Recipe for Chicken Casserole With Noodles and Vegetables

Chicken casserole is a warm and filling meal. It is convenient and easy to prepare and can be very economical. I enjoy chicken casserole with my family regularly. It is ideal for weekday family meals, but with the appropriate ingredients, it can be used for casual dinner parties.

Here is my favourite recipe for a tasty chicken casserole made with noodles and vegetables. It is a meal in one dish.

Ingredients

6 ounces of uncooked noodles

1 cup milk

1/3 cup of butter

1 teaspoon salt

1 cup sliced celery

6 tablespoons flour

2 cups diced chicken

6 ounces mushroom pieces

2 cups chicken broth

1 ounce jar pimento

1/3 teaspoon pepper

1 cup shredded cheese

1 grated carrot

1 cup chopped onion

1 teaspoon mixed herb seasoning

Cooking instructions

1. Cook the noodles until tender, drain and set it aside.

2. Cook chicken and cut it into small pieces (diced).

2. Put a big saucepan on a low heat and melt the butter in it.

3. Pour the grated carrot, sliced mushrooms and chopped onions into the saucepan. Cook this combination until tender.

4. Add the flour to the content of the  saucepan and stir until smooth.

5. Add the pimento, salt, mixed herb and pepper.

6. Slowly add the chicken broth and the milk and stir until the sauce becomes thick.

7. Pour all the content of the saucepan into an oven proof casserole dish. Add the chicken and the noodles to it and sprinkle cheese over the top.

8. Bake the chicken noodle casserole in a pre-heated 350 oven for 25 to 30 minutes.

9. Ensure that it is thoroughly cooked and the cheese is melted.

Your tasty chicken noodle casserole with vegetables is ready to enjoy.

You can give this dish a different taste and feel by adding a wide range of ingredients according to your own preference.  For example, you can add swede and leek if you desire.

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Beef and Macaroni Casserole W/feta Cheese

For an easy meal try this recipe for a Beef and Macaroni Casserole that is just a little different.  With the coriander, tumeric, lemon juice, and Feta cheese this casserole will bring a refreshingly different twist to the usual ground beef macaroni casseroles.  Add the Orange Almond Salad and you have an easy but delicious meal requiring little preparation time.

BEEF AND MACARONI CASSEROLE WITH FETA CHEESE

12 oz pkg whole grain elbow macaroni

1 tbsp olive oil

1 med onion, peeled, finely chopped

1/4 tsp turmeric

1/4 tsp ground corriander

1/4 tsp pepper

1 lb lean ground beef

2 tbsp lemon juice

1/2 cup chopped parsley

1 cup crumbled feta cheese

2 tbsp bread crumbs



2 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions until just tender.  Drain .  Heat the oil in a non-stick pan and cook onion over low heat until softened.  Stir in the spices.  Crumble in the beef and cook until no longer pink.  Stir in the lemon juice.  Remove from heat and stir in parsley.  Spray a large baking dish with nonstick cooking spray.  Mix with macaroni with the meat mixture and half of the feta cheese.  Place mixture into prepared pan.  Top with the remaining feta cheese.  Sprinkle the bread crumbs and Parmesan cheese over the top.  Bake 30 to 40 minutes until bubble and hot through.

Six servings.  Per serving:  371 calories, 28 g carbs, 29 g protein



ORANGE-ALMOND SALAD

3 cups assorted salad greens

2 navel oranges, peeled and sectioned

1/2 celery, thinly sliced

2 tbsp chopped green onion

1/4 cup cider vinegar

1/4 cup SPLENDA or Equal Sugar-Lite

2 tbsp canola or olive oil

1/4 cup slivered almonds, toasted

In a large salad bowl, combine greens, oranges, celery and onion.  Set aside.  Blend vinegar, SPLENDA or EQUAL and oil in a small mixing bowl.  Using a wire whisk, whisk until smooth.  Drizzle dressing over greens .  Toss gently to coat.  Put into individual salad bowls and sprinkle with almonds.

Enjoy!

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Try This Rice And Egg Casserole For Breakfast, Brunch, Lunch Or Dinner (Ok For Diabetics, Too)

This casserole recipe combines vegetables, rice, and eggs making it the perfect casserole for many different occasions. When you need a dish to serve and are looking for something different, give this casserole a try. It makes an especially good brunch dish but is also good for a family breakfast, lunch or dinner. This casserole is inexpensive to make yet has grain, vegetables, dairy, and eggs all in this one dish. This is a perfect casserole for the budget minded housewife.

EGG CASSEROLE

1 1/2 cups sliced celery

1 cup chopped green bell pepper

1 medium onion, sliced

1 tbsp no-salt butter

1 tbsp flour

1 tsp salt

1 can (16-oz) low-sodium tomatoes, undrained

1/4 tsp hot sauce

6 hard-boiled eggs, chopped

2 cups hot cooked rice (no seasonings or butter)

vegetable oil cooking spray

1/2 cup shredded low-fat process American cheese

In a 3-quart saucepan, melt butter and saute celery, bell pepper, and onion until they are tender. Add flour and salt, stirring to blend. Stir in tomatoes and hot sauce; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until the mixture is thickened and bubbly, stirring occasionally. Gently stir in the chopped eggs. Spoon rice in bottom of a 2-quart casserole dish that has been sprayed with vegetable oil spray. Pour egg mixture over the rice and bake, uncovered, at 350 degrees for 25 to 30 minutes or until thoroughly heated through. Top with cheese during the last five minutes of baking.

