Professional Documents
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Pilsbury Casseroles
Pilsbury Casseroles
phOtOgRaphy and
FOOd styling
and, if you’re like us, you’ll really appreciate the aroma of supper greeting you at
General Mills home after a long day at work. tuscan-style chicken sandwiches, p. 61, or slow-
Photo Studios cooked lasagna, p. 79, are a couple of our personal favorites in the slow-cooker
specialties chapter.
pROductiOn ManagER
Christine Gray looking for a scrumptious soup, stew or chili recipe? Our final chapter contains
heartwarming vegetable soups, stews and chilies your family will love.
pROductiOn
Greenspring Media Group
We had fun testing and choosing over 70 delicious recipes for this issue, and we
ciRculatiOn hope you’ll enjoy sharing them with your family and friends.
Mary Tzimokas & Associates
happy cooking!
Pillsbury Most Requested Recipes™
Casseroles and Slow Cookers is published
by General Mills, Inc., Number One
General Mills Boulevard, Minneapolis,
MN 55426-1348. The trademarks referred
to herein are trademarks of General
Mills, Inc. ©2005 by General Mills, Inc.
All rights reserved. Reproduction of any
part without written permission of the
in this issue »
publisher is prohibited. chile chicken
Enchiladas, p. 15
Printed in the U.S.A.
4 Casserole Know-How
5 Successful Slow-Cooking
95 Nutrition Information
96 Index
p. 32 p. 61
p. 83 p. 75
Easy Steps to
Great Casseroles
general casserole tips
• Choose glass or ceramic baking dishes instead p. 14
of metal if a recipe includes acidic ingredients;
otherwise, the chemical reaction between the metal
and acid can impart an “off” taste to the recipe.
• Bath towels are great for keeping casseroles warm
while transporting them.
• Some casseroles improve in flavor and texture if
allowed to stand five to ten minutes before serving.
successful freezing
p. 48
• Cool foods before packing for the freezer.
• Freeze casseroles baked or unbaked.
• Label casseroles with recipe name, preparation date
and cooking instructions.
• Add any crisp toppings after thawing, since they will
get soggy during freezing.
• Recipes made with a low-fat sauce, condensed-soup
or tomato base usually freeze well.
• Store casseroles in the freezer for up to 3 months.
casserole giving p. XX
p. 66
• Package casseroles for giving in disposable
containers so the recipient does not need to return
the baking dish.
• Label the casserole with the recipe name and
reheating instructions.
• Round out the meal with simple side dishes such
as bagged salad and bottled dressing, fruit, bread,
cookies or bars.
SuCCeSSful
slow-CookinG
Not so fast! Put your slow-cooker to work to make delicious, easy-prep entrees.
• When using root vegetables such as carrots, • Cut up vegetables such as carrots and
cut into small pieces and place them on onions and store them overnight in a covered
the bottom of the slow cooker: add meat, container or sealed plastic bag.
seasonings and other vegetables and liquid • Mix herbs and spices in a plastic bag or
on top of the root vegetables. small bowl.
• Add dairy products near the end of the • Measure out broth and juices; cover and
cooking time so they do not curdle. refrigerate.
• For easy cleanup, coat the inside of the slow
cooker with cooking spray before adding food. tasty toppers:
In the slow cooker, flavors meld together
• Try spinning the glass lid, rather than deliciously but the colors of the ingredients
removing it, during cooking; vapors will fall can fade with the long cooking time. Dress up
off and give you a clearer view inside the each serving or platter of food with a colorful
slow cooker. Removing the lid releases heat garnish such as:
and increases cooking time by about 20
minutes. Stirring is not necessary. • Chopped green onions, parsley, chives or
fresh herbs
• It’s not necessary to brown meat before slow
cooking, except for ground beef. • Diced red, yellow or green bell peppers
or tomatoes
• Cooked food can be held up to an hour on
• Shredded cheese
the Low setting without overcooking.
• A dollop of sour cream or plain yogurt
• A sprinkle of paprika or chili powder
• Crushed tortilla or corn chips
Biscuit-Topped Hamburger
Stew, p. 22
MAKE-AHEAD CASSEROLES
37 Make-Ahead Cheeseburger Lasagna
38 Havarti Ham and Egg Lasagna
39 Artichoke and Bacon Potato Bake
40 Huevos Rancheros Casserole
41 Shrimp and Spinach Strata
42 Taco Fiesta Chicken Lasagna
43 Make-Ahead Turkey Tetrazzini
Pillsbury
Pillsbury
MostMost
Requested
Requested
Recipes 7 ™ 7
Recipes
™
Ranch Potato-Topped
Chicken Bake
Prep Time: 20 Minutes Start to Finish: 50 Minutes Cook’s Notes
Servings: 6
Use your favorite dry dip mix,
Filling such as onion or vegetable, in
2 cups cubed cooked chicken or turkey place of the ranch dip.
2 cups Green Giant® frozen mixed vegetables,
thawed
To keep from burning your
2 cans (103/4 oz each) condensed 98% fat-free cream
of chicken soup with 30% less sodium hand if you pipe the potatoes,
1
/2 cup chicken broth wear an oven mitt or wrap a
pastry bag in a kitchen towel.
