Ingredients
4 cups uncooked penne pasta
1 1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
1 jar (16 oz.) sauerkraut, rinsed and well drained
3 cups (12 oz. ) shredded Swiss cheese, divided
1 1/3 cups 2% milk
4 green onions, chopped
2 Tbsp. Dijon mustard
4 garlic cloves, minced
Directions
Cook pasta according to package directions; Drain and transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.
Spoon into two greased 8 in.-square baking dishes; Sprinkle with remaining cheese. Cool slightly. Cover and freeze one casserole for up to three months. Bake the remaining casserole, uncovered, at 350° for 45 – 50 minutes or until golden brown and bubbly.
To use frozen casserole: thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 – 55 minutes or until golden brown and bubbly.
** This recipe is from the taste of home Simple and Delicious magazine December/January 2013.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Monday, December 31, 2012
Sunday, June 5, 2011
Chicken Divan
Ingredients
2 (8.8-ounce) pouches ready-to-serve rice pilaf, Uncle Ben's Ready Rice
1 (16-ounce) jar Alfredo sauce, Bertolli
1 (8-ounce) container sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon curry powder
2 (14-ounce) bags frozen baby broccoli florets, thawed and drained, Birds Eye
2 cups chopped cooked chicken
2/3 cup grated Parmesan cheese
Paprika (optional)
Ground black pepper (optional)
Directions
Preheat oven to broil. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat rice according to package directions for 2 pouches.
In a large skillet, add rice, Alfredo sauce, sour cream, lemon zest, lemon juice, curry powder, broccoli, and chicken. Cook, stirring often, over medium high heat for 10 minutes, or until thoroughly heated. Spoon into prepared pan. Top evenly with Parmesan cheese. Sprinkle with paprika and pepper, if desired.
Broil, 3 inches from heat, for 1-1/2 to 2 minutes, or until lightly browned.
**This recipe comes from the May/June 2010 issue of Sandra Lee's Semi-Homemade Magazine.**
2 (8.8-ounce) pouches ready-to-serve rice pilaf, Uncle Ben's Ready Rice
1 (16-ounce) jar Alfredo sauce, Bertolli
1 (8-ounce) container sour cream
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon curry powder
2 (14-ounce) bags frozen baby broccoli florets, thawed and drained, Birds Eye
2 cups chopped cooked chicken
2/3 cup grated Parmesan cheese
Paprika (optional)
Ground black pepper (optional)
Directions
Preheat oven to broil. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat rice according to package directions for 2 pouches.
In a large skillet, add rice, Alfredo sauce, sour cream, lemon zest, lemon juice, curry powder, broccoli, and chicken. Cook, stirring often, over medium high heat for 10 minutes, or until thoroughly heated. Spoon into prepared pan. Top evenly with Parmesan cheese. Sprinkle with paprika and pepper, if desired.
Broil, 3 inches from heat, for 1-1/2 to 2 minutes, or until lightly browned.
**This recipe comes from the May/June 2010 issue of Sandra Lee's Semi-Homemade Magazine.**
Sunday, April 3, 2011
"Unstuffed" Cabbage Roll Casserole
Ingredients
2 pounds ground beef
1 cup chopped onion
1 (20-ounce) can tomato sauce
3 1/2 pounds cabbage, chopped
1 cup uncooked white rice
1 teaspoon salt
2 (14-ounce) cans beef broth
Directions
Preheat the oven to 350 degrees. In a large skillet brown the beef over medium heat; drain. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt. Add the cooked meat and mix well. Pour the mixture into a greased 13 x 9-inch baking dish. Pour the beef broth over the meat mixture, cover, and bake for 1 hour. Stir, replace the cover, and bake for another 30 minutes.
