TUNA CASSEROLE

8 oz. pkg. medium egg noodles

1/2 cup butter (total)

Half a medium onion, finely chopped

1 stalk celery, finely chopped

1 clove garlic, minced

8 oz. pkg. button mushrooms, sliced (I remove the corky stems)

1/4 cup flour

2 cups milk

2, 6oz. cans tuna, drained

1 cup frozen baby peas, thawed

3 Tbs. bread or cracker crumbs

1 cup cheddar cheese (grate it yourself.....it melts better)

Cook the noodles al dente, drain and set aside.

Melt 1 Tb. butter in skillet and saute onions, celery, and garlic for three minutes on medium heat. Add mushrooms, turn up the heat, and cook for three to five minutes until most of the liquid is gone. Set aside.

Melt 4 Tbs. butter in skillet. Whisk in flour until smooth; gradually add milk stirring constantly. Cook until slightly thickened, stirring over medium heat, maybe 5 minutes. Turn off the heat.

S & P to taste

Add the noodles, tuna, and veggies to the sauce, mix thoroughly, and pour into buttered (1 Tb.) two quart baking dish.

Melt 2 Tbs. butter and toss with the crumbs, sprinkle evenly over the casserole, then top with the grated cheese.

Bake for 30 minutes.

Potato chips could be subbed for buttered breadcrumbs! Or you can cook everything on the stove and omit the cheese and crumbs.

This was from a recent meatless Friday. It makes a small casserole, which is great for a family of two. It makes four generous, or 6 small, servings. Source: Favorite Brand Name "Incredibly Easy Gluten-Free Recipes".

Southwest Spaghetti Squash Casserole

1 spaghetti squash (about 3 pounds)

1 can (about 14-oz.) Mexican-style diced tomatoes, UNDRAINED

1 can (about 14-oz.) black beans, rinsed and drained (I used homemade from my freezer)

3/4 c. (3-oz.) shredded Monterey Jack cheese, divided

1/4 c. finely chopped cilantro (I used fresh parsley)

1 t. ground cumin

1/4 t. garlic salt (I omitted this because I can't eat garlic, but used a small amount of salt)

1/4 t. black pepper

1. Preheat oven to 350°F. Spray large baking pan and 1-1/2 quart baking dish with nonstick cooking spray. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared baking pan. Bake 45-minutes to 1-hour or just until tender. Shred hot squash with fork; place in large bowl.

2. Add tomatoes, beans, 1/2 c. cheese, cilantro, cumin, garlic salt and pepper; toss well. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 c. cheese.

3. Bake, uncovered, 30-35 minutes or until heated through. Serve immediately.

Note: You can bake the squash in the microwave if in a hurry.

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Some may not consider this a "casserole", per se, because it's not baked in the oven, but we think of it as a casserole/one-pan-meal. Hubby classifies anything mixed together as a "casserole" (including baked spaghetti pie ;-).

Penne and Ham Primavera

2 c. uncooked penne or mostaccoli pasta (7-oz.)

1 c. sliced zucchini

1 c. sliced yellow squash

2 c. cubed fully cooked smoked ham

1/2 c. reduced-fat Italian dressing

1/4 c. chopped fresh basil leaves

1/3 c. shredded Parmesan cheese

freshly-ground black pepper

Cook penne as directed on package except during last 3-4 minutes of cooking, add zucchini and squash to pasta; drain. Return pasta mixture to saucepan; add ham, dressing and basil. Cook over medium heat until hot, stirring occasionally. Sprinkle with Parmesan cheese and pepper. Yield: 4 (generous) servings.

(Grainlady Note: You can use frozen sliced zucchini/squash instead of fresh. Once you've made this recipe you can adapt it to any amount you want/need. I use about 1/2 the amount of pasta and serve smaller portions to reduce the amount of carbs in the recipe.

Linda's chicken casserole

4 cups diced
chicken

1 can diced
green chilis

1 chopped onion

1 pkg (2-3 oz)
slivered almonds

1 cup mayo

1 can cream of
chicken soup

potato chips (plain works best)

Mix
together. (I do this right in the baking pan)

Sprinkle grated
cheddar cheese & crushed potato chips on top. Bake in a greased 9x13 inch pan at 350° for
30 minutes or until hot.

