Casseroles, Part 2Casseroles, Part 2
26. Hot Frankfurter-Potato Salad
1 can cream of celery soup
1/3 cup milk>BR>
3 tbsp sweet pickle relish
2 tbsp cider vinegar
5 small potatoes (cooked, peeled, & drained)
8 oz chicken or turkey franks, cut diagonally in 1" pieces (I prefer all beef franks)
2 tbsp chopped parsley (opt)
In medium skillet or saucepan bring undiluted soup, milk, relish, and vinegar just to boil. Gently stir in potatoes and franks. Cook until heated through. Sprinkle with parsley. Serves 4.
27. Chicken Avocado on Rice
1/2 tsp each: ginger, ground cinnamon, paprika, curry powder, salt, & pepper
2 tbsp vegetable oil
1 broiler-fryer (2-1/2 lbs), cut in 8 pieces
3 medium ribs celery, sliced thin
2 medium carrots, sliced thin
1/2 cup dry white wine
1/2 cup undiluted condensed chicken broth
1 stick (2") cinnamon
1/3 cup Half & Half
1/4 tsp almond extract
3 cups hot cooked rice
1 medium avocado, peeled & sliced
1/3 cup slivered almonds
In large heavy skillet, cook ginger, ground cinnamon, paprika, curry powder, salt, and pepper in oil for 2 minutes to release flavors. Add chicken; cook over medium heat, turn once, 8 minutes or until lightly browned. Add celery, carrots, wine, broth, and cinnamon stick. Bring to boil; reduce heat to low; cover and simmer 30 minutes or until chicken is tender. Discard cinnamon stick. Remove chicken; keep warm. Add half & half and extract to skillet. Stir over low heat until heated through. Put rice on platter with chicken on top and place avocado slices around chicken; pour sauce over all, then sprinkle with almonds. Makes 6 servings.
28. Western Wiener Skillet
1 lb wieners
2 lbs frozen hash browns
8 eggs
2 cups shredded Cheddar cheese
1/3 cup butter
2 tbsp milk
3/4 tsp salt
1/4 tsp pepper
In large skillet, brown hash browns in butter. Beat eggs with milk, salt, and pepper. Pour over potatoes; cover and cook over low heat until eggs are firm. Arrange wieners in spoke fashion over eggs and sprinkle with cheese; cover and cook about 2 minutes or until cheese is melted. Makes 4-6 servings.
29. Mexican Casserole
1 lb ground beef
1 medium onion, chopped
1 can tomato soup, undiluted
1 can cream of mushroom soup
1 package (1-1/4 oz) taco mix
1 cup milk
1 package corn tortillas, torn in pieces
1/2 lb grated Cheddar cheese
Brown meat and onion in skillet. Drain fat, if desired. Mix soups, milk, and taco mix together and add to meat. In a casserole, place a layer of tortilla pieces then layer meat mixture and a layer of grated cheese. Bake at 350 degrees for 45 minutes. The recipe serves 4-6.
30. Creamed Tuna Royal
2 tbsp butter
1/4 cup chopped green pepper
1 can (3 oz) sliced mushrooms
1/4 cup flour
1/4 tsp salt
Dash pepper
1/4 tsp paprika
1 can (6-1/2 oz) tuna
1/4 cup chopped pimiento
1 tsp Worcestershire sauce
1 tsp lemon juice
4 cups hot cooked rice
Melt butter in skillet and cook green pepper, onions, and mushrooms until tender. Stir in flour, and seasonings; slowly add milk, stirring constantly until smooth and thick. Add tuna and pimiento. Heat to simmering and cook about 10 minutes. Remove from heat and add Worcestershire and lemon juice. Serve on beds of buttered rice. Makes 6 servings.
