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Vegetable Noodle Casserole

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/2 cups 2% milk
1 cup grated Parmesan cheese, divided
3 garlic cloves, minced
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (16 ounces) wide egg noodles, cooked and drained
1 package (16 ounces) frozen California-blend vegetables, thawed
2 cup frozen corn, thawed

Directions

Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn.
Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake 45-50 minutes or until heated through.

Crunchy Almond Turkey Casserole

Ingredients

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped onion
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
5 cups cubed cooked turkey
3 cups cooked rice
4 celery ribs, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced almonds
Topping:
1-1/2 cups crushed Ritz crackers (about 40 crackers)
1/3 cup butter, melted
1/4 cup sliced almonds

Directions

In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 minutes.

Editor's Note
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Party Potatoes

Ingredients

4 cups mashed potatoes (about 8 to 10 large) or 4 cups prepared instant potatoes
1 cup sour cream
1 package (8 ounces) cream cheese, softened
1 teaspoon minced chives
1/4 teaspoon garlic powder
1/4 cup dry bread crumbs
1 tablespoon butter, melted
1/2 cup shredded cheddar cheese

Directions

In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes.
Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately.

Texas-Style Lasagna

Ingredients

1-1/2 pounds ground beef
1 teaspoon seasoned salt
1 package (1-1/4 ounces) taco seasoning
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
2 cups 4% cottage cheese
2 large eggs, lightly beaten
12 corn tortillas (6 inches), torn
3-1/2 to 4 cups shredded Monterey Jack cheese
Optional toppings: Crushed tortilla chips, salsa and cubed avocado

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning, tomatoes, tomato sauce and chiles. Reduce heat; simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.
In a greased 13x9-in. baking dish, layer half of each of the following: meat sauce, tortillas, cottage cheese mixture and Monterey Jack cheese. Repeat layers.
Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with toppings if desired.
Freeze Option: Before baking, cover and freeze lasagna up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed, increasing time as necessary for a thermometer to read 160°.

Creamy Noodle Casserole

Ingredients

1 package (12 ounces) egg noodles
1 package (16 ounces) frozen broccoli cuts
3 cups cubed fully cooked ham
1 cup shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
1/3 cup butter, cubed
1/2 cup half-and-half cream
1/4 teaspoon each garlic powder, salt and pepper

Directions

In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook until noodles are tender, 5-10 minutes longer.
Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through.
Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or milk if necessary.

Mozzarella Baked Spaghetti
Ingredients

1 Tbsp olive oil
1 small yellow onion
2 cloves garlic
1/2 lb. Italian Sausage
1 6 oz. can tomato paste
1 28 oz. can diced or crushed tomatoes
1/2 tsp salt
1 Tbsp sugar
12 oz. spaghetti
2 oz. feta cheese
1/4 cup grated parmesan
1 cup shredded mozzarella
Instructions

Dice the onion and mince the garlic. Cook both in a large pot with one tablespoon of olive oil over medium-low heat until soft and transparent (about 5 minutes).
Add the Italian sausage to the pot and cook through (breaking it up into pieces as you cook). Add the tomato paste, stir and cook for about 2-3 minutes more or until the tomato paste takes on a slightly darker color. Add the diced or crushed tomatoes, salt, and sugar. Stir and heat through.
Preheat the oven to 350 degrees. Bring a large pot of water to a boil (this can be done while you’re preparing the sauce in step 2). Cook the pasta according to the package directions (boil for 7-10 minutes). Drain the cooked past and then stir into the meat sauce.
Prepare an 8×8 inch casserole dish by coating with non-stick spray. Add half of the spaghetti mixture to the dish. Sprinkle withe feta cheese. Add the rest of the spaghetti, sprinkle with parmesan cheese, and then top with mozzarella.
Bake the spaghetti for 30 minutes in the 350 degree oven. Let rest for about 10 minutes before cutting into eight pieces and serving.

