italian casserole
Wednesday March 10th 2010, 9:33 pm
Filed under:
Casseroles
Italian Casserole
5 ounces medium egg noodles
Salt, to taste
1 pound ground chuck
1 large onion, chopped
6 ounces cream cheese, cubed
1 cup sour cream
6 ounces cream cheese, cubed
1 cup sour cream
1 (8 ounce) can tomato sauce
Cheddar cheese, shredded
Cook noodles in salted boiling water; drain.
In a large skillet brown meat and onions; drain. Add cream cheese; stir until melted. Remove skillet from heat and add sour cream and tomato sauce.
Combine sauce mixture and noodles. Pour into 2-quart greased casserole and cover with Cheddar cheese. Bake at 350 degrees F until bubbly.
Yields 6 servings.
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mexican chicken casserole
Friday January 15th 2010, 2:48 am
Filed under:
Casseroles
Mexican Chicken Casserole
4 chicken breasts
2 cans cream of mushroom soup
3 (4 ounce) cans diced green chiles
1 medium bag nacho cheese Doritos
16 ounces sour cream
1 cup Cheddar cheese
1 cup Monterey jack cheese
Boil chicken with celery leaves. Reserve 1 cup chicken broth.
Combine chicken, soup, chiles, sour cream and broth. Top with cheese. You may either put the chips on the bottom of the casserole or spoon the casserole on the chips after casserole is baked. Bake at 350 degrees F for 30 minutes.
Habits…the only reason they persist is that they are offering some satisfaction…You allow them to persist by not seeking any other, better form of satisfying the same needs. Every habit, good or bad, is acquired and learned in the same way - by finding that it is a means of satisfaction. — Juliene Berk
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turkey broccoli casserole
Thursday September 17th 2009, 6:59 pm
Filed under:
Casseroles
Turkey Broccoli Casserole
Source: American Diabetes Association Family cookbook Vol 1, 1987 - shared, but not tested, by Elizabeth Rodier November 1993
Yield: 8 servings
2 (10 ounces) packages frozen broccoli
2 cups cooked and diced turkey
1 (10 ounce) can cream of mushroom soup
1/2 cup heavy cream
1/2 cup Cheddar cheese, grated
Preheat oven to 375 degrees F.
Cook broccoli according to package directions. Layer in 12 x 8-inch baking dish. Spread turkey evenly on top.
Combine soup with cream, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 minutes. Let stand 5 minutes before serving.
Per Serving: 200 Cal (59% from Fat, 28% from Protein, 13% from Carb); 14 g Protein; 13 g Tot Fat; 7 g Carb; 2 g Fiber; 118 mg Calcium; 2 mg Iron; 343 mg Sodium; 51 mg Cholesterol
Man is the artificer of his own happiness. — Henry David Thoreau
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casserole italiano
Thursday September 10th 2009, 2:58 am
Filed under:
Casseroles 
Casserole Italiano
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup butter
1 1/2 pounds ground round
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce
1 (8 ounce) package elbow macaroni,
cooked according to directions
1 (3 ounce) can button mushrooms, drained
1 can tomato soup, undiluted
1 medium tomato, chopped
1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
In a large skillet, saut? onion and green pepper in butter over medium heat until tender. Add ground round, cooking until brown. Add salt, pepper, oregano and Worcestershire sauce.
In a 2 1/2-quart casserole, combine cooked macaroni, ground round mixture, mushrooms, soup and chopped tomato. Cover and bake for 40 minutes.
Remove from oven; sprinkle cheese on top and bake 5 minutes longer, or until cheese is melted and brown.
Makes 4 to 6 servings.
And then I felt sad because I realized that once people are broken in certain ways, they can ever be fixed, and this is something nobody ever tells you when you are young and it never fails to surprise you as you grow older as you see the people in your life break one by one. You wonder when your turn is going to be, or if its already happened. — Douglas Couplan
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maklooba
Saturday June 20th 2009, 8:29 pm
Filed under:
Casseroles 
Maklooba
Posted by warden2three at recipegoldmine.com April 2001
We
e having this later in the week. Its also known as "upside down". It does take a lot of time to prepare, but it is so worth it…
1 whole cauliflower
1 medium eggplant
1 tablespoon salt
1/2 chicken, cut into serving pieces or
1 pound lamb stew meat (personally I think
its better with lamb)
3 cups water
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 cup vegetable oil
2 cup raw rice, washed and drained
Remove green cone from eggplant, then slice eggplant lengthwise into 1/2-inch-thick slices. Place eggplant slices in a colander and sprinkle with salt. Set aside for one hour so that the juice drains from the eggplant.
Cut cauliflower into bite size pieces, rinse and let drain dry. In a 5-quart pan, place meat, water, tomato sauce, and 1 teaspoon salt. Cook over medium heat until meat is tender. Remove meat from broth and set aside. To the broth, add the 1/4 cup vegetable oil and rice, stir.
Bring to a boil on high heat. Cook on medium heat until excess water is absorbed, frequently mix rice bottom-up, so that it will not stick to the bottom of the pot. Cook covered on low heat, stirring occasionally until rice absorbs all liquid and softens to desired consistency. Let stand on very low heat for 10 minutes. If rice does not reach desired consistency, add more water and simmer longer.
In the meantime, heat 1/2 cup vegetable oil in a skillet. Rinse and pat dry eggplant slices, then fry on both sides in hot oil until they turn golden brown. Place fried eggplant slices on napkins to absorb excess oil. Set aside.
Fry cauliflower in oil a couple minutes. Remove rice from heat and transfer to a big bowl. In the bottom of the 5-quart pot used to cook the rice, arrange the meat pieces side by side.
On top of meat, arrange eggplant pieces side by side. Layer cauliflower on top. Spoon rice on top of layers, pressing rice well with a spoon. Cook covered on low heat for 15 minutes. Remove from heat, let stand for 15 more minutes.
To serve: Uncover pot, place a platter that has a diameter several inches larger than the diameter of the pot face-down over pot. Place one hand over platter and the other on bottom of pot. In one motion, turn assembly upside down. Gently pat bottom and sides of pot to ease rice out of it and onto the platter. Gently, lift pot upward. How well you press the rice when you spoon it into pot will determine if it will mold or not.
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