Potatoes
13/4 cups water
1 cup milk
2 /4
1
cups plain mashed potato mix (dry)
1 package (1 oz) dry ranch dip mix
1 egg, slightly beaten
Chicken Paprikash Pot Pie 1. Heat oven to 425°F. Prepare pie crusts as
directed on box for two-crust pie using 9-inch
Prep Time: 35 Minutes pie pan.
Start to Finish: 1 Hour 20 Minutes
Servings: 6 2. In large skillet over medium heat, cook bacon
until crisp. Reserve 1 tablespoon drippings with
1 box (15 oz) Pillsbury® refrigerated bacon in skillet.
pie crusts
3. Add chicken to skillet; cook and stir until no
4 slices bacon, cut into 1/2-inch pieces longer pink. Add onions, bell pepper and carrots;
3
/4 lb boneless skinless chicken breast cook and stir until vegetables are tender. Stir
halves, cut into 1/2-inch pieces in peas.
1 cup coarsely chopped onions
4. In small bowl, combine all remaining
1 cup coarsely chopped red or green
ingredients; mix well. Stir into chicken mixture in
bell pepper
skillet. Spoon into crust-lined pan. Top with second
1 cup sliced carrots crust and flute edges; cut slits or small designs in
1 cup Green Giant® frozen sweet peas several places on top of crust.
1
/2 cup sour cream
5. Bake 30 to 35 minutes or until crust is golden
1 jar (12 oz) home-style chicken gravy
brown. Cover edge of crust with strips of foil after
3 tablespoons cornstarch 10 to 15 minutes of baking to prevent excessive
3 teaspoons paprika browning. Let stand 10 minutes before serving.
Topping
1 tablespoon butter, melted
1
/4 cup Progresso® Parmesan bread
crumbs
Pillsbury Most Requested Recipes™ 1
Parsley-Potato Topped
Oven Swiss Steak
Prep Time: 20 Minutes
Start to Finish: 2 Hours 55 Minutes
Servings: 6
Swiss Steak
1 lb boneless beef round steak
(1/2 inch thick), cut into 6 pieces
2 carrots, sliced (1 cup)
1 large onion, halved, thinly sliced
1 jar (12-oz) home-style beef gravy
1 can (14.5 oz) diced tomatoes, undrained
1
/4 teaspoon dried thyme leaves
1
/8 teaspoon pepper
Topping
11/2 cups water
3 tablespoons margarine or butter
21/4 cups instant mashed potato flakes
3
/4 cup milk
3 tablespoons finely chopped fresh
parsley
1
/4 teaspoon salt
1
/4 teaspoon dried thyme leaves
1 egg, beaten
Paprika
Biscuit-Topped heat until hot. Add ground beef and onion; cook
and stir until beef is thoroughly cooked. Drain.
Hamburger Stew 2. Add all remaining ingredients except biscuits;
Prep Time: 30 Minutes Start to Finish: 50 Minutes
mix well. Bring to a boil. Reduce heat to medium-
Servings: 4
low; cover and cook 10 to 15 minutes or until
vegetables are tender, stirring occasionally.
1 lb lean (at least 80%) ground beef
/2
1
cup coarsely chopped onion 3. Spoon into ungreased 8-inch square (2-quart) or
1 can (14.5 oz) diced tomatoes, undrained oval (21/2-quart) glass baking dish.
1 jar (12 oz) home-style beef gravy 4. Separate dough into 5 biscuits; cut each in half.
1 /2
1
cups diced peeled potatoes Arrange, cut side down, around outside edge of
1 cup carrot strips (1x1/4x1/4-inch) hot mixture.
1 cup Green Giant® frozen cut green
5. Bake 20 minutes or until casserole is bubbly and
beans
biscuits are deep golden brown.
1
/4 teaspoon pepper
1 can (6 oz) Pillsbury® Golden Layers® Nutrition information per serving:
1 ServiNg: Calories 500 (Calories from Fat 210); Total Fat 23g
refrigerated buttermilk flaky biscuits
(Saturated Fat 8g); Cholesterol 75mg; Sodium 1190mg; Total
Carbohydrate 43g (Dietary Fiber 5g; Sugars 8g); Protein 29g
1. Heat oven to 375°F. Spray large skillet with
nonstick cooking spray. Heat over medium-high
Tater Tot Pizza Casserole 2. Reduce heat to medium; stir in soup. Cook until
mixture comes to a boil, stirring occasionally.
Prep Time: 20 Minutes
Start to Finish: 1 Hour 10 Minutes 3. Spoon beef mixture into sprayed baking dish.
Servings: 6 Spoon pizza sauce evenly over top. Arrange
pepperoni and bell pepper over sauce. Sprinkle
1 lb lean (at least 80%) ground beef with cheese. Arrange potato nuggets over cheese.
1
/4 cup chopped onion Cover with foil.
1 can (103/4 oz) condensed cream of 4. Bake 30 minutes. Remove foil; bake uncovered
mushroom soup 15 to 20 minutes longer or until thoroughly heated.
1 can (8 oz) pizza sauce
Nutrition information per serving:
2 oz sliced pepperoni 1 ServiNg: Calories 490 (Calories from Fat 270); Total Fat 30g
1
/2 cup chopped green bell pepper (Saturated Fat 13g); Cholesterol 65mg; Sodium 1490mg; Total
1 cup shredded mozzarella cheese (4 oz) Carbohydrate 31g (Dietary Fiber 3g; Sugars 5g); Protein 24g
Pork Chops with 2. Add apple, raisins and apple juice; cook 2 to 3
minutes or until mixture comes to a boil. Remove
Apple-Sage Stuffing from heat; stir in stuffing mix. Spread mixture in
Prep Time: 15 Minutes sprayed baking dish. Top with pork chops. Cover
Start to Finish: 9 Hours 5 Minutes with foil; refrigerate at least 8 hours or overnight.
