Vegetable and Stuffing Bake

Vegetable & Stuffing Bake (Azureina)
(From Kraft – Food & Family)
* I’ve only used broccoli to make this dish, but I’m sure you could substitute any vegetable you prefer.

¾ cup Miracle Whip Dressing
½ cup milk
1 pkg. (6 oz.) Stuffing Mix
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained *
1 cup shredded cheddar cheese

Preheat oven to 350 degrees F.
Mix dressing and milk in large bowl until well blended. Add remaining ingredients; mix lightly.
Spoon into 11x7-inch baking dish.
Bake 20 to 25 minutes or until heated through.

Makes 6 servings.

Spinach Sausage Brunch Casserole

Spinach Sausage Brunch Casserole (Irish July Bride)
(Pillsbury Simply Delicious brunches)

1 blk Italian sausage
1 C chopped onions
1 jar (7.25 oz) mild roasted red bell peppers drained, chopped
1 package (9 oz) Green Giant Harvest Fresh Frozen Chopped spinach thawed, well drained
1 C all purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil or 1tsp dried basil
1/2 tsp salt
2 C milk
8 eggs
1 C shredded Provolone Cheese (4 oz)

Heat oven to 425 Grease 13x9 pan. In 10 inch skillet brown sausage and onions. Remove from skillet, drain on paper towels. Arrange sausage mixture in greased pan. Sprinkle chopped red peppers over sausage mixture; top w/ spinach.

In large bowl, combine flour, parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.

Bake at 425 for 20-25 minutes or until knife inserted in center comes out clean. Sprinkle casserole w/ Provolone cheese. Bake at 425 for 1to 2 more minutes enough for cheese to melt.

Let stand for 5 minutes and then cut into squares.

Pineapple Casserole

Pineapple Casserole (mrs.tbag)
(Friend's mom)

**Good as a side dish for Ham or Pork Dinners!!!

1 cup sugar
3/4 cup butter
10 slices bread cubed
4 eggs
1 1lb can crushed pineapple

Preheat Oven to 350

Beat together sugar, butter and eggs. Grease a rectangular baking pan.
Place cubed bread on bottom of pan. Pour pineapple and juice over bread.
Pour batter on top of pineapples. Bake for 1 hour.

Mile High Lasagna Pie

Mile High Lasagna Pie (jerseyjessie)

14 lasagna noodles
2 Tbsp Olive oil
1 ½ cups finely chopped carrot
2 cups finely chopped zucchini
4 cloves garlic
3 cups sliced button mushrooms
2 6oz packages pre washed spinach
2 Tbsp fresh basil
1 egg beaten
15oz ricotta cheese
1/3 cup finely shredded parmesan cheese
½ tsp salt
¼ tsp black pepper
26 oz jar of tomato sauce (or you can make your own)
2 cups shredded mozzarella

Cook noodles, drain and rinse in cold water, set aside

Meanwhile in a large skillet heat olive oil over medium heat. Add carrot, zucchini and half garlic. Cook and stir about 5 minutes or until crisp tender. Transfer to a bowl

Add remaining oil to skillet and heat over medium-high heat. Add mushrooms and garlic. Cook and stir about 5 minutes. Add spinach, cook 1-2 minutes. Remove with slotted spoon to another bowl, stir in basil.

Combine egg, ricotta, parmesan cheese, salt and pepper.

Preheat oven to 375F.
To assemble pie use a 9x13 spring form pan. Spread ½ cup pasta sauce, arrange 3-4 cooked noodles over sauce, trim and overlap to cover sauce. Top with half of spinach-mushroom mixture. Spoon ½ ricotta cheese mixture over spinach mixture.

Top with another layer of noodles, spread with ½ remaining pasta sauce. Top with all of zucchini-carrot mixture.

Top with another layer of noodles and remaining sauce. Gently press down pie with back of spatula.

Place spring form pan on foil lined baking sheet. Bake in pre-heated oven for 60 minutes. Top with remaining cheese for last 15 minutes. Once done baking let stand on wire rack for 15 minutes before serving. Remove sides of pan.

