Casseroles

  Baked Scallops & Shrimp

Baked Macaroni Cheese

Broccoli Cheese Quiche

Bubble Pizza for Kids 

  Calico Beans

Chicken Casserole Macaroni

Crab Meat Substitute 

Roasted Cauliflower

Oven Veggies in a Bag

Roasted Red Potatoes

Mashed Potato Spinach Bake

Roast Potato Duo

Alaskan Salmon Loaf

Salmon Cheese Casserole

  Six Layer Dinner

Spaghetti Sauce

Spinach Mexican Style

Stovetop Almond Rice Pilaf

    Taco Joe's Beef

Wild Rice Casserole

Cranberry Baked Beans

3 pounds venison cut into 1" cubes
¾ Cup red cooking wine
1 package onion soup mix
1 can golden mushroom soup ( I use Rago™ or other mushroom sauces without MSG or other additives)
2 Cups sliced mushrooms, sliced (May substitute eggplant)

Combine and stir in crock pot. Cook 10-12 hours on low setting.
Serve over noodles, rice or potatoes.

From Kris Winkelman's "Ultimate Wild Game and Fish Cookbook"

log on to www.winkelman.com

Turkey Leftovers
from that Wild Turkey or even a domesticated one

Simmer over low heat ¼ Cup butter and ¼ Cup flour. Let bubble and smooth, then add 1½Cups milk
1 Cup chicken broth, (I always look for healthy without MSG or preservatives)
2 Cups cooked turkey cut into small pieces
¼ Cup slivered almonds
4 oz. fresh mushrooms
1½ Cups cooked rice
Salt and Pepper to taste.

Put into glass baking dish and bake uncovered for 15 minujtes at 350°.

Another original taken from Kris Winkelman's "Ultimate Wild Game and Fish Cookbook".

www.winkelman.com

1 Can Condensed Cream of Mushroom Soup ( I never use this as it has MSG) I substitute mushrooms, mayonnaise, or white sauce.
1 ¼ Cups milk, 1/4 # shredded cheese,
2 cups cooked chicken or turkey, 1 box macaroni (about 8 oz.),
1/4 Cup butter melted. ½ thinly sliced jalapeño pepper
You may top with 3/4 cup breadcrumbs. I do not use but cook a bit longer in slow oven until crisp on top.

Combine soup, milk and cheese ingredients. Add chicken and macaroni and mushrooms.
Pour butter over top after transferring to greased 9x9" baking pan. Refrigerate overnight or 8 hours.

Bake uncovered at 350° 60-90 minutes until browned and bubbling.

1 # ground meat, 1 sliced onion, 1 can cream of tomato soup, frozen French fries.

Layer in greased casserole, browned meat and layer with potatoes, onion and pour soup over top.

Bake 20 minutes at 350º.

That's It!

Easy enough!

1- 9" unbaked deep-dish pastry shell
1- 12oz. can evaporated skim milk
4 eggs. slightly beaten
1 Cup Schwan's Broccoli florets, thawed
1 Cup Swiss cheese, shredded
1 Cup Mozzarella cheese, shredded
2 Tbsp. flour
1/2 tsp. onion salt or powder
Pepper to taste
6 slices Thick Sliced bacon cooked & crumbled
I use bacon bits to sub.

Prepare bacon and drain
Mix evaporated milk, eggs, broccoli, cheese, flour, onion salt, pepper, crumbled bacon.

Pour into unbaked pie shell.
Bake 1 hour or until knife inserted comes out clean.

2 Cups uncooked instant rice
2 Cups chicken broth
3/4 Cup chopped onion
1/2 Cup slivered almonds
1 Tbsp. butter
In saucepan saute onion and almonds in butter until onion is ender and almonds lightly browned. Add broth; bring to boil. Stir in rice and cover.

Remove from heat. Let stand 5-8 minutes until liquid is absorbed.

3 T. butter, 3 T. flour, 1 tsp. salt, 1/8 tsp. pepper
3 C. milk, 1½-2 C. grated cheddar cheese
½ tsp. each Worcestershire, prepared mustard
2 C. ready cut macaroni (Catelli)
1/3 C. butter bread crumbs
¼ C. grated cheddar cheese

Melt butter, blend flour and seasoning. Add milk and cook, stirring constantly until thickened. Remove from heat.

Add cheese (2 cups), Worcestershire sauce and mustard. Stir until smooth.

Cook macaroni according to directions; drain. Add to sauce and pour into 2 quart baking dish.

Sprinkle with bread crumbs mixed with 1/3 Cup cheese

Bake 400º for 20 minutes.

Almost like Grandma used to make!

1 (8oz) pkg. uncooked macaroni shells
2 C. cooked, diced chicken or turkey or Tuna
2 C. milk
1 C. chopped celery
2 cans soup (cream of chicken or mushroom) I use healthy choice sauce (No MSG)
1 (2lb) Velveeta cheese, cubed

Mix together. Put in greased casserole. Refrigerate overnight.

Bake at 350º for 1½ hours.

