Spanish Rice Turkey Casserole

INGREDIENTS:
2 packages (6.8 ounces each) Spanish rice and pasta mix
1/4 cup butter, cubed
4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 cups cubed cooked turkey or chicken
1 can (11 ounces) whole kernel corn, drained
1/2 cup sour cream
1 cup (4 ounces) shredded Mexican cheese blend, divided
INSTRUCTIONS:
Saut rice and vermicelli in butter until they turn golden brown.
Pour in water, tomatoes and rice seasoning and allow to boil.
After boiling, cover and simmer for 15-20 minutes until the rice becomes soft.
Mix turkey, corn, sour cream and cup cheese in a large bowl.
Toss in the rice mixture.
Transfer contents to a greased 3 quart baking dish.
Sprinkle the remaining cheese and bake at 375 degrees for 20-25 minutes.

Spanish Chicken Casserole

INGREDIENTS:
1 tablespoons olive oil
Whole chicken cut up into parts
1 lb. chorizo (whole if baby ones or cut into 1 inch chunks if regular sized)
1 lb. new potatoes (halved)
1 red onions (peeled and roughly chopped)
1 can Rotel chunky tomatoes & chilies
1 (6 oz.) can large pitted black olives
1 teaspoons dried oregano
Grated zest of 1 orange
INSTRUCTIONS:
Preheat the oven to 425 degrees F.
Grease shallow roasting pan by putting oil at the bottom of it.
Rub oil on the skin of the chicken and ensure that all parts are covered.
Place chicken into the pan and add in chorizo sausages and potatoes.
Toss onions, Rotel and olives and top mixture with oregano.
Sprinkle grated orange zest over the entire pan.
Cook for 1 hour but after 30 minutes, baste the contents with the orange-colored juices.
Serve either with rice and potatoes.

Spanish Vegetable Casserole

INGREDIENTS:
1 tablespoon extra-virgin oil
1 medium red onion, chopped
1 garlic clove, minced
1 large tomato, chopped
1 large red or green pepper, chopped
1 large potato, diced
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (you can add more if you like it hot)
1 cup long-grain rice
2 cups low sodium chicken broth
1 large zucchini (or yellow squash) cut into chunks or rounds
2 large carrots, cut into chunks
2 cups green peas
INSTRUCTIONS:
Heat olive oil over medium heat after 60 seconds.
Saut onion and garlic.
Combine tomato and green pepper and cook for 3 minutes.
Add potato, paprika and cayenne pepper and cook for another 2 minutes.
Toss rice and pour chicken broth and let it boil.
Reduce heat to simmer for 15 minutes.
Stir in zucchini, carrots, peas and simmer for another 10 minutes.

Spanish Beef Casserole

INGREDIENTS:
3 tbsp. olive oil
1 kg (2lb) braising steak, diced
2 medium onions, peeled, cut into wedges
2 red peppers, deseeded and cut into chunks
2 cloves garlic, peeled and crushed
0.55 lbs. chorizo ring, thickly sliced
1 tsp crushed dried chilies or 1-2 tsp mild chili powder
1 level tsp ground cumin
2 level tsp smoked paprika
2 x 1.7 cup chopped tomatoes
2 tbsp. tomato pure
To serve:
2 x 1.7 cup cans mixed beans, rinsed and drained
Salt and ground black pepper
Fresh parsley (optional)
INSTRUCTIONS:
Set the oven to 160C/320F/Gas Mark 3.
Cook half of the meat in a frying pan.
Pour juices and meat into the casserole.
Fry the remaining portions of the meat.
In the same pan, add peppers, garlic, chorizo and spices and stir for 5 minutes.
Pour tomato puree and tomatoes.
Toss in meat and subject the casserole to the heat.
Allow to boil, cover and transfer to the oven until the beef becomes tender.
Stir in beans and warm through for 5 minutes.
Season to taste.
Garnish with parsley and crusty bread.

Spanish Sausage Casserole

INGREDIENTS:
1 pack sausages, cut into diagonal pieces
2 tbsp. olive oil
2 onions, thinly sliced
2 garlic cloves, crushed
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
0.22 lbs. sweetcorn
1 tsp smoked paprika
2 tsp mild chili powder
3.4 oz. apple juice
1.7 cup chopped tomatoes
5.1 oz. vegetable stock
1.7 cup cannelloni beans or broad beans, drained
1 small bunch of flat leaf parsley, finely chopped
INSTRUCTIONS:
Fry sausages for 2-3 minutes until they turn light brown.
When done, remove from heat and transfer to a plate.
Slice into 5 diagonal pieces.
Saut onions and garlic until soft and add in peppers and stir continuously.
Little water or stock could be added to prevent sticking.
Toss in sweetcorn, paprika and chili powder and cook for a few minutes.
Add in sherry or apple juice.
Pour tomatoes, beans, stock and put back the sausages into the pan.
Use salt and ground black pepper for seasoning.
Cover and allow to simmer for 10 minutes.
Garnish with parsley.

Pork Chop and Rice Casserole

INGREDIENTS:
4 loin pork chops, bone in (about 1-1/2 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
2/3 cup long-grain white rice
1 can (14.5 ounces) jalapeno-flavored diced tomatoes
2 medium sweet green peppers, halved, seeded and thinly sliced into strips
1 cup shredded taco-blend cheese
INSTRUCTIONS:
Heat oven to 350 degrees F.
Use teaspoon salt and 1/8 teaspoon pepper to season pork chops.
Fry pork chops and cook until they become light brown.
Transfer to a dish and set aside.
Coat 2 quart oval baking dish with nonstick cooking spray.
Toss the rice, tomatoes, 1 cup water and the remaining salt and pepper.
Stir well to combine.
Add pork chops to the rice mixture and top them with green pepper.
Cover with foil and bake at 350 degrees F until rice becomes tender and most liquid has been
absorbed.
Remove foil and sprinkle some cheese on top.
Put the dish back to the oven until the cheese melts.

Spanish-style Chicken Casserole

INGREDIENTS:
2 tablespoons light olive oil
2.2 lbs. chicken, cut into 8 pieces, or 8 chicken thigh cutlets
0.62 lbs. chorizo, cut into 3cm pieces
1 12 cups chicken stock
2 tablespoons extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
12 teaspoon smoked sweet paprika
pinch of saffron threads, soaked in 1 tablespoon hot water
13 cup dry sherry or dry white wine
0.88 lbs. can peeled tomatoes and their juice
2 cans cannellini beans, drained and rinsed
23 cup green olives
2 tablespoons chopped flat-leafed parsley
INSTRUCTIONS:
Heat oil in a large casserole and toss in the chicken and cook until browned.
Transfer to a plate and set aside.
Fry chorizo and set aside when browned well.
Set aside.
Pour chicken stock and allow to simmer, then set aside as well.
Add oil in the pan and saut onion until they become soft.
Sprinkle paprika and saffron mixture and stir until well mixed.
Pour sherry, reserved stock and tomatoes and boil for 5 minutes.
Add chicken, chorizo and cook over low heat for 15 minutes.
Toss in cannellini beans and olives and cook for another 10 minutes, uncovered until the
chicken becomes cooked.
Garnish with parsley.

Spanish Rice Casserole

INGREDIENTS:
1 cup white rice
2 tablespoons vegetable oil
4 chopped onions
4 stalks chopped celery
3 chopped red or green peppers
1 bag Meal Starters Grillers Recipe Crumbles
1 28 ounce can seasoned, diced tomatoes
1 4 1/2 ounce can chopped green chilies
1/2 cup grated Romano pecorino cheese
4 ounces shredded provolone cheese
INSTRUCTIONS:
Cook rice in oil until they become slightly brown.
Toss in onions, celery and peppers.
Fry until the vegetables become tender.
Pour one cup of water and cook until the rice becomes soft and has absorbed the liquid.
Combine Recipe Crumbles, tomatoes, chilies and Romano pecorino cheese.
Transfer contents to a greased 9 x 13 baking dish and top with shredded provolone cheese.
Cook for 20 minutes at 375 degrees F until the cheese is melted.

Spanish Rice and Beef Casserole

INGREDIENTS:
1 lb. boneless beef top sirloin steak, inch thick
1 tbsp. olive oil
cup chopped green bell pepper
1/3 cup chopped onion
1 clove garlic, crushed
cup uncooked regular long grain rice
2 tsp. chili powder
tsp. salt
1/8 tsp. pepper
1 can 14 oz. diced tomatoes, undrained
1 cup water
cup frozen peas, defrosted
INSTRUCTIONS:
Preheat oven to 350 degrees.
Remove fat from the steak.
Slice meat lengthwise in half and crosswise into inch thick strips.
In a Dutch oven, saut beef, bell pepper, onion and garlic for 2-3 minutes.
Toss rice, chili powder, salt and pepper.
Add tomatoes and water.
Bake for 30-35 minutes.
Remove from heat and stir in peas.
Serve.

Lamb Casserole
INGREDIENTS:
1 onion, sliced
450g (1lb) lamb, diced
tsp minced garlic
tsp rosemary
tsp mint
2 bay leaves
150ml ( pint) water
1.7 cup chopped tomatoes
1 tbsp. tomato pure
2 tbsp. Worcestershire sauce
2 red peppers, cut into chunks
Salt and black pepper
INSTRUCTIONS:
Pre-heat the oven to 180C, 350F, Gas Mark 4.
Saut onion and lamb in a casserole for 5-6 minutes.
Include garlic, rosemary, mint, bay leaves.
Pour water, tomatoes, tomato puree, Worcestershire sauce and peppers into the casserole.
Season mixture using salt and pepper.
Allow to boil and cook for 1.5 2 hours while stirring occasionally.

Spanish Pork Casserole with Paprika

INGREDIENTS:
1.3 lbs. pork fillet
2 thin salami bars
0.33 lbs. bratwurst-sausage
smoked paprika powder
1.9 oz. pickled onions
3.4 oz. pitted black olives
1 red paprika
1 green paprika
3.4 oz. gherkins (pickled cucumber)
6.8 oz. cream
6.8 oz. meat stock
Parsley
INSTRUCTIONS:
Slice pork fillet in 1.5 cm thick.
Season meat slices with paprika powder.
Cut sausages into 1.5 cm slices.
Fry sausages until edges turn brown and combine the pork slices.
Slice paprika into large pieces.
Cut gherkins into long slices and combine all ingredients into the casserole except parsley.
Simmer for 20 minutes and add chopped parsley before serving.

Layered Spanish Casserole

INGREDIENTS:
6 cups water
3 Tbsp. Country Crock Spread
3 packages
1 can (4 oz.) chopped green chilies
1 1/2 tsp. ground cumin, divided
3 cups shredded cheddar cheese, divided
4 Tbsp. finely chopped fresh cilantro, divided
2 lbs. ground beef
2 tsp. chili powder
1/2 tsp. salt
1 can (16 oz.) red kidney beans, rinsed and drained
1 can (12 oz.) whole kernel corn, drained
INSTRUCTIONS:
Preheat oven to 350.
Pour water, spread, Spanish rice packages and teaspoon cumin into a large saucepan and
boil for 10 minutes or so until rice becomes tender.
Pour 2 cups of cheese and 2 tablespoons of cilantro. Cool for 5 minutes.
Fry ground beef together with chili powder, salt and 1 teaspoon cumin and let it drain.
Add beans, corn and the remaining 3 tablespoons of cilantro.
Lay rice mixture onto a greased 3-quart baking pan.
Place beef mixture on top and then lay rice mixture after it.
Sprinkle the remaining 1 cup cheese.
Bake uncovered for 25 minutes.
Cool for 10 minutes before serving.

