Homemaking - Recipes
Casseroles
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Jammin' Joe Bake
Posted by: Patrice
1 pound lean ground beef
1 1/4 cup catsup
2 teaspoons ground mustard
1 cup all purpose flour
1 1/2 teaspoons baking powder
2/3 cup milk
3 tablespoons melted margarine or butter
1 egg
Heat oven to 450'. Brown ground beef on the stove, drain. Stir in the catsup and ground mustard. Simmer for 5-10 minutes. Pour into an ungreased 8-inch square pan. Stir together flour, baking powder, milk, margarine, and egg, until mixed. Pour oven beef mixture in the pan and spread evenly. You can squirt catsup in a zig zag or other design on the top if you like. Bake 18 to 22 minutes or until crust is light golden brown. Make 6 servings.
I have used 1.5 pounds of ground beef to make more to feed the 6 of us with more catsup and ground mustard in this recipe. Also I've added onions to the beef while it's browning, you could probably add celery, peppers, or mushrooms if you like.
SHEPHERD'S PIE
5 large Potatoes
1 tablespoon Salt
2 tablespoon Butter/margarine
1 dash Milk
Pepper to taste
1 pound Lean ground beef
1 large Tomato, chopped
6 mushrooms, sliced
2 tablespoons Chopped parsley
1 tablespoon Tomato paste
1 teaspoon Worcestershire sauce
1 cup Brown gravy (comes in packets)
1 10-ounce package frozen peas
Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper, set aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into a casserole dish. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. Yield: 6 Servings
Lasagne Casserole
Posted By: Cathe
This makes two full pans. It has all the same ingredients as lasagne, but it's not layered and is much faster to make. Heat the oven to 350 degrees.
Boil two pounds of elbow macaroni or other bite-size pasta. Drain
Brown a pound of hamburger
Drain thoroughly (I rinse mine to remove more fat)
Stir in 2 quarts tomato sauce (you can use canned spaghetti sauce or season your own - I use one quart of home-canned tomato sauce and one quart of commercial spaghetti sauce like Ragu or Prego)
Add a little garlic if you like.
In a bowl, beat 4 eggs. Add 8 oz. shredded mozzarella cheese, 1/2 cup grated parmesan cheese, 16 oz. Ricotta cheese, and 1/2 c. cottage cheese. Stir into the sauce.
Pour olive oil into the bottoms of two 9X13 pans and use your fingers to smooth it into the corners and up the sides.
Pour about 1/2 the sauce into the pasta and mix together.
Pour some sauce into the pans. Divide the pasta mix into the two pans and pour the remaining sauce over the tops. Cover with foil and cook at least an hour at 350 degrees. If you like a crusty top, uncover and heat briefly under the broiler. Let cool 10 minutes before eating, to "firm up" the cheese.
Mexican Lasagne
Posted By: Chautona
Corn tortillas....... at least 18
Can of green chiles diced
Lg jar of pimentos
8 oz cheddar cheese
8 oz monterey Jack Cheese
2-4 cups of cooked chicken
Dollop of better than bullion.... chicken
Butter
Garlic (1-2 TBS of minced )
1/2 cup of onion fresh or a few shakes of dried
Oil
Flour
Chop onion, mince garlic, mix dollop of better than bullion with about 3 cups of water.
Chicken mixtureMelt 1 stick of butter in pan. Stir in the onions, garlic, chiles, and the pimentos. Add cooked chicken. Stir in flour until everything is coated. Pour bullion mixture over the top and stir until gravy mixture is to your liking.... I like my thickish, but not thick. Not runny, not gloppy. Add more water if needed. Turn off stove.
Heat about 3/4" of oil in a sauce pan. When hot, begin dropping the tortillias in there, turning once to heat the other side, and then out again. The tortilla shouldnt' be in there for more than 10 seconds. I dab all of the oil off with a paper towel on a spare plate. Layer in the bottom of a 13x9 pan. Usually about 6 on the bottom. Spoon some chicken mixture on top of the tortillas, then sprinkle about 1/3 of the cheese on top. REpeat two more times. Crush some doritos or tortilla strips on top if you like and have...... not necessary. Bake at 350 for about 20 minutes tops...... just to melt it all.
