Replies

Crockpot Greek Stew
Posted by: “Chupa

Crockpot Greek Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 15%) Vegan

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups cubed butternut squash
2 cups chopped carrots
2 onions — chopped
1 cup chopped zucchini
28 ounces diced tomatoes — (2 cans) undrained
15 ounces garbanzo beans — (1 can) rinsed and drained
14 ounces vegetable broth — (1 can)
2 cloves garlic — minced
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon pepper
4 cups hot cooked couscous
1/2 cup tofu feta cheese — (optional)

Combine all ingredients except for couscous and tofu feta in a 3-4 quart slow cooker and mix well to combine. Cover and cook on low for 7 to 9 hours or until all vegetables are tender. Serve with couscous and sprinkle with feta.

Serves 4.

Source:
“fatfreevegan.com”
S(Formatted by Chupa Babi):
“Jan 2010”
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 809 Calories; 13g Fat (14.4% calories from fat); 36g Protein; 143g Carbohydrate; 29g Dietary Fiber; 18mg Cholesterol; 1212mg Sodium. Exchanges: 8 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 2406 0 0 0 0 0 0 0 0 0 0 0 2809 3272 0

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2. Pizza Pasta Casserole Recipe
Posted by: “Beth

Pizza Pasta Casserole Recipe

Pepperoni provides the zip in this pizza-flavored casserole that kids of all ages will enjoy. “Serve it with a tossed salad and garlic toast, and you’ll have a winner every time,” assures Nancy Scarlett of Graham, North Carolina.

* 16-20 Servings
* Prep: 20 min. + freezing
* Bake: 25 min.
Ingredients
* 2 pounds ground beef
* 1 large onion, chopped
* 2 jars (28 ounces each) spaghetti sauce
* 1 package (16 ounces) spiral pasta, cooked and drained
* 4 cups (16 ounces) shredded part-skim mozzarella cheese
* 8 ounces sliced pepperoni
Directions
* In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.
* Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.
* Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
* To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).
Nutrition Facts: 1 serving (1 each) equals 301 calories, 15 g fat (6 g saturated fat), 46 mg cholesterol, 545 mg sodium, 22 g carbohydrate, 1 g fiber, 19 g protein.

Pizza Pasta Casserole published in Quick Cooking May/June 1999, p34

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3. Lasagna Casserole Recipe
Posted by: “Beth

Lasagna Casserole Recipe

When I was growing up, this was my favorite meal. We had it every year for my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti to save time. Replace the ground beef with sausage for extra spiciness.-Deb Morrison,

* 6-8 Servings
* Prep: 15 min.
* Bake: 1 hour
Ingredients
* 1 pound ground beef
* 1/4 cup chopped onion
* 1/2 teaspoon salt
* 1/2 teaspoon pepper, divided
* 1 pound medium pasta shells, cooked and drained
* 4 cups (24 ounces) shredded part-skim mozzarella cheese, divided
* 3 cups (24 ounces) 4% cottage cheese
* 2 eggs, lightly beaten
* 1/3 cup grated Parmesan cheese
* 2 tablespoons dried parsley flakes
* 1 jar (26 ounces) meatless spaghetti sauce
Directions
* In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
* In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased shallow 3-qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be full).
* Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, for 15 minutes or until the cheese is melted and bubbly. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 667 calories, 30 g fat (14 g saturated fat), 157 mg cholesterol, 1,209 mg sodium, 56 g carbohydrate, 4 g fiber, 44 g protein.

Lasagna Casserole published in Quick Cooking November/December 1998, p7

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4. Taco Casserole Recipe
Posted by: “Beth

Taco Casserole Recipe

My preschooler doesn´t eat ground beef unless it´s taco flavored, so I came up with this casserole we all like. To make assembly easy, I prepare the taco meat and freeze several bags at a time. I also cook the noodles over the weekend for a timely supper later in the week. -Kathy Wilson, Romeoville, Illinois
This recipe is:
Contest Winning

* 7 Servings
* Prep: 15 min.
* Bake: 30 min.
Ingredients
* 3 cups uncooked bow tie pasta
* 1 pound ground beef
* 1/4 cup chopped onion
* 2 cups (8 ounces) shredded cheddar cheese
* 1 jar (16 ounces) salsa
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 envelope taco seasoning
* 2 cups nacho tortilla chips, crushed
Directions
* Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture.
* Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with tortilla chips. Bake 10 minutes longer or until heated through. Yield: 7 servings.

