Garda’s Baked Spaghetti

By Gail Foley

My mother-in-law was a wonderful woman. She had a magic way with children, but cooking not so much. This is a recipe I recreated at the request of my husband, Richard, about thirty years ago. The big difference from her recipe is that I never use spaghetti sauce from a jar. I use whatever sauce I have left over and I almost never make spaghetti sauce the exact same way. So use your favorite sauce.

3 cups leftover cooked spaghetti noodles

3 cups leftover spaghetti sauce

12 slices real American cheese (NOT cheese food wrapped in individual slices)

Preheat oven to 350°F. Lightly coat a one and a half quart rectangular glass baking dish with canola oil spray.

Spread half of noodles in bottom of dish. Cover with half of sauce.

Top with six slices of cheese. Repeat layer.

Bake for 25 to 30 minutes until bubbly and cheese is starting to brown.

Let cool for five minutes or so. Cut in six squares and serve with a vegetable or side salad and a crusty garlic bread. Some red wine is nice too! The kids always liked green beans on the side. Myself, I prefer lightly steamed broccoli. (but no wine for the little ones ;-)

Richard really likes a good crusty browned top on this casserole.

By Gail Foley

A long time ago, and far, far away, I was a teen working at J.L Hudson’s Department store. I learned to make my first casserole from Joanne, one of the ladies I worked with in the wrapping department. It was with some excitement, we would have a ladies’ night at her house and cook. This casserole is so rich and creamy with the salty flavors of tuna and the tang of the olives. It is a favorite even with those who don’t like tuna!

I don’t remember the origins of this recipe. I suspect it might have been from Kraft for the cream cheese. The closest recipe I found on the WWW is linked below. It was published in Sheila Metcalf’s, The Tuna Cookbook, in Jan. 1972, but I was making it two years earlier, in 1970. The original recipe did call for one can of tuna, but we always felt it was better with two cans. And the more olives the merrier! We didn’t bother with chives or the breadcrumb topping.

Serves 8

8 oz wide egg noodles

5 Tbsp butter

5 Tbsp flour

½ tsp salt

¼ tsp pepper

2 ½ cups milk

8 oz cream cheese, cubed

2 cans tuna (white solid albacore in water), drained and flaked

1 cup pimento stuffed green olives, sliced

6 oz (1 ½ cups) muenster cheese, grated OR sliced

Preheat oven to 350°F. Lightly coat a 2 quart (or 2 one quart) baking dish with canola oil spray. Cook noodles according to package directions.

Make white sauce. Add cream cheese and stir until melted. Stir in tuna and olives.

In prepared baking dish(es), layer ⅓ sauce, ½ of the noodles, and ½ of the Muenster cheese. Repeat. Top with remaining ⅓ sauce.

Bake for 30 minutes. Let set five minutes before serving.

This makes a full meal with a side salad, steamed broccoli or another fresh vegetable.

Eat one casserole now and freeze the other for later. Cool it and wrap well with saran wrap and foil..

Close to original recipe: http://www.recipe4all.com/recipe/Tuna-Romanoff-3290/

Tuna Romanoff

Tuna Romanoff

Serves 6

8          oz                    Flat egg noodles

2½       cups                 Medium white sauce

8          oz                    Cream cheese

1          (6 oz) can        Tuna; drained, flaked

½         cup                  Green olives; pimiento-stuffed, sliced

2          Tbsp                Chives

6          oz                    Muenster cheese; sliced

1          cup                  Bread crumbs

2          Tbsp                Butter; melted

Cook noodles according to package directions and drain. In saucepan, heat white sauce and add cream cheese, which has been cut into cubes. Cook and stir until the cheese has melted. Stir in tuna, olives, and chives. In a greased casserole, make layers of sauce, noodles, and Muenster cheese slices, starting and ending with sauce. Toss bread crumbs and butter together and sprinkle over casserole. Bake at 350°F for 30 minutes. 

From: The Tuna Cookbook, Sheila Metcalf, Doubleday, Jan 1, 1972

Bacon, Egg, Cheese and Spinach Casserole

I found this recipe posted on FB and adapted it to a smaller amount and quicker and easier directions. The 9x9-inch dish still serves 8 easily, especially when accompanied by hash browns and fruit.

