May 15th, 2008 by alice
Tags: , Casserole, Tuna
INGREDIENTS
- 1 (6 ounce)cantuna, drained
- 1 (10 1/2 ounce)cancream of celery soup
- 1 (14 1/2 ounce)canwhole kernel corn, drained
- 1/2cupmilk
- 8ounceswide egg noodles, cooked and drained
- 1/2-1cuppotato chips
DIRECTIONS
- Preheat oven to 350 degrees.
- Cook noodles according to package directions. Drain.
- Grease a 2 quart casserole dish.
- Mix drained tuna, drained corn and drained noodles.
- Mix soup and milk, pour over tuna mixture and combine.
- Pour into greased casserole dish.
- Crush potato chips and spread over top of casserole.
- Bake for 25 minute or until heated through.
- Variation: Add 1/2-1 Cup cheddar cheese over top of casserole before adding chips.
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April 30th, 2008 by alice
Tags: Casserole, Eggplantubergine, Mediterranean
INGREDIENTS
- 3mediumeggplants(unpeeled & sliced in 1/4 in thick slices)
- 3/4cupolive oil(more as required)
- 1cuponions(chopped)
- 1cupcelery(chopped)
- 1/2cupgreen bell peppers(chopped)
- 1cupfresh tomatoes(seeded & diced)
- 1/2cupblack olives(quartered or sliced)
- 1/2teaspoondried oregano
- 1/4teaspoondried thyme leaves
- 1/4teaspooncumin
- 1/2teaspoongarlic powder
- 1/2teaspoonsalt
- 1/4teaspoonblack pepper
- 1teaspooncinnamon
- 3largeeggs(beaten)
- 1cupbreadcrumbs
- 2tablespoonsolive oil
- 2tablespoonsdry parmesan cheese(powder variety)
DIRECTIONS
- Preheat oven to 350°F.
- Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
- Slice unpeeled eggplant into 1/4″ thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
- In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
- Remove from heat & stir in chopped tomato, black olives, herbs & spices.
- Place 1/3 of eggplant slices in a 9×13″ baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
- While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
- At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
- Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
- NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.
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April 30th, 2008 by alice
Tags: Casserole, Eggplantubergine, Herb, Stuffing
INGREDIENTS
- 2largeeggplants
- 1 1/3cupsPepperidge Farm Herb Stuffing(divided)
- 1mediumonion(chopped)
- 1/2green bell pepper(chopped)
- 1 (14 1/2 ounce)candiced tomatoes(drained, or use 3-4 fresh tomatoes, seeded & chopped)
- 8ouncesmozzarella cheese(approx 2 1/2 cups, shredded or grated)
- 1/2cupparmesan cheese
DIRECTIONS
- Preheat oven to 350°F.
- Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
- Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
- Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
- Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
- Bake for 30 min or till hot & bubbly. Serve immediately.
- NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
- NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.
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April 28th, 2008 by alice
Tags: Casserole, Cheesy, Crock, Pot, Spinach
INGREDIENTS
- 2 (16 ounce)bagsfrozen leaf spinach, thawed, NOT chopped spinach
- 1cup choppedonions
- 8ounceslow-fat cream cheese, cubed, can use regular
- 1 1/2cupslow fat cottage cheese
- 2cups shreddedcheddar cheese
- 2eggs, beaten
- 1/4cupbutter, cut up
- 1/4cupflour
- 1/2teaspoongarlic powder
- 1/4teaspoonpepper
- 1/4-1/2teaspoonsalt, to taste
DIRECTIONS
- Spray your crock pot with nonstick cooking spray.
- Add all ingredients to crock pot; mix well.
- Cover and cook on low for about 4-6 hours, or 1 hour on high, then about 2 hours on low.Stir halfway through cooking time.
- Stir again before serving.
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April 25th, 2008 by alice
Tags: Casserole, Spinach
INGREDIENTS
- 20ouncesfrozen chopped spinach, thawed and drained
- 1lbfresh mushrooms, sliced
- 3tablespoonsbutter
- 1 (13 ounce)cancream of mushroom soup
- 1cupsour cream
- 1/8teaspoongarlic powder
- 1cupcheddar cheese, shredded
- paprika(for garnish)
DIRECTIONS
- Preheat oven to 350 degrees.
- Drain the cooked spinach well, squeezing out excess liquid.
- Saute mushrooms in butter in large skillet for about 5 minutes or until tender. Quickly steam off some, but not all, of the excess liquid.
- Add soup, sour cream and garlic powder to mushrooms. Mix well.
- Stir spinach into mushroom mixture until well blended.
- Spread spinach mixture in a 1 1/2 quart baking dish coating in cooking spray.
- Sprinkle with cheese and paprika.
- NOTE: Cover and refrigerate or freeze at this point if desired. Thaw completely before baking.
- Bake for 20-25 minutes or until the edges are bubbly and cheese is melted. Let stand for 10 minutes before serving.
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