Title:
 Recipe: 02-18-2000: 39 Casserole Recipes
Posted By:
 Chat Room
Date:
 February 19th 2000
Board:
 Chat Room Recipe Archive
recipelink.com Chat Room Recipe Swap
02-18-2000 – 39 Casserole Recipes

Christy.AZ (10:11:03) : Eggplant Parmesan sorta Lite

1 med. eggplant
Your favorite tomato sauce
Mozzarella cheese, at least 6 oz (more is better)
1/4 cup Parmesan cheese (optional, I never use it)
Olive oil

Cut the eggplant into bite-size pieces and soak in warm water for 5-10 minutes. This is very important -- removes any bitter taste.

Saute in olive oil for 5 minutes, OR, even liter, spray sparingly with olive oil and bake at 350 for 10 minutes, turning once.

Simply put eggplant in a casserole dish (2 quart at least), put in plenty of sauce (16 oz can is enough), sprinkle with the Parmesan cheese if you wanna, and cover with lots of lovely mozzarella.

Note: I just mix a little parmesan or romano in the tomato sauce. Also fresh garlic, spices, olive oil, pepper flakes...

You can also make it more "smooth" by mixing in some breadcrumbs with the eggplant, but why detract from the taste of that wonderful eggplant??

kellywa (08:36:16) : Cabbage Roll Casserole

1 large onion
3 large garlic cloves, crushed or 1tbsp minced garlic
1/2 head small cabbage, about seven cups sliced thinly (yes, sliced; there
are actually no rolls in here. Either red or green are suitable.)
4 large carrots
2 large green peppers, seeded
4 jalepeno peppers, seeded and finely chopped (optional - probably not kid
friendly)
1 1/2 cups of uncooked rice (I use brown and it works out fine)
2 (28 oz) cans diced tomatoes, including juice
1/4 cup each of brown sugar and white vinegar
1 1/2 tsp each dried leaf thyme and salt
1 tsp Dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)

Preheat oven to 350 F. Chop onions and place along with the garlic in
bottom of a large casserole dish that will hold at least 16 cups. Or use
two casserole dishes. Slice cabbage with a food processor or shred with a
sharp knife. It should measure about 7 cups. Thinly slice carrots.
Coarsely chop green peppers. Finely chop jalepeno peppers, if using.
Place in a large bowl with rice. In another bowl, stir tomatoes and their
juice with sugar, vinegar, thyme salt and Dijon until mixed. Stir into
cabbage mixture, using a folding motion, until evenly blended. Turn into
casserole on top of onions. Do not stir. Cover with a lid and bake in
preheated oven for 1 1/2 hours. Then stir well every half hour, until
cabbage is soft and rice is done as you like. Then, stir in fresh
tomatoes. Serve immediately or package in 2 or 4 cup portions and freeze.

To Reheat: 2 cups takes 6 to 8 minutes on high in microwave to reheat.
Stir every 2 minutes.

This recipe might work well with the kids. If you use red cabbage they
just may be attracted to all the colors and the weirdness. It does take a
long time to cook, but it's a good recipe for one of those weekends when
you're trapped in the house by bad weather. This is a nice one to have in
the freezer when you need a hearty meal quick.

kellywa (08:34:25) : Cheesy Ham And Broccoli Casserole

1 1/2 Cups Fully Cooked Smoked Ham -- cut up
3/4 Cup Shredded Cheddar Cheese
1 Package (10 Oz.) Frozen Chopped Broccoli -- thawed and
drained
1 Can Condensed Cream Of Mushroom Soup
1 1/2 Cups Bisquick(r) Baking Mix
1/2 Cup Milk
3 Tablespoons Butter Or Margarine -- melted
1 Egg

Heat oven to 350. Mix ham, cheese, broccoli, and soup in 1 1/2 quart
casserole. Stir in remaining ingredients until dough forms; drop by spoonfuls evenly over broccoli mixture. Bake uncovered 40 to 45 min. or until top is golden brown.

kellywa (08:32:40) : Mexican Casserole

1 1/2 pounds ground beef, browned & drained
2 packages Lawry's taco seasoning
(follow directions on pkg.)
1 large onion or
2 bunches green onions
1 can pinto beans -- drained
1 can Ro-tel tomatoes
1 can cream of chicken soup
10 corn tortillas -- (up to 12)
1 pound Monterey jack cheese -- grated
4 ounces cheddar cheese -- grated

In small bowl mix Cheddar cheese and a handful of Monterey Jack cheese
for the top. Mix the rest of the Monterey Jack cheese and the onions in
a bowl. Mix beans and meat. Mix tomatoes and soup in a small bowl.

Line a 13X9" pan with tortillas. Layer the meat and cheese and onions then finish with corn tortillas. Spread soup and tomatoes and top with cheeses. Cover with foil and bake at 375 degrees for 45 minutes. Let stand about 5 minutes before serving.

kellywa (08:30:25) : Easy Brunch Casserole

2 C. shredded cheddar cheese 1 can mushroom soup
/ or potato soup
1 pkg. croutons (any flavor) 6 eggs
2 lbs. bulk sausage 3/4 tsp. reg. mustard
2 1/2 C milk 1 sm. can mushrooms

Place croutons in greased 9x13-inch pan. Put grated cheese over croutons. Brown sausage and drain.

