Recipe ingredients:

• 1 large can apricot halves
• 1/2 cup granulated sugar
• 1 stack Ritz crackers
• 4 to 5 tablespoons butter

 Recipe method:

• Place drained apricot halves in a greased casserole dish.
• Sprinkle with the 1/2 cup sugar.
• Crush the entire stack of crackers and sprinkle over sugar and apricots.
• Top off with pats of butter.
• Bake at 350 degrees F for approximately 30 minutes.

 Recipe ingredients:

• 1 clove garlic, minced
• 1/4 cup chopped scallions
• 2 tablespoons parsley
• 1/4 cup olive oil
• 1 rounded tablespoon flour
• 3/4 cup milk
• 1, 13 3/4 ounces, can artichoke hearts, cut up
• 1/2 cup shredded sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese

 Recipe method:

• Saute garlic, onions and parsley in oil.
• Add flour and gradually stir in milk.
• Fold in artichoke hearts.
• Place in a 2 quart casserole and cover with cheeses.
• Bake at 325 degrees F for 15 minutes.

Tags: artichoke, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1, 10 to 12 ounces, package frozen asparagus cut into 1 inch pieces and cooked in 1/4 cup hot water with 1/2 teaspoon salt just until tender, 7 to 8 minutes
• 2 cups soft white bread crumbs
• 1/4 pound coarse shredded cheddar cheese
• 2 tablespoons pimento, cut into 1/2 inch strips
• 1 teaspoon salt
• 1 teaspoon dried basil, crushed
• 1/4 teaspoon onion salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon monosodium glutamate
• 1, 12 ounces, can Milnot combined with 2 tablespoons butter
• 3 well beaten egg yolks
• 3 egg whites, beaten stiff

 Recipe method:

• In large bowl blend drained asparagus, bread crumbs, shredded cheese, pimento and seasonings.
• Heat Milnot and butter and add to beaten yolks.
• Blend well with vegetable mixture.
• Fold in beaten egg whites.
• Bake in well buttered casserole placed in pan of hot water at 375 degrees F, about 40 to 50 minutes or until blade of knife comes out clean.
• Garnish top with flowers made of extra cooked asparagus tips with pimento centers.

Tags: asparagus, cheese, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 tablespoons asparagus juice
• 1 cup whipping cream or half-and-half
• 1/2 cup grated cheese, Colby or Cheddar
• 1 small can mushrooms
• 2 cans asparagus
• Ritz cracker crumbs
• Salt and pepper to taste

 Recipe method:

• Mix butter in saucepan and gradually add flour, stirring constantly.
• Add asparagus juice making a paste.
• Add cream, stirring constantly until thick.
• Add salt, pepper and cheese.
• Stir until dissolved.
• Add mushrooms.
• Line bottom of casserole with one can of asparagus.
• Cover with sauce.
• Add second can of asparagus and cracker crumbs.
• Bake for 20 minutes at 350 degrees F.

Tags: asparagus, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 4 tablespoons butter
• 4 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk
• 2 medium cans asparagus
• 1 1/2 cups grated cheese
• 1/2 cup slivered almonds
• Cracker crumbs
• Butter

 Recipe method:

• Melt 4 tablespoons butter.
• Add flour, salt and pepper until blended. Add milk.
• Place a layer of drained asparagus, half the cheese, half the almonds and half the sauce. Repeat once more.
• Sprinkle with crumbs and dots of butter.
• Bake at 375 degrees F for 20 to 25 minutes.

Tags: asparagus, almond, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 cup broad flat green noodles
• 1 large ripe avocado, peeled and sliced
• 2 tablespoons fresh lime juice
• 1/2 cup butter
• 1/4 cup flour
• 1 teaspoon salt
• 5 dashes Tabasco sauce
• 2 1/4 cups half-and-half
• 1 cup grated Cheddar cheese
• 6, 6 ounces, boneless, skinless chicken breast halves
• 1/2 cup roasted, peeled and coarsely chopped fresh green chiles

 Recipe method:

• Prepare noodles according to package directions. Drain and set aside.
• Preheat oven to 350 degrees F.
• Drizzle avocado slices with lime juice and set aside.
• Melt butter in a 2 quart saucepan over low heat.
• Stir in flour, salt and Tabasco sauce over low heat until mixture bubbles.
• Add half-and-half slowly, stirring constantly until mixture thickens.
• Add cheese and stir until it has melted. Reserve 1 cup of this sauce.
• Mix remainder with cooked noodles.
• Place chicken in bottom of a 9 x l3 inch baking dish.
• Cover with chopped green chiles.
• Spoon noodle mixture over chicken and chiles.
• Place avocado slices on top and pour reserved sauce over avocados.
• Bake, uncovered, about 40 minutes.

Tags: avocado, chicken, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1/2 cup butter, melted
• 2 eggs, beaten
• 1, 8.5 ounces, package dry corn bread mix
• 1, 15 ounces, can whole kernel corn, drained
• 1, 14.75 ounces, can cream style corn
• 1 cup sour cream

 Recipe method:

• Preheat oven to 350 degrees F.
• Lightly grease a 9 x 9 inch casserole dish.
• In a medium bowl combine butter, eggs, corn muffin mix, corn and sour cream.
• Mix well and spoon mixture into prepared dish.
• Bake for 45 minutes or until the top is golden brown.