Lightly- spiced Chorizo and Butter Bean Casserole

INGREDIENTS:
0.44 lbs. traditional cured chorizo, sliced
2 red onions, sliced
4 garlic cloves, crushed
1 tbsp. extra virgin olive oil
1 tsp smoked agridulce (medium) paprika
1 chicken stock cube
1 tsp dried oregano
tsp sugar
1.7 cup tomatoes
1.7 cup tin butter beans (drained)
INSTRUCTIONS:
Fry chorizo, onion and garlic for 5 minutes.
Add paprika, crumbled stock cube, oregano, sugar, tomatoes and butter beans.
Combine well and cook for 15 minutes.
Remove the lid and cook for another 10 minutes.
Served with spinach and crusty sourdough bread.

Vegetarian Casserole
INGREDIENTS:
1 tbsp. olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
tsp cumin
1 tbsp. dried thyme
3 medium carrots, sliced
2 medium sticks celery, finely sliced
1 red pepper, chopped
1 yellow pepper, chopped
2 x 1.7 cup tins tomatoes or peeled cherry tomatoes
8.5 fl. Oz. vegetable stock cube
2 courgettes, sliced thickly
2 sprigs fresh thyme
0.55 lbs. cooked lentils
INSTRUCTIONS:
Saut onions for 5-10 minutes until they are softened.
Toss in garlic, spices, dried thyme, carrots, celery and peppers and cook for another 5 minutes.
Include tomatoes, stock, courgettes and fresh thyme in the pan and cook for 20-25 minutes.
Take out the thyme sprigs and add lentils and simmer.

Baked Spanish Rice and Shrimp Casserole

INGREDIENTS:
1 box Spanish rice, prepared
9 ounces shrimp, peeled and deveined
1 can (4 ounce size) mushrooms, drained
1/3 cup white wine
INSTRUCTIONS:
Mix all ingredients listed in a casserole dish.
Cook for 20 minutes at 350 degrees Fahrenheit.

Honey Mustard Chicken Casserole

INGREDIENTS:
2 tablespoons olive oil
1.32 lbs. chicken thigh fillets, trimmed, halved
1 brown onion, halved, sliced
2 garlic cloves, crushed
2 tablespoons plain flour
6 chat potatoes, quartered
0.77 lbs. orange sweet potato, peeled, cut into 3cm pieces
1 large red capsicum, thickly sliced
2 cups chicken stock
1 tablespoon wholegrain mustard
1 tablespoon honey
0.22 lbs. green beans, cut into 4cm lengths
1 tablespoon finely chopped fresh tarragon
INSTRUCTIONS:
Fry chicken until browned and transfer to a plate when done.
Heat the remaining oil and saut onion until softened.
Add garlic, flour and stir for 2 minutes.
Toss in potatoes and capsicum.
Pour in stock, mustard, honey and return chicken into the pan.
Stir well and allow to boil.
Reduce heat and simmer for 20 minutes. Stir occasionally.
Remove the lid, increase heat to medium.
Allow to simmer until the sauce thickens.
Stir in beans and cool for 5 minutes.

Lamb Chop and Artichoke Casserole

INGREDIENTS:
2 tablespoons olive oil
6 lamb forequarter chops, trimmed
2 brown onions, halved, sliced
2 carrots, sliced
2 garlic cloves, crushed
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 tablespoon plain flour
2 cups salt-reduced beef stock
2 x 1.7 cup cherry tomatoes in juice
0.71 cup marinated artichoke pieces, drained
1.7 cup cannellini beans, drained, rinsed
2 tablespoons lemon juice
1/4 cup fresh flat-leaf parsley leaves, to serve
Steamed white rice, to serve
INSTRUCTIONS:
Preheat oven to 200C/180C fan-forced.
Heat oil in a 10-cup-capacity flameproof baking dish over medium heat.
Add in lamb chops, onion and carrot to the dish and cook for 6 minutes.
Pour in stock and stir constantly.
Add tomato, artichoke, beans and lemon chops.
Put back the chops to the pan.
Cover with foil and bake for 50 minutes.
Remove foil and bake for another 20 minutes.
Sprinkle with parsley.

Chicken, Chorizo and Potato Casserole

INGREDIENTS:
1tbsp olive oil
2 red onions, sliced
3 chicken breasts cut into thick slices
2 garlic cloves, finely chopped
300g (10oz) chorizo, cut into chunks
2 red or yellow peppers, deseeded and sliced
400g (13oz) chopped tomatoes
1 large tin chickpeas, drained and rinsed
500g (1lb) new potatoes, cubed
400ml (14fl oz) vegetable stock
paprika, to taste
salt
pepper
crusty bread, to serve
INSTRUCTIONS:
Fry red onions for 1-2 minutes until they become tender.
Toss in chicken and garlic and stir fry for 5 minutes until the chicken slices become brown.
Add chorizo and pepper and cook for 60 seconds.
Stir in tomatoes, chickpeas, potatoes and stock.
Let in boil and lower heat and simmer for another 20 minutes.
Season using salt, paprika and pepper to taste.