Sprinkle over top of cheese. Beat eggs and mix with mustard, milk, soup, and mushrooms. Pour over sausage and bake, covered with foil at 300 degrees for 1 1/2 hours. May be prepared the night before and refrigerated.

kellywa (08:28:52) : Easy Lasagna Casserole

3 cups uncooked egg noodles
1 pound ground beef, chicken or turkey
1/2 cup onion -- chopped
1 package cream cheese (3 oz.)
1 cup evaporated milk
1 can tomato sauce -- (15 ounce)
1 package spaghetti sauce mix
1/2 teaspoon garlic salt
1 cup Mozzarella cheese -- shredded

Boil noodles until tender; drain. Cook ground beef (turkey or chicken) and onion in skillet until browned. Drain fat. Stir in tomato sauce and spaghetti sauce mix.

Cook until thickened. Combine cream cheese and evaporated milk in saucepan
and cook on low heat until mixture is smooth. Stir in noodles and garlic
salt. Pour mixture into a greased 9" square baking dish. Spread on meat
mixture. Top with Mozzarella cheese.
Bake at 350F degrees for 20 minutes or
until bubbly.

kellywa (08:18:28) : Beefed-Up Biscuit Casserole

Oven: 375 degrees F
Servings: 4-5

1 to 1 1/4 lbs. ground beef
1/2 cup chopped onion or 2 tablespoons instant minced onion
1/4 cup diced green chiles or green pepper
1 cup (8 oz. can) tomato sauce
2 teaspoons chili powder
1/2 to 3/4 teaspoon garlic salt
1 can (8 oz.) Pillsbury Refrigerated Buttermilk of Country Style Biscuits
1 1/2 cups shredded Monterey Jack or Cheddar cheese
1/2 cup dairy sour cream
1 egg, slightly beaten

In large fry pan, brown ground beef, onion and chiles; drain. Stir in tomato
sauce, chili powder and garlic salt. Simmer while preparing dough. Separate
biscuit dough into 10 biscuits; pull apart each into 2 layers. Press 10 biscuit layers over bottom of ungreased 8 or 9-inch square baking pan. Combine 1/2 cup cheese (reserve remaining cheese for topping), sour cream and egg; mix well.

Remove meat mixture from heat; stir in sour cream mixture; spoon over dough.
Arrange remaining biscuit layers on top; sprinkle with remaining cheese. Bake at
375 degrees F for 25 to 30 minutes until biscuits are deep golden brown.

Tips: Reheat, loosely covered with foil, at 375 degrees F for 20 to 25 minutes
until heated through.

To make ahead, prepare, cover and refrigerate up to 2 hours before baking. Bake at 375 degrees F for 30 to 35 minutes.

kellywa (08:17:14) :
CB OLD COUNTRY STORE HASH BROWN CASSEROLE

1 bag frozen country style hash browns (shredded potatoes, not cubed)
1/2 cup onion, chopped fine
1 1/2 cups Colby cheese, shredded
1 can cream of chicken soup
1/4 cup sour cream (more if the mixture appears dry)
2 T. vegetable oil

In a skillet heat oil. When hot add hash browns and onions. Season with seasoning salt. Cook until the hash browns are almost done.

Drain the hash browns and set aside. In a large bowl mix cheese and the can of cream of chicken soup. Add the hash browns to the soup/cheese mixture and stir until well blended. Place this in a greased 9 X 13 pan. Bake at 350 degrees until all is warm and the cheese has melted.

kellywa (08:15:16) : Hash Brown Breakfast Casserole

2 24-oz pkgs frozen hash browns, thawed
1/2 cup melted butter
12 oz hot pepper cheese, shredded
12 oz Swiss cheese, shredded
12-16 oz cooked ham, diced
8 eggs
1-1/4 cup milk
1 tsp seasoned salt

Grease 9x13 glass baking dish. Thaw hash browns on paper towels on cookie sheet in oven at very low temperature, until defrosted.

If you leave them in the oven for a while, they will dry out pretty well. Otherwise, press between layers of paper towels to get out excess moisture.

Turn oven heat up to 450 degrees. Press dry hash browns into 9x13 dish, including up sides, to form a solid crust. Brush with melted butter - brush top edges, too. Bake at 450 degrees for 25 minutes.

Remove crust from oven and fill with layers of cheese and ham. Beat milk with eggs and seasoned salt. Pour over cheese and ham.

Reduce oven to 350 degrees and bake 40 minutes, or until knife inserted in center comes out clean.

Slice into squares and serve warm.

NOTE: This recipe can easily be adapted to your taste. You can use Swiss and jack cheese and add diced green chile peppers; or 3-4 slices of cooked bacon, cut into pieces; salt and pepper instead of seasoned salt, etc. Anything that you would put in an omelet would taste great in this casserole.

kellywa (08:06:28) : CHICKEN AND DRESSING
Makes 5 to 6 servings

8 chicken breast halves, cooked, deboned, skinned, cut in large pieces
1/2 cup (1 stick) margarine, melted
1 (8 ounce) package of cornbread stuffing mix
1 can cream of chicken soup
1 can cream of celery soup or cream of mushroom soup
2 cups water
2 teaspoons chicken bouillon granules

Preheat oven to 350 degrees.
Grease 9 x 12 x 2-inch casserole dish.

