Artichoke Turkey Casserole

INGREDIENTS

1/2 cup each chopped carrot and red bell pepper

1/4 cup green onions, sliced

3 tbsp. water

1 (9 oz.) package frozen artichoke hearts, thawed, rinsed

1 1/2 cups chopped cooked turkey

1 (10 3/4 oz.) can cream of chicken soup

1 cup cooked wild rice

2/3 cup milk

1/2 cup mozzarella cheese, shredded

2 tbsp. bacon bits

1/4 cup Parmesan cheese, grated

DIRECTIONS

Preheat oven to 350°F.

Combine carrot, bell pepper, green onions and water in large skillet. Cook over medium high heat, stirring continually, until crisp tender, about 3 minutes. Remove from heat.

Chop the artichokes. Add artichokes, turkey, soup, wild rice, milk, mozzarella and bacon bits to the carrot mixture and mix well.

Spoon mixture into a 2 quart baking dish. Sprinkle with the Parmesan.

Bake covered, for 20 minutes. Bake, uncovered, until bubbly, about 20 minutes.

6 Servings

VEGETABLE CURRY

INGREDIENTS

2 tbsp. vegetable oil
1 large onion, sliced
1 small butternut squash, peeled, seeded, and cut into 1 inch pieces
1 small head cauliflower, trimmed and cut into florets
4 tsp. curry powder
1 tsp. salt
1 tsp. ground ginger
1 tsp. sugar
1/8 tsp. cayenne pepper
14 oz can vegetable broth
2 tbsp. cornstarch
19 oz can chickpeas, drained
14 1/2 oz can diced tomatoes, not drained
6 oz bag baby spinach
1 cup shelled pistachios

DIRECTIONS

In a pot, heat oil. Add onion and saute 8 minutes or until lightly browned. Add squash and cauliflower cook 12 minutes or until softened and lightly browned. Add curry and next 4 ingredients and cook 1 minute. Place 1/4 cup broth in a cup and stir in the cornstarch. Set aside.

Stir remaining broth, chickpeas and tomatoes into pot, bring to a boil. Cover and simmer 12 minutes or until vegetables are tender. Stir in reserved cornstarch mixture and the spinach. Stir until spinach is wilted and mixture has thickened. Add pistachios. Serve warm.

6 Servings

Roasted Potatoes with Parmesan and Mozzarella

INGREDIENTS

8 small potatoes washed and thinly sliced
1/2 cup olive oil
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
Salt and pepper to taste
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese

INGREDIENTS

Place potatoes in a large bowl. Combine olive oil, parsley, garlic and salt and pepper together and mix well. Pour over potatoes and toss. Place one half potatoes in a greased baking dish and top with one half cup of each cheese, follow with the rest of the potatoes and the rest of the cheese. Bake for 45 – 50 minutes or until potatoes are tender.

Vegetable Casserole

INGREDIENTS

1 large pkg. frozen mixed vegetables
1 cup water chestnuts, sliced and drained
1/3 cup chopped onions
1 cup mayonnaise
1 cut grated American cheese
1 1/2 lb pork sausage, fried and drained
1 can Italian croutons

DIRECTIONS

Mix all together and put in greased casserole dish. Sprinkle with croutons. Drizzle with melted butter over top and bake at 350°F for 30 minutes.

Potato Casserole With Cheese

INGREDIENTS

1 lb Velveeta
2 cups mayonnaise
1 (2 lb) pkg frozen hash brown potatoes, thawed
1 onion, chopped
1 (3 oz) jar real bacon bits

DIRECTIONS

Preheat oven to 350°F. In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 13×9-inch baking dish and top with bacon bits. Bake in preheated oven for 1 hour or until hot and bubbly.

Potato Casserole

INGREDIENTS

1 (30 oz) package frozen hash brown potatoes
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups crushed corn flakes

DIRECTIONS

Preheat oven to 425°. Pour the hash browns into a lightly greased 13×9-inch baking dish. In a large bowl, combine the cheese, sour cream and soup. In a large skillet, over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread over the potatoes in the dish. Then arrange the crushed corn flakes over all the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes. Bake at 425 degrees for 1 hour.