Chicken Broccoli Casserole

INGREDIENTS:
0.55 lbs. dried large pasta shells
1 tablespoon olive oil
1 medium brown onion, halved, thinly sliced
1 large red capsicum, thinly sliced
2 garlic cloves, crushed
3.4 cups cans chopped tomatoes
1/2 cup pitted green olives, chopped
2 cans tuna in oil, drained, flaked
3/4 cup grated mozzarella cheese
1/3 cup finely grated parmesan cheese
INSTRUCTIONS:
Preheat oven to 220C/200C fan-forced.
Grease an 8 cup capacity baking dish lightly.
Boil pasta in a boiling salted water, according to cooking directions.
Drain.
Saut onion and capsicum for 5 minutes.
Toss in garlic until fragrant.
Add tomato and allow to boil.
Reduced heat to medium and cook until sauce becomes thick.
Add pasta, olive and tuna and toss well to combine.
Season with some pepper and transfer to serving plate.
Place mozzarella and parmesan on top.
Bake for 12 15 minutes until cheese is melted.

Rustic Spanish Chicken Casserole

INGREDIENTS:
4 Chicken Legs jointed
2 tablespoons Olive oil
1 Red onion
0.11 lbs. Chorizo diced
1.7 cup chopped tomatoes
1 red pepper diced
teaspoon Paprika hot
1-2 tablespoons tomato puree
2 Bay leaves
1 teaspoon chopped fresh herbs
1 Knorr chicken stock pot dissolved
1.32 lbs. Potatoes cut into chunks
handful Black olives optional
INSTRUCTIONS:
Heat some oil in a casserole and fry the chicken until browned.
Transfer to a plate and set aside.
Saut onions for 3-4 minutes until lightly-browned.
Fry diced chorizo and stir in tomatoes, pepper, paprika, tomato puree, herbs and stock.
Cover and cook for 20 minutes.
Stir in potatoes and let it simmer for 35 minutes.
Garnish with fresh herbs.

Spanish Noodles Casserole

INGREDIENTS:
1 1/2 cup uncooked egg noodles
3 medium onions finely chopped
3 tablespoons cooking oil
1 pound lean ground beef
1 1/2 cups cooked green peas
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon oregano
1 can condensed tomato soup
3/4 cup bread crumbs
3 tablespoons butter or margarine (melted)
water
INSTRUCTIONS:
Preheat oven to 400F.
Follow noodles cooking directions in preparing for the noodles.
Fry burger and onion until browned.
Stir in noodles, peas, sugar, salt and oregano. Combine thoroughly.
Pour contents into a 2 quart casserole dish.
In a bowl, combine tomato soup with water to equate to 1 cups and pour contents to the
casserole.
Mix in bread crumbs with melted butter and sprinkle them on top.
Allow to bake for 25 minutes until the top turns brown and the casserole becomes bubbly.

Rich Tomato and Chicken Casserole

INGREDIENTS:
2 tablespoons olive oil
1.3 lbs. chicken thigh fillets, cut into 4cm pieces
1 cup Roasted red onion (see related recipe)
2 garlic cloves, crushed
2 shortcut bacon rashers, chopped
1 tablespoon plain flour
2 tablespoons tomato paste
2 cups Fresh tomato sauce (see related recipe)
2/3 cup chicken stock
1 cup each Roasted potato, Roasted carrot and Roasted zucchini (see related recipe)
1 tablespoon balsamic vinegar
0.22 lbs. green beans, trimmed, halved
crusty bread, to serve
INSTRUCTIONS:
Cook chicken in a large saucepan over medium high-heat.
Allow chicken to turn brown all over and place into a bowl.
Saut onion and garlic for 1 minute.
When done, add bacon and cook for 3 minutes.
While stirring, add flour and tomato paste.
Pour tomato paste and stock.
Allow to boil and season mixture with salt and pepper.
Place chicken back into the pan.
Toss in carrot, potato, zucchini and vinegar.
Simmer for 20 minutes over medium-low heat.
Add beans and cook for another 3-4 minutes.
Serve with crusty bread.

Chicken, butternut and Chorizo Casserole

INGREDIENTS:
extra-virgin olive oil
4 chorizo sausages, sliced
1 pinch salt and ground pepper
10 chicken pieces
1 dash flour
12 baby onions
6 cloves granulated garlic, bruised
1 tbsp. ground coriander
2 green peppers, cut into thick strips
2 cans chopped tomatoes
4.23 ml dry white wine
2 tbsp. sugar syrup
INSTRUCTIONS:
Preheat oven to 160C.
Fry chorizo in heated oil for a few minutes.
Transfer to a plate and set aside.
Season chicken with salt and pepper and dredge into flour.
Cook into the pan and set aside.
Cook onions and garlic for a minutes.
Combine all ingredients in an ovenproof dish.
Season mixture well and cook uncovered for 30 minutes.
Add pumpkin and cook for 30 minutes.
Serve.

Pork and Pork Beans Recipe

INGREDIENTS:
5-6 slices bacon
1 lb. lean ground pork
4 (16oz) cans of Pork and Beans
2 tsp ground cumin
1 tsp chili con carne powder
2 cloves garlic minced or grated
1 red onion diced
1 bell pepper diced
1-2 jalapeno or green chilies diced
salt and black pepper to taste
red chili powder (cayenne) to taste
INSTRUCTIONS:
Fry bacon until they become crispy.
Remove bacon and retain about 2 tablespoon bacon drippings.
Add in ground pork, diced peppers, garlic and onions.
Add some salt, black pepper, cumin, chili con carne powder and red chili powder to season the
mixture.
Cook canned beans into the same pan for 5-7 minutes.
Serve over butter toast or cornbread.

