Baw Cook Book

Ham, Broccoli, Cheese & Bisquick Casserole

BawCraftWorx

Ham, Broccoli, Cheese & Bisquick Casserole

Ingredients:

2 cup cooked, diced ham

1 large bag frozen broccoli

1 lb shredded old cheddar cheese

1 medium onion, chopped

3 eggs, lightly beaten

3 cups milk

4 cups Bisquick

Preparation:

Grease a 13 x 9 inch casserole dish.

Cook broccoli until fork tender and drain.

Layer the diced ham, the broccoli and then the Cheddar cheese.

Sauce:

Beat together eggs, milk and slowly add Bisquick until smooth (it will be slightly thick).

Pour evenly over ham, broccoli and cheese.

Bake 30 minutes at 350 degrees F.

With side of spoon, break open crust in center of casserole,

and continue cooking for 20 to 30 minutes or until center is set.

-Image from google

Labels: Casseroles, Ham, Pork 0 comments | |

Scalloped Potato Ham & Cheese Casserole

BawCraftWorx

Scalloped Potato Ham & Cheese Casserole

Ingredients:

4-5 potatoes thinly sliced

Half block of old cheddar cheese

Hickory smoked black forest ham cubed

Milk

1 onion diced

salt pepper

1/2 tsp each of: Chives, Basil & Cilantro blended

corn starch

Preparation:

First boil potatoes with peels on till soft but not mushy.

Let cool and peel off the peel.

Slice thin slices and place first layer of potatoes in large casserole dish.

Now sprinkle ham on top of that layer.

Keep repeating these steps till you have used all the potatoes.

Now place about 2 cups milk in sauce pan and cut up velveta to melt.

Make cheese sauce and use cornstarch to thicken to your liking.

Add onions and then pour over potatoes and ham.

Sprinkle some cheese on top to make a thin crust.

Sprinkle top with salt, pepper & herb blend.

Bake for 1 hr at 350. Be sure to watch it so top doesn't burn.

Image from Google

Labels: Casseroles, Ham, Pork 0 comments | |

Potato Pizza Casserole

BawCraftWorx

Potato Pizza Casserole

Ingredients:

4 cups sliced raw potatoes

1 lb. ground beef

1/2 cup onion chopped

1 can condensed cheddar cheese soup

1/2 cup milk

1 can (15 oz.) pizza sauce

1 tsp. oregano

1/2 tsp. sugar

1 cup shredded mozzarella cheese

Preparation:

Spread potato slices in 13 x 9 greased pan.

Brown hamburger in skillet with onion.

Mix milk and soup; add cooked meat and pour over potatoes.

Mix pizza sauce, oregano, and sugar over everything.

Bake at 375 degrees 1 hour.

Remove from oven and sprinkle with mozzarella cheese.

Bake 15 min. more.

-Image form Google

Labels: Casseroles, Pizza 0 comments | |

Vegetable Chicken & Egg Noodle Casserole

BawCraftWorx

Vegetable Chicken & Egg Noodle Casserole

Serves - 12 To 14

Ingredients:

2 Cups cubed cooked chicken breast

1 Can Cream of Chicken soup

1 can cream of broccoli soup

1-1/2 c. milk

1 c. grated parmesan cheese, divided

3 garlic cloves, minced

2 Tbsp. parsley flakes

1/2 tsp pepper

1/4 ttsp salt

1 package (16 oz.) wide egg noodles, cooked and drained

1 package (16oz) frozen broccoli, cauliflower and carrot blend, thawed

2 c. frozen corn, thawed

Preparation:

Pre-cook chicken breast & cut into cubes.

Combine soups, milk, 3/4 c. parmesan cheese, garlic, parsley, pepper and salt; mix well.

Add noodles, chicken and vegetables; mix well.

Pour into a greased 13x9x2 inch pan.

Sprinkle with the remaining cheese.

Cover and bake 350 degrees for 45-50 min. or until heated through.

-Image from Google

Labels: Casseroles, Chicken, Egg Noodles, vegetables 0 comments | |

Hamburger Casserole

BawCraftWorx

Hamburger Casserole

Ingredients:

1 lb. ground beef

1/2 c. chopped onion

1 8 oz package wide egg noodles

1 can mushroom soup

1 8 oz. package cream cheese

3/4 c. milk

salt and pepper to taste

Preparation:

Brown meat, add onion and cook until tender.

