Monday, September 29, 2008

Casserole Recipes

Good Monday morning ya'll!  I'm feeling really good this I just wanted to get up and "hug" the day.  Weird, I know...especially for me.  I'm not usually a morning person.  Oh well, here are some Casserole Recipes to look over and maybe give a try.

Tuna Noodle Casserole
Prep: 25 minutes
Bake: 30 minutes

3  cups medium noodles (4 oz.)
1  cup chopped celery
1/4  cup chopped onion
1/4  cup butter
1/4  cup all-purpose flour
2  to 3 Tbsp. Dijon-style mustard
2-1/4  cups milk
1  12-oz. can chunk tuna, drained
1/2  cup bottled roasted red sweet peppers, chopped
  Potato chips, optional
1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.
2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.
3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.

Chicken Alfredo & Rice Casserole
Prep: 25 minutes
Bake: 50 minutes
1  10-oz. container refrigerated light Alfredo pasta sauce
1/2  cup milk
2-1/2  cups cooked white rice or wild rice
2  cups cubed cooked chicken
1  cup frozen peas
1/3  cup chopped bottled roasted red sweet peppers
1/4  cup slivered almonds, toasted (optional)
Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1  cup soft bread crumbs
Tbsp. butter, melted
1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

Nacho Casserole
Makes: 8 servings
Prep: 15 minutes
Bake: 30 minutes
5  cups slightly crushed tortilla chips
4  cups cooked cubed or ground turkey or you can use chicken or hamburger
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 jalapeño 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.

Upside-Down Pizza Casserole
Prep: 20 min.
Bake: 15 min.
1-1/2  pounds lean ground beef
1  15-ounce can Italian-style tomato sauce
1-1/2  cups shredded mozzarella cheese (6 ounces)
1  10-ounce package refrigerated biscuits (10 biscuits)
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.

Bean & Beef Encilada Casserole
Makes: 6 to 8 servings
Prep: 25 min.
Chill: up to 24 hours
Bake: 40 min.
1/2  pound lean ground beef
1/2  cup chopped onion
1  teaspoon chili powder
1/2  teaspoon ground cumin
1  15-ounce can pinto beans, drained and rinsed
1  4-ounce can diced green chili peppers
1  8-ounce carton dairy sour cream or light dairy sour cream
2  tablespoons all-purpose flour
1/4  teaspoon garlic powder
8  6-inch corn tortillas
1  10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1  cup shredded cheddar cheese (4 ounces)
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat ovento 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Creamy Macaroni & Cheese
Makes: 6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes
4  strips bacon
1  large sweet onion, thinly sliced
6  oz. dry elbow macaroni
8  oz. mozzarella cheese, shredded (2 cups)
2 to 4  oz. blue cheese, crumbled
1  cup half-and-half or light cream
1/8  tsp. pepper
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

This morning I finally discovered the way to get Ray to do his one little bitty chore around the house.  Yep, he only has one chore that I expect him to do every week.  Take out the trash.  Usually it sits and sits until I get so frustrated that I take it out myself.  Well, this morning as he was on his way out the door, about to walk past 3 bags of trash, I just said "I'll have Rylie take out the trash today."   You should have seen his face, he said "No, no...I'll take that out for her."  And he did.  YEA!!!!  He actually took out the trash and I only had to say one little thing. 

Of course, before he left I told him I'd have to think of a few other "chores" for that baby girl to do.  Hmm, the flooring needs replaced by the shower, the tiles I bought for the bathroom, 9 months ago, are still in the box...LOL.  I now know the secret to getting him to do something, and it only took me 11 years, 11 months and 7 days to figure it out.  Yeah, I can be a slower learner sometimes.

I thought the following, from Daily OM, was an interesting little article.  During these economic times I'm sure we could all use a bit of insight to help us get through each day.

September 29, 2008
The Light at the End of the Tunnel

Nothing Is Insurmountable

When our next best course of action seems unclear, any dilemmas we face can appear insurmountable. Yet there is nothing we cannot overcome with time, persistence, focused thought, help, and faith. Whatever the situation or problem, there is always a solution. And if you remember to look within, even as you search around you for the “right” course of action, you will be able to center yourself, clear your mind, and see that nothing has to be impossible.

The first step in overcoming any obstacle is to believe that it can be overcome. Doing so will give you the strength and courage to move through any crisis. The second step is to make a resolution that you can prevail over any chaos. Enlist your support network of family and friends if necessary. The more minds there are to consider a problem, the more solutions can be found. Don’t discount ideas just because they seem impractical or “unrealistic,” and don’t keep searching for the “best” alternative. Often there is no “best” choice, there is only a choice to make so we can begin moving beyond whatever is obstructing our path. At the very least, making a choice, even if isn’t the ideal one, can give you a sense of peace before you have to figure out what your next course of action will be.

If you feel overwhelmed by the scope of your troubles, you may want to think of other people who have turned adversity into triumph. We often gain a fresh perspective when we remember others who have overcome larger obstacles. It can be inspiring to hear of their victories, helping us remember that there is always light at the end of every tunnel. It is during our darkest hours that we sometimes need to remind ourselves that we don’t have to feel helpless. You have within and around you the resources to find a solution to any problem. And remember that if a solution or choice you make doesn’t work, you are always free to try another. Believe that you can get through anything, and you will always prevail.

Have a great week!
Jill Marie

No comments: