Casseroles/One-Dish Meals/Sandwiches forum: Casseroles/One-Dish Meals -- Pork

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patrob
Feb 24, 2010 4:16 PM CST
Name: Patricia
Central TX 7b/8a
CASSEROLES WITH PORK POSTED IN OTHER THREADS:

SWISS CHICKEN, TURKEY, OR HAM TETRAZZINI
[Last edited Mar 2, 2010 3:57 PM CST]
Quote | Post #74200 (1)
patrob
Mar 2, 2010 8:57 PM CST
Name: Patricia
Central TX 7b/8a
SAUSAGE-MUSHROOM CASSEROLE
Ingredients

2 1/4 c seasoned croutons
1 1/2 lb pork sausage
4 beaten eggs
2 1/4 c milk
1 can cream of mushroom soup
4 oz can sliced mushrooms, drained
3/4 tsp dry mustard
2 c cheddar cheese, shredded

Instructions
Spread croutons in lightly greased 13" x 9" pan and set aside. Brown sausage, stirring to crumble. Drain well and sprinkle over croutons. Combine eggs, milk, soup, mushrooms, and mustard. Pour over sausage. Cover and refrigerate at least 8 hrs. Remove from refrigerator and let stand 30 min. Bake uncovered for 50 to 55 min. Sprinkle with cheese and bake 5 min. longer. (This is good for breakfast, brunch, or anytime.)
8 servings
patrob
Mar 12, 2010 1:43 PM CST
Name: Patricia
Central TX 7b/8a
SAUSAGE AND CABBAGE SKILLET
Ingredients

2 TBSP vegetable oil
1 lb smoked sausage, sliced
1 large onion, coarsely chopped
3 stalks celery, cut into 1" pieces
1 medium head cabbage, coarsely chopped
2 large tomatoes, peeled and quartered or 16 oz can tomatoes, undrained
1 tsp Worcestershire sauce
1/4 tsp Creole seasoning (like Tony Chachere's)
1/4 tsp salt
1/8 tsp pepper
1/4 tsp hot sauce
4 slices crisp bacon, crumbled, or 4 TBSP real bacon bits

Instructions
Cook sausage, onion, and celery in large Dutch oven (or deep heavy skillet with lid) until sausage is browned. Drain. Add cabbage, cover, and cook over low heat for 20 min. Add remaining ingredients, except bacon. Toss gently and cook 3 min longer. Sprinkle with bacon and serve.
6 servings
patrob
May 3, 2010 10:34 AM CST
Name: Patricia
Central TX 7b/8a
Crazy Crust Pizza
Ingredients
for crust

1 c flour
1 tsp salt
1 tsp oregano or italian seasoning
1/8 teaspoon black pepper
2 eggs, lightly beaten
2/3 c milk
for sauce
8 oz tomato sauce *See NOTE at end
2 tsp oregano
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp red pepper flakes, if desired
for topping
1 c mozzarella cheese, shredded
1 lb ground Italian sausage, cooked and drained or 1 c pepperoni, thinly sliced or combination
your choice of any or all of the following:
1/4 c onion, chopped
1/4 c green bell pepper, chopped
1/4 c black olives, sliced
4 oz can mushrooms, sliced, drained
2-3 teaspoons fresh garlic, minced

Instructions
Mix flour, salt, oregano, pepper, eggs, and milk until smooth. Pour into a greased 12" to 14" pizza pan or jellyroll pan. (I use a very large cast iron skillet.) Tilt pan to coat evenly with batter.
Sprinkle cooked sausage and/or pepperoni over the batter. Then sprinkle with garlic,onions,green peppers, black olives, mushrooms, and garlic. DO NOT ADD SAUCE OR CHEESE YET.
Bake on a low rack in preheated 425 F oven for 25 to 30 min until golden brown to give it a crispy crust.
Mix sauce ingredients.
When pizza is ready, drizzle the sauce over the pizza as evenly as you can and sprinkle cheese over the top. Bake another 10 to 15 min or until sauce is heated through and cheese has melted.