Spanish Style Lamb Shank Casserole

INGREDIENTS:
2 x large lamb shanks
A little flour
Olive oil
6 x fresh chorizo sausages, skinned and crumbled into small pieces
4 carrots, peeled and diced
1 large onion, peeled and diced
2 cloves garlic, peeled and finely diced
0.88 lbs. chopped tomatoes
1 teaspoon hot smoked pimento (pimento)
1 teaspoon ground cumin
Salt and pepper to taste
INSTRUCTIONS:
Coat lamb shanks into the flour and fry until they turn golden brown.
Transfer fried meat to a plate.
Place chorizo, carrots, onion and garlic to the pan.
Cook until chorizo turns brown.
Put chorizo and vegetables into a casserole dish and season with spices and tinned tomatoes.
Put water into the empty tomato tin and pour into the dish.
Add some salt and pepper seasonings.
Preheat oven to 170 degrees C and cook for 3-4 hours covered.
Remove fat settled at the surfaced before serving and serve with mashed potatoes.

Pork Noodle Casserole

INGREDIENTS:
3 cups cubed cooked pork
1 can (14-3/4 ounces) cream-style corn
1 cup chicken broth
4 ounces process cheese (Velveeta), diced
2/3 cup chopped green pepper
2/3 cup chopped onion
1 jar (4-1/2 ounces) whole mushrooms, drained
2 tablespoons diced pimientos
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked egg noodles
INSTRUCTIONS:
Mix the first 10 ingredients in a large bowl.
Add in noodles and toss to coat well.
Place contents into a grease 2 quart baking dish.
Cover with a foil and cook until the noodles become tender at 325 degrees.
Make sure to stir every 20 minutes.

Mystery Pork Casserole

INGREDIENTS:
4 pork chops, well-trimmed
1 large cooking apple, peeled, cored and chopped
1/2 cup raisins
1 (10.75 ounce) can condensed oxtail soup
1/3 cup water
INSTRUCTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
Assemble pork chops into a buttered 9 x 13 inch baking pan.
Top meat with raisins and apple.
In a small bowl, mix together soup and water.
Pour liquid mixture over the pork chops.
Cover and bake until the pork chops are cooked for about 60 minutes.

Tasty Spinach, Pork and Artichoke Casserole

INGREDIENTS:
3 to 4 medium pork chops (cooked and cubed- an also substitute boneless, skinless
chicken breast)
1 package of frozen chopped spinach
1 16 oz can of artichoke hearts (drained and roughly chopped)
1 medium onion (diced)
1/2 cup of mozzarella cheese
1/2 cup of milk
1 medium egg
1/4 cup of Parmesan cheese
1/4 cup of Italian bread crumbs
1 16oz bag of wide egg noodles
INSTRUCTIONS:
Preheat oven to 375 degrees.
Fry pork chops in a large pan and when done, transfer to a plate.
Fry onion in the same pan.
Prepare spinach and noodles according to package directions.
Combine spinach, pork, artichoke and onion in a large bowl.
Mix liquid ingredients with cheese in a smaller bowl.
Pour in the dry ingredients and stir to combine.
Toss in pasta and pour contents into the 13 x 9 baking dish.
Mix Parmesan cheese and bread crumbs and place them on top of the casserole.
Allow to bake for 25 minutes.

Pork and Green Chile Casserole

INGREDIENTS:
3 tablespoons vegetable oil
1 1/2 pounds boneless pork loin chops, cut into bite-size pieces
1 1/2 cups instant brown rice, uncooked
1 (10.5 ounce) can condensed cream of chicken soup
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
2 (4 ounce) cans diced green chile peppers
3 tablespoons chunky salsa
1/4 cup water
2 tablespoons ground cumin
1 cup shredded Colby cheese
INSTRUCTIONS:
Saut pork until browned.
Stir in rice, cream of chicken soup, black beans, tomatoes, green chiles, salsa and water.
Stir and let it boil.
Simmer over medium heat and cook for 15 minutes.
Preheat oven to 400 degrees F and when the mixture is ready, transfer them to the 9 x 13 inch
baking dish.
Top with cheese and bake for 5-10 minutes until the cheese melts.

Corn Bread Pork Casserole

INGREDIENTS:
2 boneless pork loin chops (4 ounces each)
1/2 pound sliced fresh mushrooms
2 tablespoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tablespoon shredded Parmesan cheese
2 garlic cloves, minced
Pepper to taste
1/2 cup crushed corn bread stuffing
INSTRUCTIONS:
Coat skillet with cooking spray.
Cook pork chops on both sides.
Transfer to a plate and set aside.
Saut mushroom in the same skillet until they become tender.
Place mushrooms in a 1 quart baking pan.
Mix flour and broth until they become smooth.
Pour in sour cream, cheese, garlic and pepper.
Top mushrooms with this mixture.
Place pork chops on top.
Bake for 350 degrees covered for 25 minutes.
Sprinkle stuffing and bake for 10 minutes.

