Vegetable Casserole Recipe 06-06-2015

Vegetable Casserole Recipe

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

Directions:

Saute onions in 2 Tablespoons of the oil for 5 minutes.  Remove onions.  Add 2 more Tablespoons oil and saute green peppers for 5 minutes.  Remove peppers.  Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.  Remove eggplant.  Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.  Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.  Sprinkle each layer with garlic, salt and pepper.  Cover and bake in a 325 degree oven for 45 minutes.  Remove cover and bake 5 minutes longer.  Serve hot or cold.

Serves: 6 - 8
 

RECIPE: PARSNIP & POTATO CASSEROLE

 
RECIPE: PARSNIP & POTATO CASSEROLE

Ingredients:

1/2 lb. parsnips, peeled and chopped
1/2 lb. baking potatoes, peeled and chopped
1/4 cup shredded Swiss cheese
1 Tbs. grated Parmesan cheese
2 Tbs. milk
2 tsp. butter, softened
2 Tbs. freshly chopped parsley

Directions:

Preheat oven to 375 degrees. Place parsnips and potatoes in a steamer basket over boiling water.
Cover saucepan and steam 10-12 minutes or until tender. Drain and return vegetables to pan. Mash well. Stir in next 5 ingredients. Season with salt and pepper to taste. Pour mixture into a buttered baking dish. Bake 20 minutes until mixture is bubbly.

Category: Side Dishes, Potatoes

Penne Pasta and Cheese Casserole

Penne Pasta and Cheese Casserole

Ingredients

1 (16 ounce) box penne pasta
6 slices bacon
1 cup panko bread crumbs
1/4 cup butter, melted
2 tablespoons chopped fresh parsley
3 tablespoons olive oil
6 cloves garlic, finely chopped
3 shallots, finely chopped
2 tablespoons all-purpose flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded Monterey Jack cheese
2 cups shredded sharp Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and reserve the remaining bacon drippings in a small bowl. Crumble the bacon into a bowl, then mix in the panko bread crumbs, butter, and chopped parsley. Set aside.
Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the bacon drippings and flour. Cook and stir for 1 minute, then whisk in the heavy cream and thyme. Continue to cook and stir until reduced by 1/3. Add Monterey Jack cheese and Cheddar cheese, stirring until cheeses have melted. Season with salt and pepper. Stir in the penne pasta. Transfer the pasta mixture to a 9x13-inch baking dish. Sprinkle with the bread crumb mixture.
Bake in the preheated oven until bread crumbs have browned and the sauce is bubbly, about 25 minutes.

Nutritional Information

Amount Per Serving  Calories: 686 | Total Fat: 53.2g | Cholesterol: 157mg

Shrimp Casserole 30-01-2014

Shrimp Casserole

Ingredients:

2 pounds fresh shrimp, cooked
1 can (3-1/2 ounces) mushrooms
1/2 green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped pimiento
1 cup chopped celery
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cream
1 Tablespoon Worcestershire sauce
1/2 cup raw rice, cooked
Bread crumbs

Directions:

Preheat oven to 375 degrees. Mix all ingredients except bread crumbs in a 2-quart buttered casserole. Sprinkle with bread crumbs and bake for 30 minutes.

Temperature:  375 degrees

Time: 30 minutes

Serves: 6

Moussaka Casserole

Moussaka Casserole

Ingredients

4 small eggplants
1 1/2 teaspoons salt
1 1/2 tablespoons oil
3 tablespn butter
1 1/2 pounds lamb or beef (I prefer beef)
2 chopped onions
 freshly ground black pepper
1/4 teaspoon cinnamon
4 ripe tomatoes, peeled, seeded and chopped
3 tablespoons chopped parsley
2 or 3 tablespoons water
6 tablespoons dry breadcrumbs
6 tablespoons grated parmesan cheese
3 egg yolks
2 cups Bechamel sauce (see below)

Directions

Peel and slice eggplants. Sprinkle with 1 teaspoon salt and set aside in a colander for 15 mins. Rinse and drain.

Heat oil and fry eggplant until lightly browned on both sides.

Drain on paper towel. Heat butter and brown the meat.

Add onions and fry until soft. Season with remaining salt, pepper and cinnamon. Add tomatoes, parsley and water.

Simmer for 20 mins. Sprinkle half the breadcrumbs into a buttered baking dish and cover with half the meat mixture.

Add half the eggplant slices and half the grated cheese.

Repeat with remaining meat, eggplant and half the remaining cheese. Beat the egg yolks in a bowl.

Beat in a few tablespppns of hot Bechamel sauce and add to remaining sauce.

Pour over dish, sprinkle with cheese and breadcrumbs and bake at 350 F. for 45 mins.

Bechamel sauce:

Ingredients

2 tablespoons butter
2 tablespoons flour
2 cups milk (cool)
1/2 teaspoon salt
freshly ground black pepper

Directions

Melt butter, stir in flour and cook over low heat for 1 min. Gradually add milk, stirring with a wire whisk. You want a smooth consistency. Season with salt and pepper.

