Ingredients

• 3/4 lb Lean Ground Pork
• 3/4 ts Italian Seasoning
• 1/4 ts Fennel Seeds Crushed
• 2 cl Garlic Minced
• 2 (8 Oz.) Cartons Frozen Egg Substitute Thawed
• 1 c Skim Milk
• 1/4 c (1 Oz.) Shredded Cheddar
• 3 Green Onions Chopped
• 3/4 ts Dry Mustard, 
• 1/4 t. Salt
• 1/4 ts Ground Red Pepper
• 6 Slices White Bread Cut Into 1/2 in. Cubes. 
• Cherry Tomatoes

Directions

1. Coat a skillet with cooking spray; place over medium high heat until hot. 
2. Add pork, italian seasoning, fennel seeds & garlic; cook until meat is browned, stirring to crumble meat. drain in a colander; pat dry with paper towels & set aside. 
3. Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well. Add pork mixture & bread, stirring until just blended. 
4. Pour into an 11 X 7 X 2 inch baking dish coated with cooking spray. 
5. Cover & chill 8 To 12 hours. 
6. Bake uncovered at 350 F. For 50 Min. or until set & lightly browned.
7. Garnish with tomatoes & green onion tops if desired.

Ingredients

• 1 Can Crescent Rolls
• 1 Pound Sausage -- cooked and drained
• Fresh Mushrooms -- sliced
• 3/4 Pound Monterey Jack Cheese -- grated
• 6 Eggs -- beaten
• 1 Can Cream Of Onion Soup

1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. 
2. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Ingredients

• 1 cup coarse chopped yellow onion
• 2 medium garlic cloves - peeled and minced
• 1 cup chopped sweet green pepper
• 3/4 cup Finely diced celery
• 4 tablespoon bacon drippings
• 3 tablespoon minced parsley
• 6 oz smoked ham - cut in 3/8-in cubes
• 1 lg bay leaf; crumbled
• 1/2 teaspoon crumbled leaf thyme
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoon Salt (or to taste)
• 1 can Tomatoes (1 lb, 14-oz)
• 1 can Tomato sauce (8 oz)
• 1 3/4 cup Cold water
• 1 3/4 cup uncooked converted rice
• 1 1/2 pound medium shrimp, raw - shelled, deveined

Directions

1. Set a large kettle (not made of iron) over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly.
2. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.

Ingredients

• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1 cup shredded American-Cheddar cheese blend (4 oz)
• 1 teaspoon soy sauce
• 1 bag (12 oz) frozen cut green beans, thawed, drained
• 1 small red bell pepper, chopped (1/2 cup)
• 1 1/2 cups Cheddar French-fried onions (from 6-oz can)

Directions

1. Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
2. Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
3. Bake uncovered about 5 minutes longer or until onions are brown and crisp.

Amazing casserole and a family favourite.

Ingredients

• 2 cans Cream of Mushroom Soup
• 1 cup milk 
• 2 teaspoons soy sauce 
• 1/4 teaspoon ground black pepper 
• 8 cups cooked cut green beans 
• 2 2/3 cups French Fried Onions 

Directions

1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.

Ingredients

• 4 slices white bread
• Butter, for greasing
• 1 pound mixed mild and medium sausage, such as Salt Lick sausage
• 2 cups half-and-half
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• Pinch of pepper
• Dash hot sauce
• 6 beaten eggs
• 8 ounces fresh mushrooms, sliced, optional
• 1 1/2 cups thinly sliced, cooked unpeeled red potatoes
• 1 cup grated Cheddar
• 1 cup grated Monterey Jack cheese

Directions

1. Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
2. Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
3. Preheat the oven to 350 degrees F.
4. Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.

