Casserole

Can you ever have too many old stand-by recipes for things like potatoes? Affordable and simple they make a great last minute side dish. This is one of those recipes that most women (and men) don't bother to write down as you just find them 'throwing it together' yet if you look at simple church fundraiser cookbooks you'll find versions of it in almost every one.Enjoy!Potato Casserole8 large unpeeled potatoes, cooked and diced2 garlic cloves, minced1 c mayonnaise8oz Velveeta cheese, cubed1/2 c cooked, crumbled bacon Mix all ingredients. Place in a greased casserole dish or 9x13 pan. Salt and pepper to taste. Bake in a 375 oven, uncovered for 45 minutes to 1 hour.

1 1/2 pounds ground beef 1 package Taco Seasoning Mix 1 can (15 ounces) tomato sauce 1 can (15 ounces) pinto beans, drained and rinsed 1 can (11 ounces) whole kernel corn, drained 1 cup shredded Cheddar cheese 1 cup crushed tortilla chips Preheat oven to 400°F.  Cook meat in large skillet.  Drain fat and stir in seasoning mix, beans, tomato sauce [...]

Ingredients:3/4 lb fresh okra or 1 (10 ounce) package frozen okra3 tomatoes1 eggplant, about a pound2 medium green bell peppers2 medium zucchini1 large onion2 tablespoons garlic, finely chopped1/4 cup olive oil1/2 cup parsley, fresh, finely chopped1/4 teaspoon hot red pepper flakes1/2 teaspoon dried thyme1 bay leaf, preferably freshsalt, to taste Preparation:1. If using fresh okra, Trim away any tough stems (if you’re using fresh okra), or defrost and drain (if using frozen okra).2. Trim off the ends of the eggplant and cut the un-peeled eggplant into one-inch cubes.3. Trim the ends of the zucchini and cut the un-peeled zucchini into one-inch cubes.4. Using a vegetable peeler, peel away the skin of the bell peppers. Halve them and remove the cores, veins and seeds; cut them in

Hamburger Casserole Recipes - Mexican Hamburger Casserole By Brandy Summers The South of the border flavors gives this casserole a real boost. 1 pound ground beef 1 onion, chopped 1 stalk celery, chopped 8 ounces egg noodles 1 (15 oz.) can chili 1 (14.5 oz) can peeled and diced tomatoes 1 (15 oz.) can whole kernel corn, drained 1/4 cup salsa 1 (1 oz.) pkg. taco [...]

I made this tuna noodle casserole packed with vegetables the other night and it was delicious. I think it is my favorite tuna noodle casserole recipe that I have tried so far. Since it is cooked in the microwave, it is also very quick to make.2 cups cooked wide egg noodles1 can chunk light tuna in water1 can cream of mushroom soup1 1/4 cups 2% milk1/2 cup sour cream2 cups frozem mixed vegatables, thawed1/4 tsp pepper1 cup shredded cheddar cheeseCook egg noodles according to package directions. Meanwhile, spray a 1 1/2 quart baking dish with non-stick cooking spray. Combine rest of ingredients except cheddar cheese. Add egg noodles and stir. Cook in microwave 10 minutes or until thickened. Add cheddar cheese and stir. Let stand 5 minutes and serve.More Casserole Recipes

Serves 4Preperation Time 45 MinutesContentsChickenIngredientsOne kg chicken cut into serving pieces250 gm fresh mushrooms, sliced1 green capsicum, sliced1 medium onion, chopped4 teaspoons cornflour2 chicken stock cubes225 gm canned tomatoesSalt and pepper to tasteChopped parsleyRecipe1) Preheat large browning dish for five minutes.2) Place chicken pieces into the preheated dish, skin side down. Cover withpaper towelling and cook on High for five minutes. Turn chicken pieces overand cook a further five minutes. Drain chicken pieces.3) Place mushrooms, capsicum and onion into browning dish and cook onHigh for threee minutes.4) Blend cornflour with small quantity of water, add to the browning dishwith crumpled stock cubes,tomatoes and tomato liquid. Season with salt andpepper. Return chicken

Serves 4 Ingredients 2 medium onions, sliced 1 small turnip or swede , chopped 450 g ( 1 lb ) carrots, sliced 225 g ( 8 oz ) frozen mixed vegetables 450 g ( 1 lb ) potatoes 40 g ( 1 1/2 oz ) polyunsaturated margarine 1 garlic clove, roughly chopped or sliced 40 g (  1 1/2 oz ) plan flour 450 ml [...]

Serves 4 Ingredients 45 ml ( 3 tablespoons ) olive oil 1 large onion, sliced 1 garlic clove, finely shopped or crushed 1 cooking apple, peeled , cored and chopped 450 g ( 1 lb ) lean stewing or brasisng steak, cubed a little plain flour 225 g ( 8 oz ) canned tomatoes without liquid 100 ml ( 4 fl.oz ) beef stock 2 [...]

Inspired by the flavors of goulash, this casserole combines lamb, bell pepper, paprika, caraway seeds and cayenne pepper with pasta and feta cheese. Cooked in a pressure cooker, the lamb needs only about 20 minutes to get nice and tender.  Read more »

    Sleeping late almost every day is one of my favorite aspects of vacation. Even when my bed is as hard as a rock, the ability to schedule one’s day around sleep is wonderful. John had to wake up early to attend to his visa and Adam was still out like [...]

Serves 43/4 cup cubed rye bread2 (10 1/2 ounce) cans cream of mushroom soup1 1/2 cups milk1/2 cup finely chopped onions3/4 lb deli sliced corned beef, chopped or leftover corned beef brisket, sliced and chopped1 1/2 teaspoons dry mustard1 tablespoon granulated sugar32 ounces sauerkraut, drained2 medium baking potatoes, thinly sliced2 cups shredded swiss cheese2 tablespoons butter, meltedHeat oven to 250F. Arrange bread cubes in a single layer on a baking sheet. Toast in the oven until dry. Crush or process cubes in a food processor until you have medium crumbs; set aside. Increase oven temperature to 350F. In large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. Set aside. Spread sauerkraut evenly in bottom of a lightly greased 9x13" baking dish.

Serves 4 Ingredients 15 ml ( 1 tablespoon) vegetable oil 2 medium carrots, sliced 1 medium onion, chopped 2 garlic cloves, finely chopped or crushed 1 sprig thyme 1 bay leaf 450 ml ( 3/4 pint ) chicken stock from a cube 4 chicken joints, skin removed Salt and pepper 225 g ( 8 oz ) button mushrooms Pre-heat the oven to 170 °C ( 325 ° [...]

Serves 42 lb. hamburger drained1/2 small onion chopped8 oz. sharp cheddar cheese8 oz. mozzarella cheese2 8-oz. cans cream of mushroom soup1 medium size bag of tator totsBrown the hamburger with the onions. Add the cream of mushroom soup and one can of whole milk or half and half to make it creamier. Pour into a casserole dish. Add the cheddar cheese and the tator tots and stir. Sprinkle the mozzarella cheese on top. Bake at 350 degrees for 20-30 minutes or until cheese is lightly brown.