This is a wonderful breakfast dish. It was moist, tender and tasty. It would also be good with sausage or ham. -Gail

3 cups bread, diced (4 fresh heels from white and wheat bread)

6 eggs

1 1/2 cups milk

1/2 onion, diced

1 ½ cups frozen chopped spinach, thawed and squeezed

1/2 cup Hormel real bacon bits (4-5 slices bacon, cooked crisp and chopped)

1 1/2 cups cheese, shredded (Colby or mild cheddar)

Preheat oven 325°F.

In a large bowl, whisk together the eggs and milk. Add the bread cubes, stir to moisten and let sit while preparing and gathering the rest of the ingredients.

Coat a 9×9-inch baking dish with canola oil spray.

Add onion, spinach, bacon and 1 cup of cheese to bread mixture. Toss together lightly and pour into prepared baking dish.

Sprinkle with  rest of the cheese and bake for about 45 minutes, until puffed and set. A knife inserted in center should come out clean.

Original recipe: http://hugsandcookiesxoxo.com/2014/04/bacon-egg-cheese-spinach-casserole.html#sthash.NuS2gPcx.dpuf

Scalloped Chicken and Potatoes with Green Beans

I did a recipe search for a dish with chicken and green beans. This one popped up in my saved files. I couldn’t find this recipe on Google. You can always count on Russie to have something that tastes good. Thank you so much, Russie! I adapted the ingredients to what I had on hand and decided to layer and bake it like a more traditional scalloped potato dish.

This was so delicious and creamy. The sharp cheddar cheese added a little tang and the spices were a savory whisper of flavor.

Serves 6

1 (1/2 lb.) Chicken breast

2 cups Water from poaching chicken

3 Red potatoes (about 3” round), sliced 1/4 inch thick

1 cup Milk

2 Tbsp. Chicken base
3 Tbsp.  Flour

1 small (3 oz) pkg. Neufchâtel
4 oz. (1 cup) Extra Sharp Cheddar Cheese, shredded

1/4 tsp dried Thyme
1/8 tsp each ground Sage, Garlic powder, Onion powder, Pepper
½ tsp. dried chopped Chives
1 (15 oz) can cut Green beans, drained

To poach chicken: Put chicken breast in pot and cover with water. Bring to boil and turn heat to a low simmer. Cook for 15 minutes. Turn off heat and let stand for 15 minutes. Remove chicken to a dish to cool, saving broth in pot. Pull skin and bones from chicken and save in freezer bag for a future kettle of soup. Shred chicken.

To cook potatoes: Add sliced potatoes to pot with saved broth and bring to a boil. Turn heat to low and cook covered for 15 minutes or until potatoes are almost tender when poked with a fork. Drain potatoes and save broth. Pour broth through strainer and save 2 cups for sauce. Save remaining broth to use in another recipe.

Preheat oven to 350°F. Lightly coat an 8x8-inch baking dish with canola oil spray.

To make sauce: Put the saved 2 cups of broth, milk, flour and chicken base in a blender jar and whisk until mixed. Pour into 2 quart microwave safe bowl and microwave about 2 minutes at a time at 75% power (depending on power of microwave oven) until sauce is thickened, stirring every two minutes.

Drop little chunks of Neufchâtel into the hot sauce and whisk until melted and blended. Add shredded cheddar and stir until melted and blended into sauce. Stir in herbs and seasonings.

Assemble casserole:

Put about one cup of sauce in bottom of prepared baking dish. Cover with a layer of potatoes (one third of potatoes). Sprinkle with one half of the shredded chicken. Sprinkle with one half of the drained green beans. Add another layer of potatoes (half of remaining potatoes). Drizzle a good cup and a half of sauce over casserole. Continue layering with remaining chicken, beans, potatoes and sauce.

Bake for one hour or until bubbly and top is golden brown. Remove from oven and rest for 15 minutes before serving.

Serve with a side salad or steamed vegetable - broccoli or asparagus. Yummy!