Servings: 4
3. Heat oven to 350°F. Bake covered for 30 minutes.
1 tablespoon butter 4. Uncover baking dish; brush pork chops with
1
/2 cup chopped onion (1 medium) jelly. Bake uncovered 15 to 20 minutes longer or
1
/2 cup thinly sliced celery until pork chops are thoroughly heated.
1 cup chopped apple Nutrition information per serving:
1
/2 cup raisins 1 ServiNg: Calories 510 (Calories from Fat 125); Total Fat 14g
(Saturated Fat 5g); Cholesterol 65mg; Sodium 2210mg; Total
1 cup apple juice
Carbohydrate 68g (Dietary Fiber 3g; Sugars 30g); Protein 28g
1 package (6 oz) sage and onion-
seasoned one-step stuffing mix
4 boneless smoked pork chops (4 oz each)
2 tablespoons apple jelly
Cook’s Note
Look for the smoked pork chops
1. Spray 8-inch square (2-quart) glass baking near the fresh meats. Because they
dish with nonstick cooking spray. Melt butter in are smoked, they only need to be
large skillet over medium heat. Add onion and thoroughly heated before serving.
celery; cook 3 to 4 minutes or until crisp-tender,
stirring occasionally.
12 uncooked jumbo pasta shells 3. Stir in tomatoes with tomato oil, olives and
1 tablespoon olive oil
1
/4 cup of the pasta sauce. Cook until thoroughly
heated, stirring frequently. Stir in 1/2 cup of the
11/2 cups frozen bell pepper and onion
cheese.
stir-fry
2 garlic cloves, minced 4. Fill each cooked pasta shell with about 1/4 cup
11/2 cups diced eggplant vegetable mixture. Place in sprayed baking dish.
1 small zucchini, diced Spoon remaining pasta sauce over shells. Cover
with foil.
1
/2 cup sliced oil and herb-packed sun-dried
tomatoes with 1 tablespoon of the oil 5. Bake 30 minutes. Uncover baking dish; sprinkle
1 can (2.25 oz) sliced ripe olives, drained with remaining cheese. Bake uncovered 5 to
1 jar (14 to 15 oz) tomato pasta sauce 10 minutes longer or until bubbly and cheese
1 cup shredded 6-cheese Italian cheese is melted.
blend (4 oz) Nutrition information per serving:
1 ServiNg: Calories 435 (Calories from Fat 200); Total Fat 22g
(Saturated Fat 6g); Cholesterol 25mg; Sodium 890mg; Total
1. Heat oven to 350°F. Spray 11x7-inch (2-quart) Carbohydrate 51g (Dietary Fiber 5g; Sugars 13g); Protein 13g
glass baking dish with nonstick cooking spray.
Cook pasta shells to desired doneness as directed
on package. Drain; cover to keep warm.
Three-Cheese Rotini Bake and stir until mixture is bubbly. Gradually add milk,
stirring constantly, until mixture boils and thickens.
Prep Time: 25 Minutes Start to Finish: 50 Minutes Remove from heat. Reserve 1 tablespoon each
Servings: 4 (11/2 cups each) American and mozzarella cheese for top. Add
remaining cheeses to sauce; stir until melted.
3 cups (8 oz) uncooked rainbow rotini
(spiral pasta) 3. Add cooked rotini to cheese sauce; stir gently
3 tablespoons margarine or butter to coat. Pour into sprayed casserole. Sprinkle with
reserved cheeses.
1 garlic clove, minced
1
/4 cup all-purpose flour 4. Bake 20 to 25 minutes or until bubbly around
1
/4 teaspoon pepper edges.
2 cups milk Nutrition information per serving:
1 cup shredded American cheese (4 oz) 1 ServiNg: Calories 595 (Calories from Fat 250); Total Fat 28g
1 cup shredded mozzarella cheese (4 oz) (Saturated Fat 13g); Cholesterol 55mg; Sodium 830mg; Total
Carbohydrate 58g (Dietary Fiber 2g; Sugars 9g); Protein 28g
1
/4 cup crumbled blue cheese (2 oz)
Topping
2 tablespoons Progresso® plain bread Cook’s Note
crumbs
Serve this creamy casserole with
1 teaspoon margarine or butter, melted
buttered broccoli spears and
sourdough rolls.
Cheesy Baked Ravioli 2. Add frozen ravioli, and bell pepper and onion
stir-fry; stir to coat. Cover with foil.
Prep Time: 5 Minutes
Start to Finish: 1 Hour 15 Minutes 3. Bake 1 hour. Uncover baking dish; sprinkle with
Servings: 6 cheese. Bake uncovered 5 to 10 minutes longer or
until casserole is bubbly and cheese is melted.
