Conference turris::cooks

The weather is definitely turning coooooooooler!! Time for casseroles,
soups, and good hearty stews.
This is a no fuss, no mess recipe...you can even throw away the pan
it's baked in. Sure do hope you try it and like it.

What you'll need:

Salad oil (your favorite)
1 (11x9x1 1/2 inch) aluminum foil pan
1 pkg. (12, 6 inch diameter) fresh corn tortillas
1 can (15 oz.) chili con carne
1 can (15 oz) pinto beans or red kidney beans
1 pkg. shredded cheddar cheese (8 oz..or..2 cups)
1 can chopped green chilies (4 oz)
1 container of 3-cheese-flavor, pre-mixed quiche filling
  (1 lb, 10 oz) thawed
2 green onions, cleaned and trimmed
1 large tomato, stem end removed, cut into 9 wedges

How to do it:

With a pastry brush, oil foil pan; place tortillas in pan and lightly
oil both sides of each tortilla. Place 2 tortillas; overlapping slightly
on each long side of the pan. remove and cut the remaining 8 tortillas
in half; place 2 halves, rounded sides up, on each short side of the pan;
arrange 4 halves on bottom of pan so that the entire surface is covered
with tortillas.

Spread chili con carne evenly over the tortillas on the bottom of the
pan. Sprinkle half of the shredded cheddar cheese over the chili con
carne layer. Drain the pinto beans (or the red kidney beans) very well.
Spread the pintos over the cheese layer evenly. Arrange the remaining
8 tortilla halves to cover the pintos.

Preheat the over to 375F. Sprinkle green chilies over the tortilla 
layer. Pour quiche mixture over chilies. Bake 45-50 minutes, or
until tortillas are lightly browned and mixture has set. remove from
oven; let stand for 15 minuets before cutting.

Meanwhile, cut the white ends off the green onions,(we won't be using
them in this recipe, so go ahead, eat them). Cut the green stem part
of the onions into 1/4 inch pieces. Garnish casserole with the remaining
cheese, the green onion slices and the tomato wedges (Beautiful!!)

Serves 8-10 people and cost less than about 80 cents a serving. Of
course the calories are out of sight, about 340, but what the heck,
you only live once.

ENJOY!!!!

-sunny-

    Well, most of the tuna-noodle casserole recipes work well
    with white turkey or chicken meat instead of tuna.
    
    Then there's moussaka - an Eggplant and Lamb casserole - check
    out your favorite cookbook for this one.  You can make it with
    ground beef instead of lamb if you prefer (but it's not the
    *real thing* then.)

    I make something very similar to this only instead of the rice I
    use cooked egg noodles.  My Mom used to make this every Friday night.
    My husband hates hot tuna so I now substitute canned chicken for
    the tuna and he loves the stuff.
    
    A time saver.  When making this casserole I make two at a time (one
    without the milk).  The extra freezes well, add the milk just before
    cooking.
    
    Judie
    
    

    I just remembered, from my veggie years, that the Veg. Epicure
    books I and II have many many recipes for casseroles.  None
    of them have meat, of course, but they can be modified if you
    decide you want meat in them.  Don't neglect the soup/stew
    sections of cookbooks either; many times something called a soup
    is more like a casserole that you make on top of the stove
    rather than inside.  Also, microwave cookbooks tend to have
    lots of casseroles in them.
    
    The best book I've found so far is one called "The One Pot Dinner"
    by Hannah G. Scheel (Bantam, 1970).  I got it used in London,
    and don't know where you might find it.  Here's a taste of what's
    in it:
    
    	Hearty Chicken Stew (4 servings)
    
    3 lbs chicken cut in serving size pieces
    3 tsp salt			1 tsp. MSG (I leave this out)
    1/4 cup butter/marg.	2 med onions, sliced
    1 20 oz can tomatoes	1 6 oz can tomato paste
    1 cup dry white wine	1 cup water
    2-3 chicken bouillon cubes
    1 inner heart celery, sliced leaves and all (about 1-1 1/2 cups)
    1/2 tsp thyme		1/2 tsp marjoram
    1/2 tsp sweet basil		1 12 oz can whole kernel corn, drained
    1 10 oz pkg frozen lima beans (I use peas since I usually don't
    	have limas)
    Sprinkle chicken w/ 1 tsp salt & msg.  In a large pot, melt butter and
    brown chicken well on all sides.  Remove chicken and add onions,
    browning lightly.  Return chicken to pot along with the tomatoes,
    tomato paste, wine, water, bouillon cubes and remaining salt (or
    salt to taste - the cubes are a bit salty.  I've used a can of
    chicken broth in place of the water and omitted the cubes entirely.)
    and the herbs.  Mix lightly, bring to a boil, reduce heat and simmer,
    covered, for about 40 min.  Mix in corn and limas and simmer, covered,
    for 20 more min.
    
    Have plenty of crusty bread on hand to sop up the juices, and break
    out some rose or the rest of that white wine, and enjoy!

    
    The one modification I've really liked is to add some cubed,
    peeled potatoes when the stew has about 45 min to go before it's
    done.  I suppose this dish would be good with dumplings on top,
    too.

    Well, if it was Tamale Pie, I can tell you how to make that. 
    
    For two people:
    
    cook in a pan until it is thick and leaves the side of the pan:
    3/4 C cornmeal
    1.5 C water
    salt
    
    When you are done cooking, spread in a buttered baking dish covering
    the bottom and sides.  Put into a 350 F oven while you do the rest:
    
    Saute 1/2 to 3/4 lb. hamberger with an onion
    add the contents of a packet of taco mix and some water.  basically
    you want taco meat here, so don't get it too soupy.  add a small
    can of pitten black olives.
    
    Pour all this on top of the cornmeal and add a layer of cheddar
    cheese.  Bake until the cheese melts and gets a little brown.  Serve
    with hot sauce and sour cream.  Freezes well
    
    Sally
    

    This sounded so good (easy) I tried it over the weekend, but the
    cornmeal part...I thought I cooked it long enough, but it came out
    of the oven almost pasty.  I don't think the meat was too wet, I
    didn't have high hopes when I put the cornmeal mixture in the oven!
    
    I'm really beginning to think my open is fritzing out - maybe it's
    just not hot enough - got to get a thermometer.
    
    Just to check - could you describe the consistency of the cornmeal
    part when you put it in the pie pan??  Or what it should be like
    when baked through??
    
    thanks
    

    RE:0 sounds like Tamale Pie to me, however, I make mine a little
    differently than .1
    
    brown 1 pound hamburger, drain, add taco seasoning mix according
    to package instructions, add 8 oz. can of drained whole kernal corn,
    8 oz can tomatoe sauce, and about half of a 12 oz can of drained,
    pitted, ripe olives...reserve the other olives for garnish and
    nibbling.
    
    After all ingrediants have been thoroughly warmed, put in a round
    casserole dish, < I think I use a one and a half quart size>, now
    carefully sprinkle yellow corn meal over the top until the entire
    top of the other ingrediants is covered. <Don't make it a super
    thick layer though, you'll learn through experimentation>
    
    Now here comes the tricky part. Take 1 cup of very hot tap water
    and pour on top of the corn meal being as careful as possible not
    to disturb the majority of the meal...easier than it sounds actually.
    
