MARY ESTHER’S CHICKEN CASSEROLE

6 to 8 pieces chicken, white or dark1 pkg (8-oz) egg noodles1/4 cup margarine2 medium onions, chopped3 tbsp flour2 cup milk2 tbsp parsley flakes1 3/4 tsp salt1/8 tsp pepper2 tsp Worcestershire sauce1 cup cottage cheese (small curd)1 pkg (10-oz) frozen peas1 1/2 cups sliced carrots, cooked1 cup shredded cheddar cheese3 tbsp Miracle WhipCook chicken and remove from bone. Cook the noodles. Set to one side while preparing the sauce. To make sauce: Melt the butter and add onions, saute just until onions are slightly cooked. Stir in flour and cook for about 1 minute. Add milk, parsley and the seasonings. Cook until smooth. Combine chicken, noodles, vegetables, and the sauce and the Miracle Whip. Bake in a large casserole covered for 25 minutes at 350 degrees. Remove cover and sprinkle with the cheddar cheese and continue baking five more minutes or until cheese is melted.

Note:  For today’s busy cook, a deli roasted chicken would work easily in this recipe.

Enjoy!

NACHOS CASSEROLE

This recipe is from an old Kellogg Company advertisement.1 cup chunky taco sauce1 can (4-oz) green chilies, chopped1 lb ground beef1/2 cup chopped onions1/4 tsp ground cumin1 cup refried beans2 cups shredded cheddar cheese1/4 cup water4 cups corn flakes cerealchopped tomatoes, optionalsour cream, optionalchopped green onions, optionalsliced black olives, optional

In a small bowl, combine taco sauce and chilies; set aside.In a large frying pan, cook ground beef and onions until meat is browned. Drain off the drippings. Add cumin, beans, half the cheese, half the taco sauce mixture, and water. Pour half the corn flakes into a lightly greased 12 x 7 1/2 x 2-inch (2-qt) baking dish. Cover with the meat mixture. Top with remaining taco sauce mixture. Sprinkle with the remaining corn flakes.Bake in a preheated 350 degree oven for about 25 minutes or until thoroughly heated. Sprinkle with remaining cheese. Bake just until the cheese melts. Garnish with chopped tomatoes, sour cream, chopped green onions and sliced black olives, if desired.

Yield: 6 servings

Enjoy!

CORN CHIPS, CHILI, AND CHEESE CASSEROLE

2 tbsp margarine1 lb ground beef1 1/4 oz pkg chili seasoning mix1 cup shredded cheddar cheese2 cups coarsely crumbed corn chips1 medium onion, chopped2 cans (8 oz each) tomato sauceMelt margarine in skillet and brown ground beef with onion. Drain. Stir in chili seasoning mix, tomato sauce, and 1 cup water. Simmer 10 minutes. Stir occasionally. Lightly grease 2-quart casserole dish. Layer 1/2 chili mixure, corn chips, then cheese. Repeat layers. Bake 20 minutes at 350 degrees.

COUNTRY SURPRISE SLAW

6 cups shredded or chopped cabbage2 large carrots, shredded1 medium bell pepper, chopped1 large red apple, chopped3 green onions, sliced1/2 cup chopped celery1 cup mayonnaise1/2 cup sugar2 tablespoons cider vinegar1 teaspoon salt1/4 teaspoon pepperIn a large bowl, combine the cabbage, carrots, bell pepper, apple, onions, and celery. In a small mixing bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour dressing mix over cabbage mixture and toss to coat well. Put in a covered bowl and refrigerate.

Enjoy

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.

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 twenty minutes.

 Enjoy!.

VELVEETA COUNTRY CHICKEN CASSEROLE

 1 lb Velveeta pasteurized process cheese spread, cubed1 cup milk1/2 cup Miracle Whip salad dressing2 cups chopped cooked chicken (or turkey)1 10-oz pkg frozen peas and carrots, cooked and drained5-oz spaghetti, cooked and drained1 tbsp chopped chivesIn a medium saucepan, heat cheese, milk, and salad dressing over low heat, stirring until sauce is smooth. Add remaining ingredients; mix well. Pour into a 2-quart greased casserole dish and bake at 350 degrees for 35 to 40 minutes or until hot. Makes 6 to 8 servings.

PINEAPPLE SHEET CAKE AND FROSTING

2 1/2 cups flour2 cups sugar2 eggs2 tsp baking soda1 #2 can crushed pineapple, undrained1/2 cup nutsFrosting:8 oz pkg cream cheese1/2 stick oleo2 1/2 cups powdered sugar1/4 cup flour1 tsp vanilla

For cake, mix well and pour into large cookie sheet. Bake at 350 degrees for 20 to 25 minutes. For frosting, mix well. Spread on cake while still hot. Sprinkle some nuts on top.