Taco Casserole published in Quick Cooking January/February 2006, p33

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5. Spaghetti Casserole Recipe
Posted by: “Beth

Spaghetti Casserole Recipe

From LaGrange, Georgia, Kim Rocker writes, “This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives.” Canned soup makes this casserole creamy but it still cuts well for serving.

* 12 Servings
* Prep: 20 min.
* Bake: 55 min.
Ingredients
* 1 package (16 ounces) angel hair pasta
* 1-1/2 pounds ground beef
* 1 jar (26 ounces) spaghetti sauce
* 2 cans (8 ounces each) tomato sauce
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 cup (8 ounces) sour cream
* 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Directions
* Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
* Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
* Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
* To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).

Spaghetti Casserole published in Simple & Delicious September/October 2007, p41

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6. Save A Penny Casserole Recipe
Posted by: “Beth

Save A Penny Casserole Recipe

At the office where I worked years ago, we women often shared our favorite recipes at lunchtime. This casserole came from a co-worker, and my family has enjoyed it for some 30 years. Besides being easy and quick to prepare, it’s very economical. It serves well for church suppers and potlucks, and it’s a real time-saver on washdays!

* 4-6 Servings
* Prep: 10 min. Bake: 30 min.
Ingredients
* 1 pound ground beef
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 can (14-3/4 ounces) spaghetti in tomato sauce with cheese
* 1 can (15 ounces) mixed vegetables, drained
* 1 cup (4 ounces) shredded cheddar cheese, optional
Directions
* In a large skillet, cook beef until no longer pink; drain. Stir in the soup, spaghetti and vegetables. Transfer to an ungreased 11-in. x 7-in. baking dish.
* Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese if desired; bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.

Save A Penny Casserole published in Reminisce May/June 1994, p53

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7. Mostaccioli Casserole Recipe
Posted by: “Beth

Mostaccioli Casserole Recipe

This tasty beef casserole is very simple to make and has wonderful old-fashioned goodness that draws compliments. Try it soon for a popular, satisfying supper.-Barbara Leeds, Northville, Michigan

* 4 Servings
* Prep: 15 min.
* Bake: 30 min.
Ingredients
* 2 cups uncooked mostaccioli
* 1 pound ground beef
* 2 tablespoons chopped onion
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1 can (8 ounces) tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 cup shredded Colby cheese
Directions
* Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, tomato sauce, oregano and salt.
* Drain pasta; stir into beef mixture. Transfer to a greased 1-1/2-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 423 calories, 13 g fat (6 g saturated fat), 62 mg cholesterol, 1,124 mg sodium, 46 g carbohydrate, 3 g fiber, 30 g protein.

Mostaccioli Casserole published in Reminisce May/June 2006, p 48

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8. Italian Pasta Casserole Recipe
Posted by: “Beth
Italian Pasta Casserole Recipe

All the traditional flavors abound in this dish reminiscent of lasagna. “This is a zippy and hearty recipe that our family and guests really like.”-Denise Rasmussen, Salina, Kansas
This recipe is:
Healthy

* 6 Servings
* Prep: 30 min.
* Bake: 20 min.
Ingredients
* 2 cups uncooked spiral pasta
* 1/2 pound lean ground beef (90% lean)
* 1/2 pound Italian turkey sausage links, casings removed
* 1 small onion, finely chopped
* 1 garlic clove, minced
* 2 cans (14-1/2 ounces each) diced tomatoes, undrained
* 1/3 cup tomato paste
* 3/4 teaspoon Italian seasoning
* 1/2 teaspoon chili powder
* 1/4 teaspoon dried oregano
* 1/8 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/8 teaspoon dried thyme
* 1/8 teaspoon pepper
* 2 ounces sliced turkey pepperoni
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
* Cook pasta according to package directions. Meanwhile, crumble beef and sausage into a large skillet; add onion and garlic. Cook and stir over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
* Drain pasta; stir in meat mixture and pepperoni. Transfer half of pasta mixture to a 2-qt. baking dish coated with cooking spray. Sprinkle with half of cheese; repeat layers.
* Cover and bake at 350° for 20-25 minutes or until bubbly. Yield: 6 servings.
Nutrition Facts: 1 cup equals 335 calories, 11 g fat (4 g saturated fat), 64 mg cholesterol, 752 mg sodium, 33 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

