BC: Pictures and recipes retrieved from FoodNetwork.com colorfulharvest.com bakerross.co.uk crestock.com celebratewithstyle.com es.123rf.com news.marriott.com thesavvymomsguide.blogspot.com
FC: Cooking Casseroles with Mom
1: Just like mom used to make.
2: Corn Casserole
3: Mom, You Are Always in My Heart | Ingredients 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 3/4-ounce) can cream-style corn 1 (8-ounce) package corn muffin mix (recommended: Jiffy) 1 cup sour cream 1/2 cup (1 stick) butter, melted 1 to 1 1/2 cups shredded Cheddar Directions Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. | To lower fat, use low fat margerine
4: Fsncy Mac and Cheese
5: Ingredients 2cups uncooked elbow macaroni (7 ounces) 1/4cup butter or margarine 1/4cup Gold Medal® all-purpose flour 1/2teaspoon salt 1/4teaspoon pepper 1/4teaspoon ground mustard 1/4teaspoon Worcestershire sauce 2cups milk 2cups shredded or cubed Cheddar cheese (8 ounces) Directions Heat oven to 350F. Cook macaroni as directed on package. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly. | To ensure even cooking thoroughly preheat oven
6: Salsa and Chicken Casserole
7: Ingredients 1 can (10 oz) Old El Paso® enchilada sauce 1 cup uncooked converted white rice 1 cup Old El Paso® Thick 'n Chunky salsa 2 cans (10 3/4 oz each) condensed cream of celery soup 1 can (15 oz) black beans, drained, rinsed 5 bone-in chicken breast halves with skin Directions Heat oven to 325F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish. Arrange chicken, skin side up, over rice mixture. Cover tightly with foil. Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp. | Use olive oil non stick spray for extra flavor and easy serving.
8: "Thank you, Mom for teaching me the most valuable of arts, the art of living." - Cicero | Sweet Potatoe Casserole
9: Ingredients Cooking spray 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks 1/3 cup honey 1 large egg 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger Kosher salt 1 tablespoon packed dark brown sugar 1/3 cup finely chopped pecans Directions Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes. | Add pecans on top just before it is done with a sprinkle of marshmellows for a extra sweet finish.