Tags: easy, creamy, corn, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 small onion, chopped
• 1 clove garlic, chopped
• 2 cans tomato sauce
• 1 can water
• 1 beef bouillon cube
• 1 pinch salt
• 1 pinch marjoram
• 1 pinch cumin
• 1 pinch oregano
• 2 bay leaves
• 24 tortillas
• 3 cups grated Cheddar cheese
• 1 quart sour cream
• Salsa

 Recipe method:

• Fry onion and garlic in oil.
• Add tomato sauce, water and bouillon cube. Simmer.
• Fry tortillas, dip in sauce, put in layers in casserole: tortillas, salsa, cheese and sour cream. Repeat layers.
• Bake 30 minutes at 350 degrees F.

Tags: aztec, pudding, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 cup Quaker or Aunt Jemima Enriched Hominy Quick Grits
• 1 teaspoon salt
• 4 cup boiling water
• 1 1/2 cupd shredded sharp Cheddar cheese
• 1/2 cup butter or margarine
• 1/2 cup milk
• 2 eggs, beaten
• 1 small garlic clove, minced

 Recipe method:

• Preheat oven to 350 degrees F.
• Grease 2 quart casserole or baking dish.
• Prepare grits in salted boiling water as directed on package.
• Stir in cheese, butter, milk, eggs and garlic.
• Continue cooking over low heat until cheese is melted.
• Pour into prepared baking dish.
• Bake about 1 hour.

Tags: baked, cheese, garlic, grits, recipe, casserole, recipes, cooking

 Recipe ingredients:

• Vegetable cooking spray
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 boneless skinless chicken breast halves, uncooked
• 1 medium onion, finely chopped
• 2 stalks celery, coarsely chopped
• 1, 10 ounces, package frozen sliced carrots
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon ground pepper
• 2, 13 3/4 ounces, cans chicken broth

 Recipe method:

• Preheat oven to 325 degrees F.
• Coat a 2 1/2 quart casserole with cooking spray.
• In a medium bowl, combine milk and oil.
• Gradually stir in flour, baking powder and salt.
• Mix well into a dough consistency and set aside.
• Place chicken breasts in bottom of casserole.
• Cover chicken with onion, celery and carrots.
• Evenly sprinkle sage and pepper over vegetables. Pour broth over dish.
• Using the dough mixture, form 2 inch balls and drop into casserole.
• Cover tightly and bake for 1 1/2 hours.

Tags: baked, chicken, dumplings, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 3 cups chicken, cooked and cut up
• 1 1/2 cups sour cream
• 1/2 teaspoon salt
• 1 cup Cheddar cheese, grated
• 1 1/2 cups celery, chopped
• 1/3 cup slivered almonds
• 1 1/2 teaspoons prepared mustard
• 1 cup potato chips, crushed
• French dressing, to taste

 Recipe method:

• Marinate chicken and celery in French dressing for one hour.
• Combine chicken, celery, 1/2 cup grated cheese and almonds.
• Blend sour cream, mustard and salt.
• Pour over chicken and toss to blend.
• Put into baking dish.
• Combine potato chips, remaining grated cheese and put on top of chicken mixture.
• Bake for 30 minutes at 300 degrees F or until heated through.

Tags: baked, chicken, salad, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 4 cups fresh corn kernels or frozen, thawed and drained
• 1 cup grated Cheddar cheese
• 8 ounces cream cheese at room temperature
• 1, 7 ounces, can diced green chiles
• 2 teaspoons chile powder
• 2 teaspoons cumin

 Recipe method:

• Preheat oven to 350 degrees F.
• Butter 1 1/2 quart baking dish or cast iron skillet.
• Mix all ingredients in a large bowl until well combined.
• Transfer to prepared dish.
• Bake until bubbling, about 30 minutes.

Tags: baked, chile, cheese, corn, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1, 8 1/2 ounces, package corn muffin mix
• 1, 15 3/4 ounces, can whole kernel corn, drained
• 1, 14 3/4 ounces, can cream style corn
• 1 cup sour cream
• 1/4 cup, 1/2 stick, butter, softened
• 1 egg

 Recipe method:

• Preheat the oven to 350 degrees F.
• Butter a 2 quart casserole dish or spray with nonstick cooking spray.
• In a large bowl, combine all the ingredients. Mix well.
• Pour into the casserole dish.
• Cover and bake for 30 minutes.
• Uncover and bake for 30 to 35 more minutes or until set and the top is golden.

Tags: baked, corn, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 4 pork chops
• 2, 16 ounces, cans tomatoes
• 1/2 cup chopped onion
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 1/8 teaspoon pepper
• 1/2 teaspoon marjoram
• 1 bay leaf
• 1, 8 ounces, package noodles
• 4 thin onion slices
• 8 green bell pepper strips

 Recipe method:

• Trim excess fat from chops.
• Brown both sides.
• Drain on absorbent paper.
• Combine next seven ingredients.
• Place dry noodles in a 2 quart baking dish.
• Pour tomato mixture over.
• Place pork chops on top.
• Garnish each with onion slice and green pepper strips.
• Cover and bake at 350 degrees F for 1 hour.
• Remove cover.
• Bake an additional 10 minutes or until chops are tender.

