Casserole – Page 3 – Kristen's Recipes

Full Moon’s Macaroni and Cheese

May 16, 2014 Kristen

6 slices French baguette

1 stick unsalted butter

5 1/2 C. milk

1/2 C. flour

2 tsp. salt

1/4 tsp. pepper

1/4 tsp. nutmeg

1/4 tsp. cayenne

4 1/2 C. grated sharp Cheddar cheese (18 oz.)

2 C. grated Gruyere (8 oz.)

1 1/4 C. grated Pecorino Romano (5 oz.)

1 lb. elbow or shell pasta

Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs with 2 T. of melted butter and set aside. Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then, still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside. Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish. Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes before serving.

Easy Spinach Lasagna

April 15, 2014 Kristen

3¼ cups ricotta cheese

1½ cups freshly grated parmesan cheese

20 oz. thawed chopped spinach, drained

4 ½ cups chunky vegetable pasta sauce (your choice)

1 box uncooked lasagna noodles

2 ½ cups grated Gouda or Swiss cheese (slices may be used)

⅛ tsp. salt

⅛ tsp. pepper

Prepare a 13 x 9 x 2 lasagna pan by spraying lightly with olive oil. Set the pan aside until ready to use. Gently blend the ricotta and parmesan cheeses together, adding salt and pepper. Now spread 1 cup of pasta sauce in the lasagna pan. Place 3 lasagna noodles on top of the sauce. Spread 1¼ cups of ricotta mixture on top of noodles in a light layer. Add about ⅓ of the spinach mixture on top of the ricotta mixture in spoonfuls. Repeat the layers ending with 3 lasagna noodles and the remaining sauce. Preheat the oven to 350 degrees Fahrenheit. Using aluminum foil cover the lasagna and bake for about 30 minutes. Remove the foil and sprinkle the grated Gouda or Swiss cheese on top. (If using slices, lay slices on top of lasagna to cover). Bake uncovered for an additional 15 minutes. Cheese should be golden brown.

Skillet Cornbread Pudding with Ham & Pepper Jack

February 20, 2014 Kristen

2 T. unsalted butter
1 1/2 C cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts, sliced
1 6oz chunk Black Forest ham, diced (about 1 1/4 cups)
1 clove garlic, chopped
1/2 tsp chili powder
3 large eggs
2 C half-and-half
4oz pepper Jack cheese, diced
1/4 C chopped fresh basil
1 tsp kosher salt
Fresh ground black pepper
1 C packaged cornbread stuffing cubes
Pinch sugar

Preheat oven to 350. Melt the butter in a 10″ cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt and pepper to taste. Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Southern Style Macaroni & Cheese

January 19, 2014 Kristen

1 1⁄2 tsp. kosher salt, plus more to taste
8 oz. hollow pasta, preferably elbow macaroni
Butter, for greasing
7 oz. extra-sharp cheddar, cut into 1⁄2″ cubes (about 1 1⁄2 cups), plus 6 oz. grated (about 2 cups)
2 T. plus 1 tsp. flour
1 1⁄2 tsp. dry mustard
1⁄4 tsp. freshly ground black pepper
1⁄4 tsp. freshly grated nutmeg
1⁄8 tsp. cayenne pepper
2⁄3 cup sour cream
2 eggs, lightly beaten
1 1⁄2 cups half-and-half
1 1⁄2 cups heavy cream
1⁄3 cup grated onion
1 tsp. Worcestershire

Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9″ x 13″ baking dish. Stir in the cubed cheddar cheese and set aside. Combine 1 1⁄2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving

Asparagus Frittata Casserole

November 26, 2013 Kristen

3 large eggs
1 1/2 cups 1% milk
1 tsp. salt
1 box (10 ounces) frozen Asparagus Spears, thawed
1/2 cup Monterey Jack or cheddar cheese, shredded

Pre-heat oven to 400 degrees. Beat eggs in mixing bowl. Add milk and salt; blend thoroughly. Pour mixture into 9 x 13 in. greased baking pan; add asparagus.
Top with grated cheese. Bake for 15 minutes or until firm.

