This yummy recipe was given to me by my good friend Karma.
CABBAGE AND RICE CASSEROLE
1 sm. head of cabbage, washed, drained and coarsely shredded
2 tbsp. vegetable oil
3/4 c. water, divided
1 lb. lean ground beef
1/2 c. finely chopped onion
1/4 c. finely chopped green bell pepper
1/4 c. finely chopped celery
1/4 tsp. ground black pepper
1 tsp. salt, or to taste
Dash of garlic powder
3 c. cooked rice
2 cans (8 oz.) tomato sauce
3/4 c. shredded Cheddar or Monterey Jack cheese
1/2 c. cracker crumbs or fine dry bread crumbs
1/2 c. cooked, crumbled bacon
In a large saucepot or Dutch oven, steam cabbage in oil and 1/4 cup water for 15 minutes. Drain and set aside.
In a large skillet, lightly brown ground beef; drain off fat. Add onion, green pepper, celery, black pepper, salt and garlic powder; mix well. Continue
Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Sunday, February 13, 2011
Southern Baked Ravioli
This recipe is from my little sister Julie who lives in Georgia, hence the reason I call it southern baked! We absolutely love this dish!
When I am making this for others I typically deliver it with a bag of salad, italian dressing, garlic bread and a dessert. This recipe can also be mixed together and then frozen. I always get this to the baking stage and then write the directions up for how to bake it...it's always better hot from the oven!
Southern Baked Ravioli
16 oz frozen ravioli
1 med onion chopped
6 garlic cloved chopped or pressed
1 med gren pepper chopped
spaghetti sauce (I like hunts 3 cheese)
2 cups mozarella cheese
fresh parmasian cheese
1 1/2 cup water
Brown onions, green pepper, and garlic in olive oil or butter. Add sauce $ 1 1/2 cup water and mix together. Add ravioli and cook for about 5 minutes.
Place 1/2 mixture in pan, cover with mozarella and parm. Place other half on top and do the same.
Bake for 30 minutes at 375 or 400 or until cheese is melted & slightly brown.
When I am making this for others I typically deliver it with a bag of salad, italian dressing, garlic bread and a dessert. This recipe can also be mixed together and then frozen. I always get this to the baking stage and then write the directions up for how to bake it...it's always better hot from the oven!
Southern Baked Ravioli
16 oz frozen ravioli
1 med onion chopped
6 garlic cloved chopped or pressed
1 med gren pepper chopped
spaghetti sauce (I like hunts 3 cheese)
2 cups mozarella cheese
fresh parmasian cheese
1 1/2 cup water
Brown onions, green pepper, and garlic in olive oil or butter. Add sauce $ 1 1/2 cup water and mix together. Add ravioli and cook for about 5 minutes.
Place 1/2 mixture in pan, cover with mozarella and parm. Place other half on top and do the same.
Bake for 30 minutes at 375 or 400 or until cheese is melted & slightly brown.
Cheesy Mostaccioli
I got this recipe years ago from a Pampered Chef consultant. This is a very yummy dish and easy to put together. It makes a great meal for giving away as well. I always deliver this with a bag of salad and italian dressing, garlic bread and brownies.I get it to the baking stage and leave directions on top for how to bake. Freezes well also.
Mostaccioli noodles
1 lb ground beef
spaghetti sauce
1 1/2 tsp italian seasoning
1 med onion
1 can mushroom soup (or use a can of cheese soup and do not use 2 cups cheddar
& mushroom)
2 cups cheddar cheese shredded
black pepper to taste
3 cups shredded mozarella
Prepare pasts according to box and drain.
Brown meat with onions.
In a soup pan mix 1 can cream of mushroom with two cups of cheddar and heat until cheese is melted. Or you can just use a can of cheese soup.
Mix noodles, cheese soup, pasta, spaghetti sauce, pepper and italian seasoning and meat in a large baking dish. Sprinkle with mozarella chesse.
Bake at 350 for 40 mins.
Mostaccioli noodles
1 lb ground beef
spaghetti sauce
1 1/2 tsp italian seasoning
1 med onion
1 can mushroom soup (or use a can of cheese soup and do not use 2 cups cheddar
& mushroom)
2 cups cheddar cheese shredded
black pepper to taste
3 cups shredded mozarella
Prepare pasts according to box and drain.
Brown meat with onions.
In a soup pan mix 1 can cream of mushroom with two cups of cheddar and heat until cheese is melted. Or you can just use a can of cheese soup.
Mix noodles, cheese soup, pasta, spaghetti sauce, pepper and italian seasoning and meat in a large baking dish. Sprinkle with mozarella chesse.
Bake at 350 for 40 mins.
Tuna Casserole
My mom used to always fix this when we were kids. The recipe was given to her by our dear Liberty Street neighborhood grandma Bertie Hupp.
Tuna Casserole
1/2 cup milk
1 can mushroom soup
2 cups cheddar cheese
onion powder to taste
1 can tuna
2 cups of cooked egg noodles
Combine mushroom soup, onion powder and cheese in a soup pan and heat until cheese melts.
Mix all ingredients in a casserole dish.
Bake 10 minutes in microwave or 20 minutes at 350 degrees.
Great served with green beans or baked beans.
Tuna Casserole
1/2 cup milk
1 can mushroom soup
2 cups cheddar cheese
onion powder to taste
1 can tuna
2 cups of cooked egg noodles
Combine mushroom soup, onion powder and cheese in a soup pan and heat until cheese melts.
Mix all ingredients in a casserole dish.
Bake 10 minutes in microwave or 20 minutes at 350 degrees.
Great served with green beans or baked beans.
Chicken Stuffing Casserole
A friend from MOMS club brought us this dish when I was on bed rest with my first child. We all love it. I have continued to use this recipe to pass along to sick friends, friends that just had a baby, etc.
I deliver this dish with green beans, and brownies! I always get it to the baking stage and then have directions written up for how to bake and stuck to the top.
Chicken Stuffing Casserole
4 large chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can evaporated milk
1/2 stick butter
2 boxes of stove top stuffing
Boil 4 large chicken breasts until done. Cut in bite size pieces. Spread on bottom of 9x13 pan.
Sauce:
Combine 1 can cream of celerey, 1 can cream of chicken, 1 can evaporated milk and 1/2 stick of butter. Heat until warm. Pour over chicken.
Prepare 2 boxes of stuffing according to package directions. Spread over chicken and sauce mixture. Cover with foil.
Bake at 350 for 40 mins. Remove foil and bake 10 minutes.
This recipe can also be freezed and reheated later.
I deliver this dish with green beans, and brownies! I always get it to the baking stage and then have directions written up for how to bake and stuck to the top.
Chicken Stuffing Casserole
4 large chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can evaporated milk
1/2 stick butter
2 boxes of stove top stuffing
Boil 4 large chicken breasts until done. Cut in bite size pieces. Spread on bottom of 9x13 pan.
Sauce:
Combine 1 can cream of celerey, 1 can cream of chicken, 1 can evaporated milk and 1/2 stick of butter. Heat until warm. Pour over chicken.
Prepare 2 boxes of stuffing according to package directions. Spread over chicken and sauce mixture. Cover with foil.
Bake at 350 for 40 mins. Remove foil and bake 10 minutes.
This recipe can also be freezed and reheated later.
Subscribe to:
Posts (Atom)