Mexican Pot Pie

Ingredients:

2 C Masa Harina

1 1/2 t Baking Powder

1/2 t Salt

1/2 C Cold Lard or Butter, cut into pieces

2 C Water or Beef Stock

1 lb Ground Beef

1-2 T Olive Oil

1 Large Onion, chopped

15 oz Can Diced Tomatoes, undrained 

4 oz Can Mild Green Chiles

3 Garlic Cloves, minced

1/2 t Dried Oregano

1/2 t Cumin

1/2 t Paprika

1/2 t Salt

1/4 t Black pepper

12-16 oz Canned or Frozen Corn

1/2 C Sour Cream

1-2 C Shredded Cheddar or Jack Cheese

Directions:

In a medium bowl, mix together Masa Harina, baking powder and salt. 

Cut in Lard or butter. 

Add water and mix until it forms a wet dough. Set aside. 

In a large pan, cook ground beef and onion in olive oil. 

Add diced tomatoes, garlic, oregano, Cumin, Paprika, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. 

Add corn. Stir in sour cream. 

Grease a 9x13-inch casserole dish. Preheat oven to 400 degrees. 

Pour beef mixture into casserole dish and spread evenly. 

Sprinkle shredded cheese over top of casserole. 

Spread Masa mixture over top of cheese. 

Bake for 40-50 minutes or until firm and the edges have become golden brown. 

Serve with salsa and more sour cream. 

Polenta Pie

Ingredients:

2 T Olive Oil

1 lb Ground Beef

1/2 Onion, chopped

2 Garlic Cloves, minced

2 14 oz Cans Diced or Crushed Tomatoes

1 Small Zucchini, diced

1 Small Yellow Squash, diced

1 Medium Red Bell Pepper, diced

1/8 t Fennel Seed

1/2 t Dried Basil

1/4 t Dried Oregano

Pinch of Crushed Red Pepper

Pinch of Salt and Pepper

1 C Instant Polenta

1 C Milk

2 C Water

2 T Butter

1/4 t Salt

1 C Shredded Mozzarella Cheese

Directions:

In a large saucepan, brown ground beef in olive oil. 

Add onion and garlic and cook until onion is translucent. 

Add tomatoes, zucchini, yellow squash, red pepper, fennel, basil, oregano, crushed red pepper, salt and pepper. Simmer for at least 30 minutes, uncovered, stirring occasionally. 

Preheat oven to 375 degrees and grease an 8x8-inch baking dish. 

In a separate medium-large saucepan bring milk, water and butter to a low simmer. 

Slowly whisk in polenta and continue stirring constantly until mixture thickens. Remove from heat and stir in salt. 

Scoop polenta into baking dish and create an even layer. 

Spoon on sauce mixture. Sprinkle with cheese. 

Bake for 30-35 minutes. 

Remove from oven and let rest 10 minutes before slicing and serving. 

* Adapted from http://www.twopeasandtheirpod.com/baked-polenta-pie/#_a5y_p=1647313

Chicken Noodle Casserole

Ingredients:

2 C Egg noodles, uncooked

2 C Cubed Chicken, cooked

16 oz Frozen Mixed vegetables (peas, carrots, green beans, corn)

1 C Milk

1 10 oz Can Cream of Chicken soup

1 10 oz Can Cream of Mushroom soup

3/4 t Salt 

1/2 t Black pepper

2 1/2 T Dried minced onion (or 1/2 C Chopped fresh onion)

2 T Butter, melted

1/2 t Italian seasoning

Directions:

Preheat oven to 350 degrees. Grease an 8x8-inch casserole dish. 

Cook egg noodles according to package directions. 

In a large bowl, thoroughly combine all other ingredients. 

When noodles are done and drained, fold into chicken mixture. 

Scoop mixture into casserole dish and bake, covered, for 30 minutes. 

Remove cover and bake an additional 10-15 minutes or until heated through. 

* Adapted from http://www.thetaylor-house.com/chicken-noodle-casserole-perfect-comfort-food/

Cheesy Broccoli Quinoa Casserole

Ingredients:

10 oz Can Condensed Cream of Mushroom soup

1/3 C Light Mayonnaise

2 T Milk

1 1/4 C Shredded cheddar cheese

1/2 t Sugar

1/3 t Black pepper

Dash freshly ground nutmeg

2 C Cooked broccoli

3/4 C Uncooked quinoa

1/4 t Salt

2/3 C Grated Parmesan

Directions:

Thoroughly rinse quinoa. Add to 1 1/4 C water with salt. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 18-20 minutes, until fluffy and ring is visible. Fluff with fork. 

