OT Casserole Receipe Needed

I don't know about a casserole, but any green veggie is acceptable. There are no point in green veggies.

We could be faster at helping you, Barbara, if we knew what was in your pantry and/or what sort of casserole you had in mind. Are you going to freeze the casserole for a 'some time' later, or will there be lots of kin visiting that she'll need to feed? Either way, a corn casserole is a good one. Almost everybody likes corn and you can add (or not) cheese, chilies, bell pepper or chicken. The last time I needed to bring food I made a gallon of spaghetti and put it in a ziplock bag. She was able to scoop out a serving as needed and there was no dish to be returned. That one worked great. Polly

1 pound ground chuck 1 cup chopped onion 1 (8-oz) package presliced fresh mushrooms 2 garlic cloves, minced 1 (27.5-oz) jar fat-free chunky mushroom and garlic pasta sauce (such as Ragu Light) 1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry 1/4 cup water 1/4 teaspoon fennel seeds, crushed 1/4 teaspoon salt 1/4 teaspoon pepper Butter-flavored cooking spray 4 medium baking-potatoes, peeled and cut into 1/4-inch slices (about 2 pounds) 1/2 cup finely grated fresh Parmesan cheese

1. Preheat oven to 350 degrees.

1. Combine first 4 ingredients in a non-stick skillet; cook over medium heat until beef is browned, stirring to crumble. Drain well; return to skillet. Add pasta sauce and next 5 ingredients; ring to a boil. Reduce heat; simmer

5 minutes.

1. Spread half of beef mixture in a 13-x-9-inch baking dish coated with cooling spray. Arrange half of potato slices over mixture, slightly overlapping slices. Repeat with remaining beef mixture and potato slices, ending with potato slices. Coat with cooking spray. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 20 minutes or until golden. Top with cheese; bake an additional 10 minutes. Let stand 10 minutes before serving. Yield 8 servings.

Points: 6 Exchanges: 2 starch, 1 1/2 Med-fat Meat, 1 Veg Per serving: CAL 300 (30% from fat); PRO 17.8 g; FAT 10g (sat 4.3g); CARB

33.1 g; FIB 5.5 g; CHOL 38 mg; IRON 4 mg; SOD 528 mg; CALC 162 mg

Elizabeth in Spring, TX

Thanks Polly, Whatever I fix, I will need to go to the store to shop just for this. I am 2 blocks from Publix grocery store, so it will be easy to get whatever is needed. Thanks, Barbara

1/2 cup spreadable cheese with garlic and herbs (such as Alouette) 1 (14-0z) can quartered artichoke hearts, drained and chopped 1 (8-oz) can sliced water chestnuts, drained and chopped Dash of pepper 30 melba toast slices

1. Combine first 4 ingredients in a bowl and stir well. Serve spread with melba toast. Yield 6 servings (serving size: 1/4 cup spread and 5 melba toast slices).

Points: 3 Exchanges: 1 1/2 Starch; 1 Veg; 1/2 Fat Per Serving: CAL 164 (26% from fat); PRO 5.7 g; FAT 4.8 g (sat 3g); CARB

27.1 g; FIB 1.8 g; CHOL 20 mg; IRON 2 mg; SOD 281 mg; CALC 33 mg

Thanks! This sounds like something that won't take long to prepare. I think I will also take a small vegetable tray. Thanks to everyone! I knew I could count on you! Barbara

A vegetable try with a dip sounds like a good idea. Barbara

1/2 cup spreadable cheese with garlic and herbs (such as Alouette) 1 (14-0z) can quartered artichoke hearts, drained and chopped 1 (8-oz) can sliced water chestnuts, drained and chopped Dash of pepper 30 melba toast slices

1. Combine first 4 ingredients in a bowl and stir well. Serve spread with melba toast. Yield 6 servings (serving size: 1/4 cup spread and 5 melba toast slices).

Points: 3 Exchanges: 1 1/2 Starch; 1 Veg; 1/2 Fat Per Serving: CAL 164 (26% from fat); PRO 5.7 g; FAT 4.8 g (sat 3g); CARB

27.1 g; FIB 1.8 g; CHOL 20 mg; IRON 2 mg; SOD 281 mg; CALC 33 mg

I had decided to make a casserole and went to the store to get the ingredients and on the way out walked by a table of roasted chickens, and next to the table were rolls-----so I took the easy way out! My friend & neighbor had just gotten back home after 9 PM last night, so I figured that quicker was better. My neighbor and I spend winter in FL. She had gone home to GA for Christmas and her adult daughter died suddenly. Now that she is back in FL I wanted to do something quick! I appreciate all the suggestions. Barbara in FL

Not quite true. There are points in peas (1 point to 1 cup). Corn has a more points. Vegetables like cabbage, broccoli, cauliflower, brussel sprouts are all "free". So are tomatoes. If you use a recipe with a cream soup, use the "healthy choice" or the reduced fat. Skinless chicken or turkey breast would be the best choice for meat, especially if cooked with minimum fat.