---------------------------

Original recipe: Russie <russie2003@*******.net>

Subject: [dailyrecipes] ---Scalloped Chicken and Potatoes---with Green Beans---

Date: 1/18/2007 10:51 PM

SCALLOPED CHICKEN AND POTATOES

2 1/2 pounds red potatoes, sliced 1/4 inch thick
14.5 oz can chicken broth
8 oz pkg cream cheese
1/2 tsp dried thyme
1/4 tsp each dried sage, garlic powder, salt, pepper
1 cup milk
3 tbs flour
1 tsp chicken bouillon granules
4 scallions, chopped
1 1/4 pounds boneless skinless chicken breasts, cut into 3/4 inch cubes
10 oz pkg frozen cut green beans
1 1/2 cups shredded Swiss or harvarti cheese

In pot, cook potatoes in 1 cup broth, covered, 15 min. until almost tender. Whisk cream cheese and next 8 ingredients and remaining broth and scallions in bowl. Add chicken and cream cheese mixture to potatoes in pot. Cover, simmer 5 min. Stir in green beans and Swiss or harvarti cheese, cook 10 more min. or until chicken is cooked through. MAKES 6 SERVINGS.*

Moussaka Made Light and Easy

I have been making some version of Moussaka for more than 40 years. I have been inspired to try Greek recipes by our neighbors, Tarakis, when I was very young in Detroit and my in-laws, Tsouras. This latest incarnation is made lighter in fat by baking the eggplant slices instead of breading and frying. The preparation of the Béchamel sauce is simplified by using a blender and microwave.

Prepare eggplant:

3 large eggplants (2 - 3 lbs. total)

½ cup salt

¼ cup olive oil

Preheat oven to 400°F. Peel the eggplants and cut crosswise into ¼ inch slices. Layer them in a colander, salting each layer. Let them set for 15 minutes. Run water over the eggplant to rinse off the salt. Lay them out in layers of paper towels and pat dry. Coat a large baking sheet or two lightly with canola or olive oil spray. Lay the eggplant slices, slightly overlapping, on the baking sheets. Drizzle lightly with olive oil or use an olive oil spray. Bake for 15 minutes until softened and lightly browned. Remove from oven and set aside. Turn oven temperature down to 350°F.

Prepare meat sauce:

1 ½ lbs. extra lean ground beef

1 large onion, diced

1 Tbsp. chopped garlic

salt, pepper

1 tsp. dried oregano

½ tsp. ground cinnamon

¼ tsp. ground allspice

Dash ground cloves

1 can (6 oz.) tomato paste

1/2 cup red wine

3 bay leaves

Heat a 10 inch cast iron skillet until hot and dry. Remove from heat and lightly coat with canola oil spray. Return to very low heat while dicing onion.  Sauté beef, garlic, onion and spices, breaking up beef into crumbles, until onion is translucent and beef is no longer pink. Stir in tomato paste. Stir in red wine and add bay leaves. Simmer five minutes. Adjust seasoning. Remove the bay leaves and set the sauce aside.

Prepare Béchamel sauce:

½ cup flour

4 cups  1% milk

4 egg yolks, beaten

pinch of grated nutmeg

Dash of salt and ground white pepper

Stir 2 cups of milk and flour in blender. Pour into 2 quart microwaveable bowl and stir in remaining 2 cups of milk, salt, pepper and nutmeg. Microwave on high for 2 minutes. Stir with whisk, scraping sides and bottom of bowl and breaking up any lumps that may have formed. Microwave for 1 ½ minutes. Repeat stirring with whisk. Microwave for 1 minute. Repeat stirring. Microwave another minute and stir, if needed, to thicken. In a 1 qt. bowl, beat egg yolks until thick and lemon colored. Temper eggs by gradually stirring 1/2 cup of hot milk mixture into beaten yolks. Pour back into hot milk mixture, stirring constantly. Microwave for 1 more minute.

Assemble Moussaka:

1 cup grated Romano cheese

Coat a 9 inch by 13 inch glass baking dish lightly with canola or olive oil spray. Place half of eggplant on the bottom, then spread half of meat sauce over top. Repeat with remaining eggplant and meat sauce. Pour the Béchamel sauce on top and sprinkle with grated cheese. Bake for 35 - 45 minutes or until bubbly and top is golden brown. Allow the Moussaka to rest for 30 minutes before cutting and serving.

Delicious with a crusty bread and tossed salad.

Yumasetta – an Amish classic casserole

Serves 6

I have downsized and lightened this Amish classic casserole for a healthier family meal. Use the low-fat, low-salt versions of the canned soups, if you can find them. Aldi’s sells Light and Fit versions. My family has enjoyed this classic casserole for many years.