* Allow lasagna to sit for at least 15 minutes to absorb all the sauce, if you remove the pas side too soon the lasagna pie will fall apart!*

Meat Pie

Meat Pie (Mish2378)
(from MIL)

2/3 cup of flour
½ cup or corn starch
1/2 teaspoon of salt
3 tablespoons of water
1 stick of butter (cut it to make multiple slices)
1 lb of ground beef
1 yellow onion (chopped)
2 cloves of garlic (chopped)
4 boiled eggs
3 tablespoons of olive oil
6 green olives (chopped) * if desired *
Salt/Pepper as per your own taste.

To prepare dough/crust:
Mix the flour, starch and salt in a bowl.. form a “o” in the middle of the bowl and add the water and butter slices. Mix it up by hand until you have a good smooth mass. Put into the refrigerator for a 1 hour. As the end of the hour cut the mass in half (one half makes the bottom crust and the other will cover the top of the pie).

Take your pie dish and mold the bottom portion of the crust using one of the halves that were cut. Make sure it spreads evenly on the bottom and sides of the dish.

Filling:
Using a skillet and the olive oil, cook the meat, onions, garlic, olives until meat is ready. Once done take filling and put it over the bottom crust in the pie dish. Make sure filling is evenly distributed to even baking. Take the remaining dough and mold it to cover the top of the pie.

Preheat the oven at 350, once hot, insert completed pie dish into oven and bake for 30 minutes or until the top crust has a nice golden coloring.

Creme Brulee French Toast Casserole

Crème Brulee French Toast Casserole (TiredAn)
I got this recipe from a friend, so yummy. She adapts it, using soy coffee creamer because her daughter is allergic to dairy.

½ cup unsalted butter
1 cup dark brown sugar
2 tablespoons light corn syrup
6 slices 1 inch thick day old challah bread
5 large eggs
1 ½ cups half and half (or soy coffee creamer)
1 teaspoon vanilla extract
1 teaspoon grand marnier or orange liqueur
¼ teaspoon salt

Combine butter, brown sugar and corn syrup over medium heat stirring constantly until melted and smooth. Pour into 13x9 baking dish.

Trim crusts from bread and arrange in 1 layer in baking dish. Whisk eggs, half & half, vanilla, grand marnier and salt in large mixing bowl. Pour evenly over bread.

Cover and refrigerate 8 hours or overnight. Remove from refrigerator and let come to room temperature (30-60 minutes). Preheat oven to 350 and bake uncovered 30-45 minutes until puffed and edges are light golden brown.

Cheesy Chicken and Rice Casserole

Cheesy Chicken & Rice Casserole (Cathy&John)
This is from Campbell’s – so easy and yummy! Serves 4

1 can (10 3/4 oz.) cream of chicken soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded cheddar cheese (I like the sharp)

Stir the soup, water, rice, onion powder, black pepper and vegetables together. Pour into a rectangular baking dish. Top with the chicken; season with S&P. Cover.

Bake at 375 degrees for 50 minutes (chicken is cooked through and the rice is tender.) Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

CCL's Chicken ala King Casserole

CCL’s Chicken ala King Casserole (Cathy&John)

A recipe I’ve been modifying for a long time. Great also with leftover turkey; measurements are approximate

8 oz. medium size noodles
2 cans (10 3/4 oz.) cream of chicken soup
1 (6 oz.) can evaporated milk
1 tsp. salt
½ tsp. cayenne pepper (or to taste)
2 cups diced cooked chicken
½ cup frozen peas
½ cup celery, chopped
½ cup diced pimento
½ cup sliced mushrooms
Unseasoned bread crumbs

Cook noodles about 5 minutes (undercook before the al dente stage). Drain.

Cook celery in small amount of boiling water for 5-7 minutes. Add to noodles. Mix soup, milk, salt and pepper in medium saucepan; heat, stirring constantly. Mix thoroughly with noodles and remaining ingredients - much easier when done in a separate bowl.

