Casseroles

Beef, Cheddar and Potato Pie

Serves 8

2 lb ground beef

2 carrots, cut into 1/4” cubes

1 large onion, cut into 1/4” cubes

2 stalks celery, cut into 1/4” cubes

1 large clove garlic, finely chopped

1 large baking potato, peeled and cut into 1/4” cubes

1/2 c dark beer

8 oz sharp cheddar cheese, shredded

Salt and pepper

2 sheets frozen puff pastry, thawed but cold

1 large egg yolk, beaten with 1 tbs water

Preheat the oven to 375F. In a large skillet, combine the beef, carrots, onion, celery,

garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is

cooked through and some liquid has evaporated, about 15 min. Lower the heat to

medium, add the beer and cook for 10 min. Add the cheese, 2 tsp salt and 1/2 sp pepper.

Let cool.

On a floured surface, roll 1 puff pastry sheet into a 12” round. Place in a 10” skillet or

deep pie dish. Roll the remaining puff pastry sheet into an 11” round. Using a slotted

spoon, transfer the meat mixture to the skillet or deep pie dish. Lightly brush the edge of

the crust with some of the egg wash, then place the second sheet on top. Press the edges

to seal, then trim to a 1/2” edge.

Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an “X”

into the pastry. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Bake for 45 min. tenting with

foil if the crust darkens too quickly. Transfer to a rack to cool for 15 min.

Tip: bake the pie up to 1 day ahead, then reheat in a 350F oven for 20 min.

You can easily use ground turkey or ground chicken or even ground buffalo or venison

for this dish to make it leaner. You could if you are not fond of beer use beef broth,

reduced sodium in place of the beer.

Chicken Casserole

4 large chicken breasts

1 small pkg. Pepperidge Farms Herbal Stuffing Mix (7 oz.)

1 stick butter/margarine

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

Boil chicken, cool, bone and shred. Reserve liquid.

melt butter. Stir into stuffing mix. Place 1/2 chicken

and 1/3 stuffing mix in bottom of casserole dish.

Add mushroom soup diluted with 1 soup can

of chicken broth. add rest of chicken and another

1/3 stuffing mix. Add chicken soup diluted with 1

soup can of chicken broth and top with balance

of stuffing mix. Bake at 350 degrees for 40 min.

Note: you can use leftover turkey at Thanksgiving and

Christmas and use canned broth.

This recipe comes from a good friend in Colorado,

Betti.

Low Cholesterol Chiles Rellenos Casserole

Nonstick spray coating

2 4oz. can diced green chili peppers, drained

8 oz. lowfat cheddar cheese, shredded (2 c.)

2 c. skim milk

1 c. pkg. biscuit mix

1 c. frozen egg substitute, thawed or 4 slightly beaten eggs

1 c. lowfat cotage cheese

Spray a 12x7.1/2x2 in. baking dish with nonstick spray coating.

Sprinkle with chili peppers and cheddar cheese. In a med. bowl

combine milk biscuit mix and egg substitue or eggs; use a wire

whisk to beat till smooth. Stir in cottage cheese. Spoon egg mixture

atop chilies and cheese. Bake, uncovered, at 350 deg. for about

45 min. or till puffed and knife inserted in center comes out clean.

Let stand before serving. Top with salsa. Approx. 6 servings.

Meaty Pasta Casserole

SERVINGS 12

METHOD Freezer PREP 45 min. COOK 35 min. TOTAL 80 min.

INGREDIENTS

1 package (16 ounces) penne pasta

1 pound ground beef

1 pound bulk Italian pork sausage

1-3/4 cups sliced fresh mushrooms

1 medium onion, chopped

1 medium green pepper, chopped

2 cans (14-1/2 ounces each) Italian diced tomatoes

1 jar (25.6 ounces) Italian sausage and garlic spaghetti sauce

1 jar (16 ounces) chunky mild salsa

1 package (8 ounces) sliced pepperoni, chopped

1 cup (4 ounces) shredded Swiss cheese, divided

4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

1-1/2 cups shredded Parmesan cheese, divided

1 jar (26 ounces) three-cheese spaghetti sauce

DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, sausage,

mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain.

Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa

and pepperoni.

Divide half of pasta mixture between two greased 13-in. x 9-in. x 2-in. baking dishes. Sprinkle each

with 1/4 cup Swiss cheese, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 3/4 cup of

three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti

sauce. Sprinkle with remaining cheeses.

Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350° for 25

minutes. Uncover; bake 10 minutes longer or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes

before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until cheese

is melted. Yield: 2 casseroles (6 servings each).

Mexican Chicken Casserole

Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.

Cooking Light DECEMBER 1998

Yield: 8 servings (serving size: 1 cup)

Ingredients

1 cup fat-free, less-sodium chicken broth

2 (4.5-ounce) cans chopped green chiles, divided

1 3/4 pounds skinned, boned chicken breasts

2 teaspoons olive oil

1 cup chopped onion

1 cup evaporated skim milk

1 cup (4 ounces) shredded Monterey Jack cheese

1/4 cup (2 ounces) tub-style light cream cheese

1 (10-ounce) can enchilada sauce

12 (6-inch) corn tortillas

Cooking spray

1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese

1 ounce tortilla chips, crushed (about 6 chips)

Preparation

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Came across this on Pinterest and you can see the original recipe here  My Recipes

When I made this I forgot to get the the evaporated milk so I subbed in 2% milk and I used rotisserie chicken I had left from something I had made for lunch. It was really good. I also think adding in some sliced black olive would be good along with serving some sour cream and chopped lettuce for garnish might also be a good addition.

Monterey Sausage Pie

INGREDIENTS

1 pound bulk pork sausage

1 cup chopped onion

1 cup chopped sweet red pepper

1/2 cup chopped fresh mushrooms

3 teaspoons minced garlic

2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided

1-1/3 cups milk

3 eggs

3/4 cup biscuit/baking mix

1/4 teaspoon pepper

DIRECTIONS

In a large skillet, cook the sausage, onion, red pepper, mushrooms and garlic

over medium heat until meat is no longer pink; drain. Stir in 2 cups cheese.

Transfer to a greased 9-in. deep-dish pie plate.

In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over

sausage mixture.

Bake at 400° for 20-25 minutes or until a knife inserted near the center

comes out clean. Sprinkle with the remaining cheese; bake 1-2 minutes longer

or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.

SERVINGS 6

PREP 15 min.

COOK 25 min.

TOTAL 40 min.

Pork Chop Casserole

**can sub chicken**

4 pork chops browned on both sides

4 slices Swiss cheese OR shredded

4 ozs. mushrooms sliced (optional) **I use fresh,sliced**

1 (10-3/4 oz.) can cream of chicken soup

1/2 cup white wine or 1/4 cup milk or 1/4 cup water

2 cups herb stuffing mix

1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Spray a 9X13 inch baking dish.

Place pork chops in a single layer in baking dish. Top each pork chop with cheese.

Layer mushrooms over cheese.

Mix together soup and wine or milk and pour over chops.

Spread dry stuffing mix over the top.

Drizzle melted butter over the stuffing.

Bake uncovered for 50 minutes. **I covered for first 30 minutes to prevent

drying out**

Sausage And Mushroom Skillet Dinner

1 tablespoon olive oil

1/2 pound Italian sausage, ground (bulk)

3 large cloves garlic, minced, about 1 tablespoon

8 ounces sliced mushrooms, fresh

2 (16-ounce) cans white beans, drained**

14 to 16 ounces canned crushed tomatoes

1 teaspoon oregano or mixed Italian herbs

**If you want it a bit on the soupy side do not drain the beans.

Heat oil in a wide skillet over medium-high heat. Add the Italian sausage

and garlic. Stir the sausage occasionally so it cooks through.

Add mushrooms, and cook about five minutes, stirring occasionally, or

until they have darkened and glisten.

Add canned beans, tomatoes and oregano. Cook at least until hot.

If you have the time, simmer a few minutes to let the flavors blend.

Cook until it heats through. If you are cooking ahead and need to

refrigerate or let the mixture stand or simmer a while, you may want

to add a little water.