Makes 5 to 8 servings
**Thoughts~I loved this one. If you like cabbage rolls, you will like this one.**
*This recipe comes from The Red Hat Society Cookbook.*
2 pounds ground beef
1 cup chopped onion
1 (20-ounce) can tomato sauce
3 1/2 pounds cabbage, chopped
1 cup uncooked white rice
1 teaspoon salt
2 (14-ounce) cans beef broth
Directions
Preheat the oven to 350 degrees. In a large skillet brown the beef over medium heat; drain. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt. Add the cooked meat and mix well. Pour the mixture into a greased 13 x 9-inch baking dish. Pour the beef broth over the meat mixture, cover, and bake for 1 hour. Stir, replace the cover, and bake for another 30 minutes.
Makes 5 to 8 servings
**Thoughts~I loved this one. If you like cabbage rolls, you will like this one.**
*This recipe comes from The Red Hat Society Cookbook.*
Sunday, March 20, 2011
Chicken and Dressing Casserole
Ingredients
1 large fryer or 6 boneless, skinless chicken breasts
1 (10-ounce) can cream of chicken soup
1 (5-ounce) can evaporated milk
1 (8-ounce) package corn bread stuffing mix
2 cups chicken broth
1 onion, chopped
Directions
Stew the chicken. (In case you don't know, this means you slow-cook it in water to keep it moist and tender.) Remove the bones and skin. Cut the chicken into bite-sized pieces. Preheat your oven to 350 degrees. Place your chicken in a 3-quart casserole dish. Pour on the soup, then the milk. Combine the stuffing mix, broth, and onion in a medium bowl, then spoon this mixture on top of the chicken. Bake for 45 minutes.
Yields 8 to 10 servings
*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.
1 large fryer or 6 boneless, skinless chicken breasts
1 (10-ounce) can cream of chicken soup
1 (5-ounce) can evaporated milk
1 (8-ounce) package corn bread stuffing mix
2 cups chicken broth
1 onion, chopped
Directions
Stew the chicken. (In case you don't know, this means you slow-cook it in water to keep it moist and tender.) Remove the bones and skin. Cut the chicken into bite-sized pieces. Preheat your oven to 350 degrees. Place your chicken in a 3-quart casserole dish. Pour on the soup, then the milk. Combine the stuffing mix, broth, and onion in a medium bowl, then spoon this mixture on top of the chicken. Bake for 45 minutes.
Yields 8 to 10 servings
*This recipe comes from the Southern to the Core: An Evins Family Cookbook by Karlen Evins.
Saturday, January 1, 2011
Cheesy Chicken Broccoli Casserole
Ingredients
2 cups chicken meat, cooked, skinned and deboned, cut into pieces
1 package frozen chopped broccoli, cooked and drained
1 can cheddar cheese soup
1 can cream of chicken soup
1 can evaporated milk
1 1/2 cup grated cheddar cheese
2 cups cooked egg noodles
Directions
Mix together soups with milk. in a casserole dish, spread a layer of diced chicken. Cover chicken with broccoli. Sprinkle half of the grated cheese over the broccoli. Add the cooked noodles. Pour soup mixture over noodles. Top with remaining cheese. Bake at 300 degrees for 45 minutes to an hour.
**This recipe comes from 365 Dinner Menus by Penny E. Stone.**
**Notes~I thought it was pretty tasty, but my hubby said it was simply "Okay."**
2 cups chicken meat, cooked, skinned and deboned, cut into pieces
1 package frozen chopped broccoli, cooked and drained
1 can cheddar cheese soup
1 can cream of chicken soup
1 can evaporated milk
1 1/2 cup grated cheddar cheese
2 cups cooked egg noodles
Directions
Mix together soups with milk. in a casserole dish, spread a layer of diced chicken. Cover chicken with broccoli. Sprinkle half of the grated cheese over the broccoli. Add the cooked noodles. Pour soup mixture over noodles. Top with remaining cheese. Bake at 300 degrees for 45 minutes to an hour.
