1 1/2 cup carrots; sliced very thin
1 1/2 cup onions; chopped
3 tablespoon parsley; chopped
4 slice fish; halibut, cod, trout, etc
6 slice bacon
5 potatoes; halved
1 cup chicken broth or bouillon cube
1 tablespoon lemon juice
1 cup butter or margarine
1 salt & pepper to taste (up to)
6 slice cheese (optional)
Preheat oven to 400°F. Arrange in large baking pan, carrots, potatoes, onions, parsley, salt and pepper. Place fish on vegetables; slightly season fish first.
In sauce pan, heat chicken broth, butter and lemon juice until butter melts, mix well. Pour sauce over fish and vegetables. Arrange bacon slices over fish.
Bake one hour or until carrots are tender.
Optional: Slices of cheese can be spread over casserole before baking. Serves 4 to 6.
Baked Squash Casserole
3 lb squash
1 cup sour cream
2 tablespoon butter
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion; finely chopped
Prepare and boil cubed squash. Mash squash; stir in remaining ingredients. Turn mixture into ungreased 1 qt. casserole. Bake uncovered in 400* oven until hot, about 20-30 min.
Banana-Sweet Potato Casserole
2 cup sweet potato; cooked and mashed
1 cup mashed bananas
1/2 cup sour cream
1 egg
1/2 teaspoon salt
3/4 teaspoon curry powder
Mix all ingredients. Beat until smooth; put into greased 1 quart casserole dish and bake at 350 degrees for 20 minutes.
Recipe From: The Key Gourmet
Lobster Casserole
3 tablespoon butter
1 lb lobster meat
3 tablespoon flour
3/4 teaspoon dry mustard
1 tablespoon old bay seasoning
3 slice white bread, crusts removed
2 cup half and half
salt, pepper to taste
2 tablespoon sherry
Cut lobster into bite-sized chunks. Cook slowly in butter, just until it begins to turn pink. Remove to a plate. Add flour mixed with mustard and seasonings to butter in pan. Add half&half slowly. Cook, stirring constantly until thickened. Add the lobster. Tear bread into small pieces and add to pan. Adjust seasonings. Add sherry and mix well.
Taco Pasta Casserole
1 lb lean ground beef
1 pkg taco seasoning mix
1 tablespoon butter
1 large onion; chopped
1 large green pepper; chopped, (optional)
1 large box shell pasta
2 can stewed tomatoes
1 jar chunky salsa
2 cup cheddar cheese; grated
In a large skillet over medium heat, brown ground beef and drain excess liquid. Add taco seasoning spices as directed on the package, blend, and reserve.
In the same skillet, sauté onions and peppers (if desired) in 1 tablespoon butter until tender.
Meanwhile, cook pasta as directed on the package and drain.
In a 9-inch by 13-inch baking pan, spoon stewed tomatoes into the bottom of pan to cover. Layer remaining ingredients in the following order: pasta, ground beef and taco seasoning, salsa, and cheese. Repeat layering process until dish is full, making sure to finish the top layer with cheddar cheese.
Bake in a pre-heated 400°F degree oven for 25 to 30 minutes. Remove from oven and let stand for about 5 minutes. Serve warm.
Potato, Pork And Cabbage Casserole
3 large potatoes; (abt 2 pounds)
2 medium sweet potatoes; (abt 1 pound)
1 medium green cabbage head; (2 1/2 lbs)
1 large onion
16 oz pork sausage meat
1 teaspoon caraway seeds
1/4 teaspoon pepper
1 salt
2 tablespoon salad oil
1/4 cup all-purpose flour
3 cup milk
8 oz part-skim mozzarella
2 cup shredded cheese
1 chopped parsley for garnish
1. In 8-quart saucepot, heat white and sweet potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 25 minutes or until potatoes are almost tender but still firm when pierced with a fork. (Check sweet potatoes after 20 minutes as they cook faster than white potatoes.) Drain potatoes; set aside until cool enough to handle. 2. Meanwhile, thinly slice cabbage and onion; set aside. In 5-quart Dutch oven or saucepot over medium-high heat, cook sausage until golden brown, stirring frequently. With slotted spoon, spoon sausage into a small bowl. Discard all but 2 tablespoons fat from sausage in Dutch oven. 3. Over medium-high heat, in remaining sausage fat, cook cabbage, onion, caraway seeds, pepper, and 1 teaspoon salt until cabbage is tender and browned, stirring frequently. 4. Prepare white sauce: In 2-quart saucepan over medium heat, into hot salad oil, stir flour; cook 1 minute, stirring constantly. Gradually stir in milk and 1/2 teaspoon salt and cook, stirring constantly, until sauce boils and thickens. Remove saucepan from heat. 5. Preheat oven to 375 degrees F. Drain potatoes. Peel and slice potatoes into 1/2-inch-thick slices. On bottom of 13" by 9" glass baking dish, layer half of sliced potatoes. Spoon cabbage mixture over potato layer; sprinkle sausage and half of shredded cheese over cabbage layer. Top with remaining potatoes and cheese. Pour white sauce over casserole. Cover baking dish with foil and bake 45 minutes or until hot and bubbly. If you like, garnish with parsley. 10 servings.
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