Casseroles

Layered Vegetable Casserole

1 (15 oz.) can Italian green beans, drained
1 (15 oz.) can tiny green peas, drained
1 small can shoe peg or niblets corn, drained
1 (15 oz.) can asparagus tips, drained
1 small jar chopped pimento, drained
1 cup shredded cheddar cheese
1 can french fried onion rings
1 can golden mushroom soup
Paprika

Drain vegetables well.  Layer each vegetable evenly in large casserole dish.  Dot with a small amount of butter.  Salt and pepper to taste.  Top with cheese, then spread evenly with undiluted soup to cover vegetables.  Sprinkle with paprika.

Add crumbled onion rings.  Cover with foil and bake at 350 degrees for 20 minutes or until onion rings are lightly browned.  10-12 servings.

Corn and Sausage Casserole

2 (14 oz.) cans cream style corn
1 cup sour cream
1 box corn meal muffin mix
1 onion, chopped
1 stick butter or margarine melted
1/2 green pepper, chopped
2 eggs, beaten
1 (4 oz.) can mushrooms, sliced and drained
1 pound sausage, mild or hot
8 oz. shredded cheddar cheese

Cook sausage, onions, pepper and mushrooms.  Drain well.  In a large bowl mix all ingredients.  Pour into a well greased 9x13 baking dish.  Bake at 325 to 350 degrees for 45 minutes or until done.  Insert knife in center for doneness.  Should be golden brown in color.  Serves 12 to 15.

Apple Casserole

5 medium apples, peeled and chopped (about 4 cups)
1 teaspoon cinnamon
1 (15 oz.) can carrots, drained and mashed with fork
2 tablespoons margarine
1/3 cup brown sugar
1/2 cup orange juice
1/4 cup flour

Preheat oven to 350 degrees.  Arrange apples and carrots in layers in a 1 1/2 quart casserole dish.  Combine the brown sugar, flour and cinnamon.  Sprinkle it over the carrots and apples.  Dot with margarine.  Pour orange juice over the casserole mixture.  Bake, uncovered, for one hour.  Serves 8.

Country Supper Casserole

1 lb. lean thinly sliced or shaved ham or ground beef (browned and drained)
2 eggs or 1 egg and 2 egg whites
1 cup milk
1 cup self-rising cornmeal
2 tablespoons vegetable oil
1 can (14.5 oz) cream style corn
2 cups low fat shredded cheese
1 small onion, chopped or green onion
1/2 cup chopped red or green peppers
cooking spray

1.  Wash hands.
2.  Preheat oven to 350 degrees.
3.  Stir eggs, cornmeal, corn, milk and vegetable oil in mixing bowl.
4.  Pour half of the batter into a 10 1/2 inch cast iron skillet or 10 inch deep dish ovenproof pie plate that has been greased with cooking spray.
5.  Top evenly with meat followed by cheese, onion and peppers.
6.  Pour remaining batter over top.
7.  Bake at 350 degrees for 45-55 minutes.  Let stand 5-10 minutes before cutting into wedges to serve.

The Leaner Kentucky Hot Brown Casserole

1/4 cup low fat margarine
1/4 cup flour
2 cups skim milk
1 chicken bouillon cube
6 slices bread, toasted
3/4 - 1lb. thinly sliced or shredded turkey
2/3 cup shredded low fat cheese (or low fat cheese slices)
2 tomatoes, sliced
3 bacon slices, cooked and crumbled

1.  Wash hands.
2.  Melt magarine in pan over low heat.
3.  Add flour, stirring until smooth.  Add bouillon and milk.
4.  Cook over medium heat, stirring until thickened and bubbly, about 5 mintues.  Set aside.
5.  Place toast in 13x9 baking dish, greased with cooking spray.
6.  Top each slice of toast with desired amount of turkey.
7.  Spoon sauce over meat.
8.  Layer cheese, tomato slices and crumbled bacon over sauce.
9.  Bake at 350 degrees for 20-25 minutes.

Makes 6 servings

Green Beans and Rice

6 tablespoons Italian Dressing
2 tablespoons apricot jam or preserves
1 1/2 cups white rice (minute kind preferred), uncooked
2 cups green beans, trimmed or broken into pieces
1 can (14 1/2 oz.) chicken broth

Preheat grill to medium-high heat.  Mix dressing and jam with a wire whisk until well blended.  Let stand 10 minutes.

Meanwhile, place rice in center of sheet of heavy foil; top with beans.  Bring up sides to form a bowl.  Gradually pour chicken broth and dressing mixture over beans.  Double fold top ends to seal packet, leaving room for heat circulation inside.

Grill 15 minutes or until most of the liquid has been absorbed.  Let stand 5 minutes.  Makes 4 servings.

Spinach Rice Casserole

2 pounds fresh, chopped spinach (or other greens)
3 tablespoons margarine
1 cup chopped onion
2 cloves garlic, minced
4 eggs, beaten
4 cup cooked rice
1 cup low fat milk
1 1/2 tablespoons lite soy sauce

1.  Wash spinach well.  Set aside.

2.  Melt margarine over medium heat.  Add onions and garlic, cook until soft.  Add spinach and cook for 2 minutes.  Remove from heat.

3.  Combine all ingredients and mix well.  Spread into a greased 9x13 casserole dish.  Cover

Healthy Hot Brown Casserole

2 medium zucchini, unpeeled, sliced into 1/4 inch slices
1 medium onion, thinly sliced
1 green pepper, sliced
2 tomatoes, sliced
salt and pepper to taste
1 1/2 cups processed cheese, grated

1.  Preheat oven to 350 degrees F.

2.  Spray 2-quart casserole dish with cooking spray.  Arrange zucchini slices in casserole.  Top with onion, green pepper, tomato, then salt and pepper to taste.

3.  Top with cheese.

4.  Bake for 50-60 minutes.

Leftover Thanksgiving Casserole

1 package (6 ounces) stuffing mix
2 1/2 cups cubed cooked turkey or chicken
2 cups frozen cut green beans, thawed or 1 can (14.5 ounces) vegetables of your choice)
1 jar (12 ounces) turkey gravy or 1 can cream of chicken soup

1.  Preheat oven to 350 degrees F.

2.  Prepare stuffing mix according to package directions.  Transfer to a greased 2 quart casserole baking dish.

3.  Top with turkey, green beans, and gravy.

4.  Cover and bake for 30-35 minutes or until heated through OR microwave 10-12 minutes on high.

Sausage Casserole

1 lb. sausage
1 can cream of mushroom soup
1 can cream of chicken soup
1 medium onion, chopped
1/2 cup celery, chopped
1 cup wild or long grain rice
1 whole green pepper, chopped
4 oz. jar drained pimentos
1 cup grated cheddar cheese

Cook sausage in skillet, crumble and drain.  Mix all ingredients together in casserole. Bake at 350 degrees for 1 1/2 hours.  Remove from oven and serve.

Squash Casserole

2 cups cooked, mashed squash
2 cups crumbled cornbread
1 egg, beaten
1/2 cup margarine
1 onion, chopped
1 can cream of chicken soup
salt, optional
pepper, optional

Saute onion in margarine.  Combine squash, cornbread, egg, cream of chicken soup with onion and margarine.  Add salt and pepper as desired.

Bake at 350 degrees F for 30 minutes.