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Archive for the ‘casseroles’ Category

Spring Brunch Bake

Spring Brunch Bake

Ingredients
8 cups cubed French bread
2 cups cut fresh asparagus (1-inch pieces)
1 cup cubed fully cooked lean ham
3/4 cup shredded part-skim mozzarella cheese
6 egg whites
3 eggs
1-1/2 cups fat-free milk
2 tablespoons lemon juice
1/4 teaspoon garlic powder

Directions
In a large bowl, combine the bread, asparagus, ham and cheese. Whisk the egg whites, eggs, milk, lemon juice and garlic powder; pour over bread mixture and stir until blended. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

Cover and bake at 350° for 25 minutes. Uncover and bake 8-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings

Recipe found here: Spring Brunch Bake

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Enchilada Casserole

Enchilada Casserole

Ingredients
1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups (16 ounces) shredded cheddar cheese

Directions
Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.

Place two tortillas, overlapping as necessary, in the bottom of a greased 13×9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.

Bake, uncovered, 30 minutes or until bubbly. Yield: 6-8 servings.

Recipe found here: Enchilada Casserole

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Spring Morning Casserole

Spring Morning Casserole

Ingredients
2 cups cut fresh asparagus (1-inch pieces)
1 small sweet red pepper, chopped
1 small onion, chopped
3 tablespoons butter
8 cups cubed day old French bread
1 cup cubed fully cooked ham
2 cups (8 ounces) shredded cheddar cheese
8 eggs, beaten
2 cups 2% milk
1/3 cup honey
1/2 teaspoon salt
1/2 teaspoon pepper

Directions
In a large skillet, saute the asparagus, red pepper and onion in butter until tender; set aside.

Place bread in a greased 13-in. x 9-in. baking dish. Layer with ham, 1 cup cheese and vegetable mixture. Sprinkle with remaining cheese. In a large bowl, combine the eggs, milk, honey, salt and pepper. Pour over the top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Recipe found here: Spring Morning Casserole

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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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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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