CHICKEN AND WILD RICE CASSEROLE

CHICKEN  AND WILD RICE CASSEROLE
Provided by Ohio Farm Bureau

INGREDIENTS:
11⁄3 cups cooked wild rice
4½ tablespoons butter
5 tablespoons flour
3½ cups chicken broth
3 tablespoons shallots, minced
1 pound mushrooms, thinly sliced
1 cup heavy cream
1⁄8 teaspoon nutmeg
1½ tablespoons lemon juice
3 cups chicken breasts, cooked and cubed
1 cup dried cranberries or cherries
COOKING DIRECTIONS:
Preheat oven to 400 degrees.
In a heavy saucepan melt 3½ tablespoons  of butter  over
moderately low heat.
Add flour and cook, whisking for 3 minutes.
Add broth, bring mixture to a boil, and simmer, whisking
occasionally for 15 minutes.
While sauce is simmering,  in a skillet cook shallots and mushrooms
in the remaining 1 tablespoon  of butter over moderate  heat,
stirring occasionally, until most of the liquid is evaporated.
Add mushroom mixture to sauce and stir in cream, nutmeg, lemon
juice, chicken, cranberries or cherries, rice, and salt and pepper to
taste.
Transfer mixture to a 13-inch by 9-inch baking dish and bake
covered for 20 minutes.
Uncover, bake casserole for additional 15 to 25 minutes, or until
most of the liquid has been absorbed. Garnish casserole with
additional cherries or cranberries.

Advertisements

Asien Pot au Feu

asian pot au feu

2 large carrots peeled and sliced
2 large turnips peeled cut into segments
4 large free range chicken breasts
1 x 6cm piece of fresh root ginger finely chopped
4 garlic cloves peeled chopped
100ml soy sauce
1 large head of broccoli cut into florets
100g soba noodles blanched for 5 minutes  and refreshed

In a large pan of boiling salted water blanch the carrots and turnips for 5 minutes.
Drain and place in a large saucepan.
Season the chicken breasts and place on top of the vegetables.
Put the ginger and garlic together in a small
muslin bag (for easy removal) and add to the pan with the soy sauce.
Cover with water and cook at just below simmering point for 15 minutes.
Add the broccoli and cook for a further 5 minutes then check the chicken is cooked.
Add the soba noodles and heat through.
Serve the chicken noodles and vegetables in a large bowl with the broth.

Serves 4

Lamb Rice Casserole

Lamb Rice Casserole

1/2 lb. lamb
2T. chopped pimento
2T. oil
l/2 C. rice, cooked
3/4 C. chopped onion
1 C. milk
1 1/4 C. sliced celery
1 can mushroom soup
1 C. diced green pepper
Cut meat in bite size pieces; brown quickly in oil. Add onions, celery, green pepper and stir fry with meat, about 3 to 5 minutes. Add pimento, rice, soup and milk. Mix thoroughly.

Remove from heat. Turn into casserole. Bake at 350° about 1 hour. Serves 8.

Country Hobo Dinner

Country Hobo Dinner

1-lb. Hamburger
1 Onion
1 can cream of chicken soup
1 (8-oz. size) can condensed milk
3 large potatoes
5-6 carrots
2 stalks celery
Salt & pepper to taste

Brown hamburger, onion and celery together over medium heat, till light in color. Place in large casserole dish. Peel and slice potatoes and carrots and put on top of hamburger mixture. Cream soup and milk well and pour over potatoes and carrots. Bake in 350 degree oven for 1 hour 45 minutes.

NOTE: You may add more meat and potatoes if desired

Creamy and Crunchy Broccoli Bake

Creamy and Crunchy Broccoli Bake

This is such a yummy comforting casserole when it’s cold out at night. You can even add in some diced leftover turkey, ham or chicken and make it into a maindish meal.

2 16oz packages frozen broccoli cooked and drained
1 can of cream of mushroom or cream of chicken soup
2 bunches of green onions, diced
2 cups of grated cheddar cheese
1 small can of water chestnuts, drained well
1 cup slivered almonds
Salt and pepper to taste

Preheat oven to 350 degrees.

Mix all ingredients together and bake in a casserole dish for 30 minutes, uncovered.

I usually sneak in some minced garlic and sprinkle the top with some paprika for color. You can omit the almonds and top with Durkees french fried onions too.

Enchilada Casserole

ENCHILADA CASSEROLE

Serves: 4
Source: LaDonna
Effort: average
Comments: This can be made ahead of time. to help lower fat content: use fat-free refried beans, use “velvetta light cheese”, & use 1% milk

Ingredients:
1 lb. ground beef
1 onion, diced
1 (16 oz.) can refried beans
salt & pepper
10 flour, soft, tortilla shells

Cheese sauce:
1/4 cup margarine
1/4 cup flour
1/2 teaspoon salt
2 cup milk
1 (10 oz.) can enchilada sauce
2 cup Velveeta cheese, cubed

Instructions:
Oven 350
Cook & stir ground beef & onion til brown.
Stir in beans
Place mixture in shells & roll up.
Arrange shells; seam down in cake pan
Put cheese sauce over shells.
Bake uncovered 20-25 min.

Cheese sauce:
Melt butter over low heat in saucepan. Blend in flour & seasoning, cook over low heat, stirring until mixture is smooth & bubbly. Remove from heat. Stir in milk & sauce. Heat to boiling, always stirring. Add cheese, stir until cheese melts. Cover enchiladas

Cracker Barrel HashBrown Casserolle

Cracker Barrel HashBrown Casserole

2 Pounds frozen hashbrown potatoes thawed
1/2 Cup margarine melted
1 Teaspoon Salt
1/2 Teaspoon Black pepper
1/2 Cup Onion chopped fine
1 Can Cream of chicken soup
2 Cups Colby Cheese grated

Preheat oven at 350º. Spray a 9×13 baking pan with non-stick cooking spray.
Combine soup, margarine, salt, pepper, onions and cheese.
Gently mix in the potatoes and pour into prepared pan or dish.
Bake uncovered at 350º for 35 minutes