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MICROWAVE CHICKEN AND CRAB CASSEROLE
1 c. fresh mushrooms, sliced or
1 (4 oz.) can mushrooms, drained
2 tbsp. margarine
1/2 c. bread crumbs
1 (6 oz.) can crab meat, rinsed & drained
1 green onion, chopped
1/4 c. tartar sauce
2 tbsp. Parmesan cheese, grated
Paprika
1 c. cooked chicken breast, shredded
Place mushrooms and margarine in a 1 1/2 quart microwave safe casserole. Cover and cook for 2 minutes or until mushrooms cook to desired doneness. Add half of bread crumbs to mushrooms, along with crab meat, chicken, onions and tartar sauce. Toss well. Sprinkle remaining bread crumbs and cheese over top of casserole. Dust with paprika. Cook for 5 minutes at 70% power. Serve in shells or serve on melba toast or crackers.
NOTE: Chicken cooks on full power for 6 to 9 minutes per pound covered.
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Eggs Benedict
1/4 cup of Butter or margarine
1/4 cup of Light cream
2 Egg yolks, beaten
1 tablespoon of cider vinegar
1/4 teaspoon of salt
Few grains cayenne pepper
1/2 teaspoon of Dry mustard
17 ounce can of asparagus spears, drained
4 English muffins, split and toasted conventionally
4 slices of ham
4 Poached eggs
In a 2 cup, non-metallic measuring cup melt butter in Microwave Oven
for 30 seconds. Add light cream, egg yolks, vinegar, salt, cayenne
and mustard; stir to blend thoroughly. Heat, uncovered, in Microwave
Oven for 1 minute or until thickened. Stir frequently. Be careful not
to overcook as sauce will curdle. Beat the sauce until light and
fluffy. Set aside. Place the asparagus in a shallow, heat-resistant,
non-metallic baking dish and heat, uncovered, in Microwave Oven 1 to
2 minutes or until heated through. Arrange toasted English muffin
halves on a heat-resistant, non-metallic serving platter. Place 1
slice of ham over 2 halves of the English muffin. Divide asparagus
among the 4 muffins. Heat, uncovered, in Microwave Oven 2 1/2 to 3
minutes or until muffins and ham are heated through. Carefully place
poached eggs on asparagus. Top with reserved sauce and heat,
uncovered, in Microwave Oven 30 seconds to 1 minute or until hot. |
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Cheddar Chicken Spirals
1 1/2 cups rotini
1/2 cup mayonnaise
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon dried basil
2 cups frozen mixed vegetables -- thawed
1 1/2 cups diced cooked chicken
1 1/2 cups shredded cheddar cheese -- divided
Cook noodles according to package directions. Meanwhile, in a bowl,
combine the mayonnaise, milk, salt and basil. Stir in the vegetables,
chicken and 1 cup cheese. Drain pasta; stir into vegetable mixture.
Transfer to a greased 1 1/2 quart microwave safe dish. Sprinkle with
remaining cheese.
Cover and microwave on high for 5-6 minutes or until heated through and
the cheese is melted. Let stand for 5 minutes before serving
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TOMATO and BEAN DISH
1 can Drained Beans
1 can Stewed Tomatoes
1 cup Cheddar Cheese
1 cup Croutons
2 Tbsp. Butter
Combine beans, stewed tomatoes and butter in a 2 quart glass dish; cover loosely and cook 3-4 on MEDIUM; add croutons and cover with Cheddar cheese. Cook another 3-4 minutes, uncovered, on MEDIUM. Allow to stand for 3-4 minutes before serving.
SERVINGS PER RECIPE: 4
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HAM AND NOODLE CASSEROLE - MICROWAVE
1 c. uncooked fine egg noodles
1 1/2 c. diced, cooked ham
2 tbsp. chopped onion
1/8 tsp. tarragon
2 tbsp. butter or margarine
1 (10 1/2 oz.) can condensed cream of chicken soup, undiluted
1/2 c. French style green beans, precooked & drained
1/2 c. water
2 tbsp. bread crumbs
Total Cooking Time: 17 to 20 minutes. Cook egg noodles; set aside. In 1 1/2 quart micro proof casserole, combine ham, onion, tarragon and butter. Cook, covered, on Hi (maximum power) 3 minutes. Add chicken soup, egg noodles, green beans and water. Stir. Cook, covered, on Hi (maximum power) 5 minutes or until hot, stirring once during cooking time. Top with bread crumbs. Let stand, covered, 2 to 3 minutes before serving. 4 servings. Fresh, frozen or canned green beans may be used. The canned beans need not be precooked, simply drain.