Chicken Casserole with Red Wine, Ham and Peppers

INGREDIENTS:
2 tbsp. olive oil
8 chicken thighs, on the bone
1 red pepper, seeded and quartered
1 green pepper, seeded and quartered
2 garlic cloves, finely chopped
1 leek, trimmed and thickly sliced
225g cooked ham, cut into chunks
1 tsp paprika
10 fl. Oz. red wine
1.7 cup chopped tomatoes
1 tbsp. tomato pure
2 sprigs fresh thyme or tsp dried
2 tbsp. chopped fresh parsley, to serve
INSTRUCTIONS:
Heat oven to 160C/fan 140C/gas 3.
Fry the chicken in a flameproof casserole until they turn brown.
Remove meat and set aside.
Lower down heat and add in peppers.
Add garlic and leek and let them cook for 2-3 minutes.
Toss in the ham.
Sprinkle paprika, pour wine and allow to bubble.
Pour tomatoes, puree and thyme, and mix them well.
Fill water to cover the chicken and season.
Allow to simmer and transfer to the oven.
Cook for 60 minutes until the chicken becomes tender and the sauce becomes thick.
Garnish with parsley.

Chopped Broccoli Casserole

INGREDIENTS:
1 (10-ounce) package frozen chopped broccoli, thawed
1/2 can (5 ounces) cream of mushroom soup
1/2 cup (2 ounces) grated Cheddar cheese
1/2 cup mayonnaise
1 egg
1 teaspoon finely chopped onion
1/8 teaspoon cayenne pepper (optional)
1/2 cup crumbled cheese snack crackers
1 tablespoon butter
INSTRUCTIONS:
Preheat oven to 350 degrees F.
Place some cooking spray on a 1 quart casserole dish.
Drain water from the broccoli and place in a large bowl.
Combine mushroom soup, grated cheese, mayonnaise, egg, onion and cayenne pepper.
Pour mixture into the casserole dish.
In a separate bowl, mix crumbled crackers with melted butter and sprinkle them on top of the
casserole.
Bake until bubbly for 30-35 minutes.

King Ranch Casserole

INGREDIENTS:
1 tablespoon vegetable oil
1 large green bell pepper, diced
1 cup chopped onion
2 cloves garlic, minced
1 (10-3/4-ounce) can cream of chicken soup
1 (14-1/2-ounce) can diced tomatoes with green chilies
1 to 2 tablespoons chili powder
12 corn tortillas, cut into 1/2-inch strips
4 cups diced cooked chicken
2 cups shredded sharp Cheddar cheese
INSTRUCTIONS:
Saut bell pepper, onion and garlic for 4-5 minutes.
Pour soup, diced tomatoes and chili powder.
Place half of the tortilla strips.
Add chicken, half of the sauce on top and then the cheese.
Repeat making layers.
Bake until bubbly for 30-35 minutes.

Lamb Casserole with Garlic and Beans

INGREDIENTS:
45ml/3 tbsp. olive oil
1.5kg/3-3 lb. lamb fillet, cut into 5cm/2in cubes
1 large onion, chopped
6 large garlic cloves, unpeeled
1 bay leaf
5ml/1 tsp paprika
120ml/4fl oz./ cup dry sherry
115g/4oz shelled fresh or frozen broad beans
30ml/2 tbsp. chopped fresh parsley
Salt and freshly ground black pepper
INSTRUCTIONS:
In a flameproof casserole, heat about 2 tablespoons oil.
Cook meat until browned and transfer to a plate.
Saute onion until soft and return the meat to the casserole.
Add garlic, bay leaf, paprika and sherry. Season according to preference and let it boil.
Allow to simmer until tender and toss in broad beans and cook for another 10 minutes.
Garnish with chopped parsley.

Spanish Chicken and Rice Casserole

INGREDIENTS:
1 (6 oz) package quick-cooking rice
1 whole onion, chopped
1 tablespoon extra-virgin olive oil
1 (16 oz) can stewed tomatoes
1 (10 oz) reduced-sodium, fat-free chicken broth
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 jar (7 oz) roasted red peppers, drained and chopped
1 whole boneless skinless chicken breast
1 oz bay leaf
1/2 cup frozen baby pea
1 tablespoon salt,to taste (optional)
INSTRUCTIONS:
Preheat oven to 375degrees.
Combine rice, onion and oil in a 2 quart casserole dish.
Add tomatoes, broth, paprika, oregano, black pepper, roasted peppers, chicken and the bay
leaf.
Stir using a spoon and bake for 25 minutes.
Add peas and cook for another 25 minutes, uncovered.
Remove bay leaf and add salt according to taste.

Beef in White Wine Casserole

INGREDIENTS:
3.31 lbs. chuck or blade steak
7 tbsp. olive oil
1.3 lbs. onions, chopped into 1cm pieces
10 garlic cloves, crushed
6 fresh bay leaves
10 oz. dry white wine
0.66 lbs. small carrots, cut into 5 cm lengths
salt and pepper
INSTRUCTIONS:
Slice meats into bite sizes.
Season with salt and pepper.
Fry beef in batches in a large flameproof casserole.
Set aside on a plate.
Pour the rest of the olive oil and add onions, garlic, bay leaves and half teaspoon of salt and
cook for 3 minutes.
Return beef into the pan and pour wine. Allow to boil and add another half teaspoon of salt and
some pepper.
Cover and simmer for half an hour.
Toss in carrots, cover and cook for additional 30 minutes.
Season well and serve with potatoes.

Spanish Noodles and Ground Beef Casserole

INGREDIENTS:
1 pound ground beef
1 small green pepper, chopped
1/3 cup chopped onion
3-1/4 cups uncooked medium egg noodles
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/4 cup chili sauce
1 teaspoon salt
1/8 teaspoon pepper
4 bacon strips, cooked and crumbled
INSTRUCTIONS:
Stir fry onion, green pepper and beef in a large skillet over medium heat.
Drain oil and add in the noodles, tomatoes, water, and chili sauce.
Add some pepper and salt for seasoning.
Cook for 15-20 minutes over low heat and stir frequently.
Place bacon on top when serving.

