Made the following casserole for a large potluck over the weekend. Made a large amount. Bowl was

E

elenor

Well-known member
wipped clean. I'm potluck burned out. Made the Taco casserole twice (everyone loved it) There's a lot of side dishes and baked goods donated but not enough meat dishes. Another dinner coming up in two weeks. Any ideas out there? TIA

Karu

½ cup onions, finely chopped or 4 tablespoons dried onion flakes

2 pounds lean ground beef

2 large cans tomatoes, whole or diced

1 teaspoon salt

½ teaspoon pepper

2 teaspoons chili powder

2 bay leaves

4 tablespoons cornstarch

4 cups medium shell noodles (cooked)

2 cups grated cheddar cheese

Brown meat, pour off fat. Save ½ cup juice from tomatoes and coarsely chop the rest with a fork or motor blender. Add to meat mixture, tomatoes, salt, pepper, chili, bay leaves. Bring to boil, cover, simmer 15 minutes.

Blend corn starch with ½ cup tomatoes juice; stir into meat mixture. Cook to thicken.

Mix noodles and meat mixture together in a large casserole. Stir in grated cheese (leave a little to sprinkle on top.

Bake in 350 degree oven for 30 minutes or until casserole is bubbly. (Takes a little longer if refrigerated first.

Freezes well (defrost before baking is best).

 
The chicken tetrazzini from Mellisa Dallas - LOVE this dish!

Chicken Tetrazzini
From Melissa Dallas

One 5lb chicken, stewed with carrot, celery, onion, bay leaf, meat removed from bones & cut in bite sized pieces
1 lb spaghetti, cooked by package instructions
2 cups chicken stock, reserved from cooking
1/2 pound sliced mushrooms, sauteed (I doubled)
3/4 cup milk
3/4 cup dry white wine
1 cup whipping cream
1/4 cup butter
1/4 cup flour
salt & pepper to taste
3/4 cup fresh white bread crumbs
3/4 cup parmesan

Make a roux with butter & flour, add reserved stock, milk, wine and whipping cream, bring to a boil and cook one minute. Add mushrooms & chicken to sauce. Add salt & pepper to taste. Combine with cooked spaghetti & pour in a large shallow casserole dish. Combine crumbs & cheese & sprinkle on top. Bake at 350 for 30 minutes or until bubbly.

 
Steve's Green Chile-Chicken Chilaquiles

Green Chile-Chicken Chilaquiles

2 WHOLE CHICKEN BREASTS
2 cups CHICKEN STOCK
3½ cups TOMATILLO SALSA
½ cup HEAVY CREAM
1 ONION, diced paper-thin
½ cup VEGETABLE OIL
12 day OLD CORN TORTILLAS
1 cup grated MANCHEGO CHEESE
1 cup grated PANELA CHEESE
½ cup grated ANEJO CHEESE

Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breast in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.

In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, ½ teaspoon pepper, the onion and shredded chicken pieces. Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.

Preheat the oven to 350º F. Butter a 4-quart casserole. Combine the cheeses in a mixing bowl.

To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken . Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.

Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=128771

 
REC: Chicken Breasts in Caper Cream Sauce - posted by MOMMYTO2BOYS

Chicken Breasts in Caper Cream Sauce

Submitted by: MOMMYTO2BOYS (FinerKitchens.com)

4 servings.

* 4 boneless, skinless chicken breast halves
* 1 teaspoon lemon pepper
* 1 teaspoon salt
* 1 teaspoon dried dill weed
* 1 teaspoon garlic powder
* 3 tablespoons butter
* 1/2 cup whipping cream
* 2 tablespoons capers, drained and rinsed

1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

 
If your into classic "junk food" potluck, I recommend. . .

Tater tot casserole. That stuff vanishes quickly--you will see all the guys going for it.
I have taken gigantor pans of the stuff to potlucks and rarely have leftovers.

Try making it with cream of golden mushroom soup and if you think it is always too salty, try the reduced-sodium mushroom soup.

Another thing that goes quick, especially if you have older folks around is a good bread pudding.

 
Olga's Creamy Baked Beefaroni

We have made this a number of times. Great comfort food.

