Casserole Cookbook

Casserole
Cookbook
Casserole Recipes That Will Excite
By
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Table of Contents
Quick Crockpot Casserole 9
Hamburger Delight 12
Spanish Hamburger Bake 13
Meaty Potato Surprise 14
Maggie’s Casserole 15
Mesa Dinner 16
Maui Mushroom Casserole 17
Vidalia Potato and Noodles Pierogi Bake 18
Peppered Pierogies Casserole 19
Crazy Sausage and Milk Pierogies 20
How to Make a Pierogi Gratin 21
Mexican Tacos Sea Shells 24
Saucy Taco Noodles Casserole 25
Moussaka Casserole 26
Baked Greek Potatoes 27
Easy Italian Parmigiana 28
Lasagna Bakes 29
Classical Lasagna I 30
Classical Lasagna II 31
Baked Turkish Cheese Pasta 33
Korean Teriyaki 36
Green Bean Bake 37
Cedars of Lebanon Lasagna 38
Creole Stuffing 40
Chipotle Cornbread 41
Roasted Veggies Lasagna 42
Roasted Italian Cheesy Veggies 43
Roasted Rutabaga and Rooty Veggies 44
Apple Pie Dumplings 45
Granny's Vanilla Apple Dumplings 48
Citrus Granny Apple Dumplings 49
Orangy Apple Dumplings 50
Cinnamon Apple Dumplings 51
Rustic Style Brown Rice 52
Backroad Style Brown Rice 53
Easy Hawaiian Style Brown Rice 54
Rustic Chicken Breast 55
Backwoods Lasagna 56
Condensed Macaroni Bake 57
Classic Chicken and Broccoli Casserole 60
Parmigiana 61
Romano Zucchini Boats 62
Butter, Garlic, and Tomatoes Tilapia 63
Stuffed Peppers Casserole 64
Baked Butter Beans Pot 65
Spicy Sirloin Stuffed Peppers 66
Basmati Nut Rice with Sirloin 68
Kefta Casserole 69
Sweet and Salty Pepper Spread 72
Honey Cake 73
Classic Lentils Casserole 74
Pine Nuts Meatballs 75
Maple Soufflé 76
Milky Asparagus Soufflé 77
Rice Casserole 78
Jalapeno and Cream Rice 79
Longhorn Beef and Cheddar Rice 80
Herbs and Onion Potatoes 81
Cheesy Bacon Baked Potato Salad 84
Sweet Potato Casserole 85
Sweet Potatoes II 86
Baked Potatoes Remix 87
Pecan and Sweet Potato Casserole 88
Mushroom and Onion Baked Potato 89
Wedges Done Right 90
Mediterranean Potatoes 91
Eveline's Latin Lasagna 92
Bananas do Amor 96
Latin Tip Roast 97
Brazilian Wild Rice 98
Brazilian Casserole 99
Macaroni Casserole with Béchamel Sauce 100
Baby Brussel Sprouts 102
Missouri Brussel Sprouts Casserole 103
Cheddar Sprouts 104
Chipotle Mac and Cheese 105
Chipotle Beef & Corn Pie 108
Spanish Spaghetti 109
Corn Ranch Casserole 110
Fiesta Casserole 111
Chicken Salsa Tostadas 112
Southern California Casserole 113
Tucson Casserole 114
Saguaro Pie 115
Hot Cheddar Dip 116
A New Mexican Cake 117
Monterey Casserole 120
Mexicorn Bake 121
College Casserole 122
Houston Inspired Sirloin Casserole 123
Quick Prep Time: 10 mins
Crockpot Casserole Total Time: 8 hrs 10 mins
Servings per Recipe: 4

Calories 414.5
Fat 14.8 g
Cholesterol 145.2 mg
Sodium 1498.8 mg
Carbohydrates 13.5 g
Protein 52.2 g
Ingredients
2 lbs stewing beef, well-trimmed and cut 1 (4 oz.) can whole mushrooms or 1 (4 oz.) can
in one-inch cubes sliced mushrooms
1 envelope dry onion soup mix 1⁄2 C. white grape juice
1 can cream of mushroom soup
Directions
1. Add all the Ingredients into a crockpot.
2. Stir the Ingredients well.
3. Cover the crockpot and place it on low heat for 8-12 hours. Alternatively, you can on
high heat for 5-6 hours.
4. Serve the casserole with rice or noodles.
5. Enjoy.
Quick Crockpot Casserole 9

HAMBURGER
Delight
Prep Time: 15 mins
Total Time: 45 mins

Calories 398.1
Fat 17.6 g
Cholesterol 90 mg
Sodium 556.2 mg
Protein 22.9 g
Ingredients
1 lb lean ground beef 1 (10 3/4 oz.) can cream of mushroom
1⁄4 tsp salt soup
1⁄4 tsp pepper 1⁄2 C. sour cream
1 tsp oil, to taste 1 tbsp Dijon mustard
8 oz. sliced fresh mushrooms 4 C. cooked egg noodles
1 large onion, chopped
3 minced garlic cloves
1⁄4 C. chicken broth or 1⁄4 C. chicken
bouillon
Directions
1. In a large, deep skillet, the hamburger with salt and pepper. Continuously break up the
meat until crumbly.
2. Drain the excess grease before stirring in onion, garlic, mushrooms, and oil.
3. Continue cooking for four minutes, or until the onion is tender.
4. Add broth (or one of its substitutes). Reduce heat to medium-low and let the mixture
simmer for no more than 5 minutes.
5. Add mustard, soup, and sour cream. Mix everything until well combined.
6. Add the noodles to the mixture. If the skillet is too small, add the noodles to a large dish,
pour the meat mixture on top, and toss well. Finally, pour the coated noodles into a
sprayed 13x9 inch casserole dish.
7. Cover the dish and place it into a pre-heated 350 degrees F oven. Bake for no more than
22 minutes.
8. Uncover the casserole and bake for 12 more minutes.
9. Serve with garlic bread on the side or fresh tossed salad.
10. Enjoy.
12 Hamburger Delight
Spanish Prep Time: 10 mins
Hamburger Bake Total Time: 55 mins

Calories 580.6
Fat 33.2 g
Sodium 1093.5 mg
Protein 34.1 g
Ingredients
1 lb ground chuck 1 1⁄2 C. water
1 tsp garlic, minced 1 1⁄2 C. colby-monterey jack cheese, shredded
1 C. Minute Rice (uncooked)
1 (1 oz.) package dry vegetable soup mix
(Lipton's)
1 (11 3/4 oz.) can Campbell’s tomato soup
Directions
1. Cook the ground chuck with minced garlic until evenly browned. Drain the excess liquid.
2. Crumble the meat before placing it at the bottom of a 1-1/2 quart baking dish.
3. Add Minute Rice over the meat.
4. Scatter the Vegetable Soup Mix evenly over the rice.
5. Combine water with tomato soup, and pour the liquid mixture onto the casserole.
6. Evenly add the cheese over the top.
7. Cover the baking dish and place it into a pre-heated 350 degrees F oven. Bake for no
more than 32 minutes. Uncover the dish and bake for an additional 17 minutes.
8. Enjoy.
Spanish Hamburger Bake 13

MEATY
Potato Surprise
Prep Time: 1 hr
Total Time: 1 hr 30 mins

Calories 791
Fat 38.9 g
Sodium 284.6 mg
Protein 55.1 g
Ingredients
4 medium russet potatoes (peeled, 1⁄4 C. grated parmesan cheese (optional)
sliced and cooked) salt and pepper
2 lbs lean ground beef 2 -4 tbsps broth
4 tbsps butter, divided 1⁄4 C. chopped fresh parsley
1 large onion, chopped 1⁄4 C. milk
1 tbsp garlic (or to taste) 1⁄2 C. Swiss cheese, shredded
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and
chopped
Directions
1. Before you do anything, heat the oven to 350 degrees F. Grease a 2-1/2 quart casserole
dish. In a heavy frying pan, the beef in 2 tbsp. butter until evenly browned. Stir in onion,
both types of bell peppers, and garlic. Sauté until soft and then drain the excess fat.
2. Add salt, black pepper, sherry, parsley, and parmesan cheese. Sauté for no more than 7
minutes.
3. Pour the mixture into the baking dish.
4. Add the rest of the butter and milk to the cooked potatoes, and beat them until smooth.
Add salt and black pepper if you want.
5. Spread the potatoes over the meat, covering all corners. Use a spoon to push the potato
mixture tightly around the corners and side.
6. Cover the top with cheddar cheese (or parmesan cheese). Place the dish uncovered into the
oven and book for 27-32 minutes, or until the potatoes and cheese turns light brown.
7. Enjoy.
14 Meaty Potato Surprise

Maggie’s Prep Time: 15 mins
Casserole Total Time: 45 mins

Calories 379.4
Fat 16.5 g
Cholesterol 59 mg
Sodium 641.3 mg
Protein 20.1 g
Ingredients
1 lb ground beef 2 C. shredded cheddar cheese, DIVIDED
1 C. chopped onion 3⁄4-1 tsp salt
1⁄2 C. chopped green pepper (optional) 3⁄4 tsp pepper
3 C. uncooked elbow macaroni (or similar 1 tsp thyme
shaped pasta) 1 tsp parsley
28 oz. crushed tomatoes 1⁄2 tsp garlic powder
14 3⁄4 oz. cream-style corn
1⁄2 C. half-and-half or 1⁄2 C. evaporated
milk
Directions
1. In a frying pan, the beef, onion, and green pepper. Once the meat is well browned, drain
the excess grease.
2. Follow the package Directions to the macaroni. Drain once al dente.
3. Get a bowl and mix both the macaroni and beef mixture. Stir in the creamed corn,
crushed tomatoes, spice, half and half, and 1 C. of the cheese. Mix the contents of the bowl
well.
4. Lightly grease a 9x13 inch glass casserole dish. Pour the mixture into the dish and evenly
layer the remaining cheese on top.
5. Place the casserole into an oven heated to 350 degrees F for 27-32 minutes.
6. Enjoy.
Maggie’s Casserole 15
MESA
Dinner
Prep Time: 5 mins

Calories 292.9
Fat 11 g
Cholesterol 47.3 mg
Sodium 707.5 mg
Protein 18.3 g
Ingredients
1 C. brown rice 1⁄2 tsp black pepper
1 beef bouillon cube 1 (15 oz.) can tomatoes, drained
2 tbsps butter 1 (15 oz.) can kidney beans, liquid
1 medium onion, thinly sliced reserved
1 lb lean ground beef 1 tsp paprika
1 -2 garlic clove, minced 1⁄4 C. parmesan cheese, grated
2 tsps dry mustard
1 tbsp chili powder
1 tsp salt
Directions
1. Follow the Directions on the package to the rice. Add the bouillon cube to the rice as it
cooks. Before the rice is fully done, melt the butter in a skillet and sauté the onion. Add the
beef to the onion, crumbling it to properly it. Add chili powder, garlic, mustard, salt, and
pepper. Once the meat becomes evenly browned, drain the excess grease if any.
2. In a 2-quart baking dish, spoon 1/2 of the meat mixture.
3. Add the rice on top of the meat.
4. Place the tomatoes over the rice.
5. Pour the beans along with their liquid on top.
6. Evenly spread the remaining meat mixture over the beans.
7. In a small bowl, mix the paprika and cheese. Sprinkle the mixture over the casserole.
8. Bake uncovered for no longer than 32 minutes at 350 degrees F.
9. Add sour cream for additional flavor.
10. Enjoy.
16 Mesa Dinner
Maui Prep Time: 25 mins
Mushroom Total Time: 55 mins
Casserole Servings per Recipe: 4

Calories 530.2
Fat 12.7 g
Cholesterol 73.7 mg
Sodium 1047.9 mg
Protein 30.5 g
Ingredients
1 lb lean ground beef or 1 lb ground 1 C. ketchup
chicken 1 (14 oz.) can kidney beans (drain & rinse)
1⁄2 C. brown sugar 1 (14 oz.) can pineapple chunks
2 tsps cornstarch
2 tsps dry mustard
1 medium onion (sliced)
1 -2 C. fresh mushrooms
Directions
1. Cook the meat until no longer pink. Add onions and mushrooms to the meat.
2. Drain the meat and mushroom mixture to get rid of excess grease.
3. In a bowl, mix the remaining Ingredients. Add the mixture to the meat and mushrooms.
4. Allow the stew to simmer over low heat for 27-32 minutes.
5. Serve the stew with rice.
6. Enjoy.
Maui Mushroom Casserole 17

VIDALIA POTATO
and Noodles
Prep Time: 10 mins
Total Time: 30 mins
Pierogi Bake Servings per Recipe: 8

Calories 579.0
Fat 28.8g
Cholesterol 122.8mg
Sodium 764.2mg
Carbohydrates 58.5g
Protein 21.7g
Ingredients
1/2 lb wide egg noodles, cooked 1/4 large Vidalia onion, minced
1/4 C. butter 2 garlic cloves, minced
1 1/2 C. mashed potatoes, prepared salt and pepper, to taste
5 slices American cheese
1/2 C. cheddar cheese, shredded
1/2 C. mozzarella cheese, shredded
Directions
1. Before you do anything, preheat the oven to 350 F. Grease a casserole dish with a cooking
spray.
2. Prepare the noodles by following the instructions on the package.
3. Place a large pan over medium heat: Heat in it the butter. Cook in it the garlic with onion,
a pinch of salt and pepper.
4. Cook them for 5 min. Spread half of the lasagna sheets in the greased dish.
5. Spread over it half of the cheese followed by all the potato. Season them with some salt
and pepper.
6. Cover it with the remaining pasta and cheese. Dot it with butter then bake it for 12 min.
7. Allow the lasagna casserole to rest for 5 min then serve it.
8. Enjoy.
18 Vidalia Potato and Noodles Pierogi Bake

Peppered Prep Time: 5 mins
Pierogies Casserole Total Time: 30 mins

Calories 240.7
Fat 11.8g
Cholesterol 95.9mg
Sodium 348.3mg
Carbohydrates 2.1g
Protein 29.9g
Ingredients
1 packages frozen pierogi 1/8 tsp pepper
1 lb boneless skinless chicken breast, strips 1/2 C. shredded cheddar cheese
1/2 large sweet onion, thinly sliced
2 tbsp butter
1/4 tsp salt
Directions
1. Prepare the pierogies by following the instructions on the package.
2. Place a large pan over medium heat: Heat in it the butter. Add the chicken with onion, a
pinch of salt and pepper.
3. Cook them for 6 min. Drain them and place them aside.
4. Stir the pierogies in the same pan and cook them until they become golden brown.
5. Stir in back the chicken mixture then top it with cheese. Put on the lid and let it cook for
6 min.
6. Serve your Chicken pierogies skillet warm with your favorite toppings.
7. Enjoy.
Peppered Pierogies Casserole 19