Excerpted from: The Best of Amish Cooking, by Phyllis Pellman Good

“What Is The Amish Food Tradition In The New World?”

Many myths exist about the Amish and their food. Separated as they are from the larger world in their dress and transportation choices, they are not immune to the many food options in the grocery stores of their communities. They shop, and so they pick up packaged cereal, boxes of fruit-flavored gelatin and cans of concentrated soup. Although tuna noodle casserole and chili con carne turn up on the tables of Amish homes, and chocolate chip cookies and lunch meats are packed into the lunch boxes of Amish school children, cornmeal mush and chicken pot pie are still favorites. Because the Amish are a living group, despite their regard for tradition, their menus continue to change. Their foods are influenced by their neighbors and the recipes they find on boxes containing packaged foods or in the pages of farm magazines and local newspapers.

http://culinaryclassics.tripod.com/amishmain.html

1 lb. lean ground beef

1 medium Onion chopped (1/4 cup)

1 tsp. brown sugar

1 can (10.5 oz.) condensed tomato soup

8 oz. wide Egg noodles

1 can (10.5 oz.) condensed cream of chicken soup

4 oz. sliced American cheese (not cheese food)

1. Preheat oven to 350°F.

2. Lightly coat a 2 qt. glass baking dish with canola oil spray.

3. Heat an 10 inch cast iron skillet, until hot and dry. Remove from heat and lightly coat with canola oil spray. Return skillet to very low heat while dicing onion and putting water on to boil for noodles.

4. Cook egg noodles; drain. Return drained noodles to kettle and stir in cream of chicken soup.

5. Brown beef and onion in seasoned skillet, stirring to break up meat. Remove from heat. Stir in brown sugar and tomato soup.

6. Layer beef mixture in bottom of prepared baking dish. Layer cheese slices over beef mixture. Layer noodle mixture over the cheese slices.

7. Put in middle rack of oven and bake for 30 minutes.

For a traditional meal, serve with sides of green beans, pickled beets, bread and butter.

Unstuffed Zucchini

‘Tis the season! Our zucchini did not do so well this year. Last year, I still had fresh zucchini waiting to be cooked in my kitchen at Christmas! It stores well in a dry warm location like, well – squash. It has to be handled a bit differently for cooking depending on how tough the skin is or how big the seeds are.

This year, we planted late due to weather, fence repair, etc. And due to some health problems I encountered this summer, I did not devote myself to my several pest prevention strategies. But we have had several delicious zucchini meals.

This recipe is my own creation, reminiscent of Mom’s recipe for Gwumpky, at least that’s what it sounded like to us kids. I believe it is really called Golomki, stuffed cabbage.

1 cup rice, see (Foolproof Rice)

2 cups water

½ lb. lean ground beef

1 medium onion, diced (1 cup)

1 egg, beaten

Salt & pepper

1 Tbsp. chopped garlic

2 medium zucchini (4 cups)

1 quart cut tomatoes (or 28 oz. can)

1 cup puréed winter squash

2 cups (8 oz.) shredded co-jack cheese (or mild cheddar or Colby)

Cook rice in water per recipe for Foolproof Rice.

Preheat oven to 350°F.

Coat 10”x 6” glass baking dish with canola oil spray.

Heat a large metal skillet until hot and dry. Remove from heat and coat lightly with canola oil spray. Return to very low heat, while chopping the vegetables.

Trim ends from zucchini and slice in quarters lengthwise.  Then slice crosswise into ½” pieces.

Sauté zucchini and garlic over medium heat until hot. Cover and cook over low heat for 5 to 10 minutes until zucchini is just tender. Layer zucchini in bottom of prepared baking dish.

Sauté ground beef with onion in same skillet, over medium high heat until browned, breaking up the meat into crumbles. Remove from heat. Fold in the cooked rice and beaten egg. Season with salt and pepper. Layer rice and meat mixture over zucchini in baking dish.

Blend together tomatoes and winter squash in two batches in blender or food processor. Pour over meat and rice and sprinkle with cheese.

Bake for 50 to 60 minutes.

Serve with a side salad and crusty Italian bread.

Belinda's Chicken Casserole

Even though there seems to be a million chicken and broccoli casseroles out there, when a friend brought this to a pot-luck dinner, I was so impressed with the flavor and simplicity, I had to have her recipe. The secret is not to overcook the chicken so it remains tender.