Meal-In-One Casserole
Posted By: laurajean
1 lb ground beef
1 med. onion, chopped
1 med. green pepper, chopped
1 can (15.25 oz) whole kernel corn, drained
1 can (4 oz) mushroom stems and pieces, drained
1 tsp salt
1/4 tsp pepper
1 jar (11 oz of salsa - or my salsa recipe which I will post above)
5 cups uncooked med. egg noodles
1 can, 28 oz diced tomatoes, undrained
1 cup water
1 cup shredded cheddar cheese or blend of cheddar and jack
In a skillet or saucepan, brown beef and onion until meat is no longer pink; drain. Transfer to crock pot. Top with green pepper, corn, and mushrooms. Sprinkle with salt and pepper. Pour salsa over mushrooms. Top with noodles. Pour tomatoes and water over all. Sprinkle with cheese. Cover and cook on low for 4 hrs or until noodles are tender.
Chicken Enchilada Casserole
Posted By: Debi
Cooked chicken, shredded (also works with beef)
1 large can of enchilada sauce (any brand works, just get the level of spiciness you prefer - we prefer mild green sauce at my house)
1 can of evaporated milk (the small can is fine)
Corn or flour tortillas, your choice. We prefer corn here.
Grated cheese (cheddar, jack, or pepper-jack)
Optional: 1 can of refried beans, sliced black olives, sour creme
Mix the can of enchilada sauce and the evaporated milk together.
In a casserole dish, layer the following: Some sauce, tortillas, chicken, cheese, sauce and repeat as many times as you can. Be sure to have tortillas and sauce covering the top. Add a bit more cheese. Bake at 350 or so till hot and bubbly. For something a bit different and extra yummy, add some refried beans in the layer with the chicken, and also sprinkle some sliced olives on. You can add salsa if you like. Serve with a dollop of sour creme. This goes together quickly and is very filling.
Spinach and Chicken Lasagna
Posted By: Roxanne
1/2 cup chopped onion
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
1 pound process cheese, cubed
2 cups cooked, diced chicken breasts
2 packages (10 ounces each) frozen chopped spinach, thawed and sqeezed dry
1 jar (6 ounces) sliced mushrooms, drained
1 can (14 1/2 ounces) chopped tomatoes, drained
8 ounces lasagna noodles, cooked and drained
1 carton (15-16 ounces) cottage cheese or ricotta cheese
16 ounces shredded mozzerella cheese
In a saucepan, cook onion in butter until tender. Stir in flour; cook and stir 2 minutes. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add process cheese; cook over low heat until cheese is melted. Set aside. In a bowl, stir together chicken, spinach, mushrooms and tomatoes. In a greased 13 in. x 9 in. x 2 in. baking dish, layer a third of the noodles and spinach mixture, half of the cottage cheese, a third of the cheese sauce and a third of the mozzerella. Repeat layers. Top with remaining noodles, spinach mixture, cheese sauce and mozzarella. Bake, uncovered at 350 for 45-50 minutes. Let stand 20 minutes before cutting. With the yellow cheese, red tomatoes, and green spinach, this is a really pretty dish!
