Corned Beef Casserole

Corned Beef Casserole
Ingredients:

* 8 ounces noodles, cooked and drained
* 1 can (12 ounces) corned beef, diced, or 2 to 3 cups diced leftover corned beef
* 4 ounces shredded mild Cheddar or American cheese
* 1 can (10 3/4 ounces) cream of chicken soup
* 1 cup milk
* 1/2 cup chopped onion
* 3/4 cup bread crumbs tossed with a tablespoon or two of melted butter

Preparation:

Combine cooked noodles, corned beef, cheese, soup, milk, and onion. Pour into a greased 2-quart baking dish then top with buttered bread crumbs. Bake at 350° for 45 minutes, until hot and bubbly.
Serves 8.

Original Durkee Green Bean Casserole

Original Durkee Green Bean Casserole

2 cans (16 oz.) cut green beans drained
3/4 cup milk
1 can condensed cream of mushroom soup
1/8 teaspoon black pepper
1 can (2.8 oz.) Durkee French fried onions

Preheat oven to 350 degrees. In medium bowl, combine beans, milk, soup, pepper and 1/2 can onions.

Pour into 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Top with remaining onions; bake uncovered 5 minutes or until onions are golden brown.

BUTTERNUT SQUASH CASSEROLE

BUTTERNUT SQUASH CASSEROLE
Categories: Casseroles, Holiday, Vegetables
Yield: 10 Servings

2 1/2 lb Butternut squash -(up to 5 lb)
1 Carrot (2 if use -more squash)
1 c Rolled oats -(uncooked oatmeal)
12 oz Green peas
1 tb Butter
2 Eggs, beaten -frothy
1 pinch Salt
5 tb Cinnamon sugar -(or less)
1/2 ts Vanilla

Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't over-blend: preserve some texture. Add cinnamon sugar and salt to taste.

Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees F. 30 to 40 minutes until brown on top.
Once cooked, it can be served immediately or frozen for later consumption.

NOTES: * Butternut squash and carrot casserole -- A delicious Thanksgiving or Christmas casserole. My mother makes this at the holidays. I don't know where she originally got the recipe. Yield: Serves 10.

* Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mixture with the emphasis decidedly on the cinnamon.

BEEF TZIMMES WITH BUTTERNUT SQUASH

I saved the note included in this recipe because it was interesting, but somehow I missed the name of whoever sent it.  I would love to give credit because it looks wonderful.

Tzimmes, for the uninitiated, is a sweet, slow-cooked Jewish stew or casserole that usually features root vegetables, honey, cinnamon and prunes but has as many variations as there are Jewish families. Growing up we ate it mostly for Passover or Rosh Hashanah. I've labelled it as a Thanksgiving recipe as well, simply because of the seasonal nature of the ingredients. The word tzimmes is used to refer to "a state of confusion" or "to make a fuss about something" in Yiddish, though from what I've heard it actually originates from the words zum ("to the") and essen ("eating"). Don't quote me on that, I speak only a bissel of Yiddish.


Some of you have made and enjoyed my vegetarian tzimmes recipe. Well, here's a delicious twist for the meat lovers out there. Slightly adapted from this recipe, this tzimmes features tender, slow-cooked beef and sweet butternut squash. It makes a wonderful and filling main dish. I love it! Many thanks to Mirj, who shared this recipe and considers it a family favorite. Es gezunterheyt!

BEEF TZIMMES WITH BUTTERNUT SQUASH

2 lbs boneless lean beef chuck, trimmed of fat
2 Tbsp vegetable oil
1 large onion, chopped
2 large carrots, peeled and cut in 1 inch chunks
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 1/2 cups water
2 lbs butternut squash
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 1/4 cups prunes, pitted and cut in half
Juice of 1 large orange

Cut beef into 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoon of oil in a heavy stew pan. Add the beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.

Add remaining oil and heat it. Add onion and saute over medium heat, until brown, stirring often. Return meat to pan, along with any juices on plate. Add carrots, salt, a generous amount of fresh ground pepper, and enough water to just cover the meat and vegetables. Bring to a boil, skimming fat off the top occasionally. Cover and simmer over low heat, stirring occasionally, for 1.5 to 2 hours, or until the beef is tender.