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Quick and Easy Ham Casserole
1 c. uncooked fine egg noodles
1 1/2 c. diced, cooked ham
2 tbsp. chopped onion
1/8 tsp. tarragon
2 tbsp. butter or margarine
1 (10 1/2 oz.) can condensed cream of chicken soup, undiluted
1/2 c. French style green beans, precooked & drained
1/2 c. water
2 tbsp. bread crumbs
Total Cooking Time: 17 to 20 minutes. Cook egg noodles; set aside. In 1 1/2 quart micro proof casserole, combine ham, onion, tarragon and butter. Cook, covered, on Hi (maximum power) 3 minutes. Add chicken soup, egg noodles, green beans and water. Stir. Cook, covered, on Hi (maximum power) 5 minutes or until hot, stirring once during cooking time. Top with bread crumbs. Let stand, covered, 2 to 3 minutes before serving. 4 servings. Fresh, frozen or canned green beans may be used. The canned beans need not be precooked, simply drain.
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Cheesy Chicken Casserole
Ingredients
2 chicken breasts
2 stalks celery, chopped
2 carrots, chopped
1 clove garlic
1 medium onion
1 can chicken broth (I actually used some I had made earlier)
1 bay leaf
1 tbsp. Poultry seasoning
Lemon Pepper & Salt to taste
1 can Cream of Chicken (I used Cream of Chicken & Mushroom)
1 cup of fresh broccoli
1 tomato, chopped
1 cup rice
8 oz. Velvetta
1 c. Colby-Jack cheese, shredded
Procedure
Add the first nine ingredients (through salt & pepper) to a large pot and add enough water to cover ingredients. Simmer for about 45 minutes. Remove chicken and cool.
Preheat over to 350 degrees.
Scoop out liquid until only about 2 cups remain. (I freeze the extra for later use.) Stir in the can of Cream of Chicken soup. Add the rice, broccoli and tomato and simmer until rice absorbs most of the water (about 20 to 30 minutes). Add the chicken back in and simmer a bit longer (until the chicken heats back up).
Add the Velvetta and stir until it melts. Pour into a 8 X 11 pan and bake for about 30 minutes. Add the colby-jack cheese on top and bake about 15 minutes more.
Allow to cool about 10 minutes and cut. |
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Hashbrown Casserole
Just like Cracker Barrels
Ingredients:
2 lbs frozen hash browns
1/2 cup melted margarine
1 can cream of chicken soup
1 pint sour cream
1/2 cup chopped onions
2 cups grated cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
Directions:
Mix the above ingredients together. Bake in a 11 x 14 baking dish for 45 minutes at 350ºF or until brown on top. |
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Western Omelet Casserole
Make in the Crockpot
Ingredients:
1 - 32 oz. package frozen hash browns
1 lb ham, extra lean, cooked & cubed
1 medium onion, diced
1 medium green bell pepper, diced
1 1/2 cups shredded Monterey jack cheese, or cheddar cheese
12 eggs
1 cup skim milk
1 teaspoon salt
1 teaspoon black pepper, or to taste
Directions:
