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Yummy Vegetable Casserole:

1 hour 15 min prep

6-8 servings

3 cups thinly sliced onions

1/2 cup olive oil

2 green peppers, sliced

2 red peppers or orange peppers, sliced

1 eggplant, peeled and thinly sliced

4 zucchini, thinly sliced

5 tomatoes, peeled and sliced

3 cloves garlic, chopped

2 teaspoons salt

3/4 teaspoon black pepper

1/2 cup parmesan cheese, grated

1. saute the onions in 2 tbsps olive oil until tender but not browned.

2. Remove from pan.

3. Add 2 more tbsps oil and saute green pepper 5 minutes, Remove.

4. Add 2 mor tbsps oil and saute eggplant on each side 2 minutes.

5. Remove.

6. add remaining oil and saute zucchini for 3 minutes.

7. Rmove.

8. Arrange alternating layers of the sauteed vegetables and tomatoes in a casserole dish.

9. Sprinkle each layer with garlic, and salt and pepper.

10. Cover and bake 45 minutess in 325 degree oven.

11. Remove cover and turn oven up to 400 degrees.

12. Prinkle with parmesan cheese and cook further 5 minutess.

Easy Cheap and Yummy Casserole

Easy, cheap and yummy. This layered casserole is a big hit with all my guy friends

INGREDIENTS

1 (28 ounce) can baked beans

2 (16 ounce) packages hot dogs, sliced

1 (7.5 ounce) package corn bread mix

DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C).

Pour the can of beans into a 9x13 inch baking dish so they cover the bottom. Arrange hot dog slices so they cover the beans as completely as possible. If too much juice seeps through to the cornbread, it will take longer to cook. Prepare cornbread mix according to package directions. Spread the batter evenly over the hot dog layer.

Bake for 35 to 40 minutes, or until cornbread is cooked through. A toothpick inserted into the center should come out clean.

Wild Rice Turkey Casserole

Servings: 6

Prep Time: 30 minutes

Cook Time: 1 hour

- 2 cups mushrooms sliced

- 1/4 cup butter or margarine

- 6 tablespoons flour

- 2 Chicken Flavored Instant Bouillon cubes

- 1 cup water

- 1 (12-ounce) can evaporated milk

- 4 cups Young Turkey Breast cooked and cubed

- 3 cups wild rice

- 1 (8-ounce) can sliced water chestnuts drained

- 1/2 cup almonds sliced

Directions

Heat oven to 350°F. In skillet, saute mushrooms in butter until tender. Blend in flour, bouillon and water. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add turkey, wild rice and water chestnuts. Pour mixture into buttered 12"x8" baking dish. Sprinkle top with almonds, cover and bake 30 minutes. Uncover and bake an additional 30 minutes or until hot and bubbly.

A few suggestions- rather than a recipe I'll give you a few tips that I use; I substitute all red meat with ground turkey breast. SUPER low fat, high in protein and tastes great (for burgers, lasagna, meatloaf, tacos etc.) If the recipe calls for eggs, try egg substitute which has no fat and 30 calories per serving, OR use egg whites. Instead of cheese, use reduced fat or fat free cheeses. They're just as good and so much less fat. For noodles, opt for high fiber, grain noodles (some even come low carb) rather than white noodles which are high in carbs and have little nutritional value.

Just some suggestions; hopefully they help!

Creamy Chicken Casserole Lo Cal, Lo Fat

Recipe #7718

by GothicGranola | Edit...My Notes

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6 servings 1 hour 15 min prep

Change to: servings US Metric

2 tablespoons all-purpose flour

1 tablespoon non-fat powdered milk

1 1/4 cups skim milk

1/4 teaspoon salt

pepper

1/2 teaspoon dried leaf marjoram

1/2 teaspoon dried leaf thyme

1/2 cup celery, thinly sliced

1/2 cup mushrooms, Sliced

1 cup chicken broth

1 tablespoon chicken broth

3 cups rice, Cooked

2 1/2 cups chickens, cubed, cooked

1 tablespoon fresh parsley, Chopped

1/4 cup slivered almonds (optional)

Not the one? See other Creamy Chicken Casserole Lo Cal, Lo Fat Recipes

Casseroles Main Dish

Chicken Main Dish

Preheat oven to 350F.

In a medium saucepan, combine flour and powdered milk.

Slowly add skim milk, stirring to blend.

Cook over medium heat until sauce thickens, stirring constantly.

Add salt, pepper, marjoram and thyme, set aside.

In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender.

Stir in rice, 1 cup broth, chicken and sauce.

Pour into a shallow casserole.

Sprinkle with parsley (and almonds).

Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling.

Serve immediately.