Cake Pan Casseroles

Cake Pan Casseroles

 

From Your Independent Watkins Consultant

Michelle Klimchuk - www.productsof1868.com

 

 

Eggplant Casserole

3 large eggs, beaten

2-1/2 cups panko (Japanese) bread crumbs

3 medium eggplants, cut into 1/4-inch slices

2 jars (4-1/2 ounces each) sliced mushrooms, drained

1/2 tsp Watkins Basil

1/8 teaspoon Watkins Oregano

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1 jar (28 ounces) spaghetti sauce

Preheat oven to 350°. Place eggs and breadcrumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake 15-20 minutes or until tender and golden brown, turning once.

In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.

Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.

Bake, uncovered, at 350° 25-30 minutes or until heated through and cheese is melted.Yield: 8 servings.

Grilled Cheese and Tomato Soup

3 ounces reduced-fat cream cheese

1-1/2 teaspoons Watkins Basil, divided

12 slices Italian, sourdough or rye bread (1/2 inch thick)

6 slices part-skim mozzarella cheese

6 tablespoons butter, softened

1/2 cup tomato paste

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

1-3/4 cups 2% milk

2 large eggs

1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese

Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.

Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.

Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving. Yield: 6 servings.

Chicken and Olive Casserole

2 large onions, finely chopped, divided

3 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon salt

1 teaspoon Watkins Oregano

1 teaspoon Watkins Cumin

1/4 teaspoon Watkins Cinnamon

5 tablespoons Watkins Chili Powder

3 tablespoons all-purpose flour

4-1/2 cups chicken broth (make with Watkins Chicken Soup Base and respective amount of warm water)

1/2 ounce semisweet chocolate, coarsely chopped

6 cups shredded cooked chicken

12 corn tortillas (6 inches), warmed

1 cup sliced pimiento-stuffed olives

4 cups (16 ounces) shredded Monterey Jack cheese

In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate.

In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers.

Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.