I absolutely love sloppy joes, so when I came across this casserole version, I couldn't resist trying it. And I'm glad I did...it's great.
Ingredients:
1 pound ground beef, cooked through and grease drained off
1 can (15.5 oz) origianl Sloppy Joe sauce
1 can refrigerated breadsticks
1/2 cup shredded cheddar cheese
Directions:
1. Preheat oven to 375 degrees.
2. In non stick skillet, mix cooked beef and sloppy joe sauce. Heat to boiling over medium high heat, stirring occaisionaly.
3. Meanwhile, unrole breadstick dough, separate into 12 breadsticks. Cut each into 4 pieces, about 1 & 1/2 long.
4. Pour beef mixture into ungreased 12 x 8 or 11 x 7 baking dish. Place dough pieces in single layer over beef mixture.
5. Bake uncovered 13 minutes...sprinkle with cheese and bake about 2 minutes longer or until cheese is melted.
***6 servings
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Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts
Quick, Comfort Food Casserole
Everything in this casserole is a comfort food. It's very easy and tastes great.
Ingredients:
2 eggs, beaten
1 cp mayonaise
1 can (10 oz) cream of celery
2 pkg (10 oz each) frozen chopped broccoli, thawed and drained
8 oz cubed, cooked chicken (about 2 cups)
1 cp chopped onion
4 oz shredded, cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cp packaged herb stuffing mix
2 tbl butter, softened
Directions:
1. Preheat oven to 325 degrees and lightly spray 13x9 pan or 2 quart casserole.
2. In bowl, beat eggs, stir in mayo and soup until blended.
3. Stir in broccoli, chicken, onion, cheese, salt and pepper.
4. Transfer to prepared pan, sprinkle with stuffing and dot with butter.
5. Bake for 45 minutes or until bubbly.
***serves 8
Ingredients:
2 eggs, beaten
1 cp mayonaise
1 can (10 oz) cream of celery
2 pkg (10 oz each) frozen chopped broccoli, thawed and drained
8 oz cubed, cooked chicken (about 2 cups)
1 cp chopped onion
4 oz shredded, cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cp packaged herb stuffing mix
2 tbl butter, softened
Directions:
1. Preheat oven to 325 degrees and lightly spray 13x9 pan or 2 quart casserole.
2. In bowl, beat eggs, stir in mayo and soup until blended.
3. Stir in broccoli, chicken, onion, cheese, salt and pepper.
4. Transfer to prepared pan, sprinkle with stuffing and dot with butter.
5. Bake for 45 minutes or until bubbly.
***serves 8
Scalloped Cabbage
I you're a cabbage fan, you'll love this dish, which will go well with any meat.
Ingredients:
1 large head of cabbage (about 1 pound)
1 & 1/4 tsp salt-divided
2 cups boiling water
2 tbl butter
2 tbl flour
1 cup milk
1/2 cup (2 oz) shredded, cheddar cheese
3 tbl saltine cracker crumbs (opt)
Directions:
1. preheat oven to 350 degrees, lightly grease a 2 qt baking dish.
2. Cook cabbage and 1 tsp salt in the 2 cups of boiling water for 8 minutes. Remove from heat
and drain, then place in prepared baking dish.
3. Melt butter in a small saucepan over medium high heat and whisk until smooth.
4. Remove from heat and whisk in remaining 1/4 tsp salt and cheese, whisking until cheese is
melted.
5. Pour cheese mixture evenly over cabbage, then sprinkle with crushed crackers if desired.
6. Bake uncovered for 30 min or until bubbly.
***6 servings
Ingredients:
1 large head of cabbage (about 1 pound)
1 & 1/4 tsp salt-divided
2 cups boiling water
2 tbl butter
2 tbl flour
1 cup milk
1/2 cup (2 oz) shredded, cheddar cheese
3 tbl saltine cracker crumbs (opt)
Directions:
1. preheat oven to 350 degrees, lightly grease a 2 qt baking dish.
2. Cook cabbage and 1 tsp salt in the 2 cups of boiling water for 8 minutes. Remove from heat
and drain, then place in prepared baking dish.
3. Melt butter in a small saucepan over medium high heat and whisk until smooth.
4. Remove from heat and whisk in remaining 1/4 tsp salt and cheese, whisking until cheese is
melted.
5. Pour cheese mixture evenly over cabbage, then sprinkle with crushed crackers if desired.
6. Bake uncovered for 30 min or until bubbly.
***6 servings
Corn Pudding
Here is another good side dish and one that is good to make for a crowd...plus it can be baked up to 2 days in advance.
