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ADAPTING RECIPES
Casseroles which are generally baked and browned
in a conventional oven can be cooked by Sensor
using the Sensor Cook Button (Casserole 1 or 2).
Casseroles prepared on the range-top, such as
Mermaid's Imperial Delight (P 30) or casseroles
which do not require browning, are best prepared
by MICROWAVE.
To cook your own casserole recipe by Sensor
Cooking, prepare casserole according to the recipe
directions. Use a casserole dish which is microwave
safe and ovenproof. Place the casserole on the
Ceramic Tray. Cover with lid and cook by Sensor
Cooking by pressing Sensor Cook Button eight
times or nine times, then Start. In general,
casseroles with a conventional cooking time of
30 minutes or less will cook for approximately the
same time. For casseroles with a conventional
cooking time longer than 30 minutes, the
combination time will be approximately half the
conventional cooking time.
Casseroles are cooked when the edges are hot and
bubbly. The center temperatures should be
approximately 160˚F (70˚C).
MICROWAVE cooked casseroles save time.
Prepare casserole according to the recipe
directions. Most casseroles can be cooked covered.
Casseroles with toppings are best cooked
uncovered. Sprinkle cheese such as grated
Parmesan or shredded Mozzarella on the casserole
after cooking. Cook casseroles with milk base at
P4; others can be cooked at P7 Cooking time will
vary depending on the starting temperature,
quantity and density of the food. Generally,
casseroles which have just been assembled with
precooked meats and noodles will take
8 - 15 minutes. Casseroles are cooked when they
are hot and bubbly.
CASSEROLES
CHICKEN ENCHILADAS
A
1 large onion, chopped 1
1
⁄2 cup chopped green pepper 125 ml
2 cups finely chopped cooked 500 ml
chicken or turkey
1
⁄2 cup chopped ripe olives 125 ml
2 cans mild enchilada 2
(10 oz ea.) sauce, divided (300 g ea.)
1
1
⁄2 cups shredded Cheddar 375 ml
(6 oz) cheese, divided (180 g)
8 large corn tortillas 8
Shredded lettuce, optional
Sour cream, optional
In a medium glass bowl, combine onion and green
pepper. Cover with plastic wrap. Cook at P7
3 minutes, stir once. Stir in chicken, olives and
1
⁄2 cup (125 ml) enchilada sauce. Cover with plastic
wrap. Cook at P7 2 minutes, or until hot. Stir in
1
⁄2 cup (125 ml) cheese. Let stand, covered. Arrange
two tortillas, side-by-side on paper towel. Cover with
another paper towel. Repeat with remaining tortillas
stacking one layer on top of the other. Heat at P7
1 minute. (This softens tortillas and makes them
easier to roll.) Spoon about
1
⁄3 cup (80 ml) chicken
filling down center of each tortilla. Roll up tortilla and
place seam-side down in 11 x 7" (28 x 18 cm) dish.
Pour remaining sauce over tortillas.
To Cook by Sensor Cooking: Top enchiladas with
remaining cheese. Cover with lid. Place dish on
CeramicTray.
Press Sensor Cook Button eight times, then Start.
Serve garnished with lettuce and sour cream.
Makes: 4 servings
TURKEY TETRAZZINI
A
1
⁄4 cup butter or margarine 60 ml
1
⁄4 cup flour 60 ml
1 cup chicken broth 250 ml
1 cup half 'n half 250 ml
4 cups cut-up cooked turkey or 1 L
chicken
1 package spaghetti, 1
(8 oz) cooked and drained (240 g)
(see page 35)
1 can sliced mushrooms, 1
(4 oz) drained (65 ml) (120 g)
2 tbsp sherry, optional 30 ml
1
⁄4 cup grated Parmesan cheese 60 ml
Heat butter in a 3-quart (3 L) casserole at P3
2 minutes, or until melted. Stir in flour. Gradually add
broth and half 'n half; stir until smooth. Cook at P4
7 - 8 minutes, or until sauce is thickened; stir three
times. Stir in turkey, spaghetti, mushrooms and
sherry.
To Cook by Sensor Cooking: Top casserole with
Parmesan cheese. Cover with lid. Place casserole on
Ceramic Tray. Press Sensor Cook Button nine times,
then Start.
To Microwave: Cover with lid. Cook at P4
12 - 14 minutes. Stir twice. Top with Parmesan
cheese. Let stand, covered, 5 minutes before
serving.
Makes: 6 servings
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