Put half of dry stuffing mix into
casserole. Place pieces of chicken on top.

In frying pan, melt margarine and toss
with remaining half of stuffing.

Place this mixture on top of chicken.

Heat soups, water and bouillon until well blended. Pour soup mixture on top of stuffing.

Bake about 30 minutes or until hot and
stuffing is slightly browned on top.

Serve hot with green beans and Cranberry Orange Salad**

VARIATION: Use 16 ounces of stuffing - 8 ounces dry in casserole and 8 ounces mixed with the sauteed vegetables. Saute 1 cup diced celery and 1 cup chopped onion in margarine until tender. Mix with second half (8 ounces) of stuffing and continue with directions above.

KellyWA (05:08:58) : overnight French Toast Casserole
Serves 6

1/4 cup butter, room temperature
12 3/4 inch thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
powder sugar

Spread butter over bottom of heavy large
baking pan with 1 inch high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.

Preheat oven to 400F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 5 minutes longer.

Transfer cooked toast to plate and sprinkle with powdered sugar. Serve immediately with
favorite syrup.

KellyWA (05:04:24) : SAVORY CHICKEN CASSEROLE

1 (10 oz) can cream of chicken soup
2/3 cup milk
2 Tbsp parmesan cheese
1 Tbsp instant (dried) minced onion
1/4 tsp garlic powder
pinch of black pepper
2 cups cooked chicken, cut into bite size pieces (or turkey)
2 cups zucchini, sliced and cut into bite size pieces
1/2 cup Savory Crunch Topping

Combine soup, milk, cheese, onion and seasonings in 3 qt saucepan; mix well. Bring mixture to a boil over medium heat; stir in
remaining ingredients except Savory Crunch Topping. Spoon into 11 x 7 inch baking dish. Sprinkle savory crunch topping evenly over
casserole. Bake at 375 deg. oven for 25 min or till topping is golden brown.

SAVORY CRUNCH TOPPING:

2 cups oats (rolled or old fashioned)
1/2 cup butter, melted
1/3 cup parmesan cheese
1/3 cup wheat germ
1/4 tsp garlic salt

Combine all ingredients. Bake in ungreased jelly roll pan in 350 deg. oven for 10 min. or till golden brown. Cool and store in container in refrigerator up to 3 months. (This makes a lot, you can half all the ingredients or store in refrig. This is a great topping for other
casseroles, etc.)

KellyWA (04:59:09) : Quick & Easy Casserole

----Filling----
1 1/2 lbs ground turkey breast -- cooked
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
1 pkg taco seasoning mix
1/2 c water
2 1/2 c frozen corn -- thawed
8 oz tomato sauce

----Topping----
8 1/2 oz corn muffin mix

Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray;
set aside. To prepare filling, combine turkey, bell peppers, and onions in
a skillet. Cook until turkey is longer pink and vegetables are tender. Add
taco seasoning mix, water, corn, and tomato sauce. Pour mixture into
prepared dish. Meanwhile, to prepare topping, make corn muffin mix
according to package directions. Spoon corn muffin batter around edge of
turkey mixture. Bake, uncovered, for 20 minutes or until corn bread is
done.

KellyWA (04:57:46) : Bean Burrito Casserole

***FOR THE FILLING***
1 onion -- chopped fine
4 garlic cloves -- minced
3 tablespoons olive oil
two 1-pound cans black -- pinto, or pink
-- beans, rinsed and
-- drained
1 cup tomato sauce
2 teaspoons ground cumin
4 fresh or pickled jalapeno chilies if -- seeded and chopped
-- desired -- (wear rubber
-- gloves)
1/4 cup chopped fresh coriander if desired
twelve -- (7- to 8-inch) flour
-- tortillas warmed
1 1/2 cups grated Monterey Jack -- (about 6 ounces)
guacamole and tomato salsa as
-- accompaniments

Make the filling:

In a large heavy skillet cook the onion and the garlic in the oil over
moderately low heat, stirring, until the onion is softened, add the beans,
and mash about half of them coarse with the back of a wooden spoon. Add
the tomato sauce, the cumin, the chilies, and salt and black pepper to
taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is
thickened slightly, and stir in the coriander.

Working with 1 warmed tortilla at a time and keeping the others covered,
spread about 3 tablespoons of the filling down the center of each tortilla
and roll the tortillas, enclosing the filling but keeping the ends open.
Arrange the burritos, seam sides down, in one layer in a baking dish,
sprinkle them with the Monterey Jack, and bake them, covered with foil, in
the middle of a preheated 350F. oven for 10 minutes. Serve the burritos
with the guacamole and the salsa.

Makes 12 burritos, serving 6.

KellyWA (04:57:06) : GREEN CHILE CHICKEN ENCHILADAS

12 corn tortillas
1/2 cup oil
12 ounces Monterey Jack cheese -- shredded
3/4 cup onion -- chopped fine
1/4 cup butter
1/4 cup flour
2 cups chicken broth
4 ounces green chile -- chopped
1 cup sour cream
3 chicken breast halves without skin -- boiled and shredded

Cook tortillas in hot oil until softened (5 seconds, one at a time)

Place some chicken, cheese, and onion on each tortilla and roll up. Place seam
side down in greased baking pan.

Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour
cream and chiles. Stir until heated. Pour over enchiladas.