6 medium potatoes (2#) peeled & cut into ½" cubes
3 Tbsp. butter
¼ cup flour
1 tsp. salt + ¼ tsp. pepper
2 cups milk
Paprika and minced fresh parsley

Bring potatoes to boil; cover and cook for 15-20 minutes until tender.

In another saucepan melt butter. Stir in flour, salt & pepper until smooth. Gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened.

Drain potatoes and put into serving bowl. Add cooked cream sauce and toss. Sprinkle with paprika and parsley.

Serve.

1 # ground beef, browned
1 onion, chopped
2 cans tomato sauce
1 #2 can corn (2 cups with liquid)
8 oz cooked noodles
1 tsp. chili powder
1 cup cheese, grated

Mix and bake 350º until browned. About 30 minutes.

Serves 10.

Mix & Match Squash Casserole
Mix any kinds summer squash
6-8 servings

4 cups cubed summer squash or any other like zucchini, yellow
1 # bulk pork sausage (I use beef or turkey also ground)
1 cup dry bread crumbs
¼ cup each chopped green pepper, onion
½ cup grated Parmesan cheese
2 eggs, beaten mixed with ½ cup milk
½ tsp. salt

Place small amount water in saucepan and add squash to cover and cook 8 minutes.
Drain.
Add remaining ingredients; mix. Put into greased baking dish 11 x 7".

Bake uncovered at 325º for 35 minutes.

Crab Substitute Dip (Meal)

1/2 to 1 Cup Vegenaise
1 package 8 oz. Tofutti "Better Than Cream Cheese"
1/4 to 1/2 cup chopped onions
1 can artichoke hearts
1 package crab meat substitute
dill seasoning

Blend all ingredients into food processor until chunky.

This may be eaten with crackers or chips cold.

OR
 This may be baked and used as a main dish for a meal or warm appetizer.

Bake 350 º  for 15-20 minutes.

Put Parmesan Cheese.  If Vegan use substitute.

1½# pork Sausage (J&D) For those who do not eat meat SmartGround™ by Lifelite™ works well.

3 stalks of celery
1 onion chopped fine. Brown &drain both
Add 2 pkg. Lipton dry chicken noodle soup mix or other of choice.
1 cup washed Wild Rice
4½ C. boiled water (cover & Bake 2 hrs)
Add ½ C. sliced Almonds and mushrooms if desired, 10 minutes before removing from the oven.

Cranberry Baked Beans
12-16 Servings   Bake 350º for 1 hour

1-16 oz can jellied cranberry sauce
1-8 oz. tomato sauce
2- 31 oz. cans pork & beans, undrained
1 Tbsp. prepared mustard
½ C. chopped onion
6 strips bacon, halved
3 Tbsp. brown sugar
Place in 13 X 9 X 2" baking dish.
Bacon on top & sprinkle with sugar.

2 heads cauliflower cut into florets 
 salt & ground pepper
5 T olive oil
1 T. grated lemon
2 cloves garlic, thinly sliced
1 T capers, drained      Use lemon wedges to garnish

Season cauliflower with salt, pepper, and 2 T oil

Spread on baking pan and roast until golden brown, turning until browned on all sides. Takes about 45 minutes.

I lightly steam my cauliflower first and then season in a bowl before spreading out on a baking sheet. Takes about 10-15 minutes until golden brown.

Combine lemon, garlic and remaining oil over low heat for about 20 minutes. Stir occasionally.  (If you steam you may be heating the sauce at the same time.)

Pour the warm mixture over the cauliflower and toss. Add capers and toss again.  Serve on a platter garnished with lemon wedges.

Calories and fat come from the dressing. Notice they are healthy fats if you use extra-virgin olive oil.

Mashed Potato Spinach Bake
Swedish Origin
I LIKE this potato recipe because it's a make-ahead dish and when the company rings the bell, it can be placed in the oven.
contributed by Fauneil Bennett, Wayne, Nebraska

6 medium potatoes, peeled and quartered
1 (10 oz.) Pkg.  fresh spinach, torn
¾ C. sour cream
¼ C. butter, cubed
2 tsp. minced chives
1½ tsp. salt,   1 tsp. sugar, ¼ tsp. pepper, ¼ tsp. dill weed
1 C. (4 ounces) shredded cheddar cheese

Place potatoes in large saucepan and cover with water. Bring to boil. Reduce heat; cover and cook 15-20 minutes until tender. Meanwhile cook spinach in small amount of water until wilted; drain well.

Drain potatoes; place in mixing bowl and mash.  Stir in spinach, sour cream, butter, chives and seasonings.

Transfer to a greased 2½ quart baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 20-25 minutes or until heated through.

Yield:  8 servings

Dad's Spaghetti Sauce Seasoning Mix
Dad learned to cook. This mix takes 5 minutes.
Yield 1½ Cups dry mix.

1/2 Cup onion flakes
1/2 cup parsley flakes
1/2 Tbsp. dried oregano
1 Tbsp. sugar
1 Tbsp. each thyme & basil
2 tsp. each pepper, & garlic powder
4 large bay leaves crumbled, fine

Place all ingredients in pint jar and cover tightly.
Shake well to mix.
Store in cool dry place. Keeps up to 2 months. (longer)

Use 1/4 Cup dry mix for each sauce made.