Per 3/4 cup serving: 16 g carbs, 8 g protein making this a good way for diabetics to have rice.

Enjoy!

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Economical, Quick, Easy and Delicious Vegetable Casserole Recipes

Comfort foods never go out of style!  And in the economic crisis the world is currently in, aren't we all looking for comfort?  These vegetable casseroles are not only good comfort food, they are quick, easy, and economical, too.  Whether you are looking for something for a "pitch-in" meal, a special occasion, or the family dinner, you are sure to find a casserole to please most everyone.  Choose from our Shoepeg Corn Casserole, Zucchini Casserole or Cabbage Casserole and enjoy some comfort food today.

SHOEPEG CORN CASSEROLE

2 cans (11 oz each) shoepeg corn, drained

1 can (10 3/4 oz) condensed cream of celery soup, undiluted

8 oz sour cream

1 cup shredded cheddar cheese

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

3/4 cup crushed butter-flavored crackers

2 tbsp butter, melted

In a large mixing bowl, combine the first seven ingredients.  Spray a 2-quart casserole dish with non-stick vegetable oil spray.  Transfer mixture to the casserole dish.  Sprinkle with the cracker crumbs; drizzle with the butter.  Bake uncovered, at 350 degrees for 20 to 25 minutes or until bubbly.

Serves 6.



ZUCCHINI CASSEROLE

4 medium zucchini, sliced

3/4 cup shredded carrot

1/2 cup chopped onion

1/2 cup water

1/2 cup plain, unsweetened, low-fat yogurt

Non-stick vegetable cooking spray

Preheat oven to 350 degrees.

Place zucchini in a medium saucepan, cover with water and cook 5 minutes or until crisp-tender.  Drain well in a colander and set aside.  In another saucepan, combine carrot, onion, and water.  Cover and bring to a boil  Reduce heat and simmer 5 to 10 minutes until crisp-tender.  Drain off the liquid.  Add zucchini and yogurt to carrot/onion mixture in saucepan; stir gently to mix.  Spray a 1 1/2-quart casserole dish with cooking spray.  Spoon zucchini mixture into the dish and bake for 30 to 40 minutes until thoroughly heated.



CABBAGE CASSEROLE

1 cup low-fat milk

1/4 cup egg substitute*

1/4 cup salt

1 cup grated cabbage

1/4 cup shredded low-fat American cheese

Preheat oven to 400 degrees.  Spray a 1-qt casserole dish with non-stick cooking spray; set aside.

In a medium mixing bowl, combine milk, egg substitute and salt.  Stir to blend well.  Fold in the cabbage and cheese.  Spoon into the prepared casserole dish and bake for 30 minutes.

4 servings:  Each has 58 calories, and 5 grams each of carbs and protein.

*You may use 1 egg instead of the egg substitute.

Enjoy!

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How To Make Casseroles

There are various ways of cooking Casseroles. Each culture has their own unique way of making casseroles. Actually, a casserole is a French term meaning saucepan. It is basically a large pot which can be used for cooking and serving. Also, the food cooked and served in the same dish is known as a casserole. Normally casseroles are wholly prepared meals and are quite filling. What is casserole made of?There are many types of casseroles made in the United States. They include vegetarian, meat and also sea food casseroles. Also it can be a mixture of these three ingredients. Casseroles are usually made by utilizing condensed soups. Common among them is the cream of mushroom soup. Other condensed soups like cream of checken, cream of celery and cream of onion soup are also utilized depending on the ingredients and personal taste of people. Casseroles are a staple food at potlucks. It is also called Hotdish in some parts of the US. Notable in large gatherings, Casseroles are usually made in big quantities with an assortment of many ingredients such as meat, vegetables, condensed soup, spices and cheese. Chicken is commonly the meat used, followed closely by hamburger meat and turkey. In casserole recipes, pork sausages are also used. What does a casserole look like?Cassroles are usually like thick soups. Lots of ingredients are layered in a casserole dish. The liquid used in the recipe usually is the cream of mushroom soup or othertypes of condensed soup. Some people also prefer using chicken broth, milk, vine, alcohol, cider or vegetable juices in a casserole to give it a desired consistency. One-dish casserolesAs aforementioned, casseroles have many ingredients which include meat, vegetables and spices. Nevertheless, in order to make more filing, people also mix rice, noodles or pasta and bread in them. This becomes like a whole meal where there is no need of any form of salads or bread or other accompaniments with the casserole. Where are casseroles prepared?Casserole is prepared in Europe, America, Canada, and Sweden and also in Asia. They are famous in many various names depending on the country or culture. Ways of preparationTaking a long time to cook, casserole is baked in slow heat. Meat casserole requires about one to one and half hour to cook. But a vegetable or seafood casserole may take about 30 minutes. Nowadays people used canned vegetables, meat and seafood which do not take long to cook. Casseroles are widely prepared all over the world. They are great meals packed with nutrition. They also are quite filling. With so many variations of casseroles introduced, they have become a hot favorite among children who would generally not eat vegetables and meat.