Source: adapted from recipe by Pillsbury

*NOTE: You may substitute 1 c of your favorite pasta sauce.
patrob
May 3, 2010 7:35 PM CST
Name: Patricia
Central TX 7b/8a
CANADIAN BACON STUFFED PEPPERS
Ingredients

2 TBSP butter or margarine
1/4 lb Canadian bacon, chopped
16 oz can diced tomatoes, undrained
3 TBSP tomato paste
1 large garlic glove, crushed or 1 tsp instant minced garlic or 1/2 tsp garlic powder
1/4 tsp dried marjoram
1/2 tsp dried oregano
3 cups cooked rice
salt
pepper
4 large green peppers
1/2 c Cheddar cheese, grated

Instructions
to freeze
In skillet melt butter and fry Canadian bacon until brown. In large mixing bowl, combine and mix well all ingredients except green peppers and cheese.
Wash and slice peppers in half, removing stem and seeds. Blanch for 3 minutes in boiling water. Drain. Place pepper halves in freezer containers, cut side up. Stuff with rice mixture and top with cheese. Let cool, seal, and place in freezer.
to cook
Put frozen peppers in covered baking dish and bake in 350 degree oven for 45 min, Remove cover and bake 10 min longer or until thoroughly hot.
patrob
May 4, 2010 3:41 PM CST
Name: Patricia
Central TX 7b/8a
Ham Rolls with Cheese Sauce
Ingredients
for ham rolls

1 c sour cream
1 c com bread stuffing
10 oz frozen chopped spinach
12 slices thin deli sliced ham
Parmesan cheese, grated or shredded
paprika

for cheese sauce
1/4 c butter
1/4 c flour
2 cups milk
1 c Cheddar cheese, shredded

Instructions
Cook spinach until thawed and drain. Mix together sour cream, stuffing, and spinach. Spread a heaping TBSP of spinach mixture on each ham slice.
Roll ham slice and place seam side down in large casserole dish, leaving a little space between every two rolls or use individual au gratin dishes.
Cover ham rolls completely with cheese sauce. Sprinkle with Parmesan cheese and paprika. Cover with aluminum foil. Bake at 350 degrees for 20 min covered and then 10 min longer uncovered.

for cheese sauce
Melt butter in saucepan over low heat. Add flour and whisk until smooth. Add milk 1 c at a time and stir until thick. Add cheese and immediately remove from heat. Stir until smooth.

12 ham rolls

patrob
Jul 15, 2010 3:55 PM CST
Name: Patricia
Central TX 7b/8a
Ham and Hash Brown Casserole
Ingredients

32 oz package hash brown potatoes, thawed and drained
1/2 c butter or margarine, melted
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 c Cheddar cheese, shredded
1 c ham, chopped
1 1/2 c sour cream
1 can cream of chicken soup, undiluted
4 oz can chopped green chiles
1/2 c milk
1/2 c onion, chopped
2 c potato chips, crushed

Instructions
In large bowl, mix potatoes, melted butter, salt, pepper, and garlic powder.
In separate bowl, mix cheese, ham, sour cream, soup, chiles, milk, and onion.
Add ham mixture to potato mixture and stir well.
Pour into casserole dish sprayed with cooking spray and sprinkle with crushed potato chips.
Bake at 350 degrees for about 45 to 55 min.
8 to 10 servings
patrob
Dec 28, 2010 2:18 PM CST
Name: Patricia
Central TX 7b/8a
Cornbread and Ham Casserole
Ingredients

2 c ham, cooked and cubed
1/2 c onion or green onion, chopped
1/4 c butter or margarine, melted
2 eggs, beaten
11 oz can whole kernel corn with red and green peppers, drained
8.5 oz can cream style corn
3/4 c plus 3 TBSP cornmeal
1 TBSP baking powder
1/2 tsp salt
3/4 c buttermilk
1 c cheddar cheese, shredded

Instructions
Mix all ingredients except cheese in a large bowl.
Pour into greased 2 qt baking dish.
Bake at 350 degrees for 45 to 55 minutes or until browned and set.
Sprinkle with cheese and bake just until cheese is melted.
Let stand 5 min before serving.
patrob
Dec 31, 2010 12:32 PM CST
Name: Patricia
Central TX 7b/8a
Ham and Hash Browns Casserole
Ingredients