Ingredients:
1/4 cup cornstarch
4 eggs
1 cup heavy cream
2 cans ( 15.25 oz ea ) whole kernal corn
2 cans ( 14.75 oz ea ) cream style corn
1/3 cup chopped fresh chives
1 tbl sugar
1 tsp vanilla
1/2 tsp ea ground nutmeg and salt
Directions:
1. preheat oven to 340 degrees, coat 2 & 1/2 qt shallow casserole with non stick spray
2. In a large bowl, whisk cornstarch, eggs, and heavy cream until cornstarch is dissolved.
3. Stir in remaining ingredients and pour into casserole.
4. Bake 40 minutes or until just firm and a knife inserted in center comes out clean. Let
stand 10 minutes before serving.
***12 servings
Ingredients:
1/4 cup cornstarch
4 eggs
1 cup heavy cream
2 cans ( 15.25 oz ea ) whole kernal corn
2 cans ( 14.75 oz ea ) cream style corn
1/3 cup chopped fresh chives
1 tbl sugar
1 tsp vanilla
1/2 tsp ea ground nutmeg and salt
Directions:
1. preheat oven to 340 degrees, coat 2 & 1/2 qt shallow casserole with non stick spray
2. In a large bowl, whisk cornstarch, eggs, and heavy cream until cornstarch is dissolved.
3. Stir in remaining ingredients and pour into casserole.
4. Bake 40 minutes or until just firm and a knife inserted in center comes out clean. Let
stand 10 minutes before serving.
***12 servings
Chicken Curry Casserole
This is really easy and full of flavor for fans of curry.
Ingredients:
3 cups cooked white rice (I like Jasmine)
2 pkg. (10 oz each) frozen chopped broccoli, thawed
3 cups cooked chicken
2 cans ( 10.75 oz each) cream of mushroom soup
1 cup mayo
3/4 cup of milk
1 tbl lemon juice
2 tsp curry powder
Directions:
1. Preheat oven to 375 degrees. Spray 12x7x2 baking dish.
2. Spoon rice into baking dish and spread evenly. Scatter about 3/4 of the broccoli over the rice.
3. Chop the chicken and layer it on top of broccoli.
4. In large bowl, whisk together the soup, mayo, milk, lemon juice and the curry powder. Pout sauce evenly over casserole, Sprinkle remaining broccoli over top.
5. Bake, covered, 30 minutes. Uncover and bake 15 minutes more.
***8 servings
Ingredients:
3 cups cooked white rice (I like Jasmine)
2 pkg. (10 oz each) frozen chopped broccoli, thawed
3 cups cooked chicken
2 cans ( 10.75 oz each) cream of mushroom soup
1 cup mayo
3/4 cup of milk
1 tbl lemon juice
2 tsp curry powder
Directions:
1. Preheat oven to 375 degrees. Spray 12x7x2 baking dish.
2. Spoon rice into baking dish and spread evenly. Scatter about 3/4 of the broccoli over the rice.
3. Chop the chicken and layer it on top of broccoli.
4. In large bowl, whisk together the soup, mayo, milk, lemon juice and the curry powder. Pout sauce evenly over casserole, Sprinkle remaining broccoli over top.
5. Bake, covered, 30 minutes. Uncover and bake 15 minutes more.
***8 servings
Sweet Potato Crisp
This is another take on a sweet potato casserole, going into the fall holiday season. Pineapple adds to the sweetness and gives it a little tang...very nice.
Ingredients:
3 cans (29 oz ea) cut sweet potatoes, drained and mashed
1 can (8 oz) crushed pineapple, do not drain
1/2 cup (1 stick) butter, soft
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup packed light brown sugar
Directions:
1. Preheat oven to 400 degrees Coat 8 " square baking dish with non stick spray.
2. In large bowl, combine sweet potatoes, pineapple with juice, butter scinnamon and salt. Mix well and spoon into dish.
3. Bake for 30 minutes. Remove from oven & sprinkle with the brown sugar. Place baking dish back in oven for 5 minutes, or until sugar is browned.
***6 servings
Ingredients:
3 cans (29 oz ea) cut sweet potatoes, drained and mashed
1 can (8 oz) crushed pineapple, do not drain
1/2 cup (1 stick) butter, soft
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup packed light brown sugar
Directions:
1. Preheat oven to 400 degrees Coat 8 " square baking dish with non stick spray.
2. In large bowl, combine sweet potatoes, pineapple with juice, butter scinnamon and salt. Mix well and spoon into dish.
3. Bake for 30 minutes. Remove from oven & sprinkle with the brown sugar. Place baking dish back in oven for 5 minutes, or until sugar is browned.
***6 servings
Casserole Spaghetti
This is a great crowd pleaser...very hearty, all you need is a side salad to go with it.