Couscous Bake
INGREDIENTS:
1 cups vegetable broth
1 cup couscous
teaspoon salt
cup olive oil
3 cloves garlic, minced
1 large onion, finely chopped
1 can (28-ounces) diced tomatoes drained and 1/3 cup juice reserved
2 cups loosely packed fresh spinach leaves, sliced
1/3 cup pine nuts
1 teaspoon dried basil
teaspoon freshly ground pepper
1 cup shredded Muenster cheese
INSTRUCTIONS:
Preheat oven to 375-degrees.
Put couscous and salt in a saucepan and let it boil over high heat.
Remove from heat and allow to cook for 5 minutes.
In a separate skillet, fry garlic and onion until tender.
Pour tomatoes and cool for 10 minutes.
Return couscous, reserved tomato juice, spinach, pine buts, basil and pepper.
Lay half of the couscous mixture in a 10-cup casserole dish.
Sprinkle cheese and pour the remaining couscous mixture on top.
Cover and bake for 30 minutes.

Sausage Pasta Bake

INGREDIENTS:
8 lean Italian sausages
3 green onions, thinly sliced
2 garlic cloves, crushed
1 red capsicum, finely chopped
2 x 0.88 lbs.cans diced tomatoes
1/4 cup shredded fresh basil leaves
1.38 lbs. packet fresh spinach and ricotta agnolotti pasta
1 cup reduced-fat grated pizza cheese
INSTRUCTIONS:
Cook pasta in boiling salted water according to package directions. Drain.
Fry sausages over medium heat for 10 minutes and transfer to a plate.
Slice sausages thinly when cool.
Saut garlic and capsicum in a pan until onions are softened.
Turn off heat and toss in the basil.
Preheat grill to medium heat.
Assemble sausage, onion mixture and pasta in a 6 cm deep, 8 cup capacity ovenproof dish and
toss well.
Place cheese on top and grill until cheese melts.
Let cool for 5 minutes before serving.

Spicy Tomato Baked Eggs Casserole

INGREDIENTS:
1 tbsp. olive oil
2 red onions, chopped
1 red chili, deseeded and finely chopped
1 garlic clove, sliced
small bunch coriander, stalks and leaves chopped separately
1.8 lbs. cherry tomatoes
1 tsp. caster sugar
4 eggs
INSTRUCTIONS:
Saut onions, chili, garlic and coriander stalks for 5 minutes.
Add in tomatoes, and sugar and cook for another 8-10 minutes.
Make four dips in the sauce using the back of a large spoon.
Crack one egg in each dip.
Cover the pan using the lid and cook over low heat for 6-8 minutes.
Place coriander leaves on top.
Serve with crusty bread.

Spanish Chicken and Chorizo Bake

INGREDIENTS:
4 decent sized skinless chicken breast fillets
2 cloves garlic, sliced (optional)
1 tablespoon paprika
1 medium courgette, chopped
1 small yellow pepper, chopped
6 to 8 chestnut mushrooms, sliced
7cm chunk of chorizo sausage, sliced
1.7 cup chopped tomatoes
0.21 cup Manchego cheese, grated
INSTRUCTIONS:
Pre heat oven to 180 C / Gas 4.
Lay chicken breasts in a casserole dish and season with garlic and paprika.
Place chopped vegetables and chorizo on top.
Add tomatoes and sprinkle some cheese.
Cook for 30 minutes until the chicken is done.

Bacon Macaroni Bake

INGREDIENTS:
1.06 cup dried macaroni pasta
1 tablespoon olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
8 middle bacon rashers, coarsely chopped
1 x 0.90 lbs. chopped tomatoes
2 tablespoons tomato paste
1 tablespoon chopped fresh continental parsley
Olive oil, to grease
0.40 lbs. bocconcini, drained, sliced
INSTRUCTIONS:
Follow package directions in cooking the pasta.
Fry onion and garlic until onion becomes soft.
Toss in the bacon until they become crispy.
Pour tomato paste and tomato and stir occasionally until a thick mixture is achieved.
Add in the parsley.
Preheat grill to medium high.
Grease 1 cup capacity using oil and divide pasta among the containers.
Pour the tomato mixture.
Assemble the bocconcini on top and cook for 5 minutes.

Layered Vegetable Bake

INGREDIENTS:
Olive oil, to grease
2 medium (about 0.66 lbs.) beetroots
1.06 lbs. orange sweet potato (kumara), peeled, thinly sliced
0.88 lbs. kent pumpkin, deseeded, peeled, thinly sliced crossways
2 parsnips, peeled, thinly sliced
1 fennel bulb, thinly sliced lengthways
1 large (about 0.44 lbs.) carrot, peeled, thinly sliced
1 large brown onion, halved, thinly sliced
3 large garlic cloves, thinly sliced
1/2 cup loosely packed chopped fresh mixed herbs (such as parsley, thyme and oregano)
cup reduced-fat thickened cream
INSTRUCTIONS:
Preheat oven to 160C.
Grease a 12 cup capacity ovenproof dish.
Trim, peel and slice beetroot thinly.
In the prepared dish, assemble sweet potato, pumpkin, beetroot, parsnip, fennel, carrot, onion,
garlic and herbs in the dish.
Drizzle each layer with cream.
Roast, uncovered in the oven for 1 1.4 hours.
Serve immediately.

