Onion Butter Casserole Bread
3 1/3 cups buttermilk biscuit mix
3/4 teaspoon dill weed
1/2 teaspoon celery seed
1/3 cup sweet cream butter — softened
1/2 cup chopped onion
1 Egg
1 Cup milk
Preheat oven to 400 degrees. Grease 1 1/2 quart casserole.
In medium bowl combine biscuit mix, dill weed and celery seed. Cut in
butter until mixture resembles a fine meal. Stir in onion.
Combine egg and milk; add to biscuit mix. Stir just until ingredients
are moistened.
Turn into casserole. About 1″ from edge of casserole, cut through batter
with a knife making a circle.
Bake at 400 degrees for 30 to 35 minutes until toothpick inserted in
center comes out clean.
Brush immediately with Topping. Cool 10 minutes; remove from casserole.
Serve warm.
TOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese
Combine ingredients.
Mushroom Florentine Casserole
1 cup Savory Crunch — see recipe
10 ounces frozen chopped spinach — thawed and well
– drained
1 can condensed cream of mushroom soup — (10 3/4 oz.)
1/2 teaspoon Worcestershire sauce
1 1/2 cups mushrooms — sliced
Lemon wedges
Heat oven to 400 degrees.
Mix spinach, soup and Worcestershire sauce in ungreased 9″ pie plate;
arrange mushrooms on top.
Sprinkle Savory crunch evenly over mushrooms.
Bake uncovered until hot and bubbly, about 20 minutes.
Serve with lemon wedges.
Makes 5 or 6 servings.
Leslie’s One Dish Meal
Potatoes — sliced
Carrots — sliced
4 Veal Cutlet — or beef
1 package Onion Soup Mix — dry
1 can Cream Of Mushroom Soup
Cover bottom of 9×13 inch pan with sliced carrots and potatoes. Place
cutlets on top. Sprinkle dry soup mix over meat and vegetables, then
spoon soup on to top and spread - do not stir. (Soup will not appear to
cover entire dish.) Bake in 350 degree oven for about 45 minutes or until
vegetables are done.
Impossible Burrito Bake
1 cup Bisquick. baking mix
Salt & pepper — to taste
1/3 cup Water
1 cup Salsa
1 can Refried beans — any variety
1 cup shredded cheddar cheese — or to taste
1 pound Ground beef
Mix Bisquick, water and refried beans together and put it in the bottom of
a greased pie plate. Brown and drain seasoned ground beef; put on top of
mixture in pie plate.
Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till
golden brown.
We have found if you let it sit for about 15 min, it tends to cut more
like a pie.
Serve with extra salsa, sour cream and mexican chips.
Can be made the night before and refrigerated; then put in the oven.
Hot Chicken Salad Casserole
3 cups chicken — chopped
2 cups cooked rice
1 cup diced celery
1/2 cup mayonnaise
2 ounces chopped pimentos
1 cup cream chicken soup — undiluted
1 small can chopped mushrooms — optional
3 Hard boiled eggs — chopped
2 tablespoons green peppers — optional
2 tablespoons chopped onions
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup slivered almonds
1 cup dry bread crumbs
Mix chicken with all ingredients, except crumbs.
Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12×8x2).
Sprinkle top with crumbs.
Hamburger-Bean Casserole
1 pound ground beef
1/2 cup chopped onion
1 clove garlic — crushed
1 tablespoon prepared mustard
1 can pork and beans — (16 oz.)
1 can tomato sauce — (8 oz.)
1 drop Biscuits — See recipe
Heat oven to 350 degrees.
Cook and stir ground beef, onion and garlic in 10″ skillet until beef is
brown; drain.
Mix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1
1/2 quart round casserole.
Prepare Drop Biscuits as directed.
Drop by 6 spoonfuls onto beef mixture; sprinkle with cornmeal mixture.
Bake uncovered until biscuits are golden brown, 25 to 30 minutes.