Serves 4-63 lb. chicken breasts cut up1 10-oz. pkg. frozen corn1/2 C. chicken broth1 med. onion, cut into wedges1/2 - 1 C. chunky salsa drained well4 tsp. corn starch1 8-1/2-oz. corn bread mix1 1/2 C. shredded cheddar cheese 2 4-oz. cans diced green chili peppers, drainedCombine chicken, corn, broth and onion. Bring to a boil, reduce heat. Simmer uncovered for 10-15 minutes or until chicken is fully cooked and add salsa. Stir 2 Tbs. water into cornstarch, Add to mixture. Cook and stir until bubbly and then cook for 2 minutes more. Prepare corn bread. Pour chicken mixture into 10x6x2-inch baking dish. Sprinkle with cheese and chilies. Spoon cornbread on top. Bake at 425 degrees for 20 minutes.

I made this last night adding what I had in the fridge that I had to use up.I had 2 cups of shredded chicken in the freezer leftover from chicken noodle soup and wanted to use it up.When I made lunch for the boys yesterday I realized that I had two packs of flour tortillas,which needed to be used.So I made this casserole.I don't know the exact measurements of the ingredients because I eyeballed it and tasted until I was satisfied with the flavor.You can tweak it to your tastes.The youngest and oldest ate it and had good things to say about it.The middle boy....not so much.He stated that he hates beans,he hates chicken and only eats orange cheese(cheddar). So he ate a bowl of Honey nut cheerios with sliced bananas and blueberries.I loved it and will enjoy the leftovers for lunch.Chicken Bla

Ingredients4 lbs shrimp1 cup butter , melted2 garlic cloves , minced1/3 cup parsley , chopped1/2 teaspoon paprika1 dash cayenne1/2 cup sherry wine2 cups soft breadcrumbsPreparation: Rinse shrimp, drop unshelled shrimp into boiling salted water. Cover; heat to boiling, then lower heat ans simmer gently until shells turn pink, about 5 minutes. Drain, cool in cold water. Peel off shells and remove vein that runs down back. To melted butter, add garlic, parsley, paprika, cayenne and sherry; mix. Place shrimp in greased individual casseroles or 11 x 7 baking dish. Spoon butter mixture over. Bake at 325F for 20 to 25 minutes or until crumbs brown. Sprinkle with additional parsley.

I made this tonight and it turned out really good, so I thought I'd share. It's my own recipe that I came up with in the moment... basically it was what I had on hand that I thought would be good together, and in my opinion it wasn't good.. it was GREAT! We ate it as the main course, but I think it would be good as a side, or perfect for a potluck. Let me know if you try it. Momma’s Beef

As a born and bred city girl gone country, I’m plum learnin’ hey dont worry too much about it.. just do all you can do and let the rough end drag.. Seriously, the farming/ranching life is a far tougher one than the 9-5 midtown Manhattan office cubicle. A [...]

For the past few weeks I haven't been very inspired to try many new dishes.We have all been sick with the flu and I was wrapped up with Valentine's Day activities.So there was comfort food on the menu for some time.We are all feeling better,and I have made my menu for the next few weeks.We did have a few yummy meals that I will post. This turkey casserole was made and baked very quickly.Easy for a weeknight meal.And I love using ground turkey.The kids ate it for themost part,but one picked out the peas and another the carrots.But all in all it was very well received.Turkey Casserole1 lb ground turkey1 bag frozen vegetables (I used peas and carrots)1 jar turkey gravy1 box stuffingPreheat oven to 375.In a skillet brown the ground turkey and drain if needed.Add the vegetables and the jar of g

You can spice up this recipe a little more by adding taco seasoning to the ground beef before you cook it.1 pound lean ground beef2 cups salsa1 (16 oz.) can chile beans, drained3 cups tortilla chips, crushed2 cups sour cream1 (2 oz.) can sliced black olives, drained1/2 cup green onion, chopped1/2 cup fresh tomato, chopped2 cups shredded Cheddar cheeseDirectionsPreheat oven to 350 degrees. Prepare a 9x13-inch baking dish with nonstick cooking spray.In a large skillet, cook the ground beef over medium high heat until brown. Stir in the salsa, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Stir in the beans and heat thoroughly.Spread the crushed tortilla chips into the bottom of the baking dish. Spoon the beef mixture over the chips. Spread the sour cream on top o

If you're serving something like a pork roast you might want to round out your menu with this stick-to-yer-ribs vegetable dish. It can easily take the place of potatoes on your menu and offers up a nice change of pace!Ingredients:

Good Morning everyone! Thank goodness it's Friday!Okay, it's time for my Favorite Ingredients Friday- Casserole edition recipe exchange! I'm hoping you have some quick and easy casserole recipes for me because time is precious right now!The recipe I'm sharing is a Campbell's Kitchen recipe and it's quite yummy! I think you'll like it.Beef Taco Bake CasseroleIngredients1 pound ground beef1 (10.75 ounce) can Campbell's® Condensed Tomato Soup 1 cup Pace® Chunky Salsa or Pace® Picante Sauce1/2 cup milk 6 (6 inch) corn tortillas, cut into 1-inch pieces 1 cup shredded Cheddar cheese PreparationCook beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese. . I look forward to seeing your Favorite Ingredients Friday- Casserole edition recipe! Don't fo

I just got an email from Weight Watchers with the subject line: 10 Leftover Turkey Meal Ideas Dude. Thanksgiving was 6 days ago. Everybody’s turkey was thawing in the fridge for three days before that. Who is still eating turkey from Thanksgiving? If you are, STOP! It’s yucky now!

This was the recipe that I made on Thanksgiving for Corn Casserole. A coworker had given it to me.Corn Casserole1 stick butter (melted)2 eggs2 boxes Jiffy corn bread mix2 cans cream corn2 cans whole kernel corn (drained)16 oz, container of sour creamMix all ingredients together & pour into a large rectanguler dish (at least 11" x 13"). The casserole will rise when cooking so be sure to not put it in a dish where it is to the top because it will overflow. Also don't forget to spray the pan before you pour in the mixture.Preheat oven to 350 & cook 45 minutes to an hour uncovered.Serve & Enjoy!

