July 22, 2010

BECKI'S CHICKEN ENCHILADA BAKE


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□   2 tbsp. butter
□   1/2 c. chopped onion
□   1 garlic clove, minced
□   1/2 c. sliced ripe olives
□   1 (4 oz.) can diced green chilies, drained
□   1/2 c. dairy sour cream
□   1 (10 3/4 oz.) can condensed cream of chicken soup
□   1 1/2 c. cubed, cooked chicken or turkey
□   4 oz. (1 c.) shredded Cheddar cheese
□   8 corn or flour tortillas
□   1/4 c. milk



Heat oven to 350 degrees. In medium saucepan melt butter; saute onion and garlic in butter until tender. Stir in 1/4 cup of the ripe olives, green chilies, sour cream and soup; mix well. Reserve 3/4 cup sauce; set aside. Fold in chicken or turkey and 1/2 cup of the cheese to remaining sauce.Warm tortillas as directed on package. Fill tortillas with chicken or turkey mixture, roll up. Place seam side down in ungreased 12 x 8 inch (2 quart) baking dish. In small bowl combine reserved 3/4 cup sauce and milk, spoon over tortillas. Bake at 350 degrees for 30-35 minutes or until bubbly. To serve, sprinkle with remaining cheese and olives. 8 enchiladas.

SAVORY CHICKEN ENCHILADA BAKE


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□   1 c. chopped onion
□   1/4 c. butter
□   1/4 c. flour
□   2 1/2 c. water
□   1 tbsp. chicken flavor instant bouillon or 3 chicken cubes
□   8 oz. sour cream
□   3 c. chopped cooked chicken
□   2 c. (8 oz.) shredded Cheddar cheese, divided
□   1 (4 oz.) can chopped green chilies, drained
□   1 (2 oz.) jar pimento, drained
□   1/2 tsp. chili powder
□   10 (8") or 12 (6") corn tortillas


In medium saucepan, cook onion in butter until tender. Stir in flour, then water and bouillon. Cook and stir until thickened and bouillon dissolved. Remove from heat. Stir in sour cream.In large bowl, combine 1 cup of the sauce, chicken, 1 cup cheese, chilies, pimento and chili powder.
Dip each tortilla into remaining hot sauce to soften. Fill each with equal portions of chicken mixture. Roll up. Arrange in greased 9 x 13 inch pan. Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes or until bubbly. Serve with additional sour cream.

ENCHILADA CHILI BAKE


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□   1 lb. lean ground beef
□   1 clove garlic, minced
□   1 (8 oz.) can tomato sauce
□   1 (15 oz.) can pinto beans
□   1 c. (4 oz.) shredded Cheddar cheese, divided
□   1 c. chopped onions
□   1 (10 oz.) can hot enchilada sauce
□   2 1/2 c. crushed corn chips, divided
□   1 c. dairy sour cream



Total cooking time, 15-17 minutes.Place beef in 3 quart micro-proof casserole. Break up with spoon. Add onions and garlic. Cook on high 5-6 minutes or until beef is no longer red; drain. Stir again to break up beef. Stir in enchilada sauce and tomato sauce. Cook on high 3 minutes; stir in beans, 1 cup of the corn chips, and 3/4 cup of the cheese. Cover. Cook on high 6 minutes; stir. Spread sour cream evenly over top. Sprinkle remaining 1 1/2 cups corn chips and 1/4 cup cheese over sour cream. Cook on medium high (70%) for 1-2 minutes or until sour cream is warm. Let stand 5 minutes before serving.

CALICO SQUASH CASSEROLE


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□   1/2 lb. zucchini squash, cooked & drained
□   1 lb. yellow squash, cooked & drained
□   5 tbsp. light butter, melted
□   3 tbsp. chopped green onions
□   1 onion, finely chopped
□   1/4 c. finely chopped green pepper
□   1/4 c. chopped pimiento
□   1 can cream of chicken soup
□   1/2 c. plain low fat yogurt
□   1 lg. carrot, grated
□   1 can water chestnuts, drained & coarsely chopped
□   2 c. herb flavored dressing mix
□   Salt & pepper to taste


Cook squash and drain. Saute onions and green pepper in 1 tablespoon butter until tender. Add to squash. to the dressing mix, add 4 tablespoons butter (reserve 2/3 cup for topping). Add the remaining ingredients, mixing well.Pour into a lightly greased casserole dish. Top with the reserved stuffing mix. Bake at 350 degrees for 30 minutes.
Serves 8.

