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CASSEROLES
CHICKEN & DUMPLINGS
(CROCK POT RECIPE) |
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3 lb. boneless chicken breast
2 cans cream of chicken soup
14 oz. chicken broth
1 onion, diced
16 oz. frozen mixed vegetables
2 bay leafs
DUMPLINGS: - (Double this recipe)
1 egg (beaten)
2 Tablespoons milk
1/2 teaspoon salt
1 cup flour (approx. to make stiff dough) |
Place thawed chicken in slow cooker (crock
pot). Top with chicken soup, checken broth and diced onions.
Cook on high for 4-6 hours (or low for 8 hours). Do not stir while
cooking. We like ours on the thick side, so I add a mixture of 1
Tablespoon corn starch/1 Tablespoon water to the Crockpot just before adding
the dumplings.
I make my dumplings ahead of time and add to the Crockpot about 30
minutes before serving. |
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GOULASH
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16 oz. Rotini, cooked, drained.
1 Tablespoon EVOO (Extra Virgin Olive Oil)
1 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 can (28 oz.) stewed tomatoes
1 can (8 oz.) mushrooms
1 can beef broth
1 Tablespoon sugar (or granulated Splenda)
1 teaspoon kosher salt
1/3 cup Chili-o mix
1 Tablespoon dried parsley
1 cup shredded cheddar (optional) |
Preheat oven to 350°
Spray baking dish with Pam
Cook pasta according to instructionsIn large
skillet, add olive oil. Sauté onion until softened but not browned;
add garlic and cook another minute. Add beef and cook until browned,
breaking meat up well. Stir in tomatoes, beef broth,
sugar, salt, Chili-o and parsley. Add in cooked/drained pasta and cook
until tomatoes and pasta are thoroughly warmed through.
Add all to prepared baking dish. Cover with foil
and bake at 350° for 30-40 minutes or until heated through and bubbly.
Remove foil, sprinkle with shredded cheddar and return to oven for about 5
minutes, or just until cheese is melted. |
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| SLOW-COOKER CHICKEN
GUMBO |
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Prep Time: 15 min
Cook Time: 6 hr 0 min
Serves: 8 to 12 servings
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3 pound boneless skinless chicken breasts, cut into 2-inch pieces **
3 (10-ounce) package frozen okra, thawed **
7 links andouille sausage, diced **
2 cup chopped onions
4 celery stalks, chopped
2 green bell pepper, seeded and chopped
2 teaspoon dried thyme
2 teaspoon dried oregano
1 teaspoon salt
4 bay leaves
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
3 cups reduced-sodium chicken broth **
3 cups Bloody Mary drink Mix **
4 cups uncooked rice
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In a slow-cooker, combine the chicken and all remaining ingredients except
the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or
high for 3 to 4 hours.
Serve over rice.
NOTE: The original recipe was a bit thin even after thickening.
** Reflects the changes we made. |
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| Shrimp Creole |
Prep Time: 5 min
Cook Time: 3 hr 10 min
Serves: 8 servings
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2 tablespoons olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
2 pounds raw shell-on, deveined shrimp
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Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until
softened. Add chili powder and saute until caramelized. Remove from heat
and pour into crock pot. Add tomatoes, tomato sauce, hot sauce,
Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes.
Serve over rice.
NOTE: We loved this! |
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8 LAYER CASSEROLE
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|
 | 3
cups dried medium noodles (6 ounces) |
| 1
pound ground beef |
| 2
8-ounce cans tomato sauce |
| 1
teaspoon dried basil, crushed |
| 1/2
teaspoon sugar |
| 1/2
teaspoon garlic powder |
| 1/4
teaspoon salt |
| 1/4
teaspoon black pepper |
| 1
8-ounce carton dairy sour cream |
| 1
8-ounce package cream cheese, softened |
| 1/2
cup milk |
| 1/3
cup chopped onion (1 small) |
| 1
10-ounce package frozen chopped spinach, cooked and well drained |
| 1
cup shredded cheddar cheese (4 ounces) |
|
1. Grease a 2-quart
casserole or a 2-quart square baking dish; set aside. Cook
noodles according to package
directions; drain and set aside.
