THE RECIPE HUT
CASSEROLE RECIPES
1 onion chopped.........................................1 can cream of mushroom soup
1/2 cup celery chopped...............................8 oz cottage cheese
2-3 cups eggplant chopped..........................12 cheddar cheese grated
1-2 TBS margarine......................................1/2 can evaporated milk
1 can cheddar cheese soup.........................3 cups cooked rice
Quickly saute onion, celery, and eggplant in margarine. Add this to the two cans of soup and the milk in a bowl, stiring until smooth.
Place rice in a buttered baking dish. Spread th cottage cheese over the top of the rice. Do not stir. Then pour the cheese mixture over the cottage cheese. Still do not stir. Bake uncovered at 350 degrees for about 30 minutes, remove and top with grated cheese and return to the oven until cheese is melted(5-10 minutes. Do not over cook cheese. This makes about 6-8 servings.
Note: In this recipe you could also, add chopped broccoli and/or zuchini. The more you add, the better it is!
2 lb Yellow squash..................................1 c Sour cream
1 ts Salt.................................................1/3 c Romano cheese, grated
1/8 ts Sugar...........................................1/4 c Dry white wine /apple juice
7 T Butter (divided use).......................... Salt & pepper to taste
1/2 c Onion, chopped............................1 c Italian bread crumbs
1 c To 1-1/2 cups grated NYCheddar, sharp
Cut squash in 1/4" slices. Bring 2 cups water to a boil; add squash, salt and sugar. Cover and cook 20 minutes. Preheat oven to 350-degrees. Melt 4 T of the butter in a small skillet. Add onion and cook til transparent. Set aside.
When squash is done, drain, pressing to force out excess liquid. Stir onion and butter into the squash. One at a time, add the Cheddar, sour cream, Romano, white wine and salt and pepper to taste, mixing throughly after each addition. Pour squash mixture into a large casserole or individual ramekins. In skillet saute bread crumbs in the remaining butter until well mixed. Top casserole witht he crumbs and bake for 20 to 30 minutes or til bubbly. Makes 6-8 servings.
1 lg Eggplant......................................1 1/2 c Tomato sauce, heated
1 ts Salt.............................................1/2 lb Mozzarella cheese, sliced
1/2 ts Black pepper.............................1 ts Crumbled dry basil
1 1/2 c Fine dry bread crumbs.............1/4 c Parmesan cheese, grated
3 md Eggs, lightly beaten.....................Butter
Olive oil
Wash eggplant and cut crosswise into 1/4 inch thick rounds. Do not peel. Season with salt and pepper. Dip into bread crumbs, dip into egg, then again into bread crumbs. (More or less crumbs and egg may be needed depending on size of eggplant.) Refrigerate for 30 minutes. Heat about 1/8 inch of oil in skillet. Fry eggplant slices until tender and golden on both sides. Add more oil
as necessary. Drain on absorbent paper.
Line a buttered shallow baking dish with some of the tomato sauce. Arrange a layer of eggplant slices over the sauce. Cover with a layer of Mozzarella slices, more sauce and a sprinkling of basil and Parmesan. Repeat in layers until dish is full. Bake in a preheated moderate (350 degree) oven for 25 to 30 minutes. Serves 6.
2c. chopped onion......................................1 1/2 c. chopped green pepper
1, 14 oz. can tomatoes, cut up....................3/4 c. picante sauce
2 cloves garlic, minced................................2 tsp. ground cumin
2, 15 oz. cans black beans..........................12, 6 inch tortillas
2 c. grated lowfat Monterey Jack cheese.......2 med. tomatoes/sliced (opt.)
Sliced green onion (optional)........................Sliced pitted ripe olives (opt.)
1/2 lowfat sour cream or plain yogurt (optional)
In large skillet combine onion, green pepper, undrained tomatoes, picante sauce, garlic, and cumin. Bring to boil, reduce heat. Simmer Uncovered for 10 min. Stir in beans.
In a 13x9x2 in. pan spread 1/3 bean mixture. Top with half of the tortillas, overlapping as necessary and 1/2 of the cheese. Add another third of the bean mixture then remaining tortillas, finishing with beans. Cover and bake in a 350 F oven for 30- 35min or till heated through. Sprinkle with remaining cheese. Let stand for 10 min.