**This recipe comes from 365 Dinner Menus by Penny E. Stone.**
**Notes~I thought it was pretty tasty, but my hubby said it was simply "Okay."**
Saturday, August 7, 2010
Mashed Potato-Meat Loaf Casserole
Ingredients
2 onions, chopped
1 tablespoon oil
1 clove garlic, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 lb. ground beef
3 eggs, divided
1/2 cup bread crumbs
1/2 cup tomato sauce
1/4 cup fresh basil, chopped
1/4 cup chicken broth
1 tablespoon cider vinegar
1-1/2 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 potatoes, peeled, cubed and cooked
1/2 cup sour cream
1 tablespoon unsalted butter
Directions
Over medium heat, saute onions in oil until tender. Stir in garlic, oregano and dried basil; continue to cook one minute longer. Spoon into a large bowl; set aside for 10 minutes. Crumble ground beef into onion mixture, add 2 eggs, bread crumbs, tomato sauce, fresh basil, broth, vinegar, one teaspoon salt and 1/4 teaspoon pepper. Thoroughly blend until mixture is combined. Shape into a loaf and place into an oiled 2-quart casserole dish. Using the palms of your hands and the back of a spatula, press beef mixture over bottom and up sides of casserole dish; set aside. Mash potatoes with sour cream, butter and remaining salt and pepper. Beat remaining egg, then fold into potato mixture; stirring until fluffy. Spoon potatoes into the center of meat loaf shell and bake at 350 degrees for 50 minutes to one hour or until potatoes are puffed and lightly golden brown. Let stand 15 minutes before serving.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
**Thoughts~This was very tasty! However, I would put the meat mixture in the oven for 15 minutes or so before putting the potatoes on and cooking. Just my suggestion. :-)**
2 onions, chopped
1 tablespoon oil
1 clove garlic, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 lb. ground beef
3 eggs, divided
1/2 cup bread crumbs
1/2 cup tomato sauce
1/4 cup fresh basil, chopped
1/4 cup chicken broth
1 tablespoon cider vinegar
1-1/2 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 potatoes, peeled, cubed and cooked
1/2 cup sour cream
1 tablespoon unsalted butter
Directions
Over medium heat, saute onions in oil until tender. Stir in garlic, oregano and dried basil; continue to cook one minute longer. Spoon into a large bowl; set aside for 10 minutes. Crumble ground beef into onion mixture, add 2 eggs, bread crumbs, tomato sauce, fresh basil, broth, vinegar, one teaspoon salt and 1/4 teaspoon pepper. Thoroughly blend until mixture is combined. Shape into a loaf and place into an oiled 2-quart casserole dish. Using the palms of your hands and the back of a spatula, press beef mixture over bottom and up sides of casserole dish; set aside. Mash potatoes with sour cream, butter and remaining salt and pepper. Beat remaining egg, then fold into potato mixture; stirring until fluffy. Spoon potatoes into the center of meat loaf shell and bake at 350 degrees for 50 minutes to one hour or until potatoes are puffed and lightly golden brown. Let stand 15 minutes before serving.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
**Thoughts~This was very tasty! However, I would put the meat mixture in the oven for 15 minutes or so before putting the potatoes on and cooking. Just my suggestion. :-)**
Ham & Noodle Casserole
Ingredients
1 onion, finely chopped
4 tablespoons butter, melted
2 eggs, beaten
1 cup sour cream
1/2 cup Swiss cheese
1-1/2 cups cooked ham, chopped
salt to taste
1/2 pound egg noodles, cooed
Directions
Saute onion in butter over medium heat until soft. In a mixing bowl, combine the eggs and sour cream; add onion, cheese and ham. Season with salt. Place noodles into a buttered 2-quart casserole dish; add ham mixture and toss gently. Bake at 350 degrees for 45 minutes or until a straw inserted in the center comes out clean.
Makes 6 to 8 servings.
