Casserole Dishes

Whipped Yams And Winter Squash Casserole

2 acorn squash,large,baked 1hr
2 yams,large,baked
1/2 c orange juice,fresh
1 cinnamon,ground
1 nutmeg,grated

1. Preheat oven to 350′. Scoop squash from skin. Place in a large
mixing bowl or food processor. Remove yam flesh from skin and add to
squash. Whip or mash together, incorporating maple syrup and orange
juice.
2. Place mixture in casserole and dust with cinnamon and nutmeg to
taste. Bake for 20 to 30 minutes.

Asparagus Mushroom Casserole

1 c brown rice, uncooked
2 c water
1 lb asparagus, cut into 2 pieces
1/2 lb mushrooms, chopped
1 md onion, chopped
1/4 c cashews or sunflower seeds
4 eggs
4 cloves garlic, minced
1 ts black pepper
1 ts marjoram
1/4 c grated mozzarella cheese

Preheat the oven to 375 degrees. Cook the rice, then
mix with everything else except the cheese. Pour into
a greased 8″ by 8″ baking pan, and sprinkle the cheese
on top. Bake for 40 minutes.

Spinach-Rice Casserole

4 c cooked brown rice
2 lb raw, chopped spinach
1 c chopped onion
2 cloves minced garlic
3 tb butter
4 beaten eggs
1 c milk
1 1/2 c grated cheddar
1/4 c chopped parsley
2 tb tamari sauce
1/2 ts salt, or to taste
1 nutmeg, cayenne
1/4 c sunflower seeds
1 paprika

Saute onions and garlic with salt in butter. When
onions are soft, add spinach. Cook approximately 2
minutes.

Combine with all ingredients except sunflower seeds
and paprika. Spread into buttered casserole and
sprinkle sunflower seeds and paprika on top.

Bake covered 35 minutes at 350 degrees.

Potato & Leek Casserole

3 c well-scrubbed leeks, cut
1 into 1/2-inch
1 pieces
1/2 c carrots, shredded
2 tb olive oil
1 salt and pepper to taste
1 ts powdered dry rosemary
1 c vegetable broth
2 lb unpeeled red potatoes,
1 sliced in
1 thin rounds
1/4 c parsley or chives (or
1 mixed), finely
1 chopped

Preheat oven to 375 degrees. In deep skillet, coat
leeks and carrots with olive oil. Cover and simmer
over low heat until soft. Add seasonings. Mix well.
Layer a well-oiled 2-1/2- to 3-quart casserole (with
cover) with 1/3 of the potatoes, then 1/2 the seasoned
vegetables. Repeat and finish with last 1/3 of
potatoes. Pour broth evenly into casserole. Cover and
bake for 50 minutes covered at 375 degrees. Uncover
and bake for another 10 minutes. Garnish with parsley
and chives.

Variation: Substitute carrots with zucchini if
desired. Half of leek can be finely chopped yellow
onions.

Almond Rice Casserole

3 c rice, brown; cooked
1 c tvp granules or flakes
7/8 c ; water, hot
1 tb ketchup
1 tb peanut oil
1 md onion; chopped
1/2 c almonds, roasted; sliced
2 tb miso, light
1/2 ts thyme
1 ts marjoram
1/2 ts salt

Set the cooked rice aside.

Combine the TVP with the hot water and ketchup. Mix.
Set aside.

Saute the onion in the peanut oil.

Mix rice, TVP, cooked onions and almonds in a 2 quart
casserole. Mix the remaining ingredients together and
stir in.

For oven baking, cover casserole with foil and bake
at 350 deg for 30 minutes. To microwave, cover tightly
with plastic wrap and heat on high for 10 minutes.

For a mushroom variation: instead of the almonds, add
1 cup sliced fresh shiitake mushrooms to the rice and
other ingredients and bake as above.