Green bean casserole is the greatest dish on the Thanksgiving table. Sure, turkey is good, mash potatoes are good, stuffing is good, but green bean casserole kicks all of their asses. What is not to love about green bean casserole? Green Beans…..GOOD Cream of Mushroom Soup…..GOOD Cheddar Cheese…..GOOD Water Chestnuts…..GOOD French Fried Onions…..GOOOOOD Honestly, I could eat this shit at least once a day, every single day. In fact, I don’t know why I don’t eat it more often. I mean it isn’t exactly rocket science to put together, but for some reason I only eat it once a year. This year we almost had a tragedy. The lady friend and I are doing the double Thanksgiving with our families and her family didn’t make any green bean casserole. Once I heard that I was on my cell phone about 0.05 seconds later calling my Mom and letting her know that if there wasn’t some green bean casserole, the proverbial shit was going to hit the

Ingredients :1 pound bacon, cooked until crisp2 cups Swiss cheese, shredded8 eggsTwo thirds cup Half-and-HalfOne third cup Parmesan cheese, gratedLine a 13 x 9-inch baking dish with the cooked bacon. Top with Swiss cheese. Carefully, without breaking yolks, place eggs on top of cheese so they are lined up evenly along the dish. Pour half-and-half over eggs and bake for 8 - 10 minutes at 400 degrees. Sprinkle with Parmesan cheese and bake another 8 - 10 minutes at the same temperature. Cut into squares around eggs and serve.Tips : Use low fat turkey bacon. Use low fat Half-and-Half and low fat cheeses. Fancy GritsIngredients :4 and one half cups water2 tsp. salt1 and one half cup uncooked grits8 oz. cheddar cheese, shredded2 cloves garlic, minced6 oz. butter3 eggs, well-beaten3 Tbsp. Worcestershire sauceSalt and pepper to tastePaprikaBoil water with salt and add grits. Bring to boil again then reduce heat and cook for 25 minutes. Add all remaining ingredients except paprika. Stir until

This is the Thanksgiving green bean casserole recipe I promised! GLUTEN FREE GREEN BEAN CASSEROLE Cream of Mushroom Soup: olive oil 1 lb. button mushrooms (or any other kind you prefer) 6 Tablespoons butter 2 cups chicken/vegetable broth 2 cups whole milk 6 Tablespoons flour (sweet rice flour preferably, but brown rice flour works ok too) 1 teaspoon Coleman’s dry mustard less than 1/8 teaspoon [...]

3/4 cup chopped onion2 tbsp. butter1 can (15 oz.) tomato sauce1 can (4 oz.) diced green chilies2 tsp. cumin1 tsp. salt1/4 tsp. red pepper1 pkg. (7-1/4 oz.) tortilla chips, crushed2 cups Monterey Jack cheese, shredded1 cup dairy sour cream1 lb. ground beef1 cup cheddar cheeseSaute onion in butter. Add sauce, chilies, cumin, salt, redpepper. Simmer 10 minutes. Layer in buttered 9 inch square pan,half of each of the following: Tortilla chips, Monterey Jackcheese, beef and sauce. Repeat once.Bake in preheated 350 degree oven, about 25 minutes. Spread sourcream on top and cheddar cheese. Return to oven 10 minutes.Makes 6 - 8 servings.

Ingredients• 1 (14 1/2 oz.) can tomatoes• 1 small onion, chopped fine• 1 clove garlic, minced fine• 1/2 tsp. ground red pepper• 1/2 tsp. salt• 1 can tomato paste (6 oz)• 1 lb. ground beef, browned • 1 pkg. dry taco seasoning mix• 2 cups shredded Cheddar cheese• 9 corn tortillas PreparationPlace 3 tortillas in bottom of crock pot. Layer on tortillas, 1/3 of ground beef, 1/3 tomato sauce and 1/3 cheddar cheese, then 3 more tortillas. Repeat each layer 2 more times, ending with cheese. Cover and cook on low 6 to 8 hours. SauceBlend tomatoes with onion and garlic in blender. Pour in medium saucepan. Add pepper, salt and tomato paste. Heat until boiling, then simmer 5 to 10 minutes.

This Lentil Casserole recipe makes 8 servings. Ingredients• 6 slices bacon, diced• 1 teaspoon black pepper• 2 teaspoons dry mustard• 1/2 teaspoon ginger• 3/4 cup honey• 1 lb. lentils, cooked• 1 cup onion, chopped• 1/2 cup soy sauce PreparationPlace lentils in 2-1/2 quart casserole. Combine spices with soy sauce. Gently stir into lentils. Saute onions and bacon in small skillet until bacon is almost crisp. Add to lentils. Pour honey over mixture. Cover and bake at 350°F 45 minutes. Uncover and bake 15 minutes. If desired, serve over rice.

Ingredients• 1½ bags of frozen hash browns (defrosted)• 5-6 eggs• 1 stick of butter• 1 pound of bacon (cooked)• 2 cups of shredded cheddar cheese• Salt• Pepper• Garlic powder PreparationPreheat oven to 350 degrees. Put the stick of butter in a 13X9 pan and into the oven. After the butter is melted, put the hash browns in the pan and then add the eggs. Use salt, pepper and garlic powder to taste. Stir the mixture and then spread it evenly in the pan. Bake about 30-40 minutes or until the eggs are set and it's bubbling. Crumble the bacon and sprinkle on the casserole, then sprinkle the cheese evenly onto the mixture. Put it back in the oven until the cheese melts. Serve with ketchup, salsa or sour cream.

Ingredients• 1 lb. ground turkey• 1 cup cabbage, shredded• 1/2 cup onion, chopped• 1 cup (uncooked) white rice• 2 cups tomato sauce• 1/2 teaspoon garlic powder• 1/2 teaspoon ground oregano PreparationPreheat oven to 350° F. Place shredded cabbage in a lightly greased 2-quart casserole dish. Cook turkey in skillet until browned. Add onions, stirring occasionally, for three minutes. Add uncooked rice to turkey and onions and stir. Pour turkey and rice over cabbage in casserole dish. Combine tomato sauce, garlic and oregano and pour over mixture in casserole dish. Cover and bake for one hour.

This Spinach and Artichoke Casserole recipe makes 10 servings. Ingredients• 1 9-oz. package frozen artichoke hearts, defrosted• 3 10-oz. packages frozen chopped spinash, defrosted• 1/2 pound cream cheese• 2 tablespoons mayonnaise• 4 tablespoons butter or olive oil • 6 tablespoons milk• Pepper to taste• 1/3 cup freshly grated Parmesan cheese PreparationPreheat oven to 375F. Cook artichoke hearts according to package instructions; drain, then layer in bottom of 3-quart casserole dish. Squeeze as much moisture as you can out of the spinach, then layer on top of artichokes. Add cream cheese, mayo, plus butter or oil to electric mixer; blend until lighty and fluffy. Gradually beat in milk, then spread mixture over top of spinach. Add pepper to taste and sprinkle grated Parmesan over top. Bake, uncovered, for 40 minutes or until top is lightly browned.

Christmas Casserole Cookies Makes about 36 2 eggs 1 cup sugar 1 teaspoon vanilla 1/4 teaspoon almond extract 1 cup chopped walnuts or pecans 1 cup snipped dates 1 cup shredded coconut sugar for rolling Prepartion: Beat eggs well, then add sugar gradually while beating until fluffy. Stir in remaining ingredients and turn into ungreased 2-quart casserole. Bake in preheated 350 oven for 30 minutes. Remove from oven and stir well with wooden spoon. Cool, form into small balls, and roll in additional sugar. Cool throughly.

