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Casseroles

Posted by cookingbeaches on June 5, 2009 at 12:45 AM

Chicken Pastina

Mexican Rice and Bean Casserole

Ziti

Swiss Stuffing Chicken

Spaghetti Pie

Parmesan Crusted Chicken

Garlic White Lasagna  (Garners won't eat)

Cheesy Mostaccioli

King Ranch Chicken Casserole

Pizza Pot Pie

Pepperoni Pizza Bake

Corn Tortilla Chicken Lasagna

Upside-Down Deep Dish Pizza

Taco Lasagna

Chicken Enchiladas (a few recipes of this)

Macaroni and Cheese

Stuffed Shells

New Enchiladas


Chicken Pastina (Double this for group)

1 cup pastina pasta (or any small pasta, cooked

1/2 cup cubed chicken breast (1-inch cubes)

1/2 cup diced onion (about 1/2 a small onion)

1 clove garlic, minced

1 (14.5-ounce) can diced tomatoes with juice

1 cup shredded mozzarella

1/4 cup chopped fresh flat-leaf parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup bread crumbs

1/4 cup grated Parmesan

1 tablespoon butter, plus more for buttering the bakingdish

Preheatthe oven to 400 degrees F. 

Sautee onions and garlic with chicken.  Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley,salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by2-inch baking dish. In a small bowl mix together the bread crumbs and Parmesan. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

 


Mexican Rice and Bean Casserole (Double this for group)

2 cups cooked rice (bring to group pre-cooked)

1 15 oz can drained black beans

8 oz Sour Cream

8 oz can tomato sauce

8 oz salsa

2 cups shredded cheddar cheese

2 chicken breasts, cooked in taco seasoning and shredded

 

Preheat oven at 350.  Mix all ingredients (just one cup of cheese) together.  Sprinkle remaining cup of cheese on top.  Cook for 30 minutes or until brown on top.  Serve alone or with tortilla chips. Enjoy!

 


Baked Ziti  (Single then divide into 2 bags)

1 box ziti, cooked

1 jar sauce (LOVE Classico Fire-Roasted Tomato & Garlic)

16 oz. ricotta cheese

1 bag shredded mozzarella or Italian blend

1 lb. Italian sausage, cooked (can use crumbly sausage but usually I get Italian sausage links, cook them, and chunk them up ? or leave out entirely if you?re in a hurry!)

Parmesan cheese

1-2 cloves garlic, minced

Salt & pepper, Oregano, Basil

 

350 degree oven.  Mix everything together in a giant bowl. Bake in 9x13 pan (or split into 2 8x8?s and freeze one!)  Bake covered 25 minutes, uncovered 20 minutes.

 


Swiss Stuffing Chicken

 

4 large skinless boneless chicken breasts

6 oz. Mozerella, Provolone or Swiss cheese slices

1 can Cream of Chicken soup

1/4 cup white cooking wine

1 cup herb-flavored crushed up Pepperidge Farm stuffing mix

1/2 stick butter, melted


 

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soupand wine and pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.

 


Spaghetti Pie

Shell                                                                             Filling

6 oz spaghetti, cooked & drained                            1C cottage cheese

2 T butter                                                                      1C mozzarella cheese, shredded

1 beaten egg                                                                     plus additional mozz for topping

1/3 C grated parm cheese


Sauce                                                                      

1 lb ground beef

¾ C chopped onion

½ C chopped green pepper

1 (15 oz) jar sp.sauce

 **Notes**  If we doulbe sauce and noodles, we can triple filling and come away with 3 dishes.  Also need to buy a little more cottage cheese than needed as we seem to always run out before the last dish is complete.

Stir butter, egg,& parm into cooked spaghetti.  Form into a 10 inch pie plate to form the ?crust?

Mix cottage cheese w/ mozz & spread over crust.

Brown onion & green pepper in a small amount of oil. Add meat & brown.  Add sauce & simmer 30 min.  Top pie with meatsauce.

