Casserole Recipes

Easy Rice Bake Casserole

Recipe courtesy The Neelys
Prep Time:15 min
Inactive Prep Time: --
Cook Time:35 min
Level:Easy
Serves:6 servings.

Ingredients

2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F. Butter a large casserole dish.

In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.

In a large bowl, whisk together milk and eggs.

Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.


Tamale Pie

Ingredients:

•1 1/2 pounds lean ground beef
•3 tablespoons olive oil
•1 large onion, chopped
•1 clove garlic, minced
•1/2 cup chopped bell pepper
•2 cans (14.5 ounces each) diced tomatoes
•1 can (11 to 15 ounces) whole kernel corn, drained
•2 1/2 teaspoons salt
•1 1/2 teaspoons chili powder
•1/4 teaspoon pepper
•1/2 cup yellow cornmeal
•1 cup water
•1/2 cup sliced ripe olives

Topping:
•1 1/2 cups milk
•1 teaspoon salt
•2 tablespoons butter
•1/2 cup yellow cornmeal
•1 cup shredded Cheddar cheese
•2 eggs, slightly beaten

Preparation:

In a large skillet over medium heat, brown the ground beef in oil. Add onion, garlic, and bell pepper; cook for 2 minutes, until just tender. Pour off excess grease. Stir in tomatoes, corn, and seasonings; simmer for about 5 minutes longer. Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes. Add the sliced olives and pour into a lightly greased shallow 2 1/2-quart or 13x9-inch baking pan.

Make topping:
Heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring, until thickened. Remove from heat; stir in cheese and beaten eggs. Pour the topping around the edge of casserole. Bake in a preheated 375° oven for 20 to 25 minutes.

Serves 6.



Lemon Chicken and Rice

6 ServingsPrep/Total Time: 30 min.

Ingredients
•1 pound boneless skinless chicken breasts, cut into strips
•1 medium onion, chopped
•1 large carrot, thinly sliced
•2 tablespoons butter
•2 garlic cloves, minced
•1 tablespoon cornstarch
•1 can (14-1/2 ounces) chicken broth
•2 tablespoons lemon juice
•1/2 teaspoon salt, optional
•1-1/2 cups uncooked instant rice
•1 cup frozen peas

Directions

•In a large skillet, cook the chicken, onion and carrot in butter for
5-7 minutes or until chicken is no longer pink. Add garlic; cook 1
minute longer.

•In a small bowl, combine the cornstarch, broth, lemon juice and salt
if desired until smooth. Gradually add to skillet; bring to a boil.
Cook and stir for 2 minutes or until thickened. Stir in rice and
peas. Remove from the heat; cover and let stand for 5 minutes.
Yield: 6 servings.


Nutrition Facts: One serving (prepared with reduced-fat margarine and low-sodium broth and without salt) equals 235 calories, 5 g fat (0 saturated fat), 43 mg cholesterol, 156 mg sodium,