Ingredients:
1 & 1/2 pound of ground beef
1 green bell pepper, chopped
1 onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 (10.75 oz) can cream of mushroom soup
3/4 cup water
1 (16 0z) can tomatoes, undrained & chopped
2 tbl chili powder
1/2 tsp salt
1/4 tsp pepper
8 oz spaghetti
2 oz cheddar cheese, cut into 1/2" cubes)
1 (5oz) jar green olives, drained
3/4 cp shredded cheddar cheese
Directions:
1. Cook meat, green pepper, onion, celery, & garlic in large pot, until meat crumbles. Drain well, & return to pot.
2. Stir in soup, water, tomatoes, chili powder, salt & pepper. Bring to boil over medium.
3. Cover, and reduce heat and simmer 1 hour, stirring occasionally.
4. Preheat oven to 325 degrees, and lighty grease 11x7 baking dish.
5. Cook spaghetti, drain.
6. Stir spaghetti, cheese cubes and olives into meat sauce.
7. Spoon mixture into prepared pan.
8. Cover & bake for 20 minutes or until thoroughly heated through.
9. Sprinkle with 3/4 cup shredded cheese and bake uncovered an additional 10 minutes.
***This can be prepared ahead-omitting shredded cheese. Cover and chill 8 hours, remove, let stand at room temperature for 30 minutes. Cover and cook 325 degrees for 45 minutes. Uncover and sprinkle with the cheese, bake 10 minutes more.
Ingredients:
1 & 1/2 pound of ground beef
1 green bell pepper, chopped
1 onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 (10.75 oz) can cream of mushroom soup
3/4 cup water
1 (16 0z) can tomatoes, undrained & chopped
2 tbl chili powder
1/2 tsp salt
1/4 tsp pepper
8 oz spaghetti
2 oz cheddar cheese, cut into 1/2" cubes)
1 (5oz) jar green olives, drained
3/4 cp shredded cheddar cheese
Directions:
1. Cook meat, green pepper, onion, celery, & garlic in large pot, until meat crumbles. Drain well, & return to pot.
2. Stir in soup, water, tomatoes, chili powder, salt & pepper. Bring to boil over medium.
3. Cover, and reduce heat and simmer 1 hour, stirring occasionally.
4. Preheat oven to 325 degrees, and lighty grease 11x7 baking dish.
5. Cook spaghetti, drain.
6. Stir spaghetti, cheese cubes and olives into meat sauce.
7. Spoon mixture into prepared pan.
8. Cover & bake for 20 minutes or until thoroughly heated through.
9. Sprinkle with 3/4 cup shredded cheese and bake uncovered an additional 10 minutes.
***This can be prepared ahead-omitting shredded cheese. Cover and chill 8 hours, remove, let stand at room temperature for 30 minutes. Cover and cook 325 degrees for 45 minutes. Uncover and sprinkle with the cheese, bake 10 minutes more.
Easy Classic Chicken Pot Pie
Great for a rib sticking dinner and so easy.
Ingedients:
1 box (15 oz) refrigerated pie crusts for 2 crust pie-softened
1/3 cup butter or margarine
1/3 cup onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 & 1/2 cup shredded cooked chicken (or turkey)
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed
Directions:
1. Preheat oven to 425 degrees...9" glass pie plate
2. In 2 qt. saucepan, melt butter over medium heat. Add onion, cooking 2 minutes, stirring frequently until tender. Stir in flour, salt and pepper until well blended.
3. Gradually stir in broth and milk, cooking & stirring until bubbly and thickened.
4. Stir in chicken (or turkey) and mixed vegetables. Remove from heat and spoon into crust. Top with second crust, seal, and flute. Cut slits on top to vent.
5. Bake 30 to 40 minutes or until crust is golden. During last 15 minutes, cover edge of crust with strips of foil to prevent exessice browning. Let stand 5 minutes before serving.
***6 servings
Ingedients:
1 box (15 oz) refrigerated pie crusts for 2 crust pie-softened
1/3 cup butter or margarine
1/3 cup onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 & 1/2 cup shredded cooked chicken (or turkey)
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed
Directions:
1. Preheat oven to 425 degrees...9" glass pie plate
2. In 2 qt. saucepan, melt butter over medium heat. Add onion, cooking 2 minutes, stirring frequently until tender. Stir in flour, salt and pepper until well blended.
3. Gradually stir in broth and milk, cooking & stirring until bubbly and thickened.
4. Stir in chicken (or turkey) and mixed vegetables. Remove from heat and spoon into crust. Top with second crust, seal, and flute. Cut slits on top to vent.
5. Bake 30 to 40 minutes or until crust is golden. During last 15 minutes, cover edge of crust with strips of foil to prevent exessice browning. Let stand 5 minutes before serving.
