Veggie Sausage Casserole

Ingredients

675g potatoes, peeled and cubed
30ml vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet veggie sausages
275g chopped, tinned tomatoes
300ml vegetable stock
1 tbsp tomato puree
salt and pepper to taste

Method

1. Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.

2. Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.

3. Add the apple, carrots and sausages and fry gently until the sausages are cooked.

4. Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.

5. Season with salt and pepper and serve with crusty bread.

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Chicken Divan Casserole

Ingredients: 10 oz. pkg. frozen rice medley 10 oz. pkg. frozen broccoli in butter sauce 1 cup prepared Alfredo sauce 2 cups cooked cubed chicken 1/2 cup grated Parmesan cheese Preparation: Preheat oven to 350 degrees. Cook rice and broccoli as directed on packages. Spread rice in bottom of 1-1/2 quart glass casserole dish. Top with broccoli in sauce and chicken. Spoon alfredo sauce over casserole and sprinkle with cheese. Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated.

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Tuna Noodle Casserole

Ingredients

1 (8 ounce) package wide egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (optional)
1 +1/2 cup milk
1 cup sharp Cheddar cheese blocks
2 (6 ounce) cans tuna, drained
1 (15 ounce) can peas, drained
1 (6 oz) Can dried onions

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat a 2 quart casserole dish with cooking spray.
3. In a large pot of salted water, boil noodles until al dente. Drain well.
4. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir intuna, peas, and noodles.
5. Spread evenly in prepared dish.
6. Bake in preheated oven for 30 minutes.

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Broccoli Cauliflower Casserole

Ingredients

• 4 tablespoons butter
• 1 medium onion, coarsely chopped (about 1 cup)
• ½ cup dry bread crumbs
• 1¾ cups milk
• 1 can (10 ¾ ounces) cream of cheese soup
• 6 ounces cheddar cheese, grated (about 1½ cups), divided
• ¼ teaspoon ground red pepper
• 2 packages (16 ounces each) frozen cauliflower-broccoli mixture

Preparation

1. Heat oven to 350 degrees F. In a medium skillet over medium high heat melt 2 tablespoons butter. Add onion and cook, stirring occasionally, 5 minutes or until translucent. Add the bread crumbs and stir to combine. Remove from heat and reserve.
2. In a 13”-by-9” casserole pan gently whisk milk, soup, 1 cup of the cheese, and ground pepper to combine.
3. Add the cauliflower-broccoli mixture to the casserole and mix gently to combine.
4. Sprinkle the remaining ½ cup cheese over the vegetables. Sprinkle the buttered bread crumbs evenly over the top of the casserole. Bake 40-45 minutes, or until vegetables are heated through and liquid around the edges is bubbling.

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French Toast Casserole

Serves 8 (approx.)

Ingredients

10 cups cubed sturdy white bread
cooking spray
1 ( 8 oz.) block of reduced fat cream cheese, softened
8 large eggs
1 1/2 cups milk 2/3 cup half-and-half 1/2 cup maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar
Maple syrup

Preparation

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray.
Beat cream cheese at medium speed of mixer until smooth.
Add eggs, 1 at a time, mixing well after each addition.
Add milk, half-and-half, 1/2 cup maple syrup, and vanilla - mix until smooth.
Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
Next morning; Preheat oven to 375.
Remove bread mixture from refrigerator; let stand on counter for 30 minutes.
Bake for 50 minutes, or until set (should be a nice light golden brown).
Remove from oven, sprinkle with powdered sugar and serve with maple syrup.

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Balsamic Chicken Thighs With Red Onion

Serves: 4

Ingredients

Boneless, skinless chicken thighs (4)

Dried marjoram (1/4tsp)

Ground pepper divided (1/2tsp)

salt divided (1/4tsp)

Balsamic vinegar (3tbsp)

Olive oil (2tbsp)

Red onion (1 large)

Lemon wedges (optional)

Fresh flat leaf parsley (1sprig optional)

Dried oregano (1/4tsp).

Method of preparation

Take a large nonstick pan, place it over high heat and then heat oil in it. Take onion, peel it and cut it into thin rounds. Add ¼ teaspoon of pepper and 1/8 teaspoon of salt in it and then sauté the mixture for about 5 minutes. Turn down the heat to medium high and add chicken, oregano, marjoram, 1/8 teaspoon of salt, ¼ teaspoon of pepper in it. Cook it for about 2 minutes and then add balsamic vinegar in it. Mix it well and then turn down the heat to low, cover the pan and keep it to simmer for about 25 to 35 minutes. Now uncovered the pan and cook it for 2 to 4 minutes until the sauce gets thickened. Sprinkle chopped parsley over it to decorate and then serve it with lemon wedges.

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