Cheddar Turkey Casserole Recipe

4 cups uncooked spiral pasta
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon dried thyme (I will leave this out next time)
1/4 teaspoon pepper
2 cups 2% milk
1-1/2 cups (6 oz) shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed

Directions
Preheat oven to 350 degrees.  Cook pasta according to package directions.

Meanwhile, in a large saucepan, saute garlic in butter until tender (do not burn).  Stir in flour, salt, mustard, thyme and pepper.  Gradually stir in milk.  Bring to a boil; cook and stir 2 minutes or until thickened.  Remove from head; stir in cheese until melted.  Drain pasta; place in large bowl.  Toss turkey, vegetables and cheese sauce.

Transfer to a greased 13x9 in backing dish.  Sprinkle with more cheese if desired (its already really cheesy).  Bake uncovered for 35-40 minutes or until heated through.

Yield 6 to 8 servings

Nutritional Facts:
1-1/3 cups equals 513 calories, 23 g fat (12 g unsaturated fat) 87 mg cholesterol, 703 mg sodium, 46 carbohydrate, 5 g fiber, 31 g protein.


Things to Note:
This is from the Taste of Home site.  We had it for dinner the other night to use up some of our leftover turkey.  It was a big hit.  The only thing I would change would be to eliminate the thyme or maybe reduce it....but I left it in as a suggested item.

Pork Chops Ole'

6 Loin Pork Chops (1/2 inch thick), trimmed
Salt Free Herb Seasoning Blend (and pepper to taste)
3/4 Cup Uncooked Long Grain Rice
1-1/2 Cups Water
1 can (8 oz) Tomato Sauce
2 Tbs Taco Seasoning Mix
1 Medium Green Pepper, Chopped
1/2 Cup Shredded Reduced-Fat Cheddar Cheese

In a large skillet coated with nonstick cooking spray, brown pork chops; sprinkle with seasoning blend and pepper. No need to cook through, just brown the outsides.

Meanwhile, in a 13 x 9 x 2-in baking dish coated with nonstick cooking spray. Combine rice, water, tomato sauce and taco seasoning; mix well.

Arrange chops on top; sprinkle with green pepper. Cover and bake at 350 degrees. Check at 1 hour to see if done. Cook as long as 1.5 hours if needed. (My rice came out just a bit dry at 1.5 hours.)

Uncover and sprinkle with cheese; return to the oven until cheese is melted.

Yeild: 6 servings

Nutritional Information:
Calories 268
Total Fat 7 g
Calories from Fat 25%
Saturated Fat 3 g
Cholesterol 61 mg
Sodium 487 mg
Carbohydrate 24 gm
Protein 25 g

Story: I got this a couple years ago from a lady I worked with as I was trying to get my Alt Cert for teaching. Mary Jo Peters...she was SUCH a great lady. I'd love to find her on FB or Linked In and see how she is doing! She had gotten this recipe from someone else as well and her family really liked it. :) Looks like it came out of a magazine, but no indication of what magazine.

THIS WAS SO FAST TO PREPARE! I LOVE THAT!

I might tweek this one just a little...although it was really good for a low fat recipe! Please note that it has some KICK to it. If your kids don't like spicy stuff, they might not like this. You could substitute chicken breast just as easily in this recipe. I also forgot to add the green bell pepper and it was good without it, just in case you didn't have one on hand.

NOW what will I do with that green pepper...Hmmm.

Enjoy!

Chuck Wagon Casserole

I had this recipe at my Dad's house over my Thanksgiving visit 2009. Cyndee cooks it often. It's one of Lindsay's favorites! Now she will be able to find it online anytime she wants to make it. :)

1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 pound lean ground beef
1 can (15.5 oz) mild chili beans in sauce
3/4 cup BBQ sauce
1/2 teaspoon salt
1 package (8.5 oz) corn muffin mix
1 can (11 oz) Mexican-style corn, drained

Preheat oven to 400 degrees F. Chop onion and bell pepper. Cook and stir ground beef, onion and bell pepper over medium heat 8 - 10 minutes or until beef is no longer pink; drain. Stir in chili beans, BBQ sauce and salt. Bring to a boil. Spoon into 9" square baking pan. In a bowl, prepare corn muffin mix according to package directions; stir in corn. Spoon over meat mixture. Bake 30 minutes or until golden brown.