Serves 6.Ingredients1 12oz package wide egg noodles2 teaspoons salt8 oz sliced fresh mushrooms1 onion, chopped2 Tbsp butter2 cups chopped broccoli (about 1/2 lb)2 cans (6 oz. each) tuna, drained1 can Campbell's cream of mushroom soup (10 3/4 oz)2 1/2 cups grated cheddar cheese1/3 cup milk1 Tbsp creamSalt and pepper to taste1 cup crushed potato chips MethodPreheat oven to 400°F. In a large (6 qt) oven-proof pan, bring 4 quarts of water to a boil. Add 2 teaspoons of salt. Add noodles. Just before pasta is al dente (earliest cooking time minus 2 minutes), add the broccoli and cook for 2 minutes. Drain in a colander and set aside.While the water is heating and pasta cooking, dry sauté the mushrooms in a frying pan on medium high heat. When mushrooms have given up their moisture, remove from heat and set aside. After the pasta has cooked and is draining in a colander, use the pasta pot (the oven proof one) to heat 2 tablespoons of butter. Sauté the onions until translucent. Add the p

I changed your sweet potato casserole recipe, Mom. Even though your sweet potato casserole recipe was the best I have ever tasted, it was not gluten-free and far too decadent to be served with the Thanksgiving meal. I could never eat dessert with this casserole around. So I had to press, “delete” on your streusel topping. [...]

On Saturday, I had the distinct pleasure of doing something I have never done before. Something I never would have imagined doing, even 6 months ago! Something that I will definitely be doing again!I spent an afternoon cooking with a fellow gluten-free blogger! None other than, Natalie, your Gluten-Free Mommy! Natalie graciously invited me to her home (since we both live relatively close by in the good ol' North State!) where we shared an afternoon creating and baking Thanksgiving Dinner casseroles! It was wonderful to share the time with another gluten-free cook, it's not something you get to do often!It is hard to describe Natalie without smiling! In a word, Natalie is quite simply: "Joy!"If you weren't impressed with Natalie's intelligence, kindness, sweet laughter, or amazing cooking abilities... her beautiful smile would knock your socks off!The theme of our afternoon was to re-create some of our families traditional Thanksgiving casseroles. The casseroles had to be glute

The topic of casseroles had me searching through my recipes today. I wanted to post one this week that was a little of the ordinary and special. This recipe comes from the Food Network and Paula Deen. A few years back, I was home recovering from surgery and watched Paula quite a bit. One day [...]

This Oysters and Artichoke Casserole recipe makes 10 servings. Ingredients• 2 packages frozen artichoke hearts• 1/2 pound mushrooms, sauteed in butter• 1 quart large oysters• 1/4 pound butter• 1 bunch green onions, minced• 1/2 cup fresh parsley, minced • 1/2 cup browned flour• Dry white wine• 2 tablespoons lemon juice• 1 thinly sliced lemon, unpeeled• Pinch of thyme• Pinch of salt• Pinch of pepper• Pinch of paprika• Pinch of cayenne pepper PreparationCook artichoke hearts as directed on package. Preheat oven to 350F and butter a casserole dish. Place cooked artichoke hearts in dish and cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl; drain, reserve liquid. Melt butter and add onion; saute until onion is tender, then add parsley and cook 1 minute. Add flour, stirring until smooth. Add enough white wine to reserved oyster liquid to make 1 1/2 cups, and add to skillet with onion and parsley. Add seasonings and stir const

This Hashbrown Potato Casserole recipe serves 8. Ingredients• Vegetable spray• 4 cups hashbrowns (fresh, not frozen)• 1 teaspoon Season All season salt• 1/2 cup fajita seasoning• 1/2 cup Swiss cheese, shredded• 1 cup Parmesan cheese, shredded • 2 eggs, beaten• 1 cup onion, chopped• 2 tablespoons black olives, chopped• 1 (10 3/4 oz.) can broccoli and cheese soup• 3 tablespoons light sour cream PreparationPreheat oven to 400° F. Spray a 9-1/2" (deep dish) glass pie dish with vegetable spray. Set aside. Combine hashbrowns, season salt, fajita seasoning, Swiss cheese, Parmesan cheese, eggs, onion, black olives, broccoli and cheese soup and sour cream. Mix well. Spoon mixture into pie dish. Bake for 45 minutes or until golden brown.

This Spinach Casserole recipe makes 6 servings. Ingredients• 2 10-oz. packages frozen chopped spinach• 1 10.5-oz. can cream of mushroom soup• 1 8-oz. package cream cheese• 1 medium onion, chopped• 2 tablespoons margarine• 1 small can Durkee's French Fried Onion Rings PreparationPreheat oven to 350F and grease a casserole dish. Cook spinach according to package instructions and drain thoroughly. Saute onion in margarine, then add soup and cream cheese. Heat over low until cheese is melted. Mix together with the spinach, then turn into prepared casserole dish. Top with onion rings. Bake 30-35 minutes.

This Sweet Potato Casserole recipe makes 8 servings. Ingredients• 6 sweet potatoes• 1/2 cup butter• 1 5.3-oz. can evaporated milk• Grated zest of 1 orange• 1/4 cup sherry• 1/2 cup brown sugar• 2 egg whites• 1/2 cup pecans, finely chopped • 3 tablespoons melted butter PreparationAdd potatoes to pot and add enough water just to cover; boil until tender, then peel while still hot. Preheat oven to 350F and butter and casserole dish. Place sweet potatoes in large mixing bowl and mash. While beating with electric mixer, gradually add 1/2 cup butter, evaporated milk, orange zest, sherry and brown sugar. Beat egg whites until stiff and gently fold into potatoes. Transfer mixture to prepared casserole. Mix chopped pecans and melted butter and sprinkle over top of potatoes. Bake 30 minutes.

This Chicken and Broccoli Casserole recipe serves 6-8. Ingredients• 3 cups broccoli florets, cooked/drained• 4 cups roasted chicken breast, cut into small bite size pieces• 1/2 teaspoon celery salt• 1 cup onions, chopped• 1 egg, beaten• 1 (10 3/4 oz.) can cream of chicken soup • 1 (10 3/4oz.) can cream of mushroom with roasted garlic soup• 1 cup mayonnaise• 1/2 cup sour cream• 1 1/2 cup pepper jack cheese, grated• 1 stick butter, melted• 1 (6 oz.) box chicken-flavored stuffing mix • 1/2 cup Parmesan cheese in jar, grated PreparationPreheat oven to 400° F. Combine broccoli, chicken, celery salt, onions, egg, chicken soup, mushroom soup, mayonnaise, sour cream and cheese. Mix well. Pour mixture into 9 x 12 x 1-1/2 inch (2 qt.) glass baking dish. Bake 30 minutes. Combine melted butter, stuffing mix and cheese, mix well. Remove casserole from oven after 30 minutes; gently fold stuffing mix into broccoli mixture. Return to oven and bake an additional 10

This Easy Ground Beef Casserole recipe was submitted by Mo Bernard. Ingredients• 1 1/2 pounds ground beef• 1 can kernel corn, drained• 1 can cream of mushroom soup• 1/2 cup milk• 1 small bag Tater Tots• Grated cheddar cheese PreparationPreheat oven to 350F. In a skillet, brown ground beef and then drain. Put beef into buttered casserole dish. Add drained corn. In a small bowl, mix together soup and milk, then add to casserole dish and mix with beef and corn. Layer tater tots over the top of mixture, then top with grated cheese. Bake 45 minutes.

