Casseroles - recipes which include Casseroles and yoghurt

Herbed Shrimp and Feta Casserole

2 large eggs

1 cup evaporated milk

1 cup plain yoghurt

3 ounces feta cheese, crumbled

1/3 pound Swiss cheese, shredded

1/3 cup fresh parsley, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

4 garlic cloves, minced

1/2 pound angel hair pasta, cooked

1 (16 ounce) jar mild chunky salsa

1 pound medium shrimp, peeled, uncooked

1/2 pound mozzarella cheese, shredded

Preheat oven to 350 degrees F. Coat an 8 x 12-inch baking dish with cooking spray.
In a medium bowl bowl, blend eggs, milk, yoghurt, feta and Swiss cheeses, parsley, basil, oregano and garlic.
Spread half the pasta over bottom of baking dish.
Cover with salsa.
Add half the shrimp.
Spread remaining pasta over shrimp.
Spread egg mixture over pasta.
Add remaining shrimp and top with mozzarella cheese.
Bake 30 minutes.
Remove from oven and let stand 20 minutes before serving.

8 corn tortillas

2 cups shredded cooked chicken

1 cup grated Monterey jack cheese

2 tablespoons chopped green chillies

1 bunch scallions, chopped

1 (20 ounce) can mild enchilada sauce

1 (8 ounce) container non-fat plain yoghurt

Preheat oven to 350 degrees F.
Spray an 8-inch or 9-inch square casserole dish with non-stick spray.
Cover the bottom of the dish with 4 corn tortillas, overlapping them if necessary.
Sprinkle half the chicken, half the cheese, half the green chillies and half the scallions on the tortillas.
In a medium-size bowl or large measuring cup, stir together the enchilada sauce and yoghurt until smooth.
Pour half of this mixture over the layers in the casserole dish.
Then layer on the remaining 4 tortillas, the chicken and the chillies.
Sprinkle with half the remaining cheese.
Pour the remaining sauce over the dish.
Sprinkle with the remaining cheese and scallions.
Bake, uncovered, for 30 minutes.

2 teaspoons olive or vegetable oil

1 cup diced onions

1 cup sliced mushroom caps

2 teaspoons all-purpose flour

1 1/2 cups water

2 envelopes instant beef broth and seasoning mix

1 tablespoon grated Parmesan cheese

1 teaspoon Worcestershire sauce

1/4 teaspoon paprika

Dash of pepper

4 (5 ounce) beef top or bottom round steaks, broiled until rare

1/2 cup plain yoghurt

1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees F.
In 10-inch non-stick frying pan heat oil; add onions and mushrooms and saute, stirring, until onions are translucent.
Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute; gradually stir in water.
Add broth mix, and stirring constantly, bring to a boil.
Reduce heat and let simmer until mixture thickens.
Stir in cheese, Worcestershire sauce, paprika and pepper and remove from heat.
Transfer steaks to 2-quart casserole and pour vegetable sauce over meat
cover and bake until steaks are tender, about 45 minutes.
Remove steaks from casserole and set aside.
Spoon 2 tablespoons of vegetable sauce into sour cream and stir to combine
pour sour cream mixture into casserole and stir until well blended.
Return steaks to casserole and serve sprinkled with parsley.

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