casseroles

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Some of the recipes on this page qualify as "quick-cooking"
dishes; however, until such time as more recipes can be
added, casseroles and quick-cooking recipes will share this page.


Lasagne


1 lb. extra lean ground beef
1 clove garlic, minced
1 T. dried basil, crushed
1 1-lb. can (2 cups) diced tomatoes
1 15-oz. can tomato sauce
12 oz. lasagne or wide noodles
3 cups fresh Ricotta or cream-style
cottage cheese
cup grated Parmesan or Romano cheese
2 T. dried parsley flakes
2 beaten eggs
tspl pepper
1 lb. mozzarella cheese, thinly sliced
Preheat oven to 375 degrees F. Brown meat
slowly; spoon off excess fat. Add next 5
ingredients. Simmer uncovered 30 minutes,
stirring occasionally. Cook noodles in
large amount boiling salted water till tender;
drain and rinse. Combine rest of ingredients,
except mozzarella. Place 1/2 the noodles in
a 13 x 9 x 2-inch baking dish. Spread with
1/2 the cottage cheese filling; add 1/2
the mozzarella cheese and 1/2 the meat
sauce. Repeat layers. Bake in moderate
oven approximately 30 minutes. Let stand
10 minutes before cutting in squares; filling
will set slightly. Makes 8 to 10 servings.


Chicken and Rice Dinner


1 T. margarine or butter
1 can (10 oz.) chicken
1 cup chopped onion
1 cups instant rice
1 pkg. (10 oz.) frozen peas and carrots
2 tsp. dried minced parsley
1 cups milk
dry bread crumbs (plain)
1 can (10 3/4 oz.) Cream of Chicken soup
Paprika
1/8 tspl pepper
Preheat oven to 350 degrees F. Melt
margarine in large skillet on medium heat.
Add onion; cook and stir until tender but
not browned. Stir in vegetables, milk,
soup, and pepper. Bring to a boil.
Stir in chicken, rice and parsley. Pour
into casserole dish (approx. 1 quart).
Sprinkle evenly with bread crumbs and then
paprika for color. Bake in moderate oven
for 30 minutes. Makes 4 - 6 servings.


Chili Mostaccioli


1 lb. extra lean ground beef
cup milk
1 cup soft bread crumbs
1 tsp. salt
Dash pepper
2 T. oil
1 clove garlic, minced
1/4 cup chopped onion
2 11-oz. cans condensed Chili-Beef soup
1 soup can water
7 oz. mostaccioli or tubular macaroni
(approx. 3 cups)
Grated cheddar or parmesan cheese, if desired
Combine meat, milk, crumbs, salt, and pepper;
shape into 5 oblong patties. In skillet,
brown patties in hot oil. Remove. Cook
garlic and onion in skillet till tender
but not brown. Blend in soup and water.
Return patties to skillet. Bring mixture
to a boil; simmer covered for 15 minutes.
Cook mostaccioli according to package
directions; drain; place on large heated
platter. Arrange patties on noodles. Pour sauce
over meat; sprinkle cheese atop. Serves 5.


Beef and Taters


2 lbs. extra lean ground beef
1 cups chopped onion
1 can (10 3/4 oz.) Golden Mushroom soup
1 can (10 3/4 oz.) Cheddar Cheese soup
cup milk
20 - 24 oz. tater tots
Coarse black pepper to taste
Preheat oven to 350 degrees F. In a
skillet, brown the beef. Add onion
and continue cooking till the onion is
tender; drain. Blend together soups,
milk and pepper in a mixing bowl or
blender; stir into beef. Heat to boiling,
then pour into 13 x 9 x 2-inch baking dish.
Cover with the tater tots. Bake, uncovered,
for 50 to 55 minutes or until the potatoes
are hot and golden brown. 6 - 8 servings.


Hamburger Upside-Down Pie


1 lb. extra lean ground beef
2 T. vegetable oil
1 cup chopped celery
1 cup finely chopped onion
3/4 cup chopped green bell pepper
1/4 tspl pepper
garlic clove, minced
1 can (10-3/4 oz.) tomato soup, undiluted
Biscuit Topping:
cup shortening
2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 T. dried minced parsley
Preheat oven to 425 degrees F. Brown ground
beef in oil in a 10-inch ovenproof skillet.
Add remaining filling ingredients; simmer
10 minutes. Meanwhile, make biscuits by
cutting shortening into sifted dry
ingredients in medium bowl. Stir in milk
only until flour is moistened. Drop biscuits
by spoonfuls over hot filling in skillet.
Bake for 20 minutes. Serve immediately from
the skillet or turn out onto a platter.
Yield: 6 servings.


Cashew Pork Stir-Fry


1 lb. pork tenderloin
2 T. vegetable oil,
1 T. grated orange rind, divided
3/4 cup orange juice
2 large carrots, cut diagonally
1 T. cornstarch
2 celery ribs, sliced diagonally
3 T. soy sauce
cup cashews
1/4 tspl ground ginger
Hot cooked rice, optional
Cut tenderloin into thin strips and set
aside. Combine the next six ingredients;
stir well. Heat 1 T. oil in large skillet
over medium heat. Add carrots and celery;
stir-fry for about 3 minutes. Remove
vegetables; set aside. Pour remaining oil
into skillet. Add pork; stir-fry for about
3 minutes. Return vegetables to pan;
add orange juice mixture and cashews.
Cook, stirring constantly, over medium-high
heat until thickened. Serve over hot rice,
if desired. Yield: 4 servings.


Tamale Pie


1 lb. extra lean ground beef
Cornmeal Pastry
1 large onion, chopped
1 cup cornmeal
1 clove garlic, minced
2 eggs
1 can diced tomatoes with juice
1 cup milk
1 12-oz. can whole kernel corn
18 green olives, chopped and drained
(optional)
1 T. chili powder
Olive slices for garnish
tsp. salt
1/4 tsp. pepper
Preheat oven to 350 degrees F. Cook meat
with onion and garlic until browned.
Stir in tomatoes with juice, corn, and
seasonings. Simmer for 10 minutes. Pour
into greased oblong baking dish. Prepare
cornmeal crust by mixing cornmeal, eggs,
milk and chopped olives. Spread over hot
mixture. Decorate top with a few olive
slices. Bake for 30 - 35 minutes or until
crust is done and golden brown. Serve
tamale pie warm. Makes 4 to 6 servings.


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