susan@sftig.UUCP (S.Eisen) (07/08/85)
*** munch, munch, munch *** Despite some reasonable culinary expertise, I can't seem to throw together a decent casserole! I have tried doing things in the oven with noodles and cheese (bombed out, I used swiss cheese and it just didn't do anything) and I've tried to think nutritiously and creatively, but often to no avail. PLEASE HELP! I once had a rice, tuna and cheddar cheese casserole that was very tasty, a little strange looking, but good. I forgot to get the recipe. It would be nice if the recipes were quickly prepared, and used things that are usually available in the refrigerator and cupboards. My preference is for non-meat, low salt, high protein & calcium recipes (this should satisfy being kosher, pregnant, and married to someone with a family history of high blood pressure.) Of course, any casserole recipes would be welcome - please post to the net since I think this sort of topic is more appropriate than the current "live animal" discussion. Thanks! Susan Eisen (attunix)!sfyog!susan
adw@hou2g.UUCP (A.WILLIAMS) (07/09/85)
Tuna Cassarole 1 cup macaroni 1 cup grated sharp cheddar cheese (or substitute) 1 can (approx. 6 1/2 oz.) tuna 1 can cream of mushroom soup milk to your liking Boil the macaroni as directed on most boxes. Drain and cool. Mix the macaroni, cheese, tuna and soup in the cassarole dish. Season with salt and pepper to taste or with whatever you might desire. After this is thoroughly mixed add enough milk to make it noticed (approx. 1/2 cup) but don't make it to liquidy. Heat in oven at 325 degrees for 30-45 minutes or until top is browned.
barb@pyuxa.UUCP (B E Nemeth) (07/10/85)
The other day I wanted to make something
"creative" for lunch for my 2 year old besides
hot dogs and macaroni and cheese.
So I created my Chicken Combo. It really isn't
that unique, but it sure tasted good.
It goes like this:
I cubed leftover baked chicken.
Added cooked (versus frozen!) peas,
cooked rice, and about 1 can of
cream of chicken soup (depends on
how much of the other ingredients-
but enough so it blends well) and
some milk for a creamy texture.
Baked at 350 until slightly bubbly.
I didn't have bread crumbs, but adding
some to the top wouldn't hurt. Also,
cream of mushroom soup would probably
be a good substitute for the cream of
chicken.
We all loved it! jeand@ihlpg.UUCP (AMBAR) (07/10/85)
Not strictly a casserole, but one of my favorites.
Oven 325 Classic Cheese Strata Serves 6
8 slices day-old bread 1/4 C finely chopped onion
8 oz. American or Swiss cheese, sliced 1/2 tsp. prepared mustard
4 eggs Paprika
2 1/2 C milk 1 1/2 tsp. salt (optional, natch)
1. Trim crusts from 4 slices of bread. Cut in half diagonally to make
8 triangles; set triangles aside.
2. Arrange 2 slices of bread and 1/2 of the timmings to cover the bottom of
a 9x9x2" pan. Place 1/2 of the cheese over the bread. Repeat with remaining
bread and cheese. Top with triangles.
3. Beat eggs; stir in milk, onion, mustard, salt, & dash pepper.
4. Pour over bread & cheese layers. Sprinkle with paprika. Cover; chill in
refrigerator several hours or overnight.
5. Bake, uncovered in a 325 degree oven 1 1/4 hours or until a knife
inserted near center comes out clean. Let stand 5 min. before serving.
(And, yes, it WILL fall in those 5 minutes! ;-})
--
AMBAR
{the known universe}!ihnp4!ihlpg!jeand
"You shouldn't let people drive you crazy when you know it's within
walking distance."hav@dual.UUCP (Helen Anne Vigneau) (07/12/85)
<*munch*>
/* I've been meaning to post this for a long time . . . */
Greatest Macaroni and Cheese in the Universe
0.5 lb. bacon (optional, but I think this really makes the dish!)
0.5 stick (i.e., 0.25 cup) butter (margarine will do in a pinch)
1.0 cup bread crumbs
1.0 lb. uncooked elbow macaroni
1.0 lb. Swiss cheese
Place the bacon in a frying pan and cook until very crisp. When done, blot
dry (I find the best way is to put a couple of paper towels on top of an old
brown paper bag, then the bacon, and then a couple more paper towels on top
of that, and then just pat with the hand a few times.)
