Poll: Your favorite casserole

[kwormann]

What is your favorite casserole recipe? I love them. They are so easy to make and feed so many! Let me know!!!

Kim http://www.cookinglight.com/bbs/biggrin.gif

[Liz K]

My favorite casserole is chicken & rice. It was my mom's most frequently made dish. Basically, it's rice, some soups (mushroom and celery, I think) and chicken breasts. Campbell's advertises the recipe alot in magazines.

[RobinC]

I love the Chicken Enchilada Casserole from Cooking light. Infact, I am making it tonight. http://www.cookinglight.com/bbs/smile.gif

[Cathy]

Robin, what issue is the Chix Enchilada casserole in? That sounds yummy!
Thanks, Cathy

[BethR]

I just made the Spaghetti Pie (May 2000 CL) for dinner tonight. It's more of a layered casserole than a pie. It was great -- a definite repeater. I think it would be a great item for one of the Christmas potluck parties we attend each year!
Beth

[Laura]

I love the Mexican Chicken Casserole from Dec. 97.

[kwormann]

Beth

Would love the SPaghetti Pie recipe...could you post it???
Kim

[HARRYET]

i love to make chicken tetrazzi (sp?) and baked ziti (a quick version of lasagna) my family enjoys both and there is usually left overs for lunch.

[chefandi]

I would love to have the Chicken Enchildas Recipe if anyone could post it or let me know which issue it was in, thanks.

[lanie]

Here is a spagetthi pie recipe from Applehood & Motherpie, it cuts like a pie -different conistency from the CL one:

Spaghetti Pie

Crust:
1 oz. spaghetti
2 tbsp. margarine
1/2 cup grated Parmesan
2 eggs, beaten

Cook and drain spaghetti, add margarine, eggs, and parmesan cheese to spaghetti. Form mixture into crust in 10 inch butter pie plate. (I use a deep dish one)

Ok then they give recipe for a meat sauce - use whatever you prefer - I have done with a good tomatoe sauce.

To assemble pie:
Spread 1 - 1 1/2 cups ricotta or cottage cheese over crust.
Top with meat sauce mixture.
Bake, uncovered, for 25 minutes.
Sprinkle with 1 cup mozzarella and bake 5 more minutes.

This serves up really nicely - like a quiche.

[This message has been edited by lanie (edited 11-07-2000).]

[kwormann]

Thanx http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[lanie]

Here is the CL Spaghetti Pie one too:

Spaghetti Pie

SOURCE: Cooking Light YEAR: 2000 ISSUE: May PAGE: 160

INGREDIENTS FOR 6 SERVINGS:
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1-1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1-1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar
cheese

INSTRUCTIONS:
Though it's really a deep-dish casserole, many Midwesterners lovingly
refer to this recipe as Spaghetti Pie. You can substitute plain
tomato sauce and add 1/4 teaspoon of garlic powder, if desired.

1. Preheat oven to 350 degrees.

2. Cook meat in a large nonstick skillet over medium heat until
browned, stirring to crumble. Drain well, and return meat to pan.
Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat,
and simmer for 20 minutes. Combine the sour cream, green onions, and
cream cheese in a small bowl, and set aside. Place the spaghetti
noodles in a 2-quart casserole dish coated with cooking spray. Spread
the sour cream mixture over spaghetti noodles. Top with meat mixture.
Sprinkle with cheddar cheese. Cover and bake at 350 degrees for 25
minutes. Uncover; bake an additional 5 minutes or until cheese is
bubbly. Yield: 6 servings.

NUTRITIONAL INFORMATION:
CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g, mono 4.2g, poly
0.8g); PROTEIN 28.4g; CARB 39.9g; FIBER 2.9g; CHOL 67mg; IRON 3.4mg;
SODIUM 849mg; CALC 376mg

[kwormann]

Thanx lanie

I had forgotten about spaghetti pie, but i am from the midwest origionally and my mom used to make it!!

kim

[kwormann]

chef andi

I couldnt find the chix ench cass recipe on either cl site or mastercook, but i found a couple that might be close. hope you like them!!

