Post Meat / Casserole Recipes Here

[Lynda Coker]

I love one-dish meals. But hey, if you want to serve me three or four, I'm not complaining!

[Sandy Vaughan]

take a turkey. take out the innerds and give them to the cat. rinse it off, pat it dry. put in a half an onion cut in half, half a granny smith cut in half. take the back of a spoon and use it to get between the skin and the meat of the bird all over front to back, over and under. now take ginger marmalade (dundee's is the best and comes in a white jar...if you can't find it in the jams and jellies, look in the british section) and put between the skin and the meat. now put it into a brown'n bag BUT before you close the bag, put in about a half a can of frozen oj in. NOW close the bag and cook in a slow over night (make sure you put in a thermometer to make sure he is really done. when he comes out. let him rest a bit. carve him up and eat....use dripping for gravey.

[Lynda Coker]

This is very unusual, can't wait to try it.

[Elaine Charton]

Oh my mouth was watering just reading this. I'll have to try it,

[Marianne Gibson]

Sounds yummy!

[Marianne Gibson]

This is a recipe I made up after Thanksgiving one year. Cooking is not my favorite pastime but I do love to eat and I prefer homemade meals over restaurants any day . . . well sometimes it's fun to go out. I call it Turkey Casserole.

2 packages Lipton Chicken Noodles
2 cups shredded cheddar cheese
1 to 2 cups left over turkey gravy
1 can of peas, drained
turkey breast cut up on cubes or shredded (However you prefer)

Preheat oven to 350
cook the Lipton noodles per package instructions
Place in a Corningware (or any) casserole dish.
Mix in turkey.
Add and mix in peas
Lastly add and mix in cheese saving some to garnish the top (I always use an extra cup here because I love cheese but I leave it up to you) Crumbled up crackers also make a good topper
Bake for 30 minutes

My family and friends who have tried this dish love it. Now it is known as My Turkey Casserole but it's for everybody.
Enjoy!

[Marianne Gibson]

I can't believe I forgot to tell you to add the gravy when mixing everything together! Duh! Dummy me! Well . . . consider yourself told!

[Debra Shiveley Welch]

I discovered Chicken Morgh at Lala Rokh in Boston, Massachusetts. I was so intrigued by the flavors, that I came home and immediately started to work on a recipe that would bring those delicious, Persian flavors into my home. Turkey can be substituted for a delicious left over Thanksgiving meal.

http://www.associatedcontent.com/article/2199543/one_pot_morgh_chic...

[Debra Shiveley Welch]

This quick and easy pasta dish is delicious with the sweet flavor of tomato and the heat of red pepper flakes, will be a hit with your family.

http://www.associatedcontent.com/article/2124951/easy_shrimp_with_p...

[Lainey Bancroft]

Gingersnap Pork Chops. Okay, so maybe it isn't a one-dish wonder meal--gotta love those--but this is a family fav even my 'picky daughter' can't resist!

4 1/2 inch pork chops, bone in, trimmed of fat
1/2 tsp ginger, 1/2 tsp black pepper, 1/2 tsp season salt, 1/4 tsp cayenne (or more if you like the heat) mix together and season chops
1 rib of celery. diced
1 small onion, diced
2 tbsps vegetable oil
2-3 cups chicken or vegetable stock
12-14 crushed gingersnap cookies

Put oil in deep pan with good fitting lid, brown seasoned chops for two minutes each side, remove from pan. Sautee the onion and celery until onion is transparent, place chops on top of veggies and pour in enough chicken stock to cover sides but not submerge them. Turn the pan down to a simmer, checking frequently and adding stock as required. After about 45 minutes chops should be fork tender, remove to platter and keep warm. Bring remaining stock (should be a cup-to-cup and a half) to a rolling boil and stir in crushed gingersnaps, stirring until it thickens. Pour gingersnap gravy over chops and enjoy! This is absolutely fabulous served over brown rice, but works well with potatoes too!

[Marianne Gibson]

sounds awesome. I'm going to try it!

[Pamela Reese]

Spicy Cheese and Rice Casserole serves 6-8

A quick and tasty casserole and great for leftovers

1 Tbsp olive oil
2-3 lbs of meat (leftover chicken breast, turkey, ground beef, even steak)
1 red onion, diced
1 Family Size box Zatarain's Jambalaya rice
1 can diced tomatoes with chilis
1 cup chunky salsa (your favorite...ours is HOT with lime and black beans)
1 Tbsp Adobo seasoning (more to taste)
1 lb shredded co-jack or triple cheese mexican cheese (NOT the one with taco seasoning)
1 container sour cream
1 bag Doritos or similar chips

Cook rice according to directions, stir in tomatoes with chilis and set aside.
While rice is cooking, heat oil in large skillet, cook onion till just tender, around 3 minutes. Add the chopped meat, season with Adobo, stir, add salsa and sour cream, combine and turn off the heat.

In greased casserole layer rice, half of cheese, half the chips, meat, chips and other half of the cheese. Place in 350 oven till cheese is melted and casserole is heated through, around 15-20 minutes.

Serve with salsa, sour cream.
(OPTIONAL... add a can of black or red beans to the rice...it is a painless way to get vegies down the kids)

[Linda Swift]

CHICKEN CASSEROLE

2-4 CHICKEN BREASTS, CUBED AND BOILED
MIX:
1 CUP COOKED RICE
3/4 CUP LITE MAYONAISE
1/2 CUP SLICED OR SLIVERED ALMONDS
1/2 CUP WATER CHESTNUTS (OPTIONAL)
1 CAN CREAM CHICKEN SOUP
RITZ OR WHEAT CRACKERS, CRUSHED

STIR CHICKEN INTO MIX. TOP WITH CRACKERS.
BAKE IN 9X9 PAN LIGHTLY SPRAYED FOR 30 MINUTES AT 325 DEGREE OVER.

(FREEZES WELL)