Emily

CHILE RELLENOS CASSEROLE
1/2 pound ground chicken, beef, turkey, or turkey sausage
1 cup chopped onion
1 3/4 teas. ground cumin
1 1/2 dried oregano
1/2 tsp.garlic powder
1/4 tsp salt
1/4 tsp pepper
1 ( 16 oz) can fat free refried beans
2 (4 oz) cans whole green chiles, drained and cut lengthwise into quarters.

1 cup colby-Jack cheese ( pre shredded)
1 cup frozen whole kernel corn thawed and drained.
1/3 cup all purpose flour
1/4 tsp salt
1 1/3 cup skim milk ( I used 1%)
1/8 tsp hot sauce
2 eggs lightly beaten
2 egg whites

Cook chicken and onion over med. high heat til brown, stir to crumble.
Combine chicken mixture cumin and next five ingredients in a bowl. Mix well and set aside.
Arrange half of green chile strips in lightly greased 11x7 baking dish, top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving 1/4 inch border around edge of dish. top with corn. Arrange remianing chile strips over corn, top with remaining cheese. Set aside.
Combine flour and salt in a bowl, gradually add milk and hot sauce, stirring with a wire whisk until blended.
Stir in eggs and egg whites, pour over casserole. Bake at 350 for one hour or until set. Let stand 5 min.
serves 6.

SHARON'S BAKED BEANS

1 can kidney beans,drained
1 can lima beans,drained
2 cans brown beans
1 1/2 cup Chili sauce
2 T brown sugar
1 T Dijon mustard
1 T Worcestershire sauce
2 T molasses
3 sl bacon,cut in half

Preheat oven to 325 degrees F. In a medium baking dish, mix kidney beans, lima beans, brown beanas, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon. Bake 1 hour in the preheated oven, until thick and bubbly.

DEEP DISH SPINACH CHEESE BAKE
Posted by MQmoi (My Page) on Fri, Oct 31, 03 at 20:35
This is like a rustic, crustless quiche. It's very easy and delicious. Great side dish or brunch dish; original recipe is from a Shaker cookbook.

1 pound cottage cheese (I use Michigan brand—small curd)
3 eggs, unbeaten
1 cup mild cheddar cheese, grated
3 T. butter cut up into bits
1 package frozen chopped spinach—thawed or partially thawed—and drained
3 T. flour
Salt to taste

Lightly combine cottage cheese, eggs, cheese, and butter. Don’t overmix.

Add spinach, flour, and salt. Stir until thoroughly blended.

Place in a buttered casserole dish. I use a 2-inch deep dish 6.5 x 8.5 inches.

Bake at 350 degrees for 45 minutes to one hour.

The butter/fat will rise to the surface. I pour it off just as with meatloaf.

The top will be golden when done.

CABBAGE ROLL CASSEROLE
Taste of Home magazine, October 2006
SERVINGS 12
CATEGORY Main Dish
METHOD Baked
PREP 20 min.
COOK 55 min.
TOTAL 75 min.

INGREDIENTS
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded mozzarella cheese

DIRECTIONS
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat: cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.
Layer a third of the cabbage in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake at 375° for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 12 servings.

SOL'S BAKED PASTA WITH SAUSAGE AND TOMATO PESTO

1 pound hot italian sausage, casings removed
1 onion, finely chopped
3-4 garlic cloves, minced
½ cup dry red wine
26 ounces of your favorite marinara sauce
6 Tablespoons of Pesto
Salt & freshly ground black pepper to taste

1 pound penne or rotini pasta, cooked al dente
1 pound mozzarella, shredded
1 cup freshly grated Pecorino Romano cheese

6 oz. bag baby spinach leaves

Cook the sausage until no longer pink. Add the chopped onion and sauté about 5 minutes, or until translucent. Add the garlic, marinara sauce and wine. Simmer for 10 minutes or until sauce thickens. Stir in the pesto, salt and pepper.

Preheat oven to 375°F. Lightly grease a 9"x13" dish. Spread a thin layer of the sauce over the bottom of the pan.

In a large bowl, combine the pasta, mozzarella and 1/3 cup of the Pecorino cheese. Add the spinach leaves, mixing to combine. Spoon mixture in prepared baking dish and sprinkle with the remaining pecorino cheese on top.