Peel the squash and cut it in half lengthwise. Remove seeds from cavity and cut squash into 1" cubes. Add honey, orange juice, cinnamon and squash to the stew, pushing the squash pieces into the liquid. Cover and simmer for 10 to 15 minutes, stirring occasionally. Add prunes and cook for an additional 15 minutes or until squash is tender. Adjust seasoning and serve hot.

Sweet Potatoe Casserole

Sweet Potatoe Casserole

1 (29-oz) can yams
1/4 tsp. salt
1/4 c. butter
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 c. sugar
1/2 stick butter
3/4 c. brown sugar
2 T. flour
1/2 c. chopped nuts ( your choice)

Drain half liquid off yams and mash. Add next six ingredients, beat together and put in greased casserole dish. For topping, place butter, brown sugar and flour into a bowl, and cut with a pastry cutter, add nuts. Spread over yam mixture and bake at *350 for 30-45 minutes. ( can be frozen for later use )

snagged from recipescraftsfreebi esnfrugals group

APPLE-YAM CASSEROLE

APPLE-YAM CASSEROLE
Yield: 6 Servings

1 1/4 lb Yams
1/2 c ;Water
1 lb Apples
1 c Apple juice
2 tb Cornstarch
3 tb ;Water
1/2 c Honey
1/3 c Wheat germ

In a pot with a tight-fitting lid, steam yams in 1/2 cup water until tender; 15-20 minutes. Peel and slice them lengthwise in 1/2" thick slices. Layer them in a casserole.

Peel and core apples, slicing them 1/2" thick. Lay apple slices on top of yams. Heat apple juice to the boiling point. Combine cornstarch and water and add to juice, cooking until sauce is clear and thickened. Add honey.

Spoon sauce over apples, then top with wheat germ. Bake in a 350 degree oven until apples are tender, 30 minutes to an hour.

Scalloped Hubbard Squash

Scalloped Hubbard Squash

A flavorful squash casserole, made with Hubbard squash.

3 tablespoons butter
1/2 cup chopped onion
1 medium green bell pepper, chopped
3 1/2 cups mashed, cooked Hubbard squash
salt and pepper
1/2 cup crushed corn flakes or cracker crumbs

Preparation:

Directions for hubbard squash recipe.

In a medium skillet, melt butter over medium low heat; sauté onion and green bell pepper until tender. Add squash; season with salt and pepper to taste. Transfer mixture to a buttered shallow baking dish and sprinkle with crumbs. Bake hubbard squash recipe at 400° F for about 25 to 30 minutes.

Hubbard squash recipe serves 4.

Best Ever Corn

Best Ever Corn Casserole

Ingredients
1 can cream corn
1 can whole corn with the juice
8 oz. sour creme
1 box of Jiffy corn bread mix
1/2 stick of butter

Directions
Mix all ingredients together & pour into well greased square pan{8"}

Servings: 9

Virginia Butterfield
Cranberry Twp., Pa
By Peppermint patti

http://www.eversave/ .com/recipes

Sausage Breakfast Casserole

Sausage Breakfast Casserole

8 slices white bread, cut in cubes
1 pound bulk pork sausage, crumbled and cooked
1 1/2 cup grated sharp cheddar cheese
10 large eggs
2 cups milk
2 teaspoons dry mustard
Salt and pepper

Directions
Preheat oven to 350 degrees.

Grease a 9x13 glass baking dish.

Place bread in prepared dish. Top with sausage and cheese. Beat together eggs, milk, dry mustard, salt and pepper. Pour over sausage mixture.

Cook until center is puffed and set. Cut into squares

Baked Eyeballs Casserole

Baked Eyeballs Casserole

Vegetable cooking spray
1 jar (24 ounces) Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated Parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
2 tablespoons sliced pitted ripe olives

* Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.

* Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.

* Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

RECIPE TIPS
* Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

Saucy Chicken Casserole

Saucy Chicken Casserole Recipe


This recipe won the grand prize when I entered it in a local newspaper's recipe contest! The aroma of the cream sauce in this recipe makes it a mouth-watering favorite with my family. It's great for company, too, especially in winter.

6 Servings

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups (16 ounces) sour cream
3/4 cup dry white wine or chicken broth
1/2 medium onion, chopped
1 cup sliced fresh mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
Cooked noodles or rice
Minced fresh parsley

Directions

In a 13-in. x 9-in. baking dish, combine the soups, sour cream, wine, onion, mushrooms and seasoning. Arrange chicken over top.