31. Hamburger Stroganoff
1/2 cup minced onion
1 clove garlic, minced
1 lb ground beef
2 tbsp flour
1 tsp salt
1/4 tsp pepper
1 lb fresh mushrooms, sliced
1 cup sour cream or plain yogurt
Chopped parsley (fresh)
Saute onion and garlic (in melted butter) over medium heat. Stir in meat and brown. Stir in flour, salt, pepper, and mushrooms and cook 5 minutes. Stir in soup. Simmer, uncovered, 10 minutes. Stir in sour cream. Heat through. Garnish with parsley. Serves 4-6.
32. Zucchini Stuffed Hamburger Roll
2 tbsp vegetable oil
3 cups shredded zucchini
1-1/4 cups shredded Cheddar cheese
1/3 cup bread crumbs
2 tsp salt, divided
2 lbs ground beef
1 tsp thyme
1/2 tsp pepper
1 can (8 oz) seasoned tomato sauce, divided
3 slices bacon
Gravy:
3 tbsp butter
1/2 cup fresh mushrooms, sliced thin
1/4 cup onion, minced
2 tbsp flour
1-1/4 cups milk
2 tbsp soy sauce
Saute shredded zucchini in hot oil for about 3-4 minutes. Remove zucchini to a large bowl and add cheese, bread crumbs, and 1 tsp salt. Mix well. In another bowl, mix together ground beef, thyme, pepper, 1 tsp salt, and 1/2 cup tomato sauce. On a sheet of wax paper make a 10" square of the meat mixture, pressing it out to about 1/4" thick. Spread the zucchini mixture over the meat, leaving a margin of meat around the edge. Gently roll the meat up jelly-roll fashion, removing wax paper as you roll. Place the roll seam-side down on a rack in a roasting pan. Spread remaining tomato sauce over the meat roll. Lay bacon slices over the meat roll. Bake, uncovered, at 350 for 1-1/2 hours. New potatoes or potato quarters and carrots can be baked along with the meat roll if you wish.
Remove the meat roll from oven and let stand while you make the gravy. Pour off any fat that has accumulated in the roasting pan and replace it with 3 tbsp butter. Saute the mushrooms and onions in butter over medium heat on top of the stove for 2-3 minutes. Add milk and soy sauce and cook, stirring until
thickened slightly. Slice meat roll and serve with gravy. Serves 8-10.
33. California Beef Rice Skillet
1 lb ground beef
1 large onion, chopped
2-1/2 cups water
1 cup rice
3 beef bouillon cubes, crushed
1/2 tsp dry mustard
1 medium green pepper, chopped
1 medium tomato, chopped
1 cup shredded Monterrey Jack cheese
Brown beef with onion in 10" skillet; drain off fat. Stir in water, rice, crushed bouillon cubes, and dry mustard. Bring to boil. Reduce heat, cover and simmer until liquid is absorbed, about 25 minutes. Stir in green pepper and tomato. Sprinkle cheese over top. Cover and remove from heat. Let stand 2-3 minutes to melt cheese. Serves 4-6.
34. Chili Tostada Pie
12 (6") corn tortillas
1 can (19 oz) chili, no beans
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 tomato, chopped
1 avocado, sliced
1/2 cup ripe olives, halved
Cover the bottom and sides of lightly greased 14" round pizza pan with tortillas; spread chili evenly over tortillas to edges. Bake in preheated 350 degree oven about 20 minutes. Sprinkle with 1 cup cheese; continue baking 2 minutes or until cheese is melted. Top each with lettuce, remaining cheese, tomato, avocado, and olive halves. Cut into wedges to serve. Makes 6 servings.
35. Beans and Pasta Medley
3-1/2 cups drained, cooked, or canned kidney beans
1 can (16 oz) tomatoes, cut up
1 can (8 oz) tomato sauce
1/3 cup each: chopped onion, celery, & green pepper
1 tsp garlic salt
1/2 tsp basil
1/8 tsp pepper
1 cup uncooked macaroni
1 tbsp olive oil
1/2 cup grated Monterrey Jack cheese
Combine beans, tomatoes, tomato sauce, vegetables, and seasonings. Simmer, covered, 30 minutes. Cook macaroni; drain. Toss with olive oil. Stir into bean-vegetable mixture; heat thoroughly. Serve with grated cheese. Serves 6.