1 lb. (2 – 3) boneless, skinless chicken breasts, sliced
1 lb. (2 - 3 heads) broccoli spears
1/4 lb. mushrooms, sliced
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk

Preheat oven to 350°F.
Coat a 9” x 9" glass baking dish with canola oil spray.
Heat iron skillet, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while slicing chicken, broccoli and mushrooms.
Sauté chicken over medium high heat until no longer pink.
Add broccoli and mushrooms, cover and steam over low heat until tender, about 5 minutes.
Place in prepared baking dish.
Mix soup with milk and pour over casserole.
Bake for 20 minutes or until hot and bubbly.
Serve with rice or noodles.

Serves: 4 – 6.

Chicken Viola

I found this recipe at Daily Recipes. I am always intrigued when I hear that a recipe has been in a family for generations. The ingredients are inexpensive and usually on hand. But when I went to make this recipe, I saw some problems right off. There were no real measurements, just a bag of this and a can of that. Then I saw how much chicken they were putting in one 9” x 13” dish with all those other ingredients and I thought maybe it would all work out if we were making two 9” x 13” dishes!

Using experience and trial and error, I came up with proportions that made a truly delicious and deluxe casserole. First, I poached the chicken breasts instead of boiling. Boiling tends to make breast meat tough. Poaching results in more tender meat. Then I used fresh steamed broccoli spears, a deluxe alternative to frozen broccoli. Next, I added some milk to the soup to make the casserole a little moister. I used a whole pound of cheese, but you could probably get by with less. Finally, I used Panko for the topping resulting in a casserole special enough for a Ladies Luncheon. Thanks to Ashly and Sandy!

8 oz. egg noodles
1 lb. (2 – 3) boneless skinless chicken breasts
1 can (4 oz.) mushrooms, drained
1 bunch (2 - 3 heads) fresh broccoli
2 cans (10.5 oz.) condensed cream of celery soup
1 cup milk
4 cups (16 oz.) shredded mozzarella cheese
2 cups Panko bread crumbs
2 Tbsp. butter or margarine

Preheat oven to 350°F.

Coat a 9” x 13” glass baking dish with canola oil spray.

Boil noodles until almost done and drain. Spread noodles in bottom of prepared dish.

While noodles are cooking, trim the chicken breasts and poach: Place them in a 6 cup saucepan and cover with water. Bring to a boil. Turn heat to low and simmer for 7 minutes. Turn off heat, cover and let set for 7 minutes. Drain and fill with cold water to handle. Shred over noodles.

Sprinkle the mushrooms over the chicken.

While chicken is cooking, trim and steam broccoli spears. (See previous recipe for Steamed Broccoli.

Arrange broccoli spears over chicken and mushrooms.

In large mixing bowl, whisk together soup and milk. Stir in cheese and spread over broccoli.

Put margarine in 1 quart microwaveable bowl. Cover with wax paper. Heat on defrost for one minute. Stir. Pour Panko crumbs over melted butter. Toss lightly with fork to mix. Sprinkle crumbs over casserole.

Bake for 35 to 40 minutes until heated through.

Serves 8.

Adapted from Chicken Viola 

Posted by: Sandy U. sandyu42@XXXXXXXX at Daily Recipes
Date: 4/6/2006 2:42 PM
Source: http://online-cookbook.com - ashly 
Comments: Came from generations in my family.

Broccoli Chicken Ramen Casserole

This has become another family favorite. My son that hates cooked broccoli likes it, probably because it has Ramen in it (one of his favorite foods) but he complains about the mushrooms.

In the previous recipe for Steamed Broccoli, I went into detail about cutting the broccoli into spears. Chopping starts out similarly. Wash the broccoli. Cut off the stalk where it branches and trim the head into spears, cutting off leaves if you prefer. Now, dice the stems crosswise until you reach the flowers. Set the flowers stem down and cut into 2 to 4 sections depending on size.

Hold the stalk upright and use your trimming knife to slice thinly down the side of the stalk, just cutting off the peel. Turn it one quarter and slice again. Keep turning and slicing until peeled. Trim the corners of any remaining peel as needed. Trim the harvested end and slice the stalk lengthwise in similar size to the spears. Then slice the stalk crosswise.