BEEF AND SQUASH CASSEROLE


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□   1 lb. fresh yellow or zucchini squash, sliced
□   1 c. chopped onions
□   1 c. chopped green peppers
□   1 lb. lean ground beef
□   3 c. cooked rice (1 1/2 c. uncooked)
□   2 eggs, beaten
□   1 can cream of chicken soup
□   1/2 c. sour cream
□   1 tsp. salt
□   1/4 tsp. pepper
□   1 c. grated Cheddar cheese


Cook squash and onion in salted water for 5 minutes. Drain well. Cook green pepper and meat until no longer pink. Stir in cooked rice. Blend eggs, soup, sour cream, and seasonings. Stir into meat mixture. Fold in squash mixture. Turn into greased, shallow 2-quart casserole. Top with cheese. Bake at 350 degrees uncovered for 20 minutes or until hot and bubbly. Serves 6. Easily doubles for a pot luck supper!

SQUASH CASSEROLE


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□   1 tbsp. butter
□   1 lg. onion, chopped
□   4 med. squash (yellow or zucchini)
□   2 carrots, grated
□   1/4 c. water
□   1 c. light sour cream
□   1 can cream of chicken soup
□   Grated cheese, optional
□   Pinch of salt
□   3 tbsp. melted butter
□   1 (8 oz.) pkg. stuffing mix or 2 c. homemade stuffing mix



Slice squash and set aside. Melt butter in skillet; add onions and saute until wilted, stirring often. Add squash, carrots and water; cover and cook until barely tender. Stir in sour cream and soup; heat through.Mix melted butter with stuffing mix. Place half of stuffing mix in bottom of a buttered 2 quart casserole dish. Pour squash mixture on to of stuffing mix. Cover with remaining stuffing mix. Bake at 350 degr

SQUASH CASSEROLE


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□   1 lb. yellow squash, sliced
□   1/2 lb. zucchini, sliced
□   1 tsp. sugar
□   1/2 c. mayonnaise
□   1/2 c. onion, chopped
□   1/4 c. bell pepper, chopped
□   1/4 c. red pepper, chopped
□   1 egg, slightly beaten
□   1/2 c. cheese, grated
□   Salt to taste
□   Freshly ground pepper
□   Coarse dry bread crumbs
□   1/4 c. butter
□   Mrs. Dash seasoning or salt-free lemon pepper with herb and spice


Cook squash in boiling water until tender, 15 to 20 minutes. Drain well. Add next 9 ingredients. Pour mixture into 2 quart casserole dish. Top with crumbs and dot with butter. Sprinkle lightly with Mrs. Dash. Bake at 350 degrees for 35 to 40 minutes until hot and bubbly. Note: Partly crushed seasoned croutons can be substituted for bread crumbs and herb seasoning. If you like garlic, add 1 clove, finely minced, to mixture.

TOMATO CASSEROLE


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□   2 med. zucchini (about 5 oz. each), cut into 1/4" thick slices
□   1 med. yellow straightneck or crookneck squash (about 5 oz.), cut into 1/4" thick slices
□   1 med. tomato, cut into 8 slices
□   1 med. onion (about 4 oz.), sliced & separated into rings
□   2 tbsp. plus 2 tsp. reduced-calorie butter (tub)
□   1 tbsp. grated Parmesan cheese
□   1 tbsp. chopped fresh parsley
□   1/2 tsp. basil leaves
□   1/2 tsp. grated lemon peel
□   1/4 tsp. salt
□   1/4 tsp. pepper



Preheat oven to 350 degrees. In bottom of shallow 1 1/2 quart casserole arrange zucchini and yellow squash in a single layer, overlapping slices slightly; top with tomato slices, then onion rings. Dot vegetables evenly with butter and sprinkle evenly with remaining ingredients; bake until vegetables are tender, 25-30 minutes. Makes 4 servings.

VEGETABLE-RICE CASSEROLE


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□   Yellow squash
□   4 zucchini (1/4" slices)
□   1 onion
□   1 sm. can mushrooms
□   1 c. carrots
□   1 c. cheddar cheese
□   8 black olives, diced
□   1 tomato, sliced in 1/2" circles
□   Grated cheese
□   Bread crumbs
□   Sesame seeds
□   1 c. rice
□   1/2 c. wheat berries
□   1/2 c. millet (opt.)
□   Oregano, basil, parsley




Cook grains and mix together. After dicing, steam vegetables about 5 minutes. Lightly oil large casserole (about 3 quart). Place thin layer of grain mixture on bottom and add successive layers of vegetables and grains and herbs, etc. until top of casserole is reached. Top with sliced tomatoes and sprinkle with grated (or cubed) cheese and sesame seeds and bread crumbs. Bake, covered for 45 minutes at 400 to 450 degrees. (If more juice is needed, add bouillon or tomato sauce.)This is a great casserole. I never have any leftovers when I take it to a tureen dinner. You can use your imagination and substitute other vegetables, herbs and grains.