Hamburger Stroganoff
1 1/2 pounds ground beef
2 onions — chopped
1 teaspoon parsley
4 ounces mushrooms, canned — drained and chopped
1/2 pint sour cream
1/2 cup milk
1 can vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
biscuit dough — canned
Brown beef, then add rest of ingredients and heat thoroughly.
Put in casserole dish and top with biscuits: Bake 20 to 25 minutes or
until brown at 350 degree oven.
Green Bean Casserole
1 can green beans — french style
1 can cream of mushroom soup
1 can onion rings
In casserole dish mix beans and soup. Top with onion rings. Heat in
moderate oven for 20 minutes.
Frances Chicken Casserole
1 chicken
1 small velvette cheese — box
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can tomatoes — rotel
1 onion
1 small Dorito chips — bag
Boil and debone chicken.
Put in bottom of pan.
Cut up onion onto the chicken.
Slice cheese then add the chips.
Mix soups and tomatoes, pour over top.
Bake 350 degrees for about 30 minutes or until real hot.
Foolproof Beef And Broccoli
3/4 pound beef sirloin steak — boneless
1 tablespoon vegetable oil
1 clove garlic — minced
1 medium onion — cut into wedges
1 can Campbell’s Cream of Broccoli Soup — (10 3/4 oz.)
1/4 cup water
1 tablespoon soy sauce
2 cups broccoli flowerets
Hot cooked noodles
Slice beef across the grain into very thin strips.
In skillet, over medium-high heat, in hot oil, cook beef and garlic until
beef is browned.
Add onion. Cook 5 minutes, stirring often.
Stir in soup, water and soy sauce. Heat to boiling.
Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until
vegetables are tender.
Serve over hot noodles.
Eggplant Quiche
1 Eggplant — peeled and diced
2 tablespoons butter
Minced garlic
olive oil
Salt
Pepper
Parsley
1 pinch tarragon
1/4 cup dry white vermouth
Custard:
3 large eggs — blended with enough
– milk or cream to
– make 1 1/2 cups in
– all
3 tablespoons grated Swiss cheese
1 Prebaked shell
Steep eggplant for 10 minutes in a sprinkling of salt, pat dry.
Saute the eggplant in olive oil; add minced garlic, herbs and parsley.
Add the vermouth and boil for 1/2 minute.
Strew eggplant in pie shell.
Pour custard into 1/8″ of rim of shell.
Sprinkle on cheese.
Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.
Eggplant Casserole
1 medium eggplant
3/4 cup mayonnaise
3/4 cup italian seasoned bread crumbs
1/2 cup parmesan cheese — grated
1 ounce tomato paste
Peel eggplant and slice into 1/4″ slices. Spread with mayonnaise. Pour
bread crumbs on waxed paper, coat each slice will. Place on cookie sheet
and bake at 400 degrees for 15 minutes.
Remove and place slices in overlapping in a shallow baking dish. Pour
tomato paste over and sprinkle with cheese.
Bake at 350 degrees for 15 minutes.
Dough Formulas For Quiche
These top-quality doughs use plenty of butter - after all, half the
pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry
dough that surrounds it. For both formulas, make the dough in your usual
way. To measure the flour, dip a dry-measure cup into the flour, filling
the cup to overflowing; sweep off the excess level with the lip.
(Measured this way, 1 cup averages 5 ounces or 145 grams.)
WITH A QUICHE RING
INGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks
chilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening
2/3 to 1 /Cup iced water
Wrap and chill the dough for at least 2 hours. Butter the inside of your
quiche ring and the baking sheet (or inside of a false-bottom cake pan).
Roll the chilled dough up onto your pin and unroll over the ring.
Press dough in place. To make the sides of the free-standing shell
strong enough to hold the filling, push dough down with your fingers all
around the ring. Work fast so the dough doesn’t soften.
Roll you pin over the top of the ring to remove excess dough thickening
the sides.