CRAZY SAUSAGE
and Milk Pierogies
Prep Time: 5 mins
Total Time: 50 mins

Calories 252.9
Fat 17.0g
Cholesterol 70.9mg
Sodium 966.2mg
Carbohydrates 2.8g
Protein 21.4g
Ingredients
2 1/2 lb frozen potato pierogi 2 C. cooked beef sausage
1 cans cream soup, mushroom or 2 C. cheddar cheese
celery
1 cans milk
Directions
1. Before you do anything, preheat the oven to 350 F. Grease a casserole dish.
2. Lay in it the pierogies then top them with the sausage, a pinch of salt and pepper.
3. Get a large mixing bowl: Whisk in it the milk and soup. Pour the mixture all over the
pierogies followed by cheese.
4. Place the casserole in the oven and let it cook for 46 min. Allow the casserole to sit for 5
min then serve it.
5. Enjoy.
20 Crazy Sausage and Milk Pierogies

How to Make Prep Time: 15 mins
a Pierogi Gratin Total Time: 40 mins

Calories 398.3
Fat 29.3g
Cholesterol 91.6mg
Sodium 791.8mg
Carbohydrates 14.3g
Protein 19.5g
Ingredients
1 (17 oz) boxes Mrs. T’s potato and 1/4 tsp ground black pepper
cheddar pierogies 2 C. shredded sharp cheddar cheese
2 tbsp butter 1/4 C. dried seasoned breadcrumbs
2 tbsp all-purpose flour 1 tbsp chopped fresh chives
2 C. milk
1/2 tsp paprika
1/2 tsp salt
Directions
1. Before you do anything, preheat the oven to 350 F. Grease a casserole dish with some
butter.
2. Cook the pierogies by following the instructions on the package.
3. Place a pot over medium heat: Heat in it the butter. Mix in the flour well. Pour in the milk
gradually while whisking them all the time.
4. Stir in the paprika with a salt and pepper. Turn off the heat and stir in the cheese until it
melts to make the white sauce.
5. Stir the pierogies with the white sauce in the greased dish then spread them in an even
layer. Place the dish in the oven and let it cook for 16 to 22 min.
6. Sprinkle the breadcrumbs on top then bake it for an extra 2 min.
7. Garnish your gratin with some chives then serve it hot.
8. Enjoy.
How to Make a Pierogi Gratin 21

MEXICAN
Tacos Sea Shells
Prep Time: 10 mins
Total Time: 50 mins

Calories 753.7
Fat 57.7g
Cholesterol 200.8mg
Sodium 1490.2mg
Carbohydrates 8.6g
Protein 48.3g
Ingredients
1 1/2 lbs ground beef 1 C. shredded Monterey jack cheese
1 packages cream cheese with chives, 1 1/2 C. crushed tortilla chips
cubed and softened 1 C. sour cream
1 tsp salt chopped green onion
1 tsp chili powder
18 jumbo pasta shells, cooked
2 tsp butter, melted
1 C. prepared taco sauce
1 C. shredded cheddar cheese
Directions
1. Before you do anything, preheat the oven to 350 F. Grease a baking pan.
2. Place a large pan over medium heat. Cook in it the beef for 8 min.
3. Mix in it the cream cheese, salt, and chili powder. Cook them for 6 min over low heat.
4. Get a large mixing bowl: Stir in it the pasta shells with butter.
5. Spoon the beef mixture into the pasta shells then place them in the greased pan.
6. Drizzle the taco sauce all over the stuffed pasta shells. Lay a piece of foil over it to cover it.
7. Cook the pasta pan in the oven for 16 min. Discard the foil and top it with cheese and
chips.
8. Cook it for an extra 16 min. Serve your taco casserole hot with your favorite toppings.
9. Enjoy.
24 Mexican Tacos Sea Shells

Saucy Prep Time: 20 mins
Taco Noodles Total Time: 20 mins

Calories 507.2
Fat 16.5g
Cholesterol 77.6mg
Sodium 166.9mg
Carbohydrates 59.0g
Protein 28.6g
Ingredients
16 oz. pasta 5-6 tsp taco seasoning
3 C. cubed cooked chicken 2 tbsp butter
1 tsp minced garlic parmesan cheese, to taste
3 tsp olive oil
1 C. half-and-half cream
Directions
1. Prepare the pasta by following the instructions on the package.
2. Place a large pan over medium heat. Heat in it the olive oil.
3. Add the chicken with garlic and cook them for 6 min. Mix in the butter with taco
seasoning, half-and-half, a pinch of salt and pepper.
4. Cook them for an extra 2 to 3 min. Stir in the pasta.
5. Serve your taco pasta with some grated cheese and toppings of your choice.
6. Enjoy.
Saucy Taco Noodles Casserole 25

MOUSSAKA
Casserole
Prep Time: 10 mins
Total Time: 45 mins

Calories 246.2
Fat 1.9g
Cholesterol 0.0mg
Sodium 420.8mg
Carbohydrates 54.9g
Protein 10.2g
Ingredients
6 small eggplants trimmed and halved. sea salt
2 onions, diced ground black pepper
2 garlic cloves, minced chopped flat leaf parsley
1 1/2 C. cooked chickpeas
4 C. canned tomatoes
extra virgin olive oil
Directions
1. Remove several stripes of the eggplants leaving some on. Cut them each one of them in
half
2. Place a pan over medium heat. Heat in it a swirl of olive oil.
3. Cook in it the eggplant slices for 2 to 3 min on each side. Drain them and place them aside.
4. Allow the eggplant slices to cool down for a while. Cut 2 eggplant halves into dices.
5. Heat 1/4 C. of olive oil in the same pan. Sauté in it the chickpeas with onion for 3 to 4
min.
6. Stir in the tomatoes with a pinch of salt and pepper. Cook them for 1 min.
7. Add the eggplant dices with eggplant halves. Put on the lid and let them cook for 26 min
over low heat.
8. Garnish your moussaka with some parsley. Serve it with some rice.
9. Enjoy.
26 Moussaka Casserole
Baked Prep Time: 20 mins
Greek Potatoes Total Time: 2 hrs 20 mins

Calories 418 kcal
Fat 18.5 g
Carbohydrates 58.6g
Protein 7g
Cholesterol < 1 mg
Sodium < 596 mg
Ingredients
1/3 C. olive oil 1 tsp dried rosemary
1 1/2 C. water 2 cubes chicken bouillon
2 cloves garlic, finely chopped ground black pepper to taste
1/4 C. fresh lemon juice 6 potatoes, peeled and quartered
1 tsp dried thyme
Directions
1. Set your oven to 350 degrees before doing anything else.
2. Get a bowl, combine: pepper, olive oil, bouillon, water, rosemary, water, thyme, garlic, and
lemon juice.
3. Layer the potatoes in a casserole dish and top everything with the lemon mix.
4. Place some foil around the dish and cook the contents in the oven for 90 mins.
5. Flip the potatoes every 30 mins while cooking.
6. Enjoy.
Baked Greek Potatoes 27

EASY
Italian Parmigiana
Prep Time: 30 mins

Calories 528 kcal
Fat 18.3 g
Carbohydrates 44.9g
Protein 43.5 g
Cholesterol 184 mg
Sodium 1309 mg
Ingredients
1 egg, beaten 1/4 C. grated Parmesan cheese
2 oz. dry bread crumbs
2 skinless, boneless chicken breast
halves
3/4 (16 oz.) jar spaghetti sauce
2 oz. shredded mozzarella cheese
Directions
1. Coat a cookie sheet with oil then set your oven to 350 degrees before doing anything else.
2. Get a bowl and add in your eggs.
3. Get a 2nd bowl and add in your bread crumbs.
4. Coat your chicken first with the eggs then with the bread crumbs.
5. Lay your pieces of chicken on the cookie sheet and cook them in the oven for 45 mins,
until they are fully done.
6. Now add half of your pasta sauce to a casserole dish and lay in your chicken on top of
the sauce.
7. Place the rest of the sauce on top of the chicken pieces. Then add a topping of parmesan
and mozzarella over everything.
8. Cook the parmigiana in the oven for 25 mins.
9. Enjoy.
28 Easy Italian Parmigiana

Lasagna Prep Time: 40 mins
Bakes Total Time: 1 hr 40 mins

Calories 637 kcal
Fat 21.6 g
Carbohydrates 70.1g
Protein 44.3 g
Cholesterol 87 mg
Sodium 1281 mg
Ingredients
8 whole wheat lasagna noodles 2 egg whites
1/2 lb ground turkey 1 (15 oz.) container reduced-fat ricotta cheese
6 cloves garlic, crushed 2 tbsps crumbled low-fat feta cheese
1 (10 oz.) package frozen diced spinach, 2 tbsps grated Parmesan cheese
thawed and drained 1/2 tsp ground black pepper
1/2 C. diced fresh chives 1 (28 oz.) jar low-fat tomato pasta sauce
1/2 tsp dried oregano 1/2 C. shredded low-fat Cheddar cheese
1/2 tsp dried parsley
1/4 tsp dried basil
Directions
2. Boil your pasta in water and salt for 9 mins then remove all the liquids.
3. Begin to stir fry your garlic and turkey for 12 mins and break the meat into pieces as it
cooks. Once the meat is fully done add in: the basil, spinach, parsley, oregano, and chives.
4. Stir the mix and cook everything for 60 more secs then shut the heat. Get a bowl,
combine: parmesan, egg whites, feta, and ricotta. Stir the mix then add in the black pepper
and turkey mix.
5. On a working surface place a large piece of wax paper and lay out the pasta. Form your
cheese mix into eight balls and put one ball on each piece of lasagna and roll everything
up into a burrito shape.
6. Continue this process with all of your noodles.
7. Now coat the bottom of a casserole dish with tomato sauce and then layer your lasagna
rolls over the sauce with seam portion facing downwards in the sauce.
8. Top the rolls with the rest of the pasta sauce and a layering of cheddar.
9. Place a covering of foil around the dish and put everything in oven for 45 mins. Enjoy.
Lasagna Bakes 29
CLASSICAL
Lasagna I
Prep Time: 30 mins
Total Time: 2 hrs

Calories 664 kcal
Fat 29.5 g
Carbohydrates 48.3g
Protein 50.9 g
Cholesterol 1168 mg
Sodium 1900 mg
Ingredients
1 1/2 lbs lean ground beef 12 dry lasagna noodles
1 onion, diced 2 eggs, beaten
2 cloves garlic, minced 1 pint part-skim ricotta cheese
1 tbsp diced fresh basil 1/2 C. grated Parmesan cheese
1 tsp dried oregano 2 tbsps dried parsley
2 tbsps brown sugar 1 tsp salt
1 1/2 tsps salt 1 lb mozzarella cheese, shredded
1 (29 oz.) can diced tomatoes 2 tbsps grated Parmesan cheese
2 (6 oz.) cans tomato paste
Directions
1. Stir fry your garlic, onions, and beef for 3 mins then combine in: tomato paste, basil, diced
tomatoes, oregano, 1.5 tsp salt, and brown sugar.
2. Now set your oven to 375 degrees before doing anything else.
3. Begin to boil your pasta in water and salt for 9 mins then remove all the liquids.
4. Get a bowl, combine: 1 tsp salt, eggs, parsley, ricotta, and parmesan.
5. Place a third of the pasta in a casserole dish and top everything with half of the cheese
mix, one third of the sauce, and 1/2 of the mozzarella.
6. Continue layering in this manner until all the ingredients have been used up.
7. Then top everything with some more parmesan.
8. Cook the lasagna in the oven for 35 mins.
9. Enjoy.
30 Classical Lasagna I
Classical Prep Time: 30 mins
Lasagna II Total Time: 3 hrs 15 mins

Calories 448 kcal
Fat 21.3 g
Carbohydrates 36.5g
Protein 29.7 g
Cholesterol 82 mg
Sodium 1788 mg
Ingredients
1 lb Italian turkey sausage 1 tbsp salt
3/4 lb lean ground beef 1/4 tsp ground black pepper
1/2 C. minced onion 4 tbsps diced fresh parsley
2 cloves garlic, crushed 12 lasagna noodles
1 (28 oz.) can crushed tomatoes 16 oz. ricotta cheese
2 (6 oz.) cans tomato paste 1 egg
2 (6.5 oz.) cans canned tomato sauce 1/2 tsp salt
1/2 C. water 3/4 lb mozzarella cheese, sliced
2 tbsps white sugar 3/4 C. grated Parmesan cheese
1 1/2 tsps dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
Directions
1. Stir fry your garlic, sausage, onion, and beef until the meat is fully done. Then add in:
2 tbsp parsley, crushed tomatoes, pepper, tomato paste, 1 tbsp salt, tomato sauce, Italian
spice, water, fennel seeds, sugar, and basil.
2. Get the mix boiling, set the heat to low, and let the contents gently cook for 90 mins. Stir
the mix at least 4 times.
3. Now get your pasta boiling in water and salt for 9 mins then remove the liquids.
4. Get a bowl, combine: 1/2 tsp salt, ricotta, the rest of the parsley, and the eggs.
6. Coat the bottom of a casserole dish with 1.5 C. of the meat and tomato mix then place six
pieces of lasagna on top.
7. Add half of the cheese mix then 1/3 of the mozzarella.
8. Add 1.5 C. of tomato meat mix again and a quarter of a C. of parmesan.
Classical Lasagna II 31
9. Continue layering in this manner until all the ingredients have been used up.
10. Try to end with mozzarella and parmesan.
11. Take a large piece of foil and coat it with nonstick spray then cover the casserole dish
with the foil and cook everything in the oven for 30 mins.
12. Now take off the foil and continue cooking the lasagna for 20 more mins.
13. Serve the dish after letting everything rest for at least 30 mins (longer is better).
14. Enjoy.
32
Turkish Cheese Total Time: 35 mins
Pasta Servings per Recipe: 4

Calories 404.0
Fat 14.7g
Cholesterol 99.8mg
Sodium 191.5mg
Carbohydrates 42.9g
Protein 23.5g
Ingredients
7 oz pasta, uncooked (such as macaroni or Salt
penne) Pepper
1/2 lb ground beef 1/2 C parsley, chopped
1 onion, finely chopped Cover
2 garlic cloves, finely chopped 2/3 C mozzarella cheese, grated (or Halloumi
1 medium carrot, peeled, finely grated Cheese)
1/2 C crushed tomatoes, from a can 1 egg, lightly beaten
1/2 tsp paprika
1 tsp oregano
Directions
1. Cook the pasta according to the directions on the package, drain it and spread it in a
casserole dish.
2. Place a large skillet over medium heat.
3. Stir in the in it the beef with onion, garlic and carrot, tomato, paprika, oregano, a pinch of
salt and pepper then cook them for 12 min while stirring all the time.
4. Stir in the parsley then spoon the mix into the casserole dish with the macaroni and
combine them well.
5. Combine the mozzarella cheese with egg in a small mixing bowl.
6. Before you do anything preheat the oven to 400 f.
7. Spread the pasta mix in the casserole dish then spread on top it the mozzarella mix.
8. Cook the pasta casserole for 10 to 20 min until it becomes golden brown then serve it
hot.
9. Enjoy.
Baked Turkish Cheese Pasta 33