Ingredients

• 1 deep dish pie shell
• 1 lb extra lean ground beef
• 1-1 oz package taco seasoning mix
• 1/4 cup Water
• 2 large tomatoes, diced and divided
• 1 cup (250 mL) frozen corn kernels 
• ½ cup (125 mL) drained and rinsed canned black beans 
• 1 cup (250 mL) shredded nacho cheese

Directions

1. PREHEAT oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
2. BROWN beef in a large non-stick pan over medium-high heat until no longer pink. Drain meat if necessary and return to pan. Add taco seasoning mix and water and stir until well combined. Bring to a boil, lower heat and simmer for 7 to 8 minutes. Remove from heat.
3. STIR ½ the tomatoes plus corn and black beans into meat mixture.
4. SPOON the meat mixture into baked pie shell and cover with remaining tomatoes. Top with cheese.
5. BAKE at 400°F (200°C) for 20 to 25 minutes or until cheese is melted and slightly golden.

Tips

• Serve with chopped green onions, sour cream, salsa and guacamole for a complete southwest meal.
• Make your taco filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a faster dinner preparation!
• Use ground chicken, turkey or pork for a different flavor!
• Use tart shells, for individual servings or an easy appetizer. Recipe fills 24 tart shells (2 packages).

My husband Jordon, who is always on the search for new ways of serving macaroni and cheese, loves this recipe.  The kids get a kick out of it as well.  It's a great variation on a classic.

Ingredients

• 1 frozen pie shell
• 3 ½ cups (875 mL) cooked elbow macaroni (1½ cups cups/375 mL uncooked)
• 3 tbsp (50 mL) butter
• 2 tbsp (30 mL) all-purpose flour
• 1½ cups (375mL) 2% milk
• 2 cups (500 mL) shredded sharp cheddar cheese
• Pinch cayenne pepper (optional)
• 6 Slices fully-cooked bacon, coarsely chopped and divided
• ¼ cup (50 mL) grated parmesan cheese, divided
• Salt and pepper to taste

Directions

• Preheat oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
• Melt butter in a medium saucepan over medium heat. Add flour and mix well, cook, stirring continuously, for 3 minutes.
• Whisk milk gradually into the butter mixture and continue to whisk until sauce has come to a boil and is slightly thickened. Add Cheddar cheese and cayenne pepper and continue to whisk for 3 to 5 minutes until cheese is melted, sauce is thicker and creamy smooth.
• Combine the cooked macaroni, cheese sauce, ½ the bacon and ½ the Parmesan cheese together in a large bowl. Season with salt and pepper to taste. Fill baked pie shell with cheese mixture and top with remaining bacon and Parmesan cheese.
• Bake at 400°F (200°C) for 20 to 25 minutes or until top is slightly golden. Allow to stand for five minutes before serving.

Tips

1. For a crispy golden top, place pie under a broiler on high heat for an extra few minutes.
2. Make your macaroni filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a fast dinner preparation!
3. Serve with ketchup.
4. Add up to 1 cup (250 mL) of your favorite veggies to the macaroni mixture.
5. Great in tart shells for individual servings. 

Ingredients

• 1 can crescent rolls
• 1 pound sausage -- cooked and drained
• fresh mushrooms – sliced
• 3/4 pound Monterey Jack Cheese – grated
• 6 eggs – beaten
• 1 can Cream of Onion soup

Directions

Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole.  Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Ingredients

• 1 can of Crescent Rolls
• 1 pound of sausage - cooked and drained
• Fresh Mushrooms – sliced
• 3/4 of a pound of Monterey Jack Cheese – grated
• 6 eggs – beaten
• 1 can of Cream Of Onion Soup

Directions

1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese.
2. Mix eggs with soup and pour over casserole.  Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Margy at Powell River Books has posted a great looking Mushroom and Crab Casserole Recipe that I need to try out.  It looks fantastic.  BTW, if you have some time, check out her blog which is about life on a floating cabin on the Powell River in British Columbia.

Ingredients

• 2 1/2 cups shredded cheddar cheese

• 1 medium potato (peeled and sliced into discs, then steamed)

• 1 cup spaetzle noodles (boiled in 2 cups water till soft)

• 1/2 cup sour cream

• 1 dash salt and pepper

Directions

1. First, sprinkle a small handful of the cheese in the bottom of your pan, just enough to cover it. (I don't reccomend greasing the pan) That's your first layer.

