CALIFORNIA CASSEROLE
This colorful casserole is named after the West Coast, but it always brings appreciative oohs and aahs when I serve it to fellow Texans. It's compatible with a variety of side dishes.-Hope LaShier, Amarillo, Texas.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles. , Pour into a greased 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 248 calories, Fat 11g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 658mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
CALIFORNIA VEGETABLE BAKE
California vegetables (broccoli, carrots and cauliflower) covered with easy cream and cheese sauce topped with Ritz® crackers. Very easy and always a big hit.
Provided by TERILY
Categories Side Dish Vegetables
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
- Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts : Calories 471 calories, Carbohydrate 25.2 g, Cholesterol 54.7 mg, Fat 39 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 14.6 g, Sodium 429.2 mg, Sugar 1.7 g
CALIFORNIA CASSEROLE
This is an old recipe from my grandmothers collection that I've updated for myself with lower fat options.
Provided by Miz Lily
Categories One Dish Meal
Time 50m
Yield 1 13 x 9" pan, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet combine turkey, salt, sugar, tomato sauce and tomato paste. Bring to a boil stirring to break up the meat. Simmer uncovered for 15 minutes.
- Combine cream cheese, sour cream, olives and green onions in a bowl, set aside.
- Coat a 13 x 9" baking dish with cooking spray. Place 1 cup of sauce in the bottom of the dish. Layer noodles, sauce, and cream cheese mixture. (I've only ever made this with egg noodles, which only makes one layer of each item. If you use lasagna noodles, repeat layering until noodles are gone.) Top entire casserole with shredded cheese.
- Bake at 350 degrees for 15-20 minutes or until bubbly.
- Makes 12, 3x4 inch servings.
CALIFORNIA CASSEROLE
This casserole has always been one of my favorites with its combination of tender braised meat in a soup-based gravy, seasoned biscuit topping and toasted, buttery bread crumbs is mouthwatering. The one ingredient that gives this casserole its unique taste is the addition of poultry seasoning to the biscuit topping, but don't let it scare you into thinking it's a mistake in the recipe or that it will taste strange, because neither is true. I'm certain this is one of those casseroles that will become a comfort food at your house, just as it has at ours. My mother made this quite often when we were little and I know she got the recipe from a magazine many, many years ago, but I couldn't tell you which one. It doesn't have anything fancy in it, but it is good enough that company would really enjoy it. Most likely if you have some sort of creamed soup (any flavor will work well) in your cupboard and some sort of stew meat, a small round steak, or a sirloin steak in your fridge of freezer, you will have the rest of the ingredients. There are a few steps and a little involved in making this but there's nothing tricky about the preparation.
Provided by Casinonut
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper the cubed meat.
- Dredge the meat in the flour and shake off excess.
- Heat the oil over medium heat in a 10-inch skillet.
- Saute the chopped onion in the oil until translucent. Remove the onions from the skillet and set aside.
- Saute the floured meat in the remaining oil in the skillet until brown, stirring to ensure all sides have browned evenly.
- Add the sautéed onions and the water to the meat and scrape the bottom of the skillet to get up all the browned bits of meat and flour.
- Cover the skillet and cook on medium-low heat, stirring occasionally, for 40 minutes until the meat is tender. Adding water as necessary to keep the meat from cooking dry and scorching.
- Add the soup to the meat mixture, adding more water if necessary to achieve a soup consistency, combining well, and heat until boiling.
- Transfer the meat/soup mixture into a greased 2-quart casserole dish.
- Mix the biscuit mix, the poultry seasoning and the milk together. It should be a thinner consistency than biscuit dough but thicker than pancake batter. Adjust the milk as needed to achieve the right consistency.
- Transfer the biscuit batter to the top of the meat mixture in the casserole dish.
- Prepare the bread cubes (or crumbs) by combining with the melted butter and mix well so that the cubes are completely coated.
- Top the biscuit mixture with the the bread crumbs.