Cover & bake @350 for 30 min (45-60 minutes if recipe has been refrigerated or frozen).  Sprinkle with mozz & let cheese melt.  Let stand before cutting.


Parmesan Crusted Chicken

1 c.bread crumbs         3 cloves garlic,minced

½ t.salt                             Pepper

¼ c.minced fresh basil (or 1 ½ T. dried basil)

4 boneless skinless chicken breasts

½ c.shredded parmesan

2 T.olive oil                    ¼ c.mayonnaise

 

1. Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.

2. Pat chicken dry with paper towels and transfer to 9x13 baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle bread crumb mixture over mayonnaise, pressing lightly to adhere.

3.  Bake at 350 for 30 minutes or until chicken is 160 degrees

 


Garlic White Lasagna  (Only make this if Jessica isn't at group)

2 T Olive Oil

1 chicken, cooked and deboned or 3 breasts cooked ? all shredded

4 cloves garlic, chopped

1 medium onion, chopped

12 oz jar roasted red peppers, drained and chopped

½ cup white wine                           10 oz pkg frozen chopped spinach

15oz ricotta cheese                       ½ tsp salt

½ tsp pepper                                  1 large egg, lightly beaten                      

2 17oz jars alfredo sauce            8 lasagna noodles, uncooked     

2 cups shredded mozzarella      1 cup shredded parmesan

 

Sautee garlic and onion in olive oil until tender.  Stir in chicken, red pepper and wine.  Bring to boil, reduce heat and simmer uncovered 5 minutes or until most of the liquid has evaporated.

 

Meanwhile, cook spinach according to package.  Drain and squeeze excess liquid.  Combine spinach, ricotta cheese, salt, pepper and egg. Stir well.

 

Spread 1 cup alfredo in greased 9x13 pan (or use 2 8x8 or 9x9?s and half everything).  Top with 4 uncooked noodles, half of spinach mixture, ½ of chicken and half of cheese. Repeat layers ending with cheese on top.

 

Cover and bake at 350° for 45 minutes.  Uncover and bake 15 minutes more.  Let stand 15 minutes before serving.

 

Cheesy Mostaccioli

1 package (16 oz) mostaccioli, uncooked

1 C green pepper, coarsely chopped

1 C onion, chopped

1 ½ lbs ground beef

1 ½ tsp Italian seasoning

¾ tsp black pepper

1 jar (28 oz)spaghetti sauce

a can (10 ¾ oz) condensed cheddar cheese soup

2 C (8 oz) shredded mozzarella, divided

 

Preheat oven to 350.  Cook mostaccioli according to directions; drain.  Cook ground beef, bell pepper, and onion over med heat 10-12 minutes or until no longer pink; drain.  Stir in seasonings.  Add spaghetti sauce & soup; mix well.  Combine pasta, meat sauce, & 1½ C of mozzarella cheese; mix well. Cover. Bake 35 minutes. Sprinkle with remaining ½ C cheese overtop.  Bake, uncovered, 10 more minutes or until heated through.

 

King Ranch Chicken Casserole

2 lbs. shredded chicken

¾ c. chicken broth

½ med. onion, chopped (I've already cut this down from 1 whole onion in original recipe)

1 green pepper,chopped

1 clove garlic, minced

2 cans cream of chx soup (can substitute 1 can cream of mushroom-if you're crazy)

2 10-oz cans diced tomatoes and green chiles, drained

1 t. dried oregano

1 t. ground cumin

1 t. chili powder

3 c. shredded cheddar

12 6-inch fajita-size corn tortillas, cut into ½-inch strips (can substitute 3 c. crumbled lime-flavored tortilla chips)

 

Mix onion, bell pepper, garlic, chx broth, cream soup, ro-tel, oregano, cumin, and chili powder.  Layer half of shredded chicken in bottom of 9x13 pan (or 2 8x8?s).  Top with half of soup mixture and 1 c. cheese. Cover with half of tortilla strips. Repeat layers once.  Top with remaining 1 c. of cheese.  Bake at 350 55 minutes - 1 hour or until bubbly.  Let stand 10 minutes before serving.


