Casseroles
Thursday, January 11, 2007
Bean and chili bake
2 pounds dried small lima beans1/4 pound bacon, cut into strips
2 Tablespoons Olive oil
2 pounds italian sausage (I like hot italian)
3 medium onions, chopped
2 cloves garlic, chopped
3 Tablespoons chili powder
1 Tablespoon ground cumin
1/2 Tablespoon powdered mustard
2 cans crushed tomatoes (14.5 oz can)
1/3 cup Red wine vinegar
2 Tablespoons Worchestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
 |
| It's chili-licious! |
Put beans and bacon into a large pot and fill with water to cover. Bring to a boil, then reduce heat and simmer for 1-1/2 to 2 hours, or until beans are tender. Drain beans and reserve cooking water.
In another large pot (or the one you've just emptied and washed) heat the olive oil over medium heat. Add sausage and saute until evenly browned, breaking into coarse chunks as you go. Add onions and garlic. Saute several minutes more, or until onions are translucent.
Add Chili powder, cumin, and dried mustard. saute for another minute or so before adding tomaties, vinegar, Worchestershire sauce salt, pepper 1 1/2 cups of reserved bean liquid and bay leaf. Bring to a boil, reduce heat and simmer for another 30 minutes.
preheat oven to 375. Stir beans and chili together in a shallow baking dish (note: I had to use two pans). Add more bean water if more moisture is needed to keep beans covered. Bake for an hour, adding more bean water occasionally if the beans look like they're drying out.
Serves 12-16
Substitutions:
1. Any kind of beans would work, but keep with the dried beans. The remaining starch in the water acts as a thickening agent when it's used later in the chili and during baking to keep things from getting too soupy.
2. Instead of dried mustard, I used 2 or 3 spoonfuls of prepared dijon instead. It gave a bit of a sweeter taste with less bite than the dried mustard did.
3. not really a substitution, but when slicing the bacon, I removed large amounts of the fat streaks that otherwise would have been soaked into the beans. The remaining fat on the bacon still gave a nice smokey flavor to the beans.
Sunday, March 06, 2005
Seven Layer Mexican-Style Casserole
6 oz cooked shredded chicken1 can fat-free refried pinto beans
1 cup salsa
4 oz shredded low-fat cheddar cheese
Shredded lettuce to taste
Tabasco to taste
4 tbsp low-fat sour cream
Pre-heat the oven to 350.
Mist an 8 x 8 with oil and spread beans evenly within the dish. Then layer with chicken, salsa and cheese. Bake for 20 minutes or until heated all the way through.
Cut into 4 slices and plate.
Top each portion with shredded lettuce, Tabasco and 1 tbsp sour cream.
Serves 4 (4 WW points each)
Wednesday, December 29, 2004
Breakfast Casserole
1lb Sage bulk breakfast casserole6 Slices of white bread
4 eggs, beaten
2 Cups of milk
8oz of shredded cheddar*
1tsp. of ground mustard powder
1/2tsp. of salt
Cook sausage in skillet until done, breaking it up as it cooks. Drain. Cut bread up into cubes. In a large mixing bowl add, bread, sausage, mustard, salt, and cheese. Pour milk and eggs on top of mixture and mix until everything is combined and coated. Pour mixture into greased casserole dish and refridgerate overnight (needs at least 8hours to set).
Bake at 350 for 1hour covered and then uncovered for 45minutes or until set.
*You can use more cheese if you like, but it will add to the time it takes the casserole to set so keep that in mind.
Wednesday, November 10, 2004
Country Sausage Macaroni and Cheese
1 lb. sausage1 1/2 cups milk
12 oz. velveeta cheese, cut into cubes
1/2 cup dijon mustard
1 cup diced fresh or canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
12 oz. uncooked elbow macaroni
1/8 tsp. cayenne pepper
2 T grated parmesan cheese
Preheat oven to 350 degrees. Crumble and cook saudage in a skillet until brown. Drain on paper towels. Combine milk, velveeta and mustard in a medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions, and cayenne pepper. Remove from heat.
Cook macaroni according to package directions and drain. Combine hot macaroni and cheese mixture in a large bowl and toss until well-coated. Spoon into a greased, shallow, 2-quart casserole dish. Cover and bake 15-20 minutes. Stir, sprinkle with parmesan cheese, then bake uncovered another 5 minutes. Let stand 10 minutes before serving.
Monday, November 08, 2004
French Toast Casserole
1 loaf cinnamon swirl bread (I like Pepperidge Farms)6 eggs, beaten
3 cups milk
2 tsp. vanilla extract
Powdered sugar
Place bread cubes in a greased, 3-quart shallow baking dish. Mix eggs, milk and vanilla, then pour over bread. Cover and refrigerate one hour or overnight. (This step is important, because it ensures the bread absorbs the egg/milk mixture.)
Bake at 350? for 50 minutes, or until golden brown. Sprinkle with powdered sugar, and serve with pancake syrup, if desired.
Serves 8*. It only serves eight if three bites is enough to fill you up.(smirk)
Saturday, October 30, 2004
Mom’s Tuna Casserole
2½ C Egg noodles cooked til slightly under done and drained¼ C Onion finely minced
¼ C Celery diced
1 TBSP butter
1 can Condensed cream of mushroom soup
1can Solid white tuna in oil, drained (reserve oil)
¼-½ C Half & half (to desired creaminess)
1 small can mushroom pieces, drained (reserve liquid)
2 slices Swiss Cheese
2 slices American cheese
1 C Shredded cheddar
Melt butter and add onion and celery. Cook til translucent. Season with a bit of garlic salt, parsley and pepper. Add mushroom soup, the reserved oil and mushroom liquids and half and half. Stir to warm through. Add tuna, pasta, mushrooms and swiss and american cheeses. Stir until thoroughly combined and cheeses are melted. Add half & half as needed for a more creamy texture remembering liquid is absorbed by the noodles during baking.
