What with all the squash available right now, yesterday I made my mother's "original" (at least she didn't have a recipe) SQUASH CASSEROLE.
I used all the ingredients she did except the cheese. She used VELVEETA (in everything) and lived to be 96. So I've been thinking all morning I should just quit avoiding it. Thinking about going and getting it and keeping it on hand, like she did, just in case I need it.
HER RECIPE (her amounts)
1. 1 lb. SAUSAGE (cooked & crumbled)
2. 1 can cream of mushroom OR celery OR onion SOUP
3. 1 large cottage cheese carton full of cooked SQUASH (yellow or zucchini or mixed) (I used more)
4. 1 or 2 ONIONS cut up and sautéed in a little oil or cooked with sausage.
5. A chunk of VELVEETA
6. Top with generous RITZ cracker crumb and butter mix
Mix and bake at 350-375 till bubbly and topping is golden.
Bon appetite
Nancy Mullins
2016. 0710
Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Squash casserole. Nancy Mullins
What with all the squash available right now, yesterday I made my mother's "original" (at least she didn't have a recipe) SQUASH CASSEROLE.
I used all the ingredients she did except the cheese. She used VELVEETA (in everything) and lived to be 96. So I've been thinking all morning I should just quit avoiding it. Thinking about going and getting it and keeping it on hand, like she did, just in case I need it.
HER RECIPE (her amounts)
1. 1 lb. SAUSAGE (cooked & crumbled)
2. 1 can cream of mushroom OR celery OR onion SOUP
3. 1 large cottage cheese carton full of cooked SQUASH (yellow or zucchini or mixed) (I used more)
4. 1 or 2 ONIONS cut up and sautéed in a little oil or cooked with sausage.
5. A chunk of VELVEETA
6. Top with generous RITZ cracker crumb and butter mix
Mix and bake at 350-375 till bubbly and topping is golden.
Bon appetite
Nancy Mullins
2016. 0710
I used all the ingredients she did except the cheese. She used VELVEETA (in everything) and lived to be 96. So I've been thinking all morning I should just quit avoiding it. Thinking about going and getting it and keeping it on hand, like she did, just in case I need it.
HER RECIPE (her amounts)
1. 1 lb. SAUSAGE (cooked & crumbled)
2. 1 can cream of mushroom OR celery OR onion SOUP
3. 1 large cottage cheese carton full of cooked SQUASH (yellow or zucchini or mixed) (I used more)
4. 1 or 2 ONIONS cut up and sautéed in a little oil or cooked with sausage.
5. A chunk of VELVEETA
6. Top with generous RITZ cracker crumb and butter mix
Mix and bake at 350-375 till bubbly and topping is golden.
Bon appetite
Nancy Mullins
2016. 0710
Casserole Broccoli
Casserole Broccoli
2 pkgs chopped broccoli in cheese sauce.
½ Lb. Velveeta
1 stick butter
1 roll Ritz or town house crackers–crumbled. Or more as needed
Cook broccoli according to package directions. Pour into bowl. Add cheese and butter.
Butter casserole. Crumble crackers.
Layer crackers, broccoli, crackers, broccoli, topping with crackers.
Might use whole crackers for decorative border.
If can’t find broccoli with cheese sauce, can use whole and plain broccoli just increase amount of Velveeta.
Bake. 350̊ 20 minutes
2 pkgs chopped broccoli in cheese sauce.
½ Lb. Velveeta
1 stick butter
1 roll Ritz or town house crackers–crumbled. Or more as needed
Cook broccoli according to package directions. Pour into bowl. Add cheese and butter.
Butter casserole. Crumble crackers.
Layer crackers, broccoli, crackers, broccoli, topping with crackers.
Might use whole crackers for decorative border.
If can’t find broccoli with cheese sauce, can use whole and plain broccoli just increase amount of Velveeta.
Bake. 350̊ 20 minutes
Chicken Tetrazzini
Chicken Tetrazzini –Pat [This is for cheese lovers] Sooo good and easy to make.
3 C or 1 lb. Chicken breast. She uses boneless, skinless chicken breasts
½ lb. Spaghetti broken in half and cooked according to package directions She uses Angel Hair Pasta
4 T Butter
1/4 to ½ C onions
8 oz pkg sliced mushrooms: Fresh best but can use canned (Pat often uses canned mushrooms undrained.)
