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  • Midwestern Casseroles 05

    From Dave Drum@1:18/200 to All on Thu Nov 7 20:25:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken & Dumpling Casserole
    Categories: Poultry, Breads, Vegetables, Herbs
    Yield: 8 Servings

    1/2 c Chopped onion
    1/2 c Chopped celery
    1/4 c Butter; in cubes
    2 cl Garlic; minced
    1/2 c A-P flour
    2 ts Sugar
    1 ts Salt
    1 ts Dried basil
    1/2 ts Pepper
    4 c Chicken broth
    10 oz Box frozen green peas
    4 c Diced, cooked chicken

    MMMMM-------------------------DUMPLINGS------------------------------
    2 c Biscuit/baking mix
    2 ts Dried basil
    2/3 c Milk

    Set oven @ 350┬║F/175┬║C.

    In a large saucepan, saute onion and celery in butter until tender.
    Add garlic; cook 1 minute longer. Stir in flour, sugar, salt, basil
    and pepper until blended. Gradually add broth; bring to a boil. Cook
    and stir 1 minute or until thickened; reduce heat. Add peas and cook
    5 minutes, stirring constantly. Stir in the chicken. Pour into a
    greased 13x9-in. baking dish.

    For dumplings, in a small bowl, combine baking mix and basil. Stir in
    milk with a fork until moistened. Drop by tablespoonfuls into mounds
    over chicken mixture.

    Bake, uncovered, 30 minutes. Cover and bake 10 minutes longer or
    until a toothpick inserted in a dumpling comes out clean.

    Sue Mackey, Jackson, Wisconsin

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:2320/105 to All on Wed Mar 5 13:44:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spaghetti Squash Casserole
    Categories: Squash, Beef, Vegetables, Herbs, Cheese
    Yield: 4 servings

    2 lb Small spaghetti squash
    1/2 c Water
    1 lb Ground beef
    1/2 c Chopped onion
    1/2 c Chopped red bell pepper
    1 cl Garlic; minced
    1 c Canned, diced tomatoes
    1/2 ts Dried oregano
    1/4 ts Salt
    1/8 ts Pepper
    1 c Shredded mozzarella or
    - Cheddar cheese
    1 tb Chopped fresh parsley

    Set oven @ 375oF/190oC.

    Cut squash in half lengthwise; scoop out seeds. Place
    cut side down in baking dish; add water. Cover; bake
    until the squash is easily pierced with a fork, 20-30
    minutes. When cool enough to handle, scoop out squash,
    separating strands with a fork. Reduce oven temperature
    to 350o.

    In a skillet, cook beef, onion, red pepper and garlic
    until meat is browned and the vegetables are tender, 5-7
    minutes; drain. Add tomatoes, oregano, salt, pepper and
    squash. Cook and stir until the liquid is absorbed, 1-2
    minutes.

    Transfer to an ungreased 1-1/2-qt. baking dish. Bake,
    uncovered, 25 minutes. Sprinkle with the cheese and
    parsley; let stand a few minutes before serving.

    Mina Dick, Boissevain, Manitoba

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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