RITZY CAULIFLOWER-BROCCOLI CASSEROLE

1 box frozen cauliflower

1 box frozen chopped broccoli

1 can cheddar cheese soup

1/3 cup milk

1 cup Ritz cracker crumbs

1 stick butter, melted

Preheat oven to 400 degrees.

Cook cauliflower and broccoli in salted water until tender; drain.  Combine the soup and milk in a small saucepan.  Heat the soup mixture over low heat until it comes to a boil; simmer for a minute or two.  Put the cauliflower and broccoli into a 2-quart lightly buttered casserole dish.  Pour the soup mixture over the vegetables.  Mix the cracker crumbs with the melted butter.  Pot the buttered crackers over the top of the casserole.  Bake at 400 degrees for 20 to 25 minutes until bubbly.

 

 

 

 

 

3-MEAT BAKED BEANS

1/2 lb smoked sausage, cut in thin slices

1/2 lb. ground beef

3 tbsp chopped onion

5 slices bacon, cooked, drained and crumbled

2 cans pork and beans

1/3 cup ketchup

3 tbsp Splenda Brown Sugar Blend

1 1/2 tsp molasses

1 1/2 tsp Worcestershire sauce

1 1/2 tsp prepared mustard

Preheat oven to 350 degrees.

Combine ground beef and onion in a skillet and cook until meat in browned, stirring to crumble.  Drain and rinse with hot water, draining again.  Combine the beef mixture with the remaining ingredients.  Pour mixture into a 2-quart casserole dish that has been sprayed with a nonstick cooking spray.  Bake, uncovered, at 350 degrees for 30 minutes.

 

 

BACON TOPPED TOT CASSEROLE

1 can (12-oz) fat-free evaporated milk

1 can (10 3/4-oz) condensed cream of chicken soup, undiluted

1 cup (8-oz) reduced-fat sour cream

1/4 cup butter, melted

1 tsp onion powder

1 tsp garlic powder

1 pkg (32-oz) frozen Tater Tots

1 cup shredded cheddar cheese

3/4 cup crumbled crisp-fried bacon

Preheat oven to 350 degrees.

In a large mixing bowl, combine the evaporated milk, soup, sour cream, butter, onion powder, and garlic powder until blended.  Gently fold in the Tater Tots.  Spray a 13x9x2-inch baking dish with nonstick cooking spray and pour the mixture into the pan.  Sprinkle the top with the cheese and bacon (reserve bacon and add during last 5 minutes of cooking, if desired).  Bake, uncovered, at 350 degrees for 30 to 35 minutes or until bubbly and heated all through.

 

 

VEGGIE AND RICE STIR FRY

1 tbsp olive oil

1 cup julliened carrots

1 cup broccoli florets

1 cup cauliflower, broken into bite-sized pieces

1 cup red onion, sliced and separated into rings

1/4 cup Ranch salad dressing

1/2 tsp curry powder

1 1/2 cups water

1 1/2 cups Minute Rice

Heat oil in a large nonstick skillet over medium-high heat.  Add the carrots, broccoli, cauliflower, and red onion rings.  Stir-fry the vegetables 3 to 5 minutes until crisp.  Add the Ranch dressing and curry powder to the vegetables.  Stir well and cook for 1 to 2 minutes.  Add water and rice; bring to a boil.  Cover pan and remove from the heat.  Let stand 5 minutes before serving.

 

  

CHEESE FRIED ZUCCHINI

1/4 cup dry bread crumbs

2 tbsp grated Parmesan cheese

2 tbsp flour

1 tsp salt

2 med zucchini, sliced crosswise into rather thin discs

1 egg, beaten

Canola oil for frying

In a shallow bowl, combine bread crumbs, cheese, flour, and salt.  Dip zucchini in egg then coat with bread crumb mixture.  Have oil heated to 340 to 350 degrees.  Fry zucchini discs in hot oil until golden brown and crisy.  Turn occasionally while frying to insure even cooking.

 

 

 

ZUCCHINI CASSEROLE HOOSIER STYLE

3 cups raw sliced zucchini

1 1/2 cups fine Italian-flavored cracker crumbs

3 eggs, beaten

1/2 cup melted butter

1/4 tsp salt, optional

1 cup low-fat milk

2 cups shredded cheddar cheese

1 med green bell pepper, chopped

1 small red bell pepper, chopped

1 med onion, chopped

Preheat oven to 350 degrees.  Mix all ingredients together in a large mixing bowl.  Pour into a baking dish that has been sprayed with non-stick cooking spray.  Bake 45 to 50 minutes or until golden brown and bubbly.