36. Texas Casserole
1 stick butter
2 lbs ground beef
1 large onion, chopped
1 green pepper, chopped
1 can (4 oz) mushrooms
2 cups uncooked noodles
2 tsp chili powder
2 tsp Worcestershire sauce
1 can (10 oz) tomatoes & green chilies, chopped
1 can tomato soup
1 can (17 oz) cream-style corn
2 cups uncooked noodles
1 tsp salt
Pepper to taste
1 cup grated Cheddar cheese
Melt butter in heavy skillet or electric fry pan. Brown meat and add onions, green pepper, mushrooms, chili powder, Worcestershire, chopped tomatoes, tomato soup, corn, and noodles. Season to taste with salt & pepper. Simmer 30 minutes. Top with grated cheese and serve. Stir occasionally. Serves 4-6.
37. Japanese Hamburger
1/4 cup blanched slivered almonds
1 tbsp butter
3/4 lb ground beef
1 cup water
1/4 tsp salt
1 cup fine noodles
1 package (10 oz) Japanese-style vegetables
1 tbsp soy sauce
Saute almonds in butter in skillet until lightly browned. Remove from pan and set aside. Brown ground beef well in butter remaining in skillet, leaving meat in chunks. Stir in noodles. Cover, and simmer for 2 minutes. Add vegetables. Bring to a full boil over medium heat, separating vegetables with a fork and stirring frequently. Cover and simmer for 3 minutes. Stir in soy sauce and sprinkle with almonds. Makes 4 servings.
38. Ham Mac-Dandy
7 oz elbow macaroni (2 cups)
2 tbsp butter
4 tbsp diced green pepper
2 tbsp sliced green onions
1 can cream of mushroom soup
1 can (4 oz) mushroom pieces
1 (2 oz) jar pimiento pieces
1/4 cup sour cream
1/3 cup grated Parmesan cheese
1 tbsp butter
1 to 2 green onion tops
1 can ham (flaked)
Prepare macaroni according to pkg directions; drain. Melt butter in medium saucepan. Add green pepper and onion. Cook 3-4 minutes, then stir in soup. Add mushrooms and pimiento, mixing well. Heat thoroughly. Remove from heat, fold in sour cream and Parmesan. Combine hot. Arrange macaroni mixture on large platter. Make a nest in the center and top with the ham mixture. Garnish with green onion tops, if desired. Makes 6-8 servings.
39. Sweet Potato Casserole
1 can (12 oz) Spam
1 can (18 oz) sweet potatoes, drained
1 can (8 oz) fruit cocktail or mixed fruits
1 tbsp cornstarch
2 tbsp brown sugar
2 tbsp butter
Arrange sweet potatoes in shallow casserole dish. Make 5 cuts partially through loaf of Spam and place loaf in dish. Drain fruit, saving juice. Combine cornstarch and brown sugar. Stir into juice and add butter. Heat to boiling; stir in fruit and simmer 5 minutes. Spoon over Spam and sweet potatoes. Bake at
350 degrees for 25-30 minutes, basting with juice during baking. Serves 3-4.
40. Chili Potatoes
4 large potatoes
1/2 lb ground beef
1 large onion, chopped (1 cup)
1/4 cup chopped green pepper
1 clove garlic, minced
1 can (8 oz) tomatoes
4 tsp chili powder
1/2 tsp leaf oregano, crumbled
1 can (15-1/4 oz) red kidney beans
Scrub potatoes. Bake in hot oven (400 degrees) about 1 hour or until tender. Meanwhile, heat a medium-sized saucepan until hot; add meat. Cook, stirring constantly, until meat loses its red color. Add onion, green pepper, and garlic; cook, stirring often, until onion is tender but not brown. Add tomatoes, chili
powder, and oregano. Bring to boiling; lower heat; simmer, covered, 20 minutes. Drain off 1/4 cup kidney bean liquid; add remaining liquid and beans to saucepan. Simmer, uncovered, 20 minutes longer. Taste; add salt & pepper, if needed.