If desired, top with tomato slices, lettuce, green onion, and olives. Cut into squares to serve. Makes 10-12 side dish servings, or 6-8 main dish servings.
1 cp Uncle Ben's Converted Rice, COOKED!......1 pkg frozen broccoli/thawed
1 can Cream of ??? Soup (whatever)....................1 sml jar Cheese Whiz
After cooking the rice (just microwave it), add other ingredients to the casserole dish and mix well. (Note: Do not dilute the canned soup) Bake at 400 degrees for one hour and 10 minutes. (Note: Meat can be added to have a one dish, maindish.
2 T olive oil...............................................2 c long-grain white rice
2 lg onions, sliced.....................................1 qt vegetable stock or water
8 c cabbage, shredded (1 head)...............1/2 ts hot red pepper flakes
salt............................................................1 ts dried oregano
6 lg cloves garlic, chopped.....................14 1/2 oz can tomatoes/drain/chop
2 ts ground cumin.....................................freshly ground black pepper
Preheat the oven to 350 degrees F. In a large casserole or Dutch oven, heat the oil over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and salt to taste, cover, and cook over low heat, stirring often, until wilted, about 5 minutes. Add the garlic, cumin, and rice and saute about 2 minutes. Add the stock, red pepper flakes, oregano,
tomatoes, and black pepper to taste. Mix well and bring to a boil. (Add additional salt if you like to taste.)
Remove from the heat, cover, and bake 30 minutes, or until the rice is tender. Taste and adjust the seasonings. Serve hot. Serves 4.
2 eggs
4 c cream corn (2 cans)..........................3/4 c cornmeal
3/4 tsp garlic powder or salt.....................1/3 tsp sugar
1/2 c chopped green chile (1 4oz. can)......1/2 lb grated cheddar cheese
Mix all ingredients in large bowl, pour into a greased 2 quart casserole dish. Bake uncovered at 375 degrees for 45 minutes, then reduce oven temperature to 325 degrees and bake an additional 30-45 minutes. Casserole should be browned on top.
1/2 c margarine.............................................14 oz cream corn
14 oz kernel corn drained or frozen..................1 c sour cream or yogurt
2 eggs, beaten..............................................2 1/2 c biscuit mix
1/4 c cornmeal
Melt marg in pan. Spread melted marg to cover pan, then pour into a bowl. Add remaining ingredients to bowl and blend til just mixed. Pour into pan and bake for 40 to 50 minutes. Test as you would cake. Serve warm as a vegetable or as potato replacement. Serves 4.
2 eggs, beaten............................................2 cups milk
1 8 1/2 ounce package corn muffin mix.........1/2 teaspoon salt
1 16 ounce bag frozen corn, thawed.............1 cup minced onion
1 cup shredded Cheddar cheese
Mix eggs, milk, muffin mix, and salt in mixing bowl until smooth. Stir in corn and onion. Pour batter into greased 8X12-inch baking dish and bake at 375 degrees until crust is golden brown, about 60 minutes. Sprinkle cheese over top and bake until cheese melts, another 5-7 minutes.
1/2 cup flour......................................1/4 tsp pepper
2 tsp salt..........................................1/2 cup butter/margarine - 1 stick
3 cup milk.........................................4 cup ham - chopped
5 cup potatoes - thinly sliced.............3 cup cheese - cheddar, shredded
1 onion - chopped................................1 green bell pepper - chopped
Mix flour, pepper, and salt (omit salt if you think ham and cheese are salty enough, I do). Melt butter in saucepan. Add flour mixture. Cook over for one minute, stirring constantly. Remove from heat. Stir in milk. Return to heat and cook until thick.
In a very large bowl, mix remaining ingredients with sauce. Bake in covered casserole dish(es). Bake in 350x oven for 90 minutes. Remove cover after first 30 minutes.Let cool 15 minutes before serving. It's even better as leftovers.
To reduce clean-up, I suppose the sauce could be started in a stockpot, and then eveything combined in that before putting it in casserole dishes.
5 or 6 Potatoes.............................................1 small carton sour cream
1 envelope "original" Ranch dressing mix.........Cheese grated
Make mashed or creamed potatoes as you normally would. Add the sour cream and dressing mix - mix well. Put into a casserole dish and bake at 350 for about 30 min, til bubbly and slightly brown on edges. Add cheese on top and bake until cheese is melted.