KOREAN
Teriyaki
Prep Time: 15 mins
Total Time: 3 hrs 15 mins

Calories 388 kcal
Fat 11.9 g
Carbohydrates 41.5g
Protein 27.7 g
Cholesterol 67 mg
Sodium 785 mg
Ingredients
1/4 C. soy sauce 5 skinless, boneless chicken breast halves
1 C. water 1 C. brown rice
1/3 C. maple syrup 2 C. water
3 tbsps dark sesame oil 2 tbsps cornstarch
2 cloves garlic, crushed
1 tbsp minced fresh ginger root
2 tsps ground black pepper
Directions
1. Get a bowl, combine: pepper, soy sauce, ginger, 1 C. of water, garlic, maple syrup, and
sesame oil. Reserve 1/3 of a C. of the mix and then add in your chicken. Stir the chicken
in the marinade and place a covering of plastic around the bowl.
2. Put everything in the fridge for 3 hrs.
3. Get your rice and 2 C. of water boiling.
4. Once it is boiling, set the heat to its lowest level, place a lid on the pot, and let the rice cook
for 50 mins.
5. Coat a casserole dish with oil and then turn on your oven’s broiler before doing anything
else.
6. Put your chicken pieces in the casserole dish and then begin to boil the associated
marinade.
7. Add in some cornstarch and stir the mix while it is boiling and continue heating until it is
thick.
8. At the same time cook your chicken for 9 mins each side under the broiler and baste the
meat with the marinade.
9. Enjoy.
36 Korean Teriyaki
Green Bean Prep Time: 15 mins
Bake Total Time: 50 mins

Calories 215
Fat 16.4g
Cholesterol 45mg
Sodium 832mg
Carbohydrates 9.5g
Protein 7.8g
Ingredients
2 tbsp butter 2 C. cheddar cheese, shredded freshly
2 tbsp all-purpose flour 1 tbsp butter melted
3 (14½ oz.) cans French style green beans, ½ C. buttery round crackers, crumbled
drained
¼ C. onion, chopped
1 tsp white sugar
1 C. sour cream
Directions
1. Set your oven to 350 degrees F. Lightly, grease a large casserole dish.
2. In a large skillet, melt 2 tablespoons of butter on medium heat.
3. Add flour, stirring continuously.
4. Cook for about 1 minute or till smooth.
5. Stir in green beans, onion, sugar and cream and remove from heat.
6. Now, place the beans mixture into prepared casserole dish.
7. Sprinkle with cheese evenly.
8. In a bowl, mix together melted butter and crackers.
9. Place the cracker mixture over cheese evenly.
10. Bake for about 30 minutes or till top becomes golden brown.
Green Bean Bake 37

CEDARS
of Lebanon
Prep Time: 30 mins
Total Time: 2 hrs
Lasagna Servings per Recipe: 10

Calories 699.0
Fat 40.4g
Cholesterol 131.3mg
Sodium 662.2mg
Carbohydrates 44.3g
Protein 39.1g
Ingredients
1 (16 oz.) packages elbow macaroni 8 mushrooms, thinly sliced
1/4 C. butter 1 dash Worcestershire sauce
1 lb sharp cheddar cheese, cut into salt and pepper
cubes divided red pepper flakes
1 C. parmesan cheese 2 (16 oz.) cans chopped tomatoes
1 medium onion, chopped 1 (8 oz.) cans tomato sauce
2 garlic cloves, minced
1 tbsp oil
1 small celery rib, chopped
1 green bell pepper, cut into strips
2 lb. ground chuck
1 tsp chili powder
1/4 tsp cumin
1 dash oregano
Directions
1. Set your oven to 350 degrees F before doing anything else. In a large pan of the lightly
salted boiling water, prepare the macaroni according to the package's directions. Drain well.
2. For the sauce in a pan, heat the oil on medium heat and sauté the onion and garlic till
browned.
3. Add the celery and green pepper and cook till softened.
4. Transfer the onion mixture into a bowl.
5. In the same pan, add the ground beef and cook till browned completely.
6. Add the onion mixture, salt, pepper, chili powder, cumin, Worcestershire sauce, pinch
oregano, mushrooms, red pepper flakes, tomatoes and tomato sauce and stir to combine.
7. Reduce the heat to low and simmer for about 1 hour.
38 Cedars of Lebanon Lasagna

8. In a large casserole dish, place a layer of the cooked macaroni and dot with the butter,
followed by add 1/2 of the cheese cubes, a layer of the sauce and sprinkle with the red
pepper flakes.
9. Repeat the layers, finishing with the sauce; and sprinkle with the Parmesan cheese.
10. Cook in the oven for about 30 minutes.
39
CREOLE
Stuffing
Prep Time: 15 mins

Calories 370.2
Fat 20.2g
Cholesterol 94.9mg
Sodium 1238.4mg
Carbohydrates 26.9g
Protein 19.5g
Ingredients
1 packages Jiffy cornbread mix, 1 tbsp sage, chopped
prepared sliced into portions 1 tbsp thyme, chopped
1 lb andouille sausage, diced 3 C. chicken stock
3 tbsp unsalted butter 1/2 C. flat leaf parsley, chopped
2 medium onions, chopped salt
2 lbs celery, chopped ground pepper
8 scallions, chopped Tabasco sauce
1 lb large shrimp
1 tbsp fresh garlic, minced
Directions
1. Before you do anything, preheat the oven to 350 F.
2. Follow the instructions on the package to make the cornbread. Cut into small pieces.
3. Place a large pan over medium heat. Brown in it the sausages for 12 min. Mix into it the
cornbread.
4. Pour the mix into a large mixing bowl.
5. Heat the butter in the same pan until it melts. Cook in it the onions, celery & half of the
scallions for 12 min over low heat.
6. Stir in the shrimp with garlic, thyme and sage. Cook them for 4 min. add it to the sausage
and bread mix.
7. Pour the stock in the same pan. Cook it until it starts boiling. Add it to the sausage mix and
combine them well.
8. Stir in the remaining scallions with parsley, salt, pepper and tabasco sauce.
9. Spoon the mix into a greased casserole dish. Place it in the oven and cook it for 60 min.
serve it warm.
10. Enjoy.
40 Creole Stuffing
Chipotle Prep Time: 10 mins
Cornbread Total Time: 50 mins

Calories 439.7
Fat 28.3g
Cholesterol 92.5mg
Sodium 965.6mg
Carbohydrates 36.1g
Protein 14.6g
Ingredients
1 (16 oz.) cans creamed corn 1/4 tsp baking powder
1 egg, beaten 1 (4 oz.) cans diced green chilies
1/2 C. cornmeal 1/3 lb grated longhorn cheese, divided
1/2 tsp garlic salt
1/4 C. salad oil
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a casserole dish.
2. In a bowl, add all the ingredients except 2 handfuls of the cheese and mix till well
combined.
3. Transfer the mixture into the prepared casserole dish and sprinkle with the remaining
cheese.
4. Cook in the oven for about 40 minutes.
Chipotle Cornbread 41
ROASTED
Veggies Lasagna
Prep Time: 35 mins
Total Time: 1hr 20 mins

Calories 410 kcal
Fat 14.6 g
Carbohydrates 48.4g
Protein 22.2 g
Cholesterol 38 mg
Sodium 1184 mg
Ingredients
olive oil cooking spray 12 lasagna noodles
2 zucchini, sliced 2 (28 oz) jars pasta sauce
2 green bell peppers, cut in 1-inch 1 (16 oz) package shredded mozzarella
pieces cheese
1 (8 oz) package sliced fresh 1 C. freshly shredded Parmesan cheese
mushrooms
1 onion, cut into 8 wedges
1 tbsp chopped fresh basil
1 clove garlic, pressed
1/2 tsp salt
1/4 tsp ground black pepper
Directions
1. Before you do anything set the oven to 400 F. Grease a casserole dish. Place it aside. Lay
the zucchini, bell peppers, mushrooms, and onion wedges on the baking pan. Top them
with the garlic and basil then grease them with a cooking spray.
2. Sprinkle some salt with pepper on top. Cook them in the oven for 24 min.
3. Cook the lasagna noodles according to the instructions on the package until they become
dente. Remove them from the water and place them aside. Place a heavy saucepan over
medium heat. Add to it the pasta sauce and bring to a simmer.
4. Get a mixing bowl: Stir in it the parmesan and mozzarella cheese. Place it aside. Spread
1/3 C. of pasta sauce in the greased casserole dish. Top it with 3 lasagna noodles, 1/4 C. of
the roasted veggies, 1/4 of the sauce and 1/4 C. of the cheese mix.
5. Repeat the process to make another 3 layers with cheese on top. Cook the lasagna in the
oven for 24 min then serve it warm.
6. Enjoy.
42 Roasted Veggies Lasagna

Roasted Prep Time: 15 mins
Italian Cheesy Total Time: 55 mins
Veggies Servings per Recipe: 6

Calories 210 kcal
Fat 8.6 g
Carbohydrates 19.8g
Protein 13.4 g
Cholesterol 20 mg
Sodium 415 mg
Ingredients
2 russet potatoes, peeled and cut into 1 large zucchini, cut into 1/2-inch pieces
1-inch pieces 1 large red bell pepper, cut into 1/2-inch
2 carrots, pared and cut into 1/2-inch pieces
slices 2 cloves garlic, minced
1 tbsp olive oil 2 C. Shredded Reduced Fat 4 Cheese Italian
1 tsp dried basil Cheese
1 tsp dried oregano Fresh basil sprigs
1/4 tsp salt
1/4 tsp black pepper
Directions
1. Before you do anything set the oven to 400 F.
2. Toss the carrot with potato, a drizzle of olive oil, basil, oregano, salt and pepper in a large
baking casserole.
3. Cook the veggies in the oven for 22 min. Add the bell pepper with garlic and zucchini
then stir them. Cook them for another 22 min.
4. Toss the roasted veggies with cheese and bake them for 3 min. Serve your cheese
roasted veggies warm.
5. Enjoy.
Roasted Italian Cheesy Veggies 43

ROASTED
Rutabaga and
Prep Time: 40 mins
Rooty Veggies Servings per Recipe: 60

Calories 99 kcal
Fat 4.8 g
Carbohydrates 13.8g
Protein 1.3 g
Cholesterol 0 mg
Sodium 67 mg
Ingredients
5 lb rutabaga, peeled and cut into 1 1/4 C. vegetable oil
2x1/2 inch pieces 1/4 C. dried basil
5 lb parsnips, peeled and cut into 2x1/2 salt and ground black pepper to taste
inch pieces 1 1/4 C. chopped fresh parsley
5 lb carrots, peeled and cut into 2x1/2
inch pieces
3/4 tsp salt
Directions
2. Place a large saucepan over medium high heat. Stir in it 1/4 tsp of salt with rutabaga then
cover it with water. Cook them until they start boiling.
3. Lower the heat to medium and put on the lid. Cook it for 6 min. Remove the rutabaga
from the water and place it aside to lose heat. Repeat the process with the carrot and
parsnip.
4. Get a mixing bowl: Toss the veggies with basil, a pinch of salt and pepper. Pour the oil into
a casserole dish and heat in the oven for 6 min.
5. Toss the veggies in the casserole with the hot oil. Cook them in the oven for 12 min while
stirring them often. Serve your roasted veggies warm.
6. Enjoy.
44 Roasted Rutabaga and Rooty Veggies

Apple Pie Prep Time: 20 mins
Dumplings Total Time: 1 hr 5 mins

Calories 333 kcal
Fat 19 g
Carbohydrates 38.5g
Protein 2.7 g
Cholesterol 31 mg
Sodium 360 mg
Ingredients
2 large Granny Smith apples, peeled and 1 tsp ground cinnamon
cored 1 (12 fluid oz) can or bottle Mountain Dew
2 (10 oz) cans refrigerated crescent roll (TM)
dough
1 C. butter
1 1/2 C. white sugar
Directions
1. Before you do anything preheat the oven to 350 F. Coat a casserole dish with some oil.
2. Slice the apple into 8 wedges and place them aside. Lay a crescent roll on a working
surface. Place an apple wedge at its small end and roll it.
3. Seal it and place it in the casserole dish with the sealed side facing down. Repeat the
process with the rest of the ingredients.
4. Place a heavy saucepan over medium heat. Heat the butter in it until it melts. Add the
cinnamon with sugar and stir them slightly.
5. Drizzle the mix all over the dumplings followed by the mountain dew. Cook them
dumplings in the oven for 42 min. Serve them hot.
6. Enjoy.
Apple Pie Dumplings 45

GRANNY'S
Vanilla Apple
Prep Time: 30 mins
Dumplings Servings per Recipe: 6

Calories 899 kcal
Fat 35.4 g
Carbohydrates 147.8g
Protein 4.5 g
Cholesterol 41 mg
Sodium 434 mg
Ingredients
1 recipe pastry for double-crust pie 3 C. water
6 large Granny Smith apples, peeled 2 C. white sugar
and cored 1 tsp vanilla extract
1/2 C. butter
3/4 C. brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Directions
1. Before you do anything preheat the oven to 400 F. Coat a casserole dish with some butter
or oil.
2. Lay the pastry on a floured surface and cut it into 6 squares. Put an apple on each triangle
with the cored side facing up.
3. Slice 8 pieces from the butter and reserve the remaining of it. Place each one in the open
side of each apple. Sprinkle the brown sugar over the apples followed by the nutmeg and
cinnamon.
4. Moist your fingers with some water then bring the opposite corners of each square on top
of the apple then pinch them to seal them.
5. Transfer the apple dumplings to the greased baking dish.
6. Place a heavy saucepan over medium heat. Add the water, white sugar, vanilla extract and
reserved butte. Cook them until they start boiling. Keep them boiling for 6 min.
7. Pour the mix all over the apple dumplings. Cook them in the oven for 1 h. Serve them with
some ice cream.
8. Enjoy.
48 Granny's Vanilla Apple Dumplings

Citrus Prep Time: 15 mins
Granny Apple Total Time: 1 hr
Dumplings Servings per Recipe: 8

Calories 513 kcal
Fat 29.3 g
Carbohydrates 59.1g
Protein 4.4 g
Cholesterol 46 mg
Sodium 570 mg
Ingredients
3/4 C. butter 4 small Granny Smith apple, peeled, cored, and
1 C. white sugar quartered
1 tsp ground cinnamon 2 (8 oz) packages refrigerated crescent roll
1 tsp vanilla extract dough
1 (12 fluid oz) can or bottle caffeinated
citrus-flavored soda
Directions
1. Before you do anything preheat the oven to 350 F. Coat a casserole dish with some butter.
2. Place a heavy saucepan over medium heat. Add the butter, sugar, cinnamon, and vanilla.
Cook them for 6 min. Turn off the heat and place the syrup aside.
3. Lay the dough on a working surface and divide into 16 triangles. Place a quarter of apple
on each dough triangle and roll them.
4. Transfer the apple dumplings into the greased casserole dish. Drizzle the vanilla butter all
over it followed by the soda.
5. Cook it in the oven for 47 min. Serve your dumplings warm.
6. Enjoy.
Citrus Granny Apple Dumplings 49