Enjoy!

BEEF AND RICE HOT DISH

1 lb hamburger meat1 med onion, chopped1/2 cup chopped green pepper1/2 tsp saltpinch pepper1 1/2 cups uncooked instant rice1 can (14 1/2 oz)stewed tomatoes1 can (8 oz) tomato sauce1 1/2 cups hot water1 tsp prepared mustard

In a large skillet, brown hamburger meat and drain. Add onion, green pepper, salt and pepper to skillet and cook over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serves 4.

TURKEY NOODLE CASSEROLE

2 cups cooked, drained noodles1 tbsp margarine, melted5 tbsp grated Parmesan4 to 5 slices cooked turkey1 cup milk1 cup shredded Cheddar cheeseMix noodles, margarine, and half of the Parmesan cheese. Pour into a greased baking dish. Top mixture with turkey slices. In saucepan, heat milk and Cheddar cheese until cheese melts. Pour over turkey and top with remaining Parmesan. Bake at 350 degrees for 40 minutes.

TAMALE PIE

2 lb hamburger meat2 medium onions, chopped1 tbsp chili powder1 bell pepper, chopped1 cup vegetable oil2 tsp red pepper1 1/2 tsp salt1 can whole kernel corn1 can diced tomatoes2 cups corn meal1 cup milk3 eggs

In a large skillet, brown hamburger meat in oil with onions, chili powder, bell pepper, red pepper and salt. Do not drain. When meat is brown, add corn and tomatoes. In a large bowl, mix corn meal, milk, and eggs. Add skillet mixture and mix well. Bake in a greased 9 x 13-inch baking pan for 30 minutes or until done at 375 degrees.

Enjoy!

GROUND BEEF SPAGHETTI CASSEROLE

12 oz whole-wheat spaghetti, cooked according to package directions, drained

1 small can black olives, drained and chopped

1 small jar of sliced mushrooms, drained and chopped

1 (28 oz) can whole tomatoes, drained and chopped

1 medium onion, chopped

1 tbsp olive oil

2 lbs lean ground beef

2 tsp oregano

1 tsp basil

2 cups shredded mozzarella cheese

1 can fat-free cream of mushroom soup

1/4 cup water

Saute onion in butter.  Remove from pan and cook ground beef until browned.  Drain and rinse with hot water.  Return to skillet and add onion, ollives, mushrooms, tomatoes and spices.  Spray a large casserole dish with non-stick cooking spray.  Layer into casserole as follows:  1/2 the spaghetti, 1/2 the meat mixture, 1 cup mozzarella; repeat with the remaining halves.  Mix soup and water together until smooth; pour over casserole.  Sprinkle top with parmesan cheese if desired.  Bake at 350 degrees about 1/2 hour until heated through and cheese melts.

Enjoy!

AMISH BEEF & CABBAGE CASSEROLE

1 lb ground beef, browned and drained

3 cups fresh cabbage, shredded

3/4 cup onion, diced

1 tsp salt

1/2 tsp black pepper

1/4 tsp garlic powder

1 can tomato soup

1 soup can of water

1 cup cooked rice (brown rice is recommended for diabetics)

1 tbsp brown sugar (can be omitted or use 1 tsp Splenda brown sugar blend)

1 tbsp lemon juice

1 cup shredded Cheddar cheese

Preheat oven to 350 degrees.

Grease (for health purposes, it is better to use a non-stick vegetable spray) a 2-quart casserole dish.  Placed cabbage in dish.  Stir in the hamburger and onion.  Add remaining ingredients, except cheese, and mix all together.  Cover casserole dish and bake for 1 hour.  Remove from oven and sprinkle cheese over the top.  Ready to serve.

THREE-BEAN SALAD

1 can cut green beans, drained & rinsed

1 can yellow wax beans, drained & rinsed

1 can kidney beans, drained & rinsed

1/2 cup bell pepper, chopped fine

1/2 cup minced onion

Dressing:  3/4 cup Splenda or Equal Sugar Lite

1/2 cup extra-virgin olive oil

1/2 cup cider vinegar OR 1/4 cup each cider and balsmic vinegars

1/4 tsp salt

1/2 tsp black pepper

In a large bowl, combine beans, bell pepper and onion. 