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1 onion, finely chopped
4 tablespoons butter, melted
2 eggs, beaten
1 cup sour cream
1/2 cup Swiss cheese
1-1/2 cups cooked ham, chopped
salt to taste
1/2 pound egg noodles, cooed
Directions
Saute onion in butter over medium heat until soft. In a mixing bowl, combine the eggs and sour cream; add onion, cheese and ham. Season with salt. Place noodles into a buttered 2-quart casserole dish; add ham mixture and toss gently. Bake at 350 degrees for 45 minutes or until a straw inserted in the center comes out clean.
Makes 6 to 8 servings.
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Saturday, July 3, 2010
Chicken Macaroni Casserole
Ingredients
2 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half cream
1-1/2 to 2 cups chicken broth, divided
3/4 pound Velveeta, cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken
1 jar (2 ounces) diced pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large saucepan, melt butter. Stir in the flour until smooth. Gradually add cream and 1-1/2 cups of broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; add cheese; stir until melted. Add macaroni, chicken, pimientos, salt and pepper. Add aditional broth, if needed.
Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley, if desired.
Yields 6-8 servings
**This recipe comes from the Taste of Home 2010 Church Supper Cookbook.**
2 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half cream
1-1/2 to 2 cups chicken broth, divided
3/4 pound Velveeta, cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken
1 jar (2 ounces) diced pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper
Directions
In a large saucepan, melt butter. Stir in the flour until smooth. Gradually add cream and 1-1/2 cups of broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; add cheese; stir until melted. Add macaroni, chicken, pimientos, salt and pepper. Add aditional broth, if needed.
Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley, if desired.
Yields 6-8 servings
**This recipe comes from the Taste of Home 2010 Church Supper Cookbook.**
Sunday, October 25, 2009
Italian Sausage Strata
Ingredients
1 lb. bulk Italian sausage
1 loaf (1 lb.) sourdough bread, cubed
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/4 cup thinly sliced green onions
10 eggs
3 cups half-and-half cream
1 tsp. ground mustard
1/2 tsp. salt
1 cup (4 oz.) shredded Italian cheese blend
Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13 x 9 inch baking dish. Layer with mushrooms, onions and sausage. In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.
Yields 12 servings
**This recipe comes from the Nov/Dec 2009 Simple & Delicious magazine.**
1 lb. bulk Italian sausage
1 loaf (1 lb.) sourdough bread, cubed
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/4 cup thinly sliced green onions
10 eggs
3 cups half-and-half cream
1 tsp. ground mustard
1/2 tsp. salt
1 cup (4 oz.) shredded Italian cheese blend
Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13 x 9 inch baking dish. Layer with mushrooms, onions and sausage. In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.
Yields 12 servings
**This recipe comes from the Nov/Dec 2009 Simple & Delicious magazine.**
Peaches & Cream French Toast
Ingredients
1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp. corn syrup
1 can (29 oz.) sliced peaches, drained
1 loaf (1 lb.) day-old French bread, cubed
1 pkg. (8 oz.) cream cheese, cubed
12 eggs
1 1/2 cups half-and-half cream
1 tsp. vanilla extract
Directions
In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13 x 9 inch baking dish.
Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.
Yields 12 servings
1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp. corn syrup
1 can (29 oz.) sliced peaches, drained
1 loaf (1 lb.) day-old French bread, cubed
1 pkg. (8 oz.) cream cheese, cubed
12 eggs
1 1/2 cups half-and-half cream
1 tsp. vanilla extract
Directions
In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13 x 9 inch baking dish.
Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.
Yields 12 servings
Tuesday, June 9, 2009
Tamale Pie
Beef Filling Ingredients
1 1/4 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
1 (16 ounce) can tomato sauce
1 (15 ounce) can corn, drained
1/2 cup sliced black olives
1 garlic clove, minced
1 tablespoon sugar
1 teaspoon salt
2-4 teaspoons chili powder
1 dash pepper
1 (15 ounce) can black beans or refried beans
1 1/2 cups cheddar cheese
Cornmeal Topping
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter or margarine
Directions
Cook meat, onion, and green pepper in a large skillet until meat is browned; drain fat. Stir in tomato sauce, corn, olives, garlic, seasonings, and beans; simmer, stirring occasionally, about 10 minutes or until thick; stir in cheese then remove from heat.