**NOTE**  Need to cut down chx broth to about 1/4 cup.

 


Italian Pizza Pot Pie (we will want to double this)

¾ lb. ground beef (or sausage)

¼ lb. Italian sausage links

½ onion, chopped (already reduced from original whole onion)

2 cloves garlic,minced

8 oz. sliced mushrooms (if you?re crazy)

1 26-oz. jartomato-and-basil pasta sauce

½ t. dried Italian seasoning

¼ t. salt

1 13-oz. package pizza dough

1 c. shredded Italian blend cheese

 

Cook beef and sausage together; drain.  Combine onion, garlic,mushrooms, beef mixture, sauce, seasoning, and salt.  Pour beef mixture into 9? round baking dish.  Top with cheese.  Cover all with dough to make top crust.  Cut X in top of dough to let steam escape.  Bake at 450 16-20 minutes.  Let stand 10 minutes before serving.


**NOTE**  Majority of group liked calzones better.  This cooked up strange.

 


Spiral Pepperoni Pizza Bake

16 oz spiral pasta          2 pounds ground beef (or Italian Sausage)

1 onion                            1 t. salt

½ t. pepper                     30 oz pizza sauce

½ t. garlic salt                ½ t. Italian seasoning

2 eggs                            2 cups milk

½ c. shredded parmesan

4 cups shredded mozzarella

1 pkg sliced pepperoni

 **NOTE** For group we left out the milk and egg and just mixed everything together in a ziplock.

Cook pasta according to package.  Cook beef, onion, salt and pepper.

Stir in pizza sauce, garlic salt and Italian seasoning. 

Combine eggs, milk and parmesan and toss with noodles in 9x13 dish. Top with beef mixture, mozzarella cheese and pepperoni.  Cover and bake at 350 for 20 minutes.  Uncover and bake 20-25 minutes longer or until golden brown.  (12 servings)


 


Corn Tortilla Chicken Lasagna

(This is potluck size makes 2 9x13s.  We can cut down for group)

 

36 corn tortillas (6 inch)

6 cups cubed cooked chicken

44 oz kidney beans, drained and rinsed

48 oz salsa

3 cups sour cream

3 large green peppers,chopped

3 cans (3.8 oz each)sliced ripe black olives,  drained

3 cups shredded monterey jack cheese

3 cups shredded cheddar

 

Grease 2 9x13?s.  Arrange six tortillas in each dish.  Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, ½ cup sour cream, ½ cup green pepper, 1/3 cup olives, ½ cup of each kind of cheese.  Repeat layers2x. 

Cover and bake at 350 for 25 minutes.  Uncover and bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

 


Upside Down DeepDish Pizza

1 lb ground beef, browned

1 jar spaghetti sauce

2 cups shredded mozzarella chese

1 can refrigerated pizza dough (could do Trader Joe?s)

Toppings of choice (pepperoni, ham, onion, peppers?)

 

Combine sauce with cooked beef.  Pour into 2 quart baking dish.  Top with toppings then cheese.  Press dough over dish, sealing edges.  Bake at 375 for 20 minutes or until crust is golden.  Let stand 10 minutes.

 

Taco Lasagna

1 lb ground beef

½ cup chopped green pepper                  ½ cup chopped onion

2/3 cup water                                               1envelope taco seasoning

1 can (15oz) black beans, drained and rinsed

1 can Mexican diced tomatoes, undrained  (drained for cooking group)

6 flour tortillas (8 inch)

1 can refried beans

3 cups shredded Mexican cheese blend

 

Cook beef, pepper and onion.  Drain fat.  Add water and taco seasoning; bring to boil.  Reduce heat and simmer uncovered for 2 minutes.  Stir in black beans and tomatoes. Simmer uncovered for 10 minutes. 

Place 2 tortillas in a greased 9x13 pan.  Spread with half refried beans and beef mixture. Sprinkle with 1 cup cheese. Repeat layers.  Top with remaining tortillas and cheese.  Cover and bake at 350 for 25-30 minutes.  Serves 9.

