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Old 04-04-2011, 02:42 PM   #1
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Best casserole recipes please

I was brought up eating casseroles, and am always looking for new ideas. I eat the sausage/rotel/cream cheese/cauli (and variations) all the time, and am looking for some new recipes. Please share your faves!
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Old 04-04-2011, 02:53 PM   #2
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Originally Posted by caters View Post
I was brought up eating casseroles, and am always looking for new ideas. I eat the sausage/rotel/cream cheese/cauli (and variations) all the time, and am looking for some new recipes. Please share your faves!
Hi caters…
Scalloped Chayote, ham (or spam) and cheese.

I make a thick white sauce from a cup of yogurt or one of sour cream, a cup of chicken stock and a couple eggs. I add onion, green & red sweet peppers, and slice the chayote thin like you would potatoes.

I add shredded cheddar cheese to the sauce and then I put some in the pan, and add some of the veggies, and a few slices of ham (I'm not stingy), and then build my layers. I cover it foil for 35-45 min, then pull the foil and top it with more cheese to finish baking.

The Chayote requires a bit more time than potatoes, but when finished, is indistinguishable from the real deal. We serve this at potlucks and never have leftovers.

Another favorite is the same sauce and we do mac-n-cheese (and sometimes ham) as well using Dreamfields Pasta. I never precook the macaroni or penne, just make sure there is twice as much sauce as dry pasta (which I weigh to measure it). Cook it the same way 35-45 min at 350°F and then pull the foil and add cheese on top at the end.

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Old 04-04-2011, 03:01 PM   #3
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Zucchini Pepperjack Casserole

1 pound zucchini, cubed in 1/4" pieces
2 strips cooked bacon, cut into small pieces
8 oz. grated pepperjack
2 green onions, sliced, white & green
1 small can (3 or 4 oz.) diced mild chiles (Ortega)
1 tsp. crushed dried oregano
2 tablespoons Carbquik
1/2 tsp. baking powder
1/4 tsp. ground ancho or other mild chile pepper

Toss all these ingredients together in an 8" round casserole.

Mix together:

1/4 cup half & half
2 eggs
1/8 tsp. Tabasco

Pour over ingredients in casserole, stir well, then sprinkle top evenly with the following, mixed together:

1/4 cup Parmesan cheese
1/4 cup crushed pork rinds (or almond meal)
2 tablespoons melted butter

Bake at 350* about 45 minutes or til just browning and bubbling around the edges. Let cool slightly before serving.

Makes 6 hearty servings or up to 10 side servings

Char's notes - Next time I might bake it in a 7 x 11" casserole and let cool a bit longer then cut into squares. Probably need to double the topping in that case!

Even DH, who isn't a big fan of veggie casseroles, really liked this one.
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Old 04-04-2011, 03:02 PM   #4
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Chicken Casserole Mexicali

Base:
1 1/2 pound boneless skinless chicken breasts, cut into bite- sized chunks
4 ounces Ortega diced mild green chiles
10 ounces tomatoes with green chilies (such as Rotel)
salt and pepper, to taste
Cayenne pepper, to taste (optional)

Topping:
4 ounces softened cream cheese
2 large eggs, lightly beaten
1/4 cup sour cream
2 Cups shredded, Mexican four-cheese blend
1/2 teaspoon ground cumin


Preheat oven to 400 degrees

In a greased 8"x8" baking dish, evenly spread the chicken breast pieces; top chicken with diced mildgreen chilies, then the canned tomatoes with green chilies. Salt and pepper to your taste. If using the cayenne pepper, add it now, too. Place in preheated oven and bake for 40 minutes.

Meanwhile, mix remaining ingredients for topping. Set aside.

Remove chicken from oven and carefully drain off any liquid remaining in pan. Cover the chicken mixture with the topping mixture and spread evenly. Bake for approximately 10 to 15 minutes, or until topping is set.

If desired, may be garnished with sour cream, chopped green onions, avocado slices, tomato chunks, sliced black olives - any or all!


This is good. I think I'd like it even better made with browned ground beef though.
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Old 04-04-2011, 03:02 PM   #5
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Hot Chicken Salad Casserole

2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/4 cup sliced pimiento-stuffed or black olives
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 1/2 cup grated sharp Cheddar cheese
1 cup broccoli florets


Preheat oven to 350*. Spray a 9 x 13 inch baking dish with vegetable oil cooking spray.

In a large bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, olives, broccoli, and 1 cup of the shredded cheddar cheese. Spoon into prepared baking dish. Evenly sprinkle the remaining 1/2 cup of shredded cheese on top. Bake for 30 minutes, or until browning slightly and bubbly.
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Old 04-04-2011, 03:03 PM   #6
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Turkey Pot Pie (or beef!)

