This was delicious and really the easiest casserole I've ever made. We aren't really big on casseroles.......but when we are, this will be a favorite! Thanks Chaundelle for sharing your recipe that you got from Heather. So, thanks to Heather too.
1 can cream of chicken
1 can of Rotel, drain half
1 can of green enchilada sauce
1 box of taquitos
grated cheese
Mix soup, rotel and green sauce together. Lay out the taquitos in a pan. Pour the blended sauce over them. Bake at 350 for 30 minutes. Take out and add the cheese on top (as much as you like). Put back in oven and cook until cheese is melted (or under the broiler until browned). Enjoy!
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Thursday, June 11, 2009
Tuesday, May 19, 2009
Layered Enchilada Bake
I made this tonight and the whole family became a fan. It was easy!!!!!!
Layered Enchilada Bake
Prep Time: 15 min Total Time: 1 hr 10 min
Makes: 8 servings
1 lb. lean ground beef or turkey
1 large onion, chopped
2 cups Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese
HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.
BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.
Layered Enchilada Bake
Prep Time: 15 min Total Time: 1 hr 10 min
Makes: 8 servings
1 lb. lean ground beef or turkey
1 large onion, chopped
2 cups Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese
HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.
BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.
Tuesday, February 10, 2009
Lasagna Casserole
Lasagna Casserole
1 lb. Italian sausage (I use turkey sausage)
1/4 cup chopped onion (I didn't add)
1/2 salt
1 tsp. pepper (divided)
1 lb. shredded Mozzarella cheese (about 4 cups)
1 carton (24oz) cottage cheese, I use lowfat, small curd
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 tbsp. dried parsley
1 box/bag pasta (medium shells, medium spiral, etc) cooked and drained
1 jar spaghetti sauce or alfredo sauce
In a skillet cook sausage until brown, drain. Sprinkle with salt and half of the pepper. In a large bowl combine pasta, 3 cups mozz. cheese, cottage cheese, eggs, parmesan cheese, parsley and remaining pepper, stir gently. Pour into a greased 13x9 pan. Top with sausage and sauce. Bake at 350 for 45 minutes. Sprinkle with the rest of Mozzarella cheese, cook for 15 minutes more. Let stand 10 minutes.
This takes a awhile to cook, but it's worth the extra work.
1 lb. Italian sausage (I use turkey sausage)
1/4 cup chopped onion (I didn't add)
1/2 salt
1 tsp. pepper (divided)
1 lb. shredded Mozzarella cheese (about 4 cups)
1 carton (24oz) cottage cheese, I use lowfat, small curd
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 tbsp. dried parsley
1 box/bag pasta (medium shells, medium spiral, etc) cooked and drained
1 jar spaghetti sauce or alfredo sauce
In a skillet cook sausage until brown, drain. Sprinkle with salt and half of the pepper. In a large bowl combine pasta, 3 cups mozz. cheese, cottage cheese, eggs, parmesan cheese, parsley and remaining pepper, stir gently. Pour into a greased 13x9 pan. Top with sausage and sauce. Bake at 350 for 45 minutes. Sprinkle with the rest of Mozzarella cheese, cook for 15 minutes more. Let stand 10 minutes.
This takes a awhile to cook, but it's worth the extra work.
Saturday, January 24, 2009
Lasagna Recipe
LASAGNA
10oz lasagna noodles (cooked according to package directions)
1lb. ground meat (I use ground turkey)
2 small cans tomato paste
1 (16oz) can tomatoes, diced
1 garlic clove, minced
dash of salt
1 tbsp. basil
2 eggs
3 cups cottage cheese or ricotta cheese, sometimes I mix them
1/2 cup parmesan cheese
2 tbsp. parsley flakes
1lb. cube mozzarella cheese (thinly sliced)
Preheat oven to 350 degrees. Boil noodles. Brown meat, drain the grease. Add tomato paste, diced tomatoes, garlic, salt, and basil to the meat. simmer on med/low for 30 minutes. While meat mixture is cooking slice mozzarella cheese, set aside. In amixing bowl slightly beat eggs first, then add cottage cheese, parmesan cheese and parsley, stir until blended. Use a 13 x 9 pan and layer starting with noodles, then half the egg mixture, add slices of mozzarella in a thin layer, then half the meat mixture. Repeat this process again, ending with the meat mixture. Cook for 30 minutes, let stand for 10 minutes. ENJOY!!!
