Correcting A Runny Casserole

Correcting a Runny Casserole
SOURCE:  Hints From Heloise

Depending on the type of casserole, you can thicken it with
instant mashed potatoes, shredded cheese or crushed potato chips.
For example, add grated Parmesan cheese to an Italian casserole.  

Broccoli Chicken Casserole

Servings: 4

4 chicken breast halves
1 lb broccoli florets, cooked
1 can cream of mushroom soup
1 T mayonnaise
1 cup shredded cheddar cheese
1 cup dry stuffing mix

Preheat oven to 350 degrees. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender. In a small bowl, mix together the soup and mayonnaise. Set aside. In a 13x9-inch baking dish, layer the chicken, broccoli, soup mixture and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Microwave Creamy Potato and Vegetable Casserole

1 medium Colorado Russet or white or yellow-flesh potato or 4 small red
potatoes
1 cup broccoli florets
1 can (14 ounces) diced tomatoes and chilies
1 can (10 3/4 ounces) cream of celery soup
1/2 cup milk
1 1/2 teaspoons Cajun seasoning
3/4 cup shredded cheddar cheese

1. Cut potatoes into 1/2-inch cubes. Place potatoes and broccoli in
microwave-safe dish.
2. In bowl, stir together tomatoes, soup, milk and Cajun seasoning. Pour
over potatoes and broccoli. Sprinkle with cheese. Cover tightly with lid
or microwave-safe plastic wrap.
3. Microwave on high for 20 minutes (cooking time may vary depending on
your microwave) or until potatoes are done. Let sit for 2 minutes. Use
oven mitts or tongs to remove from microwave. Remove plastic wrap
carefully to prevent burns from steam.

Makes 4 servings

Microwave Southwest Potato and Chicken Casserole

Source : Recipe by Bruce Weinstein and Mark Scarbrough, authors of "The
Ultimate Potato Book"
Via the Meat-lovers mailer on cooking-lists. com

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 large tomato, diced (about 1 1/4 cups)
1 1/2 tablespoons all-purpose flour
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound potatoes (3 to 4 medium), thinly sliced
3/4 cup shredded low-fat cheddar cheese

1. Mix chicken, tomato, flour, chili powder, cumin, garlic powder, salt,
and pepper in an 8-inch square microwave-safe baking dish until the
chicken strips are well coated.
2. Lay sliced potatoes over chicken mixture in a single layer, leaving
no gaps or holes.
3. Sprinkle cheese evenly over potatoes. Cover with a lid or seal with
microwave-safe plastic wrap.
4. Microwave on HIGH for 16 minutes or until potatoes are tender when
pierced with a fork and chicken is cooked through. Let stand for 2
minutes, then use oven mitts or hot pads to transfer baking dish from
microwave; use tongs to peel back any plastic wrap.

Makes 4 servings

Potato and Pork Bake

8 potatoes, cubed
8 thick cut pork chops
1 packet dry onion soup mix

Preheat oven to 400 degrees. Place the potatoes in a 15x10-inch baking dish and arrange the pork chops over the potatoes. Prepare the onion soup mix according to package directions and pour over the pork and potatoes. Bake at 400 degrees for 30 to 40 minutes, or until potatoes are tender.

Chinese Special Casserole

2 (3 ounce) package Chinese noodles
2 cans cream of mushroom soup
2 cans tuna, chicken or diced ham
1/2 cup onion, minced
2 cups celery, chopped
1 soup can water
1/2 pound cashew nuts

Combine all ingredients, reserving some Chinese noodles to place on
top. Bake at 350 degrees F for 1/2 hour.

Scalloped Chicken and Noodles

Recipe By :JoAnna M. Lund
Serving Size : 4 Preparation Time :0:00
Categories : Casserole Chicken Dish
Pasta Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Healthy Request Cream of Chicken Soup -- (1 oz.) (1 to 10 3/4)
1/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1/2 cup finely chopped onion
1 1/2 cups hot cooked noodles -- rinsed and drained
1/2 cup frozen peas -- thawed
1 cup diced cooked chicken breast -- (6 oz.)
1/2 cup sliced mushrooms -- (one 2.5 oz can) drained
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
5 Ritz Reduced Fat Crackers -- made into crumbs
1/4 cup grated Kraft fat-free Parmesan Cheese -- (3/4 oz.)


Preheat oven to 350. Spray an 8x8 pan with butter-flavored cooking spray. In medium saucepan, combine chicken soup, dry milk powder, water, and onion. Cook over medium heat until mixtrure is heated through, stirring often. Stir in noodles, peas, chicken, mushrooms, parsley flakes, and black peppper. Spread mixture into prepared baking dish. In small bowl, combine cracker crums and Parmesan cheese. Evenly sprinkle cracker mixture over top. Bake for 30 minutes. Place baking dish on on a wire rack and let set for 2-3 minutes. Divide into 4 servings.

