Category: Casseroles

Categories
Casseroles Chicken Main Dish Rice

Chicken and Wild Rice Casserole

1  (6.2-ounce) package fast-cooking long-grain and wild rice mix
2  (10 1/2-ounce) cans low-sodium chicken broth
1  (8-ounce) package fresh mushroom slices
3  cups chopped cooked chicken
1  (8-ounce) container sour cream
Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.Stir in chicken and sour cream; spoon into a lightly greased 2-quart baking dish.Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes. Yield: Makes 6 servings
6  Servings
Categories
Casseroles Chicken Main Dish Make Ahead Rice

Chicken & Rice Casserole

2 tablespoons butter or vegetable oil 
1 medium onion, peeled and diced 
3 cups diced, cooked chicken 
2 (14 1/2-ounce) cans green beans, drained and rinsed 
1 (8-ounce) can water chestnuts, drained and chopped 
1 (4-ounce) jar pimentos 
1 (10 3/4-ounce) can condensed cream of celery soup 
1 cup mayonnaise 
1 (6-ounce) box long-grain wild rice, cooked according to package directions 
1 cup grated sharp Cheddar 
Pinch salt 
Preheat oven to 350 degrees 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.
*Make Ahead instructions:  Prepare casserole, cover and freeze.  Thaw in refrigerator then bake in refrigerator until bubbly.
6  Servings
Categories
Casseroles Chicken Main Dish

Bruschetta & Cheese – Stuffed Chicken Breasts

1 (14 oz.) can Italian-style diced tomatoes
1 1/4 cups mozzarella cheese, shredded, divided
1/4 cup fresh basil, chopped
1 package Stove Top Stuffing Mix for Chicken
8 skinless boneless chicken breasts, small
1/3 cup Kraft Roasted Red Pepper Italian with Parmesean Salad Dressing
Preheat oven to 350 degrees.   
Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix.  Stir until just moistened.  Place 2 chicken breast halves in large freezer-weight zip top bag.  Pound chicken with meat mallet or side of heavy can (or if you’re Danielle, your fists), until chicken is 1/4″ thick.  Repeat with remaining chicken,  adding two at a time to bag.  Place chicken, top sides down, on cutting board.  Spread evenly with stuffing mixture.  Starting at one of the narrow ends, tightly roll up chicken.  Place seam sides down in 13×9″ baking dish.  Drizzle evenly with dressing.  Bake 40 minutes.  Sprinkle with remaining 3/4 cup cheese.  Bake an additional 5 minutes, or until chicken is cooked through (165 degrees F), and cheese is melted.
Variation:
For a South of the border style dish, simply use diced tomatoes with bell or jalapeno peppers, Mexican style shredded cheese, instead of mozzarella cheese, and chopped cilantro instead of basil.
 8  Servings
Categories
Beef Casseroles Homemade Mixes

Beef Casserole

Serve with a tossed green salad. 
2  (8-ounce) cans crescent rolls, divided
1 1/2  pounds ground beef
1/2  small onion, minced
2  cups (8 ounces) shredded Cheddar cheese
1/2  cup water
1/2  cup chili sauce
2  tablespoons taco seasoning
1  tablespoon Worcestershire sauce
1/2  teaspoon garlic salt
1/2  teaspoon pepper
Toppings: 
sour cream, salsa
Unroll 1 can crescent rolls, and press into a lightly greased 13- x 9-inch pan.  Bake at 375° for 10 minutes or until lightly browned.
Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain. Stir in cheese and next 6 ingredients; spoon over crust. 
Unroll remaining can of crescent rolls, and shape into a rectangle, pressing perforations to seal; cut into 1/2-inch strips. Arrange strips in a lattice design over beef mixture.
Bake at 375° for 25 minutes or until golden. Let stand 10 minutes. Serve with sour cream and salsa, if desired.
6  Servings
Categories
Beef Casseroles Main Dish Pork

Barbecue Pot Pie with Cheese Grits Crust

This is a great way to use up leftover BBQ.  This is an awesome dish!

1 large sweet onion, diced
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thick barbecue sauce
1 1/2 cups beef broth
1 pound shredded barbecued pork (1 pound shredded beef may be substituted for pork.)

Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.

*Cheese Grits Crust Batter*
2 cups water
2 cups milk
1 cup quick-cooking grits
2 cups (8 ounces) shredded sharp Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon seasoned pepper
2 large eggs, lightly beaten

Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper; remove from heat.  Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.  Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture.

Bake at 425° for 20 to 25 minutes or until golden brown and set.

Yield 8 to 10 servings

Categories
Asparagus Casseroles Ham Main Dish Make Ahead Vegetables

Asparagus and Ham Casserole

Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one. 