2. Meanwhile, in a large
skillet cook beef until brown. Drain
off fat. Stir tomato
sauce,
basil,
sugar,
garlic
powder,
salt, and pepper into skillet.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl
beat together the sour cream
and cream cheese with an
electric mixer on medium speed until smooth.
Stir in
milk and
onion. In prepared casserole or
baking dish, layer half of the
noodles (about 2 cups), half of
the meat mixture (about 1 1/2
cups), half of the cream cheese
mixture (about 1 cup), and all
of the spinach. Top with the
remaining meat
mixture and
noodles. Cover and
chill remaining
cream cheese
mixture until needed.
4. Cover casserole or
baking dish with lightly greased foil. Bake in 350 degree F oven about 45
minutes or until heated through. Uncover; spread with remaining
cream cheese mixture. Sprinkle
with the cheddar cheese.
Bake, uncovered, about 10
minutes more or until cheese is melted. Let stand for 10 minutes before
serving.
5. Makes 8 servings
6. Make-ahead directions:
Prepare as directed through Step 3. Cover with lightly greased foil and
chill in the refrigerator for up to 24 hours.
Bake in a 350 degree F oven for
1 hour to 1 hour 10 minutes or until heated through. Uncover;
spread with remaining
cream-cheese mixture.
Sprinkle with the
cheddar cheese. Bake,
uncovered, about 10 minutes more or until
cheese is melted. Let stand for
10 minutes before baking. |
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Beef Macaroni and Cheese
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Prep time: 25 min
Servings: 8-10 |
I
Ingredients
| 1-pound box elbow macaroni |
| 2 tablespoons vegetable oil |
| 2 cups chopped green bell pepper |
| 2 cups chopped onion |
| 1 tablespoon chopped garlic |
| 2 pounds lean ground beef |
| 3 cups canned crushed tomatoes |
| Salt and pepper |
| 1 teaspoon each dried basil, ground cumin, and dried oregano |
| 2 to 3 cups grated Cheddar |
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Directions
Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside.
Heat the oil in a skillet; add the peppers, onion, and garlic, and saute
until soft. Add the ground beef and saute until browned. Add the tomatoes,
salt and pepper, to taste, and the basil, cumin, and oregano. In a large
bowl, combine the macaroni and the beef mixture. Spread this mixture into
a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25
minutes, or until the cheese is lightly browned and bubbly.
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Asparagus Casserole
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1 Large Can Asparagus
2 Cups Cheddar Cheese, grated
3 Hard-Cooked Eggs, chopped
1 Cup Croutons
1 Can Cream of Mushroom Soup |
Layer alternately (in order given) in greased
casserole dish.
Bake 20 minutes at 350F. |
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Beef and Biscuit Casserole
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Marilyn's Recipe |
1 lb. ground beef
1/2 onion
1/4 green pepper
2 teaspoons chili powder
3/4 teaspoon garlic
1 egg slightly beaten
1 can tomato sauce (small, 8 oz)
1/2 cup sour cream
1 can buttermilk biscuits
1 1/2 c shredded cheddar cheese |
Brown beef, onion, peppers and chili powder.
Drain. Add tomato sauce, sour cream and slightly beaten egg. Simmer.
Lay half of biscuits on bottom of casserole pan. Add mixture on top. Lay
remaining biscuits on top. Add cheddar cheese. Bake 20-30 mins. @ 375
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Broccoli
Casserole
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| 20 oz Frozen Chopped Broccoli |
Cook broccoli until almost tender. Drain. Put broccoli
in 10"x10" casserole (spray with Pam). |
| 1/2 lb Velveeta Cheese (chopped) |
Top with Velveeta cheese. |
| 35 Ritz, crumbled crackers |
Sprinkle with finely crumbed Ritz Crackers. |
| 3/4 Stick Butter melted |
Pour melted butter over all. Bake in 325F oven for 40 minutes. |
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Broccoli Casserole (Double Cheese)
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4 Tablespoons Butter
4 Tablespoons Flour
2 Cups Milk
1 Teaspoon Dry Mustard
1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt
1/2 Teaspoon Freshly Ground Pepper
1 1/2 Teaspoons Shredded Sharp Cheddar Cheese
1/2 Cup Grated Parmesan Cheese
16 oz. Frozen Broccoli
Bread crumbs or almond slivers
======
Use: 2 Quart Baking Dish
Oven: 400 degrees
Yield: 8-10 Servings
Baking Time: 20 Minutes
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In a medium saucepan, melt butter and stir in flour.