Bake at 375 degrees for 20 minutes or until heated through. Put remaining
cheese on top and return to oven for 5 more minutes. Garnish with chopped green
onions and a sprig of fresh cilantro, if desired.

NOTES : Simmer the chicken breasts in additional broth, just until tender and shred with a fork.

Carmella,ME (03:32:53) : Sausage, Beans, and Escarole

1/2 lb. hot or mild Italian sausage links, sliced into 1/2 inch pieces.
1/2 cup chopped onion
2 cans (19) oz. white cannellini beans, drained and rinsed.
1/4 cup white wine
3/4 cup chicken or veggie broth
1 tsp. Italian seasons (dried herbs)
3 cups coarsely chopped escarole or you could use fresh spinach.
1/4 cup freshly grated Romano cheese.

In a large pan cook Italian sausage and onion about 5 minutes or until onion is tender. Drain off excess fat. Add beans, chicken broth, wine, herbs and greens. Bring to boil; reduce heat. Cover, simmer 5 minutes. Sprinkle with cheese and I drizzle extra virgin olive oil on mine. Yum!

Carmella,ME (02:59:24) : Sausage & Squash Casserole

1 lb. Italian sausage (bulk)
2 cloves minced garlic
4 cups sliced zucchini or summer squash
1/2 cup fresh bread crumbs
1/2 cup grated Pecirino Romano Cheese
fresh flat leaf parsley
salt & pepper to taste
1/2 tsp dried oregano
2 beaten eggs.

Cook sausage and garlic till meat is lightly browned; drain off excess fat. Cook squash slightly in small amount of water; drain. Stir squash and next 6 ingredients into meat; fold in eggs. Greased baking dish. Bake 325 for 25 to 30 min.

Gina,.Fla (01:20:32) : Clifton Broccoli and Rice Casserole

2 pkgs. frozen chopped broccoli
1 c. minced onions
1 stick butter
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1/2 t. dry mustard
3 c. cooked rice
4 hard cooked eggs, chopped

Cook broccoli, drain. Sauté onions in butter. Stir in soup, cheese, dry mustard, broccoli and rice. Add eggs. Turn into a buttered 2 quart casserole. Bake in oven at 350 for 20 minutes until heated through. Garnish with 1 (3 0z.) can of onion rings, if desired.

Gina,.Fla (01:18:59) : Mixed Squash Casserole

1 C. carrots sliced 1/8-inch thick
4 c. yellow squash slices, ¼-inch thick
4 C. zucchini slices, ¼-inch thick
1/2 C. chopped onion
1 can (10 ½ ounces) condensed cream of chicken soup
1/2 C. sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 C. crumbled corn bread
2/3 C. torn or chopped dry white bread in ¼-inch pieces
2 Tbsp. butter or margarine, melted

Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.

Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2–quart baking dish. Cover with foil. Bake 30 minutes.

In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

Serves 8.

Gina,.Fla (01:18:24) : Creamy Squash Casserole
8 servings

1 1/2 lbs. tender yellow squash, trimmed and sliced
1 10 3/4 oz. can cream of chicken soup
1 8 oz. container sour cream
1 4 oz. pimentos, chopped
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
1 8 oz. pkg. herb stuffing mix

Cook squash in salted water 12-15 mts. or until tender. Drain well. Add soup, sour cream, pimentos, water chestnuts, onions and carrots. Melt butter in a skillet. Add stuffing and mix well. Combine stuffing and squash mixture. Pour into lightly greased 2-quart baking dish and bake at 350 for 30 mts.

Gina,.Fla (01:17:58) : Hash Brown Casserole

1 bag frozen country style hash browns
1/2 C. (or so) onion, chopped fine
Jane's crazy mixed-up salt, to taste
1 1/2 - 2 C. Colby cheese, shredded (I love cheese-- but in this case, more is not necessarily better)
1 can cream of chicken soup

Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil, cook until the hash browns are tender, and brown. Drain the hash browns and set aside. Then mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook at 350 for 30 minutes or until golden brown. Gina,.Fla (01:16:58) : Cabbage Casserole

1/2 head large green cabbage, finely shredded
2 cups slightly crushed corn flakes, divided
1/2 cup Hellman's mayo
1/4 cup melted margarine
1 10 and 3/4 oz. can cream of celery soup
1 cup milk
1 cup grated sharp Cheddar cheese

Soak shredded cabbage in icy water for 30 mts. then drain. In a large bowl, mix corn flakes with margarine. Prepare a 9x13 inch baking dish by spraying it with Pam or any other cooking oil-spray. Spread of corn flake mixture on bottom of pan, then cover with drained cabbage. In a medium saucepan combine mayo, soup and milk, heat to just below boiling. Pour this hot mixture over the cabbage then top with the grated cheese and remaining corn flake mixture.. Bake uncovered 350 for 30-40 mts.

Gina,.Fla (01:16:32) : Amish Cheddar Potato Casserole
serves 6

6 medium potatoes, peeled and diced
2 c. shredded cheddar cheese
1/4 c. butter
1 1/2 c. warm milk or sour cream
1/2 t. chopped chives
pepper to taste
1 t. onion salt
2 T. butter
paprika
parmesan cheese
Cook the potatoes, when tender, drain and mash. Add the chives, seasonings.