ORANGY
Apple Dumplings
Prep Time: 15 mins
Total Time: 45 mins

Calories 315 kcal
Fat 17.6 g
Carbohydrates 37.4g
Protein 2.4 g
Cholesterol 31 mg
Sodium 302 mg
Ingredients
2 Granny Smith apples - peeled, cored 3/4 C. white sugar
and quartered 1 C. orange juice
1 (8 oz) can refrigerated crescent rolls 1 tsp vanilla extract
1/8 tsp ground cinnamon
1/2 C. butter
Directions
2. Lay the crescent rolls over a floured surface. Place an apple quarter over each crescent roll
and roll them.
3. Transfer the rolls into the casserole dish and top them with cinnamon.
4. Place a heavy saucepan over medium heat. Add the butter, sugar, and orange juice. Cook
them until they start boiling.
5. Add the vanilla extract and stir them. Pour the mix all over the crescent rolls. Cook them
in the oven for 35 min. Serve your rolls warm.
6. Enjoy.
50 Orangy Apple Dumplings

Cinnamon Prep Time: 20 mins
Apple Dumplings Total Time: 1 hr 5 mins

Calories 406 kcal
Fat 19.6 g
Carbohydrates 57g
Protein 3.5 g
Cholesterol 31 mg
Sodium 288 mg
Ingredients
3 lb apples - peeled, cored and sliced 1 C. vegetable oil
2 C. all-purpose flour 1 tsp ground cinnamon
1 1/2 C. white sugar
2 tsp baking powder
1 tsp salt
2 eggs, beaten
Directions
2. Get a large mixing bowl: Mix in it the flour, sugar, baking powder, and salt. Add the eggs
and oil then mix them again.
3. Lay the apple slices in the greased baking dish. Spread the dough over it and top it with
cinnamon.
4. Cook it in the oven for 44 min. Serve your dumplings warm.
5. Enjoy.
Cinnamon Apple Dumplings 51

RUSTIC STYLE
Brown Rice
Prep Time: 10 mins

Calories 190 kcal
Fat 10.6 g
Carbohydrates 20.1g
Protein 4.5 g
Cholesterol 10 mg
Sodium 327 mg
Ingredients
cooking spray 2 tbsps dried parsley
2 1/2 C. chicken broth 1 C. sweetened dried cranberries
1 1/2 C. brown and wild rice mix 1/4 tsp salt
3 tbsps butter 1/4 tsp ground black pepper
1 C. slivered almonds
Directions
1. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees.
2. Add your rice to the casserole dish then top with broth which was previously boiling.
3. Place a wrapping of foil around the dish and cook everything in the oven for 60 mins.
4. Stir fry your almonds in butter for 6 mins then add in some parsley and cook for 4 more
mins.
5. Get a bowl, combine: pepper, baked rice, salt, almond mix, and berries together then plate
the mix for serving.
6. Enjoy.
52 Rustic Style Brown Rice

Backroad Style Prep Time: 20 mins
Brown Rice Total Time: 1 hr 50 mins

Calories 170 kcal
Fat 9.1 g
Carbohydrates 18.7g
Protein 4.5 g
Cholesterol 17 mg
Sodium 283 mg
Ingredients
cooking spray 1 (2.25 oz.) package slivered almonds
1/2 C. butter 1 (10.5 oz.) can condensed French onion soup
1 C. uncooked wild rice 1 (10.5 oz.) can beef consommé
3/4 C. uncooked brown rice
6 green onions, chopped
1 (8 oz.) package sliced mushrooms
Directions
1. Coat a casserole dish with nonstick spray and then set your oven to 350 degrees before
doing anything else.
2. Toast your brown & wild rice in butter for 7 mins then add in the onions and cook for 4
more mins before adding the almonds, consommé, soup, and mushrooms.
3. Pour everything into your casserole dish and place a covering of foil around it. Cook the
contents it in the oven for 75 mins.
4. Then stir everything.
5. Enjoy.
Backroad Style Brown Rice 53

EASY
Hawaiian Style
Prep Time: 10 mins
Total Time: 1 hr
Brown Rice Servings per Recipe: 6

Calories 352 kcal
Fat 9.7 g
Carbohydrates 46.8g
Protein 21.5 g
Cholesterol 102 mg
Sodium 1033 mg
Ingredients
2 C. Minute(R) Brown Rice, uncooked 1/2 C. teriyaki sauce, divided
1 (20 oz.) can crushed pineapple, 1 egg, lightly beaten
divided 1 tsp ground ginger
1 (20 oz.) package ground turkey or 1/2 tsp ground nutmeg
chicken 2 tbsps orange marmalade
3/4 C. green onions, thinly sliced,
divided
Directions
1. Cook the rice in line with its associated directions then set your oven to 350 degrees
before doing anything else.
2. Separate half a C. of pineapple juice for later.
3. Get a bowl, combine: nutmeg, ground meat, ginger, rice, half of the teriyaki, half of the
pineapple, and half of the onions.
4. Shape the mix into balls.
5. Then layer them in a casserole dish coated with nonstick spray and cook everything in
the oven for 27 mins.
6. Meanwhile simmer the following remaining ingredients for 5 mins: orange marmalade,
pineapple and juice, onions, and teriyaki.
7. When the meatballs are done top with the sauce.
8. Enjoy.
54 Easy Hawaiian Style Brown Rice

Rustic Prep Time: 15 mins
Chicken Breast Total Time: 55 mins

Calories 677 kcal
Fat 39.4 g
Carbohydrates 27.6g
Protein 53.4 g
Cholesterol 1172 mg
Sodium 1695 mg
Ingredients
1/2 pound turkey bacon Cheddar cheese soup
4 skinless, boneless chicken breast halves 1 pinch ground cayenne pepper
1 tbsp butter 1/2 C. seasoned dry bread crumbs
20 oz. fresh green beans, washed and 2 C. shredded Cheddar cheese
trimmed
1 10.75 oz. can condensed cream of
Directions
1. Get your bacon frying until it is fully done then break it into pieces. Add the butter to the
same pan and begin to stir fry your chicken for 11 mins then flip the pieces and fry for
11 more mins until the chicken is completely done is slightly crispy.
2. Get your green beans boiling in a larger pot for 7 mins, then drain the liquid and get
your oven's broiler hot.
3. Place your beans in a casserole dish then layer your chicken over the beans. Now pour
in your soup and top everything with cheddar, bacon, and bread crumbs.
4. Cook the casserole under the broiler for 10 mins watching closely to avoid burning, turn
/ re-position the dish under the broiler if you notice it cooking unevenly.
5. Enjoy.
Rustic Chicken Breast 55

BACKWOODS
Lasagna
Prep Time: 20 mins

Calories 351.7
Fat 14.1g
Cholesterol 53.1mg
Sodium 599.6mg
Carbohydrates 31.4g
Protein 23.0g
Ingredients
1 (16 oz) packages lasagna noodles 1/4 C. chopped red bell pepper
1 lb andouille sausage, quartered length 1 tbsp finely chopped garlic
wise and sliced 2 (10 oz) containers alfredo sauce, divided
1 lb boneless skinless chicken breast 1/2 C. shredded mozzarella cheese
half, cut into chunks 1/2 C. grated parmesan cheese
2 tsp cajun seasoning salt
1 tsp dried sage
1/2 C. chopped onion
1/2 C. chopped celery
Directions
2. Prepare the pasta by following the instructions on the package cooking for 8 min only.
Drain it and place it aside.
3. Place a pan over medium heat. Cook in it the sausage, chicken, Cajun seasoning and sage
for 10 min. Drain them and place them aside.
4. Add the onion, celery, bell pepper and garlic to the pan. Cook them for 7 min. Stir in the
cooked chicken mix with 10 oz of Alfredo sauce.
5. Lay 4 pasta noodles in the bottom of a greased glass baking dish. Pour over it 1/2 of the
chicken mix. Drizzle over it half of the remaining Alfredo sauce.
6. Repeat the process to make another layer. Top them with the mozzarella and parmesan
cheese. Place the casserole in the oven and cook it for 1 h.
7. Once the time is up, serve your lasagna hot.
8. Enjoy.
56 Backwoods Lasagna
Condensed Prep Time: 20 mins
Macaroni Bake Total Time: 1 hr

Calories 667.2
Fat 34.4g
Cholesterol 96.6mg
Sodium 1533.9mg
Carbohydrates 55.2g
Protein 34.7g
Ingredients
2 C. uncooked elbow macaroni 1 (10 3/4 oz) cans condensed cream of
3 C. cubed cooked chicken chicken soup, undiluted
1/2 C. cubed process American cheese 1 1/3 C. milk
1 small onion, chopped 1 (10 1/2 oz) cans chicken broth
1/2 C. chopped celery 1/4 C. butter, melted
1/2 C. chopped green bell pepper 2/3 C. crushed saltine
1 (8 oz) cans sliced water chestnuts, 3/4 C. cashew halves
drained
1 (10 3/4 oz) cans condensed cream of
mushroom soup, undiluted
Directions
1. Before you do anything, preheat the oven to 350 F. Grease a casserole dish with some
butter.
2. Lay in it the macaroni followed by the chicken on top, American cheese, onion, celery,
bell pepper and chestnuts.
3. Get a large mixing bowl: Whisk in it the mushroom soup, chicken soup, milk, a pinch of
salt and pepper.
4. Drizzle the mix all over the chestnut layer.
5. Get a mixing bowl: Mix in it the butter with crushed saltine. Sprinkle the mix on top.
Place the casserole in the oven and cook it for 38 to 42 min.
6. Serve your macaroni casserole hot with some cashews on top.
7. Enjoy.
Condensed Macaroni Bake 57

CLASSIC
Chicken and
Prep Time: 20 mins
Broccoli Casserole Servings per Recipe: 4

Calories 591.1
Fat 39.8g
Cholesterol 96.6mg
Sodium 1660.0mg
Carbohydrates 33.0g
Protein 28.4g
Ingredients
2 (10 oz) packages frozen broccoli, 1 tbsp butter
steamed breadcrumbs
2 C. cooked chicken
2 cans cream of chicken soup
1 C. mayonnaise
1 tsp lemon juice
1/2 C. shredded cheese
Directions
1. Before you do anything, preheat the oven to 300 F. Coat a casserole dish with some butter.
2. Place the broccoli in the casserole dish then top it with the chicken.
3. Get a mixing bowl: Whisk in it the mayonnaise with chicken soup, lemon juice, a pinch of
salt and pepper. Pour the mix all over the broccoli and chicken mix.
4. Get a mixing bowl: Mix in some breadcrumbs with butter. Spread it all over them then top
it with the shredded cheese.
5. Place the casserole in the oven for 48 min. Serve it hot.
6. Enjoy.
60 Classic Chicken and Broccoli Casserole

Parmigiana Prep Time: 10 mins
Total Time: 40 mins

Calories 931.2
Fat 39.3g
Cholesterol 333.0mg
Sodium 1474.8mg
Carbohydrates 76.0g
Protein 63.8g
Ingredients
4 chicken breasts, pounded 1 C. Parmesan cheese
2 C. flour 1 C. cheddar cheese
2 C. Italian seasoned breadcrumbs
4 eggs
salt and pepper
2 (16 oz.) jars spaghetti sauce
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. Season the chicken breasts with the salt and pepper evenly.
3. In 3 separate bowls, place the flour, beaten eggs and breadcrumbs respectively.
4. Coat the chicken breasts with the flour, then dip in the eggs and finally, coat with the
breadcrumbs.
5. Place a lightly greased skillet over heat until heated through.
6. Add the chicken and sear until browned completely.
7. Remove from the heat and arrange the breasts into a glass casserole dish.
8. With a piece of foil, cover the casserole dish and cook in the oven for about 30 minutes.
9. Meanwhile, in a pan, add the spaghetti sauce and cook until heated through.
10. Remove the casserole from oven and top with the spaghetti sauce evenly, followed by the
both cheeses.
11. Enjoy hot.
Parmigiana 61
ROMANO
Zucchini Boats
Prep Time: 15 mins
Total Time: 35 mins

Calories 368.9
Fat 26.4g
Cholesterol 61.8mg
Sodium 1370.2mg
Carbohydrates 11.4g
Protein 23.0g
Ingredients
4 zucchini, cut lengthwise and hollowed 2 tbsp sun-dried tomatoes
out. Chop up the hollowed out portion 1/2 tsp salt
1/2 lb. Italian sausage
1/2 C. Romano cheese
2 tbsp pine nuts
Directions
2. Place a pan over medium heat. Brown in it the sausages until it becomes crumbled for 5 to
6 min.
3. Stir in the chopped zucchini and cook them for 3 min.
4. Turn off the heat and mix in the cheese, pinenuts, and sundried tomatoes to make the
filling.
5. Season the hollowed zucchinis with some salt. Spoon the filling into them then place them
in a casserole dish.
6. Place the casserole in the oven and let it cook for 22 min.
7. Serve your stuffed zucchini casserole warm.
8. Enjoy.
62 Romano Zucchini Boats

Butter, Garlic, Prep Time: 10 mins
and Tomatoes Total Time: 25 mins
Tilapia Servings per Recipe: 4

Calories 277 kcal
Fat 13.1 g
Carbohydrates 4.2g
Protein 23.7 g
Cholesterol 72 mg
Sodium 159 mg
Ingredients
4 (4 oz.) fillets tilapia 1 C. white wine or broth
salt and pepper to taste
4 tbsps butter
3 cloves garlic, pressed
4 fresh basil leaves, diced
1 large tomato, diced
Directions
1. Get an outdoor grill hot and coat the grate with some oil before doing anything else.
2. Now lay all your pieces of fish on a big piece of foil.
3. Coat each piece with pepper and salt then put 1 tbsp of butter on each one.
4. Now top each pieces with tomato, basil, and garlic. Then cover everything with the wine.
5. Wrap some foil around the fish and seal it tightly.
6. Place the foiled fish in a casserole dish and bring everything over to the grill.
7. Grill your fish for 17 mins.
8. Enjoy.
Butter, Garlic, and Tomatoes Tilapia 63

STUFFED
Peppers
Prep Time: 35 mins

Calories 405.6
Fat 12.1g
Cholesterol 51.0mg
Sodium 97.4mg
Carbohydrates 52.8g
Protein 19.3g
Ingredients
4 big red peppers 1 tsp coriander
10.5 minced beef 1 pinch salt
3.5g rice, cooked 1 pinch black pepper
1 big yellow onion 1 tbsp lemon juice
1 tbsp tomato concentrate
1 tsp dried mint
Directions
1. Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter
2. Get a mixing bowl: Mix in it the rice with meat, onion, tomato concentrate, mint, lemon
juice and spices to make the filling.
3. Slice off the top of the pepper. Discard the membrane and seeds.
4. Spoon the filling into the peppers and place them in a casserole dish.
5. Place them in the oven and let them cook for 32 min. Serve your stuffed peppers warm.
6. Enjoy.
64 Stuffed Peppers Casserole

