Category Archives: Casserole

Salmon Casserole

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Yield: 6 servings

Salmon Casserole

Salmon Casserole
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 (12 ounce) package egg noodles
  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese, divided
  • 2 (5 ounce) cans salmon, drained
  • 1 cup frozen green peas
  • ½ (4.5 ounce) can sliced mushrooms
  • ¼ cup chopped onion
  • 1/3 cup breadcrumbs

Instructions

  1. Gather all ingredients.
  2. Fill a large pot with lightly salted water and bring to a rapid boil.
    Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9
    minutes; drain.
  3. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  4. Mix noodles, condensed soup, 1 cup cheese, salmon, peas, mushrooms, and onion in a large bowl until well combined.
  5. Transfer the mixture into a 9x13-inch baking dish.
  6. Top the mixture with remaining 1 cup of cheese.
  7. Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.

    • Yellow Squash Casserole

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    Yellow Squash Casserole

    Yellow Squash Casserole

    Ingredients

    • 4 cups yellow squash, sliced
    • 1/2 cup onion, diced
    • 2 Tablespoons water
    • 1 sleeve of buttered cracker rounds, crushed
    • 1 cup shredded cheddar cheese
    • 2 eggs, beaten
    • 3/4 cup milk
    • 1/4 cup butter, melted
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 Tablespoons butter

    Instructions

    1. Preheat oven to 350*F
    2. In a deep 12 inch skillet, add squash, onion & water.
    3. Cook over medium heat just until pan is hot.
    4. Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
    5. Add half the crushed cracker rounds and half the cheese to squash and mix well.
    6. Add eggs, milk, butter, salt & pepper and mix well.
    7. Top mixture with remaining cracker crumbs and cheese.
    8. Dot top of casserole with butter.
    9. Bake for 25 minutes.

    Nutrition Information

    Serving Size

    1
    Amount Per Serving Calories 1548Total Fat 127gSaturated Fat 76gCholesterol 639mgSodium 3919mgCarbohydrates 58gSugar 33gProtein 51g

    Sweet Potato Creamy Casserole

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    Sweet Potato Creamy Casserole

    Ingredients

    • 3 medium sweet potatoes
    • 1/4 cup softened butter
    • 1/4 cup light brown sugar
    • 1/4 cup milk
    • 1 egg
    • 1/2 tsp. vanilla
    • For the topping:
    • 1/4 cup light brown sugar
    • 1/4 cup chopped pecans
    • 1 tblsp. all-purpose flour
    • 1 tblsp. softened butter

    Instructions

    1. Place the potatoes in a deep pot with enough water to cover by 1 inch. Bring to a boil and cook 40-45 minutes or until tender. Remove the potatoes from the water and allow them to cool enough to handle. Peel the potatoes, place in a mixing bowl and mash.
    3. Preheat the oven to 350 degrees. Generously butter a baking dish.
    5. To the mashed sweet potatoes, add the softened butter, light brown sugar, milk, egg, and vanilla. Beat at medium speed with an electric mixer until smooth. Spread into the prepared baking dish.
    7. In a small mixing bowl, combine the ingredients for the topping. Sprinkle evenly over the sweet potato mixture.
    9. Bake for 30 minutes.

    Nutrition Information

    Serving Size

    1
    Amount Per Serving Calories 1221Total Fat 60gSaturated Fat 24gCholesterol 112mgSodium 358mgCarbohydrates 152gSugar 53gProtein 21g

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    Sweet Potato Casserole

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    Yield: 6

    Sweet Potato Casserole

    Sweet Potato Casserole
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes

    Ingredients

    • 8 medium sweet potatoes
    • 1/3 cup packed brown sugar
    • 1/4 cup butter
    • 1/2 teaspon salt
    • 3/4 cup tiny marshmallows

    Instructions

    2. Wash and cut up sweet potatoes into large chunks and cook in boiling water until just tender. Drain, peel and cut into 1/2 inch thick slices.
    3. In a 1 1/2 qt. casserole, layer half each of the potatoes, brown sugar, butter, and salt. Repeat layers.
    4. Bake, uncovered, in a 375 degree oven 30-40 minutes or till glazed. Sprinkle marshmallows over top. Bake about 5 minutes longer or till lightly browned.

    Nutrition Information

    Serving Size

    1
    Amount Per Serving Calories 916Total Fat 46gSaturated Fat 29gCholesterol 122mgSodium 443mgCarbohydrates 128gSugar 104gProtein 1g
    © Laurie

    Breakfast Enchiladas

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    Yield: 6

    Breakfast Enchiladas

    Breakfast Enchiladas
    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes

    Ingredients

    • 2 cups deli ham, chopped small
    • • 1/2 cup diced green onions
    • • 2 1/2 cups shredded cheddar cheese, divided
    • • 10 (7-8 inch) flour tortillas
    • • 1 1/4 cups half-and-half
    • • 4 large eggs
    • • 1/2 teaspoon salt
    • • 1 tablespoon flour
    • • salsa, sour cream, and extra green onions or cilantro for serving