Italian Recipes

Crab and Artichoke Casserole

Crab and Artichoke Casserole Recipe
 
Ingredients

1/2 cup butter
3 Tablespoons minced onion
1/2 cup all-purpose flour
1 quart cream, scalded
1/2 cup Madeira
salt and pepper, to taste
2 Tablespoons lemon juice
4 cups fresh crab meat
3 (9-ounce) packages frozen artichokes, cooked and drained
2-1/2 cups shell macaroni, cooked and drained
2 cups grated Gruyere cheese
1/4 cup buttered cracker crumbs
paprika, to taste

Directions


Preheat oven to 350 degrees. In a large heavy pan, saute onion in butter until golden. Blend in flour, cooking over low heat until flour is pale yellow. Remove pan from heat and add cream, stirring vigorously. Return to moderate heat, stirring sauce until it comes to a boil. Reduce heat and stir in Madeira, salt, and pepper. Pour lemon juice over crab meat and toss lightly. Combine crab meat, sauce, artichoke hearts, and macaroni in a buttered six-quart casserole. Sprinkle with cheese, cracker crumbs, and paprika. Bake 25 to 30 minutes.

Servings: 12 - 14

Cacerola de Tamales (Chile, Meat, Cornmeal Casserole)

 
Cacerola de Tamales (Chile, Meat, Cornmeal Casserole)
 

Ingredientes


1 pound ground beef
1/4 pound ground pork
1/2 cup chopped onion
2 cups canned tomatoes
1/2 cup chopped ripe olives
1 cup plus 2 tablespoons cornmeal
2 tablespoons chopped green chile*
1 3/4 cups grated sharp cheddar cheese
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
3 cups water

Directions

Fry ground beef and pork in a medium-sized skillet at medium heat until beef is browned. Add onion and garlic to meat mixture and cook until onion is tender. Drain. Add tomatoes, olives, green chile, salt, and pepper to mixture and cook for approximately 20 minutes. (Water may be added to the mixture if a thinner consistency is desired.) Add 1/4 cup of cheese and 2 tablespoons of cornmeal to mixture, cook for 2-3 minutes, and set mixture aside. Place remaining cornmeal and water in a medium-sized saucepan. Cook cornmeal mixture, stirring occasionally, until cornmeal is thick. Spread half of cornmeal mixture in bottom of a greased 9x13 inch baking pan. Place meat mixture over top of cornmeal and spread remaining half of cornmeal over top of filling. Top with remaining cheese. Bake in a 350°F oven for 20 minutes.

Yield: 12 servings

* Varied amounts may be used.

Herbalife Weight Management – United States 

 

Chicken Ranch Casserole

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Chicken Ranch Casserole

Ingredients

1 large onion, chopped
1 clove garlic, minced
2 Tbsp. cooking oil
1 (4 oz.) jars diced pimiento drained
2 Tbsp. jalapeno peppers, finely chopped
12 (6-inch) corn tortillas
1/4 C. butter
1/4 C. flour
2 (4 oz.) cans green chilies
4 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1 (14 oz.) can chicken broth
1 (8 oz.) carton sour cream
3 C. shredded cooked chicken
2 C. Monterey Jack cheese

Directions

Cook onions and garlic in 2 tablespoons of cooking oil until they are tender. Remove from heat and stir in pimiento, chilies, and jalapeno peppers. Set aside. Cook tortillas one at a time, in about 1/4 inch cooking coil in a medium skillet until tortillas are crisp, turning once. Drain on paper towels and set aside. Melt butter in another sauce pan. Stir in flour, chili power, oregano, salt, and pepper. Add the chicken broth all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; remove from heat. Stir in sour cream.
Arrange six of the tortillas, over lapping slightly, in an ungreased 3 quart rectangular basking dish. top with half of the chicken, and half of the cheese. Repeat layers. Cover loosely with foil. Bake in a 350 degree oven for 35 to 40 minutes. Let stand for 10 minutes before cutting.

Yield: 12 Servings

Category: Casseroles
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California Quick Casserole

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California Quick Casserole

Ingredients:

2 Tablespoons margarine
2 pounds ground beef
2 cloves garlic, minced
2 teaspoons salt
Pepper to taste
2 teaspoons sugar
1 (15-ounce) can tomato sauce
1 (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


Directions:

Melt the margarine in a large skillet. Add the ground beef. Brown, stirring until crumbly; drain. Stir in the garlic, salt, pepper, sugar and tomato sauce. Simmer for 20 minutes.

Fill a large saucepan with water, and bring to a boil. Add the noodles. Cook, uncovered, until al dente; drain. Rinse with cold water.

Combine the green onions, cream cheese and sour cream in a bowl.

Coat a large baking dish with the cooking spray. Layer the noodles, sour cream mixture and ground beef mixture in the baking dish. Top with the Cheddar cheese. Bake at 350 degrees for 30 minutes or until bubbling and heated through.

Servings: 10
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