Apple & Carrot Casserole

posted by masooma

Okay, I keep changing my mind about what I want to make for the potluck at work.

Now I think I want to try this:

Apple & Carrot Casserole
by the Editors of Easy Home Cooking Magazine

Apple & Carrot Casserole
Yield: Makes 6 servings
Carrots are high in sugar, which is why they blend easily into sweet dishes. But don't be fooled–-they're just as nutritious as ever.
Ingredients:
6
large carrots, sliced

4
large apples, peeled, quartered, cored and sliced

1/4
cup plus 1 tablespoon all-purpose flour

1
tablespoon packed brown sugar

1/2
teaspoon ground nutmeg

1
tablespoon butter

1/2
cup orange juice

1/2
teaspoon salt (optional)



Preparation:
1.
Preheat oven to 350°F. Cook carrots in boiling water in large saucepan 5 minutes; drain. Layer carrots and apples in large casserole.

2.
Combine flour, brown sugar and nutmeg in small bowl; sprinkle over top. Dot with butter; pour orange juice over flour mixture. Sprinkle with salt, if desired. Bake 30 minutes or until carrots are tender.



Nutritional Information:
Serving Size:
Sodium 49 mg
Protein 2 g
Fiber 5 g
Carbohydrate 31 g
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 15 %
Calories 144
Dietary Exchange:
Vegetable 1
Fruit 1-1/2
Fat 1/2

Chinese Casserole

posted by masooma:

Chinese Casserole

Recipe information: from mom’s collection


Ingredients
1 lb. ground beef
fresh or dried onion to taste
2 cans
cream of chicken/mushroom/celery soup
1 can water
1 ½ cups uncooked white rice
¼ cup soy sauce
¼ tsp black pepper
1 bag crunchy oriental noodles

Directions

1. Brown meat and onion
2. Mix meat and all other ingredients except noodles
3. Bake in casserole dish for 30 minutes at 350 degrees
4. Top with oriental noodles and serve.
5. Additional soy sauce may be added to taste after baking.

Tuna Noodle Casserole

Posted by Smiley1:

Yesterday evening I made a lovely tuna and noodle casserole:

1/2 bag wide egg noodles, cooked
1 can condensed cream of mushroom soup
all the shredded "mexican style" cheese that was left - about 1/4 cup
2 slices american cheese, torn to pieces
1 can tuna drained
2 tbs ranch dressing
2 tbs ketchup

Rice with Lamb Casserole

Posted by Aminah:
Rice with Lamb Casserole...a favor of mine..and it taste real nice... :thumbup:

1-1/2 lbs. lean lamb, diced
2 medium onions, quartered
1/2 cup butter or olive oil
1 tsp. cinnamon
4 Tbs. pine nuts or chopped almonds
2 Tbs. tomato purée
Salt and black pepper
2 cups long-grain rice, washed and drained
2-1/2 cups boiling water

Preheat the oven to 350° F. Sauté the lamb and onions in the butter or oil in a heavy frying pan over low heat until the meat is almost tender.

Stir in the cinnamon and nuts and sauté until the nuts are lightly browned. Stir in the tomato purée, season to taste with salt and pepper, and transfer the mixture to the bottom of a heavy casserole.

Distribute it evenly and spread the rice over the top. Pour in the boiling water. Cover and transfer to the preheated oven. Bake for 1 hour or until the rice is tender.

Place a large serving dish over the top of the casserole and invert the contents of the dish. Serves 6.

Variation: Add 1 Tbs. fresh chopped mint or 1 tsp. dried mint to the pan with the tomato purée.

Fifteen minutes before the end of the baking period sprinkle grated cheese over the contents of the casserole and continue baking.

And with that a nice salad and some bread...a shubbi shubbi meal 'evil_laff'