Recipe: Casserole Recipes (40) - 07-02-97 Recipe Swap (updated)

40 CASSEROLE RECIPES
Recipe Swap - JULY 2, 1997

RECIPES IN THIS FILE:
Scalloped Potatoes With Ham
Tex-Mex Mac 'N Cheese
Backyard's Jalapeno Cheese Grits
Hot Fruit Casserole
Black Bean Casserole Ole
Aunt Martha's Casserole
Ham and Asparagus Casserole
Breakfast Casserole
6 Layer Casserole
Broccoli Casserole
Grits Casserole
Brown Rice and Eggplant with Cheese Custard
Hash Brown Potato Casserole
Helen's Tortilla Casserole
Burrito Bake
Jan's Tamale Pie
Yummy Beef Casserole
Scalloped Potatoes
Cassarolo Macho
Chicken and Rice Casserole
Blueberry French Toast Casserole
Sweet and Sour Stuffed Cabbage
Boston Baked Beans
Cottage Cheese Vegetable Casserole
Cabbage Casserole
Tomato Garlic Zucchini Bake
Baked Rice and Beans
Tamale Corn Casserole
Helen's Spanish Rice
Clay Pot Layered Beef Casserole
Poppy Seed Chicken
Vegetarian Casserole
Eggplant Torte
All in One Casserole
The Best Baked Beans
Cheesy Chicken Casserole
Escalloped Tomatoes and Celery
Chicken-Rice Casserole
Rice Dressing Casserole
Cabbage Roll Casserole
SCALLOPED POTATOES WITH HAM
Source: Meredith Tanner

"Here's my mother's recipe. This was my favorite food when i was a kid - I used to beg for scalloped potatoes with ham. I was so disappointed when I found that no one else's recipe tasted the same - the celery seed is the secret! If you want to make this low-fat, you can use skim milk and low-fat or fat-free cheese in it, if you like, but the butter is indispensable."

3 or 4 potatoes, sliced
1/2 cup chopped onions
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 tsp. celery seed
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/4 cups milk
3/4 to 1 cup grated extra-sharp cheddar
1 cup diced ham

Saute onion in butter about 5 minutes. Whisk in the flour, celery seed, salt and pepper. Add milk; cook, stirring constantly, until the mixture begins to thicken. Add the cheese and continue to cook until it has all melted. 

Put 1/3 of the sliced potatoes into a 1-quart casserole. Distribute half the ham on top of the potatoes, and top with 1/2 of the cheese sauce. Put another 1/3 of the potatoes in, with the other half of the ham, and cover that with the last 1/3 of the potatoes, and cover with the other 1/2 of the sauce. 

Cover and bake at 350 degrees F for 35 minutes. Uncover and bake another 40 minutes, until potatoes are tender. Let stand 5 minutes before serving (to give the sauce time to set).
TEX-MEX MAC 'N CHEESE
Adapted from source: Concord Hospital Admitting Cookbook, Concord, NH
Makes 4 servings

1 package macaroni and cheese mix (or Velveeta and Shells mix)
1 pound ground beef or ground turkey
1 bell pepper, chopped
1 onion, chopped
1/2 cup sliced mushrooms
1 (6 ounce) can tomato paste
1/2 cup water
1 (16 ounce) can whole kernel corn, undrained
Salt, pepper and seasonings as desired

Cook the macaroni and cheese according to package directions, adding milk and margarine if required.

Meanwhile, in large skillet, brown the ground beef or turkey with the chopped pepper, onion and mushrooms. Stir in the tomato paste and water and corn. 

Add the macaroni and cheese to the beef mixture. Mix well and serve.
 BACKYARD'S JALAPENO CHEESE GRITS
Source: Jeff Blank, The Backyard at Bee Cave, Austin-American Statesman, Austin, TX, February 16, 1994
From: Dee, OK 
Makes 8 servings

2 quarts water
12 ounces quick grits, uncooked
1/2 pound butter
2 jalapenos, diced, remove seeds for sissies.
1 medium red bell pepper, diced
1 medium poblano pepper, diced
1 medium onion, diced
1/2 pound cheddar cheese, grated
1/2 pound Monterey jack, grated
4 eggs, beaten
Salt, to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. 

Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes. 

Add pepper to grits, along with cheeses. Add eggs and season with salt. Pour into a 2-quart casserole and refrigerate until ready to cook. 