In a large bowl, combine soup, mayonnaise, milk, shredded cheese, sugar, pepper, nutmeg, broccoli, and quinoa. 

Pour into a 9x9 casserole dish coated with non-stick spray. 

Cover with Parmesan. 

Bake for 35-45 minutes at 350 degrees. 

* Adapted from http://eatingwelllivingthin.wordpress.com/2011/04/14/blast-from-the-past-with-a-new-twist/

Grain-Free Southwestern Egg Casserole

Ingredients:

10 Eggs

1 C Ham, diced

1 C Cottage cheese

1 C Shredded Cheddar Cheese

4 Green onions, sliced

4 oz Can Diced Green chilies

Salt and pepper, to taste

Directions:

Mix everything together and pour into a greased 9x9 casserole dish. 

Bake at 375 degrees for about 20-25 minutes, until top is a light golden brown.

Yield: 6 Servings
Weight Watchers PointsPlus: 7 Points

* Adapted from http://www.closetcooking.com/2009/02/ham-and-cheese-egg-casserole.html

Cheesy Bacon Chicken Casserole

Ingredients:

4-5 Boneless, skinless chicken breasts, cooked and chopped

1/2 lb Bacon, cooked and crumbled

2-10 oz Cans Condensed cream of chicken soup

2 C Shredded Monterey Jack cheese, divided

16 oz Dried Rotini pasta

2 t Garlic powder

Salt and pepper to taste

Directions:

Cook pasta according to package directions. 

In a large bowl, combine chicken, soup, 1 C cheese, pasta, garlic powder, salt and pepper. 

Coat a 9x13 casserole dish with non-spray. Pour pasta mixture into dish. Sprinkle bacon on top of pasta and cover with remaining cheese. 

Bake at 400 degrees for about 20 minutes until cheese is melted. 

* Adapted from http://www.thecoersfamily.com/cheesy-bacon-chicken-casserole-recipe/

Chicken Cordon Bleu Casserole

Ingredients:

16 oz Chicken or herb flavored stuffing mix, prepared as directed on package

2 C Ham, cooked and chopped

3 C Chicken, cooked and chopped

10 oz Can Cream of chicken condensed soup

1 T Dijon mustard

3 C Mixed vegetables

12 Pieces Thin sliced Swiss cheese

1/8-1/4 C Milk or cream

Directions:

Coat a 9x13 casserole dish with non-stick spray. 

In a large bowl, combine soup and mustard. 

Add ham, chicken, vegetables, and enough milk that mixture is just a little creamy. 

Pour into prepared casserole dish. Top with cheese and stuffing. (May refrigerate overnight at this point)

Cover with aluminum foil and bake at 375 degrees 40-45 minutes or until heated through. Remove aluminum foil for last few minutes and allow to brown slightly. 

* Adapted from http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html

Loaded Hash Brown Egg Casserole

Ingredients:

3 C Frozen hash browns, thawed

1 lb Ground breakfast sausage, gluten-free

1 lb Fresh mushrooms, sliced

2 Large green bell peppers, chopped

1 t Salt

1/2 t Pepper

1 Medium onion, diced

12 Eggs

1/2 C Sour cream

2 T Dried chives

1 1/2 C Shredded cheddar or mozzarella cheese

Directions:

Heat oven to 350 degrees. 

In a large skillet, cook sausage. Set aside, reserving 2 T of drippings. 

Add potatoes, mushrooms, bell pepper, onion, salt, and pepper to drippings. Cook 10 minutes or until peppers and onions are crisp-tender. 

Coat a 9x13 casserole dish with non-stick spray. Spread vegetable mixture evenly in dish. 

In a large bowl, whisk eggs and sour cream together until well blended. Pour over vegetable mixture. 

Top with sausage, chives, and cheese. 

Bake 50 minutes or until center is set and casserole is heated through.

