Recipe: Casserole Recipes Part 3 (9)

Casserole Recipes Part 3

BB,.California (02:00:08) : If you like Chicken Enchilada's in sour cream sauce try this recipe it is sooooooo good!!! Enjoy!!

GREEN CHILE CHICKEN ENCHILADAS

12 corn tortillas
1/2 cup oil
12 ounces Monterey Jack cheese -- shredded
3/4 cup onion -- chopped fine
1/4 cup butter
1/4 cup flour
2 cups chicken broth
4 ounces green chile -- chopped
1 cup sour cream
3 chicken breast halves without skin -- boiled and shredded

Cook tortillas in hot oil until softened (5 seconds, one at a time)

Place some chicken, cheese, and onion on each tortilla and roll up. Place seam
side down in greased baking pan.

Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour
cream and chiles. Stir until heated. Pour over enchiladas.

Bake at 375 degrees for 20 minutes or until heated through. Put remaining
cheese on top and return to oven for 5 more minutes. Garnish with chopped green
onions and a sprig of fresh cilantro, if desired. NOTES : I simmer the chicken breasts in additional
broth, just until tender and shred with a forkBB,.California (01:51:22) : Chicken-Stuffed Bell Peppers Spanish Style

2 cups diced cooked chicken
1 medium onion -- chopped
1 cup packed grated sharp cheddar cheese -- (about 4 ounces)
3/4 cup tomato sauce
1 can chopped mild green chilies -- (4-ounce)
2 large garlic cloves -- minced
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
8 yellow or green bell peppers

Combine first 8 ingredients in medium bowl. Season to taste with salt and
pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Preheat oven to 375F. Cut around stem of each bell pepper and remove,
creating large opening at top. Scoop out seeds. Divide filling among
peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in
shallow casserole. Bake until filling is cooked through and peppers are
tender, about 50 minutes. Serve immediately.

Serves 8.

Bon Appetit October 1992BB,.California (01:49:24) : Bean Burrito Casserole***FOR THE FILLING***
1 onion -- chopped fine
4 garlic cloves -- minced
3 tablespoons olive oil
two 1-pound cans black -- pinto, or pink
-- beans, rinsed and
-- drained
1 cup tomato sauce
2 teaspoons ground cumin
4 fresh or pickled jalapeno chilies if -- seeded and chopped
-- desired -- (wear rubber
-- gloves)
1/4 cup chopped fresh coriander if desired
twelve -- (7- to 8-inch) flour
-- tortillas warmed
1 1/2 cups grated Monterey Jack -- (about 6 ounces)
guacamole and tomato salsa as
-- accompaniments

Make the filling:

In a large heavy skillet cook the onion and the garlic in the oil over
moderately low heat, stirring, until the onion is softened, add the beans,
and mash about half of them coarse with the back of a wooden spoon. Add
the tomato sauce, the cumin, the chilies, and salt and black pepper to
taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is
thickened slightly, and stir in the coriander.

Working with 1 warmed tortilla at a time and keeping the others covered,
spread about 3 tablespoons of the filling down the center of each tortilla
and roll the tortillas, enclosing the filling but keeping the ends open.
Arrange the burritos, seam sides down, in one layer in a baking dish,
sprinkle them with the Monterey Jack, and bake them, covered with foil, in
the middle of a preheated 350F. oven for 10 minutes. Serve the burritos
with the guacamole and the salsa.

Makes 12 burritos, serving 6.

Gourmet December 1990BB,.California (01:46:51) : Baked Spaghetti

4 Eggs
1 1/3 cups Ricotta
3 ounces Sliced prosciutto -- chopped
1/4 teaspoon Freshly ground pepper
1/2 teaspoon Salt
8 cups Leftover spaghetti -- tossed in
Leftover sauce (doesn't have to be leftover, just prepared also works!)
Nonstick cooking spray
3/4 cup Grated Parmesan cheese
2 Plum tomatoes -- sliced

Mix eggs, ricotta, prosciutto, pepper and salt in large bowl. Fold in leftover spaghetti and sauce. Spray 13- by 9-inch baking dish with vegetable spray and place pasta mixture in dish. Sprinkle 1/4 cup Parmesan over top. Sprinkle with additional 1/4 cup Parmesan. Cover top with layer of tomato slices. Sprinkle with remaining 1/4 cup Parmesan.
Bake at 350 degrees 40 minutes. (Note that smaller casserole will have shorter baking time.) Let stand at room temperature 10 minutes before cutting.
Yields 6 to 8 servings.Kelly,WA (01:21:42) : Quick & Easy Casserole

