Recipe: Casserole Recipes (8) - 11-30-97 Recipe Swap (updated)

CRAZY ABOUT CASSEROLE RECIPES
Recipe Swap - November 30, 1997

8 RECIPES IN THIS FILE:
Corn Strata
Microwave Lasagna Rolls Florentine
Poor Man's Paella
Easy Garden Bake
Taco Bake
Stuffed Zucchini
Eggplant Parma Style
Parmesan Yam Puff

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CORN STRATA
Makes 12 to 15 servings

12 to 16 slices French bread, crusts removed
Butter
1 (16 oz.) can cream style corn
1 (16 oz.) can whole kernel corn, drained
1 (7 oz.) can diced green chilies
2 cups shredded Monterey Jack cheese
6 eggs, beaten
2 cups milk
1 tsp. salt

Spread both sides of bread with butter. Line bottom of 13x9-inch baking dish with half of buttered bread slices.

Combine creamed corn and whole kernel corn. Spread half of corn mixture evenly over bread. Top with layer of half of green chilies and then 1 cup cheese. Repeat layers.

Beat eggs with milk and salt; pour over layers. Cover and refrigerate overnight.

Bake at 350 degrees F for 1 hour.

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MICROWAVE LASAGNA ROLLS FLORENTINE
Makes 4 servings.

4 cups water
8 uncooked lasagna noodles
1 (15 oz.) carton low fat ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella cheese
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. crushed red pepper flakes (optional)
1 (15 oz.) jar prepared spaghetti sauce (about 1 3/4 cups)
3 tbsp. grated Parmesan cheese

Place 4 cups water in a 2 quart rectangular microwave-safe dish. Cover with vented plastic wrap. Microwave on high 6 to 7 minutes or until steaming.

Place lasagna noodles in water; cover again. Rearranging midway through cooking, microwave on high 8 to 10 minutes or until tender; drain.

Combine ricotta, spinach, mozzarella, oregano, garlic and red pepper. Divide mixture among lasagna noodles and spread evenly over each noodle. Roll each noodle.

In bottom of the same 2 quart rectangular dish, spread 1 cup of spaghetti sauce. Arrange the 8 lasagna rolls, seam side down, on sauce. Drizzle remaining sauce over rolls and sprinkle with Parmesan cheese. Cover with vented plastic wrap and microwave on HIGH 6 to 8 minutes or until hot.

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POOR MAN'S PAELLA
Makes 8 servings

2 tbsp. vegetable oil
1 1/2 lbs. smoked Polish or Italian sausage
1 large bell pepper, chopped
1 large onion, chopped
1 clove garlic, minced
Small bay leaf, crushed
2 tsp. paprika
1/2 tsp. seasoned salt
1/2 tsp. ground black pepper
2 cups uncooked rice
1 (20 oz.) can tomatoes, undrained
1 (10 1/2 oz.) can chicken broth
1/4 cup red wine
Water

In a paella pan, heavy Dutch oven or saute pan, heat oil and brown sausage which has been cut into 4-inch lengths. Remove sausage from pan and set aside to drain on paper towels.

Add bell pepper, onion, garlic and bay leaf to drippings in pan and saute, stirring, over medium heat until onion is golden.

Add paprika, salt, seasoned pepper and rice to pan and cook, stirring until rice is lightly browned, about 8 to 10 minutes.

Drain tomatoes and put tomato liquid into a 1 quart measuring cup. Add chicken broth, wine and enough water to cup to make 1 quart of liquid. Mix well and add with tomatoes to pan. Bring to a boil. Remove from heat and arrange sausage pieces on top.

Cover and bake in a preheated 350 degree F oven for 1 hour.

Serve directly from paella pan or Dutch oven.

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EASY GARDEN BAKE
Makes 6 servings

1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1 cup milk
2 eggs
1/2 cup Bisquick baking mix
1/2 tsp. salt
1/4 tsp. ground black pepper
Tomato slices and zucchini slices (optional, for garnish)

Preheat oven to 400 degrees F. Grease a (9 x 1 1/4-inch) pie plate.

Sprinkle zucchini, tomato, onion and cheese in prepared pie plate.

Beat remaining ingredients together until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour over ingredients in pie plate.

Bake until knife inserted in center comes out clean, about 35 minutes.
Cool 5 minutes.

Garnish with tomato, zucchini slices, if desired.

VARIATION:

EASY CHICKEN GARDEN BAKE:
Add 2 cans (5 oz. each) chunk chicken, drained or 1 cut up cooked chicken with the vegetables.

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TACO BAKE
From: Patti/Denver

This is a wonderful, quick meal to fix when time is short.

2 lbs ground beef
2 packages taco seasoning
1/2 cup shredded cheddar cheese
2 1/2 cups cornbread batter
1 small can French fried onions

Fry ground beef in large cast iron skillet. Drain off fat. Return to skillet.

Mix in taco seasoning as directed on package. Sprinkle with cheese. Pour batter over top to cover. Sprinkle onions on top.

Bake in a preheated 350 degree F oven until cornbread is golden brown.

Serve from the skillet.

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STUFFED ZUCCHINI
From: Peggy, WA
Makes 2 servings

1 large zucchini
1 medium onion
1 (4 oz) can sliced mushrooms, drained (optional)
2 tablespoons butter
1 small box stove top stuffing
1/2 cup shredded cheddar cheese or sliced cheese

Take one large zucchini, split in half. Scoop insides out to form a boat.
Put zucchini boats in an 8- or 9-inch microwave-safe container (or whatever size needed to accommodate zucchini).

Microwave until tender, approximately 6 minutes for large.

Chop zucchini you have scooped out. Mix chopped zucchini with 1 cup chopped onion, mushrooms and butter. Mix water (amount as directed for stuffing mix) and seasoning mix from box of stove top stuffing into mixture and let simmer one minute. Add stuffing crumbs and turn off heat. Fluff mixture with fork, until all crumbs are saturated.

Spoon mixture into zucchini shells, top with shredded or slices of cheddar cheese. Put back into microwave for one minute or until cheese melts.

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PARMESAN YAM PUFF
From: Peggy, WA
Makes 7 servings

3 pounds fresh yams or sweet potatoes
Olive oil for brushing on casserole dish
3 tablespoons garlic-infused olive oil, divided use
1/4 cup whole milk
2 large eggs
1 cup freshly grated Parmesan cheese, divided use
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper, to taste

Peel the yams and cut them into 2-inch pieces. Place in a large pot, cover with water and cook over medium-high heat until tender, 20 to 25 minutes.

Meanwhile, brush olive oil over the bottom and sides of a 1 1/2- to 2-quart shallow casserole dish.

Drain the yams thoroughly; place them in a mixing bowl. Beat with an electric mixer until fluffy. Beat in 2 tablespoons of the olive oil, the milk, eggs and 1/2 cup of the Parmesan cheese. Season with nutmeg, salt and pepper.

Spoon the mixture into the prepared dish. Sprinkle the top with the remaining 1/2 cup cheese and drizzle with the remaining 1 tablespoon olive oil.

At this point, the casserole can be covered and refrigerated for up to 2 days.

WHEN READY TO BAKE:
Preheat the oven to 325 degrees F.

Bake until light golden brown on top, about 55 to 60 minutes (If side dish was made ahead of time and chilled, baking time will be about 10 to 15 minutes longer).

Serve hot.