Zucchini Bake

October 4, 2013 Kristen

1 cup chopped, peeled zucchini, pureed (1/2 cup after pureed)
1 (8 oz) carton egg substitute
2 T. margarine, melted
1/2 tsp. dried parsley
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup parmesan cheese
3 cups diced, unpeeled zucchini
1 small onion, finely chopped
1 cup reduced fat buttermilk baking mix

In medium bowl, combine pureed zucchini, egg substitute, margarine, parsley, salt, pepper, and 6 tablespoons of the parmesan cheese; blend well. Stir in 3 cups diced zucchini and the onion. Add baking mix; mix well. Pour into a 9×13 inch baking dish which has been sprayed with nonstick spray. Sprinkle with remaining cheese. Spray with nonstick spray to lightly coat top. Bake at 350* for 35 to 45 minutes, til golden brown and toothpick inserted in center comes out clean.

Perogie Casserole

July 5, 2013 Kristen

8 oz. lasagna noodles

2 large onions, diced

8 oz. sharp cheddar cheese, grated (2 C. s)

4 C. mashed potatoes, made fresh or leftover

4 T. butter

Salt and pepper to taste

Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly. Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don’t have enough leftover potatoes, add some fresh or make some from instant potatoes.

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Cheese-Stuffed Manicotti

May 30, 2013 Kristen

8 Manicotti Shells

1/4 C. Sliced Green Onion

1 Clove Garlic, chopped

2 T. Butter

2 T. Flour

1 1/3 C. Milk

1 C. Shredded Swiss Cheese

1/4 C. White Wine

1 Beaten Egg

1 C. Ricotta Cheese

1 C. Shredded Mozzarella

1/2 C. Shredded Mozzarella

1/2 C. Parmesan Cheese

1/3 C. Parsley

1/4 tsp. Shredded Lemon Peel

1/8 tsp. Nutmeg

Cook manicotti according to package directions. For sauce in a saucepan cook onion and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thick and bubbly. Add swiss cheese and wine. Stir until cheese melts. In bowl stir together egg, ricotta, mozzarella, parmesan, parsley, peel, and nutmeg. Fill manicotti with ricotta mixture. Arrange in baking dish. Pour sauce over filled shells. Cover and bake in 350 degree oven for 35-40 minutes until hot.

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Spicy Black Bean Corn Casserole

March 28, 2013 Kristen

2 small cans diced green chiles

1 C. salsa

1/2 C. chopped scallions

1/2 C. chopped cilantro

2 cans black beans, rinsed and drained

2 cans corn with red and green bell peppers, drained

2 10-ounce cans enchilada sauce

2 C. shredded Mexican cheese blend or cheddar cheese

1 16-ounce box cornbread mix

2 eggs

Sour cream for garnish

Chopped fresh cilantro for garnish

To prepare for freezer: In a gallon zip-lock bag, combine 1 can green chiles, salsa, scallions, cilantro, beans, corn, and enchilada sauce. Squeeze out excess air and seal. Place sealed bag into another bag for safety. Place cheese in a separate bag and add to larger bag. Label, date, and store in freezer until ready to serve. When ready to serve: thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 4 hours. Combine remaining can of chiles, eggs, and cornbread mix and mix well. Drop by spoonfuls into top of hot slow cooker, cover, and cook for 1 hour or until cornbread is done. Sprinkle cheese over the top, cover, and cook until cheese is melted. Garnish with sour cream and fresh sliced cilantro.

Yield: 8 servings

Calories: 540

Fat: 21g

Fiber: 8g

Creamy Corn & Bacon Casserole

March 18, 2013 Kristen

1 lb. bacon, diced

2 C. bread crumbs

1/4 C. minced onion

1/2 C. chopped green pepper

2- 16oz cans cream-style corn

In a skillet, fry the bacon until lightly browned. Remove & set aside. Pour 1/8-1/4 C. of the bacon drippings over bread crumbs; set aside. Discard all but 2 T. of remaining drippings. Preheat oven to 350~f. Sauté onion & green pepper in drippings till tender. Stir in bacon, & corn. Spoon into a 1-qt baking dish; sprinkle with crumbs. Bake 20-25 minutes or till bubbly & heated through.