***6 servings
Bean and Sausage Cornbread Casserole
Great dish to put together at the last minute...very easy...very good.
Ingredients:
1 package (1 pound) mild ground pork sausage
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
4 cans (16 oz ea) pinto beans...rinsed and drained
1 can (14 oz) can diced tomatoes, drained
1 tsp salt
1 pkg (8 oz) shredded 4 cheese blend
1 cup buttermilk
1 cup self rising white cornmeal cornbread mix
Directions:
1. Preheat oven to 425 degrees. Grease 13x9 baking dish
2. Brown sausage in large skillet, crumbling, until all pink is gone.
3. Add onion and green pepper, saute 3 minutes or until tender. Drain well.
4. Stir in beans, tomatoes and salt. Pour all into baking dish, sprinkle with 1 & 1/2 cup of the cheese.
5. Stir together the butteremilk and cronmeal mix, and spoon over the cheese. Sprinkle with the remaining 1/2 cup cheese....bake 25-30 minutes or intil browned.
***6-8 servings
Ingredients:
1 package (1 pound) mild ground pork sausage
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
4 cans (16 oz ea) pinto beans...rinsed and drained
1 can (14 oz) can diced tomatoes, drained
1 tsp salt
1 pkg (8 oz) shredded 4 cheese blend
1 cup buttermilk
1 cup self rising white cornmeal cornbread mix
Directions:
1. Preheat oven to 425 degrees. Grease 13x9 baking dish
2. Brown sausage in large skillet, crumbling, until all pink is gone.
3. Add onion and green pepper, saute 3 minutes or until tender. Drain well.
4. Stir in beans, tomatoes and salt. Pour all into baking dish, sprinkle with 1 & 1/2 cup of the cheese.
5. Stir together the butteremilk and cronmeal mix, and spoon over the cheese. Sprinkle with the remaining 1/2 cup cheese....bake 25-30 minutes or intil browned.
***6-8 servings
Yellow Squash Casserole
This is a great side dish-a real crowd pleaser. Everybody will want the recipe.
Ingredients:
3 pounds of yellow squash, cut into 1/4 " thick slices
1 small onion, chopped
1 & 1/2 tbl salt
16 saltine crackers, divided
1 & 1/2 cup (6oz) shredded, sharp cheddar cheese-divided
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tbl butter, melted
1/4 tsp pepper
1/8 tsp salt
Directions:
1. Cook first 3 ingredients in boiling water to cover 25 minutes or until squash is very tender.
Drain well and mash mixture with fork.
2. Crush 10 crackers and stir into swash mixture, stir in 1/2 cup of the cheddar cheese and the next 5 ingredients. Spoon mixture into lightly greased 11x7 baking dish.
3. Crush remaining 6 saltine crackers and sprinkle over casserole, then sprinkle remaining 1 cup of cheese evenly over casserole.
4. Bake uncovered in a 350 degree oven, for 30 minutes until cheese melts and casserole is bubbly.
***8 servings
****Can make ahead , but don't top with crackers and cheese. Cover and chill overnight. Remove from refrigerator, let stand 30 minutes and then put the toppings on and bake as directed.
Ingredients:
3 pounds of yellow squash, cut into 1/4 " thick slices
1 small onion, chopped
1 & 1/2 tbl salt
16 saltine crackers, divided
1 & 1/2 cup (6oz) shredded, sharp cheddar cheese-divided
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tbl butter, melted
1/4 tsp pepper
1/8 tsp salt
Directions:
1. Cook first 3 ingredients in boiling water to cover 25 minutes or until squash is very tender.
Drain well and mash mixture with fork.
2. Crush 10 crackers and stir into swash mixture, stir in 1/2 cup of the cheddar cheese and the next 5 ingredients. Spoon mixture into lightly greased 11x7 baking dish.
3. Crush remaining 6 saltine crackers and sprinkle over casserole, then sprinkle remaining 1 cup of cheese evenly over casserole.
4. Bake uncovered in a 350 degree oven, for 30 minutes until cheese melts and casserole is bubbly.
***8 servings
****Can make ahead , but don't top with crackers and cheese. Cover and chill overnight. Remove from refrigerator, let stand 30 minutes and then put the toppings on and bake as directed.
Creamy Parmesan Crab Casserole
This casserole is soooo easy and very impressive, It's great for a buffet, brunch or dinner.
Ingredients:
1 cup sour cream
1/3 cup grated parmesan cheese
1 tbl lemon juice
1 tbl grated onion
1/2 tsp salt
1 dash tobasco
2 pounds crabmeat, picked through
3/4 cup soft bread crumbs
1 tbl melted butter
paprika
Directions:
1. Preheat oven to 350 degrees. Well grease 6 individual shells or custard cups.
2. Combine sour cream, parmesan, lemon juice, onion, salt and tobasco...mix thoroghly.
3. Pour over craqb meat and mix lightly. Place in prepared cups.
4. Combine bread crumbs and butter , and sprinkle over top of crab mixture. Sprinkle with
paprika. Bake in oven for 25-30 minutes or until lightly browned.
