Love Making Tips - Main dishes | Casseroles - [1]

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All In One Tuna Casserole

* Frozen Peas & Carrots should be thawed.
* Egg Noodles should be cooked and drained.
* Cheese should equal 1/2 C Preheat oven to 350 degrees F.
In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna.
Turn into greased 2-quart oblong baking dish, then top with cheese.
Bake 20 minutes or until bubbling.

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Apple and Sweet Potato Casserole With Leek Country Living H

1.Heat oven to 350'F.
Peel and thinly slice sweet potato.
Peel, core, and cut apples into 1/4-inch-thick slices.
Place apples in bowl and add water to cover; add lemon Juice.
2.Trim off top of leek 1 inch above white; discard top and root end.
Cut leek lengthwise in half and clean well under running cold water.
Thlnly slice leek crosswise.
3.Drain apples well; pat dry.
Grease 1 1/2-quart casserole with 1 table- spoon butter.
Place one third of apples in bottom of casserole; top with one third of leek slices and one third of sweet potato.
Season with salt and pepper.
Repeat to make 2 more layers.
Dot top of casserole with 2 tablespoons butter; pour apple juice over all.
Cover tightly with lid or aluminum foil and bake 45 minutes.
4.Meanwhile, to make topping, in small saucepan, melt remaining 1 ta- blespoon butter; stir in bread crumbs and brown sugar until well combined.
Uncover casserole and sprinkle with topping.
Bake uncovered 10 to 15 minutes longer or until potato slices are tender.
Serve casserole immediately.

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Armenian Eggplant Casserole

Pare and dice eggplant.
Heat oil in skillet, add onion, green pepper, and eggplant.
Stir over low heat until eggplant is soft.
Add tomatoes(may substitute canned Italian solid pear shape, drained), salt, and pepper.
Simmer a few minutes.
At this point you can add basil, chives, parsley, tarragon or oregano to taste.
Turn into casserole dish and bake at 325 degrees for 40 minutes.
Casserole may be served hot or cold, with sour cream.

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Arroz Con Pollo Chicken And Rice Casserole

Servings: 4 Preheat the oven to 375.
season the chicken with salt, pepper, cumin and oregano.
Heat the oil in a skillet over medium-high heat.
Add the chicken pieces and brown on all sides.
Remove the pieces to a baking dish and set aside, keeping them warm.
Add the onion, garlic, green pepper and ham to the skillet.
Saute until vegetables are wilted.
Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth.
Bring to a boil while scraping the bottom to loosen any sticking particles.
Add the rice, capers, olives and chicken.
Stir, cover tightly and put in the oven.
Bake 20 minutes.
Stir in the peas and the cheese.
Arrange the strips of pimento on top and bake 5 minutes more.
Remove and discard the bay leaf and serve sprinkled with coriander.
Serves4.

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Artichoke Chicken Casserole

In a skillet over medium-high heat, heat 2 tablespoons butter.
Add the mushrooms and cook until lightly browned.
Spread the mushrooms and the artichoke hearts in a greased 9-by-13 inch pan.
In a skillet over medium-high heat, melt 4 tablespoons butter.
Dredge the chicken with seasoned flour.
Add the chicken to the pan and lightly brown it (this may have to be done in batches).
Layer the chicken over the vegetables.
Set aside.
In a saucepan over medium heat, melt 9 tablespoons butter.
Slowly add the 9 tablespoons flour and stir to make a smooth paste.
Stirring, slowly add the half-and-half.
Continue stirring and cooking until mixture is smooth.
Add Worcestershire sauce, salt and pepper.
Continue Cooking until sauce thickens.
Blend in the sherry and half the cheese; cook until cheese melts.
Pour this mixture over the chicken.
Top with remaining cheese and sprinkle with paprika.
Bake in a 375?F oven for 40 minutes.
* NOTE: Make seasoned flour by combining flour with salt and pepper to taste.
Yield: 8 servings.
Per serving: 712 calories, 55 grams protein, 41 grams fat, 31 grams carbohydrate, 222 milligrams cholesterol, 502 milligrams sodium.

