casseroles

CABBAGE CASSEROLE recipe added 01/15/2003
1 head cabbage
1 can cream of chicken soup (I used the 98% fat free)
1can cream of mushroom soup (again I used the 98% fat free)
4 strips bacon, cooked and well drained
1/2 cup Light Velveeta Cheese to crumble on top
Cut up cabbage and cook in boiling water, drain, put 1/2 cabbage in9x13 dish. Layer chicken soup, rest of cabbage, mushroom soup, then the bacon and cheese. Bake about 20-30 minutes at 350 degrees.You can also add 1 lb of cooked, well-drained sausage before the second layer of cabbage if you like. 8 servings, 1.5 stars each if prepared without sausage, 3 points each with sausage

DEEP-DISH PIZZA CASSEROLE recipe added 01/13/2003
1 pound ground round
1 (15-ounce) can chunky Italian-style tomato sauce
Cooking spray
1 (10-ounce) can refrigerated pizza crust dough
1-1/2 cups (6 ounces) preshredded part-skim mozzarella cheese
1. Preheat oven to 425 degrees.
2. Cook meat in a nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.
3. While meat cooks, coat a 13 x 9-inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top bottom of pizza crust with meat mixture.
4. Bake, uncovered, at 425 degrees for 12 minutes. Top with cheese, and bake 5 minutes or until crust is browned and cheese melts. Cool 5 minutes before servings. Yield: 6 servings. @ 6 stars Per serving: Calories 277; Fat 7.7g; Fiber 1.6g Sarah Beth

Corn Casserole recipe added 01/13/2003 submitted by Susan
Serves 12, @ 3 stars per serving
Ingredients:
1 box of Jiffy cornbread mix
2 eggs
1 stick of fat-free margarine (melted)
8 ox fat free sour cream
1 can of whole kernal corn (DO NOT DRAIN)
1 can of cream style corn (DO NOT DRAIN)
Instructions: mix all ingredients in large bowl, pour into a lightly greased casserole dish and bake at 350 for 55 minutes or until golden brown.

Southwestern Vegetable Bake Recipe added 01/13/2003 Sent in by Cathy
2- (10-ounce) packages frozen southwestern style corn and roastered red peppers(such as green giant) thawed
1 - (14 1/2 ounce) can chili-style chunky tomatoes, undrained
1 - (15 1/2 ounce) can white hominy, drained
1 - (15 1/2 ounce) can black beans, rinsed and drained
1/4 teaspoon pepper
Cooking spray
1/2 cup (2 ounces) shredded Monterey Jack Cheese with Jalapeno peppers
1. Preheat oven to 350
2. Combine first 5 ingredients in a 2 quart casserole coated with cooking spray, stir well. Cover and bake at 350 for 25 minutes or until bubbly. Uncover sprinkle with cheese. Bake an additional 5 minutes or until chesse melts.
Yield: 4 servings (1-1/2cups) @ 7 Stars per serving
**I like mine really spicy so I add extra jalapeno peppers in mine. From WW cook book

Baked Cauliflower Casserole Recipe Submitted by Ludema 11-30-2002
Servings-4 Estimated stars per serving-1
Ingredients:
1    large head cauliflower
1    can chicken broth with roasted garlic
2    tablespoons reduced fat margarine
1/4 cup fat free half and half
1/2 cup chopped onion
1    clove garlic pressed
      salt and pepper
2    tablespoons grated parmesan cheese
      paprika
Directions:Cut the cauliflower into bite size pieces, place in large pan and pour the can of chicken broth over it. Cover and cook until tender. Drain the cauliflower
and place it in a large bowl. Add the margarine, half and half, onion, garlic, salt and pepper and mash slightlywith a potato masher until mixed. Place in a sprayed 7" X 11"
casserole dish. Sprinkle with the parmesan cheese and the paprika for color. Place in a 350 degree oven for 30-35 minutesor until cheese melts and casserole is bubbly.