----Filling----
1 1/2 lbs ground turkey breast -- cooked
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
1 pkg taco seasoning mix
1/2 c water
2 1/2 c frozen corn -- thawed
8 ozs tomato sauce

----Topping----
8 1/2 ozs corn muffin mix

Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray;
set aside. To prepare filling, combine turkey, bell peppers, and onions in
a skillet. Cook until turkey is longer pink and vegetables are tender. Add
taco seasoning mix, water, corn, and tomato sauce. Pour mixture into
prepared dish. Meanwhile, to prepare topping, make corn muffin mix
according to package directions. Spoon corn muffin batter around edge of
turkey mixture. Bake, uncovered, for 20 minutes or until corn bread is
done.Kelly,WA (01:18:49) : Chicken/Pasta Pasta Hot Dish

1/2 lb Spiral noodles
1/4 c Butter/margarine
3 tbsp All purpose flour
1 1/2 tsp Salt
3 c Milk
3 c Shredded cheddar cheese
2 c Diced cooked chicken/turkey
3 tbsp Crushed cornflakes

Cook pasta according to package directions; drain.

In a large saucepan melt butter. Stir in flour and salt. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted.

Combine pasta, cheese sauce and chicken. Mix well.

Pour into 3 quart casserole. Top with cornflake crumbs. Bake at 350 degrees until hot, about 30 minutes.

SUSANNAHOH (12:11:07) : Ratatouille

1 egg plant
3 zucchini
2 green peppers, seeded and chopped
1 onion chopped
1 jar spaghetti sauce

Cube unpeeled eggplant. Put flour, salt and pepper in plastic bag and toss eggplant cubes until coats. Cover the bottom of oiled casserole dish with eggplant. Prepare zucchini next as you did the eggplant, layer on top of eggplant. Then fry peppers and onion, add spaghetti sauce. Reduce heat and simmer for a few minutes; salt and pepper to taste. Pour over vegetable cubes in casserole and bake at 350 degrees for about 25 minutes. You can use only eggplant or only zucchini depending upon which vegetable you have available. My family likes this, though my husband insists on calling it "ratspit."

SUSANNAHOH (11:32:35) : SPINACH

Great care must be taken to pick and wash the spinach clean; drain it, and throw it into boiling water. Cook only a few minutes, press out all the water, put it in a stew pan with piece of butter, some pepper and salt, chopping it while cooking. Serve it with poached eggs or hard-boiled eggs sliced or grated over the top.

KellyWA (11:08:01) : Tuna Noodle Bake

8 oz noodles -- cooked
2 cans tuna in water -- (7oz @, drained)
1 1/2 c sour cream
3/4 c milk
1 can sliced mushrooms -- (3-4 oz can)
1 1/2 tsp salt
1/4 tsp pepper
1/2 c bread crumbs
1/4 c parmesan cheese -- grated
2 tbsp butter -- melted

Mix cooked noodles, tuna, sour cream, milk, mushrooms, salt and pepper,
and pour into an ungreased 2 qt casserole. Mix bread crumbs, cheese and
butter and sprinkle over casserole. Bake uncovered in 350 oven for
35-40 minutes or until bubbly.

Julie.C..S.Africa (10:57:37) :Am ijoas na Cataplana

(Steamed Clams and Sausage with Tomato Sauce)
as taken from an article called "Yankee in Lyon" in Food & Wine magazine. His restaurant, Dancing Lobster is located at 463 Commercial Street, Flaghship Wharf.
2 tablespoons unsalted butter

1/2 pound lingui a (Portuguese sausage) or Spanish-style chorizo, sliced crosswise into rounds 1/4 inch thick
1 cup chopped onion (1 large)
1 large clove garlic
1 1/2 cups coarsely chopped mushrooms (about 1/4 pound)
1 cup chopped scallions
3 cups Basic Fish Stock or flavorful bottled clam juice
2 cups Portuguese tomato sauce ( see below)
2 cups dry white wine
2 1/2 dozen littleneck clams, scrubbed and rinsed

Accompaniment: 4 slices toasted Italian bread, each 3/4 inch thick
1. Melt the butter in a large, heavy skillet over moderate heat. Saut the lingui a in the butter for 3 to 4 minutes.

