---

We are in the season of comfort foods otherwise known as soups, oven meals and casseroles. I am going to focus on casserole meals today.

You can combine a variety of meats, poultry, fish, just veggies along with seasonings to make hot and bubbly one dish meals. We didn’t throw leftovers in the garbage. We put them in a container, marked what was inside and the date it was made. I guess I don’t fall far from my mother’s tree as that’s exactly what I do. As I’ve mentioned before, I save the liquid from drained veggies and freeze the liquid to be added to soups, gravies, etc. for added flavor.

I chose casserole recipes for my column today. Before starting with the recipes, I have some info on substituting sizes of casseroles to use. For best results, use the size casserole or baking dish specified in the recipe. If you have to substitute, use the following guide. A 1 to 1-1/2 quart casserole equals a square 8x8x2 inch baking dish. A two quart casserole equals a rectangle 11x7 inch of 9x9 inch baking dish. A three quart casserole equals a rectangle 13x9x2 inch baking dish.

+++++

POTATO ‘N SAUSAGE CASSEROLE
6 c. frozen shredded hash brown potatoes, thawed
1/3 c. diced onion
2 c. sour cream
1/2 t. salt
1/4 t. pepper
1 lb. fully cooked little smoked sausage links
1 c. shredded medium cheddar cheese

In a large bowl, combine all ingredients except sausage and cheese. Spoon into a greased, shallow three quart casserole or a 9x13 inch baking dish. Arrange sausage links on top of potato mixture. Cover and bake at 350 degrees for 35 minutes or until bubbly. Remove from oven; sprinkle with cheese. Bake, uncovered, five minutes longer. Makes six servings.

+++++

TURKEY/WILD RICE CASSEROLE
1 pkg. (6-1/4 oz.) long grain and wild rice, cooked according to package directions
2 pkgs. (10 oz. each) frozen broccoli spears, thawed and drained
6 c. cooked cubed turkey or chicken

Sauce:
1/2 c. salad dressing or mayo
2 cans cream of chicken soup, undiluted
1 small can sliced water chestnuts, drained, cut 1/4 inch
1/2 t. lemon juice
1 c. shredded medium cheddar cheese

Spread cooked rice over bottom of a greased 9x13 inch baking dish. Top with broccoli spears; spread turkey over broccoli. In a medium  bowl, combine all sauce ingredients except cheese; spread over turkey mixture. Bake at 350 degrees for 45 minutes. Remove from oven; sprinkle cheese over all. Return to oven, bake additional 5-8 minutes or until cheese is melted. Makes eight servings.

++++++

TOSTADO CASSEROLE
1 lb. ground beef
1-15 oz. can tomato sauce, divided
1 pkg. (1-1/4 oz.) taco seasoning
2-1/2 c. corn chips, coarsely crushed, divided
1-15 oz. can pinto beans, rinsed and drained
1/2 c. shredded cheddar or cheddar jack cheese


In a skillet, brown ground beef, drain. Add 1/2 c. tomato sauce and taco mix; blend well. Line bottom of a greased eight by eight inch baking dish with two cups of corn chips. Combine remaining tomato sauce and beans. Spread meat mixture over chips, then spoon bean mixture over meat. Bake at 375 degrees for 25 minutes. Remove from oven; sprinkle cheese and remaining corn chips on top; bake five minutes more. Makes 4-6 servings.

Note: When I saw the name of this recipe, I wasn’t sure what tostados were. Looking through some Mexican recipe files, I found that tostados are toasted tortilla chips or about the same as corn chips. I went with corn chips, take your pick!

Thought for the Day: Every day is a gift from God, don’t take it for granted.

---