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Artichoke-Spinach Casserole

Preheat oven to 350 degrees F.
Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer.
Top with spinach.
Cream together the cream cheese, butter and cheese and spread evenly on top.
Bake covered for 30 minutes, then uncovered for 10 minutes.
NOTES: * Vegetable casserole with artichokes and spinach -- This is a fattening, but good, vegetable dish.
: Difficulty: easy.
: Time: 5 minutes preparation, 40 minutes baking.
: Precision: no need to measure.

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Asparagus Casserole

Butter a casserole dish.
Put a layer of asparagus on bottom then add soup.
Next add mushrooms and half the cheese.
Add second layer of asparagus and end with a layer of cheese.
Bake at 350 degrees for 30 minutes or until bubbly.
Sprinkle onion rings on top and return to oven for 5 minutes more.

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Asparagus Cheese Casserole

PREHEAT OVEN TO 350F.
In a medium saucepan set over moderate heat, melt the butter.
Spoon 4 teaspoons of the melted butter into a bowl.
Set aside.
Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes.
Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth.
In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds.
Pour the cream sauce over the layers.
Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers.
Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole.
Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown.

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Aunties Chicken Casserole

Mix all the ingredients together and refrigerate overnight, be sure to cover.
take out 1 hour before cooking.
Bake 1 hour at 350.

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Bacon And Egg Casserole

Cook bacon cripsly and crumble Coat a 9x12x2 cassrole dish with vegetable spray.
Place croutons in casserole and pour margarine over them.
Sprinkle grated cheese over all.
Mix milk, eggs and mustard and pour over cheese.
Sprinkle bacon crumbs over all.
Bake at 325 degrees F for 45 minutes.
Allow casserole to stand for 15 minutes.

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Bamberger Krautbraten (bramberger Meat & Cabbage Casserole)

Remove outer, wilted cabbage leaves and core.
Place cabbage in a large pot of boiling water and simmer gently for 10 minutes.
Remove and drain.
gently pull off 12 leaves and set aside.
Finely chop the rest of the cabbage.
Heat 1 T vegetable oil; add onions, pork, and ground beef.
Cook until lightly browned.
Drain off excess fat.
Add the chopped cabbage, caraway seeds, salt, and pepper.
Pour in the white wine.
Cover and simmer the mixture for 10 minutes, stirring often.
Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves.
Spoon in the meat mixture, cover with the rest of the cabbage leaves.
Cut bacon strips in half and arrange on top.
Place in preheated 350 degree F.
oven; bake for approximately 45 minutes.

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Barley and Pine Nut Casserole

Rinse barley in cold water; drain well.
Set aside.
Melt 2 tb.
margarine in a medium skillet over medium heat; add pine nuts and cook until lightly toasted, stirring constantly.
Remove pine nuts with a slotted spoon; set aside.
Heat remaining 1/4 cup margarine in skillet until melted; add reserved barley and onion.
Cook, stirring constantly, until barley is lightly toasted and onion is tender.
Remove from heat; stir in toasted pine nuts, parsley, chives, salt and pepper.
Spoon barley mixture into a 1 1/2 qt.
casserole.
Bring beef broth to a boil in a medium saucepan; pour broth over barley mixture in casserole and stir well.
Bake, uncovered, at 375 F.
for 1 hour and 10 minutes or until barley is tender and liquid is absorbed.
Garnish casserole with fresh parsley sprigs, if desired.
Yield: 6 to 8 servings.

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Barley Casserole

Preheat oven to 350 degrees.
Melt butter in a large casserole.
Saute onions 2 minutes over medium heat.
Add mushrooms and saute 5-7 minutes more.
Add barley.
Cook until lightly browned.
Add 2 cups of broth, salt and pepper.
Bring to a boil.
Cover, reduce heat, and bake 45 minutes.
Add remaining 1 cup of broth.
Return to oven and bake 30 minutes more.
Garnish with chopped parsley.