    Now bake at 375 degrees for about thirty to forty minutes or until
    crust has a hollow kind of sound when you tap on it. Top will become
    a very light brown, when you remove it from the over, slather butter
    over the crust, garnish with other olives on dabs of sour cream,
    and eat it while it's hot...
    
                                       -sunny-
    
    PS---I add a few green chiles and jalapenos to mine. Good stuff
    Maynard!!

    This isn't exactly a cassarole, but I don't know how else to classify
    it.
    6 Italian Sausages
    2 C. cooked rice
    1 can cream of mushroom soup
    1 cut up pepper
    1/2 cut up onion
    sliced fresh mushrooms (optional)
    
    Cook sausages, then slice and brown again.  Mix cooked rice and
    sausages (with drippings) and everything else together.  Put in
    cassarole dish, cook at 350 for 35-45 min.  
    Very good, and quick!

  My mother makes this as a side dish with chicken. I always end up getting
  seconds (and 3rds, and 4ths, etc):


ingredients:

	1 can 	CREAM OF CHICKEN soup
	12 oz 	SOUR CREAM
	4-5 	SUMMER SQUASH, cubed and sliced
		CHOPPED ONION, as much as you want
	1 pkg 	PEPPREDGE FARM HERB STUFFING MIX
	1/4 cup BUTTER/MARGERINE (1 stick)
	
directions:

	1. Mix SOUP and SOUR CREAM together. Set aside.

	2. Take SQUASH and ONION - steam until squash is tender.

	3. Mix SQUASH with SOUP/SOUR CREAM mixture.

	4. In seperate bowl, mix Peppredge Farms Herb STUFFING MIX and 
	   MARGERINE well.

	5. In casserole dish, place:

			BUTTERED CRUMB LAYER
			SQUASH LAYER
			
	    Continue until Crumb layer is on top.

	6. Bake in 350 degree oven for about 1 hour (casserole will be bubbly).

    Well gang, there I was standing idly by the coffee station watching
    things drip when I noticed this interesting recipe on the back of
    the "DeMoula's Market Basket Non-Dairy Creamer" jar.  It sounded
    so disgusting that I post it here for your amusement.  It stacks
    right up there with such classics as the "Ritz Cracker Mock-Apple
    Pie."
    
    Green Bean Casserole
    
    2 pkgs. (10 oz. each) frozen French-style green beans
    1/4 cup butter or margarine
    1/4 cup flour
    1 cup non-dairy creamer
    2 cups hot water
    3/4 cup (about 3 oz.) Parmesan cheese
    1 tsp. salt
    1/8 tsp. pepper
    2/3 cup drained water chestnuts or sliced almonds
    
    Oven 325 degrees.
    
    In large saucepan, cook beans as directed on package, reducing time
    slightly; drain well.  In saucepan, melt butter and blend in flour.
    Add non-dairy creamer, and add hot water, stirring to blend.  Cook
    over medium heat, stirring constantly until mixture thickens.  Remove
    from heat.  Stire in seasonings and 1/2 cup of the Parmesan cheese.
     Add cooked beans and water chestnuts, mixing well.  Pour into buttered
    1-1/2 quart baking dish.  Sprinkle remaining 1/4 cup of the parmesan
    cheese on top.  Bake for 30 minutes until bubbly and golden.
    
    
    MMMM!  Can't wait for that subtle flavor of corn syrup solids and
    partially hydrogenated vegetable oil, can you?
    
    Anybody else come across any doozies like this one?
    
    Peigi

    
    Sounds so succulent ... so gourmetish ... so disgusting!
    
    Can you imagine a dinner based around "Green Bean Surprise" ...
    
    Maybe a menu something like:
    
    		Appetizer:	Campbell's Cream of Tomato Soup
    					avec Oyster Crackers
    
    		Salad:		Canned Three-Beaner
    
    		Entree:		I'll leave this to your imagination
   					... but boiled hot dogs get
    						my vote
    
    		Vegatable:	Green Bean Surprise
    					ala Maison Market Basket
    
    		Dessert:	Ice Cream Sandwiches
    
    		Beverage:	Instant Coffee and Kool-Aid
    
    
    		Now, do I serve a white, red, or rose?
    

Rose kool-aid for sure....but for dessert how could you overlook canned
pudding snacks???  A must in this menu.

Just for the record, that green been glop has enough cholesterol to clog
your arteries up REAL good...my neighbor used lots of creamer in her
coffee and drank lots of coffee each day...her recent visit to the
doctor was an eye opener - her count was up over 320!!!  The doctor was
very strong in saying the coffee creamer HAD TO GO IMMEDIATELY!!
Seems the stuff is worse than heavy cream.

    Nummy indeed! 
    
    If you'd like a *real* treat, check out this week's NOVA episode.
    (In the Boston area it'll be on again tonight, and once more on
    Sunday; check your listings to be sure.) Julia Child introduces
    a British documentary on the creation of a new, "natural and healthful"
    junk food - and the results are hilarious!
    
    -b

It doesn't sound any worse than the treats I've been subjected to by
well-meaning trendies who subbed in brown rice, whole wheat flour, honey
or molasses in places it never belonged. 

	"Whole wheat angel food cake?"
	  "It's got more nutrients!" 

	"Gee, I've never seen brown rice used 
	 as a thickener in stew before"
	  "It's got more nutrients!" 

	"I always make the kids Kool-Aid with molasses, 'cause..."
	  "It's got more nutrients?" 

					>>>==>PStJTT

RE: .1

The proper white wine for that meal is either Ripple or Thunderbird.

--PSW

    An appetizer suggestion:
    
    Cheese in an aerosol can (with or without crackers...)
    
    Or, soup-in-an-envelope.
    
    And don't forget the juice-in-a-box!
    
    -Chris R.
    

    HAMBURGER STROGANOFF
    
    1 lb. hamburg
    1 medium onion, chopped
    1/4 c. butter/margarine
    2 T. flour
    salt & pepper
    small can chopped mushrooms
    1 can cream of mushroom soup
    1 cup sour cream
    cooked egg noodles
    
    Cook hamburg, onion, and butter over medium heat till hamburg is
    browned and onions are soft.  Add flour and seasonings and cook
    a few minutes, stirring constantly.  Add mushrooms and soup; cook
    5-10 minutes.  Add sour cream and heat through.  Serve over hot
    egg noodles.
    

You want easy?  Brown a pound of ground beef.  Make up a package of 
Kraft macaroni & cheese (or equivalent) mix the two up and warm through 
before serving.  It's great for those nights you have one hour to make 
supper, eat, and get out.

    .1   Sounds great!!! I'll have to try that this weekend!!  Thanks!
    
    .2   I've already tried that one!!  I even threw in a couple of
    slices of American cheese.  Not bad.
    
    In case anyone else likes the easy stuff, here's one of my own:
    
    Green Bean Casserole
    
    1 lb ground beef
    1 medium onion
    1 box macaroni & cheese
    1 can of tomato soup
    1 can of green beans
    Slices of American (or any) cheese
    Dash of Chili powder
    
    Brown ground beef and onion.  Cook macaroni according to package
    directions (you can either mix in the cheese sauce and milk as
    directed, or you can add the dry cheese sauce to the casserole). 
    In a casserole dish, add ground beef, macaroni, soup, chili powder
    to taste, and the dry cheese sauce mix if not added to the macaroni.
    Mix well, top with slices of cheese and heat at 350 or until heated
    through and cheese is melted.  You can also put this in a microwave
    save casserole and heat it in there for about 3 to 5 minutes.  When
    I heat it in the microwave, I make sure the casserole is hot before
    I add the cheese, then I heat it just long enough for the cheese
    to melt.
    beans, and chili powder to taste. 
    

