Category: Casseroles

Categories
Casseroles Main Dish Vegetables Vegetarian

Ratatouille

1 1/2 cups eggplants, peeled and diced
1/2 cup onions, thinly sliced
1 clove garlic, minced
3 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 1/2 cups zucchini, sliced
1 (16 oz.) can tomatoes, stewed
1 teaspoon salt
1/4 teaspoon Italian seasoning
1 (7 3/4 oz.) can mushrooms
dash pepper
Place eggplant, onion, garlic and oil in a 2 quart casserole.  Cook in microwave oven 5 minutes.  Cut peppers into 1/2 strips.  Mix peppers and zucchini with eggplant mixture.  Add seasonings to tomatoes.  Mix with vegetables.  Cook in microwave oven 8-10 minutes.  Let stand 5 minutes. 

*You can use vegetable soup in place of tomatoes and cut corn off the cob and add to the casserole.
 4  Servings
Categories
Casseroles Main Dish Potatoes Seafood

Potato Surimi Casserole

1 package au gratin potatoes
1/2 cup milk
2 tablespoons unsalted butter
6 eggs, large
1 (8 oz.) can corn, creamed
1/2 pound Surimi seafood, chopped
2 tablespoons all-purpose flour
2 scallion tops, chopped
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Heat oven to 450ºF.  Prepare potatoes in 8x8x2″ baking dish.  Follow package directions for milk and butter.  Bake for only 15 minutes.  Let stand for 5 minutes. Meanwhile, in bowl, combine eggs, corn, surimi, flour, scallions, salt, nutmeg and cayenne.  Pour over potatoes. Reduce oven temperature to 350ºF.  Bake until set, 45 minutes.  Let stand 10 minutes.  Cut into 6 squares.
6  Servings
Categories
Casseroles Main Dish Pork

Pork Chops with Stuffing

4 pork chops, boneless, trimmed
2 cups stuffing cubes, or Stove Top Stuffing
1 3/4 cups water
1/2 stick margarine, or butter, cut up
1/4 cup honey mustard
Sprinkle dried stuffing into a casserole dish, add water and place cut up butter or margarine over top.  Place pork chops over stuffing.  Spread honey mustard over pork chops.  Bake at 350º F. for approx 30 minutes.
4  Servings
Categories
Casseroles Chicken Main Dish Make Ahead Mexican

Monterey Tortilla Casseroles

Nonstick spray coating
6  6-inch corn tortillas, each cut into 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernel corn
1 (16-ounce) jar salsa verde
3 tablespoons light dairy sour cream
3 tablespoons snipped fresh cilantro
1 tablespoon all-purpose flour
1 cup  crumbled Mexican Chihuahua or farmer cheese (4 ounces)   
Light dairy sour cream (optional)   
Snipped fresh cilantro (optional)   
Chopped tomato (optional)   
Jalapeno pepper, thinly sliced (optional)
Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes. 
Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato.
To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above. 
To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.
*Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month. 
4  Servings
Categories
Casseroles Chicken Main Dish Make Ahead

Chicken And Rice Casserole

Recipe Courtesy of Paula Deen

1 (10 3/4 ounce) can condensed cream of celery soup
1 (4 ounce) jar pimentos
1 (8 ounce) can water chestnuts, drained and chopped
2 (14 1/2 ounce) cans green beans, drained and rinsed
3 cup diced cooked chicken
1 medium onion, peeled and diced
2 tablespoon butter or vegetable oil
1 cup mayonnaise
1 (6 ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1 pinch salt

Preheat oven to 350º F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Categories
Casseroles Main Dish Make Ahead Mexican Turkey