Chicken Enchilada Casserole

Ingredients

• 2 cups diced cooked chicken

• 3 cups shredded Monterey Jack
  cheese blend (or desired cheese combo)

• 1 4.5-ounce can chopped green
  chilies, undrained

• 1 package of flour or corn
  tortillas

• 1 16-ounce can refried beans

• 1 19-ounce can enchilada sauce
  (or equivalent of homemade sauce)

• 1/4 cup medium green onions,
  sliced (optional, for garnish)

Directions

1. Mix the chicken, 1 1/2 cups of
   cheese, and the chiles in a bowl together.
2. Add a few spoonfuls of enchilada
   sauce to the bottom of the casserole dish and spread it evenly across the
   dish. Then layer three tortillas on top of the sauce, making sure that the
   entire bottom of the dish and part of the sides are completely covered by
   the tortillas. It might help to cut one of the tortillas into smaller
   pieces to fit over the small gaps.
3. Spread about half of the beans on
   top of the tortillas, followed by half the chicken mixture and then half
   of the enchilada sauce. Put another three tortillas on top of this layer,
   followed by the rest of the beans and chicken mixture.
4. Put two tortillas on top of this
   layer, overlapping a bit, then add the rest of the enchilada sauce on top
   of these tortillas. Finish by sprinkling the rest of the cheese (1 1/2
   cups) on top.
5. Cover the dish in foil and bake
   it for 45 to 55 minutes, or until bubbly (peek under the foil to check).
   Garnish with green onions if desired, then serve after letting the dish
   stand for about five minutes.
6. Enjoy!

Chicken
Parmesan Baked Ziti

16 oz. penne
or any shape pasta

2 cups
shredded chicken, cooked, approx. 2 small breasts or more.

1 25 oz. jar
tomato basil sauce

1 ½ cups
mozzarella cheese, shredded

1/3 cup
grated parmesan cheese

¼ cup,
packed, fresh basil, thinly sliced

Preheat oven
to 375

Grease an 8
cup casserole dish.

Cook pasta
according to directions and drain well.
Add to a large bowl or the pot.

Add chicken,
pasta sauce and toss.

Pour half the
mix into the casserole dish.

Sprinkle ½ of
mozzarella on top and ½ of the Parmesan.

Evenly top
with rest of the pasta mix and top with remaining mozzarella.

Bake 25 to 30
minutes.

Sprinkle the
balance of the Parmesan on top once removed from the oven

Serves 6 to
8.

Oh I have a good salsa Verde chicken casserole recipe. I am on the road now but it is from pinterest I should be able to find it. Super easy and very good. Thanks for the recipe thread we have not had one in a while.

I don't have any recipes. :( I just cook. For Friday night, I'm planning a take on shepherd's pie. I grew up on a version that didn't use ground meat or mashed potatoes, rather cut meat and biscuit top. I don't think the biscuit will travel well, however, so I'm going to do diced bison or beef, browned, spring onions, sautéed mushrooms, carrots, celery, and green beans, peas, or whatever looks good at the store. Red wine reduction for the gravy, and sliced gold potatoes arranged in a rosette on the top.

Found the link! I don't necessarily use rotisserie chicken sometimes I cook chicken breasts and shred. I do use the pepper jack cheese.

http://www.kevinandamanda.com/recipes/dinner/salsa-verde-chicken-enchiladas.html?m#_a5y_p=1384966

For those of you that think Macaroni and Cheese is cheap and unappetizing, here's an upscale version from the venerable 70s cookbook, The Vegetarian Epicure that is really wonderful! I make it often and it is always a hit. You must love cheese--good cheese. This recipe can also be adapted in many ways. Don't let the long link intimidate you. It goes to a page in the google books version of the cookbook.

https://books.google.com/books?id=p7wdCrRHRUMC&pg=PA242&lpg=PA242&dq=vegetarian+epicure+4+cheese+baked+macaroni+and+cheese&source=bl&ots=PQsUVdlSgW&sig=JEcAtcJDff71fmEttjgmtifDfF0&hl=en&sa=X&ved=0ahUKEwix14e2hrfLAhWCVD4KHVz9CDcQ6AEIMDAD#v=onepage&q=vegetarian%20epicure%204%20cheese%20baked%20macaroni%20and%20cheese&f=false

HERE'S one from Southern Living that I've made a few times, served with a colorful salad on the side.

I don't make it often but when I do, I make the same mac and cheese recipe my mother made for us as kids, using velveta. (hiding my face in shame while typing this but it's soooo good!!! lol)

Lukki, I uphold your right to like Velveta. I happen to like American Cheese (the deluxe kind without the wrappers). Modernist Cuisine types are making nice melting cheeses by using the same process and (perfectly edible) chemical on fancy artisanal cheeses. If you actually know what's in Velveta and why it's there, there's nothing really bad about it, and you shouldn't have to hide your face.

