CASSEROLE (6)

Wednesday - May 17, 2017 7:40 am

Garlic Parmesan Chicken Lasagna Bake

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For the lasagna:

10-15 no-boil lasagna noodles

3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)

12 ounces frozen peas

½ cup Parmesan cheese

 ½ cup Swiss cheese

1 cup water

¼ cup seasoned breadcrumbs fresh herbs for topping

For the sauce:

6 tablespoons butter

1½ tablespoons minced garlic

6 tablespoons flour

½ teaspoon poultry seasoning

¾ teaspoon salt

5 cups milk

Instructions

Make the sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and saute until fragrant - stir continuously to avoid burning because burnt garlic will taste bitter. Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside.

Layer the lasagna: Grease a 9x13 pan and preheat the oven to 400 degrees. Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken, half of the peas, ¼ cup Parmesan, ⅓ cup water, and 1½ cups sauce. Repeat this layer once more. Top with a layer of broken noodles, ⅓ cup water, 1½ cups sauce, and ½ cup Swiss cheese. Cover with foil and bake for 40 minutes.

Making it pretty: Remove the foil, sprinkle evenly with breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly. Sprinkle with fresh herbs like parsley and thyme. Let stand 10 minutes or more before cutting and serving.

Wednesday - May 17, 2017 5:59 am

Hamburger Hash Brown Casserole

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Ingredients:

2 lbs. hamburger

1 1/2 cups shredded cheddar cheese

1 onion diced

1-3/4 cup milk

1/2 cup sour cream

1/2 cup butter (melted)

1 package of hash browns

salt & pepper to taste

Instructions

Brown hamburger meat with the onions, drain. Mix cheese, sour cream, milk, melted butter, salt and pepper together then add in the hash browns. Once you have all of this mixed, layer the hamburger in a 9x13 pan and then spread the mixture on top of the burger. Cook at 350 degrees for approximately 1 hour.

Tuesday - November 10, 2015 12:00 am

Harvest Salsa Pie

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1 (15-ounce) package refrigerated piecrusts, divided

1 pound lean ground beef

½ cup chopped onion

1/3 cup diced green pepper

½ teaspoon salt, optional

¼ teaspoon black pepper

1½ cups salsa

1 cup frozen corn, thawed

½ cup sliced ripe olives

2 cups shredded Cheddar or Monterey Jack cheese

Pesto sauce, barbecue sauce, mustard, ketchup

 

Heat oven to 375 degrees. In large skillet cook ground beef, onion, green pepper, salt and pepper over medium heat until beef is no longer pink; drain well. Stir in salsa, corn, olives and cheese. Line an ungreased pan with one pie crust; fill with beef mixture. Roll out remaining crust on a lightly floured surface. Using mini metal cutters, cut out assorted shapes. Brush each with one of the condiments; place over beef mixture in pan. Bake 20 to 25 minutes, until filling is heated through and crust is golden brown. If shapes were baked separately, add to top of baked pie and serve. About 6 servings.

Tuesday - November 10, 2015 12:00 am

Baked Eyeballs Casserole

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Nonstick spray

1 (24-ounce) jar Italian sausage and garlic Italian sauce

1 (15-ounce) container part-skim ricotta cheese

¾ cup grated Parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 (8 ounces) container bocconcini (small fresh mozzarella cheese balls), about 1-inch

2 tablespoons sliced pitted ripe olives

Heat oven to 400 degrees. Spray a 13-x9-x2-inch shallow baking dish with cooking spray. Mix 1½ cups sauce, ricotta cheese, ½ cup Parmesan cheese and pasta in sprayed dish. Spread remaining sauce over pasta mixture. Sprinkle with remaining Parmesan cheese and cover with foil. Bake 25 minutes or until hot and bubbling. Arrange cheese balls randomly over pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tuesday - November 10, 2015 12:00 am

Layered Burrito Bake

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1 pound extra-lean ground beef

1 bell pepper, any color, chopped

1 large onion, chopped

2 cloves garlic, minced

2 (14.5 ounce) cans diced tomatoes, undrained

2 cups thick & chunky salsa

1 teaspoon ground cumin

1 can regular or Mexican blend corn, drained

1 can black beans, drained and rinsed, optional

6 (8-inch), flour tortillas cut in half

1 (16-ounce) refried beans

2 cups shredded Mexican Four Cheese blend

 

Heat oven to 400 degrees. Brown meat with peppers, onions and garlic in large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 minutes; remove from heat. Stir in corn and black beans. Spread a thin layer of tomato mixture on bottom of 13-x9-inch baking dish; top with 4 tortilla halves, with cut-sides of tortillas facing sides of dish. Cover with a layer of half the refried beans, ½ of the remaining tomato mixture and ½ the cheese. Repeat this layer with the remaining tortillas, tomato mixture and cheese; cover with sheet of foil sprayed with cooking spray. Bake 35 to 40 minutes or until heated through, uncovering for the last 5 minutes. Let stand 5 minutes before cutting to serve. 8 servings (kraftrecipes.com)

I added the black beans to the recipe, and rather than to try spreading the refried beans on the tortillas, I mixed them right into the sauce, so my layers were tortillas, meat/sauce/veggie mixture and cheese. apc

Friday - September 4, 2015 12:00 am

Layered Burrito Bake

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1 pound extra-lean ground beef

1 bell pepper, any color, chopped

1 large onion, chopped

2 cloves garlic, minced 2 (14.5 ounce) cans diced tomatoes, undrained

2 cups thick & chunky salsa

1 teaspoon ground cumin

1 can regular or Mexican blend corn, drained

1 can black beans, drained and rinsed

 6 (8-inch), flour tortillas cut in half

1 (16-ounce) refried beans

2 cups shredded Mexican Four Cheese blend

 

Heat oven to 400 degrees. Brown meat with peppers, onions and garlic in large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 minutes; remove from heat. Stir in corn and black beans. Spread a thin layer of tomato mixture on bottom of 13-x9-inch baking dish; top with 4 tortilla halves, with cut-sides of tortillas facing sides of dish. Cover with a layer of half the refried beans, ½ of the remaining tomato mixture and ½ the cheese. Repeat this layer with the remaining tortillas, tomato mixture and cheese; cover with sheet of foil sprayed with cooking spray. Bake 35 to 40 minutes or until heated through, uncovering for the last 5 minutes. Let stand 5 minutes before cutting to serve. 8 servings (kraft recipes.com)

I added the black beans to the recipe, and rather than to try spreading the refried beans on the tortillas, I mixed them right into the sauce, so my layers were tortillas, meat/sauce/veggie mixture and cheese. apc

 

 

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