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Reply
| | From:  Genie· (Original Message) | Sent: 5/2/2008 3:25 AM |
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Reply
| | | From: Genie· | Sent: 9/17/2008 2:49 AM |
| Potato Casserole
Ingredients:
1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2-teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried breadcrumbs
Preparation:
Place potatoes in large saucepan. Cover with cold water. Add
1/2-teaspoon salt and bring to a boil. Reduce heat to low and cook 20
to 25 minutes or until potatoes are tender. Drain; reserve. Melt 2
tablespoons butter in medium saucepan. Add flour, salt, and pepper;
cook until bubbly. Add milk; stir well. Cook, stirring constantly,
until thickened. Combine potatoes, hard-boiled eggs, onion, salt, and
pepper in lightly greased 1 1/2 quart casserole. Add white sauce;
blend lightly with spatula. Melt remaining 1-tablespoon butter. Add
breadcrumbs; mix well. Sprinkle buttered crumbs over casserole. Bake
at 350 degrees for 30 minutes. Serve hot!
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Reply
| | | From: Genie· | Sent: 9/17/2008 6:55 PM |
Mushroom Casserole ingredients list: 1 lb of button mushrooms.
1 large onion, thinly sliced.
½ cup of heavy cream.
½ cup of sour cream.
¼ cup of Parmesan cheese.
4 tablespoons of butter: 2 tablespoons melted, 2 tablespoons for cooking onions.
1 tablespoon of all-purpose flour.
½ teaspoon of salt.
¼ teaspoon of pepper. Instructions for Mushroom Casserole: In a suitably sized skillet, saute the sliced onion in 2 tablespoons of butter over a medium heat for 6 minutes.
Add the buttons mushrooms and saute for another 6 minutes.
Blend the all-purpose flour, salt and pepper with the onions and mushrooms.
Mix the heavy cream and sour cream together, then gradually add to the skillet, stirring well.
Pour into an oven proof casserole dish. Top with Parmesan cheese and drizzle with 2 tablespoons of melted butter.
Bake at 350°F (175°C) for 25 minutes.
Serve as desired. | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:08 PM |
| Mushroom Casserole 1 1/2 lbs. mushrooms sliced
1/4 C. butter
1/4 C. flour
2 C. milk
1 T. dry sherry
salt and pepper to taste
1 T. fresh parsley chopped
2 C. seasoned croutons
paprika
Melt 1 T. butter in a skillet. add mushrooms and saute until mushrooms are tender and beginning to brown. Remove mushrooms from the skillet. Add remaining butter to the skillet and melt. Stir in flour. Add sherry and milk. Stir until mixture is smooth and begins to slightly thicken.
Place 1/2 of the croutons in a buttered casserole dish. Top with half of the mushrooms. Pour 1/2 cream sauce over mushrooms. Repeat the layers and sprinkle with paprika.
Bake at 375°F. for 25 minutes. | |
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Reply
| | | From: Genie· | Sent: 9/22/2008 1:52 AM |
| Down-home Squash Casserole
3 pounds yellow squash, sliced
1 (16 oz) carton sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 package cornbread stuffing
1 (5 oz) can sliced water chestnuts, drained
1 (12 oz) package cheddar cheese, shredded
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1/2 cup oil
In a large skillet, fry squash and onion in oil until done. Drain off oil. Mash squash and onion with a potato masher and set aside. In a saucepan, melt butter over low heat. Pour the cornbread stuffing crumbs into a mixing bowl and drizzle the butter over them, then mix until crumbs are thoroughly coated. In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt
and pepper. Add the cooked squash and onion and mix well. Pour 1/2 the stuffing crumbs in a greased 9x13 casserole dish; spread evenly. Add the squash mixture and spread evenly. Top with remaining cornbread stuffing crumbs and spread evenly. Bake at 350 for 35 minutes, or until top is browned and casserole is heated through. Serves 10.
