Posts Tagged ‘casserole’


Cheesy Vegetables and Chicken

October 13, 2014

Another one of the clean out the fridge recipes, you will have to control yourself on the portions of this. The original recipe (no clue where I got it from) was also a throw together, but I have skimmed down the cheese and sour cream, added a ton of additional veggies, and most definitely achieved perfection. (My lovely cousin Marcia says she makes this with plain yogurt )There is still a reasonable amount of cheese. Since it is evenly dispersed in 4-5 servings ( or less if you have a teen age son!) the overall quantity per serving is not substantial, and it is of course very low in carbs. The original recipe also called for a 13 x9 pan. I scaled it down to a 9×9 pan so there is less area that needs to be covered by cheese. You can switch up your choice of vegetables. This is what I had on hand last night. It comes together quickly and since every thing is pre cooked, the bake to serve time is minimal.

2 boneless chicken breasts

1 can diced tomatoes, drained well.

1/2 head cauliflower, cut into small florets and lightly  steamed

1/2 large red pepper

8-10 mushrooms, sliced

2 C. fresh spinach, chopped

3/4 C. sour cream (or plain yogurt)

1 t. black pepper

3 t. smoky paprika

1 1/2 C. shredded cheese – Mexican blend. Cheddar, Monterrey Jack (anything but Mozzarella)

Put the cauliflower in a large frying pan and sauté a bit after steaming. Add remaining vegetables in according to the length of time they need cooked. Mine went in the pan in this order: red pepper, mushrooms, diced tomatoes  and lastly, spinach.


I made my chicken in the Foreman grill.. I love my Foreman grill.. Four minutes- done enough  as it will cook more in the casserole.


Cut it up in bite size pieces, and add it to the vegetables in the pan.


Mix in your sour cream and add 2 teaspoons of the paprika, and pepper. Combine well and put in a 9×9 pan.


Bake covered in a 350* oven for 20 minutes. Remove from oven, top with shredded cheese and sprinkle with  paprika.Return to oven until cheese is just melted. I shut the oven off and left it in  for  about 5 more minutes.


We had no sides with since there are so many vegetables in it. If you want to add carbs,  rice would be wonderful as there are plenty of juices from the tomatoes.



Tamed Tuna Casserole

March 10, 2014

I  know, I know…you’re turning up your nose. No one “loves” tuna casserole, in addition to the fact that it is loaded with  fat and carbs. I encourage you to try this version.. just once.. I guarantee you will put it into your menu cycle.  With Meatless Mondays, Lent, and the cost of meat soaring, now is the perfect time to try this. Using half spaghetti squash and half pasta you are cutting your carbs significantly. Because the  spaghetti squash brings a creamy texture to the dish, you can also cut down on fat from added  cheeses and milk.. No flour-y roux in this either. And if you “really” can’t stand tuna, cooked chicken is  always a viable alternative. The end result was such a hit I do not  have step by step pics,  but thought it was  worth sharing.

1/2 lb. angel hair or spaghetti, cooked and drained

1/2 roasted spaghetti squash, made into strands (directions here)

1 large can solid white albacore tuna, in water

1 C. Ricotta cheese

1/2 C. Cheddar, Monterey Jack or Mozzarella cheese

1/3 C milk (I used 2%, fat free  would work as would cream)

1/4 C. Parmesan cheese, freshly grated (any salty dry cheese will work )

1 t. Old Bay

1 t. dried dill

1 t. pepper

1 T. butter

1/4 C. bread crumbs or panko

A sprinkle  more of  Old Bay, and dill for the top

Combine ricotta, milk , Parmesan and seasonings. Prepare pasta and drain. Mix with strands of spaghetti squash.While pasta and squash  are still hot, mix in ricotta until it is evenly distributed throughout.

Add the tuna, and break the chunks up so it is also evenly distributed  throughout the pasta and squash. Pour into a 9×9 pan.

Optional: Dot with  a little butter and sprinkle bread crumbs or panko on top.

Pre heat  350 degree oven. Bake 40 minutes until brown and bubbly.



Served with some asparagus on top, this looks like a gourmet dish!


