Casseroles, Chapter 4

CASSEROLES

ASHLEY’S QUICHE FLORENTINE

2 cups spinach (uncooked)

1 small yellow or white onion

1 cup ham or Veggie sausage or whatever you want!

3 cups cheese (Swiss, cheddar or whatever kinds you like)

3-4 eggs

1/4 cup half and half (or milk)

1 tablespoon flour

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

dash paprika

dash cayenne

dash garlic powder

dash onion powder

dash oregano

dash thyme

Directions:

Preheat oven to 450 for crust.  Bake quiche at 325 !  Put ham in food processor or cut up into little bits (set aside in large bowl)

Put onion in food processor or cut up into little bits (put into ham)

Put spinach in food processor or cut up into little bits (put into ham)

Mix well.  Put cheeses into food processor or grate (set aside)

Add flour to cheese, hand toss.  In a separate mixing bowl hand beat eggs, half and half and all spices   [just use whatever spices you have on hand if you don’t have all of these =)]  Add egg mixture to ham mixture, mix well.  Add cheese mixture and mix well.  For the crust you can either make your own pie crust or use a frozen (uncooked shell).  Line uncooked crust with double foil and bake for about 7 minutes.  Remove foil and bake for another 4 minutes.  Crust should be dry.  Reduce oven temp to 325.  Add quiche mixture to crust and bake for 40-50 minutes.  {I recommend covering the edges of the crust with foil while cooking so it doesn’t burn} Cooking times may vary.  Quiche will puff up some and when knife comes out clean, it’s done!  Cool for a few minutes before serving.  Refrigerate uneaten portion.  ENJOY.

ENCHILADA CASSEROLE

1 large package corn tortillas

2 large cans enchilada sauce (el ranchero was Mom’s favorite
2 cups shredded cheddar cheese

1 onion

1 can black olives (strained and chopped)

Directions:

Pan fry just until soft all corn tortillas as you build your casserole.  Layer of tortillas, layer of cheese, onion, olive, layer.  Pour a little sauce in-between layers and continue layering until to the top of the dish, cover with sauce and extra cheese and olives.

GREEN BEAN BAKE

Ingredients:

Onion (optional)

2 Bags frozen green beans (or fresh)

2 Cans Cream of Mushroom or Cream of Chicken Soup

1 Package French Onions (dried)

2 Tablespoons Butter

Cream

Salt and Pepper to taste

Directions:

Sauté onion an set aside.  Boil green beans, strain and put in casserole dish with remaining ingredients except for French onions that go on the top.  Bake 20 minutes until hot all the way through.

MACARONI AND CHEESE

Box of wide macaroni elbow style noodles

Any and all cheese (especially combination of Velveeta, Cheddar and Monterey Jack, Swiss and Mozzarella are my personal favorites too!)

Evaporated Milk

Butter

Salt to taste

Pepper (garnish)

Directions:

Cook and drain noodles, set aside.  Put 1/2 noodles in large casserole dish with little dabs of butter.  Add layer of grated cheese (all kinds).  Put in remaining noodles and top with remaining cheese.  Pour canned milk all over (makes it most yummy) can also use fresh milk or 1/2 and 1/2 or both.  Sprinkle with Salt and Bake until top is browned and bubbly  Serve with Green Peas, Corn or other veggie of choice.  (Great for kids and adults too).  Let people add their own pepper. 

SONDRA’S GREEN CHILE CASSEROLE

1 package jack cheese grated

1 package cheddar cheese grated

6 eggs

7 tablespoons flour

1 1/2 cans evaporated milk

1 large can tomato sauce

1 large can Ortega whole chiles (or several small cans)

Salt and garlic powder to taste

2 cans black olives (optional)

Directions:

Butter large casserole dish.  Layer 1/2 chiles and 1/2 cheese and continue with layering.  Meanwhile, separate eggs and beat white until stiff—set aside.  Beat yolks, flour, canned milk, and spices together.  Then fold in whites.  Pour over chiles and cheese.  Cover with foil and bake at 350 degrees for 1/2 an hour.  Then uncover, pour on tomato sauce, (or Red Sauce) and bake for another 1/2 hour.  Really tasty served with Red Sauce (see SAUCES for recipe) and Sour Cream. Top with chopped olives too!

TAMALE BAKE

Bottom:

1/2 cup oil

1 cup onion

Garlic

1 green pepper

1 cup black olives – add last

1 big can chopped or whole tomatoes

1 1/2 cups corn

Salt and pepper to taste

1 1/2 teaspoons chile powder

1/2 cup cornmeal

Top:

1 1/2 cups milk

2 Tablespoons butter

1/2 cup cornmeal

2 eggs

1 cup cheddar cheese grated

Directions:

Brown onions, simmer 5 minutes.  Add Garlic, green pepper, tomatoes and corn.  Add 1 cup water and 1/2 cup cornmeal stirred together.  Cover and simmer 10 minutes and then add olives.  Put in bottom of casserole pan.  Meanwhile for top, heat 1 1/2 cups milk with salt and butter and slowly stir in other 1/2 cup cornmeal and cook and stir just until thick.  Remove from heat and stir in 2 eggs (lightly beaten) and 1 cup cheddar cheese.  Fold in cheese lightly.  Pour over casserole and bake at 375 for 1 hour.

TUNA CASSEROLE

1 Package Wide macaroni elbow noodles

2-3 Cans Tuna

1-2 Cans Cream of chicken (or cream of mushroom soup)

2 handfuls of plain Potato chips

2-3 Tablespoons Butter

1/2 Block of Cheddar Cheese (Sharp Cheddar is good)

Salt and pepper to taste

Green peas (optional)

Directions:

Boil and drain noodles and put in casserole dish with remaining ingredients except for cheese that gets sprinkled in a thick layer on top, cook at 375 for 20 minutes and then remove from oven, crush Potato Chips and sprinkle on top to form a crispy topping on the dish!  Cook 10-15 minutes more until potato chips are golden.