Butter Beans Pot Total Time: 1 hr 30 mins

Calories 390.7
Fat 35.1g
Cholesterol 0.0mg
Sodium 18.4mg
Carbohydrates 19.3g
Protein 3.1g
Ingredients
17.5 oz. Greek butter beans, picked and salt and black pepper
rinsed 3 tbsp parsley, chopped
2 1/4 lb. tomatoes 1 tbsp oregano
5.4 oz. olive oil 1 tsp thyme
10 oz. onions, sliced
1 tbsp tomato puree
3 cloves garlic, peeled & sliced
1 tsp sugar
Directions
1. Place a large saucepan over medium heat. Place in it the beans and cover them with
water.
2. Bring it to a boil. Lower the heat and let the beans cook until they become soft. Drain it
and place it aside.
3. Place a large saucepan over medium heat. Heat in it the oil.
4. Add the onion with garlic and herbs. Cook them for 4 min. Stir in the tomato with its
juice and a splash of water, tomato puree and sugar.
5. Sprinkle over them a pinch of salt and pepper. Put on the lid and let them cook for 32
min.
7. Fold the butter beans with parsley into the mixture. Pour it in a baking dish then bake it
for 32 min.
8. Serve your baked bean casserole warm.
9. Enjoy.
Baked Butter Beans Pot 65

SPICY
Sirloin Stuffed
Prep Time: 20 mins
Peppers Servings per Recipe: 4

Calories 279.3
Fat 11.3g
Cholesterol 55.2mg
Sodium 362.0mg
Carbohydrates 23.4g
Protein 20.0g
Ingredients
4 medium red bell peppers 1 tsp garlic, minced
1 tsp black pepper, divided 1 C. crushed tomatoes
1/2 C. low sodium beef broth, divided 1/4 C. water
1 C. cooked long-grain rice, cooled 1/4 tsp sugar
1/2 tsp ground allspice 1/4 tsp dried oregano
1/2 tsp salt 1/8 tsp crushed red pepper flakes
1/4 tsp ground cinnamon 2 tbsp plain Greek yogurt
3/4 lb. ground sirloin 4 lemon wedges
2 C. water
1/2 C. fresh parsley, chopped
2 tsp olive oil
3/4 C. onion, chopped
Directions
2. Slice the top of the bell peppers. Place them in a microwave safe dish.
3. Lay over them some damp paper towels. Place it in the microwave and microwave them
for 7 min on high.
4. Let them rest for 6 min. Drain the peppers and place them aside to dry.
5. Get a large mixing bowl: Mix in it 1/2 tsp black pepper, 1/4 C. broth, rice, allspice, salt,
cinnamon, and sirloin.
6. Spoon the mixture into the peppers and place them in the casserole dish. Pour around
them 2 C. of water.
7. Lay over them a piece of foil. Place it in the oven and cook them for 46 min.
8. Once the time is up, top them with 1/4 C. of parsley.
9. Place a small pan over medium heat. Heat in it the oil. Cook in it the onion for 9 min.
66 Spicy Sirloin Stuffed Peppers

10. Stir in the garlic and cook them for an extra minute.
11. Stir in 1/2 tsp black pepper, 1/4 C. broth, tomatoes, water, sugar, oregano, and red pepper
flakes.
12. Cook them until they start boiling. Lower the heat and let it cook for 32 min to make the
sauce.
13. Once the time is up, mix in the yogurt with 1/4 C. of parsley. Drizzle it over the stuffed
peppers then serve them.
14. Enjoy.
67
BASMATI
Nut Rice with
Prep Time: 20 mins
Total Time: 50 mins
Sirloin Servings per Recipe: 8

Calories 477.6
Fat 23.0g
Cholesterol 62.7mg
Sodium 1021.3mg
Carbohydrates 45.8g
Protein 20.6g
Ingredients
2 tsp allspice 2 1/2 C. basmati rice, Rinsed and drained
2 tsp salt 4 C. chicken broth
1 tsp black pepper 4 tsp chicken stock powder
1/2 tsp cinnamon 4 tbsp unsalted butter
1/4 tsp nutmeg 1/2 C. pine nuts, toasted
1 1/4 lbs. sirloin, chopped 26 oz. plain yogurt
2 tbsp olive oil
Directions
2. Get a small mixing bowl: Combine in it all the spices.
3. Get a mixing bowl: Stir in it the broth with chicken stock mix and place it aside.
4. Place a large pan over medium heat. Heat in it the oil. Cook in it the sirloin with 1/3 of the
spice mix for 3 min.
5. Add the remaining spice and cook them for 5 min while stirring them all the time.
6. Mix in the rice well and cook them for 30 sec. Stir in the broth and stock mix with butter
7. Cook them until they start boiling. Lower the heat and put on the lid. Cook the meaty rice
for 18 min.
8. Once the time is up, allow it to sit for 11 min. Garnish your meaty rice with some toasted
nuts or yogurt then serve it warm.
9. Enjoy.
68 Basmati Nut Rice with Sirloin

Kefta Prep Time: 15 mins
Casserole Total Time: 1 hr 15 mins

Calories 335.1
Fat 20.8g
Cholesterol 51.4mg
Sodium 746.7mg
Carbohydrates 20.6g
Protein 17.2g
Ingredients
1 lb. ground beef 2 medium carrots, sliced
1 medium onion, grated 1/2 tsp salt
1 tsp salt 1/4 tsp pepper
1/4 tsp pepper 1/2 tsp cinnamon
1/4 C. parsley, chopped 1/4 C. tomato paste
1/4 C. vegetable oil 3 C. water
2 zucchini, sliced
2 medium potatoes, sliced
Directions
2. Get a large mixing bowl: Mix in it the meat, onion, 1 tsp. salt, pepper and parsley.
3. Shape the mixture into bite size meatballs then flatten them a bit with your palms.
4. Place a large pan over medium heat. Heat in it the oil. Cook in it the meatballs for 2 to 3
min on each side.
5. Drain the meatballs and place them in the greased casserole.
6. Get a mixing bowl: Mix in it the zucchini with potato, carrots, cinnamon, water, tomato
paste, a pinch of salt and pepper.
7. Pour the mixture all over the kefta layer. Place the casserole in the oven and cook it for
50 to 60 min.
8. Serve your kefta casserole warm with some rice or pasta.
9. Enjoy.
Kefta Casserole 69
SWEET AND SALTY
Pepper Spread
Prep Time: 30 mins
Total Time: 45 mins

Calories 352.7
Fat 7.9g
Cholesterol 0.0mg
Sodium 680.7mg
Carbohydrates 60.8g
Protein 10.9g
Ingredients
cooking spray 1/2 tsp salt
4 red bell peppers, halved and seeded 1 tsp honey
1 C. onion, chopped 9 pita bread, wedges
1/2 C. walnuts, chopped
1 tbsp ground cumin
1/8 tsp ground red pepper
3 garlic cloves, minced
Directions
2. Place the peppers with their cut up side facing down on a lined up baking sheet.
3. Cook them for 12 min until their skin become black. Place them in a zip lock bag and close
it. Let them sit for 16 min.
4. Discard the black skin from the peppers. Place them in a blender and blend them smooth.
5. Place a large pan over medium heat. Grease with some oil. Stir in the onion with walnuts,
cumin, red pepper, garlic and salt.
6. Cook them for 9 min. Add the bell pepper with honey and salt. Cook them for 6 min.
Allow the spread to cool down completely.
7. Serve it with some bread or veggies.
8. Enjoy.
72 Sweet and Salty Pepper Spread

Honey Prep Time: 5 mins
Cake Total Time: 15 mins

Calories 444.5
Fat 4.3g
Cholesterol 70.5mg
Sodium 554.7mg
Carbohydrates 98.4g
Protein 6.3g
Ingredients
4 C. self-rising flour 2 C. honey
4 tbsp sugar cinnamon
1 C. sugar coarsely chopped walnuts
4 eggs
1 lemon, rind
2 tbsp oil
oil
Directions
2. Get a large mixing bowl: Cream in it the sugar with eggs, oil, and lemon rind.
3. Add the flour and mix them well until you get a soft dough.
4. Place the dough on a floured surface. Roll it until it becomes thin.
5. Use a cookie cutter to cut it into triangles. Cut them into stripes.
6. Place a large pan over medium heat. Heat in it the oil. Cook in it the dough stripes until
they become golden brown.
7. Drain them and place them on a cooling rack.
8. Place a heavy saucepan over medium heat. Stir in it 1 C. of sugar with honey. Stir them
until they start boiling.
9. Dip the golden dough stirpes in the honey syrup. Drain them right away and place them
on a serving plate.
10. Garnish them with some cinnamon and walnuts. Allow them to cool down completely
then serve them.
11. Enjoy.
Honey Cake 73
CLASSIC
Lentils Casserole
Prep Time: 5 mins

Calories 706.7
Fat 31.5g
Cholesterol 8.1mg
Sodium 818.1mg
Carbohydrates 80.2g
Protein 26.9g
Ingredients
2 C. brown lentils, rinsed 1 tbsp butter
1/3 C. rice, rinsed salt
1 large onion, chopped
1/2 C. olive oil
6 -7 C. cold water
1 package onion soup mix
Directions
1. Place a large saucepan over medium heat. Heat in it the oil. Cook in it the onion for 3 min.
2. Stir in the lentils, rice, salt, butter, onion, soup, and water. Cook them until they start boiling.
3. Lower the heat and let them cook for 100 min. Serve your lentils casserole warm with
some tomato sauce.
4. Enjoy.
74 Classic Lentils Casserole

Pine Nuts Prep Time: 2 mins
Meatballs Total Time: 45 mins

Calories 422.1
Fat 32.5g
Cholesterol 82.7mg
Sodium 94.2mg
Carbohydrates 11.8g
Protein 21.7g
Ingredients
1 lb. ground lamb 1 (12 oz.) cans tomato puree
black pepper salt
4 tbsp parsley, chopped
1/4 C. pine nuts
1 onion, minced
butter
1 tsp dried mint
Directions
2. Place a large pan over medium heat. Melt in it the butter. Cook in it the pinenuts for 2
min.
3. Get a large mixing : Mix in it the lamb, parsley, onion, mint, salt and pepper. Shape them
into meatballs.
4. Press each meatballs slightly with your hands.
5. Place 1 tsp of pinenuts in the middle of it then pull the meat around it to cover it.
6. Place the stuffed meatballs in a casserole dish. Pour over it the tomato puree.
7. Place the casserole in the oven and cook it for 32 min. Serve it warm.
8. Enjoy.
Pine Nuts Meatballs 75

MAPLE
Soufflé
Prep Time: 24 hrs

Calories 752.2
Fat 55.1g
Cholesterol 377.3mg
Sodium 524.3mg
Carbohydrates 51.8g
Protein 14.8g
Ingredients
4 -5 medium croissants (baked) 1 tsp ground cinnamon
8 oz. cream cheese, softened powdered sugar
4 oz. butter, softened chopped pecans
3/4 C. maple syrup, divided Topping:
10 eggs 4 oz. butter
3 C. half-and-half milk 1/2 C. maple syrup
Directions
1. Chop the croissants roughly.
2. Divide the chopped croissants into a greased 13X9-inch casserole dish. In a bowl, add the
butter, cream cheese and 1/3 C. of the maple syrup and mix until well combined.
3. In another large bowl, add the eggs, 1/2 C. of the maple syrup and half-and-half and beat
until well combined.
4. Place the butter mixture over the chopped croissants evenly and top with the egg mixture.
5. Sprinkle with the cinnamon and refrigerate, covered overnight.
6. Set your oven to 350 degrees F.
7. Uncover the casserole dish and cook in the oven for about 45-50 minutes.
8. Remove from the oven and keep onto a ire rack for about 5-10 minutes.
9. Meanwhile, for the sauce: in small pan, add 1/2 C. of the butter and 1/2 C. of the maple
syrup and cook until heated through.
10. Remove from the heat and pour over the sauce over the warm soufflé evenly.
11. Serve with a topping of the powdered sugar and pecans.
76 Maple Soufflé
Milky Prep Time: 10 mins
Asparagus Soufflé Total Time: 55 mins

Calories 155.3
Fat 10.6g
Cholesterol 144.9mg
Sodium 419.2mg
Carbohydrates 8.2g
Protein 7.7g
Ingredients
3 tbsp butter, melted 2 1/2 C. diced asparagus
3 tbsp flour 3/4 tsp salt
1 C. milk
4 eggs, separated
Directions
1. Set your oven to 325 degrees F before doing anything else and grease a casserole dish.
2. In a pan, mix together the melted butter and flour.
3. Slowly, add the milk, beating continuously until thickened.
4. Remove from the heat and keep aside.
5. In a bowl, add the egg yolks and beat until thick and lemon colored.
6. Add the asparagus and salt and stir to combine.
7. Add the asparagus mixture into the sauce and stir to combine.
8. In another bowl, add the egg whites and beat until stiff.
9. Gently, fold the whipped egg whites into the asparagus mixture.
10. Place the mixture into the prepared casserole dish.
11. Arrange the casserole dish in a roasting pan with hot water and cook in the oven for
about 45 minutes.
Milky Asparagus Soufflé 77

RICE
Casserole
Prep Time: 20 mins
Total Time: 45 mins

Calories 461 kcal
Fat 20.3 g
Carbohydrates 35.3g
Protein 32 g
Cholesterol 118 mg
Sodium 975 mg
Ingredients
1 lb ground beef 2 1/4 C. shredded mozzarella cheese
1 (26 oz.) jar spaghetti sauce 2 C. cottage cheese
1/2 tsp garlic powder
3 C. cooked rice, cooled
2 eggs, lightly beaten
3/4 C. shredded Parmesan cheese,
divided
Directions
2. Fry your beef for 8 mins and remove any excess oil then crumble it. Add in your garlic
powder, and evenly mix everything then add in your tomato sauce, and mix one more
time.
3. Get a bowl, and combine: eggs, rice, and one fourth a C. of parmesan.
4. Get a 2nd bowl, combine: one fourth C. parmesan, cottage cheese, and two C. of mozzarella.
5. Get a casserole dish and coat it with nonstick spray, then layer the following: half of your
rice, half of your cheese, half of your beef and tomato sauce.
6. Continue until the casserole dish is full or all the ingredients are used.
7. Cook in the oven for 27 mins. Let the casserole cool.
8. Enjoy.
78 Rice Casserole
Jalapeno Prep Time: 15 mins
and Cream Rice Total Time: 1 hr

Calories 207 kcal
Fat 12.1 g
Carbohydrates 17.9g
Protein 7.8 g
Cholesterol 30 mg
Sodium 830 mg
Ingredients
1/3 C. uncooked long grain white rice 1/4 tsp ground black pepper
2/3 C. water 2 tbsps butter
1 (10.75 oz.) can condensed cream of 1/2 C. diced onion
chicken soup, undiluted 1 (10 oz.) package frozen diced spinach,
1/4 C. milk thawed and drained
2 fresh jalapeno peppers, seeded and diced 4 oz. processed cheese food, cubed
1/2 tsp salt
Directions
1. Get a casserole dish and coat it with nonstick spray or oil and set your oven to 375
degrees before doing anything else.
2. Get a saucepan and add in your water and rice. Bring the water to a rolling boil and then
set the heat to low and place a lid on the pot. Cook the rice for 22 mins.
3. Get a bowl and evenly mix: pepper, soup, salt, jalapenos, and milk.
4. Fry your onions in melted butter until soft. Then add in your spinach. Cook for 1 more
min. Then combine in your cooked rice.
5. Finally add in your soup and heat everything up. Add the cheese and then dump
everything into your greased casserole dish.
6. Cook the casserole in the oven for 27 mins. Let the contents cool.
7. Enjoy.
Jalapeno and Cream Rice 79