Put the butter in a small frying pan and heat at a low temperature until it's
melted. When melted, add the bread crumbs and saute until the bread crumbs
are browned, stirring as necessary.
Boil the macaroni in water according to directions on package, but don't
overcook . . . it should be *al dente*. A little olive oil added to the pot
will help prevent the macaroni from sticking together.
While the macaroni is cooking, grate the cheese.
When the macaroni is done, drain it in a colander. The "assembly" is done in
layers into a glass baking dish. I generally do a layer of macaroni on the
bottom, then cheese, and then crumble bacon on top of this. Make the layers
thin; this way, you can get about three pasta- cheese-bacon layers. When all
of these are in the pan, top with the bread crumbs and bake at 325 for 20
minutes or until the bread crumbs are a little more browned and the cheese is
melted.
EAT!!!
Helen Anne
{ucbvax,ihnp4,cbosgd,hplabs,decwrl,unisoft,fortune,sun,nsc}!dual!hav
If a man does not keep pace with his companions,
perhaps it is because he hears a different drummer.
Let him step to the music he hears,
however measured or far away.jeff@rtech.UUCP (Jeff Lichtman) (07/13/85)
> > Despite some reasonable culinary expertise, I can't seem to throw together > a decent casserole! > ... > PLEASE HELP! > > Susan Eisen Jack Cheese Casserole 1 medium onion, finely chopped 2 tablespoons butter 1 can (8 oz.) tomato sauce 1 can (4 oz.) green chili peppers, chopped 1/2 teaspoon salt 2 eggs, slightly beaten 1 cup half & half 1 package (11 oz.) corn chips 1/2 pound Monterey Jack cheese, cut in 1/2 inch cubes 1/2 cup shredded Cheddar cheese paprika 1 cup sour cream Saute onion in butter in skillet until transparent. Stir in tomato sauce, chopped peppers and salt. Simmer 5 minutes. Remove from heat. Combine eggs and cream. Stir into sauce. Place half the corn chips in bottom of a 1 1/2 quart casserole. Add in layers, half the Jack cheese, half the sauce. Repeat. Top with sour cream. Sprinkle with cheddar cheese and paprika. Bake, uncovered, in a 350 degree (F) oven for 30 minutes. Makes 6 servings. -- Jeff Lichtman at rtech (Relational Technology, Inc.) aka Swazoo Koolak {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff
nemo@rochester.UUCP (Wolfe) (07/15/85)
> Despite some reasonable culinary expertise, I can't seem to throw together > a decent casserole! I have tried doing things in the oven with noodles and > cheese (bombed out, I used swiss cheese and it just didn't do anything) > > It would be nice if the recipes were quickly prepared, and used things that > are usually available in the refrigerator and cupboards. (most casseroles we make are primarily from whatever was found in the refridgerator!) > My preference is for non-meat, low salt, high protein & calcium recipes > Susan Eisen Much like stew, quiche, souffle, et al., casseroles are a very flexible medium for nutrition. They are also very easy to make once you get the hang of it. (BTW, what went wrong with yours?) Casserole Schema : Interesting Stuff (a couple of cups of leftover veggies, something fresh you whip up, cheese, fish, meats, etc) Starch (optional - cooked rice, noodles, potato, ...) Binder (most commonly eggs with some milk, maybe some ricotta, maybe white sauce...) Seasonings (salt, pepper, thyme, rosemary, sage, basil, oregano, savory, lemon, cumin, parsley, ....) Topping (if you have noodles, you need this to keep the ones on top from becoming rock-hard. Usually cheese or bread crumbs or potato chips) Prepare Starch and Interesting Stuff. Add Binder. Mix and adjust Seasonings to taste (suggest not using all at once.) Put into dish and top with Topping. Cook at 350 F for 1/2 hour or until it's bubbly (depends on how big the dish is, how hot ingredients were when you added them). Last night my wife made good use of the first squash of the summer (one yellow and one small kuta). The dish was made something like this : 2 small or one medium squash, cut into 1/8" - 1/4" slices 1 medium onion, chopped 1 small clove garlic, mashed 1 Tbsp butter (olive oil would do great) 1 tomato, chopped Melt butter, saute onion, garlic and squash until onion is translucent. Add tomato. Also add some salt, pepper, and perhaps some dill OR basil and oregano OR thyme. Cover and let simmer for a couple of minutes while you mix 1 pint ricotta 1/2 cup parmesan 2 eggs Mix the hot stuff in with the binder and dump (arrange) in a casserole dish. Bake at 350 for 25-30 min. Enjoy. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
chai@utflis.UUCP (Henry Chai) (07/15/85)
First of all I'd like to apologize to the net, since I've offened some of
you gentle readers with my horror stories of "Live Monkey's Brains"
and "Deep Fried Live Fish". Now to make up, I'm posting some yummy
casserole recipes.