Bake in a preheated 350 degree F oven for 25 minutes, or until set. Serve immediately.
HOT FRUIT CASSEROLE
From: Jasper, HI

I like this recipe because I can cook it the night before. Great with a hot chicken curry and rice dish!!!

1 can sliced pineapple
1 can peaches
1 can pears
1 can apricots
1 jar cinnamon apple rings

Drain fruit, put in casserole dish. In saucepan melt 1/2 cup butter, 2 T flour, 1/2 cup brown sugar and 1 cup sherry cook until smooth. Pour over fruit and let stand overnight in fridge. Cook covered 350 20-25 minutes
BLACK BEAN CASSEROLE OLE
Source: Lean and Luscious and Meatless
Makes 6 servings

1 cup chopped onions
3/4 cup yellow corn meal
2 teaspoons chili powder
1 cup evaporated fat free milk
1/4 cup water
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can black beans, canned, rinsed and drained
1 (16 ounce) can stewed tomatoes
4 ounces canned diced mild green chiles

Preheat oven to 350 degrees F. Lightly spray an 8-inch square baking pan with non stick spray.

In a large bowl, combine all ingredients,. Mix well, Place in prepared pan. 

Bake uncovered for 45 minutes. 
Cookie,NH: This is very much like lasagna but technically it is not If that makes any sense. hehe

AUNT MARTHA'S CASSEROLE

1 box lasagna noodles (12 noodles)
FOR THE FILLING:
1 (16 ounce) container small curd cottage cheese
1 (8 ounce) package cream cheese, softened
1/3 cup sour cream
2 handfuls dried parsley flakes
1 medium onion, chopped, divided use
FOR THE MEAT SAUCE:
1 pound ground beef
2 cans (15 oz. each) tomato sauce
1 teaspoon sugar

Bring large pot of water to boil and add 2 tsp salt; bring noodles to boil and cook 10 minutes. Drain.

In large bowl mix cheeses, sour cream, parsley flakes, and half of the onion. Set aside in fridge.

In a saucepan, brown remainder of onion til golden brown. Add meat to the pan and brown well. Add sauce and sugar; simmer about 15 minutes.

Line a casserole dish with foil. Spread half the sauce on bottom of casserole. Make first layer of noodles (6) overlapping evenly. Spread cheese mixture evenly over the noodles. Make second layer of noodles. Put remainder of sauce on top. Refrigerate overnight for best flavor (not necessary)

Bake at 375 degrees F for 35-45 minutes. 
Velma, TN: Hi, everyone! Betsy, I haven't tried all these casseroles, either, and this one surely 'ain't' low cal.

HAM AND ASPARAGUS CASSEROLE
Source: The California Heritage Cookbook
Makes 8 servings

"Another impressive company dish, this is a beauty! Serve with Caesar salad and a crusty bread - what could be better." [A Bowl of Berries]

1/2 cup butter
1/2 cup flour
3 cups light cream
1 1/2 cups milk
1/2 cup chicken broth
1 cup cheddar cheese, grated
1/2 cup parmesan cheese, grated
1/4 cup lemon juice, fresh
3 tbsp onion, grated
2 tbsp parsley, fresh, minced
2 tbsp prepared mustard
1/4 tsp rosemary, dried (1 ts fresh)
2 tsp salt
1/2 tsp pepper
1 cup mayonnaise
2 lb asparagus, fresh, washed and trimmed (or two 10 oz. pkgs. frozen)
6 to 10 oz. spaghettini or favorite pasta, uncoooked
3 lb ham, cut into cubes

In a medium saucepan melt the butter. Blend in the flour and add the cream, milk, and chicken broth. Cook over medium heat for 5 minutes, stirring constantly. Add the cheeses and lemon juice and mix well until cheese is melted. Blend in the onion, parsley, mustard, rosemary, salt and pepper. Remove the mixture from the heat and stir in the mayonnaise. Cool. 

To cook the fresh asparagus, lay the spears in a 12-inch pan. Pour boiling water over the asparagus to cover and boil 10 to 12 minutes or until barely tender. Cool. If using frozen asparagus, cook according to package directions and cool. Cook pasta according to pkg. directions to al dente stage. Drain and rinse well. 

In a large bowl mix together the ham, sauce, and pasta. Butter a 13x9-inch baking dish. Arrange layers of asparagus and sauce, starting with asparagus and ending with sauce. 

