Recipe: Casserole Recipes (16) - 11-30-97 Recipe Swap (updated)

CRAZY ABOUT CASSEROLE RECIPES
Recipe Swap - November 30, 1997

16 RECIPES IN THIS FILE:
Old-Fashioned Pot Roast
Fast and Easy Jambalaya
Zesty Crab Casserole
Campbell's Beef Taco Bake
Poppy Seed Chicken Casserole
Sweet Potato Casserole
Baked Pork Chops
Southern Sweet Potato Casserole
Curried Chicken
Corn and Onion Casserole
Eggplant Mozzarella
Spanish Cauliflower
Tomatillo Chicken Enchiladas
Eloise's Vegetable Curry (crock pot)
Fish And Potato Platter (microwave)
One-Dish Pork Chops with Rice

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OLD-FASHIONED POT ROAST
From: Peggy, WA
Makes 10 to 12 servings

3 lb. boneless beef rump roast
1/2 tsp. salt
1/4 tsp. ground black pepper
3 medium onions, peeled, quartered
1 cup beef broth
Minced fresh garlic, to taste
3 bay leaves
1 tsp. paprika
1/2 tsp. ground allspice
4 large carrots, peeled, cut in half
3 medium potatoes, peeled, quartered
1 tbsp. cornstarch
3 tbsp. water

Heat oven to 325 degrees F.

Trim any excess fat from meat. Place in 4-quart Dutch oven or casserole; sprinkle with salt and pepper. Add onions, broth, garlic, bay leaves, paprika and allspice.

Cover and bake at 325 degrees F for 2 hours.

Add carrots and potatoes; bake an additional 45 to 60 minutes or until meat and vegetables are almost tender. Remove bay leaves.

In small bowl, combine cornstarch and 3 tablespoons water; stir into hot liquid. Bake for an additional 15 minutes or until gravy is thickened.

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FAST AND EASY JAMBALAYA
From: Peggy, WA
Makes 6 (1 cup) servings

"For a quick weekday dinner, serve New Orleans-style dish with French bread. Mild or hot picante sauce can be used, depending on your taste preference."

1/2 tsp. lemon pepper
1/2 tsp. garlic powder
1 1/4 lbs. boneless skinless chicken breasts, cut into 1/2-inch cubes
3 tbsp. oil
1 cup chopped onion
12 oz. smoked Polish or kielbasa sausage, cut into 1/2-inch slices
1 (16 oz.) jar Picante sauce or salsa
1 (14.5 oz.) can Italian-style stewed tomatoes, undrained
1 1/4 cups frozen sweet peas
2 2/3 cups hot cooked rice (for serving)

Sprinkle lemon pepper and garlic powder over chicken cubes.

Heat oil in large skillet or 3-quart saucepan over medium-high heat until hot. Cook seasoned chicken in oil 5 minutes or until no longer pink, stirring frequently.

Add onions and sausage; cook an additional 5 minutes, stirring occasionally.

Stir in picante sauce and tomatoes. Reduce heat to medium; cook 12 minutes.

Add peas; cook an additional 5 to 7 minutes or until peas are tender.

Serve over rice.

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ZESTY CRAB CASSEROLE
From: Peggy, WA

3/4 cup mayonnaise
2 hard boiled eggs
1 tbsp. hot pepper sauce
1 tbsp. lemon juice
1 tbsp. yellow mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. ground black pepper

1 lb. canned crabmeat, picked over for shells, drained and flaked
1 cup bread crumbs
1 tsp. butter
1/8 tsp. paprika

Mix together mayonnaise, eggs, hot sauce, lemon juice, mustard, Worcestershire sauce, garlic powder, salt and pepper; mix well.

Add crab meat. Place mixture in a greased casserole dish, sprinkle top with bread crumbs, dot lightly with butter and sprinkle with paprika.

Bake at 350 degrees F for 30 minutes.

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CAMPBELL'S BEEF TACO BAKE
From: Sharon, WI
Makes 4 servings

1 lb ground beef
1 (10 3/4 oz.) can Campbell's condensed cream of tomato soup
1 cup salsa
1/2 cup milk
6 to 8 flour tortillas, cut into 1-inch strips
1 cup shredded cheddar cheese, divided use

In skillet over medium heat, cook beef until browned, stirring to separate meat. Pour off fat.

Add (undiluted) soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish.

Cover and bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese.

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POPPY SEED CHICKEN CASSEROLE
Source: Jo Anne Merrill
From: Cow/AR
Makes 6 servings

1 tablespoon margarine
8 ounces sliced fresh mushrooms
5 cups cubed cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup sour cream
2 ounces pimientos, drained
FOR THE TOPPING:
1 1/3 cups crushed crackers
1/2 cup butter or margarine, melted
2 teaspoons poppy seeds

In a skillet, melt 1 tablespoon butter. Saute mushrooms until tender.

Stir in chicken, (undiluted) soup, sour cream and pimiento; mix well. Spoon mixture into a greased 2-quart casserole.

For the topping, in a small bowl combine crackers, melted butter and poppy seeds. Sprinkle over the chicken mixture.

Bake at 350 degrees F for 20 minutes.