Heat the butter and melt the cheese, add the sour cream and fold sauce into potatoes. Pour into a greased casserole and sprinkle with
paprika and Parmesan. Bake at 350 for 30 mts. or until bubbly and golden.

Gina,.Fla (01:16:00) : Chicken Cheese Lasagna

1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 t. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillon)
2 cups shredded mozzarella
1/2 cup grated parmesan
1 cup chopped onions, saute and set aside
1 cup sliced mushrooms, sauteed with onions above
1 t. basil
1/2 t. oregano
1/4 t. black pepper
8 oz. lasagna noodles, cooked
2 cups cottage cheese or ricotta
2 cups cooked chicken
2 10 oz. pkgs. frozen spinach, thaw and drain
1/2 bag of broccoli, cauliflower, carrot veg. mix, thaw and drain

Heat the butter, add garlic, stir in flour and salt. Cook stirring constantly till bubbly. Remove from heat, stir in milk and broth, heat to boiling stirring constantly. Boil and stir 1 mt. Stir in cheeses, sauteed onions and mushrooms
and toss with veggies. Spread 1/4 cheese sauce (about 1 1/2 c.) in an ungreased 9x13x2 pan, top with three or 3 noodles, 1/2 cottage cheese or ricotta, 1/4 sauce, 3/4 noodles, cottage cheese or ricotta, spinach and chicken, 1/4 sauce, 3-4 noodles, rest of cheese sauce. Cook uncovered 350 35-40 minutes. Let stand 15 mts. before cutting.

Gina,.Fla (01:15:34) : Chicken Spinach Pasta Torta

2 cups cooked chopped spinach (l 1/2 pounds steamed, or one 10-ounce packaged frozen chopped spinach, defrosted and squeezed dry)
2 cups cooked cubed chicken or turkey
1/4 cup chopped fresh flat-leaf parsley
3 large eggs
2 cups ricotta cheese
3/4 cup freshly grated Parmesan cheese
1 teaspoon salt
1 mead. onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1 recipe Tomato Sauce (recipe follows)
1 recipe Parmesan Garlic Sauce (recipe follows)
3 sheets fresh pasta to fit a 13 by 9-inch ovenproof baking dish, or 3/4 pound dry lasagna noodles, cooked and drained

Saute the onion, red bell pepper and garlic til wilted.
In a large mixing bowl, combine the spinach, chicken, and parsley. In another bowl, beat together the eggs, ricotta, 1/2 cup Parmesan, salt, and pepper. Add the chicken, sauteed veggies and spinach to the bowl, and stir to combine. Refrigerate for up to 8 hours before assembling the cannelloni.
Preheat the oven to 350 degrees. Spray a 13 by 9-inch ovenproof baking dish with non-stick oil spray. Spoon 1/2 cup of tomato sauce into the bottom of the baking dish. Cover the sauce with one of the lasagna noodles. Spread half of the cannelloni filling over the noodles. Cover with another layer of noodles. Spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with 1/2 cup of the tomato sauce. Cover with the remaining cannelloni filling. Top with the remaining lasagna noodles. Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce. Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling. Let the pie rest for 10 minutes before serving.

Tomato Sauce

2 tablespoons olive oil
1 cup chopped onion
6 cups peeled, seeded, and chopped tomatoes or 3 (15 1/2-ounce) cans
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
2 tablespoons chopped fresh basil
1/4 cup chopped fresh Italian flat-leaf parsley

In a 4-quart saucepan, heat the oil and saute the onion for 3 minutes. Add the tomatoes, salt, pepper, sugar, and basil and simmer the sauce, uncovered, for 30 minutes. Stir in the parsley and cook for an additional 10 minutes. Taste for seasoning, and correct with additional salt and pepper if desired. The sauce may be refrigerated for 2 days, or frozen for 2 months.
Parmesan Garlic Sauce
This is one of those all-purpose sauces to which you can add chicken, vegetables, or fish, then toss with pasta and serve as a main course.

6 tablespoons butter
1 clove garlic, mashed
6 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
6 shakes Tabasco sauce
Pinch of grated nutmeg
1/2 cup freshly grated Parmesan cheese

In a 3-quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic. Add the flour and whisk until smooth. Allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
Add the salt, Tabasco, nutmeg, and cheese. Whisk until the cheese is melted. Taste and correct the seasoning if necessary. Refrigerate the sauce until ready to finish the pie.

Gina,.Fla (01:14:23) : Mama Mia, Eggplant Parmigiana
Serves 6

1/4 cup all-purpose flour
1/2 teaspoon salt
1 medium eggplant, peeled and cut crosswise in 12-inch slices
1 egg, beaten
1/4 cup vegetable oil
1/2 cup (1 1/2 ounces) grated Parmesan cheese
1 (6 ounce) package Mozzarella cheese
Tomato sauce (recipe follows)

Prepare tomato sauce and set aside.

Combine flour and salt. Dip eggplant in egg, then in seasoned flour.
Sauté eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towel.
Place 1/2 of eggplant in single layer in 10x6x2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 Mozzarella cheese. Cut remaining Mozzarella into triangles. Repeat layers.
Bake, uncovered, at 400 degrees for 15 to 20 minutes or until hot. Serves 6.