Bake uncovered in a preheated 350 degree F oven for 30-40 minutes or until bubbly. 

This may be prepared 2 days in advance and kept in the refrigerator, or it may be frozen. To reheat, bake 30-35 minutes in a preheated 300F oven.
BREAKFAST CASSEROLE
From: Cookie,NH
Makes 16 squares (this is a double recipe)

8 slices cubed bread - first layer
2 lbs. sausage, ham or bacon - second layer
2 cups shredded cheese - top
Mix together and pour over layers:
12 eggs
4 cups milk
2 tsp dry mustard
1 tsp salt

Bake at 350 degrees F in 9x13 pan 40-60 minutes (best if mixed together the night before, covered with foil and refrigerated, then baked in a.m. 
6 LAYER CASSEROLE
From: Jasper, HI
Makes 6 servings

This was one of my Dad's favorites to make us. Healthy and easy one too!

2 cups sliced raw potatoes
2 cups chopped celery
1 lb ground beef
1 cup raw onion
1 cup minced green pepper
2 cups cooked tomato

In a casserole dish layer and season with salt and pepper. Garnish with green pepper slices.

Bake at 350 degrees F for 2 hours 
BROCCOLI CASSEROLE
From: Cookie,NH

Approximately 1 medium head broccoli, chopped
1 (10 3/4 oz) can condensed cream of mushroom soup or cream of chicken
1 cup grated cheddar cheese
About 1/2 lb fresh mushrooms
2 eggs, well beaten
1/2 cup mayonnaise or salad dressing
Salt and pepper to taste
1 tbsp grated onion or fresh onion minced
Topping:
1 stack Ritz crackers crumbled mixed with 1/4 cup melted butter

Cook broccoli and drain.

Mix with all ingredients together and place in a greased casserole dish; , top with cracker mixture. 

Bake at 350 degrees F for 20-35 minutes.
GRITS CASSEROLE
From: Risa G., NJ

1 cup grits, uncooked
4 cups boiling water
1 lb. shredded cheese
3 beaten eggs
1 tsp. seasoned salt
1 tbsp. onion flakes
1 tbsp. parsley flakes
1/2 cup milk

Cook grits in 4 cups boiling water about 5 minutes. Add remaining ingredients. Pour into buttered casserole. 

Bake at 350 degrees F until just BARELY brown.
BROWN RICE AND EGGPLANT WITH CHEESE CUSTARD
Makes 6 servings

1 large eggplant
olive oil
1 large onion, chopped
2 cloves garlic, minced
4 large tomatoes, diced
1 small carrot, chopped
1 cup frozen peas
1/4 cup minced fresh parsley
1 tsp. basil
1/2 tsp. cinnamon
1/4 tsp. pepper
2 cups brown rice, cooked
FOR THE CUSTARD:
1 1/2 cups milk
1 cup ricotta
2 eggs, beaten
1/4 cup grated parmesan
2 tbsp. butter
2 tbsp. flour
1/4 tsp. white pepper
1/8 tsp. nutmeg

Preheat oven to 400 degrees F.

Peel and slice the eggplant. Place the slices in an oiled casserole and drizzle with olive oil. 

Bake for 15 minutes on lowest oven rack at 400 degrees F. 

Saute the onions and garlic, then add the tomatoes, carrot, peas, parsley, basil, cinnamon, and pepper. Set aside.

Combine ingredients for the custard; set aside.

TO ASSEMBLE: 
Spread rice over the eggplant slices, then spoon the vegetables on top. Pour the custard over the casserole.

Bake in a 350-degree oven for 45 minutes. Let stand awhile before serving.

HASH BROWN POTATO CASSEROLE
From: Velma, TN

This is my favorite casserole, and it isn't low cal either. This casserole can be made up the night before you want to serve it. If it has been refrigerated, I get it hot in the microwave, and then transfer it to the oven to finish cooking, probably will take less oven cooking time. Cook until the potatoes are tender when pierced with a fork. This recipe is also good for pot lucks.

32 oz. bag of (cubed) hash browns (thaw for 1/2 hour)
1 stick butter melted
2 Tbsp. minced onions
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 pint of sour cream
1/2 lb. grated cheddar cheese

Mix all ingredients together in large bowl. Pour into 9x13 pan. Sprinkle With parsley and paprika. Then top with 1 1/2 cups of crushed corn flakes. 