1 jar (26 to 28 oz) tomato pasta sauce
Nutrition information per serving:
1 can (103/4 oz) condensed Cheddar 1 ServiNg: Calories 515 (Calories from Fat 200); Total Fat 22g
cheese soup (Saturated Fat 9g); Cholesterol 160mg; Sodium 2080mg; Total
Carbohydrate 55g (Dietary Fiber 3g; Sugars 11g); Protein 24g
1 bag (25 oz) frozen Italian sausage-filled
ravioli
1 /2 cups frozen bell pepper and onion
1
stir-fry
Cook’s Note
11/2 cups shredded mozzarella cheese (6 oz) You can use 3/4 cup each coarsely
chopped bell pepper and onion in
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) place of the frozen bell pepper and
glass baking dish with nonstick cooking spray. In onion stir-fry mixture. Use one color
sprayed dish, combine pasta sauce and soup; of bell pepper, or a combination of
mix well.
colorful peppers to equal the 3/4 cup.
Creamy Spinach Enchiladas 2. Spoon 1/4 cup filling down center of each tortilla;
roll up. Place, seam side down, in ungreased
Prep Time: 40 Minutes Start to Finish: 1 Hour 13x9-inch (3-quart) glass baking dish. Pour
Servings: 6 enchilada sauce evenly over tortillas; sprinkle
with remaining cheese.
1 tablespoon margarine or butter
/2 cup sliced green onions
1 3. Bake 15 to 20 minutes or until bubbly and
thoroughly heated. Sprinkle with sliced green
1 box (9 oz) Green Giant® frozen spinach,
onions.
thawed, well drained
1 cup small-curd cottage or ricotta cheese Nutrition information per serving:
1 ServiNg: Calories 330 (Calories from Fat 155); Total Fat 17g
1
/2 cup sour cream
(Saturated Fat 9g); Cholesterol 45mg; Sodium 670mg; Total
11/2 cups shredded Monterey Jack cheese Carbohydrate 32g (Dietary Fiber 5g; Sugars 4g); Protein 17g
(6 oz)
12 corn tortillas (6 inch), heated
1 can (10 oz) Old El Paso® mild enchilada Cook’s Note
sauce
Sliced green onions, if desired Cheddar, Colby or a Monterey Jack
blend can be used instead of the
1. Heat oven to 375°F. Melt margarine in large Monterey Jack cheese.
skillet over medium-high heat. Add 1/2 cup onions;
cook and stir 2 minutes or until crisp-tender.
Add spinach; cook 1 minute or until spinach is
thoroughly heated, stirring occasionally. Remove
from heat. Stir in cottage cheese, sour cream and
1 cup of the cheese.
Pillsbury Most Requested Recipes™ 33
3
/4 lb bulk pork sausage 1 lb lean (at least 80%) ground beef
1
/2 cup chopped onion 1
/2 cup sliced green onions
2 tablespoons all-purpose flour 1 can (15.5 oz) sloppy joe sandwich sauce
1 can (14.5 oz) diced tomatoes, undrained 1 can (11 oz) Green Giant® Mexicorn®
1 can (4 oz) Green Giant® mushroom whole kernel corn, red and green
pieces and stems, undrained peppers, undrained
1 teaspoon dried oregano leaves 1 can (6 oz) Pillsbury® Golden Layers®
1
/2 teaspoon dried basil leaves refrigerated buttermilk flaky biscuits
1
/4 teaspoon garlic powder
1
/8 teaspoon pepper 1. Heat oven to 375°F. In large skillet, brown
1 can (12 oz) Pillsbury® Golden Layers® ground beef with onions; drain. Stir in sandwich
refrigerated buttermilk flaky biscuits sauce and corn. Cook 2 to 3 minutes or until
thoroughly heated, stirring occasionally.
1 cup shredded mozzarella cheese (4 oz)
2. Spoon mixture into ungreased 1- to 11/2-quart
1. Heat oven to 375°F. In 10-inch ovenproof casserole. Separate dough into 5 biscuits; cut each
skillet with 2-inch-deep sides, cook sausage and in half. Arrange, cut side down, around outside
onion over medium heat 5 to 7 minutes or until edge of hot mixture with sides of biscuits touching.
thoroughly cooked, stirring occasionally.
3. Bake 15 to 20 minutes or until biscuits are deep
2. Sprinkle flour over sausage mixture in skillet. golden brown.
Add tomatoes, mushrooms, oregano, basil, garlic
Nutrition information per serving:
powder and pepper; mix well. Cook until slightly 1 ServiNg: Calories 480 (Calories from Fat 190); Total Fat 21g
thickened, stirring occasionally. Reduce heat; (Saturated Fat 8g); Cholesterol 70mg; Sodium 1620mg; Total
simmer while preparing biscuits. Carbohydrate 45g (Dietary Fiber 4g; Sugars 19g); Protein 27g
12
make-ahead
CASSEROLE
tiPS
p. 43
Make-Ahead
Cheeseburger Lasagna
Prep time: 40 Minutes
Start to Finish: 10 Hours 10 Minutes
Servings: 8
2. Meanwhile, beat egg in medium bowl. Add 6. Just before serving, top with lettuce,
ricotta cheese and 2 cups of the cheese blend; tomato and pickle slices. If desired, serve with
mix well. additional ketchup.
