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Casserole Crazy
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A whole collection of Casserole recipes for you to master, of which the following are just two. Enjoy.
Avocado Chicken Casserole
Serves 6
1 cup broad flat green noodles
1 large ripe avocado, peeled and sliced
2 tablespoons fresh lime juice
1/2 cup butter
1/4 cup flour
1 teaspoon salt
5 dashes Tabasco sauce
2 1/4 cups half−and−half
1 cup grated Cheddar cheese
6 (6 ounce) boneless, skinless chicken breast halves,
1/2 cup roasted, peeled and coarsely chopped fresh chile
Prepare noodles according to package directions; drain, and set aside.
Preheat oven to 350 degrees F.
Drizzle avocado slices with lime juice and set aside.
Melt butter in a 2−quart saucepan over low heat. Stir in flour, salt and Tabasco sauce over low heat
until mixture bubbles. Add half−and−half slowly, stirring constantly until mixture thickens. Add
cheese and stir until it has melted. Reserve 1 cup of this sauce. Mix remainder with cooked noodles.
Place chicken in bottom of a 9 x l3−inch baking dish. Cover with chopped green chiles. Spoon noodle
mixture over chicken and chiles. Place avocado slices on top and pour reserved sauce over avocados.
Bake, uncovered, 35 minutes.
Beef and Mushroom Casserole
Serves 4
1 pound lean ground beef
1 (5 1/2 ounce) package risotto mix with garden vegetables
1 1/2 cup sliced mushrooms
1 cup chopped red bell pepper
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil
Prepare risotto mix according to package directions.
Meanwhile in large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over
medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into small crumbles.
Pour off drippings. Season with salt and pepper. Stir risotto into beef mixture. Sprinkle with cheese
and basil.
