Monday, November 12, 2007

Casserole recipes

Here are some casserole recipes I found at Better Homes and Gardens.  I hope you find one that sounds good to you.

Layers of Lasagna
12  ounces lean ground beef
1/2  cup chopped onion (1 medium)
1/2  cup finely chopped carrot (1 medium)
2  cloves garlic, minced
1  15-ounce can Italian-style tomato sauce
1  6-ounce can tomato paste
1/2  cup water
1/4  teaspoon black pepper
9  lasagna noodles
1  beaten egg
1  15-ounce carton light ricotta cheese or low-fat cottage cheese, drained
  Nonstick cooking spray
1  cup shredded part-skim mozzarella cheese (4 ounces)
1/4  cup grated Parmesan or Romano cheese (1 ounce)

1. For sauce, in a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
2. Meanwhile, cook the lasagna noodles according to the package directions. Drain noodles; rinse with cold water. Drain well; set aside. For cheese filling, in a small bowl stir together the egg and ricotta cheese.
3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Layer 3 noodles in the prepared baking dish. Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese.
4. Bake, covered, in a 375 degree F oven for 20 minutes. Uncover and bake for 5 minutes more or until heated through. Let stand for 10 minutes before serving. Makes 8 servings.
Two-Bean Cassoulet
Cassoulet is a traditional French stew of beans and different meat and game. This updated version uses canned beans (less time and no soaking!), chicken thighs, and turkey sausage.
6  skinless, boneless chicken thighs (about 1-1/4 pounds)
1  tablespoon olive oil or cooking oil
3  medium carrots, thinly sliced
1/2  cup chopped onion
2  cloves garlic, minced
1  15-ounce can butter beans, rinsed and drained
1  15-ounce can black beans, rinsed and drained
1  8-ounce can tomato sauce
1/4  cup dry red wine
1  teaspoon dried thyme, crushed
1/4  teaspoon ground allspice
8  ounces smoked turkey sausage, cut into 1/2-inch slices
1. In a large skillet brown chicken slowly in oil over medium-low heat about 10 minutes, turning occasionally. Remove chicken from skillet, reserving drippings. Add carrots, onion, and garlic to drippings in skillet. Cover and cook about 10 minutes or until carrots are just tender, stirring occasionally.
2. Stir in the drained beans, tomato sauce, wine, thyme, and allspice. Stir in sausage. Transfer the mixture to a 2-quart casserole. Arrange chicken thighs on top.
3. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until chicken is no longer pink. If desired, sprinkle with seeded and chopped tomatoes and snipped fresh parsley; bake 5 minutes more or until tomatoes are just heated through. Makes 6 servings.
Popover Pizza Casserole
1  pound ground raw turkey or ground beef
1  cup chopped onion
1  cup chopped green sweet pepper
1/2  of a 3-1/2-ounce package sliced pepperoni, halved
1  15-ounce can or 1 15-1/2-ounce jar pizza sauce
1  2-ounce can mushroom stems and pieces, drained
1/2  teaspoon fennel seed, crushed
1/2  teaspoon dried oregano, crushed
1/2  teaspoon dried basil, crushed
2  eggs
1  cup milk
1  tablespoon cooking oil
1  cup all-purpose flour
1  6-ounce package thinly sliced mozzarella cheese
1/4  cup grated Parmesan cheese
1. In a large skillet cook turkey or beef, onion, and green pepper until meat is brown and vegetables are tender. Drain fat. Cut pepperoni slices in half. Stir pepperoni, pizza sauce, mushrooms, fennel seed, oregano, and basil into meat mixture. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
2. Meanwhile, for topping, in a small bowl combine eggs, milk, and oil. Beat with an electric mixer on medium speed for 1 minute. Add flour; beat 1 minute more or until smooth.
3. Grease the sides of a 13x9x2-inch baking dish; spoon meat mixture into dish. Arrange cheese slices over hot meat mixture. Pour topping over cheese, covering completely. Sprinkle with Parmesan cheese.
4. Bake in a 400 degree F oven for 25 to 30 minutes or until topping is puffed and golden brown. Serve immediately. Makes 8 servings.
Nacho Turkey Casserole
5  cups slightly crushed tortilla chips
4  cups cubed cooked turkey or chicken
2  16-ounce jars salsa
1  10-ounce package frozen whole kernel corn
1/2  cup dairy sour cream
2  tablespoons all-purpose flour
1  cup (4 oz.) shredded Monterey Jack cheese with jalape?o peppers or mozzarella cheese
1. Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.
Baked Cavatelli
7  ounces dried cavatelli or wagon wheel macaroni
12  ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4  cup chopped onion (1 medium)
2  cloves garlic, minced
1  26-ounce jar pasta sauce
1  cup shredded mozzarella cheese (4 ounces)
1/4  teaspoon black pepper
1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*
4. Bake, covered, in a 375? oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Makes 5 to 6 servings.
Mushroom-and-Egg Casserole
4  slices prosciutto (about 1-1/2 ounces) or bacon 
8   scallions or green onions, thinly sliced (about 2/3 cup)  
1  tablespoon butter or margarine 
1  pound fresh shiitake* and/or button mushrooms, sliced 
8   eggs 
1  cup milk 
1/8  teaspoon pepper 
2-1/2  cups shredded Monterey Jack or cheddar cheese (10 ounces)
1. In a large skillet, cook prosciutto or bacon until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.  
2. Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.  
3. In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart rectangular (12x7-1/2x2-inch) baking dish.  
4. Bake in a 350 degree F oven for 35 to 40 minutes or until puffed and a knife inserted off-center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve warm. Makes 6 servings.  
*Note: Remove and discard the tough stems from the shiitake mushrooms before slicing them.

It's been a year and the metallic taste in my mouth has returned.  It started out pretty infrequently, but has been increasing to many, many times a day.  It is also now accompanied by a dizzy or woozie feeling, as if the room is spinning.  Kind of scary when it occurs as I am driving the car. 

I am trying to call the doctor and get an appointment, although last time he just diagnosed me with vertigo.  I'm not sure if that is what it is or not, although I do know that the prescription he gave me for that didn't do any good.  I finally quit taking the cholesterol medication he had put me on and it stopped last time.  This time I am on no new medications, so I don't know what the problem is.

I just know that it is really beginning to interfere with my life and I can't have that right now.  Especially since I start my job tonight.  Part of the requirement for the job is being able to use the ladder for certain things.  Agghhh!  Just my luck, I would be up on a ladder and one of these "spells" would hit me. 

Well, I am off to call the doctors office again, and probably have to sit on hold for another half hour. 

Have a great day & hugs to all my friends!
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