Tomato Sauce
1/2 cup chopped onion
1/4 cup chopped celery
3 small clove garlic, minced
2 tablespoons vegetable oil
1 (14 1/2 ounce) can tomatoes, cut up
1/3 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon parsley flakes
1/2 teaspoon dried oregano, crushed
1 bay leaf
1/2 t. dried red pepper flakes

Saute onion and garlic til limp in a big pot. Add all other ingredients and mix well. Heat through and use in recipe.

Gina,.Fla (01:09:37) : Eleanora's Spaghetti Pie

This recipe came from Martha Stewart's show and it is delicious!!

Leftover pasta is something Americans tend to throw out. But in Italy, day-old pasta is often used for other recipes. One such dish, invented by the Neapolitans, is spaghetti pie, or “pastira”; think of it as a noodle frittata. Previously cooked spaghetti is combined with two cheeses, eggs, soppressata sausage, heavy cream, and herbs. Baked in a deep cake pan, the cheese binds the pasta together, and the result is a “pie” that slices beautifully. This dish has a creamy, satisfying flavor, and makes an ideal weekend meal.

Eleanora Scarpetta, a viewer from Easton, Connecticut, joined Martha to share this wonderful family recipe.

Gina,.Fla (01:09:37) : SPAGHETTI PIE
SERVES 10 to 12

1 tablespoon unsalted butter, room temperature
6 large eggs, lightly beaten
1 pound aged mozzarella, shredded (about 4 cups)
12 ounces hot soppressata sausage, cut into 1/4-inch dice
1 cup Pecorino Romano cheese, finely grated (4 ounces)
1/4 cup heavy cream
1 teaspoon dried parsley
Coarse salt to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
8 cups cooked spaghetti

1. Place rack in center of oven. Heat oven to 375 degrees. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper. Set aside.

2. In a large bowl, combine eggs, mozzarella, soppressata, Pecorino Romano, heavy cream, dried parsley, salt, and 1/2 teaspoon black pepper. Stir to combine. Add spaghetti, and stir to combine. Pour mixture into prepared pan.

3. Cover with foil. Transfer to the heated oven, and bake about 40 minutes. Remove foil, and bake until lightly browned and crisp, an additional 20 minutes.

4. Remove to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges and serve.

Gina,.Fla (01:00:44) : Chicken Spinach Enchilada Casserole
(Like a Mexican lasagna!)
Serves 6

2 chicken breasts
1/2 lb. fresh spinach
1/2 large coarsely chopped onion
2 T. butter
1c. sour cream
1 c. chopped green chili
12 oz. grated cheddar cheese
12oz. grated Monterey Jack cheese
3-4 large flour tortillas
1/2 t. cumin
1/2 red bell pepper, chopped
3 garlic cloves, minced

Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.

Saute onion, garlic and red bell pepper in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes. Add the chili, sour cream, chicken, cumin and blend well. Line a greased casserole I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses. Bake at 350 for 30 minutes. Delicious!!

Gina,.Fla (12:44:53) : Chicken Casserole Delight
Serves 8

1 16 oz. pkg. long grain and wild rice
2 1/2 c. chicken broth
1 med. onion, chopped
2 garlic cloves, minced
1/2 c. chopped celery
butter
4 c. chopped cooked chicken
1 10 oz. can sliced water chestnuts, drained
1 4 oz. jar pimientos, drained
1 6 oz. can mushrooms, drained
1 10 3/4 can cream of celery soup, undiluted
1 c. mayo
2/3 c. crushed potato chips
paprika for garnish

Cook rice in chicken broth til done and set aside.

Saute onion, garlic and celery in butter. Mix chicken, rice, onion, celery, garlic, water chestnuts, pimientos, mushrooms, soup and mayo in large casserole dish. At this point it can be refrigerated and baked later.

Sprinkle with crushed potato chips and bake at 350 for 30 mts.

kelly (12:03:11) : CORN AND ONION CASSEROLE

1 Tablespoon margarine
1 large onion -- sliced
1 cup sour cream
1/4 teaspoon salt
1/2 tablespoon parsley -- finely chopped
1/2 cup Cheddar cheese -- shredded
1 1/2 cups corn muffin mix (Jiffy) -- 8 1/2 oz. box
1 egg -- well-beaten
1/3 cup milk
16 ounces creamed corn -- canned
2 drops hot sauce
1 cup Cheddar cheese -- shredded

Melt the margarine in a skillet and saute the onions until tender. In a
bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Combine and
add to the onion mixture and set aside.
Combine the muffin mix, egg, milk, corn and hot sauce and mix well. Spread
in a greased 9 x 9 inch pan. Cover with the sour cream mixture. Top with
the remaining cheese. Bake in a 425 degree oven for 25 to 30 minutes

kelly (12:02:24) : Chicken Tetrazzini

4-6 cups chopped chicken
2 cans cream of mushroom soup ( I use cream of chicken)
1 can tomatoes (chopped)
1 small can tomato sauce
1/2 lb sharp cheddar cheese (shredded) reserve small amount
to sprinkle
on top of casserole
1/2 cup sliced olives (optional)
Italian bread crumbs
1-12oz box spaghetti

Cook spaghetti al dente in broth from chicken. Mix all the ingredients with
cooked spaghetti. Spread in 8x12 greased pan. Sprinkle bread crumbs and
cheese on top.
Bake 350* for 30 minutes or until hot and bubbly.