I suppose it’s time for a discussion of bouillon base that I include in my recipes. The best ingredient is homemade broth, whether chicken, beef or vegetable. But that’s not usually available. Next in regards to quality could be canned broth, depending on how much salt and additives it contains. This is generally a pricey option. The additive I most like to avoid is MSG. Which is the main reason I toss the little flavor packets that come with Ramen. Then there are all those little cubes of bouillon. Read the label! Most of them contain MSG also. I find passable, the Tone’s Chicken and Beef Base sold at Sam’s Club. The best alternative to homemade broth is the Broth Powders from Frontier Natural Products.

I have included below the original recipe that inspired this dish. Thanks to Chad!

1 lb. (2 – 3) boneless skinless chicken breasts, diced
1 medium onion, chopped
1 Tbsp. chopped garlic
6 cups (2 – 3 heads) broccoli, chopped

1 can (4 oz.) sliced mushrooms, drained
1 cup mayonnaise
1 cup plain non-fat yogurt or buttermilk
2 cups (8 oz.) shredded sharp cheddar cheese
2 oz. crumbled blue cheese
1 Tbsp. chicken bouillon base
1 tsp. sugar
2 pkg. Ramen noodles, broken
½ cup slivered almonds

Preheat oven to 350°F.

Coat a 9” x 13” glass baking dish with canola oil spray.

Heat 4 ½ quart Dutch oven, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing chicken and vegetables.

Sauté chicken with onion and garlic over high heat until lightly browned.

Add broccoli and stir fry until broccoli is bright green, about five minutes.

Turn off heat and stir in rest of ingredients.

Place mixture in prepared baking dish. Cover with foil.

Bake 45 minutes and uncover.

Bake 15 more minutes and remove from oven.

Cool for 15 minutes before serving.

Serves 10 to 12.

Subject: [dailyrecipes] Broccoli Casserole
From: Chad Hutton <chadnmichael2004@XXXXXX>
Sender: dailyrecipes@yahoogroups.com
Date: 7/7/2006 9:06 PM

1/2 cup mayonnaise
1/2 cup plain yogurt
1 1/4 cup shredded sharp cheddar cheese
1/3 cup blue cheese dressing
2 eggs
1/2 teaspoon salt
1 1/2 teaspoon fresh ground black pepper
Flavor Pack from Ramen
6 cups broccoli, peeled stems and heads, chopped and blanched in
salted water
12 ounces sliced mushrooms, Sautéed in 1 tablespoon butter
1 package chicken flavored Ramen noodles, broken up

Preheat oven to 350 degrees F. In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Yield: 6 to 8 servings

Broccoli & Corn Casserole

Getting Real here has broccoli in season. It has been coming out my ears so to speak this last weekJ.

But even throughout the year, fresh broccoli is frequently on sale.

I almost always have cheeses in the freezer. I stock up when they are on sale for $3.00/ lb. or less.

Creamed corn is almost always in my pantry. It is a favorite of my family (as opposed to canned peas, spinach and mushrooms). I buy canned goods by the flat when they are on sale. It used to be you could buy them for 3 or4 to the dollar. Not anymore L.

And my new favorite this year is Panko bread crumbs. I had seen them in the magazines and my mother mentioned them. Then I saw them at the “Dented Can Store”. I bought several packages and have been hooked. They are light and crispy. They just seem to make a dish more elegant. I did some research and have made them at home. The secret is to use a hearty coarse grained white bread – unbleached, buttermilk or sourdough – doesn’t matter so much as the texture. Slice it, trim the crusts, cube it and let it dry out a bit. Then crumble it in a blender or food processor. I keep them handy in a bag or jar in the freezer door.

I have also included the original recipe that inspired this one so you could see the type of changes I make in ingredients and methods. Thanks Jenn!

2 heads broccoli
1 cup (4 oz.) sharp cheddar cheese, shredded
1 egg
1 can (14 ¾ oz.) cream style corn
2 Tbsp. butter or margarine
1 cup Panko bread crumbs

Preheat oven to 350°F.

Coat a 10” square glass baking dish with canola oil spray.

Trim broccoli into spears and steam until bright green but not quite tender when pierced with a fork, about five minutes. (See my recipe for Steamed Broccoli.)

Arrange steamed broccoli spears in prepared baking dish.

Sprinkle cheese over broccoli.

Beat egg in 1 ½ quart mixing bowl. Stir in creamed corn and pour over broccoli and cheese.