Stir in milk and cream cheese, stirring until blended.

Add remaining ingredients and pour into a casserole.

Bake at 350 degrees for 30 minutes.

-Image from Google

Labels: Beef, Casseroles, Egg Noodles 0 comments | |

Ship Wreck Casserole

BawCraftWorx

Ship Wreck Casserole -By Nick Evans

Ingredients:

Nonstick cooking spray

2 tablespoons olive oil

1 pound lean ground beef

1 medium yellow onion, diced

4 cloves garlic, minced

1 green bell pepper, chopped

2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 1/2 teaspoons paprika

1/2 teaspoon freshly ground black pepper

1 (28-ounce) canned diced tomatoes

1 (30-ounce) package frozen shredded hash browns, still frozen, divided

4 cups grated cheddar cheese, divided

2 sliced green onions, for garnish (optional)

Directions:

Preheat the oven to 400°F.

Set the oven rack in the center of the oven. Spray a 9x13-inch baking dish with nonstick spray or grease with butter.

Brown the beef:

In a large skillet over medium-high heat, add the olive oil followed by the ground beef. Cook the beef until it’s browned, breaking it up with a spatula as it cooks, about 5 minutes.

Make the filling:

Add the onion, garlic, and bell pepper to the skillet and stir together. Cook for a few more minutes to start to soften vegetables. Season the mixture with salt, cumin, paprika, and pepper.

Add the diced tomatoes to the skillet and simmer the mixture for 15 minutes over low heat, stirring regularly to prevent sticking. Cook until most of the moisture has evaporated out of the skillet and the mixture is a sloppy joe-like consistency. Remove from the heat.

Build the casserole:

Add about 2/3 of the frozen hash browns to the prepared baking dish and loosely spread in an even layer. Top evenly with the ground beef mixture followed by 2 cups of the grated cheese. Top that with the remainder of the shredded hash brown, loosely spread over the top. Season the top of the casserole with a pinch of salt and pepper.

Bake:

Bake the casserole, uncovered, for 45 minutes. Remove the casserole and top with the remaining cheese. Return to the oven until the cheese is melted and the potatoes are crisp, about 15 minutes.

Remove the casserole and let cool for a few minutes before serving. Garnish with sliced green onions before serving, if desired.

Store leftovers in an airtight container in the fridge for up to 5 days.

-Recipe By Nick Evans

Nick has been creating recipes for home cooks for almost 15 years. He is the author of Love Your Leftovers and has contributed to Simply Recipes since 2017.

-Image & Recipe From:

https://www.simplyrecipes.com/shipwreck-casserole-recipe-8606660

Labels: Casseroles 0 comments | |

Matt's Crab Casserole

BawCraftWorx

Matt's Crab Casserole

Ingredients:

4 tablespoons A-1 sauce

1 teaspoon Worcestershire sauce

dash of salt

dash of red pepper

dash of black pepper

1 lb. egg noodles

1 lb. lump crab meat

1 1/2 cups milk

1/2 cup flour

1/2 cup cornstarch

Preparation:

Cook egg noodles until tender.

Take milk and heat; add flour and cornstarch.

Thicken and then set aside.

Mix crab meat and noodles to thickened milk.

Mix in sauces and salt and pepper to taste.

Bake in oven at 375 degrees F.

Cheese Sauce: (optional)

Ingredients:

1 stick margarine or butter

1/2 lb. any mild cheese

salt and pepper to taste

Preparation:

Melt cheese and butter in double boiler. Season.

Pour over casserole before baking.

-Image from Google

-Recipe From: https://www.crabplace.com/matts-crab-casserole.asp

Labels: Casseroles, Sea Food 0 comments | |

Turkey Shepherd's Pie Recipe

BawCraftWorx

Using ground turkey meat, this variation of the traditional English favorite is a complete meal filled with meat, potatoes, and vegetables.