Spaghetti Sauce
Dad's Special

2 - 28 oz cans lo sodium tomatoes, drain and chop
1 - 6 oz can tomato paste
1 Cup water
1/4-1/3 C. seasoning mix
Heat in saucepan. Reduce heat to simmer, uncovered for 20 minutes, stirring occasionally.

Use 1# ground meat. May add mushrooms.

Excellent! Thanks Dad!

Quick Schwan's Tortilla
Tortilla Lunch
8 servings

6 - 10" Flour Tortillas

1 Schwan's' Potato Sausage Egg meal kit

3/4 Cup each of Taco Sauce and Monterey Jack Cheese
Sour Cream Prepare potato,
sausage and egg meal kit according to directions.

Spread 2 Tbsp. Sauce on each tortilla
Divide meal kit mixture evenly among tortillas
Top with grated Cheese & sour cream, Wrap & Serve.

TIP: Chunky Salsa is also good rather than Taco sauce.

Bubble Pizza for Kids
1999 Collector's Edition
Taste of Home's Quick Cooking
Jo Groth, Plainview, Iowa

1½ # Ground Meat
1 can 15 oz. pizza sauce
2 tubes (12 oz. each) refrigerated buttermilk biscuits
1½ Cups (6oz) shredded mozzarella cheese
1 Cup shredded cheddar cheese

Brown meat and drain. Stir in pizza sauce. Quarter biscuits and place in 13X9" baking pan. Top with meat mixture. Bake uncovered @ 400º for 20-25 minutes.
Sprinkle with cheeses. Bake 5-10 minutes until cheese is melted.

Let stand 5-10 minutes before serving.

Yield 6-8 servings.

2 large baking potatoes (1#)
2 small sweet potatoes (¾)
1 Tbsp. olive oil or salad oil
¾ tsp. salt
¼ tsp. dried rosemary leaves, crushed

Spray 15" X 10" jelly roll pan with nonstick cooking spray.

Cut each unpeeled potato length wise into 6 wedges. Arrange in pan; sprinkle with oil, salt, rosemary.

Bake 20 minutes @ 450º, stirring occasionally, until potatoes are golden brown and tender.

Each serving: 215 calories, 4 g fat, 0 mg cholesterol, 415 mg. sodium.

Place in layers in greased 2 quart casserole (8").

2 cups sliced raw potatoes
2 cups chopped celery
1 pint barbecued ground meat mixture
1 cup minced green pepper
2 cups cooked tomatoes (#1 tall can)

Season layers using in all: 1 tsp. salt, ¼ tsp.
pepper.

Garnish with green pepper sliced and bake at 350º for 2 hours.

Brown 2# ground meat

Add: 1 can tomato soup
2 cups salsa and heat through.

Top with 1 Cup shredded Cheddar cheese.

Serve on rolls. Also good on corn muffins or rice.

1#ground meat, 1/2# bacon, diced
1 onion, chopped
3 Tbsp. vinegar
¾ cup brown sugar
½ cup catsup
1 tsp. dry mustard
16 oz. can baked beans
1 can kidney beans, drained
1 can lima or butter beans, drained

Put together in casserole and bake 40 minutes at 350º

Vegetable Shepherd's Pie
Bake 30 minutes

Mashed Potatoes:
3 Idaho Potatoes, peeled and halved
3 cloves garlic, peeled
½ Cup skim milk
salt, freshly ground pepper to taste

Vegetables:
2 Tbsp. olive oil
½ # mushrooms, sliced
2 Tbsp. flour
3 C. low sodium vegetable broth
1 C each frozen peas, corn, cut carrots, green beans.

(Authors note: I eliminate corn and peas and add cauliflower and broccoli. I also use fresh veggies.

Boil potatoes and garlic in saucepan, covering with water and a bit of salt. Boil about 20 minutes until tender. Drain, mash and stir in milk and season to taste.

Put Veggies in a large soup pot. Heat olive oil over medium heat and add onions and mushrooms. Cook until soft.

Stir in flour and cook two minutes longer.

Add vegetable broth and mix well. Bring to boil. If using frozen vegetable add now and simmer 3 minutes. Season with salt and pepper.

Pour into casserole. Spread mashed potatoes on top. Place on a cookie sheet and bake 30 minutes until lightly browned.

208 Calories per serving: 5 G Fat: 1 G sat Fat included: 0 Cholesterol; 102 mg sodium; 37 g Total Carbs: 6g Dietary Fiber; 7G protein; 66% Calories from Carbs, 21% from FAT, 13% Protein.

1 large or 2 small eggplants             2 T. butter
2 tomatoes                                     1 tsp. salt
½ C. chopped onion                       1/8 tsp. pepper
1 green pepper                               ¼ tsp. basil

Peel and cube eggplants. Cook 6 minutes in boiling water. Drain. Peel & chop tomatoes. Cook onion and green pepper in butter (olive oil). Mix all ingredients & put in casserole. Mix 2 tbsp butter, ¼ C. bread crumbs & ¼ C. parmesan cheese. Sprinkle on top. Bake 25-30 minutes at 350º.

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