Bake for 1 hour at 350.
HELEN'S TORTILLA CASSEROLE
From: Jasper, HI

1 lb ground beef or turkey
1 medium onion chopped
1 (8 oz) jar green salsa/taco sauce
1/2 cup sour cream
1 can cream of chicken soup
1 (4 oz) can diced green chilis
6 corn tortillas cut in strips
2 cups shredded cheddar cheese
Cook and drain beef and onion

Spread 1/2 cup salsa in bottom of ungreased baking dish (8x8x2-inches). Mix remaining salsa, sour cream, soup and chilies in a bowl. Layer 1/2 of tortilla strips, beef, soup mixture and cheese, repeat. 

Bake uncovered 350 for 30-40 minutes 6 servings this is a favorite of my husbands. Can make it less fat with low fat cheese and sour cream!
BURRITO BAKE
Source: Bette Leland

1 can refried beans
1small jar Pace Picante Sauce 
1 cup buttermilk baking mix
1 tomato, chopped
1/4 cup water
1 avocado, sliced
1 pound ground beef
1 cup cheddar cheese, shredded (or more)
Sour cream

Combine refried beans, Bisquick and water and spread on a greased pie pan. 

Brown meat and spread on bean mixture; layer pecante, tomatoes, avocado and cheese on top of meat. 

Bake 350 degrees F for 30 minutes. Remove from oven and spread sour cream on top. 
JAN'S TAMALE PIE
From: SueA, CA
Source: From my Girl Scout Cookbook, circa 1944-45 - Family favorite, especially Mark's
Makes 6 servings

1 pound ground beef browned and crumbled
2 eggs beaten
1/2 cup corn meal
1 (16 ounce) can whole kernel corn 
1 glass stuffed green olives
1 onion chopped
1 tablespoon chili powder
1 tablespoon sugar
1 (8 ounce) can tomato sauce
Salt, to taste
Shredded cheese (for topping)

Mix all ingredients together, except cheese. Place in a casserole and cover with cheese. 

Bake at 350 degrees F for about 45 minutes or just until it becomes solid.
YUMMY BEEF CASSEROLE
From: Velma, TN
Makes 4 servings

1 lb. ground beef
4 oz. uncooked elbow macaroni
1 (10 3/4 oz) can condensed cream of mushroom soup
3/4 cup milk
2/3 cup ketchup
1/2 shredded cheddar cheese
1/4 cup green bell pepper
2 tbsp onion
1 tsp salt
Crumbled potato chips or crackers

Brown meat, drain, meanwhile be cooking macaroni until done, drain, mix all ingredients in a 2 quart ungreased casserole bowl. 

Bake, covered at 350 degrees F for 40 minutes, uncover, sprinkle potato chips or crackers on top, cook an additional 5 minutes.
SCALLOPED POTATOES
From: Jasper, HI

Great as a side with baked ham.

6 potatoes peel and slice thin
flour
salt and pepper
butter
milk

Spray a casserole pan with nonstick cooking spray. Layer potatoes and dot with butter and sprinkle with flour. Repeat layers. Salt and pepper to taste. Pour milk over, so it's about 1/2 way up the sides. 

Bake 350 degrees F for 1 hour. 
CASSAROLO MACHO
Source: America Online
Makes 6 servings

1 pound ground beef, browned, drained
2 cloves garlic cloves, crushed
2 teaspoons salt
2 teaspoons sugar
16 ounces tomato sauce
1 cup sour cream
8 ounces cream cheese, softened
6 green onions, minced
8 ounces noodles, cooked as directed
1 cup grated cheddar cheese 

Heat oven to 350 degrees F. 

Brown beef with garlic. Add salt, sugar and tomato sauce and simmer. Combine sour cream, cream cheese, and onion. 

Spray 2-3 quart casserole. Put 1/2 of the noodles and 1/2 of the tomato sauce in button. Layer with sour cream mixture. Top with remaining noodles and the tomato sauce. 

Bake for 35 minutes.
BJ, Can.: Here's one we like from Whole Foods For The Whole Family

CHICKEN AND RICE CASSEROLE
Makes 8 servings

1 stalk celery, chopped
1 medium onion chopped
2 medium carrots chopped
1 medium apple chopped
2 Tbsp. oil
2 cups cooked diced chicken
4 cups cooked brown rice
2 Tbsp. curry powder
1 cup chicken stock
1 cup milk
1/2 tsp. or less salt
1/4 tsp. pepper

Saute vegetables and apples in oil for 5 minutes. 

