by Marsha | Jun 16, 2010 | Budget Friendly, Casseroles, Side Dishes, Vegetarian Recipes |
A friend of mine gave me this recipe years ago. This casserole is simple to put together and has a wonderful flavor. I get asked for the recipe every time I serve this dish so I decided it was time to put the recipe up for all to see. 1 large package of yellow (saffron) rice 2 cans mexicorn – drained 1 can cream of celery soup 1 1/2 cups shredded sharp cheddar cheese 1/2 cup milk 1/2 cup sour cream (i used lite sour cream) 1 1/2 cups bread crumbs or cracker crumbs 1/2 stick of butter- melted Cook rice according to package directions: Pour rice into 2 quart casserole dish that has been sprayed with cooking spray. Add the rest of the ingredients and stir to combine. Top with bread crumbs or cracker crumbs and drizzle with butter. Bake in a 350 degree oven for 25-30 min or until heated through. ~Marsha...
by Marsha | Sep 26, 2009 | Casseroles, Main Dishes |
This casserole has a rich elegant flavor. You can prepare this recipe and cool to room temperature, then freeze it to serve another time. This recipe makes a large casserole so it would be great to take to a “pot luck” dinner or family gathering. 1 package boxed long grain and wild rice (the kind with the flavor packet) cooked 1 medium onion 3 celery ribs 1 Tablespoon olive oil 2 cups instant whole grain brown rice* 2 cups chicken stock 1 Tablespoon chicken bouillon flavor granules 1 can cream of celery soup 1 can cream of mushroom soup 2 cups cooked cubed chicken Cook long grain and wild rice and place in a large casserole dish (13×9). Chop onion and celery and saute in 1 tablespoon of olive oil until tender. Stir in brown rice, chicken stock and chicken granules. Cook over medium heat until mixture begins to boil then pour into casserole dish with wild rice. Stir in soup and cooked chicken. Bake in 350 degree oven for 40 min * Can substitute regular white rice if desired. ~Marsha...
by Marsha | Apr 14, 2009 | Casseroles, Main Dishes |
I loved Shepard’s Pie as a child and now that i have grown up i have modified the ingredients to suit my more grown up tastes. The best part about this dish is that it is a one course meal. This recipe also makes a large pan so it would be great to make for guests! It takes a little assembly time but it is well worth your effort! Base 2 lbs ground sirloin (can substitute ground chuck) 1 large onion chopped 1 clove of garlic finely chopped 2 stalks celery chopped 3 carrots peeled and chopped 1 large zucchini chopped 1 tablespoon olive oil 1/2 teaspoon dried thyme 1 bay leaf 1 1/2 teaspoons red wine vinegar 1 Tablespoons sugar 1 can 14 1/2 oz. fire roasted or stewed chopped tomatoes 1 tablespoon flour Potato topping: 3 leeks 1 Tablespoon olive oil 1 clove of garlic (peeled and chopped) 6 to 8 yellow or red potatoes (not baking potatoes) 1 teaspoon kosher salt 1 Tablespoon butter 1 cup grated cheese 1 teaspoon dried parsley Base Directions: To save on messing up so many dishes, I like to use a pan that can go from stove top to oven . Brown ground beef, onion and garlic until meat is no longer pink. Drain and remove from pan. In the same pan saute the carrots, celery and zucchini in 1 tablespoon olive oil until crisp tender. Return meat mixture to the pan and add remaining base ingredients and simmer over low heat. Potato Topping Directions: Cut green ends off leeks. Cut leeks in half lengthwise and wash thoroughly. Chop leeks...
