Some of My Favorite Casseroles
Chicken and Mushroom Casserole
4 boneless -- skinless chicken
breast halves
2 tablespoons butter
2 tablespoons flour
1 med. red onion -- chopped
8 oz. fresh mushrooms -- quartered
1 1/2 cups chicken broth
2 tablespoons coarse mustard
1/2 cup sour cream
3 tablespoons chopped fresh parsley
Salt and pepper to taste
2 cups cooked noodles
In large nonstick skillet, melt butter over high heat (add 1/2 t. oil if desired). Place flour in pie pan;
dredge chicken in flour to coat well; shake off excess. Saute, turning after about 5 min.,
to lightly brown both sides. Stir in onion, mushrooms and any unused flour from pan.
Reduce heat to med. and cook, stirring, until onion is golden brown, about 5 min. In small bowl, whisk together chicken broth and mustard; pour into skillet and stir. Bring to a boil; reduce heat to simmer; cook about 5 min. Stir in sour cream and parsley; simmer a minute. Season with salt and pepper and serve over noodles.
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Cook beef with garlic and onions, stir in rice and set aside. In bowl,
combine next 6 ingredients. Stir well. Layer 1/3 of the cabbage in the
bottom of a 4 quart casserole dish. Arrange 1/2 the rice-beef mixture on
top and drizzle 1/3 of the tomato mixture. Repeat, ending with cabbage and
remaining tomato mixture.
Cover and bake at 350'F for 1 3/4 hours.
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1 cup sour cream
1 can cream of mushroom soup
1/4 cup butter
1/2 cup green onions -- sliced
1 1/2 cups cheddar cheese -- shredded
3 pounds potatoes cooked -- peeled and cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs
Mix sour cream, soup, butter, green onions and 1 cup cheese in a greased
deep 3-quart casserole.
Gently stir in potatoes, salt and pepper.
Top with remaining cheese and the
bread crumbs.
Bake in a 350* oven for 1 hour, or until bubbling hot.
NOTES : You can put this together the day before and heat just before your dinner!
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1 tablespoon olive oil
1 tablespoon butter
2 large garlic cloves -- finely chopped
1 frozen package of spinach or fresh bunch
freshly ground pepper
5 large potatoes -- (5 to 6)
2 cups medium cheddar cheese -- shredded
2 ounces feta cheese -- crumbled (optional)
1 tablespoon sweet paprika
Boil the potatoes and mash using milk, butter and salt to your taste. Preheat oven to 350 degrees.
In a large skillet heat oil and butter. Add garlic and saute until just fragrant.
Add the frozen/fresh spinach and saute until just wilted, but not soft.
Stir in lots of fresh ground pepper.
Spread potatoes in a lightly greased 9x12" baking dish.
Cover with the sauteed spinach and cheddar cheese, then sprinkle the feta and top with paprika.
Bake 20-25 minutes until hot and cheeses have melted.
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2 pounds white navy beans
1 teaspoon baking soda
1 pound salt pork
1 medium onion
8 tablespoons sugar
2/3 cup molasses
2 teaspoons dry mustard
4 teaspoons salt
1/2 teaspoon pepper
Soak beans overnight. In morning parboil them for ten minutes with a teaspoon of baking soda.
Then run cold water through the beans in a colander or strainer.
Dice rind
of salt pork in inch squares, cut in half. Put half on bottom of bean pot
with whole onion. Put beans in pot. Put the rest of the pork on top.
Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven
for six hours.
NOTES : You've got to add water as necessary to keep the beans moist.
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1 pound lean ground beef
Garlic powder to taste
Dried basil to taste
Salt and pepper to taste
4 potatoes, sliced 1/4-inch thick
2 medium onions, sliced 1/4-inch thick
1-1/2 cups fresh or frozen corn kernels
1 green pepper, diced
8 ounces mushrooms, sliced
1 pound canned tomatoes, crushed
1 tablespoon chopped fresh parsley
Preheat oven to 350° F. Butter or spray a 3-quart casserole. Thoroughly mix together the ground beef, garlic, basil, salt and
pepper.Assemble the casserole in the following order:
half of the ground beef, half of the potatoes, half of the corn, half of the tomatoes
and parsley,half of the onions and peppers, all mushrooms, remaining potatoes, remaining corn, remaining onions and peppers, remaining
ground beef,remaining tomatoes and parsley.
Cover casserole and bake for 1 hour. Remove cover and bake for 1/2 hour more.