***6 servings
Ingredients:
1 cup sour cream
1/3 cup grated parmesan cheese
1 tbl lemon juice
1 tbl grated onion
1/2 tsp salt
1 dash tobasco
2 pounds crabmeat, picked through
3/4 cup soft bread crumbs
1 tbl melted butter
paprika
Directions:
1. Preheat oven to 350 degrees. Well grease 6 individual shells or custard cups.
2. Combine sour cream, parmesan, lemon juice, onion, salt and tobasco...mix thoroghly.
3. Pour over craqb meat and mix lightly. Place in prepared cups.
4. Combine bread crumbs and butter , and sprinkle over top of crab mixture. Sprinkle with
paprika. Bake in oven for 25-30 minutes or until lightly browned.
***6 servings
Zucchini Beef Goulash
I really like this take on goulash...it is not as heavy as the kind loaded with cheese.
Ingredients:
1 pound ground beef
1 large onion sliced
1/4 pound mushrooms, sliced
2 tbl olive oil
1 & 1/2 tsp paprika
1/4 cup minced green onion
2 tbl fresh, minced fresh basil
2 cps peeled, diced tomatoes
6 zucchini, sliced diagonally
grated parmesan
Directions:
1.In large pot, saute oinion and mushrooms in hot oil, until soft. Add ground beef and cook until
crumbly. Add paprika, green pepper, parsley, salt and pepper, basil, and tomatoes...cover and simmer for 15 minutes.
2. Add zucchini to pot and stir well, and simmer for 20 minutes, until tender. Serve in bowl and
sprinkle with parmesan cheese.
***serves 2
Ingredients:
1 pound ground beef
1 large onion sliced
1/4 pound mushrooms, sliced
2 tbl olive oil
1 & 1/2 tsp paprika
1/4 cup minced green onion
2 tbl fresh, minced fresh basil
2 cps peeled, diced tomatoes
6 zucchini, sliced diagonally
grated parmesan
Directions:
1.In large pot, saute oinion and mushrooms in hot oil, until soft. Add ground beef and cook until
crumbly. Add paprika, green pepper, parsley, salt and pepper, basil, and tomatoes...cover and simmer for 15 minutes.
2. Add zucchini to pot and stir well, and simmer for 20 minutes, until tender. Serve in bowl and
sprinkle with parmesan cheese.
***serves 2
Twice Baked Potato Casserole
Anyone that loves twice baked potatoes will absolutely love this dish. It has all the tasty goodness that is in the original....but all in one dish. This is a great idea for a party/buffet.
Ingredients:
8 medium baking potatoes (about 4 pounds)
1 pkg, 8 ounces, cream cheese, at room temperature
1/2 cp (1 stick) butter, softened
2 cps (1/2 pound) shredded, sharp cheddar cheese
1 pint sour cream
2 cloves garlic, minced
1 & 1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped chives...for garnish
6 slices bacon, cooked until crisp, drained, and crumbled...for garnish
Directions:
1. Preheat oven to 350 degrees. Pierce potatoes and place on baking sheet. Bake for 1 hour and
1 minutes, until very tender.
2. Peel potatoes and mash in a large bowl with masher. Add cream cheese, butter, 1 cup of the
cheddar cheese, and the sour cream. Stir well, then add garlic, salt and pepper, and stir again.
3. Spray a 13x9 baking dish and fill with potatoes (at this point, the dish can now be covered
with plastic wrap and refrigerated until ready to bake).
4. To bake, remove plastic and bake 30 to 35 minutes, until hot. Sprinkle remaining 1 cup of
cheddar cheese over the top and return to oven for 5 more minutes, until cheese melts. Garnish
with chives and bacon before serving.
Ingredients:
8 medium baking potatoes (about 4 pounds)
1 pkg, 8 ounces, cream cheese, at room temperature
1/2 cp (1 stick) butter, softened
2 cps (1/2 pound) shredded, sharp cheddar cheese
1 pint sour cream
2 cloves garlic, minced
1 & 1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped chives...for garnish
6 slices bacon, cooked until crisp, drained, and crumbled...for garnish
Directions:
1. Preheat oven to 350 degrees. Pierce potatoes and place on baking sheet. Bake for 1 hour and
1 minutes, until very tender.
2. Peel potatoes and mash in a large bowl with masher. Add cream cheese, butter, 1 cup of the
cheddar cheese, and the sour cream. Stir well, then add garlic, salt and pepper, and stir again.