Bake about 30 minutes, or until cheese is lightly golden.

This recipe makes 6-8 servings. Enjoy it.
Sol

SCOTT'S CHICKEN LASAGNE

9 Lasagna Noodles

1/4 cup butter/margarine
8 oz/3 cups sliced fresh mushrooms
2 garlic cloves, minced
1/2 tsp. salt
1 tsp. lemon juice
1/4 cup flour
2 cups milk
2 whole chicken breasts or equivalent, stewed and cubed
1 cup of the liquid you cooked the chicken in
1/2 cup chopped fresh parsley
15 oz. carton ricotta cheese
2 eggs
3 cups chopped fresh broccoli
8 oz/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Cook lasagne noodles, drain and rinse in hot water.

In large saucepan, melt butter, add mushrooms, garlic salt and lemon juice. Saute mushrooms unitl tender, about 5 minutes. Add flour; blend well. Add milk and chicken juice; cook over medium high heat until mixture thickens and boils, stirring constantly. Stir in chicken and 1/3 cup parsley.

Heat oven to 325. Mix Ricotta and parmesan cheese with beaten eggs. Layer 1/3 each noodles, ricotta mixture, mozzarella, sauce and broccoli (for the top layer I do the broccoli then the mozzarella on top). Sprinkle with remaining parsley. Bake for 45 minutes or until bubbly. Let stand 10-15 mnutes before serving.

VEGETABLE LASAGNE

1 pound lasagne noodles, cooked and drained
1 cup (4 oz.) shredded fontina cheese
1 package (10 oz.) chopped spinach, thawed and drained
1 cup shredded carrots
1 cup shredded zucchini
3 cups part skim milk ricotta (divided)
1 egg
1 onion, chopped
2 tablespoons oil
2 tablespoons flour
1/4 teaspoon nutmeg
1 cup chicken broth
1/2 cup grated Parmesan cheese

Mix together fontina, veggies, 2-1/2 cups of the ricotta and the egg.
Place layer of noodles in 13 x 9 pan. Spread half of ricotta mixture. Repeat layers, ending with noodles on top.
Cook and stir onion in oil under tender. Stir in flour and nutmeg. Stir in chicken broth and 1/2 cup ricotta. Cook and stir until mixture comes to a boil. Spoon over lasagna. Sprinkle with Parmesan. Cover and bake at 350 for 45 minutes. Uncover and broil about 2-3 minutes or until lightly browned.

8 servings

EASY BARBECUED CHICKEN CASSEROLE

1 can Pork and beans (16oz)
4 Chicken pieces
1/4 c Catsup
2 tb Peach preserves
2 ts Onion,instant minced
1/4 ts Soy sauce
1/4 c Brown sugar

Place beans in a 2-quart casserole; top with casserole. Mix together remaining ingredients; pour over chicken and beans. Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours.

MARILYN'S CHICKEN ENCHILADAS

2 seasoned chicken breast; grill, rest and slice
1/2 jar (15 oz.) green chili salsa
1 Jalapeno pepper; chopped (optional)
1 cup heavy whipping cream
4 flour tortillas (depends on size)
2 cups shredded Pepper Jack cheese

Mix chicken with salsa and Jalapeno. Pour whipping cream into a shallow bowl.
Dip each tortilla in cream then place each tortilla in a baking dish. Spoon
chicken mixture into tortilla and sprinkle with cheese. Roll tortillas and lay
seam side down in dish. Pour remaining whipping cream over tortillas and
sprinkle with remaining cheese. Bake at 350° for 25 minutes.

SUZIE'S CHICKEN POT PIE

2 Cups chicken, uncooked, cut in small pieces
1 Cup Broccoli, cut in small pieces
1/2 Cup sliced Carrots
1/2 Cup sliced Celery
1/2 Cup diced Onions
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Cup Grated Parmesan Cheese
2 Chicken Boullion Cubes (or 2 teaspoons "Better Than Boullion")
Your favorite pastry for top and bottom pie crust

Directions
Place bottom pie crust in 9" pie pan.
Simmer chicken in water for 5 minutes, add vegetables and simmer 5 more minutes. Drain.
In another saucepan, melt butter, add flour, whisk and cook for 5 minutes.
Add milk and boullion and simmer until thick then add cheese and mix well.
Add chicken and vegetables. Mix well and pour into pie crust.
Top with second pie crust. Prick with fork or cut small hole in top crust to vent. Brush with beaten egg.
Bake @ 400 degrees for 45-50 minutes til golden brown.