Add remaining ingredients; mix well. Spoon into lightly oiled 9x13-inch pan.

Bake at 350 degrees F for 40 minutes.
Velma, TN: My blueberries are ripe, and I am going to make this one.

BLUEBERRY FRENCH TOAST CASSEROLE

1 small day old loaf French bread
3 eggs
3 tbsp sugar
1 tsp vanilla
2 1/4 cup milk
1/2 cup all purpose flour
6 tbsp dark brown sugar
1/2 tsp ground cinnamon
1/4 cup butter or margarine
1 cup fresh or frozen blueberries
1 cup sliced strawberries or peaches

Grease 13x9 dish. Diagonally cut bread in 1-inch slices (slice "long" diagonal pieces) Place in dish - set aside. 

In medium bowl, slightly beat eggs, sugar and vanilla. Stir in milk until blended. Pour over bread. Turn slices to make sure it is well coated & refrigerate overnight. 

WHEN READY TO BAKE:
Preheat oven to 375 degrees F. 

In small bowl, combine flour, brown sugar and cinnamon. Cut in butter. Scatter blueberries over bread and sprinkle with crumb mixture. 

Bake 40 minutes or until golden brown. Cut in squares and serve with strawberries or peaches. 

This is delicious and a great dish for a brunch. Enjoy!
SWEET AND SOUR STUFFED CABBAGE
From: Risa G., NJ
Adapted from source: Eat More, Weigh Less by Dean Ornish
This recipe is most excellent. Tastes better the next day.

1/2 cup dried procini mushroom (I used porcini, oyster & shiitake)
2 cups rice
1 very large or 2 medium green cabbages
1 large onion left whole, and 1 onion, chopped
2 egg whites
Salt and pepper (I omitted)
1/2 teaspoon grated nutmeg
2 cups vegetable stock (I used the cabbage water)
1 pound mushrooms, chopped coarsely (about 6 cups)
3 cups canned pureed tomatoes
1/2 cup lemon juice
1 cup brown sugar (I used 2/3 cup)
(I added 2 chopped serranos to the filling)

Saok the porcini in 1 cup of hot water for 30 minutes. Drain and strain the porcini water through a cheesecloth-lined strainer. Reserve the liquid. Chop the porcini. 

Soak the rice in cold water for 15 minutes. 

Core the cabbage with a sharp knife. Bring a large kettle of salted water to a boil. Drop in the whole cabbage and cook for 5 to 10 minutes. Remove the cabbage with 2 large spoons and place it in a strainer. When cool enough to handle, remove the largest leaves. You will need about 16 to 18 large leaves. 

Drain the rice. 

Quarter the large onion and place it with the egg whites into the container of a food processor and puree. (I left the onion out of the stuffing, using only one onion, so I left out this step). 

Combine this onion puree with the rice, spices and soaked and chopped dried mushrooms. 

Bring 1 cup of stock and the strained reserved porcini liquids to a boil in a large saute pan. Add the chopped fresh mushrooms and cook, stirring over high heat until all the liquid is absorbed. Add the mushrooms to the rice mixture. 

Place 2 heaping tablespoons of filling on each cabbage leaf and roll up, tucking in the sides. Fasten with toothpicks. 

In a deep kettle, bring the tomatoes, lemon juice, brown sugar, chopped onion and 1 cup of stock up to a simmer. Add the cabbage rolls. Cover and simmer for 1 1/2 to 2 hours until the rice is cooked (doesn't take anywhere near this long). Baste the cabbage occasionally. Adjust the sweet and sour ratio and season with salt and pepper.
BOSTON BAKED BEANS
From: BJ, Can.

1 lb. dried pea beans
12 cups cold water
1/2 lb. salt pork
1 medium whole onion
4 tbsp. brown sugar
1/3 cup molasses
1 tsp. dry mustard
1/2 tsp. salt
1/3 tsp. freshly ground pepper
2 cups boiling water

Sort beans and wash. Soak overnight in 6 cups of cold water.

Drain in morning and add 6 cups of water, bring to boil and parboil for 10 minutes. Drain and rinse well with cold water. 

Cut piece of salt pork and cut each half into 1/2-inch squares. Put onion and half of the pork in bottom of a 2 quart bean pot or slow cooker. 