Baked Spaghetti Casserole

3 oz potato
3 oz spaghetti, cooked
3 oz tomato; chopped medium fine
1 1/2 oz scallions; chopped med fine
1 1/2 oz sesame seeds
1 1/2 tb sesame oil
1/4 ts thyme
1/4 ts garlic; minced
1/2 ts salt

Preheat oven to 400 degrees. Lightly grease 4 x 8
baking pan with sesame o8il. Bake potato for 40
minutes. When cooled, cut into 1/2-inch cubes. Combine
all ingredients together. Lower heat to 375 degrees.
Transfer to a baking pan and bake for 15 minutes.

Confetti Macaroni Casserole

1 lb macaroni, elbow, whole wheat
8 oz tofu, firm; cubed
1 c tofunnaise or other eggless
-mayo
1/3 c daikon; diced
1/3 c celery; chopped
1/3 c carrot; grated
1/3 c bell pepper; diced
1/3 c scallions; minced
1 lg kale leaves for garnish
1/2 c sunflower seeds, raw,
-unsalted; hulled

Cook noodles according topackage directions. Drain,
rinse and chill. Place tofu in a bowl with noodles and
mayonnaise.

Gently fold in daikon, celery, carrot, pepper and
scallions.

Line a bowl with kale and spoon in noodle mixture.

Sprinkle with seeds and serve.

Macaroni Meal-In-A-Casserole

2 tb salt
3 qt water,boiling
2 c macaroni,elbow(8oz)
1 cn peas,sweet,undrained(17oz)
1/4 c butter or margarine
1/4 c flour
1/4 ts pepper
1/8 ts mustard,dry
2 c milk
1 c ham,cubed cooked(opt,1lb)
1 1/2 c cheddar cheese,sharp,grated
1/2 c olives,pimiento-stuffed
2 tb onion,chopped

—————————-CHEESE CRUMB TOPPING—————————-
1/4 c cheddar cheese,sharp,grated
2 tb butter or margarine,melted
2 tb bread crumbs,dry

1. Add 1 tablespoon salt to rapidly boiling water;
gradually add macaroni so water continues to boil. 2.
Cook, uncovered, stirring occasionally, until tender;
drain in colander and set aside. 3. Drain peas,
reserving 1/2 cup liquid. 4. Melt butter over medium
heat; stir in flour, pepper, mustard and remaining
tablespoon salt. 5. Gradually stir in milk and
reserved liquid from peas; cook, stirring constantly,
until sauce boils for 1 minute. 6. Combine sauce,
peas, ham, cheese, olives and onion with macaroni. 7.
Turn mixture into 2 1/2-quart casserole; sprinkle with
Cheese Crumb Topping. 8. Bake in preheated 375’F. oven
20 to 25 minutes, or until bubbling hot. *** CHEESE
CRUMB TOPPING *** Combine all ingredients.

Mushroom-Noodle Casserole

6 oz whole wheat fettucini
1 Pot water boiling
1 tb oil
1 md onion; chopped
2 1/2 c mushrooms; sliced
1 ts thyme
2 c tofu; mashed
1 egg replacer to equal 1 egg
2 tb shoyu or tamari
1 c peas, fresh or frozen (opt)
1/2 c whole wheat bread crumbs
2 ts oil

1. Cook pasta in boiling water till done (al
dente),then drain.

2. Heat the oil in a skillet. Saute the onion for a
couple of minutes, then add the mushrooms and thyme.
Cook for a few minutes more.

3. Place the tofu cottage cheese, egg replacer, and
shoyu or tamari in a blender or food processor. Soft
tofu is best to use. If your tofu is firm, add 2-4
tbsp water to the mixture in the blender or food
processor. Blend until smooth and creamy.

4. Mix together the cooked and drained pasta, the
sauteed vegetables, the tofu mixture, and the peas.
Place in an oiled baking dish. Top with the bread
crumbs and drizzle with the 2 tsp oil.

