* Exported from MasterCook * 4 Bean Casserole Recipe By : Janis Alling (Durrell), Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Hamburger 1 Pound Bacon 4 Cans Beans 1/2 Cup Catsup 1 Tablespoon Mustard 2 Tablespoons Worcestershire Sauce Salt -- to taste Pepper -- to taste 3 Tablespoons Vinegar 1/2 Cup Brown Sugar Onion Place all ingredients in a casserole dish and bake. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Biscuit Topped Stroganoff Recipe By : Barbara Price Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1 onion -- chopped 1/2 green pepper -- chopped 1 teaspoon salt 1 can mushroom soup 2 tablespoons pimiento -- chopped 1 pint sour cream 2 cans biscuits -- refrigerated Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove from heat and pour into 1 1/2 quart baking dish. Top with Biscuits. Bake 20 to 25 minutes at 375 degrees or until biscuits are done. - - - - - - - - - - - - - - - - - - - NOTES : Adapated from an old family recipe from 1949. Nutr. Assoc. : 0 * Exported from MasterCook * Cedric's Casserole Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 2 tablespoons butter 1/2 pound ground beef 3/4 teaspoon salt 1/8 teaspoon pepper 6 cups cabbage -- coarsely shredded 10 1/2 ounces tomato soup, condensed Add onion and butter together and heat throughout but not browning. Spread in 2 quart baking dish. Add 3 cups shredded cabbage, cover with meat mixture. Top with 3 more cups of shredded cabbage. Pour over the top the tomato soup. Bake 1 hour and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheese & Spinach Pie - Kiesch Recipe By : Gene Mooney Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie shell -- 9", deep dish 2 slices swiss cheese 1/2 cup cooked spinach -- chopped 1/2 cup sliced mushrooms 1 can tender chunk ham * -- chicken or turkey -- flake with fork 3 egg -- beaten 1 cup half and half 2 teaspoons flour 1/2 teaspoon salt 1/4 cup shredded cheddar cheese Place Swiss cheese on bottom of pie crust. Sprinkle with spinach, mushrooms and tender chunk meat. Mix next four ingredients, pour into pie shell. Sprinkle with cheddar cheese. Bake at 350 degrees for 40 or 45 minutes. Serves 4 - 6. Serve with salad, lettuce, onion rings - 1 large onion. walnuts or pecans toasted - handful. Very good. 2 cans drained Mandarine oranges, mix with cream Italian dressing. - - - - - - - - - - - - - - - - - - - NOTES : Very good, Fla. 1980. Nutr. Assoc. : 0 * Exported from MasterCook * Casseroles Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons margarine 2 tablespoons corn starch 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk 4 cups cooked cubed meat or fish 1/4 cup seasoned bread crumbs 1 tablespoon melted margarine In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn starch, salt and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Mix in meat or fish. Turn into 1 1/2 qt. casserole. Mix seasoned bread with melted margarine. Sprinkle on top of casserole. Bake in 375 degree oven 25 minutes or until heated. Busted by Barb at - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Broccoli Casserole #2 Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Rice, Instant 1 Can Cream Of Mushroom Soup 1 Can Cream Of Chicken Soup 1 Package Frozen Broccoli Cheese -- grated Combine and heat thoroughly at 350 degrees. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Casserole Recipe By : Marie Roe & Helen Wilson, Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fryer -- boil and debone 1 can cream of mushroom soup 1 can chicken broth 1 carton borden jalepano sour cream dip 1 dash celery salt 1 large onion -- chopped fine 1 1/2 tubes ritz crackers Saute onion in butter. Crumble Ritz crackers in 2 quart casserole dish Combine all other ingredients and pour over crumbled crackers. Bake at 350 degrees for about 30 minutes. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Breast Casserole Recipe By : Susie & George Hendersons Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can mushroom soup 1 can celery soup 2/3 cup milk 1 cup rice -- whole grain -- uncooked 2 tablespoons chopped pimentos chicken breasts 1/2 package lipton onion soup mix In a large baking dish mix soups. Arrange chicken. Add pimentos, milk and rice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 1 1/2 hours. Busted by Barb - - - - - - - - - - - - - - - - - - - NOTES : Possum Kingdom Lake Cookbook Nutr. Assoc. : 0 * Exported from MasterCook * Do-Ahead Individual Hamburger-Bean Casseroles Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup chopped onion 1 clove garlic -- crushed 1 tablespoon prepared mustard 16 ounces pork and beans -- canned 8 ounces tomato sauce 1 drops Biscuits -- see recipe Crumble ground beef into 2-quart microwave casserole; add onion and garlic. Cover loosely and microwave on high (100%) 3 minutes; break up beef and stir. Cover and microwave until very little pink remains in beef, 2 to 3 minutes longer; drain. Stir in mustard, pork and beans and tomato sauce. Divide mixture among six 10 oz. microwaveable casseroles (about 2/3 cup each). Cover tightly and freeze. Prepare Drop Biscuits. For each serving, microwave 1 minute; rotate casserole 1/2 turn. Microwave until biscuit is puffed and dry, 3/4 to 1 3/4 minutes longer. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Deluxe Turkey Potpie Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 3 large ribs -- celery, cut into 1" -- slices 3 Medium-size carrots -- cut into 1" chunks 1 large onion -- cut into 1" chunks 3 Medium-size red-skinned potatoes -- cut into 1" chunks 2 cloves garlic -- crushed 3 cans low-sodium chicken broth -- (10 1/2 oz.) 1 teaspoon dry mustard 1 teaspoon paprika 1 teaspoon dried thyme leaves 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon hot red pepper sauce 2 Homemade pastry pie crust -- or 1 1 15 ounce pa all-ready piecrusts 1 large egg yolk 1 tablespoon water 1/4 cup butter 1/4 cup all-purpose flour 10 ounces frozen peas 8 ounces sliced cooked turkey breast In deep 12" skillet over medium-high heat, heat oil; add celery, carrots, onion and potatoes; cook 15 minutes, stirring occasionally until vegetables are lightly browned. Add garlic; cook 1 minute. Stir in chicken broth. Reduce heat to low; simmer, covered, 25 minutes until vegetables are tender. Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin dishes. If using homemade pastry, roll out on lightly floured surface to 1/8" thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish as pattern, cut out 1 "lids"; cut out small hole in center of each and several slits as vents for steam. Arrange on ungreased large cookie sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake 10 to 12 minutes until lightly browned. In small saucepan over medium heat, melt butter; add flour; stir until smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir mixture gradually into vegetables simmering in skillet; cook 2 to 3 minutes longer, stirring occasionally until thickened. Stir in peas and turkey; remove from heat. Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on top of each; bake 5 to 10 minutes until filling is heated through. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cubed Steak and Rice Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cube steaks salt and pepper -- to taste 1 cup rice -- un` 1 can beef broth 1 can consomme 1 cup water Brown and season steak. Place in casserole dish. Pour rice over steak. Mix broth, consomme and water. Pour over steak and rice. Cover; cook about 1 hour at 400 degrees. Serve Hot. - - - - - - - - - - - - - - - - - - - NOTES : I use round steak cut in very thin strips. Nutr. Assoc. : 0 * Exported from MasterCook * Crumb Topping #1 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Soft Crumbs form bread slices 1 tablespoon butter 1 tablespoon minced parsley Toss the crumbs and butter together in a fry pan over medium heat until brown. Remove from heat and add parsley. Sprinkle on top of casserole before baking in oven. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Corn-Rice Casserole Recipe By : Mrs. Sam S. Levine, Bringham, Alabama Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped celery 1 cup chopped onion 3/4 tablespoon butter -- melted 2 cups cooked regular rice 1 can whole kernel white corn -- drained (16 oz.) 1/4 cup slivered almonds 1 Cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Combine all ingredients; spoon into a 2 quart casserole. Bake, uncovered, at 350 degrees for 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Corn Casserole Recipe By : Joanne Wakefield Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups corn, cream-style 1/4 teaspoon pepper 1 cup dry bread crumbs -- med. fine 1 cup milk 2 tablespoons chopped green bell pepper 1 teaspoon salt 4 ounces cheddar cheese -- cut in strips 3 slices bacon -- cut into 1 1/2" leng Combine first 6 ingredients. Pour into 10x6x2" baking dish. Arrange alternate pieces of bacon and cheese across top. Bake at 325 degrees for 1 hour. - - - - - - - - - - - - - - - - - - - Serving Ideas: Great with lobster, steak or ham. Nutr. Assoc. : 0 * Exported from MasterCook * Corn Beef Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces macaroni 12 ounces corned beef brisket, canned -- cubed 1 can cream of chicken soup 1 cup milk -- optional 1/2 cup chopped onions 1 cup bread crumbs -- buttered, OR 1 cup potato chips -- crushed Cook macaroni in boiling salted water, drain and rinse. Set aside. Combine all remaining ingredients except bread crumbs. Alternate beef mixture with layers of macaroni in greased 2 quart casserole. Top with buttered bread crumbs or crushed potato chips. Bake at 350 degrees for 1 hour. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chili Casserole With Cornmeal Topping Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 small onion -- chopped 1 clove garlic -- chopped 1 tablespoon chili powder -- (up to 2) 1 tablespoon bisquick baking mix 3 tablespoons water 1 can tomatoes 1 can whole kernel corn -- drained 1 can chopped pitted ripe olives -- drained 1 1/2 teaspoons salt 3/4 cup bisquick baking mix 3/4 cup cornmeal 2/3 cup milk 1 egg Heat oven to 350 degrees. Cook and stir beef, onion and garlic until brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour into ungreased square baking dish, 8x8x2 inches, or 2 quart round casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over beef mixture. Bake until golden brown, 50 to 60 minutes. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hamburger-Bean Casserole Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 cup chopped onion 1 clove garlic -- crushed 1 tablespoon prepared mustard 1 can pork and beans -- (16 oz.) 1 can tomato sauce -- (8 oz.) 1 drop Biscuits -- See recipe Heat oven to 350 degrees. Cook and stir ground beef, onion and garlic in 10" skillet until beef is brown; drain. Mix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1 1/2 quart round casserole. Prepare Drop Biscuits as directed. Drop by 6 spoonfuls onto beef mixture; sprinkle with cornmeal mixture. Bake uncovered until biscuits are golden brown, 25 to 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hamburger Stroganoff Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground beef 2 onions -- chopped 1 teaspoon parsley 4 ounces mushrooms, canned -- drained and chopped 1/2 pint sour cream 1/2 cup milk 1 can vegetable soup 1 teaspoon salt 1/4 teaspoon pepper biscuit dough -- canned Brown beef, then add rest of ingredients and heat thoroughly. Put in casserole dish and top with biscuits: Bake 20 to 25 minutes or until brown at 350 degree oven. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Green Bean Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can green beans -- french style 1 can cream of mushroom soup 1 can onion rings In casserole dish mix beans and soup. Top with onion rings. Heat in moderate oven for 20 minutes. Mrs Robert F. Lewis - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Frances Chicken Casserole Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken 1 small velvette cheese -- box 1 can cream of mushroom soup 1 can cream of chicken soup 1/2 can tomatoes -- rotel 1 onion 1 small Dorito chips -- bag Boil and debone chicken. Put in bottom of pan. Cut up onion onto the chicken. Slice cheese then add the chips. Mix soups and tomatoes, pour over top. Bake 350 degrees for about 30 minutes or until real hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Quiche Recipe By : Julia Child Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Eggplant -- peeled and diced 2 tablespoons butter Minced garlic olive oil Salt Pepper Parsley 1 pinch tarragon 1/4 cup dry white vermouth Custard: 3 large eggs -- blended with enough -- milk or cream to -- make 1 1/2 cups in -- all 3 tablespoons grated Swiss cheese 1 Prebaked shell Steep eggplant for 10 minutes in a sprinkling of salt, pat dry. Saute the eggplant in olive oil; add minced garlic, herbs and parsley. Add the vermouth and boil for 1/2 minute. Strew eggplant in pie shell. Pour custard into 1/8" of rim of shell. Sprinkle on cheese. Bake 30 - 35 minutes at 375 degrees, or until puffed and browned. MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Eggplant Casserole Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant 3/4 cup mayonnaise 3/4 cup italian seasoned bread crumbs 1/2 cup parmesan cheese -- grated 1 ounce tomato paste Peel eggplant and slice into 1/4" slices. Spread with mayonnaise. Pour bread crumbs on waxed paper, coat each slice will. Place on cookie sheet and bake at 400 degrees for 15 minutes. Remove and place slices in overlapping in a shallow baking dish. Pour tomato paste over and sprinkle with cheese. Bake at 350 degrees for 15 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Dough Formulas For Quiche Recipe By : Julia Child Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NONE*** These top-quality doughs use plenty of butter - after all, half the pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry dough that surrounds it. For both formulas, make the dough in your usual way. To measure the flour, dip a dry-measure cup into the flour, filling the cup to overflowing; sweep off the excess level with the lip. (Measured this way, 1 cup averages 5 ounces or 145 grams.) WITH A QUICHE RING INGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks chilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening 2/3 to 1 /Cup iced water Wrap and chill the dough for at least 2 hours. Butter the inside of your quiche ring and the baking sheet (or inside of a false-bottom cake pan). Roll the chilled dough up onto your pin and unroll over the ring. Press dough in place. To make the sides of the free-standing shell strong enough to hold the filling, push dough down with your fingers all around the ring. Work fast so the dough doesn't soften. Roll you pin over the top of the ring to remove excess dough thickening the sides. Now push the dough up the sides with your thumbs to form a rim standing 1/4" or so above the top of the ring. Patch any thin areas with raw dough. Prick the bottom of the shell with the tines of a fork. Using the dull edge of a table knife, press a decorative pattern on the rim of the shell. Cover with plastic wrap and chill 30 minutes so shell will bake evenly. To freeze the unbaked shell, slip into a plastic bag. To prevent a soggy bottom, it's always best to pre-bake the shell. Kept the sides and bottom in place by bracing them with buttered foil and dried beans. Preheat oven to 450 degrees. Bake in lower middle level until bottom of pastry is