 

 

 

 

 

 

SWEET POTATO CASSEROLE #2

4 med sweet potatoes

3/4 cup Splenda granular

1/2 cup milk

2 tsp grated orange rind

1/4 cup fresh orange juice

2 tsp vanilla extract

1 large or extra large egg, lightly beaten

1/2 cup all-purpose flour

3 tbsp butter, melted

1 cup panko (Japanese bread crumbs)

1/2 cup finely chopped pecans

2 tbsp butter, melted

3 tbsp sugar-free maple-flavored syrup

Preheat oven to 375 degrees.  Lightly grease a 13x9x2-inch baking dish or pan.  Place sweet potatoes on a baking sheet; bake for 1 hour or until done.  Cool to the touch; peel and mash.  Reduce oven temperature to 350 degrees.  Combine sweet potatoes, Splenda, milk, orange rind, orange juice, vanilla, egg, flour, and the 3 tablespoons butter in a large mixing bowl.  Beat at medium speed of electric mixer until smooth.  Spoon into the prepared baking dish.  Combine the panko crumbs, pecans, butter, and syrup together and sprinkle over the top of the casserole.  Bake 1 hour or until thoroughly heated through.

 

 

 

 

SHOEPEG CORN CASSEROLE

2 cans (11 oz each) shoepeg corn, drained

1 can (10 3/4 oz) condensed cream of celery soup, undiluted

8 oz sour cream

1 cup shredded cheddar cheese

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

3/4 cup crushed butter-flavored crackers

2 tbsp butter, melted

In a large mixing bowl, combine the first seven ingredients.  Spray a 2-quart casserole dish with non-stick vegetable oil spray.  Transfer mixture to the casserole dish.  Sprinkle with the cracker crumbs; drizzle with the butter.  Bake uncovered, at 350 degrees for 20 to 25 minutes or until bubbly.

Serves 6

 

 

HOOSIER BAKED CABBAGE

1 head cabbage

1 small jar Cheeze Whiz

1 can cream of celery soup

butter

Salt and Pepper to taste

2 cups Club Cracker crumbs

Cook cabbage in salted water until tender.  Melt Cheeze Whiz in a small amount of water.  In a 9 x 13-inch baking pan, layer half the cabbage, cheese, and soup.  Repeat the process.  Top with the cracker crumbs and dot with butter.  Bake in a 350 degree oven for 20 minutes.

 

 

 

ZUCCHINI CASSEROLE

4 medium zucchini, sliced

3/4 cup shredded carrot

1/2 cup chopped onion

1/2 cup water

1/2 cup plain, unsweetened, low-fat yogurt

Non-stick vegetable cooking spray

Preheat oven to 350 degrees.

Place zucchini in a medium saucepan, cover with water and cook 5 minutes or until crisp-tender.  Drain well in a colander and set aside.  In another saucepan, combine carrot, onion, and water.  Cover and bring to a boil  Reduce heat and simmer 5 to 10 minutes until crisp-tender.  Drain off the liquid.  Add zucchini and yogurt to carrot/onion mixture in saucepan; stir gently to mix.  Spray a 1 1/2-quart casserole dish with cooking spray.  Spoon zucchini mixture into the dish and bake for 30 to 40 minutes until thoroughly heated.

 

 

CORN PIE WITH TOMATO SALSA

Salsa Ingriedients:

2 1/2 cups chopped tomatoes

1/2 cup thinly sliced green onions

2 tbsp chopped, seeded jalapeno pepper

2 tbsp lemon juice

1/4 tsp salt

1/2 tsp dried oregano

1/8 tsp freshly ground black pepper

Pie Ingredients:

1 1/4 cups crushed fat-free, salt-free crackers

3 tbsp grated Parmesan cheese

3 tbsp butter, melted

1 large egg white, beaten

vegetable oil cooking spray

1 1/4 cups fat-free milk,  divided

2 3/4 cups corn kernels

1 tsp Splenda

1/2 tsp onion powder

2 tbsp flour

1/2 cup thinly sliced green onions

3 tbsp chopped ripe olives

2 large egg whites, beaten

1 large egg, beaten

1/4 tsp paprika

Preheat oven to 400 degrees. 

To prepare the salsa:  In a medium mixing bowl, combine all the salsa ingredients.  Set aside and allow the flavors to blend.

To prepare the pie:  In a medium mixing bowl, combine the crushed crackers, cheese, butter and the one egg white.  Toss with a fork until moistened.  Reserve 2 tablespoons of the mixture.  Press the remaining mixture into the bottom and up the sides of a 9-inch pie plate that has been coated with cooking spray.  Bake for 5 minutes.  Cool on a wire rack. 

In a medium saucepan, combine 1 cup of the milk, corn, Splenda, and onion.  Using medium heat, bring to a boil, reduce heat and simmer 3-5 minutes.  Combine the 1/4 cup milk and the flour together in a small bowl using a fork or whisk until smooth.  When smooth, gradually add to the corn mixture.  Cook until thick, shouldn't take more than a minute or so.  Remove from heat.  Stir in green onions and olives.  Combine egg whites and egg together in a small bowl; gradually add to the egg mixture.  Pour into the prepared crust, and sprinkle with the reserved cracker mixture and paprika.  Bake at 400 for 20 minutes or until the center is set. 

Yields 6 servings of 1 pie wedge and 1/2 cup of tomato salsa.  Per serving:  277 cal, 40 g carbs, 11 g protein.

 

 

 

CABBAGE CASSEROLE

1 cup low-fat milk

1/4 cup egg substitute

1/4 cup salt

1 cup grated cabbage

1/4 cup shredded low-fat American cheese

Preheat oven to 400 degrees.  Spray a 1-qt casserole dish with non-stick cooking spray; set aside.