Note: Any seasoning can be used with the ground beef.
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2 cups mashed potatoes--leftovers
1 egg
3 green onions -- sliced
3 cups turkey -- cooked and cubed
3/4 cup carrots -- cooked and sliced
3/4 cup frozen peas
3/4 cup leftover gravey
1 pie crust for top
Grease a deep pie dish. Mix potatoes, onions and egg well. Pat into pie dish and up the sides. Mix remaining ingredients together and put into potato lined pie dish.
Top with a pie crust. Bake at 350 for about 1 hour or until pastry is golden brown.
Notes:
Ever wonder what to do with all the leftover turker and vegetables, try this casserole and they will love you for it!
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Crust:
1 1/2 cups skim milk
3/4 cup low-fat baking mix
2 eggs
Filling:
1/2 teaspoon olive oil
1 pound ground chicken breast, skinless -- cooked
1/2 cup onions -- chopped
1/2 cup bell peppers -- chopped
1/8 teaspoon black pepper
2 tablespoons low-fat baking mix
1 tablespoon worcestershire sauce
1 cup fat-free cottage cheese
1 cup fat-free cheddar cheese -- grated
Preheat oven to 375°F. Prepare a 8" square baking pan with cooking spray and flour; set aside. To prepare crust, combine milk, 3/4 cups baking mix, and eggs until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough 2" larger than pie pan. Ease into pie pan and flute edges; set aside.
To prepare filling, heat oil over over medium heat in a skillet. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in black pepper, remaining baking mix, and worcestershire sauce. Spoon into pie crust. Pour cottage cheese over chicken mixture. Sprinkle with cheddar cheese. Bake for 30 minutes.
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6 lasagna noodles
1 can Italian-style tomato sauce -- (15 oz.)
Filling
1 8 oz.pkg. crab meat
1 cup ricotta cheese
1/4 cup Parmesan cheese -- grated
1 egg
1 tablespoon parsley flakes
1/4 teaspoon onion powder
Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with fork. Spread 1/3 cup filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan. Pour sauce over roll ups. Bake covered in 375°F oven 30 minutes.
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Filling
2 teaspoons vegetable oil
10 ounces potatoes -- pared and diced
8 ounces lean ground beef
1 large garlic clove -- minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pinch freshly ground black pepper
Tacos
8 taco shells
1 cup tomatoes -- diced
1 cup shredded lettuce
1 1/2 ounces sharp cheddar cheese -- shredded
1/4 cup nonfat sour cream
1/2 cup chopped cilantro
To prepare filling, place medium nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add potatoes, tossing to coat. cook until golden brown on bottom (do not stir), about 5 minutes. Add 1/4 cup water; bring to a boil. Reduce heat to low; simmer, covered, until potatoes are tender, 2-3 minutes. Uncover and cook 1 minute longer.
Add beef, garlic, oregano, cumin, salt and pepper to potatoes; cook, stirring to break up meat, until beef is no longer pink, 4-5 minutes. Add 1/4 cup water; bring to a boil. Remove from heat.
To prepare tacos, microwave taco shells on high until warm 45-60 seconds. Divide filling, tomatoes, lettuce, cheese, sour cream and cilantro evenly among warm taco shells.
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2 large potatoes (10 oz each) -- sliced paper-thin
1 cup broccoli stems and florets -- chopped
1 cup nonfat ricotta cheese
1 teaspoon dried parsley
1 teaspoon dried oregano
3 3/4 ounces mozzarella cheese, part skim milk -- shredded
3/4 ounce Parmesan cheese -- grated
Preheat oven to 400 oF. Spray an 8x8" baking dish with nonstick
cooking spray. Place potatoes in a large bowl of cold water and set
aside. In large bowl, combine the broccoli, ricotta cheese, parsley and
oregano; stir until well blended. Thoroughly drain the potatoes in
colander; arrange one third of the potatoes in a single layer in prepared
baking dish. Top with half of the ricotta cheese mixture, then sprinkle
evenly with half of the mozzarella cheese. Repeat with another third of
the potatoes; sprinkle evenly with the Parmesan cheese. Cover with foil
and bake 1 hour; uncover and continue baking for another 15 minutes or
until crisp-edged and bubbly. Let stand 5 minutes before slicing.
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1 pound ground beef
1/2 cup onion -- chopped
1 can stewed tomatoes -- 16 oz. can
1 large green pepper -- chopped
1/2 cup long-grain rice -- uncooked
1/2 cup water
2 teaspoons worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese -- shredded
In a skillet, brown beef; drain. Transfer to a greased 2 quart casserole. Add the next 8 ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes.