Tags: baked, pork, chops, noodles, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 4 to 6 pork chops
• 1 teaspoon salt
• 2 tablespoons drippings
• 1 onion, sliced, optional
• 1 cup rice
• 1 can cream of chicken soup
• 1 cup milk

 Recipe method:

• Brown chops.
• Put chops into a baking dish.
• Cover with onion, if desired.
• Cover with raw rice.
• Combine soup and milk. Pour over.
• Cover tightly.
• Bake at 350 degrees F for at least 1 hour.

Tags: baked, pork, chops, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 8 cooked, peeled and diced potatoes
• 1 pound American cheese, sliced in strips
• 1 cup mayonnaise
• 1/2 cup chopped onion
• Salt and pepper to taste
• 1/2 pound fried bacon, chopped

 Recipe method:

• Combine first four ingredients.
• Place in 9 x 13 inch pan.
• Top with bacon.
• Bake 1 hour at 325 degrees F.

Tags: baked, potato, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 3 tablespoons butter
• 2 cups light cream
• 3 tablespoons grated onion
• 2 packages frozen spinach, thawed and drained
• 1 pound chopped mushrooms
• 3 tablespoons grated Gruyere or Swiss cheese
• 3 tablespoons flour
• 2 teaspoons salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon white pepper

 Recipe method:

• Heat oven to 325 degrees F.
• Sauteed onions and mushrooms in butter for 5 minutes.
• Blend in flour, salt, pepper and nutmeg.
• Gradually add cream, stirring to boiling point.
• Taste for seasoning.
• In buttered casserole, spread half the spinach.
• Cover with half of the mushroom sauce, then repeat.
• Sprinkle with the grated cheese.
• Set in pan of hot water.
• Bake 40 minutes.

Tags: baked, spinach, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 3 quarts water
• 2 teaspoons salt
• 3 cups hulled, whole grain, barley
• 1/4 cup butter
• 4 scallions
• Salt and pepper, to taste

 Recipe method:

• Put the water into a large 5 or 6 quart pot.
• Add the salt and stir.
• Bring the water to a boil and add the barley, stirring.
• Turn the heat to medium so it is still boiling, but not fiercely. Cook for 45 minutes.
• While the barley is cooking, put the butter in a small saucepan.
• Turn the heat to medium-high and stir the butter as it melts.
• When it has melted, tilt and tip the pan so the melted butter moves all around the bottom.
• When the butter turns a rich caramel color, remove from the heat. It should be brown, but not dark brown. Set aside.
• Place the scallions on a cutting board and trim off the root ends and 4 or 5 inches of the coarse green tops.
• Finely chop the onions. Set aside.
• When the barley has cooked for 45 minutes, check it for doneness by scooping out a few grains with a spoon and tasting them.
• If the grains are chewy and tender, the barley is done. If the grains are still tough and firm, cook the barley for 15 minutes longer, then test again for doneness.
• When done, pour the water and barley into a strainer.
• Measure 3 cups of cooked barley and put into a serving bowl.
• Let the remaining barley cool, then transfer to a container, cover tightly and refrigerate or freeze until needed.
• Add the brown butter and scallions to the barley in the bowl, taste and add more salt and some pepper if needed.
• Serve hot.

Tags: barley, brown, butter, scallions, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1/4 cup butter or margarine
• 1 cup chopped onion
• 1 1/2 pound pork tenderloin, cut into 1 inch cubes
• 1, 16 ounces, can sauerkraut
• 1/4 teaspoon nutmeg
• 1 cup sour cream

 Recipe method:

• Preheat oven to 325 degrees F.
• Melt butter or margarine in skillet over medium heat.
• Add onion and cook until tender.
• Remove onions. Add pork and brown well.
• Combine onions, pork and sauerkraut in a 1 1/2 quart casserole.
• Cover and bake for one hour.
• When ready to serve, blend in sour cream and nutmeg.

Tags: bavarian, kraut, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 baked beans recipe, uncooked
• 1, 15 ounces, can red kidney beans, drained and rinsed
• 1, 14 ounces, package Butterball turkey Polska kielbasa, cut into 1/4 inch rounds

 Recipe method:

• Mix kidney beans and sausage into baked beans.
• Place in a 2 1/2 quart casserole dish and bake at 350F for 60 minutes or until bubbly and heated through.
• Serve as is or on top of hot cooked rice.
• Variations:
  • Use your favorite bean in place of the kidney beans.
  • Add bacon or chunks of smoked ham or turkey instead of the sausage.
  • Place in a shallow baking dish with pork chops or boneless skinless chicken breasts and pour bean mixture on top.
  • To serve pull out the pork chops/chicken and plate.
  • Place the bean mixture on a bed of rice or just plain on the side or you can top the pork/chicken with the beans.
  • Add some green beans or favorite vegetable as a side dish, salad and some rolls.