Meanwhile, stir cornmeal, salt, and cold water together in a saucepan; cook over medium-high heat (please be careful as hot cornmeal mixture may splatter) for a minute or two, stirring constantly until thick. Remove from heat and stir in butter.
Turn meat filling into a 9 x 13 inch baking dish that has been lightly coated with non-stick cooking spray. Spoon cornmeal topping evenly over entire top of beef filling.
Bake at 375 degrees for about 40 minutes or until cornmeal topping is set and beef filling is bubbly. Serve topped with salsa and sour cream.
NOTE: Family-sized portions of the cooked beef filling freeze excellently in Ziploc freezer bags - To serve: Just thaw, turn meat filling into a prepared baking dish, quickly make and spoon on a proportional amount (for a frozen half-batch to be baked in an 8x8" pan, prepare topping using 1/2 cup cornmeal and 1 1/3 cup water) of cornmeal topping, bake and enjoy!
1 1/4 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
1 (16 ounce) can tomato sauce
1 (15 ounce) can corn, drained
1/2 cup sliced black olives
1 garlic clove, minced
1 tablespoon sugar
1 teaspoon salt
2-4 teaspoons chili powder
1 dash pepper
1 (15 ounce) can black beans or refried beans
1 1/2 cups cheddar cheese
Cornmeal Topping
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter or margarine
Directions
Cook meat, onion, and green pepper in a large skillet until meat is browned; drain fat. Stir in tomato sauce, corn, olives, garlic, seasonings, and beans; simmer, stirring occasionally, about 10 minutes or until thick; stir in cheese then remove from heat.
Meanwhile, stir cornmeal, salt, and cold water together in a saucepan; cook over medium-high heat (please be careful as hot cornmeal mixture may splatter) for a minute or two, stirring constantly until thick. Remove from heat and stir in butter.
Turn meat filling into a 9 x 13 inch baking dish that has been lightly coated with non-stick cooking spray. Spoon cornmeal topping evenly over entire top of beef filling.
Bake at 375 degrees for about 40 minutes or until cornmeal topping is set and beef filling is bubbly. Serve topped with salsa and sour cream.
NOTE: Family-sized portions of the cooked beef filling freeze excellently in Ziploc freezer bags - To serve: Just thaw, turn meat filling into a prepared baking dish, quickly make and spoon on a proportional amount (for a frozen half-batch to be baked in an 8x8" pan, prepare topping using 1/2 cup cornmeal and 1 1/3 cup water) of cornmeal topping, bake and enjoy!
Chicken Casserole
Ingredients
1 cup cooked chicken, chopped
2 cups slightly cooked elbow macaroni
1/2 pound chopped Velveeta cheese
3 diced hard boiled eggs, sliced
1 onion chopped
2 cans cream of mushroom soup
1 small can sliced mushrooms
1 3/4 to 2 cups of milk
1/2 cup chopped green pepper
1/2 cup frozen vegetable mix
Directions
Mix all ingredients together. Pour into a 2 quart greased dish and refrigerate over night. Bake at 350 degrees for 1 hour.
**Thoughts~A lady from our church named Maria made this for a VBS decorating night. It was yummy!**
1 cup cooked chicken, chopped
2 cups slightly cooked elbow macaroni
1/2 pound chopped Velveeta cheese
3 diced hard boiled eggs, sliced
1 onion chopped
2 cans cream of mushroom soup
1 small can sliced mushrooms
1 3/4 to 2 cups of milk
1/2 cup chopped green pepper
1/2 cup frozen vegetable mix
Directions
Mix all ingredients together. Pour into a 2 quart greased dish and refrigerate over night. Bake at 350 degrees for 1 hour.