10oz lasagna noodles (cooked according to package directions)
1lb. ground meat (I use ground turkey)
2 small cans tomato paste
1 (16oz) can tomatoes, diced
1 garlic clove, minced
dash of salt
1 tbsp. basil
2 eggs
3 cups cottage cheese or ricotta cheese, sometimes I mix them
1/2 cup parmesan cheese
2 tbsp. parsley flakes
1lb. cube mozzarella cheese (thinly sliced)
Preheat oven to 350 degrees. Boil noodles. Brown meat, drain the grease. Add tomato paste, diced tomatoes, garlic, salt, and basil to the meat. simmer on med/low for 30 minutes. While meat mixture is cooking slice mozzarella cheese, set aside. In amixing bowl slightly beat eggs first, then add cottage cheese, parmesan cheese and parsley, stir until blended. Use a 13 x 9 pan and layer starting with noodles, then half the egg mixture, add slices of mozzarella in a thin layer, then half the meat mixture. Repeat this process again, ending with the meat mixture. Cook for 30 minutes, let stand for 10 minutes. ENJOY!!!
Tuesday, January 20, 2009
Shepherd's Pie and Roasted Cauliflower
Tonight I made Susan's Shepherd Pie and Roasted Cauliflower from Everyday Food.
Both are so easy and yet so tasty. The roasted cauliflower has kind of a nutty flavor and the Shepherd's Pie can be altered however you like it. I used ground turkey as the meat and also reduced fat mushroom soup to lighten it all.
Here are before and after pictures of each......
Roasted Cauliflower
2 tbls. Olive oil
1 bunch cauliflower cored and made into to small pieces
Salt and pepper
1 ½ teaspoon paprika
Use a baking sheet lined with foil. Oven to 450. Place cauliflower on baking sheet. Toss with olive oil and paprika until all pieces are coated. Roast until tender and lightly browned (about 20-25 minutes, tossing once)
Susan's Shepherd Pie
1 Lb ground meat
1 can cream of mushroom soup
1 can corn, drained
1 package mashed potatoes, prepared
cheddar cheese to sprinkle on top before baking
Preheat oven to 350 degrees. Brown meat and then add soup and corn, combine. Layer in a pie pan or casserole dish, start with meat mixture, then prepared mashed potatoes, then sprinkle cheddar cheese on top. Bake for 25-30 minutes.
Both are so easy and yet so tasty. The roasted cauliflower has kind of a nutty flavor and the Shepherd's Pie can be altered however you like it. I used ground turkey as the meat and also reduced fat mushroom soup to lighten it all.
Here are before and after pictures of each......
Roasted Cauliflower
2 tbls. Olive oil
1 bunch cauliflower cored and made into to small pieces
Salt and pepper
1 ½ teaspoon paprika
Use a baking sheet lined with foil. Oven to 450. Place cauliflower on baking sheet. Toss with olive oil and paprika until all pieces are coated. Roast until tender and lightly browned (about 20-25 minutes, tossing once)
Susan's Shepherd Pie
1 Lb ground meat
1 can cream of mushroom soup
1 can corn, drained
1 package mashed potatoes, prepared
cheddar cheese to sprinkle on top before baking
Preheat oven to 350 degrees. Brown meat and then add soup and corn, combine. Layer in a pie pan or casserole dish, start with meat mixture, then prepared mashed potatoes, then sprinkle cheddar cheese on top. Bake for 25-30 minutes.
Tuesday, January 13, 2009
Mac and Cheese.....the hard way.
I made the mac and cheese from Cooking Light tonight. It was good but not as cheesy as the Martha Stewart version. But I'm sure the calories are not the same. The kids all liked it which counts for me! Good for when you're craving it and don't want the boxed kind....which by the way is not good for you. I also added turkey polish sausage with it and then some berries on the side too.
Recipe:
Creamy Four-Cheese Macaroni
1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded fontina cheese or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
3 ounces light processed cheese (such as light Velveeta)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon reduced-calorie margarine, softened
Preheat oven to 375°.
Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.
Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.
Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 cup chopped bottled roasted red bell pepper, 1 tablespoon chopped seeded pickled jalapeño pepper, and 1/2 teaspoon ground red pepper at the same time the macaroni and salt are added.
Yield: 8 servings (serving size: 1 cup)
CALORIES 350 (29% from fat); FAT 11.2g (sat 6.3g,mono 2.9g,poly 0.9g); IRON 1.9mg; CHOLESTEROL 32mg; CALCIUM 306mg; CARBOHYDRATE 42.4g; SODIUM 497mg; PROTEIN 18g; FIBER 2.1g
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