- Bake in a 375°F oven for 30-40 minutes or until the biscuit dough is baked throughout and browned well.
CALIFORNIA VEGETABLE CASSEROLE
I call this a California casserole because that is where I was living when I first made it, and I use the frozen California mix vegetables in it.
Provided by annconnolly
Categories Cauliflower
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Par-boil frozen vegetables.
- Melt butter in a saucepan.
- Whisk in flour, do not brown.
- And add milk, continue to stir.
- Dice cream cheese and slowly add to mixture. Do not boil.
- Continue stirring until mix is smooth.
- Place vegetables in a greased baking dish.
- Pour sauce over veggies.
- Sprinkle cheddar cheese over the top and if you like, you can now add a bread crumb topping.
- Bake at 350°F 30 minutes.
Nutrition Facts : Calories 308.7, Fat 27, SaturatedFat 17, Cholesterol 83.2, Sodium 264.8, Carbohydrate 8.9, Fiber 0.1, Sugar 0.1, Protein 8.5
CALIFORNIA RICE CASSEROLE
This one has been a hit everywhere I take it! It couldn't be any easier to make, AND you can prepare it ahead of time, AND it gets rave reviews - all of which makes you a rock star!
Provided by luvn-n-the-oven
Categories Rice
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease bottom of 9" x 13" casserole dish with butter or cooking spray.
- Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking.
- In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper.
- Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.).
- Bake for 30 - 40 minutes or until cheese is bubbly.
CALIFORNIA CASSEROLE
Rice casserole with chiles, cheese and sour cream. Very adaptable to ad-ins. Great for a make ahead dish or a potluck. YUM!
Provided by Catherine Werle
Categories Rice Casserole
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 1 1/2 quart casserole dish.
- Bring chicken stock to a boil in a saucepan over medium heat. Add rice, reduce heat to low, and cook until the liquid is absorbed, about 20 minutes. In a medium bowl, mix together the sour cream, green chilies, green onion, salt and pepper. Set aside.
- Spread half of the rice into the bottom of the prepared pan. Spread with half of the sour cream mixture, and then half of the cheese. Repeat layers ending with cheese on top.
- Bake uncovered for 45 to 50 minutes in the preheated oven, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 544.1 calories, Carbohydrate 25.3 g, Cholesterol 101 mg, Fat 39.3 g, Fiber 1.1 g, Protein 23.2 g, SaturatedFat 24.5 g, Sodium 1307.3 mg, Sugar 2.1 g
CALIFORNIA CASSEROLE
My friend Cathy brought this to a get together and it tastes so good. Something different from the usual fare we have. Everyone enjoyed it, and I bummed the recipe to share with you all.
Provided by yamma
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter, remove from heat.
- Stir in rice, sour cream, cottage cheese, Bay leaf, salt and pepper.
- Spray or lightly butter a 9x13 baking dish.
- Layer half the rice mixture, half the chillies and sprinkle with half the cheese.
- Repeat layer.
- Bake uncovered 35 minutes at 375 degrees.
- Remove from oven and sprinkle with parsley.
GRANDMA'S CALIFORNIA BLEND VEG CASSEROLE
Grandma used to make this recipe at the holidays. The boys who didn't like vegetables would eat up these cheesie vegetables. this dish is very cheesey you could use 1 cup of each instead of 2 cups of each cheese - - a personal preference. =)
Provided by Candle Lover
Categories Vegetable
Time 50m
Yield 1 full 9x13, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cook Vegetables on stove drain when done. -
- Spray 9x13 pan.
- Dumb Vegetables in the 9x13. - I usually sprinkle with pepper and McCormick Season Salt
- Sprinkle both cheeses over vegetables.
- Crush crackers and sprinkle on top of the cheese.
- Drizzle the melted butter all over the casserole.
- Bake for 30 minutes in a 350° oven. or until the cheese has melted and the crackers started to brown.
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