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Reply
| | | From: Genie· | Sent: 9/24/2008 4:38 AM |
Potato Stroganoff Casserole
1 1/3 Cup Water
2 Tbsp. Margarine
½ Cup Milk
1 ½ Cup Instant Mashed Potato Flakes
1 Lb. Ground Beef
1/3 Cup Chopped Onion
1 Pkg. Brown Gravy Mix
½ Cup Water
1 Small Can Sliced Mushrooms, drained
1 Cup Dairy Sour Cream
¼ tsp. Dill Weed
Paprika to taste
Heat oven to 350 degrees. In medium saucepan, combine 1 1/3 cups water and margarine. Bring to a boil. Remove from heat. Add milk and potato flakes. Stir and set aside. In large skillet, brown beef and onion. Drain. Add gravy mix, 1/2 cup water and mushrooms. Cook and stir until thickened. Remove from heat. Stir in sour cream and dill weed. Spoon into ungreased 1 1/2 quart casserole. Top with mashed potatoes and sprinkle with paprika. Bake at 350 degrees for 15 to 20 minutes or until thoroughly heated. | |
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Reply
| | | From: Genie· | Sent: 9/24/2008 4:44 AM |
Rice, Broccoli and Mushroom Casserole 2/3 Cup Rice
½ Cup Chopped Onion
½ Cup Chopped Celery
½ Stick Margarine
1 Can Mushroom Soup, undiluted
½ Sm. Jar Cheez Whiz
1 Pkg. Chopped Frozen Broccoli
½ tsp. Salt
½ tsp. Pepper
Almonds (optional) Cook rice (as directed on package). Saute onions, celery in margarine. Add soup, cheese, salt, pepper and broccoli. Mix together until broccoli is defrosted. Add rice and pour into buttered casserole. Bake about 20 minutes at 350 degrees. The almonds are sprinkled over the top after the casserole has baked awhile. | |
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Reply
| | | From: Genie· | Sent: 9/24/2008 4:46 AM |
Corn And Tomato Casserole 2 ½ Cups Whole Kernel Corn
2 ½ Cup Canned Tomatoes
1 Green Pepper, chopped
½ Cup Coarse Cracker Crumbs
1 ½ tsp. Salt
Dash Pepper
1 tsp. Sugar (optional)
2 Tbsp. Butter, melted Combine all the above ingredients in a greased casserole. Sprinkle with grated cheese, additional cracker crumbs and dot with butter. Bake at 350 to 375 degrees for 30 minutes. Serves 8. | |
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Reply
| | | From: Genie· | Sent: 10/9/2008 3:19 AM |
| Buttermilk Biscuit Casserole
This is a great side dish anytime of the year, and it goes well with so
many different things...we just love it!
1 can (16.3 oz.) Pillsbury Grands buttermilk biscuits
3 eggs
2 cups buttermilk
1 env. (0.4oz) Hidden Valley Ranch Buttermilk salad dressing mix
3 TB butter
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
4 large fresh jalapeños, seeded and chopped, or to taste
1 cup frozen corn kernels
Salt and fresh ground pepper to your taste
2 cups Cheddar cheese, shredded, divided
Preheat oven 375º F. Butter a 9" x 13" baking dish.
Cook biscuits according to package directions; cool and then tear or cut into
1" pieces; set aside.
In a large bowl whisk together eggs and then add buttermilk. Stir in the
ranch salad dressing mix;
set aside.
In a large skillet melt butter on medium high heat and then sauté onions,
bell peppers,
and jalapeños about 2 minutes, just until tender crisp. Remove from heat and
add
frozen corn (this will cool down the mixture) and then mix together with the
buttermilk
mixture.
Lightly toss the biscuits pieces into the milk mixture until most of liquid
is absorbed.
Layer half the biscuit mixture in the prepared pan, sprinkle with 1/2 of the
Cheddar cheese;
repeat. Bake uncovered 25 minutes.
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Reply
| | | From: Genie· | Sent: 10/9/2008 8:41 PM |
| Shoepeg Corn Casserole
2 cans (11 oz. ea.) shoepeg or white corn, drained
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1 cup (8 oz.) sour cream
1 cup (4 oz.) shredded Cheddar cheese
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
3/4 cup crushed Ritz butter-flavored crackers (about 18 crackers)
2 TB butter or margarine, melted
In a large bowl, combine the first seven ingredients.
Transfer to a greased 2 quart baking dish. Sprinkle with the cracker crumbs;
drizzle
with butter.
Bake, uncovered, at 350 degrees F., for 20 to 25 minutes or until bubbly.
Yield: 6 servings.
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Reply
| | | From: Genie· | Sent: 10/15/2008 6:16 PM |
| Broccoli Casserole with Crumb Topping
Makes 6 servings
2 slices day-old white bread, coarsely crumbled (about 1-1/4 cups)
1/2 cup shredded mozzarella cheese (about 2 ounces)
2 tablespoons chopped fresh parsley (optional)
2 tablespoons Olive Oil, divided
1 clove garlic, finely chopped
6 cups broccoli florets and/or cauliflowerets
1 envelope Onion Soup Mix
1 cup water
1 large tomato, chopped
In small bowl, combine bread crumbs, cheese, parsley, 1 tablespoon
oil and garlic; set aside. In 12-inch skillet, heat remaining 1
tablespoon oil over medium heat and cook broccoli, stirring
frequently, 2 minutes.
Stir in soup mix blended with water. Bring to a boil over high heat.
Reduce heat to low and simmer uncovered, stirring occasionally, 8
minutes or until broccoli is almost tender. Add tomato and simmer 2
minutes.
Spoon vegetable mixture into 1-1/2-quart casserole; top with bread
crumb mixture. Broil 1-1/2 minutes or until crumbs are golden and
cheese is melted.
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