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Chile Relleno Casserole

March 10, 2013 Kristen

8 whole Roasted, Peeled, And Seeded Green Chiles

1-1/2 cup Monterey Jack Cheese, Grated

5 whole Large Eggs

2 cups Whole Milk

Salt And Black Pepper To Taste

1/2 teaspoon Paprika

1/4 teaspoon Cayenne Pepper

Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. Top chilies with half the grated cheese. Repeat with another layer of chilies and another layer of cheese. Pour egg mixture all over the top. Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set. Cut into squares and serve with warm corn tortillas.

Round Steak Casserole

March 7, 2013 Kristen

2 pounds round steak, sliced in strips

1 pkg. dry Lipton onion soup mix

1 can (28 oz.) stewed tomatoes (drained, but save the juice)

Sliced green pepper, onions and mushrooms as desired

4 tsp. cornstarch

1 T. A-1 sauce

Overlap meat in greased 9 x 13 inch pan. Sprinkle onion soup mix over meat. Top with tomatoes, then green pepper, onion and mushrooms. Whisk cornstarch and A-1 sauce into reserved tomato juice. Pour over all. Seal with foil. Bake 2 hours @ 350 degrees, or until meat is fork tender.

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Stove Top Easy Chicken Bake

February 22, 2013 Kristen

1 6oz. pkg. Stove Top for Chicken

1 ½ lb. boneless, skinless chicken breasts, cut into 1” pieces

1 10.75oz. can condensed cream of chicken Soup

1/3 C. Sour Cream

1 16oz. bag frozen Mixed Vegetables

Preheat oven to 400 degrees. Prepare Stuffing Mix as directed on package and set aside. Mix chicken, soup, sour cream and vegetables in 13×9” baking dish; top with stuffing. Bake 30 minutes or until chicken is cooked through.

Yield: 6 servings

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Bacon and Blue Cheese Pasta Bake

January 25, 2013 Kristen

12oz. Back bacon rasher
1oz. Butter

1 Clove Garlic — crushed
4oz. Mushrooms — sliced
10z. Flour
1/2 Pint Milk
3oz. Blue Cheese

Salt and freshly ground black pepper

8oz. Dried Fettuccine

5oz. Mozzarella cheese — chopped

Preheat oven to 180 C/350 F/Gas Mark 4. In a large saucepan, melt the butter, add the bacon and garlic and cook until lightly browned. Add the mushrooms and cook for a further 1-2 minutes. Stir in the flour. Remove from the heat, and gradually add the milk. Return the pan to the heat, and bring to the boil, stirring constantly until a smooth, glossy sauce has formed. Stir in the blue cheese and seasoning. Meanwhile, cook pasta following instructions on the pack. When cooked drain, and stir into the sauce. Transfer to an ovenproof dish. Sprinkle with Mozzarella cheese and cook in the preheated oven for 10-15 minutes until browned and serve with a mixed green salad.

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Zesty Beefy Zucchini Bake

January 3, 2013 Kristen

1 lb. Italian sausage or ground beef

3 med. onions, sliced

1 clove garlic, crushed

1/3 C. oil

1 (28 oz.) can tomatoes

2 tsp. salt (optional)

1/8 tsp. pepper

2 tsp. oregano

1 T. wine vinegar

8 med. zucchini (3 lb.), sliced 1/4 inch thick

3 T. grated Parmesan cheese

Sauté onions and garlic with sausage until browned. Add crushed tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Arrange zucchini slices in a greased 3-quart casserole. Top with tomato and meat mixture. Sprinkle with cheese. Bake at 400 degrees for 1 hour or until tender.

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Layered Mac ‘n Cheese Italiano

August 4, 2012 Kristen

1 tsp. garlic powder

1 3/4 C. fat-free ricotta cheese or part-skim ricotta cheese

1 T. dried parsley flakes

1/4 tsp. ground black pepper

2 T. grated parmesan cheese

1/2 (4 oz) package light cream cheese, cubed

3 C. elbow macaroni, uncooked

3/4 C. shredded part-skim mozzarella cheese

3 C. spaghetti sauce

3/4 C. vegetable broth

In small saucepan over med-heat/flame, broth, parmesan cheese & seasonings; heat until cream cheese melts & mixture is smooth, whisk together ricotta cheese, light cream cheese, stirring frequently. Heat oven to 375°F. Meanwhile, cook pasta according to package directions; drain. Heat spaghetti sauce. Toss hot pasta & ricotta sauce; spread into 13x9x2 inch baking dish. Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese. Bake, uncovered, 10 mins or until cheese melts.

