2 c. eggplant (cooked and drained)1 med. onion (chopped)1 #2 can tomatoes (drained)1 1/2 c. grated American cheese4 eggs1 c. cornbread crumbs
Sauté onion in 2 tablespoons oil or butter, add eggplant and tomatoes. Mash with a potato masher. Stir until mixture looks like scrambled eggs. Stir in cheese and 3/4 cup cornbread crumbs. Pour into casserole dish and top with remaining crumbs. Dot with butter.
Bake 350°F for 20 to 25 minutes
(Source: Photo by michaelkrausphotography.com for The New York Times, story:/ https://cooking.nytimes.com/recipes/1013987-donald-links-eggplant-casserole / this recipe was first published in www.cooks.com Franke’s Eggplant Casserole)
Squash Casserole is an essential dish for holidays and special events. Topped with a buttery cracker topping, this squash casserole is an alltime favorite! Author: Robyn Stone |addapinch.com
2 tablespoons butter
4 cups sliced yellow squash
1 medium onion, chopped
1 cup grated cheddar cheese
1 cup milk
2 tablespoons butter
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt
½ teaspoon ground black pepper
1 sleeve Ritz crackers
1. Preheat oven to 350º F.
2. Melt 2 tablespoons butter in medium skillet or saute pan over mediumlow heat. Add squash and onions and cook until tender. 3. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until wellcombined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine. 4. Spray a 9×13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not “jiggle” when the dish is moved. 5. Allow to sit for about 3 minutes before serving.
(Source: Recipe By:ANDREALF63 Photo and recipe LINK: http://allrecipes.com/recipe/20680/easy-mexican-casserole/)
1 can (10 1/2 oz.) Campbell’s® Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained
1 1/3 cups FRENCH’S® Crispy Fried Onions
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
BAKE at 350°F for 30 min. or until hot. Stir.
TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
For a twist, try the Festive Green Bean Casserole.
(Source: recipe – http://www.frenchs.com/recipe/frenchs-green-bean-casserole-RE1511-1 , photo: ABC news.com)
In a large deep non-stick skillet, brown the ground turkey over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.
Add olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery and carrots; sauté until the vegetables soft, about 6 to 7 minutes.
Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese.
Bring to a boil and then lower heat to medium-low and simmer for 20 minutes. While simmering, heat oven to 350°F.
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