Category Archives: CASSEROLES

CHEESY BROCCOLI CASSEROLE

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1 (10 oz) pkg frozen chopped broccoli, thawed, drained, and patted dry

2 cups (8 oz) reduced-fat cheddar cheese, shredded

1 (6 oz) pkg reduced-sodium stuffing mix

1 small onion, finely chopped

1 egg, beaten

1/8 tsp ground nutmeg

dash pepper

1 cup skim milk

1 cup reduced-sodium chicken broth

2 strips bacon, cooked and crumbled

in a large bowl, combine the broccoli, cheese, stuffing mix, onion, egg, nutmeg and pepper. mix well.

gradually stir in milk and broth.

transfer to a 2 qt baking dish coated with pam.

bake, uncovered, at 325 degrees for 50-55 minutes, or until a knife inserted near the center comes out clean.

sprinkle with bacon.

7 servings

CHICKEN AND BISCUIT CASSEROLE

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4 cups chicken, cooked, cubed

2 cans cream of chicken soup

2 cups green beans (drained, if canned)

2 (4 oz) cans mushrooms

2 cups American cheese, shredded

1 cup mayonnaise

1 can refrigerated biscuits

2 tbs margarine OR butter, melted

1/4 cup seasoned bread crumbs OR crushed croutons

in a medium saucepan, combine chicken, soup, green beans, mushrooms, cheese and mayonnaise.

heat until hot and bubbling

pour hot mixture into an ungreased 2 qt baking dish.

separate biscuits and arrange over chicken mixture.

brush biscuits with melted butter.

sprinkle with bread crumbs.

bake in a preheated 375 degree oven for about 30 minutes, or until golden brown.

serve immediately.

4 servings

PORK CHOPS AND RICE CASSEROLE

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1 3/4 cups water

1 1/2 cups minute rice

4 slices bacon

2 eggs, beaten

2 tbs water

1/4 cup scallions with tops, sliced

3 tbs soy sauce

4 pork rib chops

additional soy sauce

in a saucepan, bring 1 3/4 cups to a boil. remove from heat. stir in rice. cover. set aside.

in a skillet, cook bacon until crisp. remove bacon and crumble, reserving 2 tbs drippings. set aside.

in a bowl, combine eggs and the 2 tbs water.

in a skillet, cook eggs in 1 tbs of the reserved drippings until set, stirring occasionally. cut eggs into narrow strips.

add rice, bacon, onions and the 3 tbs soy sauce to the eggs. mix well.

turn into a greased 1 1/2 qt casserole.

in a skillet, brown chops on both sides in remaining 1 tbs drippings.

arrange chops on top of rice mixture. brush with additional soy sauce.

bake, covered, at 350 degrees until chops are tender, about 40 minutes.

4 servings

CREAMY ASPARAGUS CASSEROLE

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1 can condensed creamy chicken mushroom soup, undiluted
1/2 cup milk
1 (10 oz) pkg frozen cut green beans, thawed
1 (8 oz) pkg frozen asparagus cuts & tips, thawed & drained
1 (4 oz) can mushroom stems & pieces, drained
2 cups cubed day-old bread
2 tbs sliced almonds
2 tbs butter OR margarine,melted

in a large bowl, combine soup and milk. add beans, asparagus & mushrooms; mix well. pour into a greased 8″ square baking dish. cover and bake at 350 degrees for 20 minutes. toss bread cubes, almonds and butter; sprinkle over the casserole. bake, uncovered, 15-20 minutes longer, or until bubbly.

6-8 servings

CROCKPOT CHICKEN, BROCCOLI, CHEESE & TATER TOT CASSEROLE

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1 can cream of chicken soup
1 (12 oz) can evaporated mik
1/2 tsp ground black pepper
1 tsp garlic powder
1 1/2 tsp seasoned salt
3 cups shredded cheddar cheese
1 (10 oz) can chicken breast chunks, drained
1 (10-11 oz) pkg frozezn broccoli florets, thawed and drained
1 (28-32 oz) bag frozen tater tots

mix the soup, milk and seasoning in a large mixing bowl. add 2 cups of the cheese, the chicken and broccoli and stir to incorporate add the tater tots and stir. make sure that all the tater tots are coated with the mixture and incorporated well.

