Author: Sharon

Categories
Casseroles Ham Mushrooms Pasta Peas

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

1 (12 oz.) package bowtie or farfalle pasta
2 cups ham , cubed
1 cup frozen peas
1 1/2 cups mushrooms, portabella –  cubed
1 cup onions, chopped.
4 ounces cheddar cheese, smoked – shredded
8 ounces cheddar cheese, shredded
2 cups milk
2 tablespoons flour, plain
4 tablespoons butter, melted
dash mustard, dry
dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs
Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent.  Add mushrooms and a splash of red wine, saute until mushrooms are softened.  Meanwhile, boil pasta according to pkg. directions.  Drain, and return pasta to pan.  Add ham, peas and mushroom mixture to pasta – toss.
Pour into oiled casserole dish.
In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper.  Slowly add in the milk with a whisk.  Stir until slightly thickened.  Whisk in the cheeses.  Stir over low heat until smooth. Pour over pasta-ham-veg. mixture. 
Bake for 20 minutes at 350º .  Sprinkle bread crumbs on top and bake an additional 10 minutes.

8  Servings
Categories
Casseroles Potatoes Side Dishes

Farmer’s Casserole

2 cups hash brown potatoes
3/4 cup jack cheese, shredded
1/4 cup green onions, chopped
dash salt and pepper
4 eggs
1 (12 oz.) can evaporated low fat milk
Mix first 4 ingredients in large bowl.  Pour into prepared 8×8 casserole.  Mix eggs and milk, pour over potatoes.  Refrigerate at least 8 hrs.  Preheat oven to 350º F.  Let casserole come to room temperature – about 30 minutes.  Bake for 55-60 minutes.  When knife inserted comes out clean, it’s done.
8  Servings
Categories
Casseroles Side Dishes

Corn Casserole

1     14 oz. can whole kernel corn
1     14 oz. can corn, creamed
1     8 oz. package cornbread mix
8 ounce sour cream
dash salt and pepper
1/4   cup green onions, chopped, (optional)
1/4   cup red bell peppers, chopped, (optional)
1/4   cup red onions, chopped , (optional)
Mix all ingredients and spread in greased 9 x 9 baking dish.
Bake at 350º for 45 minutes.
6  Servings
Categories
Casseroles Chicken Main Dish Rice

Chicken Divan Rice Casserole

3 cups cooked white rice
2 (10 oz.)  packages frozen chopped broccoli, thawed
3 cups cooked chicken
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 cup mayonnaise
3/4 cup milk
1 tablespoon lemon juice
2 teaspoons curry powder
Heat oven to 350º F.  Coat a 12 x 7 1/2 x 2 inch baking dish with nonstick cooking spray.  Spoon rice into prepared baking dish and spread evenly.  Scatter about three-quarters of the broccoli over the rice.  Chop the chicken and layer on top of the broccoli.  In a large bowl, whisk together the soup, mayonnaise, milk, lemon juice and curry powder until blended and smooth.  Pour evenly over casserole.  Sprinkle remaining broccoli over top.  Bake at 350 º F covered for 30 minutes.  Uncover and bake another 15 minutes.

(I just mixed up everything and put it into the baking dish.  Turned out fine and was very delicious!)

 8  Servings
Categories
Casseroles Cheese Main Dish Rice

Chicken and Wild Rice Casserole

1  6-ounce package  long grain and wild rice mix
1  medium  onion, chopped (1/2 cup)
1  stalk  celery, chopped (1/2 cup)
2  tablespoons  butter
1  10.5- or 10.75-ounce can  condensed chicken with white and wild rice soup or cream of chicken soup
1/2  cup  sour cream
1/3  cup  dry white wine or chicken broth
2  tablespoons  snipped fresh basil or 1/2 teaspoon dried basil, crushed
2  cups  shredded cooked chicken or turkey
1/3  cup  finely shredded Parmesan cheese

Prepare rice mix according to package directions.  Meanwhile, preheat oven to 350º F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through.

Makes 4 servings.

