Showing posts with label casseroles. Show all posts
Showing posts with label casseroles. Show all posts
Sunday, February 13, 2011
Thursday, January 20, 2011
Monday, November 1, 2010
Tater Topped Casserole
Another version of this was posted earlier but this is a healthier version because it includes veggies and french fried onions. Yum! Click title to view
Friday, October 29, 2010
Thursday, October 28, 2010
Holiday Broccoli Casserole
2-16 oz pkgs frozen broccoli
1/2-9 oz package of frozen corn
one 24 oz carton of cottage cheese
3 Eggs
1/3 Cup of margarine or butter
1/3 Cup of all purpose flour
2 Cups of shredded Swiss cheese
1/2 Cup of chopped onion
8 slices of bacon cooked crisp and crumbled
1/2 Cup of Wheat Germ
salt and pepper to taste
Preheat oven to 350. Cook broccoli and corn, separately according to package directions; drain. Combine cottage cheese, eggs, butter and flour in a blender or food processor until smooth and set aside. Combine, broccoli, corn, onion, cheese and salt and pepper in a large mixing bowl; blend in cottage cheese mixture into a 9x11 baking dish;sprinkle with bacon and wheat germ on top. Bake for 45 minutes.
1/2-9 oz package of frozen corn
one 24 oz carton of cottage cheese
3 Eggs
1/3 Cup of margarine or butter
1/3 Cup of all purpose flour
2 Cups of shredded Swiss cheese
1/2 Cup of chopped onion
8 slices of bacon cooked crisp and crumbled
1/2 Cup of Wheat Germ
salt and pepper to taste
Preheat oven to 350. Cook broccoli and corn, separately according to package directions; drain. Combine cottage cheese, eggs, butter and flour in a blender or food processor until smooth and set aside. Combine, broccoli, corn, onion, cheese and salt and pepper in a large mixing bowl; blend in cottage cheese mixture into a 9x11 baking dish;sprinkle with bacon and wheat germ on top. Bake for 45 minutes.
Monday, October 25, 2010
Spinach, Bacon and Potato Pie
2 lbs of Yukon Gold Potatoes
1-6 oz bag of baby spinach
3 TBS bread crumbs
4 slices of bacon
1 large onion
3 garlic cloves
1 large egg
1/2 Cup Romano cheese
1/2 Cup Mozzarella cheese
1 tsp salt
1/2 tsp pepper
2 tsp hot sauce
Cook pealed potatoes in boiling water until tender. Stir in spinach. Drain, place in a large bowl and mash. Spray a pie plate and sprinkle with bread crumbs. Cook bacon until crisp and then crumble. Cook onion and garlic in bacon drippings until soft. Then stir into potato mixture with egg, cheese, salt, pepper and hot sauce Spoon into pie plate Sprinkle with 3 TBS of romano cheese. Bake at 350 for 50 minutes.
1-6 oz bag of baby spinach
3 TBS bread crumbs
4 slices of bacon
1 large onion
3 garlic cloves
1 large egg
1/2 Cup Romano cheese
1/2 Cup Mozzarella cheese
1 tsp salt
1/2 tsp pepper
2 tsp hot sauce
Cook pealed potatoes in boiling water until tender. Stir in spinach. Drain, place in a large bowl and mash. Spray a pie plate and sprinkle with bread crumbs. Cook bacon until crisp and then crumble. Cook onion and garlic in bacon drippings until soft. Then stir into potato mixture with egg, cheese, salt, pepper and hot sauce Spoon into pie plate Sprinkle with 3 TBS of romano cheese. Bake at 350 for 50 minutes.
Tuesday, October 19, 2010
Chicken Macaroni Bake
2 tablespoons butter
1/4 cup milk
10.5 oz can cream of chicken soup
1 1/2 cups chicken or turkey, cooked and cubed
4 oz cheddar cheese, shredded
8 oz pasta, any varity, cooked
buttered bread crumbs
Prepare pasta according to directions. Brown onion in butter. Stir in soup,chicken, milk and 3/4 cups cheese: heat until cheese melts. Blend sauce with cooked noodles: pour into buttered baking dish. Mix remaining cheese and bread crumbs and place on top.