    This one is taken (sans permission) from the Betty Crocker Cookbook.
    This is easy to make, not too expensive and unpretentious.  You
    can alter the amount of chili powder you use to suit your taste,
    and feel free to use less salt than the recipe asks for, I always
    do and it comes out fine.
    
    1 lb. ground beef 
    3 large (3.5" diam) onions, sliced
    1 green pepper, chopped
    1 15 or 16 oz can stewed tomatoes
    1/2 c. uncooked rice
    1-2 tsp. chili powder (I always use more)
    2 tsp. salt
    1/8 tsp. fresh ground black pepper
    
    Brown hamburger and drain off fat.  Add sliced onions and chopped
    pepper and cook until rings of onion have separated in the slices
    and start to wilt slightly.  Add tomatoes, rice, chili, salt and
    pepper and mix.  Pour mixture into a 2 quart baking dish, cover
    and bake in a preheated 350 degree oven for 60 minutes.
    
    notes:
    
    I haven't tried ground turkey with this, but I plan to.  I should
    think you will have good results if you do.   Also, lately ground
    turkey has been appearing in the fresh meat sections of the grocery
    store, with other fresh turkey offerings.
    
    If you use brown rice as opposed to other uncooked rices, keep it
    in a little longer than 60 minutes, as this variety takes longer to cook.

        From Mom's kitchen:
    
    
    			Beef/Carrot Casserole

	1 lb. ground beef		1 cup sour cream
	1 tbsp. butter or margarine	1 cup cream-style cottage cheese
	1/4 cup minced onion 		1/8 cup parsley flakes
	1 clove garlic, minced		1 cup sliced, cooked carrots
	2 - 8 oz. cans tomato sauce	8 oz medium noodles - cooked & drained
	1 tsp. salt			1 cup shredded cheddar cheese
	1/4 tsp pepper


	Brown beef in margarine in skillet.  Add onion & garlic.  When
	brown, stir in tomato sauce, salt & pepper.  Simmer, uncovered
	for 5 minutes.

	Combine source cream, cottage cheese, parsley & carrots.  Add
	to cooked noodles and mix well.

	Alternate layers of meat mixture & cottage cheese/noodle mixture
	in greased 3 quart casserole, beginning and ending with noodles.
	Top with cheddar cheese.

	Bake at 350 degrees 30 minutes or until hot.  If frozen, heat in
	400 degree over (covered) for 1 hour or until bubbly.

	Makes 6-8 servings.


	NOTE:  this freezes VERY well.

    	
        Here are a few of my recipes for hamburg.  Some of my favorites
    	are Tamale Pie, Beef and Olive Lasagna, Sicilian Supper.  Please
    	excuse the formatting.  I just don't have time to edit out the
    	form feeds and chapter headings.  Your lucky I didn't use my
    	DOCUMENT file.  When I am done with my cookbook I will make
    	the post-script file available to any who want a copy of it.
    
    	Karen
    
    
    
    
                                 CHAPTER 10


                                    BEEF


                       Beef and Zucchinni with Pasta

             4 oz linguine
             2-1/8 tsp vegetable oil
             3 to 4 small zuchinni, (1 lb)
             1 small garlic clove, crushed
             1/2 lb lean ground beef
             1-16 oz can whole peeled tomatoes,
             slightly chopped
             1 T dried leaf basil
             1/8 tsp dried leaf thyme
             1/8 tsp dried leaf oregano
             1/2 tsp salt
             1/8 tsp freshly ground black pepper
             1 T parmesan cheese, grated

          Break linquine into 2-inch pieces. In a large
          saucepan, bring 3 to 4 quarts water to a boil. Add
          1/8 tsp oil and linguine; cook according to package
          directions until tender but firm to the bite. While
          pasta cooks, cut zucchini lengthwise in thin slices;
          stack slices and cut in lengthwise julienne strips.
          Place wok over high heat; add remain 2 tsp oil. When
          hot add garlic; stir-fry until lightly browned. Remove
          and discard garlic. Add ground beef to wok; stir-
          fry, breaking up meat, until lightly browned. Stir in
          zucchini strips; stir-fry 1 minute. Add tomatoes with
          juice, basil, thyme, oregano, salt and pepper. Drain


                                                         BEEF  31

 







          cooked pasta; stir cooked paste and cheese into wok.
          Stir-fry until mixture is bully hot. Makes 4 servings,
          170 calories each.

                            Hamburger Stroganoff

             1 lb ground beef browned
             1 med onion chopped and browned
             1/2 + tsp garlic salt
             dash pepper
             4 oz can sliced mushrooms
             1 can cream of chicken soup
             1 C sour cream
             cooked rice or noodles.

          Mix beef, onion, salt, pepper, mushrooms. Heat
          through. Add soup, cook 10 minutes. Add sour cream
          and heat through. Serve over rice or noodles.

                           Beef and Olive Lasagna

             1/2 tsp cooking oil
             1/4 tsp garlic powder
             1/2 C chopped onion
             1/2 lb ground beef
             1/4/tsp surar
             1/4 tsp basil
             1/4 tsp oregano
             salt and pepper to taste
             8 oz tomato sauce
             1/2 C water
             1/2 C stuffed green olives sliced
             3/4 C sour cream
             1.5 oz cream cheese
             4 oz egg noodles, cooked
             1/2 C parmesan cheese






          32  BEEF

 







          Brown onion and beef. Add all ingredients up to olives
          and simmer 20 minutes. Add olives. Simmer 3 minutes.
          Mix in sour cream, cream cheese. Heat through. Add
          noodles and parmesan cheese. Heat till hot.

                             American Chop Suey

             1/2 lb ground beef browned
             1/4 C chopped onion browned
             1/4 C chopped green pepper browned
             1-8 oz can tomato sauce
             3/4 C macaroni cooked

          Mix all ingredients. Season to taste.

                              Sicilian Supper

             1 lb ground beef
             1/2 C chopped green pepper
             1 C cooked egg noodles
             1/2 C water
             1 tsp garlic salt
             1/4 C parmesan cheese
             1/2 C chopped onion
             8 oz cream cheese
             1-6 oz can tomato paste
             1/2 C milk
             1/4 tsp pepper

          Brown beef, onion, pepper. Drain. Stire in remaining
          ingredients except cheese. Bake through. Top with
          cheese and bake a few minutes more.

                             Swedish Meatballs

             1 can cream of chicken or celery soup
             1/2 soup can water (sherry may be substituted for
             part of water)
             1 lb. ground beef
             1/2 cup bread crumbs
             1 egg, slightly beaten


                                                         BEEF  33

 







             2 Tbsp. minced onion
             1 Tbsp. chopped parsley
             1 tsp. salt
             1/4 tsp. nutmeg
             1 Tbsp. shortening

          Blend first two ingredients, measure out 1/4 cup of
          mixture and set remainder aside. Combine ground beef
          and all other ingredients except shortening with this
          1/4 cup of mixture. Shape into balls about 1 inch
          in diameter. In large skillet, brown meatballs in
          shortening. (If you did not use lean ground beef,
          you may want to drain the fat at this point). Add
          remaining soup mixture; cover. Cook over low heat
          about 20 minutes, stirring now and then. Serves 4 to 6
          people.