SAUSAGE CASSEROLE


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□   2 lbs. yellow squash or zucchini, sliced
□   4 tbsp. butter
□   2 med. onions, chopped or sliced thin
□   1 c. milk or heavy cream
□   2 cloves garlic, chopped very fine
□   1 c. fresh bread crumbs
□   1 lb. bulk sausage
□   5 eggs, beaten
□   1 1/2 c. sharp cheddar cheese, grated
□   1 c. pecans, chopped
□   Salt & pepper to taste



Preheat oven to 350 degrees. Grease a 2 quart casserole dish and set aside. Put squash or zucchini in a heavy saucepan, add enough water to cover, cook over low to medium heat until soft enough to mash. Drain well, either mash with a fork or a potato masher. Melt butter, add onions and cook for about 5 minutes. Add garlic and cook until soft. Mix with the squash. Heat the milk or heavy cream in the same pan, stir in the bread crumbs, add this to the squash mixture, mix in drained sausage, beaten eggs, cheese, pecans, salt and pepper. Mix well. Pour this into your buttered casserole dish.



TOPPING:

□   4 tbsp. butter
□   1/2 c. fresh bread crumbs
□   1/2 c. chopped pecans

Combine all 3 ingredients and sprinkle over casserole. Bake 30 minutes, uncovered.

MIXED SQUASH CASSEROLE


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□   1 sm. yellow summer squash & 1 sm. zucchini, cut in 1/2 inch cubes
□   1 med. onion, chopped
□   2 tbsp. minced parsley
□   1/2 tsp. leaf thyme
□   1/2 tsp. salt
□   1 1/2 c. Mornay Sauce
□   1 tbsp. butter
□   1/2 c. dry bread crumbs


MORNAY SAUCE:

□   1 chicken bouillon cube
□   1/2 c. boiling water
□   1/4 c. butter
□   1/4 c. flour
□   3/4 c. cream or milk
□   1/2 c. grated Parmesan cheese
□   1/2 c. shredded Swiss or Monterey Jack cheese



In saucepan put first 6 ingredients. Cover with boiling water. Cook 15 to 20 minutes until tender. Drain well. Put in 1 1/2 quart casserole. Pour Mornay Sauce over and mix. Combine butter and bread crumbs. Sprinkle on top. Bake at 325 degrees for 15 to 20 minutes until browned.MORNAY SAUCE: Dissolve bouillon in boiling water. Melt butter, blend in flour. Add milk, cook, stirring constantly until thick. Blend in bouillon and cheese. Stir until smooth.

RICE CASSEROLE


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□   3 zucchini, sliced
□   3 yellow squash, sliced
□   1 c. brown rice (measure uncooked), cooked
□   1 chopped onion
□   1 pkg. mushrooms
□   2 stalks celery
□   Chopped tomatoes
□   1/2 jar Ortega salsa green chili (med. hotness)
□   1/2 each chopped green and red peppers
□   Monterey Jack and Cheddar cheese



Steam zucchini and squash together, then saute onions, mushrooms, celery, tomatoes, and peppers together in butter. When onions are transparent, toss all ingredients together. Pour into a large casserole dish and top with a thick layer of the cheeses. Cook in a 350 degree oven for 25 minutes.

VEGETABLE CASSEROLE


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□   3 med. zucchini squash, 1" chunks
□   3 med. yellow squash, 1" chunks
□   1 med. bunch broccoli
□   1 med. head cauliflower
□   1 lb. okra
□   2 med. onions, chopped
□   2 carrots, sliced
□   5 ribs celery, chopped
□   1 green bell pepper, chopped
□   1 yellow or red (hot) pepper, chopped
□   1 1/2 sticks butter
□   1 can chicken broth
□   2 1/2 tbsp. cornstarch
□   1 tsp. salt
□   1 tsp. black pepper
□   12 slices American cheese
□   12 slices Swiss cheese
□   1 (10 oz.) cheddar cheese
□   1 can nacho cheese sauce



Mix celery, onions, peppers, salt and pepper in broth. Cook until tender. Add butter. Thin the cornstarch and add to mixture until it thickens.Cook each vegetable separately to tender crisp and drain. In large casserole dish, layer each vegetable, top each layer with the cheese slices, then pour small amount of onion celery mixture, continuing until each has been layered. Top with can of nacho cheese sauce.
Bake at 350 degrees until cheese is all melted, approximately 30 minutes.

