March 6th, 2010 by alice
Tags: Bean, Casserole, Green
INGREDIENTS
- 2 (16 ounce)cansFrench style green beans(drained)
- 1 (15 ounce)canwhite shoepeg corn(drained)
- 10 3/4ouncescream of celery soup
- 1cup shreddedcheddar cheese(more if you like)
- 1pinchsalt
- 1/2cupsour cream
- 1/2cuponions
- 38Ritz crackers
- 1/2cupbutter
DIRECTIONS
- Mix corn and green beans.
- Put in greased casserole.
- Mix soup, sour cream, onion, salt, and cheese.
- Spread over corn and green beans.
- Melt butter, add crackers and brown.
- Sprinkle over the top of casserole.
- Sprinkle cheese over the top.
- Bake at 350 for 45 minutes.
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January 16th, 2010 by alice
Tags: Casserole, Eggplantubergine, Feta
INGREDIENTS
- 1largeeggplant, peeled and cut int 1/2 inch slices
- cooking spray
- 1 (15 ounce)canstewed tomatoes
- 4ouncesfeta cheese, crumbled(about 3/4 cup)
- 1/2cupfresh parsley, minced
- 1/4cupfresh cilantro, minced
- 3largeeggs, beaten
- 1largeonion, finely chopped(I used red)
- 1/2teaspoonsalt(to taste)
- 1/4teaspoonblack pepper(to taste)
- 1/4teaspoonground allspice
- 1/4teaspoondry oregano
- 1/4teaspoonground sage
- 1pinchcayenne
DIRECTIONS
- Heat oven to 300°F Spray oil a casserole dish (I used a low oval one).
- Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
- Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
- In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
- Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
- Serve hot or cold.
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December 28th, 2009 by alice
Tags: Brussels, Casserole, Sprouts, Squash
INGREDIENTS
- 1lbBrussels sprouts
- 1 1/2cupswinter squash, cubed(I use butternut)
- 1onion, minced
- 1cup choppedcelery
- 1/4cupbutter
- 1/4cupwhole wheat flour
- 2cupsmilk
- 1/2teaspoonsalt
- 1/4teaspoonmarjoram
- 1dashpepper
- 1dashnutmeg
DIRECTIONS
- Preheat oven to 350°FGrease an 8″ x 8″ baking dish and set aside.
- Clean and trim brussels sprouts. Cut large ones in half.Score each with an “x” underneath to help with even cooking.
- Steam brussels sprouts and squash separately until just tender.(Note: to save a pot, I started steaming the squash and then added the sprouts to the top of the same pot when the squash was half done and steamed them together; that worked out fine).Set squash and sprouts aside.
- While squash and sprouts cook, chop onion and mince celery.Saute onion in butter/margarine.Add milk and spices slowly, stirring to keep mixture smooth.Bring sauce to the boil, then remove from heat and taste to adjust seasonings if needed.
- In the 8″ x 8″ greased baking dish, arrange the squash cubes on bottom.Next, make an even layer of the brussels sprouts. Then, sprinkle the chopped celery over the top, pour the sauce over the whole thing and finish with a sprinkling of nutmeg.
- Bake in the 350F oven for 30 minutes or until the top is slightly browned (well, to your liking) and the sauce is bubbly.
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November 21st, 2009 by alice
Tags: Casserole, French, Toast
INGREDIENTS
- 10cupsstale bread, cubed
- 8eggs
- 3cupsmilk
- 2-3tablespoonssugar(I omit if using a sweet bread)
- 1teaspoonvanilla extract
- 3/4teaspoonsalt (optional)
- 2teaspoonsground cinnamon(omit if using cinnamon bread)
DIRECTIONS
- Place bread cubes in a greased 13×9 in baking dish.
- Beat eggs, milk, sugar, vanilla, sugar, cinnamon and salt if using.
- Pour mixture evenly over bread cubes.
- Press down slightly on bread to even out in pan, cover and refrigerate 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking. (Original recipe called for dotting with 2T. butter, and a cinnamon-sugar topping I omit this, adding all the cinnamon and some sugar to the egg mixture).
- Cover and bake at 350 for 45-50 minutes or until knife inserted near center comes out clean.Let stand 5 minutes.
- Serve with syrup if desired.
- Enjoy!
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November 13th, 2009 by alice
Tags: Casserole, Scallop
INGREDIENTS
- 1 1/2lbslarge scallops, rinsed
- 8ounceslow-fat Ritz crackers
- 1/2cupbutter, melted
- 8ounceslow-fat cheese, shredded
- parsley
DIRECTIONS
- Preheat over to 400 degrees.
- Stir crackers into melted butter.
- Place scallops into large round casserole.
- Sprinkle cheese over top, then parsley.
- Pour melted butter and Ritz over top.
- Bake covered for 15 minutes, uncovered 15 minutes until bubbling and golden brown.
- Be sure it is a stick of butter, a sleeve of ritz, Italian blend cheese.
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