2. Layer in the (boiled and drained) spaetzle, cover with cheese.

3. Cover that layer with the steamed potatoes, spread the sour cream over that and cover with the last of the cheese.

4. Place in the middle rack of a 350 degree oven for 20-25 mins, or until the cheese on top is completely melted.

5. Sprinkle on the salt and pepper (if desired) and serve.

• 8 slices of bacon, cut into 1/2 inch pieces
• 2 cups of cubed 1 inch red potatoes
• 1 cup of chopped onions
• 1/2 cup of chopped green pepper
• 1/4 cup of milk
• 8 eggs that have been slightly beaten
• 1/2 tsp of salt
• 1/4 tsp of pepper
• 1 cup of shredded Cheddar cheese (but I think Monterey Jack cheese would be excellent as well)

In a 10” skillet cook bacon over medium heat for 5 minutes.  Add potatoes: continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes).  Add onions and green pepper.  Continue cooking until crisply tender (3-4 minutes).  Pour off fat.  Meanwhile in a small bowl, stir together remaining ingredients except for the cheese.

Pour egg mixture over vegetables; stir to blend.  Cook over med. heat, gently lifting portions with spatula so uncooked portions flow to bottom of pan until the eggs are set (4 to 4 minutes).  Sprinkle cheese over the eggs and let stand until the cheese has been melted.

Serves 4.

• 2 c Drained, flaked, water-packd tuna
• 2 c Low-fat cottage cheese
• 3/4 c Sour cream
• 1/4 c Diced red onion
• 1/4 c Canned, diced green chiles
• 2 tb Salsa
• 3 c Cooked, drained noodles
• 12 Saltine crackers, crumbled
• 12 Dry roasted, unsalted cashew nuts, chopped

1. Preheat oven to 350 degrees F.
2. In large bowl, combine tuna, cottage cheese, sour cream, red onion, chiles, salsa and noodles.
3. Turn into 2-quart casserole dish coated with non-stick spray.
4. Combine crackers and cashews and sprinkle over top.
5. Bake uncovered 30 minutes. NOTE: The amount of vegetable in this recipe works out to one tablespoon per person, therefore you don't need to use a vegie card for such a small amount. If you wanted to bring it up to 1 vegie card, you could serve this with 1/3 cup of steamed vegetables per person.

Technorati Tags : tex-mex, casserole, tuna, recipe

• 1 1/2 lb Turnips, peeled and thinly sliced
• 2 ts Butter
• 1 Onion, thinly sliced
• 2/3 c Chopped celery
• 2 ts Flour
• 1 c Milk
• 1/2 c Grated sharp cheese salt and pepper to taste
• 3 ts Bread crumbs

Cook turnips in boiling, salted water to cover until just tender. Drain, Saute in butter the onion, green pepper, and celery until tender. Sprinkle with flour and cook 1 minutes. Add milk and stir until thickened. Stir in cheese, salt and pepper. Combine cheese sauce with turnips, place in baking dish and top with crumbs. Brown under broiler. May be prepared ahead and placed under broiler just before serving.

Technorati Tags : turnip, recipe, casserole

• 1 lb Hamburger
• 1 Envelope taco seasoning mix
• 1 cn Tomato sauce
• 1 1/2 c Water
• 1 c Grated cheese (more if you, want it)
• Bag baked tortilla chips

Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water. Bring to a boil, reduce heat, and simmer uncovered 15 min. Add tortilla chips; mix, being careful not to break the chips. Pour into a 2-inch-deep by 8 inch round or square baking dish. Bake in 400 oven 10-15 minutes. Top with cheese.

Technorati Tags : Mexican, taco, beef, casserole, recipe

The other day Jordon was commenting how much he missed his recipe from his youth. Here it is.

• 1 c Frozen peas
• 1 cn Condensed cream of celery soup
• 1/2 c Milk
• 1/2 c (2 oz) shredded Swiss cheese
• 1 cn (6 1/2 oz) tuna, drained and flaked
• 2 c Cooked corkscrew or other Macaroni (1 Cup uncooked)
• 2 Hard boiled eggs, chopped
• 1/2 c Crumbled potato chips

Place peas in small microwave-safe bowl. Cover with vented plastic wrap; Microwave on HIGH 1-2 minutes or until tender. Drain and set aside.