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Bean and Corn Casserole

Ingredients (use vegan versions):

• 1 small onion, chopped
• 1 can of corn
• 1 can of chopped tomatoes
• 7-10 oz. of your favourite beans
• soy sauce
• paprika powder
• pepper
• chili powder
• +your favorite spices
• olive oil to fry

Fry the chopped onion in the oil until tender. Add tomatoes, beans, corn and soy sauce. Cook for a few minutes. Add spices and cook for another 2-5 minutes. I used LOTS of chili and paprika. Serve hot over rice, and enjoy!

Serves: 2-4

Preparation time: about 20 minutes

By iveggies Add comment

Gardener

Ingredients (use vegan versions):

• 10 medium zucchini and/or yellow crookneck squash-each about 6-8 inches long
• 2 large onions, quartered and sliced
• 1 cup cold soy or nut milk
• 2 tablespoon Wondra flour
• 2 tablespoon non-hydrogenated vegan margarine
• 1 teaspoon sweet bazil
• 1-1/4 teaspoon salt
• 2 sleeves Ritz type crackers, crushed
• 10 Ritz type crackers, crushed for topping

Wash and dice or slice squash and onion, steam lightly. Let cool. Make white sauce of the milk, flour, margarine, sweet basil and salt. Cook until very thick. Crush vegan crackers, sprinkle over sauteed squash and onions, pour white sauce over top and mix well. Pour into PAM sprayed 9x13 casserole dish. Crush remaining vegan crackers and sprinkle over top. Bake at 350 degrees for 1 hour or until top is golden.

This is a gardeners favorite casserole because it uses up a lot of the yellow and green stuff and disappears almost magically. Enjoy!

Serves: 12

Preparation time: 30 min

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Falafil & Vegetable Pasta Stuff

Ingredients (use vegan versions):

• 1/2 box of falafil mix
• 1 green pepper
• 1 onion
• 1 big carrot
• 1 yellow squash
• sliced mushrooms
• package of noodles
• jar of organic spaghetti sauce

heat sauce while preparing the vegetables. chop up the vegetable you like the most first, then chop up the others according to the amount of the first vegetable. saute in a little bit o' vegetable oil. meanwhile, boil noodles in a pot of water until they become tender. sauce is still heating, vegetables are still sauteeing, noodles are still boiling - follow directions on falafil box (add mixture to water until it becomes solidly mushy). form into little hushpuppy-sized balls and place in a little bit of vegetable oil in a skillet until they are browned and no longer mushy. everything should get done at same time. drain noodles, put veggies and falafil over it, add your sauce and stuff your face. :)

Serves: 4

Preparation time: 20-30 min

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Pilgrims Progress Squash Casserole

Ingredients (use vegan versions):

• 3 cup mashed butternut squash (or a
• 1/2 cup vegan sugar
• 1/2 stick softened soy non-hydrogenated vegan margarine (I use less)
• 1/2 cup vegan soymilk
• 1/2 tablespoon salt
• Topping:
• 1 cup crushed potato chips or chopped pecans
• 1/2 cup vegan brown sugar
• 1/2 stick melted soy non-hydrogenated vegan margarine
• 1 tablespoon flour

I am too lazy to peel squash. I cut a squash in half, seed, and turn upside-down on a baking sheet and bake until soft, about 45 minutes at 350. Then I scoop out the pulp, mash, and measure. As a bonus, I roast the seeds while I wait on the squash. You could use frozen squash from the store for this recipe.

Mix ingredients together and put in 1 1/2 qt. casserole. Mix topping ingredients, sprinkle over squash mixture, and bake at 350 for 40 minutes.

This is my favorite squash recipe that is a hit at family get-togethers. It is on the sweet side, so even the kids will eat it. Sometimes I cut down on the vegan sugars and margarine when fixing at home with good success. Another recipe I have similar to this adds 1 t. vanilla which gives sweetness with no empty calories.

Serves: 8

Preparation time: 1 hr.

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Almond Buffet Casserole

Ingredients (use vegan versions):

• 4-1/2 cup water
• 1 cup rice
• 2 cup reconstituted textured soy protein
• 2/3 cup slivered blanched almonds, divided
• 2 tablespoon veggie "chicken" seasoning
• 1-1/2 cup chopped celery
• 1 lg onion, chopped
• 1/2 cup chopped green pepper

Bring water and seasoning to boil in a large saucepan. Add rice, cover and reduce heat, boil gently 25 minutes or until water is absorbed. Remove from heat. Combine textured soy protein, onion and green pepper. Saute in small amount of oil until tender. ADd rice and 1/2 cup almonds to the vegetables. Mix well. Pour into 2 quart casserole. Sprinkle with remaining almonds. Bake at 350' for 30 minutes.

Serves: 8

Preparation time: 1 hour

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