1/3 C all purpose flour
1 ½ C Half and Half
3 T white wine. No cooking sherry.
3/4 t Kosher or table salt
1/4 t black pepper
14 ½ oz. Can Chicken broth or the broth you cooked chicken in as needed to make adequate amount of sauce.
½ C grated Parmesan cheese. Uses the Kraft green can.
Not in original recipe but Pat adds:
1 jar pimento undrained
2--3 C Shredded sharp cheese.
2 stacks Ritz crackers–Optional
1 stick butter, melted, pour over crumbled Ritz crackers.
Cook chicken in water: Boil with salt until no longer pink internally. Let cool and shred or chop finely.
Prepare spaghetti, drain and set aside.
If cooking same night, preheat oven to 350̊.
Saute 4 minutes or until onion is clear: Butter, onion and mushrooms.
Sprinkle with flour.
Add the Half & Half. Bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. It makes a white sauce. If sauce is too thick, add chicken broth to desired consistency. Must be careful to not curdle the Half & Half so make certain the heat is reduced.
Remove from heat.
Add white wine, spices, pimento [juice and all], Parmesan cheese as well as 1 to 2 Cups Sharp Shredded cheese. Adjust cheese to personal preference.
Gently toss together, chicken and spaghetti and stir into mixture.
Spoon into a sprayed 9 x 13 shallow baking dish. [Can be frozen at this point for use later or divided in half for use one now and one later.] Can be made a day or two in advance and kept in refrigerator until time to bake.
*Top with buttered Ritz crackers crumbled if baking immediately.
Bake about 20 minutes at 400 degrees or until crackers are slightly browned and warmed throughout.
*If baking from frozen state, set out to let adjust to temperature somewhat. Preheat oven to 350̊
Add cracker crumbs after it has been baking about 25 minutes. Bake for a total of 45 minutes. Freezes great and makes great leftovers.
3 C or 1 lb. Chicken breast. She uses boneless, skinless chicken breasts
½ lb. Spaghetti broken in half and cooked according to package directions She uses Angel Hair Pasta
4 T Butter
1/4 to ½ C onions
8 oz pkg sliced mushrooms: Fresh best but can use canned (Pat often uses canned mushrooms undrained.)
1/3 C all purpose flour
1 ½ C Half and Half
3 T white wine. No cooking sherry.
3/4 t Kosher or table salt
1/4 t black pepper
14 ½ oz. Can Chicken broth or the broth you cooked chicken in as needed to make adequate amount of sauce.
½ C grated Parmesan cheese. Uses the Kraft green can.
Not in original recipe but Pat adds:
1 jar pimento undrained
2--3 C Shredded sharp cheese.
2 stacks Ritz crackers–Optional
1 stick butter, melted, pour over crumbled Ritz crackers.
Cook chicken in water: Boil with salt until no longer pink internally. Let cool and shred or chop finely.
Prepare spaghetti, drain and set aside.
If cooking same night, preheat oven to 350̊.
Saute 4 minutes or until onion is clear: Butter, onion and mushrooms.
Sprinkle with flour.
Add the Half & Half. Bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. It makes a white sauce. If sauce is too thick, add chicken broth to desired consistency. Must be careful to not curdle the Half & Half so make certain the heat is reduced.
Remove from heat.
Add white wine, spices, pimento [juice and all], Parmesan cheese as well as 1 to 2 Cups Sharp Shredded cheese. Adjust cheese to personal preference.
Gently toss together, chicken and spaghetti and stir into mixture.
Spoon into a sprayed 9 x 13 shallow baking dish. [Can be frozen at this point for use later or divided in half for use one now and one later.] Can be made a day or two in advance and kept in refrigerator until time to bake.
*Top with buttered Ritz crackers crumbled if baking immediately.
Bake about 20 minutes at 400 degrees or until crackers are slightly browned and warmed throughout.
*If baking from frozen state, set out to let adjust to temperature somewhat. Preheat oven to 350̊
Add cracker crumbs after it has been baking about 25 minutes. Bake for a total of 45 minutes. Freezes great and makes great leftovers.