Creamy Baked Beefaroni

1 lb penne
1 tsp vegetable oil
1 cup chopped onions
2 tsp minced fresh garlic
12 oz extra lean ground beef
1 3/4 cups tomato-based pasta sauce
1/2 cup beef stock or chicken stock
1/4 cup all-purpose flour
2 cups milk
1 3/4 cups beef stock or chicken stock
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese

Preheat oven to 450 degrees Fahrenheit. Spray a 13-by-9-inch glass baking dish with cooking oil.

Bring a large pot of water to a boil and cook the penne for eight to 10 minutes or until tender but firm. Drain.

Heat the oil in a non-stick saucepan over medium heat. Add the onions and garlic and sauté until softened, which takes about four minutes.

Stir in the beef and cook, stirring to break up the meat, until no longer pink, which takes about four minutes.

Stir in the tomato pasta sauce and 1/2 cup stock. Cover and cook for 10 minutes, or until thickened. Set aside.

Whisk the flour, milk and 1 3/4 cup stock in a non-stick saucepan until smooth.

Place over medium heat and cook until the mixture begins to boil. Reduce the heat to low and continue to cook, stirring occasionally, for five minutes or until thickened.

Stir in the cheddar cheese. Remove from heat.

Stir the cheese sauce into the meat sauce.

Toss the pasta with the sauce. Pour into the prepared baking dish. Sprinkle with the mozzarella and Parmesan cheeses.

Bake in the centre of the oven for 10 minutes, until bubbly. Serves 4-6.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=80959

 
Would you be interested in a tuna casserole?

* Exported for MasterCook 4 by Living Cookbook *

Tuna Noodle Casserole

Recipe By :
Serving Size : 6 Preparation Time: 0:00
Categories : *Favorite Fish
Main Dish


Amount Measure Ingredient -- Preparation Method

1 8-oz pkg wide egg noodles
3 Tbs butter or margarine
1/4 lb mushrooms, sliced
1/2 cup chopped onion
1/3 green pepper, chopped
1/3 cup coarsely chopped celery
3 Tbs flour
2 cups milk
1 cup chicken broth
1/4 tsp salt
1/4 tsp freshly ground pepper
2 6-oz cans tuna, drained
1 cup crushed potato chips

1. Preheat oven to 350 degrees.

2. Grease a 2-quart casserole. In sauce pan cook noodles according to
package directions until al dente.

3. In medium skillet melt butter or margarine over medium heat. Add
mushrooms, onion, green pepper and celery. Sauté about 5 minutes, stirring
occasionally. Stir in flour until smooth, cook, stirring frequently, about 5
minutes. Gradually add milk and chicken broth, stirring until smooth. Add
salt and pepper. Simmer 10 minutes, stirring occasionally.

4. In a large bowl combine noodles, sauce and tuna; toss well. Spoon into
prepared casserole. Sprinkle top with crushed potato chips. Bake 30 minutes.
Let stand 10 minutes before serving.




- - - - - - - - - - - - - - - - - -

 
These are really fabulous, too: Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.


1 pound roasted skin-on green New Mexico chiles
(or a 7oz can fire-roasted Ortega chiles in a pinch)
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken (see Notes)
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream

1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.

2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.

3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.

4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.

5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.

NOTES: This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.)

Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)

CALORIES 526 (50% from fat); FAT 29g (sat 13g); CHOLESTEROL 117mg; CARBOHYDRATE 38g; SODIUM 1402mg; PROTEIN 32g; FIBER 4.2g

Sunset, SEPTEMBER 2007

 
I assume this is it ang? REC: Lasagna with Spinach, Artichoke and Lemon

This sounds delish, and I have some artichokes to use up.

Lasagna with Spinach, Artichoke and Lemon

Recipe By : Betty Rosbottom
submitted by Marian Harris
Serving Size : 12 Preparation Time :1:00

Categories : Entrees Pasta

Amount Ingredient -- Preparation Method

3/4 c unsalted butter -- 1 1/2 sticks
3/4 c flour
5 c milk
1 c Parmesan cheese -- grated
1 tsp salt
1 tsp white pepper
1 1/4lb fresh lasagna noodles or 8 oz dry
2 tbsp salt
2 pkges artichokes, frozen -- thawed
6 oz Prosciutto -- thinly sliced
1/4 c olive oil
3 c leeks -- chopped, white parts
1 tbsp garlic -- finely chopped
5 tsp lemon zest -- coursely grated
salt to taste
6 oz spinach leaves -- washed and dried
1 lb ricotta cheese
1 c Parmesan cheese -- grated
1 lb mozzarella cheese -- coarsely grated
salt & pepper to taste