This Sweet Potato and Date Casserole recipe serves 8. Ingredients• Vegetable spray• 2 cups sweet potatoes, mashed• 1 cup sugar• 1/4 cup brown sugar• 2 eggs, beaten• 1/2 cup margarine, melted• 1/2 cup milk• 1 teaspoon vanilla• 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg• 1 cup dates, chopped Topping• 1 cup low fat fruit granola• 1/2 cup brown sugar• 1/2 cup pecans, chopped• 1/3 cup flour• 1/3 cup butter, melted PreparationPreheat oven to 425° F. Spray 2 quart baking dish with vegetable spray, set aside. Combine all ingredients and mix well. Pour into baking dish, bake for 20 minutes. Remove from oven and sprinkle with topping. Return to oven and bake for additional 10 minutes. • TOPPING: Combine ingredients and stir well. Sprinkle over sweet potato mixture.

This Eggcellent Sweet Potato Casserole recipe serves 8. Ingredients• 10 cups (or 6 medium) sweet potatos, thinly sliced (boil until slightly tender and drain well)• 2 tablespoons sugar and cinnamon spice• 3 tablespoons butter• 1 (5 1/2 oz.) can pineapple slices (cut into bite-size pieces and reserve juice) • 1 (12 oz.) can evaporated milk• 1 egg yolk, beaten• 3 tablespoons butter• 3 tablespoons brown sugar• 4 tablespoons reserved pineapple juice• 3 tablespoons whipping cream• 1 tablespoon rum flavoring • 1/2 tablespoon water• 1/2 tablespoon cornstarch Topping• 1/2 cup soft butter (room temperature)• 1 cup light brown sugar• 1/2 cup self-rising flour• 1 cup chopped pecans PreparationPreheat oven to 350° F. • Combine potatoes and spice in large mixing bowl. Toss potatoes until thoroughly covered with spice. Set aside. • In a 2-1/2 quart baking dish, heat butter in oven until very hot; spoon potatoes into butter. Spoon pineapple over p

Ingredients :1 and one half cups cooked rice5 boneless chicken breasts cooked and cut into bite-sized pieces1 10-oz. package frozen broccoli spears1 cup mayonnaise1 16-oz. container sour cream1 10-oz. can cream of mushroom soup2 - 3 Tbsp. curry powder2 cloves garlic, mincedOne half tsp. hot sauce1 cup plain breadcrumbsOne quarter cup butter, melted1 cup Parmesan cheese, gratedPlace rice along the bottom of a 9 x 18 inch-baking dish, followed by the chicken and broccoli. Combine mayonnaise, sour cream, cream of mushroom soup, curry powder, garlic and hot sauce and mix well. Pour this mixture over chicken, rice and broccoli. Bake at 350 degrees for about 45 minutes. Sprinkle the top of the casserole with breadcrumbs and butter and top with Parmesan cheese and bake for an additional 10 minutes.Tips : Use skinless chicken and low fat mayo, sour cream and soup. You can also get creative with this simple dish. For example, you could add some sliced water chestnuts, carrots and/or sweet onion

Serves 8Ingredients :4 pounds of Russet potatoesone cup of melted butter (use real butter)one half cup of grated onion (white, yellow or shallots)salt and pepperpaprikaThis is an amazingly simple dish and even without any kind of cheese these potatoes taste incredibly rich. Must be all that butter!Peel the potatoes. Put them in a deep bowl with water so they don't brown while you prepare them.You'll need a 9 X 13" oven proof casserole. (The size can vary a bit but you'll find out soon that everyone wants some of the "crust" so keep it larger).Slice the potatoes paper thin. I use my mandolin for this project. On level 2, I get potato slices that are a sixteenth of an inch. Uniform --and you can cut them really fast. Use your guard so you don't slip and cut yourself. If you don't have a mandolin use a very sharp knife and be careful.After the first potato is cut put a layer of slices in the bottom of the casserole. Sprinkle on a Tbl of grated onion and salt and pepper. Now put on t

Over the past 15 years I've made quite a few versions of hash brown casseroles. When you live in the snowy North where winters last 7 months a nice hot side dish like potato casseroles goes perfectly with many meals. When I came across this recipe it was almost too simple. I almost passed it by and dismissed it. Luckily I know better than to do that because sometimes you are pleasantly

Ingredient List: 3 cups diced ham3 cups bread cubes1/2 pound Block Cheddar cheese, grated (16 ounces, pre-shredded)1 Cup of fresh mushrooms, sliced1 teaspoon of dry mustar3 Tablespoons flour3 cups milk 4 eggs ------------------------------ Sauce: 1 chicken bouillon cube1 cup hot water1 can cream of chicken soup ------------------------------ Kitchen Equipment Needed 9" x 13" baking dish, greasedMixing bowls Instructions: Step 1: Prepare the night before. Step 2: Combine ham, bread cubes, cheese, and mushrooms and mix together with mustard and flour. Step 3: Spread into a greased 9" x 13" pan. Step 4: Whisk together milk and eggs and pour over the above mixture. Step 5: In a separate bowl, dissolve 1 chicken bouillon cube in 1 Cup hot water. Add 1 can cream of chicken soup and mix well. Step 6: Pour over the mixture in the pan. Step 7: Cover with foil and let stand overnight. Step 8: When ready to bake, preheat oven to 350 degrees. Step 9: Bake, covered with the fo

Prep Time: 20 minutes Bake Time: 70 minutes Ingredient List: 8 slices bacon, fried until crisp & crumbled5 hash brown potato patties, fried crisp1/2 cup chopped onions2-8 ounce cans of sliced mushrooms3 cups cubed medium or sharp cheddar cheese (1/2" to 1" chunks) 3 cups cubed smoked ham (1/2" to 1" chunks)6 eggs, beaten1/2 cup milk Kitchen Equipment Needed 9" x 13" baking dish Instructions: Step 1: Spray baking dish with non-stick cooking spray. Step 2: Spread the crisp fried hash brown on the bottom of the pan. Step 3: Layer the fried bacon, onions, mushrooms, cheddar cheese, and ham evenly over the hash browns. Step 4: Beat the egg and milk together. Pour over all ingredients in the baking dish. Step 5: Cover with aluminum foil and place in the refrigerator overnight. Step 6: Preheat your oven to 350 degrees. Bake covered with foil, for 45 minutes, then remove the foil and bake 25 additional minutes. Step 7: Let stand 5-10 minutes before

This ham and cheese brunch casserole is made with ham, cheese, broccoli, eggs, and bread. Make this breakfast casserole the night before and bake in the morning. Serve for breakfast or brunch with toast, fresh fruit and coffee or milk. This is a wonderful breakfast casserole recipe to make ahead the night before especially if you have guests staying over at your house. Then all you have to do is put it in the oven in the morning and wait to receive the compliments! Enjoy your cup of coffee or tea and have some good conversation while you wait and smell the aromas of this delicious breakfast recipe. This time let your oven do the work for you. Ham and Cheese Brunch Casserole Recipe     Ingredient List: 12 slices bread, trimmed and cubed.1-10 oz. pkg. frozen chopped broccoli, thawed and drained. (Or use fresh cut into small pieces).2 cups diced ham2 cups shredded cheddar cheese6 eggs, lightly beaten 3 cups milk1 small onion finely chopped (or 2 teaspoons onion flakes)1/2

