Simply Cookbooks

Archive for the ‘Casseroles’ Category

Eating Well Magazine

I found this recipe in Eating Well Magazine and tried it last weekend.  I did not make it in the ramekins, simply because I do not have ramekins, and the family is not sophisticated enough to know what they are anyway.  I made this in a 9×13 inch pan and baked it about an hour before serving.  I served with toasted garlic bread and a small green salad.  It was really good re-heated the next day for lunch.

The original recipe called for serving it with Tortilla and corn salsa on the side.

RECIPE INGREDIENTS
2 4-ounce cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon salt

DIRECTIONS
Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.

Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.

Bake the mini casseroles until the tops begin to brown and the eggs are set, about 1 hour for a casserole and about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

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We eat a lot of chicken in this house; at least 3-4 times a week.  So coming up with different ways to cook it, different tastes, and recipes for the leftovers is always a challenge.

I have been making this for a number of years and it is always gone, no leftovers.  I vary the recipe depending on what spices, how much chicken I have left over, vegetables and cheeses.

I have never made the same recipe twice, so it is new everytime!

Ingredients:

3 lb frying chicken
1 10oz pkgs. frozen broccoli or 2 bunches fresh
1 cup mayonnaise
1 103/4 oz can condensed chicken soup
1/4 tsp. curry powder
1 Tbsp lemon juice
1/2 c grated Cheddar cheese
1/2 c bread crumbs
1 Tbsp melted butter

Stew chicken; cool and bone.  Steam broccoli until tender; drain

Grease an 11×7 inch casserole.  Place chicken on the bottom, broccoli on top.  Combine mayonnaise, soup, curry powder and lemon juice.  Pour over broccoli.  Sprinkle with and mixture of cheese and bread crumbs combined with butter.  Bake in 350 degree oven for 30 minutes.  Serve with a good French or Italian bread.

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Everyone and their Grandmother has made a Green Bean Casserole at one time in their lives.  Most just put green beans, can of mushroom soup, and top with canned fried onions, put in oven and then they serve.  At least that is how it went in my family and the reason why no one, including myself ever ate it.

Recently I came across this recipe at my favorite recipes site (BHG) and decided to try it.  There was a lot of noses turned up, and a lot of “why?” questions, but in the end everyone did try it and enjoyed it.

Ingredients

* 2  9-ounce packages frozen French-style green beans
* 1/3  cup chopped onion
* 2  teaspoons margarine
* 3  tablespoons fine dry bread crumbs
* 1  10-3/4-ounce can lower-sodium condensed cream of mushroom soup
* 1/4  cup plain fat-free yogurt
* 2  tablespoons diced pimento
* 1/8  teaspoon pepper

Directions

1. Cook the green beans according to the package directions, except omit salt. Drain well.

2. Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.

3. In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.

4. Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.

Makes: 5 side-dish servings
Prep: 15 minutes
Bake: 25 minutes

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BHG Magazine

Perfect for potlucks or dinner tonight, this casserole features a cheesy topping and layers of ground beef, noodles, spinach, and tomatoes.

Ingredients

* 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)

Directions

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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