To serve: Cut potatoes in half lengthwise. Spoon about 3/4 cup sauce over each one. Serves 4.
41. Fish and Vegetable Dinner
1 lb fish fillets
1 cup chopped onion
3 tbsp cooking oil
2 tbsp flour
1 tsp salt
Dash of pepper
1 can (13 oz) evaporated milk
2 cups sliced cooked potatoes
1 package (10 oz) frozen peas & carrots
Thaw frozen fish, cut into 1" pieces. Cook onion in oil in saucepan until tender, but not brown. Stir in flour, salt and pepper. Add milk; cook, stirring constantly, until thick. Add vegetables, heat until bubbly. Fold in fish. Pour into shallow 1-1/2 qt casserole. Bake in moderate 350 degree oven about 30
minutes. Uncover and continue cooking 5-10 minutes or until bubbly and fish flakes easily when tested with a fork. Sprinkle with paprika. Makes 4 servings.
42. Red Beans & Rice
1/2 cup uncooked rice
1-1/3 cups drained, cooked small red beans
1/4 cup chopped onion
1 tbsp sherry
1 tbsp soy sauce
1/2 tsp toasted sesame seeds
Cook rice according to pkg directions. Add beans, onion, sherry, and soy sauce; mix gently. Simmer, covered, 5 minutes, or until all moisture is absorbed. Sprinkle with sesame seeds, if desired. Makes 6 servings.
43. Greek Style Fish with Rice Pilaf
1 pkg (6 oz) Greek Style Rice Pilaf mix
1 lb frozen fish fillets, thawed
3 tbsp butter, melted
3 tbsp lemon juice
Salt, pepper, & paprika
2 tbsp fresh parsley, chopped
Lemon wedges
Prepare pilaf according to pkg directions. While rice is cooking, arrange fish fillets in single layer in lightly greased 11-3/4" x 7-1/2" baking dish. Combine butter and lemon juice; pour evenly over fish. Sprinkle with salt, pepper, paprika, and parsley. Bake at 350 degrees for 15-20 minutes or until fish flakes easily. Serve fish over rice; garnish with lemon wedges. Serves 4-5.
44. Liver Lyonnaise
1 lb sliced liver
3 tbsp flour
2 tsp salt
1/4 tsp pepper
3 tbsp fat
3-1/2 cups cubed potatoes
1 cup thin-sliced onions
1 can cream of mushroom soup
1/2 cup milk
Cut liver into 1-1/2" cubes. Bread flour and 1/2 the salt and pepper. Roll liver in flour mixture. Brown on all sides in hot fat in heavy skillet; remove liver from pan. Fry potatoes and onion in remaining fat until lightly browned and potatoes are tender. Alternate liver and potato-onion mixture in 1-1/2 qt baking dish. Combine soup, milk, salt, and pepper, and pour over top. Cover; bake in moderate oven (375 degree) for 40 minutes. Serves 4-6.
45. Beef-Onion-Potato Casserole
1-1/2 cups dry bread crumbs
2 cups tomato juice
2 eggs, beaten
1 lb ground beef
1 tsp oregano
1 tsp salt
1/2 tsp pepper
4 large potatoes, peeled
2 tomatoes, sliced thin
2 medium onions, sliced thin
1 cup grated Cheddar cheese
In large bowl, moisten bread crumbs with 1/2 cup tomato juice, and eggs. Add meat, oregano, salt, and pepper, and mix well. Cut potatoes into medium-thick sliced. Shape 1/6 meat mixture into a pattie. "Sandwich" between two slices of potato. Repeat to make six "sandwiches". In deep rectangular 2 qt casserole,
arrange "sandwiches" in a row, standing on lengthwise edge, tucking slices of tomato and onion between "sandwiches". Arrange extra potato slices around edge of casserole. Cover, and bake at 400 degrees for 1 hour or until potatoes and meat are done. Sprinkle with cheese and paprika and return to oven to melt
cheese. Serve each person a "sandwich" with some tomato, onion, and extra potato slice on the side. Makes 6 servings.