                                 Tamale Pie

             1/4 cup salad oil
             2 cups finely chopped onion
             2 clove garlic, crushed
             1 1/2 pounds ground chuck
             3/4 pound ground pork sausage
             1 can (1 pound size) stewed tomatoes
             1 can (12 ounce size) corn with peppers, drained
             1 can (8 ounce size) tomato sauce
             3 tablespoons chili powder
             4 teaspoons dried oregano leaves
             1 1/2 tablespoons salt
             1 cup pitted ripe olives, drained
             1 3/4 cups yellow corn meal
             2 1/3 cups cold water
             1 egg, well beaten
             1 2/3 cups grated sharp Cheddar cheese







          34  BEEF

 







          In hot oil in a large skillet or Dutch oven, saute
          onion and garlic until tender--about 5 minutes. Add
          the chuck and the sausage; saute, stirring, until they
          are well browned. Remove from heat; pour off excess
          fat. Add tomatoes, corn, tomato sauce, chili powder,
          oregano, 1 tablespoon salt, and the olives (except
          6--reserve for garnish); mix well. Set aside.

          In medium saucepan, combine corn meal and remaining
          salt with water and the egg. Cook, stirring, over
          low heat, until thickened (the spoon will leave a
          path when pulled through the mixture). Stir in 1 cup
          cheese.

          Layer one-third of the corn meal mixture over the
          bottom of a shallow, 3-quart casserole. Cover with
          meat mixture. Spoon the rest of the corn meal mixture
          around the top edge of the casserole, leaving a small
          opening in the center. Sprinkle the remaining cheese
          over the corn meal edge. Then place the reserved
          olives around the inside edge of the corn meal. Bake
          at 350 degrees for 30 minutes, or until golden brown
          on top. Makes 8 servings.

                        South of the Border Eggplant

             1/2 lb ground beef
             2 slices bacon
             1/4 C chopped onion
             1/4 C chopped green pepper
             dash garlic powder
             1 small eggplant
             8 oz can tomato sauce
             1/2 C shredded mozarrella
             dash pepper

          Brown beef and drain. Cook bacon and crumble. Brown
          onion and pepper. Peel and chop eggplant. Combine all
          ingedients except cheese. Put in casserole dish and
          top with cheese. Bake at 350 degrees for 40 minutes or
          till hot.


                                                         BEEF  35

 












                                 

    			Cheeseburger Pie
    
    
    	1 lb hamburg		3/4 tsp italian seasonings
    	1 tbsp minced onion     1 can tomato paste
    	1 tsp salt              1 can refrigerator cresent rolls
        1/4 tsp pepper		slices of italian or american cheese
    
    	Brown beef in skillet, drain. Add seasonings and tomato paste.
        Press dough in pan to form a shell. Pour hamburg mixture into
        shell. Top with slices of italian or american cheese.
    
        Bake for 25-30 minutes in 375 degree oven.
    
    
    
    			Burrito Bake
    
    
    	1 C bisquick (or jiffy)		1 avocado sliced (if desired)
    	1/4 C water			1 C thick taco salsa
    	1 can (16oz) refried beans	1 1/2 shredded cheddar cheese
    	1 lb hamburg cooked & drained	
    
    	Grease 10 x 1 1/2 pie plate. Mix bisquick, water and beans.
    	Spread in pie plate.  Layer remaining ingredients on bean 
    	mixture.
    
    	Bake for 30 minutes in 375 degree oven.
    
    

    BROCCOLI CASSEROLE
    
     2 PKGS. OF CHOPPED BROCCOLI-COOKED AND DRAIN
     1 CUP MAYONAISSE   2 EGGS BEATEN
     1 CUP CREAM MUSHROOM SOUP.
     3/4 CUP HERB SEASONED STUFFING MIX.
     1 CUP SHREDDED SHARP CHEDDAR CHEESE
     1 TBL. BUTTER OR OLEO.
    
     PREHEAT OVEN 350 DEGREES. BAKE 35-40 MIN.   BEAT EGGS & ADD 1 CUP
    MAYO. AND 1 CUP MUSHROOM SOUP MIX WELL,  STIR IN COOKED AND DRAINED
    BROCOLLI, MIX  HERB STUFFING AND SPREAD OVER BROCOLLI MIX. TOP WITH
     CHEESE AND DOT WITH BUTTER. BAKE UNCOVERED.  LET STAND 15 MIN BEFORE
    SERVING.

    I USE ALMOST THE SAME RECIPE EXCEPT WITH CHOPPED CHICKEN OR HAM
    IN IT WITH A LITTLE CURRY POWDER AND LEMON JUICE. MY DAUGHTER EVEN
    LIKES IT AND SHE HATES BROCCOLI!
    

I made this for a Mexican party of transplanted Southwesterners and
    it disappeared in about 5 minutes. Its quickest if you cook the
    chicken and grate the cheese the day before.
    
    Enjoy!
    
    			Chicken Enchilada Casserole
    
        
    	2 Tbsp. butter
    	1 1/2 lb. shredded,cooked chicken
    	1/2 small onion, diced
    	6 to 8 jalepeno chiles, diced
    	1/2 cup Half-and-half
   	salt to taste
    	coarsley-ground pepper
    	1/4 tsp. garlic salt
    	large pinch coriander
    	1/2 tsp. paprika
    	3 cups jack cheese, grated
    	12 corn tortillas, cut in quarters
    	2/3 cup grated cheddar or longhorn cheese
    	sliced black olives, garnish
    
    In a skillet, melt butter and briefly saute chicken. Add onion and
    diced chiles. Cook a few minutes. Cover, set aside. In a suacepan,
    heat half and half, stir in seasonings, bring to a slow boil. Add
    chicken mixture, blend thouroughly, cover and simmer for a few minutes.
    
    Preheat oven to 350 degrees. Lightly grease a 2-quart casserole
    dish and line with corn tortilla triangles. Then add portion of
    chicken over tortillas, sprinkle with jack cheese, add another layer
    of tortillas, then repeat until all ingredients are used up.
    
    Transfer casserole to oven and bake for 35 min. Garnish with sliced
    black olives, return casserole to oven, shut oven and leave for
    5 minutes. Serves 6 to 8.

    This does sound good, I'm going to try it. But I have one small
    question. What are suppose to do with the 2/3 cups of chedder cheese
    ?  Combine it with the jack ??
    Sorry to be so picky, but I'm the type of chef who needs specific
    instructions. -)
    
    thank you
    john
    

    Sorry, I guess I left off one line of the instructions. You put
    the cheddar cheese on last, after you're done layering everything
    else so the top of the casserole is covered with the cheddar.
    
    Debbie
    

I made this recently and thought it was delicious. However, I do have some 
notes at the bottom which modifies the recipe a bit for personal preferences. 
This recipe is good as a main dish with a salad and bread. I am using it 
as a side dish for thanksgiving. 

