Cook's Kitchen

[Geee]

I usually post a recipe file at the first of the month, but as many of you know I shall be a little busy . So here goes:

 

Artichoke & Spinach Casserole

6 servings

 

2 cans(4 small jars) artichokes (marinated)

3 or 4 pkgs frozen chopped spinach

2 8 oz pkgs cream cheese

4 tbsp butter, melted

4 tbsp milk

1 cup grated parmesan cheese, (fresh if possible)

1 tsp pepper

 

 

If plain artichokes, marinate in Italian dressing for 6 hours; drain. Cut in pieces. Place in bottom of casserole dish. Cook and drain spinach. Place over artichokes the cream cheese, butter and milk. Spread over spinach. Sprinkle pepper and then Parmesan cheese. Bake at 350 for 30 minutes, covered; 10 minutes, uncovered. Can be made a day ahead or refrigerate.

 

 

Asparagus Casserole

 

1 can drained asparagus

1 can drained leseur peas

1 can cream of celery or cream of mushroom soup

1 cup grated cheddar cheese

bread crumbs, optional

 

Layer the ingredients as listed in a casserole dish. Bake at 350 for 20 minutes.

 

 

 

Baked Macaroni & Cheese

--

2 cups elbow macaroni

1 16 oz container sour cream

2 eggs

1 cup milk

½ stick butter, melted

1 8 oz pkg sharp cheddar cheese, shredded

1 8 oz pkg colby/jack cheese, shredded

1 5 oz container parmesan cheese

salt

pepper

 

 

Cook macaroni in medium pot until tender. Drain and stir in the cheeses and allow to set a few minutes.(reserve a little of each cheese to sprinkle on top).

In a medium size bowl, beat the eggs add the sour cream, milk, salt and pepper to taste (I use about a tsp of salt and a pinch of of pepper). Whisk well and pour over macaroni mixture. Stir well, then put into a 7x11 pan sprayed with non-stick spray. Sprinkle reserve cheese over top. Bake at 350 for about 40 minutes.

 

 

Barley and Mushroom Casserole

 

Scottish

 

 

6 tbsp butter

2 cloves garlic, peeled and minced

2 yellow onions, peeled and minced

1 # mushrooms, thinly sliced

1 cup pearl barley

½ tbsp dried basil

3 cups chicken stock

to taste salt and freshly ground black pepper

¼ cup parsley, chopped

 

Preheat oven to 375.

Melt the butter in a 2 quart stove-top covered casserole. Add the garlic and onion and saute over moderately low heat until onion is translucent, about 5 minutes.

Add the mushrooms and saute over moderate heat until mushrooms are golden, about 5 minutes.

Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt and pepper.

Slowly bring the casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes.

Before serving, add the chopped parsley and toss gently. Serve piping hot.

 

 

Broccoli Casserole

--

1 medium head broccoli, cut and cooked

2 cups cooked rice

1 can cheese soup or cheese whiz

1 can cream of mushroom soup

1 can sliced water chestnuts

½ cup ritz cracker crumbs, for topping

 

Bake at 350 for 30 minutes.

 

 

 

Cabbage Casserole

 

½ medium head cabbage, shredded

1 # ground beef, browned

½ cup onion, chopped

3 tbsp. rice

2 tbsp. brown sugar

1 can tomato soup

1 can water

to taste marjoram or thyme

Spread cabbage in bottom of baking dish. Combine beef, onion, rice, soup, water and brown sugar. Add spice. Pour over cabbage. Bake at 325 for 1 1/2 hours or place in crockpot on medium until cabbage is tender.

 

 

 

Calico Bean Casserole

1 # ground beef

½ # bacon

½ cup diced onion

½ cup catsup

½ cup white sugar

2 tbsp. white vinegar

¾ cup packed brown sugar

1 tsp. salt

1 10 oz can lima beans, drained

1 10 oz can kidney beans, drained

1 28 oz can pork & beans, with juice

1 10 oz can butter beans, drained

2 tbsp. dry mustardBrown ground beef, cut up bacon and onion. Drain off fat. Add catsup, white sugar, vinegar, brown sugar and salt. Mix well and add beans and mustard. Mix well and bake at 350 for 40 minutes or 325 for 1 1/2 hours. Serves a large group.