**Can be multiplied sucessfully - even quadrupled for picnics. Cheddar is a good cheese to use, but use whatever you like on a baked potato. Instant potatoes, also, have good results.
2 large onions (1 chopped, 1 sliced)...............1 TBS oil
1 6 ounce can tomato paste..........................1-1/4 lb hamburger
1 eggplant (1-1/4 to 1-1/2 lb)..........................1/3 to 1/2 C dried parsely
1 T Italian seasoning (thyme, oregano, basil....1/2 C bread crumbs
1/2 to 1 C grated parmesan
Saute chopped onion in a sauce pan in oil until golden brown. Add tomato paste plus 3 cans (18 ounces) water, mix well, bring to boil, and simmer until ready to use. In a large frying pan, put sliced onion and hamburger. Brown hamburger. Pour off excess fat. Take off heat, add parsely, Italian seasoning, bread crumbs, 1/4 C cheese and mix well. Slice eggplant lengthwise, then slice each half into 1/4 inch pieces. Layer bottom of 15x9x2 pyrex baking dish
with slices. Cover with half of hamburger mixture, and drizzle with half of tomato paste sauce. Make another layer of eggplant, hamburger, and sauce (make sure sauce is spread evenly), and cover with remaining cheese. Cover with aluminum foil and bake 1 hour at 350F. Remove foil and bake another 15 minutes. (Best after cooled, refrigerated, re-heated and served next day. Re-heat in microwave to avoid nasty cleanup of baking dish, or place portion(s) on plate(s) and
re-heat in microwave.)
Filling:
1 cup low-fat (2%) cottage cheese...........1/4 cup fresh basil leaves
1 TBS grated Parmesan cheese................2 -3 cloves garlic, minced
1 tsp.Oriental sesame oil .........................1/2 cup yellow cornmeal
1 tsp. olive oil..........................................8 oz mushrooms, thinly sliced
1 large onion, chopped............................1/2 tsp.dried thyme
1 large jar (abt 14 oz.) roasted red peppers, drained/rinsed
1 cup (abt 4 oz.) shredded part-skim mozzarella cheese
1/4 tsp. each dried rubbed sage and dried marjoram
1 large tomato (abt 8 oz.), very thinly sliced
Batter Topping:
1 1/3 cups all-purpose flour.....................1/3 cup yellow cornmeal
1 TBS sugar............................................1 1/2 tsp. baking powder
1/4 -1/2 tsp.dried oregano.......................1/4 tsp. salt
1/2 cup nonfat milk.................................2 TBS olive oil
2 TBS water............................................2 large egg whites
In a blender or food processor, combine cottage cheese, basil, Parmesan cheese, garlic, and sesame oil. Whirl until smoothly pureed; set aside. Sprinkle the 1/2 cup cornmeal evenly over bottom of a greased deep 2 1/2- to 3-quart casserole; set aside.
Heat the 1 teaspoon olive oil in a wide nonstick frying pan over medium-high heat. Add mushrooms, onion, thyme, and 1/4 cup water. Cook, stirring occasionally, until vegetables are soft and almost all liquid has evaporated (about 10 minutes).
Spoon vegetable mixture over cornmeal in casserole. Top evenly with cottage cheese mixture, spreading to smooth top. Cover cottage cheese layer with red peppers, overlapping if necessary; sprinkle peppers evenly with mozzarella cheese, sage, and marjoram. Top with tomato slices, overlapping if necessary. Press gently to compact; set aside while you prepare batter.
In a large bowl, stir together flour, the 1/3 cup cornmeal, sugar, baking powder, oregano, and salt. In a small bowl, combine milk, the 2 tablespoons olive oil, 2 tablespoons water, and egg whites; beat until blended. Add egg mixture to flour mixture and stir just until dry ingredients are evenly moistened. l5 Working quickly, spoon batter over tomatoes, spreading to smooth top. Bake in a 375 degrees F oven until topping is lightly browned and firm to the touch (about 35 minutes). Makes 6 servings. Serve with your favorite salad. 392 calories, 11 g total fat, 3 g saturated fat, 15 mg cholesterol, 645 mg sodium, 54 g
carbohydrates, 3 g fiber, 18 g protein, 308 mg calcium, 5 mg iron
1 lg Onion .......................................1/4 lb Margarine/butter melted
2 lb Cottage cheese, fat free..............5 c Corn Flakes cereal
1/2 c Chopped nuts (optional)...........1 TBS Chicken style seasoning
6 Eggs, or Egg Beaters equiv.
Mix all ingredients well. Put in greased 13" x 9" baking dish and bake at 375F for 45 minutes to 1 hour until set and browned. When you put a spoon in it should feel solid and not real soft. Serves 8. Makes good sandwiches.
