Best Finnish Bologna Vegetable Casserole Recipes

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RIGATONI WITH VEGETABLE BOLOGNESE



Rigatoni with Vegetable Bolognese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1-ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound rigatoni pasta
1/4 cup Parmesan

Steps:

  • Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
  • Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

FINNISH CARROT CASSEROLE



Finnish Carrot Casserole image

The Finns seem to have many interesting ways of preparing root vegetables. Here is one from Florence Schwartz's "Vegetable Cooking of All Nations". It looks like it would go nicely with roasted meats. Posted for ZWT3.

Provided by Acerast

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup rice, cooked
2 cups milk
5 medium carrots, peeled and shredded
1 teaspoon salt
1 tablespoon dark brown sugar
2 eggs
3 tablespoons butter, melted
1/3 cup fine breadcrumbs or 1/3 cup cracker crumb

Steps:

  • Preheat the oven to 375°F.
  • In a bowl combine the rice, milk, carrots, salt, brown sugar and eggs.
  • Butter a 1-1/2 quart casserole.
  • Pour the carrot mixture into the casserole.
  • Combine the bread crumbs with the melted butter; sprinkle over the carrot mixture.
  • Bake for 40 minutes or until the top is lightly brown.

Nutrition Facts : Calories 297.6, Fat 11, SaturatedFat 6.2, Cholesterol 97.2, Sodium 571.8, Carbohydrate 41.1, Fiber 2.1, Sugar 5, Protein 8.2

RING BOLOGNA AND BEANS



Ring Bologna and Beans image

This is a family recipe. So easy, only 3-4 ingredients (2 really, if you don't want to add onion or bacon). It tastes wonderful though, on a cold WI winter evening.

Provided by WI Cheesehead

Categories     Beans

Time 32m

Yield 4 serving(s)

Number Of Ingredients 4

1 (16 ounce) ring bologna
1 (30 ounce) can baked beans, pref. Busch's
1/2 onion, diced
1/4 lb bacon, cooked and crumbled (optional)

Steps:

  • Preheat oven to 350°F.
  • In a large casserole dish, mix baked beans, onion and bacon. Add ring bologna.
  • Cover and bake in oven for 30 minutes, or until heated through.
  • You could also make this in the microwave on high for 10-12 minutes.

JIM LAZOR'S FAVORITE PICKLED RING BOLOGNA



Jim Lazor's Favorite Pickled Ring Bologna image

My DH's first wife's family made this and he has always loved it. Imagine me calling his ex's DH for the recipe so that I could make it at home, lol!! I keep it in the fridge and it is always a hit with any one that tries it. We motorhome and I make a large jar of this before we hit the road, besides serving it as a quick appetizer my DH will eat it for lunch. Many a trip I have dragged this out of the fridge and served it as a snack to our camping group! **Please note these are the rings of bologna that you find near the packaged lunch meats in the grocery store, about 2 inches in diameter. I'm not sure of the weight of the rings exactly, I think one pound is fairly accurate.

Provided by Chef53Kathy

Categories     Meat

Time 15m

Yield 1/2 gallon, 24 serving(s)

Number Of Ingredients 3

2 (1 lb) packages bologna, one pound rings, cut in 1/2 inch slices
1 tablespoon red pepper flakes
1 quart white vinegar

Steps:

  • Skin the bologna if necessary and slice in 1/2 inch slices.
  • Pack into a wide-mouthed glass jar, (I use a half gallon glass container) add the pepper flakes and COVER all with the vinegar. You might need more depending on how much you fix.
  • Seal the jar and allow to sit on the counter overnight or for up to two days, then refrigerate.
  • You can add as many pepper flakes as you like, the bologna will pickle and get hotter as it sits on the counter.
  • Once refrigerated, the pickling process stops. I find that overnight and one tablespoon of flakes makes this just right!

Nutrition Facts : Calories 126.6, Fat 10.7, SaturatedFat 4.2, Cholesterol 21.2, Sodium 410.3, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 3.9

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