Ham and Egg Breakfast Casserole A make-ahead ham and egg breakfast casserole recipe that is made with ham, egg, bread, cheddar cheese, milk, and crushed cornflakes. Serve this egg casserole for breakfast or brunch. This casserole takes only 15 minutes to prepare the night before. Just take it out of the refrigerator and bake in the morning for a relaxing breakfast or brunch. It is made with items you normally have in your kitchen so that makes this casserole easy to put together when you have those unexpected guests staying over or are having guests for breakfast or brunch in the morning. Ham and Egg Breakfast Casserole RecipePrep Time: 15 minutes Baking Time: 60 minutes Ingredient List: 12 slices bread, crust removed8 oz. extra sharp Cheddar cheese, (cubed to 1/2" or shredded)2 cups cooked ham, (cubed to 1/2")6 eggs1/2 teaspoon dry mustard1/2 teaspoon salt 3 cups milk3 cups crushed corn flakes1/2 cup melted butter Baking Equipment Needed 9" x 13" baking pan

A make ahead breakfast casserole made with bacon, bread, Swiss cheese, onion, milk and eggs. Make this egg casserole the night before and serve it for breakfast or brunch. Crisp bacon and smooth Swiss cheese make a great combination for a family favorite. Ingredient List: 8 slices bacon, fried and crumbled2 onions, sliced thin12 slices white or French bread, quartered1 cup shredded Swiss cheese8 eggs4 cups milk1-1/2 teaspoons salt1/4 teaspoon pepper Kitchen Equipment Needed Frying Pan9" x 13" baking pan or dish, greased Instructions: Step 1: Fry bacon in your frying pan until crisp. Remove and drain on paper towel. Step 2: Using the same pan, saute the onions until they are soft. Remove from pan and let cool. Step 3: Put 6 slices bread, quartered in a greased 9" x 13" baking pan. Step 4: Add half of crumbled bacon, onion and cheese; spread evenly. Step 5: Repeat layer of bread, bacon, onion, and cheese. Step 6: Combine eggs, milk, salt and pepper; beat un

Ah, the wonders of grits never cease to amaze me. This recipe makes a delicious and easy casserole perfect for anytime- breakfast, lunch or dinner. Enjoy! Ingredients: 3/4 cup grits, cooked3 tablespoons butter1 cup shredded Mexican-style cheese1/2 cup red bell pepper, chopped1/4 cup green bell pepper, chopped1 small onion, chopped & sauteed3 cloves garlic, minced & sauteed with onionS & P, to taste1 teaspoon paprika1 teaspoon Italian seasoning1 teaspoon onion powder What’s Next: Go ahead and preheat your oven to 350 F, or 170 C. In a 2-quart casserole dish, stir in all your ingredients. It’s that easy. Bake in preheated oven for about 20 minutes, or until cheese is melted & bubbly. Have a bite for me & enjoy this simple, yet wonderful grits recipe. Eat well & Laugh often.

We know all about shiitakes, so let’s add them to a chicken & rice casserole and taste a slice of divine. Enjoy this terrific recipe, sure to please any crowd. For the picky eaters, just tell them that the shiitakes are browned potatoes and the spinach is green apple candy! Ingredients: 4 tablespoons butter, divided1 medium onion, chopped2 cloves garlic, minced1 shallot, chopped1 pd shiitake mushrooms, stems discarded & caps sliced2 bunches fresh spinach, washed, stems removed & chopped3 tablespoons all-purpose flour3 cups whole milk8 oz Gruyere cheese, shredded1 teaspoon salt1/2 teaspoon pepper4 cups white rice, cooked & hot3 cups chicken breast, cooked & shredded What’s Next: Go ahead and preheat your oven to 375 F, or 190 C. In a large skillet- heat 1 tablespoon butter over medium-high heat. Add onion and cook until softened. Stir in garlic & shallots, cook for 2 minutes. Add shiitakes and cook about 8 minutes, or until softened. Add 1 bunch spinach

I thought we’d delve into the world of casseroles this Wednesday. I’m ready for some comfort food to get me through the rest of the week, what about you? Try on this southern favorite sweet potato casserole recipe and you’ll be relaxing in sweet comfort by the end of the day. Enjoy and make sure to check out the history & facts of this delicious veggie. Ingredients: 3 cups sweet potatoes, boiled & mashed2 eggs, beaten1/4 cup whole milk1 cup white sugar1 teaspoon vanilla extract1/2 cup butter1 cup brown sugar, packed1/3 cup all-purpose flour1 cup pecans, chopped1/3 cup butter, melted What’s Next: Go ahead and preheat your oven to 350 F, or 175 C. In a large bowl- mix together the sweet potatoes, eggs, milk, white sugar, vanilla extract & butter. Scoop into your favorite baking dish. Set aside. In a medium bowl- mix together brown sugar, flour & chopped pecans. Spread on top of sweet potato mash. Drizzle butter over topping spread and you’re ready to bake

Also meat free if you don’t count the eggs and some people don’t. Ingredients 3 lbs. zucchini, unpeeled, cut into 1″ chunks 1 cup lowfat cottage cheese 1 cup shredded Monterey Jack cheese 2 egg whites and 1 egg, beaten 1 teaspoon dill seed 1/4 teaspoon sea salt 1/2 cup dried breadcrumbs 1 Tablespoon butter or margarine, cut up Directions Simmer the zucchini chunks in salted water to cover for 5 minutes. Drain the zucchini very well. In a large casserole dish, combine the zucchini with the cottage cheese, Monterey Jack, eggs, dill seed and salt. Bake the casserole, uncovered, in a preheated 350 F oven for 15 minutes. Sprinkle the bread crumbs on to

I took a trip today to Whole Foods to restock my gluten-free items. I have a bad habit of looking in other people’s carts in Whole Foods to see if they are also buying gluten-free. I always feel compelled to start a conversation about going gluten-free. I never do, but [...]

In thinking about what it is I want to accomplish, I can’t help but thinking about a simple mathematical truth: A sum is worth the whole of its parts Who will be the best people to support and laugh and cry with me along this journey? What STUFF do I need to do this... I love string bean casserole. I HATE string beans But the oniony, crunchy goodness that you are directed to add to the recipe, makes the evil taste of green beans somehow bearable. Of course, I often think the best string bean casserole would be ALL the ingredients EXCEPT the green beans. However, that is the ironic beauty of the recipe. That would be all style no substance...Manolo Blahniks on a woman who can’t walk the walk! All the crap works together to make a once healthy, albeit gross veggie side into a fattening tasty treat. BUT you still get the necessary nutrition.My ingredients for a better life: String beans – my regrets, my fears, my anger at myself, my controlling nature, my false hope (n

2 cups fresh conch, lobster, shrimp, or crawfish (grinded) 3 cups cream sauce (recipe follows) 1/2 cup grated cheese (American) 2 or 3 medium tomatoes 1 medium green pepper (This casserole has the basic, remember the rule, a little of this, a little of that. Be creative, have fun, feel the food.) Dissolve cheese in cream sauce. Place a layer of tomatoes, green pepper, and seafood in a baking dish. Cover with cream sauce and repeat. Cover top with bread crumbs and bake for 1 to 1 1/2 hours at 350:F. Cream Sauce 3 tablespoons butter 3 tablespoons flour 3 cups heavy cream pinch garlic powder 1/2 teaspoon salt Melt butter, add flour and blend. Cook for 4 minutes over medium-low heat. Add cream and cook over low heat until thick, stirring constantly. Add seasoning.

