Recipe: Casserole Recipes (15) - 11-01-97 Recipe Swap (updated)

15 CASSEROLE RECIPES
Recipe Swap - 11-01-97

RECIPES IN THIS FILE:
Chicken Tetrazzini
Chicken Artichoke Casserole
Corn and Onion Casserole
German Vegetable Medley
Greek Vegetable Stew
Mexican Casserole
Chicken Cacciatore (microwave)
Mexican Beef Casserole
Cabbage Roll Casserole
Chicken and Rice Casserole
Creole Pork Casserole
Ham and Cheese Casserole
Mushroom Noodle Casserole
Chicken and Broccoli Au Gratin
Italian Sausage, Beef and Red Pepper Casserole

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CHICKEN TETRAZZINI
From: Linda/Tennessee

1 (12 oz.) box spaghetti
4 to 6 cups chopped cooked chicken
2 cans (10 3/4 oz. each) condensed cream of mushroom soup (I use cream of chicken)
1 (16 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
1/2 lb sharp cheddar cheese, shredded (reserve small amount to sprinkle on top of casserole)
1/2 cup sliced olives (optional)
Italian seasoned dry bread crumbs (for topping)

Cook spaghetti al dente in broth from cooking chicken (or water); drain.

Combine the remaining ingredients, except the bread crumbs. Mix with the cooked spaghetti. Spread in an 8x12-inch greased pan. Sprinkle bread crumbs and reserved cheese on top.

Bake 350 degrees F for 30 minutes or until hot and bubbly.

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CHICKEN ARTICHOKE CASSEROLE
Source: James and Susan Kirkland, October 20, 1997
From: Linda/Tennessee
Makes 8 servings

4 whole chicken breasts, cooked and cubed
1 or 2 cans artichoke hearts (not marinated), quartered
1 (10 3/4 oz) can condensed cream of mushroom soup
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded cheddar cheese
1/4 teaspoon curry powder
1/4 teaspoon ground black pepper
for the topping:
1 cup cornflake crumbs
1/4 cup butter
3 slices bacon, cooked and crumbled

Put chicken in a 9x13-inch baking dish. Place artichokes on top.

Combine (undiluted) soups, mayonnaise, cheese, curry powder and pepper; spread on top.

Combine topping ingredients; sprinkle over top.

Bake at 350 degrees F for 30-35 minutes.

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CORN AND ONION CASSEROLE
Source: American Country Inn and Bed and Breakfast Cookbook
From: Linda/Tennessee
Makes 9 servings

1 tablespoon margarine
1 large onion, sliced
1 cup sour cream
1/4 teaspoon salt
1/2 tablespoon finely chopped fresh parsley
1 1/2 cups shredded cheddar cheese, divided use
1 (8 1/2 oz.) box Jiffy corn muffin mix (1 1/2 cups)
1 egg, well-beaten
1/3 cup milk
1 (16 ounce) can creamed corn
2 drops hot sauce
1 cup shredded cheddar cheese

Melt the margarine in a skillet and saute the onion until tender.

In a bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Combine and add to the onion mixture and set aside.

Combine the (dry) muffin mix, egg, milk, corn and hot sauce and mix well. Spread in a greased 9x9-inch pan. Cover with the sour cream mixture. Top with the remaining 1 cup cheese.

Bake in a 425 degree F oven for 25 to 30 minutes.

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GERMAN VEGETABLE MEDLEY
Source: Vera Gewanter, A Passion for Vegetables
Makes 4 servings

4 tbsp margarine
1/2 lb asparagus, cut to 1-inch pieces
1 1/2 cups peas
1 cup sliced carrots
1 small cauliflower head, cut into florets
2 kohlrabi, peeled and sliced
Salt and pepper, to taste
1 1/2 tsp cornstarch
2 tablespoons water
1 tbsp chopped fresh parsley (for garnish)

In a large pot, heat margarine and saute the asparagus, peas, carrots, cauliflower and kohlrabi for 5 minutes stirring to ensure all are coated. Add a little water, salt and pepper. Simmer till the vegetables are tender but still chewy.

In a small bowl, mix the cornstarch with 2 tablespoons water and add to vegetables stirring till sauce has thickened.

Serve garnished with parsley.

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GREEK VEGETABLE STEW
Source: Vera Gewanter, A Passion for Vegetables

2 medium zucchini, sliced
1 medium eggplant, sliced and peeled
2 medium onions, sliced
1/2 lb small okra, stemmed
1 cup green beans, halved
1 large potato, thinly sliced
4 medium tomatoes, peeled and sliced
olive oil
2 tbsp fresh basil leaves
2 garlic cloves, minced
Salt and pepper, to taste

Preheat oven to 350 degrees F.

In a deep casserole make a layer of each vegetable. Dribble a little oil over each layer and sprinkle lightly with garlic and basil, salt and pepper. Layer in any order but have potatoes in the middle and end with tomatoes.

Bake covered for 1 1/2 hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes.