Yeild: 6 servings.
Aproximately 410 caloris and 23 grams of fat per serving.

From the Stoneware Sensations Pampered Chef Cookbook, by Doris Christopher. Page 63.

Green Bean Casserole

Here's a holiday favorite. I can't believe this wasn't on my website already. :)

From: Campbell's Kitchen
Prep: 10 minutesBake: 30 minutes
Serves: 6

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.


Nutrition Information:

Using Campbell's® Condensed Cream of Mushroom Soup Calories 161, Total Fat 9g, Saturated Fat 3g, Cholesterol 4mg, Sodium 529mg, Total Carbohydrate 17g, Dietary Fiber 3g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 6%DV, Iron 3%

Spaghetti Pie

4 oz spaghetti
2 beaten eggs
1/3 cup grated parmesan cheese
1 Tbs margarine or butter
1 cup cream-style cottage cheese
1/2 lb ground beef or bulk Italian Sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
3/4 cup spaghetti sauce
1/2 cup shredded mozzarella

Preheat oven to 350°F. For crust, cook spaghetti according to package directions. Drain. Combine 1 egg, parmesan cheese and margarine. Stir in hot spaghetti. Press mixture evenly into bottom and up sides of 9-inch pie plate. Drain cottage cheese; combine with 1 egg. Spread over crust. Set aside. In a large skillet cook meat, onion, and green pepper till meat is brown. Drain fat. Stir in spaghetti sauce. Heat through. Spoon over cottage cheese mixture. Bake for 20 minutes. Sprinkle with mozzarella cheese. Bake about 5 minutes more or till cheese melts and crust sets. Let stand 5 minutes. Cut into wedges.

Servings: 4

Source: Betty Crocker Cookbook

Pizza Casserole

1 cup uncooked medium egg noodles
1/4 lb ground beef
1/4 cup chopped onion
1/2 cup sliced pepperoni, cut in quarters
8 oz can pizza sauce
2 Tbs milk
1/2 cup shredded mozzarella cheese

Heat oven to 350°F. Cook noodles as directed. Meanwhile, in medium skillet brown ground beef and onion; drain. Stir in noodles and all remaining ingredients except cheese; mix well. Pour into ungreased 1-quart casserole. Bake for 15 to 20 minutes or until hot. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Source: Terry S (a friend I've lost track of over the years)

Our Perfect Zesty Chicken Tortilla Bake

1/2 cup Miracle Whip or Miracle Whip Light Dressing
1/2 cup Flour
3 cups Milk
1 pkg (8 oz) Shredded cheddar cheese, divided
1 1/2 pounds Boneless, skinless chicken breast cooked, cut into 1-inch pieces
1/2 cup Salsa
1/2 cup Parsley, chopped
16 Flour tortillas

Make It:
1 Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce.

2 Add chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture onto center of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11 x 8-in) baking dishes; top evenly with reserved sauce and remaining cheese.

Bake at 375° for 25 min.

Freeze It:
1 Allow second casserole to cool. Double wrap tightly in aluminum foil or resealable airtight large plastic freezer bag and freeze for up to 2 months.

Reheat It:
1 When reheating frozen casseroles it is best to defrost in the refrigerator overnight. If reheating frozen, bake in a 350° oven allowing almost double the original baking time.

Servings: 8
Preparation time: 10 minutes
Ready in: 25 minutes

***NOTE: If you put foil down in your casserole pan before cooking, it is easier to clean up. Also for the casserole(s) that you will freeze, the foil will allow you to pull the casserole out of the pan (after frozen). Then you can use your pan while you keep the casserole stored in the freezer. You will just put the frozen block back in the correct pan before thawing and recooking. Freezing meals does not have to tie up your cookware. :o)

Source: Kraft Food and Family Magazine - Winter 2004

Old-World Manicotti

12 large Manicotti Shells
4 cups Shredded Mozzarella cheese, divided
2 cups Ricotta Cheese
6 tbs Fresh Basil, chopped (or 2 Tbs Dried Basil)
1 jar (26 oz) Prepared Spaghetti Sauce, Divided
1/2 cup Parmesan or Raomano Cheese, grated
1/2 to 1 pound Italian sausage

1 Preheat oven to 350. Spray 13 x 9-inch baking dish with nonstick cooking spray.

2 Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.