ENchilada Casserole
1/4 cup low-salt chicken broth
3/4 cup chopped onion
2 cloves garlic, minced
1 1/2 pounds ground raw turkey breast
Refried Beans
Enchilada Sauce, divided
12 corn tortillas (6-inch)
8 ounces shredded reduced-fat sharp cheddar cheese (2 cups)
Oregano sprigs (optional)

INGREDIENTS FOR REFRIED BEANS
1 pound dried pinto beans or black beans
5 cups water
3/4 cup chopped onion

Heat chicken broth in a large nonstick skillet over medium heat. Add onion and garlic, and cook 5 minutes or until tender, stirring frequently. Add turkey, and cook over medium-high heat until browned, stirring to crumble. Add the Refried Beans and 1/2 cup of Enchilada Sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally.

Spread 1/4 cup Enchilada Sauce in bottom of a 13 x 9-inch baking dish. Dredge both sides of 6 tortillas in sauce; then arrange tortillas, overlapping, in baking dish. Top with half of bean mixture and 1/4 cup Enchilada Sauce, and sprinkle with half of cheese.

Brush both sides of remaining tortillas with Enchilada Sauce, and arrange tortillas, overlapping, over cheese. Top with remaining bean mixture, 1/4 cup Enchilada Sauce, and remaining cheese.

Bake at 350 degrees for 30 minutes or until bubbly. Let stand 10 minutes before serving.

INSTRUCTIONS FOR REFRIED BEANS:
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.

Drain beans, and return to pan. Add 5 cups water, onion, and garlic; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender

Drain beans in a colander over a bowl, reserving 1-1/2 cups cooking liquid. Combine reserved cooking liquid, chili powder, cumin, pepper, and salt in pan. Add half of beans, and mash. Stir in remaining beans; cook over medium-low heat 5 minutes or until thickened, stirring occasionally.

Yield: 5 cups (serving size: 1/2 cup)

INSTRUCTIONS FOR ENCHILADA SAUCE:
Heat 1/4 cup chicken broth in a medium saucepan over medium heat. Add onion and garlic; cook for 5 minutes or until tender and liquid evaporates. Add the remaining broth, chili powder, and remaining ingredients; stir well. Partially cover, and simmer for 30 minutes, stirring occasionally.

Yield: 3-1/2 cups

467 cal, 9 g fat


Chicken Enchilada Pie

1 pound ground chicken
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1 cup 1% low-fat milk
1 tablespoon minced seeded jalapeño pepper
1 teaspoon ground cumin
3 flour tortillas (8-inch)
3 cups chopped tomato
1/2 cup shredded sharp cheddar cheese (2 ounces)
6 tablespoons picante sauce
Cilantro sprigs (optional)

Combine first 4 ingredients in a medium nonstick skillet; cook over medium heat until chicken is browned, stirring to crumble. Drain in a colander, and set aside.

Place flour in skillet. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil; reduce heat to medium, and simmer 2 minutes or until thickened. Remove from heat; stir in chicken mixture, jalapeño pepper, and cumin.

Wrap tortillas in damp paper towels. Microwave at HIGH 15 seconds or until softened.

Place 1 tortilla in bottom of a 9-inch pie plate. Spread 3/4 cup chicken mixture over tortilla. Spoon 1 cup tomato on top of chicken mixture, and sprinkle with 2 tablespoons of cheese. Repeat layers, ending with cheese.


Cover dish with heavy-duty plastic wrap, and vent. Microwave at MEDIUM-HIGH (70% power) for 6 minutes, rotating dish a half-turn after 3 minutes. Let stand, covered, 2 minutes.

378 cal, 13 g fat

kim http://www.cookinglight.com/bbs/smile.gif

[RobinC]

It makes a good size casserole, which is nice when I need lots of leftovers to make sure my boyfriend will eat when I am on the road. http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

Chicken Enchilada Casserole

Recipe By : Cooking Light YEAR: 1996 ISSUE: October PAGE: 114
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 1/4 pounds boneless skinless chicken breasts
1 1/2 cups chopped onion
4 garlic cloves -- minced
1/2 cup beer
1/2 teaspoon ground red pepper
28 ounces whole tomatoes
drained and chopped
1/2 cup thinly sliced green onions
2 1/4 ounces olives
drained and sliced
2 cans chopped green chiles -- (4.5-ounce) drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites -- lightly beaten or 6
tablespoons egg substitute
3/4 cup shredded sharp cheddar cheese -- (3 ounces)
3/4 cup shredded Monterey Jack cheese -- (3 ounces)
6 corn tortillas -- (6-inch) cut in
half
1/2 cup fat-free sour cream
1/2 cup salsa

Preheat oven to 350 degrees.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.

Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; saute 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat.

Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.

Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

Place cheeses in a bowl; toss well. Set aside. Spread 1/2 cup white sauce in bottom of a 2-1/2-quart round casserole or souffle dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.

Bake, uncovered, at 350 degrees for 40 minutes or until hot.

Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving.


- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with sour cream and salsa.

NOTES : You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 degrees for 1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated. Yield: 8 servings (serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa).

[emilycat]

I have a couple favorites...I really love Chicken Divan; I've loved it since I was 6 or 7, and my mom made it frequently.
Also, one recipe I discovered in one of my grandmother's Taste of Home's is a chicken and dumpling casserole that smells heavenly when it's cooking and is absolutley delicious. The dumplings are made with a mix -- I use Pioneer, and mixed with basil, which is also in the "gravy" of the dish. English peas are in it, too. I rarely make casseroles anymore, because I cook only for myself, but these are both such wonderful comfort dishes, and fairly easy to make. http://www.cookinglight.com/bbs/smile.gif

[AndreaU]

I love Tuna Noodle Casserole and my mom used to make Turkey Divan with leftover turkey (presumably from Thanksgiving), broccoli and cheese. I don't know the actual recipe and I doubt mom does- she usually just wings it and throws things together wonderfully.

[Danielle]

Another vote for the Spaghetti Pie! So yummy!

[Kristi]

I love the Mexican Chicken Casserole (Dec. 97)! The Southwestern Lasagna was very good too...

[kwormann]

Everyone is making me hungry!! I uesd to have a recipe for spanokopita in CL but lost it...could you pass it along?? Also, would love the Mexican CHicken casserole, if you dont mind!!!

Kim http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[Laura]

Here is the Mexican Chicken casserole:

Mexican Chicken Casserole

1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
13/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)


Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside. Preheat oven to 350`. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350` for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Yield: 8 servings (serving size: 1 cup).

CALORIES 369 (28% from fat); FAT 11.4g (sat 5g, mono 3.8g, poly 1.4g); PROTEIN 35.6g; CARB 31.3g; FIBER 3.0g; CHOL 79mg; IRON 2.40mg; SODIUM 479mg; CALC 360mg

[lindrusso]

Yet another vote for the Spaghetti Pie - so easy and soooo good!

Here's another recipe that I love, though it is a bit more labor-intensive. I cut down the prep time by using frozen spinach. It would be a GREAT way to use up that leftover turkey - hmmmm - I feel another topic question coming on.....

CHICKEN FLORENTINE CASSEROLE

4 (about 1 pound) boneless, skinless chicken breast halves
3/4 cup water
1/2 cup dry white wine
1 large clove garlic, sliced
1 pound fresh spinach, rinsed
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 ounces less-fat cream cheese, cut up and softened
3/4 cup grated Parmesan cheese
1/2 pound linguine, broken in half
2 tablespoons bread crumbs
1/2 teaspoon paprika

1. Heat oven to 375. Lightly oil 8x8x2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat.

2. Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes. Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1 3/4 cups. Tear chicken into about 1/2-inch wide shreds.

3. Place wet spinach in a large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot.

4. Heat oil in a saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1 3/4 cup broth mixture; cook, stirring until thickened and smooth, 3-4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan cheese. Add cheese sauce and shredded chicken to spinach in pot.

5. Meanwhile, add linguine to boiling water; cook until firm but tender, 9-10 minutes. Drain; add to spinach mixture. Turn into prepared casserole. Combine remaining Parmesan cheese, crumbs and paprika in a small bowl. Sprinkle over top casserole. Bake in 375 oven about 30 minutes or until golden and bubbly. Let stand 15 minutes. Serve.






[This message has been edited by lindrusso (edited 11-07-2000).]

[emilycat]

lindrusso,
Your Chicken Florentine Casserole looks awesome! I don't make casseroles often, because I cook for myself, and I prefer not to have massive amounts of leftovers (does it freeze well? ), but I may have to make an exception for this one! http://www.cookinglight.com/bbs/biggrin.gif
Mandy, my mom is notorious for making a green bean casserole (1/2 a recipe) in a 9" square pan, and eating the whole thing for dinner! She loves it...and of course, with extra fried onions.