Three Onion Casserole from The Silver Palate Good Times Cookbook

3 Tbls. unsalted butter or margarine
2 large yellow onions, thinly slice 
2 large red onions, thinly slice
4 medium-sized leeks, well rinsed and dried, and thinly sliced
Salt and freshly ground black pepper, to taste
1 1/2 cups grated Havarti cheese
2 packages (5 ounces each) Boursin with herbs, crumbled
1 1/2 cups grated Gruyere cheese
1/2 cup dry white wine

1. Preheat oven to 350 degrees. Butter an 8-cup baking dish with 1 tablespoon
	of the butter. 

2. Make a layer in the baking dish, using a third each of the yellow onions, 
	red onions, and leeks. Sprinkle the layer lightly with salt and pepper.
	Top with the Havarti and make another layer of the onions and leeks, 
	seasoning each with salt and pepper. Top this layer with the Boursin. 
	Layer the remaining onions and leeks and top with the Gruyere. Dot the 
	top with the remaining 2 tablespoons butter. Pour wine over all. 

3. Bake for 1 hour. Cover the top with aluminum foil if it gets too brown.
	Serve immediately.

6 portions. 

Notes: I did not use a tablespoon of butter in the baking dish, instead I 
sprayed it with butter flavoured pam. I thought the casserole came out too 
soupy so to compensate make sure the leeks are dry before using. I believe 
this may be where my excess liquid came from. Even though I thoroughly rinse 
the leeks before slicing them, they still are gritty, so I rinsed them again 
after slicing. Next time I'll pat them dry between a towel to remove the 
excess moisture after rinsing. Only use butter or margarine and not diet or 
whipped. These have water in them which will cause excess water in the 
casserole. These precautions may alleviate the excess water and soupiness, but 
I don't really know. Next time I make it I will use 1/4 c. wine. 

    I've made this several times and I don't think the problem with
    it being juicy is due to water on the surface of the leeks. I think
    it's just the water from the cheese and onions. The cheeses are
    mostly soft, which means they have a high water content and onions
    are mostly water. I usually try to siphon some of the water off,
    part of the way thru the cooking cycle.
    
    Tamzen

    A lot of the extra liquid may come from the wine, as well as coming
    from the onions, which are naturally full of water.  You could blend
    some flour or cornstarch in with the wine and pour that over the
    dish.  You wouldn't need much - perhaps a tablespoon of flour or
    a teaspoon or a touch more of the cornstarch - and the flavor should
    not be changed by that addition.
    
    --Louise

                           SUGGSTIONS
    
    INSTEAD OF GOING THREW ALL OF THE MIXING, 
    
    CREAM OF MUSHROOM SOUP
    MILK  
    BREAD CRUMBS
    CHICKEN  (THE MEAT OFF OF THE BONE) COOKED
    BUTTER
    CHEDDAR CHEESE
    SALT AND PEPPER
    GREEN BEANS
    
    I USE A LARGE TIN PAN AND MIX  GREEN BEANS
                                   CHICKEN
                                   SALT AND PEPPER
                                   CREAM OF MUSHROOM SOUP MIX  2(TWO)CANS
                                   BUTTER PAN
                                   MILK (USE JUDGEMENT ON HOW CREAMY)
                                   
    PUT IN OVEN AT 350..  WHEN IT STARTS BOILING TAKE OUT OF THGE OVEN
    AND ADD CHEDAR CHEESE AND THEN PUT BREAD CRUMBS ON TOP.
    
    IT TURNS OUT REALLY GOOD.
    
    CHRISSY
    

    
    
                                                           
    
    
    
    
                                                                
                                                          
    
    
    
    

    Add diced cooked ham to your favorite macaroni and cheese casserole, or
    to your favorite variation on scalloped potatoes.

    
    
    You're in luck today's Boston Globe had the following recipe
    in it.
    
    			Simple Ham Casserole
    
    
    	2 Cups (7 oz.) uncooked elbow macaroni
    	1 1/2 Cups cubed, cooked ham
    	1 (10 3/4 oz.) can condensed cream of
    	chicken soup
    	1/2 Cup sour cream
    	1/2 Cup milk
    	1 (10 oz.) package of frozen broccoli
    	spears, cooked & drained
    	1 Cup of sheredded CheddaR CHEESE
    	3/4 Cup bread crumbs
    
    
    	Prepare the macaroni according to the
    	package directions; drain.
    
    	Combine the macaroni & ham; place in a 9x13
    	in. baking dish.
    
    	Blend soup, sour cream, & milk.
    
    	Pour half over the ham & macaroni mixture.
    
    	Arrange the broccoli spears on the top.
    
    	Pour remaining half of cream mixture over
    	the broccoli.
    
    	Sprinkle with the sheredded cheese.
    
    	Bake uncovered at 350 deg. for 20 mins.
    
    	Top with bread crumbs and bake another 5 mins.
    
        Serves 6.
    
    

        This recipe is a favorite - a tasty way to get rid of
        that leftover ham!  I believe the recipe originally
        came from one of my mother's Garden Club cookbooks.
        
        Enjoy! 
        
        -mrs o 
        
        
Ham and Noodle Casserole 


1 1/2 cups cooked noodles       ~1/2 tsp. each salt and pepper
1/2 cup butter or margarine     2 1/2 cups milk 
1/4 cup chopped onion           3/4 cup shredded sharp cheddar
1/2 cup chopped green pepper    2 1/2 cups diced cooked ham
1 1/2 cups sliced mushrooms     3 tbsp. sherry (optional)
1/2 cup flour 


Cook noodles; drain.  Heat butter in large, deep skillet; saute onion,
green pepper and mushrooms in butter for about 5 minutes.  Stir in
flour and seasoning until blended; add milk.  Cook slowly, stirring
constantly until mixture thickens.  Remove from heat; blend in cheese
until melted.  Add ham and noodles; combine lightly.  Correct
seasoning; add sherry.  Place in casserole dish.  Bake at 375 until
bubbly and brown on top.  Casserole freezes well.  Quantity may be
doubled for freezing.  Yield -- 6 servings 
          

    How about macaroni and cheese? If you know they like tuna or ham,
    you could toss some of that in. I've seen a recipe for garden macaroni
    and cheese -- try tossing in some green peppers or broccoli.
    
    Jane Brody has a rice - corn - cheese casserole that's pretty tasty.
    I don't have the recipe with me but I suspect it's just a cheese
    sauce with rice and corn. 
    
    There's hungarian goulash, too. 
    
    I've made macaroni & cheese and mild chili for similar situations.
    I bet that vegetable lasagne that's here somewhere would be good,too.
    
    Sue
    

    2 cups lowfat cottage cheese
    1 1/2 cups plain lowfat yogurt
    2 tablespoons minced onion flakes
    1/4 tsp. garlic 
    2 Tablespoons Worcestershire sauce
    pepper to taste
    2 10-oz cans tuna, packed in water, drained & flaked
    Cooked elbow macaroni - most of the box
    Mushrooms - fresh, sauteed
    3 oz. grated low-fat Mozzarella cheese
    
    Preheat oven to 350.
    
    In a food processor, combine cottage cheese, yogurt, onion flakes,
    
    garlic powder, Worcestershire sauce, and pepper.
    
    
    Pour mixture into a large bowl.  Stir in tuna, noodles, and
    mushrooms.
    
    Pour into 8-inch square pan that was sprayed with non-stick
    cooking spray.
    
    Sprinkle with Mozzarella cheese.
    
    Bake 30 minutes, or until hot and cheese melted.
    