Now push the dough up the sides with your thumbs to form a rim standing
1/4″ or so above the top of the ring. Patch any thin areas with raw
dough. Prick the bottom of the shell with the tines of a fork.
Using the dull edge of a table knife, press a decorative pattern on the
rim of the shell. Cover with plastic wrap and chill 30 minutes so shell
will bake evenly. To freeze the unbaked shell, slip into a plastic bag.
To prevent a soggy bottom, it’s always best to pre-bake the shell. Kept
the sides and bottom in place by bracing them with buttered foil and dried
beans.
Preheat oven to 450 degrees. Bake in lower middle level until bottom of
pastry is set but still slightly soft. (If edges have sunk down, gently
push them up with a spatula, or patch them with raw dough.) Remove liner
(or top pan) and bake a few minutes more, until pastry is just beginning
to color and to separate slightly from edges of mold or pan. Cool for 10
minutes before unmolding.
For 2 shells baked in 8″ rings or false bottom pans.
You don’t need an imported ring to bake a shell. Use a cake pan turned
upside down and this special dough.
Dough on an upside-down pan. Prebake it with a buttered pan on top to
prevent crust from puffing up.
UPSIDE-DOWN SHELLS
INGREDIENTS: 3 1/2 Cups all-purpose flour 2 1/4 Sticks chilled butter 5
Tbsp. chilled lard or shortening 2 Tsp. salt Liquid: 1 Egg plus ice water
to make 3/4 cup; droplets more water as needed
Do-Ahead Individual Hamburger-Bean Casseroles
1 pound ground beef
1/2 cup chopped onion
1 clove garlic — crushed
1 tablespoon prepared mustard
16 ounces pork and beans — canned
8 ounces tomato sauce
1 drops Biscuits — see recipe
Crumble ground beef into 2-quart microwave casserole; add onion and
garlic.
Cover loosely and microwave on high (100%) 3 minutes; break up beef and
stir. Cover and microwave until very little pink remains in beef, 2 to 3
minutes longer; drain.
Stir in mustard, pork and beans and tomato sauce.
Divide mixture among six 10 oz. microwaveable casseroles (about 2/3 cup
each).
Cover tightly and freeze.
Prepare Drop Biscuits.
For each serving, microwave 1 minute; rotate casserole 1/2 turn.
Microwave until biscuit is puffed and dry, 3/4 to 1 3/4 minutes longer.
Deluxe Turkey Potpie
1 tablespoon vegetable oil
3 large ribs — celery, cut into 1″
– slices
3 Medium-size carrots — cut into 1″ chunks
1 large onion — cut into 1″ chunks
3 Medium-size red-skinned potatoes — cut into 1″ chunks
2 cloves garlic — crushed
3 cans low-sodium chicken broth — (10 1/2 oz.)
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot red pepper sauce
2 Homemade pastry pie crust — or 1
1 15 ounce pa all-ready piecrusts
1 large egg yolk
1 tablespoon water
1/4 cup butter
1/4 cup all-purpose flour
10 ounces frozen peas
8 ounces sliced cooked turkey breast
In deep 12″ skillet over medium-high heat, heat oil; add celery, carrots,
onion and potatoes; cook 15 minutes, stirring occasionally until
vegetables are lightly browned. Add garlic; cook 1 minute. Stir in
chicken broth. Reduce heat to low; simmer, covered, 25 minutes until
vegetables are tender.
Meanwhile, heat oven to 425 degrees; have ready four 8″ oval gratin
dishes.
If using homemade pastry, roll out on lightly floured surface to 1/8″
thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish
as pattern, cut out 1 “lids”; cut out small hole in center of each and
several slits as vents for steam. Arrange on ungreased large cookie
sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake
10 to 12 minutes until lightly browned.
In small saucepan over medium heat, melt butter; add flour; stir until
smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir
mixture gradually into vegetables simmering in skillet; cook 2 to 3
minutes longer, stirring occasionally until thickened. Stir in peas and
turkey; remove from heat.
Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on
top of each; bake 5 to 10 minutes until filling is heated through.
Cubed Steak and Rice
4 cube steaks
salt and pepper — to taste
1 cup rice — un`
1 can beef broth
1 can consomme
1 cup water
Brown and season steak. Place in casserole dish. Pour rice over steak.
Mix broth, consomme and water. Pour over steak and rice. Cover; cook
about 1 hour at 400 degrees.
Serve Hot.
Crumb Topping #1
Soft Crumbs form bread slices
1 tablespoon butter
1 tablespoon minced parsley
Toss the crumbs and butter together in a fry pan over medium heat until
brown.
Remove from heat and add parsley.
Sprinkle on top of casserole before baking in oven.
Corn-Rice Casserole
1 cup chopped celery
1 cup chopped onion
3/4 tablespoon butter — melted
2 cups cooked regular rice
1 can whole kernel white corn — drained (16 oz.)
1/4 cup slivered almonds
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients; spoon into a 2 quart casserole.
Bake, uncovered, at 350 degrees for 1 hour.
Corn Casserole
2 cups corn, cream-style
1/4 teaspoon pepper
1 cup dry bread crumbs — med. fine
1 cup milk
2 tablespoons chopped green bell pepper
1 teaspoon salt
4 ounces cheddar cheese — cut in strips
3 slices bacon — cut into 1 1/2″ leng
Combine first 6 ingredients. Pour into 10×6x2″ baking dish. Arrange
alternate pieces of bacon and cheese across top. Bake at 325 degrees for
1 hour.
Corn Beef Casserole
6 ounces macaroni
12 ounces corned beef brisket, canned — cubed
1 can cream of chicken soup
1 cup milk — optional
1/2 cup chopped onions
1 cup bread crumbs — buttered, OR
1 cup potato chips — crushed
Cook macaroni in boiling salted water, drain and rinse. Set aside.
Combine all remaining ingredients except bread crumbs.
Alternate beef mixture with layers of macaroni in greased 2 quart
casserole. Top with buttered bread crumbs or crushed potato chips.
Bake at 350 degrees for 1 hour.
Chili Casserole With Cornmeal Topping
1 pound ground beef
1 small onion — chopped
1 clove garlic — chopped
1 tablespoon chili powder — (up to 2)
1 tablespoon bisquick baking mix
3 tablespoons water
1 can tomatoes
1 can whole kernel corn — drained
1 can chopped pitted ripe olives — drained
1 1/2 teaspoons salt
3/4 cup bisquick baking mix
3/4 cup cornmeal
2/3 cup milk
1 egg
Heat oven to 350 degrees. Cook and stir beef, onion and garlic until
brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add
to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour
into ungreased square baking dish, 8×8x2 inches, or 2 quart round
casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over
beef mixture. Bake until golden brown, 50 to 60 minutes.
Chiles Rellenos Casserole
2 can whole green chili peppers*
3 cups sharp cheddar cheese**
4 green onions — sliced
3 cups shredded mozzarella cheese
6 eggs
4 cups milk
3/4 cup all-purpose flour
1/4 teaspoon salt
2 can green chili salsa
* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise
and remove seeds and pith. Spread chilies in a single layer in a greased
9×13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2
cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk,
flour, and salt together until smooth. Pour over chilies and cheese. Bake
in a 325 degrees oven for 50 minutes or until a knife inserted in custard
comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups
mozzarella cheese. Sprinkle over casserole and return to oven for 10
minutes or until cheese melts. Let stand for 5 minutes before serving.
Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams
cholesterol, 490 calories.
Chicken Casserole 3
1 fryer — boil and debone
1 can cream of mushroom soup
1 can chicken broth
1 carton borden jalepano sour cream dip
1 dash celery salt
1 large onion — chopped fine
1 1/2 tubes ritz crackers
Saute onion in butter. Crumble Ritz crackers in 2 quart casserole dish
Combine all other ingredients and pour over crumbled crackers. Bake at 350
degrees for about 30 minutes.