Bake, uncovered, at 350° for 1 hour or until chicken juices run clear. Serve over noodles or rice. Garnish with parsley. Yield: 6 servings.

Saucy Chicken Casserole published in Country February/March 1991, p47
Beth Layman :)

SPAGHETTI SQUASH FLORENTINE

SPAGHETTI SQUASH FLORENTINE
Yield: 6 Servings

4 lb Spaghetti squash -- halved Lengthwise
1 c Nonfat ricotta cheese
10 oz Package frozen chopped Spinach -- thawed and Drained
1/2 c Egg Beaters 99% egg Substitute
1 ts Italian seasoning -- Crushed
1/4 ts Salt
2 tb Grated Parmesan cheese
1/2 c Nonfat mozzarella cheese -- Shredded
1 3/4 c Hunt's Light spaghetti Sauce
1/2 c Part skim milk mozzarella Cheese -- shredded

1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook squash 20 minutes or until fork-tender. Remove from water. Halve squash lengthwise; remove seeds. MICROWAVE: Halve squash
lengthwise. Scrape out seeds. Place cut-side down on a microwave-safe dish and cook for about 20 minutes on HIGH or until fork-tender, turning over once and covering with wax paper. Cool squash slightly and with a fork separate into strands. Set aside.

2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg beaters, and seasonings; mix well. Spread evenly in a 13x9-inch baking dish coated with cooking spray. Spread the Parmesan and nonfat
mozzarella cheeses over the spinach mixture.

3. In a large bowl, combine the squash and spaghetti sauce; toss to coat well. Arrange squash mixture on spinach mixture; top with the part skim milk mozzarella cheese. Cover with foil; bake at 375B0 F. for 30 minutes or until hot and bubbly. makes 6 servings.

NOTES : Try this with a combination of angle hair spaghetti and spaghetti squash.

FAT: Substitute another 1/2 cup nonfat mozzarella cheese for the part skim milk cheese. Add to the top of the dish during the last 5 minutes of cooking. Remove from oven promptly when the cheese has melted.

Chicken & Butternut Squash Risotto

Chicken & Butternut Squash Risotto

- 1 1/2 cups roasted butternut squash (if you can find a 12 oz can of squash, go ahead and use that!)
- 1 chicken breast, seasoned with salt & pepper, cooked (I sauteed in olive oil) then cut or shredded into bite sized pieces
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced (Jane note: I used my garlic press)
- 2 cups arborio rice
- 1 cup dry white wine
- Dash nutmeg
- Salt and pepper
- 1 cup grated parmigiano-reggiano cheese
- 2 tablespoons butter, cut into small pieces
- Heaping teaspoon of fresh thyme leaves
- 1/2 C water (may not need)

Cut up a butternut squash into 8 pieces. Wrap in foil and roast in 375 degree oven for about 45 minutes, or until very soft. Scoop flesh out of the skins. One squash will yield more than 1 1/2 C, so save the rest for another recipe or freeze for later. Have the squash and cooked chicken breast ready to go before proceeding with the next steps.

In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.

In a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast (and stir occasionally) for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.

Add 2 ladles of the warm chicken broth to the rice and stir until the liquid evaporates. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 20 minutes. (I ended up having to add an additional 1/2 C water at the end to get the rice soft enough. If you need to add much more than 1/2 C, I would use broth as opposed to water to maintain flavor.)

During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper to taste. During the last minute of cooking, stir in the cheese and butter.

You can leave the chicken out to make a vegetarian dish…it still tastes great!

Green Bean and Wild Mushroom Casserole

Green Bean and Wild Mushroom Casserole

Ingredients

3 cups milk
Bay leaf
4 tablespoons unsalted butter
1/4 cup flour
1/4 teaspoon Dijon mustard
Freshly grated nutmeg
Salt and pepper
1 cup grated white cheddar
1 1/2 cups chopped green beans, cut in 2-inch pieces, blanched
3 cups sliced assorted wild mushrooms (such as portobello, shiitake, or cremini)
1/2 cup freshly grated Parmesan
1/2 cup buttered bread crumbs

Directions

Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.

Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.

Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.

