Ingredients:
1-1/2 cups wild rice
4 cans (10-1/2 ounces each) bouillon, undiluted
1 cup onion, chopped
1 cup green pepper, chopped
1 cup sliced mushrooms
1/4 cup butter, softened
1 cup heavy cream
Salt
Pepper
Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Ingredients:
1-1/2 cups wild rice
4 cans (10-1/2 ounces each) bouillon, undiluted
1 cup onion, chopped
1 cup green pepper, chopped
1 cup sliced mushrooms
1/4 cup butter, softened
1 cup heavy cream
Salt
Pepper
Ingredients:
5 cups water
1-1/2 pounds unpeeled medium fresh shrimp
3-1/4 cups water
1/2 teaspoon salt
1 cup uncooked regular grits
2 eggs, lightly beaten
1/4 cup milk
2 garlic cloves, minced
1-1/2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley
Procedure:
1. Bring 5 cups water to boil in a stockpot.
2. Add the shrimp.
3. Cook for 3 to 5 minutes or until the shrimp turn pink.
4. Drain well and rinse with cold water.
5. Peel and devein the shrimp.
6. Bring 3–1/4 cups water and salt to a boil in a medium saucepan.
7. Stir in the grits.
8. Cover and reduce the heat.
9. Simmer for 10 minutes.
10. Remove from the heat.
11. Combine the eggs and milk in a large bowl and beat well.
12. Add the grits gradually, stirring constantly.
13. Stir in the shrimp, garlic and 1 cup of the cheese.
14. Spoon into a lightly greased 7x11-inch baking dish.
15. Sprinkle with the remaining 1/2 cup cheese.
16. Bake at 350 degrees for 30 minutes.
17. Let stand for 5 minutes.
18. Garnish with parsley.
Serves six people.
Ingredients:
2 packages frozen chopped spinach
1/2 pint sour cream
1 envelope Lipton's Onion Soup Mix
Procedure:
1. Cook spinach and drain well, pressing all possible water from spinach.
2. Add sour cream and soup mix.
3. Spoon into buttered casserole and heat at 350 degrees for 20-25 minutes.
4. This casserole may be made ahead, or frozen, if desired.
Serves eight people.
Ingredients:
3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
Procedure:
1. Saute onions in 2 Tablespoons of the oil for 5 minutes.
2. Remove onions.
3. Add 2 more Tablespoons oil and saute green peppers for 5 minutes.
4. Remove peppers.
5. Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.
6. Remove eggplant.
7. Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.
8. Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.
9. Sprinkle each layer with garlic, salt and pepper.
10. Cover and bake in a 325 degree oven for 45 minutes.
11. Remove cover and bake 5 minutes longer.
12. Serve hot or cold.
Serves 8 people.
Ingredients:
1 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/2 cup melted butter
2/3 cup chopped parsley
2/3 cup chopped onions
Tabasco sauce
1 dozen large or 2 dozen small oysters
Seasoned salt
Butter
3/4 to 1 cup chablis wine
3/4 to 1 cup light cream
1 cup American cheese
Procedure:
1. Mix first three ingredients.
2. In a separate bowl, mix parsley and onions.
3. Put layer of bread crumb mixture, then layer of parsley and onions on bottom of a 2 or 3 quart casserole.
4. Put a layer of oysters.
5. Put 1 drop Tabasco sauce on each oyster.
6. Put a little salt and a dot of butter on each oyster.
7. Repeat procedure.
8. Crumb mixture should be last.
9. When the dish is full, gently pour wine, then cream, over the mixture.
10. Sprinkle cheese over the top.
11. Bake at 400 degrees for 20 minutes.
Serves 8 people.
Recipe sponsored by Saints vs Cardinals live stream.
Ingredients:
1/2 pound sliced bacon
16-ounce package very fine egg noodles
3 cups cottage cheese
3 cups dairy sour cream
2 cloves garlic, crushed
2 onions, mined
2 Tablespoons Worcestershire sauce
Dash liquid hot pepper seasoning
4 teaspoons salt
3 Tablespoons horseradish
1 cup grated Parmesan cheese
Extra sour cream
Procedure:
1. Fry bacon until crisp; drain on paper towels and crumble.
2. Cook noodles in boiling salted water until tender, according to package directions; drain well.
3. Mix all remaining ingredients, except Parmesan cheese and extra sour cream, in a large bowl.
4. Add noodles and bacon and toss with two forks until well mixed.
5. Turn into a deep 3-1/2 quart buttered casserole.
6. Cover and bake in a 350 degree oven for 30 to 40 minutes, or until heated through.
7. Remove cover, sprinkle surface with 1/4 cup Parmesan cheese, broil until golden.
8. Serve remaining Parmesan to sprinkle over each portion, and extra sour cream if you wish.
Serves twelve people.