Crock Pot Lasagna
Posted By: laurajean
1 lb ground beef
1 lg onion, chopped
2 garlic cloves, minced (I buy the already minced garlic in the jar and just add 2 or 3 tsp)
1 can (27-29 oz) spaghetti sauce (any flavor)
1 cup water
1 can (6 oz) tomato paste
1 tsp salt
1 pkg (8 oz) lasagna noodles
4 cups (16 oz) shredded mozarella cheese
15 oz container of small-curd cottage cheese
1/2 cup grated parmesan cheese
1 egg
In a skillet, cook beef, onion and garlic over med. heat until meat is no longer pink; drain. (I cook ground beef like this in batches - when it is on sale - and store it in zip-loc bags in my freezer. That way, I can just pull it out and mix up the other ingredients very quickly!) Add the spaghetti sauce, tomato paste, water, and salt to the meat. Mix well. Spread 1/4 of meat mixture in the bottom of a crock-pot. Arrange 1/3 noodles over sauce, breaking to fit if necessary. Combine the cheeses and the egg. Spoon 1/3 of the cheese mixture over noodles. Repeat layers twice. Top with remaining meat mixture. Cover and cook on low 4-5 hrs. When I finish putting the lasagna together, I dump the ingredients for bread into my bread machine and set the timer. Then I serve this with tossed salad.
Green Chili Casserole
Posted By: Carolyn In CO
1 - 1/2 pounds boneless pork (I have used cooked chicken) cut into 1/2 - inch cubes
1 TBLS cooking oil
1 can (15 oz) black beans (I have used kidney beans and even chili beans with the sauce, just adjust the liquid), rinsed and drained
1 can (10 3/4 oz) condensed cream of chicken soup (I usually use cream of mush.) undiluted
1 can (14 1/2 oz) diced tomatoes, undrained
2 cans (4 oz each) chopped green chilies
1 cup quick-cooking brown rice
1/4 cup water
2 to 3 TBLS salsa
1 tsp ground cumin
1/2 cup shredded cheddar cheese
In a large skillet, saute pork in oil until no pink remains; drain. Add the beans, soup, tomatoes, chilies, rice, water, salsa and cumin; cook and stir until bubbly. Pour into an ungreased 2 quart baking dish. Bake, uncovered, at 350 for 30 minutes or until bubbly. Sprinkle with cheese the last 5 - 10 minutes of cooking time.
Sunday Chicken Supper
Posted by: Laurajean
4 med. carrots, cut into 2 inch pieces
1 med. onion, chopped
1 celery rib, cut inot 2 inch pieces
2 cups cut fresh green beans
5 small red potatoes, quartered
1 broiler/fryer chicken (3-31/2 lbs), cut up
4 bacon strips, cooked and crumbled
1 1/2 cups hot water
2 tsp chicken bullion granules
1 tsp salt
1/2 tsp dried thyme
1/2 tsp dried basil
pinch of pepper
In a 5 qt slow-cooker, layer the first 7 ingredients in order listed. In a bowl, combine the remaining ingredients; pour over the top. Do not stir. Cover and cook on low for 6-8 hrs or until vegetables are tender and chicken juices run clear. Remove chicken and vegetables. Thicken juices for gravy if desired.
Colorful Chicken Stew
Posted By: laurajean
1 lb boneless skinless chicken breasts, cubed
1 can (14 1/2 oz) Italian diced tomatoes, undrained
2 med. potatoes, peeled and cut into 1/2 inch cubes
5 med. carrots, chopped
1 lg onion, chopped
1 med. green pepper, chopped
2 cans (4oz each) mushroom stems and pieces, drained
2 chicken bullion cubes
2 tsp sugar
1 tsp chili powder
1/4 tsp pepper
1 Tbsp cornstarch
2 cups cold water
In a 5 qt. slow-cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hrs or uintil vegetables are tender.
Corn Casserole
Posted By: laurajean
1 can whole kernel corn, drained
1 can cream style corn
1/4 stick melted margarine
1 cup sour cream
1 egg
1 box Jiffy corn muffin mix
(Optional....chopped onion, green peppers, can of chopped green chiles, grated cheese, etc)
Mix all ingredients. Pour into a greased (I use non-stick spray) 13x9 in pan. Bake in a pre-heated 350 oven for about 50 minutes or until golden brown on top. ( I like mine to be just a little bit more like pudding and not so much like bread, so I try not to over cook it - depends on how you like it)