Cook a minute or so, then slowly whisk in milk. Bring to a boil,
whisking constantly, until smooth and thickened. Stir in mustards,
salt, pepper. Remove from heat and stir in cheeses. Fold
peeled, chopped cooked broccoli stems into cheese sauce. Scatter
with buttered bread crumbs or almond slivers. Bake at 400 for
about 20 minutes.
Around the edge of baking dish, put a border of briefly cooked
broccoli florets (optional).
Sauce can also be done in microwave to save time.
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Broccoli and Rice Casserole
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1 1/2 Cups Cooked Rice
10 oz Frozen Chopped Broccoli
1 Can Cream of Mushroom Soup
1/4 Cup Milk
Onion (to taste)
Celery Salt (to taste)
Butter slices
Velveeta Cheese |
Cook rice according to package directions.
In a greased casserole dish, mix rice, broccoli, soup, milk, onion and
salt.
Top with butter and cheese. Bake at 350F for 25 minutes. |
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Brussels Sprouts Casserole
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20 oz Frozen Brussels Sprouts
5 oz Can Water Chestnuts, sliced
1 Can Cream of Mushroom Soup
1/4 Cup Milk
1 Cup Grated Cheese
Salt and Pepper, to taste
1/2 Cup Slivered Almonds |
Cook sprouts in boiling salted water until
tender; drain.
Please in greased casserole. Top with sliced water
chestnuts.
Combine soup and milk. Add cheese, salt and pepper. Pour
over sprouts. Sprinkle with almonds. Bake at 350F for 20-25
minutes. |
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Chicken and Turkey Pot Pie with Pepper
Biscuit Topping
Very Easy!
TOTAL TIME: approx. 2 hours |
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Ingredients
Filling:
| 2 small red potatoes, cubed |
| 16 ounces frozen mixed veggies (carrots, corn, peas, green beans)
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| 1 cup frozen chopped onions |
| 1 teaspoon salt-free chicken seasoning (recommended: McCormick's
Grill Mates) |
| 1 pound boneless turkey breast, cut into bite size pieces |
| 2 cups cooked, cubed chicken (recommended: Perdue Shortcuts) |
| 2 (10-ounce) cans cream of chicken soup (recommended: Campbell's) |
Topping:
| 16 ounces refrigerated biscuit dough, thawed in refrigerator
(recommended: Pillsbury Grands) |
| 1 tablespoon butter, melted |
| 3/4 teaspoon black pepper |
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Directions
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil;
set aside.
In a large bowl, thoroughly combine all ingredients for filling.
Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on
baking sheet. Bake for 1 1/2 hours.
Remove from oven and discard foil. Mixture should be bubbling. Gently
stir mixture to evenly distribute heat. Open can of biscuit dough and
arrange over top of casserole. Brush tops of biscuits with melted butter
and sprinkle with black pepper. Return to oven and continue baking for
another 15 to 18 minutes or until biscuits have risen and are golden
brown.
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Green Beans Au Gratin
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20 oz French-cut Green Beans, can or frozen
1 Can Golden Mushroom Soup
1/4 Cup Parmesan Cheese
1 Can French Fried Onions |
Beans in can: Drain
Frozen: Use as is
Place a layer of beans; a layer of soup and a layer of cheese.
Continue to alternate until ingredients are used up.