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Ham & Green Noodle Casserole

July 30, 2012 Kristen

6 C. hot water

1 8–oz pkg spinach linguine or noodles

1 1- oz. can cheddar cheese soup

1 5—oz can evaporated milk

1 tsp. prepared mustard

1/4 tsp. pepper

1 C. diced cooked ham

1 4–oz can mushrooms, drained

1/2 C. sliced ripe olives

1/2 C. peanuts

Place water in a 4-qt casserole. Cover & microwave on high 6 minutes or till water boils. add linguine; stir. Cover & microwave on high 4 minutes; stir. Cover again and microwave on high 4 minutes or till pasta is tender; drain. Stir in soup, evaporated milk, mustard & pepper. Fold in ham, mushrooms, olives & peanuts. Cover again. Microwave on high 6-8 minutes or till steaming hot, stirring midway through cooking.

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Golden Baked Potato Casserole

March 14, 2012 Kristen

3 lbs. large Yukon Gold potatoes, scrubbed but not peeled
6 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 tsp. salt
1/2 tsp. black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 tsp. paprika

Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into a 2 quart baking dish which has been sprayed with nonstick spray. Top with grated cheddar cheese and paprika. (The recipe can be prepared to this point and stored, covered, in the refrigerator for up to 2 days.) Bake at 350 degrees for 30 to 40 minutes or until golden brown.

Tex-Mex Manicotti

January 23, 2012 Kristen

1lb lean ground beef or ground turkey

1 16oz can of fat-free refried beans

2½ tsp. chili powder

2 tsp oregano

2 8oz boxes of manicotti shells (you won’t use the whole second box)

2 ½ C.water

1 16oz jar of salsa (as spicy as you like)

2 C. sour cream

1 C. shredded cheese (cheddar or Monterey Jack)

½ C. sliced green olives

¼ C. sliced green onions

Cilantro for garnish

Combine uncooked meat, beans, chili powder and oregano. Spoon into shells; placed in greased 13×9 baking dish. Combine water and salsa and pour over shells. Cover; refrigerate overnight. Remove dish from the refrigerator 30 minutes before baking. Cover and bake at 350 for an hour. Uncover, top shells with shredded cheese, olives and onions. Bake 5 to 10 minutes longer. Serve with cilantro and sour cream.

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Perogy Lasagna (Oamc)

July 13, 2011 Kristen

12 cooked lasagna noodles

2 cups cottage cheese

1 egg

1 teaspoon onion salt

1 1/2 cups grated cheddar cheese, divided

2 1/2 cups mashed potatoes

1/2 cup bacon bit

1 onion, chopped and cooked until clear

4-6 slices bacon, fried crisp and crumbled

Mix together cottage cheese, egg and onion salt. In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion. Line bottom of a 9 X 13 inch pan with 4 noodles. Spread first mixture evenly on top. Add 4 additional noodles and cover evenly with potato mixture. Top with remaining 4 noodles, remaining cheese and bacon. Bake at 350 degrees for 30 minutes. Serve with sour cream. For best flavour, bake ahead and reheat. **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.

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Artichoke & Crab Meat Casserole

May 17, 2011 Kristen

1 14oz. can Artichoke Hearts, drained

1 lb. cooked fresh Dungeness Crabmeat or 2 6oz. cans, drained

3-4 mushrooms, thinly sliced

2 T. Butter

3 T. Flour

1 C. Fat Free Half and Half

1 C. 2% Milk

2 T. dry Sherry

1/2 tsp. Salt

1/2 tsp. Pepper

1/4 C. grated Parmesan Cheese

Preheat oven to 375 degrees. Cut artichokes into quarters and place in the bottom of a 1 quart casserole that has been sprayed with cooking spray. Layer mushrooms over artichokes. Pick over crab and remove any shell or cartilage then layer that in the casserole dish; set aside. In medium saucepan, melt butter over medium high heat. Add flour and cook, stirring, one minute. Gradually whisk in half and half and milk. Bring to a boil, whisking constantly, until thick and smooth. Stir in sherry and season with salt and pepper. Pour sauce over crab. Sprinkle with parmesan cheese. Bake until bubbly and lightly browned on top, about 20 minutes.