3. Spray a 13x9 baking dish and fill with potatoes (at this point, the dish can now be covered
with plastic wrap and refrigerated until ready to bake).
4. To bake, remove plastic and bake 30 to 35 minutes, until hot. Sprinkle remaining 1 cup of
cheddar cheese over the top and return to oven for 5 more minutes, until cheese melts. Garnish
with chives and bacon before serving.
Crab Casserole
For those who like crab cakes, you will absolutely enjoy this dish. It's great with a big salad.
Ingredients:
1 pound crabmeat, well picked through
3 eggs, beaten
1 tbl chopped fresh parsley
5 tbl butter, melted and divided
1 tsp salt
dash pepper
1/2 tsp worcestershire sauce
1/2 tsp mustard
1 cp evaporated milk
1 tbl finely chopped green pepper
1/2 cup soft bedcrumbs
Ingredients:
1. Preheat oven to 350 degrees. Grease bottom and sides of 2 quart baking dish.
2. Combine crabmeat, eggs, parsley, 3 tbl of the butter, salt and pepper, worcestershire,
mustard, milk, and green pepper. Gently pat into casserole dish.
3. Combine breadcrumbs with the rest of butter, sprinkle on top and bake for 20 minutes or
until set.
***4 serving
Ingredients:
1 pound crabmeat, well picked through
3 eggs, beaten
1 tbl chopped fresh parsley
5 tbl butter, melted and divided
1 tsp salt
dash pepper
1/2 tsp worcestershire sauce
1/2 tsp mustard
1 cp evaporated milk
1 tbl finely chopped green pepper
1/2 cup soft bedcrumbs
Ingredients:
1. Preheat oven to 350 degrees. Grease bottom and sides of 2 quart baking dish.
2. Combine crabmeat, eggs, parsley, 3 tbl of the butter, salt and pepper, worcestershire,
mustard, milk, and green pepper. Gently pat into casserole dish.
3. Combine breadcrumbs with the rest of butter, sprinkle on top and bake for 20 minutes or
until set.
***4 serving
Zucchini Casserole
This casserole would be an excellent main couse or a side dish...depending on what the taste buds in your house like.
Ingredients:
1 large onion, coarsley chopped
1/4 cup mushrooms
2 tbl oive oil
1 pound lean ground beef
1 & 1/2 tsp paprika
1/4 cup minced green pepper
2 tbl fresh, finely chopped parsley
3/4 tsp salt
2 tbl minced, fresh basil
2 cups peeled, diced tomatoes
6 zucchini, sliced diagonally
grated parmesan
Directions:
1. In a large pot, saute onion and mushrooms in hot oil, until soft.
2. Add the ground beef and cook until crumbly.
3. Add paprika, green pepper, parsley, salt and pepper, basil, and tomatoes. Cover and simmer 15 minutes, then add zucchini to pot, stir well and simmer 20 minutes, until tender.
4 Serve in bowl and sprinkle with parmesan cheese.
***As a side dish, serves 4. As a main course, serves 2 comfortably.
Ingredients:
1 large onion, coarsley chopped
1/4 cup mushrooms
2 tbl oive oil
1 pound lean ground beef
1 & 1/2 tsp paprika
1/4 cup minced green pepper
2 tbl fresh, finely chopped parsley
3/4 tsp salt
2 tbl minced, fresh basil
2 cups peeled, diced tomatoes
6 zucchini, sliced diagonally
grated parmesan
Directions:
1. In a large pot, saute onion and mushrooms in hot oil, until soft.
2. Add the ground beef and cook until crumbly.
3. Add paprika, green pepper, parsley, salt and pepper, basil, and tomatoes. Cover and simmer 15 minutes, then add zucchini to pot, stir well and simmer 20 minutes, until tender.
4 Serve in bowl and sprinkle with parmesan cheese.
***As a side dish, serves 4. As a main course, serves 2 comfortably.
Crab Casserole
This casserole would be great for an evening meal, as well as a great addition to any entertaing buffet. It has all the taste of a crab cake, but none of the mess of making and frying patties.
Ingredients:
1 pound of crab cake, picked through
3 eggs, well beaten
1 tbl chopped fresh parsley
3 tbl butter, melted
1 tsp salt
dash of black pepper (or cayenne pepper if you like it spicy)
1/2 tsp worcestershire sauce
1 cup evaporated milk
1/2 tsp mustard
1 tbl finely chop green pepper(or celery)
2 tbl finely chop onion (or scallions)
juice of 1/2 lemon
1 cup breadcrumbs
4 tbl butter, melted
Directions:
1. Preheat oven to 350 degrees and grease bottom and sides of 2 qt baking dish
2. Combine crabmeat, eggs, parsley, 3 tbl melted butter, salt, pepper, worcestershire, mustard, green pepper, onion, and lemon.
