Page 19 - Florida Sentinel 9-14-18

Recipes
It’s no secret we love a good casserole. That’s because they’re great for putting together in a hurry, plus they’re super filling and tasty. These easy casse- role recipes will be your saving grace on busy weeknights.
CHICKEN CASSEROLE
MEXICAN CASSEROLE
INGREDIENTS:
1 pound lean ground beef 2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
DIRECTIONS:
• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is ab- sorbed. Stir in beans, and heat through.
• Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
• Bake in oven for 30 minutes, or until hot and bubbly.
INGREDIENTS:
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter
2 cups cubed cooked chicken
1 jar (4-1/2 ounces) sliced mushrooms, drained
6 pimiento-stuffed olives, sliced 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup milk
5 cups cooked wide egg noodles
DIRECTIONS:
TOPPING:
1/2 cup cornflake crumbs
1/4 cup shredded cheddar cheese 2 tablespoons butter, melted
• In a large skillet, saute the celery, onion and green pepper in butter. Re- move from the heat; stir in the chicken, mushrooms, olives, soup, milk and noodles.
• Transfer to a 2-qt. baking dish. Cover and bake at 325° for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle around edge of casse- role; bake 5 minutes longer or until cheese is melted.
PIZZA PASTA CASSEROLE
INGREDIENTS:
12 oz penne or rotini pasta
1 medium onion diced
1/2 pound italian sausage mild or hot 1/2 pound lean ground beef
3 cloves garlic
1/2 red pepper diced
1/2 green pepper diced
1 can 14 oz diced tomatoes, drained
2 teaspoons oregano
4 cups pasta sauce
2-3 cups mozzarella cheese
28 slices pizza pepperoni
DIRECTIONS:
• Preheat oven to 350 degrees.
• Cook pasta according el dente to package di- rections. Rinse under cold water and drain well. • Brown onion, garlic, sausage and beef in a large pan over medium heat. Drain any fat. Add in red and green peppers and cook an addi- tional 2-3 minutes. Add oregano, drained toma- toes and pasta sauce, stir well.
• Place pasta in a greased 9×13 pan. Pour meat sauce over pasta and top with cheese and pep- peroni slices.
• Bake 35-40 minutes uncovered or until cheese is melted and pasta is heated through.
CAJUN CASSEROLE
INGREDIENTS:
1 lb. cooked shrimp; peeled and deveined 1 lb. Cajun sausage
1 onion ; chopped
4 sprigs chopped green onions
1 bell pepper
1 red bell pepper
1 clove garlic
2 cups rice
2 cups sliced fresh okra
1 tablespoon Worcestershire sauce
DIRECTIONS:
1 teaspoon cayenne pepper
1 teaspoon Cajun seasoning
1 can cream of chicken soup
1/2 cup white wine
1 cup shredded mozzarella cheese
1 stick butter or margerine
• In a large skillet, saute the onions, the bell peppers, and the garlic, in the butter, until the vegetables are tender. Meanwhile in a separate pot, cook the rice. • In another pan, cook the sausage until brown. Stir in the rice, the sausage, and the shrimp into the bell pepper and onion mixture, and add the soup. Cook 10 minutes over low heat, stirring frequently. Add the remaining ingredients and cook 5 more minutes. • Transfer to a baking pan and top with the moz- zarella cheese.
• Bake at 350 degrees until the cheese is melted.
FRIDAY, SEPTEMBER 14, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B