[BethR]

Thanks, lanie, for posting the Spaghetti Pie recipe. I didn't get to check the BB for most of the morning so I didn't know someone wanted it posted. I just had spaghetti pie leftovers for lunch... yum. Another good thing about this dish -- it reheats well. Always a plus for us, because my husband's (and usually my) lunches are almost always leftovers.
Beth

[Jeanne G]

Kim, here's a thread on Greek food and venus posted a spanikopita recipe! And look at the Greek Pasta too, that is also DEE-licious! http://www.cookinglight.com/bbs/wink.gif

http://www.cookinglight.com/bbs/Forum1/HTML/001312.html

[Mandy]

I know this is silly but I love green bean casserole! I don't know if it's my favorite, but I do love it. http://www.cookinglight.com/bbs/biggrin.gif

[Jeanne G]

I like hearing all of your favorites!

My alltime favorite would have to be Spanikopita. And I do love Veggie Lasagne. I also made once an incredible mushroom & artichoke casserole with phyllo.... hmmm I'll have to make that one again!! http://www.cookinglight.com/bbs/smile.gif (as I sit here at lunch eating tuna casserole, I can't forget that one either!!)

[MrsReber]

Count me in on the spaghetti pie! I am not much of a casserole person, but spaghetti pie is one of our favorite dinners.

[venus]

I love Spanakopita and Four Cheese Lasagna, though I think of them more as treats than as casseroles. http://www.cookinglight.com/bbs/tongue.gif I also can't forget about homemade macaroni and cheese, it's perfect for cold winter nights.

[lindrusso]

Originally posted by emilycat:
lindrusso,
Your Chicken Florentine Casserole looks awesome! I don't make casseroles often, because I cook for myself, and I prefer not to have massive amounts of leftovers (does it freeze well? ), but I may have to make an exception for this one! http://www.cookinglight.com/bbs/biggrin.gif

emilycat -

I have never frozen this one, but it's worth a try. This is one of those recipes that tastes fattening but is at about 30% of calories from fat. Enjoy!

[Marg]

lanie - just wanted to tell you that I made your 'spaghetti pie' recipe last night - it is so good - yes different - but I just love the way it slices like a quiche - guess it is the eggs that bind the spaghetti together - I used meat sauce that I had frozen - thank you - that is a winner......marg

[RUSTYSMOM]

College CHicken Casserole is yummy. My husband especially likes it - it chicken and stuffing in one casserole. Easy to make to! I just came accross it again in the CL COmplete Book. I highly receommend it.

[Colleen]

Yum, I love the spaghetti pie, I may have to make it again soon...

[BarbaraL]

I love the barbecued chicken potpie. It's kind of a lot of work, but it's wonderful.

Barbecued-Chicken Potpie

1 teaspoon margarine or butter
Cooking spray
2 cups chopped onion
½ cup chopped green bell pepper
1/3 cup diced, seeded poblano chile or 1 (4.5 oz) can chopped green chiles, drained
1 small garlic clove, minced
1 ½ teaspoons cumin seeds
1 teaspoon ground coriander
¼ cup cider vinegar
4 cups shredded cooked chicken breast (about 1 ½ lbs)
2 tablespoons brown sugar
1 oz unsweetened chocolate, grated
1 (12 oz) bottle chili sauce
1 (10 ½ oz) can low-salt chicken broth
1 (11.5 oz) can refrigerated corn bread twists

1. Preheat oven to 375.
2. Melt margarine in a large nonstick skilled coated with cooking spray over medium-high heat. Add onion, peppers and garlic and saute 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth) and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7 inch baking dish coated with cooking spray.
3. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 for 25 minutes or until golden brown; let stand 15 minutes before serving.

Yield: 8 servings.

Calories: 394 (27% from fat); Fat 12 g (sat 3.7g, mono 2 g, poly 1 g), Protein 33.1 g; Carb 40 g, Fiber 1.7 g, Cholesterol 78 mg; iron 3.5 mg, Sodium 972 mg; Calcium 49 mg. (Weight Watchers 9 pts).

[BernK]

I have a squash casserole receipe that I make every Christmas. It works well for leftovers too.