    2 pounds carrots, diced and cooked
    1 cup mayonnaise
    2 tbsp horseradish
    6 tbsp diced onion
    Bread Crumbs
    
    Toss together carrots, mayo, horseradish and onion.
    Place mixture in casserole.  Dust top with bread
    crumbs.  Bake at 350 for 30 minutes.
    
    (Taken from the Boston Globe)
    

    
    That sounds delicious!
    
    Here's another good one, it makes carrots likeable by anyone!
    
    
    1 lb. carrots, peeled and sliced thin julienne
    2 t butter
    2 t lemon juice
    1 t sugar
    3/4 t paparika
    
    
    Par boil carrots until almost soft.  Transfer to frying pan w/butter.
    Cook on med-high and add butter, lemon juice and sautee for 4-5 
    minutes.
    
    Add sugar and paparika and keep cooking for 4-5 more minutes.
    
    Delicious!
    
    -Lisa
    

	I needed to make a dish that can be frozen, and reheated later.  
	After spending some time in this notes file yesterday, I decided 
	to try the Vegetable Lasagna (with spinach and zucchini), entered 
	by Ed BANZAI::FISHER, as entry 1590.0 (ps: sauce tastes great!).

	This particular recipe specified to refrigerate for eight hours 
	before cooking.  I refrigerated overnight, and then froze it.  
	The cook time is 1.5 hours.  Should I have cooked it for, say 
	one hour, froze, and then finished the cook time later?  For 
	the most part, I was comfortable freezing the cheese, pasta 
	and tomato sauce.  But, since the zucchini wasn't precooked, 
	I was a little concerned about that part.

	My question really isn't specific to this dish, but is more 
	generic about freezing casseroles.  In general, when you make 
	a lasagna or casserole
		o  do you partially cook the dish before you freeze it?  
		o  how do you change cooking directions when frozen?

    What I personally do when wanting to freeze casseroles is if there is a
    meat in it that is not already cooked, I cook it first then freeze it.
    The reason being that when I do go to cook it, it will have to be
    cooked to thaw it out and to cook the meat. It might take longer.
    
    If the casserole already has cooked meat in it, as in lasagne or
    casseroles made out of left-overs, I just freeze it. I've never had a
    problem with lasagnes, despite the "uncooked" eggs mixed with ricotta.
    
    As far as cooking time, I usually take the casserole out of the freezer
    in the morning and let it somewhat thaw in the refrigerator. If it is
    an especially large casserole, I'll take it out the night before. I've 
    found cooking casseroles directly from freezer to oven usually makes it
    drier. This is where is personally find microwaves usefull because you
    can "nuke" the casserole (either on thaw or on low) and get it started
    cooking and then place it in the oven. I usually make sure there is
    enough of the "liquid" in the casserole so it can handle the extra
    cooking time and not dry out.
    
    Hope this helps. Sorry, there is no method to my madness!!
    
    Andrea 

    tuna wiggle
    -----------
    
    1 box mac and cheese
    i bag of frozen peas (have used corn, but peas are better)
    breadcrumbs
    grated cheese
    paprika
    garlic powder
    
    prepare mac and cheese as directed on box.  mix in vegies.  put in
    casserole dish, layer crumbs and cheese on top.  sprinkle paprika and
    garlic powder.  put in oven for 30 minutes at 375.  might want to brown
    the top with the broiler.
    
    so easy, and so yummy.  a college favorite!
    

	This is a easy casserole that can be made up the day before....
    	One of my mothers (and mine) favorites - enjoy!

                              Kolosvaria Kapusta
              (Hungarian Casserole of meat, rice and sauerkraut)

	1 lb Ground Beef 
	� lb Ground Pork (Can omit and add � lb extra Ground Beef)
	� Cup Rice
	2 Onions Chopped
	1 Large Can Sauerkraut (or 2 small 16 oz. cans)
	Salt
	Pepper
	1 Cup Sour Cream
	Milk
	Hungarian Paprika
	Dill Weed


	Boil 1 cup of water and � teaspoon of salt in a small pot (with a 
tight lid), add the rice and lower the heat to medium. Cook the rice till it 
is almost done (about 12 minutes) as it will cook more later.

	Brown the meat and 1 of the onions, drain off any excess grease. In 
another pan, cook the sauerkraut and the other chopped onion with a little
water on medium heat for about 10 minutes. 

	Mix the meat and the rice together, add some salt and pepper. Spray a 
large covered casserole with Pam (optional), then place a layer of the 
sauerkraut mixture in the bottom of the casserole. Next add a layer of the 
meat and rice mixture, do this alternating layers and ending with a sauerkraut 
layer on top. 

	Bake this covered casserole in a moderate 325� oven for about � hour. 
Add the sour cream thinned with a little milk to the top of the casserole and 
sprinkle generously with dill weed and paprika, cover, then continue baking 
for � hour more. 

    A variation to this casserole would be 2 10oz bags of chopped frozen	                            
    broccoli
    1 can of cream of broccoli soup
    2 cups of sour cream
    1 cup of vanilla yogurt
    1 8oz bag of mozzarella cheese (shredded)
    1 8oz bag of mild cheddar cheese (shredded)
    mix the cheese,soup,sourcream,yogurt pour over broccoli. cook in
    baking pan 350 for 40/45 minutes. this is a big hit at parties and
    function.
    

    You might want to substitute the crushed saltine crackers on top 
    with Pepperidge Farm Herb Seasoned stuffing (dry), it tastes much
    better that way!  IMO.
    
    Noella
    

    	Ok, I had my wife, Kathy dig up this recipe for turkey-broccoli
    bake, so here goes.....
    
    			TURKEY - BROCCOLI BAKE
    
    2	(10 oz) pkgs frozen chopped broccoli
    1   Tbs. lemon juice
    2   Tbs. butter or margerine
    2   Tbs. all-purpose flour
    1/2 teas. salt
    2   Cups milk
    1/2 Cup shredded Swiss cheese (2 oz.)
    2   Cups cooked turkey, cut in strips
    3/4 Cup soft bread crumbs (1 slice)
    1/4 Cup grated Parmesan cheese
    1   Tbs. butter or margerine, melted
    
    
    	Cook broccoli according to package directions; drain thoroughly. 
    Place broccoli in an 8 x 1-1/2" round baking dish.  Sprinkle with lemon
    juice.  In sauce pan melt the 2 Tbs. butter; then blend in flour and
    salt.  Add milk; cook and stir till thickened and bubbly.  Remove from
    heat, stir in the Swiss cheese till melted.  Stir in turkey strips. 
    Spoon turkey mixture over the broccoli in the baking dish.  Combine
    bread crumbs, Parmesan, and the melted butter.  Sprinkle over
    casserole.  Bake, uncovered, at 350 degrees till hot, about 20-25 mins.
    
    Makes 6 servings.
    
    	Hope you like it!
    
    					Regards,
    
    					Vern T.

    Here is a recipe that takes a little time but is definately worth it. 
    