kelly (12:01:48) : Tuna Noodle Casserole

8 ounces no-yolk noodles
1 tablespoon butter or margarine
4 ounces mushrooms, thinly sliced
1 can (10-3/4 ounces) fat-free, reduced-sodium condensed cream of
mushroom soup
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
8 ounces fat-free plain yogurt
1/2 cup sliced scallions
1/2 teaspoon ground black pepper
1/4 teaspoon celery seeds
1/4 teaspoon crushed red-pepper flakes
1 package (16 ounces) frozen broccoli florets, thawed
1 can (12 ounces) water-packed chunk light tuna, rinsed, drained,
and flaked
1/2 cup crushed reduced-fat snack crackers
1/4 cup (1 ounce) grated Parmesan cheese

1. Preheat the oven to 350 F. Coat a 2-1/2 quart or 13" x 9" baking dish with nonstick spray. Set aside.

2. In a large covered pot, bring water to a boil over high heat. Add the noodles and cook according to the package directions. Set aside.

3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for about 4 minutes, or until tender. Add the soup, Monterey Jack, yogurt, scallions, black pepper, celery seeds, and red-pepper flakes. Mix well. Add the broccoli, tuna, and noodles. Fold to coat with the sauce. Spoon into the prepared baking dish.

4. In a small bowl, combine the crackers and Parmesan. Sprinkle evenly over the noodle mixture. Bake for 30 to 35 minutes, or until bubbly and lightly browned.

kelly (11:59:32) : Broccoli and Tomato Casserole

olive oil, as needed
2 heads broccoli, sliced into florets and stem parts
6 medium-size tomatoes, peeled and sliced
1 cup fresh mushrooms, washed and sliced
1 large onion, sliced
2 garlic cloves, minced
1/2 cup fresh basil, chopped
2 cups egg noodles (more if necessary)
3 eggs, beaten
1/2 cup milk
salt and pepper to taste
1/2 cup grated cheese
bread crumbs

1. Pour the oil into a large, deep skillet, add all the
vegetables except the garlic. Sauté the vegetables over
medium-low heat until tender, then add the garlic and
basil. Stir well, turn off the heat, and cover the skillet.

2. Boil the noodles in salted water for about 8 minutes.
Drain them and coat them with a bit of olive oil. Set
them aside.

3. Beat the eggs in a deep bowl, add the milk, salt,
pepper, and half the grated cheese. Mix well.

4. Thoroughly butter or oil a long baking dish, add the
vegetables and noodles, and distribute them evenly.
Pour over them the egg mixture. Sprinkle on the top
the rest of the grated cheese, and then the bread
crumbs. Bake at 350 degrees F for about 30-40
minutes. Serve hot.

Kelly (11:52:21) : Chicken and Rice Casserole

1 medium onion, minced
1 can (10.75 ounces) Campbell's Healthy Request Cream of Celery soup
2 cans (12 ounces each) evaporated skim milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1 teaspoon basil
4 garlic cloves
1 tablespoon low sodium chicken bouillon granules
1 large can mushrooms, drained, reserving liquid
2 1/4 cups Minute Brown Rice, uncooked
4 chicken breasts, split and skinned
Garlic powder
Freshly ground black pepper

In saucepan coated with nonstick cooking spray, saute onion until soft. Add soup, evaporated milk, cornstarch, salt, pepper, thyme,
basil, garlic, chicken bouillon granules and mushrooms. Fill empty soup can with reserved mushroom liquid and water; add to soup
mixture. Stir over medium heat until thickened. Set aside one cup of mixture. Add rice to mixture in saucepan and mix.

Coat a 9x13-inch glass casserole dish with nonstick cooking spray. Add rice and soup mixture. Sprinkle chicken breasts with garlic
powder and pepper; place on top. Pour remaining soup mixture (reserved one cup) on top of chicken. Bake at 350 degrees for approximately 2 hours, or until chicken is done.

calliope,.NY (11:15:00) : INGREDIENTS FOR A CREOLE SOUP IDEA

large can of tomatoes in either juice or puree plus more water
1-small chicken stock
onions
garlic
celery
green pepper
jalepeno or red pepper flakes
carrot?
corn
smoked sausage, I’ll use the turkey variety
(another time use smoked tofu or white beans)
rice...white or brown...even some wild
okra...if you saute it first till golden brown, its not supposed to be slimy!!!
bay leaf
thyme
good dash of cloves
Creole blend seasonings
escarole...spinach or Swiss chard
yellow squash
Worcestershire sauce
lemon?

calliope,.NY (11:08:37) : BAKED CRAB AND PASTA IMPERIAL

1-pound box smallish shell pasta, cooked to al dente
drained and drizzled with a bit of olive oil and mixed
to keep it from sticking.

1-lb crab meat or Imitation Crab (we find it quite acceptable!)
mixed with;
juice of one lemon and
1/4-cup medium dry sherry

1-medium yellow or red onion, minced, uncooked
2-3-ribs celery, minced, uncooked
1-red pepper, minced and squeezed dry
*optional...one zucchini grated and squeezed dry
*optional...1-can artichoke hearts, quartered
1/2-cup minced Italian parsley

Make a white egg sauce of;
6-Tbsp. butter
6-Tbsp. flour
3-cups skim milk
3-egg yolks
1-whole bay leaf
1-large tsp. Cajun Essence blend or Old Bay Seasoning
*if you don’t have it, just add the equivalent of oregano, cayenne
and paprika
salt and black pepper, to taste
*optional...some mustard of choice in the sauce and/or Worcestershire sauce
*optional...2-Tbsp. McCormick’s Imitation Bacon bits

Make the roux with the bay leaf, add the scalded milk and cook, whisking till thickened. Remove the bay leaf and gradually add about a cup of the sauce to the beaten yolks, whisking constantly. Then add that back to the rest of the sauce, whisking constantly over moderate heat. DON’T OVER-COOK! Add the Essence, salt and pepper.

