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Italian Ravioli Casserole Recipe

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This recipe for Italian Ravioli Casserole, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Kassian
Added: Thursday, December 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sliced fresh carrots
1 cup onions, chopped
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) cans Italian-style diced tomatoes, undrained
1 (19 ounce) can white kidney or cannelloni beans, drained
2 teaspoons diced basil leaves
1 (9 ounce) package refrigerated Italian sausage or cheese filled ravioli

Directions:
Directions:

Combine all ingredients, except ravioli, in a 3 1/2- to 4-quart crock pot. Mix well. Cover; cook on LOW for 6 hours or until vegetables are tender.

Before serving, increase heat to HIGH. Add ravioli; cover and cook an additional 8 minutes or until ravioli are tender.

Number Of Servings:
Number Of Servings:
8

 

 

 

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