Italian Pasta Casserole published in Healthy Cooking October/November 2008, p46

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9. Company Casserole Recipe
Posted by: “Beth
Company Casserole Recipe

I first tried this casserole at a family dinner years ago. It’s a great dish because it goes into the oven before guests arrive. Just before serving, make rice or noodles and toss a salad. —Barbara Treiuthick,

This recipe is:
Quick

* 8 Servings
* Prep: 25 min.
* Bake: 2 hours
Ingredients
* 3 medium carrots, cut into 1-inch pieces
* 2 celery ribs, chopped
* 1 medium onion, sliced and separated into rings
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 1 cup beef broth
* 1 can (8 ounces) sliced water chestnuts, drained
* 1 can (4 ounces) mushroom stems and pieces, drained
* 3 tablespoons quick-cooking tapioca
* 1 tablespoon sugar
* 1 teaspoon salt
* 2 pounds lean ground beef
* Hot cooked rice or noodles
Directions
* In a bowl, combine the first 10 ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 13-in. x 9-in. baking dish.
* Cover and bake at 350° for 2 hours or until hot and bubbly. Serve with rice or noodles. Yield: 8 servings.
In addition to being served as a dessert, quick-cooking tapioca is also often used as a thickener. Store uncooked tapioca in a cool dry place for up to 2 years.
Nutrition Facts: 1 serving (1 each) equals 243 calories, 9 g fat (4 g saturated fat), 69 mg cholesterol, 612 mg sodium, 16 g carbohydrate, 3 g fiber, 23 g protein.

Company Casserole published in Taste of Home Ground Beef Cookbook , p173

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10. Sloppy Joe Pasta Recipe
Posted by: “Beth

Sloppy Joe Pasta Recipe

Since I found this recipe a few years ago, it’s become a regular part of my menu plans. My husband and our four kids love this quick-to-fix dish.-Lynne Leih, Idyllwild, California

* 4-6 Servings
* Prep: 20 min.
* Bake: 30 min.
Ingredients
* 1 pound ground beef
* 1 envelope sloppy joe mix
* 1 cup water
* 1 can (8 ounces) tomato sauce
* 1 can (6 ounces) tomato paste
* 1 package (7 ounces) small shell pasta, cooked and drained
* 1 cup (8 ounces) 4% cottage cheese
* 1/2 cup shredded cheddar cheese
Directions
* In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the sloppy joe mix, water, tomato sauce and paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through. Remove from the heat; stir in pasta.
* Spoon half into a greased 2-1/2-qt. baking dish. Top with cottage cheese and remaining pasta mixture. Sprinkle with cheddar cheese.
* Bake, uncovered, at 350° for 30-35 minutes or until bubbly and cheese is melted. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 cup) equals 291 calories, 11 g fat (6 g saturated fat), 55 mg cholesterol, 904 mg sodium, 24 g carbohydrate, 2 g fiber, 23 g protein.

Sloppy Joe Pasta published in Casserole Cookbook , p44

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11. Stovetop Hamburger Casserole Recipe
Posted by: “Beth Layman” b_layman_32@yahoo.com b_layman_32
Date: Sat Jan 9, 2010 3:30 pm ((PST))

Stovetop Hamburger Casserole Recipe

This is quick comfort food at its best. It’s hearty and mildly seasoned, so it’s great for a fast supper that everyone in the family will enjoy.-Edith Landinger, Longview, Texas
This recipe is:
Quick

* 6 Servings
* Prep/Total TIme: 25 min.
Ingredients
* 1 package (7 ounces) small pasta shells
* 1-1/2 pounds ground beef
* 1 large onion, chopped
* 3 medium carrots, chopped
* 1 celery rib, chopped
* 3 garlic cloves, minced
* 3 cups cubed cooked red potatoes
* 1 can (15-1/4 ounces) whole kernel corn, drained
* 2 cans (8 ounces each) tomato sauce
* 1-1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 cup (4 ounces) shredded cheddar cheese
Directions
* Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the carrots, celery and garlic; cook and stir for 5 minutes or until vegetables are crisp-tender.
* Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle with cheese. Cover and cook until cheese is melted. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 508 calories, 17 g fat (9 g saturated fat), 76 mg cholesterol, 1,172 mg sodium, 53 g carbohydrate, 5 g fiber, 32 g protein.

Stovetop Hamburger Casserole published in Casserole Cookbook , p127

To visit group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/