**Thoughts~A lady from our church named Maria made this for a VBS decorating night. It was yummy!**
Sunday, January 11, 2009
Cashew Chicken Hot Dish
Ingredients
4 boneless skinless chicken breast halves, cut into cubes
2 tablespoons butter
1 medium sized onion, diced
1 10-ounce can sliced mushrooms, drained
1 cup uncooked long grain regular white rice
1 tablespoon chicken bouillon granules, mixed with 1-1/2 cups boiling water
1 teaspoon ground ginger
2 cups broccoli pieces
1 cup cashew nuts
Pinch ground black pepper
1 teaspoon soy sauce, or as desired
Parsley sprigs
Directions
Preheat oven to 375 degrees.
In a saucepan, over medium heat, stir and cook chicken in butter until done, about 5 minutes; spoon mixture into a 2-1/2 quart round glass baking dish. Add onion, mushrooms, rice, boiling water and ginger; mix well. Cover and bake 30 minutes. Stir in broccoli; bake 10 minutes or until vegetables are done. Remove from oven and let stand a few minutes. Stir in 1/2 cup cashews, pepper and soy sauce. Sprinkle remaining cashews on top. Place under broiler, (without the cover) to brown. Remove from oven. Garnish with parsley
Serves 4
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
4 boneless skinless chicken breast halves, cut into cubes
2 tablespoons butter
1 medium sized onion, diced
1 10-ounce can sliced mushrooms, drained
1 cup uncooked long grain regular white rice
1 tablespoon chicken bouillon granules, mixed with 1-1/2 cups boiling water
1 teaspoon ground ginger
2 cups broccoli pieces
1 cup cashew nuts
Pinch ground black pepper
1 teaspoon soy sauce, or as desired
Parsley sprigs
Directions
Preheat oven to 375 degrees.
In a saucepan, over medium heat, stir and cook chicken in butter until done, about 5 minutes; spoon mixture into a 2-1/2 quart round glass baking dish. Add onion, mushrooms, rice, boiling water and ginger; mix well. Cover and bake 30 minutes. Stir in broccoli; bake 10 minutes or until vegetables are done. Remove from oven and let stand a few minutes. Stir in 1/2 cup cashews, pepper and soy sauce. Sprinkle remaining cashews on top. Place under broiler, (without the cover) to brown. Remove from oven. Garnish with parsley
Serves 4
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
Reuben Hot Dish
Ingredients
1 8-ounce package wide noodles, cooked according to package directions, drained, then mixed with 3 tablespoons soft butter
1 pound sauerkraut, drained
2 cups chopped corned beef
2 medium tomatoes, peeled, sliced (I am thinking about omitting this.)
1/4 cup thousand island salad dressing
2 cups shredded Swiss cheese
4 crisp rye crackers, crushed
1/4 teaspoon caraway seeds, more if desired
Directions
Preheat oven to 350 degrees.
In a greased 13x9x2-inch glass baking dish, layer noodles, sauerkraut, corned beef and tomaotes. Dot with salad dressing and sprinkle with cheese. Top with cracker crumbs and caraway seeds. Bake covered 40 minutes. Uncover; bake 15 minutes or until hot and bubbly.
Serves 6 to 8
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
1 8-ounce package wide noodles, cooked according to package directions, drained, then mixed with 3 tablespoons soft butter
1 pound sauerkraut, drained
2 cups chopped corned beef
2 medium tomatoes, peeled, sliced (I am thinking about omitting this.)
1/4 cup thousand island salad dressing
2 cups shredded Swiss cheese
4 crisp rye crackers, crushed
1/4 teaspoon caraway seeds, more if desired
Directions
Preheat oven to 350 degrees.
In a greased 13x9x2-inch glass baking dish, layer noodles, sauerkraut, corned beef and tomaotes. Dot with salad dressing and sprinkle with cheese. Top with cracker crumbs and caraway seeds. Bake covered 40 minutes. Uncover; bake 15 minutes or until hot and bubbly.