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Another Tater Tot Casserole

April 10, 2011 Kristen

In a lightly greased 9×13-inch baking pan, layer the following ingredients:

1 (16-oz.) package frozen mixed vegetables, slightly thawed

1 C. green peas

1 C. shredded carrots

1/2 C. finely chopped onions, optional

Salt and pepper to taste

1 C. shredded cheddar cheese (spread evenly)

1/2 C. chicken or vegetable broth

2 C. chopped cooked chicken

4 C. tater tots

Gently mash tater tots and sprinkle with 1/2 C. shredded cheddar cheese. Bake in 375-degree oven for 45 minutes. Garnish with sour cream and serve.

Alfredo Chicken Ravioli Bake

March 14, 2011 Kristen

2 T. Butter

1 1/4 lb. boneless skinless chicken breast halves, cut into 1-inch pieces

1 (8-ounce) package sliced fresh mushrooms

1 (16-ounce) jar Alfredo sauce

1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli

1 large (1 C.) red bell pepper, chopped

8 oz. (2 C. s} Mozzarella Cheese, shredded

1/4 C. freshly grated Parmesan cheese

Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain. Spread 1/2 C. sauce into greased 13×9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 C. sauce evenly over ravioli. Spread with 1 1/2 C. chicken and mushroom mixture, 1/2 C. red bell pepper and 1 C. mozzarella cheese. Repeat with remaining ingredients, except remaining 1 C. mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

Green Chili and Tortilla Casserole

January 3, 2011 Kristen

2 flour tortillas (approximately 6 inch diameter)

2 fresh green chili peppers

1 bell pepper

1/2 C. low fat or nonfat milk

1 oz. low fat or nonfat shredded cheddar cheese

1 tsp. dried parsley

4 oz. liquid egg whites

Preheat oven to 375 degrees F. Dice green chili pepper and bell pepper, set aside. Spray a casserole dish with cooking spray. Tear tortilla into bite-sized pieces and spread over the bottom of the casserole. Top with half of the chopped green chili and bell pepper, and half of the cheese. Repeat layering. Combine liquid egg whites, milk and parsley and gently pour over casserole. Bake uncovered for 30 minutes, or until knife inserted in the center comes out clean.

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Cornhusker Corn Casserole

October 9, 2010 Kristen

2 C. canned yellow or white hominy, drained and patted dry

2 C. fresh corn kernels, preferably, or 2 C. frozen and thawed corn kernels

1 garlic clove, minced

8 ounces sharp cheddar cheese, shredded

2 C. milk

4 eggs, beaten

1 tsp. salt

1/4 tsp. cayenne pepper

Preheat the oven to 350 degrees F. Lightly oil or butter a baking dish or casserole. In the baking dish, stir together the hominy and corn leveling off the top of the mixture with a rubber spatula. Top with the garlic and cheddar. Whisk together the milk, eggs, salt, and cayenne in medium bowl, and pour this mixture over the top. Bake for 50 to 60 minutes, or until the casserole is set and the top is bubbling. Remove from the oven, let rest for 5 to 10 minutes, and serve hot.

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Artichoke Dip Turns Entree

October 4, 2010 Kristen

1/2 to 1 C. shredded Parmesan cheese

1/3 C. mayonnaise

1/4 C. milk

3/4 C. finely diced onions

1 (10-3/4 oz.) can condensed cream of chicken soup, undiluted

2 or 3 dashes of Tabasco, optional

1 lb. boneless & skinless chicken breast, cooked & cut into strips

1 (14 oz.) can quartered artichokes, drained & sliced

1 (2 oz.) jar sliced pimentos, drained

1 C. dried bread crumbs or crushed seasoned croutons

1 T. butter, melted

Preheat oven to 375 degrees. Spray a 2-quart casserole with no-stick cooking spray. Combine cheese, mayonnaise, milk, onion, soup, and Tabasco in a large bowl and mix well. Gently stir in chicken, artichokes, and pimentos. Transfer mixture to prepared baking dish. Combine breadcrumbs and butter in a small bowl. Sprinkle mixture over chicken and artichoke mixture. Bake for 30 to 40 minutes, or until mixture is bubbling hot and topping is golden brown.

