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Posts Tagged ‘casserole’

Slow Cooker Pizza Casserole

Slow Cooker Pizza Casserole

Ingredients
1 package (16 ounces) rigatoni or large tube pasta
1-1/2 pounds ground turkey or beef
1 small onion, chopped
4 cups (16 ounces) shredded part-skim mozzarella cheese
2 cans (15 ounces each) pizza sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) sliced pepperoni

Directions
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Drain pasta; place in a 5-qt. slow cooker. Stir in the beef mixture, cheese, pizza sauce, soup and pepperoni. Cover and cook on low for 2-3 hours or until heated through. Yield: 12-14 servings.

Recipe found here: Slow Cooker Pizza Casserole

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Beef 'n' Biscuit Bake
Beef ‘n’ Biscuit Bake

Ingredients
pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons finely chopped onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed process cheese (Velveeta)
1 tube (12 ounces) refrigerated biscuits
2 to 3 tablespoons butter, melted
1/3 cup yellow cornmeal

Directions
Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes.

Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through. Yield: 6-8 servings

Recipe found here: Beef ‘n’ Biscuit Bake

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Salsa Verde Chicken Casserole

Salsa Verde Chicken Casserole

Ingredients
2 cups shredded rotisserie chicken
1 cup (8 ounces) sour cream
1-1/2 cups salsa verde, divided
8 corn tortillas (6 inches)
2 cups chopped tomatoes
1/4 cup minced fresh cilantro
2 cups (8 ounces) shredded Monterey Jack cheese
Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves

Directions
Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.

Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.

Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

Recipe found here: Salsa Verde Chicken Casserole

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Fettuccine with Roasted Tomatoes, Vegetables & Sausage

Fettuccine with Roasted Tomatoes, Vegetables & Sausage

Ingredients
8 plum tomatoes, quartered
2 small zucchini, sliced
1 large onion, sliced
1 medium sweet yellow or red pepper, cut into 1-in. pieces
3 garlic cloves, coarsely chopped
1 Tbsp. olive oil
1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links, prepared to package directions and coin sliced
8 oz. uncooked fettuccine
3/4 cup crumbled feta cheese with herbs

Directions
In a large bowl, combine the tomatoes, zucchini, onion, sweet pepper and garlic.

Drizzle with oil; toss to coat.

Place in a 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 450ºF for 20 minutes.

Stir in sausage.

Bake 5-8 minutes longer or until vegetables are crisp-tender and sausage is hot.

Meanwhile, cook fettuccine according to package directions; drain.

Add fettuccine and feta cheese to sausage mixture; toss to combine. Serve immediately.

Recipe found here: Fettuccine with Roasted Tomatoes, Vegetables & Sausage

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Southwest Spinach Strata

Southwest Spinach Strata

Ingredients
2-1/2 cups cubed day-old white bread
2-1/2 cups cubed day-old whole wheat bread
2/3 cup black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided
1 cup Southwestern-style egg substitute
2 cups fat-free milk
1/4 cup minced fresh cilantro
1/4 teaspoon salt
6 tablespoons reduced-fat sour cream
6 tablespoons salsa

Directions
Place half of the bread cubes in an 8-in. square baking dish coated with cooking spray. Layer with beans, spinach and half of the cheese. Top with remaining bread cubes.

In a large bowl, whisk the egg substitute, milk, cilantro and salt. Pour over top. Let stand for 5 minutes.

Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield: 6 servings.

Recipe found here: Southwest Spinach Strata

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Eggs Benedict Casserole

Eggs Benedict Casserole

Ingredients
12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika

HOLLANDAISE SAUCE:
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Directions
Place half of the Canadian bacon in a greased 3-qt. or 13×9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Recipe found here: Eggs Benedict Casserole

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Cheddar Turkey Casserole

Cheddar Turkey Casserole

Ingredients
4 cups uncooked spiral pasta
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups 2% milk
1-1/2 cups (6 ounces) shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
1/2 cup Diamond of California Slivered Almonds

Directions
Cook pasta according to package directions.

Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Serve immediately or before baking, cover and freeze casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.

Recipe found here: Cheddar Turkey Casserole

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