A small, family farm in Wisconsin

Posts tagged ‘Casserole’

Amish Yumasetta

My son lives in OKC, and he recently traveled here to Wisconsin on a work related trip. He was here for a week, so we were able to enjoy his company every evening after work and I tried to keep him well fed. On the Friday night that he was here we went out for a delicious local bar fish fry.
One of the dishes I didn’t have time to make for him is called Yumasetta. It’s an Amish recipe and it was one of his favorites when he was a kid. This recipe makes a large amount, suitable to take to a pot luck or for feeding a bunch of kids. Because it uses canned soups it’s difficult to halve the recipe, but I make the whole thing and freeze half of it. I hate using canned soups but when I do, I use the low fat, low sodium soups. Some of these old recipes just don’t taste good with modern substitutions.
2 lbs ground beef or turkey
2 tbsp brown sugar
1/4 c chopped onion
1 can tomato soup, undiluted
1 can cream of mushroom or chicken soup, undiluted
1- 16 oz pk egg noodles
8 oz grated cheddar. The recipe asks for Velveeta but I try to steer clear of processed cheese.
Brown ground meat with onions and salt and pepper to taste.
Add brown sugar and tomato soup.
Cook and drain noodles
Add cream soup to noodles.
Spray a 9×13 pan.
Layer 1/2 of noodle mixture into pan and 1/2 of cheese on top of noodles.
Spread all of meat mixture on top.
Spread last 1/2 of noodle mixture on top of meat and end with the last of the cheese.
Bake covered at 350 degrees for 35-45 minutes.


Hearty Comfort Foods

I’m thinking that some hearty, rib sticking recipes are appropriate for this terrible weather we’ve been having.
I make lots of soups and casseroles when winter gets the best of us.  Here are some recipes that I’ve been using for many years.  They’re always a welcome and appreciated tummy warmer.

No Fuss Lasagna

No Fuss Lasagna









1 pound Italian sausage
1 jar spaghetti sauce, 28 oz
1 can diced tomatoes, Italian style, undrained
1/4 teaspoon cayenne pepper
15 ounces ricotta cheese
1 package frozen spinach, chopped, thawed and squeezed
1/4 cup parmesan cheese
1 egg, beaten
10 lasagna noodle, raw
1 1/2 cups mozzarella cheese, grated
1.    Brown the meat.

2.    Add sauce, tomatoes, and pepper.

3.    Combine spinach, ricotta, egg, and parmesan.

4.    Spread 2 cups sauce in bottom of 9×13 pan.  Cover with 5 noodles and press them firmly into the sauce.  Spread the entire cheese mixture over the noodles.

5.    Sprinkle with 1 cup mozzarella and top with 1 1/2 cup sauce.

6.    Cover with remaining noodles, and press them into the sauce.  Top with the last of the sauce.
Cover and refrigerate at least 4 hours or overnight.

7.    Bake at 350 for 45 minutes.  Sprinkle with the last of the cheese.  Cover and let stand for 15 minutes.
Makes 12 servings, 338 calories each










2 pounds beef stew meat
2 onions, coarsley chopped
5 carrot, chunks
4 potatoes, chunks
1 Tablespoon salt
1 Tablespoon sugar
3 Tablespoons tapioca
1/4 teaspoon pepper
1 1/2 cups tomato juice
The tomato juice gives this stew a wonderful flavor, as well as being another vegetable, but you can sub beef broth if you prefer.
1.    Mix the seasonings and tapioca into the tomato juice.

2.    Pour over meat and vegetables in a 9×13 pan.

3.    Cover.

4.    Bake at 250 for 5 hours.  Or can do in slow cooker.
Makes 12 servings, 198 calories each.








These are huge.  If you want smaller cookies,  cut down on the baking time.


1 stick (1/2 cup) butter or margarine
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups rolled oats
1 cup flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 cup raisins or craisins
1/2 cup chopped nuts.
Cream butter and sugar.  Add egg and vanilla.  Beat until creamy.
Mix dry ingredients.  Combine with creamed mixture.  Add raisins and nuts.
Drop very large spoonfuls on sprayed cookie sheet.  Flatten slightly. You’ll get 12 cookies from this dough.
Bake at 350 degrees for about 14 minutes.  Let cool 5 minutes before removing to cooling rack.

Shrimp and Rice Casserole

This is a casserole that I remember eating as a youngster.  My step mom used to make it, but when I asked her for the recipe several years ago, she didn’t recall having made it.  So, I’ve done my best to re create it over the years and I have to say my version is delicious.