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Meat Lover’s Pizza Hot Dish

September 13, 2010 Kristen

Meat Lover’s Pizza Hot Dish

1 pound ground beef

1 pound bulk Italian sausage

1 medium onion, chopped

1 cup sliced fresh mushrooms

4 cans (8 ounces each) no-salt-added tomato sauce

2 cans (15 ounces each) pizza sauce

1 package (16 ounces) penne pasta

1 cup water

1 can (6 ounces) tomato paste

1 package (3-1/2 ounces) sliced pepperoni

1 teaspoon Italian seasoning

2 cups shredded part-skim mozzarella cheese, divided

2 cups shredded cheddar cheese, divided

In a large skillet, cook beef, sausage, onion and mushrooms over medium heat until meat is no longer pink and vegetables are tender, breaking up meat into crumbles, 10-12 minutes; drain. Transfer meat mixture to a greased 6-qt. slow cooker. Stir in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni and Italian seasoning. Cook, covered, on low until pasta is tender, 3-4 hours. Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, until cheese is melted, 15-20 minutes longer.

Serving Size: 1 1/3 C.

Calories: 653

Fat: 35g

Fiber: 6g

Fall to Your Knees Mac and Cheese

September 4, 2010 Kristen

3 1/2 cups large elbow macaroni

12 ounces Velveeta cheese, cut into 1-inch squares

10 ounces white Vermont cheddar cheese, cut into 1-inch squares

15 ounces Gruyere cheese, shredded

1 to 2 cups Jack and cheddar cheese (combined), shredded

4 ounces cream cheese, at room temperature

2/3 cup sour cream

1 1/3 cups heavy cream

1 1/3 cups half-and-half

1 egg

2 2/3 tablespoons flour

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/8 to 1/4 teaspoon cayenne pepper

1/8 teaspoon nutmeg (fresh if you have it)

1 teaspoon kosher salt

1/8 teaspoon pepper

A pinch of paprika

1 tablespoon fresh chives, for garnish

Hit it: Smile. Know that you are about to prepare the best mac and cheese ever! Preheat oven to 350 degrees F. Grease a 13×9-inch nonstick metal baking pan with 2 tablespoons of butter. Prepare the macaroni according to package directions, but make sure it’s al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan. In a large mixing bowl, add the heavy cream, half-and-half and sour cream; break up the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the eggs, flour, Worcestershire sauce, garlic and onion powder, nutmeg, salt and pepper. Combine very well with a wire whisk to break up the cream cheese. It will look lumpy, but that’s OK. Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won’t push down completely, but just smoosh them down a bit). Now, sprinkle the fabulous Gruyere cheese evenly over the top – gently and evenly pour the artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a second to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You’re just getting some of that Gruyere down deeper below the surface, and bringing some of that liquid up to the surface.) Wash your hands! Sprinkle the jack-and-cheddar combo over this mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake for approximately 30 minutes, or until it starts to get brownish and bubbly all over. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it’s done, garnish with the chives (but try not to eat part of the crusty top before you serve it. I’m watching you!). Get out of town! This is actually a one-way ticket to paradise. Serves 10.

Ground Beef Layered Casserole

August 18, 2010 Kristen

3 potatoes, peeled and sliced

3 carrots, peeled and sliced

1/2 cup uncooked rice

1 onion, sliced

1 pound ground beef or turkey

1 quart canned tomatoes

Salt and pepper to taste

1 T. brown sugar

Layer the ingredients as listed, ending with salt and pepper. If desired, sprinkle with brown sugar. Bake at 300 degrees for 3 hours.

Italian Potato Dumpling Casserole

June 23, 2010 Kristen

3/4 C. part-skim ricotta cheese

1/4 C. fresh basil, thinly sliced

1/2 C. (2 ounces) grated reduced-fat mozzarella, divided

2 T. (1/2 ounce) grated parmesan cheese

1 egg, lightly beaten

3 C. basic tomato sauce

1 package (16 ounces) potato gnocchi

2 C. spinach leaves, thinly sliced

Preheat the oven to 400ºF. Lightly coat a 1 1/2-quart casserole or gratin dish with vegetable oil spray and set aside. In a small bowl, combine the ricotta, basil, 1/4 C. of the mozzarella, Parmesan, and egg. Stir until blended. Set aside. Spread a thin layer of the tomato sauce in the reserved dish. On top of the sauce, layer half of the gnocchi and spinach. Using half of the ricotta mixture, place small dollops on top of the spinach. Cover with another thin layer of sauce. Repeat the process, ending with sauce. Sprinkle on the remaining 1/4 C. mozzarella. Bake for 40 minutes, or until the top is bubbly and the cheese is lightly browned. Let stand for 15 minutes before serving.