3 c frozen shredded hash browns
3/4 c cheese of your choice, shredded (We like Monterey jack, cheddar, or mixture.)
1 c cooked ham, diced
1/4 c onions or green onions, diced
1/4 c green or red pepper of your choice, diced
4 eggs
12 oz can evaporated milk
1/4 tsp salt
1/4 tsp pepper

Instructions
Place potatoes in a 8" square baking dish.
Sprinkle with cheese, ham, onions, and peppers.
Beat eggs, milk, salt, and pepper and pour over cheese and ham mixture.
Cover and refrigerate for several hours or overnight.
Remove from refrigerator 30 min before baking.
Bake, uncovered, at 350 degrees for 55 to 60 min or until a knife inserted in the center comes out clean.

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patrob
Jan 30, 2011 3:53 PM CST
Name: Patricia
Central TX 7b/8a
herbie43
Name: franklin troiso
wappingers falls n.y.
zone 5b

Country Breakfast Pot Pie

3 tbls vegetable oil
1 bag (20 oz.) refrigerated shredded hash browns
1 cup shredded Swiss cheese (4 oz.)
8 eggs
1 tbls chopped fresh chives
1/2 tsp freshly ground pepper
1 1/2 tsp salt
1/4 tsp freshly ground pepper
1 1/2 cups cubed cooked ham (8 oz.)
3 oz. cream cheese, cut into small cubes
1 can (10.1 oz.) Pillsbury big and buttery refrigerated crescent dinner rolls (6 rolls)

Heat oven to 375 deg F. spray 11x7 inch (2 qt) glass baking dish with cooking spray. in a 12 inch nonstick skillet Heat 2 tbls of the oil over medium high heat. spread potatoes in skillet, cook until golden brown on bottom

Drizzle potatoes with 1 tbls oil. cut into quarters, turn sections over. cook until golden brown. remove hash browns from skillet. arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes.

In a bowl, beat eggs. Stir in chives, salt and pepper and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese, cook and stir until eggs are cooked but moist. Spread over Swiss cheese.

Separate dough into 6 triangles. Starting at short side of each triangle roll up halfway. Arrange over hot eggs mixture with tips toward center, do not overlap.

Bake 20 to 25 minutes or until crust is golden brown.

Source: Pillsbury
patrob
Jan 30, 2011 3:57 PM CST
Name: Patricia
Central TX 7b/8a
herbie43
Name: franklin troiso
wappingers falls n.y.
zone 5b

Savory Breakfast Pizza

1 can (13.;8 0z,) Pillsbury refrigerated classic pizza crust
1/3 cup basil pesto
10 slices thick-sliced smoked-type bacon, crisply cooked
5 slices (1/8 inch) provolone cheese, 4 1/2 inches in diameter (3 1/2 oz)
1 1/2 cups diced seeded tomatoes (about 2 medium)
dash salt
dash pepper
6 eggs

Heat oven to 425 deg F. line large cookie sheet with cooking parchment paper. Unroll pizza crust dough onto cookie sheet, press into 13x10 inch rectangle. Form 1/2 inch rim on each side

Spread pesto evenly over dough. Place bacon on pesto. Top evenly with cheese. Place about 1/2 of the tomato on dough along rim on all 4 sides. Place 1 line of tomato lengthwise down center of dough. Add 2 more lines of tomato crosswise on dough to create 6 sections of equal size.

Sprinkle center of ech section with salt and pepper. Carefully crack open each egg and drop into the center of 1 section.

Bake 10 to 13 minutes or until egg whites and yolks are firm, not runny. Cut into 6 squares with sharp knife or pizza cutter

Source: Pillsbury
patrob
Feb 26, 2011 11:30 AM CST
Name: Patricia
Central TX 7b/8a
herbie43
Feb 26, 2011 10:17 AM CST
Name: franklin troiso
wappingers falls n.y.
zone 5b

Kielbasa Casserole

2 lbs. kielbasa cut into 1/4 inch slices
2 granny smith applies, peeled, cored and sliced into rounds
1 medium onion sliced into 1/4 inch rounds
2 lbs sauerkraut, drained and rinsed
2 lbs red potatoes quartered
shredded Swiss cheese, for topping
1 1/2 cups chicken stock

Pour half the sliced kielbasa into the bottom of the slow cooker. Cover with the sauerkraut, applies, and onions. Add the rest of the kielbasa and then top with the potatoes and then add the chicken stock.