MEXICAN VEGETABLE CASSEROLE


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□   1 1/2 c. fresh or frozen whole kernel corn
□   1/2 c. chopped onion
□   1/2 c. chopped green pepper
□   1/2 c. water
□   1 c. each yellow summer squash & zucchini
□   1 lg. tomato, chopped
□   1 c. shredded cheddar cheese
□   2/3 c. cornmeal
□   1/2 c. milk
□   2 eggs, slightly beaten
□   1/2 tsp. salt
□   1/4 tsp. black pepper
□   Several dashes bottled hot pepper sauce




In medium saucepan combine corn, onion, green pepper and water. Bring to boiling, reduce heat. Cover and simmer for 5 minutes or until vegetables are tender crisp. DO NOT DRAIN. Meanwhile, in a large mixing bowl, combine chopped squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and pepper sauce. Add undrained vegetables to cornmeal mixture; mix well. Turn into 1 1/2 quart casserole. Bake, uncovered in a 350 degree oven 45 to 50 minutes or until done. Top with remaining cheese and return to oven until melted only. Yield: 8 servings. Only 160 calories per serving.

LISA'S SUMMER CASSEROLE


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□   2 1/2 c. noodles (I prefer linguine or bowtie)
□   2 yellow squash (cut in julienne strips)
□   2 c. fresh green beans, carrots and/or zucchini
□   6 plum tomatoes (quartered)
□   1 onion (chopped)
□   2 c. mushrooms (sliced)
□   3 dashes hot pepper
□   1 tbsp. Dijon mustard
□   1/2 stick butter
□   1/2 c. shredded Swiss cheese
□   1/4 c. Parmesan, shredded
□   Salt and pepper to taste
□   1 tsp. flour
□   1 1/2 c. milk



Bring 8 cups water to boil in a large pot. Cook beans, carrots or zucchini first, for 5 minutes. Add your noodles, boil another 5 minutes. Add your squash strips, cook until tender. Drain and rinse with cold water. Toss together in large casserole dish. Set aside.Saute onion, mushroom and butter in a skillet until onions are clear. Stir in flour, milk, salt and pepper until thickened. Add hot pepper, cheese, mustard; remove from heat.
Toss sauce mixture into vegetables and noodles then mix in tomatoes. Sprinkle Parmesan over top. Bake at 350 degrees for 30 minutes.

YELLOW SQUASH AND ZUCCHINI CASSEROLE


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□   2 med. yellow squash
□   1 med. zucchini squash (both kinds diced)
□   1 med. onion, chopped
□   1 c. grated Cheddar cheese
□   2 tbsp. butter
□   1 1/2 c. lowfat milk
□   1 lg. egg, beaten
□   1 c. Minute rice
□   1 tsp. Italian seasoning
□   1/3 tsp. salt
□   1/2 tsp. black pepper



Combine all ingredients in large bowl; mix well. Pour into greased casserole baking dish. Bake at 375 degrees for 35 minutes, or until all liquid is absorbed. Garnish with parsley. 6 servings.

Cheddar Zucchini Casserole

Cook Time: 25 minutes

Total Time: 25 minutes

  • 2 pounds zucchini, sliced (approximately 6 cups)
  • salt and pepper
  • 1 cup sour cream
  • 2 eggs, divided
  • 2 tablespoons flour
  • 1 1/2 cups Cheddar cheese, shredded
  • 6 slices bacon, cooked until crisp, drained, crumbled
  • 1/2 cup bread crumbs
  • 1 tablespoon melted butter

Preparation:

Cook zucchini in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt and pepper. In a medium bowl, sightly beat egg yolks; stir in sour cream and flour. In another bowl, beat egg whites until stiff; fold into the sour cream mixture. In a baking dish, about 12 x 7-inches, layer half of the zucchini, half of the sour cream mixture, and half the Cheddar cheese; sprinkle with all of the crumbled bacon. Repeat layers of zucchini, sour cream mixture, and cheese. Toss bread crumbs with melted butter; sprinkle over the top of the casserole. Bake, uncovered, at 350° for 20 to 25 minutes.
Serves 6 to 8.