Mix sugar, molasses, dry mustard, salt and pepper with 2 cups boiling water. Pour over beans. Press remaining salt pork into beans. If necessary, add additional water to make liquid come just to top of beans. 

Bake in 300 degrees F oven for 5 hours adding water if necessary or in a slow cooker on LOW for 8 hours.
COTTAGE CHEESE VEGETABLE CASSEROLE

1 cup thinly sliced carrots
1/2 cup chopped onion
1 tablespoon reduced calorie margarine
1/2 cup sliced mushrooms
1 (8 ounce) package noodles, cooked and drained
2 cups low-fat cottage cheese
1/2 cup skim milk
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon pepper
parsley sprigs (optional)

Combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside 

Combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 quart casserole. 

Cover and bake at 350 degrees F for 30 minutes or until bubbly. Garnish with parsley before serving, if desired.
CABBAGE CASSEROLE
From: Kim, LA

Here's a recipe cousin of mine gave me it is very good. It saves from rolling all the cabbage leaves.

1 small cabbage, chopped
1 pound ground meat
1/2 cup onion
1/4 cup raw rice
1 (10 3/4 ounce) can condensed cream of tomato soup
1 (16 ounce) can whole tomatoes, chopped

Place cabbage in dish. Brown meat. Layer meat, onion, rice, tomato soup, and chopped tomatoes. 

Cover and bake at 350 degrees F for 1 1/2 hours
TOMATO GARLIC ZUCCHINI BAKE
From: Jasper, HI
Makes 4-6 servings

Great for using your summer garden!

4 Tbsp butter
1 small onion chopped
3 med. zucchini sliced 1/4-inch thick
3 cloves garlic minced
3 large tomatoes peeled and cut in wedges
1 1/3 cup grated Swiss cheese, divided use
1 cup Italian bread crumbs, divided use
salt and pepper
2 tsp dried basil

Melt butter over medium heat in frying pan. Add onion, zucchini, and garlic. Cook until soft. 

Add tomatoes, 1 cup Swiss cheese and 3/4 cup bread crumbs. Toss. Season with salt and pepper. Pour into shallow 1 1/2 quart casserole dish or 9-inch square baking dish. Top with remaining Swiss cheese and 1/4 cup bread crumbs. 

Bake 375 degrees F for 30 minutes.
BJ, Can.: Here's one I would like to try.

BAKED RICE AND BEANS
Makes 4 servings

3 slices bacon, cut in half
1/2 cup chopped onion
6 Tbsp. ketchup
2 Tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. salt
1 1/2 cups cooked rice
l can (15 oz.) pinto beans

In a 10 inch skillet, cook bacon until half done. Remove bacon. Add onions to skillet and cook until soft but not browned. 

Mix in remaining ingredients, spoon into greased 6 cup casserole. Arrange bacon strips on top.

Bake uncovered for 30 to 35 minutes.
TAMALE CORN CASSEROLE
From: Cora,NC

1 can whole kernel corn, drained
2 cans cream style corn
1 can or jar tamales
1/4 cup milk

Remove paper from tamales and mash them with a fork. Mix thoroughly with the corn and milk. 

Bake at 350 degrees F for 45-60 minutes.
HELEN'S SPANISH RICE
Source: Jo Anne Merrill
Makes 6 servings

1 cup rice
1 pound lean ground beef
1/2 onion, chopped
3 tablespoons vegetable oil (or bacon fat)
1 garlic clove, minced
1/2 green bell pepper, chopped
2 1/2 cups stewed tomatoes
1 teaspoon salt
2 teaspoons chili powder

Wash rice, drain, and allow to dry thoroughly. 

Heat oil in heavy skillet; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes. Add onions, garlic, green peppers and beef. Stir often to break up and brown meat; cook until onion is limp and lightly browned. 

Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, for about 5 minutes before serving.
Jasper, HI (10:07:26 pm) : CLAY POT CHICKEN

Place chicken (whole cut up) in clay pot. Add sliced onion, mushrooms, carrots, celery, spices to taste. Add 1 cup of white wine. 

Cook 1 1/2 hours starting in a cold oven set to 400 degrees F.
CLAY POT LAYERED BEEF CASSEROLE
From: Jasper, HI

1 cup uncooked rice
1 cup drained whole kernel corn
2 cans tomato sauce
1 can water
1/2 cup chopped onion
1/2 cup chopped green pepper
1 lb uncooked ground beef
Salt and pepper
Bacon strips

Soak clay pot. 