Combine everything well and pour into a oiled or buttered lasagna dish. Sprinkle a light layer of finely ground bread or cracker crumbs and bake at 400 for 20 minutes.

I like to serve this with some steamed carrots with lemon butter and parsley and a simple salad with a light vinaigrette and some fresh fruit of choice.

calliope,.NY (10:58:34) : Four Bean Salad with variations

1 box frozen green beans
1 box frozen wax beans
obviously fresh is better, if available!
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1- green bell pepper, very thin slices....you could use red bell pepper if that’s what you have!
1/2 medium red onion, paper-thin slices

1-Tbsp. or more, sugar
1/4 cup, or more, red wine vinegar...or white
1/3-cup olive oil
1- tsp. salt
1- tsp. pepper
oregano or basil or Savory...I like savory, its the "bean" herb!
* optional...Worcestershire sauce, and/or mustard....use it!

Whisk dressing together thoroughly. Mix all ingredients together and toss. Chill.

* I'm going to make this adding some boiled new potatoes cut in half, some roasted beets. whole roasted garlic cloves and 2 cans of tuna, flaked, for a very complete one dish meal
for one of this holiday's dinners. *......since I'm adding all the extras, I will undoubtedly double the dressing. **I did this and it was wonderful!


*Today, sat. Nov. 6, I'm going to try another variation. I'll do up the beans, but this time use bulgar (if you don't like the chewy texture, try couscous instead) then use tuna again and this time some chopped black olives. Think I'll try spiking the dressing with horseradish and will also use the mustard and some lemon juice as well as the red wine vinegar and go for either the savory or oregano for the herb.

*Both these variations are pretty darned healthy and a complete one-dish meal.

calliope,.NY (09:14:19) :
Emeril's Creamy Cajun Chicken with Cheesy Rice...
(with my adjustments)
...and a very pretty and tasty juice drink I came up with, at the bottom.

olive oil
4-6 chicken breast halves, skinless, boneless
Once marinated and cooked, cut into 1 in. cubes
Or you could cube it, raw....I use chicken tenders!
At least 2-tsp. Cajun Essence (mixed spices)
1 in marinade and 1 when cooked.
2- cups chopped onions...red and yellow
2- yellow peppers, in long thin slices
2-red peppers, in long thin slices
3-4 jalepenos with seeds and ribs to taste for heat.
*optional.....1 pound smoked turkey sausage, chopped
...Might want to just increase chicken amount
instead, thus the 4-6 amount listed above....
and add liquid hickory smoke
salt
freshly ground black pepper
4-large garlic cloves mashed to a paste with salt
Jalepeno or red pepper flakes...according to taste
1-Tbsp. fresh oregano, less if using dry
1- cup heavy cream
1-2 Tbsp. of Worcestershire Sauce
1-Tbsp. Poupon or Nance's Sharp & Creamy mustard
*optional..... 1-2 Tbsp. Hot Sauce of your choice
1/2 cup chopped green onions
1/4-cup chopped fresh flat-leaf parsley
*add 1/2 cup grated Parmesan Reggiano cheese at the end

Accompaniment...White rice made with red pepper flakes, dash celery salt, a little turmeric, chopped garlic and finished with grated sharp cheddar cheese..or cheese of choice.

Method...
Make a marinade of;...half cup of olive oil, Worcestershire sauce, 1-tsp Cajun spices, the mustard and a paste of the fresh oregano, coarse salt and the chopped garlic, ground together with a mortar and pestle. Marinate chicken overnight.
Next day, remove chicken from marinade, wiping off excess marinade and saute till done, about 4 minutes. Remove to a glass baking dish. Add reserved marinade to the skillet and saute the onions till just tender and add to the chicken. Next saute the peppers also till just tender and add them. Last, quarter the smoked turkey sausage length-wise and then slice into chunks. Saute a few minutes in a bit more olive oil then add the cream and simmer till it thickens a bit. Mix it all together and add the second tsp. of Cajun spices the parsley and the chopped scallions, fresh black pepper, parmesan if you are using it, and adjust the seasoning further to your taste. Serve the rice next to it.
Beastly loves this!...and it tastes best the next day of course!

*NOTE...Try serving this with applesauce made with part cranberry sauce and a slice of zucchini bread spread with cream cheese. You might also like to serve this with lemon, buttered carrots or sliced yellow squash pan fried/grilled and dressed with olive oil, lemon juice, oregano and parsley.

ALSO...rather than the rice, you might want to serve it with rosemary roasted potatoes with the skin on.

JUICE DRINK

Make orange juice ice cubes. Put them in a glass and pour over a half and half blend of cran-raspberry juice and club soda. Put a lime wheel on the rim of the glass. You could use champagne or vodka in place of the club soda if you like.


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