Guest guest Posted April 13, 1999 Report Share Posted April 13, 1999 * Exported from MasterCook * Chili Cheese Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 oz pkg tortilla chips -- coarsely broken 1 11 oz can Cheddar cheese soup -- undiluted 1 12 oz jar con queso dip -- (12 to 15) 2 15 oz cans vegetarian chili* optional garnishes: sour cream, jalapenos, salsa, etc. Place 4 cups of broken tortilla chips in a lightly greased 13x9x2-inch baking dish. Combine soup and con queso dip. Spread half of cheese mixture over tortilla chips. Spread chili over cheese mixture and then top with remaining cheese. Bake uncovered at 350 degrees F for about 15 minutes. Sprinkle with remaining chips and bake about 5 more minutes. Garnish if desired and serve. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with canned Mexicorn NOTES : *I use Hormel Vegetarian Chili * Exported from MasterCook * Hash Brown Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb. pkg. frozen hash browns (small -- not shredded kind) chunks kind-- 1/2 cup butter or margarine -- melted 2 cups Cheddar cheese -- grated 1 can cream of mushroom soup 1/2 cup onion -- chopped 1 cup sour cream Mix all ingredients together. Place in buttered 3-qt. casserole. Bake at 350 for 45 mins. to an hour. Can be made a day ahead of time and refrigerated. Remove from refrigerator 2 hours before baking. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Vegetarian Casserole Recipe By : Chef Paul Prudhomme Serving Size : 4 Preparation Time :0:00 Categories : Veggies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups mixed vegetable florets (broccoli, cauliflower, and broccoflower) 2 14.5 oz. can diced tomatoes 1 teaspoon garlic -- minced 1 tablespoon plus 1 tsp. Chef Paul Prudhomme's 1 " Vegetable Magic " 1/2 cup freshly grated Parmesan cheese 1 tablespoon sugar (optional) 4 ounces mozzarella cheese -- grated Preheat oven to 350 degrees F. Combine the vegetable florets, tomatoes, garlic, Vegetable Magic, Parmesan cheese, and sugar in a large bowl and toss to mix thoroughly. Transfer to a 9x9 " baking dish, sprinkle with mozzarella cheese, and bake 35 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Make Ahead Enchilada Casserole Recipe By : Jo Anne Merrill Serving Size : 4 Preparation Time :0:35 Categories : Breads Quick And Easy Meals Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Monterey jack cheese -- shredded 1 cup cheddar cheese, shredded 1 onion -- chopped 1/2 cup sour cream 2 tablespoons fresh parsley -- optional 1/4 teaspoon salt 1/4 teaspoon black pepper 15 ounces tomato sauce 2/3 cup water 1/3 cup green peppers -- chopped 1 tablespoon chili powder 1/2 teaspoon oregano 1/4 teaspoon ground cumin 1 garlic clove -- minced 8 flour tortillas 1/4 cup cheddar cheese, shredded 1. Mix Monterey cheese, 1 cup cheddar cheese, onion, sour cream, parsley, salt and pepper. Set aside. 2. Combine the tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 5 minutes. Pour into a 9-inch ungreased pie pan. 3. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla. Roll tortilla around filling. Arrange the rolled tortillas in a 13 x 7 inch baking dish. 4. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup cheddar cheese. Bake uncovered at 350 degrees for about 20 minutes, or until hot and bubbling. 5. Garnish with sour cream and sliced black olives. Note: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours. Bake uncovered in 350-degree oven for 35 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Martinique Casserole with Red Peppers and Black Beans Recipe By : the California Culinary Academy Serving Size : 8 Preparation Time :1:15 Categories : Main Course Low Cholesterol Low Calorie Low Fat International Cuisine Vegetarian Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 acorn or butternut squash 1 1/2 cups sliced onion 1 teaspoon safflower oil 1/4 cup dry sherry 4 red bell peppers -- julienned 3 cloves garlic -- minced 2 teaspoons ground coriander 2 teaspoons cumin 1 teaspoon dry mustard 1/2 cup nonfat plain yogurt 1/2 cup sour cream or half-and-half 1/4 cup minced parsley 1 cup cooked black beans 1 cup cooked brown rice 1/3 cup grated low-fat jack cheese 2 tablespoons lemon juice safflower oil -- for coating pan 1/4 cup thinly sliced red bell pepper -- for garnish 1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Split squash in half and place, cut side down, on baking sheet, leaving in seeds (moisture from seeds helps speed cooking process). Bake squash for 20 minutes. 2. While squash is baking, in a large skillet over medium-high heat, saute onion in safflower oil and sherry until soft but not browned. Add red peppers and garlic to saute and cook for 5 more minutes. 3. Mix sauteed vegetables with coriander, cumin, dry mustard, yogurt, sour cream, parsley, beans, brown rice, cheese, and lemon juice. When squash is baked, scoop out seeds and remove peel. Cube cooked squash and add to other ingredients. 4. Lightly oil a large casserole dish and spoon mixture into it. Garnish top with red pepper slices. Bake for 25 minutes. - - - - - - - - - - - - - - - - - - NOTES : Besides being an excellent source of low-fat protein, the reduced-fat cheeses and black beans in this recipe are a tasty combination. They are paired with sauteed onions, red bell peppers, and yellow squash for a colorful and delicious casserole that freezes well and makes a great impromptu meal for family or guests. Be sure to examine the black beans before cooking-wash them well under running water, removing stones and broken beans. Nutr. Assoc. : 2017 4288 0 0 0 0 414 0 0 4243 704 2682 0 0 4058 0 0 4695 Quote Link to comment Share on other sites More sharing options...
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