Tags: bean, sausage, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 2, 12 ounces, package all-beef wieners
• 4, 16 ounces, cans vegetarian beans
• 1/4 cup catsup
• 2 tablespoons Dijon style mustard
• 2 tablespoons dark brown sugar
• 2 tablespoons dark molasses
• 2 teaspoons hot pepper sauce
• 2 scallions, including part of the green, chopped
• 2 tablespoons olive oil
• 1 1/3 cups yellow cornmeal
• 2/3 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk

 Recipe method:

• Preheat oven to 350 degrees F.
• Brown wieners in skillet.
• Cut diagonally into 1 inch pieces.
• Mix beans, catsup, mustard, sugar, molasses and pepper sauce in 13 x 9 inch baking dish.
• Stir in wieners.
• Meanwhile, saute green onion in oil until soft. Set aside.
• Whisk cornmeal, flour, sugar, baking powder and salt in a bowl.
• Stir in green onion with oil.
• Mix eggs and milk in small bowl.
• Stir into flour mixture until smooth and spoon over casserole.
• Bake for 30 minutes or until golden brown.
• Let cool 10 to 15 minutes before serving.

Tags: beans, wieners, cornbread, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 pound lean ground beef
• 1, 5 1/2 ounces, package risotto mix with garden vegetables
• 1 1/2 cup sliced mushrooms
• 1 cup chopped red bell pepper
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh basil

 Recipe method:

• Prepare risotto mix according to package directions.
• Meanwhile in large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into small crumbles.
• Pour off drippings. Season with salt and pepper.
• Stir risotto into beef mixture.
• Sprinkle with cheese and basil.

Tags: beef, mushroom, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 2, 3 ounces, package ramen noodles
• 12 ounces beef top round steak
• 2 teaspoons vegetable oil
• 1/8 tp 1/4 teaspoon cayenne pepper
• 1 teaspoon bottled minced garlic
• 1 cup beef broth, or more if desired
• 1 tablespoon soy sauce
• 2 green onions, sliced
• 1 cup shredded carrots

 Recipe method:

• Cook noodles according to package directions but do not use the flavor packets. Drain.
• Cut beef across the grain into bite size strips.
• In a large, deep skillet heat oil over medium-high heat.
• Cook and stir beef and garlic in hot oil 2 to 3 minutes or until desired doneness.
• Push beef from center of pan.
• Add broth and soy sauce.
• Bring to a boil. Reduce heat.
• Stir meat into broth.
• Cook and stir 2 minutes more.
• Add noodles, onion and carrots to wok. Toss to combine.
• Ladle mixture into soup bowls.

Tags: beef, noodle, bowl, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 2 tablespoons vegetable oil
• 2 cups chopped yellow onions
• Salt and cayenne to taste
• 2 pounds ground beef
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• Crushed red pepper to taste
• 2 teaspoons dried oregano leaves
• 2 tablespoons chopped garlic
• 3 cups peeled, seeded, and chopped fresh or canned tomatoes
• 2 tablespoons tomato paste
• 3 cups beefsteak or beef broth
• 2 tablespoons Masa Harina
• Vegetable oil for deep frying
• 2 large Idaho potatoes, peeled and cut into shoestrings, rinsed in cool water and patted dry
• 1/2 pound grated Cheddar cheese
• 1/2 pound grated Monterey jack cheese
• 1 cup sour cream
• 1/2 cup sliced pickled jalapenos

 Recipe method:

• Heat the vegetable oil in a large saute pan over medium heat.
• Add the onions, season with salt and cayenne.
• Cook, stirring, until they begin to wilt, about 2 minutes.
• Add the beef, chili powder, cumin, crushed red pepper and oregano.
• Season with salt and cayenne and cook until all the pink in the meat disappears, 5 to 6 minutes.
• Add the garlic, tomatoes, tomato paste and 2 1/2 cups beef stock.
• Bring to boil and reduce the heat to medium-low.
• Simmer, uncovered, until the meat is tender, about 1 hour, stirring occasionally.
• Skim off any fat that rises to the surface.
• Combine the Masa Harina with the remaining 1/2 cup stock and mix to blend.
• Slowly add to the pot, stirring to blend. The mixture will thicken.
• Cook for 30 minutes, then season again with salt and cayenne.
• It should be thick enough to coat the back of a spoon.
• In a heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360 degrees F.
• Fry the shoestring potatoes in batches until golden brown, 3 to 4 minutes per batch.
• Drain on paper towels, then season with salt and cayenne.
• Preheat the oven to 400 degrees F.
• Cover the bottom of a large, glass rectangular baking pan with the shoestring potatoes.
• Combine the Cheddar and jack cheeses. Sprinkle the cheese over the fries.
• Bake just until the cheese melts, 3 to 4 minutes.
• Remove the pan from the oven and spoon the chili over the top of the fries.
• Garnish with the sour cream and jalapenos. Serve immediately.

Tags: beef, chili, cheese, fries, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 2 pounds beef, for stew, cut into bite size cubes
• 1 1/2 cups thickly sliced carrots
• 2 onions, coarsely chopped
• 4 to 6 potatoes, about 2 pounds, peeled and cubed
• 1 cup chopped celery
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 can condensed cream of mushroom soup
• 1 cup burgundy wine
• 1/2 cup water
• 1 dried bay leaf, crumbled fine

 Recipe method:

• Preheat oven to 250 degrees F.
• Combine the beef, carrots, onions, potatoes, celery, salt and pepper in a 4 quart oven safe casserole or baking dish.
• Stir together the mushroom soup, wine, water and bay leaf.
• Pour over beef-vegetable mixture.
• Cover tightly and bake for 5 hours.

