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Asparagus & Chicken Casserole
1 large onion, chopped
2-1/2 cups cooked chicken breast
1 (8 ounce) can mushroom slices
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups grated cheddar cheese
2 cans asparagus spears or pieces, drained
2 cups sliced almonds
Mix together soups, mushrooms, onion and cheese.
In a 2.5 quart casserole, layer asparagus and chicken with sauce.
Repeat layers. Top with sliced almonds. Bake at 350º for 25
minutes or until bubbly and hot. (May substitute ham for chicken).
Yield: 6-8 servings
Per Serving: Calories-420, Fat-26g, Cholesterol-45 mg, Sodium-980mg
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Chicken Broccoli Casserole
This recipe was shared by
Margaret Scott, McLean County Agent for Family and Consumer Sciences (retired)
and sister of Nancy Hunt our traveling partner from Crittenden County. Keep the
sodium content lower by being selective when purchasing the chicken soup.
- 2 (10-ounce) packages frozen broccoli
- 4 to 6 cups 1-inch cooked chicken breast
pieces
- 2 (10-ounce) cans cream of chicken soup
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 1 cup (4 ounces) shredded Cheddar cheese
- ½ cup cornflakes or bread crumbs
- 2 tablespoons butter, melted
Cook the broccoli using the
package directions; drain. Spread the broccoli in a 9X13 inch baking dish.
Layer the chicken over the broccoli. Mix the soup, mayonnaise and lemon juice
in a bowl. Pour over the chicken. Sprinkle with the cheese. Toss the
cornflakes with the melted butter. Sprinkle over the top. Bake, uncovered, at
350 degrees for 35 to 40 minutes. Yield: 8 servings.
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Corn
Casserole
1 (17 ounce) can cream-style corn
1 (16 ounce) can whole kernel corn, drained
2 eggs
1 teaspoon salt
1 cup chopped onion
1/4 cup butter or margarine
1-1/2 cups milk
1 teaspoon sugar
1 cup Cheddar cheese, grated
1 cup crushed crackers
Paprika
Preheat oven to 350º. Combine
the cream-style corn, whole kernel corn, eggs, salt, onion, butter, milk,
sugar, cheese and cracker crumbs in a large bowl; mix well. Pour
into greased 9 x 13 baking dish. Sprinkle with paprika.
Bake for 55 minutes or until lightly browned on top.
Yield: 12 Servings
Per Serving: Calories-190, Fat-11g, Cholesterol-65mg, Sodium-600mg.
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HASHED BROWN POTATO
CASSEROLE
(Yield: 12 servings)
Original:
- 2 pounds frozen hashed brown
potatoes, thawed
- 1/4 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces cheddar cheese, shredded
- 8 ounces dairy sour cream
- 1 can cream of chicken soup
- ½ cup corn flake style cereal
crumbs
- 2 tablespoons butter
Revised:
- 2 pounds frozen hashed brown
potatoes, thawed
1/4 cup chopped onion
1/4 teaspoon pepper
8 ounces reduced fat cheddar
cheese, shredded
8 ounces lite dairy sour
cream
1 can cream of chicken soup (99%
fat free)
1/2 cup crushed bran cereal
Spray a 13x9x2-inch
baking pan with non-stick spray coating. Add thawed potatoes, onion and
pepper.
Combine cheese, sour cream and soup; stir into potato mixture. Sprinkle
crushed cereal over the top. Bake
covered at 350 degrees F for 50 minutes.
Approximate nutritional
value per serving:
Original:
224 calories, 14 grams fat, 56% calories
from fat, 36 milligrams cholesterol, 568 milligrams sodium.
Revised:
149 calories, 5 grams fat, 29% calories
from fat, 12 milligrams cholesterol, 357 milligrams sodium.
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Lima Bean Casserole
1-1/2 cups bread crumbs
1 package lima beans, cooked
1/4 cup melted butter
1 cup blanched almonds
1 jar Old English Cheese spread
1 teaspoon salt
Cream Sauce:
4 Tablespoons butter, melted
1-1/2 cups milk
3 Tablespoons flour
1/2 teaspoon salt
Cook cream sauce until thick.
Then add the cheese spread and 1 teaspoon salt. Melt butter and put
on crumbs. In glass baking dish, layer crumbs, beans, almonds and
cream sauce. Repeat, ending with almonds. Cook 12 minutes in
350º oven.
Yield: 8 Servings
Per Serving: Calories-320, Fat-23g, Cholesterol-35mg, Sodium-780mg.
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POTATO, HAM & BROCCOLI CASSEROLE
4 medium baking potatoes, peeled and cubed
(about 6 cups)
3 cups fresh broccoli florets (about 1 average bunch)
¾ pound ham, cut into ¼ inch cubes (about 3 cups)
2 green onions, sliced
1 (16-ounce) container sour cream
1 (10 ¾ -ounce) can cream of mushroom soup
1 (5 ounce) package shredded Swiss cheese
¼ cup water
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground black pepper
Additional green onions, sliced (optional)
Preheat oven to 400º F. Lightly grease a 9 x 13 inch baking dish. In a
large bowl, combine all ingredients, mixing well. Spoon into prepared
baking dish. Cover tightly with heavy-duty aluminum foil.
Bake, covered for 1 hour. Uncover, and bake for 15 minutes. Garnish with
green onions, if desired.
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SWEET POTATO CASSEROLE
- 4 medium sweet potatoes, peeled, cooked (about 1 ½ lbs)
- ½ to 1 cup reduced fat sour cream
- 1 teaspoon vanilla
- 18 packets Equal® sweetener or
- ¾ cup Equal® Spoonful™
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup coarsely chopped pecans, toasted
Mash sweet potatoes with potato masher or beat with
electric mixer until smooth. Mix in remaining ingredients, except pecans.
Spoon sweet potato mixture into ungreased 1-quart casserole or soufflé
dish; sprinkle with pecans. Bake uncovered at 350º F until heated
throughout, about 30 minutes. Makes 6 servings.
Nutrient analysis per serving: 191 calories, 3 grams
protein, 32 grams carbohydrate, 6 grams fat, 8 milligrams cholesterol, 20
milligrams sodium.
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