Casserole Recipes

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Noodles With Egg
1 lb egg noodles
8 quart salted water
1/2 lb spinach
4 eggs
1 cup chicken broth
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1/4 teaspoon salt
1 teaspoon cornstarch paste
2 green onions, minced
1/4 cup boiled ham, slivered

Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide among soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles.
Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly.
Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place egg on spinach.
Finishing: Pour hot soup over egg. Garnish with minced onion & ham. Serve.


1 chicken broiler, cut up
2 cloves garlic
1/4 cup oil
1 lb raw shrimp
4 sliced tomatoes
1 lb peas
12 artichoke hearts
1 1/2 cup brown rice
6 strands saffron
1 cup onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 teaspoon paprika
1 cup white wine
2 cup water

Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, saute rice, saffron, onion, green and red bell peppers for 7minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready. Yield: 6 servings

Pasta With Shrimp And Vegetables

3/4 cup butter
20 each frozen large shrimp
4 each large mushrooms, sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 lb cooked drained spaghetti
2 each cloves garlic minced
1 each bunch broccoli flourettes
1/2 teaspoon dried thyme
1 each zucchini, thinly sliced
1 parmesan cheese

Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon andset aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini andcontinue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetablesand shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesian and serve immediately. Yield: 4 servings

Pheasant Wild Rice Casserole

1 cup uncooked wild rice
1 stick margarine or butter
1 small can sliced mushrooms
1 1/2 cup milk
1 small jar pimento, diced (optional)
1 salt and pepper
1 onion, chopped
1/4 cup flour
1 1/2 cup chicken broth
2 cup pheasant, cooked, diced
2 tablespoon parsley flakes
1/2 cup slivered almonds

Directions: Prepare wild rice according to package directions. Saute onion in butter until tender. Remove from heat; stir in flour until smooth. Drainmushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups. Gradual stir into flour mixture, add milk, cook stirring constantly until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350 degrees for 25-30 minutes. Yield: 6 servings

Safari Supper

1 1/2 lb lean ground beef
1 medium onion sliced
1 cup regular rice; uncooked
2 1/2 cup water
2 teaspoon chicken bouillon; instant
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
3 tablespoon peanut butter; chunky
1 tablespoon honey
1/2 cup raisins

Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the remaining ingredients.
Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.)
Yield: 8 servings

Cajun Country Supper

1 tablespoon vegetable oil
1 large onion, chopped
1 large green pepper, chopped
1 stalk celery, thinly sliced
1 clove garlic, minced
1/2 to 1 teaspoon tabasco pepper sauce
1/4 teaspoon each dried oregano and thyme leaves
3 cup idaho frozen hash brown potatoes
1/2 lb kielbasa sausage (smoked polish sausage), cut into chunks
1/2 lb frozen peeled shrimp (rinse off any frost)
1 can (16 ounces) whole tomatoes in juice; , chopped, well drained
1 can (8 ounces) tomato sauce
1 chopped parsley

In 3-quart microwave-safe casserole combine oil, onion, green pepper, celery, garlic, Tabasco sauce, oregano and thyme Cover loosely with plastic wrap; cook on High 6 to 8 minutes or until just tender, stirring once. Stir in potatoes, kielbasa, shrimp, chopped tomatoes and tomato sauce. Re-cover; cook on High 10 to 12 minutes or until shrimp is cooked, stirring once. Garnish with parsley.
Makes 4 servings.

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