5. Bake at 350 degrees for 20 minutes.

Vegetable Casserole With Cornbread Dressing

FILLING
2 tb butter, soy margarine or
1 canola oil
1 md onion, finely chopped
3 cloves garlic, minced
2 lg tomatoes, finely chopped
1/2 c water
1 md potato, chopped into 1-in.
1 cubes
1 md sweet potato, chopped into
1 1-inch cubes
1 c green beans, cut into 1 pcs
1 c broccoli or cauliflower
1 florets chopped into 1 pcs
1 salt and pepper to taste
1/2 c frozen peas, thawed

——————————CORNBREAD TOPPING—————————–
1 egg, or ener-g egg replacer
1 to equal 1 egg
1 tb sugar
1/2 c buttermilk or soymilk
1/2 c cornmeal
1/2 c unbleached white flour or
1 whole wheat pastry flour
1 ts baking powder
1/2 ts baking soda
1/4 c frozen corn, thawed
1 ts seeded, chopped jalapeno
1 tb drained, chopped pimiento

Vegetables: Heat marjarine or oil in a large skillet.
Add onions and garlic, and saute until onion is
translucent, about 5 minutes. Add tomatoes and water
and bring to a boil. Add potato. Cover and simmer for
5 minutes. Add sweet potato, green beans, and brocooli
or cauliflower. Simmer, covered, for 5 more minutes.
Add salt and pepper. (The vegetables are not
thoroughly cooked at this stage). Add peas. Remove
from heat and keep covered until the topping is ready
Topping: Preheat oven 50 425 degrees. Beat together
egg or egg replacer and sugar in a large bowl until
smooth and creamy. Fold in buttermilk or soymilk. In a
separate bowl, combine cornmeal, flour, baking powder
and baking soda. Add corn and jalapeno. Add the egg
mixture and stir until smooth. Place vegetables in a
lightly oiled 8- or 9-inch square pan or a casserole.
Spread cornmeal batter in an even layer over
vegetables. Sprinkle pimiento on top and gently pat
into batter. Bake for 18 to 20 minutes or until a
toothpick inserted on top comes out clean. Best served
warm, but also good at room temperature. To serve:
Score the surface lightly with aknife to indicate
where to cut for each serving. Makes 4 to 6 servings.

Chili Relleno (Tofu) Casserole

7 oz green chilis (can) whole
14 1/4 oz firm tofu
3/4 lb jack cheese, grated
3/4 lb sharp cheddar, grated
7 oz green chilis (can) diced
6 eggs
12 oz evaporated milk
1 c salsa

Split whole chilis lengthwise. Remove seeds and lay
flat in bottom of a 13×9 baking dish. Place tofu on
paper towel and gently squeeze out excess moisture.
Crumble and blend half the tofu with jack cheese.
Blend remaining half with sharp cheese. Pot chilis
with a layer of Jack-mix followed by a layerr of
Sharp-mix. add a layer of diced green chilis. Repeat
layers until cheese and chilis ar gone. Beat eggs
with milk. Pour overr casserole. Spread top of
casserole with salsa. Bake at 350§ oven for 45 minutes.

Cheese Lasagne Casserole

1 tb salad oil
1 cn tomatoes(28oz)
1 cn tomato sauce(8oz)
1 pk spaghetti sauce mix
1/2 ts garlic powder w/parsley
1 ts salt,seasoned
1/2 ts pepper,seasoned
1/2 lb lasagne noodles,broad
1 water,salted
3/4 lb mozzarella cheese,sliced
3/4 lb ricotta cheese
1/2 c parmesan cheese,grated

1. Heat salad oil in a large skillet.~ 2. Add
tomatoes, tomato sauce, spaghetti sauce mix and
seasonings; blend thoroughly.~ 3. Bring to a boil;
reduce heat and simmer, uncovered, 25 minutes. Set
aside.~ 4. Boil the tomato mixture in the bottom of a
12x8x2-inch baking dish; layer with a third of the
lasagne noodles and a third each mozzarella, ricotta
and tomato sauce.~ 5. Repeat layers 2 times, ending
with tomato sauce; sprinkle with Parmesan cheese.~ 6.
Bake, uncovered, in preheated 350’F. oven 30 minutes;
let stand 10 minutes before cutting in squares.