1 loaf day old French bread Butter to grease dish 1 med. onion, diced fine 2 cup well packed crabmeat 1 cup celery, diced fine 1 cup mayonnaise 1 tsp. dry mustard 1 tsp. salt 3 lg. eggs 3 cup milk 1 cup sour cream 1 lb. Monterey Jack cheese, grated Trim crust from the bread and cut in 1/2 inch pieces. Place half of the bread cubes in the bottom of a well greased 9×13 inch baking dish. In a bowl, mix the onion, crab, celery, mayonnaise, mustard and salt. When mixture is well combined, spread evenly over the bread cubes. Place remainder of the bread cubes over the crab mixture. Beat the eggs well and add the milk. Pour over the contents of the baking dish and cover. Refrigerate 4 hours or overnight. When ready to bake, spoon the sour cream over the top, sprinkle with paprika, and bake for 1 hour and 15 minutes at 325 degrees. Spread the cheese over the top of the casserole, and place in oven until cheese melts. Serve hot. Makes 12 servings.

RECIPE INGREDIENTS1 (14 1/2 oz.) can whole tomatoes1 small onion, cut into pieces1 clove of garlic, minced1/2 tsp. cayenne1/2 tsp. salt1 (6 oz.) can tomato paste1 lb. ground beef, browned and drained8 oz. cheddar cheese, shredded9 corn tortillasRECIPE METHODTo prepare the sauce, place the whole canned tomatoes, the liquid from the tomatoes, the onion, and the garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the cayenne, salt, and tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas in the bottom of the crock pot. Spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the cheddar in layers. Repeateach layer twice more. Cover. Cook on low for 6 to 8 hours. Yields 6 servings.

by Donna MondayThis bacon cheeseburger pie recipe is the perfect easy casserole for those Saturday nights when you want to whip up a fun meal.Filling1 pound lean ground beef 1 medium onion, quartered, sliced 1 medium bell pepper, cut into bite-sized strips 6 slices bacon, crisply cooked, crumbled 1 (14.5 oz.) can chunky pizza sauce 2to 3 Italian plum tomatoes, chopped 4 oz. (6 thin slices) cheddar cheeseTopping2 eggs 1 cup milk 1 tablespoon oil 1 cup all purpose flour ¼ teaspoon salt 2 slices bacon, crisply cooked, crumbledDirectionsPreheat oven to 400 degrees.In a large saucepan brown ground beef with onion and bell pepper; drain. Stir in 6 slices crumbled bacon and pizza sauce. Spoon into ungreased 13x9 baking dish. Sprinkle evenly withtomatoes; top with cheese slices.In medium bowl, beat eggs slightly. Add milk and oil; mix well. Lightly spoon flour into measuring cup; level off. Add flour and salt; beat 2 minutes at medium speed. Pour evenly over cheese slices. Sprinkle with 2 sli

Energy: 555 kcalIngredients:40 ounces corn chips;8 pounds ground beef (AP);8 ounces onions - minced;3 cloves minced garlic;3 ounces all-purpose flour;1 1/4 quarts tomato juice;2 tablespoons cider vinegar;1 1/2 cups catsup;1 cup chili sauce;2 tablespoons granulated sugar;2 tablespoons salt;1/2 teaspoon black pepper;2 teaspoons chili powder;1/4 teaspoon cayenne pepper;3/4 teaspoon hot pepper sauce;1 teaspoon worcestershire sauce;60 ounces red beans - canned;4 pounds lettuce - chopped;12 ounces green peppers - chopped;12 ounces onions - finely chopped;42 ounces tomatoes - fresh, diced;42 ounces processed cheese - shredded.Instructions:Spread corn chips in bottoms of three 12x20x2-inch counter pans, 14 oz per pan.Brown meat in steam-jacketed kettle until internal temperature reaches 155°F for 15 seconds. Drain off fat.Add onions and garlic to meat. Cook until tender.Combine flour and tomato juice and add to meat mixture.Add to meat mixture. Blend. Heat until very hot. Scale 4 lb 5 oz meat

RECIPE INGREDIENTS1/2 dozen crow breasts1 qt. sauerkraut1/2 dozen strips bacon1/3 c. chopped onionRECIPE METHOD In skillet brown the crow breasts, then place them on a 1 1/2" layer of sauerkraut in bottom of a casserole. Cover each piece of meat with a strip of bacon and sprinkle the onion over them. Cover the breast with another layer of sauerkraut and pour sauerkraut juice over it. Bake two hours in oven heated to 350 degrees.

Cook Time: 30 mins.Ingredients:1 jar (1 lb.) Ragu Cheesy Double Cheddar Sauce;2 boxes (10 oz. ea.) frozen broccoli florets, thawed;1/4 cup plain dry bread crumbs;1 Tbsp. Shedd's Spread Country Crock.Instruction:Preheat oven to 350°. In 1-1/2-quart casserole, combine Double Cheddar Sauce and broccoli. Evenly top with bread crumbs combined with Spread. 3. Bake uncovered 20 minutes or until bread crumbs are golden and broccoli is tender. Substitute your favorite frozen vegetable for broccoli florets. For extra flavor, try using Italian seasoned dry bread crumbs.

This is embarrassing but I will share it anyway. I grew up very poor. One night, when ready to make dinner for my brothers and sisters, I had only a few items to cook, none of which seemed to make a meal. I had to improvise. I had the following ingredients: 1/2 lb hamburger1/2 chopped onion2 cups instant rice1 bag frozen vegetables medley (broccoli, cauliflower, green beans, corn)1 can cream of chicken soupSeasoning to tasteBrown the hamburger and onion. Drain and add rice (uncooked), vegetables and soup. Bring to a boil, cook for 30 minutes (or until rice is done).Believe it or not, it tasted really good. I've improvised and substituted over the years. I like it with cream of celery soup and cream of mushroom; I've tried the various mixed vegis and it is good with a medley or a one particular vegetable. I've also added cans of mushrooms and water chestnuts. Additionally, I have substituted chicken and turkey for the hamburger. Finally, it is really good with parmesean or

A family favorite my aunt Doris created. It is the most requested around our family for her to cook. Ingredients: 1 can chicken broth 1 can cream of mushroom 1 can cream of chicken 1 can cream of celery 3-4 chicken breasts Mueller’s Dumpling Noodles Pepperidge Farm Stuffing 1 8 oz. Cream Cheese (Softened at room temp.) 16 oz. Sour Cream Directions 1) Boil Chicken in Broth, remove from broth and let cool. Shred. 2) Boil Noodles in the Chicken Broth/Drain 3) Mix all ingredients (except stuffing) together. 4) Place the mixture in Casserole dish, and top with Stuffing. 5) Cook at 350 degrees until edges bubble and stuffing is browned. (Appr. 15- 20 minutes) Tips: -Take out cream cheese earlier and let it soften at room temp. Or I lay it on the top of the stove while it is pre-heating. - If you double the recipe, it takes no more time, and you can freeze the extra dish for another day. It defrosts and heats up beautifully. - It can also be prepared a day or two in advance and kept in