3. Spread 1 cup beef mixture in bottom of Nutrition information per serving:
sprayed baking dish. Arrange 4 uncooked 1 SERviNg: Calories 585 (Calories from Fat 280); Total
noodles over sauce. Spoon and spread half of Fat 31g (Saturated Fat 16g); Cholesterol 135mg; Sodium
1220mg; Total Carbohydrate 38g (Dietary Fiber 2g; Sugars
ricotta cheese mixture over noodles; top with 10g); Protein 38g
11/2 cups beef mixture. Repeat layers once. Top
with remaining 4 noodles, beef mixture and
the 1 cup Cheddar cheese. Cover with foil;
refrigerate at least 8 hours or overnight.
Cook’s Note
4. When ready to bake, heat oven to 350°F. Serve the lasagna with toasted
Bake lasagna, covered, for 45 minutes.
French bread slices and tossed
5. Uncover baking dish; bake 25 to 35 minutes green salad. Chocolate chip
longer or until bubbly. Remove from oven. cookies are the perfect dessert.
Cover with foil; let stand 5 to 10 minutes
before serving.
Havarti Ham and Egg 3. Drain eggs. Peel; coarsely chop eggs. Arrange
3 uncooked noodles in bottom of sprayed baking
Lasagna dish. Top with 2/3 cup of the ham, 1/3 of the eggs and
Prep time: 1 Hour Start to Finish: 10 Hours 1 cup cheese. Spread with 11/2 cups Alfredo sauce
Servings: 8 mixture. Repeat layers 2 more times ending with
sauce. (Be sure top noodles are covered with sauce.)
4 eggs Cover; refrigerate at least 8 hours or overnight.
1 jar (16 oz) Alfredo pasta sauce 4. Heat oven to 350°F. Bake covered for 30 minutes.
1 bag (14 to 16 oz) frozen asparagus cuts
(3 cups) 5. In small bowl, mix bread crumbs and butter.
Uncover baking dish; sprinkle crumb mixture
1
/2 cup drained sliced roasted red bell
evenly over top of lasagna. Bake uncovered 30
peppers (from a jar)
minutes longer or until thoroughly heated and
1
/2 cup water topping is golden brown. Let stand 10 minutes
9 uncooked lasagna noodles before serving.
2 cups diced cooked ham
Nutrition information per serving:
3 cups shredded Havarti cheese (12 oz) 1 SERviNg: Calories 625 (Calories from Fat 385); Total Fat 43g
1
/2 cup Progresso® Parmesan bread crumbs (Saturated Fat 25g); Cholesterol 235mg; Sodium 1170mg; Total
Carbohydrate 30g (Dietary Fiber 1g; Sugars 4g); Protein 29g
2 tablespoons butter, melted
Shrimp and Spinach Strata 2. Spread pesto over bread. Sprinkle with 1 cup
of the cheese. Layer shrimp, spinach, bell pepper
Prep time: 25 Minutes and onion stir-fry, and remaining 1 cup cheese
Start to Finish: 9 Hours 40 Minutes over bread.
Servings: 8
3. In large bowl, beat eggs, milk and seasoned
10 to 12 slices French bread ( /2 inch thick)
1 salt until well blended. Pour over mixture in baking
1
/2 cup purchased pesto dish. Cover with foil; refrigerate at least 8 hours or
overnight.
2 cups shredded Gouda cheese (8 oz)
1 lb shelled deveined uncooked medium 4. Heat oven to 350°F. Uncover baking dish; bake
shrimp, tails removed 40 to 50 minutes or until set and knife inserted
1 bag (1 lb) Green Giant® frozen cut leaf in center comes out clean. Let stand 15 minutes
spinach, thawed, squeezed to drain well before serving.
1 bag (1 lb) frozen bell pepper and onion Nutrition information per serving:
stir-fry, thawed, drained 1 SERviNg: Calories 420 (Calories from Fat 215); Total Fat 24g
8 eggs (Saturated Fat 9g); Cholesterol 330mg; Sodium 790mg; Total
Carbohydrate 22g (Dietary Fiber 2g; Sugars 6g); Protein 29g
2 cups milk
1
/2 teaspoon seasoned salt
Cook’s Note
1. Spray 13x9-inch (3-quart) glass baking dish with
nonstick cooking spray. Arrange bread slices in Squeeze the spinach and bell pepper
bottom of sprayed baking dish. Cut cubes from mixture completely dry between
bread to fill in empty spaces. paper towels to keep any additional
moisture out of the strata.
Taco Fiesta Chicken Lasagna mixture and 11/2 cups chicken mixture. Sprinkle with
1 cup of the cheese, and half of the onions and olives.
(Cover Recipe)
3. Repeat noodle, bean, chicken and cheese layers
Prep time: 30 Minutes
once. Top with remaining 4 noodles, chicken,
Start to Finish: 9 Hours 30 Minutes
onions, olives and cheese. (Be sure top noodles are
Servings: 8
covered.) Cover with foil; refrigerate at least
8 hours or overnight.
2 cans (141/2 oz each) diced tomatoes
with zesty mild green chiles, undrained 4. Heat oven to 350°F. Bake covered lasagna
1
/2 cup Old El Paso® Thick ’n Chunky Salsa 50 minutes. Uncover baking dish; bake 18 to
3 cups cubed cooked chicken 22 minutes longer or until bubbly and thoroughly
1 can (16 oz) Old El Paso® refried beans heated. Let stand 10 minutes before serving.
Sprinkle with cilantro. If desired, garnish each
1
/2 cup sour cream
serving with sour cream, chopped tomato and
12 uncooked lasagna noodles shredded lettuce.
