Shrimp and Grits Casserole

A few spoonfuls of cream cheese give the casserole a velvety texture. Garnish with a sprig of fresh parsley, if you like.

Yield 6 servings (serving size: about 1 cup)

Ingredients

• 2 cups 2% reduced-fat milk
• 3/4 cup fat-free, less-sodium chicken broth
• 1 cup uncooked quick-cooking grits
• 1/4 teaspoon salt
• 1/2 cup (2 ounces) shredded Parmesan cheese
• 2 tablespoons butter
• 1 (3-ounce) package 1/3-less-fat cream cheese
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon fresh lemon juice
• 2 large egg whites
• 1 pound peeled and deveined medium shrimp, coarsely chopped
• Cooking spray
• Hot pepper sauce (optional)

Preparation

1. Preheat oven to 375°.

2. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.

Nutritional Information

Calories: 341 (34% from fat)

Fat: 13g (sat 7.5g,mono 3.5g,poly 1g)

Protein: 27.5g

Carbohydrate: 27.2g

Fiber: 0.6g

Cholesterol: 149mg

Iron: 3.2mg

Sodium: 571mg

Calcium: 293mg

Julianna Grimes, Cooking Light, MARCH 2008

Chicken Tamale Casserole

"I came up with this dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamales are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA

Yield 8 servings

Ingredients

• 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
• 1/3 cup fat-free milk
• 1/4 cup egg substitute
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix (such as Martha White)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breast
• 1/2 cup fat-free sour cream
  

Preparation

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutritional Information

Calories: 354 (36% from fat)

Fat: 14.1g (sat 7.1g,mono 3.3g,poly 1.2g)

Protein: 18.9g

Carbohydrate: 36.3g

Fiber: 2.5g

Cholesterol: 58mg

Iron: 1.7mg

Sodium: 620mg

Calcium: 179mg

Risë Minton, Smyrna, GA, Cooking Light, NOVEMBER 2008

Traditional Sweet Potato Casserole

To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows. If you're toting this dish to a Thanksgiving celebration, assemble the casserole and bake at your host's home while the turkey stands.

Yield: 16 servings

Ingredients

* 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
* 3/4 cup packed brown sugar
* 1/4 cup butter, softened
* 1 1/2 teaspoons salt
* 1/2 teaspoon vanilla extract
* 1/2 cup finely chopped pecans, divided
* Cooking spray
* 2 cups miniature marshmallows

Preparation

Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information

Calories:
186 (27% from fat)
Fat:
5.5g (sat 2g,mono 2.3g,poly 0.9g)
Protein:
1.6g
Carbohydrate:
33.1g
Fiber:
2.5g
Cholesterol:
8mg
Iron:
0.7mg
Sodium:
272mg
Calcium:
23mg


From Cooking Light.

Sweet Potato Casserole with Marshmallow Topping

One of my personal favorites for the holidays. I make it every year. I'm not a huge fan of nuts in sweet things usually, but in this dish it adds a nice texture.

You can find the recipe on the original website here.

8 med. sweet potatoes
2 tbsp. butter
1/2 c. hot milk
1/2 tsp. salt
1/2 tsp. cinnamon or nutmeg
1/4 tsp. paprika
1 c. chopped walnuts
1/2 lb. marshmallows

Cook sweet potatoes until tender. Remove skins and mash. When smooth, beat in butter, milk, salt, spices. Beat well. Fold in walnuts and turn into buttered baking dish. Top with marshmallows and bake at 350 degrees until marshmallows puff and become golden brown.

BAKED RICE, CHEESE AND VEGETABLE CASSEROLE

Serves 6 to 8.
A rich side dish for pork or lamb chops.

1/4 cup (1/2 stick) unsalted butter
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups frozen whole kernel corn, thawed
1 large tomato, seeded, chopped
3 cups cooked rice (about 1 cup raw)
2 cups grated Swiss cheese (about 6 ounces)
3 tablespoons whipping cream
1 tablespoon chopped fresh thyme or 1 teaspoon dried


Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup soufflé dish.

Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.

Bon Appétit
May 1993
Jackie O'Halloran

California Vegetable Casserole

Serves 6

2 - 14 1/2 oz. cans Contadina Italian style Pum Tomatoes (drained)
1 - 14 oz. can artichoke hearts (drained & cut into 3rds)
1/2 cup chopped onions
2-3 T chopped green onions (use part of green)
1 1/2 - 2 T. sugar
4-5 T butter
1/2 tsp. basil
1/8 tsp. salt
1/8 tsp. pepper

Saute onions in butter. Add sugar, basil, salt & pepper. Gently mix in the tomatoes & artichokes. Do not break them up. Heat 2-3 mins. Spoon into ungreased 1 1/2 quart casserole dish. Bake uncovered at 325 deg for 15-20 mins.

Note: Can be prepared early in the day & baked ready to serve. If you find Contadina brand tomatoes, any good plum tomatoes will do.