LONGHORN BEEF
and Cheddar
Prep Time: 30 mins
Total Time: 1 hr
Rice Servings per Recipe: 10

Calories 391 kcal
Fat 17.4 g
Carbohydrates 33.9g
Protein 22 g
Cholesterol 69 mg
Sodium 771 mg
Ingredients
3 C. water 1 (28 oz.) can peeled and diced tomatoes
2 C. uncooked long grain white rice 1 1/2 tsps salt
6 slices bacon 1/4 tsp ground black pepper
1 1/2 lb ground beef 1 1/2 C. shredded Cheddar cheese
1 onion, chopped
1/2 green bell pepper, seeded and
chopped
Directions
2. Bring the following to a rolling boil: water and rice.
3. Set the heat to low and then place a lid on the pot and let the rice cook for 22 mins until
tender. Fry your bacon simultaneously until crispy. Set aside 2 tbsps of oil. Then crumble
the bacon.
4. Once the bacon is crumbled remove it from the pan and add in: onions, ground beef, and
green peppers. Cook everything until the beef is fully done. Then remove all excess oils
and add some pepper and salt for taste. Now grab a casserole dish and put the rice and
beef mix into it. Then add bacon, beef mix, bacon oil, and tomatoes.
5. Combine everything nicely. Then garnish the dish with some cheddar. Cook in the oven
for 35 mins.
6. Enjoy.
80 Longhorn Beef and Cheddar Rice

Herbs Prep Time: 15 mins
and Onion Potatoes Total Time: 2 hrs 20 mins

Calories 356 kcal
Fat 9.9 g
Carbohydrates 60.4g
Protein 8.2 g
Cholesterol 18 mg
Sodium 410 mg
Ingredients
5 large potatoes, peeled and thinly sliced 3/4 tsp salt
3/4 C. chopped onion 1/4 tsp dried parsley
3 tbsps butter 1/4 tsp poultry seasoning
1/4 C. all-purpose flour 1/8 tsp ground black pepper
1 3/4 C. low-sodium chicken broth 1/4 C. chopped fresh chives
2 tbsps mayonnaise
2 cloves garlic, minced
Directions
1. Get a casserole dish and coat it with nonstick spray or grease it with oil. Set your oven
to 325 degrees before doing anything else.
2. Get a pan and mix butter and flour together until completely smooth and even with a
medium heat level.
3. Combine in: pepper, broth, poultry seasoning, mayo, parsley, garlic and salt. Stir for two
mins.
4. Get your casserole dish and layer your potatoes and then your onions. Cover your
onions with the heated wet mix of mayo.
5. Place some foil around the casserole dish and bake for 1 hr and 50 mins.
6. Cook for another 10 mins with no covering.
7. Garnish with some chives before serving.
Herbs and Onion Potatoes 81

CHEESY
Bacon Baked
Prep Time: 25 mins
Potato Salad Servings per Recipe: 12

Calories 421 kcal
Fat 29.4 g
Carbohydrates 26.7g
Protein 13.8 g
Cholesterol 49 mg
Sodium 844 mg
Ingredients
8 medium potatoes, sliced salt and pepper to taste
1/2 lb sliced turkey bacon 1/4 C. black olives, sliced
1 lb processed American cheese, sliced
1/2 onion, chopped
1 C. mayonnaise
Directions
1. Coat a casserole dish with butter. Then set your oven to 325 degrees before doing anything
else.
2. Get a saucepan and enter into it, your potato slices and put enough water to cover the
potatoes.
3. Let the contents boil for 10 mins. The remove all the water and put it to the side.
4. Fry your bacon. Then remove excess oils.
5. Get a bowl, mix evenly: pepper, potatoes, salt, cheese, mayo, and onions.
6. Put contents into a casserole dish and garnish with olives and bacon.
7. Cook in the oven for 1 hr.
8. Enjoy.
84 Cheesy Bacon Baked Potato Salad

Sweet Potato Prep Time: 15 mins
Casserole Total Time: 40 mins

Calories 433 kcal
Fat 20.5 g
Carbohydrates 60.3g
Protein 4.1 g
Cholesterol 65 mg
Sodium 170 mg
Ingredients
2 (29 oz.) cans sweet potatoes in light 1/3 C. butter, melted
syrup, drained 1 C. brown sugar
1/2 C. white sugar 1/2 C. all-purpose flour
1/2 C. butter, melted 1 C. pecan halves
2 eggs, beaten
1 tsp vanilla extract
1/3 C. milk
Directions
2. Put your potatoes in a bowl and mash them up nicely.
3. Then add in milk, sugar, vanilla, half a C. of melted butter, and eggs. Continue mixing until
everything is nicely even.
4. Get a 2nd bowl, mix evenly: flour, 1/3 melted butter, pecans, and brown sugar.
5. Get a casserole dish and fill it with your mashed potatoes and then top the potatoes with
your pecan mixture.
6. Cook in the oven for 27 mins.
7. Enjoy.
Sweet Potato Casserole 85

SWEET POTATOES
II
Prep Time: 20 mins

Calories 449 kcal
Fat 21.7 g
Carbohydrates 61g
Protein 5.4 g
Cholesterol 84 mg
Sodium 315 mg
Ingredients
3 1/2 C. mashed sweet potatoes 1/2 tsp ground nutmeg
1/4 C. milk 1/2 tsp ground cinnamon
1/4 C. orange juice 1/4 C. butter, softened
2 eggs, beaten 3/4 C. packed light brown sugar
1 tsp vanilla extract 1/2 C. all-purpose flour
1/2 C. white sugar 3/4 C. chopped pecans
1/2 tsp salt
3 tbsps butter, softened
Directions
1. Coat a casserole dish with oil or nonstick spray. Then set your oven to 350 degrees before
2. Get a bowl, mix: cinnamon, potatoes, nutmeg, milk, butter, eggs, salt, vanilla, and sugar.
3. Enter this into your casserole dish.
4. Get a 2nd bowl, evenly mix: pecans, one fourth C. of butter, flour, and brown sugar.
5. Top your sweet potatoes with this mix.
6. Cook everything in the oven for 50 mins.
7. Enjoy.
86 Sweet Potatoes II
Potatoes Remix Total Time: 1 hr 15 mins

Calories 321 kcal
Fat 7.3 g
Carbohydrates 61g
Protein 4.8 g
Cholesterol 0 mg
Sodium 92 mg
Ingredients
2 tbsps olive oil 2 pinches ground black pepper
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
Directions
1. Coat a casserole dish with olive oil. Then set your oven to 350 before doing anything else.
2. Clean and remove the skin from your potatoes.
3. Cut them into bit sized chunks.
4. Enter the potatoes in the casserole dish and stir them so they get coated with olive oil.
5. Season the potatoes with pepper, oregano, and salt.
6. Cook in the oven for 1 hr.
7. Enjoy.
Baked Potatoes Remix 87

PECAN
and Sweet Potato
Prep Time: 15 mins
Total Time: 55 mins

Calories 570 kcal
Fat 40.8 g
Carbohydrates 47.9g
Protein 6.6 g
Cholesterol 131 mg
Sodium 262 mg
Ingredients
2 sweet potatoes, peeled and cubed 1/3 C. butter, melted
1 C. brown sugar 1 C. chopped pecans
1/2 C. butter 1/3 C. all-purpose flour
1/2 C. milk
2 large eggs
1 tsp vanilla extract
Directions
1. Coat a baking dish with nonstick spray or oil. Then set your oven to 375 degrees before
2. Boil the potatoes in water and salt for 23 mins. Remove all liquid and mash the potatoes.
3. Get a bowl and put in 3 C. of potatoes and the following: vanilla extract, brown sugar, eggs,
half a C. of butter, and milk.
4. Mix with an electric mixer or by hand until very smooth.
5. Put everything your baking dish.
6. Get a 2nd bowl, mix: pecans, one third C. of melted butter, and flour.
7. Mix until smooth.
8. Then pour over the sweet potatoes in the baking dish.
9. Cook in the oven for 27 mins.
10. Enjoy.
88 Pecan and Sweet Potato Casserole

Mushroom Prep Time: 10 mins
and Onion Baked Total Time: 45 mins
Potato Servings per Recipe: 1

Calories 427 kcal
Fat 12.1 g
Carbohydrates 71.7g
Protein 10.9 g
Cholesterol 31 mg
Sodium 438 mg
Ingredients
1 large baking potato salt to taste
1 tbsp unsalted butter 2 tbsps nonfat plain yogurt
1/4 C. chopped onions
1/2 C. chopped mushrooms
Directions
2. Get a fork and poke some holes into each potato.
3. For 10 min microwave the potatoes on high.
4. Then put all the potatoes in a casserole dish.
5. Cook them in the oven for 17 mins.
6. Meanwhile get a pan and cook your onions in melted butter until soft, then add in your
mushrooms and stir fry for another 6 mins.
7. Add in your salt.
8. Before serving the potatoes cut an opening into each and place in some of the onions and
mushrooms.
9. Enjoy.
Mushroom and Onion Baked Potato 89

WEDGES
Done Right
Prep Time: 15 mins
Total Time: 45 mins

Calories 196 kcal
Fat 5g
Carbohydrates 35.4g
Protein 4.3 g
Cholesterol 0 mg
Sodium 389 mg
Ingredients
6 red potatoes, cut into wedges 1 tsp garlic salt
2 tbsps olive oil salt and ground black pepper to taste
2 tsps onion powder
2 tsps chili powder
1 tsp garlic powder
Directions
2. Get a casserole dish and layer your potato wedges evenly.
3. Drizzle olive oil over them evenly as well.
4. Get a bowl and mix: garlic salt, onion powder, garlic powder, and chili powder.
5. Evenly coat the potatoes with your dry seasoning mixture.
6. Cook in the oven for 35 mins. Then add a bit more pepper and salt before serving.
7. Enjoy with some potato dip
90 Wedges Done Right

Mediterranean Prep Time: 15 mins
Potatoes Total Time: 55 mins

Calories 288 kcal
Fat 1.9 g
Carbohydrates 58.2g
Protein 9g
Cholesterol 31 mg
Sodium 194 mg
Ingredients
2 sweet potatoes 1 tsp garlic powder
1 (15 oz.) can garbanzo beans, drained 1 tsp ground cumin
1 egg 1/2 tsp ground coriander
2 C. all-purpose flour, or more if needed
Directions
1. Coat a casserole dish with oil. Then set your oven to 375 degrees before doing anything
else. Poke holes in your potatoes with a fork.
2. Then microwave them for 6 mins. Turn the potato over and cook for another 4 mins. Take
off the skin of the potatoes carefully (do not burn yourself). And chunk the potatoes with
a knife.
3. Get a bowl add in your garbanzo beans and mash them up nicely until no lumps remain
then mix in your potatoes and also some beaten eggs.
4. Mash everything until it’s all smooth.
5. Add in coriander, 2 C. of flour, some cumin, and garlic powder. Mix everything a bit.
6. Form small balls from the potato mixture. Then flatten them and then enter them in your
casserole dish.
7. Cook in the oven for 33 mins then turn them over and cook for another 10 mins.
8. Enjoy.
Mediterranean Potatoes 91
EVELINE'S
Latin Lasagna
Prep Time: 30 mins
Total Time: 50 mins

Calories 1075.4
Fat 48.7g
Cholesterol 245.0mg
Sodium 3327.1mg
Carbohydrates 96.8g
Protein 61.3g
Ingredients
2 tbsps butter 1 lb uncooked lasagna noodles
3 tbsps all-purpose flour 1/2 lb sliced mozzarella cheese
1 C. milk 1/2 lb thinly sliced ham, optional
1/4 tsp nutmeg 2 oz. grated parmesan cheese
1 tsp salt 2 tsps oregano
1/4 tsp ground black pepper 2 tsps salt
2 tbsps vegetable oil
1 small white onion, chopped
1 garlic clove, crushed
1/2 lb ground beef
1 lb ripe tomatoes, peeled, seeds
removed, and chopped
Directions
2. Place a large saucepan over medium heat. Melt the butter in it. Stir in the nutmeg with a
pinch of salt and pepper.
3. Stir in the milk and cook them until it starts boiling. let it cook for 12 min to make the
white sauce.
4. Place a large saucepan over medium high heat. Heat the vegetable oil in it. Cook in it the
beef, onion and garlic for 8 min.
5. Stir in the water with tomato and cook them for 6 to 8 min or until the sauce becomes
thick.
6. Prepare the noodles according to the instructions on the package. Drain it and place 1/4 of
it in the bottom of a grease casserole dish.
7. Spread over it 1/2 of the meat sauce then cover it with 1/4 of the noodles. Top it with
half of the cheese and ham then repeat the process to make 2 more layers.
92 Eveline's Latin Lasagna
8. Pour the white sauce on top followed by the parmesan cheese and a pinch of oregano.
Lay a piece of foil over the lasagna casserole to cover it.
9. Cook it in the oven for 22 min. Serve your lasagna hot.
10. Enjoy.
93
BANANAS
do Amor
Prep Time: 15 mins
Total Time: 30 mins

Calories 135.9
Fat 4.1g
Cholesterol 5.0mg
Sodium 54.3mg
Carbohydrates 25.9g
Protein 0.9g
Ingredients
6 medium bananas, halved lengthwise 2 tbsp butter
1/2 C. fresh orange juice 1 C. flaked coconut
1 tbsp fresh lemon juice
1/2 C. white sugar
1/8 tsp salt
Directions
1. Before you do anything preheat the oven to 400 F. Grease casserole dish with some butter.
2. Lay the banana slices in the greased dish and place it aside.
3. Get a mixing bowl: Whisk in it the orange juice, lemon juice, sugar and salt. Drizzle the
mix all over the banana slices.
4. Place the dish in the oven and cook it for 16 min. Garnish your banana pan with coconut
flakes then serve it with some ice cream.
5. Enjoy.
96 Bananas do Amor
Latin Prep Time: 10 mins
Tip Roast Total Time: 1 hr 10 mins

Calories 32.5
Fat 0.7g
Cholesterol 0.0mg
Sodium 471.4mg
Carbohydrates 5.6g
Protein 0.9g
Ingredients
1 1/2-2 lbs sirloin tip roast 1/4 tsp oregano
1/2 tsp garlic powder 1/4 tsp rosemary
2 onions, sliced 1/4 tsp pepper
1/2 C. beef broth 2 tbsp flour
1/2 C. strong black coffee 1 tsp margarine
1 tsp salt
Directions
1. Before you do anything preheat the oven to 350 F.
2. Slice the sirloin into small pieces. Toss them in a casserole dish with the garlic powder,
onions, liquids and seasonings.
3. Cook it in the oven for 60 min. Once the time is up, serve your sirloin gravy with some
noodles.
4. Enjoy.
Latin Tip Roast 97

