21222 basic slow casserole Recipes

lukewarm water, active dry yeast, granulated sugar, all-purpose flour or 3 1/2 cups unbleached flour, salt, oil, milk

carrots, chopped, celery ribs, chopped, onions, unpeeled, chopped, tomato, chopped, garlic cloves, halved, mixed mushrooms, chopped, salt, peppercorn, bay leaves

butter, frozen mixed vegetables, thawed, condensed cream of chicken soup, condensed cream of mushroom soup, garlic powder, onion powder, chicken flavored ramen noodles, skinless, boneless chicken breast halves, cut into bite size pieces

ketchup, molasses, dry mustard, baked beans with pork, salt, ground black pepper, bacon, green bell pepper, chopped, ground beef

frozen cut green beans, cream of chicken soup, milk, grated parmesan cheese, salt, ground black pepper, french-fried onions, divided

bob evans zesty hot sausage roll, cornmeal, milk, egg, diced tomatoes and green chilies, frozen corn, taco seasoning mix, shredded mexican blend cheese

chicken-flavored stuffing mix, water, skinless, boneless chicken breast halves, cut into cubes, onion, chopped, zucchini, sliced, green bell pepper, chopped (optional), mushrooms, sliced, reduced-fat, reduced-sodium cream of chicken soup (such as campbell s healthy request)

butter, head cabbage, chopped, onion, chopped, bacon, frozen pierogies, butter

olive or vegetable oil, onion (medium), chopped (1/2 cup), garlic, finely chopped, four cheese-flavored spaghetti sauce, tomato sauce, frozen beef-filled ravioli, shredded mozzarella cheese (8 oz), chopped fresh parsley

lean ground turkey or 1 -1 1/2 lb extra lean ground beef, chopped onions, chopped green pepper, garlic cloves, crushed, salt, pepper, thyme, head green cabbage, coarsely chopped, diced tomatoes, undrained, sugar, tomato sauce , can add another 8- 15 oz if you like more sauce

cream of mushroom soup, chopped onion, fat free sour cream, salt, pepper, frozen hash browns, grated sharp cheddar cheese, butter, corn flake crumbs

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

squash casserole, yellow squash, butter, evaporated milk, bread crumbs (dry ), onion (grated ), eggs, salt, pepper, cracker crumbs (buttered )

rice casserole, offline, uncooked rice, french onion soup, water, margarine or butter, mushrooms

sweet potato casserole, sweet potato, cooked and mashed, vanilla, eggs, white sugar, melted margarine, mix well put into 9 x 13 pan ., brown sugar, flour, nuts (pecans), butter, mix until crumbly , put on top of sweet potatoes. bake at 350 degree oven for 30 to 35 minutes.

coarse ground yellow cornmeal , preferably stone-ground, salt, water

olive oil, diced celery, minced onion, vegetable broth or 2 cups chicken broth, diced carrots, diced zucchini, corn, chopped bell pepper, salt and pepper