Tag: casserole

Keto tuna casserole/Recipe Share

Keto tuna casserole

Ingredients
2 oz. butter
1 yellow onion
1 green bell pepper
51⁄3 oz. celery stalks
16 oz. tuna in olive oil, drained
1 cup mayonnaise
4 oz. freshly shredded parmesan cheese
1 tsp chili flakes
salt and pepper
Serving
6 oz. baby spinach
4 tbsp olive oil
Nutrition

by Anne Aobadia, Emma Shevtzoff (Photo)
RecipesMain coursesKeto tuna casserole
Instructions
Preheat the oven to 400°F (200°C). Chop onion, bell pepper and celery finely and fry in butter in a large frying pan until slightly soft. Season with salt and pepper.
Mix tuna, mayonnaise, parmesan cheese and chili flakes in a greased baking dish. Add fried vegetables and stir.
Bake for 15-20 minutes or until golden brown.
Serve with baby spinach and olive oil.
Tip!
Canned tuna is a life-saver when fridge and freezer are empty. Try to choose high-quality, MSC-labeled tunafish—preferably in olive oil instead of sunflower oil.

Dorito Chicken Casserole/Recipe Share

https://www.bunsinmyoven.com/dorito-chicken-casserole/

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Doritos Chicken Casserole

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Keyword: easy dinner recipes, kid-friendly recipes, weeknight dinner recipes
Calories: 627 kcal

This Dorito casserole is loaded with chicken, cheese, and a whole bag of Nacho Cheese Doritos! Trash food at it’s finest, guys!

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together the chicken, soup, sour cream, half of the cheddar, Ro*Tel, cumin, and chili powder.
  3. Crush the Doritos and add half of the to the bottom of a 9×13 baking dish. Top with the chicken mixture. Add the other half of the crushed Doritos over the top of the chicken.
  4. Sprinkle the remaining cheese on top and bake for 20 minutes.
  5. Remove from the oven and top with the pico de gallo.
  6. Serve hot.

Zucchini Pizza Casserole/Recipe Share

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Ingredients
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped
Directions
Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13×9-in. or 3-qt. baking dish. Bake 20 minutes.
Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Test Kitchen Tips
Italian sausage or ground turkey sub well in this casserole.
Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
This packs up nicely for weekday lunches.
Nutrition Facts
1 cup: 315 calories, 20g fat (10g saturated fat), 119mg cholesterol, 855mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 25g protein.
Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990

Continue reading Zucchini Pizza Casserole/Recipe Share

Keto fish casserole with mushrooms and French mustard/Recipe Share

Keto fish casserole with mushrooms and French mustard

Ingredients
15 oz. mushrooms
3 oz. butter
1 tsp salt
pepper, to taste
2 tbsp fresh parsley
2 cups heavy whipping cream
2 tbsp Dijon mustard
8 oz. shredded cheese
25 oz. white fish, for example cod
20 oz. broccoli or cauliflower
3 oz. butter or olive oil
Nutrition

Keto fish casserole with mushrooms and French mustard
Instructions
Preheat the oven to 350°F (175°C).
Cut the mushrooms into wedges. Fry in butter until the mushrooms have softened, about 5 minutes. Add salt, pepper, and parsley.
Pour in the heavy cream and mustard and lower the heat. Let simmer for 5-10 minutes to reduce the sauce a bit.
Season the fish with salt and pepper and place in a greased baking dish. Sprinkle 3/4 of the cheese on and pour the creamed mushrooms on top. Top with the remaining cheese.
Bake for about 30 minutes if the fish is frozen, or slightly less if it’s fresh. Probe with a sharp knife after 20 minutes; the fish is done if it flakes easily with a fork. And remember that the fish will continue to cook even after you have taken it out of the oven.
Meanwhile, make the side dish. Cut the broccoli or cauliflower into florets. Boil in lightly salted water for a few minutes. Strain off the water and add olive oil or butter.
Mash coarsely with a wooden spoon or fork.
Season with salt and pepper and serve with the fish.
Tip!
Did you know that the stem of broccoli and cauliflower is wonderful, too? Simply peel the rough outer layer off with a sharp knife or a potato peeler. And then cut the stems lengthwise into rods, or dice them. Voila! More cruciferous love!

Keto Chicken Casserole/Recipe Share

 

Ingredients
1 cup heavy whipping cream or sour cream
2 tbsp green pesto
½ lemon, the juice
30 oz. chicken thighs
3 tbsp butter
1 lb cauliflower
1 leek
4 oz. cherry tomatoes
7 oz. shredded cheese
salt and pepper
Nutrition

by Anne Aobadia, Emma Shevtzoff (Photo)
RecipesMain coursesKeto chicken casserole
Instructions
Preheat the oven to 400°F (200°C).
Mix cream (or sour cream) with pesto and lemon juice. Salt and pepper to taste.
Season the chicken thighs with salt and pepper, and fry in butter until they turn a nice golden brown.
Place the chicken in a greased 9×13 inch baking dish, and pour in the cream mixture.
Chop the leek and cherry tomatoes. Chop the cauliflower into small florets. Top chicken with leek, tomatoes and cauliflower.
Sprinkle cheese on top and bake in the middle of the oven for at least 30 minutes or until the chicken is fully cooked. If the casserole is at risk of burning before it’s done, cover it with a piece of aluminum foil, lower the heat and let cook for a bit longer.
Tip!
Green it up! A rich dish like this only gets better served with a side of fresh leafy greens. Dress them with a generous drizzle of olive oil and a sprinkle of sea salt.

Recipe Sharing!/AMISH Breakfast Casserole

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  • Total Time
    Prep: 15 min. Bake: 35 min. + standing
    Makes12 servings

Ingredients

  • 1 pound sliced bacon, diced
  • 1 medium sweet onion, chopped
  • 6 large eggs, lightly beaten
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2 cups shredded cheddar cheese
  • 1-1/2 cups 4% cottage cheese
  • 1-1/4 cups shredded Swiss cheese

Directions

  • Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13×9-in. baking dish.
  • Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Test Kitchen Tips

  • Create a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried.
  • Cottage cheese is surprisingly versatile and almost disappears into this dish when baked.
  • Assemble a day in advance, and bake just before serving.
Nutrition Facts

1 piece: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.

Originally published as Amish Breakfast Casserole in Quick Cooking May/June 2002

Recipe Share/Yellow Squash Casserole

Yellow Squash Casserole

This Yellow Squash Casserole is the ultimate comfort food! It can be prepped ahead of time and popped in the oven just before dinner!
Course Side Dish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 216 kcal
Author Aubrey Cota

Ingredients

  • 4 cups yellow squash about 2 squash
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 cloves of garlic chopped
  • 1/4 c water
  • 1 sleeve of Ritz crackers
  • 1 cup cheddar cheese heaping cup
  • 2 eggs beaten
  • 3/4 cup milk
  • 1/4 c butter melted
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp butter

Instructions

  1. Preheat oven to 400 degrees.
  2. Heat olive oil over med heat in a large skillet.
  3. Saute onions and garlic for 2-3 min.
  4. Add the squash on top and then the add the water to the pan.
  5. Cover and allow to steam for about 5 min, until squash is tender.
  6. In a medium bowl, crush crackers with your hands.
  7. Add in cheese and toss.
  8. Set half of the cracker/cheese mixture aside.
  9. Stir in the milk, beaten eggs, and melted butter.
  10. Add in the squash mixture and season with salt and pepper.
  11. Pour into a greased 9-inch x 13-inch baking dish.
  12. Top with the remaining cracker mixture and dab with 2 tbsp butter.
  13. Bake for 25 min until cracker topping is slightly browned.