Chile Rellenos Casserole

28oz can whole green chiles, seeded/peeled

1 1b bulk sausage

1 lb ground beef

1 med chopped yellow onion

6 minced garlic cloves

dash of salt

***********************

6 eggs

1.5 cups milk

2 TBS flour

1/8-1/4 cup Tobasco sauce or to your hotness level..:0)

1/2 tsp seasoning salt

Dash of pepper

*****************************

1/2 lb grated cheddar cheese

Line 9"x13" baking dish with greenchiles. Lay them open and touching tips lining the sides of the pan as well as the middle until covered. Brown sausage, onion & hamburger, drain off oil & discard. Add garlic and salt. Spread evenly over chilies in baking dish. Mix eggs/flour/Tobasco/milk/salt & pepper with a whisk....pour over meat mixture in baking dish. Top with grated cheese. Cover with foil, bake @ 400 F for 35 minutes until firm. Serve hot from the oven.

Thanks for the recipes. I don' t have anything to share right now but i do appreciate those that did share. We should do a thread in later spring to share salad recipes and again in late fall to share soup recipes. I love these kind of threads.

I agree, workout.....many of us like the recipe threads. I'm going to post a couple of seafood casserole recipes later, myself.

I don't remember where I got this one.

Beef Stroganoff Casserole

• • 1 1/2 pounds ground chuck
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 8 ounce can tomato sauce
• 1 cup small curd cottage cheese
• 4 ounces cream cheese, cut into 1/2 inch cubes
• 1/2 pound curly wide egg noodles, cooked and drained
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded Cheddar cheese

• 1. Preheat oven to 350 and spray a 2 quart casserole with cooking spray.

2. Saute chuck and onions in large skillet over medium-high heat until the meat is cooked through, about 6-8 minutes.
3. Stir in tomato sauce, cottage cheese and cream cheese and cook another 2-3 minutes until fully combined. It’s okay if the cream cheese isn’t fully melted…a few chunks are good!
4. Add cooked noodles and pepper to the skillet, stir to combine and pour the whole mixture into the prepared casserole. Sprinkle cheddar evenly on top.
5. Bake for about 20-25 minutes until bubbling and a little browned. Cool for about 5 minutes and serve. Serves 6.

Greek Moussaka

SERVES 8

INGREDIENTS

2lbs ground lamb or beef

2 tablespoons olive oil

1 chopped onion

1 red bell pepper, stemmed, cored, and finely chopped

4 cloves garlic, minced

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon cayenne pepper

1/2 teaspoon ground ginger

1 teaspoon black pepper

1 tablespoon dried oregano

2 tablespoons tomato paste

1/2 cup red wine

Zest from 1 lemon

2 tablespoons lemon juice

Salt to taste

1 stick unsalted butter

1/2 cup flour

1 teaspoon salt

4 cups whole milk

4 egg yolks

1 bay leaf

1/2 teaspoon ground nutmeg

3 large eggplants

1/2 cup salt

8 cups water

2-3 Yukon gold potatoes

1 cup pecorino or Parmesan cheeseOlive oil

PREPARATION: Mix together the 1/2 cup salt with 8 cups of water for the moussaka in a large pot. Slice the top and bottom off the eggplants. Cut thick strips of skin off the eggplants and give them a striped appearance. Slice the eggplant into 1/4" thick rounds and drop them into the brine. Let the eggplant sit in the brine 15-20 minutes, then remove them onto paper towels to dry. While the eggplant brines, heat the olive oil in a large skillet over medium-high heat and brown the ground meat. About halfway through, add the onions and red pepper. Sprinkle a little salt over the meat and vegetables. Once the meat is browned and onions have softened, add the garlic, allspice, cinnamon, cayenne pepper, ground ginger, black pepper, oregano, and tomato paste. Mix well and cook 2-3 minutes. Add the red wine and bring the sauce to a simmer. Reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Add the lemon zest and lemon juice. Mix well and taste. Add more lemon juice or salt to taste. Set the sauce aside.Peel and slice the potatoes into 1/4" rounds and boil them in salted water for 5-8 minutes while the meat sauce simmers. You want them under-cooked but not completely crunchy. Drain and set aside. To cook the eggplant, preheat the oven to broiling. Line a roasting pan with aluminum foil. Greasethe inside with olive oil, then place the eggplant rounds on the foil and brush with the olive oil. Broil for 3-4 minutes until lightly browned on one side. Flip, then broil for 2-3 minutes more. Set aside.Next, prepare the bechamel. Add the milk in a pot and set over medium heat until steamy (about 160 degrees). Do not let the milk simmer.Heat the butter in a small pot over medium heat. Once the butter has melted, slowly whisk in the flour. Let the roux simmer over medium-low heat for a few minutes. Slowly pour the steamy milk into the roux, stirring constantly. Once all the milk is added, return the heat to medium and add the bay leaf, nutmeg, and about a teaspoon of salt, continuing to stir well. Cook sauce until it reduces slightly (about 15 minutes). Discard the bay leaf.Put the egg yolks in a large mixing bowl and whisk to combine. Slowly pour a ladle's worth of the bechamel onto the eggs, constantly whisking. Slowly pour the egg mixture back into the bechamel while whisking the mixture. Keep the sauce on very low heat to prevent it from boiling or simmering. To assemble the dish, set the oven temperature to 350F. Layer the bottom of a casserole with the potatoes overlapping slightly. Top the potatoes with a layer of eggplant slices (using only about half). Cover the eggplant slices with the meat sauce, then layer the remaining eggplant slices on top of the meat. Sprinkle half the cheese on top. Ladle the bechamel over everything in an even layer. Sprinkle the rest of the cheese on top.Bake for 30-45 minutes, or until the top is browned. Let the moussaka cool for 15 minutes before serving.