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1/2 pound great northern beans -- rinsed and soaked
overnight
1 cup boiling water
2 ounces kielbasa -- chorizo or other
sausage -- cut into 1/2" slice
1 cup chopped onion
1/2 cup chopped carrot
2 large garlic cloves -- minced
Two 6-ounce chicken thighs -- skinned
2 cups stewed tomatoes
1/4 cup chopped celery
1/2 teaspoon dried marjoram leaves
1/2 teaspoon black pepper
1/4 teaspoon dried leaf sage
1 bay leaf
1/8 teaspoon ground cloves
1/4 cup minced parsley
1/2 teaspoon salt
In slow cooker, combine beans and boiling water. Cover and set aside. Place medium nonstick skillet over medium heat. Add sausage and saute until lightly browned, 4-5 minutes. Add onion, carrot and garlic; saute until garlic is golden, about 4 minutes.
Combine sausage mixture, chicken, tomatoes, celery, marjoram, pepper, sage, bay leaf and cloves with beans in the cooker; set on low and cook 10-12 hours. Stir in parsley and salt just before serving.
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15 lasagne noodles
2 cups cottage cheese
1 egg
1/4 teaspoons onion salt
1 cup shredded cheddar cheese
2 cups mashed potato
1/4 teaspoon each salt, onion salt, and
pepper
1 cup butter
1 cup chopped onions
Cook noodles, drain, line bottom of 9 x 13 pan. Mix cottage cheese, egg, onion salt, and pepper. Spread over noodles. Cover with another layer of noodles. Mix cheddar cheese with potato, salt, onion salt and pepper. Spread over noodles. Cover with another layer of noodles. Melt butter in frying pan. Saute onions until clear and soft. Pour over noodles, cover and bake 30 min. in 350 oven. Let stand 10 min before cutting. If the dish is pale when you take it out, put it back in the oven with the lid or foil removed and brown it somewhat. Try it folks! Delish!
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8 medium potatoes -- sliced 1/4" thick
boiled for 8 minutes & drained
2 cups grated sharp cheddar cheese
1/4 cup butter
1 1/2 cups sour cream (can use light sour cream)
1/2 cup chopped green onion
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup bread crumbs
In saucepan, over low heat, combine cheddar cheese and butter. Stir occasionally until almost melted. Remove from heat and blend in sour cream, green onion, salt and pepper. Fold in potatoes and turn into lightly greased 2 qt. casserole. Sprinkle with bread crumbs. (Can be made ahead and refrigerated -- return to room temperature before baking). Bake 45 to 60 minutes at 350* or until heated through and lightly brown on top.
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1 pound diced bacon - (1 1/2 cups)
1 cup chopped green onions
1 bottle beer - (12 oz)
1 cup light stock
1 cup barbecue sauce of your choice
6 cups cooked white beans
salt -- to taste
freshly-ground black pepper -- to taste
3/4 cup bread crumbs
Preheat the oven to 350 degrees.
In a medium dutch oven cook the bacon until crisp, about 5 minutes. Add the green onions and cook for 2 minutes. Pour in the beer, reduce by half, and add the stock and barbecue sauce. Fold in the cooked beans, and stir to coat. Season, and top with the bread crumbs. Place in the oven and cook for 30 minutes.
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1/4 cup olive oil
4 cloves garlic -- minced
1/2 cup fresh parsley -- chopped
1 green pepper -- chopped
1 hot red pepper -- chopped
1 medium onion -- chopped
1 24 oz crushed tomatoes
1 8oz can tomato sauce
1 cup white wine
salt and pepper -- to taste
2 teaspoons dry basil
1 teaspoon oregano
1 teaspoon thyme
1 10 oz can clams
1/2 cup water
pinch paprika
pinch cayenne pepper
FISH
25 mussels
25 prawns
25 scallops
1 piece cod fillet -- cut in small cubes
Saute onion, garlic and peppers in olive oil in a large pot. Add herbs, tomatoes, tomato sauce, water, salt and pepper and juice from the clams. Simmer several hours, adding wine a little at a time.
I also threw in some hot red pepper flakes. About 10 minutes before serving, add clams and the rest of your seafood. Turn the heat up slightly and stir.
Serve with rice and a nice salad.
Serving Ideas : Great with sour dough bread!
NOTES : The best seafood meal ever!
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