Casserole Green Chili Chicken
Casserole Green Chili Chicken
From: Sandy
1 Can crescent rolls
1 can Chicken, drained (13 ounce) [can used home stewed chicken breasts]
2 Cans chopped green chilies, drained 94 ounce)
1 Vidalia onion, chopped
Shredded Monterey Jack cheese
Shredded Cheddar cheese
Grated Parmesan cheese
4 Eggs
½ C Milk
2 t Worcestershire sauce
½ heaping teaspoon cumin
1 heaping teaspoon garlic powder
½ t black pepper
Several drops hop pepper sauce to taste.
Lay crescent rolls in bottom of 13x9 inch pan. Layer canned chicken evenly over crescent rolls. Next, sprinkle green chilies and onions over chicken. Sprinkle cheeses generously over all. In a bowl, beat eggs, Worcestershire sauce and milk together. Add seasonings and beat well. Pour slowly over chicken and cheese mixture in pan.
Bank at 400 degrees for about 40 minutes or until center is set or knife inserted in center comes out clean.
Let stand for 5 minutes before serving.
Delicious leftover as the flavors have more time to blend.
Casserole--Chiles Rellenos Style
Casserole Chiles Rellenos Style
Sandy Ramsey
Prep: 25 minutes Bake: 15 minutes
2 large poblano peppers or green sweet peppers (8 ounces)
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
3 beaten eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground red pepper
1/8 teaspoon salt
3/4 cup shredded cheddar cheese (3 ounces)
1 cup picante sauce
1/4 cup dairy sour cream
Directions
1. Quarter the peppers and remove stems, seeds, and veins. Immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well. Place half the peppers in a well-greased 1-1/2-quart casserole. Top with half of the shredded Monterey Jack cheese. Repeat layers.
2. In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat until smooth. Pour egg mixture over peppers.
3. Bake, uncovered, in a 450 degree F oven for 15 minutes or until set. Sprinkle with the shredded cheddar cheese. Let stand about 5 minutes or until cheese melts. Serve with picante sauce and sour cream. Makes 4 main-dish servings.
Delicious!!
Casserole - Pineapple Jane Johnson
Pineapple Casserole
Jane Johnson
2 Cans pineapple–drained. Can be chunks, tidbits or crushed
1 C grated cheddar cheese
3 T flour
1 C sugar
1 pack Ritz Crackers (crushed)
Butter, unsalted to mix with Ritz crackers.
Place pineapple in bottom of casserole dish.
Mix sugar, flour and cheese together and put on top of pineapple. Top with cracker crumbs mixed in butter.
Bake 350̊ 35 minutes.
Casserole--Sweet Potato
Sweet Potato Casserole Ingredients: Topping:
3 Cups Mashed sweet potatoes ½ Stick Butter/margarine–somewhat softened
1 Stick Butter/margarine ½ Cup Light Brown Sugar
3/4 Cup Granulated Sugar 1/3 Cup Flour
1 tsp Vanilla ½ Cup Chopped pecans
Potato preparation:
Purchase: 6 Medium large sweet potatoes.
Try to keep them uniform somewhat in width. This is harder to do than you think. Depending on size you may even need eight; then again, 6 may be more than enough. You are wanting the cooked, mashed/processed sweet potatoes to be at least 3 cups if not more.
Bring water in a large deep pan to boil [the 6 qt all-clad you use for chili would be good]. While the water is getting hot, thoroughly was each sweet potato. Do not peel. If there appears to be a bad spot or ends are ugly, trim them. Place the washed whole sweet potatoes in the hot to boiling water and cook until fork tender. This can take upwards of 30 to 45 minutes or so. When they are easily pierced with no resistance by a fork, remove the sweet potatoes , placing them in a bowl to let them cool. Pour out the water and wash the pan and put away..... At this point, you can either place them in the refrigerator to work on them the next day or wait an hour or two, until they’re cool enough to handle.
When you are ready, peel the sweet potatoes. This is easy as the skins readily slide off if the potatoes are done enough. Place the peeled sweet potatoes in your food processor and pulse chop them until smooth. You don’t want them pureed nor liquified–just smooth. If they are a little lumpy, that is okay as you will do a little more processing when you add the other ingredients.
Casserole preparation:
Butter or grease a 2 quart casserole dish. I prefer a shallow dish with more surface than a deep dish. You can use Corningware, Pyrex or some other oven proof dish.