1  (1-ounce) slice white bread
3 3/4  cups uncooked extra-broad egg noodles
2 1/2  cups (1 1/2-inch) sliced asparagus
1/4  cup all-purpose flour
1/2  teaspoon dried thyme
1/4  teaspoon salt
1/8  teaspoon black pepper
1  cup whole milk
1  cup fat-free, less-sodium chicken broth
1  tablespoon butter
3/4  cup finely chopped onion
1  tablespoon fresh lemon juice
1 1/2  cups (1/2-inch) cubed ham (about 8 ounces)
1/4  cup chopped fresh flat-leaf parsley
2  tablespoons grated fresh Parmesan cheese

Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

*Could be made ahead and frozen.  Thaw in refrigerator then bake until bubbly and topping is golden.

6 servings (serving size: 1 cup)

Categories
Casseroles Turkey

Turkey Leftovers Casserole

1/2 lb mozzarella cheese (I think swiss would also be good)
2 cups elbow macaroni
1 tablespoon butter
1 teaspoon olive oil
1 lb mushroom, sliced thickly
1 small onion, thinly sliced
3 cloves garlic, minced
4 cups cooked cubed turkey
1/2 cup butter
1/2 cup all-purpose flour
3 cups homemade turkey broth (chicken or vegetarian can be substituted)
1 1/2 cups sour cream (NOT lowfat)
1/2 cup white wine
1 dash freshly grated nutmeg
1 dash salt
1 dash freshly grated black pepper
1 cup fresh breadcrumb
2 tablespoons melted butter
1/2 cup freshly grated parmesan cheese
First, grate mozzarella cheese; set aside.
Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside.
Meanwhile, preheat oven to 350ºF; spray a large casserole dish (I used a deep 13×9 pan) with nonstick spray like Pam and set aside.
In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir.  Add cooked turkey cubes to mushroom/pasta mixture; stir.
In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined.  Whisk in turkey stock, sour cream and wine.  Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended.
Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.
Add all but one cup of the sauce to the pasta mixture, and stir well.  Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture.  Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.
Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese.  Bake in preheated oven for 30 minutes; casserole will be quite bubbly.
Serve with a green salad and the wine you used in the sauce.
Categories
Casseroles Turkey

Turkey-Broccoli Casserole

1 (10 3/4-ounce) can cream of broccoli soup, undiluted
1/2 cup sour cream
1/4 cup milk
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
3 cups cubed cooked turkey or ham (about 3/4 pound)
1 (17-ounce) can whole kernel corn, drained
1 (10-ounce) package frozen broccoli flowerets, thawed
1 (4-ounce) jar sliced pimiento, drained
1 (8 1/2-ounce) package cornbread mix
2/3 cup milk
1 large egg

Stir together first 9 ingredients. Spread into a lightly greased 11- x 7-inch baking dish.

Stir together cornbread mix, 2/3 cup milk, and egg just until moistened. Pour over turkey mixture.

BAKE at 400° for 25 to 30 minutes. Makes 6 to 8 servings.

Categories
Casseroles

Sweet Potato Casserole

8     sweet potatoes, peeled and diced
1     egg
1/2   cup butter, divided – 1/4 c for topping
1/4   cup milk, (optional)
1/4   cup sugar
1     teaspoon pumpkin pie spice
1     teaspoon vanilla extract
1/4   cup brown sugar
1/4   cup shredded coconut
1/4   cup pecan pieces
Boil potatoes until tender, drain.  Mix potatoes, egg, 1/4 c butter, milk, vanilla, pumpkin pie spice and 1/4 cup sugar.  Pour into 2 quart casserole.  Mix remaining ingredients, crumble on top of the sweet potato mixture.  Bake at 350 for 30 minutes.
8  Servings
Categories
Breakfast Casseroles Eggs

Southwest Breakfast Strata

Canadian bacon, chili peppers and tomatoes are layered in this tasty make-ahead egg dish.

2 tablespoons canned diced green chili peppers
8 1/2-inch-thick slices French bread or other firm-texture bread
Nonstick cooking spray
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
1/8 teaspoon black pepper
2 plum tomatoes, thinly sliced
1-1/2 cups refrigerated or frozen egg product, thawed
1 tablespoon snipped fresh cilantro
2 slices Canadian-style bacon, cut into thin strips, or 1/2 cup chopped cooked ham
Lightly coat a 2-quart rectangular baking dish with cooking spray. Cover the bottom of the prepared baking dish with French bread slices, cutting to fit.
In a medium bowl, combine egg product, chili peppers, and black pepper. Pour egg mixture evenly over bread. Sprinkle with Canadian-style bacon or ham. Top with tomato slices and cheese. Cover and refrigerate at least 4 hours or overnight.

Bake, uncovered, in a 350 degree F oven about 25 minutes or until a knife inserted near center comes out clean. Before serving, sprinkle with cilantro. Makes 6 servings.