3 cups shredded Colby-Monterey Jack
cheese (12 oz) Nutrition information per serving:
1 SERviNg: Calories 480 (Calories from Fat 190); Total Fat 21g
1
/2 cup chopped green onions (Saturated Fat 11g); Total Carbohydrate 39g (Dietary Fiber 6g;
1
/4 cup sliced ripe olives, if desired Sugars 7g); Protein 34g
1
/4 cup chopped fresh cilantro
Monterey Chipotle
Hash Browns, p. 53
Slow-Cooked Zesty
Pinto Beans, p. 54
Pillsbury
Pillsbury
MostMost
Requested
Requested
Recipes 45 ™ 45
Recipes
™
1. Heat oven to 375°F. Spray shallow 11/2-quart casserole or To make this recipe ahead,
gratin dish with nonstick cooking spray. In large bowl, combine do not sprinkle with cracker
soup, cheese and sour cream; mix well. Stir in bell pepper and
crumbs; cover and refrigerate
thawed vegetables. Spoon into sprayed casserole.
for up to eight hours. Uncover;
2. In small bowl, combine crushed crackers and butter; mix top with buttered crumbs just
well. Sprinkle over vegetable mixture.
before baking.
3. Bake 30 to 35 minutes or until mixture is bubbly and
vegetables are crisp-tender.
2 tablespoons margarine or butter 2. Stir in flour, salt and pepper; mix well. Gradually
6 green onions, cut into 1/2-inch pieces add milk, stirring constantly. Cook and stir until
(1/2 cup) mixture is bubbly and thickened. Remove from heat.
2 tablespoons all-purpose flour 3. Add 3/4 cup of the cheese; stir until melted. Stir
1
/4 teaspoon salt in cooked vegetables. Spoon mixture into greased
1
/8 teaspoon pepper casserole. Sprinkle with crushed crackers and
11/2 cups milk remaining 1/4 cup cheese.
1 cup shredded Swiss cheese (4 oz) 4. Bake 25 to 30 minutes or until topping is golden
1 bag (1 lb) Green Giant Select® frozen brown and casserole is bubbly.
broccoli, carrots & cauliflower, cooked,
Nutrition information per serving:
drained
1 ServiNg: Calories 140 (Calories from Fat 70); Total Fat 8g
1
/4 cup crushed round buttery crackers (Saturated Fat 4g); Cholesterol 15mg; Sodium 200mg; Total
Carbohydrate 10g (Dietary Fiber 2g; Sugars 4g); Protein 7g
2. Drain beans, discarding water. Place beans in 3. Bake 30 to 35 minutes or until casserole is
31/2 to 4-quart slow cooker. Add 2 cups water and all thoroughly heated and cheese is melted.
remaining ingredients except tomatoes; mix well.
Nutrition information per serving:
1 ServiNg: Calories 210 (Calories from Fat 90); Total Fat 10g
3. Cover; cook on Low setting 8 hours.
(Saturated Fat 6g); Cholesterol 30mg; Sodium 290mg; Total
Carbohydrate 20g (Dietary Fiber 1g; Sugars 2g); Protein 10g
4. Add tomatoes; mix well. Cover; cook 1 to 2 hours
longer or until beans are tender.
2 turkey thighs (about 1 lb each), 3. About 25 minutes before serving, cook couscous
in water as directed on package. Stir zucchini into
skin removed
tomato mixture. Cover; cook on High setting
1 can (14.5 oz) diced tomatoes with 20 minutes longer or until zucchini is tender.
Italian-style herbs, undrained
2 tablespoons tomato paste 4. To serve, remove bones from turkey. Stir gently
2 garlic cloves, minced to break up turkey. Serve over couscous.
1 cup uncooked couscous Nutrition information per serving:
11/2 cups water 1 ServiNg: Calories 270 (Calories from Fat 45); Total Fat 5g
(Saturated Fat 2g); Cholesterol 55mg; Sodium 250mg; Total
2 cups sliced zucchini Carbohydrate 31g (Dietary Fiber 3g; Sugars 3g); Protein 24g
Cook’s Note
Toting the sandwich filling to a
gathering? Loop a large, sturdy
rubber band from handle to handle
across the slow cooker cover to keep
the cooker sealed during transit.
Smothered Swiss Steak 1. Heat oil in large skillet over medium-high heat
until hot. Sprinkle beef with salt and pepper;
Prep Time: 15 Minutes place in skillet. Cook 4 to 6 minutes or until well
Start to Finish: 10 Hours 10 Minutes browned, turning once.
Servings: 4
2. Meanwhile, in 31/2 to 4-quart slow cooker,
2 teaspoons oil combine onion, carrot and mushrooms; mix well.
11/2 lb boneless beef top round steak,
3. Cut browned beef into 4 pieces; place in slow
trimmed of fat cooker over vegetables. In same skillet, combine
1 teaspoon salt soup and tomato sauce; mix well. Pour over beef.