    
                              Briad Casserole
    
    Garlic Toasts  (recipe follows)
    1 1/2 lbs Ground Beef (as lean as you can buy)
    2 cups Spaghetti Sauce (I make my own)
    1 Medium Onion - quartered
    1/4 teaspoon Crushed Red Pepper
    2 Cloves Garlic - minced
    1/4 Cup Parsley - chopped
    1 teaspoon Marjoram
    1 teaspoon Basil
    2 Packages Fresh Spinach (or 2 10 oz packages of Frozen Chopped
                              cooked and drained)
    1 Pint Ricotta
    1 lb Mozzarella Cheese
    1/2 Cup Grated Romano Cheese
    
    In a fry pan saute Ground Beef, onion, garlic, red pepper, Marjoram,
    Basil and parsely till Beef is thoroughly cooked.  Strain off any fat. 
    Add Spaghetti Sauce and simmer for 10 minutes.
    
    Clean and steam spinach in boiling salted water for approximately 3
    minutes.  Drain and chop.  In a bowl put spinach, ricotta and 1/4 cup
    of grated romano cheese - mix well.
    
    In a 3 quart round casserole dish line the bottom and sides with the
    garlic toasts.  Spoon the Ricotta and Spinach Mixture over the toasts
    (on the bottom only) and cover with Ground Beef Mixture and pour on the
    remaining 1/4 cup of Romano Cheese.  
    
    Bake at 375 for 20 minutes - remove from oven and place sliced
    Mozzarella on the top and return to oven for another 5-10 minutes until
    the cheese has melted.
    
    Let sit on counter for 10 minutes to 'settle' - serves 6-8 people.
    
    Garlic Toasts
    
    Slice French Bread into 1" slices.  On a cookie spread 1/4 cup olive
    oil on the bottom - sprinkle basil, black pepper and a little salt on
    the oil.  Crush garlic and add that to the oil mixture and sprinkle
    with Romano Cheese.  Take the bread and coat with oil mixture - on all
    sides - and bake in a 200 degree oven for about an hour, turning 
    frequently.  Add additional oil, seasonings as needed. 
    
    

    
                                 Briad Casserole
    
    Garlic Toasts (Recipe follows)
    1 1/2 Pounds Ground Beef
    2 Cups Spaghetti Sauce
    1 Medium Onion - quartered
    1/4 Teaspoon Crushed Red Pepper
    2 Cloves Garlic - minced
    1/4 Cup Parsley
    1 Teaspoon Marjoram
    1 Teaspoon Basil
    2 Packages Fresh Spinach (or 2 10 ounce packages of Frozen Chopped
                              spinach - cooked and drained)
    1 Large container of Ricotta
    1 Lb Mozzarella Cheese
    1/2 Cup Grated Romano Cheese
    
    In a fry pan saute Ground Beef, Onion, Garlic, Red Pepper, Marjoram,
    Basil and Parsley till Beef cooked.  Drain off any fat.  Add Spaghetti
    Sauce and simmer for 10 minutes.  Clean and steam spinach in boiling
    salted water for approximately 3 minutes.  Drain and chop.  In a bowl
    put chopped spinach, ricotta and 1/4 cup of grated romano cheese, mix
    thoroughly.
    
    In a 3/4 Quart round casserole dish line the bottom and sides with the
    garlic tasts.  Spoon the Ricotta mixture on the bottom layer.  Cover
    with the Ground Beef Mixture and sprinkle with remaining 1/4 cup of
    Romano Cheese.
    
    Bake at 375 degrees for 20 minutes - remove and place Mozzarella on top
    and return to oven for another 5-10 minutes or until cheese has melted
    and turned to a golden brown.
    
    Let sit for 10 minutes to settle.
    
    Serves 6-8 
    
    Garlic Toasts
    
    Slice French Bread into 1" slices.  On a cookie sheet spread 1/4 cup
    olive oil, add some crushed minced garlic on bottom and sprinkle basil, 
    black pepper and a little salt.   Coat bread on all sides (add more oil
    and spices if needed) and bake in a 200 degree oven for about an hour,
    turning frequently.
    
    Marilyn .9
    
    

    One of my roommates in college had a recipe for chicken that
    was both quick and good.  What I remember of it was uncooked
    rice and mushroom soup mixed with broth and/or water in a 
    13 x 9 baking pan, with chicken parts spread on top.  The pan
    was then baked, and by the time the chicken was done, so was the
    rice.  Does anyone have a similar recipe?
    
    

    
    I just cooked that last night!, instead of baking I sauted the chicken
    with ginger, add a little bit of salt and pepper, MSG accdg. to your
    taste then add the rice with plenty of water, cover and let simmer
    until chicken is tender and rice soft to eat.
    

    1 can cream of chicken soup (or any other cream soup you want)
    1 envelope Lipton Onion Soup Mix
    1 cup uncooked rice
    3 cups water
    cut up uncooked chicken meat (I used boneless chicken breasts)
    
    Pour rice into 9x13" pan.  Mix the 2 soups and water together then
    pour over rice.  Melt 1 stick butter or oleo. Dip chicken pieces 
    into butter and place on top of soup/rice mixture.  Pour remaining
    butter over top.  Bake at 375 deg for 45 - 60 mins depending on
    how dry you want it.
    
    Delicious reheated, too.
    
    Linda
    

    Another recipe for this is:
    
    1 can cream of chicken soup
    1 can cream of celery soup
    1 can cream of mushroom soup
    1 can water
    1 envelope Lipton Golden Onion Soup mix
    
    Mixed together well and poured over
    
    1 cup uncooked rice
    
    in fairly deep 9"x13" casserole dish
    
    Topped with chicken pieces, baked at 325 degrees for 2 hours, until all
    liquid is absorbed by rice.  I like to use skinless chicken breasts for
    a real nice company dinner with hard rolls and a nice green salad to
    accompany it.
    
    julie

    I tried one of these recipes, and another involving chicken and
    broccoli and a can of soup, and both were awfully salty. I was
    assuming you used the condensed soup right out of the can, without
    diluting. Maybe a step is missing, like "mix the soup with water, then
    pour over"?  Or am I just too sensitive to salt?  I haven't found
    "reduced salt recipe" soups in the cream-based variety.  Usually, I'm a
    salt-a-holic, but even these were too much for me.  So, am I assuming
    too much, or do you really use it undiluted?
    Sarah

    Bulghur Pilaf with Meat
    
    1 lb. ground lamb or beef             1/2 tsp. ground allspice
    1 cup chopped onions                  1/2 tsp. ground cumin
    1 cup bulghur - medium                1 tsp. ground cinnamon
    1 can beef broth                      1 cup frozen peas
    
    Brown 1 lb. ground lamb or beef with 1 cup chopped onions.  Drain fat. 
    Add 1 cup medium-ground bulghur.  Take 1 can beef broth and add enough
    water to make 2 cups of liquid.  Add to meat/bulgur and stir through. 
    Add 1/2 tsp. ground allspice, 1 tsp. ground cinammon, and 1/2 tsp
    ground cumin and mix through.  Bring to a boil, then turn heat to low. 
    Let it simmer for 10 minutes, covered.  Add 1 cup frozen peas and
    simmer another 5-10 minutes.
                                                           

    Brown hamburg and onion.  Boil casserole elbows.  Combine cooked elbows
    and hamburg in large bowl and add spaghetti sauce.  (I like to use alot
    so it doesn't dry out).   In a large casserole pan, put a layer of the
    combined mix then put a layer of pepperoni on top of that, then put a 
    layer of shredded mozzarella on top of the pepperoni.  Repeat layers
    until all the mix is gone (topping off with chesse).  Bake for 30
    minutes on 350 in oven.

