Category Archives: Casseroles

Made these tonight. I used only 1 can of vegetarian
refried beans, left out the broth, 1 tablespoon cumin,
left chilies to be added at the table, and used 1/2 an
onion as I am only making for 4. The rest of the
ingredients I used the whole amount. Usually I would
make my own beans but it has been a mad house around
here with activities for the kids all winding up and I
was in a hurry. Served with salsa, green chili, grated
cheddar, sliced avocado, sour cream, black olives,
chopped onions, and chopped tomatoes to be added at
the table.

Beef Stroganoff for the 21st Century

* 1 lb. beef tenderloin tips

* 1 1/2 cups whole wheat bow tie pasta

* 1/2 lb. mushrooms, sliced

* 1/3 cup chopped onion

* 2 teaspoons olive oil

* 2 tablespoons whole wheat flour

* 1 10.5 oz. can beef broth

1. Cook pasta according to package directions.

2. While pasta is cooking, trim fat from meat and cut into 1 x 1/2″ pieces. Spray a large skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add beef and stir-fry 3-5 minutes until outside surface is no longer pink. Remove from skillet.

3. In the same skillet, add the olive oil and heat until hot. Add the onions and mushrooms and cook until tender, about 2-3 minutes.

4. Stir in the flour. Gradually add 1 cup beef broth, stirring until blended. Bring to boil. Cook and stir 2 minutes. Return beef to skillet and heat through. If stroganoff appears too thick, add more beef broth to thin as desired.

Salt and pepper to taste.

Serve beef mixture over pasta. Add dollop of sour cream, if desired.

Makes 4 servings (approx 4 oz beef and 3/8 cups pasta)

Nacho Chicken Bake

A kid pleaser…

Ingredients:
2 cups cooked, shredded chicken
1 8-oz. bag yellow corn tortilla chips, crushed
1 lb. cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can cream of chicken soup
1 can Campbell’s chicken broth
1 4-oz. can Ortega diced green chilies

Instructions:
1. Combine all ingredients in a mixing bowl
2. Pour all into a 2 qt. casserole dish
3. Bake uncovered at 375 deg. for 30 min. or until bubbly. Serve with more tortilla chips.

Chicken Enchiladas

Modified from The Book of Yogurt by Sonia Uvezian

4 Tbls Olive oil
1 medium onion finely chopped
2 garlic cloves, finely chopped
2 cups chopped and peeled Tomatoes
1/4 tsp. dried oregano
1 – 1/2 cups shredded cooked chicken
4 oz cheddar cheese, grated
1 cup unflavored yogurt
12 corn tortillas

In a heavy skillet heat 1 Tbs. of the oil over
moderate heat. Add the onion and garlic and saut

I love it when I have slaved over a hot oven all day and when we sit down to the table my husband and my son dive into the meal and stop talking (Aidan can talk when he eats, I don’t know if the child really ever stops talking, he even talks in his sleep sometimes!), when they come up for air Christian usually exclaims, “hon, this is so good, you can make this every night! Then proceeds to eat half the cassarole before leaving the table! This dish is a favorite, and I make it with many varieties, with broccoli on the bottom, or rice, or green beans (what ever your family likes, or whatever you have in the fridge!). I don’t think I have ever served this one with a side dish.
Here it is!

Curry Chicken Cassarole

4 cups – Chicken; chopped up and sateed in pan (you can do small pieces or I like to cut up chicken breast into about 4-5 pieces, then cook with some minced garlic/olive oil.
2 pk – 10 oz bags of frozen broccoli, cooked -or-
2 bn – Fresh broccoli, cooked -or-
6 cups – Cooked rice
1/2 cup – Grated cheddar cheese (or how ever much you want!)

Sauce:
2 cans – 10 oz. cream of chicken soup
1 cup – Mayonnaise
1/2 tsp – Salt and Pepper (each)
1 tsp – Curry powder
1 tsp – Lemon juice

Place cooked broccoli/beans or rice in bottom of a cassarole dish, then place chicken on top. Mix together ingredients for sauce, pour over chicken and top with cheese. Bake uncovered for 35 minutes at 325. Or cover with foil and put in the fridge to cook later or even another day(you will probably have to cook longer and might want to cover for the first 30 minutes or so so that the cheese doesn’t burn, just depending on your oven. You could also freeze this dish in a disposable foil pan, thaw and then cook.

Hope you enjoy, we do!