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Posts Tagged ‘casseroles’

Got leftovers?


We had a very nice Thanksgiving Day visit with the local kids and grandkids. Each of the families brought side dishes and we were abundantly blessed with food and fellowship. I had some turkey leftover (which I don't mind stashing in the freezer for future use) and quite a bit of stuffing. Nora reminded me of this recipe for Stuffing Crust Quiche. My friend Judy gave it to me many years ago. I made some individual quiches for lunch on Black Friday. Here's the recipe in case you have some lingering stuffing:

StuffingCrustQuiche

Stuffing Crust Quiche

6 oz. stuffing mix
8 oz. cooked chicken or turkey
3/4 cup shredded Swiss cheese
2/3 cup evaporated milk
4 eggs

Prepare stuffing as directed on package. (Since I was using leftover stuffing I just added a little water to re-moisten). Press into a crust in pie plate. Place cheese and chicken in crust. Beat eggs and evaporated milk and pour over chicken and cheese. Bake at 400 degrees for 30-35 minutes or until lightly browned and set.

Since this didn't use up all the stuffing I added a layer of stuffing to this casserole which also used up some leftover gravy, green beans, and mashed potatoes.

I also had a little bit of leftover cranberry sauce which I mixed into some applesauce. It made a pretty, slightly tart side dish with some soup this evening.

CranberryApplesauce

I'm thankful for such an abundance of good foods and creative friends who give me good ideas for using up the bits and pieces leftover. Have fun utilizing your feast day leftovers. ๐Ÿ™‚


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After Easter


We had a very nice Easter and hope you did as well. We had two services at church Sunday morning commemorating Jesus's death and resurrection. The choir and orchestra provided carefully chosen music which also helped us remember the significance of the day.

Nora, Topher, and little Della came for lunch and spent the afternoon at our house. A highlight of the afternoon was staging and taking pictures outside. Della was very patient while her mother worked at photographing her in various places around the yard.

CollogansEaster14

DellaEaster14

We are still eating our Easter ham. I froze the "meaty ham bone" and some chopped and some ground ham for future meals. I don't have a picture, but I wanted to include a link to a good recipe for using up some of your leftover ham. We tried this Country Casserole recently and really enjoyed it. (This recipe calls for chicken but I substituted ham.)

I hope you and your loved ones had a blessed Easter.

Becka


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Egyptian Lasagna


picture of Served E Lasagna

If you are tired of Christmas turkey or ham, I would recommend that you try this recipe. I found it on a delightful blog written by a woman and her daughters. The casserole is similar to lasagna, but easier to put together, in my opinion. I have made it a couple of times and we have really enjoyed it.

I have changed the recipe just slightly, so I will post my version here. Do go read Leila's original post to find out why she calls it Egyptian Lasagna.

Egyptian Lasagna

6 oz. medium egg noodles
2 cups cottage cheese
1 Tbsp. cornstarch
2 cups grated sharp cheddar cheese
2 1/2 cups spaghetti sauce
1 tsp. Italian Seasoning
dash of garlic powder
dash of black pepper
1/2 tsp. salt
1/2 lb. ground beef

Cook noodles, drain, and place in greased 2 quart casserole dish. Brown and then drain ground beef. In food processor process cottage cheese, cornstarch, and about 1/2 cup of the cheese. Spread the cottage cheese mixture on the noodles. Add a layer of meat and the spaghetti sauce, seasonings and then top with the remaining cheddar.Bake for 30-40 minutes at 350 degrees. Let rest for 10-15 minutes and then serve. Can make ahead and refrigerate or freeze. Can add cooked spinach. This amount serves 5-6.

Here are a couple of pictures of the process:

Spreading the cheese mixture on the cooked noodles:

picture of Cheesing E Lasagna

Adding the sauce:

picture of Saucing E Lasagna

Becka


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Family Update


Last week our daughter Megan, her husband Jim, and their son Drew drove down from Michigan to spend a few days with us. We had a wonderful time with the whole family. This visit was a brief one, so we tried to make the best of it. Here are a few pictures of the fam:

We celebrated three birthdays while we were all together. Here Jim and Megan are celebrating at a birthday party for Topher:

picture of Jim and Meg

Here is Drew:

picture of Drew October 2010

Nora and Topher are planning to be married in April, so some wedding planning was going on during the visit. Here they are while we were waiting for lunch at Hubba Hubba Barbecue in Flat Rock, NC:

picture of Nora and Topher

Mark and Katie were waiting for their lunch there too. They are also awaiting the birth of their first child in April. We are thrilled that we will have another little grandchild.

picture of Mark and Katie

And, finally, here's a picture of Rob and me during the birthday celebration:

picture of Rob and Becka

While everybody was here I baked a ham. We had a couple of meals from it with the family and now Rob and I are finishing up the leftovers. I made this casserole with a portion of it. It is sort of like a cheese souffle, but much less fussy. It will "fall" after you remove it from the oven and let it sit for any length of time, but it still tastes good and the leftovers can be reheated in the microwave. I cut the recipe in half for the two of us.

picture of Cheese Puff

Cheese Puff

6 eggs
1/2 cup flour
1 tsp. baking powder
1 cup milk
1 cup shredded cheddar cheese (or whatever you like and have on hand)
1 cup cottage cheese
1 cup cubed or ground ham

Beat eggs. Add flour and baking powder, then milk. Beat until smooth and then fold in the cheddar cheese, cottage cheese, and ham. Pour into a greased two quart casserole dish and bake at 350 degrees for about 40 minutes or until the mixture is set. If you insert a knife in the middle of the dish it should come out clean. Serve immediately.

We usually have this for supper, but it would work for a breakfast or brunch if your family is apt to arrive at the table promptly. ๐Ÿ™‚

Becka


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Something new for supper


Today I'm posting a new recipe that I tried recently--we liked it so well that I've actually made it twice in the last few weeks. It's sort of an Americanized version of Lo Mein. I made it with some cooked chicken I had in the freezer--I've been trying to use up some of my freezer stash. The original recipe called for raw chicken breasts that you cut up and stir fry and then proceed with the recipe.

picture of Oriental Casserole

Stir Fried Chicken and Noodles

3 Tbsps. honey
1/2 cup water
1/4 cup soy sauce
2 garlic cloves, minced
1 Tbsp. grated fresh ginger (or 1/4 tsp. dried)
dash white pepper
2 tsps. cornstarch
1-1 1/2 cups chopped cooked chicken or a couple of raw chicken breasts cubed and stir fried
2 tsps. cooking oil
3-4 cups frozen oriental vegetable blend (I used a stir fry blend from Aldi)
1-1 1/2 cups shredded cabbage
1 heaping cup fine noodles (begin boiling these about the time you start the stir frying)

Whisk together the honey, water, soy sauce, garlic, ginger, and cornstarch. Heat the oil in a large skillet and stir fry the oriental vegetables for 5-6 mins. Add the cabbage and stir fry for 3-5 mins. more. Add the sauce and bring to a boil. Cook about two minutes or until thickened. Add the chicken and the cooked drained noodles. Heat through and enjoy!

I had never used fresh ginger until just a few years ago. It can be stored in the freezer and then grated frozen when you need it. I just wrap mine in plastic wrap and store it on my freezer door so I can find it easily.

picture of Frozen Ginger

You don't even need to peel it. Just grate the amount you need and use it to season whatever dish you are preparing. It adds a lot of flavor to many oriental dishes.

picture of Grating Ginger

Becka


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