 

 

 

 

Carrot Casserole

 

4 cups carrots , peeled and sliced

3 tbsp. butter

1 can cream of celery soup

¾ tbsp. horseradish

3 cups seasoned croutons

⅓ cups melted butter

1 medium onion, chopped

½ tsp. salt

⅛ tsp. pepper

¾ cup grated cheese

Cook carrots in salted boiling water till tender, drain. Cook onion in 3 tbsp. butter till tender. Stir in soup, salt, pepper, cheese, horseradish and carrots. Place in 2 qt. casserole. Toss croutons in melted butter and spoon over carrots. Bake at 350 for 20 minutes. Can substitute bread crumbs and dot with butter.

 

 

 

Cheesy Mashed Potato Casserole

6 servings

8 medium potatoes, peeled

8 oz cream cheese

8 oz sour cream

¼ # butter

½ cup grated cheddar cheese

1 green onion, chopped

dash garlic salt

dash pepper

 

 

 

Boil potatoes until done, then mash. Add cream cheese, sour cream, butter, seasoning and onion. Mix well. Pour into buttered casserole dish. Sprinkle grated cheese on top. Bake at 350 for 1 hour.

 

 

Company Cauliflower

1 medium head cauliflower, or 2-12 oz frozen pkgs

½ # mushrooms, or 1-7 oz can stems & pieces

¼ cup green pepper, diced

⅓ cup butter

¼ cup flour

2 cups milk

1 tsp. salt

6 slices pimento cheese, or jar of pimento cheese spread

½ tsp. paprika

Separate and cook cauliflower in boiling, salted water until tender crisp(5 to 10 minutes) or ( 8 minutes on high in microwave); drain. Put in 9 inch casserole. Make cream sauce by melting butter, adding 1/4 cup flour and stir until boiling. Add 2 cups milk and stir over medium heat constantly until thick and creamy. Pour over drained cauliflower. Cover with cheese slices cut into triangles. Sprinkle with paprika. Bake at 350 for 20 minutes until warmed.

 

 

 

Barley Casserole

 

 

1 cup pearl barley

1 large onion, chopped

½ # mushrooms, sliced

5 tsp margarine or butter

2 cloves garlic, chopped

2 cups chicken broth(or bullion)

In a large frying pan, melt butter and add garlic, onion and mushrooms. Saute until soft, but not brown. Add barley and brown lightly, then pour into a casserole. Add the first cup of broth. Cover and bake in a 350 degree oven for 30 minutes. Add the second cup of broth, uncover and continue to bake for another 30 minutes, or until the second cup of broth is absorbed.

 

 

 

Corn Casserole

 

 

1 can whole kernel corn

1 can creamed corn

1 stick butter, melted

1 cup sour cream

1 box Jiffy Corn Muffin Mix

Mix altogether and pour into baking dish. 350 for 1 hour.

 

 

 

Cottage Cheese & Sour Cream Casserole

 

 

1 # ground beef

2 # extra wide noodles

2 large cans tomato sauce

16 oz sour cream

24 oz cottage cheese

½ tbsp. sugar

garlic powder

pepper

Preheat oven to 350. Brown ground beef. Drain fat. Make noodles according to package directions. In one bowl, mix sour cream and cottage cheese. In another bowl, mix sauce, ground beef, sugar and garlic powder and pepper to taste. In a casserole, cover bottom in a little sauce. Spread some noodles all over. Then add all of the sour cream mixture. Then a little more sauce. Then the rest of the noodles and then the rest of the sauce. Slide it in the oven for 30 minutes.

 

 

 

Dilly Casserole Bread

 

 

1 pkg yeast

¼ cup warm water

2 tbsp sugar

1 tsp minced onion

1 tsp butter

2 tsp dill seed

1 cup creamed cottage cheese, heated to lukewarm

1 tsp salt

¼ tsp soda

2 ½ cups flour

1 egg, unbeaten

Mix all ingredients together and place in a 1 1/2 or 2 quart casserole dish, greased. Let rise(1 hour). Bake at 250 for 40-50 minutes. When done, brush with butter on top and sprinkle the top with salt.