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Barley Casserole

Saute mushrooms and onions in butter.
Don't let onions brown.
Mix in barley, salt and pepper.
Pour into buttered 1 1/2 qt casserole.
Cover with broth to 1/2 inch above barley.
Cover and bake at 350 degrees for 45 minutes, until liquid is absorbed and barley is tender.
Garnish with almonds.

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Barley Soup Casserole

Crumble beef into a microwave safe plastic colander suspended over a 3 qt.
casserole.
Top with onion, celery, bell pepper and garlic; cover with casserole lid or vented plastic wrap.
Stirring midway through cooking, microwave on HIGH for 6 minutes, or until beef is no longer pink.
Discard grease and place barley, tomato paste and bouillon in same casserole.
Pour boiling water over barley; stir.
Top with beef mixture and tomatoes with liquid; do not stir.
Re-cover and microwave on MEDIUM- HIGH (70 %) for 30 minutes.
Stir and let stand for 5 minutes.
Makes 6 servings.
Nutritional value per serving: 360 calories 23 grams protein 34 grams carbohydrates 4 grams fiber 15 grams fat 66 milligrams cholesterol 545 milligrams sodium

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Bean And Sausage Casserole

Heat oven to 400~.
Rinse frozen lima beans with cold water to separate.
Mix lima, baked, kidney and northern beans, onion and sausage in ungreased 2-1/2-quart casserole.
Mix remaining ingredients; stir into bean mixture.
Cover and bake 40 to 50 minutes or until hot and bubbly.

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Bean Tortilla Casserole

* Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed.
~------------------------------------------------------------------------- Mix water, beans, chopped onion and garlic in 4-quart Dutch oven.
Heat to boiling; reduce heat.
Simmer uncovered until beans are tender, about 3 hours adding water if necessary.
Place half the beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container.
Cover and process until smooth; pour into large bowl.
Place remaining beans with just enough liquid to cover in workbowl.
Cover and process until smooth; add to bean mixture in bowl.
Heat oil in 10-inch skillet until hot; stir in bean mixture.
Cook uncovered, stirring frequently, until mixture is consistency of cake batter.
Heat oven to 350 degrees F.
Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves.
Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas.
Top with sour cream, cheese and green onions.
Bake uncovered until hot and bubbly, 15 to 20 minutes.

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Beef Brown Rice And Feta Casserole

Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes.
Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes.
Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid.
Cook another 5 minutes.
Preheat oven to 400 degrees.
Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce.
Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan.
bake 20 minutes.

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Beef Casserole With Edam

In a skillet, cook onion in the butter over moderate heat until golden.
Add the steak, tomatoes, and bell pepper.
Cook, stirring, over mod-high heat, until veggies are softened.
Add the egg, raisins, olives, gherkins, and mushrooms and cook the mixture, stirring, for 1 minute.
Add the brandy, heated, and ignite.
Shake skillet gently until flame go out.
Stir in flour and cook for 2 minutes, stirring.
Stir in broth, chili paste, chili sauce, ketchup, Tabasco, and salt and pepper to taste.
Simmer the mixture, stirring occasionally, for 5 minutes.
Line the sides of a 2-qt.
shallow casserole with some of the cheese slices.
Pour the beef mixture into the casserole, and cover it with the remaining Edam.
Put the casserole in a larger pan, add enough water to reach 1-inch up the sides of the casserole, and cover the pan with foil.
Bake in the middle of a preheated 325f oven for 15 minutes.
Serve with sauteed bananas.

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Beef Nacho Casserole

Heat oven to 350F.
Brown meat; drain.
Stir in salsa, corn, Miracle Whip(R) and chili powder.
Layer 1/2 meat mixture, chips and cheese in 2-quart casserole.
Repeat layers.
Bake 20 minutes or until thoroughly heated.
Top with shredded lettuce and chopped tomato, if desired.

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