Tags: beef, stew, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 pound ground beef
• 1 cup chopped onion
• 2, 10 ounces, cans cream of chicken-mushroom soup, or 1 can each cream of chicken and cream of mushroom
• 1 to 1 1/2 cups sour cream
• 1, 16 ounces, package frozen Tater Tots
• Salt and pepper to taste

 Recipe method:

• Brown ground beef with onion in skillet, stirring until crumble. Drain.
• Mix soup with sour cream. Mix in beef mixture.
• Place in casserole and top with Tater Tots.
• Bake at 350 F for about 30 minutes or until bubbly and Tater Tots are golden brown.
• Serve with salad and rolls.

Tags: beefy, tater, tot, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 3 tablespoons extra virgin olive oil
• 2 large garlic cloves, sliced
• 2 cups chopped leeks, white and green parts, washed and drained
• 1 pound skinless, boneless chicken breast, cut into bite size pieces
• 1 cup thinly sliced small potatoes
• 1 1/2 cups baby carrots, quartered lengthwise
• 3 or 4 teaspoons dried lemon peel
• 2 tablespoons dried tarragon
• 1/2 cup water or vegetable broth
• 1 cup grated low fat Jarlsberg cheese, 4 ounces
• 1 cup frozen peas, thawed
• Minced fresh parsley, for garnish

 Recipe method:

• In wok or large skillet with cover, heat olive oil over high heat until nearly smoking.
• Stir fry garlic, leeks and chicken until golden brown and tender, about 5 minutes. Remove to a bowl.
• Add potatoes, carrots, lemon peel and tarragon to wok and stir fry 5 minutes.
• Return leeks and chicken to wok. Add 1/2 cup water.
• Stir quickly, cover tightly and steam 5 minutes.
• Remove from heat, add cheese and peas. Stir to combine.
• Garnish with parsley and serve immediately.

Tags: bistro, pot, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 cup chopped onions
• 3/4 cup yellow cornmeal
• 2 teaspoons chili powder
• 1 cup evaporated skim milk
• 1/4 cup water
• 1, 16 ounces, can whole kernel corn, drained
• 1, 16 ounces, can black beans, drained and rinsed
• 1, 16 ounces, can stewed tomatoes
• 1, 4 ounces, can diced mild green chiles

 Recipe method:

• Preheat oven to 350 degrees F.
• Lightly spray an 8 inch square baking pan with non stick spray.
• In a large bowl, combine all ingredients. Mix well.
• Place in prepared pan.
• Bake uncovered for 45 minutes.

Tags: black, bean, ole, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup butter, softened
• 3 tablespoons white sugar
• 2 eggs
• 3/4 cup milk
• 1, 16 ounces, container cottage cheese, creamed
• 2 tablespoons butter, softened
• 1 egg
• 1 tablespoon sour cream
• 1/2 teaspoon salt

 Recipe method:

• Preheat oven to 350 degrees F.
• Lightly grease a 9 inch square baking dish.
• In a medium bowl, mix flour, baking powder, butter and sugar.
• Stir in eggs and milk.
• In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt.
• Place 1/2 the flour mixture in the baking dish.
• Cover with the cottage cheese mixture and top with remaining flour mixture.
• Bake 50 minutes in the preheated oven, until puffed and golden brown.
• Allow to cool slightly and cut into squares to serve.

Tags: blintz, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 tri-tip, cooked in crockpot
• 1 large onion
• Garlic, however much desired
• Chili powder, however much desired
• 1 can tomato sauce
• 1 can El Pato Sauce
• 1 can diced green chiles
• 1 dozen corn tortillas
• 1 cup small curd cottage cheese
• 1 egg
• 1/2 pound jack cheese
• 1 cup marble cheese
• Sour cream, for garnish
• Slivered green onions, for garnish
• Chopped tomatoes, for garnish

 Recipe method:

• Saute onions and garlic.
• Add green chiles and meat to skillet.
• Sprinkle chili powder over meat mix and add tomato sauce and El Pato sauce. Simmer for 15 minutes.
• While sauce cooks, fry tortillas in hot oil one at a time.
• Drain on paper towels and cut into quarters.
• Beat cottage cheese and egg together and set aside.
• Spread 1/3 of meat mixture in bottom of a 9 x 13 inch baking dish.
• Layer with jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers.
• Top with marble cheese.
• Bake uncovered at 350 degrees F for 30 minutes or until heated through and cheese is melted.
• Serve topped with sour cream, green onions and tomatoes.