    Instructions

    2. Coat a 9×13 inch baking dish with nonstick cooking spray.
    3. Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
    4. Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
    5. In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
    6. Serve with salsa, sour cream, and additional green onions or cilantro.
    © Laurie

    Chicken Stuffing Casserole

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    Yield: 8 servings

    Chicken Stuffing Casserole

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes

    Ingredients

    • 3 cups chicken, cooked, diced
    • 2 stalks celery, chopped
    • 1 small onion, chopped
    • 2 cans cream of mushroom condensed soup
    • 2 cups chicken broth
    • 1/2 cup butter, melted
    • 8 oz. cornbread stuffing

    Instructions

    2. Sauté onion and celery until softened.
    3. Mix butter with dressing mix.
    4. Add all other ingredients and mix well.
    5. Place in 2 - 2.5 qt. casserole and bake at 350 degrees for 30 min.
    © Laurie

     

    Sweet & Sour Cabbage Rolls

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    Yield: 12 rolls

    Sweet & Sour Cabbage Rolls

    Prep Time 2 hours
    Cook Time 1 hour 25 minutes
    Total Time 3 hours 25 minutes

    Ingredients

    • 1 large head cabbage, cored
    • Sauce:
    • 2 onions, chopped
    • 1- 28 oz can tomatoes
    • 1/3 cup brown sugar
    • 1-15oz can tomato sauce
    • 1/3 cup lemon juice
    • 1 tblsp soy sauce
    • 1/4 tsp cayenne
    • 1/3 cup raisins
    • Filling:
    • 2 cups brown rice, cooked
    • 1/2 lb. cooked ground turkey
    • 1/2 cup onion, diced
    • 1 egg white, fork beaten
    • 1 tsp ea. Basil and thyme
    • 1 tblsp soy sauce
    • 1 tsp dill weed
    • 1 1/2 cups chopped celery
    • 1/2 cup green pepper, chopped
    • 1 cup cooked barley

    Instructions

    2. Set the cabbage core side down in steamer over boiling water, covered, for about 10 min.
    3. Separate leaves.
    4. Sauce: Prepare sauce by sautéing onions in 1/2 cup water in large skillet. Cook until water is evaporated and onions are lightly browned.
    5. Add rest of sauce ingredients, bring to boil and simmer 10 min.
    6. Filling: Mix all ingredients. Place 1/3 cup filling in each cabbage leaf. Tuck in and roll up carefully.
    7. Arrange rolls seam side down in large baking pan (9x13) and pour sauce over and around the rolls.
    8. Bake covered in 350 degree oven for 1 1/4 hours.
    © Laurie

     

    Healthier Mac & Cheese

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    maccheese

    Yield: 6

    Healthier Mac & Cheese

    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes

    Ingredients

    • 8 ounces whole wheat elbow macaroni
    • 1 (8 ounce) package shredded reduced-fat Cheddar cheese
    • 12 ounces low-fat cottage cheese
    • 1 (8 ounce) container light sour cream
    • 1/4 cup grated Parmesan cheese
    • salt and ground black pepper to taste
    • 1/4 cup whole wheat bread crumbs
    • 2 tablespoons butter, melted

    Instructions

    2. Preheat oven to 350 degrees F (175 degrees C).
    3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
    4. Stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, and salt and pepper in a 9x13-inch baking dish. Mix together bread crumbs and melted butter in a small bowl; sprinkle topping over macaroni mixture.
    5. Bake until top is golden in the preheated oven, 30 to 35 minutes.
    © Laurie

     

    Chicken and Biscuits

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    chickenandbiscuits

    Yield: 8 servings

    Chicken and Biscuits

    Chicken and Biscuits
    Prep Time 30 minutes
    Cook Time 2 hours 35 minutes
    Total Time 3 hours 5 minutes

    Ingredients

    • 1 (4 pound) whole chicken, rinsed
    • 2 quarts water
    • 1 large bay leaf
    • 1 whole clove
    • 4 cloves garlic, peeled
    • 1/2 cup butter
    • 3 carrots, cut into 1/2-inch pieces
    • 3 ribs celery, cut into 1/2-inch pieces
    • 1 large onion, cut into 1/2-inch pieces
    • 6 mushrooms, quartered
    • 2 teaspoons salt
    • 1 teaspoon ground white pepper
    • 1 teaspoon cayenne pepper
    • 1 teaspoon ground black pepper
    • 1 teaspoon paprika
    • 1/2 cup all-purpose flour
    • 1/2 cup milk
    • 1 tablespoon herbes de Provence
    • 3 tablespoons fresh tarragon, chopped
    • 2 tablespoons fresh rosemary, chopped
    • 1 (10 ounce) can refrigerated biscuit dough

    Instructions

    2. Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
    3. Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
    4. In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
    5. Preheat oven to 400 degrees F (200 degrees C).
    6. Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
    7. Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.
    © Laurie
    Cuisine: American / Category: Main Dish, Chicken