3 For filling: Brown sausage. Meanwhile in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Add the sausage to the cheese mixture as well. Salt and pepper this mixture to taste. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. You could also pipe the cheese mixture in by filling a baggie and cutting the corner off creating a piping bag.

4 Spoon 2 cups of the spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta. Sprinkle with remaining mozzarella.

5 Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.

Servings: 6

***NOTE: I haven't really perfected this recipe yet...but it is very yummy! That's why its on my site!

Source: Grandma's Kitchen Recipe Cards

King Ranch Chicken

1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 cup Chicken Broth
1 can Rotel Tomatoes
1 1/2 tsp Chili powder
2 cups Chicken, cooked
12 Corn tortillas
1/4 lb Grated cheese

1 In a bowl, combine soups with Rotel and chilli powder. Cut up tortillas and dip in the chicken broth. Cover the bottom of a 9 x 13-inch baking dish with layer of tortillas. Layer with chicken. Pour soup mixture over this. Repeat steps until all ingredients are used up. Cheese goes on top. Bake at 350° for 30 minutes.

***NOTE: Rotel can be purchased mild or spicy depending on how you like it.

Enchilada Bake

1/2 cup onion, chopped
1 clove garlic, minced
1 cup fresh mushrooms, sliced
1 green pepper, chopped
vegetable cooking spray
1/2 cup dry beans, cooked
(or 2 cups canned beans rinsed well)
1 can (14.5 oz) stewed tomatoes
1 Tbs chili powder
8 corn tortillas
4 oz mozzarella (part-skim if possible)
4 oz cheddar (low-fat if possible)

Sauté onion, garlic, mushrooms, and pepper in large skillet sprayed with vegetable cooking spray. Add the beans, tomatoes and chili powder. Simmer gently for about 30 minutes. Preheat oven to 350°F. Spray a 1-½ quart casserole with cooking spray. Layer the tortillas, cheeses and sauce until all ingredients are used, ending with a layer of sauce. Bake for 15 to 18 minutes.

Servings: 6

Cooking Tips
Note: Use lots of cheese and make spicier for Tommy.

Dorothy's Lasagna

8 oz. Italian sausage
Lasagna noodles
8 oz parmesan
Ricotta cheese (small container)
8 oz mozzarella
Cottage Cheese (16 ounces)

*Mix the following items with the Cottage Cheese:
1 or 2 eggs depending on size
Salt and pepper
Nutmeg
Parsley

1 Make the Spaghetti Bolognese sauce but add browned italian sausage before simmering.

2 Follow package directions to make noodles. Preheat oven to 375°F. Layer starting with sauce: Sauce, Noodles, and Cheese. Cover and bake for about 1 hour, checking to make sure the middle is hot. When frozen, thaw before cooking. Half way through the baking, remove foil so the top can brown without burning.

This recipe takes time but is WELL worth it!

Source: Dorothy M (my first Mother-in-law)

Chicken Pot Pie

Pastry for 9-inch two-crust pie
(or use the "Basic Pie Dough" Recipe)
1 package frozen peas and carrots
1/3 cup margarine or butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
14.5 oz can chicken broth
2/3 cup milk
1 chicken breast cooked and cubed


Preheat oven to 400°F. Rinse frozen peas and carrots in cold water to separate; drain. Heat margarine in saucepan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Pour chicken mixture into 1 pastry lined pan. Take the other pastry out of its pan and place it over the top of the chicken mixture. Seal the edges and bake about 15 to 20 minutes or until golden brown.

Bacon and Double Cheese Quiche

1 9-inch pie pastry or follow "Basic Pie Dough" recipe
10 strips lean bacon, sliced thin
4 large eggs
1 1/2 cups light cream
1/4 tsp dried thyme
1/8 tsp white pepper
1/2 cup shredded Gruyere cheese (2 oz.)
1/2 cup shredded white cheddar cheese (2 oz.)

Preheat oven to 375°F. Bake crust for 10 to 15 minutes or until lightly golden. Take out of oven to cool. Meanwhile prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel to drain. In a small bowl, whisk together the eggs, cream, thyme and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon, and cheeses. Bake until golden and custard is set, about 30 minutes. Serve warm. To freeze: Cool quiche completely, wrap airtight, and freeze for up to 1 month.