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SWEET POTATO CASSEROLE
From: Risa G., NJ (posted by Sandy in Texas, 10-01-97)
Source: The Junior League of South Bend, Indiana
Makes 12 servings

"This dish maybe made the day before and refrigerated before baking. It's very rich, but everyone loves it!"

Sandy: "I love this and so does my family. I fix it for Thanksgiving every year and get rave reviews."

2 cans (16 oz each) sweet potatoes
1/4 cup butter
1 cup sugar
1/2 cup milk
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon salt
FOR THE TOPPING:
1 cup brown sugar
1/3 cup flour
1/4 cup butter, softened
2 teaspoons ground cinnamon
1 cup nuts, chopped

Heat sweet potatoes in their liquid to boiling; drain.

Mash hot potatoes with 1/4 cup butter. Add sugar, milk, eggs, vanilla and salt; mix well. Pour into ungreased 9-inch square glass baking pan.

To prepare the topping, mix together brown sugar, flour, 1/4 cup softened butter and cinnamon with fingertips until mixture is crumbly. Stir in nuts. Spread on top of sweet potato mixture.

Bake at 350 degrees F for 40 minutes.

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BAKED PORK CHOPS
Makes 6 servings

6 pork chops
1 tsp caraway seeds, crushed
1/2 tsp salt
1 cup dry white wine
1 garlic clove; minced
2 tsp Hungarian mild paprika*
ground black pepper, to taste
1 cup sour cream
Hot buttered noodles or dumplings (for serving)

Place the pork chops in an ovenproof casserole.

Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator.

Bake the chops, uncovered, in the marinade in a preheated 325 degree F oven for 1 hour or until tender. Add more wine if necessary.

Stir sour cream into pan juices and heat through but DO NOT boil.

Serve chops with sour-cream gravy and buttered noodles or dumplings.

*Use only Hungarian mild paprika.

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SOUTHERN SWEET POTATO CASSEROLE
From: Risa G., NJ

3 cup mashed sweet potatoes boiled in skins
1/2 cup butter
1 cup sugar
1/2 cup milk
2 slightly beaten eggs
1 teaspoon vanilla
1 cup coconut (optional)
1/2 cup light brown sugar
1/2 cup flour (optional)
1/3 cup butter, melted
1 1/2 cup chopped pecans
Whipped cream and/or baked pastry leaves (to garnish)

Preheat oven to 350 degrees F.

Using a dish towel, squeeze boiled potatoes out of their skins and mash. Add the 1/2 cup butter, sugar, milk, eggs and vanilla. Fold in the coconut, if desired. Pour into a baking dish.

For topping, mix brown sugar and flour together. Add melted butter and mix in the pecans. Spread on top of potato mixture.

Bake 25 minutes.

When ready to serve, garnish with whipped cream piped around the edge or with baked pastry leaves, if desired.

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CURRIED CHICKEN
Makes 6 servings

3 boneless, skinless chicken breasts, halved
3 tbsp all purpose flour
1 1/2 cups sliced onion
1 tbsp water
1 apple, peeled, seeded and chopped
1/4 tsp curry powder
1/8 tsp ground ginger
1/8 tsp ground turmeric
1/2 tsp salt
1/8 tsp ground black pepper
1 cup chicken broth
1/3 cup raisins

Preheat oven to 350 degrees F.

Dredge chicken in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole.

In skillet over low heat, cook onion in 1 tablespoon water for 5 minutes; add apple and cook 1 minute. Spoon over chicken. Sprinkle with curry powder, ginger, turmeric, salt and pepper. Pour broth over all.

Cover and bake for 55 minutes or until tender. Add raisins and cook 5 minutes longer.

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CORN AND ONION CASSEROLE
From: Candy,VA
Source: American Country Inn and Bed and Breakfast Cookbook by Kitty Maynard and Lucian Maynard
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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EGGPLANT MOZZARELLA

1/2 cup chopped green onion
1/2 cup sliced mushrooms
1/4 cup water
2 cups spaghetti sauce
1 small eggplant, peeled and sliced
1/2 teaspoon salt
1 egg white, slightly beaten
1 tablespoon water
1/2 cup all purpose flour
1 teaspoon olive oil
1 cup low fat cottage cheese
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F.

In a large saucepan over low heat, cook green onion and mushrooms in 1/4 cup water, until tender.

Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes.

Meanwhile, sprinkle salt over sliced eggplant; set aside to drain about 10 minutes.

In a shallow bowl, beat egg white and 1 tablespoon water together. Dip eggplant in egg mixture, then into flour.

In a large nonstick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked.

In a 13x9-inch casserole, spread about 1/2 cup of the sauce. Add a layer of eggplant, top with 1/2 cup cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese.

Bake, uncovered, for 30 minutes. Let stand 5 minutes.

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SPANISH CAULIFLOWER
Source: American Country Inn and Bed and Breakfast Cookbook by Kitty Maynard and Lucian Maynard
From: Candy,VA
Makes 8-10 servings

1 head cauliflower
1 cup cracker crumbs
1/4 cup butter, melted
1 Tbsp sugar
1/2 tsp salt
1/2 tsp ground black pepper
1 (16 oz) can tomatoes, chopped
1/2 cup diced green bell pepper
1 medium onion, chopped
1 1/2 cups shredded Cheddar cheese

Wash cauliflower and remove the leaves; break into florets. Cook for 5 minutes in salted water; drain.