Cook on high for 4 hours or until the potatoes are tender.

When done, scoop some of the mixture into a dish and top with the shredded cheese.
patrob
May 23, 2011 12:12 PM CST
Name: Patricia
Central TX 7b/8a
Italian Sausage Casserole
Ingredients

2 TBSP butter
2 TBSP olive oil
8 oz sweet Italian sausage, ground or casings removed
1 c eggplant, diced
1 c zucchini, diced
1 c red or green bell pepper, diced
1/4 c onion, chopped
2 garlic cloves, minced
28 oz can Italian plum tomatoes, chopped and drained
2 TBSP fresh parsley, chopped
2 TBSP fresh basil leaves, chopped
cayenne or black pepper, to taste
1/2 c (or more) mozzarella cheese, shredded

Instructions
Melt butter with oil in nonstick pan over medium-low heat.
Add sausage and cook 10 min, breaking up meat with spoon.
Remove to a bowl with slotted spoon and set aside.
To the same pot, add eggplant, zucchini, bell pepper, onion and garlic.
Stir occasionally and cook until softened, about 10 to 15 min.
Stir in sausage, tomatoes, parsley, basil and pepper.
Reduce the heat and simmer for 15 min.
Spoon mixture into baking dish and sprinkle with mozzarella.
Bake at 350 degrees until cheese melts, about 15 to 20 min.

Source: adapted from recipe in Parade

patrob
Sep 23, 2011 12:07 PM CST
Name: Patricia
Central TX 7b/8a
Easy Monte Cristo Sandwich
Ingredients

4 slices bread of your choice
2 slices ham (chicken or turkey too, if desired)
4 thin slices cheese (or cheeses) of your choice
1 large egg
1/3 c milk
jam of your choice for serving

Instructions
Beat egg and milk in shallow bowl. Dip each side of bread in egg and cook one side of each in large nonstick skillet as for French toast.
Turn two pieces over so browned side is on top. Top with a slice of cheese, a slice of ham, and a second slice of cheese.
Place the remaining slices of bread on top, browned side toward cheese.
When bottom of sandwich is browned, turn over and brown other side.
Dust top with powdered sugar, if desired, and serve with your choice of jam for dipping. (We like raspberry.)
2 servings

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patrob
Jun 4, 2017 4:39 PM CST
Name: Patricia
Central TX 7b/8a
Favorite Tetrazzini (Ham, Chicken, or Turkey)
Ingredients

5 TBSP butter
1/2 lb sliced fresh mushrooms
1/2 c chopped onion
1/4 c flour
2 c chicken broth
1 1/4 c milk or cream
1 c shredded monterey jack and cheddar cheese blend
1/2 tsp salt
1/8 teaspoon pepper
1 tsp lemon juice
8 oz spaghetti noodles or similar pasta, broken into thirds
3 c cooked ham, chicken, or turkey, cubed
4 oz chopped pimiento, drained
1/4 c parmesan cheese
1/4 c toasted breadcrumbs

Instructions
Melt butter in a large skillet. Saute mushrooms and onions until most of mushroom liquid has evaporated.
Blend in flour until smooth.
Add broth and milk or cream, stirring until smooth and thickened.
Add cheese, salt, pepper and lemon juice. Stir until cheese melts. Lower heat and simmer uncovered 10-15 min.
While sauce is simmering, cook spaghetti noodles. Drain noodles and add sauce along with ham and pimientos.
Spoon into greased 2 qt casserole and sprinkle with parmesan and bread crumbs.
Bake at 400 for 20-30 min.

Note
Red bell pepper is a good sub for pimiento. Use whatever amount you like.
Canned mushrooms work well too instead of fresh.

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