 

 

 

Green Chile, Egg and Potato Bake

8 servings

 

3 cups frozen diced hash brown potatoes, thawed

½ cup frozen whole kernel corn, thawed

¼ cup chopped roasted red bell peppers

1 can (4.5 oz) chopped green chiles, undrained

1 ½ cups shredded Colby-Monterey jack cheese blend

10 eggs

½ cup cottage cheese

½ tsp dried oregano

¼ tsp garlic powder

4 medium onions, chopped

 

Heat oven to 350. Spray 11x7 glass baking dish with cooking spray. In baking dish, layer potatoes, corn, bell peppers, chiles and 1 cup of the shredded cheese.

In medium bowl, beat eggs, cottage cheese, oregano and garlic powder with wire whisk until well blended. Slowly pour over potato mixture. Sprinkle with onions and remaining 1/2 cup shredded cheese.

 

 

 

Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before cutting.

 

 

Hashbrown Casserole

 

 

2 #s frozen hashbrowns

1 can cream of celery soup

1 can cream of potato soup

1 cup sour cream

1 cup cheddar cheese, shredded

½ cup onion, chopped

½ cup butter, melted

 

topping:

2 cups Corn Flakes, (crushed)

¼ cup butter

Mix soups, sour cream, cheese, onion and butter. Pour over potatoes and mix well. Crush Corn flakes and sprinkle over potatoes. Pour butter over Corn Flakes. Bake 1 hour at 350.

 

 

 

 

Mushroom Rice

 

 

½ medium onion, chopped

¾ cup rice

½ stick margarine

1 can beef bouillon

¾ can water

1 small(4 oz) can mushrooms

sliced whole mushrooms and juice

Fry onion and rice in butter until lightly browned. Add the other ingredients. Pour in casserole and bake 1 hour at 350.

 

 

 

 

Overnight Casserole

 

6 servings

 

 

1 # ground beef

1 cup cooked macaroni

2 tsp. sugar

⅛ tsp. pepper

½ cup chopped green pepper

1 can cheddar cheese soup

2 tbsp. minced onion

1 can tomato soup

1 tsp. salt

Combine all ingredients. Put in two quart casserole dish. Cover, refrigerate overnight. Bake at 350 for 45 to 55 minutes.

 

 

 

Scalloped Corn

--

1 can cream style corn

1 cup rolled cracker crumbs

¼ cup chopped onions

¾ cup shredded cheddar cheese

1 tsp. salt

1 tsp. paprika

2 eggs , beaten

1 ½ cups milk

2 tbsp. butter, melted

½ cup celery, chopped

 

 

Mix all together. Pour into well greased casserole. Bake 1 hour at 350.

 

 

Vegetable Casserole

--

2 16 to 20 oz bags frozen vegetable combinations, (such as broccoli, cauliflower, & carrots)

8 oz velvetta cheese, cut into cubes

1 10 3/4 oz can cream of onion soup

1 cup corn flakes

2 tbsp. butter, melted

Prepare vegetables as directed on package. Drain well. Stir soup into vegetables and gently add cheese cubes. Put in a casserole and top with buttered corn flakes. Bake at 350 for 45 min.

 

 

Zucchini Pasta Casserole

2 servings

1 cup zucchini, diced

½ cup diced green pepper

½ cup diced red pepper

¼ cup diced onion

2 tbsp. vegetable oil

¼ cup seasoned bread brumbs

½ tsp. salt

⅛ tsp. pepper

1 cup cooked tri-colored spiral pasta

grated Parmesan cheese

Saute vegetables in oil until tender. Stir in bread crumbs, salt and pepper; cook 2-3 minutes. Remove from heat and stir in pasta. Pour into a greased 1 quart baking dish. Sprinkle with parmesan cheese. Bake uncovered at 350 for 10 minutes or heated through.