In 1 1/2 quart microwave-safe casserole, stir soup and milk until smooth. Stir in cheese. Fold tuna, macaroni, eggs and peas into soup mixture. Cover with lid; microwave on HIGH 5-7 minutes or until hot and bubbling, stirring once during cooking. Let stand, covered, 5 minutes.

Sprinkle potato chips over casserole.

NOTE: Cream of Chicken or Cream of Mushroom can be substituted for the Cream of Celery Soup

Technorati Tags : casserole, tuna, recipe, seafood

Crust

• 2 c Crushed Snackwells brand Fat Free Cinnamon Snacks (about 1 1/2 boxes)
• 3 tb Sugar
• 3 to 4 Tb Liquid Butter Buds*

Filling

• 8 oz Philadelphia Brand Fat Free Cream Cheese
• 1/2 c Sugar
• 1/2 c Egg Beaters
• 1 t Lemon juice
• 1 t Vanilla
• 3 tb Flour

Topping

• 1 cn 21 oz cherry pie filling
• 2 c Dream Whip
• 2 tb Grape Nuts cereal

* Butter Buds come in a powder form for sprinkling on corn etc. and they come in foil packs you mix with 4 oz of water to make an excellent Butter Substitute that's FAT FREE.

1. Combine the crust ingredients and press into bottom of 9 X 13 inch casserole dish that has been sprayed with NONFAT cooking spray. Beat all the filling ingredients together until smooth. Pour into the prepared baking dish. Bake at 350 degrees F. for 20-30 minutes. Cool.Spread Cherry Pie filling over top. Top with Dream Whip and sprinkle grape nuts on top.

Technorati Tags : cherry, cheesecake, dessert, recipe

• 1 c Chicken stock OR low-sodium chicken broth
• 1 c Clam juice
• 1 tb Vegetable oil
• 3 Italian sausages cut into 1-in slices
• 1 md Onion; finely diced
• 1 1/2 c Uncooked long grain rice
• 2 Jalapeno peppers  - seeded and finely minced
• 4 tb Curry powder
• 1/2 ts Thread saffron
• 1/2 ts Ground coriander
• 1/4 ts Fennel seeds
• 1/4 ts Ground cumin
• 2 tb Chopped fresh dill; - OR - 1 tb - Dried dill
• 2 lb Chicken breast meat - cut into 6 pieces
• 1 c Unsweetened coconut milk - Canned or Fresh - (if unavailable, use all stock)
• 12 Jumbo shrimp - peeled and deveined
• 12 Clams 
• 12 Mussels

CONDIMENTS

• Lemon pickle, optional
• Garlic pickle, optional
• Mustard Seeds, optional
• Papaya Chutney, optional

PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes.  Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake.  After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened.  Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.  Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.

Technorati Tags : curry, shrimp, seafood, recipe, chicken

Ingredients

• 6 whole eggs
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1 (16 ounce) package of a hot or spicy sausage, cooked, crumbled, drained
• 1/4 cup jalapeno pepper, 1/4 inch dice
• 1/2 cup Cheddar cheese, shredded
• 2 tablespoons garlic, minced
• 1 teaspoon cumin, ground
• 4 slices bread, 1/2 inch thick slices

Directions

Preheat oven to 350 F. Begin by mixing the eggs and heavy cream in a bowl with the salt & pepper.

In a separate bowl place the sausage, jalapeno pepper, cheese, garlic and cumin.

Now place a third of the amount of egg mixture in the bottom of a 2 quart baking dish. Next, place a slice of bread into the dish. Place 1/3 of the amount of sausage mixture from step 2 onto the slice of bread.

Repeat steps 3 to 4 until last slice of bread is on top. Add the remaining 1/3 of sausage ingredients evenly across the top slice of bread. Bake in oven for 15 minutes.

Technorati Tags : recipes, breakfast, eggs, casserole, cheese, garlic, cumin, bread, jalapeno, pepper, onion