Old-Fashioned Chicken and Rice Casserole
Recipe submitted by Frances 11/18/02
Makes 9 servings
1 can (10 3/4 oz.) Campbell's Healthy Request cream of mushroom soup
1/3 cup fat-free sour cream
1 1/4 cup fat-free chicken broth
2 tsp. dry onion flakes
1/2 tsp. dry celery flakes
1 can (14 1/2 oz.) cut green beans, drained
2 cups sliced fresh mushrooms
4 boneless skinless chicken breasts, cooked and cut in small pcs.
Salt and black pepper to taste
3 1/2 cups cooked rice
1 tsp. parsley flakes
1 cups crushed, baked potato chips
Preheat oven to 350*. In large bowl, combine cream of mushroom soup and sour cream.Using a whisk , mix in the chicken broth. Stir until completely smooth
and mixed thoroughly. Stir in onion flakes and celery flakes. Using a spoon, fold in green beans and mushrooms. Next add the
pcs. of cooked chicken breast and season with salt and pepper. Spray a 9x12-inch casserole dish with with nonstick cooking spray.
Pour cooked rice into baking dish and spread rice to cover bottom of dish. Carefully pour mushroom soup mixture evenly
over the rice. Sprinkle parsley flakes over the top and then sprinkle potato chips over the entire top of the casserole.
Bake in 350* oven for 25-35 min. Remove and serve warm. Per serving: cal 237 Fat 3g Stars 5 per serving

Chicken Casserole -(recipe added 11-01-2002)
servings 6 estimated stars per serving 5
1 10 oz. can chicken in water (98% fat free)
1 can cream of chicken soup
1 (15 oz.) can mixed vegetables, drained
1 (15 oz.) can whole kernel corn, drained
1/4 cup fat-free mayo
1/8 tsp garlic powder
36 crackers, Ritz Crisps
1/2 stick butter or 2 TBSP Promise margarine
Instructions Mix together chicken, vegetables, mayo and garlic powder. **Pour into baking dish. ** In a separate small bowl, melt butter.Crush crackers & stir into melted butter. Pour over casserole mixture.**
Bake @ 350 degrees for 30 minutes or until bubbly. This dish is very flavorful & filling. ** Optional: Add 1/4 cup grated cheddar cheese (fat free is best) add points

Pierogies Casserole (recipe added 11-01-2002)
servings 6 estimated stars per serving 5
approx. 15 frozen pierogie(s)
15 oz canned black beans
1 cup(s) low-fat shredded cheddar cheese
16 oz canned tomato sauce
2 tsp garlic powder
2 tsp dehydrated onion flakes
Instructions Spray 9X13 baking dish with non-stick cooking spray. Lay approx. 15
frozen pierogies in bottom. Pour 1 can black beans on top. Pour tomato sauce (unsalted) on top. Sprinkle with Mrs. Dash's basil/tomato, onion flakes and garlic season-all. Top with cheese and bake for 20 minutes at 400 degrees.

veggie casserole (recipe added 11-01-2002)
servings 3 estimated stars per serving 2
Ingredients
a large zucchini
2 cups frozen broccoli
1 cup onions in large chunks
1 can 98% fat free cream of mushroom soup
1/3 cup crushed corn flakes
small jar pimentos
can of french cut green beans
Pam spray
Instructions spray a small saute pan with pam. saute your onions until they start to cook. Otherwise, they'll be a little underdone when the rest of the veggies are done. Cut up the zuccini in large chunks. drain and add the green beans and the pimentos. Add the broccoli. Add the undiluted soup. Stir it up. It filled a 13x9x2" pan when I made it. After it bakes at 350 degrees till the veggies are forkable and hot, sprinkle the corn flake crumbs on top. I used the pointsfinder to get that the corn flakes are 3/cup, so 1/3 cup is 1. The soup is 4. The onion is 1. You could probably serve 6 as a side dish, but for 3 it's a huge meal.

Rice and Corn Casserole (recipe added 11-01-2002)
servings 5 estimated stars per serving 5
2    (14- oz.) cans of creamed corn,
1 1/2 cup cooked rice,
one egg,
1 cup shredded low-fat cheddar cheese
Instructions
1. Cook Rice
2. Whip egg until white and yolk are combined.
3. Mix creamed corn, rice and egg together in bowl.
4. Put in casserole dish and add cheese on top.
5. Bake at 350 degrees for 25 minutes.
6. Let stand 5 minutes before serving.
7. Season to taste.
Special Notes: You can also add chicken to this for a minimal number of additional
points.