1
/4 teaspoon pepper
1 medium onion, halved lengthwise, 4. Cover; cook on Low setting 8 to 10 hours. Stir
sauce well before serving over beef.
thinly sliced
1 carrot, shredded Nutrition information per serving:
1 can (4 oz) Green Giant® mushroom 1 ServiNg: Calories 315 (Calories from Fat 110); Total Fat 12g
(Saturated Fat 3g); Cholesterol 95mg; Sodium 1650mg; Total
pieces and stems, drained Carbohydrate 15g (Dietary Fiber 2g; Sugars 6g); Protein 37g
1 can (103/4 oz) condensed cream of
mushroom soup
1 can (8 oz) tomato sauce
Beef Roast and Vegetables 1. With tip of knife, make cuts in top of beef roast;
insert garlic slivers. Spread beef with 1 tablespoon
with Horseradish Gravy of the horseradish. Sprinkle with 1/2 teaspoon of
Prep Time: 25 Minutes the gravy mix. Place beef in 31/2 to 4-quart slow
Start to Finish: 9 Hours 25 Minutes cooker. Arrange carrots around beef. Top with
Servings: 6 potatoes and celery.
Cajun Pot Roast with 1. Rub entire surface of beef roast with Cajun
seasoning. Place roast in 31/2 to 4-quart slow
Maque Choux cooker. Top with corn, onion and bell pepper.
Prep Time: 10 Minutes
2. In small bowl, combine tomatoes, pepper and
Start to Finish: 10 Hours 10 Minutes
hot pepper sauce; mix well. Pour over vegetables
Servings: 6
and roast.
2 to 21/2 lb boneless beef chuck roast 3. Cover; cook on Low setting 8 to 10 hours.
1 tablespoon dried Cajun seasoning
4. To serve, cut roast into slices. Serve corn
1 box (9 oz) Green Giant® Niblets®
mixture with slotted spoon.
frozen corn
1
/2 cup chopped onion Nutrition information per serving:
1 ServiNg: Calories 270 (Calories from Fat 80); Total Fat 9g
1
/2 cup chopped green bell pepper
(Saturated Fat 3g); Cholesterol 105mg; Sodium 590mg; Total
1 can (14.5 oz) diced tomatoes, undrained Carbohydrate 12g (Dietary Fiber 2g; Sugars 4g); Protein 36g
1
/8 teaspoon pepper
1
/2 teaspoon hot pepper sauce
Slow-Cooked Pot Roast turning once. Remove beef from skillet; cover to
keep warm.
and Vegetables 2. In 31/2 to 4-quart slow cooker, combine
Prep Time: 25 Minutes
potatoes, carrots and onion; mix well. Add bay
Start to Finish: 10 Hours 25 Minutes
leaf. Place browned beef over vegetables. In small
Servings: 4
bowl, combine 11/2 cups of the broth (reserve and
refrigerate remaining broth) and Worcestershire
1 tablespoon all-purpose flour sauce. Pour over beef.
1
/2 teaspoon salt
1
/8 teaspoon pepper 3. Cover; cook on Low setting 8 to 10 hours.
1 /2
1
lb boneless beef top round steak 4. About 5 minutes before serving, with slotted
(1/2 inch thick), cut into 4 equal pieces spoon, remove beef and vegetables from
4 medium potatoes, peeled, each cut slow cooker; place on serving platter. Cover
into 6 pieces to keep warm.
4 large carrots, cut into 1-inch pieces
5. Pour liquid from slow cooker into medium
1 onion, thinly sliced
saucepan; remove and discard bay leaf. In small
1 bay leaf bowl, blend remaining broth and cornstarch until
1 can (14 oz) beef broth smooth. Add to liquid in saucepan. Bring to a boil
1 teaspoon Worcestershire sauce over medium-high heat, stirring constantly. Boil
2 tablespoons cornstarch 1 minute. Serve sauce with beef and vegetables.
If desired, season to taste with salt and pepper.
1. In shallow bowl, combine flour, salt and pepper; Nutrition information per serving:
mix well. Add beef pieces; turn to coat both sides. 1 ServiNg: Calories 370 (Calories from Fat 55); Total Fat 6g
(Saturated Fat 2g); Cholesterol 90mg; Sodium 860mg; Total
Spray large nonstick skillet with nonstick cooking
Carbohydrate 40g (Dietary Fiber 4g; Sugars 7g); Protein 39g
spray. Heat over medium-high heat until hot.
Add beef; cook 4 to 6 minutes or until browned,
Pillsbury Most Requested Recipes™ 69
Meat and Potato Casserole 2. Spray 31/2 to 4-quart slow cooker with nonstick
cooking spray. Layer potatoes and green beans
Prep Time: 15 Minutes in sprayed slow cooker. Top with beef mixture;
Start to Finish: 7 Hours 15 Minutes spread evenly.
Servings: 4 (11/4 cups each)
3. Cover; cook on Low setting 6 to 7 hours. Top
1 lb lean (at least 80%) ground beef with remaining half of onions before serving.
1 can (2.8 oz) French fried onions Nutrition information per serving:
1 can (103/4 oz) condensed cream of 1 ServiNg: Calories 645 (Calories from Fat 290); Total Fat 32g
mushroom soup (Saturated Fat 10g); Cholesterol 70mg; Sodium 820mg; Total
Carbohydrate 60g (Dietary Fiber 5g; Sugars 7g); Protein 29g
1
/2 cup milk
1
/4 teaspoon pepper
4 cups frozen country-style shredded
hash-brown potatoes (from 32-oz bag) Cook’s Note
2 cups Green Giant® frozen cut green Spray the inside of the slow cooker
beans with nonstick cooking spray before
assembling recipes that tend to stick,
1. In large skillet, cook ground beef over medium such as this casserole. The cooker
heat until thoroughly cooked, stirring frequently. will clean up easily.