3. In fry pan, melt 4 tbl butter, and add breadcrumbs. Stir just until toasty.
4. Spread half of the breadcrumb mixture on bottom of baking dish.
5. Spoon crab mixture into dish and pat down gently.
6. Sprinkle rest of breadcrumb mixture over top of casserole and bake for 20 minutes or until set.
***4 servings
Ingredients:
1 pound of crab cake, picked through
3 eggs, well beaten
1 tbl chopped fresh parsley
3 tbl butter, melted
1 tsp salt
dash of black pepper (or cayenne pepper if you like it spicy)
1/2 tsp worcestershire sauce
1 cup evaporated milk
1/2 tsp mustard
1 tbl finely chop green pepper(or celery)
2 tbl finely chop onion (or scallions)
juice of 1/2 lemon
1 cup breadcrumbs
4 tbl butter, melted
Directions:
1. Preheat oven to 350 degrees and grease bottom and sides of 2 qt baking dish
2. Combine crabmeat, eggs, parsley, 3 tbl melted butter, salt, pepper, worcestershire, mustard, green pepper, onion, and lemon.
3. In fry pan, melt 4 tbl butter, and add breadcrumbs. Stir just until toasty.
4. Spread half of the breadcrumb mixture on bottom of baking dish.
5. Spoon crab mixture into dish and pat down gently.
6. Sprinkle rest of breadcrumb mixture over top of casserole and bake for 20 minutes or until set.
***4 servings
Squash and Cheese Casserole
This is a great side dish for summertime meals and sure to be a crowd pleaser.
Ingredients:
4 pounds yellow squash, sliced
1 large sweet onion, finely chopped
1 cup (4-ounces) shredded cheddar cheese
1/2 cup chopped chives
1 cup (8 ounces) sour cream
1 tsp garlic salt
1 tsp fresh ground, black pepper
2 eggs, lightly beaten
2 & 1/2 cups soft, fresh bread crumbs, divided
1 & 1/4 cups (5 ounces) freshly shredded parmesan cheese
2 tbl butter
Directions:
1. Prehea t oven to 350 degrees. Lightly grease a 13 x 9 inch casserole.
2. Cook yellow squash and onion in boiling water in boiling water, for 8 minutes, or just until tender. Drain well.
3. Combine squash/onion mixture, cheddar cheese, chives, sour cream, garlic salt, pepper, the eggs, 1 cup of the breadcrumbs, and 3/4 cup of the parmesan cheese.
4. In medium bowl, combine melted butter, the remaining 1 & 1/2 cups of breadcrumbs, and the remaining 1/2 cup parmesan cheese. Sprinkle breadcrumb mixture over the top of the casserole.
5. Bake for 35 to 40 minutes, or until set.
Ingredients:
4 pounds yellow squash, sliced
1 large sweet onion, finely chopped
1 cup (4-ounces) shredded cheddar cheese
1/2 cup chopped chives
1 cup (8 ounces) sour cream
1 tsp garlic salt
1 tsp fresh ground, black pepper
2 eggs, lightly beaten
2 & 1/2 cups soft, fresh bread crumbs, divided
1 & 1/4 cups (5 ounces) freshly shredded parmesan cheese
2 tbl butter
Directions:
1. Prehea t oven to 350 degrees. Lightly grease a 13 x 9 inch casserole.
2. Cook yellow squash and onion in boiling water in boiling water, for 8 minutes, or just until tender. Drain well.
3. Combine squash/onion mixture, cheddar cheese, chives, sour cream, garlic salt, pepper, the eggs, 1 cup of the breadcrumbs, and 3/4 cup of the parmesan cheese.
4. In medium bowl, combine melted butter, the remaining 1 & 1/2 cups of breadcrumbs, and the remaining 1/2 cup parmesan cheese. Sprinkle breadcrumb mixture over the top of the casserole.
5. Bake for 35 to 40 minutes, or until set.
Cauliflower Casserole
Cauliflower is one of those vegetables that you either really love or really hate. This casserole is very good, and a bit different.