In a medium mixing bowl, combine milk, egg substitute and salt.  Stir to blend well.  Fold in the cabbage and cheese.  Spoon into the prepared casserole dish and bake for 30 minutes.

4 servings:  Each has 58 calories, and 5 grams each of carbs and protein.

 

 

ZUCCHINI SQUASH CASSEROLE

3 cups diced zucchini

1/2 cup diced celery

1 medium onion, diced

1 1/2 cups tomato juice

1/2 cup toasted bread crumbs

American cheese slices

Preheat oven to 350 degrees.  In a 2 1/2-quart casserole dish layer 1/2 of  the squash, onions, celery and slices of cheese to cover vegetables.  Repeat process with last half of vegetables adding more cheese on top.  Top with the bread crumbs.  Pour tomato juice over all.  Bake 45 minutes or until bubbly and heated through.

NOTE:  This recipe was adapted from a newspaper clipping of recipes from The Amish Cook.

 

 

FRENCH BREAD-TOMATO CASSEROLE

1/2 lb loaf of French bread, sliced

3 tbsp butter

1 can (14.5 oz) whole peeled tomatoes, cut up

1 1/2 lb fresh tomatoes, sliced thin

1 cup low-fat cottage cheese

1/4 cup olive oil

3/4 tsp seasoned salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp. chopped parsley flakes

1/2 cup grated Parmesan cheese

Spread bread slices with butter and cut into large cubes.  Arrange on a jelly roll pan and toast in a 350 degree oven 6 -7 minutes.  Place half of the cubes in a greased 13 x 9-inch baking pan or dish.  Drain canned tomatoes and reserve liquid.  Top bread cubes with 1/2 of the fresh tomato slices, 1/2 the reserved liquid, 1/2 of the cottage cheese, 1/2 of the oil, 1/2 of the canned tomatoes, 1/2 of the spices and 1/2 of the parsley.  Repeat layers.  Sprinkle Parmesan cheese over the top.  Bake, covered, at 350 degrees for 40 minutes.  Uncover and bake 5 minutes longer until top is browned.

Yield: 8-10 servings

 

 

SPINACH CASSEROLE

1 boxed package frozen chopped spinach

1/2 cup low-fat sour cream

1 envelope dry onion soup mix

1/2 cup shredded low-fat mozzalla cheese

1/2 cup shredded low-fat cheddar cheese

Preheat oven to 350 degrees.

Cook spinach according to package directions.  Mix spinach, sour cream and soup mix together.  Pour into a casserole dish that has been sprayed lightly with non-stick cooking spray.  Sprinkle cheeses over top.  Bake 30-40 minutes until heated through and cheese is melted.

 

 

SWEET POTATO CASSEROLE

1 cup Splenda

3 cups cooked, mashed sweet potatoes

1/4 tsp salt

2 beaten eggs or 1/2 cup egg substitute

1 stick melted butter

1/2 cup low-fat milk

1 tsp vanilla extract

Combine all ingredients and mix well.  Pour into a shallow 8"x8" baking dish that has been sprayed with cooking spray.

TOPPING:

1/3 butter, melted

1/3 cup flour

1/2 cup brown sugar

1/2 cup Splenda

1 cup chopped pecans

Mix sugar and Splenda together.  Add flour and pecans to sugar mixture.  Pour melted butter into mixture and stir to blend.  Sprinkle evenly over sweet potatoes.  Bake at 350 degrees for 30-35 minutes.

NOTE:  This recipe uses some sugar in the topping.  Remember this when incorporating into your diet or replace brown sugar with Splenda's brown sugar substitution.

 

 

CALIFORNIA BLEND VEGETABLE CASSEROLE

2 lbs frozen California Blend Vegetables

1 lb Velveeta Cheese

1 1/2 pkg Town House or Ritz crackers

1 1/2 sticks butter

Cook vegetables according to package directions.  Drain well.  Place vegetables in a 9x13-inch pan.  Cut cheese into cubes and spread over the vegetables.  Melt butter.  Crush crackers into fine crumbs; mix with butter and sprinkle over cheese.  Bake at 350 degrees for 20-25 minutes.

 

 

CHEESY MIXED VEGETABLE CASSEROLE

1 (16 oz) pkg frozen broccoli, cauliflower, carrots blend

1 (4 oz) can pimiento, drained

1 can golden mushroom soup

1/3 cup sour cream

1/4 tsp fresh ground black pepper

1 small can French-fried onions

1 cup shredded Swiss cheese

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.  In a large mixing bowl, combine the vegetables, 1/2 the pimiento, soup, sour cream, pepper, 1/2 the French-fried onions and 1/2 the cheese; mix well.  Spoon mixture into the prepared casserole dish.  Bake 20 minutes.  Sprinkle remaining French-fried onions and cheese over the top of the casserole.  Bake another 5 minutes.  Remove casserole from the oven.  Sprinkle remaining pimiento over the top.  Let stand 5 minutes before serving.