Cheese and Mushroom Manicotti

Cheese and Mushroom Manicotti

2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese


In a large bowl, combine 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper; set aside.
Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
Stuff manicotti shells with cheese mixture and arrange side by side in sauce.
Pour remaining sauce over top.

Bake, covered, in a 375F degree oven for about 1 hour.
Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted.
Serve with Parmesan cheese.

Cheese Bacon Crescent Squares

Cheese Bacon Crescent Squares

8 oz can refrigerated crescent dinner rolls
3 /4 cup shredded Swiss cheese
3 /4 cup shredded Mozzarella or Monterey Jack cheese
1 egg, beaten
1 /4 cup chopped onion
3 /4 cup milk
1 /4 to 1 /2 cup sliced, stuffed green olives, if desired
4 oz can mushrooms stems and pieces, drained
6 slices bacon, fried, drained and crumbled
1 tbsp minced parsley, if desired

Heat oven to 375°. Separate crescent dough into 2 rectangles. Place
in ungreased 13x9 inch pan; press over bottom and 1 /2 inch up sides
to form crust, sealing perforations. Sprinkle cheeses over dough.
Combine egg, onion, milk, olives and mushrooms; pour over cheeses.
Sprinkle with bacon and parsley. Bake at 375 for 22 to 28 minutes or
until crust is deep golden brown and filling is set. Cool 5 minutes;
cut into squares.