Following is a recipe for a casserole sauce mix that I use instead of a canned cream soup. Also two of my favorite main dish recipes.

Julia in MN

• Exported from MasterCook *

Casserole Sauce Mix

Recipe By : Serving Size : 22 Preparation Time :0:00 Categories : Main dishes Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 2 cups instant dry milk 3/4 cup cornstarch 1/4 cup chicken bouillon granules 2 tablespoons dried onion 1/2 teaspoon pepper 1 teaspoon basil -- optional 1 teaspoon thyme -- optional

Combine all ingredients and mix well. Store in an airtight container. Makes 3 cups mix, or the equivalent of nine 10-1/2 ounce cans of condensed cream soup

To make the equivalent of one can of soup, combine 1/3 cup mix with 1-1/4 cups water in a saucepan. Stir over low heat until thick. Add 1 tablespoon butter while sauce is warm, if desired (I never do). You can also add chopped mushrooms, cooked celery or dried herbs. I sometimes add a little bit of Kitchen Bouquet for added color.

Description: "Substitute for canned cream soups." Yield: "3 cups"

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Per Serving (excluding unknown items): 61 Calories; trace Fat (3.7% calories from fat); 4g Protein; 10g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 262mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

NOTES : This is much lower in calories and sodium than many condensed canned soups and costs considerably less. One-third cup is the equivalent of one can of condensed cream soup (2.5 servings). One point per serving; three points per can equivalent.

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• Exported from MasterCook *

Stuffed Pasta Shells

Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Main dishes

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 12 ounces jumbo pasta shells 1 teaspoon olive oil 1 cup onion -- finely chopped 10 ounces fresh spinach -- coarsely chopped 3 ounces romano cheese -- grated 1/3 cup fresh basil -- chopped (or 2 tbsp dried basil) 1 teaspoon dried Italian seasoning 1/2 teaspoon salt 3 cloves garlic -- minced 16 slices turkey pepperoni, such as Hormel -- chopped 15 ounces fat-free Ricotta cheese 15 ounces whole milk Ricotta cheese 26 ounces fire-roaste tomato and garlic pasta sauce (such as Classico) 8 ounces no salt added tomato sauce fresh basil sprigs -- optional

Preheat oven to 350 degrees.

Cook pasta shells according to package directions, omitting salt and fat; drain. Rinse under cold water; drain and set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion and saute

5 miutes. Add spinach and saute 3 more minutes.

Combine spinach mixture, Romano cheese, and next 7 ingredients; stir well. Spoon about 1 heaping tablespoon into each of 32 cooked shells. (A small ice cream scoop works well for this.) Combine pasta sauce and tomato sauce; stir well. Spoon 1/2 cup sauce into bottom of a 13x9-inch baking dish. Arrange stuffed shells over sauce in baking dish; spoon remaining sauce over shells. Cover; bake at 350 degrees for 35 minutes. Uncover; bake an additional 10 minutes. Let stand 5 minutes before serving. Garnish with fresh basil sprigs, if desired.

Per Serving (excluding unknown items): 420 Calories; 12g Fat (26.7% calories from fat); 27g Protein; 50g Carbohydrate; 4g Dietary Fiber; 51mg Cholesterol; 986mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : I sometimes use two cartons of low-fat Ricotta instead of 1 carton each of fat-free and whole-milk.

8 Weight-Watcher points.

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• Exported from MasterCook *

Pasta Sausage Supper

Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main dishes

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 16 ounces penne pasta 1 pound fully-cooked light Polish sausage -- cut into

1/4" slices 1 medium green pepper -- julienned 1 medium red pepper -- julienned 1 medium onion -- halved and sliced 1 tablespoon vegetable oil 26 ounces meatless spaghetti sauce -- warmed

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, peppers and onion in oil until vegetables are crisp-tender. Drain pasta; divide among six serving plates. Top with spaghetti sauce. Using a slotted spoon, top with sausage mixture.

Source: "Quick Cooking magazine, March/April 2005"

Per Serving (excluding unknown items): 403 Calories; 4g Fat (9.0% calories from fat); 13g Protein; 77g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 970mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Vegetable;

1/2 Fat.

8 Weight Watcher points

NOTES : I used Classico Garden Vegetable Primavera sauce.

This is a family favorite. The entire casserole is a total of 1 point.

Preheat oven to 325

2 pkgs defrosted chopped spinach 4 egg whites 1 package dry onion soup.

Use Pam to spray the pan. Squeeze all the water from the spinach. Stir in the 4 egg whites and the package of onion soup.

Place in oven for about 20 minutes or until it appears all of the egg has hardened.

Debbi in SO CA

Bobbie Sews Moore wrote:

So sorry to hear your sad news. i hope your friend is holding up. Prayers and kind thoughts her way, and yours. amy in CNY

Thanks Amy. She is taking it hard. I visited for about 10 minutes yesterday and talked about other things. Barbara

Thanks Debbie! Barbara