Drain. Add half of the onions, the soup, milk and
pepper; mix well.
1 tablespoon cornstarch
2 tablespoons water
Cook’s Note
1. In 4 to 6-quart slow cooker, combine onion and Pork loin roast has little fat, so will
apples. In small bowl, combine honey, mustard, dry out if it is overcooked. For longer
coriander and salt; mix well. Spread on all sides of cooking (more than 8 hours), use a
pork roast. Place pork over onion and apples.
boneless shoulder roast instead.
So-Easy Sloppy Joes 1. In large skillet, cook ground beef, onions, celery
and bell pepper over medium-high heat for 5 to
Prep Time: 15 Minutes 7 minutes or until beef is thoroughly cooked,
Start to Finish: 6 Hours 15 Minutes stirring frequently. Drain.
Servings: 16 sandwiches
2. In 31/2 to 4-quart slow cooker, combine ground
3 lb lean (at least 80%) ground beef beef mixture and all remaining ingredients except
1 cup chopped onions buns; mix well.
1 cup chopped celery 3. Cover; cook on Low setting 4 to 6 hours.
1
/2 cup chopped green bell pepper
1 bottle (12 oz) chili sauce 4. Stir; spoon beef mixture into buns.
1 can (6 oz) tomato paste Nutrition information per serving:
2 to 3 tablespoons brown sugar 1 SaNdwich: Calories 340 (Calories from Fat 125); Total Fat
14g (Saturated Fat 5g); Cholesterol 50mg; Sodium 640mg; Total
2 tablespoons Worcestershire sauce Carbohydrate 33g (Dietary Fiber 2g; Sugars 13g); Protein 20g
1
/4 teaspoon pepper
16 sandwich buns, split
Seafood Stew,
p. 92
MostPillsbury
RequestedMost
Recipes Pillsbury
Requested 81 ™ 81
Recipes
1. Heat oil in large skillet over high heat until hot. Add pork;
sprinkle with salt and 1/8 teaspoon pepper. Cook 3 to 5 minutes
or until browned, stirring frequently.
Chicken-Vegetable
Chowder
Prep Time: 10 Minutes
Start to Finish: 9 Hours 40 Minutes
Servings: 5 (1 1/2 cups each)
Confetti Yellow Pea Soup 1. In 31/2 to 4-quart slow cooker, combine all
ingredients except onions and corn; stir gently
Prep Time: 10 Minutes to mix.
Start to Finish: 9 Hours 40 Minutes
Servings: 6 (1 1/2 cups each) 2. Cover; cook on Low setting 7 to 9 hours or until
peas are soft.
1 bag (16 oz) dried yellow split peas,
3. Stir in onions and corn. Cover; cook 30 minutes
rinsed, sorted
longer or until corn is thoroughly heated.
1 quart (4 cups) water
1 can (101/2 oz) condensed chicken broth Nutrition information per serving:
1 ServiNg: Calories 430 (Calories from Fat 90); Total Fat 10g
1 cup julienne-cut (2x1/8x1/8-inch) carrots (Saturated Fat 3g); Cholesterol 20mg; Sodium 970mg; Total
6 oz chorizo sausage, casing removed, Carbohydrate 59g (Dietary Fiber 21g; Sugars 7g); Protein 27g
cut into 1/4- inch slices
1
/4 teaspoon salt
1
/4 teaspoon pepper Cook’s Note
1
/2 cup sliced green onions
Yellow peas are low in fat and a good
1 can (11 oz) Green Giant® Mexicorn®
whole kernel corn, red and green peppers source of protein. One cup of cooked
yellow peas has about 16 grams of
protein and 1 gram of fat.
(Note: Although individual needs vary, a 2000-calorie diet is used as the reference diet on packaging because it
approximates average daily requirements and provides a round number for easier calculating.)
index
• Easy 6 ingredients or less OR ready • Cheesy Winter Vegetables Casserole .....47
to cook in 20 minutes or less OR • Corn and Green Chile Rice.......................54
ready to eat in 30 minutes or less. • • Hassle-Free Vegetable-Rice Pilaf .............55
• Monterey Chipotle Hash Browns .............53
• Low Fat 10 grams of fat or less (main • Slow-Cooked Zesty Pinto Beans..............54
dishes) or 3 grams of fat or less • Sweet Corn Potluck Pudding ...................52
(all other recipes). • Swiss Vegetable Casserole .......................50
• • Wild Rice Stuffing......................................55
Great taste
without
the wait.
• 140 family-pleasing recipes
ready in 25 minutes or less
• 20 menu suggestions for
easy meal-planning
• Skillet dishes, hearty
pastas, sandwiches, salads
and more
• Timesaving prep and
cleanup ideas
• More than 50 beautiful
color photographs
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Pillsbury and the Pillsbury barrelhead logo are trademarks or registered trademarks of General Mills, used by license.
p. 76
Side-Dish Casseroles
Baked and slow-cooked menu
completers
p. 50
Slow-Cooker Specialties
Tender beef with gravy, spicy pulled
pork, and more
SPECIAL FEATURE
Make-Ahead Casseroles
Comfort and convenience rolled
p. 43
together
p. 67
p. 85