BRAZILIAN
Wild Rice
Prep Time: 10 mins

Calories 312.2
Fat 12.1g
Cholesterol 30.5mg
Sodium 108.8mg
Carbohydrates 37.2g
Protein 8.0g
Ingredients
6 oz wild rice 2 eggs, well beaten (optional)
3/4 C. dry vermouth salt and pepper
1/4 C. butter
3 tbsp onions, finely chopped
1/2 liter mushroom
Directions
2. Prepare the rice according to the directions on the package. Fluff the rice and add to it the
dry vermouth. Mix them well.
3. Place a heavy saucepan over medium heat. Heat the butter in it until it melts. Sauté in it
the onion for 3 min.
4. Stir in the mushroom and cook them for 6 min. Add the rice with eggs, a pinch of salt and
pepper. Mix them well.
5. Pour the mix in a greased casserole dish. Cook it it in the oven for 32 min. Serve your
casserole warm.
6. Enjoy.
98 Brazilian Wild Rice

Brazilian Prep Time: 10 mins
Casserole (Shrimp, Total Time: 45 mins
corn, and Parmesan Servings per Recipe: 6
and Peppers)
Calories 256.0
Fat 11.7g
Cholesterol 108.3mg
Sodium 1277.5mg
Carbohydrates 22.8g
Protein 17.0g
Ingredients
2 tbsp virgin olive oil 2 tbsp all-purpose flour
1/2 C. chopped yellow onion 1 C. milk
1/4 C. chopped green bell pepper 1 tbsp vegetable shortening, for greasing the
1 lb fresh jumbo shrimp, cleaned and baking dish
deveined 2 C. canned cream-style corn
2 tbsp chopped fresh parsley 1/2 C. grated parmesan cheese
1/4 C. canned tomato sauce
2 tbsp mild salsa
1 tsp salt
1 tsp fresh ground black pepper
Directions
2. Place a large pan over medium heat. Heat the oil in it. Sauté in it the bell pepper with
onion for 4 min.
3. Stir in the shrimp and parsley. Let them cook for 3 min. Add the tomato sauce, salsa, salt,
and pepper. Lower the heat and let them cook for 6 min with the lid on.
4. Add the flour followed by the milk gradually while stirring all the time. Turn the heat to
medium an let them cook for 4 min.
5. Turn off the heat and place the stew aside to cool down for a while.
6. Pour the stew in a greased casserole dish. Spread the cream corn over it then top them
with the parmesan cheese.
7. Place the casserole in the oven and let it cook for 28 min. Once the time is up, serve it
hot.
8. Enjoy.
Brazilian Casserole 99
CLASSIC EGYPTIAN
Macaroni
Prep Time: 30 mins
Casserole with Servings per Recipe: 4

Calories 1485.9
Béchamel Sauce Fat

Cholesterol
75.3g
407.8mg
Sodium 899.7mg
Carbohydrates 129.2g
Protein 74.0g
Ingredients
1 (16 oz.) boxes penne pasta 6 tbsp butter
2 lbs. ground beef 6 tbsp flour
1 medium onion, chopped 1 tsp fresh thyme
2 garlic cloves, minced 1/2 tsp nutmeg
2 tbsp chopped fresh parsley 2 beaten eggs
1 tbsp fresh thyme salt
1 tsp cinnamon white pepper
1 (8 oz.) cans tomato sauce black pepper
1 beaten egg
1 dash parmesan cheese
8 C. cold milk
Directions
2. To make the paste:
3. Cook the pasta by following the instructions on the package.
4. To make the meat sauce:
5. Place a small pan over medium heat. Heat in it the oil. Cook in it the garlic with onion for
3 min.
6. Stir in the beef and cook them for 7 min. Discard the excess fat. Mix in the parsley, thyme,
and cinnamon.
7. Add the tomato sauce then let them cook for 11 min over low heat. Turn off the heat and
let the sauce cool down for a while.
8. To make the béchamel sauce:
9. Place a large saucepan over medium heat. Heat in it the butter until it melts. Add the flour
and mix them well.
100 Classic Egyptian Macaroni Casserole with Béchamel Sauce

10. Cook it for 2 to 3 min until it becomes golden while mixing it all the time.
11. Add to them the boiling milk gradually while mixing them all the time with a whisk.
12. Stir in the nutmeg and thyme.
13. Get a large mixing bowl: Stir in it the half of the béchamel sauce with the pasta, a pinch
of salt and pepper.
14. Pour half of the pasta in a casserole dish. Cover it by half of the meat sauce.
15. Pour the remaining pasta on top followed by the remaining tomato sauce.
16. Cover them with the remaining béchamel sauce and some cheese of your choice.
17. Place the pasta casserole in the oven and let it cook for 46 to 61 min.
18. Allow the pasta casserole to sit for few minutes then serve it warm.
19. Enjoy.
101
BABY
Brussel Sprouts
Prep Time: 10 mins
Total Time: 45 mins

Calories 60.1
Fat 2.6g
Cholesterol 0.0mg
Sodium 56.2mg
Carbohydrates 8.7g
Protein 1.8g
Ingredients
1/2 lb. baby carrots, whole, par cooked salt and pepper
1/2 lb. Brussels sprout, trimmed and
par cooked
2 tsp olive oil
Directions
1. Before you do anything preheat the oven to 400 F.
2. Bring a large salted pot of water to a boil. Cook in it the brussels sprouts for 7 min.
3. Drain them and transfer them to a casserole dish. Add the carrot with oil, a pinch of salt
and pepper.
4. Stir them to coat and bake them for 22 min. Serve it warm.
5. Enjoy.
102 Baby Brussel Sprouts

Missouri Prep Time: 10 mins
Brussel Sprouts Total Time: 40 mins

Calories 154.5
Fat 8.1g
Cholesterol 20.9mg
Sodium 138.8mg
Carbohydrates 17.2g
Protein 5.4g
Ingredients
3 tbsp butter ground pepper
2 celery ribs, chopped nutmeg, grated
1 onion, chopped 1/4 C. dry breadcrumbs
1 1/2 lbs. Brussels sprouts, small and
trimmed
2 tbsp flour
1 C. milk, heated
salt
Directions
2. Prepare a steamer. Cook in it the brussels sprouts for 7 min.
3. Place a large pan over medium heat. Heat in it 2 tbsp of butter.
4. Cook in it the onion with celery for 9 min. Add the flour and mix them well.
5. Add the milk gradually while whisking.
6. Stir in the brussels sprouts with nutmeg, a pinch of salt and pepper. Stir them to coat.
7. Transfer the mixture to a baking dish. Sprinkle over it the bread crumbs and butter.
8. Cook it in the oven for 10 to 12 min. Serve it warm.
9. Enjoy.
Missouri Brussel Sprouts Casserole 103

CHEDDAR
Sprouts
Prep Time: 10 mins
Total Time: 40 mins

Calories 594.9
Fat 40.7g
Cholesterol 81.1mg
Sodium 535.4mg
Carbohydrates 37.9g
Protein 23.8g
Ingredients
2 lbs. Brussels sprouts, cleaned and 2 1/2 C. milk
trimmed 1 1/2 C. sharp cheddar cheese, grated
4 tbsp olive oil 1/2 C. breadcrumbs
salt & ground black pepper salt & ground black pepper
2 tbsp butter
3 tbsp flour
Directions
2. Stir the brussels sprouts with oil, a pinch of salt and pepper in a baking sheet.
3. Bake them for 32 to 42 min.
4. Place a large pan over medium heat. Heat in it the butter.
5. Add the flour and mix them well. Add the milk gradually while whisking until no lumps
are found.
6. Lower the heat and cook the sauce for 3 min.
7. Turn off the heat then add the cheese with a pinch of salt and pepper. Stir it until it melts.
8. Grease a baking dish with some butter and sprinkle in it some breadcrumbs.
9. Arrange over it the brussels sprouts and top them with the cheese sauce.
10. Sprinkle the remaining cheese and breadcrumbs on top. Bake it for 16 to 22 min.
11. Serve your brussels sprouts casserole hot.
12. Enjoy.
104 Cheddar Sprouts

Chipotle Prep Time: 20 mins
Mac and Cheese Total Time: 50 mins

Calories 556 kcal
Fat 31.5 g
Carbohydrates 44.2g
Protein 23.3 g
Cholesterol 98 mg
Sodium 986 mg
Ingredients
1 pound elbow macaroni, cooked 1/4 C. Argo(R) OR Kingsford's(R) Corn Starch
according to package directions 2 C. shredded Monterey Jack cheese
Sauce: 2 C. shredded pepperjack cheese
1 quart half and half, divided Topping:
1 chipotle pepper from canned chipotles in 1 C. shredded pepper jack cheese OR sprinkle
adobo sauce, or more to taste with Spice Islands(R) Paprika
5 chicken bouillon cubes
3 cloves fresh garlic, roughly chopped
1 tbsp Spice Islands(R) Onion Powder
1/2 tsp Spice Islands(R) Fine Grind Black
Pepper (optional)
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch
casserole dish.
2. In a food processor or blender, add half-and-half, chipotle peppers, garlic and bouillon
and pulse till well combined.
3. Transfer the mixture into a large pan with the remaining half-and-half, cornstarch, onion
powder and black pepper.
4. Bring to a boil, stirring continuously and boil for about 1 minute or till thick and
immediately remove from heat. Immediately, add cheese and stir till melted completely
and then stir in the cooked macaroni.
5. Transfer the mixture into the prepared casserole dish evenly and top with the desired
topping evenly.
6. Cook everything in the oven for about 25-30 minutes or till the top becomes bubbly and
golden brown.
Chipotle Mac and Cheese 105

CHIPOTLE
Beef & Corn Pie
Prep Time: 20 mins

Calories 640 kcal
Fat 31.8 g
Carbohydrates 54.3g
Protein 34.7 g
Cholesterol 146 mg
Sodium 1556 mg
Ingredients
cooking spray 2 eggs
2 pounds ground beef 2/3 C. milk, divided
2 C. diced poblano peppers 4 oz. shredded Cheddar cheese, divided
1 tsp salt 4 oz. shredded Monterey Jack cheese,
1 (16 oz.) jar salsa divided
1/2 tsp dried oregano 8 oz. frozen corn, thawed
1 tsp ground dried chipotle pepper
2 (8.5 oz.) boxes dry corn muffin mix
(such as Jiffy(R))
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch
casserole dish. Heat a Dutch oven on medium-high heat and cook the beef for about 5
minutes or till browned.
2. Reduce the heat to medium and stir in salsa, poblano peppers, oregano, chipotle powder
and salt.
3. Cook for about 10 minutes or till crumbly.
4. In a large bowl, add 1 box of the corn muffin mix, 1/3 C. of milk and 1 egg and beat till
well combined and transfer into prepared casserole dish evenly. In another large bowl,
add the remaining muffin box, 1/3 C. of milk, 1 egg and 1/2 of each Monterey Jack and
cheddar cheese and beat till well combined.
5. Place the corn over the 1st layer of muffin mixture evenly and top with cheese mixture,
about 1/2-inch away from the edges.
6. Cook in the oven for about 50-60 minutes or till top becomes golden brown.
108 Chipotle Beef & Corn Pie

Spanish Prep Time: 15 mins
Spaghetti Total Time: 1 hr

Calories 551 kcal
Fat 25.4 g
Carbohydrates 54.5g
Protein 26.7 g
Cholesterol 112 mg
Sodium 1273 mg
Ingredients
2 tsps butter 1 lb. spaghetti
1 lb. bulk sausage 2 eggs
1 onion, chopped 1 C. milk
1 green bell pepper, chopped 1 C. shredded Monterey Jack cheese
1 garlic clove, minced 1 C. shredded sharp Cheddar cheese
1 tsp dried oregano
1 tbsp chili powder
1 tsp ground cumin
2 (15 oz.) cans tomato sauce
Directions
1. Before you do anything set the oven to 350 F. Coat a casserole dish with butter.
2. Place a large skillet on medium heat.
3. Add the onion with bell pepper, garlic and sausages then cook them for 8 min.
4. Add the cumin with oregano and chili powder then coo them for 5 min.
5. Stir in the sauce and cook them for 10 min. Cook the spaghetti according to the directions
on the package.
6. Get a mixing bowl: add the milk with eggs and mix them. Add the spaghetti and stir them
well.
7. Lay the spaghetti mix in the casserole then top it with the cooked sausage mix followed
by the shredded cheese.
8. Cook the spaghetti casserole in the oven for 15 min.
9. Enjoy.
Spanish Spaghetti 109

CORN
Ranch Casserole
Prep Time: 25 mins

Calories 355 kcal
Fat 11 g
Carbohydrates 47.9g
Protein 16.6 g
Cholesterol 114 mg
Sodium 946 mg
Ingredients
4 eggs salt and pepper to taste
1 C. milk 1 dash hot pepper sauce, or to taste
1 (15 oz.) can ranch-style beans, 1 (1 lb.) loaf day-old bread, torn into
drained small pieces
1 (14.75 oz.) can cream-style corn
1 C. shredded Cheddar cheese
1 tsp ground cumin
1 tsp paprika
1/2 tsp dried oregano
Directions
2. Get a mixing bowl: add the milk with eggs and mix them. Add the beans with corn and
Cheddar cheese, cumin, paprika, oregano, salt, pepper and hot sauce then combine them
completely.
3. Stir in the bread until soaks the liquid then place it aside for 20 min. Stir in the mix again
then transfer it to the greased casserole.
4. Cook in the oven for 45 min.
5. Serve it warm.
6. Enjoy.
110 Corn Ranch Casserole

Fiesta Prep Time: 20 mins
Casserole Total Time: 1 hr 10 mins

Calories 279 kcal
Fat 7.7 g
Carbohydrates 35.9g
Protein 18.6 g
Cholesterol 36 mg
Sodium 1128 mg
Ingredients
1 lb. skinless, boneless chicken breast 1 tbsp ground cumin
halves 4 (8 inch) flour tortillas
1/2 C. water, or as needed 1 (10.75 oz.) can condensed fiesta-style nacho
1 large onion, chopped cheese soup
1 red bell pepper, chopped 1 (14.5 oz.) can diced tomatoes with green chili
1 (15 oz.) can black beans, partially peppers
drained 1 C. shredded Mexican cheese blend
1 (14 oz.) can whole kernel corn, drained
3/4 C. picante sauce
1 (4 oz.) can chopped green chilis
2 tbsps chili powder
Directions
1. Before you do anything set the oven to 350 F. Coat a casserole dish with grease. Place a
large skillet on medium heat. Add the water with chicken breasts then cook it for 10 min.
2. Drain the chicken and shred it then set it aside.
3. Stir the bell pepper with onion into the skillet with the remaining chicken juices then
cook them for 7 min.
4. Add the shredded chicken with black beans, corn, picante sauce, chopped green chilis,
chili powder, and cumin. Cook them for 5 min.
5. Pour the chicken mix into the casserole dish. Lay on it the tortillas.
6. Get a mixing bowl: Combine the soup with diced tomatoes and green chilis completely.
Spread the mix on the tortilla layer then sprinkle the cheese on it. Cook the chicken
casserole in the oven for 30 min.
7. Serve it warm. Enjoy.
Fiesta Casserole 111

