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ANDEAN CHICKEN CASSEROLE
2 lbs. ground chicken, thawed if frozen
1 onion, chopped
1 clove garlic, minced
1 lb. Italian style peeled tomatoes
1 tsp. ground paprika
1/2 tsp. ground cumin seed
1/2 tsp. salt (optional)
1/4 tsp. chili powder
1/2 cup black olives, sliced
1/4 cup raisins
2 eggs, hardboiled, sliced
1/2 lb. frozen corn, thawed
1 tbsp. all-purpose flour
1 tbsp. skim milk
2 tbsp. unsalted butter
2 eggs, lightly beaten
1 tsp. sugar
Preheat oven to 350 degrees F.
Heat a heavy nonstick skillet over medium high heat. Saute chicken, onion and garlic 5-7 minutes, stirring frequently until chicken turns white. Drain off excess liquid.
Stir in tomatoes, paprika, cumin seed, salt, and chili powder. Cook 2 minutes, stirring frequently.
Stir in olives and raisins. Transfer half the chicken mixture to a baking dish. Arrange hardboiled egg slices over the top. Cover with remaining chicken mixture.
In a food processor or blender, combine corn, flour and milk and process until smooth.
Melt butter over low heat in a small saucepan. Stir in corn mixture and cook about 2 minutes, stirring constantly until mixture is thickened.
Remove from heat and gradually whisk beaten eggs into hot corn mixture. Spread corn mixture evenly over chicken. Sprinkle with sugar.
Bake 30-40 minutes or until topping is golden and mixture is set.
SWEET POTATO AND PUMPKIN CASSEROLE
Excellent recipe for Thanksgiving!
2 cups canned sweet potatoes
2 cups canned pumpkin
1 cup coconut milk
4 eggs, beaten
3/4 cup sugar
1/4 cup rice flour
3 tbsp. unsalted butter
2 tsp. ground cinnamon
3/4 tsp. ground cloves
1/4 tsp. sea salt
Preheat oven to 350 degrees F.
In a bowl, thoroughly combine sweet potato and pumpkin. Mix in remaining ingredients; combine until smooth. Transfer to a 13x9-inch baking pan.
Bake at 350 degrees F for about 60 minutes. Let cool before serving.
SEVEN LAYER CASSEROLE
1 cup onion, chopped, cooked
1/2 cup green bell pepper, seeded and chopped
1/2 cup celery, chopped
1 cup rice, uncooked
1 lb. canned whole kernel corn
3/4 cup beef stock
1 tsp. seasoning salt (or to taste)
1 lb. tomato sauce
1 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1 lb. lean ground beef
1 cup shredded cheddar cheese
2 tbsp. bacon bits (or cooked crumbled bacon)
Preheat oven to 375 degrees F.
Saute onion, pepper, and celery; set aside.
Combine rice, corn, beef stock, and seasoning salt in an ovenproof casserole dish. Mix thoroughly.
Combine tomato sauce, Worcestershire sauce, and Italian seasoning in a bowl. Spread half over rice mixture.
Sprinkle with onion, pepper and celery. Top with ground beef and season with salt and pepper to taste. Cover with remaining tomato sauce mixture.
Cover tightly and bake 45 minutes.
Sprinkle with cheese and bake uncovered another 10 minutes, until cheese melts.
Sprinkle with bacon pieces and serve.
MEDITERRANEAN SHRIMP CASSEROLE
2 cups small shell pasta
1 1/4 lbs. canned plum tomatoes, drained, coarsely chopped, juice reserved
3 cloves garlic, crushed
1/3 cup white wine
5 ounces tomato sauce
1/8 tsp. ground red cayenne pepper
11 ounces cooked shrimp, peeled, deveined, and drained
2/3 cup fresh dill, finely chopped
1 1/3 cups Asiago cheese, grated, divided use
Preheat oven to 400 degrees F.
Cook pasta in a large pot of boiling water about 6 minutes, until partially cooked. Drain and set aside.
Combine garlic with juice from tomatoes and wine in a heavy nonreactive saucepan over medium heat. Bring to a boil, stirring frequently. Simmer 5-7 minutes, until most of liquid has evaporated.
Stir in tomatoes, tomato sauce and cayenne. Bring to a boil. Add shrimp, pasta, dill and half the cheese. Mix thoroughly. Transfer to a shallow baking dish. Sprinkle with remaining cheese.
Bake 15-20 minutes, or until heated through.
COMPANY CASSEROLE
FOR THE TOMATO SAUCE:
2 tablespoons olive oil
1 pound lean ground beef
1 small onion, chopped
2 to 4 large cloves garlic (to taste)
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon dried basil (or to taste)
1 teaspoon dried oregano leaf
1 small bay leaf
FOR THE SPAGHETTI:
2 tablespoons plus 2 teaspoons olive oil, divided use
1/2 pound dry spaghetti noodles
FOR THE CHEESE AND ONION LAYER:
1 (8 ounce) pkg cream cheese, softened
1 cup cottage cheese
1/4 cup sour cream
1/3 cup thinly-sliced green onions, white and light green part only
PREPARE THE TOMATO SAUCE:
Heat 2 tablespoons olive oil over medium heat in a large saucepan. Add ground beef, breaking into small pieces and stirring occasionally until browned.
Add garlic and onion and saute until onion is transparent.
Add tomatoes, tomato paste, basil, oregano, and bay leaf. Cover with pan lid ajar to let some steam escape and simmer at least 30 minutes, and up to 3 hours to let flavors develop. Add water (or a little red wine) if necessary to keep the sauce from getting too dry. Remove the bay leaf before assembling the casserole.
PREPARE THE SPAGHETTI:
Make spaghetti according to package directions, adding 1 tablespoon of olive oil to the boiling water to keep noodles from sticking together. Cook until al dente (firm, not mushy) and drain well.
TO PREPARE THE CHEESE AND ONION LAYER:
While spaghetti is cooking, make creamy cheese and onion layer by mixing the cream cheese, cottage cheese, sour cream together in a food processor or blender until smooth and well combined. Stir in the green onions.
TO PREPARE THE CASSEROLE:
Preheat oven to 350 degrees F. Oil a large bowl or 2-quart casserole with 2 teaspoon olive oil.
Assemble casserole by adding 1/2 of spaghetti noodles to bottom of casserole, drizzle with about 1/2 tablespoon olive oil, top with 1/2 of creamy cheese and onion mixture, then 1/2 of tomato sauce. Repeat, ending with tomato sauce on top of casserole. Poke a dinner knife into the finished casserole in 4 to 6 places and wriggle it around to allow some of the tomato sauce to work its way into the noodle and cheese layers.
Bake, uncovered, about 30 minutes.
Makes 6 servings
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