Serves 6 to 8
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
Dried Beef Hot Dish
Ingredients
2 cups large size elbow macaroni, cooked according to package directions, less 3 minutes cooking
time, set aside
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
3/4 cup whole milk
1 cup salad dressing (mayonnaise)
1 cup grated cheddar cheese
3 hard boiled eggs, chopped
2 2-ounce packages dried beef, cut up
Directions
Preheat oven to 350 degrees.
In a large bowl, mix together soup, milk, and salad dressing until well blended. Add cheese, eggs, beef and macaroni; mix well. Pour mixture into a greased 2-quart glass baking dish. Bake uncovered about 35 minutes or until thoroughly heated.
Serves 6
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
2 cups large size elbow macaroni, cooked according to package directions, less 3 minutes cooking
time, set aside
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
3/4 cup whole milk
1 cup salad dressing (mayonnaise)
1 cup grated cheddar cheese
3 hard boiled eggs, chopped
2 2-ounce packages dried beef, cut up
Directions
Preheat oven to 350 degrees.
In a large bowl, mix together soup, milk, and salad dressing until well blended. Add cheese, eggs, beef and macaroni; mix well. Pour mixture into a greased 2-quart glass baking dish. Bake uncovered about 35 minutes or until thoroughly heated.
Serves 6
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.
Wednesday, August 27, 2008
Velveeta Spicy Chicken Spaghetti
Ingredients
12 ounces spaghetti, uncooked
4 boneless skinless chicken breast halves (about 1-1/4 pounds), cut into strips
1 pound (16 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4-1/2 ounces) sliced mushrooms, drained
1/3 cup milk
Directions
Cook pasta as directed on package; drain. Return to same pan.
Spray skillet with no stick cooking spray. Add chicken; cook and stir on medium-high heat 4 to 5 minutes or until cooked through. Add Velveeta, soup, tomatoes & green chilies, mushrooms, and milk; sitr on low heat until Velveeta is melted. Add chicken mixture to pasta; toss to coat. Spoon into greased 13 x 9-inch baking dish.
Bake at 350 degrees for 35 to 40 minutes or until hot.
12 ounces spaghetti, uncooked
4 boneless skinless chicken breast halves (about 1-1/4 pounds), cut into strips
1 pound (16 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4-1/2 ounces) sliced mushrooms, drained
1/3 cup milk
Directions
Cook pasta as directed on package; drain. Return to same pan.
Spray skillet with no stick cooking spray. Add chicken; cook and stir on medium-high heat 4 to 5 minutes or until cooked through. Add Velveeta, soup, tomatoes & green chilies, mushrooms, and milk; sitr on low heat until Velveeta is melted. Add chicken mixture to pasta; toss to coat. Spoon into greased 13 x 9-inch baking dish.
Bake at 350 degrees for 35 to 40 minutes or until hot.
Wednesday, August 6, 2008
Cinnamon Breakfast Bake
Ingredients
One 12-ounce package Johnsonville Brown Sugar & Honey Links
12 slices white bread
One 21-ounce can apple-pie filling
12 large egs, lightly beaten
1 1/2 cups milk
1 tablespoon cinnamon
1 tablespoon vanilla
Directions
Preheat oven to 350 degrees.
Prepare the links according to package instructions. Allow to cool slightly. Slice into 1/4-inch coins.
Cube the bread and place it into a greased 9-by-13-inch pan.
In a large bowl, combine the pie filling, eggs, milk, cinnamon, vanilla, and sausage coins. Pour this mixture over the bread, making certain that the apples and sausage are evenly distributed.
Bake for 35 to 40 minutes, until the eggs are set. Let stand 10 minutes before slicing.
This recipe comes from Johnsonville's Big Taste of Sausage Coobook.
One 12-ounce package Johnsonville Brown Sugar & Honey Links
12 slices white bread
One 21-ounce can apple-pie filling
12 large egs, lightly beaten
1 1/2 cups milk
1 tablespoon cinnamon
1 tablespoon vanilla
Directions
Preheat oven to 350 degrees.