2. Stir in the onion and garlic; saut for about 5 minutes over low heat. Add the mushrooms and saut briefly. Stir in 2/3 cup of the scallions and saut for about 2 minutes or until soft.

3. Add the fish stock, tomato sauce, and white wine; bring the mixture to a boil over moderately high heat so that the liquid is at a simmer. Add the clams, cover and simmer for about 10 minutes, or until the clams have opened. Discard any that do not open.

4. Transfer this cataplana to a large tureen, leaving the last 1/4 cup of liquid behind in the pan since it may contain sand from the clams. Serve the cataplana in shallow bowls, garnish with the remaining chopped scallion and accompany with the toasted Italian bread.

Portuguese Tomato Sauce:
1/4 cup olive oil
2 medium yellow onions, thinly sliced
2 large cloves garlic, minced
1 green pepper, diced
1/2 cup fresh parsley leaves, chopped
1 large can (35 oz.) Italian-style tomatoes
1/3 cup Italian tomato paste
1 cup water
1/2 cup dry red wine
2 tablespoons red wine vinegar
4 teaspoons granulated sugar
1/2 teaspoon freshly ground pepper
3/4 teaspoon salt
1 large bay leaf
1/4 teaspoon each: dried thyme, crushed dried basil leaves, ground cumin
1/8 teaspoon crushed red pepper pods

Heat olive oil in a large saucepan. Add sliced onions and saut them over medium heat about 2 minutes. Add garlic and stir, separating onion slices for about 4 minutes longer, until onions are soft, but not browned. Add parsley, tomatoes (including all their liquid), tomato paste and all other ingredients. Break up any whole tomatoes with a spoon.

Bring sauce to a boil, then reduce heat and simmer uncovered about 1 1/2 hours. Stir occasionally to prevent sticking. Adjust seasoning to taste. If the sauce is too sour, add a dash of sugar, acidity varies depending on the type of vinegar used.
(this is seriously Good, I just love Portuguese food!)
BB,.California (02:00:08) : If you like Chicken Enchilada's in sour cream sauce try this recipe it is sooooooo good!!! Enjoy!!

GREEN CHILE CHICKEN ENCHILADAS

12 corn tortillas
1/2 cup oil
12 ounces Monterey Jack cheese -- shredded
3/4 cup onion -- chopped fine
1/4 cup butter
1/4 cup flour
2 cups chicken broth
4 ounces green chile -- chopped
1 cup sour cream
3 chicken breast halves without skin -- boiled and shredded

Cook tortillas in hot oil until softened (5 seconds, one at a time)

Place some chicken, cheese, and onion on each tortilla and roll up. Place seam
side down in greased baking pan.

Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour
cream and chiles. Stir until heated. Pour over enchiladas.

Bake at 375 degrees for 20 minutes or until heated through. Put remaining
cheese on top and return to oven for 5 more minutes. Garnish with chopped green
onions and a sprig of fresh cilantro, if desired. NOTES : I simmer the chicken breasts in additional
broth, just until tender and shred with a forkBB,.California (01:51:22) : Chicken-Stuffed Bell Peppers Spanish Style

2 cups diced cooked chicken
1 medium onion -- chopped
1 cup packed grated sharp cheddar cheese -- (about 4 ounces)
3/4 cup tomato sauce
1 can chopped mild green chilies -- (4-ounce)
2 large garlic cloves -- minced
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
8 yellow or green bell peppers

Combine first 8 ingredients in medium bowl. Season to taste with salt and
pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Preheat oven to 375F. Cut around stem of each bell pepper and remove,
creating large opening at top. Scoop out seeds. Divide filling among
peppers (about 1/2 cup each). Replace tops of peppers. Stand peppers in
shallow casserole. Bake until filling is cooked through and peppers are
tender, about 50 minutes. Serve immediately.

Serves 8.