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CHICKEN CACCIATORE (MICROWAVE)
Adapted from source: Cooking Light, July-August
Makes 6 servings

1 lb chicken thighs, skin and bone removed, cut into 1-inch cubes
1 cup sliced fresh mushrooms
3/4 cup sliced zucchini
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 tsp olive oil
1 large garlic clove, minced
2 cans (8 oz each) no-salt-added tomato sauce
1/4 cup burgundy or other dry red wine
1 tsp dried whole oregano
1/2 tsp salt
1/2 tsp dried whole thyme
1/4 tsp ground black pepper
Hot cooked pasta (for serving)

Place chicken in a 2-quart casserole; cover with wax paper. Microwave on HIGH 5-6 minutes; stir after 4 minutes. Drain and set aside.

Wipe dish with paper towel. Add mushrooms and next 5 ingredients to dish; toss well. Microwave, uncovered, at HIGH 4 minutes, stirring after 2 minutes.

Add tomato sauce and next 5 ingredients; stir well. Microwave at HIGH 8-12 minutes or until slightly thickened, stirring every 4 minutes.

Return chicken to dish; stir well. Microwave on HIGH for 6 minutes or until chicken is thoroughly heated, stirring after 3 minutes. Let stand 3 minutes.

Spoon over hot cooked pasta, such as rotini.

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MEXICAN BEEF CASSEROLE

FOR THE GROUND BEEF MIXTURE:
2 lbs. ground beef
1 large onion, chopped
4 hot chili peppers, chopped (seeds removed, if desired)
1 (8 oz.) pkg. cheddar cheese

FOR THE CORNBREAD BATTER:
1 cup cornmeal
1 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1 cup buttermilk
1/3 cup oil
1 (16 oz.) can cream style corn

Brown beef and onions. Remove from heat and add hot peppers and cheese. Set aside.

Sift together cornmeal, baking soda and salt. Combine sifted mixture with beaten eggs, buttermilk, oil and corn.

Pour half of the batter in a deep greased skillet or casserole dish. Add meat mixture and top with remaining batter.

Bake in preheated 350 degree F oven for 45 minutes.

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CABBAGE ROLL CASSEROLE
Source: Gerald Viel, 1996
From: vicki,la

Gerald: "All the good wholesome taste without the fuss! This recipe might work well with the kids. If you use red cabbage they just may be attracted to all the colors and the weirdness. It does take a long time to cook, but it's a good recipe for one of those weekends when you're trapped in the house by bad weather. This is a nice one to have in the freezer when you need a hearty meal quick."

1 large onion, chopped
3 large garlic cloves, crushed (or 1 tbsp minced garlic)
1/2 head small cabbage, about seven cups sliced thinly (yes, sliced; there are actually no rolls in here. Either red or green are suitable.)
4 large carrots, thinly sliced
2 large green bell peppers, coarsely chopped
4 jalapeno peppers, seeded and finely chopped (optional - probably not kid friendly)
1 1/2 cups uncooked rice (I use brown and it works out fine)
2 cans (28 oz each) diced tomatoes, including juice
1/4 cup brown sugar
1/4 cup white vinegar
1 1/2 tsp dried leaf thyme
1 1/2 tsp salt
1 tsp Dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)

Preheat oven to 350 degrees F.

Place onion and garlic in bottom of a large casserole dish that will hold at least 16 cups (or use two casserole dishes).

Slice cabbage with a food processor or shred with a sharp knife. It should measure about 7 cups. Place in a large bowl with carrots, peppers and rice.

In another bowl, stir in canned tomatoes and their juice with brown sugar, vinegar, thyme salt and Dijon until mixed. Stir into cabbage mixture, using a folding motion, until evenly blended. Turn into casserole on top of onions. Do not stir.

Cover with a lid and bake in preheated 350 degree F oven for 1 1/2 hours. Then stir well every half hour, until cabbage is soft and rice is done as you like.

Stir in fresh tomatoes. Serve immediately or package in 2 or 4 cup portions and freeze.

TO REHEAT FROZEN PORTIONS:
Two cups takes 6 to 8 minutes on high in microwave to reheat. Stir every 2 minutes.

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CHICKEN AND RICE CASSEROLE
(CASSEROLE DE POULET AU RIZ)
Source: David J. Hunter
From: vicki,la
Makes 4 servings

David: "This is the best (and easiest) chicken casserole recipe I have run across. I took it from The 60-Minute Gourmet by Pierre Franey, which by the way is full of excellent recipes that can be prepared quickly; perfect for people who don't have a lot of time and are sick of frozen pizzas.

I cook the whole thing in my favorite cast-iron skillet, which has a lid. Sometimes I use shallots instead of onions if I have them, and maybe add a little (fresh) tarragon or something."

2 whole chicken breasts, split in half about 2 lbs. total weight (4 pieces)
Salt and freshly ground pepper to taste
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon chopped garlic
1/3 pound fresh mushrooms, left whole if very small, otherwise sliced or quartered, depending on size
1 bay leaf
1/2 cup dry white wine
1/2 cup uncooked rice
1 cup chicken broth

Do not skin or bone the chicken breasts. Sprinkle the chicken pieces with salt and pepper.