Red Potato Casserole

2 c chopped fresh tomatoes
2 c peeled, cubed red potatoes
1/2 c diced red onions
1/4 c extra virgin olive oil
1 tb chopped fresh basil
2 tb finely chopped fresh parsley
2 ts dried oregano
1/4 c water
1/2 ts paprika
3/4 ts salt
1/2 ts freshly ground black pepper
2 c diced baked tofu or firm tofu

Combine all the ingredients in a casserole dish and
mix well. Cover and bake in a preheated 425 degree F
oven for 45 minutes. Yield: 2 servings.

PERSONAL NOTE: I have no idea what is meant by baked
tofu, and could find no reference to it in the Index.

Green Bean & Onion Casserole

3 tb butter
3 tb flour
1 tb mustard,prepared yellow
1/2 ts salt
1/4 ts tabasco sauce
1 cn green beans,undrained(16oz)
1 milk
1 cn onions,small whole(16oz)
1 c bread cubes,buttered

1. Melt butter; add flour, stirring until smooth.
2. Add mustard, salt, Tabasco and bean liquid plus milk to make 1 1/2 cups; cook until thick.
3. Add beans and drained onions.
4. Place in a greased 1-quart casserole; border with buttered bread crumbs.
5. Bake in preheated 375’F. oven 30 minutes, or until bread crumbs brown.

Taco Casserole

2 c tortilla chips; broken into bite size
1 lg onion; chopped
1 lg green pepper; chopped
2 tb olive oil
2 garlic; minced
1 c frozen hash browns
1 chopped green chiles
3 c rice; cooked
1 c salsa
2 tb chili powder
1 ts cumin
1 tb oregano
1 cn refried black beans
1/2 c cheese (Mex blend)

Spray a 11×9″ baking dish w/nonstick cooking spray. Place crushed tortilla
chips in the bottom. In a large nonstick skillet, add oil, onion, green pe
pper, and hashbrowns, cooking until onions and peppers are soft.
In a bowl, combine chiles, rice, salsa, chili powder, cumin, oregano, and r
efried beans. Add this mixture to onions & peppers and cook until warm. T
ransfer mixture to baking dish and bake at 350 for 15 mins. Top with chees
e and bake and additional 5 minutes.
OPTIONAL: Top with more chips, chopped tomatoes, and cheese.

Hash Brown Casserole

2 frozen hash browns (small
-chunks ki; not shredded kin
1/2 c butter or margarine; melted
2 c Cheddar cheese; grated
1 cn cream of mushroom soup
1/2 c onion; chopped
1 c sour cream

Mix all ingredients together. Place in buttered 3-qt. casserole. Bake at
350 for 45 mins. to an hour.

Can be made a day ahead of time and refrigerated. Remove from refrigerator
2 hours before baking.

Broccoli-Cheese Casserole

1 c long-grain white rice
2 frozen chopped broccoli;
-thawed & drained
1 cn cream of mushroom soup,
-undiluted
1/2 c skim milk
1/4 c butter or margarine
1 tb dry onion soup mix
1 Cheez-Whiz
1/2 c cheese cracker crumbs

Cook rice per package directions, omitting salt & butter. Set rice aside.
Combine broccoli and next 4 ingredients in a large skillet. Bring mixture
to a boil over medium heat, cover, reduce heat, and simmer about 10 minutes
Stir in Cheez-Whiz until melted, then add cooked rice.
Spoon into lightly greased 2-qt. baking dish. Sprinkle with cracker crumbs
Cover and bake at 300 degrees for 30 minutes.

Tomato-Mac Casserole

1 lb macaroni
1 roll Gimme Lean
1 cn or jar spaghetti sauce
1 regular-sized can diced tomatos
grated cheddar
olive oil for sauteing
herbs to taste – oregano;
-basil, marjoram

Heat a pot of water and cook macaroni. While macaroni is cooking, open the
roll of Gimme Lean. It’s sticky, so cut it into large chunks before
sauteing it. Heat a little olive oil in a frying pan and saute the Gimme
Lean until it’s warmed and a little seared. Put into a large bowl. Drain
macaroni and add to bowl. Pour in spaghetti sauce and diced tomatoes. Add
herbs to taste, maybe a half-teaspoon each. Mix well, then pour into a
9×13 baking pan. Top with grated cheddar. Bake at 400 degrees F until hot
and bubbly and cheese is melted.

