Indian Texas Casserole Rsc Recipes

INDIAN-STYLE VEGETABLE CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 2-quart saucepan, stir 1 cup of the coconut milk, the water, 1/2 teaspoon of the salt and the rice. Heat to boiling over high heat. Stir; reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff rice with fork.
• In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala. Stir in cooked rice and remaining coconut milk until well blended. Spoon into baking dish.
• Cover; bake 40 minutes or until thoroughly heated. Garnish with cilantro; squeeze lime juice over top.

INDIAN TEXAS CASSEROLE #RSC

Steps:

• One large casserole dish (9x13).
• One sheet of heavy duty Reynolds Wrap - enough to line the entire pan and enough to cover the top when ingredients go inches.
• Preheat oven to 350. Line the casserole dish with the Reynolds Wrap. Brown ground beef in a saucepan, breaking it up as you go. No need for any additional oil or shortening, just put the beef in the pan and cook on medium heat until browned. While it is browning: Peel and then dice the large potatoes, russets work best. I like to do a fine dice. Put them into the casserole dish. Dice one large tomato, put it in the casserole dish. Wash and place the cherry tomatoes in the casserole dish, they look beautiful in the dish, and add a pop of flavor when you bite into one! Cut both ends off the cobs of corn, strip the husk and silk, and then cut it in half, add to casserole. If you are feeding more than 4, make sure you have ½ of a corn on the cob for each person! Open the can of black beans, put it in the casserole. You do not have to measure the spices carefully, my measurements are an approximation of what we like. If you do not like dishes spicy, cut back on the curry, red pepper, and the tikka masala. Less salty? Cut back on the chicken broth powder. I like to use chicken broth powder instead of salt in most recipes, since it has a lot of salt in it, but has other flavors as well. Anyway, put all the spices into the casserole. By now, your beef should be browned, so put it in the casserole. Last but not least, add the water.
• Stir gently, just to incorporate the spices and distribute all the ingredients more or less evenly, and taste the broth you get. Adjust flavor to your liking (salt, spiciness). Cover with the flap of Reynolds Wrap. It does not have to be sealed, just covered. Slide carefully into the oven on the middle rack, and cook for 40 minutes. Check at 30 minutes! Some ovens cook differently. Carefully lift the flap of Reynolds Wrap, when potatoes are fork tender and sauce is bubbly it is ready to serve. Sometimes the potatoes soak up the water, so add water as needed, so you have at least half the liquid you started with. Using the Reynolds Wrap rather than a lid for the casserole allows you easier access, and it also allows some steam to escape, which I like.
• When your casserole is ready, remove carefully from the oven. In a small to medium bowl, put your sour cream, water and flour. Whisk it with a fork until smooth- about 20 seconds. Stir it into your still bubbling casserole. It will thicken the sauce and incorporate all the flavors.
• Best part, other than the flavor, is that if you did it right, the Reynolds Wrap means no clean up of the casserole dish!
• Bon appetit.

RANCH BEAN CASSEROLE

Steps:

• Brown ground beef in large skillet, stirring until crumbly, drain.
• Saute onion in small skillet until tender.
• Stir into ground beef mixture with beans and rice.
• Heat through, stirring frequently.
• Layer corn chips, ground beef mixture and cheese alternately in a 9 x 13 inch baking dish.
• Bake at 350 degrees until cheese is melted.

INDIAN SUMMER CASSEROLE

Steps:

• Preheat oven to 350.
• Cook the noodles according to package directions; drain. Rinse; drain well.
• Meanwhile, in a 4-quart Dutch oven, cook ground beef, sweet pepper, and onion until meat is brown. Drain off fat. Stir in the remaining ingredients. Cook and stir until cream cheese is melted. Gently stir in noodles.
• Spread the mixture in a 2-quart rectangular baking dish. Cover and bake for 30 to 35 minutes or until heated through.

TEXAN RANCH CHICKEN CASSEROLE

Steps:

• In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

TEXAS CASSEROLE

Steps:

• Brown ground beef with onion and garlic, drain.
• Mix ground beef mixture, sugar, tomato sauce, sour cream, and cream cheese with hot cooked noodles.
• Sprinkle with 1/2 cup grated cheese.
• Bake at 350 degrees for 1 hour.

INDIAN CHICKEN CASSEROLE

Steps:

• Melt butter in deep saucepan.
• Add onions, cardamom and cinnamon.
• Cook until onion is tender and lightly browned.
• Combine garlic, ginger, cumin, curry powder, coriander, tumeric, tabasco and 1/4 c water.
• Stir to paste.
• Stir into butter mixture.
• Add tomatoes.
• Simmer, covered 20 minutes.
• Add chicken and remaining water.
• Cook over low heat 1 and 1/2 to 2 hours or until chicken is tender.
• Add salt to taste.
• Serve with hot, cooked rice.

TEXAS RANCH CASSEROLE

Steps:

• Combine first 10 ingredients in a large bowl, stir well.
• Place half of tortilla strips in a lightly greased 9x13 baking dish.
• Top with half the chicken mixture, then sprinkle with half the cheese.
• Repeat layers.
• Bake uncovered at 350 for 40-45 minutes.
• Serve with chopped tomato, sour cream, and cilantro.