Ingredients:
1 pound ground sausage
4 slices white bread, cubed
6 eggs
2 cups milk
1 teaspoon dry mustard
Salt and pepper to taste
1 cup grated Cheddar cheese
1 cup grated Swiss cheese
Procedure:
1. Brown the sausage in a skillet, stirring until crumbly; drain.
2. Layer the bread cubes in a buttered 9x13-inch baking dish.
3. Beat the eggs in a mixing bowl.
4. Stir in the milk, dry mustard, salt and pepper.
5. Add the sausage, Cheddar cheese and Swiss cheese and mix well.
6. Pour over the bread cubes.
7. Bake at 325 degrees for 45 minutes.
Serves twelve people.
Ingredients:
2 Tablespoons margarine
2 pounds ground beef
2 cloves garlic, minced
2 teaspoons salt
Pepper to taste
2 teaspoons sugar
15-ounce can tomato sauce
8-ounce package wide noodles
12 green onions, chopped
8 ounces cream cheese, softened
2 cups sour cream
Nonstick cooking spray
1/2 cup shredded Cheddar cheese
Procedure:
1. Melt the margarine in a large skillet.
2. Add the ground beef.
3. Brown, stirring until crumbly; drain.
4. Stir in the garlic, salt, pepper, sugar and tomato sauce.
5. Simmer for 20 minutes.
6. Fill a large saucepan with water, and bring to a boil.
7. Add the noodles.
8. Cook, uncovered, until al dente; drain.
9. Rinse with cold water.
10. Combine the green onions, cream cheese and sour cream in a bowl.
11. Coat a large baking dish with the cooking spray.
12. Layer the noodles, sour cream mixture and ground beef mixture in the baking dish.
13. Top with the Cheddar cheese.
14. Bake at 350 degrees for 30 minutes or until bubbling and heated through.
Serves ten people.
Ingredients:
4 cups fresh green beans, cut into 2-inch pieces
3 to 6 slices bacon
1/2 cup chopped onion
4 large tomatoes, peeled and chopped
2 large whole pimientos, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded American cheese
Procedure:
1. Cook beans, uncovered, in boiling salted water for 2 to 3 minutes.
2. Reduce heat, cover and cook 20 to 30 minutes more.
3. Drain and set aside.
4. Fry bacon until crisp.
5. Remove from pan and crumble.
6. Saute onion in bacon drippings until tender.
7. Combine everything except cheese, tossing gently.
8. Spoon into greased 2-quart casserole dish.
9. Sprinkle with cheese.
10. Bake for 15 minutes at 350 degrees until cheese is slightly browned.
Serves six people.
Ingredients:
2 pounds ground beef
1 cup chopped celery
1/4 cup chopped green pepper
3/4 cup chopped onion
1/2 cup margarine
2 cans tomatoes
1 can mushroom pieces, drained
1 can water chestnuts, drained and sliced
1 cup cubed American cheese
1/2 cup chopped green olives
1/2 cup chopped black olives
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces egg noodles, uncooked
2 cups shredded Cheddar cheese
Procedure:
1. Brown ground beef; drain.
2. Saute celery, green pepper, and onion in margarine.
3. Add tomatoes and their juices.
4. Add all remaining ingredients, except Cheddar cheese, and simmer 20 minutes. Pour into 13 x 9-inch pan.
5. Sprinkle Cheddar cheese on top and bake at 350 degrees for 40 minutes.
Serves twelve people.
Ingredients:
3 large potatoes
1/4 cup margarine
1 cup grated sharp cheese
1 cup sour cream
1/2 cup milk
1/3 cup green onion and tops
Salt and white pepper to taste
1/4 cup chopped pimiento
Procedure:
1. Boil potatoes in jackets until almost done.
2. Chill until very cold.
3. Peel and shred with a grater.
4. Melt margarine in double boiler.
5. Add cheese, a small amount at a time.
6. Mix together the sour cream and milk.
7. Add to cheese mixture.
8. Add onions and stir.
9. Add salt and pepper to taste.
10. Add the shredded potatoes.
11. Put in casserole; bake at 350 degrees for 45 minutes, uncovered.
Serves six people.
Ingredients:
2 cups cooked diced chicken
1 can tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 package soft tortillas, cut in small pieces
1 large onion, chopped
1 cup grated sharp Cheddar cheese
Procedure:
1. Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole.
2. Add chopped onions.
3. Repeat layers and onions.
4. Sprinkle grated cheese over top and bake at 350 degrees for one hour.
Serves 8 people.
Ingredients:
1 cup rice
Chicken broth
1 cup sour cream
1-1/2 Tablespoons Jalapeno pepper, seeded and minced
1-1/2 Tablespoons Jalapeno juice
1/3 cup creamy Italian dressing
1 can water chestnuts, drained and sliced
1 pound Monterey Jack cheese, grated
Procedure:
1. Cook rice, substituting chicken broth for water.
2. Combine all ingredients except cheese.
3. Pour one-half of the mixture into a 2 quart casserole.
4. Top with one-half of cheese.
5. Repeat layer.
6. Bake uncovered in a 350 degree oven for 30 minutes.
Serves eight people.