line a 3-4 qt crockpot with aluminum foil. just because this has alot of cheese, you may also want to use a crockpot liner for easier cleanup. pour the mixture into the lined crockpot. place folded paper towels on top of the crockpot and secure with the lid. this will keep the extra condensation from the lid during the cooking process from watering down the dish. cook on LOW for 5-6 hours, or on HIGH for 3-3 1/2 hours.

around 15-30 minutes before the end of cooking time, sprinkle the remaining cheese evenly over the top. this will melt the cheese nicely. if you turn the crockpot off and remove the crockery (if yours has a removable crock), the casserole will start to cool down and set faster.

serve with you favorite veggie or side salad…or serve alone!

TURKEY-TORTILLA BAKE

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9 (6″) tortillas
1/2 lb ground turkey
1/2 cup chopped onion
3/4 cup mild OR medium taco sauce
1 (4 oz) can green chilies, drained
1/2 cup frozen whole kernel corn, thawed
1/2 cup (2 oz) shredded cheddar cheese

preheat oven to 400 degrees. place tortillas on large baking sheet, overlapping tortillas as little as possible. bake 4 minutes; turn tortillas. continue baking 2 minutes or until crisp. cool completely on wire rack.

heat medium nonstick skillet over medium heat until hot. add turkey and onion. cook and stir 5 minutes or until turkey is browned and onion is tender. add taco sauce, chilies and corn. reduce heat and simmer 5 minutes.

break 3 tortillas and arrange over bottom of 1 1/2 qt casserole. spoon half of turkey mixture over tortillas; sprinkle with half of cheese. repeeat layers. bake 10 minutes or until cheese is melted and casserole is heated through. break remaining tortillas and sprinkle over casserole. garnish, if desired.

4 servings

STEAK POT PIE

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1 cup chopped onion
2 tbs margarine
3 tbs flour
1 1 /2 cups beef broth
1/2 cup A1 original OR A1 bold & spicy steak sauce
3 cups cubed cooked steak (about 1 1/2 lbs)
1 (16 oz) pkg frozen broccoli, cauliflower & carrot mixture
prepared pastry for 1-crust pie
1 egg, beaten

in 2 qt saucepan, over medium-high heat, cook onion in margarine until tender. blend in flour; cook 1 minute more. add broth and steak sauce; cook and stir until mixture thickens and begins to boil. stir in steak and vegetables. spoon mixture into 8″ square glass baking dish. roll out and cut pastry crust to fit over dish. seal crust to edge of dish; brush with egg. slit top of crust to vent. bake at 400 degrees 25 minutes or until crust is golden brown. serve immediately. garnish as desired.

4 servings

DINNER IN A DISH

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1 med onion, minced
1 green pepper, minced (optional)
2 tbs shortening OR margarine
1 lb lean ground beef
3 cups fresh OR frozen corn
1/2 tsp salt
pepper
2 tomatoes, sliced
1 cup bread crumbs

saute onion and green pepper in shortening until tender. add ground beef; brown. place a layer of meat into a greased casserole dish. add a layer of uncooked corn, sprinkle with salt and pepper, and add tomatoes. repeat layers again, ending with tomato slices. top with bread crumbs. bake at 350 degrees for 45 minutes or until bubbly and corn is tender.

GRATIN OF ONIONS AND PEPPERS

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1 lb lg vidalia OR other sweet onions
3 red bell peppers, stemmed and seeded but left whole
1 tbs roasted garlic oil OR olive oil
1/2 cup heavy cream, or more as needed
paprika
salt to taste

preheat the oven to 350 degrees.

slice the onions into rings 1/4″ to 1/2″ wide. slice the peppers into rings about the same width as the onions. place them in separate dishes, cover with plastic wrap, and microwave each on HIGH 4 minutes (or steam them separately over boiling water for 5 minutes.) brush the oil over the bottom ofd a 1 1/2 qt baking dish and layer the vegetables in it. pour the cream over them, and season with a generous pinch of nutmeg, paprika, and salt. bake 30 minutes, or until tender. if the cream dries out, add a little more. serve hot.

serves 4-6