Tags: boot, kicking, tortilla, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 4 thick pork chops
• Dry bread crumbs, salt or garlic salt, pepper, paprika, poultry seasoning
• 2 regular tomatoes, halved crosswise or 4 Roma tomatoes, halved lengthwise
• 4 firm fresh or canned pear halves
• Parsley, preferably Italian, or dry parsley in an emergency, or cilantro
• Mayonnaise

 Recipe method:

• Preheat oven to 350 degrees F.
• Slightly dampen chops if they are dry.
• Shake chops with bread crumbs and your choice of seasonings in a paper bag, or sprinkle chops with crumbs and seasonings.
• Place in single layer in large flat ovenproof baking dish.
• Place tomatoes and pears around chops.
• Sprinkle salt and lots of parsley, if using, on tomatoes.
• Fill pears with mayonnaise.
• Bake, uncovered 40 to 50 minutes.
• If using cilantro, sprinkle on tomatoes now.

Tags: breaded, pork, chops, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 4 tablespoons margarine or butter
• 1 cup finely chopped celery
• 1 cup finely chopped onion
• 1 large bell pepper, finely chopped, optional
• 4 cups cooked rice
• 2 packages chopped broccoli, cooked according to directions
• 1, 8 ounces, jar Cheez Whiz
• 2 cans undiluted cream of chicken, mushroom or celery soup
• Garlic, salt and pepper, to taste

 Recipe method:

• Saute celery, onion and bell pepper in margarine.
• Add rice, broccoli, Cheez Whiz, rice and soup.
• Mix well and season.
• Grease a 3 quart casserole.
• Turn mixture into a casserole and bake at 350 degrees F for 45 minutes to 1 hour or until heated through.

Tags: broccoli, rice, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 2 eggs
• 1/2 cup mayonnaise
• 1 can cream of mushroom soup
• 1 bag thawed broccoli florets
• 1 pound shredded Cheddar cheese
• 1 to 2 envelopes crushed Ritz crackers

 Recipe method:

• Mix together eggs, mayonnaise and soup.
• Add broccoli and cheese. Mix thoroughly.
• Place in a casserole dish and cover with crackers.
• Place aluminum foil loosely over dish and bake at 350 degrees F for 30 to 45 minutes.

Tags: broccoli, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1, 16 ounces, package frozen broccoli cuts or 1 pound fresh steamed
• 1, 16 ounces, package frozen cauliflower florets or 1 pound fresh steamed
• 1 large onion, chopped
• 2 tablespoons margarine or butter
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon pepper
• 1 1/4 cups milk
• 2, 3 ounces, packages cream cheese with chives, cut up
• 3/4 cup soft bread crumbs
• 3 tablespoons grated parmesan cheese
• 2 tablespoons margarine or butter, melted

 Recipe method:

• Preheat oven to 350 degrees F.
• Cook broccoli and cauliflower according to package directions. Drain well.
• Place in a large saucepan. Set aside.
• Cook onion in the 2 tablespoons margarine or butter until tender but not brown.
• Stir in flour, salt, garlic powder, basil and pepper.
• Add milk. Cook and stir until thickened and bubbly.
• Add cream cheese. Stir until cheese melts.
• Stir into vegetable mixture.
• Pour into 2 quart casserole.
• Toss together bread crumbs, cheese and 2 tablespoons melted margarine or butter.
• Sprinkle over vegetable mixture.
• Bake uncovered for 25 to 30 minutes or until heated through.

Tags: broccoli, cauliflower, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 2, 16 ounces, bags chopped broccoli
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup mayonnaise
• 1 small can water chestnuts, sliced
• 12 ounces Cheddar cheese, grated

 Recipe method:

• Cook broccoli according to directions on bag.
• Combine soups, mayonnaise and half the cheese.
• Layer broccoli, then soup mixture, then water chestnuts, ending with remaining grated cheese.
• Bake at 350 degrees F for 30 minutes.

Tags: broccoli, cheese, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 package frozen vegetables
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 cup chow mein noodles

 Recipe method:

• Mix all together except for about 1/4 cup of the chow mein noodles. Refrigerate.
• Sprinkle remaining noodles on top.
• Bake uncovered at 325 degrees F for 30 minutes.

Tags: broccoli, asparagus, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 pound ground beef
• 1/2 medium yellow onion chopped
• 1 package taco seasoning
• Flour tortillas
• 1 can refried beans
• 2 to 3 cups shredded mild Cheddar cheese
• 1 can cream of mushroom soup
• 1, 8 ounces, carton sour cream, divided

 Recipe method:

• Brown hamburger and onions. Drain.
• Add taco seasoning, prepared as directed on taco seasoning package.
• Add refried beans.
• Mix soup with 4 ounces of sour cream.
• Spread enough of the sour cream mixture to cover the bottom of a casserole dish.
• Put meat into tortillas.
• Wrap like a burrito and place seam side down in casserole dish.
• Put the remaining sour cream on top of the burritos.
• Sprinkle cheese over top.
• Bake, uncovered, at 350 degrees F for 20 to 30 minutes.
• Garnish with chopped green onions, chopped tomatoes, remaining sour cream and picante sauce.

