Tuna Casserole Recipe

INGREDIENTS

2 cups cooked Smart Taste rotini pasta
1 tablespoon butter
1 tablespoon extra light olive oil
6 tablespoons gravy flour
3 cups fat-free milk
1/2 teaspoon low sodium salt (may be omitted)
1/8 teaspoon garlic powder
lemon pepper to taste
2 cups freshly-grated Parmesan cheese
1 cup cooked fresh green beans, cut into 1-inch pieces
1/2 cup cooked fresh mushrooms, sliced
1 7-ounce jar roasted red peppers
7.06-ounce envelope of chunk light tuna in water (no draining necessary)
1/2 cup Panko wheat bread crumbs
1 tablespoon extra light olive oil

METHOD

Grate Parmesan cheese on waxed paper. Remove some red peppers from the jar, pat dry with paper towels, and chop until you have half a cup. Cook rotini in water until it is al dente (still a bit firm). Rinse rotini with cold water, drain, and place in a batter bowl.

Melt butter and olive oil in large saucepan. Add gravy flour and cook for half a minute. Slowly add milk, whisking constantly, and cook until mixture comes to a boil and thickens. Add seasonings to sauce. Take pan off the heat and whisk in Parmesan cheese. Pour sauce over cooked rotini. Fold in green beans, mushrooms, chopped red peppers, and tuna fish.

Coat a casserole pan with non-stick spray. Pour casserole ingredients into pan. Stir wheat bread crumbs and extra light olive oil in a cup. Sprinkle crumbs evenly over casserole. Bake in 350 degree oven for 40-45 minutes. Makes 6 servings.

Potato Casserole Recipe

Ingredient List:

2 pounds hashbrowns, thawed
1/2 cup of chopped onions
1 pint (16 ounces) of dairy sour cream
2 cups shredded cheddar cheese
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom or chicken soup

Cornflake Topping:

1/4 cup of melted butter
2 cups crushed cornflakes

Bakeware Needed:

1 9" x 13" glass baking dish
Cooking Instructions:

Step 1: Preheat your oven to 350 degrees F.

Step 2: Coat your glass baking dish with butter or non-stick vegetable cooking spray.

Step 3: Gather all of your ingredients and finely chop the onion to make 1/2 cup.

Step 4: In a large mixing bowl, combine all of the remaining ingredients and mix until well incorporated.

Step 6: Spoon into your greased baking dish and press the mixture flat into the corners.

Step 7: In a small bowl combine the crushed cornflakes and 1/4 cup melted butter.

Step 8: Sprinkle the cornflake mixture evenly over the top of the potato casserole.

Step 9: Bake at 350 degrees for 45 minutes.

Cottage Cheese Casserole

3 eggs – slightly beaten
3 cups cottage cheese – small curd
1 small diced onion
Black pepper to taste

Mix all ingredients and pour into a casserole dish. Bake at 350 degrees for 45-50 minutes, or until firm and pulls away from the sides of the pan. Serve warm.

Zone Diet Recipe ~ Heartland Vegetable Bake

3 cups (about 3 medium) red or other waxy potatoes, coarsely chopped
2 tablespoons water
1 package (16 ounces) frozen broccoli. cauliflower and carrot medley
3 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
2 MAGGI Chicken Flavor Bouillon Cubes
1/8 teaspoon ground white pepper
1/4 cup seasoned dry bread crumbs





PREHEAT oven to 350º F.

MICROWAVE potatoes and water in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with frozen vegetables.

MELT 2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.

MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until well combined. Sprinkle over vegetables; cover.

BAKE for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown

Scalloped Eggs

4 hard-boiled eggs
2 tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 cupful of finely chopped cold cooked chicken or fish
1 teaspoonful of salt
1 saltspoonful of pepper

Chop the eggs rather fine. Rub the butter and flour together, add the milk, stir until boiling, add the salt and pepper. Put a layer of eggs in the bottom of a casserole, or baking dish, then a layer of the fish or chicken, then a little white sauce, and so continue until the ingredients are used. Dust the top thickly with bread crumbs and bake in a moderate oven until nicely browned.

Eggs A La Bonne Femme

1 Spanish or 2 Bermuda onions
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
6 eggs
1 teaspoonful of salt
1 saltspoonful of pepper
1/2 saltspoonful of grated nutmeg

Separate the whites and yolks of the eggs. Put the butter into a saucepan, add the onions, cut into _very thin_ slices; shake until the onions are soft, but not brown, then dust over the flour, mix, and add the milk, salt, pepper and nutmeg. Stir carefully until this reaches boiling point, then stand it on the back part of the stove where it will keep hot for at least ten minutes. Beat the yolks of the eggs until very creamy, then stir them into the sauce, take from the fire, and fold in the well-beaten whites of the eggs. Turn into a baking dish or casserole and bake in a hot oven fifteen minutes; serve at once.