Yield: 6 servings

Calories: 250

Fat: 12g

Fiber: 4g

Croissant Breakfast Casserole

June 14, 2010 Kristen

4 plain croissants

1 T. butter

2 C. sliced fresh mushrooms

1/4 C. sliced green onions

2 C. diced red peppers (opt)

4 eggs

1 C. milk

1 C. shredded Swiss cheese

1 C. shredded mozzarella cheese

1/4 C. parmesan cheese

2 C. diced ham (opt)

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Sauté red peppers (if desired), mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture, ham (if using) and cheeses on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand overnight in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.

Creamy Beef Rigatoni Casserole

June 11, 2010 Kristen

1 lb of Rigatoni Pasta

1 lb of ground beef

1 jar of seasoned spaghetti sauce

1 T. Parsley

1 C. sour cream

1 C. softened cream cheese

salt and pepper to taste

1 egg

1 T. olive oil

2 C. of shredded mozzarella cheese

Preheat oven to 375. Cook pasta according to directions on package or until al dente; drain. Brown beef in skillet. Cook over medium-high heat until evenly brown. Season with salt. Reduce heat to low, and simmer for 10 minutes. If you like, you may add onion or garlic if to suite your palette. In a bowl, mix together sour cream, egg and cream cheese. I prefer to use my Kitchen Aid because it makes it nice and fluffy. Stir in spaghetti sauce with the cheese mixture. (You will want to use as seasoned spaghetti sauce. I used a garlic, basil, oregano. If you are using a plain marinara, you can season it) Do not use mixed for this, hand stir. Add in 1 C. of the shredded mozzarella. Stir in ground beef. Mix together. Place pasta in casserole in dish. Mix cheese/sauce mixture in casserole dish with pasta. Sprinkle cheese on top and sprinkle parsley on top. Cook for 25-35 in preheated oven until cheese is bubbly.

Baked Two-Cheese & Bacon Grits

May 22, 2010 Kristen

Baked Two-Cheese & Bacon Grits

6 thick-sliced bacon strips, chopped

3 C. water

3 C. chicken stock

1 tsp. garlic powder

1/2 tsp. pepper

2 C. quick-cooking grits

12 ounces Velveeta, cubed (about 2-1/3 cups)

1/2 C. butter, cubed

1/2 C. 2% milk

4 large eggs, room temperature, lightly beaten

2 C. shredded white cheddar cheese

Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels. Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13×9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts: 12 servings, 3/4 cup: 466 calories, 34g fat (18g saturated fat), 143mg cholesterol, 840mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.

Biscuit-Topped Beef Casserole Recipe

May 9, 2010 Kristen

1/2 pound lean ground beef

1/4 C. chopped onion

1/2 C. water

1/2 C. tomato sauce

1/4 C. tomato paste

1/8 tsp. pepper

1 C. frozen mixed vegetables, thawed

1/2 C. shredded part-skim mozzarella cheese, divided

1 tube (6 ounces) refrigerated flaky buttermilk biscuits

1 tsp. butter, melted

1/4 tsp. dried oregano

In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, tomato paste and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in vegetables and 1/4 C. cheese. Transfer to a 1-qt. baking dish coated with cooking spray (dish will be full). Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling. Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown.

Southwestern Hominy Casserole

April 22, 2010 Kristen

2 (16 oz.) cans chili without beans

2 (16 oz.) cans white or yellow hominy

1 1/2 C. shredded Cheddar cheese

1/4 C. chopped onion

1/4 C. minced green chiles

Preheat oven to 350 degrees F. Butter a 2-quart casserole. Rinse hominy thoroughly and combine with chili, onion and green chiles. Spoon half of mixture into prepared casserole. Sprinkle half the cheese over the mixture, then add remaining hominy mixture. Cover and bake for 40 minutes. Uncover the casserole, add the remaining cheese and bake uncovered for 10 to 15 minutes or until top cheese is browned slightly. Serve with corn chips.