2 cups cooked, cubed turkey (or chicken)
1 can Campbell's cream of chicken/mushroom soup, undiluted
16 oz. bag frozen mixed vegetables
1/2 cup frozen peas/carrots (optional for some but must have for me! see note below)
1 tablespoon butter
1/4 tsp. garlic powder
Couple pinches of dried oregano OR poultry seasoning


Topping:

2 cups Carbquik
1/2 teaspoon garlic powder
1/2 cup cold butter, cut in 8 pieces
2 ounces cheddar cheese, shredded
1/4 cup heavy cream
1/4 cup water

Saute the veggies in a large skillet until the pan is dry and the veggies are JUST trying to stick. Add the butter to the pan and toss to melt and coat veggies. Add the turkey and the soup, garlic powder and oregano. Stir well and pour into a greased 8 x 8 square pan. Set aside.

Put the Carbquik, garlic powder and butter into a food processor and pulse-blend to cut the butter into the Carbquik. I do this in a 3 cup mini Cuisinart. Alternatively, you can cut the butter into the CQ with 2 knives or a pastry blender. Add the cheese and toss to blend in. Combine the heavy cream and water, and add to the dry ingredients. You may need a little more liquid - if so just add some more water. You want this to JUST stick together.

Turn out onto a board dusted with a bit more Carbquik - knead a few times just until it all is even. Pat out into a square and use a rolling pin to roll out slightly larger than the 8" pan. Gently ease the crust onto the filling, pressing it against the sides of the pan.

Bake at 350* about 30 minutes, increase to 375* and bake 5 minutes more until the crust is set and browning.

Let cool 10 minutes, cut and serve. In OUR house, this makes 4 servings!

I used a veggie blend that had broccoli, onions, red bell pepper strips, and mushrooms. Use what you like. To me, it ain't pot pie without the peas, so I added those peas and cubed carrots!


I made this the second time with leftover cubed roast beef, adding 1 tsp. beef stock paste to the soup mixture, and adding some sauteed mushrooms with the meat.

DH and I BOTH love these!
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Old 04-04-2011, 03:05 PM   #7
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BROCCOLI CASSEROLE

1 Large Head Broccoli (1 1/2 lbs fresh)
2 Eggs
1 Can Cream of Mushroom Soup
1 1/2 cups Grated Cheddar Cheese (plus a little for topping the casserole)
2 Tablespoons Dried Onion (I like to use the Freeze-dried Chives)
3/4 Cup Mayo
Dash of Tabasco (or to taste)

Cut the broccoli into bite-size pieces and steam until crisp-tender. (I skip this step...I think it get plenty cooked in the casserole for 45 minutes!) Put into a buttered casserole dish.
In a bowl, beat the eggs with the mushroom soup, stir in the cheese, dried onion, mayo and tabasco. Pour over broccoli. Bake at 350 degrees for 45 minutes. Makes 6 servings as a meal.

Nutrition: (per serving) 383 Calories, 36 g fat, 102 mg Cholesterol, 575 mg sodium, 7 g carbohydrates, 12 g protein, 2 g fiber
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Old 04-04-2011, 03:05 PM   #8
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Loaded Fauxtaters

This stuff is KILLER!!

1 head fresh cauliflower, broken into florets, nuked til tender, then drain very well
1 8 oz. block regular cream cheese, cut in cubes
1 tsp. fresh chopped chives
2 green onions, sliced
1 8 oz. pkg. Tillamook shredded sharp cheddar (or whatever cheese you like)
3 strips bacon, crumbled
1/4 tsp. garlic salt
Good pinch freshly ground pepper

Mix everything together and put into a well-greased 2 quart casserole. Sprinkled the top with paprika if you like (makes it pretty!)

Bake 30 minutes at 350*, then let cool ten minutes before serving.

DANG this stuff is GOOOOOOOD! DH was thoroughly impressed. He wants me to make it again soon!

Tastes pretty much like "stuffed potatoes" without the skins.

I've also used 6 oz. cream cheese and 2 oz. sour cream (cuz it needed to be used!), and have used onion dip (sour cream, beef stock paste, onion powder) that was leftover - I like to use Trader Joe's 3 Cheese Blend or sometimes their Smoked Cheese Blend too. It's fun to tweak it up to your liking!
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Old 04-04-2011, 03:06 PM   #9
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http://www.lowcarbfriends.com/bbs/lo...le-oh-yum.html
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Old 04-04-2011, 03:07 PM   #10
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Also check LindaSue's website - there are a LOT of casserole-type dishes here and they're all good!

