Cheesy Au Gratin Potatoes

Printable Version with Picture
Printable Version
*Serves 6-8
Potatoes:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns
1/2 cup light sour cream
Topping:
3 cups cornflakes, lightly crushed
2 tablespoons butter, melted
Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.
Recipe Source: Mel's Kitchen Cafe

Skinny Tuna Noodle Casserole

6 oz no yolk noodles (you can use Ronzoni Healthy Harvest, or brown rice pasta for gluten free)

1 tbsp butter

1 medium onion, minced fine

3 tbsp flour (gluten free use rice flour)

1 3/4 cups fat free chicken broth

1 cup 1% milk

1 oz sherry (optional)

10 oz sliced baby bella mushrooms

1 cup frozen petite peas (thawed)

2 (5 oz) cans tuna in water, drained (I used albacore)

4 oz 50% reduced fat sharp cheddar (I used Cabot)

butter flavored cooking spray

2 tbsp parmesan cheese

2 tbsp whole wheat seasoned breadcrumbs

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 6-7 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 20 - 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

South of the border casserole

canola oil cooking spray
1 clove garlic, minced
8 oz chopped onion
1/2 cup chopped bell peppers
8 oz elbow macaroni, cooked
1 cup corn kernels
1 lb lean ground beef
2 cups reduced sodium diced tomatoes
2 tsp spice blend
1/2 cup cheddar cheese, grated

Preheat oven to 325*. Spray a 3 quart casserole dish with cooking spray.
Heat a large skillet, spray with cooking spray, and add the garlic, onion and pepper. Saute until the onions are golden. Add the beef and brown well. Add the tomatoes, corn and spices and cook until the mixture is heated through about 15 minutes. Fold the pasta into the meat and pour into prepared dish.
Sprinkle with cheese, and bake uncovered for 20 minutes. Refrigerate any leftovers

Italian baked penne

Prep time: 20 min * Total time: 35 min * Serves 8

1 package (16 oz) Penne Rigate
1 pkg (1 lb) Mild italian sausage
1 cup chopped onion
2 cloves crushed garlic
1 pkg (8 oz) sliced fresh mushrooms
1/4 ground black pepper
1 1/2 tsp italian seasoning
1 can italian style diced tomatoes
2 cans crushed tomatoes
8 oz mozzarella cheese, cubed
1 cup grated parmesan cheese, divided

Preheat oven to 425*
Bring salted water to boil in large pot. Add Penne pasta and cook about 8 minutes. Drain and return to pan.
While pasta is cooking, heat large skillet over medium heat heat.  Add sausage, onion and garlic and saute until sausage is cooked through, breaking up meat with back of spoon. about 10 minutes. Add mushrooms and saute 3 minutes. Add pepper, italian seasoning and tomatoes to pan. Simmer stirring occasionally about 8 minutes.
Combine sausage mixture with pasta, mozz cheese and 1/3 cup parmesan cheese. Pour into 13 x 9" glass baking dish. Sprinkle remaining 2/3 cup parmesan cheese over top.
Bake 15 minutes or until cheese is melted and sauce is bubbling.
Serve with fresh salad
Store any leftovers in reusable container in refridgerator.

Cheesy Ranch Chicken and Penne Casserole

Ingredients:
4-6 chicken breasts cooked and shredded or cubed (or 3 cans chicken drained)
1 large bottle light (or fat free) Hidden valley ranch dressing
1 box penne pasta cooked and drained
fresh mushrooms sauteeed (or canned drained)
2 C reduced fat shredded mild cheddar cheese
2 C season panko bread crumbs
3 tbs margarine melted

Method:
Prehea oven to 375. mix cooked pasta mushrooms, chicken and ranch dressing together in a bowl. Pour into sprayed casserole dish sprinkle cheese over top. in seperate bowl mix melted margarine and bread crumbs until well coated. Sprinkle over top of cheese bake for 25 mins @ 375. Serves 8-10

Baked Zucchini Au Gratin

1/2 c. yogurt
1 egg
1 tbsp. fresh parsley, chopped
1 teaspoon fresh dill weed
3 tbsp. feta cheese, crumbled
2 medium zucchini, chopped
1/2 c. mushrooms, chopped
2 tomatoes, chopped
1 clove garlic, minced

Steam zucchini and mushrooms until barely tender. Preheat oven to 350 degrees. In a medium sized bowl, mix together egg, herbs, cheeses, and garlic. Place zucchini and mushrooms in a greased casserole dish. Pour cheese mixture on top. Bake for about 15 minutes.

Zucchini & Rice Casserole

3 tbsp. olive oil
5 or 6 fresh basil leaves, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 c. brown rice, cooked
2 medium zucchini, sliced
1/4 c. bread crumbs
4 oz. monterey jack cheese, grated
Salt and pepper

Preheat oven to 375 degrees. In a medium-sized bowl, combine olive oil, salt, pepper, basil, and garlic. Spread the rice in the bottom of a 13x9x2-inch baking dish. Arrange half of the zucchini on top of the rice. Sprinkle with bread crumbs and cheese. Spoon some of the sauce on next. Sprinkle with  the chopped onion. Add a layer of the remaining zucchini slices. Top with remaining sauce. Bake, uncovered, until vegetables are tender (about 1 1/2 hours).

Zucchini Casserole

Step 1

Set Aside 4 Cups Dried Bread Crumbs (we have used small croutons) 

You can use prepared Stove Top Stuffing.. if you do, skip Step 2.

Step 2 (Stuffing Mixture)

1/2 cup water

1/3 cup butter or Margarine.

2 tsp Chicken Bouillon

1 tsp lemon pepper

1 cup chopped Onion

3/4 cup chopped Celery

   Saute until onion and celery are soft

    Pour over bread crumbs & mix

Step 3  (Veggie Mixture)

1 cup grated carrot (optional)

6 cups  Zucchini Chunks

1/4 cup chopped onion

   Saute in 1/2 Cup Butter or Margarine

*  I will also add Chicken after sauteing

Step 4 (Soup Mixture)

1 can Cream of Chicken (or Mushroom) Soup

1 cup Sour Cream

1 cup Grated Cheese

Combine

Line 13x9 pan with Stuffing Mixture.

Combine  Veggies with Soup mixture

Pour over stuffing

Bake at 350   for 30 minutes or until hot and bubbly