Back at 350 for 30 mins or until hot
1/4 cup milk
10.5 oz can cream of chicken soup
1 1/2 cups chicken or turkey, cooked and cubed
4 oz cheddar cheese, shredded
8 oz pasta, any varity, cooked
buttered bread crumbs
Prepare pasta according to directions. Brown onion in butter. Stir in soup,chicken, milk and 3/4 cups cheese: heat until cheese melts. Blend sauce with cooked noodles: pour into buttered baking dish. Mix remaining cheese and bread crumbs and place on top.
Back at 350 for 30 mins or until hot
Monday, October 18, 2010
Oyster Casserole
This is one of Bob's specialties. He will make it when he can get fresh oysters. Oyster Casserole
Sunday, October 17, 2010
Asparagus Casserole
We usually make this for holiday dinners.
* 1 (15 ounce) can asparagus, drained well (the recipe calls for a Large can, so it is bigger than 15 oz. or you may want to use 2 15 oz. cans)
* 1/2 cup butter (melted, I use smart balance light)
* 2 cups cracker crumbs (I use ritz light)
* 1/2 lb cheddar cheese (I use 2%)
* 1 (10 3/4 ounce) can cream of mushroom soup (I use 98% fat free)
* 1/2 cup chopped pecans
Prep Time: 15 mins
Total Time: 35 mins
1. 1 Mix cracker crumbs and melted butter together.
2. 2 In baking dish, place a layer of 1/2 the buttered crumbs, 1/2 cheese, and a layer of asparagus.
3. 3 Cover with Soup.
4. 4 Sprinkle with pecans.
5. 5 Top with remainder of cheese.
6. 6 Cover with remainder of cracker crumbs.
7. 7 bake 20 minutes at 350 degrees. (I bake about 30-35)
* 1 (15 ounce) can asparagus, drained well (the recipe calls for a Large can, so it is bigger than 15 oz. or you may want to use 2 15 oz. cans)
* 1/2 cup butter (melted, I use smart balance light)
* 2 cups cracker crumbs (I use ritz light)
* 1/2 lb cheddar cheese (I use 2%)
* 1 (10 3/4 ounce) can cream of mushroom soup (I use 98% fat free)
* 1/2 cup chopped pecans
Prep Time: 15 mins
Total Time: 35 mins
1. 1 Mix cracker crumbs and melted butter together.
2. 2 In baking dish, place a layer of 1/2 the buttered crumbs, 1/2 cheese, and a layer of asparagus.
3. 3 Cover with Soup.
4. 4 Sprinkle with pecans.
5. 5 Top with remainder of cheese.
6. 6 Cover with remainder of cracker crumbs.
7. 7 bake 20 minutes at 350 degrees. (I bake about 30-35)
Quick Chicken and Dumplings
I found it!! I use the Heart Smart Bisquik and Healthy Choice Cream of Chicken Soup.
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
SPICY EGGPLANT PARMESAN
3/4 c. Italian-seasoned breadcrumbs
1 c. Parmesan cheese, divided
1 tsp. dried Italian seasoning
2 minced garlic cloves
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 eggplant, peeled and cut into 1/4-inch thick slices
1 (26 oz. jar.) tomato-basil pasta sauce
1/2 tsp. crushed red pepper
1/2 cup. shredded part-skim Mozzarella cheese
Place a baking sheet inside oven, preheat to 400°F.
In shallow dish, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and garlic. In separate shallow dish, combine egg whites and egg. Dip eggplant slice in egg, dredge in breadcrumb mix. Remove pan from oven. Coat pan with cooking spray. Arrange eggplant on pan, coat eggplant with cooking spray.
Bake for 17 minutes or until golden.
Reduce oven temp to 375°F. Combine pasta sauce and red pepper. Spray a 13x9-inch baking dish. Spread 1/2 cup sauce mix evenly in baking dish. Arrange eggplant slices over pasta in baking dish. Spread remaining sauce over eggplant, sprinkle with remaining Parmesan cheese and Mozzarella cheese.
Bake for 25 minutes or until bubbly and cheese is melted.