CHICKEN
Salsa Tostadas
Prep Time: 20 mins
Total Time: 50 mins

Calories 667 kcal
Fat 47 g
Carbohydrates 33.2g
Protein 33.9 g
Cholesterol 88 mg
Sodium 1861 mg
Ingredients
1 1/2 tbsps paprika 4 skinless, boneless chicken breast halves
1 1/2 tsps cayenne pepper 1 tbsp vegetable oil
1 1/2 tsps garlic powder 4 tostada shells
1 1/2 tsps onion powder 2 C. chopped romaine lettuce
1 tsp ground black pepper 2 C. fresh salsa
1 tsp ground white pepper 2 avocados - peeled, pitted, and sliced
3/4 tsp ground cumin 1/2 C. shredded Cheddar cheese
3/4 tsp dried oregano 1/2 C. sliced black olives
3/4 tsp dried thyme 1/2 C. ranch dressing
3/4 tsp salt
Directions
1. Before you do anything set the oven to 350 F. Get a small mixing bowl: Combine the
paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin,
oregano, thyme, and salt completely.
2. Coat the chicken breasts with the seasoning mix.
3. Place a large skillet on high heat. Add the oil to it and heat it. Cook the chicken in the hot
oil for 5 min on each side.
4. Coat a casserole dish with grease and place in it the browned chicken breasts. Cover the
casserole with a piece of foil.
5. Cook the chicken breasts in the oven for 22 min. Remove the chicken breasts from the
oven and allow them to rest for 5 min.
6. Shred the chicken breasts or cut them into sticks. Fill a tostada shell with 1/2 C. of lettuce
then top it with some chicken followed by some salsa, avocados, Cheddar cheese, and
olives then drizzle on it some ranch dressing.
7. Repeat the process with the remaining ingredients then serve your tostada shells. Enjoy.
112 Chicken Salsa Tostadas

Southern California Prep Time: 20 mins
Casserole Total Time: 10 hrs 10 mins

Calories 365 kcal
Fat 22 g
Carbohydrates 22.9g
Protein 18.2 g
Cholesterol 155 mg
Sodium 1419 mg
Ingredients
1 (16 oz.) package bulk pork sausage with 1/2 tsp ground black pepper
sage, optional 1/2 tsp ground cumin
6 flour tortillas, cut into 1-inch squares 2 tomatoes (or to taste), sliced
4 (4 oz.) cans chopped green chilies
2 C. shredded Monterey Jack cheese
10 eggs
1/2 C. milk
1/2 tsp salt
1/2 tsp garlic salt
1/2 tsp onion salt
Directions
1. Coat a casserole dish with oil or butter. Place a large skillet on medium heat. Add the
sausages and cook them for 6 min.
2. Place half of the tortillas in the bottom of the casserole dish then top it with 8 oz. of
canned green chilies, 1/2 of the sausages drained from the grease and half of the
shredded cheese. Repeat the process to make another layer. Get a mixing bowl: Place in it
the eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin whisk them well. Pour
the eggs mix all over the layer tortilla casserole.
3. Cover the casserole with a piece of plastic wrap then place it in the fridge for 8 h. Before
you do anything set the oven to 350 F.
4. Place the tortilla casserole in the oven and cook it for 52 min.
5. Lay the tomato slices on top then cook the tortilla casserole in the oven for 15 min.
6. Allow the tortilla casserole to rest for 10 min then serve it warm.
7. Enjoy.
Southern California Casserole 113

TUCSON
Casserole
Prep Time: 15 mins

Calories 323 kcal
Fat 11.7 g
Carbohydrates 43.3g
Protein 14.4 g
Cholesterol 20 mg
Sodium 1114 mg
Ingredients
2 tsps olive oil 2 tbsps chili powder
1 large onion, chopped 1 tsp ground cumin
1 red bell pepper, chopped 1 pinch cayenne pepper
1/4 C. sliced fresh mushrooms salt and ground black pepper to taste
1 tsp minced garlic 1 C. fresh spinach leaves, or to taste
1 (10 oz.) can diced tomatoes with 4 yellow squash, cubed
green chili peppers (such as RO*TEL(R)) 1 (4 oz.) packet saltine crackers, crushed
1 (15 oz.) can black beans, drained and 1 C. shredded Cheddar cheese (optional)
rinsed
1 C. salsa
Directions
1. Before you do anything set the oven to 350 F. Grease a casserole dish.
2. Place a large skillet on medium heat. Add the onion with red bell pepper, mushrooms, and
garlic then cook them for 10 min.
3. Stir in the tomatoes with green chili peppers, black beans, salsa, chili powder, cumin,
cayenne pepper, salt, and black pepper then cook them for 5 min while stirring often.
4. Add the spinach to the skillet. Put on the lid and cook them for 2 min. Spoon the mix into
the casserole and sprinkle the crackers on it then cook it for 39 min in the oven.
5. Sprinkle the shredded cheese then broil it in the oven for 5 min.
6. Serve your crackers casserole warm.
7. Enjoy.
114 Tucson Casserole

Saguaro Prep Time: 15 mins
Pie Total Time: 1 hr 10 mins

Calories 511 kcal
Fat 33.5 g
Carbohydrates 33.2g
Protein 20 g
Cholesterol 63 mg
Sodium 717 mg
Ingredients
2 unbaked pie crusts 1 C. sour cream
1/4 (8 oz.) package shredded Cheddar 3/4 C. prepared salsa
cheese 3/4 (8 oz.) package shredded Cheddar cheese
1/2 lb. cubed cooked chicken breast meat 1 tsp garlic powder
1/2 C. uncooked instant rice 1 tsp ground cumin
1 (15 oz.) can black beans, drained salt and pepper to taste
1 C. cooked corn
1 (2.25 oz.) can sliced black olives, drained
Directions
1. Before you do anything set the oven to 400 F. Coat a pie casserole with oil or butter. Lay
a pie crust in the casserole dish and cook it in the oven for 5 min.
2. Sprinkle 1/4 of cheese on the baked pie crust place it aside.
3. Get a large mixing bowl: Add the chicken, instant rice, black beans, corn, black olives, sour
cream, salsa, 3/4 of 8-oz. package of Cheddar cheese, garlic powder, and cumin, salt and
pepper then combine them completely to make the filling.
4. Pour the filling into the baked crust then cover it with the second raw crust. Seal the
edges of the pie crust with a fork then cut slits on its top.
5. Cook the pie casserole in the oven for 27 min.
6. Wrap a piece of foil around the edge of the pie crust then cook it in the oven for 19 min.
Once the time is up, place the pie aside to rest for 10 min then serve it warm.
7. Enjoy.
Saguaro Pie 115

HOT
Cheddar Dip
Prep Time: 5 mins
Total Time: 25 mins

Calories 263 kcal
Fat 25.7 g
Carbohydrates 2.9g
Protein 6.2 g
Cholesterol 32 mg
Sodium 503 mg
Ingredients
8 oz. shredded Cheddar cheese 1 dash hot pepper sauce
1 C. mayonnaise 1 tomato, chopped
1 (2 oz.) can chopped black olives 1/2 C. chopped green onions
1 (4 oz.) can diced jalapeno peppers
1/4 tsp garlic powder
Directions
1. Before you do anything set the oven to 350 F. Grease a large casserole dish.
2. Get a large mixing bowl: Add the Cheddar cheese, mayonnaise, half of the olives, jalapeno
peppers, garlic and hot pepper sauce then mix them completely.
3. Spoon the mix into the greased casserole dish then cook it in the oven for 20 min.
4. Top the dip with tomato, green onion and olives then serve it warm.
5. Enjoy.
116 Hot Cheddar Dip

A New Prep Time: 20 mins
Mexican Cake Total Time: 5 hrs 50 mins

Calories 274 kcal
Fat 23.3 g
Carbohydrates 7.8g
Protein 8.9 g
Cholesterol 94 mg
Sodium 384 mg
Ingredients
2 C. crushed tortilla chips 8 oz. sour cream
2 tbsps butter, melted 1 tomato, chopped
3 (8 oz.) packages cream cheese, softened 4 oz. sour cream
1 1/4 C. shredded Colby cheese 2 (2 oz.) cans sliced black olives
8 oz. cottage cheese 2 bunches green onions, chopped
4 eggs
4 oz. chopped green chili peppers
8 oz. jalapeno cheese dip
Directions
1. Before you do anything set the oven to 350 F. Coat a large casserole dish with butter or
oil.
2. Get a small mixing bowl: Mix the tortilla chips and melted butter then spread them in the
bottom of the greased casserole to make the crust.
3. Get a large mixing bowl: add the cream cheese, Colby-Jack cheese, cottage cheese, eggs
and green chili peppers then combine them completely.
4. Spread the mix on the crust then cook it in the oven for 1 h 5 min. Place the cake aside
to lose heat for 5 min.
5. Get a small mixing bowl: Whisk the jalapeno dip and sour cream. Spread mix on the eggs
layer in the casserole then cook it in the oven for 10 min.
6. Place the cottage cheese cake aside to rest and lose heat for 4 h.
7. Garnish the cake with some sour cream, black olives, tomato and onion then serve it.
8. Enjoy.
A New Mexican Cake 117

MONTEREY
Casserole
Prep Time: 30 mins
Total Time: 40 mins

Calories 418.2
Fat 174.2mg
Cholesterol 614.4mg
Sodium 34.1g
Carbohydrates 29.3g
Protein 418.2
Ingredients
2 C. cooked rice 1 tsp cumin
2 boneless skinless chicken breasts, 1⁄2 tsp salt
chopped (medium size) 2 tbsps jalapenos, seeded and diced
1 C. Monterey jack cheese, shredded
1 C. evaporated milk
1 1⁄2 tbsps red onions, finely chopped
2 large eggs, lightly beaten
1⁄4 C. cilantro, finely chopped
Directions
1. Before you do anything set the oven to 350 F. Grease a baking dish with oil or butter.
2. Place a large skillet on medium heat. Heat in it a splash of olive oil.
3. Season the chicken with some salt and pepper. Cook the chicken in the hot oil for 8 min
on each side. Cut the chicken breasts into small dices.
4. Get a large mixing bowl: Add the chicken with the remaining ingredients then mix them
well.
5. Spoon the mix into the baking dish then cook it in the oven for 44 min. serve your
chicken casserole warm.
6. Enjoy.
120 Monterey Casserole

Mexicorn Prep Time: 10 mins
Bake Total Time: 1 hr 30 mins

Calories 460.6
Fat 22.9g
Cholesterol 62.8mg
Sodium 1107.9mg
Carbohydrates 48.2g
Protein 19g
Ingredients
3⁄4 C. brown rice, uncooked 1 C. sour cream
1 1⁄2 C. water 1 C. cheddar cheese, shredded
1 (15 oz.) can black beans, rinsed and 1⁄4 tsp pepper
drained 1⁄2 C. red onion, chopped
1 (11 oz.) can mexicorn, drained 1 (2 1/4 oz.) can black olives, sliced, drained
1 (10 oz.) can diced tomatoes with green 1 C. Mexican blend cheese, shredded
chilies
1 C. salsa
Directions
1. Place a large saucepan on low to medium heat. Stir in the water with rice and cook it for
38 min.
2. Before you do anything set the oven to 350 F. Grease a casserole dish and set it aside.
3. Get a large mixing bowl: Add the beans, corn, tomatoes, salsa, sour cream, cheddar, pepper
and rice then mix them well.
4. Spoon the mix into the casserole dish. Sprinkle on it the olives with onion. Cook in the
oven for 30 min.
5. Sprinkle the cheese on top then cook it in the oven for 6 min.
6. Place the mexicorn aside to rest for 10 min. serve it warm.
7. Enjoy.
Mexicorn Bake 121

COLLEGE
Casserole
Prep Time: 10 mins
Total Time: 40 mins

Calories 613.1
Fat 28.4g
Cholesterol 84.5mg
Sodium 796.6mg
Carbohydrates 37.1g
Protein 613.1
Ingredients
2 C. macaroni 2 tbsps Progresso Italian-style fine bread
12 oz. solid white tuna packed in water crumbs
(Albacore, drained) 1 -2 tbsp margarine, cut into slivers
10 3⁄4 oz. Campbell southwest-style 1 C. shredded cheddar cheese
pepper jack soup salt & pepper (to taste)
10 3⁄4 oz. milk (1 soup can full)
1⁄2 C. mayonnaise (Hellman's, not
Miracle Whip)
Directions
1. Prepare the pasta according to the manufacturer's directions until it becomes dente. Drain
it and set it aside.
2. Before you do anything set the oven to 350 F. Grease a casserole dish with some oil or
butter.
3. Get a mixing bowl: Whisk the soup with mayonnaise and milk. Stir in the cheese with
pasta, tuna, a pinch of salt and pepper.
4. Sprinkle the Italian-style breadcrumbs on top then top it with margarine dots. Cook in the
oven for 30 min.
5. Serve your pasta casserole warm.
6. Enjoy.
122 College Casserole

Houston Inspired Prep Time: 50 mins
Sirloin Casserole Total Time: 1 hr 35 mins

Calories 269.9
Fat 10.8g
Cholesterol 59.1mg
Sodium 144.1mg
Carbohydrates 21.2g
Protein 20.2g
Ingredients
1 large onion, chopped 1⁄4 tsp fresh ground pepper
2 garlic cloves, minced 1 tbsp unbleached all-purpose flour
1 carrot, shredded 1 C. canned fat free low-beef broth (240 ml)
1⁄2 lb button mushroom, cleaned and 1⁄3 C. dry red wine or 1⁄3 C. additional beef
sliced broth
1 lb extra lean ground sirloin 2 tbsps tomato paste (30 ml)
1 tsp dried oregano, crushed vegetable oil cooking spray
1⁄2 tsp dried thyme, crushed
1⁄2 tsp ground cumin
Directions
1. To make the filling:
2. Place a large greased skillet on medium heat. Add the onion, garlic, carrot, and
mushrooms then cook them for 6 min while stirring often.
3. Add the minced beef and cook them for 5 min while breaking it with a spatula. Discard
the excess grease.
4. Stir in the oregano, thyme, cumin, and pepper and flour followed by the beef broth, wine,
and tomato paste.
5. Cover the bottom of a casserole dish with a large piece of foil and grease it. Spoon the
minced beef mix to the casserole and set it aside.
6. To make the topping:
7. Bring a salted pot of water to a boil. Cook in it the potato for 18 min then drain it.
9. Get a large mixing bowl: Add the cooked potato and mashed it with some milk until it
becomes creamy and smooth. Season it with some salt and pepper. Fold in the jalapeño
chilis, cilantro, and scallion.
Houston Inspired Sirloin Casserole 123

10. Spread the mix on the filling. Top the potato later with some paprika and cheese. Cover the
pie tightly with a piece of foil.
11. Cook the pie casserole in the oven for 46 min. serve your casserole hot.
12. Enjoy.
124
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