Tags: burrito, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 8, 8 inches, flour tortillas
• 1 1/2 cups tomato juice
• 1 envelope taco seasoning mix
• 1 tablespoon vegetable oil
• 1/2 pound ground beef
• 1, 16 ounces, can refried beans
• 3 cups shredded Cheddar cheese, divided
• 1 small avocado
• 1 tablespoon lemon juice
• 1 1/2 cups shredded lettuce
• 1 cup chopped tomato

 Recipe method:

• Wrap tortillas securely in aluminum foil.
• Bake at 350 degrees F for 15 minutes or until thoroughly heated.
• Combine tomato juice, seasoning mix and oil. Stir well and set aside.
• Cook ground beef in a large skillet until browned, stirring to crumble. Drain.
• Stir in beans and 1/2 cup tomato juice mixture.
• Bring to a boil. Cover, reduce heat and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally.
• Remove from heat. Place 1/4 cup beef mixture and 2 1/2 tablespoons cheese down center of each tortilla.
• Roll up tortillas, and place seam side down in a lightly greased 13 x 9 inch baking dish.
• Pour remaining tomato juice mixture over casserole.
• Cover and bake at 350 degrees F for 30 to 35 minutes.
• Uncover and sprinkle with remaining cheese.
• Bake an additional 5 minutes or until cheese melts.
• Peel and cube avocado. Toss with lemon juice.
• Sprinkle avocado, lettuce and tomato over casserole.
• Serve immediately.

Tags: burrito, supreme, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 3 pounds lean beef, cubed
• 2 cans golden mushroom soup
• 1 envelope dry onion soup mix

 Recipe method:

• Place all ingredients in a Dutch oven in order given.
• Bake at 325 degrees F for 2 to 3 hours.
• Serve over rice or noodles.
• For company, stir in a small carton of sour cream just before serving over rice or noodles.

Tags: busy, day, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1, 3 pounds, broiler fryer chicken
• 1 quart water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 can cream of chicken soup, undiluted
• 1 can cream of celery soup, undiluted
• 8 ounces sour cream
• 1/2 teaspoon pepper
• 1/2, 16 ounces, package oval shaped buttery crackers, crushed, 2 stacks
• 1/4 cup butter, melted

 Recipe method:

• Combine first 4 ingredients in a large Dutch oven. Bring to a boil.
• Cover, reduce heat and simmer 1 hour or until tender.
• Remove chicken and cool slightly.
• Skin and bone chicken. Cut chicken into bite size pieces.
• Combine chicken, cream of chicken soup and next 3 ingredients, stirring well.
• Place half of crushed crackers in a lightly greased 11 x 7 x 1 1/2 inch baking dish.
• Spoon chicken mixture over crackers.
• Top with remaining crackers and drizzle with butter.
• Bake at 325 degrees F for 35 minutes or until lightly browned.

Tags: buttery, chicken, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 pound lean ground beef
• 1 onion, sliced
• 1 medium head cabbage, sliced
• 2 cans condensed tomato soup
• Salt to taste
• Ground black pepper to taste
• 1/2 cup sour cream

 Recipe method:

• In a large pot over medium heat, brown the ground beef and onion. Drain fat.
• Stir in sliced cabbage, tomato soup, tomato soup can of water, salt and pepper.
• Cover and simmer until cabbage is tender, stirring occasionally.
• Stir in sour cream just before serving.

Tags: cabbage, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 medium head cabbage
• Water, for cooking
• 1/2 teaspoon salt
• 1 can condensed Cheddar cheese soup
• 1/2 cup milk
• 4 strips bacon, crisp
• 1, 3 ounces, can french fried onions

 Recipe method:

• Chop cabbage.
• Cook in salted water until tender. Drain.
• Place in 2 quart casserole.
• Mix together soup and milk until well blended.
• Add bacon, crumbled.
• Pour over cabbage and top with onion rings.
• Bake at 350 degrees F for about 30 minutes.

Tags: cabbage, patch, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 large head cabbage
• 1 1/2 pounds ground beef, or meat loaf mix
• 2 cups cooked instant or minute rice
• 2, 26 ounces, jars tomato sauce
• Butter
• Salt and pepper
• Onion powder
• Garlic powder

 Recipe method:

• Chop the cabbage into bite size chunks.
• In a large frying pan or a Dutch oven, add enough butter to cover the bottom and then some.
• Fry the cabbage until it is tender, but not too mushy.
• When done, put in a large bowl and hold for later in recipe.
• Using the same fry pan or Dutch oven, fry ground beef until cooked.
• In a saucepan, cook rice.
• Mix meat and rice together adding salt, pepper, onion powder, garlic powder and some of the tomato sauce to moisten the mixture.
• Cover the bottom of a 13 x 9 inch baking dish with about 1/4 inch tomato sauce, then layer cabbage, meat and rice mix and tomato sauce until pan is full.
• Bake at 350 degrees F for about 45 minutes to 1 hour.

Tags: cabbage, roll, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 2 cups leftover meat or ground beef, seasoned with salt and pepper
• 1/4 cup diced onion
• 1/2 cup diced celery
• 1 cup cooked rice
• 1 teaspoon horseradish
• 1 tablespoon prepared mustard
• 1 egg, well beaten
• 6 large cabbage leaves
• 1/4 cup tomato puree
• 1/2 cup water
• 1 cup sour cream

 Recipe method:

• Heat oven to 350 degrees F.
• Brown meat and onion in a heavy skillet over low heat. Remove from heat.
• Mix in thoroughly celery, rice, horseradish, mustard and egg.
• Cook cabbage leaves for 3 minutes in boiling salted water.
• Place meat mixture on cabbage leaves.
• Roll and fasten with toothpicks.
• Place close together in greased baking dish.
• Pour tomato puree and water over cabbage rolls.
• Cover and bake 30 minutes.
• Remove cabbage rolls.
• Pour sour cream into liquid remaining in baking dish.
• Serve over cabbage rolls.