Put margarine in 1 quart microwaveable bowl. Cover with wax paper. Heat on defrost for one minute. Stir.

Pour Panko crumbs over melted butter. Toss lightly with fork to mix. Sprinkle crumbs over casserole.

Bake about 40 minutes or until almost set, when a knife inserted in center comes out fairly clean.

Serves 6 to 8.

Adapted from:

Subject: [dailyrecipes] Broccoli-Corn Casserole
From: “Jenn Bartimus” jlbart74@xxxxxxxxx
Date: Mon, 21 Aug 2006 20:57:03 -0500

Broccoli-Corn Casserole

2 (16-ounce) bags frozen broccoli flowerets -- thawed and drained
2 (14 3/4-ounce) cans cream-style corn
2 eggs -- slightly beaten
2 tablespoons butter or margarine -- melted
3/4 cup herb-seasoned stuffing crumbs

Heat oven to 350F. Mix broccoli, corn and eggs in ungreased 3-quart
casserole or rectangular baking dish, 13 × 9 × 2 inches. Mix butter
and stuffing; sprinkle evenly over vegetable mixture. Bake uncovered
about 1 hr or until stuffing is golden and vegetables are hot.

Yield: 8 servings.

Get Real Chicken Divan

Here is another great classic chicken and broccoli dish. This one is French and is perfect for a ladies luncheon or dinner. I just love it when I find some history or first person accounts of the origin of a dish. I had made various versions on my own for years, but have altered my recipe to be more true to the flavor of the original. Following is the original version I found at the Recipe Link. After that I listed my Get Real recipe.

BTW, you may wonder at all the recipes I post using boneless, skinless chicken breasts? They are a great value – low in fat, quick to cook, versatile and tasty. I just stocked up on them at $1.58 per pound. Be sure to buy the store or butcher package. IQF is a waste. They are soaked in water and poorly cut. Many years ago, some friends of mine actually did a market study at home comparing whole chicken breasts, boneless, skinless breasts and whole chickens. For the amount of waste from skin and bones, boneless and skinless is the real value. Of course, I always need some skin and bones to make soups and broths.

----------

"Levesia, here is the original recipe from Divan Parisien, where I loved to dine in the late 1940s. A great restaurant, and you actually ate at tables drawn up to small sofas (or divans!)"

CHICKEN DIVAN

1 five-pound fowl (stewing chicken)** see note

Water

2 tsp. salt

2 cups medium white sauce

1/4 tsp. nutmeg

1/2 cup hollandaise sauce

1/2 cup heavy cream, whipped

3 Tbsp. sherry

1 tsp. Worcestershire sauce

1 large bunch broccoli

1 cup grated Parmesan cheese (preferably fresh-grated)

(1) Place whole fowl on a rack in a kettle. Add about five cups boiling water and salt; bring to a boil, lower heat and simmer until tender (about three hours). Cool in broth, then remove from broth, remove skin and slice the meat.

(2) While fowl is cooking, make white sauce and stir in nutmeg. Make hollandaise. Combine hollandaise, white sauce, Worcestershire sauce and sherry, then combine thoroughly with the whipped cream.

(3) Cook broccoli, drain and arrange on deep serving platter, sprinkle lightly with some of the cheese. Arrange sliced chicken on top, pour the sauce over all and sprinkle generously with the remaining cheese.

(4) Broil about 5 inches below hot broiler flame until lightly browned and bubbly.

***Note: this recipe came from a French restaurant kitchen, which assumed you know how to make white sauce AND hollandaise. These recipes can be found in any basic cookbook (like Joy of Cooking) or if you need recipes from these, ISO to me or TKL Cooking Club. This recipe was my claim to fame as a hostess for more than 30 years and I still make it occasionally. I use any larger chicken parts available in the supermarket, as fowl is very seldom found, nowadays, and simmer it much less time -- keep testing to see when it is tender--beginning at 30 minutes.

SERVES FOUR. NOT for dieters!!! Bon appetit!

Cooking Club at Recipelink.com

http://www.recipelink.com/msgid/0032143

From: Beege 11-12-1998

-------------

Get Real Chicken Divan

Serves: 8

1 large bunch broccoli (2 to 4 heads) (20 oz.)