Place in buttered 2 qt casserole and top with cheddar.
Finish with breadcrumb topping, below. Bake about 30-35 minutes at 350°
For bread crumb topping:
2 slices bread left out for a couple of hours then rubbed between your hands til crumbs form.
8 butter crackers finely crushed
1/4 cup Italian bread crumbs
1/3 C Parmesan Cheese
1/3 cup melted butter
Monday, October 11, 2004
Chicken & Rice Casserole
2 tablespoons butter1 tablespoon chicken fat (schmaltz)
celery--as much as you like
onion--as much as you like
3 tablespoons flour
2 cups chicken broth (part reserved stock)
1 cup milk
salt and pepper
2 packets G Washington Golden or 1 boullion cube
2 boil in bag white rice bags
3 cups cooked diced chicken
2 cups sliced sauteed mushrooms
1 cup baby broccoli florets
buttered bread crumbs
Bake 2 chicken breasts and 2 thighs skin on. When done, save all broth and fat that has accumulated in pan. Cool. Separate chicken fat (schmaltz) from broth and save both. Remove skin from chicken and discard. Chop chicken into bite size pieces. Cover with some chicken broth and refrigerate if you're not going to use it right away. (I baked my chicken the night before.)
Melt butter & schmaltz over low heat in a medium saucepan; add onion and celery and cook until translucent. Salt and pepper. Stir in flour, blending well with a wire whisk. Add chicken broth/stock, milk, G. Washington or boullion cube, and salt and pepper again to taste. Cook, stirring constantly, until thickened, simmer but don't boil for 1 minute. Butter a 2-quart baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms and half the broccoli.
Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs to cover. Bake at 350? for 35-45 minutes. I got about 6 servings out of this...big servings.
For bread crumbs I used 2 slices of bread left out for a couple of hours then I rubbed them between my hands til they got *breadcrumby* and 8 townhouse crackers, crushed, mixed with 1/3 cup butter.
It's really important to bake your chicken and save the juices and separate the stock from the schmaltz when cool. Canned chicken broth just won't supply the same flavour.
Macaroni & Cheese
3 cups elbow macaroni, boiled in salted water. Cook in a 4 qt dutch oven for 6 minutes from second boil. Drain and put back in pan.3 TBSP butter
3 TBSP flour
1/2 a small onion, diced finely
1/2 tsp paprika
1/2 tsp tabasco
1/2 tsp dry mustard
salt and pepper to taste
2 cups milk
1 cup half & half
1 lb cheddar cheese
8oz monteray jack cheese
2 oz cream cheese
1/4 c good parmesan
1/2 cup mozzerella
Melt butter in a dutch oven. add onions and cook until translucent. Add flour, paprika, mustard and tabasco all at once. Whisk until smooth then cook at least 2-3 minutes. Slowly add milk and 1/2 & 1/2, stirring constantly. Bring to a boil and simmer 2 minutes until thickened.
Remove from heat and add all cheeses EXCEPT the mozzerella. Stir constantly until all cheese is melted. There will be more cheese sauce than your macaroni can take.
Pour cheese sauce over macaroni slowly until macaroni is entirely incorporated in cheese sauce. Then add about 1 cup more so that macaroni is very wet with sauce. The noodles will absorb a lot of the sauce.
Pour into a buttered 2 quart casserole dish and top with 1/2 cup mozzerella.
Combine all bread crumb ingredients (below) and sprinkle on top of mac and cheese. Bake at 350? for 30-35 minutes. Feeds about 7 or 8 people.
for bread crumb topping:
2 slices bread left out for a couple of hours then rubbed between your hands til crumbs form.
8 butter crackers finely crushed
1/4 cup Italian bread crumbs
1/3 cup melted butter
Wednesday, March 03, 2004
Southern Pork Chop Casserole
6-8 pork chops1 cup uncooked long-grain rice
1 envelope (1 oz) dry onion soup mix
1 can mushroom soup
2 tbsp oil
salt & pepper to taste
water
Heat oven to 375 degrees.
Heat oil in large skillet over medium heat. Brown pork chops. Drain.
Sprinkle uncooked rice in bottom of large baking dish. Sprinkle dry soup mix over rice. Place pork chops on top. Pour undiluted mushroom soup over chops. Salt and pepper to taste. Add enough water to barely cover ingredients.
Bake uncovered for one hour.
Hamburger Casserole
1 c. sour cream1 (6 oz.) pkg. cream cheese
1/4 onion, chopped
1 lb. hamburger
1 tsp. salt & sugar
1/2 c. garlic
2 (8 oz.) cans tomato sauce
1 pkg. narrow noodles
1 c. cheese, grated
Mix sour cream, cream cheese and onions. Let stand 1 hour. Brown hamburger, salt and sugar; add garlic, tomato sauce and cook 20 minutes. Grease 2-quart casserole and arrange in layers as follows: 1/2 of noodles, cream and hamburger mixture. Repeat in layers. Top with cheese. Bake at 350 degrees for 35 minutes.
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