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Crockpot Split Pea Soup

Friday, March 12th, 2010

Ingredients

1
pound
split peas

1
each
ham bone (with some meat left on) or 2 ham hocks

1
each
carrot, diced

1
each
onion, diced

1
each
stalk celery, diced

2
qt
water

1
teaspoon
salt

1/4
teaspoon
pepper

Directions:

Combine all ingredients in slow-cooking pot. Cover and cook on LOW for 8 to 10 hours. Remove ham bone; cut meat off, dice, and return meat to soup.
Makes 8 servings.

Pork Chop And Rice Casserole

Thursday, March 4th, 2010

Ingredients

8
each
pork, chops, 3/4 inch thick

3/4
cup
rice

1/3
cup
bell pepper, green, chopped

1/2
cup
onion, chopped

1

salt, to taste

1

pepper, to taste

2
cup
tomato juice

3/4
cup
water

1/4
teaspoon
chili powder

Directions:

Brown pork chops in a little oil in a skillet. Sprinkle rice in the bottom of a greased 9×13 casserole dish. Scatter green pepper and onion over the rice. Top with pork chops. Add salt and pepper. [...]

Rice & Cheese Casserole

Saturday, February 13th, 2010

2 1/2 c Cooked brown rice
3 Green onions, chopped
1 c Low-fat cottage cheese
1 ts Dill weed
1/4 c Freshly grated Parmesan
-cheese 1/2 c Low-fat milk
1/2 ts Dijon-style mustard
Nonstick vegetable spray Combine all but the last ingredient in a mixing bowl. Pour into a casserole dish coated with nonstick vegetable spray. Bake in a preheated 350 degree [...]

Scallop Bubbly Bake

Saturday, February 6th, 2010

Ingredients

1
pound
scallops

8
oz
lobster meat

1
each
onion, finely diced

3
each
celery stalks, finely diced

1
cn
mushrooms, sliced, 8oz

1
each
green pepper, finely diced

2
tablespoon
butter

1
cn
cream of mushroom soup, 10oz

1
cup
buttered bread crumbs

Directions:

Wipe scallops dry and lightly salt. Saute vegetables. Place in a greased casserole. Cover with soup, top with buttered bread crumbs. Bake at 350 F for 30-35 minutes.

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