Bon Appetit October 1992BB,.California (01:49:24) : Bean Burrito Casserole***FOR THE FILLING***
1 onion -- chopped fine
4 garlic cloves -- minced
3 tablespoons olive oil
two 1-pound cans black -- pinto, or pink
-- beans, rinsed and
-- drained
1 cup tomato sauce
2 teaspoons ground cumin
4 fresh or pickled jalapeno chilies if -- seeded and chopped
-- desired -- (wear rubber
-- gloves)
1/4 cup chopped fresh coriander if desired
twelve -- (7- to 8-inch) flour
-- tortillas warmed
1 1/2 cups grated Monterey Jack -- (about 6 ounces)
guacamole and tomato salsa as
-- accompaniments

Make the filling:

In a large heavy skillet cook the onion and the garlic in the oil over
moderately low heat, stirring, until the onion is softened, add the beans,
and mash about half of them coarse with the back of a wooden spoon. Add
the tomato sauce, the cumin, the chilies, and salt and black pepper to
taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is
thickened slightly, and stir in the coriander.

Working with 1 warmed tortilla at a time and keeping the others covered,
spread about 3 tablespoons of the filling down the center of each tortilla
and roll the tortillas, enclosing the filling but keeping the ends open.
Arrange the burritos, seam sides down, in one layer in a baking dish,
sprinkle them with the Monterey Jack, and bake them, covered with foil, in
the middle of a preheated 350F. oven for 10 minutes. Serve the burritos
with the guacamole and the salsa.

Makes 12 burritos, serving 6.

Gourmet December 1990BB,.California (01:46:51) : Baked Spaghetti

4 Eggs
1 1/3 cups Ricotta
3 ounces Sliced prosciutto -- chopped
1/4 teaspoon Freshly ground pepper
1/2 teaspoon Salt
8 cups Leftover spaghetti -- tossed in
Leftover sauce (doesn't have to be leftover, just prepared also works!)
Nonstick cooking spray
3/4 cup Grated Parmesan cheese
2 Plum tomatoes -- sliced

Mix eggs, ricotta, prosciutto, pepper and salt in large bowl. Fold in leftover spaghetti and sauce. Spray 13- by 9-inch baking dish with vegetable spray and place pasta mixture in dish. Sprinkle 1/4 cup Parmesan over top. Sprinkle with additional 1/4 cup Parmesan. Cover top with layer of tomato slices. Sprinkle with remaining 1/4 cup Parmesan.
Bake at 350 degrees 40 minutes. (Note that smaller casserole will have shorter baking time.) Let stand at room temperature 10 minutes before cutting.
Yields 6 to 8 servings.Kelly,WA (01:21:42) : Quick & Easy Casserole

----Filling----
1 1/2 lbs ground turkey breast -- cooked
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
1 pkg taco seasoning mix
1/2 c water
2 1/2 c frozen corn -- thawed
8 ozs tomato sauce

----Topping----
8 1/2 ozs corn muffin mix

Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray;
set aside. To prepare filling, combine turkey, bell peppers, and onions in
a skillet. Cook until turkey is longer pink and vegetables are tender. Add
taco seasoning mix, water, corn, and tomato sauce. Pour mixture into
prepared dish. Meanwhile, to prepare topping, make corn muffin mix
according to package directions. Spoon corn muffin batter around edge of
turkey mixture. Bake, uncovered, for 20 minutes or until corn bread is
done.Kelly,WA (01:18:49) : Chicken/Pasta Pasta Hot Dish

1/2 lb Spiral noodles
1/4 c Butter/margarine
3 tbsp All purpose flour
1 1/2 tsp Salt
3 c Milk
3 c Shredded cheddar cheese
2 c Diced cooked chicken/turkey
3 tbsp Crushed cornflakes

Cook pasta according to package directions; drain.

In a large saucepan melt butter. Stir in flour and salt. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted.

Combine pasta, cheese sauce and chicken. Mix well.

Pour into 3 quart casserole. Top with cornflake crumbs. Bake at 350 degrees until hot, about 30 minutes.

SUSANNAHOH (12:11:07) : Ratatouille

1 egg plant
3 zucchini
2 green peppers, seeded and chopped
1 onion chopped
1 jar spaghetti sauce

Cube unpeeled eggplant. Put flour, salt and pepper in plastic bag and toss eggplant cubes until coats. Cover the bottom of oiled casserole dish with eggplant. Prepare zucchini next as you did the eggplant, layer on top of eggplant. Then fry peppers and onion, add spaghetti sauce. Reduce heat and simmer for a few minutes; salt and pepper to taste. Pour over vegetable cubes in casserole and bake at 350 degrees for about 25 minutes. You can use only eggplant or only zucchini depending upon which vegetable you have available. My family likes this, though my husband insists on calling it "ratspit."