Mom's Broccoli Casserole (recipe added 11-01-2002)
servings 8 estimated stars per serving - 2
16 oz. cooked frozen chopped broccoli
1 - can 98% fat free cream of mushroom soup
1/2 cup - skim milk
1 1/4 tbsp - Kraft mayonnaise
1 egg
3/4 cup - Kraft free cheddar cheese
3/4 cup - Progresso plain bread crumbs
Instructions Cook broccoli according to directions. While broccoli is cooking, mix together in a bowl mayonnaise, half of cheese, soup, egg and milk. When broccoli is done add it to your mixture.Mix well. Put in a casserole dish. Place in oven @ 350 and cook for 30 min. Mix together bread crumbs and rest of cheese. Take casserole out of oven and put your bread crumb mixture on top and bake again until cheese is melted.
Special Notes You can melt 1/4 cup fat free butter and pour of top of your bread crumbs then bake. According to how you like it.( add points)

Broccoli Casserole (recipe added 11-01-2002)
From the kitchen of SUNFLOWERZ8
servings 4 estimated stars per serving 4
Ingredients
> 4oz. lowfat cheddar cheese shredded
> 1c. cooked long grain rice
> 1/2c. canned sliced mushrooms
> 1/2c. diced onion
> 1/2c. skim milk
> 1Tbs.+1tsp. reduced calorie margarine
> 2 pkg. thawed, frozen chopped broccoli (10oz. each)<
> 1 tsp. salt
>
> Preheat oven to 350. Spray 2qt. casserole with non stick cooking spray. Set aside. In 3qt. saucepan combine all ingredients except broccoli and salt, and cook over medium heat stirring constantly,until cheese and margarine melt. Add broccoli and salt and cook stir
frequently until broccoli is heated, about 2min.Turn into sprayed casserole and bake until mixture is heated throughout and broccoli is tender, about 30min

>
> Broccoli, cheese, and rice casserole (recipe added 11-01-2002)
> servings 6 estimated stars per serving| 3
>2 packages frozen broccoli, cooked
> 2 cups white rice, cooked
> 1 can low fat cream of mushroom soup
> 8 tbsp light cheese whiz
> combine all ingredients, microwave on high until cheese is melted, about
> 5-7 minutes.

BROCCOLI CASSEROLE (recipe added 11-01-2002)
>
> 2 20 OZ BAGS FROZEN BROCCOLI, COOKED/DRAINED
> 2 CUPS FAT FREE SOUR CREAM
> 1 PKG DRY ONION SOUP MIX
> 3/4CUP FAT FREE SHREDDED CHEDDAR CHEESE
>
> Preheat oven to 350. Spray 9 in square pan with nonstick spray.
> Mix sour cream and onion soup mix together in a bowl. Place half the
> broccoli in pan, top with 1/2 the sour cream/onion soup mixture, top with 1/2 the
> cheddar cheese. Repeat layers. Bake 30 minutes
> Serves 6 1/2 stars each

Tortilla-and-Chicken Casserole(Chilaquiles)

1 - (28 ounce) can crushed tomatoes, undrained
1 medium onion, peeled and halved
2 large garlic cloves, peeled and halved
1 (10 ounce) can diced tomatoes and green chiles(such as Rotel), undrained
2 teaspoons ground cumins
1/2 teaspoon crushed red pepper
1/2 cup fat-free milk
1 (16 ounce) carton 50%-less-fat-free sour cream(such as Daisy Light)
18 (6-inch) corn tortillas, cut in half
Cooking Spray
1 (10.11 ounce) package ready-to-eat roasted chicken breast halves(such as Tyson), skinned, boned and cut into bite-sized pieces(about 2 cups)
2 cups (8 ounces) shredded reduced-fat Monterey Jack cheese

1. Preheat oven to 350 degrees.
2. Place first 3 ingredients in a food processor or blender; process until onion is minced.
3. Place tomato-onion mixture, diced tomatoes and green chiles, cumin, and crushed red pepper in a large nonstick skillet; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. reserve one-third of tomato sauce to serve with baked casserole. Set remaining tomato sauce aside.
4. Combine milk and sour cream in a bowl; stir with a whisk until blended.
5. Arrange 18 tortilla halves in a 13 X 9 -inch baking dish coated with cooking spray: top with half of chicken, one-third of tomato sauce, and half of sour cream mixture. Arrange remaining tortilla halves over sour cream mixture: top with remaining chicken, one-third of tomato sauce, and remaining sour cream mixture. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until cheese melts. Top each serving with 1 1/2 tablespoons reserved tomato sauce.
*I didn't reserve the tomato sauce just split it in half*
Servings: 12
stars: 5
Hope that you all enjoy this as much as I did. I got this recipe from a Weight Watchers Cook Book - "around the world" Tonia