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Perfect Four-Cheese Lasagna

Ingredients

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (15 ounces each) tomato sauce
2 large eggs, lightly beaten
2 cups 4% cottage cheese
2/3 cup grated Parmesan cheese
1/4 cup shredded cheddar cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
12 no-cook lasagna noodles (about 7 ounces)
1 teaspoon Italian seasoning

Directions

Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese.
Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half of the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese.
Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna, as directed, until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.

Cheesy Scalloped Potatoes & Ham

Ingredients

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups sour cream
2/3 cup butter, melted
1 teaspoon garlic powder
1 teaspoon pepper
6-1/2 pounds potatoes, peeled and cut into 1/4-inch slices
6 cups cubed fully cooked ham (about 2-1/2 pounds)
1 package (16 ounces) process cheese (Velveeta), cubed

Directions

Preheat oven to 350°. Mix first five ingredients. Stir in potatoes, ham and cheese. Transfer to two greased 13x9-in. baking dishes.
Bake, covered, 1 hour. Uncover and bake until potatoes are tender, 45-55 minutes longer.
Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Pineapple Ham Casserole

Ingredients

2 cups uncooked wide egg noodles
1/2 cup chopped celery
2 tablespoons butter, divided
1 package (8 ounces) cream cheese, cubed
3/4 cup whole milk
2 cups cubed fully cooked ham
2 cans (8 ounces each) crushed pineapple, drained
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash pepper
1/4 cup dry bread crumbs

Directions

Cook noodles according to package directions; drain. In a large skillet, saute celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted. Add the noodles, ham, pineapple, Worcestershire sauce, salt and pepper.
Transfer to an ungreased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Chili Beef Cornbread Casserole

Ingredients

1 pound ground beef
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1/2 cup 2% milk
3 tablespoons canola oil
1 can (8-1/4 ounces) cream-style corn
1 cup shredded cheddar cheese
Sour cream and salsa, optional

Directions

Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat.
In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese.
Spread half of the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling.
Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

Cornbread Chicken Bake

Ingredients

1-1/4 pounds boneless skinless chicken breasts
6 cups cubed cornbread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chicken broth
2 tablespoons butter, melted
1-1/2 to 2 teaspoons rubbed sage
1 teaspoon salt
1/2 to 1 teaspoon pepper

Directions

Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until a thermometer reads 170°. Drain and cut into cubes.
In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish.
Bake, uncovered, at 350° for 45 minutes or until heated through.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Ham & Veggie Casserole

Ingredients

1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
2 teaspoons plus 2 tablespoons butter, divided
1/4 cup seasoned bread crumbs
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1-1/2 cups cubed fully cooked ham (about 8 ounces)
1/4 teaspoon pepper

Directions

Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain.
Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat 2-3 minutes or until lightly toasted. Remove from heat.
In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables.
Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.

Sweet Potato Casserole
with Marshmallows

Ingredients

1 pound sweet potatoes
3 tablespoons sugar
2 tablespoons unsalted butter, melted
2 tablespoons milk
1 large egg
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups mini marshmallows

Instructions

Preheat the oven to 400.
Line a sheet pan with foil, and place the sweet potatoes on it. Prick them with a fork, and then bake for 40-50 minutes, depending on their size. Test with a fork to ensure they're done--their skins will start to collapse when they're soft. Remove the sweet potatoes from the oven.
Lower the oven temp to 350, and let the sweet potatoes cool for at least 20 minutes.
Meanwhile, in a bowl, whisk together the sugar, butter, milk, egg, vanilla, and salt.
Peel the sweet potatoes and add them to the bowl. Stir and mash everything together to combine.
Spread the mixture into a small 20-ounce (0.6L) baking dish, and bake for 20 minutes.
Remove the baking dish, scatter the marshmallows on top, and bake for another 5-10 minutes, until the marshmallows toast and become lightly golden brown. Serve immediately.

Chicken Broccoli Rice Casserole
Ingredients
Filling:

2 Cans Condensed Cream of Chicken Soup
1 Cup Sour Cream
1/2 Cup Milk
2 Teaspoon Worcestershire Sauce
1 Tablespoon Fresh Lemon Juice
1/2 Teaspoon Dried Poultry Seasoning
1/2 Teaspoon Salt Optional
1/2 Teaspoons Black Pepper
2-3 Cups Chicken Cooked and Cubed or Shredded
3 Cups Broccoli Florets Cut into 1/2 Inch Pieces

3 Cups Cooked Rice

Topping:

2 Cups Cheddar Cheese Grated
1 1/2 Cups Bread Crumbs
1 Teaspoon Dried Thyme Leaves

1/3 Cup Butter Melted

Instructions

Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
In a large mixing bowl, mix the first 8 ingredients until evenly combined. Add the chicken, broccoli, and rice and fold until evenly coated and ingredients are mixed. Pour into prepared pan.
Sprinkle the top of the casserole evenly with grated cheese. In a small bowl, mix together bread, dried thyme, and melted butter. Sprinkle evenly over cheese layer. Bake in preheated oven 30-35 minutes or until casserole is heated through and bread crumbs are golden brown.

Shepherd's Pie
Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1 cup)
2 medium carrots, peeled, chopped (1 cup)
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup Cascadian Farm™ organic frozen peas (from 10-oz bag)
1/2 cup Cascadian Farm™ organic frozen corn (from 10-oz bag)
1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
Water, milk and butter called for on potatoes pouch

Steps

1
Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2
In 12-inch nonstick skillet, cook beef over medium-high heat 4 minutes, stirring frequently. Add onion and carrots; cook 4 to 6 minutes, stirring occasionally, until beef is browned and onion and carrots are softened. Add flour, thyme, salt and pepper; cook 1 minute, stirring frequently.
3
Gradually stir in broth; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in frozen peas and corn; transfer mixture to baking dish.
4
Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Bake 20 to 25 minutes or until heated through (165°F in center) and top is lightly browned. Let stand 10 minutes before serving.

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