Sweet Potato & Pineapple Casserole

2 lg sweet potatoes; peeled
1/2 granny smith apple; peeled, cubed
8 oz pineapple chunks – reserve juice
1 ds salt
1 ds cinnamon
1 ds freshly grated nutmeg
1/2 c water

Preheat overn to 350F (175C). Lightly oil a 13 x 9-inch casserole dish.

Slice the sweet potatoes crosswise into 1/4-inch-thick slices. Toss in
prepared casserole dish with the apple and pineapple chunks. Season with
cinnamon, nutmeg and salt. Pour pineapple liquid and water over mixture an
d
cover with foil. Bake 60 to 90 minutes, or until very tender.

Jalapeno Cheese Grits Casserole

4 c water
1/2 ts salt
1 c quick-cooking grits
1 c sharp cheddar cheese; grated
8 oz process cheese w/jalapeno peppers; cubed
1/4 c butter or margarine
3 eggs; lightly beaten
2 tb chopped jalapeno peppers
1 tb Worcestershire sauce
paprika

Preheat oven to 350 degrees. Grease a 2-quart baking dish. Bring water an
d salt to a boil in a large saucepan. Stir in grits. Cover, reduce heat t
o low, and cook 5 minutes, stirring occasionally.
Remove pan from heat. Stir in cheeses and butter until melted. Add eggs,
jalapeno pepper, and Worcestershire sauce; blend well.
Pour mixture into prepared dish. Sprinkle with paprika as desired. Bake 4
0-45 minutes or until set. Cool 10 minutes before serving.

Quick Chipotle Casserole Bread

1 c milk
3 tb sugar
1 tb salt
1 1/2 tb shortening
1 c warm water
2 pk yeast
1 chipotle chile in adobo sauce; minced
4 1/2 c flour

Scald the milk and stir in the sugar, salt, and shortening. Cool until the
mixture is lukewarm.

In a large bowl, measure the warm water, sprinkle the yeast over the water,
and stir until the yeast dissolves. Stir in the milk mixture and chipotle
chile.

Add the flour a little at a time and stir until the mixture is well blended
Cover and let the mixture rise for 40 minutes or until the batter doubles in size.

Preheat the oven to 375 ° F. Stir the batter down and beat the batter for
1 minute. Grease a 1 1/2 quart casserole. Pour the bread batter into the
casserole.

Bake for about 1 hour, or until the bread is golden brown. Let the bread cool
on a rack several minutes before slicing, and use a serrated knife to slice it.

Mashed Potato Casserole

4 1/2 c mashed potatoes; cooled slightly
1 c sour cream
2 lg eggs
3 tb chives
Salt
Pepper
3/4 c shredded Cheddar cheese

Heat oven to 375 degrees.

Mix mashed potatoes with sour cream, eggs, chives, salt and pepper. Spread
in casserole and bake uncovered for 35 minutes. Sprinkle with Cheddar cheese
and bake for another 10 minutes or until cheese has melted.

Sauerkraut-Potato Casserole

8 md potatoes; (8 to 10)
1 sauerkraut; (or can) drained
2 cn cream of mushroom soup
1 c sour cream
1 cn Vege Links

Cook potatoes, then peel and slice medium think. Put a layer of potatoes in the bottom of a 9×12 baking dish. Slice Vege Links 1/4- 1/2 inch thick and place half in a single layer over the potatoes. Mix together kraut, soup, and sour cream. Spread 1/2 over the potatoes/links. Repeat with another single layer of potatoes, links and kraut mixture. Bake at 350 till hot 30-40 minutes.