Mexican Lasagna

6 ounces turkey breast tenderloin
1 14½-ounce can dried tomatoes with basil, garlic and oregano
3/4 cup skim-milk ricotta cheese
1/3 cup plus 2 tbsp. shredded nonfat (real mozzarella) cheese
2 tbsp. nonfat liquid egg substitute
2 tbsp. chopped fresh cilantro
salt and freshly ground black pepper to taste
1/2 cup chopped white onion
1 tsp. minced roasted garlic
1/2 tbsp. chili powder
Preheat oven to 400º F.
In a food processor, chop up the turkey breast.
In a skillet, add onion and 2/3 cup chopped turkey.  Add tomatoes, garlic and chili powder, and cook about 2 minutes.  In a bowl mix together the ricotta cheese, 1/3 cup mozzarella cheese, egg substitute, cilantro, salt and pepper.
Line a nonstick 9-inch-round cake pan with one of the tortillas and spread the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture.  Top with the fourth tortilla and cover with aluminum foil.  Place in oven for 10 minutes, remove foil and sprinkle the remaining 2 tablespoons of mozzarella cheese over top and put back in oven for 2 minutes.
 8  Servings
Categories
Casseroles Chicken Main Dish Make Ahead Mexican

Mexican Chicken Casserole

1 cup fat-free, less-sodium chicken broth
2 (4.5-oz.) cans chopped green chilies, divided
1-3/4 lbs. skinned, boned chicken breasts
2 tsp. olive oil1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese
1/4 cup (2 oz.) tub-style light cream cheese
1 (10-oz.) can enchilada sauce
12 6″ corn tortillas
Cooking spray
1/2 cup shredded reduced-fat extra-sharp cheddar cheese
1 oz. tortilla chips, crushed (about 6 chips)
Combine broth and 1 can of chilies 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 350º F.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterrey 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 350º degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Makes 8 one-cup servings.  
Categories
Casseroles Italian Main Dish Vegetables Vegetarian

Eggplant Parmesean – Light Version

Use whole-wheat panko in this recipe; the regular type became soggy in a test.
Eggplant:
2  large eggs, lightly beaten
1  tablespoon  water
2  cups  whole-wheat panko (Japanese breadcrumbs)
1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
2  (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2  cup  torn fresh basil
1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2  teaspoon  crushed red pepper
1 1/2  teaspoons  minced garlic
1/4  teaspoon  salt
1  (16-ounce) container part-skim ricotta cheese
1  large egg, lightly beaten
Remaining ingredients:
1  (24-ounce) jar premium pasta sauce
1/4  teaspoon  salt
8  ounces  thinly sliced mozzarella cheese
3/4  cup  (3 ounces) finely grated fontina cheese
Preheat oven to 375°.
To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
To make filling, combine basil and next 6 ingredients (through egg).   To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
10  Servings
Categories
Casseroles Italian Main Dish Vegetables Vegetarian

Eggplant Parmesan

4 eggplants, sliced 1/2″ thick
dash salt
2 cups seasoned bread crumbs
2 eggs, beaten
4 cups spaghetti sauce
2 cups low fat mozzarella cheese, shredded
1/4 cup Parmesan cheese
Sprinkle salt on slices of eggplant.  Let sit for 30 minutes, blot moisture from eggplant slices. Dip each slice of eggplant in egg then in bread crumbs.  Fry in a small amount of oil until browned on both sides.  Drain on paper towels. Put one cup of sauce on bottom of 13×9″ baking dish.  Layer eggplant slices, top with sauce then cheeses. Bake for 30 minutes at 350 or until cheese is bubbly.
8  Servings
Categories
Casseroles Chicken Ham Main Dish Make Ahead Pasta Turkey

Easy Day Before Casserole

7 oz. macaroni (uncooked)
1 can celery soup
1 can mushroom soup
1 small jar pimentos (optional)
4 oz. mushroom pieces
1 small onion, chopped
2 c. milk
1/2 lb Velveeta cheese diced
1/4 c. green pepper diced
2 c. ham, chicken or turkey, cooked and chopped
1 can water chestnuts, sliced
Combine all ingredients. Place in buttered 3 quart or 9×13 inch pan. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Preheat oven to 350. Bake one hour.
8  Servings