Best Romano Casserole Recipes

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CHICKEN ROMANO



Chicken Romano image

I made this up one night with ingredients I had on hand, and now it is a weekly request in our house! Everyone always asks for the recipe, and it is so simple. Serve it over a bed of mixed greens for a fancy presentation, or over pasta for a more traditional Italian feel!

Provided by rebeccalovestocook

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 3

Number Of Ingredients 14

¾ cup grated Romano cheese
¼ cup bread crumbs
1 tablespoon granulated garlic
2 teaspoons ground cayenne pepper
2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon salt
6 thin chicken cutlets
1 tablespoon olive oil
1 green bell pepper, diced
6 sun-dried tomatoes
2 cloves garlic, minced
salt and ground black pepper to taste
3 ounces shaved Romano cheese

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.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 16.3 g, Cholesterol 123 mg, Fat 24.5 g, Fiber 2.8 g, Protein 44 g, SaturatedFat 11.6 g, Sodium 1664 mg, Sugar 2.2 g

ROMANO CASSEROLE



Romano Casserole image

This is a really tasty, easy to put together casserole that your whole family will enjoy. The original recipe came from the label on a jar of pasta sauce. I use a smooth pasta sauce with tomato and romano cheese in it to make this but you could easily experiment with different types or use home-made.

Provided by dale7793

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup raw rice
1 cup green capsicum, finely chopped
3/4 cup onion, finely chopped
1 (500 g) jar pasta sauce (I use Raguletto's Tomato and Romano cheese)
1 (310 g) can red kidney beans, drained and rinsed
500 g lean ground beef
1/2 cup grated cheese
2 rashes bacon, diced

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



Romano Potatoes image

This recipe is from Salt Grass Steakhouse, and is wonderful. (preparation time does not include boiling the potatoes.)

Provided by texasjj

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs red potatoes
1/2 cup butter
2 teaspoons garlic, minced
4 tablespoons romano cheese, shredded
1/2 cup whole milk
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
2 tablespoons green onions, sliced
2 teaspoons salt
1 teaspoon fresh cracked pepper
1 teaspoon paprika

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.

OVEN BAKED PARMESAN-ROMANO CHICKEN



Oven Baked Parmesan-Romano Chicken image

Parmesan and Romano cheeses combined with Italian-seasoned breadcrumbs create a golden brown crispy coating for this chicken. I have also used Asiago cheese in place of the Parmesan.

Provided by CookingONTheSide

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dried Italian breadcrumbs
1/8 cup parmesan cheese, grated
1/8 cup romano cheese, grated
1/2 teaspoon fresh ground black pepper
1/4 teaspoon seasoning salt
2 tablespoons fresh flat-leaf parsley, finely chopped
1/2 teaspoon paprika
1/2 cup butter, melted
3 teaspoons fresh garlic, minced
6 (4 ounce) boneless skinless chicken breasts

Steps:

  • Heat oven to 375 degrees F.
  • Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
  • Combine butter and garlic in a 9-inch pie pan.
  • Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
  • Place chicken breasts into ungreased 13x9-inch glass baking dish.
  • Drizzle with any remaining butter mixture.
  • Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (I turn mine once during the baking).

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