I made this tonight with a few tweaks.. added some peas and carrots, a little more spaghetti squash and some Whites Only eggs..I didn’t think I could improve on this but it was even better than the other times I made it. Topped tonight with  scallion greens, red pepper flakes and sriracha on the side…



Spaghetti Squash Casserole

September 2, 2012

One of my top ten favorite veggies! It is still fascinating to me how the flesh of this delight separates into long golden strands. You can use this in the same manner you would “real” spaghetti,without having to worry about gluten or carbs.I love it with a light red sauce,a group of sauted veggies,or all by itself! Though not sweet like butternut, spaghetti squash does have a slight buttery taste.I don’t add a lot of seasoning to this dish, so that the natural flavors shine through.This time I have combined it with some other favorites and baked it,making a perfect one dish entree’.A great choice  for a weekday meat free meal.

1 1/2 -2 spaghetti squash- depending on size

1 C. canned artichokes,drained,rinsed and roughly chopped

1 C. sliced Crimini mushrooms

1/2 C. sun dried tomato,finely  chopped

1 sweet onion,medium diced

1 T.butter

1 T. olive oil ,plus a little to rub on squash before baking

1 egg

1 C. sour cream

1 C. sharp cheddar,shredded

Pre heat overn to 375.Cut squash in half.Scrape out the seeds. Coat lightly with olive oil.Sprinkle a bit of black pepper on top.Turn upside down on baking sheet and roast for approximately 30-40 minutes,or until a knife slides in easily.

While squash is roasting, prep and saute the vegetables in the butter and oil.Begin with the onions as they take the longest.Then add the sundried tomatoes, mushrooms, and lastly the artichokes. Saute for about 10 minutes,just until onions begin to get soft.

When squash is done,turn them (carefully!) over and allow to cool for about 10 minutes,if you value your fingers. Holding the squash in one hand, gently scrape the flesh with a fork.You should end up with roughly 5 cups.Whatever is left,can be frozen and used in soup.In my case it never makes it into the soup, and I have it later on in the week for lunch with some tuna and grated cheese on top.

In a bowl combine the egg,3/4 C. of the cheese, sour cream and squash. Add in the vegetables.

Put in a lightly buttered (no margarine!!) casserole dish.Give it a few shakes of pepper.

Bake for 30 -45 minutes. A lower sided casserole dish or pan will take less time to heat through than a higher sided one-I insert a knife and then touch the knife to see if is hot. Remove from the oven and top with the rest of the cheese.Bake for another 15 minutes, until the cheese has browned a bit.The crunch of the cheese makes a nice texture contrast to the spaghetti squash.

This is a meal for us,but it would make a wonderful side to any meat. Enjoy !


Pineapple Casserole

April 16, 2011

Pineapple pairs so well with many things.I tried this the other day at Publix.It is a demo recipe from their Aprons collection.Though I liked it, I knew I could improve on it after reading the ingredients – no need for one cup of white sugar was my first thought. They were serving it with ham, as a side suggestion for upcoming holiday meals. So many of you have asked for Easter and Passover recipes I tried this last night.Success! We loved it, and it is much better after tweaking.We had it with boneless center cut pork chops,but this is a side that would  nicely accompany beef, chicken, and fish as well. I am providing the amounts for a full recipe made in a 13×9 pan,serving 8-10. For the three of us I cut the recipe in half. It’s gone!

  • 24 Ritz crackers, crumbled,not crushed
  • 7 oz. white cheddar,shredded (I used Monterey Jack)
  • 6 T. Flour
  • 1/2 C. brown sugar
  • 2 cans (20  oz.) pineapple tidbits(drained,reserve juice)

Pre – heat oven to 375 degrees

Combine flour,brown sugar and cheese.

Stir in pineapple until evenly coated and pour into casserole dish.

Top with cracker crumbs.Sprinkle the raw sugar over the crackers.

Bake about 25-30 minutes,until golden and bubbly.

Warm reserved pinapple juice and spoon a bit over serving and meat.(Don’t put juice over entire casserole as the crackers will get soggy) I used some of the pineapple juice to deglaze the pan I make the boneless pork chop in.