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Main dishes and casseroles to enjoy

Here are a few main dishes and casseroles for dinner tonight.

Taco Bake

Crust:

1 3/4-2 cups flour

1 package active dry yeast

1 tablespoon sugar

2 teaspoons finely chopped onion

3/4 teaspoon salt

2/3 cup warm water

2 tablespoons oil

1/2 cup crushed corn chips

Topping:

1 cup shredded cheddar cheese

1 cup shredded lettuce

1 1/2 cups chopped tomatoes

Filling: Brown ground beef and add taco seasoning mix and 3/4 cup water. Simmer 25 minutes. In medium mixing bowl, combine 1 cup flour, yeast, sugar, onion and salt. Mix well. Add very warm water and oil in enough remaining flour and corn chips to make a stiff batter. Spread in well-greased 10-inch pie pan and form ridge around edge. Cover and let rise 20 minutes. Spread meat filling over dough. Bake at 375 for 30-35 minutes until edge is crisp and golden brown. Sprinkle on topping and serve.

***

Super Supper

1 5 1/2 ounce package mashed potato flakes

1 1/2 cups sour cream

1/2 cup water

1 pound ground chuck

1/2 cup water

1 15-ounce can tomato sauce

1 12-ounce can corn with sweet peppers, undrained

1 tablespoon chopped onion

1 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/8 teaspoon oregano

1/2 cup cheddar cheese

Preheat oven to 350. In ungreased 9×13 baking pan, blend potato flakes with sour cream and 1/2 cup water. Pat firmly onto bottom of baking dish. In skillet, brown hamburger. Stir in 1/2 cup water and remaining ingredients except cheese. Spoon mixture over potatoes. Sprinkle with cheese. Bake for 25-30 minutes or until cheese is melted and bubbly.

***

Slow Cooker Beef Stew

2 pounds stew meat, chopped into 1-inch cubes

3 potatoes, diced

3 carrots, sliced

1 medium onion, diced

2 14 1/2-ounce cans whole tomatoes

4 tablespoons quick-cooking tapioca

2 bay leaves

salt and pepper

Trim fat from meat. Put all ingredients in slow cooker. Mix. Cover and cook on low for 8-10 hours.

***

Quiche Bretange

1/2 cup mayonnaise

2 tablespoons flour

2 eggs, beaten

1/2 cup white vinegar

1 7 1/2-ounce can crabmeat, drained and flaked

1 cup cooked shrimp

1 8-ounce package Swiss cheese, chopped

1/3 cup celery, chopped

1/3 cup sliced onion

1 9-inch unbaked pie shell

Blend flour, eggs, mayonnaise and vinegar. Stir in meat, cheese, celery and onion. Bake at 350 for 25 minutes.

***

Chicken Divan

2 sheets heavy duty foil

2 boneless skinless chicken breasts, halved

1 cup instant rice

1 can cream of chicken soup

1/2 cup water

2 cups frozen broccoli florets

1 cup sliced fresh mushrooms

4 ice cubes

1/2 cup shredded cheddar cheese

Preheat oven to 450 or grill to medium high. Center on chicken breast half on each sheet of foil. Combine rice, soup and water. Spoon over chicken. Arrange broccoli and mushrooms on top of chicken and rice mixture. Top with ice cubes. Bring up foil sides. Double fold top and engs to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Bake 24-26 minutes on a cookie sheet in oven or grill 14-16 minutes in covered grill. Sprinkle with cheese before serving.

***

Vegetable Noodle Casserole

1 can cream of chicken soup

1 can cream of broccoli soup

1 1/2 cups milk

1 cup grated Parmesan cheese, divided

3 garlic cloves, minced

2 tablespoons dried parsley flakes

1/2 teaspoon pepper

1/4 teaspoon salt

1 16-ounce package wide egg noodles, cooked and drained

1 16-ounce package frozen broccoli, cauliflower and carrots blend, thawed

2 cups frozen corn, thawed

In a bowl, combine soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt. Mix well. Add noodles and vegetables, mix well. Pour into a greased 13x9x2 baking dish. Sprinkle with remaining cheese. Cover and bake at 350 for 45-50 minutes or until heated through.

***

Company Breakfast Casserole

1 pound bulk sausage

4 slices bread

1 cup grated sharp cheese

6 eggs

1 teaspoon dry mustard

1/2 teaspoon salt

dash of pepper

2 cups milk

Brown and drain sausage. Tear bread slices with crust. Place in pan. Sprinkle grated sharp cheese on top. Beat 6 eggs, dry mustard, milk, salt and pepper. Pour egg mixture over bread, sausage and cheese. Bake at 350 for 20-30 minutes. Prepare the night before, cover and refrigerate. Serve with melon, hot rolls and fruit salad.

***

Great Meat and Tater Casserole

1 pound browned ground chuck

1 large chopped onion

1 can green beans, drained

1 can tomato soup

1 can dried onion rings

leftover or fresh mashed potatoes

Brown onion and meat in large skillet. Drain if needed. Stir in beans, tomato soup and dried onion rings. Pour into 9×13 baking dish. Add spoonfuls of mashed potatoes throughout top of mixture or put into one large ring on top of it. Top with shredded Velveeta cheese. Bake at 350 until hot and bubbly.

***

Taste of Italy

2 pounds red potatoes

1 pound pre-cooked Italian sausage, cut into 1/4-inch slices

1 large onion, thinly sliced

1 bell pepper, thinly sliced

3 cloves garlic, minced

salt and pepper to taste

1/4 cup Parmesan cheese

2 tablespoon minced fresh oregano

Cook potatoes whole with skins on. Barley cover with water in kettle. Cook until fork tender, about 18 minutes. Warm slices of Italian sausage in microwave for 20 seconds on high. Lightly saute onion and bell pepper slices. Drain potatoes well. Add onions, bell peppers, warm sausage and parmesan cheese. Mix olive oil, garlic, salt and pepper together. Drizzle over potato mixture. Toss. Put into a serving dish. Scatter fresh minced oregano over the top.

***

Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.

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