HealthWise - Cassarole Cache

Casserole Cache

Lamb or Beef Casserole
A Leftovers Special
From Candes' Kitchen

2 cups fine chopped leftover cooked lamb or beef roast
3 cups al dente cooked egg noodles
½ up balsamic vinegar
1 cup stock ~or~ pan drippings from leftover meat
3 Tablespoons corn starch
1 cup leftover vegetables (or thawed frozen vegetables)

Combine ingredients in large bowl; put into casserole dish and cover. Bake in pre-heated oven at 375 degrees for 1 hour.

Stroganoff variation:
Reduce stock by ¼ cup and replace with ½ cup sour cream. Use clarified and drained onions as the vegetable.

Ham & Potato Casserole
A Leftovers Special
From Candes' Kitchen

2 cups chopped leftover ham
3 cups finely cubed or shredded potatoes – raw
1 ½ cups stock or pan drippings from leftover meat
1 cup water
1 teaspoon seasoning salt of choice or other preferred spices.

Combine in large bowl then place mixture evenly into 8x8 or 9x9 casserole dish; cover.

Cheesy variation
Reduce stock by ½ and replace with 1 cup shredded cheese of choice.

Crusty variation:
Combine 1 cup bread crumbs and 1 teaspoon Mrs. Dash or similar seasoning of choice
Sprinkle evenly over casserole before baking.

Bake in pre-heated oven at 375 degrees for one hour or until potatoes are done. For high elevation reduce heat to 350.

Basic Catsup Meatloaf
From Candes' Kitchen

2 lbs ground beef
2 whole eggs
1 ½ tsp salt
3 cups catsup

Combine ground beef, eggs, salt, and 1 ½ cups catsup in large bowl using well-washed hands. Form into log and place into loaf pan; cover.
Bake in pre-heated oven at 400 degrees for 1 hour. Drain fat from pan, cover with remaining catsup and continue baking, uncovered, for 15-20 or until done.

Dressing it up:

Try adding any or all of the following:
1 cup clarified and drained white onions
½ cup shredded cheese of your choice
1 cup canned corn (drained)
1 cup leftover meats and/or vegetables, fine chopped

Extras: try adding ¼ cup balsamic vinegar to catsup before beginning recipe.

Note: The more you add to the mixture the large it becomes. Keep an extra loaf pan standing by and never over-fill pans. Leave at least ½ inch between the meat and the rim of the pan. Keep extra catsup on hand for topping.

Quick Mexican Rice
A Leftovers Special
From Candes' Kitchen

2 cups leftover chicken, beef, or turkey – chopped
3 cups cooked rice* or instant rice**
1 14oz can Mexican seasoned diced stewed tomatoes
Salt to taste (recommended: ½ teaspoon)

*If cooking rice specifically for this dish use liquids from stewed tomatoes for extra flavor. Do not replace liquid in casserole.

**If using instant rice use entire can of stewed tomatoes, liquids and all.

Cheesy variation:
Add ½ cup shredded cheddar or Colby-jack cheese before cooking.

Spicy variation:
Add 4oz can of green chilies – drained

Cook in pre-heated oven at 375 degrees for half an hour or until heated through. (Or until instant rice is done)