Hints:
1. 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups.
2. Thaw peas by placing in a colander and rinsing under hot water for one minute.

3. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

HE: 1 3/4 protein; 1 1/4 bread; 1/2 vegetable; 1/4 skim milk; 1/2 slider; 5 optional calories

268 Calories; 4 gm fat; 22 gm protein; 36 gm carbohydrates; 565 mg sodium; 99 mg calcium; 3 gm fiber

Diabetic: 2 Meat; 2 Starch

Potluck Veggie Casserole

POTLUCK VEGETABLE CASSEROLE

1 (17 oz.) can whole corn (rinsed and drained)
1 (10 oz.) pkg. frozen cauliflower, cooked
1 (10 oz.) pkg. frozen, cut broccoli, cooked
1 (4 oz.) can sliced mushrooms
1 (17 oz.) can cream style corn (rinsed and drained)
2 c. shredded Swiss cheese
1 (10 3/4 oz.) can red. sodium condensed cream of celery soup
2 tbsp. butter
1 1/2 c. soft bread crumbs

Drain whole corn, cauliflower, broccoli, and mushrooms. Cut up large
pieces of cauliflower. Combine with all other ingredients. Put in 12 x 7
1/2 x 2 inch baking dish. Melt butter and toss with crumbs. Sprinkle on
top and bake, uncovered, for 30-35 minutes at 375 degrees or until hot
throughout and top is golden. Makes 12-15 servings.

Wild Rice Casserole

Wild Rice Casserole

2 onions, finely chopped
3 celery stalks, thinly sliced
2 6-ounce packages dry instant long grain and wild rice mix
2 1/2 cups water
1 10.75-ounce can condensed cream of mushroom soup
1/2 cup butter
1/2 pound processed American cheese
1/2 cup sliced fresh mushrooms

Place onions, celery, rice mix, water, condensed cream of mushroom soup, butter, cheese and mushrooms in a slow cooker. Stir, cover and cook on Low 6 to 10 hours or on High 2 to 4 hours. Serves: 8.

Source: Everyday Cheapskate newsletter

WW Macaroni and Cheese Casserole

POINTS PER SERVING: 7

* Exported from MasterCook *

MACARONI & CHEESE CASSEROLE

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Macaroni

Amount Measure Ingredient -- Preparation Method

-------- ------------ ------------ --------- --------- --

1 spray cooking spray

8 ounces macaroni elbow

1 10 3/4 oz can fat-free cream of celery soup

1 cup fat-free mayonnaise

8 ounces low-fat cheddar -- or Colby cheese, shredded

1/2 medium sweet red pepper -- chopped

6 ounces canned pimento -- chopped

4 ounces whole-wheat crackers -- mashed into crumbs

1. Preheat oven to 400°. Coat a 9 x 9-inch baking dish with cooking spray.

2. Cook macaroni in a large pot of boiling water until just tender, about 7

minutes, drain and transfer to a large bowl. Add soup, mayonnaise, cheese,

pepper and pimentos; mix well to combine.

3. Transfer mixture to prepared baking dish and top with cracker crumbs.

4. Bake, uncovered, until top is golden, about 20 to 25 minutes. Slice into

6 pieces and serve.

Source:

"Weight Watchers"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 35 Calories; trace Fat (0.6% calories

from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; trace

Cholesterol; 508mg Sodium. Exchanges: 0 Vegetable; 1/2 Other Carbohydrates.

Pizza Casserole

Shared by April (moone_98)

Pizza Casserole

2 boxes Mac & Cheese Mix (the kind with the powder)
1 can or jar (approx. 15-16 oz.) Pizza Sauce
1 (12 oz.) pkg Mozzarella Cheese-divided
1/4 cup Grated Parmesan Cheese
1 pkg (4 oz.) Pepperoni
Any of your additional favorite pizza toppings (good way to get your kids to eat veggies!)

Preheat oven to 400 degrees F. Cook macaroni noodles until just underdone. I usually take 1-2 minutes off the recommended time on the package. Drain noodles and place in a 9"x13" baking pan. Add the powder from the mac & cheese mix, pizza sauce, 1/2 the mozzarella cheese, and all pizza toppings. Stir to blend. Top with the grated parmesan cheese and the remaining mozzarella cheese. Bake at 400 degrees f. for approx 30 minutes or until cheese is bubbly.

This is the only recipe I've ever had teenagers ask for when they visit!