Only 203 calories per serving. Fat is 6.5g., saturated fat is 3.2g.
1 c. Parmesan cheese, divided
1 tsp. dried Italian seasoning
2 minced garlic cloves
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 eggplant, peeled and cut into 1/4-inch thick slices
1 (26 oz. jar.) tomato-basil pasta sauce
1/2 tsp. crushed red pepper
1/2 cup. shredded part-skim Mozzarella cheese
Place a baking sheet inside oven, preheat to 400°F.
In shallow dish, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and garlic. In separate shallow dish, combine egg whites and egg. Dip eggplant slice in egg, dredge in breadcrumb mix. Remove pan from oven. Coat pan with cooking spray. Arrange eggplant on pan, coat eggplant with cooking spray.
Bake for 17 minutes or until golden.
Reduce oven temp to 375°F. Combine pasta sauce and red pepper. Spray a 13x9-inch baking dish. Spread 1/2 cup sauce mix evenly in baking dish. Arrange eggplant slices over pasta in baking dish. Spread remaining sauce over eggplant, sprinkle with remaining Parmesan cheese and Mozzarella cheese.
Bake for 25 minutes or until bubbly and cheese is melted.
Only 203 calories per serving. Fat is 6.5g., saturated fat is 3.2g.
Tater Tot Casserole
I found this recipe in a cookbook that my step-daughter gave us when she was working at Marlboro Park Hospital in Bennettsville, South Carolina. The hospital staff put together a benefit cookbook.
1 lb of hamburger
1 sm onion
1 can cream of celery soup
1 can cream of mushroom soup
1 Cup grated cheese
1 medium bag of tater tots
Brown meat and onion, drain. Mix with soup and pour into sprayed dish. Cover with tater tots, then sprinkle with cheese. Bake@350 for one hour
1 lb of hamburger
1 sm onion
1 can cream of celery soup
1 can cream of mushroom soup
1 Cup grated cheese
1 medium bag of tater tots
Brown meat and onion, drain. Mix with soup and pour into sprayed dish. Cover with tater tots, then sprinkle with cheese. Bake@350 for one hour
Campbell's Kitchen: Slow Cooker Chicken & Dumplings
Campbell's Kitchen: Slow Cooker Chicken & Dumplings
Click on title to view recipe
I have a faster version of this but I can't seem to locate right now
In my version I use a can of veg-all or frozen mixed veggies so you don't have to mess with cutting up all those veggies.
Click on title to view recipe
I have a faster version of this but I can't seem to locate right now
In my version I use a can of veg-all or frozen mixed veggies so you don't have to mess with cutting up all those veggies.
Old Fashioned Mac n Cheese
1/4 Cup margarine
1/4 Cup of flour
2 Cups of milk (Bob claims whole milk is the best)
1 tsp of salt
2 Cups (8 oz) extra sharp cheddar cheese, shredded
1-7 oz package of macaroni
Heat oven to 350. Make white sauce with margarine, flour, milk and salt;add cheese, reserving 1/2 Cup;stir until melted. Layer 1/2 macaroni and cheese sauce in 1 1/2 quart casserole; repeat layers. Top with remaining cheese. Bake @350, 20-25 minutes. Serves 6-8.
***My mom always added a little pimento and onion for flavor and sometimes
topped with wheat germ
and she claimed that you should only use extra sharp cheddar cheese to
make the difference in the way it tasted. Thanks MOM!
1/4 Cup of flour
2 Cups of milk (Bob claims whole milk is the best)
1 tsp of salt
2 Cups (8 oz) extra sharp cheddar cheese, shredded
1-7 oz package of macaroni
Heat oven to 350. Make white sauce with margarine, flour, milk and salt;add cheese, reserving 1/2 Cup;stir until melted. Layer 1/2 macaroni and cheese sauce in 1 1/2 quart casserole; repeat layers. Top with remaining cheese. Bake @350, 20-25 minutes. Serves 6-8.
***My mom always added a little pimento and onion for flavor and sometimes
topped with wheat germ
and she claimed that you should only use extra sharp cheddar cheese to
make the difference in the way it tasted. Thanks MOM!
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