Cowboy Casserole

Ingredients

1 3.4 lbs. ground beef

2 celery stalks, diced

5 garlic cloves , minced

1/2 cup chopped sweet onion

1 can (14.5 oz.) diced tomatoes

1 can (15 oz.) black beans, drained

2 cups frozen super sweet white corn

1 can tomato sauce

3 tablespoons McCormick taco seasoning

approx.

1/2 cup shredded pepper jack cheese

approx.

1/2 vintage white cheddar

Crust

1 1/2 cups unbleached all-purpose flour

1 teaspoon McCormick taco seasoning

1 teaspoon baking powder

1/2 cup unsalted butter, melted

1 cup half and half

Directions

Preheat oven to 350 degrees F.In a large skillet combine ground beef, celery and onions. Brown over medium high heat; drain fat. Add diced tomatoes, black beans, corn, tomato sauce and taco seasoning; stir. Scoop mixture into a large 3 quart baking dish. Top with cheeses. Set aside.Let’s make the crust – In a medium mixing bowl, combine flour, taco seasoning, baking powder, melted butter and half and half; whisk until smooth. Pour crust mixture evenly over meat mixture. Bake in preheated 350 degree F. oven for 35-40 minutes Or until crust is lightly brown. Serve.

Cajun Shrimp Casserole

Ingredients

2 pounds unpeeled, large fresh shrimp

1/4 cup butter

1 small red onion, chopped

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1/2 cup chopped green bell pepper

4 garlic cloves, minced

2 cups fresh or frozen sliced okra

1 tablespoon lemon juice

1 1/2 teaspoons salt

1 (10 3/4-ounce) can cream of shrimp soup

1/2 cup dry white wine

1 tablespoon soy sauce

1/2 teaspoon cayenne pepper

3 cups cooked long-grain rice

1/4 cup grated Parmesan cheese

Directions

Peel shrimp; devein, if desired.

Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.

Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.

1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.

1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.

Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.

GARDEN CASSEROLE

2 pound eggplant

5 teaspoons salt. divided

1/4 cup olive oil

2 medium onions, finely chopped

2 garlic cloves, minced

2 medium zucchnni, sliced 1/2 inch thick

5 medium tomatoes,peeled and chopped

2 stalks celery, sliced

1/4 cup fresh minced parsley

1/4 cup minced fresh basil or 1 tablespoon dried

1/2 teaspoon pepper

1/2 cup grated Romano cheese

1 cup Italian style bread crumbs

2 tablespoons melted butter

4 ounces (about 1 cup) shredded mozzarella cheese

Cut eggplant into 12 inch thick slices and sprinkle both sides with 3 teaspoons of the salt. place in deep dish, cover and let stand for 30 minutes. Rinse in cold water,drain. and dry on paper towels.

Cut eggplants into 1/2 inches cubes and saute in oil until lightly browned. Add onions ,garlic and zucchini, cook for 3 minutes. Add tomatoes, celery, parsley, basil, pepper and remaining salt. Bring to a boil,cover and reduce heat and simmer for 10 minutes. Remove from heat and stir in Romano cheese. Pour into a greased 13x9x2 inch baking dish or equivalent. Combine breadcrumbs and butter and sprinkle on top. Bake at 375° for 15 minutes. Sprinkle with Mozzarella and bake for an additional 5 minutes or until cheese is melted.

( This is the basic recipe but you can change up the vegetables. I have omitted the eggplant sometimes and added more zuchinni etc. You can use other vegetables like carrots but be sure to cut them in appropriate sizes so everything will cook together, I also add a lot more garlic since we are garlic lovers. I don't mince it, just chop it.)