 

Chicken Enchiladas in white sauce

2 cups chopped chicken                         ¼ cup chopped onion (cook with chicken)

1 bell pepper (cook with chx)                 1can of white corn, drained

1 can great northern beans                   4oz can diced green chilies

3oz pkg cream cheese                           1 cup plus 1T. milk

¼ t.ground cumin                                    1T. lemon or lime juice

8-10 flour tortillas                                    1can cream of chicken soup

8 oz sour cream                                      Cooking spray

¾ cup shredded cheddar or jack cheese

 

Cook chicken.  Add peppers and onions and cook for 5 minutes.  Add corn and beans to meat.  In bowl, combine softened cream cheese, 1 T. milk, cumin and lemon juice. Add 1 T. of green chilies (save rest for topping).  Add all to the chicken mixture.  Spoon about 3 T. mixture into each tortilla.  Roll and place seam-side downin greased baking dish.

 

For sauce, combine rest of chilies, soup, sour cream, 1 cup milk.  Pour mixture evenly over enchiladas.  Top with shredded cheese and tin foil.  Bake covered at 350 for 25-30 minutes.  Remove foil and bake 5-10 minutes more.


**For group, cook chicken then add pepper and onions to cook down.  We put this in bags so we don't need cooking spray!**

 

Sour Cream Chicken Enchiladas

3 cups cooked, shredded chicken         2 cans cream of chicken soup

2 cups grated cheddar                             ¾cup water

10 flour tortillas                                         8oz sour cream

1 small can green chilies                       1 can red enchilada sauce

 

Mix soups, sour cream, water and chilies until well blended. 

Fill each tortilla with 2 T. soup mixture, shredded chicken and sprinkle with cheese.  Roll up and place in greased baking dish.  Top with enchilada sauce and cheese.

OR:  Make as a layered casserole.  Combine chicken with soup mixture then layer with sauce, tortillas and cheese, ending with cheese. 

 

Either way, bake at 350 for 30 minutes or until heated through.

 

Macaroni and Cheese

2 cups macaroni, uncooked

2 c. milk

2 cups cheddar cheese, cubed

1 can cream of something soup (I always use chicken)  **USE LOW SODIUM**

1/4 cup onion chopped (optional - I add it but cook it with the meat to soften the flavor)

3/4 to 1 lb meat cooked (ground sausage, beef, ham, cocktail smokies...)

*NOTE* For group we doubled this recipe and added the milk at home

Preheat oven to 350. Combine all ingredients in a casserole dish. Bake one hour uncovered, stirring once during baking. Serves 6-8


 

Stuffed Shells (amounts are doubled)

1 jar marinara or spaghetti sauce

1/4 cup parmesan cheese to top


Mix together following then spoon into 1 box pre-cooked shells

4 cups (32 oz) ricotta cheese

1 cup (8 oz.) mozzarella cheese

1/3 cup parmesan cheese

2 eggs, slightly beaten

1 tsp. salt

¼ tsp. pepper

1 Tbsp. parsley

 

Spoon a little spaghetti sauce in the bottom of each pan (just enough to moisten and spread around). Place equal amounts of shells in each pan. Pour remainder of sauce over shells.  Sprinkle with ¼ cup of parmesan cheese.

 

Directions:  Thaw completely.  Bake uncovered at 350 degrees for 25-30 minutes or until bubbly.

 

New Enchilidas (these are the ones we all really like!) - single recipe and divide into 2 8x8's

3 cups chopped cooked chicken

8 ounces (about 2 cups) shredded Monterey Jack cheese or queso fresco

1/2 cup sour cream

1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles*

1/3 cup chopped fresh cilantro

1/2 teaspoon ground cumin

8 (8-inch) flour tortillas

1 (10-ounce) can enchilada sauce

Toppings: sour cream, fresh salsa, avocado slices, lime wedges

Preparation

1. Preheat oven to 350°.

2. Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350° for 35 to 40 minutes or until golden brown. Serve with desired toppings.

 


 

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