I was just out in my garden today and had to laugh. You see, it's had a rough start this year, with the bunnies eating a good portion of it, bugs eating a quarter of what was left and two days of a vicious hot strong wind that blew across the fields and twisted and snapped the few things that were left. It's slowly coming back from the dead, but there is one thing that is healthy, strong and

I love French's French Fried Onions so much (used to be Durkee Onions) that I can sit and eat an entire canister of them plain and in one sitting. I don't typically buy them or keep them in the house because I am known to 'snack' on them. (That's what happens when you don't like sweet foods or chocolate!). I think the french fried onions in this recipe is what caught my attention. I've not

I first discovered this recipe when my good friend Minerva of Making Bread brought me dinner one night when I wasn’t feeling very well. She is always thoughtful like that, I need to take lessons . My husband and I instantly fell in love with this yummy dish and as usual it is extremely easy and fast to make. I typically make this meal in a 9*13 pan, but it can easily be halved and cooked in a 9*9 dish. The only thing I don’t half or double is the water chestnuts. I always just use one can. Chicken Chestnut Casserole 2 cans cream of chicken soup (I use the (more…)

Many people make this casserole at holidays or when someone has a baby. This recipe freezes beautifully. You will seldom find this recipe without condensed soups, but it is very simple to make gluten-free. All you need is a little rice flour to make a roux and you are set! CHICKEN BROCCOLI CHEESE [...]

by Rachel Paxton Tuna casseroles are one of the most frugal dinners you can make. Most picky kids will eat them, and most picky husbands will too! Whenever you can't think of something for dinner, you can bet you will probably have the ingredients on hand to make some of these all time favorites: Classic Tuna Casserole 1 envelope chicken noodle soup mix 2 1/2 cups boiling water 3 tablespoons butter 3 tablespoons flour 1 can tuna 2 cups canned peas, drained 1/4 cup buttered bread crumbs Pepper Preheat oven to 450 degrees. In a small saucepan, combine soup mix and water; heat to boiling. In another saucepan, melt butter over low heat and blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add tuna and fold in peas. Pour into a greased baking dish and top with bread crumbs. Bake for about 15 minutes, until heated through. Chopstick Tuna 1 can tuna, drained 1 can cream of mushroom soup 2 cups chow mein noodles 1 cup celery, chopped 1/4 cup onion, chopped 1/2 cu

This recipe was once upon a time (in the mid -70s) obtained from a friend. Still very popular. The origin is unknown. Descendants of European settlers in the New World colonized by Spain, Portugal, France, and in some cases England, are Creole. In spite of the name, maybe this casserole has a European origin after all.INGREDIENTS:Serves 6* 1 fillet of pork (900 g), sliced* 2 big or 4 small hot sausages, Chorizo, Kabanoss, or the like, sliced* 1 ½ teaspoon salt* ½ teaspoon pepper* 1 teaspoon marjoram* 1 tablespoon wheat flour* 1 jar (195 g) sweet pickled pearl onions* 1 jar (225 g) black olives, pitted, divided into halves* 1 red bell paprika, deseeded, cut into pieces of ½ cm* 1 dl pickled cucumber (or cornichons), finely diced* 4-5 dl creamMETHOD:1. Fry the sausage in a cast-iron pot until it has sweated, set aside on a plate.2. Fry the pork, season with salt, pepper and marjoram.3. Sprinkle with flour, stirring.4. Add the onions (save the liquid!), the olives, the cucumbers and th

Another Mexican recipe for you - this time a beef enchilada casserole. Yes, I know, it has 12 points, but sometimes we deserve to indulge ourselves in tasty dishes like this one...Weight Watchers Beef Enchilada Casserole recipeMakes 12 servingsIngredients2 cups chili sauce 2 tablespoons all-purpose flour 4 cups low-sodium tomato puree 1 1/2 teaspoons mild chili powder or hot chili powder 1 lb lean ground beef 1/4 cup dried onion flakes 12 6-inch tortillas, quartered 6 ounces sharp cheddar cheese or monterey jack pepper cheese, shredded 24 black olives, pitted and chopped Preparation1. To make the enchilada sauce, in a medium saucepan, stir the flour and 1/4 cup of the chili sauce together until flour is dissolved. 2. Gradually stir in remaining chili sauce, tomato puree and chili powder. 3. Bring the mixture to a boil over medium-high heat, stirring occasionally, and then cook, stirring constantly, for about 2 minutes, until slightly thickened. 4. Remove from heat and

Chorizo is something one has to aquire a taste for. It wasn't difficult for us having lived in Waco, TX for several years. We had some wonderful Hispanic friends there who taught us how to cook Mexican National foods. Gary and Kat - and Lance - thank you for the time you spent with us. Adding cantaloupe slices and eggs rather than rice, makes for an intimate brunch. 12 ounces Jasmine Rice cooked according to directions OR 6-8 scrambled eggs4 Medium-size chorizo sausages or a 12 ounce chub (tube)1 small Onion, coarsely chopped1 TBS Lard4 ounce can of green chilies, chopped1 cup Sour Cream1/2 teaspoon Salt1 dash of pepper hot sauce2 cups Shredded jack cheese or Pepper Jack (preferred with us)6 To 8 tomato slices Following package directions, cook rice until al dente. Meanwhile, melt 1-TBS lard in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings

You have a decision to make this holiday season, are you going to eat nutritionally, keeping those calories in check or throw caution to the wind and have an extra piece of pumpkin pie?I considered titling this article... "Uncle Bill and The Second Piece of Pumpkin Pie", but he swore he'd disown me if I did. Settling on the tamer choice "Thanksgiving Dinner and The Green Bean Casserole", I began to wonder if one could have a satisfying (for everyone involved) Thanksgiving dinner, while also making the meal nutritious.These views may seem diametrically opposed, but with a bit of planning, it's possible to have the best of both worlds. Our plan is to prepare a meal that is both enjoyable to eat, and nutritional sound, something you are proud of, and your guests... well they'll be asking for seconds.Variety is the spice of life, and it's no different on Thanksgiving. While turkey is the tradition, let's build some variety into our meal. Not only will this provide your gu

A super quick meal for a meatless day. Ingredients:1 can Cream of Celery Soup 1/2 cup milk 1 cup cooked peas 2 tbsp. chopped pimiento 2 6 Oz. cans tuna, drained and flaked2 cups hot cooked medium egg noodles 2 tbsp. dry bread crumbs 1 tbsp. butter melted Directions:PREHEAT oven to 400°F.Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish.BAKE for 20 miutes or until hot. Stir.MIX bread crumbs with melted butter. Sprinkle on top. Bake 5 min.Serve with your favorite vegetables as a side.We are not liable for weight gain for the listed recipes. :-)