Tags: cabbage, rolls, sour, cream, sauce, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 6 ounces egg noodles, cooked
• 1/2 teaspoon thyme
• 1/4 teaspoon salt
• 1 can cream of celery soup
• 1/2 cup milk
• 2, 7 ounces, cans tuna, drained and flaked
• 1 cup coarsely chopped celery
• 1/3 cup chopped green bell pepper
• 1/3 cup sliced water chestnuts
• 1/3 cup whole scallions, chopped
• 1/2 cup mayonnaise
• 3/4 cup grated sharp Cheddar cheese
• 1/4 cup chopped toasted almonds

 Recipe method:

• Preheat oven to 425 degrees F.
• In a 2 quart casserole combine noodles, thyme and salt. Set aside.
• Mix together the soup and milk in a saucepan and heat, stirring constantly, until smooth.
• Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 tablespoons of the cheese.
• Heat and stir until cheese is melted.
• Add cheese sauce to casserole and mix thoroughly.
• Sprinkle top with remaining grated cheese and almonds.
• Bake for about 20 minutes until bubbly and lightly browned.

Tags: cable, car, tuna, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 cup onion, chopped
• 1/4 cup butter
• 4 cups cooked rice
• 2 cups sour cream
• 1 cup cottage cheese
• 1 bay leaf
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 small cans green chiles, drained
• 2 cups sharp Cheddar cheese, grated
• Parsley, chopped

 Recipe method:

• Saute onion in butter until golden.
• Remove from heat and stir in rice, sour cream, cottage cheese, bay leaf, salt and pepper. Lightly mix.
• Layer half the rice mixture in a buttered baking dish, then half the chiles and sprinkle with one cup of the cheese. Repeat layers.
• Bake at 375 degrees F for 30 minutes. Sprinkle with chopped parsley.

Tags: California, rice, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1 pound ground beef
• 1 can Campbell Condensed Tomato Soup
• 1 cup salsa
• 1/2 cup milk
• 6 flour or 8 corn tortillas, 6 to 8 inches, cut into 1 inch pieces
• 1 cup shredded Cheddar cheese

 Recipe method:

• In skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
• Add soup, salsa, milk, tortillas and half the cheese.
• Spoon into 2 quart shallow baking dish.
• Cover and bake at 400 degrees F for 30 minutes or until hot.
• Sprinkle with remaining cheese.

Tags: Campbell, beef, taco, bake, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 4 cups sliced, cooked and drained carrots
• 1 can cream celery soup
• 1 chopped onion
• 1/2 cup, 1 stick, melted margarine
• 1 cup sharp shredded Cheddar cheese, divided
• 1 box chicken flavored stuffing mix

 Recipe method:

• Mix together carrots, soup, onion, margarine, 1/2 cup of the Cheddar cheese and stuffing mix.
• Put into greased 2 quart casserole.
• Top with remaining 1/2 cup Cheddar cheese.
• Cover and bake at 350 degrees F for about 30 minutes.

Tags: carrot, stuffing, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 2 cups uncooked elbow macaroni
• 3 cups cubed cooked chicken
• 1/2 cup cubed process American cheese
• 1 small onion, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1, 8 ounces, can sliced water chestnuts, drained
• 1 can condensed cream of mushroom soup, undiluted
• 1 can condensed cream of chicken soup, undiluted
• 1 1/3 cup milk
• 1, 1 1/2 ounces, can chicken broth
• 1/4 cup butter or margarine, melted
• 2/3 cup crushed saltines, about 20 crackers
• 3/4 cup cashew halves

 Recipe method:

• In a greased 13 x 9 inch baking pan, layer the first seven ingredients in the order listed.
• In a bowl, combine the soups, milk and broth.
• Pour over water chestnuts.
• Cover and refrigerate overnight.
• Toss butter and cracker crumbs.
• Sprinkle over casserole.
• Top with cashews.
• Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until macaroni is tender.

Tags: cashew, chicken, recipe, casserole, recipes, cooking

 Recipe ingredients:

• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup butter
• 1 1/2 pounds ground round
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 2 tablespoons Worcestershire sauce
• 1, 8 ounces, package elbow macaroni, cooked according to directions
• 1, 3 ounces, can button mushrooms, drained
• 1 can tomato soup, undiluted
• 1 medium tomato, chopped
• 1/2 cup grated Parmesan cheese

 Recipe method:

• Preheat oven to 375 degrees F.
• In a large skillet, saute onion and green pepper in butter over medium heat until tender.
• Add ground round, cooking until brown.
• Add salt, pepper, oregano and Worcestershire sauce.
• In a 2 1/2 quart casserole, combine cooked macaroni, ground round mixture, mushrooms, soup and chopped tomato.
• Cover and bake for 40 minutes.
• Remove from oven.
• Sprinkle cheese on top.
• Bake 5 minutes longer or until cheese is melted and brown.

Tags: italiano, recipe, casserole, recipes, cooking