 

* My recipe

Chicken Broccoli and Quinoa Casserole

Ingredients:

3 C Rinsed and cooked quinoa

12 oz Brocolli florets

2-10 oz Cans Cream of mushroom soup (or cream of chicken, broccoli, or cheddar)

1 T Dried minced onion

1 C Chicken broth (or milk)

1/8 t Cayenne pepper

Salt and pepper, to taste

2 C Chicken, cooked and cut into bite-size pieces

French fried onion rings, for topping

Directions:

In a saucepan, steam broccoli until Brocolli is almost tender. Drain and rinse in cold water to prevent further cooking. Set aside. 

In a large bowl, combine soup, chicken broth, salt, pepper, minced onion, and cayenne. 

Stir in quinoa, broccoli, and chicken. 

Pour mixture into a greased casserole dish. 

Bake at 400 degrees until bubbly, 20-25 minutes. 

Top with onion rings and bake for an additional five minutes. 

* My recipe

Easy Tuna Noodle Casserole

Ingredients:

1 (10.75 ounce) Can Condensed Cream of Mushroom Soup
1/2 C Milk (or milk alternative)
1 C Frozen peas
2 (6 ounce) Cans Tuna, drained and flaked
2 C Hot cooked medium egg noodles
2 T Dry bread crumbs (or 4 T Corn Flake crumbs)
1 T Butter or margarine, melted

Directions:
  
Mix soup, milk, peas, tuna and noodles in 1 1/2-quart casserole. Bake at 400 degrees for 20 minutes or until hot. Stir. 

Mix bread crumbs with butter and sprinkle on top. Bake 5 minutes.

 

* Adapted from http://allrecipes.com/recipe/campbells-kitchen-tuna-noodle-casserole/

Sausage Mushroom and Rice Casserole

Ingredients:

1 T Olive oil
2 C Fresh mushrooms, sliced
1 Medium onion, chopped
8 oz Smoked sausage, sliced
1 Medium green bell pepper, chopped
1 Garlic clove, minced
1 C Uncooked long-grain rice
1 (10.5 oz can) Cream of mushroom soup
1 (10.5 oz can) Beef broth


Directions:

In a skillet, saute mushrooms, onion, sausage, bell pepper, and garlic in olive oil until onions are translucent.

Preheat oven to 350 degrees. Combine meat mixture and all other ingredients in a casserole dish. Cover, and bake for 60 minutes.


* Adapted from http://www.allrecipes.com/recipe/easy-mushroom-rice/

Sweet Potato Shepherd’s Pie

Ingredients:

For the potatoes:

1-1/2 Pounds Sweet potatoes, peeled, diced
3 Garlic cloves
1/2 C Milk
1/4 C Chicken Broth
2 T Sour Cream
Salt and pepper to taste

For the filling:

1 lb Lean Ground beef (or turkey)
1 t Olive oil
1 Medium onion, diced
1 Celery stalk, chopped
1 Parsnip, diced
2 Cloves garlic, diced
8 oz Mushrooms, diced
10 oz Frozen mixed vegetables
2 T Flour
1 C Chicken broth
2 t Tomato paste
1 t Worcestershire sauce
1 t Freshly chopped rosemary
Salt and pepper, to taste
Paprika, to sprinkle

Directions:

Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper. 

Preheat oven to 400°F.

In a large saute pan brown meat; season with salt and pepper. When cooked, set aside. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked meat, and mix well. Simmer on low about 5-10 minutes.

Spread meat mixture in a casserole dish. Top with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20-30 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

*Adapted from http://www.skinnytaste.com/2012/11/sweet-potato-turkey-shepards-pie.html

Scalloped Corn

Ingredients:

10 oz. Pkg. Frozen whole kernel corn, cooked and drained (or 1 lb can whole kernel corn, drained)
¼ C Chopped onion
¼ C Chopped green pepper
2 T Butter
2 T Flour
1 tsp. Salt
½ tsp. Paprika
¼ tsp. Dry mustard
Dash pepper
¾ C Milk
1 Egg, slightly beaten
1/3 C Cracker (or Corn Flake) Crumbs
1 T butter, melted

Directions:

Heat oven to 350 degrees. Cook and stir onion and green pepper in 2 tablespoons butter until onion is tender. Remove from heat. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole dish.

Combine cracker crumbs and the 1 tablespoon melted butter; sprinkle evenly over corn mixture. Bake uncovered 30 to 35 minutes.

4 Servings

Note: 3 recipes nicely fills a 9x13 inch casserole dish.

* From an old Betty Crocker recipe