Wednesday, September 5, 2012

Cajun Muffaletta Casserole + Moving Break

Here's a favorite Cajun sandwich, turned into a scrumptious casserole. The delectable combination of flavors go together like bread and butter is sure to please your family and guests.  Perfect with my Garlic-Herb Bread, (recipe below), and a nice glass of wine. Cest bon, cher! Enjoy!

Cajun Muffaletta Casserole

1 lb. penne pasta
1/2 lb. grated Mozzarella cheese
1/2 lb. grated Parmesan cheese
1/2 lb. smoked ham, chopped into thick strips
1/2 lb. genoa salami, chopped into thick strips
1 cup olive salad mix, (I used Boscoli)
1 small can, sliced black olives, drained
 Cajun seasoning to taste

Cook pasta according to package directions, drain, rinse, and allow to cool. Combine the cheese in a medium bowl. Place pasta in large mixing bowl and add ham, salami, olive salad mix, Cajun seasoning, and half of the combined cheese.  Place in a greased casserole dish and top with remaining cheese. Bake in a 350 degree oven for 15 to 20 minutes until bubbly and cheese melts. Sinfully good!

 Garlic-Herb Bread

1/2 cup butter, softened
2 tbs.'s fresh parsley, chopped
1 tsp. dried thyme
1 1/2 tsp.'s minced garlic
1/2 tsp. salt
1/2 tsp. Cajun seasoning
1 (16 to 18) ounce French baguette

In small bowl, combine butter, parsley, garlic, salt, and Cajun seasoning. Slice baguette into 1 1/2 inch slices, without cutting through bottom. Spread butter mixture evenly in between slices. Wrap baguette in heavy duty foil and bake in a preheated 350 degree oven for about 15 minutes. Fab!

I'm sharing these at ~

Moving Break 

I'll be taking a short blog break to move into a larger place. After not moving for a few years, it is proving to be quite a challenge. You really don't realize how much stuff you have until you move. When I return, I will be sharing some delicious Fall recipes and the Fall Festival season in Cajun country will be starting soon, so there will be lots of new videos as well. Merci beaucoup for stopping by!