Prepare the links according to package instructions. Allow to cool slightly. Slice into 1/4-inch coins.
Cube the bread and place it into a greased 9-by-13-inch pan.
In a large bowl, combine the pie filling, eggs, milk, cinnamon, vanilla, and sausage coins. Pour this mixture over the bread, making certain that the apples and sausage are evenly distributed.
Bake for 35 to 40 minutes, until the eggs are set. Let stand 10 minutes before slicing.
This recipe comes from Johnsonville's Big Taste of Sausage Coobook.
Saturday, July 26, 2008
Chicken Pot Pie
Ingredients
1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed veggies, thawed
2 cups cooked, chopped chicken breast
2 cans Campbells fat free (Healthy Request) Cream of Mushroom soup
Directions
Preheat oven to 400 degrees. Spray a casserole dish (8x8x2) with Pam. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole dish. Bake for about 30 minutes or until crust is golden.
Weight Watchers~6 servings is 4.5 points per serving, 4 servings is 6.5 points per serving
1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed veggies, thawed
2 cups cooked, chopped chicken breast
2 cans Campbells fat free (Healthy Request) Cream of Mushroom soup
Directions
Preheat oven to 400 degrees. Spray a casserole dish (8x8x2) with Pam. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole dish. Bake for about 30 minutes or until crust is golden.
Weight Watchers~6 servings is 4.5 points per serving, 4 servings is 6.5 points per serving
Spaghetti Casserole
Ingredients
1 (12 ounce) box Reduced Carb Rotini
1 (26 ounce) cans Hunt's Traditional Spaghetti Sauce
1 pound lean ground beef (96/4)
1 cup "pizza blend" regular fat cheese
Directions
Preheat oven to 350 degrees. Pre-cook the pasta for 6 to 8 minutes in boiling water; drain. Brown beef in a skillet. Combine pasta, beef and sauce together. Place in a casserole dish sprayed with Pam, and top with cheese. Cover with foil. Bake for 45 minutes.
Weight Watchers~1/7 = 6 points
1 (12 ounce) box Reduced Carb Rotini
1 (26 ounce) cans Hunt's Traditional Spaghetti Sauce
1 pound lean ground beef (96/4)
1 cup "pizza blend" regular fat cheese
Directions
Preheat oven to 350 degrees. Pre-cook the pasta for 6 to 8 minutes in boiling water; drain. Brown beef in a skillet. Combine pasta, beef and sauce together. Place in a casserole dish sprayed with Pam, and top with cheese. Cover with foil. Bake for 45 minutes.
Weight Watchers~1/7 = 6 points
Sunday, June 22, 2008
Taco Casserole
Ingredients
Crescent rolls
1 lb. hamburger
1 pkg. taco seasoning
Shredded Cheddar cheese
Crushed Dorito chips
Lettuce, chopped
Tomatoes, chopped
Black olives
Sour cream
Directions
Grease 9 x 13 inch pan. Spread crescent rolls in bottom of pan to make crust. Brown hamburger and drain. Mix with taco seasoning according to package. Spread hamburger mixture over crescent rolls. Top with shredded cheese. Bake according to instructions on crescent rolls. Top with your favorite topping (lettuce, tomatoes, Doritos, olives, sour cream, etc.).
**Thoughts~Delicious! This really hits the spot!**
Crescent rolls
1 lb. hamburger
1 pkg. taco seasoning
Shredded Cheddar cheese
Crushed Dorito chips
Lettuce, chopped
Tomatoes, chopped
Black olives
Sour cream
Directions
Grease 9 x 13 inch pan. Spread crescent rolls in bottom of pan to make crust. Brown hamburger and drain. Mix with taco seasoning according to package. Spread hamburger mixture over crescent rolls. Top with shredded cheese. Bake according to instructions on crescent rolls. Top with your favorite topping (lettuce, tomatoes, Doritos, olives, sour cream, etc.).
**Thoughts~Delicious! This really hits the spot!**
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