Apple Casserole With Chocolate Streusel

CHOCOLATE STREUSEL
non-stick cooking spray
6 tb fructose
6 tb flour
1 tb unsweetened Dutch cocoa
1 ts cinnamon
3 tb diet margarine

APPLE LAYER
6 sweet apples; cored, and cut into thick
2 tb fructose
cinnamon, several large pinches

Heat oven to 350F and place rack in center. Spray a 10 x 8-inch shallow ov
enproof casserole or a 9 x 9-inch baking pan with non-stick spray.
Streusel: Combine fructose, flour, cocoa, and cinnamon in bowl. Add margar
ine and use fingertips to lightly knead all ingredients together until mixt
ure forms large clumps. Refrigerate streusel.
Apple layer: Place half of apple slices on bottom of casserole. Sprinkle w
ith 1 tablespoon fructose. Sprinkle several large pinches of cinnamon over
apples. Add remaining apple slices to casserole and sprinkle with remainin
g fructose and cinnamon. Bake 30 minutes and remove from oven.
Strew streusel over apple casserole. Return to oven for 10 minutes. Serve
immediately.

Fresh Mushroom Casserole

1/4 c vegetable oil
1 md onion; chopped
1/2 lb fresh mushrooms; cleaned and sliced
1 c barley
2 1/2 c vegetable stock
1 ts salt
1/4 ts pepper

Saute onion and mushrooms in oil until tender; stir in barley and saute unt
il slightly brown. Add stock and seasoning; mix well. Cover tightly and c
ook over low heat for about 1 hour, until barley is tender and liquid is ab
sorbed. This casserole is good topped with grated cheese.

Family Casserole

—————————-MASHED POTATO CRUST—————————–
5 md to large russet potatoes, peeled
1 garlic clove
1 celery stalk
1 bunch parsley
8 peppercorns
1 md onion
1 bay leaf
1 tb light miso
1 tb olive oil
1 paprika

———————————-FILLING———————————–
1 tb olive oil
3/4 c diced red onion
1 garlic clove, minced (1 t.)
1/2 lb mushrooms, sliced (opt.)
1 lb firm tofu, wrapped, or frozen and drained
4 tb hickory-flavored barbecue sauce
1 tb nutritional yeast (opt)
1 tb instant gravy mix
1 ts dried thyme
1 ts paprika
1 tb tamari
1 c fresh or frozen corn
1 c chopped spinach or green chard

——————————–SIMPLE GRAVY——————————–
2 tb olive oil
2 tb whole wheat pastry flour
2 ts nutritional yeast (opt)
1 tb instant gravy mix or
1 vegetable bouillon cube
2 1/2 c reserved potato water

1. Peel and quarter potatoes. Place ina medium or large pot with
water to cover. Add garlic, celery, parsley, peppercorns, onion, and
bay leaf. Bring to a boil, cover, and simmer over medium-low heat for
15 to 20 minutes or until very tender.

2. While potatoes are cooking, prepare filling. Heat 1 T oil,
onion, and garlic in a large skillet. Saute for 1 minute over medium
heat, then add mushrooms and saute for 2 minutes. Crumble tofu in
chunks into skillet and saute briefly, mixing well. Stir in barbecue
sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and
saute, stirring frequently, for 20 minutes over medium heat. Preheat
oven to 400.

3. Transfer potatoes from water to a large bowl, reserving potato
stock. Add miso, oil, and 3/4 to 1 cup potato stock to potatoes, in
1/4- to 1/3-cup increments, mashing as you add the stock. Add only
enough water to moisten potatoes adequately. Do not overmoisten.

4. Add corn and spinach to filling and mix well. Pour filling into
an oiled, shallow ovenproof casserole.
Pat down with back of a large spoon. Spread potato crust evenly over
filling, smoothing top with a spoon or spatula. Dust evenly with
paprika. Bake for 30 to 40 minutes, or until crust is golden.

5. While casserole bakes, prepare gravy. Heat oil in a large
skillet. Add flour and yeast, and stir with a whisk over medium heat
to form a paste. Slowly stir in 2 1/2 cups of reserved potato water,
whisking as you stir to allow gravy to thicken. Stir in instant gravy
mix and continue whisking until gravy is thick and smooth; add
additional potato water, if necessary.

6. Serve casserole with crust on the bottom and filling on top. Spoon
gravy over top.