Linda's Low Carb Menus & Recipes - Main Dish Recipes
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Old 04-04-2011, 03:21 PM   #11
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Quote:
Originally Posted by Charski View Post
Loaded Fauxtaters

This stuff is KILLER!!

1 head fresh cauliflower, broken into florets, nuked til tender, then drain very well
1 8 oz. block regular cream cheese, cut in cubes
1 tsp. fresh chopped chives
2 green onions, sliced
1 8 oz. pkg. Tillamook shredded sharp cheddar (or whatever cheese you like)
3 strips bacon, crumbled
1/4 tsp. garlic salt
Good pinch freshly ground pepper

Mix everything together and put into a well-greased 2 quart casserole. Sprinkled the top with paprika if you like (makes it pretty!)

Bake 30 minutes at 350*, then let cool ten minutes before serving.

DANG this stuff is GOOOOOOOD! DH was thoroughly impressed. He wants me to make it again soon!

Tastes pretty much like "stuffed potatoes" without the skins.

I've also used 6 oz. cream cheese and 2 oz. sour cream (cuz it needed to be used!), and have used onion dip (sour cream, beef stock paste, onion powder) that was leftover - I like to use Trader Joe's 3 Cheese Blend or sometimes their Smoked Cheese Blend too. It's fun to tweak it up to your liking!
I second this, it is soooooo good, made it last night and added in ham. This is a must try!
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Old 04-04-2011, 03:22 PM   #12
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Here are some of my favorites from Linda Sue's website and there are so many more:

Linda's Low Carb Menus & Recipes
Linda's Low Carb Menus & Recipes
Linda's Low Carb Menus & Recipes
Linda's Low Carb Menus & Recipes
Linda's Low Carb Menus & Recipes
Linda's Low Carb Menus & Recipes
Linda's Low Carb Menus & Recipes
Linda's Low Carb Menus & Recipes

Now i have to decide which one of Charski's to try next.
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Old 04-04-2011, 04:06 PM   #13
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It's gotta be LindaSue's Mexican Spinach Lasagna! MMMMMMM

MEXICAN SPINACH LASAGNA
1 pound ground beef
1 small onion, chopped, 2 1/2 ounces
5 teaspoons Linda's Taco Seasoning
2/3 cup Red Enchilada Sauce
8 ounces cream cheese, softened
1 egg
10 ounces frozen spinach, thawed and drained well
4 ounce can chopped green chiles
6 ounces colby-jack cheese, shredded

Brown the hamburger, onion and taco seasoning; drain the fat and stir in the enchilada sauce. In a medium bowl, blend the cream cheese, egg, spinach and chiles. In a greased 8 x 8" baking dish, layer half of the meat sauce, or enough to cover the bottom of the pan fairly well. Spread the spinach mixture over the meat layer; top with 3 ounces of the cheese then the rest of the meat sauce. Sprinkle with the remaining cheese. Bake at 350º about 30 minutes until hot and bubbly.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 427 Calories; 33g Fat; 25g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/8 Recipe: 320 Calories; 25g Fat; 19g Protein; 6.5g Carbohydrate; 2g Dietary Fiber; 4.5g Net Carbs
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Old 04-04-2011, 04:14 PM   #14
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I LOVE casseroles! I think my favorite LC one is from LindaSue's site. It's called Tuna Casserole III. Hard to not eat it all in the same day!

Note: I use a 16 oz bag of frozen cauliflower and after boiling it with the celery, just put it all into a strainer and mash it up with a wire whisk. Saves time and mess.

Another note: I keep remember things! Don't bother heating up the cream and trying to get the cheese melty. It all comes out in the wash, if you get my meaning.

Last edited by CherylB; 04-04-2011 at 04:18 PM..
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Old 04-04-2011, 04:52 PM   #15
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My fav


WHITE CASTLE HAMBURGER PIE
1 pound ground beef
1 packet onion soup mix or seasoning mixture (see recipe below)
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar cheese, shredded
Salt and pepper, to taste
Brown the hamburger with about half of the onion soup mix or seasoning mixture below*; drain fat and season to taste with salt and pepper. Stir in remaining soup mix or seasoning mixture and put meat in a greased 9-10 inch pie plate. Stir in half the cheese, then top with remaining cheese. Beat eggs, mayonnaise, cream and a dash of pepper; pour evenly over meat. Bake at 350º for 30-35 minutes. Let stand 10 minutes before serving.
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Old 04-04-2011, 05:06 PM   #16
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These all sound great! Thanks for all the good ideas
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Old 04-04-2011, 09:45 PM   #17
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Right now, this one is my favorite. We had it tonight and it's sooo good!

Luscious Low Carb: Jalapeno Cheeseburger Pie and Greens with Homemade Honey Mustard Vinaigrette
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