Casseroles
 | Frugal: Casserole "Cream of .... Soup" Mix - FYI - Make your own Cream of mushroom, cream of celery style things. » By kudut, Udut, Kenneth, published on Oct. 14 2009, 55  In Food tips |
| | Spiced Lentil Casserole - Yield: 8 servings 1/4 ts Crushed red chili flakes 3 Garlic cloves; minced 1/2 ts Turmeric 2 c Shredded green cabbage 1 pn Asafetida (optional) 2 c Cooked brown rice 2 tb Canola oil 3 c Cooked brown lentils 1 c Sliced scallions 1 c Vegetable stock 1/2 c Chopped green bell pepper 1 c Frozen peas; thawed Preheat oven to 350 degrees F. In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes. Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes. Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm. Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg chol, 35 mg calcium HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate) Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias By simplify3, published on Aug. 31 2007, 44  In Recipes |
| | Meat Casserole - Yield: 8 servings 1/2 c Noodles; uncooked 1/4 ts Pepper; ground fresh 5 c Tomato juice; 3 ts Salt; (ugh) 1/2 would do 4 c Celery; chopped finely -nicely 1 c Green pepper; chopped finely 1 ts Diet margarine; 4 c Meat,cooked + cubed; Heat oven to 350F. Combine all ingredients. Turn into well greased (use a non stick pan spray by todays standard) carrerole; bake 2 hours and 15 minutes. Again I think that this could be done in this day and age the crockpot. This was for 4 servings, but I made for 8. Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + 3 MEAT EXCHANGES 1 VEGETABLE EXCHANGE Source: Recipes for Diabetics by Billie Little and Penny L. Thorup Brought by you and yours via Nancy OBrion and her Meal-Master This is a very old cookbook (1972) and it doesnt have the nutritional values, only the calories: 280 per serving By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Frankfurter Casserole - Yield: 8 servings 1 1/4 c Bean + bacon soup; undiluted 1 Green onions; chopped finely 1 1/4 c Water; 1/2 c Celery;chopped 2 c All-meat frankurter; cut 2 tb Prepared mustard; -1/2 slices 1 c Ready-mix type biscuits; 1 Onion; chopped finely Preheat oven to 375F. Mix all ingredients except biscuits. Boil gently 5 minutes. Put about 3/4 cup mixture into each of 8 individual baking dishes and top each with biscuit. (NOT ME!! I hate doing dishes!!) Bake until golden brown (about 20 minutes). Serve at once, Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE Source: Recipes for the Diabetic by Billie Little and Penny L. Thorup. Brought to you and yours via Nancy OBrion and her Meal-Master This cookbook doesnt have the nutritional values as it 22 years old. Only calories: Per serving: 260 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Hamburger Cornmeal Shepherds Pie - Yield: 8 servings 1/2 c Green pepper; chopped finely -standard 1/2 c Flour; Dash lemon pepper; 3/4 c Yellow cornmeal; 1 ts Chili powder; 1/4 c Onion, minced finely Sugar sub equlivalent to 2 c Ground round; -1 tb sugar 5 tb Oil;(far to much by todays 2 ts Baking powder; -standard 1/2 ts Thyme; 1 c Tomato sauce; 1/4 c Egg;(1 med) 2 tb Tomato catup; 1/2 c Skim milk; 2 ts Salt;(far to much by todays Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned. Stir in tomato sauce, catup, 1 ts salt(ugh), lemon pepper, add chili powder. Put into 1 1/2 quart casserole. Stir flour, cornmeal, sweetener, baking powder, remaining salt (ugh) and thyme together in a bowl; then add egg milk, and rest of oil. Stir until smooth. Top the first mixture with second and bake, uncovered, or until the cornmeal is sightly brown and firm to touch (about 1 hour). Loosen cornmeal with a knife around edges, turn on serving plate with top side down. I think that this could be make in the a Crockpot, as this was before the days of the crockpot!!! Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1 1/2 MEAT EXHANGES + 1/2 VEGETABLE EXCHANGE Source: Recipes for Diabetics by Billie Little and Penny L. Thorup Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Baked Zucchini with Cheese By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Spaghetti Squash Casserole By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Tuna Fish, Mushrooms, and Celery By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Cottage Cheese Vegetable Casserole By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Cheese and Rice Casserole By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Eggplant/swiss Cheese Casserole By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Sweet and Sour Onions By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Carrot Casserole By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Baked Beef and Rice By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Baked Beef and Rice By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Easy Eggplant Casserole By simplify3, published on Aug. 31 2007, 44 In Recipes |