Taco Lasagna

2 lbs ground beef
2 pkg (1.25 oz each) Taco Seasoning Mix
4 cloves garlic, minced
1/2 tsp cayenne pepper
1 1/2 cups of water
1 Tbs cornmeal or Pam Spray
2 pkg flour/corn tortillas (10 - 12 per pack)
1 (24 oz) jar of salsa
1 cup of sliced onions
16 oz sour cream
1 Tbs chili powder
3 cups of Monterey Jack cheese, shredded
3 cups of Cheddar cheese

1 Combine the sour cream and chili powder and set aside. Preheat oven to 375. Brown ground beef. Add taco season packets, garlic, cayenne pepper and water. Simmer for 10 minutes. Sprinkle cornmeal (or spray Pam) in the bottom of a 9 x 13 pan. Place 6 tortillas in the bottom of pan, overlapping, and extending a little up the sides of the pan. Bake for 40 minutes. Remove, sprinkle with any remaining cheese.

2 Layer in the following order: 1 cup salsa, ½ of the meat mixture (about 2 cups), ½ of the onions, 1 cup of the sour cream mixture, 2 cups of combined cheeses. Repeat.

3 Bake an additional 10 minutes or until cheese is melted. Let stand for at least 10 minutes before serving. Serve with choped lettuce, tomatoes and hot or mild taco sauce on top. Good reheated as well. Great frozen in airtight containers to have on hand for lunches and dinners later.

Recipe Source: Amy T (my Twin Sister)

Mom's Famous Enchiladas

1 1/2 to 2 lbs of ground beef
1/2 onion, chopped or onion flakes
salt and pepper to taste
3 Tbs olive oil
1/2 cup flour
3 tsp chili powder
20 oz can tomato juice
1 1/4 cups water
1/2 tsp cumin
1 tsp sugar
1/2 tsp garlic powder
Shredded cheddar cheese

1 Brown ground beef with onion. Season with salt and pepper to taste.

2 To make sauce: combine oil, flour and chili powder in a large saucepan. Slowly add the tomato juice (to avoid lumps) then add the water. Add cumin, sugar, garlic powder, salt and pepper. Heat up till almost boiling. Add part of the sauce to the cooked ground beef.

3 Dip tortillas into chicken broth or in some warm enchilada sauce before filling (to soften them). Roll about 3 heaping tablespoons of meat with some shredded cheese into the tortilla and place them, touching, into a greased casserole pan. Pour remaining sauce over the enchiladas until it is close to the top. Using a knife, part the enchiladas to allow the sauce to seep between them. Do the same for the sides of the pan. Top with additional shredded cheese.

4 Bake at 350 till hot and bubbly.

Recipe Source: Sherie K (my Mom - if it wasn't obvious from the title of the recipe, HA)

Roasted Green Chile-Chicken Enchiladas

Salsa Verde:
12 Tomatillos, husked and rinsed
2 Jalapeños, stemmed
1 Onion, quartered
Splash of white vinegar
Water
1 tsp Ground cumin
1/2 bunch Fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt

Enchilada Filling:
3 Poblano Peppers
Extra virgin olive oil
1 Onion, sliced
3 Garlic cloves, chopped
1 1/2 tsp Ground cumin
1/4 cup All Purpose Flour
4 cups Canned chicken stock (3 - 10 oz cans)
1 Deli roasted chicken (about 3 lbs) deboned and shredded
Leaves from 1/2 bunch cilantro, chopped
Salt and pepper
12 large Corn tortillas (or flour tortillas if desired)
1/2 pound Monterey Jack cheese, shredded

Guacamole
Sour cream

Make the Salsa:
1 Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice and salt and pulse to combine. Set aside.

2 Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chilies on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers (after you char them put them in a sealable baggie for a few minutes, the skin should come right off); then seed, core, and dice them.

Make the Filling:
1 Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Sprinkle the flour over the top and cook, stirring 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers and cilantro and season well with salt and pepper.

Assemble Dish:
1 Preheat oven to 350 degrees. Get a large baking dish. Dip a tortilla into the tomatillo salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down into the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatillo salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with guacamole and sour cream.

Recipe Source
Source: Food Network.com