To the processed sweet potatoes, add the butter, sugar and vanilla. Pulse process just a couple or so pulses until blended in. Empty the potato mixture into the casserole dish, spreading evenly.
Topping preparation:
In a medium bowl, using a spoon, put all topping ingredients together, and mix. You can even use your fingers if you wish. You could probably even put on waxed paper or paper plate to save dirtying a dish. It is like a fruit crisp or crumb topping.
Sprinkle topping evenly over top of sweet potato mixture.
Freezing:
At this point, you can cover the casserole dish tightly with saran wrap and place in a 2 gallon size freezer bag and freeze until ready to use.
Thawing:
Just take out of the freezer in the morning and let sit on a counter for a couple of hours or so. If you have used a Pyrex dish or other non-freezer to oven dish, you need to thaw for sure.
Baking
Preheat oven to 350 degrees F. And bake for 25 to 35 minutes until topping is beginning to brown and contents are fully heated.
Serve: Warm or cold.
Note: A little fluctuation in the amount of sweet potatoes, butter, vanilla, pecans, etc. doesn’t really hurt. You can add ½ teaspoon salt or even beat 2 eggs with ½ Cup milk and reduce the butter to ½ stick for the casserole. I usually don’t do this, but you can.
L, GMZ
3 Cups Mashed sweet potatoes ½ Stick Butter/margarine–somewhat softened
1 Stick Butter/margarine ½ Cup Light Brown Sugar
3/4 Cup Granulated Sugar 1/3 Cup Flour
1 tsp Vanilla ½ Cup Chopped pecans
Potato preparation:
Purchase: 6 Medium large sweet potatoes.
Try to keep them uniform somewhat in width. This is harder to do than you think. Depending on size you may even need eight; then again, 6 may be more than enough. You are wanting the cooked, mashed/processed sweet potatoes to be at least 3 cups if not more.
Bring water in a large deep pan to boil [the 6 qt all-clad you use for chili would be good]. While the water is getting hot, thoroughly was each sweet potato. Do not peel. If there appears to be a bad spot or ends are ugly, trim them. Place the washed whole sweet potatoes in the hot to boiling water and cook until fork tender. This can take upwards of 30 to 45 minutes or so. When they are easily pierced with no resistance by a fork, remove the sweet potatoes , placing them in a bowl to let them cool. Pour out the water and wash the pan and put away..... At this point, you can either place them in the refrigerator to work on them the next day or wait an hour or two, until they’re cool enough to handle.
When you are ready, peel the sweet potatoes. This is easy as the skins readily slide off if the potatoes are done enough. Place the peeled sweet potatoes in your food processor and pulse chop them until smooth. You don’t want them pureed nor liquified–just smooth. If they are a little lumpy, that is okay as you will do a little more processing when you add the other ingredients.
Casserole preparation:
Butter or grease a 2 quart casserole dish. I prefer a shallow dish with more surface than a deep dish. You can use Corningware, Pyrex or some other oven proof dish.
To the processed sweet potatoes, add the butter, sugar and vanilla. Pulse process just a couple or so pulses until blended in. Empty the potato mixture into the casserole dish, spreading evenly.
Topping preparation:
In a medium bowl, using a spoon, put all topping ingredients together, and mix. You can even use your fingers if you wish. You could probably even put on waxed paper or paper plate to save dirtying a dish. It is like a fruit crisp or crumb topping.
Sprinkle topping evenly over top of sweet potato mixture.
Freezing:
At this point, you can cover the casserole dish tightly with saran wrap and place in a 2 gallon size freezer bag and freeze until ready to use.
Thawing:
Just take out of the freezer in the morning and let sit on a counter for a couple of hours or so. If you have used a Pyrex dish or other non-freezer to oven dish, you need to thaw for sure.
Baking
Preheat oven to 350 degrees F. And bake for 25 to 35 minutes until topping is beginning to brown and contents are fully heated.
Serve: Warm or cold.
Note: A little fluctuation in the amount of sweet potatoes, butter, vanilla, pecans, etc. doesn’t really hurt. You can add ½ teaspoon salt or even beat 2 eggs with ½ Cup milk and reduce the butter to ½ stick for the casserole. I usually don’t do this, but you can.
L, GMZ
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