Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts

Saturday, October 11, 2008

Slow Cooker Vegetable Casserole

This was a really hard dish to get a good picture of. It was nicely stacked in the slow cooker, but when I dished it up, it all kinda fell apart. The pics don't do it justice. Just try to imagine beans mixed with pesto, layered with polenta, zucchini, mushrooms, cheese and then spinach and pesto on top. Oh and don't forget the tomatoes. I was pleasantly surprised at how delicious this ended up being. This was a tasty, easy dish that was full of flavor and veggies. I added a sliced zucchini because I had one and we had this on a busy weekend. If you need a side dish that is full of veggies, this is a good one. But, I am not going to lie, this is the only part of the meal that I ate.

Slow Cooker Vegetable Casserole adapted from Better Homes and Gardens Magazine
2 19-oz. cans cannellini beans
1 19-oz. can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1-1/2 tsp. dried Italian seasoning, crushed
1 16-oz. pkg. refrigerated cooked plain polenta cut in 1/2-inch-thick slices

1 zucchini, sliced
1-8 oz pkg mushrooms, presliced
1 large tomato, thinly sliced
1 8-oz. pkg. finely shredded Italian cheese blend (2 cups)
2 cups fresh spinach

Directions
1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, zucchini, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese and spinach. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

Friday, October 3, 2008

Trisha Yearwoods Chicken Spinach Lasagna Casserole

I saw this in a magazine recently and thought it looked like a quick and easy twist on lasagna. I changed the recipe quite a bit to make it healthier. I used greek yogurt instead of sour cream, queso fresco cheese in place of cheddar, fat free mayo, healthy request cream of mushroom soup, fresh mushrooms instead of canned, and added an extra layer of fresh spinach. I also reduced the amount of pecans and parmesan cheese by half.
This was a delicious, comforting dinner and really easy to throw together. A winning combination in my book! Chicken Spinach Lasagna Casserole by Trisha Yearwood, featured in Redbook Magazine
1 10-oz pkg. frozen spinach, thawed and drained

2 cups cooked chicken, shredded
8 oz queso fresco cheese, crumbled
1/3 cup chopped onion
1 Tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
1 Tbls soy sauce
1- 10-oz can healthy request cream of mushroom soup
1 cup greek yogurt
3/4 cup fresh mushrooms, chopped (I used portobellos)
1/3 cup fat free mayo
3 oz fresh baby spinach
9 lasagna noodles, cooked
1/2 cup shredded Parmesan cheese
1/2 cup chopped pecans
Preheat oven to 350 degree F.

In a large bowl, combine frozen spinach, chicken,queso fresco, onion, cornstarch, salt, pepper, soy sauce, soup, greek yogurt, mushrooms, and mayo. Put a layer of noodles in the bottom of a greased 9x13-inch lasagna pan. Spread half the cheese/chicken mixture over the noodles. Layer half of the fresh spinach on top of the cheese/chicken mixture Place another layer of noodles on top and cover with the remaining chicken/cheese mixture. Layer remaining fresh spinach on top and finish with another layer of noodles. Sprinkle Parmesan cheese , then pecans on top and bake for 1 hour.

Friday, May 2, 2008

Sausage Bake

This is a really easy, versatile dish that is satisfying and delicious. A woman in my neighborhood showed a group of us how to make it a couple of months ago at our cooking class and I recreated it last night. I made a few alterations. You can make this with cooked chicken, sausage or ground beef.

Chicken Bake or Sausage
Cut two chicken breasts (the meat) into bite size pieces and saute in 1 Tbs hot oil with 3 cloves of garlic minced, until golden. Then put the heat to low and let it cook for 15 minutes, covered.
If using sausage, brown 1 lb sausage in a skillet over medium high heat. Add 2 green peppers, finely chopped and 2-3 cloves garlic, minced, and cook together, until meat is cooked through and green peppers are tender.
Spray a 9*13-inch pan with cooking spray and layer whole wheat tortillas, torn into 1 inch strips, on the bottom of the pan.
Make sure the tortillas cover the entire dish.
Spread half of the cooked sausage or chicken over the top, 1/2 cup chopped scallions, 2 cups baby spinach, and 1 cup of shredded mozzarella cheese.
Repeat the layers again starting with the tortillas, and ending with the cheese, but omitting the spinach.
In a large bowl, whisk together 8-10 eggs, 1/2 cup skim milk, 1 tsp each of pepper, salt, garlic powder, chili powder, and thyme.
Pour the egg mixture over the top of the casserole and place 12-15 thin slices of tomatoes on the top.
Bake for 30 minutes at 350 degrees. Serve with sour cream, salsa, and cooked rice.

