52111 weekend seasoned rise casserole Recipes

bulk pork sausage, onion, cut into thin wedges, bell pepper , cut into thin strips, garlic cloves, minced, black-eyed peas, drained, diced tomatoes, dried thyme leaves, frozen okra, thawed (not breaded okra!), egg, beaten, vegetable oil, buttermilk, self-rising cornmeal (see ), fresh coarse ground black pepper

extra lean ground beef, canned pinto beans, diced tomatoes, canned, drained, whole kernel corn, drained, cream of chicken soup, chopped onion, shredded cheddar cheese, self-rising cornmeal, self-rising flour, skim milk

butter , plus 2 tbsp for eggs, all-purpose flour, milk, dijon mustard, salt, plus more for seasoning, pepper, plus more for seasoning, freshly grated nutmeg, white bread, deli ham, grated gruyere , reserve some for top of casserole, eggs

pumpkin puree, evaporated milk, white sugar, self-rising flour, eggs, vanilla extract, butter, ground cinnamon

pumpkin puree, evaporated milk, white sugar, self-rising flour, eggs, vanilla extract, butter, ground cinnamon

chicken, cream of chicken soup, buttermilk, melted butter, black pepper, salt, self rising flour, reserved chicken broth

diced velveeta cheese, shredded monterey jack cheese or 1 cup swiss cheese, cream of mushroom soup, cream of celery soup, french onion dip (optional) or 1/2 cup sour cream (optional), milk, diced ham, crumbled cooked bacon or 1/2 cup bacon bits, diced and sauteed red and green pepper, sliced mushrooms, biscuit mix or 2 cups self rising flour, beaten eggs, thawed package frozen hash browns, salt and pepper (suit to your own taste), garlic powder, onion powder, cayenne pepper or 1 tsp paprika, crumbled buttery crackers or 1 cup potato chip

olive oil, light brown sugar , firmly packed, pecans, chopped, self-rising flour, butter, melted (1 stick), cooked sweet potatoes, mashed, sugar, sweetened coconut, raisins, eggs, lightly beaten, vanilla extract, heavy cream

cooked sweet potatoes, sugar, butter, eggs, coconut, vanilla, milk, self rising flour, brown sugar, butter, chopped pecans

self-rising cornmeal, eggs, milk, oil, creamed corn, ground beef, jalapeno peppers, chopped, cheddar cheese, onion, chopped

cooked ultra lean ground beef, chopped onion, chopped green bell pepper, cooked pinto beans, canned to save time, stewed tomatoes, canned, part-skim mozzarella cheese, self-rising cornmeal , plus, self-rising cornmeal, skim milk

ground turkey or 1 lb ground beef, self-rising cornmeal , plus additional, self-rising cornmeal, for dusting pan, eggs, milk, vegetable oil, onion, chopped, jalapeno peppers, finely chopped, extra-sharp cheddar cheese, grated

shredded cheddar cheese, spam, diced, pasta (any style ), velveeta cheese (cut in small cubes ), drained peas, canola oil, shredded carrot (peeled and washed ), chopped white onion, milk, flour (self-rising), salt and pepper

turnips (yes, canned, use 29-oz can for larger casserole) or 1 (15 oz) can collard greens, and seasoned, if available (yes, canned, use 29-oz can for larger casserole), prepared cornbread, crumbled , for three layers, cream of chicken soup , soup (or mushroom, or celery, use 1-half can for smaller casserole), onion, diced, butter , for larger casserole (8 tbps)

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.

cream-style corn, corn, sweet, yellow, canned, drained, yellow corn meal , self-rising, fat free sour cream, eggs , eggland s best, olive oil (2 tbsp), butter buds, liquid, reduced fat cheddar cheese, shredded

sweet potatoes, unpeeled ,cut into pieces, water , as needed, unsalted butter, cut into pieces,at room temperature, granulated sugar, eggs, self-rising flour, milk, salt, vanilla extract, coconut extract, almond extract, chopped pecans, dark brown sugar , firmly packed, cinnamon

sweet potatoes, mashed, white sugar, eggs, beaten, milk, vanilla extract, butter, melted, dark rum, brown sugar , packed, pecans, chopped, self-rising flour, butter, melted