Best 5 Romano Casserole Recipes

CHICKEN ROMANO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
• Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
• Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

ROMANO CHICKEN SUPREME

Steps:

• In a large skillet coated with cooking spray, brown chicken on both sides over medium heat. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with salt., In the same skillet, saute mushrooms in butter until tender. Stir in the lemon juice, basil and garlic; cook 1 minute longer. Stir in broth and orange juice; heat through. Spoon over chicken; sprinkle with bread crumbs and cheese. , Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.

ROMANO CASSEROLE

Steps:

• Place the rice in a greased casserole dish.
• Cover the bottom evenly with the rice.
• Sprinkle with the capsicum and onion.
• Pour over half the pasta sauce.
• Layer the kidney beans on top of the sauce and then spread the uncooked mince over the top of that.
• Pour over the remaining pasta sauce and sprinkle with the bacon and cheese.
• Bake, covered, at 180 degrees C for 1 hour.
• Remove the lid for the last 10 minutes to brown the cheese.

ROMANO POTATOES

Steps:

• Boil potatoes a day ahead. Cover and place in refrigerator. Cut potatoes into quarters and place in large mixing bowl.
• Place butter and garlic in saucepan and heat until butter is melted. Pour over potatoes.
• Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika.
• Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks.
• Transfer to sprayed 9x13 casserole dish.
• Sprinkle 1 Tablespoon romano cheese on top.
• Bake at 350 degrees for 35 minutes.

ITALIAN TUNA CASSEROLE

Steps:

• Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
• While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
• While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
• Preheat the broiler.
• Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.