1. Spray the inside of the crockpot with non-stick spray.
2. Place a layer of frozen potatoes on the bottom of the crockpot.
3. Add layers of ham, onions, green peppers & cheese, in the order listed.
4. Repeat the layering process two or three times, ending with a layer of cheese.
5. Beat the eggs, milk, salt & pepper together.
6. Pour over the layers. Cover & turn on LOW.
7. Cook for 10-12 hours, or overnight. |
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Breakfast Casserole
Ingredients:
7 slices white bread
8 ozs. cheddar cheese, shredded
6 eggs
3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1/2 lb bacon, fresh crisp & thinly diced
1/2 lb mild sausage, fried crisp
Directions:
1. Trim crusts from bread, cut into cubes, cover bottom of a 12 x 7 inch casserole & sprinkle with cheese.
2. Beat eggs, add milk & mix well.
3. Stir salt, pepper & dry mustard into the egg mixture. Add bacon & sausage, stirring until well blended.
4. Pour over cheese, cover with foil & refrigerate overnight.
5. In the morning put into a 350ºF oven & bake for 50-55 minutes. |
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Baked Mashed Potatoes
12 servings
INGREDIENTS:
5 pounds potatoes,
peeled and cubed
1/2 cup butter
1/4 cup milk
1 (8 ounce) package cream
cheese, softened
1 onion, grated
1 egg
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
3. In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
4. Bake 1 hour in the preheated oven, or until puffy and lightly browned.
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Easy Potato and Onion Dish
8 servings
INGREDIENTS:
8 potatoes, sliced
2 large sweet onions, sliced
1/2 cup butter, sliced
1 tablespoon dried parsley
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
3. Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender. |
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Cheesy Potatoes
8 servings
INGREDIENTS:
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon olive or vegetable oil
4 large potatoes, peeled and diced
1 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 teaspoon grated lemon peel
2 cups shredded Cheddar cheese, divided
1/4 cup dry bread crumbs
1 tablespoon butter or margarine, melted
1/2 teaspoon dried rosemary, crushed
DIRECTIONS:
1. In a large skillet or saucepan, saute onion and garlic in oil until tender. Add potatoes, seasoned salt, pepper and lemon peel. Remove from the heat. Spoon half into a greased 1-1/2-qt. baking dish. Sprinkle with 1 cup cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese. Cover and bake at 400 degrees F for 40 minutes. Uncover and bake 20 minutes longer or until potatoes are tender. |
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Harvest Potato Casserole
12 servings
INGREDIENTS:
8 large potatoes
2 bay leaves
1/4 cup butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 cups shredded Cheddar cheese, divided
1 (2 ounce) jar diced pimientos, drained
4 green onions, chopped
1/2 cup crushed cornflakes
DIRECTIONS:
1. Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour.
2. Drain potatoes; peel and grate. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. Combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly. |
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Sweet Potato Oranges
6 Servings
INGREDIENTS:
6 oranges
3 cups cooked, mashed sweet potatoes
1 cup white sugar
1/4 cup orange juice
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup butter, softened, divided
1 tablespoon grated orange peel
1 cup brown sugar
1/2 teaspoon all-purpose flour
1 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
3. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
4. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
5. Bake in preheated oven for 30 minutes. |
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Christmas Skillet Potatoes
Serves 8
Ingredients:
8 medium baking potatoes
1 garlic clove, minced
1 onion, finely chopped
1 cup mushrooms, chopped
1 cup cherry tomatoes
1 - 4 oz. can jalapenos
1/4 cup green onions, chopped (to garnish)
olive oil, as required
butter, as required
salt & pepper to taste
Directions:
1. NOTE: Potatoes can be pre-cooked earlier to save time. It can take a little while to cook these up to get them crispy.
2. Scrub the potatoes well & chop into 1 inch pieces. Boil potatoes for 5 minutes, until just tender & drain. (Store in fridge if made in advance).
3. Heat oil in a heavy, non-stick skillet. Add onions & cook for about 2 minutes; until they just start to turn brown. Add the garlic, mushrooms, jalapeno's & continue to cook for a few minutes, stirring occasionally.
4. Add potatoes & cook over medium heat with a tablespoon of oil & butter until potatoes are crispy & brown. Add more butter & oil to keep pan greased if needed, as the potatoes cook & get crispy.
5. Sprinkle with salt & pepper to taste.
6. Add chopped baby tomato - in halves & finely chopped green onion just to heat through right at the end of cooking (one minute or the tomatoes will lose their colour & texture).
7. If you make these ahead & refrigerate. Add the tomatoes & chopped green onion when re-heating. |
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