[ad_1]
Pans, in America, represent the efficient, inexpensive one-dish meal designed to stretch ingredients and feed a lot of people! They are almost always easy to repair and serve, and are known as great comfort foods. When casseroles first became popular, many weren’t the healthiest option, but today there are some great recipes to choose from that are great for your family’s healthy meal plan. !!
A casserole is simply a dish made up of several ingredients which, when cooked together, create something of its own. Even when used as a side dish, a casserole is meant to be something substantial!
If you are known for a fabulous favorite casserole recipe, pull out your recipe and enter your baked treat in the Lenoir County Fair’s first annual casserole dish !! The Cook-Off Casserole will take place on Wednesday October 6; registrations will be accepted at the exhibition center between 4:30 p.m. and 5:00 p.m. at the main entrance. For more details on the rules and regulations, go to https://lenoir.ces.ncsu.edu/2021/09/lenoir-county-fair-cook-off/ If you have any questions, contact Kelly Tyndall, Family and Consumer Sciences Officer, NC Cooperative Extension 252-527-2191, or by email at [email protected]
Here are some of my favorites, give them a try !! Enjoy!!
1 10-ounce package frozen brown rice, or make your own
1 teaspoon of ground cumin
1 tablespoon of olive oil
1 4-ounce can chopped green peppers, undrained
1/4 cup chopped fresh cilantro
1 1/2 cups cubed skinless chicken breasts, cooked without salt
1/2 cup reduced-fat shredded Mexican cheese
1 medium lime, quartered
Preheat the oven to 350 ° F. Prepare the rice according to the instructions on the package. Spread into an 8-inch square pan. Stir in the cumin. Drizzle with oil. Using the back of a spoon, smooth the surface. Pour the peppers over the mixture. Top, in order, with cilantro, chicken and cheese.
Cover with foil.
Bake for 15 minutes or until cheese is melted. Serve with lime wedges.
For 4 people, each serving contains; 242 calories, 8.5g fat, 18g carbohydrate, 2g fiber, 22g protein
1 package (10 ounces) frozen Brussels sprouts
1/4 cup water
1 tbsp margarine stick
2 tablespoons all-purpose flour
1 ½ cup of 1% skim milk
1/4 teaspoon of salt
1/8 teaspoon white pepper
Cooking spray
1 cup cooked long grain rice
1 ounce of thinly sliced prosciutto or ham, cut into thin strips
1/4 cup fresh breadcrumbs
2 tablespoons of grated fresh Parmesan
Preheat the oven to 375 °.
Combine the Brussels sprouts and water in a medium saucepan and bring to a boil. Cover, lower the heat and simmer for 5 minutes. Uncover the sprouts and cook for 1 minute. Drain.
Melt the margarine in a small saucepan over low heat; add the flour, stirring with a whisk. Gradually add the milk to the pot. Bring to a boil; cook 3 minutes over medium heat or until thick and bubbly, stirring constantly. Stir in salt and pepper. Put aside.
Spray quiche or 9-inch round baking dish with cooking spray. Pat the rice on the bottom of the dish; Arrange the Brussels sprouts, stem side down, over the rice. Sprinkle the Brussels sprouts with the prosciutto; pour the sauce over the prosciutto. Combine breadcrumbs and cheese; sprinkle over the sauce. Bake at 375 ° for 20 minutes or until lightly browned.
Each serving contains; Calories 133, Fat 3.9g, Protein 6.6g, Carbohydrates 18.5g, Fiber 2.6g, Cholesterol 7mg, Sodium 280mg,
(It’s an old traditional favorite)
1 can (10 1/4 ounces) cream of chicken soup
1/2 cup margarine or 1/2 cup melted butter
1 block (8 oz.) Colby cheese, grated
1/2 cup onion, chopped
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 30-ounce bag of frozen hash browns (grated variety)
1 cup grated Colby cheese
Preheat the oven to 375 ° F and spray an 11 x 13 baking dish with cooking spray. Combine the first 6 ingredients, stirring until well blended. Add 10 ½ cups of frozen grated potatoes to a bowl. Pour the mixture into a baking dish. Sprinkle with 1 cup of Colby cheese, if desired. Bake for 25 to 30 minutes or until golden brown. Use immediately.
2 cups of yellow squash, sliced
1-2 cups zucchini, sliced
¼ cup onion, chopped
½ cup fresh mushrooms, sliced, optional
8 ounces of cream cheese
3 eggs
1 ½ cup cooked and grated chicken breast
1 cup grated cheddar cheese
1 cup of mozzarella cheese
Salt and pepper to taste
Preheat the oven to 350 degrees.
Slice the zucchini and steam it over boiling water for about 3 minutes, until slightly softened. (For less mess, I used the microwave for this step). Let drain for about 15 minutes.
In a large bowl, combine cream cheese, eggs, salt and pepper, until well combined. Stir in the cheeses (reserving ½ cup for the top), grated chicken and chopped onion.
In a greased or sprayed casserole dish, place the zucchini, squash and mushrooms at the bottom. Pour the chicken and cheese mixture over it and spread it over the dish. Sprinkle with the remaining cheese. Bake for 35 to 40 minutes.
1 spaghetti squash (about 4 pounds)
4 (about 12 oz.) Italian sausage links, casings removed
2 tablespoons of parmesan
2 teaspoons (no salt) garlic and herb seasoning, such as Mrs. Dash
1 medium tomato, diced
1 cup chopped spinach
Preheat oven to 350 degrees F. Spray 9 “x 13” pan with nonstick cooking spray. Cut the squash in half lengthwise, remove the seeds and place the cut side down in a baking dish. Bake 45 to 50 minutes, until tender.
Remove the squash from the oven and let cool slightly. Remove the squash from the pan and, using a fork, scrape the flesh from the pan; spread evenly.
Spray a large skillet with nonstick cooking spray. Crumble the sausage in the pan and cook over medium-high heat until no longer pink, breaking it into small pieces with a spoon. Remove from fire.
[ad_2]
Source link