46. Holiday Encore
1 medium onion, chopped
1/2 tsp dried oregano, crushed
2 medium cloves garlic, crushed
2 tbsp butter
1 pkg Au Gratin Potatoes
2-1/2 cups hot water
1 cup white wine
2 medium carrots, sliced
1/8 tsp pepper
Dash cayenne pepper
2 cups cut-up chicken
1 medium stalk celery, sliced (1/2 cup
1 medium green pepper, chopped
Cook and stir onion, oregano, and garlic in butter in 10" skillet until onion is tender. Stir in potatoes, sauce mix, water, wine, carrots, pepper, and cayenne. Heat to boiling; reduce heat. Cover, and simmer, stirring occasionally, 20 minutes; stir in turkey, celery, and green pepper. Cover and cook until vegetables are tender, about 10 minutes longer. Serves 6.
47. Quick Turkey-Rice Casserole
1-1/2 cups turkey gravy
1/2 cup milk
1 pkg (11 oz) frozen French style rice
1 cup frozen peas
1-1/2 cups diced cooked turkey
Pepper to taste
1/2 cup shredded Cheddar cheese
1/2 cup crushed round butter crackers
In saucepan, mix gravy, milk, and seasoning packet from rice. Stir rice, peas, turkey, and pepper. Bring to boiling, then turn into greased 1-1/2 qt casserole. Sprinkle with cheese and crushed crackers. Bake in preheated oven at 400 degrees about 15 minutes or until cheese melts and top browns. Serves 4.
48. Hungarian Beef & Rice
1 bag Success Rice
1 lb round steak, sliced thin
Pam Spray
1/2 cup chopped onion
1 garlic clove, minced
3/4 cup water
1/3 cup catsup
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp brown mustard
1 tsp paprika
1 tbsp cornstarch
Cook rice according to pkg directions. Drain and keep warm. While rice is cooking, spray 10" skillet with Pam. Saute steak strips, a few pieces at a time, until all are browned. Add the onion and garlic; saute 3-5 minutes. Stir in 1/2 cup water, catsup, brown sugar, Worcestershire, mustard, paprika, and salt. Cover, and simmer 20 minutes. Combine cornstarch with remaining water. Stir into the meat mixture. Heat and stir until shiny and thickened. Serve over hot fluffy rice. Makes 4 servings.
49. Teriyaki Round Steak with Rice
1 bag Success Rice
1 lb round steak, sliced thin
Pam Spray
1 onion, sliced thin
1 clove garlic, minced
1/4 cup water
2 tbsp soy sauce
2 tbsp honey
1 tbsp brown sugar
1 tbsp lemon juice
1/2 tsp ground ginger
2 tbsp honey
1 tbsp brown mustard
1/2 tsp cornstarch
Cook rice according to pkg directions. Drain and keep warm. While rice is cooking, spray 10" skillet with Pam. Saute steak strips, a few pieces at a time, until all are browned. Return all strips to skillet along with remaining ingredients except cornstarch. Mix well. Cover and simmer over moderately low heat for 20 minutes. Dissolve cornstarch in small amount of water and stir into meat mixture. Serve the teriyaki sauce over the hot rice. Serves 4.
50. Turkey-Sweet Potato Casserole
2-1/2 cups diced cooked sweet potatoes
2 cups diced cooked turkey
2 cups turkey gravy
1 tbsp instant minced onion
Salt & pepper to taste
1 tbsp sweet pepper flakes
1 can (8 oz) tomatoes, mashed
2 cups corn chips, crushed fine
Gently combine all ingredients except corn chips; turn into greased shallow 1-1/2 qt baking dish. Sprinkle with corn chips. Bake in preheated 400 degree oven for 15 minutes or until hot & bubbly. Makes 4 servings.