Thursday, April 3, 2008

Hearty Beef and Potato Casserole

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This dish is one that I have made over and over and over again. It is a great one to take to someone that needs dinner and that is why I made it last night. We took it to a woman who had just had a baby. Everything is pre-packaged (which I don't usually like) but, when you are doing double duty, it comes in handy. Plus, it is meat and potatoes, which most people like. I steam green beans and make a quick loaf of bread and you have your meal. This time I even made a banana cake, but I will get to that later!

Hearty Beef and Potato Casserole ( from Parents magazine)
1 package (5.1 oz.) scalloped potatoes
1/2 cup milk
2 Tbs. butter
8 oz. sliced fresh carrots
1 pkg. (17 oz.) precooked beef tips with gravy
1 can (14 1/2 oz.) Italian-style diced tomatoes, drained
1 Tbs. red-wine vinegar
2 Tbs. Italian seasoned bread crumbs
Vegetable cooking spray

Heat oven to 425 degrees. In a large glass bowl, prepare scalloped potatoes for baking (using 2 cups boiling water, 1/2 cup milk, and 2 Tbs. butter). Place bowl in microwave and cook 5 minutes; stir and cook 5 minutes more. Set aside.
In a medium bowl, microwave carrots and 1 Tbs. water, covered, for 5 minutes.

In a 1 1/2- or 2-quart baking dish, stir together beef, cooked carrots, drained tomatoes, and vinegar. Spoon potato mixture over beef mixture, and sprinkle with bread crumbs. Spray top with vegetable cooking spray. Bake 15 to 20 minutes, until hot and bubbly.



Friday, February 22, 2008

Our Monthly Cooking Class

A group of women in my neighborhood decided to get together once a month and have a cooking class. There really isn't a set format- we choose a subject or food we want to learn about and then someone volunteers to demonstrate in their home and we all get to eat. Not a bad set up if you ask me.

Last night we learned how to make a versatile dish that has interchangable ingredients and is fast and easy to prepare.

Chicken Bake

Cut two chicken breasts (the meat) into bite size pieces and saute in 1 Tbs hot oil with 3 cloves of garlic minced, until golden. Then put the heat to low and let it cook for 15 minutes, covered.

Spray a 9*13-inch pan with cooking spray and layer whole wheat tortillas, torn into 1 inch strips, on the bottom of the pan. Make sure the tortillas cover the entire dish. Spread half of the cooked chicken over the top, 4 oz. of green chiles (or green pepper or scallions, whatever you have on hand) and 1 cup of shredded mozzarella cheese.

Repeat the layers again starting with the tortillas, and ending with the cheese.

In a large bowl, whisk together 8-10 eggs, 1/4 -1/2 cup skim milk, 1/2 tsp to 1 tsp each of pepper, salt,garlic powder,chili powder, and thyme.

Pour the egg mixture over the top of the casserole and place 12-15 thin slices of tomatoes on the top.

Bake for 30 minutes at 350 degrees. Serve with sour cream and salsa.

This recipe can also be made with 1 lb. browned sausage or ground beef.

She served it with Rice- 1 cup of rice to 2 cups of water. fry the rice in 2 Tbls oil for a couple of minutes, and the super hot water, bring to a boil, and boil for 4 minutes. Then turn the heat to low, cover, and cook for 15-20 minutes.

She also made a chocolate cake (mix) and showed us a frosting recipe

Take 8 oz. cream cheese, softened and 1 cup powdered sugar and blend with a hand mixer. Add 1/2 cup sour cream and mix a little more. Fold in 8-10 oz Cool Whip and spread on top of cooled cake. This is also a good topping for jello.