2 pounds zucchini, ends trimmed................2 tablespoons olive oil
1 large onion, chopped...............................4 large cloves garlic, chopped
2 tablespoons all-purpose flour....................2 1/2 cups whole or low-fat milk
1/2 cup uncooked, white rice.......................3/4 cup Parmesan cheese
1 teaspoon dried basil...................................1 teaspoon dried thyme
1 cup regular lowfat mozzarella cheese/cubed......1 teaspoon salt
Pepper
Preheat oven to 425 degrees. Grease or spray a 9x13-inch glass baking dish.
Shred the zucchini. Heat the oil in a large skillet over high heat. Saute the onion until golden, about 10 minutes. Stir in the garlic and shredded zucchini. Cook over moderately high heat for five minutes, stirring constantly, until zucchini begins to wilt. Sprinkle with the flour and cook, stirring, until the flour is absorbed. Stir in the milk, rice, 1/2 cup of the Parmesan cheese, basil, thyme, mozzarella, salt, and pepper to taste. Pour into prepared casserole dish. Sprinkle top with remaining 1/4 cup Parmesan cheese.
Bake, uncovered, for 30 to 40 minutes, or until golden and most of the liquid has
evaporated. Remove from the oven and let sit for 10 to 20 minutes before serving. Can be refrigerated overnight and reheated at 375 degrees for 15 minutes, or until heated. Serves 12.
2 cups yellow cornmeal.......................1 1/3 cups all-purpose flour
6 tablespoons sugar............................1 teaspoon salt
2 teaspoons baking soda.....................2 teaspoons baking powder
2 1/2 cups milk...................................2 1/2 c whole, low-fat/nonfat buttermilk
4 large eggs/room temp........................1 can (17 oz) creamed corn/undrained
3 TBS salsa jalapeno ..............................4 TBS(1/2 stick) margarine
Preheat oven to 400 degrees.
In a large bowl, stir together the cornmeal, flour, sugar, salt, baking soda, and baking powder. Stir in 1 1/2 cups of the milk and 1 1/2 cups of the buttermilk. Whisk the eggs until blended. Stir in the creamed corn and salsa or Tabasco. Place the butter in a 9x13-inch glass casserole dish. Place in the oven until the butter is melted, two to three minutes. Pour the batter into the hot dish and carefully pour the remaining one cup milk and one cup buttermilk over the batter. Do not stir. Bake for 30 to 40 minutes, or until puffed and golden brown and the top feels firm. Remove and cool ten to 15 minutes before serving.
The casserole may be refrigerated overnight, or frozen. Defrost it at room temperature. Reheat at 350 degrees for 10 minutes, or until heated through. Cut into about 3-inch squares. Serves 12.
2 lbs. ground turkey................................2 medium onion
1- 4 oz. Can of chopped olives.................3- 8 oz. Cans of tomato sauce
2- 16 oz sour cream..................................1 - 16 oz cottage cheese
1 large block cheese-your choice...............1 large bag of tortilla chips
1- 4.5 oz can of mild green chilles(opt.)
Pre heat oven to 350. Brown meat and onions until done. Drain fat, add olives and tomato sauce to the meat, and simmer. In large bowl, mix sour cream, cottage cheese and green chilles and set aside.
Grate all of the cheese. Break up all of the chips except about 2 handfuls. Cover the bottom of a buttered casserole dish with the chips, then add about 1/2 the meat sauce, then about 1/2 the sour cream/coattage cheese mixture, then about 1/2 the cheese. Repeat the layers, then cover top with the whole tortilla chips and cook for 20 min. More cheese can be added in the last few minutes of cooking. Serves 6. This is a GREAT dish!
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