Ingredients
2 pounds ground turkey
1 large sweet onion, chopped
3 cloves garlic, minced or chopped
1 teaspoon (each) dried thyme, dried sage, cumin
1/3 cup all purpose flour
2 cups chicken broth
2 cups frozen mixed vegetables, drained
8 to 10 large potatoes, peeled and cubed
1/2 cup milk
1 tablespoon butter
1 egg, beaten
1 teaspoon Worcestershire sauce
salt and pepper to taste
GARNISH:
grated cheddar cheese
paprika

Container: 9" X 13" baking pan or 2 small baking dishes, greased
Servings: 8
Serving Size: 1 piece
Serving Description: 4 x 3 inch square
Prep Time: 45 minutes
Cook Time: 1 hour

Directions
* Preheat oven to 375º F.
* In a large sauce pan, cook cubed potatoes in boiling salt water until soft. Drain water and mash. Beat in milk, butter, and egg. Set aside.
* In a large skillet, over medium high heat, cook ground turkey, onion, garlic, thyme and sage. Stir occasionally until meat is no longer pink.
* Stir in flour and cook 1 additional minute. Stir in chicken broth and bring to a full boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper to taste.
* Stir in mixed vegetables and Worcestershire sauce.
* Remove from heat. Place in prepared pan. Spread mashed potatoes over top of meat mixture.
* Garnish with grated cheese and sprinkle top of pie with paprika if desired.
* Bake 25 to 30 minutes or until cheese has melted and potatoes are light golden in color.

Labels: Shepherd's Pie, Turkey 0 comments | |

Tex-Mex Shepherd's Pie

BawCraftWorx

A twist an a classic. This makes a lot; it fills a 13" x 9" pan to the rim! Prep time includes the browning meat/boiling potatoes (to be done simultaneously).
by *Parsley*

10 servings click to change U.S./Metric measurement system or number of servings
time to make 1¼ hours 35 min prep

First Layer
1 1/2 lbs ground beef
1/2 cup chopped onions
1 small green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
2 cups frozen corn, thawed
8 ounces tomato sauce
1-2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon (optional)
salt, if needed to taste

Middle Layer
1/2 cup shredded cheddar cheese

Top Layer
8 medium yukon gold potatoes, scrubbed' peeled, and cut into chunks
3 tablespoons butter
1/2 cup milk
1 cup low-fat sour cream
1 1/2 cups shredded cheddar cheese, DIVIDED (or cheddar-jack)
1 tablespoon diced green chilies
1/2 teaspoon salt (or to taste)
1 teaspoon chives
1/4 teaspoon pepper

1. In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
2. In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
3. Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
4. While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
5. Return to hot pot and mash with butter, milk, and sour cream.
6. Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistency.
7. Evenly spread potatoes over cheese layer in the pan.
8. Evenly sprinkle potatoes with remaining 1/2 cup cheese.
9. Bake at 350 for 25-30 minutes.

Labels: Shepherd's Pie, Tex-Mex 0 comments | |

Vegetarian Shepherd's Pie

BawCraftWorx

Vegetarian Shepherd's Pie

Note: This version of vegetarian Shepherd's Pie is very satisfying, thanks to the meaty portabella mushrooms used for the filling. It saves a tons of fats and calories over the regular version. You can either make smaller individual pies (like what's pictured here) or use a large baking dish to make one big one.

1 recipe garlic mashed potatoes (or any other flavor mashed potatoes you'd like, or even plain mashed potatoes for the purists)
1 onion (I like to use sweet onion, such as Vidalia, but you can use regular)
2 portabella mushrooms, sliced
2/3 cups green peas (fresh or frozen preferred)
3 cloves garlic, minced or pressed
3 T butter
1 1/2 cups red wine
1 tsp. basil
1/4 cup tomato paste
1 T balsamic vinegar

Serves 6

Pre-heat oven to 425°F.

Carmelize onions in a large skillet. Lower heat and add garlic and stir for about a minute. Add butter and mushrooms and cook for 3-4 minutes. Add wine and 1 1/2 cups water (or you can use beef, chicken or vegetable stock). Stir in tomato paste and simmer for about 15 minutes. Stir in basil and balsamic vinegar. Remove from heat.

Using your fingers, press mashed potatoes into the bottom and up the sides of an 8x12 inch baking dish (or into 6 smaller individual baking dishes). Spoon mushroom mixture into baking dish(es). Carefully cover the tops with additional mashed potatoes. Bake for 15 minutes or until tops are beginning to brown. Serve with a hearty red wine (one of the few vegetarian dishes that will hold up to it).

Labels: Shepherd's Pie, Vegan Vegetarian 0 comments | |

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