Potato Squash Casserole

Potato Squash Casserole
SERVINGS: 2

2 medium red potatoes, peeled and cubed
1 medium yellow summer squash, diced
3 tablespoons finely chopped onion
1 tablespoon butter
Dash salt and pepper
1/2 cup shredded sharp cheddar cheese
3 bacon strips, cooked and crumbled

Directions:

Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash.

In a small skillet, saute onion in butter. Add to potato mixture.
Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon. Yield: 2 servings.

Squash Casserole

Squash Casserole
Recipe By :Beverly Barber
Serving Size : 8
Categories : Casseroles Holiday

2 pounds yellow squash -- cooked and drained
2 small carrot -- grated
1 can cream of mushroom soup
1 small onion -- chopped
1 stick margarine
1 cup sour cream
1 package herb stuffing mix

Combine ingredients together. Reserve 1/4 stuffing mix. Blend well. Mix reserved stuffing with a little melted butter then sprinkle on top of casserole.

Bake at 350 for 30-40 minutes.

Yellow Squash and Corn Casserole

Yellow Squash and Corn Casserole

4 medium yellow squash (summer squash), halved lengthwise and cut into 1/2-inch pieces
1 small onion, sliced thinly or cut into thin wedges
1/8 cup water
1 can yellow corn, no salt added
2 tsp. corn starch
1 tsp. oregano
1/8-1/4 tsp. freshly ground black pepper
salt to taste (optional)
bread crumbs (optional)

In a covered, microwave-safe dish, cook the yellow squash and onion in the water until its just tender, about 7 minutes. You can perform this step in a steamer, if you wish.

Preheat the over to 350. While the squash is cooking, open the can of corn and drain the liquid into a blender. Add 1/2 cup of the corn and the corn starch to the blender, and puree until smooth.

When the squash is tender, add the blended corn mixture, the remaining corn, the oregano, black pepper, and salt to taste, and stir to combine. Sprinkle the top with bread crumbs, if desired. Bake, uncovered, in the oven until top is brown and casserole is bubbly, about 20-25 minutes.

Serves 3-4

Cheddar Corn Casserole

Cheddar Corn Casserole

1 stick butter (4oz), melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16oz) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded

In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat.

Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and onion-pepper mixture.

Turn into a 2-quart buttered baking dish. Bake in a preheated 350 degree F. oven for 30 to 35 minutes, until puffed and golden.

Chicken Tortilla Casserole

Chicken Tortilla Casserole

4-6 boneless, skinless chicken breasts
12 corn tortillas, cut into quarters
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup salsa
1 cup milk
1 small onion, diced
1 small can sliced black olives
1 cup or so shredded cheddar cheese

Place chicken breasts in baking pan, cover with foil and bake at 350 for 1 hour. Shred when cool enough to handle and set aside. Reserve pan juice. In bowl, mix soups, salsa, milk and onion. In 9X13 pan, pour reserved juice (you can add some chicken broth if you need to, there should be enough juice to cover bottom of pan). Arrange half of corn tortillas in bottom of pan. Layer half of chicken over tortillas, half of the sauce, half of the olives and half of the cheese. Repeat, ending in cheese. Cover with foil and bake at 350
for 1-1/2 hours. Remove foil and bake 1/2 hour longer. Good served with refried beans and cornbread.

Chicken & Sausage Manicotti Recipe

Chicken & Sausage Manicotti Recipe
Here’s a scrumptious meal-in-one the whole gang will love. For a change, try it with ground turkey or beef instead of the sausage. Fran Scott - Birmingham, Michigan
14 Servings
Prep: 25 min.
Bake: 55 min. + standing

Ingredients

1 pound sliced fresh mushrooms
2 medium green peppers, chopped
2 medium onions, chopped
1 tablespoon Crisco® Pure Olive Oil
4 garlic cloves, minced
3 jars (26 ounces each) spaghetti sauce
1-1/4 cups water
1-1/2 pounds chicken tenderloins, halved lengthwise
4 teaspoons dried basil
2 teaspoons chicken seasoning
2 packages (8 ounces each) uncooked manicotti shells
1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces ) shredded cheddar cheese

Directions

In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender; add garlic, cook 1 minute longer. Stir in spaghetti sauce and water.

Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving.

To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving. Yield: 2 casseroles (7 servings each).
Chicken & Sausage Manicotti published in Simple & Delicious March/April 2010, p17