Chicken Breast Casserole
1 can mushroom soup
1 can celery soup
2/3 cup milk
1 cup rice — whole grain
– uncooked
2 tablespoons chopped pimentos
chicken breasts
1/2 package lipton onion soup mix
In a large baking dish mix soups. Arrange chicken. Add pimentos, milk and
rice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 1
1/2 hours.
Chicken Almondine Casserole
2 1/2 pounds fryer chicken — (up to 3)
1 6 ounces box long grain and wild rice
1 tablespoon margarine
1/4 cup adams diced onions
2 1/4 cups chicken broth
1 can french style green beans — drained
1 can cream of chicken soup
3/4 cup almonds — sliced
1 can pimentos — chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 tablespoons bacon bits
Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to
debone and cut into bite size pieces.
Add rice, margarine and onions to chicken bouillon; cook over low heat
approximately 25 minutes or until all water is absorbed.
In a large casserole dish combine green beans, soup, 1/2-cup almonds,
pimentos, black pepper, garlic salt and chicken.
Add hot rice last and mix all ingredients thoroughly.
Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.
Cover and heat at 350 degrees 35 - 30 minutes.
Serve stemming hot.
Cheese & Spinach Pie - Kiesch
1 pie shell — 9″, deep dish
2 slices swiss cheese
1/2 cup cooked spinach — chopped
1/2 cup sliced mushrooms
1 can tender chunk ham * — chicken or turkey
– flake with fork
3 egg — beaten
1 cup half and half
2 teaspoons flour
1/2 teaspoon salt
1/4 cup shredded cheddar cheese
Place Swiss cheese on bottom of pie crust. Sprinkle with spinach,
mushrooms and tender chunk meat.
Mix next four ingredients, pour into pie shell. Sprinkle with cheddar
cheese. Bake at 350 degrees for 40 or 45 minutes.
Serves 4 - 6.
Serve with salad, lettuce, onion rings - 1 large onion. walnuts or pecans
toasted - handful.
Very good.
2 cans drained Mandarine oranges, mix with cream Italian dressing.
Casseroles
4 tablespoons margarine
2 tablespoons corn starch
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 cups cooked cubed meat or fish
1/4 cup seasoned bread crumbs
1 tablespoon melted margarine
In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn
starch, salt and pepper until smooth.
Remove from heat. Gradually stir in milk until smooth.
Bring to boil over medium heat, stirring constantly, and boil 1 minute.
Mix in meat or fish.
Turn into 1 1/2 qt. casserole.
Mix seasoned bread with melted margarine.
Sprinkle on top of casserole.
Bake in 375 degree oven 25 minutes or until heated.
Broccoli Casserole #2
1 Cup Rice, Instant
1 Can Cream Of Mushroom Soup
1 Can Cream Of Chicken Soup
1 Package Frozen Broccoli
Cheese — grated
Combine and heat thoroughly at 350 degrees.
Biscuit Topped Stroganoff
1 pound lean ground beef
1 onion — chopped
1/2 green pepper — chopped
1 teaspoon salt
1 can mushroom soup
2 tablespoons pimiento — chopped
1 pint sour cream
2 cans biscuits — refrigerated
Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer
uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove
from heat and pour into 1 1/2 quart baking dish. Top with Biscuits.
Bake 20 to 25 minutes at 375 degrees or until biscuits are done.
4 Bean Casserole
2 Pounds Hamburger
1 Pound Bacon
4 Cans Beans
1/2 Cup Catsup
1 Tablespoon Mustard
2 Tablespoons Worcestershire Sauce
Salt — to taste
Pepper — to taste
3 Tablespoons Vinegar
1/2 Cup Brown Sugar
Onion
Place all ingredients in a casserole dish and bake.