Monday, 8 September 2008

Several Yummy Casseroles

       Beef & Cabbage Casserole
       Chicken Currey Casserole
       Meatless Zucchini Casserole
       Seven layer Casserole
       Vegetable Casserole

Chicken Curry Casserole

        6 boneless skinless chicken breasts
        2 cups cooked green beans or 2 regular cans (sans liquid) of canned green beans
        Cream of Mushroom Soup base (see recipe below) or 2 regular cans mushroom soup
        1 cup mayonnaise
        1/2-3/4 cup cheddar cheese, grated
        1 heaping teaspoon curry
        1 tablespoon lemon juice

    Make Soup base (see below)
    Layer green beans on the bottom of a 9X13 casserole dish.
    Lay chicken breasts on top.
    Mix soup, mayo, curry and lemon juice together. Pour over top of chicken.
    Sprinkle cheese on top.
    Bake uncovered at 350F for one hour.
    Check chicken (may need an additional five or ten minutes), cheese should be melted and lightly browned.

Mushroom Soup Base
    1 pound regular white mushrooms coarsely chopped
    1 Tablespoon lemon juice
    1 Tablespoon butter
    1 Teaspoon dried thyme
    1/2 teaspoon salt
    1/2 Teaspoon ground pepper
    1/2 cup heavy cream
    1 cup water
    2 chicken bouillon cubes
    1 heaping teaspoon cornstarch dissolved in 1 Tbsp water

In a food processor or by hand, coarsely chop mushrooms.
Add all ingredients (except cornstarch & water) to (4-5 quart) sauce pan. Bring to boil.  Reduce heat and simmer for 20 minutes.
Add cornstarch mixture and simmer for 10 minutes, stirring constantly.

Beef & Cabbage Casserole

1 to 1 1/2 pounds lean ground beef
1 small chopped red onion
1 small chopped green, red or orange pepper
1 can (14.5 ounces) diced tomatoes
1 teaspoon salt
1 teaspoon garlic powder
1 small head cabbage
1 small can (11 oz) tomato juice

3/4 cup shredded mild Cheddar cheese   

In large skillet, cook ground beef, chopped onion, and chopped pepper until meat is no longer pink; drain off fat. Stir in tomatoes, salt, and garlic powder. Simmer, uncovered, for 10 minutes, stirring frequently.

Cut cabbage into 6 wedges. Cook cabbage in a small amount of boiling salted water, covered, for about 10 minutes and drain well. Arrange cabbage wedges in a lightly buttered 9-inch square baking dish. Pour ground beef mixture over and around the cabbage wedges. Pour can of juice over mixture.  Bake cabbage casserole, uncovered, at 350° for 35 minutes. Sprinkle cheese over cabbage casserole and bake about 5 minutes longer.

Seven Layer Casserole

    •    1 cup uncooked rice, washed and drained
    •    1 cup whole kernel corn, drained
    •    dash salt and pepper
    •    1 can (8 ounces) tomato sauce and 1/2 cup water
    •    1/2 cup chopped onion
    •    1/2 cup chopped green bell pepper
    •    3/4 to 1 pound extra lean ground beef, uncooked and broken up
    •    dash salt and pepper
    •    1 can (14.5 ounces) diced tomatoes, undrained
    •    6 strips bacon, cut in half
    •    shredded cheese for topping

Place ingredients (except cheese) in a buttered 1 1/2 quart casserole in order given. Cover and bake at 350° for 1 hour. Uncover and cook 30 minutes longer, until bacon is crisp. Top with shredded cheese the last 10 to 15 minutes.

Meatless Zucchini Casserole

        4 large zucchini (6 small) sliced
        1/2 cup chopped onions
        1 chicken bullion cube
        2 cups cooked rice
        1 cup fat free sour cream
        1 cup shredded sharp cheddar cheese
        1/4 cup grated fresh parmesan cheese
        1/4 cup breadcrumbs
        1 teaspoon salt
        1/4 teaspoon black pepper
        2 large eggs, lightly beaten
        cooking spray
        Optional:  shredded carrots, sliced mushrooms, cherry tomatoes (halved)
  • Combine first 3 ingredients in a large pan, just covering zucchini with water, bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender.
  • Drain; partially mash with a potato masher.
  • Combine zucchini mixture, rice, sour cream, cheddar cheese, parmesan, breadcrumbs, salt, pepper, eggs & any or all optional items in a bowl; stir gently.
  • Spoon zucchini mixture into a baking dish coated with cooking spray; sprinkle with parmesan.
  • Bake at 350 degrees for 30 minutes or until bubbly and golden.

Vegetable Casserole

        2 cups cooked brown or white rice
        2 cups broccoli, cut in 1/2 inch slices
        1 cup julienne sliced carrots
        1 cup zucchini, sliced on the bias
        1 cup cut green beans
        1 (16 ounce) jars spaghetti sauce
        2 cups of grated cheese (mix & match)

Cook rice.
Cook veggies until tender. Drain.
Put cooked rice in bottom of 9x13 baking dish.
Place veggies over rice.
Cover with spaghetti sauce.
Spread cheese(s) over top.
Cook at 375°F for 35 minutes. 
Freezes well.