This casserole is not highly seasoned.  It lets the flavors of the shrimp and sauteed mushrooms shine through.  You can use fresh or frozen shrimp, mushrooms should be fresh only.  There are no cream of anything soups in this dish.  About 300 calories per serving.  This recipe makes 6 servings.

So good!

So good!



3 cups rice, cooked
8 ounces mushrooms, sliced
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 pound shrimp, cooked, bite size pieces
1 cup half and half
1/2 cup sharp cheddar cheese, grated
salt and pepper
olive oil

1.    Saute the mushrooms, onions and garlic in olive oil.  Combine with rice and shrimp.  In a small pan, heat the cream and add the cheese, stirring until cheese is melted.  Add to rice mixture and stir well.

2.    Season with salt and pepper to taste.

3.    Bake at 350 for 30 minutes.

Add more cream if  your casserole is a little dry.  You can add it before or after baking.


Chinese Buffet Crab Casserole, Made Over

One of my favorite dishes at the Chinese Buffet is the Imitation Crab Casserole.  It’s rich, cheesy, and so delicious  that it made me want to make it at home.  I did a Google search and found many recipes, all basically the same with some minor variations.  One thing they all had in common was the calorie count.  They were all in the 550 calorie range per serving.  I made the recipe over, using low fat and light products and Splenda to replace the small amount of sugar.  I’m tickled to report that I was able to reduce the calories to under 300 per serving without sacrificing the rich and creamy taste.

Here is my make over of the very popular crab casserole.

This picture is from food.com by user “parsley”.  It was the picture with the original recipe I used and changed.




16 oz. imitation crab

1/2 cup light sour cream

1tablespoon lemon juice

1 pinch garlic salt

1 1/4 cups 2% cheddar cheese, grated

4 oz. lowfat/neufchatel cream cheese, softened

2 tablespoons light mayonnaise

1 1/4 teaspoons Worcestershire sauce

1 packet Splenda

3 tablespoons skim milk

Mix all except crab and 1/2 cup of the cheddar cheese to a smooth and creamy consistency.  Fold in the crab.  Pour into a sprayed casserole dish.  Sprinkle with reserved 1/2 cup cheese.  Bake at 325 degrees for 30 minutes.

Variations include the addition of : finely chopped celery, chopped green onion.

Makes 4 servings

The original recipe has 546 calories and  26 grams of carbs.

My make over has 284 calories and 17 grams of carbs with no change in serving size.  I use Master Cook to calculate nutritionals.

Make Ahead Dinners

Dinner time is always a problem for me.  Evening chores  must be done right at the time I should be making dinner.  Consequently I try to make dinner earlier in the day so that I can just pop it in the oven when I’m done with chores.  One pot meals and crockpot recipes are perfect for my needs.  I enjoy trying new recipes and I’ve recently hit on some good ones.  If it has  taco seasoning or chili powder in it, it will become Lee’s new favorite.  He loves those flavors.  Here are two recipes I’ve made that were easy for me to make ahead, and that we enjoyed eating.

Let me just mention that whenever I can I use home made and unprocessed foods in recipes.  When I make chili I always freeze leftovers and I used some of that in the chili dog recipe that follows.  You can make your own taco seasoning too.  I’m going to give you the recipes as written, but substitute for the processed foods if you can (or want to).


2 (15 oz) cans chili, with or without beans

1 (16 oz) pk. good quality hot dogs

Flour tortillas, 8 inch size same number of tortillas as hot dogs

8 oz shredded cheddar cheese

Preheat oven to 425

Spread 1/2 of chili in bottom of 9×13 baking dish.  Roll each hot dog in a tortilla and place seam side down on top of chili.  Top with remaining chili and grated cheese.  Cover with foil and bake for 30 minutes.  Serve with sour cream and chopped green onions.



1 lb ground beef or turkey

1 pk taco seasoning

4 oz cream cheese (or Neufchatel)

14-16 jumbo pasta shells

1.5 cup salsa

1 cup taco sauce

2 cups shredded taco or Mexican cheese blend

3 green onions, chopped

sour cream

Preheat oven to 350.  Brown the ground meat.  Add taco seasoning and prepare according to pk. directions.  Add cream cheese.  Cover and simmer until cheese is melted.  Blend well.  Set aside and allow to cool.  Cook pasta shells according to pk. directions.  Drain and place on cutting boars so they don’t stick together.  Pour salsa into bottom of 9×13 baking dish.  Stuff the shells with the meat mixture and place in pan, open side up.  Pour taco sauce over shells.  Cover with foil and bake 30 minutes.  Remove foil, add shredded cheese and bake 10-15 minutes more.  Serve garnished with sour cream and green onions.

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