Place in 350F oven for 30 minutes or until liquid becomes
absorbed. Spread onions over the beans and heat another 15 minutes. |
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Green Bean Casserole
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...with Mushroom
Soup |
| 1 Can Campbell's Cream of Mushroom Soup |
In 1 1/2 qt. casserole, mix soup, milk, soy, pepper, beans and 2/3
cup onions. |
| 1/2 Cup Milk |
|
| 1 Teaspoon Soy sauce (optional) |
|
| Dash Pepper |
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| 4 Cups Cooked cut green beans (or canned) |
Bake at 350F 25 minutes or until hot. |
| 1 1/3 Cups French's French Fried Onions (canned) |
Stir. Sprinkle remaining 2/3 cup onions over bean
mixture. Bake 5 minutes or until onions are golden. Serves
6. |
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Green Bean Casserole
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...with Cream of Celery Soup
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16 1/2 oz. Can Cut Green Beans
1 Can Cream of Celery Soup
1 Can French Fried Onion Rings
1/4 Cup Slivered almonds (optional)
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Use: 2 Quart baking dish
Oven: 350F
Yield: 6-8 Servings
Baking Time: 20-30 minutes / additional 10 |
Drain beans. Put half the beans in a
greased baking dish. Spread on half the soup. Repeat with the
remaining beans and soup. Cover and bake at 350F for 20-30 minutes,
until bubbly. Top with onion rings (and almonds). Bake
uncovered 10 minutes at 350F. |
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SHEPARD'S PIE - with ground beef & potatoes
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1 small onion, peeled
and chopped
2 tablespoons butter
1 1/2 pounds ground beef
Salt and black pepper8 to 10 medium red new
potatoes
1/2 cup milk
1/2 cup sour cream
1 stick butter
Salt and black pepper
2 cups instant biscuit mix
1 1/2 cups milk
1 1/2 cups niblet corn or mixed vegetables,
prepared according to package directions
BUTTER: total of 1 3/4 sticks |
Preheat oven to 350
degrees F.
Beef Layer:
In a large skillet over medium-high heat, saute onion in 2 tablespoons
butter. Add ground beef and cook until browned. Season with salt and pepper,
to taste. Set aside.
Potato Layer:
Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold
water, and bring to a boil. Cook for approximately 15 minutes or until fork
tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an
electric mixer, mixing until moderately smooth. Don't over beat them; a few
lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream.
Season with salt and pepper, to taste. Whip again until mixed. Adjust
thickness by adding more milk, if desired.
Biscuit Layer:
Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than
that of normal biscuit mix but not runny.
Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking
spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread
a layer of corn or mixed vegetables on top of the potatoes. Then add the
layer of meat. Pour the biscuit mix over the meat. Melt 4 tablespoons of
butter and drizzle over top. Bake for approximately 35 to 45
minutes or until top is golden brown. Let stand for a few minutes before
serving |
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SHEPARD'S PIE with Lima Beans and Corn
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2 (1 1/2-pound) live
lobsters
1 tablespoon softened butter, plus 2 tablespoons
1 tablespoon olive oil
1 cup chopped yellow onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 teaspoon Essence or Creole Seasoning, recipe follows
3/4 teaspoon salt, plus 1/8 teaspoon
1/2 teaspoon freshly ground black pepper
1 teaspoon minced garlic
4 ounces button mushrooms, quartered
1/2 teaspoon fresh thyme leaves
1 bay leaf
2 cups fresh corn kernels
2 tablespoons all-purpose flour
2 teaspoons tomato paste
2 1/2 cups lobster, shrimp, or chicken stock
1 1/2 cups frozen lima beans
4 cups basic mashed potatoes, recipe follows
1 cup grated sharp or medium Cheddar
1 tablespoon finely chopped chives
Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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Set a large 2 to 3
gallon stockpot to boil over high heat. Once the water comes to a boil,
immerse the lobsters in the pot. Cook the lobster for 5 minutes, remove, and
chill immediately in an ice bath. Once the lobsters are cool enough to
handle, remove from the water and place on a kitchen towel draped over a
cutting board. Twist the tail off the lobsters, and cut the tails in half
lengthwise using a large chef's knife and chop into 1/2-inch pieces. Crack
the shells of the claws to remove the meat, chop into 1/2-inch pieces.
Combine the claw meat with the tail meat and set aside until ready to use.
Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2
quart baking dish with 1 tablespoon of the butter and set aside.
In a large saute pan or skillet, heat the remaining butter and the olive
oil over medium-high heat. Add the onions, carrots, celery, Essence, salt,
and pepper and cook, stirring, until the onions are soft, about 4 to 5
minutes. Add the garlic and cook, stirring, for 30 seconds. Add the
mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are
soft and lightly caramelized, 5 to 6 minutes. Add the corn to the pan and
cook until soft, about 5 to 6 minutes. Add the flour and cook, stirring,
until thick, about 1 minute. Stir in the tomato paste and cook, stirring,
for 1 minute. Gradually add the stock and then the lima beans, and bring to
a boil. Reduce the heat to medium-low and simmer until the mixture is
thickened, 6 to 8 minutes.
