Casseroles
« Previous EntriesCrockpot Split Pea Soup
Friday, March 12th, 2010Ingredients
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, 2010Ingredients
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, 2010Ingredients
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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