| |
| 2 (8 ounce) packages whipped cream cheese spread |
| 1 (11 ounce) can condensed cheese soup |
| 2 (4 ounce) cans shirmp, drained |
| 3 (15 ounce) cans asparagus, drained |
| 1 (6 ounce) can French-fried onions |
| Directions |
| 1 |
Preheat oven to 400 degrees F (200 degrees C). |
| 2 |
In a mixing bowl, blend cream cheese and cheddar cheese soup until there are no lumps. Fold in the shrimp. |
| 3 |
Arrange the asparagus in a 9x13 inch casserole dish. They should be arranged so that the head to tail end of the asparagus are alternated. Pour the cheese and shrimp mixture over the asparagus. Use a spatula to spread the soup around evenly. Be careful not to tear asparagus. Make sure there is at least 1/2 an inch of space between the top of the ingredients and the top of casserole dish because the casserole will boil while cooking. |
| 4 |
Bake covered in a preheated 400 degrees F (200 degrees C) oven for 35 minutes. After 35 minutes, uncover and crush fried onions on top of casserole and cook for the remaining 10 minutes uncovered. |
Broccoli Casserole
| Ingredients |
| |
| 4 heads fresh broccoli, blanched and chopped |
| 1 1/2 cups shredded Amercian cheese |
| 1 (10.75 ounce) can condensed cream of mushroom soup |
| 1 1/2 teaspoons salt |
| 2 teaspoons ground black pepper |
| 2 cups crushed, seasoned croutons |
| 3 tablespoons butter |
| Directions |
| 1 |
Bring a pot of salted water to a boil. Add broccoli; cook until tender but still firm. Drain, and cool under cold running water. |
| 2 |
Preheat oven to 350 degrees F (175 degrees C). |
| 3 |
In a saucepan over medium heat, combine the cheese, mushroom soup and salt and pepper. Stir until melted; add broccoli, stir, and pour into a 2 to 3 quart casserole dish. |
| 4 |
In a separate saucepan, melt the butter, add croutons and stir to coat. Sprinkle over broccoli mixture. |
| 5 |
Bake at 350 degrees F (175 degrees C) for 30 minutes. |
Baked Sweet Potatoes with Raisins and Pecans
| Ingredients |
| |
| 5 sweet potatoes, peeled and cubed |
| 1 ounce raisins |
| 1 ounce chopped pecans |
| 1/4 cup butter, melted |
| 1/2 cup maple syrup |
| 1/2 cup water |
| Directions |
| 1 |
Preheat oven to 400 degrees F (200 degrees C). |
| 2 |
Spread sweet potatoes in a single layer in a 9x13 inch baking dish. Sprinkle with raisins and chopped pecans. |
| 3 |
In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes. |
| 4 |
Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender. |
Corn Pudding
| Ingredients |
| |
| 1 (12 ounce) can whole kernel corn, drained |
| 2 (17 ounce) can cream style corn, |
| 5 eggs, lightly beaten |
| 1/2 cup granulated sugar |
| 4 tablespoons cornstarch |
| 1 1/2 teaspoon Season-All Seasoned Salt |
| 1/2 teaspoon Dry Mustard |
| 1 teaspoon Instant Minced Onion |
| 1/2 cup milk |
| 1/2 cup melted butter |
| Directions |
| 1 |
Preheat oven to 400 degrees F. |
| 2 |
In a mixing bowl, combine 1 12-oz. can whole kernel corn, 2 17-oz. cans creamed style corn and 5 lightly beaten eggs. Add mixture of 1/2 cup sugar, 4 tablespoons cornstarch, 1 1/2 teaspoons Season-All Seasoned Salt, 1/2 teaspoon dry Mustard and 1 teaspoon Instant Minced Onion. |
| 3 |
In a small sauce pan, stir in 1/2 cup each milk and butter. Heat until butter is melted and milk is lightly scalded. Add to all other ingredients. |
| 3 |
Pour into greased 3 quart casserole. Bake for i hour stirring once. |
Green Bean Casserole
| Ingredients |
| |
| 2 (16 ounce) packages cut green beans, drained |
| 2 tablespoons water |
| 1 (10.75 ounce) can condensed cream of mushroom soup |
| 1/2 cup milk |
| 1 (4 ounce) jar diced pimento peppers, drained |
| 1/8 teaspoon ground black pepper |
| 1 (2.8 ounce) can French-fried onions |
| Directions |
| 1 |
Preheat oven to 350 degrees F (175 degrees C). |
| 2 |
In a medium saucepan over medium heat, place the green beans in water and bring to a boil. Cook covered 6 minutes. Remove from heat and drain. |
| 3 |
In an 8x8 inch baking dish, mix together the cream of mushroom soup, milk, pimentos and pepper. Stir in the green beans. Sprinkle with French-fried onions. |
| 4 |
Bake uncovered in the preheated oven 30 to 40 minutes, until the casserole is hot and bubbly in the center. |
Herbed Garlic Mashed Potatoes
| Ingredients |
| |
| 1 medium head garlic |
| 1/2 cup low fat, low sodium chicken broth |
| 3 potatoes, peeled and cubed |
| 1 cup warm skim milk |
| 2 tablespoons olive oil |
| 1 tablespoon dried thyme |
| 1/2 teaspoon dried rosemary, crushed |
| salt and pepper to taste |
| Directions |
| 1 |
Preheat oven to 350 degrees F (175 degrees C). |
| 2 |
Slice the top off the head of garlic to expose the cloves. Place the whole head and the broth in a small casserole dish and cover. Bake for 1 hour; remove dish from the oven and set aside. |
| 3 |
Boil the cubed potatoes in water for 20 minutes or until soft. Drain. Add the warm milk and olive oil. Beat with mixer until potatoes are fluffy. Add the herbs. |
| 4 |
Gently squeeze the garlic out from each of the cloves, leaving behind the skins. Add all the garlic pulp to the potatoes. Beat again and season with salt and pepper. |
Squash Casserole
| |
| 2 pounds yellow squash, chopped |
| 1 onion, chopped |
| 1 (10.75 ounce) can condensed cream of chicken soup |
| 1 (8 ounce) container sour cream |
| 4 tablespoons butter |
| 1 cup grated carrots |
| 1 cup shredded Cheddar cheese |
| 2 tablespoons chopped pimento peppers |
| salt and pepper to taste |
| 1 (.7 ounce) package dry Italian-style salad dressing mix |
| Directions |
| 1 |
Preheat oven to 350 degrees F (175 degrees C). |
| 2 |
Bring a pot of salted water to a boil. Add squash and onion; cook until tender but still firm. Drain. |
| 3 |
In a large bowl, mix the squash, onion, cream of chicken soup, sour cream, butter, grated carrots, Cheddar cheese, pimento peppers, salt and pepper. |
| 4 |
Pour mixture into a medium baking dish and sprinkle the top with the Italian-style salad dressing mix. |
| 5 |
Bake at 350 degrees F (175 degrees C) for 45 minutes. |
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This site was last updated Monday, November 5, 2001.
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