In a large mixing bowl, combine cracker crumbs, butter, sugar, salt, and black pepper. Stir in tomatoes, green pepper, onion, 1 1/4 cups cheese and hot drained cauliflower. Pour into 2 quart casserole, sprinkle with remaining 1/4 cup cheese.

Bake in a 350 degree F oven for 1 hour. Serve hot.

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TOMATILLO CHICKEN ENCHILADAS
Source: Chile Pepper Magazine, 1990's
From: Risa G., NJ
Makes 4 servings

2 bone-in chicken breasts
2 onions, chopped, divided use
3 cloves garlic, minced
2 whole cloves
Water, as needed
FOR THE SAUCE:
1/2 onion, chopped
2 cloves garlic, minced
1 Tbsp. vegetable oil
2 cups chicken broth
1 (11 oz.) can tomatillos, drained
2 green New Mexican chiles, stems and seeds removed, chopped
2 Serrano peppers, stems and seeds removed, chopped
2 Tbsp. lime juice
1/2 tsp. sugar
1/4 cup chopped fresh cilantro
Salt to taste
FOR FILLING:
8 corn tortillas, softened
2 jalapeno chiles, stems and seeds removed, minced
2 cup grated Monterey jack cheese
1/4 cup chopped fresh cilantro
1 cup sour cream (you can use nonfat if you wish)
Sour cream and sliced avocado (to garnish)

TO COOK THE CHICKEN:
In a stockpot, cover the chicken, 1/2 of the onion (reserve remaining onion for serving), the garlic, and cloves with cold water, bring to a boil, reduce the heat, and simmer until tender. Remove the chicken. Strain and reserve the broth to use for the sauce. When the chicken is cool enough to handle, remove the skin and bones and shred.
TO MAKE SAUCE:
In a skillet, saute the 1/2 chopped onion and garlic in the oil until soft. Add the remaining ingredients for the sauce, except the cilantro and salt and simmer until the veggies are soft.

Place the sauce in a blender or food processor and puree until smooth. Stir in cilantro and season with salt.

TO FILL AND BAKE:
Dip a softened tortilla in the sauce and place on a serving plate or a baking pan. Place some of the chicken on the tortilla, sprinkle with some of the reserved onion, jalapenos, cheese and cilantro over the chicken and top with a couple of tablespoons of the sour cream and roll up. Place seam-side down in baking dish. Repeat with remaining tortillas. Pour additional sauce over the enchiladas, sprinkle with a little cheese.

Bake in a 350 degree F oven for 10 minutes or under a broiler until the cheese starts to melt.

Garnish with a dollop of sour cream and the avocados.

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ELOISE'S VEGETABLE CURRY (crock pot)
From: Risa G., NJ
Makes 4 servings

4 medium carrots, bias sliced in 1/2-inch
2 medium potatoes, cut into 1/2-inch cubes
1 (15 ounce) can garbanzo beans, rinsed and drained
8 ounces green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
6 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper (optional)
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 (14 ounce) can vegetable broth
1 (16 ounce) can tomatoes, cut up
2 cups hot cooked rice (for serving)

In a 3 1/2, 4, or 5 quart crock pot combine all ingredients except broth, tomatoes and rice. Pour broth over all.

Cover crock pot and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting for 4 to 5 hours.

Stir in undrained tomatoes. Cover; let stand 5 minutes.

Serve with cooked rice.

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FISH AND POTATO PLATTER (microwave)
Makes 4 servings

FOR THE DILL SAUCE:
8 oz plain non-fat yogurt
1/4 cup chopped fresh dill
2 tbsp chopped chives
2 tbsp rice vinegar
1/2 tsp salt
1/2 tsp ground black pepper
FOR THE DISH:
3/4 lb small red potatoes, sliced
1 lb salmon filets, cut in pieces
1 cup broccoli florets
2 tbsp lemon juice

Combine the ingredients in a small bowl; cover and chill.

Overlap potato slices around edge of a round 12-inch platter. Cover and microwave at high for 3 minutes.

Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals.

Serve with the Dill Sauce.

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ONE-DISH PORK CHOPS WITH RICE
Source: Jo Anne Merrill
From: Cow/AR
Makes 4 servings

1/4 cup chopped onions
3 tablespoons chopped green bell pepper
2 tablespoons vegetable oil
1 cup uncooked rice
2 cups stewed tomatoes, chopped
2 teaspoons sugar
1/2 cup grated Parmesan cheese
4 pork chops*

Heat oil in a skillet that can go into oven; add onions, green peppers and rice. Saute until rice is translucent.

Add sugar and tomatoes; blend. Top with pork chops and then cheese.

Bake, covered, in preheated 350 degree F oven for about 1 hour. Uncover and carefully stir rice mixture after 50 minutes.

*Use 3/4 pound hot sausage instead of pork chops if you prefer.