Categories
Casseroles Rice Side Dishes Vegetarian

Broccoli Rice Casserole

1 10 oz. package frozen broccoli, chopped
1 onion, chopped
1 (8 ounce) cheese whiz
1 (10 oz.) can cream of mushroom soup
1 cup uncooked long-grain white rice
1/4 cup margarine
1/2 cup milk
Cook rice. Saute onion in margarine. Cook broccoli according to package directions. Add cheese to hot rice to melt; add other ingredients and mix well. put in buttered casserole dish and heat thoroughly.  Bake at 350º for 20 minutes. 
 8  Servings
Categories
Pasta Side Dishes

Boston Market Mac & Cheese

3 cups spiral shaped pasta
2/3 cup milk
1 pound Velveeta Cheese, cubed
1/4 teaspoon dry mustard
1/2 teaspoon ground. turmeric
salt and pepper to taste

Cook pasta; drain well. While pasta is cooking, put remaining ingredients in top of double boiler over simmering water. Stir with wire whisk until smooth. Keep cheese mixture warm till pasta is cooked and drained. Stir pasta into cheese.

Categories
Beef Slow Cooker Soups

Slow Cooker Tuscan Beef Stew

1 tablespoon McCormick® Mixed Pickling Spice
2 tablespoons olive oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch cubes, divided
1 medium onion, cut into wedges
4 carrots, cut into 1/2-inch slices
1 teaspoon McCormick® Gourmet Collection® Crushed Rosemary
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
2 cans  (14 1/2 ounces each)  diced tomatoes, undrained
1 cup dry red wine or reduced sodium beef broth
1 tablespoon flour
8 slices day-old Italian bread, toasted

Place the pickling spice in the center of a piece of cheesecloth or a coffee filter.  Tie tightly with a long piece of string.  Heat 1 tablespoon oil in a large skillet over medium-high heat.  Brown one half of the beef on all sides.  Remove from pan.  Repeat with remaining oil and beef.  Add browned beef, carrots, onion, crushed rosemary, garlic powder, and salt to a 4 to 6 quart slow cooker.  Stir in tomatoes and wine.  Add pickling spice bundle.  Cook on High 4 hours or on Low 8 hours.   Remove pickling spice bundle.  

Thicken stew by mixing flour with 1 tablespoon water in a small bowl until smooth.  Stir in several tablespoons hot liquid from stew; then stir flour mixture into stew.  Cook and stir 2 to 3 minutes or until stew thickens slightly.  
Place 1 bread slice in each serving bowl.  Spoon stew over bread to serve. 
Categories
Beef Homemade Mixes Slow Cooker

Slow Cooker Savory Pot Roast

2 1/2 to 3 pounds boneless chuck or rump roast, well trimmed
1 package McCormick® Slow Cookers Savory Pot Roast Seasoning
5 cups cut-up fresh vegetables, such as carrots, celery, onions and potatoes
1 cup water
Place roast and vegetables in slow cooker.  Mix Seasoning and water until blended.  Pour over roast and vegetables.  Cover.  Cook 8 hours on LOW or 4 hours on HIGH.  Remove roast and vegetables to serving platter.  Stir sauce before serving.
IMPORTANT:  For best results, do not remove cover during cooking.
Tip:  For a quicker start, trim the meat, assemble ingredients, and cut up the vegetables the night before.  (Cover the potatoes with water to prevent browning.)  Then refrigerate until you’re ready to start the slow cooker the next day.
Categories
Beef Italian Main Dish Slow Cooker

Marinara & Meatballs with Spaghetti

1     cup carrots, shredded
1     celery, rib cut in chunks
3/4   cup onions, diced
1/2   cup red wine
4     cloves garlic
40    meatballs, frozen
1     28 oz. can tomatoes, diced, drained
1     28 oz. can tomato sauce
1     6 1/2 oz. can tomato paste
1     tablespoon Italian seasoning
1     teaspoon pepper
1     16 oz. package spaghetti
Preheat slow cooker on high.
Process carrots, celery (cut into short pieces), onions, wine and garlic 10-15 seconds in food processor until coarsely chopped.  Transfer to slow cooker.  Stir in remaining ingredients except spaghetti.  Reduce heat to low; cover and dook 8-10 hrs.
Prepare spaghetti, 20 minutes before serving, according to package directions.  Serve marinara and meatballs over spaghetti.
 8  Servings