Category: Casseroles

Categories
Casseroles Eggplant Italian Vegetables Vegetarian

Eggplant Parmesean

4 eggplants, sliced 1/2″ thick
dash salt
2 cups seasoned bread crumbs
2 eggs, beaten
4 cups spaghetti sauce
2 cups 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 Italian Main Dish Make Ahead Pasta Poultry Spinach Vegetables

Chicken Lasagna Florentine

From Southern Living

2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) package frozen chopped spinach, thawed and well drained
2 cups (8 ounces) shredded Cheddar cheese
1 (6-ounce) jar sliced mushrooms, drained
1/4 teaspoon pepper
1 cup sour cream
6 lasagna noodles, cooked and drained
1 cup grated Parmesan cheese
3/4 cup to 1 cup chopped pecans

Stir together chicken and next 6 ingredients.
Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.

Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.

Yield: Makes 6 servings

Categories
Casseroles Chicken Chicken Breasts Ethnic - Regional Main Dish Mexican Tomatoes Tortillas

Chicken Enchilada Casserole

From Cooking Light

Cooking spray
1 1/4 pounds skinned, boned chicken breast
1 1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup beer
1/4 to 1/2 teaspoon ground red pepper
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup thinly sliced green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
2 (4.5-ounce) cans chopped green chiles, drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites, lightly beaten or 6 tablespoons egg substitute
3/4 cup (3 ounces) shredded sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup fat-free sour cream
1/2 cup salsa

Preheat oven to 350°.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.

Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.

Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

Place cheeses in a bowl; toss well. Set aside.

Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.

Bake, uncovered, at 350° for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.

NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hours or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.

Yield: 8 servings (serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa)

Categories
Casseroles Chicken Main Dish Make Ahead Poultry Rice

Chicken Casserole D’Iberville

This recipe, from Charlotte Skelton’s book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below. This makes a huge amount – great recipe for freezing.

2 (3-pound) whole chickens
1 cup water
1 cup dry sherry
2 celery stalks
1 onion, quartered
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
2 (6-ounce) packages long-grain and wild rice mix
1/2 cup butter or margarine
2 (8-ounce) packages sliced mushrooms
1 bunch green onions, chopped (about 1 cup)
1 (8-ounce) carton sour cream
1 (10 3/4-ounce) can cream of mushroom soup
1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
1 (6-ounce) can French-fried onions, crushed
1/4 cup butter or margarine, melted
1/4 teaspoon paprika
1/8 teaspoon garlic powder

Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids.
Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)
Skin, bone, and coarsely chop or shred chicken.
Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish.
Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.
Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.

To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)

To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once.

To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.

Kitchen Express: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens. Use 1 cup dry sherry and 3 1/4 cups (26 ounces) canned chicken broth to cook rice.

Yield: Makes 12 to 16 servings

Categories
Casseroles Chicken

Chicken Caliente (King Ranch Casserole)

3 pounds chicken breasts, or 1 whole chicken, cooked, reserving one cup broth

1 onion, large, chopped

1 green bell pepper, large, chopped

2 tablespoons butter

1 teaspoon chili powder

dash garlic salt

1 10 3/4 ounce can cream of chicken soup

1 10 3/4 ounce can cream of mushroom soup

1 10 3/4 ounce can Rotel Tomatoes

1/2 pound cheddar cheese, grated

12 corn tortillas, cut into strips


Bone chicken and cut into bite size pieces. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (You can also use flour tortillas instead of corn.)

Serves 8.

Categories
Casseroles Chicken Mushrooms Poultry 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

2/3 cup Italian dressing

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, dressing, 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

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.

Categories
Casseroles Crabmeat Ethnic - Regional Mexican Seafood Shrimp Tortillas

Seafood Enchilada

6 tablespoons butter

1/2 cup flour

1/2 teaspoon white pepper

2 tablespoons lobster base

3 1/2 cups 2% low-fat milk

1 cup white wine or cooking sherry

8 ounces Monterey jack cheese, shredded

1 (4 ounce) can baby shrimp

2 (8 ounce) packages imitation crabmeat, flake style

10 (6 inch) flour tortilla, old mission restaurant style

paprika


Directions

FOR THE SAUCE:

Melt butter in a 2 quart saucepan over medium heat.

Add flour. cook and stir for 5 minutes, add 1/2 tsp white pepper.

Stir in 2 tbsp lobster base and cook for an additional minute.

Add milk & wine. Add 2 oz. of the cheese, continue to cook until thickened.

FOR THE CRAB MIX:

Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl.

Add 1.5 cups of cold sauce. Mix well.

FOR THE ENCHILADAS:

Lay out the tortillas on a flat surface.

Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish

Ladle warm sauce over the enchiladas.

Top with remaining Monterey jack cheese.

Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.

Watch and do not allow to burn (brown spots).

Sprinkle with paprika.

Categories
Barbecue Beef Casseroles Main Dish Make Ahead Pork

Barbecue Pot Pie with Cheese Grits Crust

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*

Cheese Grits Crust Batter*

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


Preparation:


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 15 minutes.

Yield Makes 1 (13X9 inch) crust

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.

Spoon Cheese Grits Crust Batter evenly over hot barbecue mixture.

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

*1 pound shredded beef may be substituted for pork.

Yield 8 to 10 servings

Categories
Casseroles Ham Main Dish

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.

Yield: 6 servings (serving size: 1 cup)


NUTRITION PER SERVING

CALORIES 250(26% from fat); FAT 7.1g(sat 3.4g,mono 2.4g,poly 0.7g); PROTEIN 16g; CHOLESTEROL 52mg; CALCIUM 114mg; SODIUM 835mg; FIBER 2.7g; IRON 2.6mg; CARBOHYDRATE 30.9g