I have a book called "Woman's Own Book of Casserole Cookery" by Jane Beaton,
published by George Newnes Ltd., England.
The casseroles recipes in this book are varied, from the quick and cheap
to the elegant. And they are much more interesting then just using
canned tuna, cheese or pasta!
Since the request asked for non-meat dishes, I am posting 2 fish recipes:
_SALMON LAYER BETTY_
Crumb mixture:
6 oz. white breadcrumbs
3 oz. butter
Filling:
1 7 &3/4 oz. can salmon
1 oz. butter
1 oz. flour
1/2 pint milk
juice of 1/2 lemon
1 egg yolk
1/4 cucumber, peeled and cut in 1/4 in. cubes
1 heaped tsp. parsley, chopped
Fry breadcrumbs gently in butter until golden brown. Season lightly with
salt & pepper.
Drain and flake salmon.
Melt butter in a pan, add flour and cook for a few minutes without browning.
Remove from heat, add milk gradually. Return to heat and cook till thickened.
Add lemon juice, remove from heat and add egg yolk.
Add cucumber and salmon, season with salt & pepper.
Arrange layers of salmon mixture and breadcrumbs in a heated casserole,
finishing with breadcrumbs.
Bake 375 degrees for 15 min., serves 4-6.
Now I personally think that canned fish belong only in sandwiches.
So here is a recipe that uses fresh fish.
_HADDOCK AND SHRIMP CASSEROLE_
1.5 lb. fillet of haddock
1/2 pint shrimp, shelled
1/2 lb. mushrooms
1 onion, sliced and sauteed
1 small can sweet corn
1 small pepper, sliced and sauteed
1/2 pint fish stock
white wine to taste
parsley
Cut haddock into individual portions and place in casserole.
Add the other ingredients except parsley, with sufficient stock to cover.
Season to taste. Bake 350 deg. for 1/2 hour.
Garnish with parsley and a few unshelled shrimp.
Other meatless casseroles include herring with potato, plaice fillets stuffed
with mushroom, parsley and breadcrumbs, and hardboiled eggs with onions,
mushrooms in cheese sauce etc.
--
Henry Chai
Faculty of Library and Information Science, U of Toronto
{watmath,ihnp4,allegra}!utzoo!utflis!chai gino@sdchema.UUCP (Eugene G. Youngerman) (07/25/85)
In response to the request for casseroles, I am posting my tuna or chicken/ noodle or barley etc. anything I think about casserole sort of recipe. My mom's basic tuna noodle casserole recipe uses a can (large) of tuna, a can of cream of mushroom soup, and some noodles. Frozen veggies are an option, but cheddar cheese on top is a must. I also like crushed up potatochips on top of the melty cheddar cheese. Variations I have known. A friend of mine suggested sour cream. I now always use sour cream in my casserole. It usually requires adding more tuna and noodles. or less cream of mushroom. Chopped onions are good, if you like onions. Options here include bermuda onions or scallions. Ditto for green or red bell pepper. In the interest of better health, and because it takes a hell of a long time to get rid of a pound of barley when you use it only two tablespoons at a time in split pea soup, I tried barley. It is great. The only problem is that barley must be boiled (like rice) for about 35-50 minutes before it goes into the casserole. You could probably add water, and cook the barley less, and then cook the casserole, let the barley soak up water while it is baking. By the way, Bake is 350 for about 45 - 60 min. For those of a dietetic nature. Try replacing the sourcream with plain lowfat yogurt. Not bad at all. If you are of a more dietetic nature. Eliminate the cream of mushroom and the noodles. You are left with tuna ( or chicken) and veggies and yogurt. For flavor, use a pack (flavor is your choice) of some salad dressing mix. Ranch or other buttermilk styles work, as do the oil and vinegar. This particular casserole, while more runny than some, is very dietetic. And tastes good. Good Eating GINO