or 1/4 lb swiss cheese |
1/4 lb parmesan cheese |
1 lb cheddar cheese, sliced |
Directions:
1. Preheat oven to 350 degrees.
2. Stir fry onions in margarine until transparent.
3. Add celery, broccoli, stir fry 5-10 minutes longer.
4. Add tomatoes, broth, mushrooms, meats & spices.
5. Simmer 5-10 minutes.
6. Arrange noodles on bottom of 9X13 pan.
7. Cover with meat-veggie mixture.
8. Sprinkle half the Gouda and half the Parmesan over this mixture.
9. Top with half the Cheddar slices.
10. Repeat layers, using same order.
11. Bake 20-25 minutes or until cheese is melted and lightly browned and casserole is bubbling.
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