Corn and Green Chile Casserole

April 21, 2010 Kristen

2 large eggs, beaten

1 C. low-fat sour cream

1/2 C. yellow cornmeal

6 T. butter, melted

1 tsp. salt

2 C. whole kernel corn, fresh or frozen

8 oz. Monterey jack, cubed or shredded

1 (4 oz.) can diced green chiles

Preheat oven to 350 degrees F. In bowl, mix eggs, sour cream, cornmeal, butter and salt. Stir in corn, cheese and chiles. Turn into a greased 2-quart casserole. Bake for 1 hour.

Bagel and Lox Strata Casserole

February 14, 2010 Kristen

1/4 C. butter or margarine, melted

8 C. plain bagels cut into bite size pieces (4 to 6 bagel)

1 8-oz. package thinly sliced lox cut into small pieces

8 oz. Swiss cheese or Monterey Jack or combo (2 C.)

1/4 snipped fresh chives

8 beaten eggs

2 C. milk

1 C. cottage cheese

1/4 tsp. pepper

Spread melted butter evenly over bottom of 3-quart rectangular baking dish. Evenly spread bagels pieces in dish. Sprinkle lox, cheese, and chives evenly over bagel. Combine eggs, milk, cottage cheese, and pepper in bowl and then pour over layers in dish. With a wooden spoon, press down ingredients gently to moisten all of the ingredients. Cover and refrigerate for 4 to 24 hours. Bake uncovered in a preheated 350°F oven for about 45 minutes or until set and edges are puffed and golden. Let stand about 10 minutes before serving.

Salmon and Bagel Bake

February 13, 2010 Kristen

4 eggs

1 14-1/2-oz. can reduced-sodium chicken broth

1/4 C. thinly sliced green onion

2 cloves garlic, minced

1 T. snipped fresh dillweed or 3/4 tsp. dried dillweed, crushed

4 onion bagels, split, or 10 mini bagels (8 to 10 oz. total)

1 7-1/2-oz. can red salmon, drained, skin and bones removed and broken into chunks

4 oz. Havarti cheese, shredded (1 C.)

Preheat oven to 350 degrees F. In a medium bowl beat together eggs and broth. Stir in green onion, garlic, and dillweed; set aside. Cut split bagels in two or three pieces. In a greased 2-quart baking dish place bagel bottom pieces cut side up. Spoon salmon and cheese onto bottoms. Arrange bagel top pieces on the stack cut side down. Gradually pour egg mixture over all. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Stuffed Cabbage Rolls

February 6, 2010 Kristen

12 oz. ground beef, ground pork, ground lamb, or bulk pork sausage

1/3 C. chopped onion (1 small)

1 C. canned diced tomatoes, undrained

1/2 C. water

1/3 C. uncooked long grain rice

1/2 tsp. dried oregano or thyme, crushed

1/4 tsp. black pepper

8 medium to large cabbage leaves

1/4 C. shredded Swiss cheese (1 oz.)

1 15-oz. can tomato sauce

1 tsp. sugar

1/2 tsp. dried oregano or thyme, crushed

1/4 C. shredded Swiss cheese (1 oz.)

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 tsp. oregano, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until the rice is tender. Meanwhile, trim veins from the back side of the cabbage leaves. Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or until just limp. Stir the 1/4 C. cheese into the meat mixture. Place about 1/3 C. of the meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll. For sauce, in a small bowl stir together tomato sauce, sugar, and 1/2 tsp. oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Sprinkle with remaining 1/4 C. cheese. Let stand about 2 minutes or until cheese is melted. Makes 4 servings

Beef Stroganoff Casserole

February 5, 2010 Kristen

1 lb Ground beef

1 can Cream of mushroom soup; condensed

8 oz Sour cream

1 can (small) black olives; sliced

1 can (small) mushroom stems and pieces

12 oz Egg noodles

Cook egg noodles according to directions and set aside. Cook ground beef until it is no longer pink. Drain off grease. Add soup, sour cream, olives, mushrooms, and noodles and cook until heated through.