This is great to make while camping. For a quick dish, have the filling already made up and make the Cornmeal topping when you are ready to bake it. What's your favorite Casserole?
Judy’s Pronto Tamale Pie
Preheat oven to 375
1 envelope of your favorite taco mix
1 Lb. of ground beef
1/2 onion chopped
1 can whole kernel corn (drained)
1 can of Mexican stewed tomatoes (do not drain)
1 small can sliced black olives (drained)
In a large frying pan, brown beef cooking onion at the same time. When the meat is fully cooked, drain off grease. Add envelope of Taco mix (follow package instructions and add, water as requested) and stir well. Add corn, tomatoes and olives. Cook meat mixture allowing to thicken.
Topping
2 1/2 cups cold water
1 tsp. salt
1/2 tsp. chili powder
1 1/4 cups corn meal
1/2 cup grated cheddar cheese for garnish (optional)
In a medium size pot all the above ingredients, stirring often and cooking on high. When the mixture becomes very thick, remove from heat.
Pour hot meat mixture into a greased, oven safe, deep, casserole dish. Place spoonfuls of the topping mixture on top to the hot meat mixture, starting at the edge, working into the center, until completely covered. Place casserole in a preheated oven and bake for 30 minutes. Remove from oven, top with cheese. Let set for 10-15 minutes before serving.
It doesn't matter where you go in life.........it's who you have beside you
Judy and DH Ray
Boomer & Petie Pie (2 Doxies)
F-350 Powerstroke
34' Cedar Creek 34CKTS
That sounds really good. I'm going to make that friday or saturday.
Will that freeze well? I have a freezer and like to cook larger quantities, then freeze meal size portions. (I'm still a working stiff and prefer to take a lot of my lunches with me instead of fast foods). As I leave for work I grab something out of the freezer and off to work.
3-4 pcs of dark chicken, cooked & chopped
2 small bags frozen mixed veggies (the kind that does not list carrots as the first ingredient!)
2 cans cream of chicken soup, undiluted
1 tablespoon dried onion flakes
salt & pepper to taste
Mix well, pour in baking dish. Cover with ready made pie crust. bake about 50-60 mins - until bubbly. (I place my dish on an insulated cookie sheet to keep from burning the bottom of casserole)
Increase proportions to feed more people. And it does freeze well.
This may be boring but a goodie: wrap in heavy foil sliced potatoes, with lots of butter, salt and pepper and cooked on open fire pit with a grate on top. Flip occasionally on the grate . Also sliced carrots with lots of butter wrapped in heavy foil again - cook on grate as well. For main course Large T Bone steak thick with lots of marbelling, bar b que to perfection. Some Green Giant nibblets cream corn. Salad is optional. A supply of ice cold brew to wash everything down and a hammock to relax in after the work of eating.
The steak can be alternated with fresh waleye filets done in butter and lightly battered with egg and cracker crumbs.
Then for a change go to the near by lodge for their all you can eat baby back ribs and super salad bar.
Thats my diet at the lake and it hasn't hurt me any. Life is tough !!
I make this up ahead: microwave (or boil) boneless, skinless chicken breasts (4 or 5 for a meaty 9x13 dish). Dice up (bitesize-ish) and put in ziplock bag with a large can of green chile enchilada sauce (mild, medium, or hot if you like spicy). Place in motorhome refrigerator. On shopping list: grated mexican cheese (or a cheddar/jack mix)and corn tortillas. When you are ready to prepare dinner (about 1 hour before you want to eat this), layer the tortillas, meat mixture and cheese in a 9x13 baking dish. Save some of the cheese for the very top and cover with foil instead for first 25 minutes in oven (at 350). Remove foil, put cheese on top and return to oven for another 10-15 minutes. Serve with beans and rice.Yum! (you can roll the tortillas with the meat mixture for "chicken enchiladas" - but it tastes the same layered and is faster. The leftovers are great for lunch another day.
Jill
36' Southwind
Rallys=fun and new friends
Picture below at Faria; Ventura County CALIF In God We Trust (don't be fooled by imitations!)
This one is so simple and cheap, I'll probably get laughed at for suggesting it, but we've been eating it for years.
Salmon Croquettes:
Make a semi-firm white sauce with butter, flour, milk, and some salt. Add fresh pepper just before serving.
Cut the crusts off six pieces of white bread
Lightly butter one side of the trimmed pieces of bread and insert them into a muffin tin, ensuring none of the pieces tear to form a bread cup
Brush the insides lightly with melted butter
Fill with a mixture of tinned red sockeye salmon, diced onions and mayonnaise
Broil them 'til a browned crust forms
Remove the hot cups from the muffin tins, using a large spoon, and place them on a serving plate. Pour the white sauce over them and sprinkle with some paprika. Serve with a green vegetable and cajun-spiced potato wedges.
Serves 2 hungry people or a small family of three. Sometimes I garnish them with mild grated cheese. A bit of fresh or ground dill is nice too in place of the paprika.
It looks quite elegant, but it's an amazingly simple casserole to make and serve if a light dinner is needed in a hurry.
Sylvia
Sylvia, Haydn & Frosty (Eski-poo)
2000 Custom Scorpio Landyacht 37'
2000 Ford Explorer toad
Poppy Seed Chicken
2 Chickens, cooked, deboned & cut up 1 pkg. Ritz Crackers
1 large ctn. sour cream 1 stick butter
2 cans cream of chicken soup or 2-3 T poppy seeds
1 Can cream of chicken & 1 can of
cream of mushroom, my preference
In a casserole dish, mix sour cream & soup together. Add chicken & mix well. Melt butter. Crumble Ritz Crackers into a small bowl & add the poppy seeds to taste. Pour butter into the cracker mixture until moist, then spread over the chicken mixture in the casserole dish. Bake at 350 until bubbly, about 25-30 min. Makes one large or two small casseroles. Freezes well.
I make a dish like this too, only I add diced chicken.
As a Girl Scout and a Girl Scout Leader, we made this dish on most of our campouts. You can make individual packack too. This way it will suit each individual. Try adding some sauces too, like a tablespoon or two of your favorite BBQ sauce. Yum!
It had been a long time since I had used this recipe so I wanted to dust it off and try it before I posted. It is as good as I remember.
7 Layer Casserole
1 cup uncooked rice
1 can whole corn-drained
2 cans (8 oz) tomato sauce
1/2 cup chopped onion
1 can diced ortega chilies
1 pd. hamburger (uncooked-it will cook up like a meatloaf)
4 strips bacon
salt and pepper
Water
In a 3 Qt baking dish (I use a square corning ware one), spray with Pam, pour in rice, pour drained corn on top,sprinkle with salt and pepper, pour over 1 can tomato sauce and 1/2 can of water. Next sprinkle on onion and green peppers. Crumble ground beef on next, again season w/salt and pepper. Pour over 2nd can tomato sauce and 1/4 can water. Cut bacon slices in half and cover meat with them.
Place a tight fitting lid on dish and put in preheated 350 degree oven for 1 hour. Then uncover and bake another 30 minutes until bacon is crisped.
* This post was
edited 03/24/04 08:14pm by The Dunks *
The Dunks - Terry and Steve
'05 Endeavor - The Oasis
'05 Jeep Grand Cherokee
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