CHILAQUILES CASSEROLE

Sharon Wolff

Spray 9 x 13 dish with Pam
Mix together in bowl:
8 corn tortillas, torn into 3" pieces
1 container low fat ricotta cheese
3 eggs
1 can Rotel tomatoes, undrained
1 t cumin
1 t cilantro
1 1/2 C shredded cheddar cheese

Pour into baking dish. Cover with shredded cheddar cheese
Bake 400 until heated through and browning on top

NOODLE KUGEL

Katherine Wolff
(Mother of Eileen, David and Donald)

This traditional dairy kugel is a Wolff family favorite

6 ounces cooked medium egg noodles
1/4 pound margarine, softened (1 stick)
8 ounces cream cheese, softened (must be Philadelphia)
1/2 C sugar
4 eggs
1 1/2 C milk
1 t vanilla
Dash salt
Cornflakes

1. In mixer, cream together cream cheese and margarine
2. Add sugar. Add eggs, 1 at a time
3. Gradually add milk, salt and vanilla
4. In large bowl combine with noodles and stir gently to combine
5. Pour into 9 x 12 greased casserole dish/pan
6. Bake 15 to 20 minutes at 350
7. Sprinkle with crushed Cornflake crumbs
8. Return to oven and continue baking up to 1 hour until browning and set

May prepare mixture ahead of time and refrigerate overnight. Stir before cooking

CROWD PLEASING SCALLOPED POTATOES

Maureen Mullane

Ingredients:
1 8 ounce tub chive and onion cream cheese spread
2 C fat-free reduced-sodium chicken broth
1 C milk
10 slices bacon, cooked, crumbled and divided
4 1/2 pounds Yukon gold potatoes (about 12), cut into 1/4" thick slices
1 onion, thinly sliced
1 C shredded colby & monterey jack cheese

Directions:
Heat oven to 400
Stirring constantly with a whisk, cook cream cheese, broth and milk in saucepan on medium heat until cream cheese is melted

Reserve 2 T bacon. Layer half each of potatoes, onions and remaining bacon in 13x9 inch baking dish
Repeat layers
Pour cream cheese sauce on top. Cover.

Bake covered 1 to 1 1/2 hours or until potatoes are tender and top is golden brown.
Uncover and top with shredded cheese and reserved bacon for the last 10 minutes

EGGPLANT PARMESAN

Sharon Wolff

 

EGGPLANT:

1 eggplant sliced thin

1 C breadcrumbs

1 egg
1/4 C milk
1/4 C parmesan cheese
2 T garlic powder
2 T oregano
flour
oil

Cut eggplant into 1/4" slices. Set aside.
Combine breadcrumbs, parmesan cheese, garlic powder and oregano in bowl
Mix egg, milk in separate bowl
Dip eggplant in flour, then egg mixture, then breadcrumbs
Evenly coat slices

Fry until golden brown but still slightly tough

OTHER INGREDIENTS:
Tomato sauce
8 ounces ricotta cheese
8 ounce mozzarella cheese
basil to taste
parmesan cheese

Layer ingredients in sprayed 9 x 13 baking pan:
eggplant, sauce, basil, dollops of ricotta cheese, mozzarella, parmesan 
REPEAT

Bake at 375 until top is golden brown







ESCALLOPED CORN

Anita Keith


1 1lb can cream style corn

1 c. milk

1 egg (well beaten)

1 c. saltine cracker crumbs

¾ tsp. salt

½ c. buttered cracker crumbs (top)

Heat corn and milk. Gradually stir in egg and cracker crumbs. Salt and pepper to taste. Mix well. Pour into greased baking dish. (loaf pan or 8” round pan). Sprinkle buttered crumbs over top. Bake 20 minutes in a 350 degree oven. Serves 6.

HAMBURGER NOODLE BAKE

Given by Anita Keith in memory of my mom, Clarice Luetje

2 T butter or shortening
1 pound hamburger
1 clove garlic
1 t salt
dash of pepper
1 t sugar
6 scallions (or chopped onion)
1 C sour cream
1 (3 ounce) package cream cheese
1 (8 ounce) package noodles
2 cans (8 ounce size) tomato sauce
1/2 C grated cheddar cheese

Melt fat in skillet, toss in hamburger, breaking it up in small pieces with a fork, fry meat until brown.
Crush or chop garlic fine (sometimes I use garlic salt instead of fresh garlic clove) and mix in with the meat along with salt, pepper, sugar and tomato sauce.
Cover and cook slowly for 15 to 20 minutes.
Cook the noodles according to package directions and drain.

Start oven at 350 or moderate. Chop scallions, some of the green tops, too and mix with sour cream and cream cheese.
Put 1 layer of noodles (about 1/3) in the bottom of a large casserole,spread with a third of the scallion mixture, cover with a third of the meat sauce.

Repeat layers twice. Sprinkle with cheese. Bake 20 minutes or until bubbly. Serves 6.
Sometimes I purt crushed potato chips on top also.

BROCOLLI & CHEESE CASSEROLE

Judi Greenfield

1 can  (10 3/4 ounces) cream of mushroom soup
1/2 C milk
2 t mustard
1 bag (16 ounces) frozen brocolli flowerettes, thawed
1 C shredded cheddar cheese
1/3 C dry bread crumbs
2 t butter

Stir soup, milk, mustard, brocolli and cheese in 1 1/2 quart casserole
Mix breadcrumbs and butter in bowl and sprinkle over brocolli mixture
Bake at 350 for 30 minutes or until hot

EASY BEEF AND TATER TOT CASSEROLE

Sharon Wolff

1 pound ground beef (or turkey or chicken)     
1 jar Ragu or your favorite tomato sauce
Garlic powder, onion powder to taste
1 package frozen Tater Tots
Shredded cheddar cheese

Spread frozen tater tots in ungreased 9 x 13 baking dish
Bake at 350 while you prepare the ground beef
Brown beef, drain
Add 1/2 jar tomato sauce and season to taste
Cook covered until meat is tender and potatoes browned

Press potatoes in pan to for a crust
Spread ground beef mixture to cover
Add more sauce if needed
Top with shredded cheese
Bake until bubbly and browned
Makes good leftovers and freezes well

SHIP WRECK

Anita Keith

1 layer raw potatoes
1 layer sliced/chopped onion
1 can pork and beans
1 pound raw hamburger
1 can tomato soup (undiluted)
Season meat and vegetables to taste

Layer ingredients in casserole dish in the order given
Bake at 350 for 1 1/2 hours

MAKE-AHEAD BREAKFAST

Anita Keith

1 pound sausage
1 C grated cheese
1 1/2 C milk
6 sliced bread, cubed
1 t dry mustard
6 eggs, beaten

Cube bread and place on bottom of greased casserole dish
Cook sausage and chop into fine pieces; drain and spread evenly over bread cubes
Beat eggs, cheese, milk and dry mustard
Pour over bread
Cover mixture tightly and chill overnight
Bake 45 minutes at 350

4-6 servings