Serve in wide soup plates with salad and garlic-Parmesan toast.

Makes 4 servings.

Per serving: 356 calories, 25 grams protein, 46 grams carbohydrate,

15 grams fiber, 10 grams fat, 493 milligrams sodium.

Sausage-Barley Casserole

3 Tbs. butter or margarine, divided

1/2 lb. smoked sausage, sliced

1 c. pearl barley

1/2 c. chopped onion

1/2 c. chopped celery

1/2 c. chopped green pepper

1 garlic clove, minced

2 c. water

1 can (16 oz.) stewed tomatoes

1/2 tsp. dried thyme

1/2 tsp salt

1/2 tsp pepper

In a large saucepan, melt 1 tbs. butter. Saute sausage until lightly browned. Remove from pan and set aside. Add remaining butter; saute barley, vegetables and garlic until barley is lightly browned. Return sausage to pan. Add water, tomatoes and seasonings. Bring to a boil.Cover and cook over low heat until liquid is absorbed, about 1 hour. Yield: 4 servings.

Scalloped Potatoes and Pork Chops

5 cups thinly sliced peeled potatoes

1 cup chopped onion

1 can (10-3/4 oz) condensed cream of mushroom soup

1/2 cup sour cream

6 pork chops (1 inch thick)

Salt and peper to taste

In a greased 13x9x2 baking dish, layer half of the potatoes and

onions. Sprinkle with salt and pepper. Repeat layers. Combine the

soup and sour cream; pour over potato mixture. Cover and bake for 30

minutes at 375 degrees.

Meanwhile, brown pork chops on both sides in a hot skillet. Place

pork chops on top of casserole. Cover and back for 30 minutes.

Uncover and bake for 15 minutes longer or until chops are tender.

Yields 6 servings.

Skillet Macaroni and Beef

Serves 4

Serve with hot sauce and sour cream if desired

1.1/2 lb 85% lean ground been

1 lrg onion, chopped fine

1 red bell pepper, chopped fine

6 garlic cloves, minced

2 c elbow macaroni

1 (29oz) can tomato sauce

2 c low-sodium chicken broth

1.1/2 tsp dried oregano

salt and pepper

1 c shredded cheddar cheese

Cook beef in large nonstick skillet over med-high heat until

no longer pink, about 7 min. Drain beef, leaving

2 tbs fat in skillet and reserve. Add onion, red pepper and

garlic to fat in skillet and cook, covered, until softened,

about 3 min.

Add macaroni, tomato sauce, broth, oregano, and reserved beef to

skillet and bring to boil. Cover, reduce heat

to low and simmer, stirring occasionally, until pasta is tender

8-10 min. Season with salt and pepper. Sprinkle with

cheese. Serve

Taco Bake

Prep Time:15 min

Total Time:35 min

Makes 6 servings, 1 cup each.

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner

1 lb. ground beef

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

Mix 3/4 cup water

3/4 cup Sour Cream

2 cups Shredded Cheddar Cheese, divided

1 cup Thick 'N Chunky Salsa

PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown

meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.

STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square or 9-

inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining

Dinner mixture. Cover.

BAKE 15 min. Top with salsa and remaining 1 cup cheese. Bake, uncovered, an additional 5 min.

or until cheese is melted.

Garnish with chopped tomatoes and lettuce and a dollop of sour cream.

Turkey (Chicken) Tetrazzini

2 c. broken uncooked spaghetti (2" pieces)

1 chicken bouillon cube

3/4 c. boiling water

1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted

1/8 tsp. pepper

1.1/2 c. cubed cooked turkey (chicken)

1 sm. onion, finely chopped

2 tbs diced pimientos, drained

1.1/2 c. shredded cheddar cheese, divided

Cook spaghetti according to package directions, Meanwhile in a bowl dissolve bouillon in water. Add soup and pepper.

Drain spaghetti; add to soup mixture. Stir in turkey, onion, pimientos and 1/2 cup of cheese. Transfer to a greased 8" square baking dish. Top with remaining cheese.

Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through. Yield: 6 serving.