Heat the butter in a skillet and add the chicken pieces, skin side down. Brown about 5 minutes and turn.

Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes.

Add the wine and cook until it is almost all evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender.

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CREOLE PORK CASSEROLE
Source: Ways to Prepare Stews and Casseroles
From: vicki,la

6 pork chops, cut 1 1/2-inches thick
Salt and pepper
2 tablespoons oil
3 potatoes, thinly sliced (or same sized sweet potato, thickly cut)
1 package frozen green beans, Brussels sprouts or chopped spinach, cooked
2 onions, thinly sliced
1 green bell pepper, sliced
1 clove garlic, minced
1 lb tomatoes, chopped
1/2 teaspoon thyme
1 bay leaf
4 tablespoons chopped fresh parsley

Rub the pork chops with 2 teaspoons salt and 1/2 teaspoon pepper.

Coat the bottom of a casserole dish with the oil. Arrange the potatoes on the bottom. Season with a little salt. Spread the vegetables over them. Spread half the onions over vegetables and sprinkle on 1/4 teaspoon black pepper. Spread the chops over the onions, and cover with remaining onions, the green pepper, garlic, tomatoes, thyme, bay leaf, parsley and salt and pepper.

Cover tightly and bake in a 375 degree F oven for 1 1/2 hrs or until chops are tender. Remove the bay leaf before serving.

SERVING SUGGESTION:
A cucumber and pickled beet salad with finely chopped raw onion and olives goes nice with this and some dinner rolls.

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HAM AND CHEESE CASSEROLE
Source: Jennifer Mery
From: vicki,la

1/2 cup flour
2 tsp salt
1/4 tsp ground black pepper
1/2 cup (1 stick) butter or margarine
3 cups milk
4 cups chopped ham
5 cups thinly sliced potatoes
3 cup shredded cheddar cheese
1 onion, chopped
1 green bell pepper, chopped

Mix flour, salt and pepper (omit salt if you think ham and cheese are salty enough, I do).

Melt butter in saucepan.* Add flour mixture. Cook over for one minute, stirring constantly. Remove from heat. Stir in milk. Return to heat and cook until thick.

In a very large bowl, mix remaining ingredients with sauce. Place in covered casserole dish(es).

Bake in a preheated 350 degrees F oven for 90 minutes. Remove cover after first 30 minutes.

Let cool 15 minutes before serving. It's even better as leftovers.

*To reduce clean-up, I suppose the sauce could be started in a stockpot, and then everything combined in that before putting it in casserole dishes.

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MUSHROOM NOODLE CASSEROLE
Adapted from source: Bob Boston
From: vicki,la

1 lb egg noodles, uncooked
1 large onion, thinly sliced
1 lb fresh mushrooms, sliced
1 cup frozen peas
4 tbsp flour
1 tbsp butter (optional)
2 cups chicken stock
1/2 lb nonfat American cheese
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Cook noodles according to package directions; drain.

In a non-stick skillet, sweat onion until translucent. Add mushrooms and cook until they absorb all juices. Stir in frozen peas and cook over low heat 5 minutes. Set mixture aside.

In a small saucepan bring chicken stock to simmer.

In a separate saucepan cook flour over moderate heat (using butter if desired) for two minutes. Flour may be lightly browned.

Off heat, whisk in chicken stock. Cook over moderate heat for one more minute, then stir in cheeses.

Combine all ingredients in a casserole or baking dish.

May be prepared to this point a day ahead of time and baked just before serving.

Bake at 350 degrees F for 30 to 40 minutes.

SERVING SUGGESTION:
Serve with tossed salad, crusty bread, and white wine.

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ITALIAN SAUSAGE, BEEF AND PASTA CASSEROLE WITH RED PEPPERS
Adapted from source: Catherine Guy
From: vicki,la

Catherine: "This is one our favorite family meals."

1 pound Rotini pasta, uncooked
1 pound lean ground beef
1 1/2 pounds sweet or hot Italian sausages
2 large onions, chopped
2 cloves garlic, minced
2 red bell peppers, chopped
1 (28 ounce) can tomatoes
1 (28 ounce) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil

Cook pasta until al dente. Drain and rinse under cold water.

Meanwhile, brown beef. When it is cooked, leave oil in pan by transferring beef with slotted spoon to a large casserole dish.

Cut sausages with scissors or a knife into bite sized pieces and cook in the same skillet until browned. Remove with slotted spoon to casserole.

Add onion, garlic, red pepper to skillet and cook for 5 minutes or until soft. Add tomatoes (break them up), tomato sauce, basil and oregano, to casserole dish with rest of vegetables and sausages. Add pasta. Stir well.

Can be prepared to this point and refrigerated for up to 3 days.

Bake at 350 degrees F for about 40 minutes or until heated through.