Vegetarian Casserole
INGREDIENTS:
1 tbsp. olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
tsp cumin
1 tbsp. dried thyme
3 medium carrots, sliced
2 medium sticks celery, finely sliced
1 red pepper, chopped
1 yellow pepper, chopped
2 x 14 oz. tins tomatoes or peeled cherry tomatoes
250ml vegetable stock cube
2 courgettes, sliced thickly
2 sprigs fresh thyme
0.55 lbs. cooked lentils
INSTRUCTIONS:
Cook onions gently for 5-10 minutes.
Add garlic, spices, dried thyme, carrots, celery and peppers. Cook them for 5 minutes.
Pour stock, tomatoes, courgettes and fresh thyme. Cook for additional 20-25 minutes.
Remove thyme sprigs and add lentils.
Allow to simmer before serving.

Spanish Fiesta Pork Casserole

INGREDIENTS:
1/2 cup sour cream
1 tablespoon olive oil
1 (6.8-oz.) pkg. Spanish rice mix
1 (1-lb.) pkg. pork cubes
2 (10-oz.) cans diced tomatoes with green chiles
1 (15.5-oz.) can black beans drained, rinsed
1 cup frozen corn thawed
1 cup (4 oz.) shredded Cheddar cheese
1 tablespoon chopped fresh cilantro
INSTRUCTIONS:
Heat oven to 375F.
Grease a 12 x 8 inch baking dish.
Prepare and cook Spanish rice according to package instructions.
Fry pork in a heated skillet for 4-5 minutes.
Mix rice, pork, sour cream, one can of tomatoes with green chilies, half beans and half the corn
and combine them well in a large bowl.
Spread the mixture evenly on prepared dish.
Place the remaining beans, corn, tomatoes with green chilies and cheese on top of the mixture.
Bake for 20-25 minutes at 375 degrees F.
Sprinkle with cilantro.

Potato and Pumpkin Bake Casserole

INGREDIENTS:
1.75 lbs. potatoes, peeled, cut into 2cm cubes
1.75 lbs. pumpkin, peeled, deseeded, cut into 2cm cubes
0.6 lbs. corn kernels, drained
0.66 lbs. chicken and sweetcorn soup
6 eggs, at room temperature
2 tablespoons thyme leaves
1 cup grated tasty cheese
INSTRUCTIONS:
Preheat oven to 200C and grease a 10-cup capacity ovenproof dish.
Put potato and pumpkin into separate microwave-safe plates.
Drizzle each plate with 2 tablespoons of water.
Use plastic wrap to cover each container.
Microwave each on high heat for 3 minutes until the potato and pumpkin becomes tender.
Drain contents and transfer to ovenproof dish and add corn.
Pour soup into a jug and add in eggs and thyme.
Use salt and pepper to season and beat until well combines.
Pour the egg mixture over the vegetables and let the mixture run through the base.
Top with cheese and bake uncovered for 45-50 minutes.

Chili Beef Polenta Casserole

INGREDIENTS:
1 lb. extra lean ground beef
1 pkg chili seasoning
1 cup instant polenta
2 medium tomatoes, sliced
1 cup shredded cheese
cilantro to top
INSTRUCTIONS:
Fry beef and season well.
Follow cooking directions in preparing for the polenta.
Add beef into the polenta and stir to combines.
Pour mixture into a grease 9 x 13 inch baking pan.
Place slice tomatoes, cheese and cilantro on top.
Bake for 20 minutes at 350 degrees until the cheese melts.
Serve.

Creamy Sweet Potato and Thyme Casserole

INGREDIENTS:
3 cups frozen potato cubes
1.1 lbs. packet frozen sweet potato cubes
1 medium brown onion, halved, thinly sliced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
10.58 oz. thickened cooking cream
2/3 cup grated tasty cheese
2 tablespoons dried breadcrumbs
INSTRUCTIONS:
Preheat oven to 200C/180C fan-forced.
Add potato, sweet potato, onion, thyme and parsley in an 8 cup capacity ovenproof dish.
Pour cream and sprinkle with cheese and breadcrumbs.
Use salt and pepper as seasoning.
Bake until potato becomes tender and serve.

Piri-piri Chicken and Chorizo Casserole

INGREDIENTS:
2 tablespoons sambal oelek
4 garlic cloves, crushed
2 teaspoons smoked paprika
1 teaspoon ground cumin
cup lemon juice
3.75 lbs. whole chicken, cut into 8 pieces
1 tablespoon olive oil
2 x 1.78 cup Chickpeas, rinsed, drained
4 roma tomatoes, coarsely chopped
1 red capsicum, coarsely chopped
1 chorizo, thickly sliced
6 sprigs fresh thyme
1 cup salt-reduced chicken stock
INSTRUCTIONS:
Preheat oven to 200C.
In a large bowl, combine sambal oelek, garlic, paprika, cumin and 1 tablespoon lemon juice.
Dredge in chicken and coat evenly.
Fry chicken for 2-3 minutes on each side.
Turn off heat and add chickpeas, tomato, capsicum, chorizo and thyme.
Pour stock and the remaining lemon juice.
Bake until chicken is cooked through for about 35 minutes.

Crunchy Salmon and Cheddar Casserole

INGREDIENTS:
500g Salmon Fillets, defrosted, cut into 2cm pieces
200g Soft Cheese
2 tbsps Dried Basil
100g Frozen Peas
Salt
Coarse Ground Black Pepper
4 Bread slices, crusts removed, cut into small cubes
50-75mls Olive Oil
100g grated Cheddar Cheese
INSTRUCTIONS:
Heat the oven to 200C, gas mark 6.
In a large bowl, combine soft cheese, chopped basil, frozen peas, salt and ground black pepper.
Toss in the cubed fish.
Pour contents into a 20 cm x 6 cm deep baking dish.
Add bread cubs with olive oil, pepper and grated cheese.
Bake for 35-40 minutes and serve with garden salad.