BAKED CHICKEN REUBEN
8 small boneless chicken breasts
16 oz can sauerkraut
4 slices Swiss cheese
8 oz Thousand Island salad dressing
1 TBL chopped parsley

Preheat oven to 375°. In a 9x13" baking dish arrange chicken breasts in 1
layer. Rinse sauerkraut & press out water. Cut cheese slices. Sprinkle
sauerkraut on chicken breasts. Top w/dressing & cheese. Bake 40 minutes
covered or until tender. Garnish w/parsley.~~

You can just use chicken breasts for this one:

CHICKEN TETRAZZINI (serves 6-8 )
Three 2 lb chicken, cut up
1 1/2 cups chopped celery tops
1/4 cup chopped fresh parsley
1 medium onion, sliced
2 1/2 tsp salt
5 TBL butter
8 oz mushrooms, wiped, trimmed & sliced
1/4 cup flour
1/4 tsp pepper
1 cup heavy cream
2 1/2 TBL dry sherry
3-4 TBL sliced blanched almonds
8 oz box egg noodles, boiled & drained
3/4 cup fine dry bread crumbs
5 TBL grated Parmesan

Place the chicken pieces in a large pan with the celery, parsley, onion, 2 tsp salt & 3 1/2 cups water. Bring to a boil, cover, reduce the heat & simmer until tender. Remove the skin & bones from the chicken & cut the meat into bite-sized chunks. Strain & reserve the broth.
Melt the butter in a large saucepan. When hot, add the mushrooms & saute 2 minutes. Stir in the flour, remaining 1/2 tsp of salt & the pepper. Gradually stir in 2 cups of the reserved broth along with the cream & cook, stirring constantly, until thickened. Add the chicken & sherry to the sauce. Add the almonds.
Place the noodles in a greased shallow baking dish. Top with the chicken mixture. Sprinkle w/bread crumbs & cheese. Brown under the broiler.~~300 Years of Carolina Cooking

Melt butter in large saucepan. Add onion and garlic and saute over medium heat until soft but not browned. Remove pan from heat and add spinach, rice and Parmesan cheese and mix well. ##At this point, mixture can be refrigerated for a day or two and finished up on another day.

Mix tuna into rice mixture. Mix together eggs, milk, salt and pepper. Pour over rice mixture and gently stir to blend. Turn into a greased 9 inch square or shallow 2 quart baking dish. Top with Mozzarella cheese. Bake in 350 degree oven for 30 minutes. Let cool for 5 minutes and then slice into squares or wedges to serve.

* Note: 1 lb. fresh spinach, cooked, chopped and well-drained (about 1 1/ 2 cups) can be substituted for the frozen spinach.

This is an old standby that one of the nurses that worked for me in VA shared years ago. Still a favorite:
Broccoli Casserole
2 pk frozen chopped broccoli (or equal amount of fresh)
1 can cream of mushroom soup
1c grated cheddar cheese
1c mayonnaise
2T finely minced onion
pepper to taste
1c crushed cheese crackers
Cook broccoli til tender.Combine all ingredients except cheese crackers and blend well. Pour into casserole dish, top with cracker crumbs and bake at 400° for 30 minutes. May be made ahead of time and refrigerated but top with crumbs just before baking.

And something a bit different.......but good from Taste of Home, I think,
Nutty Barley Bake
1 med. onion, chopped
1c med. pearl barley
1/2c slivered almonds
1/4c butter
1/2c minced fresh parsley
1/4c thinly sliced green onions
1/4 tsp salt
1/8 tsp pepper
1can beef consomme+1/2c water
In a skillet over med heat, saute onion, barley, and nuts in butter til barley is lightly browned. Stir in parsley, green onion, salt and pepper. Transfer to a greased 2qt baking dish. Stir in consomme and water. Bake uncovered at 350° for 1 hr and 15 minutes til barley is tender and liquid is absorbed.
Yields: 4-6 servings
RL`

* Exported from MasterCook *

Tamale Pie

Recipe By :Marilyn Chatham
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
1 can corn -- undrained
1 can whole olives -- drained
3/4 cup onion -- chopped
2 teaspoons cumin
1 tablespoon chili powder
1 can chili Las Palmas (large size)
1 dozen corn tortillas
3 tablespoons cornmeal
2 cups grated cheddar cheese
garlic powder
salt
pepper

Brown meat, onion and spices - add cornmeal and chile powder. Add corn and liquid, cheese and olives. In 9 x 13 pan, alternate mixture with corn tortillas - cover all with sauce. Cover and bake 30 minutes at 350F. Take out, mix well until all tortillas are in pieces. Return to oven and bake 30 minutes more, covered.