Layer rice, corn. Pour 1 can of tomato sauce and 1 can of water over. Add onion, green pepper, and meat in layers. Add other can of tomato sauce. Place bacon strips over top. 

Cover and place in cool oven. Bake 400 degrees F for 1 hour
POPPY SEED CHICKEN
From: Cora, NC

1 (10 3/4 oz) can condensed cream of chicken soup
1 cup sour cream
1 whole chicken, boiled and deboned (or 8 chicken breasts, cubed)
1 1/2 cups crushed Ritz crackers
1 stick melted butter or margarine
1 Tbsp. poppy seeds

Mix cream of chicken soup and sour cream in a large mixing bowl; stir in cubed chicken. Pour chicken mixture into a baking dish. 

Mix together Ritz crackers, butter and poppy seeds (I use a baggie to crush the crackers and mix butter and poppy seeds in bag too.) Sprinkle cracker mixture evenly over chicken mixture. 

Bake in oven at 350 degrees F for 30 minutes, or until bubbly.
VEGETARIAN CASSEROLE
From: BJ, Can.
Makes 8-10 servings

1/4 cup margarine
1/2 lb. mushrooms, sliced
l small onion, chopped
1/2 lb. barley, uncooked
2 1/2 cups vegetable stock
1/2 cup mashed tofu or cottage cheese
1/2 cup sour cream or soft tofu pureed with lemon juice
1 tbsp. chopped chives
1 tbsp. minced fresh parsley (and additional to garnish)
Salt and pepper, to taste

Saute sliced mushrooms in margarine for 10 minutes until golden but firm. Remove from pan. 

Saute chopped onion until soft. 

Add barley to skillet, stir until light brown. 

Pour in stock, cover and simmer until barley is tender about 40 minutes. Add more water or stock if needed. 

Return mushrooms to pan, add tofu/cheese, sour cream/tofu chives and parsley. Season to taste. Transfer mixture to baking dish.

Bake at 325 degrees F for 1 hour. Cover dish with foil for last 20 minutes if top is browning too much. 

Sprinkle with additional parsley before serving.
EGGPLANT TORTE
From: Cora, NC
Makes 6-8 servings

1 eggplant
Flour
Salt and pepper
Oil (for frying)
Thyme, to taste
6 Tbsp. chopped fresh parsley
1/2 cup chopped fresh parsley
1 onion, finely chopped
2 green peppers, finely chopped
6 large tomatoes
16 oz. mozzarella cheese, sliced
1 1/2 cup cream or half and half, etc. (your choice)
3 eggs
2 egg yolks
Dash nutmeg

Peel and slice eggplant. Dredge in flour seasoned with salt and pepper. Fry in hot, deep oil until nicely browned and soft. Place half the eggplant slices in a large oblong baking dish. Season with salt, pepper, thyme and 2 Tbsp. chopped parsley. 

Peel, seed and slice tomatoes. Cover eggplant slices with half the tomatoes. Sprinkle tomatoes with salt, pepper, more parsley, half the onion and half the peppers. Cover with half the cheese slices,. Repeat layers ending with cheese. 

Beat remaining ingredients together. Pour over layered ingredients. 

Bake in 425 degree F oven 30-40 minutes or until the custard is completely set and cheese is deeply browned. Remove from oven. Let rest 5 minutes before serving. 
ALL IN ONE CASSEROLE
From: Dee, OK
Source: Women's Circle Magazine 
Makes 6 servings

1 lb ground beef
1 onion, sliced
1 cup diced celery
1 #2 can tomatoes
4 cups cabbage, shredded
1 cup bread crumbs

Brown meat in a big skillet. Remove from heat and drain the fat, if any. Add the onion, celery and tomatoes. Stir until well mixed. 

Place a layer of shredded cabbage in the bottom of a greased 2 quart casserole dish. Spoon over a layer of the beef mixture, alternating with the cabbage and finishing with the cabbage on top. Sprinkle with bread crumbs. 

Bake, uncovered, for 1 hour at 350 degrees F. 

