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King Ranch Casserole
A WWatchers. tasty casserole. This makes four servings at 7
points a serving.
Ingredients
8 oz. Chicken, cooked and diced (skinned)
6 corn tortillas
1 can diced green
1 onion, diced
6 oz. shredded cheddar cheese
1 4oz. can mushrooms, drained
1 cup evaporated skimmed milk
2 Tbsp. Cornstarch
1 cup chicken broth
1 tsp. salt
1 can Rotel
Methods/steps
Spray a 9x13" pan with non-stick cooking spray.
Cut tortillas in 9 pieces and use half in bottom of the pan. Use half of the chicken and place over tortillas.
Repeat layers. Set aside.
In saucepan, dissolve cornstarch in chicken broth and
cook over low heat. Add onion, green chilies, milk, mushrooms, salt and Rotel. Cook for about 5 minutes.
Pour this mixture over the chicken and tortillas.
Cover evenly with cheese. Bake at 375 for 30 minutes. Serving/Portion: 1/4 of the pan
Points: 7 per SERVING
Ham and Potato Casserole
Ingredients
1 (26 oz.) pkg. frozen Shredded Potatoes
1 (1 lb.) Ham slices, cut into bite-size pieces
1 (10 3/4 oz.) can Cream of Potato Soup, undiluted
1/2 tsp. Pepper
1/4 C. Parmesan Cheese
1 C. shredded Cheddar Cheese
Paprika
Methods/steps
Combine potatoes, ham slices, soup, and pepper in a large bowl.
Spoon this mixture into a 13 x 9 inch baking dish.
Bake at 400 degrees for 25 minutes; sprinkle with cheeses and paprika, and bake 5 additional or until thoroughly heated. |
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California Casserole
Great for a pot-luck or casual get togethers.
Ingredients
Serves10 to 12
2 Lbs lean ground beef
1/4 Cup olive oil
1 C. finely diced onions
1 Clove minced garlic
1/2 C. chopped green pepper
1 Can (16 ozs) diced tomato
1 Can (16 ozs) tomato sauce
1 Can (16 ozs) whole kernel corn
1 Tspn salt (or to taste)
1 Tblspn chili powder
1/4 Tspn black pepper
1 Tspn cumin
1 C. water
1/3 C. corn meal
1 Cup black pitted California olives (sliced)
Reserve 7 or 8 whole olives for top of casserole.
Recipe for Spoon Bread Topping:
1 and 1/2 Cups milk
1 Teaspoon salt
2 Tablespoons butter
1/2 Cup corn meal
1 Cup grated Cheddar cheese
2 eggs slightly beaten Methods/steps
Heat olive oil in large skillet.
Brown ground beef until no longer pink.
Add onion, garlic, green pepper and stir until onion
is golden.
Add tomatoes, tomato sauce, corn, salt, chili powder,
cumin and black pepper-simmer 15 minutes.
Mix water, corn meal, and add to meat mixture-cover
and simmer 15 minutes.
Add sliced olives.
Pour mixture into 3 quart casserole. Top with Spoon Bread*(Directions below) and reserved
whole black olives.Refrigerate until 1 hour before serving time.
Directions for Spoon Bread Topping:
In a sauce pan, heat milk, salt and butter over low heat.
Slowly stir in corn meal and cook, stirring constantly
until thickened
Remove from heat and stir in cheese & slightly beaten eggs.
Mix well and pour over meat mixture in casserole.
Garnish top with reserved whole black olives.
Bake at 350 degrees for 1 hour.
Additional Tips
You may wish to use more chili powder. __________________________
Buffet Casserole
This one is sure to please company.
Ingredients
1 (14 oz.) can Chow Mien Vegetables
1 (16 oz.) can French Style Beans
1 (16 oz.) can English Peas
1 (14.5 oz.) can cut Asparagus
2 oz. jar sliced Pimento
1 (8 oz.) can sliced Water Chestnuts
1 (2 oz) pkg. sliced Almonds
3 hard-boiled Eggs
1 clove garlic minced
8 oz. Sharp Cheddar Cheese, shredded
2 (10.5 oz.) cans Cream of Mushroom Soup
1 stack or (1 1/2 C.) crushed Saltine Crackers
1/2 stick Margarine, melted
1 (3 oz.) French Fried Onion Rings
Methods/steps
Drain vegetables well. Mix lightly with almonds, eggs,
seasonings, cheese and soup. Turn into a lightly greased
9 x 13 inch casserole dish. Combine crushed saltines
with margarine and sprinkle over vegetable mixture.
Bake in a 350-degree oven for 25 to 30 minutes until bubbly. Top with onion rings and the last 20 minutes of baking time. |
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Country Lamb Casserole
Serves 4-6
Ingredients
8-10 lamb shoulder chops, trimmed
1 large onion, peeled and sliced
2 tsp minced garlic
2 bay leaves
210g pack Wattie’s Stock Pot Vegetable
6 cups boiling water
750g bag Wattie’s Frozen Winter Mix Vegetables
2 tbsps freshly chopped parsley
Lea and Perrins Worcestershire Sauce
Method
Cut lamb shoulder chops in half lengthwise. Brown the chops in a hot frying pan, with a dash of oil, turning once. Layer the browned lamb, onion, garlic and bay leaves in a deep casserole or saucepan, sprinkle over Wattie’s Stock Pot Vegetable, pour over boiling water. Cover and simmer gently on top of the stove or cook in the oven at 170°C for 1 1/4 hours, or until the lamb is tender. Add Wattie’s Frozen Winter Mix Vegetables, cook for a further 5-8 mins or until hot and cooked through, season with salt & pepper and Lea & Perrins Worcestershire Sauce. Remove bay leaves before serving. Serve in wide bowls with parsley. |
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Reposted for CanadianShe_Wolf Squash Casserole
Metric Ingredient Imperial
4 large yellow squash [ 4 ]
1 small onion, chopped [ 1 ]
125 ml water [ 1/2 cup ]
1 garlic clove, crushed [ 1 ]
125 ml cream cheese, at room temperature [ 1/2 cup ]
125 ml cheddar cheese, shredded [ 1/2 cup ]
1 large egg, lightly beaten [ 1 ]
- salt & pepper to taste -
6 soda crackers, crushed [ 6 ]
In a large saucepan; add squash, onion, water and garlic. Bring to boil. Reduce heat, cover, and simmer until squash is tender, about 12 minutes. Drain well in colander. Return vegetables to saucepan and mash with potato masher. Stir in cream cheese, three quarters of grated cheese, egg, salt and pepper.
Pour into lightly greased baking dish. Mix crushed crackers and remaining cheese; tossing to combine. Sprinkle crumbs on top of casserole. Bake in preheated 350 F (180 C) oven for 30 minutes. Serves 6 |
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Sweet Potato Casserole with Peaches and Cashews
6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped cashews
1/2 tsp. salt
1/4 tsp. ginger
1 can (15 1/4 ounces) sliced peaches, drained
3 Tbsp. butter Place sweet potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat. Cover and cook for 30 to 45 minutes
or just until tender. Drain and cool slightly. Peel and cut into cubes. In a small bowl, combine brown sugar, cashews, salt and ginger.
Place half of the sweet potatoes in an ungreased 11 x 7 inch baking pan.
Top with half of the peaches and brown sugar mixture.
Repeat layers and dot with butter. Cover and bake at 350 degrees for 30 minutes.
Uncover and bake 10 minutes longer or until bubbly and
heated through. Reposted for CanadianShe_Wolf |
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