casserole recipe??

iVillage Member
Registered: 11-15-2004
casserole recipe??
4
Sat, 09-30-2006 - 2:16pm

Does anyone have a SBD casserole recipe? We are having a potluck at church tonight, and I have no idea what to bring.

TIA,
Margaret

iVillage Member
Registered: 04-01-2004
Sat, 09-30-2006 - 2:27pm

Here's something that Karen posted not too long ago:


Eggplant Lasagna - slice eggplant lengthwise into thin strips, sprinkle with olive oli and roast until done. Then assemble them 'lasagna style' in a pan with tomato sauce, mozzarella and ricotta cheese. Bake until heated through.


Spaghetti squash casserole - cook spaghetti squash and scoop out insides. Mix in casserole dish with tomato sauce, browned gound beef (lean) or turkey, mozzarella and ricotta cheese. Bake in oven until heated through.


"Turkey Trash" (a family favorite) - use browned ground turkey and then add what ever you have in the pantry (SBD friendly items, of course). I usually add roasted veggies that I made ahead, a can of diced tomatoes, a package of frozen green beans, chick peas or kidney beans. You can add 'flavor makers' to make it either Italian (italian seasoning and parmesan) or Mexican (chili powder, cumin, cheddar cheese). It is a very easy and versatile dinner.


Also, any type of chili would

Photobucket
iVillage Member
Registered: 04-01-2004
Sat, 09-30-2006 - 2:33pm

Another idea....


Make Salsa chicken into a casserole.

Photobucket
iVillage Member
Registered: 11-15-2004
Sat, 09-30-2006 - 2:36pm

Chili is a great idea, thanks!

Margaret

Avatar for domino1
iVillage Member
Registered: 03-30-2003
Sat, 09-30-2006 - 3:14pm

This turned out good. I cut and pasted from previous posts.

My changes to the basic recipe. I didn't have the normal ingredients so I just borrowed the technique:

Browned 3/4 pound ground beef (could use turkey) - drained
In a little olive oil cooked 1 onion, 2 cloves garlic. Then added mushrooms.
Put that in a casserole.
Prepped the barley as per recipe below.
Heated in microwave 2 cups beef broth, 1/2 cup salsa, 1.5 cups chicken stock (enough for 4 cups liquid).
Poured hot liquid over everything and cooked as per recipe. Salt pepper to taste.

Served it with some hot sauce and some shredded parmesan cheese.

I think it turned out excellent! Easy and good.

Original recipe:

Baked Barley (Phase 2 & 3)

Ingredients:
1 cup pearl barley
2 14.5 oz cans of either beef, chicken or vegetable broth
4 Tbs. butter substitute
1/2 cup sivered almonds
1 cup chopped onion
1 cup sliced mushrooms
1 cup julienne-cut sun-dried tomatoes
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 375 degrees. Rinse and drain barley, set aside. In medium saucepan, heat broth on low heat until boiling. Meanwhile, in a skillet, heat 1 Tbs. butter substitute, add almonds and saute until light brown, about one minute. Remove almonds and set aside. Add 2 Tbs. butter substitute to skillet and saute onion and mushrooms until slightly tneder, about 5 minutes. Remove vegetables, set aside. Add remaining butter and barley to the skillet; stir until lightly brown, about 8 minutes. Stir in almonds, onion, mushrooms, sun-dried tomatoes, salt and pepper. Spoon into 1.5 quart casserole dish. Pour hot broth over barley mixture and mix well. Cook uncovered in preheated oven for 1.25 hours, stirring after 45 minutes. Stir again before serving.