Mornay sauce: Melt butter in large heavy
saucepan over med heat. When hot, add flour
stir until smooth, gradually whisk in milk.
Cook, whisking constantly until mixture thick
ens and coats back of spoon. Stir in 1 cup
Parmesan cheese a little at a time. Add tsp
salt and tsp white pepper. remove from heat.
Noodles: Cook in 6 Qts of boiling salted
water until al dente. Drain and dry on
kitchen towel
Artichoke filling: Dry the defrosted
artichoke hearts & cut them in 1/2" wide
strips. Cut Prosciutto into strips 3" long
and 1/2 inch wide. Heat oil in large heavy
skillet over med heat. Add leeks and garlic
and cook stirring about 5 min - don't let
them brown. Add artichokes and prosciutto,
cook 2-3 min more, stirring frequently.
Remove from heat and stir in lemon zest.
Taste and add salt as desired. Set aside.
Assembly: Preheat oven to 350. Spread a
third of Mornay sauce in a 4 qt (14 X 10)
baking dish. Lay a third of the noodles
over sauce. Spread half spinach leaves over
noodles. Combine ricotta with Parmesan and
stir well. Taste, season with salt and
pepper. Spread half this cheese mixture
over spinach leaves. Sprinkle with a third
of the grated mozzarella. Spread half the
artichoke mixture over the cheese layer and
cover with another third of the noodles.
Spread a third of the sauce over the
noodles, cover with remaining spinach
leaves. Spread remaining ricotta mixture
over spinach and top with another third of
the mozzarella. Spread remaining artichoke
filling over cheese. Layer the final third
of the noodles over artichoke layer. Cover
with remaining sauce, sprinkle with rest of
mozzarella. Can do this a day in advance;
bring to room temp before baking 45-50
minutes until hot and lightly browned.
Cool 10-15 minutes, slice and serve.


NOTES : Serve with mixed greens, mushroom
and walnut salad with balsamic vinaigrette.
Pink grapefruit Sorbet with Campari is
Betty's suggested dessert.http://eat.at/swap/forum1/10506_Marians_White_Lasagna_%5Bvia_LONG_&_WINDING_ROAD%5D

 
another fast dish that feeds many is that lasagna that you make with frozen raviolis. layer it with

cheese and your favorite sauce and bake. even layer in some spinach or sausage. I know there are lots of proper recipes out there for it.

 
I made a dish to take to a family reunion, and it was wiped clean also,

it was from Loupy and I think called Texas Spaghetti. Does anyone have the recipe to share?
It made a huge amount and everyone asked for the recipe.

 
Does a casserole-y dish exist that doesn't have any cream or cheese????

I just love these kinds of dishes, and these all sound soooo good, but I can't have them. Drats!

Lactose free cheeses and creams just don't cut it smileys/frown.gif

 
Here ya go Karen - Texas Party Spaghetti from Loupy

REC: TEXAS PARTY SPAGHETTI

Men & kids love this - it can be made ahead and reheated beautifully - it feeds >>>> a crowd - it is delicious - it is good for a buffet - and all you need with it is a big salad and lots of crusty bread. Now this doesn't pretend to be an Italian-type dish --

2 1/2 lb. ground round
4 or more to taste garlic cloves, minced
2-16 oz. cans of tomatoes
1-10 oz can of Rotel (tomatoes & peppers)
8 oz of sliced mushrooms
1/2 cup chopped green olives
1/2 cup chopped ripe olives
1 med. onion, chopped
2 lbs. American cheese, cubed
1 lb. package of spaghetti, cooked
1 lb. bacon, cooked crispy & crumbled
salt & pepper to taste

Brown the meat and toss in the garlic cloves at the end for a couple of minutes. Mix all the other ingredients together gently, and you need a huge bowl - I have a monster pottery bowl I use. Pour into a large baking dish, or use 2 smaller ones, and bake for 35-40 minutes at 350 degrees. Serve with grated parmesan cheese. This is another recipe you can tinker with. I use a lot more onion that the recipe called for. The original recipe didn't call for garlic. If your local supermarket doesn't carry Rotel, throw in another can of tomatoes and chop up some hot peppers to suit your taste. This is a good buffet dish, because it doesn't need a knife and you can eat standing up if you have to. It is also a good dish to take when someone is sick because it reheats well.

 
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