set but still slightly soft. (If edges have sunk down, gently push them up with a spatula, or patch them with raw dough.) Remove liner (or top pan) and bake a few minutes more, until pastry is just beginning to color and to separate slightly from edges of mold or pan. Cool for 10 minutes before unmolding. For 2 shells baked in 8" rings or false bottom pans. You don't need an imported ring to bake a shell. Use a cake pan turned upside down and this special dough. Dough on an upside-down pan. Prebake it with a buttered pan on top to prevent crust from puffing up. UPSIDE-DOWN SHELLS INGREDIENTS: 3 1/2 Cups all-purpose flour 2 1/4 Sticks chilled butter 5 Tbsp. chilled lard or shortening 2 Tsp. salt Liquid: 1 Egg plus ice water to make 3/4 cup; droplets more water as needed For 2 shells baked on 8" upside-down cake pans. MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Casseroles Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons margarine 2 tablespoons corn starch 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk 4 cups cooked vegetables 1/4 cup seasoned bread crumbs 1 tablespoon melted margarine In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn starch, salt and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Stir in vegetables. Turn into 1-1/2 qt. casserole. Mix seasoned bread with melted margarine. Sprinkle on top of casserole. Bake in 375 degree oven 25 minutes or until heated. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Turkey Chow Mein Casserole Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can condensed chicken broth -- (10 3/4 oz.) 1/2 cup Bisquick baking mix 2 cups cut-up cooked turkey 1/3 cup blanched whole almonds 1 can chow mein vegetables -- drained (16 oz.) 1 can mushroom stems and pieces -- drained (4 oz.) 1 jar sliced pimientos -- drained (2 oz.) 1 cup chow mein noodles Heat oven to 375 degrees. Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole. (Mixture will be slightly lumpy.) Stir in remaining ingredients except chow mein noodles. Bake uncovered until thick and bubbly, about 40 minutes. Sprinkle with chow mein noodles; bake uncovered 5 minutes longer. Let stand uncovered 5 minutes before serving. Makes 5 or 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tomato-Green Bean Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Strips bacon 1 can stewed tomatoes with green peppers and -- (16 oz.) -- onions 1 can green beans -- drained (16 oz.) 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 dash pepper 1 dash Cayenne pepper 2 tablespoons mayonnaise 1 cup soft bread crumbs 2 tablespoons butter -- melted Fry bacon. Drain off excess fat. Break bacon into pieces. Add tomatoes; simmer a few minutes. Add beans, seasoning and mayonnaise. Place in oiled 8" round baking dish. Combine bread crumbs and butter. Sprinkle over vegetable mixture. Bake, uncovered, from 30 to 35 minutes in a 325 degree oven. (This can be prepared ahead and baked just before serving.) Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet Potato Casserole #2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large sweet potatoes 1/2 cup butter raisins 2 oranges -- juice and all 1 dash cinnamon 1 cup brown sugar 2 eggs minature marshmellows -- for topping Ahead of time bake sweet potatoes. Peel and mash. Add eggs, butter, orange juice, orange sections, cinnamon and brown sugar to mashed potatoes. Place in a baking dish and bake at 400 degrees for 30 minutes. Top with miniature marshmallows and brown. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet Potato Casserole Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups grated raw sweet poatoes 4 eggs 1 cup raisins 1/4 teaspoon orange juice 1 cup chopped pecans -- optional 1/2 cup brown sugar 2 cups water 1 dash cinnamon crushed pineapple -- optional Mix all ingredients. Pour in to 1 1 1/2 quart greased casserole. cover and bake at 350 degrees for one hour. Remove cover and continue baking 15 minutes longer. serves 10 - 12 Can put marshmallows on top last few minutes of cooking if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Squash Casserole #3 Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds squash -- sliced 1 small onion -- chopped Salt and pepper to taste 1 tablespoon melted butter 1 cream of chicken soup -- undiluted (10 3/4 -- oz.) 8 ounces sour cream 2 tablespoons chopped pimiento 1/2 cup melted butter 1 package herb-seasoned stuffing mix. -- (8 oz.) Cook squash and onion until tender in a small amount of boiling salted water; drain. Season with salt, pepper, and 1 Tbsp. butter; stir in chicken soup, sour cream and pimiento. Combine 1/2 Cup butter and stuffing mix, stirring until well blended. Combine half of stuffing mix and squash mixture. Spoon into 2-qt. casserole dish. Top with remaining stuffing mix. Bake at 375 degrees for 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Squash Casserole #2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yellow squash 1 cup sour cream 1 can mushroom soup -- or chicken soup 2 tablespoons grated onion 1 Carrot -- grated Wheat germ Butter Clean squash well and cut into 1/2 inch slices and stem until tender. It's important to drain well. Add sour cream, soup, onion and carrots. Top with wheat germ and dot with butter. Bake 30 minutes at 350 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Squash Casserole #1 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yellow squash 2 tablespoons grated onion 1 small jar pimiento 1/2 cup grated cheese -- up to 1 3/4 cup cracker crumbs 1 Egg 1/2 stick margarine 1/4 cup milk Salt -- to taste Clean squash well and cut in 1/2 inch slices and boil or steam until tender. Cool at least slightly. Drain and mash. Add onion, pimiento, cheese, cracker crumbs, egg, margarine, milk and salt. Bake in a greased casserole dish at 350 degrees for about 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sour Cream Corn Recipe By : Flordia Department of Agriculture and Consummer Services Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices bacon 2 tablespoons chopped onions 2 tablespoons margarine 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon white pepper 1 cup sour cream 6 ears fresh corn 1 tablespoon chopped parsley Remove husks and silks from corn, rinse ears. Cut kernels from corn to measure 2 cups. Fry bacon; drain and crumble. Set aside. Saute onion in butter; blend in flour, salt and pepper. Gradually add sour cream, stirring until mixture is smooth. Heat just to boiling; add corn, and heat thoroughly (about 5 minutes). Fold in half of bacon. Spoon into a greased 1 quart casserole; top with parsley and remaining bacon. Bake at 350 degrees for 25 to 30 minutes. Serves 4 to 6 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Six Layer Dinner Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups potatoes -- diced 1 pound hamburger 1 cup diced onion 1 can tomato soup 2 cups water 1 cup diced carrot salt and pepper -- to taste Spread layers of vegetables potatoes and meat in baking dish in order given. Season each layer. Mix water with soup and pour over all. Bake in 350 degrees oven for about 1 1/2 hours. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Shrimp Quiche Recipe By : Julia Child Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked shelled shrimp 2 tablespoons butter Salt Pepper 1 pinch tarragon 1/4 cup dry white vermouth Custard: 3 "large" eggs -- blended with enough -- milk or cream to -- make 1 1/2 cups in -- all 3 tablespoons grated Swiss cheese 1 Prebaked shell Saute the shrimp with the butter and seasoning for 1 minute. Add the vermouth and boil for 1/2 minute. Strew shrimp in pie shell. Pour custard into 1/8" of rim of shell. Sprinkle on cheese. Bake 30 - 35 minutes at 375 degrees, or until puffed and browned. VARIATION: Can substitute crab and lobster for the shrimp. MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Rice With Chicken Recipe By : Mary McKinnon, Beech Island, SC Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken breast 1/2 envelope dry onion soup mix 1 can cream of mushroom soup 1/2 can water 2 tablespoons pimientos -- chopped 3 cups cooked rice 1/2 cup grated cheese -- American Cook chicken until tender. Remove meat from bones, cut into bite size pieces. Combine soup mix and pimientos. Alternate layers of rice, chicken and soup mixture. sprinkle with cheese. Bake at 375 degrees until cheese is melted and golden brown. - - - - - - - - - - - - - - - - - - - NOTES : I add 1/2 cup soup greens to the rice. Nutr. Assoc. : 0 * Exported from MasterCook * Quiche - The All Purpose Pie Recipe By : Julia Child Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***None*** By Julia Child The quiche- that delicious, cheesy, open-faced custard pie invented by some clever Alsatian cook - is a wonderfully easy first course or main course that is fast to prepare and makes great eating. It's quick to assemble because all you need on hand is the base - eggs and milk - plus anything else: cheese, bacon, onions, canned pimiento, leftover cooked vegetables, tomato sauce and so forth. You can build from the bottom up with your own pie crust dough or a homemade frozen shell formed earlier. Or use a frozen store-bough shell - and offer no apologies. Or the other hand, you can bake any of the quiche fillings in a plain dish and call it a custard. That's what a quiche is, anyway - a custard in a pie shell. NOTE: Pre-Baking Shells. So often you see people eat all the filling of an apple pie - or quiche - but leave the bottom crust untouched. They don't even taste it, knowing from sad experience that it's soggy. The solution: Pre-bake the empty shell- well worth the time and really the only way to achieve a perfect crust with tender crunch throughout. Weight down store-bought shells before pre-baking with buttered foil and dried beans. This keeps sides and bottom in place by bracing them. QUICHE FILLINGS: A quiche filling is a flavoring that is held together with a custard - that is, eggs and a liquid of some sort. The eggs slowly coagulate in the oven, maintaining the rest of the ingredients in creamy suspension. You don't want too much custard - just the right balance between it and the garnish, whatever it may be. You can't be exact about measures, because shells vary in depth. but you can calculate by the egg, adding more or using less. FOR EACH "LARGE" EGG. Break the egg into a cup; add liquid to reach the 1/2 cup level. QUICHE LORRAINE - This is the original Alsatian model. It's bacon only (no cheese) plus the custard, which is made of real cream that blends deliciously with the smoky taste of the bacon. Try it - on one of those days when you're slim as a scallion Julia Child - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pork Chop Casserole 1 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pork chops -- boneless 1 teaspoon dill weed -- crumbled salt and pepper -- to taste 2 tablespoons peanut oil 6 cups potatoes -- thinly sliced 1 can cream of mushroom soup -- Family size 2 cups Sargento 6 Cheese Italian blend 1 cup sour cream 1/2 cup water 1/2 teaspoon dried dill weed 2 cups sharp cheddar cheese -- grated Preheat oven to 375 degrees. Brown pork chops seasoned with dill weed, salt and pepper in oil. Place chops in a baking dish. Top with potatoes. Combine other ingredients, except cheddar cheese, and pour over potatoes. Bake for 1 1/2 hours or until pork chops are tender. Sprinkle cheddar cheese over the top and return to oven to melt and brown cheese. About 5 minutes to melt and 5 minutes under boiler to brown cheese. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Party Mushrooms-Spinach Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh mushrooms -- or 3 cans whole mushrooms -- (6 - 8 oz. each) 6 tablespoons butter or margarine -- divided 1 can condensed cream of chicken soup -- (10 3/4 oz.) 1/4 cup milk 2 packages frozen creamed spinach -- thawed (9 oz. each) 1/8 teaspoon ground black pepper 1 1/2 cups plain croutons Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms. In large skillet, melt 5 Tbsp. butter. Add mushrooms; saute 5 minutes. Stir in chicken soup, milk, spinach and black pepper. Cook and stir until mixture comes to boiling point. Pour into 2-quart casserole. In small saucepan, melt remaining 1 Tbsp. butter. Stir in croutons. Sprinkle over casserole. Bake uncovered, in preheated moderate 375 degree oven until hot and bubbly, about 5 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mushroom Florentine Casserole Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Savory Crunch -- see recipe 10 ounces frozen chopped spinach -- thawed and well -- drained 1 can condensed cream of mushroom soup -- (10 3/4 oz.) 1/2 teaspoon Worcestershire sauce 1 1/2 cups mushrooms -- sliced Lemon wedges Heat oven to 400 degrees. Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate; arrange mushrooms on top. Sprinkle Savory crunch evenly over mushrooms. Bake uncovered until hot and bubbly, about 20 minutes. Serve with lemon wedges. Makes 5 or 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Leslie's One Dish Meal Recipe By : Cookbook USA Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potatoes -- sliced Carrots -- sliced 4 Veal Cutlet -- or beef 1 package Onion Soup Mix -- dry 1 can Cream Of Mushroom Soup Cover bottom of 9x13 inch pan with sliced carrots and potatoes. Place cutlets on top. Sprinkle dry soup mix over meat and vegetables, then spoon soup on to top and spread - do not stir. (Soup will not appear to cover entire dish.) Bake in 350 degree oven for about 45 minutes or until vegetables are done. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Burrito Bake Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Bisquick. baking mix Salt & pepper -- to taste 1/3 cup Water 1 cup Salsa 1 can Refried beans -- any variety 1 cup shredded cheddar cheese -- or to taste 1 pound Ground beef Mix Bisquick, water and refried beans together and put it in the bottom of a greased pie plate. Brown and drain seasoned ground beef; put on top of mixture in pie plate. Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till golden brown. We have found if you let it sit for about 15 min, it tends to cut more like a pie. Serve with extra salsa, sour cream and mexican chips. Can be made the night before and refrigerated; then put in the oven. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot Chicken Salad Casserole Recipe By : From the kitchen of Margret Gibbs Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chicken -- chopped 2 cups cooked rice 1 cup diced celery 1/2 cup mayonnaise 2 ounces chopped pimentos 1 cup cream chicken soup -- undiluted 1 small can chopped mushrooms -- optional 3 Hard boiled eggs -- chopped 2 tablespoons green peppers -- optional 2 tablespoons chopped onions 1 tablespoon lemon juice Salt and pepper to taste 1/4 cup slivered almonds 1 cup dry bread crumbs Mix chicken with all ingredients, except crumbs. Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2). Sprinkle top with crumbs. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * 7 Minute Tuna Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Tuna In Water -- drained 1 Can Durkee O&C Real Fried Onions 3/4 Cup Celery -- thinly sliced 1/4 Cup Green Pepper -- thinly sliced 1/4 Teaspoon Onion Powder 1 Can Mushrooms -- drained 1 Can Cream Of Celery Soup, Condensed Combine one-half can of French fried onions, with other ingredients. Place in greased casserole. Bake at 350 degrees for 25 minutes. Sprinkle remaining onions on top. Bake 5 minutes longer. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cable Car Tuna Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente drained 1/2 teaspoon thyme 1/4 teaspoon salt 1 /2 ounce can cream of 1/2 cup milk 1 2 ounce cans solid white -- tuna, drained and fl (2 to 7) 1 cup up coarsely chopped celery 1/3 cup coarsely chopped green -- pepper 1/3 cup sliced water chestnuts 1/3 cup chopped scallions with some -- green tops 1/2 cup mayonnaise 3/4 cup grated sharp cheddar cheese 1/4 cup chopped toasted almonds Serves 6 Preheat oven to 425 degrees. Inn a 2-quart casserole combine noodles, thyme and salt. Set aside. Mix together the soup and milk in a saucepan and heat, stirring constantly until smooth. Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 Tablespoons of the cheese. Heat and stir until the cheese is melted. Add cheese sauce to casserole and mix thoroughly. Sprinkle top with remaining grated cheese and almonds. Bake for about 20 minutes until bubbly and lightly browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Davy Jones Tuna Bake Recipe By : Serving Size : 9 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bisquick 3/4 cup milk eggs salt and pepper 14 ounces tuna -- drained 1/2 cup sharp process cheese -- shred 1 tablespoon onion -- chpd 1/4 cup pimiento -- chpd 1/3 cup celery -- chpd -----tuna celery sauce----- 1 can cream of celery soup 1 cup milk 1/2 can tuna Heat oven to 400 deg. Grease 9x9" pan. Mix Bisquick, milk, eggs, salt and pepper. Beat vigorously 30 sec. Stir in 1 1/2 cans tuna, 1/4c cheese, onion, pimiento and celery. Pour into prepared pan; sprinkle remaining 1/4c cheese over top. Bake 30-35 mins. Serve hot with Tuna Celery Sauce. Tuna Celery Sauce: In small saucepan,mix soup, milk and remaining tuna. Heat through. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crusty Tuna Surprise Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rice -- uncooked 2 cups water 1 can cheddar cheese soup 1 cup milk 1 can tuna -- drained parsley 3 tablespoons margarine -- melted corn flake crumbs I cook the rice in a 2 qt. casserole dish in the microwave. Takes about 18 min. (9 and then turn 9 more). After the rice is cooked, I add the next 4 ingredients. Stir until well mixed. Then I mix the butter and enough corn flake crumbs to use up the butter and put them on the casserole dish. I then microwave the whole thing for 5-8 min. Corn or peas could be added to the casserole. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Perfect Tuna Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream/celery soup(10.75oz) 1/4 cup milk 1 can tuna -- drained(7oz) 2 eggs,hard-cooked -- sliced 1 cup peas -- cooked 1/2 cup potato chips -- slight crumbled 1. Combine soup and milk in a buttered 1-quart casserole; stir in tuna, eggs and peas. 2. Bake in preheated 350:F. oven 25 minutes; stir. 3. Top with chips; bake 5 minutes longer, or until hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pepper's Tuna Casserole Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 ounces water-packed tuna 1/2 cup onion -- diced 6 ounces egg noodles 1 can light cream of mushroom soup no salt -- to taste to taste 2 slices light sandwich cheese Cook noodles; drain. Mix in all ingredients and top with the cheese. Bake at 350 degrees for about 45 minutes to 1 hour. Nutrients per serving: Calories 72, fat 3g, cholesterol 5mg, carbohydrate 3g, sodium 146mg. Exchanges: Meat 1. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mom's Tuna Noodle Casserole Bread Recipe By : Serving Size : 15 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 1/4 teaspoon sugar 2 3/4 cups better for bread flour 1 tablespoon gluten 1/2 teaspoon salt 6 1/2 ounces white tuna water pack well drained 1/2 cup celery -- chopped 2 tablespoons minced onion -- dried 1 cup chow mein noodles 1 egg 10 1/2 ounces cream of mushroom soup -- heated 1 tablespoon oil 1 tablespoon water Add all the ingredients in the order listed, set darkness control at 12 o'clock. Select white bread and push "Start." This bread should be stored in the refrigerator or freezer. The aroma and taste of this bread is just like our mom's favorite Sunday night supper. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Jenny's Tuna Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large can tuna 1 bag wide egg noodles 1 can cream of mushroom soup 1 can cream of celery soup 1/2 cup cheddar cheese -- grated 1 tablespoon onion -- grated onion Cook noodles and drain tuna. Mix all ingredients together in a buttered casserole. Top with a little of the cheese and some cracker crumbs. Bake at 350 for 40 minutes or until bubbly. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hearty Tuna Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans tuna -- chunk-style 5 ounce ea) 6 ounces egg noodles -- uncooked 3 cup) 1/2 cup celery -- chopped 1/3 cup green onion -- sliced 2/3 cup sour cream 2 teaspoons mustard 1/2 cup mayonnaise 1/2 teaspoon thyme leaves -- dried 1/4 teaspoon salt 1 small zucchini -- sliced 1 cup monterey jack cheese -- shredded 1 medium tomato -- chopped Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with the tuna, celery and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the mixture into a buttered 2 qt. casserole. Top with half the zucchini. Repeat layers. Top with cheese. Bake at 350 for 30 minutes or until hot and bubbly. Sprinkle with the chopped tomato. **Salmon may be used. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * He-Man's Tuna Noodle Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- medium 2 tablespoons butter 1 can cream of mushroom soup 1 cup milk 1/2 cup sour cream 1/2 teaspoon salt 1/2 cup onion -- finely chopped 1/4 cup pimiento -- sliced 1/2 cup green bell pepper -- fine chop 1 cup celery -- chopped 6 1/2 ounces tuna -- drained and flaked * 15 Ritz crackers -- ** * An additional 3 oz can of Tuna can be added for a meatier casserole. ** Ritz crackers (15 = Half a Stack) should be broken but not crumbled. Cook noodles in salted water; drain. Coat with butter. Preheat oven to 425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper, and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2-quart casserole. Sprinkle top with Ritz crackers. Bat 20 to 25 minutes. Garnish with parsley before serving. Makes enough for 6 hungry men. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easy Overnight Tuna Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rainbow rotini -- uncooked 2 cups frozen mixed vegetables -- any 2 cans soup -- cream of anything 1 cup cheddar cheese -- shredded 1 cup milk 1 can solid white tuna -- water pack and flaked 2 tablespoons margarine 1/2 cup bread crumbs -- unseasoned dry In 2 qt. casserole, combine all ingredients except margarine and bread crumbs. Cover and refrigerate 12 hours or overnight. In small mixing bowl, microwave margarine at HIGH for 45 seconds to 1 minute until melted. Add bread crumbs. Toss to coat. Set aside. Microwave casserole at HIGH, covered for 12 to 15 minutes, or until mixture is hot, stirring 3 times. Sprinkle with bread crumb topping. Microwave at HIGH, uncovered, for 2 minutes or until hot. NOTE: This can be baked in the oven at 350:. Sprinkle with bread crumb topping. Bake uncovered for 55 minutes to 1 hour and 10 minutes, or until hot and bubbly. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Dilled Tuna Bake Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons margarine 1/2 cup chopped onion 1 cup sliced celery 3 tablespoons flour 1 teaspoon dillweed salt & pepper to taste 2 cups milk 1 cup tuna -- drained 1 cup peas -- drained 1 package refrigerated biscuits Saute onion and celery in margarine about 5 minutes. Blend in flour, dillweed, salt and pepper; cook, stirring constantly until mixture bubbles; slowly stir in milk. Cook, stirring constantly until sauce thickens. Flake tuna, stir in with peas, bring to boiling, stirring often. Pour into a 6 cup casserole; arrange biscuits on top. Bake in 400 oven 20 minutes or until biscuits are brown. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Broccoli Casserole Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup divided margarine 1 medium chopped onion 1/4 cup cornstarch 3 cups milk 1/4 teaspoon hot pepper sauce 2 chicken flavor bouillon cubes 2 cans (6.5-oz each) drained and flaked tuna 1 package (10-oz) frozen chopped thawed broccoli 8 ounces elbow macaroni cooked 6 minutes and drained 1 1/4 cups shredded cheddar cheese divided 1/2 cup fresh bread crumbs Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4 cup of the margarine over medium heat. Add onion; saute 3 minutes. In small bowl stir corn starch, milk and hot pepper sauce until smooth; add to onions in saucepan. Add bouillon cubs. Stirring constantly, bring to a boil and boil 1 minute. In large bowl combine sauce, tuna, broccoli, elbow macaroni and 1 cup of the cheese. Turn into prepared casserole. In small bowl combine bread crumbs, remaining 1/4 cup cheese and remaining 1/4 cup margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25 minutes or until topping is lightly browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Au Gratin Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans tuna (7 oz cans) 2/3 cup onion -- chopped 1/4 cup green pepper -- chopped 1/4 cup pimiento -- chopped 2/3 cup mayonnaise 1/4 cup bread crumbs, fine -- dry 1/4 cup parmesan cheese -- grated Combine first 5 ingredients. Spoon into small shallow baking dish. Sprinkle with bread crumbs and cheese. Bake in 350F oven 20 minutes or until thoroughly heated. Serves 4 I sometimes add one or two cups of COOKED elbow macaroni. I've used this Hellmann's Mayonnaise recipe card for 20 years or more. It is really dog-eared from frequent use. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna & Noodle Stroganoff Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 oz pouch sweet peas 1 5 3/4 oz pkg noodles w/ sour cream & cheese sauce 3/4 cup milk 7 ounces drained tuna 1/4 teaspoon prepared mustard 1/2 cup chopped pimiento 1. Slit pouch of sweet peas and place in microwave oven and cook at FULL POWER 5 minutes. 2. Cook noodles at FULL POWER in water according to package direction in a bowl in microwave oven 5-6 minutes or when done. Drain well. 3. In a large 3-qt. casserole, combine peas, noodles, packet of cheese sauce mix, tuna, mustard and pimiento. Place in microwave oven and heat at FULL POWER 3-4 minutes or until heated through. Serves 5-6. Microwave time: 13-15 minutes Conventional time: 35-40 minutes - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna & Apple Bake Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onions -- chopped 1 cup celery -- chopped 2 cups apples,diced -- unpeeled 2 tablespoons butter or margarine 1 can cheese soup -- condensed(11oz) 1/2 cup milk 2 cups rice -- cooked 2 cans tuna -- drained(7oz) 1 teaspoon salt 1/4 teaspoon pepper 3/4 cup bread crumbs,buttered -- seasoned 1. Saute onions, celery and apples in butter until tender but not brown. 2. Stir in soup, milk, rice, tuna, salt and pepper; mix thoroughly. 3. Turn into a buttered, shallow 2 1/2-quart casserole; sprinkle with bread crumbs. 4. Bake in preheated 400:F. oven 20 minutes, or until thoroughly heated. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tex-Mex Tuna Casserole L/F Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups drained, flaked -- water-packd tuna 2 cups low-fat cottage cheese 3/4 cup sour cream 1/4 cup diced red onion 1/4 cup canned -- diced green chiles 2 tablespoons salsa 3 cups cooked -- drained noodles 12 saltine crackers -- crumbled 12 dry roasted -- unsalted cashew nuts -- chopped 1. Preheat oven to 350 degrees F. 2. In large bowl, combine tuna, cottage cheese, sour cream, red onion, chiles, salsa and noodles. 3. Turn into 2-quart casserole dish coated with non-stick spray. 4. Combine crackers and cashews and sprinkle over top. 5. Bake uncovered 30 minutes. NOTE: The amount of vegetable in this recipe works out to one tablespoon per person, therefore you don't need to use a veggie card for such a small amount. If you wanted to bring it up to 1 veggie card, you could serve this with 1/3 cup of steamed vegetables per person. DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Fat 1 Dairy 256 Calories - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scalloped Tuna Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup soft breadcrumbs 1 1/2 cups skim milk 1 tablespoon margarine 1 egg 2 egg whites 1/2 teaspoon salt substitute 1/4 teaspoon pepper 1 small onion -- minced 1 teaspoon parsley flakes 6 1/2 ounces water-packed tuna Heat breadcrumbs with milk and margarine until margarine melts. Meanwhile, beat egg and egg whites. Stir in salt, pepper, onion, parsley flakes, and tuna. Gradually stir in hot milk and crumbs. Place in casserole dish and bake at 350 for 25-30 minutes. Nutrients per serving: Calories 165, fat 10gm, cholesterol 72mg, carbohydrate 14gm, sodium 452mg. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scalloped Potato And Tuna Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups potatoes -- pared & slice thin 3 tablespoons butter 1/4 cup flour 2 tablespoons mustard -- prepared 2 cups milk 1 teaspoon salt -- to taste 1/8 teaspoon pepper -- to taste 1 can tuna -- 7oz use 2 cans for a dish 1 cup onions -- peel and slice thin Cook potatoes in boiling salted water 10 minutes,;Drain. Meanwhile melt butter in top of a double boiler over direct heat. Stir in flour, then mustard. Add milk, salt and pepper to taste, and stir over boiling water until smooth and thickened. Arrange the sliced potatoes,tuna and onions in alternate layers in a greased 2 quart casserole. Pour sauce over all, and BAKE in a moderate oven 350 degrees for 45 minutes. Makes 6 Servings. You can also use a 2nd can of tuna to make a richer dish. OR you can substitute a can of Salmon in stead of the Tuna. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Scalloped Cheesy Tuna Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 can tuna (water pack) 3 cups med.crm.sauce or mushrm soup 1 can mushrooms, 6 oz -- drained 1/4 cup sliced ripe olives 3/4 cup jack cheese,or more -- grated 1/4 cup onions,diced -- less if desired 1/8 cup bell peppers, diced -- " " " 8 ounces noodles,thick or thin -- cooked 3/4 cup corn flakes -- slightly crushed 1/4 cup butter -- or margarine melted Heat the oven to 350. Drain the tuna and blend gently with soup or medium cream sauce. Arrange all ingredients in alternate layers except corn flakes and melted butter in a slightly buttered 1 1/2 quart baking dish. Sprinkle with corn flakes and drizzle melted butter over all. Bake for approximately 35 minutes or until top is slightly brown and bubbly. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Quickie Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces noodles, broad -- uncooked 3 cups water; salted -- boiling 1 can cream of mushroom soup 1/3 cup milk 7 ounces tuna -- drained and flaked 1 cup peas -- cooked buttered breadcrumbs Cook noodles in boiling salted water about 2 minutes. Cover and remove from heat, and let stand about 10 minutes. Meanwhile, combine mushroom soup, milk, tuna, and peas. Rinse noodles with warm water and drain well. Fold noodles into tuna mixture; pour into a greased 1 quart casserole. Sprinkle with breadcrumbs and bake at 350 degrees about 30 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Macaroni Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces shell macaroni 1 can cream of celery soup 1/3 cup milk 1/4 cup mayonnaise or salad dressing 1/2 teaspoon dry mustard 1 cup shredded cheese 1 cup tuna -- packed in water 1/4 cup pimento -- optional topping 1/4 cup bread crumbs 1 tablespoon butter or margarine 1/2 teaspoon paprika Cook macaroni according to package directions; drain. In bowl blend together soup, milk, mayonnaise and mustard. Stir in cheese, tuna and pimiento. Gently fold in cooked macaroni. Turn into a 1-1/2 quart casserole. Combine crumbs, melted butter and paprika; sprinkle atop casserole. Bake uncovered at 350 degrees until heated through, 45-50 minutes. Garnish with parsley, if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Chip Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups potato chips -- crushed 1 can tuna -- drained and flaked 8 ounces peas -- drained 1 can cream of mushroom soup 1 cup milk Combine all the ingredients EXCEPT 1/2 C. of crushed potato chips. Turn into 1 1/2qt. casserole. Border with remaining potato chips. Bake in a 350 oven about 50 to 60 minutes - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Casserole For One Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup onion 1/2 cup potatoes 1/2 cup carrots 1 can cream soup -- mushroom 1/4 cup water 1 can tuna -- 3 1/2 oz size 1/2 package peas, frozen -- cooked chow mein noodles butter Cut up the onion, potatoes and carrots in pieces and cook together for 15 minutes.Drain. Mix all the vegetables with the soup & water, and add to the tuna. Pour into a buttered casserole and add dots of butter on top. Cover the top with the noodles. Bake in a 350 degree oven about 30 minutes. Changes I made from original: I used cream of chicken soup, I used leftover canned peas and for the water to mix with the soup I used the vegetable water from the carrots, potatoes & onions.. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Casserole Deluxe Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1 ounce pk cream cheese 1 can cream of mushroom soup 2 cups cooked rice 1 can tuna, drained -- 6 1/2 oz 1 can mushrooms -- drained 1/4 cup green onions -- sliced 1 tablespoon pimento 1/3 cup cheddar cheese -- grated pepper and paprika Place cream cheese in 2 qt casserole. Microwave 30 sec. Add soup, stir. Fold in rice, tuna, mushrooms, onions, pimento, and pepper. Cover. Microwave 4-6 mins. Sprinkle with cheese and paprika. Microwave, uncovered 3-5 mins. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Casserole #2 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large can tuna 1 package wide egg noodles 1 can cream of mushroom soup 1 can cream of celery soup 1/2 cup cheddar cheese -- grated 1 tablespoon onion -- grated Cook noodles and drain tuna. Mix all ingredients together in a buttered casserole. Top with a little of the cheese and some cracker crumbs. Bake at 350:F for 40 minutes or until bubbly. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Casserole Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna -- water pack 2 ounces cheese -- low cholesterol 2 tablespoons onion -- minced 1/2 cup mushrooms -- chopped raw Combine all ingredients and microwave for 2 minutes per serving or bake at 350 degrees until onion is tender and cheese is thoroughly melted. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Cashew Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 ounces cn chow mein noodles -- divide 1 6 1/2 ounce tuna 1 can cream of mushroom soup 1/4 cup water 4 ounces cashews 1 cup celery -- chopped 1/4 cup onions -- minced Reserve 1/2c noodles. Flake tuna and combine remaining ingredients in 1 1/2 qt casserole. Top with reserved noodles. Bake 325, 40 mins. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna-Tater Bake Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup potato chips -- crushed 1 cup cheddar cheese -- shredded 2 cups mashed potatoes 2 eggs -- separated 1/2 teaspoon dry mustard 2 cans tuna -- drained Mix potatoe chips with 1/2 cup of the cheese and set aside. Combine the mashed potatoes, egg yolks, and mustard. Stir in tuna and remaining 1/2 cup of cheese. Beat egg whites until stiff, Fold into the potatoe-tuna mixture. Turn into a 2 quart baking dish (greased). Sprinkle evenly with potatoe chip mixture. Bake at 375 for about 45 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna-Macaroni Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can solid-pack tuna -- drained 8 ounces elbow macaroni -- cooked 4 tablespoons butter 2 tablespoons onion -- minced 1 1/2 tablespoons green pepper -- minced 2 tablespoons flour (instant) 3/4 teaspoon salt ds Pepper; generous 1 c Milk 1/2 c Frozen green peas; (opt) 1 cn Cream of mushroom soup 1 c Sharp cheddar cheese; -shredded, divided 2 sl Bread; buttered and cubed Paprika; generous sprinkle Preheat oven to 350 degrees. Cook macaroni until tender, drain. Melt butter in same pot, add onions and green pepper and saute over low heat 5 minutes. Add flour, salt and pepper and stir to blend well. Add milk and mushroom soup and stir over low heat until smooth. Add macaroni, flaked tuna, peas and 1/2 the cheese to sauce and stir to blend well. Pour into 2-quart buttered casserole, top with remaining cheese. Top cheese with 2 slices battered day-old bread cut in cubes, and sprinkle bread with paprika generously. Bake at 350 degrees for 35 minutes, or until nice and brown. This casserole reheats easily over low heat in saucepan, or in microwave at 50%. Like most casseroles, it tastes even better reheated. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna-Casserole Supreme Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- chopped 1/2 cup green pepper -- finely chopped 1 cup celery -- chopped 8 tablespoons butter 1 can cheddar cheese soup 1/2 cup milk 8 ounces mushrooms -- sliced and drained 1 teaspoon salt 1 cup green olives -- stuffed 6 1/2 ounces tuna -- drained and flaked 1 cup corn flakes -- crushed 1/2 cup almonds -- slivered Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna--Potato Chip Bake Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup potato chips -- crushed 1 cup cheddar cheese -- shredded 2 cups mashed potatoes 2 eggs -- separated 1/2 teaspoon dry mustard 2 cans tuna in water -- drained Mix potatoe chips with 1/2 cup of the cheese and set aside. Combine the mashed potatoes, egg yolks, and mustard. Stir in tuna and remaining 1/2 cup of cheese. Beat egg whites until stiff, Fold into the potatoe-tuna mixture. Turn into a 2 quart baking dish (greased). Sprinkle evenly with potatoe chip mixture. Bake at 375 for about 45 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Tetrazzini Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces spaghetti -- 2-inch long 1/4 cup butter 1/4 cup flour salt 1 teaspoon nutmeg 2 cups canned chicken broth 1 cup light cream 1/4 cup marsala wine (optional) 1/4 cup parmesan cheese -- grated 2 cans tuna; drained -- flaked 1/4 cup green pepper -- chopped 1/2 pound fresh mushrooms -- sliced 1 egg yolk 1/2 cup parsley -- chopped Cook spaghetti according to package directions, drain and put into buttered bowl. Meanwhile, melt butter over low heat, blend in flour, salt, nutmeg, and stir constantly until mixture is smooth and bubbling. Remove from heat, stirring in broth and cream, put back on heat, and bring to a boil, stirring constantly until thickened. Stir in wine and cheese. Add sauce to spaghetti. Add tuna, green pepper, mushrooms, and egg yolk to spaghetti mixture and blend thoroughly. Pour into buttered baking dish and bake uncovered at 350F for approximately 30 minutes. Sprinkle parsley over top before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Deviled Tuna Bake Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup mayonnaise 2 tablespoons lemon juice 1/4 cup onions -- chopped 2 teaspoons worcestershire sauce 2 teaspoons dijon mustard 1 teaspoon salt 1/2 teaspoon pepper -- black 2 cups tuna -- flaked 2 slices bread -- crumbled 2 eggs -- hard cooked & sliced 6 tablespoons corn flakes -- crushed 3 tablespoons cheese, parmesan -- grated 3 tablespoons butter -- melted Mix first seven ingredients. Add tuna, bread and eggs. Spread on baking sheet. Mix corn flakes, cheese and butter. Sprinkle on top and broil five minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Tuna Pasta Casserole Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups macaroni 6 tablespoons butter or margarine 1/4 cup all-purpose flour 3 cups milk 2 cups processed american cheese 2 cups tuna in water -- drained 2 cups tart apples -- core/dice 2 tablespoons butter or margarine -- melted 1/2 cup bread crumbs -- soft Cook macaroni according to package directions; drain. In saucepan, melt 6 tb butter or margarine over low heat. Blend in flour and 3/4 ts salt. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add cheese; stir until cheese is melted. Stir in tuna, diced apples and drained macaroni; turn into 12x7x2 inch baking dish. Combine melted butter and crumbs. Sprinkle on top of casserole. Bake in 350: oven for 30 minutes, or until apples are tender. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * All-In-One Tuna Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 env. golden onion soup mix 10 ounces frozen peas & carrots * 6 1/2 ounces tuna -- drained & flaked 1 1/2 cups milk 8 ounces medium egg noodles ** 2 ounces shredded cheddar cheese *** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 cup Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Almond Tuna And Rice Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can veg-all mixed vegetables 1 cup mayonnaise 1 can tuna (12.5 oz) 2 cups cooked rice 1/2 cup chopped green pepper 2 teaspoons dill weed 1 cup fresh bread crumbs 1/2 cup slivered almonds 1. Drain VEG-ALL; combine liquid with mayonnaise, blending until smooth. 2. Stir in tuna, rice, green pepper, dill and vegetables. 3. Spoon into greased 2-quart casserole dish. 4. In small skillet, melt butter; stir in bread crumbs and almonds, coat well and spoon over mixture in casserole. 5. Bake at 375:F. for 30 minutes or until bubbly and lightly browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Tuna Casserole Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups macaroni 6 tablespoons butter or margarine 1/4 cup all purpose flour 3 cups milk 2 cups sharp processed american -- cheese, shredded (8 ounces) 2 cups tuna -- drained (6.5 or 7 oz) 2 cups tart apples, cored -- pared diced 2 tablespoons butter or margarine -- melted 1/2 cup soft bread crumbs Cook macaroni according to package directions; drain. In saucepan, melt 6 tb butter or margarine over low heat. Blend in flour and 3/4 ts salt. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add cheese; stir until cheese is melted. Stir in tuna, diced apples and drained macaroni; turn into 12x7x2 inch baking dish. Combine melted butter and crumbs. Sprinkle on top of casserole. Bake in 350: oven for 30 minutes, or until apples are tender. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Foolproof Beef And Broccoli Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound beef sirloin steak -- boneless 1 tablespoon vegetable oil 1 clove garlic -- minced 1 medium onion -- cut into wedges 1 can Campbell's Cream of Broccoli Soup -- (10 3/4 oz.) 1/4 cup water 1 tablespoon soy sauce 2 cups broccoli flowerets Hot cooked noodles Slice beef across the grain into very thin strips. In skillet, over medium-high heat, in hot oil, cook beef and garlic until beef is browned. Add onion. Cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling. Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender. Serve over hot noodles. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chiles Rellenos Casserole Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 can whole green chili peppers* 3 cups sharp cheddar cheese** 4 green onions -- sliced 3 cups shredded mozzarella cheese 6 eggs 4 cups milk 3/4 cup all-purpose flour 1/4 teaspoon salt 2 can green chili salsa * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Zucchini Cheese Casserole Recipe By : Sid Orrik Serving Size : 4 Preparation Time : 0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups water -- boiling 2 4 ounce boxe onion soup mix 4 ounces spaghetti -- broken 1/3 cup margarine 2/3 cup chopped onions 1 cup chopped green bell peppers 1 1/2 pounds sliced zucchini 4 fresh tomatoes -- cut in wedges 1/4 cup chopped parsley 1/8 teaspoon black pepper 4 cups (2 packages) grated Mozzarella cheese Preheat oven to 350:F. Cook spaghetti in water and onion soup mix and drain. Sauti onion, green pepper; add zucchini, tomatoes, parsley and pepper. Cook about 5 minutes. In a greased casserole, put spaghetti and zucchini mixture. Sprinkle Mozzarella cheese on top; bake for 25 minutes until hot and bubbly. Description: "A baked zucchini-tomato casserole made with fresh vegetables, spaghetti, onion soup mix and Mozzarella cheese." Cuisine: "American" Ratings : Cholesterol Rating 2 Complete Meal 6 Complexity 3 Cost 2 Depth 3 Difficulty 1 Fat Content 4 Good For Crowds 10 Kid Appeal 7 Portability 6 Serving Temperature 10 - - - - - - - - - - - - - - - - - - - NOTES : Nutr. Assoc. : 0 * Exported from MasterCook * Chicken Almondine Casserole Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds fryer chicken -- (up to 3) 1 6 ounces box long grain and wild rice 1 tablespoon margarine 1/4 cup adams diced onions 2 1/4 cups chicken broth 1 can french style green beans -- drained 1 can cream of chicken soup 3/4 cup almonds -- sliced 1 can pimentos -- chopped 1 teaspoon ground black pepper 1/2 teaspoon garlic salt 2 tablespoons bacon bits Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to debone and cut into bite size pieces.

Add rice, margarine and onions to chicken bouillon; cook over low heat approximately 25 minutes or until all water is absorbed.

In a large casserole dish combine green beans, soup, 1/2-cup almonds, pimentos, black pepper, garlic salt and chicken.

Add hot rice last and mix all ingredients thoroughly.

Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.

Cover and heat at 350 degrees 35 - 30 minutes.

Serve stemming hot.

Posted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Supreme Beef casserole Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chuck 1 teaspoon shortening 16 ounces canned tomatoes 8 ounces tomato sauce 2 teaspoons salt 2 teaspoons sugar 2 cloves garlic -- crushed 3 cups noodles 1 cup sour cream 3 ounces cream cheese 6 green onions -- chopped with tops Lightly grease a 2 quart casserole dish. Melt shortening in skillet; add beef, breaking into pieces with fork, cook until lightly brown. Drain off fat. Add the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer for 5 to 10 minutes. Cook noodles, drain well and blend in the sour cream, cream cheese and onions. Pour small amount of meat sauce in casserole. Cover with layer of noodles and grated cheese. Repeat layers. Bake at 350 degrees for 35 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple And Carrot Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large carrots 5 large Rome or York apples 5 Tablespoons sugar 5 Tablespoons flour 1/2 Teaspoon nutmeg 1 Tablespoon margarine 1/2 cup orange juice Slice carrots thinly and cook in salted water for 5 minutes; drain. Slice apples and cook in clear water 5 minutes; drain. Layer carrots and apples in casserole. Mix sugar, flour and nutmeg; sprinkle on top. Dot with margarine.Pour orange juice over all. (Can be made ahead and baked just before serving). Bake 30-40 minutes in 350 oven. Source: "Virginia Apple Growers Association" S(Internet Address): "http://www.virginiaapples.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0