[kwormann]

I had forgptten about BBQ CHicken Potpie until the holiday issue. I agree...it is YUMMY!!!

kim

[buddie]

TEX MEX is my favorite casserole!

[LenaS]

Buddie, could or would you please post your Tex Mex casserole recipe - I just love those flavors, mmmmm..........

[JillC]

This is a great thread. I absolutely love casseroles--I guess its my midwestern roots.
Before I tell you my favorite casserole, I will first say that I rarely eat meat and usually cook with fresh, healthy ingredients. However....my favorite casserole is a kind of variation of the tater tot casserole that they used to serve at school lunch. I cook ground beef, drain it and add canned green beans, cream of mushroom soup and sometimes creamed corn or other canned vegetables. I put this in a casserole dish and top it with mashed potatoes or hashbrowns and bake it til its bubbly. Sometimes I'll put cheese on top or between the meat and potato layers.
I make this about twice a year and try not to feel guilty when I do. It's total comfort food to me.
Jill

[Luiza]

My oven went bust this weekend (when I had people over for dinner and midway through cooking the main dish, no less), and since then I have been obviously dreaming of casseroles. So here is one of my favourites:

Taosenos Cornmeal Casserole

1 cup cornmeal
1 1/2 cups 1% milk
1 cup water
1/2 tsp salt
1/2 cup grated Parmesan
1 tbsp olive oil
1/2 lb lean ground beef
3 red bell peppers, slivered
1/2 lb carrots, thinly sliced on the diagonal
1/4 cup diced fresh jalapeno peppers, without seeds
4 oz spinach leaves, cut crosswise into 1/4 inch wide strips
1/4 tsp freshly ground black pepper

1. Preheat oven to 400 degrees. In a large saucepan, combine the cornmeal with the milk, water and 1/4 tsp of salt. Bring to a boil over medium heat; cook until the mixture reaches the consistency of mashed potatoes, 3 to 4 minutes.

2. Remove the cornmeal mixture from the heat and stir in the Parmesan and oil. Spread the mixture in an even layer on the bottom of a shallow 2 quart baking dish.

3. In a large non-stick skillet, saute the beef with the bell peppers, carrots, and jalapeno peppers over medium-high heat until cooked through and fragrant, about 6 minutes. Add the spinach, black pepper and the remaining 1/4 tsp of salt, and cook until the spinach is wilted, about 1 minute.

4. Transfer the beef and vegetable mixture to the baking dish and spread over the cornmeal layer. Bake for 20 minutes, or until hot in center.

Makes 4 servings. Serve with a salad of jicama and sliced oranges on a bed of watercress.

(from The Simply Healthy Lowfat Cookbook by the editors of The Wellness Cooking School and The University of California at Berkley Wellness Letter http://www.berkleywellness.com/ )

Luiza

[cjm]

Without a doubt, I have to try the spaghetti pie!!! It is just my husband and I around the house so...can the spaghetti pie be frozen? I like to divide one-dish-meals into individual servings & freeze for meals during the week.

[sk8grl]

On behalf of me and my husband, thanks to all of you who recommended the Spaghetti Pie! Going by faith in your favorable reviews, I made a double batch and froze the second dish. The first we enjoyed for dinner Saturday night and I have had the leftovers for lunch the last 2 days as well. YUM!!! My husband usually gets a deer-in-the-headlights look on his face when I introduce a dish as "low fat," but after 3 helpings of this I could tell he was hooked. He can't wait till we have it again.

Thanks again for your EXCELLENT taste!

[BethH]

CJM--I made the spaghetti pie, divided it into individual servings and froze them...just like you said. Definitely give it a shot! I'm planning another one for tomorrow night! Yum. http://www.cookinglight.com/bbs/biggrin.gif

ps...I almost forgot! I have a slight ground beef aversion (to cook with, eating it is OK on occasion) so I substituted 1 and 1/2 packages of sliced mushrooms sauteed with a little garlic. It worked great and was really tasty!

[This message has been edited by BethH (edited 11-14-2000).]

[kwormann]

Well, I have to tell everyone, my husband (who thinks everything I make is ok (doesnt get excited about abything)) RAVED about SPaghetti Pie...ate 2 servings last night and 2 tonight!

Kim