Remove from the heat and discard the bay leaf. Fold the lobster meat into
the pot. Carefully transfer to the prepared dish and spoon the potatoes over
the mixture, spreading to the edges. Sprinkle with the cheese and bake until
the cheese is bubbly and the potatoes are crisp around the edges, 30 to 35
minutes.
Let sit for 10 minutes before serving. Garnish with chives and serve
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|
Spaghetti Squash Alfredo |
 |
| 1
medium spaghetti squash (about 3 lb.) |
| 1 can
(10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (Regular or
98% Fat Free) |
| 3/4
cup water |
| 1/4
cup milk |
| 1 cup
shredded low-fat Swiss cheese (4 oz.) |
| 2
tbsp. grated Parmesan cheese |
|
Chopped fresh parsley |
| Chives
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Pierce squash with fork or
skewer in several places. Bake at 350°F. for 50 min. or until the squash is
fork-tender. Cut in half, scoop out and discard seeds. Scrape the flesh with
fork to separate the spaghetti-like strands.
Stir the soup, water and
milk in a 2-qt. saucepan. Heat over medium heat to a boil. Stir in the Swiss
cheese.
Place the hot spaghetti
squash in a 2-qt. serving bowl. Pour the soup mixture over the squash. Toss
to coat. Sprinkle with Parmesan cheese and parsley.
Serves 5. |
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Tuna Noodle Casserole
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With Cream of Celery Soup |
8 oz Noodles
1 cup Mayonnaise
2 cans white Tuna
1/3 cup Onion
1/2 cup Milk
1/2 teaspoon Pepper
1 can Cream of Celery Soup
4 oz shredded Cheese
1 cup frozen peas |
425 degree oven, 20 minutes, uncovered.
Cook noodles as directed, drain.
Add all ingredients to noodles; mix. Spray dish with PAM.
Bake uncovered. |
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Tuna Noodle Casserole
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With Sour Cream |
8 oz Noodles
2 cans Tuna (7 oz each)
1 1/2 cups Dairy sour cream (12 oz)
3/4 cup Milk
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 cup frozen peas3/4 cup dry bread crumbs
3/4 cup Grated Parmesan cheese
6 tablespoons butter or margarine, melted
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HEAT OVEN TO 350 Cook noodles as directed on
package. Drain.
Stir in tuna, sour cream, milk, salt, pepper and peas.
Pour into GREASED 2-quart casserole.
Mix bread crumbs, cheese and butter... sprinkle over casserole.
Bake UNCOVERED 35-40 minutes or until bubbly. |
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Zucchini Italiano
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1 Small Onion, diced
3 Medium Ripe Tomatoes (or 1 Can)
1/2 Teaspoon Basil
2 Medium Potatoes, diced
1/2 Cup Parmesan Cheese
2 Eggs
1 Tablespoons Oregano
3 Small Tender Zucchini, sliced thin
1 Teaspoon Garlic Salt
1 Green Bell Pepper, diced
1/2 Cup Olive Oil
Salt and Pepper to taste |
In a large skillet, add the cooking oil. Sauté
potatoes, onion and green pepper for 12-15 minutes. Add zucchini,
garlic salt, tomatoes, oregano, basil, salt and pepper. Simmer until
all are tender.
Beat eggs well and beat in the Parmesan cheese. Add to
zucchini.
Stir all ingredients well.
May top with additional Parmesan cheese. |
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Meat-Macaroni Supper (SPAM Casserole)
|
by Della |
2 Tablespoons margarine
1/2 cup chopped onion
2 cans Cream of Celery soup
3 cans stewed tomatoes (cut)
1 teaspoon dried thyme, crushed
1 teaspoon pepper
1/4 cup chopped green pepper
1 lb pasta - mostacoilli (cooked & drained)
2-12 oz can of SPAM
1 cup shredded cheddar cheese
Serves 6 |
Cook pasta according to package.
Cook onion in butter till tender (but not brown).
Stir in soup and tomatoes.
Add thyme, pepper and green pepper.
Cut Spam into strips (or chop).
Add Spam and Pasta to soup mixture. Pour into casserole
dish. Bake, uncovered, 35-40 minutes at 350.
Top with cheese. When melted, serve. |
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