Ingredients:
1 head cauliflower
1 can cream of mushroom soup
1 tsp dijon style mustard
3 tbl grated, sharp cheddar cheese
1/2 can (use empty soup can) light cream
bread crumbs
Directions:
1. Preheat oven to 350 degrees. Lightly spray in 8x8 casserole dish
2. Break cauliflower into florets and steam in boiling water unitl tender.
3. In saucepan, mix soup, mustard, cream and cheese...heat through until all melted.
4. Place cauliflower in prepared casserole dish and pour liquid on top.
5. Bake covered for 35 to 40 minutes.
6. Remove cover and top with breadcrumbs. Return to oven to brown for about 10 minutes.
Ingredients:
1 head cauliflower
1 can cream of mushroom soup
1 tsp dijon style mustard
3 tbl grated, sharp cheddar cheese
1/2 can (use empty soup can) light cream
bread crumbs
Directions:
1. Preheat oven to 350 degrees. Lightly spray in 8x8 casserole dish
2. Break cauliflower into florets and steam in boiling water unitl tender.
3. In saucepan, mix soup, mustard, cream and cheese...heat through until all melted.
4. Place cauliflower in prepared casserole dish and pour liquid on top.
5. Bake covered for 35 to 40 minutes.
6. Remove cover and top with breadcrumbs. Return to oven to brown for about 10 minutes.
Bean and Sausage Cornbread Casserole
This is a really good casserole for a cool autumn day.
Ingredients:
1 pound pkg of mild ground pork sausages
1/2 cup chopped red onion
1/2 cup chop green bell pepper
4 cans (16 ounces each) pinto beans, rinsed and drained
1 can (14 ounce) diced tomatoes, drained
1/2 tsp salt
1 pkg (8 ounces) shredded four cheese blend
1 cup buttermilk
1 cup self rising white cornmeal mix
Directions:
1. Preheat oven to 425 degrees and lightly grease a 13x9 baking dish.
2. Brown sausage in large skillet for about 7 minutes until sausage crumbles and is not pink.
3. Add onion and green pepper, and saute about 3 minutes or until vegetables are tender, then drain.
4. Stir in beans, tomatoes, and salt....then pour into prepared baking dish.
5. Sprinkle with 1 & 1/2 cup of the cheese.
6. Stir together the buttermilk and cornmeal mix, then spoon over the cheese layer. Then sprinkle with the remaining 1/2 cup of cheese.
7. Bake 25 to 30 minutes or until browned.
***serves 6-8
Ingredients:
1 pound pkg of mild ground pork sausages
1/2 cup chopped red onion
1/2 cup chop green bell pepper
4 cans (16 ounces each) pinto beans, rinsed and drained
1 can (14 ounce) diced tomatoes, drained
1/2 tsp salt
1 pkg (8 ounces) shredded four cheese blend
1 cup buttermilk
1 cup self rising white cornmeal mix
Directions:
1. Preheat oven to 425 degrees and lightly grease a 13x9 baking dish.
2. Brown sausage in large skillet for about 7 minutes until sausage crumbles and is not pink.
3. Add onion and green pepper, and saute about 3 minutes or until vegetables are tender, then drain.
4. Stir in beans, tomatoes, and salt....then pour into prepared baking dish.
5. Sprinkle with 1 & 1/2 cup of the cheese.
6. Stir together the buttermilk and cornmeal mix, then spoon over the cheese layer. Then sprinkle with the remaining 1/2 cup of cheese.
7. Bake 25 to 30 minutes or until browned.
***serves 6-8
Anytime Casserole
This is a great dish to fall back on. Serve this for your family or take to a pot luck...everyone likes it and will want the recipe.
Ingredients:
2 eggs
1 cup mayonnaise
1 can (10 0z) cream of celery soup
2 pkgs (10 oz ea) frozen chopped broccoli, thawed and drained
8 oz cooked chicken, cubed...about 2 cups
1 cup chopped onion
4 oz (1 cup) shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup packaged herb stuffing mix
2 tbl butter at room temperature
Directions:
1. Preheat oven to 325 degrees and lightly spray a 13 x 9 pan or 2 qt casserole
2. In bowl, beat eggs and stir in the mayonnaise and the cream of celery soup until blended.
3. Stir in broccoli, chicken, onion, cheese, salt and pepper.
4. Transfer to pan and sprinkle with stuffing and dot with butter.
5. Bake for 45 minutes or until bubbly.
***serves 8
Ingredients:
2 eggs
1 cup mayonnaise
1 can (10 0z) cream of celery soup
2 pkgs (10 oz ea) frozen chopped broccoli, thawed and drained
8 oz cooked chicken, cubed...about 2 cups
1 cup chopped onion
4 oz (1 cup) shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup packaged herb stuffing mix
2 tbl butter at room temperature
Directions:
1. Preheat oven to 325 degrees and lightly spray a 13 x 9 pan or 2 qt casserole
2. In bowl, beat eggs and stir in the mayonnaise and the cream of celery soup until blended.
3. Stir in broccoli, chicken, onion, cheese, salt and pepper.
4. Transfer to pan and sprinkle with stuffing and dot with butter.
5. Bake for 45 minutes or until bubbly.
***serves 8
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