Place in greased rectangular baking dish - bake uncovered for 30 minutes at 350 degrees. Top with bread crumbs the last 10 minutes and return to oven.

Serves 4-6

Cacciatore Risotto

Cacciatore Risotto (sweettarte501)

4 boneless, skinless chicken breasts
3 C chicken broth
4 tbsp butter
1 tbsp parsley, finely chopped
2 slices of bacon, finely chopped
1 C rice
3 cloves of garlic, finely chopped
S&P
6 tbsp tomato sauce
4 tbsp grated Parmesan cheese

Sauté chicken in butter and bacon until well-browned

Add garlic and when golden brown add tomato sauce, broth, parsley, rice, and S&P. Bring to a slow boil, stirring constantly.

Pour into a large casserole dish and bake uncovered in a 350 degree oven for 30 minutes.

Add cheese, blend and serve

Broccoli Casserole

Broccoli Casserole (MrsJaimebeth)
(Family Recipe)

2 packages frozen chopped broccoli
2 cans of cream of mushroom soup
1 can French Fried Onion Rings
1 small bag (8oz) of shredded cheddar
1/4 cup mayo
1 tsp of lemon juice (you don't need this ingredient, but it does make it taste a bit yummier)

In a bowl, mix together the soup (not cooked), the mayo, lemon juice, half the can of French fried onion rings, and half the bag of cheese. Then add the cooked broccoli (make sure the broccoli is drained really well before you add it to the mixture). Mix really well once all the the ingredients are together.

Put mixture into a casserole dish. Top the casserole with the rest of the onion rings and the cheese. Cook for 1/2 hour at 350 degrees.

Beefaroni

Beefaroni (sweettarte501)

1lb ground beef
1 (16oz) package pasta
2 C shredded Cheddar cheese
S&P
2 (15 oz) cans tomato sauce
2 tbsp butter

Pre-heat oven to 350 degrees

Crumble ground beef into large skillet over med-high heat. Cook, stirring frequently, until evenly browned. Drain.

While the beef is cooking, bring a large pot of slightly salted water to a boil. Add pasta and cook until tender. Drain and stir in butter. Transfer to a large casserole dish.

Mix ground beef, tomato sauce, and Cheddar cheese with pasta. Sprinkle with S&P.

Bake, uncovered for 30 minutes or until heated through and bubbly.

Baked Chicken with White Beans and Tomatoes

Baked Chicken with White Beans and Tomatoes (Aveline)
(Gourmet -- Quick KitchenDecember 2004)

6 bacon slices (1/4 lb total), cut into 1-inch pieces
4 large chicken thighs with skin and bone (1 1/2 lb total)
2 medium onions, chopped (1 1/2 cups)
1 (14- to 16-oz) can stewed tomatoes including juice
2 (15- to 16-oz) cans small white beans, rinsed and drained

Put oven rack in middle position and preheat oven to 350°F.

Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.

While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.

Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer.

Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.

Cooks' note: If you don't have an ovenproof skillet, after simmering bean mixture transfer it to a shallow 2- to 3-quart baking dish, then add chicken and bake as above.

AVELINE’S NOTE: Since there was no seasoning for the sauce (and we don’t like onions), I add my own spices and fresh ground black pepper when adding tomatoes & juice to the pan.

Makes 4 servings.

American Frittata Casserole

American Frittata Casserole (smallbutfeisty)

**This isn't quite a quiche, but it's darn close. It's really easy, and it's from allrecipes.com. You can add or subtract pretty much any of the ingredients to make your own, kind of like you would an omelet.

8 eggs
2 cups sour cream
1 cup shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers, drained
1 green onion, minced
1/4 cup chopped fresh parsley
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped red pepper
1/4 cup bacon bits
1 cup fresh salsa

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl, whisk together the eggs, sour cream, Cheddar cheese, green chile peppers, green onion, and parsley. Mix in the corn, black beans, red pepper, and bacon bits. Transfer to the prepared baking dish.

Bake 30 minutes in the preheated oven, or until a knife inserted in the center of the casserole comes out clean. Serve with the fresh salsa.