Category: Vegetables

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 Pasta Potatoes Vegetarian

Pierogi Casserole

3/4 lb noodles, cooked and drained (lasagna noodles or wide egg noodles)
3/4 cup butter
3 cups instant mashed potatoes, prepared
16 slices American cheese
2 large onions, minced

Cook noodles, drain.

Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package.
Place half of the cooked noodles in the bottom of a 13×9 casserole dish.
Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese.
Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps through the holes.  Serve.
6  Servings
Categories
Beef Vegetables

Philly Cheesesteak Casserole

12 ounces penne pasta, cooked al dente & drained
4-5 steak-umms steak, sliced into strips or 1/2 lb beef, cut for steak sandwiches (paper-thin)
3 onions, sliced thin
1/2 green pepper, sliced thin
6 mushrooms, sliced
2 slices American cheese
4 ounces extra-sharp cheddar cheese, shredded
1/3 cup beef broth (approx)
3-5 dashes oregano
1 pinch basil
steak sauce
ketchup
seasoned tomato sauce (your choice)
Saute steak, onions, peppers& mushrooms until steak is cooked and veggies are tender.  Stir in pasta, beef broth, oregano& basil; top with cheese.    Cover & continue cooking over low heat until cheese is melted.  Stir gently to completely melt cheese into mixture.  
Serve with steak sauce, ketchup or seasoned tomato sauce.  
 4  Servings
Categories
Casseroles Potatoes Side Dishes

Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes (about 4 pounds uncooked)
1/2 cup milk
1 package  (8 ounces)  regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 teaspoons Parsley Flakes
1 teaspoon Garlic Salt
3/4 cup shredded Cheddar cheese
1/2 cup crispy cooked and crumbled bacon (about 12 slices)

Place all ingredients, except cheese and bacon, in a large bowl.  Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.  Spoon mixture into a lightly greased 13×9-inch baking dish.  Sprinkle with cheese and bacon.  If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.  Cover and bake in a 350°F oven 30 minutes or until heated through. 

Tip:  For faster preparation, start with instant or refrigerated prepared mashed potatoes.
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
Potatoes

Colcannon (Irish dish)

1 head of cabbage
1 pot of creamy mashed potatoes
butter
salt pepper
Make a pot of extra buttery mashed potatoes.  While the potatoes are boiling, slice 1/2 of a head of cabbage Use mainly the greenest leaves. Sauté the cabbage in a little butter & salt till soft, but not brown.  After the cabbage is tender, mix it into the bowl of mashed potatoes. Add and extra dollop of butter & pepper to the serving bowl. This is comfort food!
Tracy Pope Phillips
Categories
Breads Pumpkin

Pumpkin Ribbon Bread

6 ounces cream cheese
1/3 cup sugar
1 tablespoon all-purpose flour
1 egg
2 teaspoons orange peel, grated, (optional)
1 cup canned pumpkin
1/2 cup vegetable oil
2 eggs
1 1/2 cups sugar
1/2  teaspoon salt
1/2  teaspoon ground cloves
1/2  teaspoon cinnamon
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 cup pecans, chopped 
Heat oven to 325º.  For filling, beat together cream cheese, sugar and flour in a medium bowl.  Add egg; mix well.  Stir in orange peel, if desired; set aside. 
For pumpkin batter, combine pumpkin, oil, and eggs in a large bowl.  Stir in sugar, salt, cloves, and cinnamon; mix well.  Stir in flour and baking soda; blend in pecans.  Pour half of batter into a greased and floured 9×5″ loaf pan.  Carefully spread cream cheese mixture over batter.  Add remaining batter, spreading to cover filling.  Bake 1 1/2 hrs or until a toothpick inserted in center comes out clean.  Cool 10 minutes in pan on a wire rack.  Transfer to wire rack and contiunue to cool. 

15  Servings

Categories
Breads Pumpkin

Pumpkin Bread – Mom’s

1 cup oil
2 cups sugar
3 cups flour 
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon allspice
2 teaspoons baking soda
2 cups canned pumpkin
4 eggs
Mix together all ingredients.  Add chopped nuts if you wish.  Bake in 3 bread pans at 350º  for 1 hour.

30  Servings

Categories
Breakfast Eggs Spinach

Spinach & Bacon Quiche-ettes

1 (6 oz.) package spinach, finely chopped 
1/2 cup onions, finely chopped 
1/2 cup bacon, cooked crisp and crumbled
4 eggs
1 cup skim milk, or half & half, fat free
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
dash nutmeg
2 pie crusts
1/2 cup Swiss cheese
Preheat oven to 350º.  Spray large nonstick skillet with cooking spray.  Add baby spinach and onion; cook and stir over medium heat until spinach is wilted.  Cool and drain well. Stir in bacon – set aside.  Combine eggs, half-and-half, salt, pepper, and nutmeg in medium bowl.
Roll each pie crust on lightly floured surface to 13 inch circle.  Cut each pie crust into 24 circles using a 2 inch biscuit cutter.  Coat 48 mini-muffin cups with cooking spray. Place pie crust into cups.  Add  approximately 1 heaping tsp. of the spinach mixture.  Top with 2 tsp of egg mixture.  
Bake 18-22 minutes or until puffed in center and lightly browned around edges.  Remove from oven and let cool for 3 to 5 minutes.  Remove from pans.  Cool on wire rack.
24  Servings