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Tortilla Burger Casserole

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Spicy and delicious…this casserole blends tasty ingredients together.

1 lg onion, chopped
1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
1 10.75-oz can tomato soup
1 15-oz can tomato sauce
1 15-oz can water
1 pkg taco seasoning
1 doz corn tortillas, torn into bite-sized pieces
1 16-oz can sliced black olives, drained
1 C grated cheddar cheese (optional)

In a large skillet over medium-high heat, water-saute* onion. Add crumbled burger, tomato soup, tomato sauce, water, taco seasoning, and black olives.

In a 9″ x 13″ baking dish, lager torn tortillas and sauce ending with cheese. Bake at 350° F until bubbly (35 to 45 minutes). Serve with a dollop of far-free sour cream, if desired. Leave off the cheese topping to cut down on calories and cholesterol.

Servings: 15

Submitted by Debby Shabo Wade
Recipe by Jeanne Jarnes

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Tortilla Burger Casserole

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Cucumber Cheese Spread

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This classic spread for tea, can be used for other bread products as well.

1 8-oz pkg fat-free cream cheese, softened
1/2 C grated cucumber, drained
1/4 C finely-chopped onion
1 Tbsp finely-chopped fresh parsley
1/4 tsp salt

In a large bowl, whip softened cream cheese with electric beater until fluffy. Stir in the cucumber, onion, parsley, and salt; mix well. Refrigerate.

Serving Suggestion: This is a refreshing spread and is great with crackers, bread, or as a sandwich filling.

Servings: 1 3/4 cups (24 Servings)

Submitted by Debby Shabo Wade 

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Cucumber Cheese Spread

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Top Ramen Casserole

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A simple Asian inspired casserole for you to make tonight!

2 pkg oriental flavor Top Ramen noodles

2 C water
1 12-oz pkg frozen peas
1 10.75-oz can cream of mushroom soup
1 8-oz can sliced water chestnuts
1 12.5-oz can Worthington FriChik, diced (reserve liquid)

In a large saucepan over medium-high heat, cook noodles in 2 C water until tender. Include only one seasoning packet from the Top Ramen noodles. Stir in frozen peas and continue cooking for 2 minutes. Remove from heat. Add mushroom soup, water chestnuts, and FriChik with liquid. Stir well. Pour into a casserole dish and cover with bread crumbs if desired. Bake at 350° F until bubbly.

Variations to add:

Chopped broccoli
Diced Worthington frozen Smoked Turkey
Celery and Onions
Sliced mushrooms
Bac-Os

Servings: 8

Submitted by Debby Shabo Wade
Recipe by Ruth Detwiler

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Top Ramen Casserole

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Curried Potatoes

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Piquant and creamy rich potatoes…sure to please the family or guests.

6 med-sized potatoes

6 eggs*
2 C sour cream*
1/2 C butter, melted
1 1/2 tsp salt
2 tsp curry powder
1 10.75-oz can cream of mushroom soup

In large kettle over medium-high heat, boil potatoes and eggs. Remove eggs after 7 minutes of boiling. Continue boiling potatoes until tender. Remove from heat. When cool, remove skins from potatoes and shells from eggs. Grate potatoes and chop eggs.

In medium bowl, combine sour cream butter, salt, curry powder, and mushroom soup. Set aside.

In a greased 9″ x 13″ baking dish, layer grated potatoes, eggs, and sour cream mixture. Bake at 325° F for 30 minutes.

*Lite Version Substitution

Omit eggs
2 C fat-free sour cream
Add 1/2 C skim milk (to mushroom soup mixture)

Optional: Top with buttered bread crumbs prior to baking.

Servings: 10 

Submitted by Debby Shabo Wade
Recipe by Judy Anderson

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Curried Potatoes

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Tofu Cheese Balls

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Whether baked or fried, these high protein balls add to a healthy diet.

1 C crumbled soft tofu
1 C quick oatmeal
1 C bread crumbs
1 medium onion, minced
1/2 C egg substitute
1 tsp ground sage
1 tsp salt
Pinch of sugar

In a medium bowl. combine ingredients, mixing well. Form into balls and fry in a small amount of oil in a skillet over medium-high heat. (Or if you prefer, put balls on a lightly greased cookie sheet and bake them in the oven at 375° F for 20 to 25 minutes.) Place cooked meatballs in a 9″ x 13″ baking dish. Cover with a mixture of one can low-fat mushroom soup and one can water. Bake at 350° F for 30 minutes.

Servings: 8

Submitted by Debby Shabo Wade
 
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Tofu Cheese Balls

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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