Ingredients:
3 whole chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can tomatoes with green chilies
1/2 cup chicken stock
12 tortillas, torn in small pieces
2 onions, finely chopped
3 cups grated sharp cheese
Procedure:
1. Cook chicken in water with 2 teaspoons salt, 1 teaspoon pepper and bay leaf.
2. Remove cooked chicken.
3. Set aside 1/2 cup of the chicken stock.
4. Cut chicken into large, bite-sized pieces; set aside.
5, Combine soups, tomatoes, chicken stock, salt and pepper to taste.
6. Mix well.
7. In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese.
8. Use all ingredients in the 3 layers, put cheese is on top.
9. Bake at 350 degrees for about 45 minutes.
Serves 8 people.
Ingredients:
1 bunch broccoli
1 head cauliflower
1/2 pound mushrooms, sliced
2 tablespoons butter
5 tomatoes, drained
1 can cream of mushroom soup
4 ounces sharp cheddar cheese, divided
1/2 teaspoon each garlic salt and basil
Seasoned bread crumbs, to taste
Procedure:
1. Preheat oven to 350 degrees.
2. Cut broccoli and cauliflower into bite-sized pieces.
3. Steam 15 to 20 minutes.
4. Saute mushrooms in butter.
5. Cut tomatoes into bite-sized pieces.
6. Combine all vegetables and soup.
7. Cube 3 ounces cheese and stir into vegetable mixture.
8. Add seasoning, mixing well.
9. Spoon into a 3-quart casserole.
10. Top with grated remaining cheese and bread crumbs.
11. Bake uncovered for 30 minutes.
Serves ten people.
Ingredients:
2 cans green beans
8 to 10 slices bacon
1/2 cup chopped onion
5 tablespoons vinegar
3 tablespoons browned, slivered almonds
Salt and pepper to taste
Procedure:
1. Drain beans early in day and set aside.
2. Fry bacon, dice and save.
3. Brown onions in bacon fat; add beans, vinegar, salt and pepper.
4. Heat ingredients, then refrigerate all day.
5. Just before serving, add bacon and almonds and heat.
Serves six people.
Ingredients:
16 pieces medium yellow squash
8 pieces zucchini
1 onion
2 teaspoons sugar
1 teaspoon salt
1/4 cup butter
1 cup grated Cheddar cheese
1 cup grated Velveeta cheese
1/2 cup milk
1/2 cup cream
Procedure:
1. Cook sliced squash, zucchini and onion in small amount of water, with sugar and salt, until tender.
2. Drain.
3. Add butter and mash well.
4. Season with salt and pepper.
5. In a deep 2-quart casserole, make four layers of vegetables and mixed cheeses, ending with cheese layer.
6. Combine milk and cream and pour over all.
7. Sprinkle more cheese on top, if desired.
8. Bake at 300 degrees for 15 minutes or until bubbly.
Serves twelve people.
Ingredients:
2 packages chopped spinach
1 pound lean, ground beef
1 medium onion, chopped
8 ounces mushrooms, drained
1 or 2 cloves garlic, crushed
1 teaspoon oregano
1 can condensed cream of celery soup
1 cup sour cream
1 tablespoon uncooked rice
6 ounces sliced Mozzarella cheese
Salt and pepper
Procedure:
1. Brown meat, onion, mushrooms, garlic and oregano.
2. Spoon into 2-quart casserole.
3. Stir in spinach, soup, sour cream, rice, salt and pepper.
4. Put cheese (grated, or cut in strips) on top of casserole.
5. Bake in 350 degree oven for 35-45 minutes.
Serves four people.
Ingredients:
12 hard-boiled eggs, sliced
1 cup fresh bread crumbs
1 pound bacon, cooked and crumbled
2 tablespoons bacon drippings
4 cups sour cream
2 cans mushroom stems and pieces, drained
2 teaspoons salt
4 teaspoons chopped parsley
4 teaspoons chopped chives
1/2 teaspoon paprika
1-1/2 cups grated cheese
Procedure:
1. Preheat oven to 350 degrees.
2. Spread crumbs over bottom of a greased 9x12-inch casserole
3. Put sliced eggs on top.
4. Mix remaining ingredients except cheese, and pour over eggs.
5. Sprinkle cheese on top.
6. Bake for 30 minutes.
Serves twelve people.
Ingredients:
1/4 cup onion finely chopped
6 tablespoons margarine
2 tablespoons flour
1/2 cup water
8 ounces cheese sandwich spread
2 kilos broccoli, washed, drained and chopped
3 eggs
1/2 cup bread crumbs
Procedure:
1. Saute onion in 4 tablespoons of the margarine.
2. Add in flour and water.
3. Simmer over low heat.
4. Stir until mixture thickens and boils.
5. Add cheese and broccoli.
6. Beat eggs and add slowly to the mixture.
7. Put in a greased 1-1/2 quart casserole.
8. Sprinkle bread crumbs on top.
9. Dot with remaining margarine
10. Bake for 30 minutes at 325 degrees.
Serves six to eight people.
Free Easy Healthy Recipes
Welcome!
-
Here are some free, easy and healthy food recipes. Just look around and I hope you enjoy your stay here. Eat healthy. Be happy.
Search