1 to 1 ¼ lb boneless, skinless chicken breast (2 to 3)

2 cans (10.5 oz.) condensed Cream of Chicken soup

1/2 cup mayonnaise

1 tsp. lemon juice

3 Tbsp. sherry

1 tsp. Worcestershire sauce

1/4 tsp. nutmeg

1 cup grated Parmesan cheese

Preheat oven to 350°F. Coat a 9” x 13” glass baking dish with canola oil spray.

Wash and trim broccoli into spears and steam. (See recipe for Steamed Broccoli.)

Arrange broccoli spears in prepared baking dish. Sprinkle with ¼ cup of grated Parmesan.

Heat iron skillet, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while slicing chicken.

Slice chicken breasts in half lengthwise, butterfly style. Separate pieces. Sauté chicken over medium high heat until lightly browned. Layer sautéed chicken over broccoli.

In 1 ½ quart mixing bowl, whisk together soup, mayonnaise, lemon juice, sherry, Worcestershire sauce and nutmeg. Pour sauce over all and sprinkle with remaining grated Parmesan cheese.

Bake for 30 minutes or until lightly browned and bubbly.

Serve with a crusty French bread, a tossed salad and a nice white wine.

Get Real Broccoli Ritz Casserole

This dish has become another perennial and classic American favorite. And yes, even my son that won’t eat cooked broccoli, loves this one!

Of course, I can’t not fiddle with a recipe and I have printed the Nabisco original recipe, a modified recipe and my own Get Real recipe. By Get Real, here I use real cheese, not Velveeta and not processed cheese food. I also reduced the margarine by 25%.

RITZ® Broccoli Casserole
http://www.nabisco.com/recipes/recipeprinterfriendly.aspx?recipe_id=56398

Prep Time: 10 min
Total Time: 55 min
Makes: 12 servings, 1/2 cup each


3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
36 RITZ Crackers, coarsely crushed, divided
1/4 cup (1/2 stick) butter or margarine, melted

PREHEAT oven to 350°F. Mix broccoli, VELVEETA and half of the crushed crackers until well blended.
SPOON into 2-quart baking dish. Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.
BAKE 45 minutes or until heated through.

BROCCOLI, CAULIFLOWER CASSEROLE
http://www.cooks.com/rec/view/0,1650,150187-225202,00.html

1 1/2 lbs. broccoli and cauliflower
1 can cream of mushroom soup
1/2 c. milk
1 c. shredded American or Colby cheese
1/2 c. butter
1 c. crushed Ritz crackers

Steam vegetables until tender and place in casserole. Mix milk and cream of mushroom soup together; pour over vegetables. Sprinkle shredded Colby cheese over top. Mix cracker crumbs and butter until crumbly and sprinkle over top. Bake at 350 degrees for 1/2 hour until bubbly. Serves 8.

Get Real Broccoli Ritz Casserole

1 large bunch of broccoli (2 - 4 heads), cut in spears
1 can (10.5 oz.) condensed cream of mushroom soup
½ cup milk
12 slices American cheese (not processed cheese food)
6 Tbsp. margarine
1 stack of Ritz® crackers (36)

Preheat oven to 350°F.
Coat 12” x 8” glass baking dish with canola or olive oil spray.
Steam broccoli until just tender.
Arrange broccoli spears in baking dish.
In 6 cup microwaveable bowl, whisk together soup and milk. Heat on high for 2 minutes. Slide 4 slices of cheese into soup. Microwave on high one minute. Stir. Repeat twice more until all the slices are melted.
Pour over broccoli.
Put margarine in 1 quart microwaveable bowl. Cover with wax paper. Heat on defrost for one minute. Stir.
Put stack of crackers in heavy one gallon zip-lock bag. Crush with rolling pin or wooden mallet.
Pour crushed crackers over melted butter. Toss lightly with fork to mix.
Sprinkle cracker crumbs over casserole.
Bake 30 minutes until bubbly. Do not let brown.

Serves 10 to 12

Substitutions: Any combination of cole crops will work – broccoli, cabbage, cauliflower and/or Brussels sprouts. 1 ½ lbs (24 oz.) frozen vegetables can be substituted, just be sure to thaw and drain them well. Baking time will be a little longer because they are cold. There are many store brands of Ritz crackers available. I usually use them for significant cost savings.

Additions: Some steamed onions, celery and/or carrots are nice additions. Cut them as you see fit.