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* Exported from MasterCook *

Pizza Pasta Casserole

Recipe By :Taste of Home's Quick Cooking Annual recipes 2000
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 large onion -- chopped
2 jars spaghetti sauce - 28 ounces each
1 pound spiral pasta -- cooked and drained
1 pound shredded mozzarella cheese
8 ounces sliced pepperoni -- chopped

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13 x 9 x 2" baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 for 25-30 minutes or until heated through.

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* Exported from MasterCook *

Corn Dog Casserole

Recipe By :Taste of Home Magazine
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 cups celery -- thinly sliced
2 tablespoons butter or margarine
1 1/2 cups green onion -- sliced
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon pepper
2 packages (8.5 oz each) cornbread muffin mix
2 cups cheddar cheese -- divided

In a skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup. In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1 1/2 cups of cheese. Spread into shallow 3 quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400F for 30 minutes or until golden brown.

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* Exported from MasterCook *

Broccoli Rice Casserole

Recipe By :Taste of Home
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 small onion -- chopped
1/2 cup celery -- chopped
10 ounces frozen broccoli -- chopped
1 tablespoon butter
8 ounces processed American cheese
10 3/4 ounces cream of mushroom soup, condensed
5 ounces evaporated milk
3 cups cooked rice

In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325F for 25-30 minutes or until hot and bubbly.

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NOTES : Can use steamed fresh broccoli and regular milk instead.

* Exported from MasterCook *

Chicken Wild Rice Casserole

Recipe By :OAMC Book
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces quick cooking long grain and wild rice mix
1 cup cooked chicken -- chopped
8 ounces sliced water chestnuts -- drained
1 cup chopped celery
1 1/4 cups finely chopped onion
1 cup mayonnaise
1 can cream of mushroom soup

Cook rice according to directions on package. Combine rice, chicken, water chestnuts, celery, and onion. Put mixture in a 1 gal freezer bag and freeze.

To Serve: Thaw rice and chicken mixture. Remove from bag and place in casserole dish. Stir mayo and cream of mushroom soup. Spread over chicken and rice mixture. Bake covered in a preheated 325F oven for 1 hour.

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I've made Roselin's nutty barley casserole twice and we just love it!

Pat, I didn't know that you had a website, it looks great and I'll be looking at it in more detail.

Thanks for all the new recipes, ladies.

Emily

HAITIAN VEAL CASSEROLE WITH CASHEW NUT SAUCE

This was a simple but prize winning recipe in a cross country cooking contest sponsored by a Canadian womens' magazine in the 1960s.

I had it first at a dinner party where the hostess had made mimeographed copies of the recipe beforehand as she said everyone asked for it when she served this dish. This was before the days of photocopiers ! LOL.

Tastes better if made one day ahead.

1 kilo of veal shoulder steak, cut into small bite-size pieces
2 medium onions, sliced
1 cup water
1/2 cup ketchup or tomato sauce
3 cloves garlic, chopped
1 teasp salt
1/2 teasp pepper
1 1/2 cups cashews (rinse if they are salted)
2 TBS butter
Worcestershire sauce

1). Grind garlic, salt and pepper together in mortar and pestle.

2). Roll veal pieces in this mixture in the mortar and then on a clean plate, being sure pieces are well coated.

3). Brown veal in butter in a saucepan. When brown, add onions, water, tomato sauce and cashews.

4). Simmer slowly until meat and nuts are both tender. About 40 minutes. It may need a bit of water added.

5). Thicken with a bit of flour and a few drops of Worcestershire sauce.

6). Best served the next day. Goes well with rice and a crisp green salad.

SharonCb

Everyone I've shared the Amish Chicken Casserole with raves about it and how easy it is and foolproof.