Serve with fried potatoes or fresh bread and a light dessert.
THE BEST BAKED BEANS
From: Mimi, Texas
Source: My own
Serves: 6

These are so good I can eat the alone, and cold! I don't use measurements, so you can make as little or as much as you want.

can(s) of pork & beans
brown sugar
catsup
bacon

Drain pork and beans so that there is not much liquid left, some is okay. Pour into a casserole dish. Mix in some catsup and brown sugar and stick your finger in it, (make sure it's clean!) if it tastes like sweet and sour sauce, it's perfect. If not add some more catsup or brown sugar, whichever you think it needs (or both). 

Cut up the bacon into bite size pieces, and lay on top of beans, in a single layer. You can use any type of casserole dish, I prefer a large cast iron skillet. 

Bake for 1 hour at 350 degrees F. If you like, you can broil for a minute or so to crisp the bacon. Take care not to burn. Let stand when finished for about 15-20 minutes to let it "set".
CHEESY CHICKEN CASSEROLE
From Dee, OK
Makes 6 servings

1 1/4 cups uncooked rice
1 small onion, chopped
1 green or red bell pepper, chopped
Butter (enough to saute vegetable's)
3 cups cut up cooked chicken 
1 thick slice ham, cut in cubes
1 (10 3/4 oz) can condensed cheddar cheese soup
1/4 cup milk

Prepare rice according to directions or your desire. Set aside. 

Saute onion and pepper in the butter for about 4 minutes or until tender. Stir in the cooked chicken, cubed ham, soup (straight from the can), and the milk. Heat until chicken is hot, stirring frequently. 

Stir the rice into the mixture and cook another few minutes until everything is hot. Be sure to mix in rice thoroughly. 

Will keep well if you prepare ahead and reheat before serving. Just be sure to heat it and mix it again well before serving. Freezes well also if you want to make an extra batch.
ESCALLOPED TOMATOES AND CELERY
From: Cora, NC

2 pieces bread, cubed
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped sweet onion
2 cups canned tomatoes with liquid
4 Tbsp. melted butter
1 tsp. salt
2 Tbsp. sugar
dash of pepper
1 cup Ritz cracker crumbs

Combine all ingredients, except butter and cracker crumbs, and pour into a buttered casserole dish. 

Bake at 400 degrees for 15 minutes. Remove from oven and sprinkle with mixture of butter and cracker crumbs; return to oven for 15 more minutes. Baking time and temperature can be adjusted to accommodate cooking along with other foods.
CHICKEN-RICE CASSEROLE
From: Dee, OK 
Source: Betty Crocker Cookbook

1/4 cup butter
1/3 cup all-purpose flour
1 1/2 tsp salt
1/8 tsp pepper
1 cup chicken broth
1 1/2 cups skim milk
1 1/2 cups cooked rice (white or wild)
2 cups cooked chicken breast halves
4 ounces mushrooms
1/3 cup chopped green bell pepper

Heat oven to 350F. Melt butter in large saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. 

Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. 

Stir in remaining ingredients. Pour into ungreased baking dish (10x6x1.5"), or 1 1/2-quart casserole. 

Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley.
RICE DRESSING CASSEROLE
From: Vicki,La 

This is great to get ready the night before and cook right before you need it.

1 pound ground beef
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 can French onoin soup
Minced garlic, to your taste
1/4 chopped bell pepper
1 cup rice, uncooked

Mix everything together and put in casserole dish.

Cover and bake about 1 hour at 325-350 degrees F or until rice is cooked. 

You can also add pepper or hot sauce to your own liking. Do not add salt because the soup has enough for the dish. 
CABBAGE ROLL CASSEROLE
From: Gerald Viel

(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
3 large garlic cloves, crushed or 1tbsp 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
2 large green peppers, seeded
4 jalapeno peppers, seeded and finely chopped (optional - probably not kid friendly)
1 1/2 cups of uncooked rice (I use brown and it works out fine)
2 (28 oz) cans diced tomatoes, including juice
1/4 cup each of brown sugar and white vinegar
1 1/2 tsp each dried leaf thyme and salt
1 tsp Dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)

Preheat oven to 350 degrees F. 

Chop onions and place along with the 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. Thinly slice carrots. Coarsely chop green peppers. Finely chop jalapeno peppers, if using. Place the prepared vegetables in a large bowl with rice. 

In another bowl, stir tomatoes and their juice with 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 at 350 degrees F for 1 1/2 hours. Then stir well every half hour, until cabbage is soft and rice is done as you like. Then, stir in fresh tomatoes. 

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

To Reheat: 2 cups takes 6 to 8 minutes on high in microwave to reheat. Stir every 2 minutes.