Curdled Casserole Rsc Recipes

Steps:

• Preheat oven to 450-degrees Farenheit. Line a 15-inch X 10-inch X 1-inch baking pan with aluminum foil; set aside.
• Cut peppers, zucchini, and onion into 1-inch pieces. Place vegetables in a large bowl. Add tomatoes and beans. In a small bowl, whisk oil, juice, and honey. Pour over vegetables and toss to coat. Spread vegetables onto foil-lined pan and roast for 20 - 25 minutes or until tender. Remove from oven and set aside.
• While vegetables are roasting, place beef in a large skillet and over medium-high heat brown meat, about 5 - 7 minutes; occasionally stirring. Remove from heat and drain liquid. Finely crumble meat and place in a large bowl. Sprinkle meat with chili powder, salt, cayenne pepper, and ginger. Add tomato soup and mix well. Gently stir in roasted vegetables.
• Heat oven to 350-degrees Farenheit. Line a 13-inch X 9-inch X 2-inch baking pan with aluminum foil. Spoon beef and vegetable mixture evenly in pan. Tightly cover top with aluminum foil.
• Separate biscuits from can and place ON TOP of foil lid. Bake for 14 - 16 minutes or until biscuits are golden brown.
• Remove biscuits and foil lid. Spoon chili into individual serving bowls. Sprinkle tops with cheese and serve immediately with a biscuit on the side.

Steps:

• One large casserole dish (9x13).
• One sheet of heavy duty Reynolds Wrap - enough to line the entire pan and enough to cover the top when ingredients go inches.
• Preheat oven to 350. Line the casserole dish with the Reynolds Wrap. Brown ground beef in a saucepan, breaking it up as you go. No need for any additional oil or shortening, just put the beef in the pan and cook on medium heat until browned. While it is browning: Peel and then dice the large potatoes, russets work best. I like to do a fine dice. Put them into the casserole dish. Dice one large tomato, put it in the casserole dish. Wash and place the cherry tomatoes in the casserole dish, they look beautiful in the dish, and add a pop of flavor when you bite into one! Cut both ends off the cobs of corn, strip the husk and silk, and then cut it in half, add to casserole. If you are feeding more than 4, make sure you have ½ of a corn on the cob for each person! Open the can of black beans, put it in the casserole. You do not have to measure the spices carefully, my measurements are an approximation of what we like. If you do not like dishes spicy, cut back on the curry, red pepper, and the tikka masala. Less salty? Cut back on the chicken broth powder. I like to use chicken broth powder instead of salt in most recipes, since it has a lot of salt in it, but has other flavors as well. Anyway, put all the spices into the casserole. By now, your beef should be browned, so put it in the casserole. Last but not least, add the water.
• Stir gently, just to incorporate the spices and distribute all the ingredients more or less evenly, and taste the broth you get. Adjust flavor to your liking (salt, spiciness). Cover with the flap of Reynolds Wrap. It does not have to be sealed, just covered. Slide carefully into the oven on the middle rack, and cook for 40 minutes. Check at 30 minutes! Some ovens cook differently. Carefully lift the flap of Reynolds Wrap, when potatoes are fork tender and sauce is bubbly it is ready to serve. Sometimes the potatoes soak up the water, so add water as needed, so you have at least half the liquid you started with. Using the Reynolds Wrap rather than a lid for the casserole allows you easier access, and it also allows some steam to escape, which I like.
• When your casserole is ready, remove carefully from the oven. In a small to medium bowl, put your sour cream, water and flour. Whisk it with a fork until smooth- about 20 seconds. Stir it into your still bubbling casserole. It will thicken the sauce and incorporate all the flavors.
• Best part, other than the flavor, is that if you did it right, the Reynolds Wrap means no clean up of the casserole dish!
• Bon appetit.

Steps:

• Pre-heat oven at 350 degrees. Boil macaroni in water until cooked. Mix all other ingredients. Save 1 cup of the cheddar cheese to top the macaroni. After macaroni has finished cooking, drain and place it in a 9x12 in pan. Pour the mixture on top of it. Put the remaining cheddar cheese on top of it and place this in the oven for about 45 minutes or until it is golden brown on the top.

Steps:

• Preheat oven to 350°F., and spray a 9 x 13-inch baking dish with non-stick cooking spray.
• Mix all the ingredients above the topping ingredients together, place in prepared baking dish. Combine the topping ingredients, and place on top of casserole mixture. Cover and bake for 35 minutes. Remove the cover, and bake uncovered for 10 minutes, or until light brown on top.

Steps:

• Brown beef and pork in skillet with a dash of salt and pepper (not in ingredient list). Drain, set aside.
• Cook bacon in skillet until crisp. Remove bacon and dry on paper towels, leaving bacon fat in skillet (approx. 3 tbsp.).
• Heat bacon fat until hot, not smoking. Add onion and pepper, and reduce heat. Cook, stirring often, until soft, then add garlic and continue to cook for 5 minutes.
• Add beef and pork to onion/pepper mixture in skillet, and heat through.
• Add heavy cream and cook on low until reduced by half. Stir in nutmeg.
• Add all cheeses, stirring into the mixture and remove from heat, stir until melted and set aside.
• Add crumbled bacon and stir, as to not let it get too "mushy.".
• Line a deep 9" pit plate or 8" X 13" casserole dish with Reynold's Wrap foin (non-stick preferred, but heavy duty will be just fine).
• Fill baking dish with meat mixture (if using crescents, skip to next step firts, then this return to this step).
• Remove biscuits (or crescents) from can and pinch together to form a full sheet (if using crescents, they can be used on the bottom of the pie or casserole dish, then return to prior step, then top with more crescents).
• Cover meat mixture with biscuit sheet, and brush very lightly with honey and top with a pinch of salt (not too much).
• Bake at 350 for approx 30 minutes (depending on oven and if you use crescents on bottom :45 minutes for crescent suppliment).

Steps:

• Prepare macroni elbow noodles in 1 quart water, boiling 10 minutes, then drain. Pour noodles into mix into 4 quart mixing bowl, cream of mushroom soup,green peas,.
• corn, butter, spinach, shallots, lemon juice, garlic powder, parmesan cheese, chives, greek yogart, water and stir well, then ad the shrimp and stir into mix.Pour into 9x13 oven proof casserole dish. Mix topping: cheddar cheese,butter and bread crumbs together and spread over top ,evenly. Place into 350 degree preheated oven for 45 minutes. Then serve and enjoy.

Steps:

• To make Ricotta: heat milk to 185 degrees (low and slow). Turn off heat and add lemon juice. Curds and whey will separate. Pour into a cloth lined colander. Stir in Hidden Valley mix and let set for 10 minutes.
• Cook pasta as directed. Drain and line the bottom of the 8x8 with 1/3 of the noodles. Top with 1/2 Ricotta, 1/2 spinach, and 1/3 tomato sauce. Repeat. Add the final noodles, sauce, and cover with Parmesan.
• Bake at 375 degrees for 20 minutes.