Baked Corn Casserole

Ingredients
1/2 c.

finely ground cornmeal
1/2 c.

butter, melted and cooled
1/4 c.

sugar
2

large eggs
2/3 c.

whole milk
1/4 c.

cream
2 c.

frozen corn, defrosted
2

8-oz. cans creamed corn

kosher salt

Freshly ground black pepper
1/2 tsp.

paprika
2 tbsp.

chives, for garnish
Directions

Preheat oven to 375°.
In a large bowl, mix cornmeal and butter until smooth. Whisk in sugar, eggs, milk and cream until incorporated. Fold in corn and creamed corn and season with salt, pepper and paprika.
Pour into your baking dish and bake uncovered for 1 hour, or until center is set and top is golden. Garnish with chives and serve.

Creamy Corned Beef Casserole

Ingredients

1 can (12 ounces) corned beef, crumbled or 1-1/2 cups diced cooked corned beef
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
8 ounces cheddar cheese, cubed
1 package (7 ounces) small shell pasta, cooked and drained
1 cup milk
1/2 cup chopped onion
2 bread slices, cubed
2 tablespoons butter, melted

Directions

In a large bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top.
Bake, uncovered, at 350° for 30 minutes. Cover and bake 15 minutes longer or until golden brown. Let stand 10 minutes before serving.

Bacon Cheddar Broccoli Bake
Ingredients

10 slices bacon
1/4 cup butter
1/3 cup flour
1 brick cream cheese
2 cups milk
1 tsp salt
1 tsp fresh ground black pepper
1/2 tsp paprika
1 1/2 cup grated cheddar cheese
10 green onions , sliced
8 cups broccoli , cut into medium sized florets

Instructions

Preheat oven to 350F.
Cook the bacon until crispy. Drain and then crumble. Set aside.
Steam the broccoli until almost tender. They should seem a little undercooked.
Melt the butter in a medium saucepan. Add the flour and stir until thoroughly mixed. Add in the cream cheese and stir until melted.
Add the milk and spices. Stir until well heated but do not bring to a boil as that might scald the milk.
Stir in 1 cup of the grated cheese and remove from the heat.
Dump the broccoli in a 13x9 baking dish. Pour the cheese mixture over the broccoli. Sprinkle bacon (minus about 2 tablespoons) and sliced green onions (minus about 2 tablespoons). Gently fold so that the broccoli is coated in the cheese mixture and the bacon and green onions are mixed throughout.
Evenly spread the broccoli in the baking sheet. Sprinkle remaining cheddar cheese, bacon and green onions on top.
Bake for about 20 minutes or until bubbly and the cheese is melted
.

Summer Squash Mushroom Casserole
Ingredients

2 medium yellow summer squash, diced
1 large zucchini, diced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 teaspoon salt
1 cup crushed butter-flavored crackers (about 25 crackers)
1 tablespoon butter, melted

Directions

In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain.
In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Pastry Topped Turkey Casserole

Ingredients

2 cups diced red potatoes
1 large onion, finely chopped
2 celery ribs, chopped
2 teaspoons chicken bouillon granules
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup water
3 tablespoons all-purpose flour
2/3 cup fat-free evaporated milk
3 cups frozen mixed vegetables, thawed and drained
2 cups cubed cooked turkey breast
CRUST:
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons fat-free milk, divided
1 tablespoon canola oil
Paprika

Directions

Preheat oven to 400°. Place first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Whisk flour and evaporated milk until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add frozen vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-in. square baking dish.
For crust, whisk together flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll dough to 1/8-in. thickness; cut into short strips. Arrange over filling. Brush strips with remaining milk; sprinkle with paprika.
Bake, uncovered, until filling is bubbly, 20-25 minutes. Let stand 10 minutes before serving.

Twice Baked Potato Casserole

Ingredients

1 pound thin bacon

16 russet potatoes

6 tablespoons canola oil

4 sticks (1 pound) salted butter, plus more for buttering baking dish

2 cups sour cream

2 cups grated Cheddar or Jack (or a mix of both), plus more for topping

2 cups whole milk

4 teaspoons seasoned salt

6 green onions, sliced

Kosher salt and freshly ground black pepper
Directions:

Preheat the oven to 400 degrees F.
Cook the bacon in a saute pan until crispy; let cool and then crumble.
Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

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