Wedding Soup Casserole скачать в хорошем качестве

Wedding Soup Casserole

Wedding Soup Casserole Ree Drummonds Recipe 1 pound your favorite pasta 2 tbsp butter  2 tbsp olive oil  3 stalks celery, diced 3 cloves garlic, minced  2 carrots, diced  1 onion, diced  3 tablespoons all-purpose flour  4 cups chicken stock  Salt and pepper to taste 1 tbsp Italian seasoning 26-ounce bag frozen Italian meatballs  4 cups chopped spinach, escarole or kale 1/2 cup grated Parmesan cheese Topping: 1 1/2 cups Italian seasoned breadcrumbs 1/4 cup grated Parmesan  3 tablespoons salted butter, melted 2 tablespoons chopped fresh parsley (optional) Preheat the oven to 375 degrees F. Cook the pasta until 1-2 minutes shy of al dente; set aside. Add the butter and olive oil in a large pot over medium heat. When the butter has melted and the oil is hot, add the celery, oregano, garlic, carrots and onion and cook until the onions are translucent, about 5 minutes. Sprinkle over the flour, stir and cook for an additional minute. While whisking constantly, slowly add the stock. Bring to a simmer and allow the sauce to thicken, about 2 minutes. Season with salt and pepper. Add the meatballs, spinach, Parmesan and cooked pasta, then stir to combine. Pour in to 9-by-13-inch casserole dish. For the topping: Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined. Sprinkle the breadcrumb topping over the casserole. Bake until golden and bubbly, about 20 minutes. Allow the casserole to sit for 10 minutes before serving. #casseroles #familyfriendlymealideas #weeknightdinners #weddingsoupcasserole