Casseroles

Zucchini Potato Casserole

1-1/2 c bulgur wheat
3 c water
6 c zucchini, sliced
3 c red potatoes, sliced
1 onion chopped
1 lb firm tofu, crumbled
1-1/2 c soya kaas cheese, shredded (cheddar and jalapeno)
1 c tomato paste or italian sauce
2 T fresh parsley, chopped
1 tsp basil
1 tsp oregano
1/2 tsp thyme
1 tsp garlic pwd
1/4 c Braggs Aminos
1/2 tsp salt
pinch cayenne

• Over low heat, cook bulgur wheat in water15 min.
• Steam onion, potatoes until almost done. Add zucchini and seasonings. Cook until tender.
• In a separate bowl, combine bulgur wheat, tomato paste & parsely. Press into the bottom of a casserole dish.
• Next combine tofu and 1/2 of the cheese. Spread on top of bulgur mixture.
• When veggies are done, put them on next. Top with remaining cheese.
• Bake at 350° for 30 min.

Chicken Casserole

4 chicken breasts
Sauce:
2 c cr of chicken soup }
1 c mayonnaise } mix together
2 T lemon juice }
2 pkg frozen broccoli (not cooked) - put on bottom

Put cooked chicken on top of broccoli. Pour sauce over that. Grate 1-1/2 c grated cheese (mild or colby)
3 c Pepperidge Farm Stuffing Mix - sprinkle on top. Then drizzle with butter.
Bake 45 min - 350°

Sweet Potato Casserole

4 c sweet potatoes, mashed
1/2 c hot soy milk
1/4 c honey or pure maple syrup
1 T oil
1/2 c peanut butter
1 tsp salt

• Add milk, oil and salt to sweet potatoes.
• Combine peanut butter & honey and spread on the bottom of greased baking dish. Top with the sweet potato mixture
• Bake 30 min at 375°
• Garnish with fresh parsley

Chicken Broccoli Casserole

1 whole chicken cooked - boned
1-1/2 c rice or 2-3 c cooked (a little less rice is better)
1 c mushroom soup
1 c mayonnaise
2 pkg broccoli
Cook broccoli & rice
Mix mushroom soup & mayo together
Layer rice, soup, cheese sauce, broccoli

Cheese Sauce:
1 cube butter
2-3 T flour
1 c milk
1-1/4 - 1-1/2 c cheese
Melt butter, add flour til smooth
Add milk, stir until thickened
Add cheese, stir til melted
Bake 350° til warm


Chicken Enchilada Casserole

3/4 chicken breast
3 - 8 0z cans of cream of chicken
1 c sour cream
small can of diced green chilies
chopped onion
1 T chili pwd
1 tsp garlic pwd
Shake pepper all over to taste
3-4 c grated cheese
12 corn tortillas 6" size - rip them up

Preheat to 350°
Mix goop ingredients
Put a tiny layer of goop on pan, then mix chix in goop
Take tortillas & layer over first goop
Spread 1/2 goop on top of tortillas
Add layer of cheese 1/2 the cheese
Repeat: tortillas, goop, cheese
Put in oven for 45 min