Make dressing:  Using a glass jar with a screw-on lid, combine sugar substitute, oil, vinegar, salt and pepper.  Secure lid and shake jar well to blend ingredients.  Pour dressing over bean mixture and mix well to blend.  Cover and refrigerate for about 24 hours.  Remove from refrigerator and let come to room temperature before serving.

DIABETICS MOIST CHOCOLATE CAKE

2 cups all-purpose flour

1 tsp baking powder

1 tsp salt

2 tsp baking soda

3/4 cup unsweetened cocoa

2 cups Splenda granular

1 cup vegetable oil

1 cup hot coffee

1 cup milk

2 eggs

1 tbsp mayonnaise

1 tsp vanilla extract

Preheat oven to 325 degrees.

In a large mixing bowl, sift together all the dry ingredients.  Add oil, coffee and milk to dry ingredients; mix with electric mixer on low speed for two minutes.  Add eggs, mayonnaise and vanilla extract then beat two minutes more.  Spray a 13″ x 9″ x 2″ baking pan with non-stick cooking spray.  Pour batter into pan and bake at 325 degrees  for 25-30 minutes until a toothpick inserted in center comes out clean.  Lightly dust with powdered sugar (see how to make sugar-free powdered sugar on this website) if desired or drizzle with sugar-free chocolate sauce.

Enjoy! 

Here is my favourite recipe for a tasty chicken casserole made with noodles and vegetables. It is a meal in one dish.

Ingredients

6 ounces of uncooked noodles

1 cup milk

1/3 cup of butter

1 teaspoon salt

1 cup sliced celery

6 tablespoons flour

2 cups diced chicken

6 ounces mushroom pieces

2 cups chicken broth

1 ounce jar pimento

1/3 teaspoon pepper

1 cup shredded cheese

1 grated carrot

1 cup chopped onion

1 teaspoon mixed herb seasoning

Cooking instructions

1. Cook the noodles until tender, drain and set it aside.

2. Cook chicken and cut it into small pieces (diced).

2. Put a big saucepan on a low heat and melt the butter in it.

3. Pour the grated carrot, sliced mushrooms and chopped onions into the saucepan. Cook this combination until tender.

4. Add the flour to the content of the  saucepan and stir until smooth.

5. Add the pimento, salt, mixed herb and pepper.

6. Slowly add the chicken broth and the milk and stir until the sauce becomes thick.

7. Pour all the content of the saucepan into an oven proof casserole dish. Add the chicken and the noodles to it and sprinkle cheese over the top.

8. Bake the chicken noodle casserole in a pre-heated 350 oven for 25 to 30 minutes.

9. Ensure that it is thoroughly cooked and the cheese is melted.

Your tasty chicken noodle casserole with vegetables is ready to enjoy.

You can give this dish a different taste and feel by adding a wide range of ingredients according to your own preference.  For example, you can add swede and leek if you desire.

BEEF AND MACARONI CASSEROLE WITH FETA CHEESE

12 oz pkg whole grain elbow macaroni

1 tbsp olive oil

1 med onion, peeled, finely chopped

1/4 tsp turmeric

1/4 tsp ground corriander

1/4 tsp pepper

1 lb lean ground beef

2 tbsp lemon juice

1/2 cup chopped parsley

1 cup crumbled feta cheese

2 tbsp bread crumbs

2 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions until just tender.  Drain .  Heat the oil in a non-stick pan and cook onion over low heat until softened.  Stir in the spices.  Crumble in the beef and cook until no longer pink.  Stir in the lemon juice.  Remove from heat and stir in parsley.  Spray a large baking dish with nonstick cooking spray.  Mix with macaroni with the meat mixture and half of the feta cheese.  Place mixture into prepared pan.  Top with the remaining feta cheese.  Sprinkle the bread crumbs and Parmesan cheese over the top.  Bake 30 to 40 minutes until bubble and hot through.

Six servings.  Per serving:  371 calories, 28 g carbs, 29 g protein

ORANGE-ALMOND SALAD

3 cups assorted salad greens

2 navel oranges, peeled and sectioned

1/2 celery, thinly sliced

2 tbsp chopped green onion

1/4 cup cider vinegar

1/4 cup SPLENDA or Equal Sugar-Lite

2 tbsp canola or olive oil

1/4 cup slivered almonds, toasted

In a large salad bowl, combine greens, oranges, celery and onion.  Set aside.  Blend vinegar, SPLENDA or EQUAL and oil in a small mixing bowl.  Using a wire whisk, whisk until smooth.  Drizzle dressing over greens .  Toss gently to coat.  Put into individual salad bowls and sprinkle with almonds.

Enjoy!