SUSANNAHOH (11:32:35) : SPINACH

Great care must be taken to pick and wash the spinach clean; drain it, and throw it into boiling water. Cook only a few minutes, press out all the water, put it in a stew pan with piece of butter, some pepper and salt, chopping it while cooking. Serve it with poached eggs or hard-boiled eggs sliced or grated over the top.

KellyWA (11:08:01) : Tuna Noodle Bake

8 oz noodles -- cooked
2 cans tuna in water -- (7oz @, drained)
1 1/2 c sour cream
3/4 c milk
1 can sliced mushrooms -- (3-4 oz can)
1 1/2 tsp salt
1/4 tsp pepper
1/2 c bread crumbs
1/4 c parmesan cheese -- grated
2 tbsp butter -- melted

Mix cooked noodles, tuna, sour cream, milk, mushrooms, salt and pepper,
and pour into an ungreased 2 qt casserole. Mix bread crumbs, cheese and
butter and sprinkle over casserole. Bake uncovered in 350 oven for
35-40 minutes or until bubbly.

Julie.C..S.Africa (10:57:37) :Am ijoas na Cataplana

(Steamed Clams and Sausage with Tomato Sauce)
as taken from an article called "Yankee in Lyon" in Food & Wine magazine. His restaurant, Dancing Lobster is located at 463 Commercial Street, Flaghship Wharf.
2 tablespoons unsalted butter

1/2 pound lingui a (Portuguese sausage) or Spanish-style chorizo, sliced crosswise into rounds 1/4 inch thick
1 cup chopped onion (1 large)
1 large clove garlic
1 1/2 cups coarsely chopped mushrooms (about 1/4 pound)
1 cup chopped scallions
3 cups Basic Fish Stock or flavorful bottled clam juice
2 cups Portuguese tomato sauce ( see below)
2 cups dry white wine
2 1/2 dozen littleneck clams, scrubbed and rinsed

Accompaniment: 4 slices toasted Italian bread, each 3/4 inch thick
1. Melt the butter in a large, heavy skillet over moderate heat. Saut the lingui a in the butter for 3 to 4 minutes.

2. Stir in the onion and garlic; saut for about 5 minutes over low heat. Add the mushrooms and saut briefly. Stir in 2/3 cup of the scallions and saut for about 2 minutes or until soft.

3. Add the fish stock, tomato sauce, and white wine; bring the mixture to a boil over moderately high heat so that the liquid is at a simmer. Add the clams, cover and simmer for about 10 minutes, or until the clams have opened. Discard any that do not open.

4. Transfer this cataplana to a large tureen, leaving the last 1/4 cup of liquid behind in the pan since it may contain sand from the clams. Serve the cataplana in shallow bowls, garnish with the remaining chopped scallion and accompany with the toasted Italian bread.

Portuguese Tomato Sauce:
1/4 cup olive oil
2 medium yellow onions, thinly sliced
2 large cloves garlic, minced
1 green pepper, diced
1/2 cup fresh parsley leaves, chopped
1 large can (35 oz.) Italian-style tomatoes
1/3 cup Italian tomato paste
1 cup water
1/2 cup dry red wine
2 tablespoons red wine vinegar
4 teaspoons granulated sugar
1/2 teaspoon freshly ground pepper
3/4 teaspoon salt
1 large bay leaf
1/4 teaspoon each: dried thyme, crushed dried basil leaves, ground cumin
1/8 teaspoon crushed red pepper pods

Heat olive oil in a large saucepan. Add sliced onions and saut them over medium heat about 2 minutes. Add garlic and stir, separating onion slices for about 4 minutes longer, until onions are soft, but not browned. Add parsley, tomatoes (including all their liquid), tomato paste and all other ingredients. Break up any whole tomatoes with a spoon.

Bring sauce to a boil, then reduce heat and simmer uncovered about 1 1/2 hours. Stir occasionally to prevent sticking. Adjust seasoning to taste. If the sauce is too sour, add a dash of sugar, acidity varies depending on the type of vinegar used.
(this is seriously Good, I just love Portuguese food!)