    I think casseroles are best experimented with (stop measuring things)
    This was so good last night thought I'd post it. I'm sure it would work
    equally well with left over ham.

    Hotdog Casserole

    6 Hotdogs
    half a bag of wide egg noodles
    1 can Cheddar Cheese Soup 
    milk
    scallions
    green peppers
    celery
    mushrooms
    bread crumbs

    Boil the egg noodles, you can tell how many you need if you boil them
    in the casserole dish (Corning Wear or another stove top save dish)

    Cook the hotdogs 

    Dice scallions, celery and peppers. I used equal amounts of each,
    about 3/4 cup total. Put in microwave for about a minute with a
    sprinkling of water to cook. (or you could brown in butter if your into
    that)

    Chop mushrooms (I always use fresh, canned stems/pieces would be fine)

    When noodles are cooked, drain. Leave in colander while heating the
    Cheddar cheese soup. Add 3/4 soup can of milk to soup. For best
    results, use a whisk to stir (over med heat). Add veggie & mushrooms. 
    Slice the hotdogs into bite size pieces. Stir in. Rinse noodles to 
    separate, add into casserole.

    Sprinkle bread crumbs on top. You may want to sprinkle additional
    shredded cheese on top too. Bake, uncovered, at 325 for about 20
    minutes. 

    Total prep time about 45 minutes. 
     

    I'd like to reopen this string because I need some help!
    
    My daughter is getting married soon and I will be having a lot
    of out of town visitors that I will need to feed. I am looking
    for recipes for casseroles that freeze well and don't have
    ground beef as the meat.  Most of the recipes in the string
    use ground beef.  I'm looking for *gourmet* casseroles. :*)
    
    Thanks..
    

    The French Lasagna listed in 1228.1 is absolutely gourmet in a 
    casserole.  It is lasagna, but not the traditional kind.  It is
    more like a gourmet casserole, and absolutely fabulous!  I served
    it for Thanksgiving, and everyone was so impressed.  They raved
    about it!  It's a little bit of work, but well worth it.  (By
    the way, I did not cook my lasagna noodles ahead of time.  I just
    added a cup of water to the sauce, and they turned out fine.)
    I froze the leftovers, and it was great re-heated too.
    
    Renee

    I'm hoping someone would have a recipie for a casserole I used to
    have at a childhood friends house.  It had Hamburg and potato
    chunks in it, with either some tomato soup or sauce, and maybe some
    other ingredients.  I'm sure it was a money saver type recipie because
    I really remember the potatoes......can anyone help?
    

    
    Re: .50
    
    The french lasagna does look delicious.  I'm going to try
    it. I will need to freeze it. Do I cook it before I freeze
    it or after?
    
    Thanks a lot for your help..
    
    Mary Jane

    Mary Jane,
    
    I would cook it first and then freeze it.  You may want to cook it just
    a little short of the time suggested initially.  Then when you reheat it 
    in the oven it can finish browning a bit and not over-brown the nice cheesy 
    topping.                                   
    
    Good luck!
    
    Renee

    I'm looking for a squash casserole dish recipe.  I went to the Black
    Eyed Pea resturant last night, and they had made it with yellow squash
    and onion--both very very chopped up.  And then there was a texture
    holding it together-like finely shredded chicken.   It was fabulous,
    and I don't know what to add to the dish besides squash and onion.
    Any tips would be appreciated.
    
    
    Donna

    Well, I got the nerve to call the Black Eyed Pea--I asked them if the
    dish was low cal--and laughingly I was told that it was very very high
    in calories.  So I guess I'll  improvise, but if anyone has suggestions
    on what to put with it I'd love to hear from it.   I've looked at the
    squash notes in this file and Weight loss file, but can't find exactly
    what I'm looking for. (see .62)
    
    
    Donna

    BOOK:  All New Cookbook for Diabetics and their Families
    
    MIXED VEGETABLE CASSEROLE		
    	recipe page 143
    1/2 cup serving
    1 starch		79 calories	1 gr. fat
    12 g carbo		4 g protein	1 g fiber
    4 mg chol		177 mg sodium
    
    2 (10-ounce) pkg. frozen mixed vegetables
    1/2 cup (2 ounces) shredded low fat process
    	American cheese
    1 (8 ounce) can sliced water chestnuts, drained
    2 tbs. chopped onion
    2 tbs. low-calorie mayo substitute
    Vegetable cooking spray
    
    Cook mixed vegetables according to package directions,
    omitting salt and fat.  Drain.  Combine cooked vegetables
    cheese, water chestnuts, onion and mayo, stirring gently.
    
    Spoon mixture into a 1 1/2 quart casserole dish coated with
    cooking spray.  Bake at 350* for 20 minutes or until heated.
    

    I'm looking for a rule-of-thumb.  I would like to prepare a casserole
    ahead of time, refrigerate it, and bake it the next day.  My quandary
    is in how to adjust the baking time.  The recipe I want to use calls
    for the ingredients to already hot when you put it in the oven.

    It would also be useful to know how to adjust the baking time of a
    casserole whose ingredients are room temperature when the casserole is
    assembled.
    
    Thanks
    Debby

>>    I'm looking for a rule-of-thumb.

	i certainly don't know what the official rule-of-thumb is, if
	there is one, but if it were me, i'd cut the temp down 50 degrees
	and bake it 1/3 again as long as called for.  so if it said
	350 for 1 hr, i'd bake it at 300 for an hour and 20 mins.

	maybe other people have suggestions, and you could average 
	things.  ;>

	-diane

	

    Enchilada Casserole
    
    1.  1-1/2 lb ground beef, browned and drained
    2.  1 C onion, chopped
    3.  1 t salt
    4.  dash pepper, to taste
    5.  1/4 t garlic, minced
    6.  1 can cream of mushroom soup
    7.  1 can cream of chicken soup
    8.  1/2 can green chilies, chopped
    9.  1/2 can  (appx 12 oz) enchilada sauce, mild
    10. 1 t cumin seed (ground powder kind)
    
    11. 1 dozen tortillas (cut into quarters)
    12. 3/4 lb Cheddar cheese, grated
    
    Mix first 10 ingredients. Layer in 9X13 baking dish in this order:
    tortillas, meat, tortillas, meat, and cheese.
    
    enjoy!!
    

    I am sorry...You also need to bake this at 350 degrees for 30 minutes
    or until heated thoroughly and melted.

    Someone brought this to a potluck and it was yummy!  I haven't tried it
    yet...let me know how it turns out!
    
    El Dorado Casserole:
    
    1 pound leanest ground-beef (or turkey)
    1 tsp minced dried onion
    1/2 tsp minced garlic
    16 oz tomato sauce
    1 cup sliced ripe olives (optional)
    1 cup sourcream
    1 cup cottage cheese
    4 green chiles, seeded and chopped (or 1 4oz can ortega diced chiles)
    tortilla chips
    2 cups grated jack cheese
    
    Saute beef.
    Add onion, garlic, tomato sauce and olives.
    Combine sour cream, cottage cheese and chiles.
    Slightly crush tortilla chips.
    Place chips in bottom of buttered 2 1/2 quart casserole
    Add 1/2 meat mixture
    Cover with 1/2 sourcream mixture
    Sprinkle with 1/2 the grated cheese.
    Repeat layers.
    Bake uncovered at 350 degrees for 30-35 minutes. 
    
    Garnish with a few chips.