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CASSEROLES
POTATO CASSEROLE
A
1
1
⁄2 lb potatoes, peeled and 750 g
sliced (approx. 4)
1
⁄2 cup sour cream 125 ml
3 green onions, finely 3
chopped
1 small onion, thinly sliced 1
1
⁄4 cup grated Parmesan cheese 60 ml
2 slices bacon, finely 2
chopped
In a 2-quart (2 L) casserole dish, layer potatoes, sour
cream and onions. Top with cheese and bacon.
To Cook by Sensor Cooking: Prepare as above.
Cover with lid and Press Sensor Cook Button eight
times, then Start.
To Microwave: Cover and cook at P7
18 - 20 minutes. Stand, covered, 5 - 10 minutes
before serving.
Makes: 4 - 6 servings
CURRIED CHICKEN
A
3 tbsp all-purpose flour 45 ml
2 - 3 tbsp lemon juice 30 - 45 ml
1 tbsp curry powder 15 ml
1
⁄2 tsp ground ginger 2 ml
1
⁄2 tsp salt 2 ml
1 lb pound boneless, skinless 500 g
chicken breasts,
cut into 1" (2.5 cm) cubes
1 small onion, finely chopped 1
1
⁄4 cup butter or margarine 60 ml
1 tsp instant chicken bouillon 5 ml
In a 2-quart (2 L) casserole dish, Combine together
flour, lemon juice, curry, ginger and salt in a small
bowl. Set aside. In a 2-quart (2 L) casserole, place
cut up chicken combined with onion. Stir in flour
mixture until well combined. Add in butter and
bouillon.
To Cook by Sensor Cooking: Cover and place on
Ceramic Tray. Press Sensor Cook Button eight
times, then Start. At the end of cooking, let stand,
covered, 10 minutes. Serve chicken on top of rice.
Makes: 4 servings
BUSY DAY TUNA CASSEROLE
A
1 can tuna, drained and 1
(6
1
⁄2 oz) flaked (195 g)
4 cups noodles, cooked and 1 L
drained (See page 35)
10 oz can condensed cream of 300 g
mushroom soup
4 oz can of sliced mushrooms, 120 g
drained
10 oz package of frozen peas, 300 g
defrosted
3
⁄4 cup milk 180 ml
2 tbsp chopped pimento 30 ml
1 cup crushed potato chips 250 ml
In a 3-quart (3 L) casserole, combine all ingredients
except potato chips, mix well.
To Cook by Sensor Cooking: Cover with lid and
press Sensor Cook Button eight times, then Start.
After time appears in Display Window, stir twice.
To Microwave: Cover with wax paper. Cook at
P6
6 minutes at P4 8 - 11 minutes.
Stir twice.
To Complete: Top with potato chips, let stand,
uncovered, 3 minutes.
Makes: 4 - 6 servings
EGGPLANT PARMIGIANA
A
1 eggplant [(1
1
⁄4 lb (625 g)] 1
1
⁄3 cup dry bread crumbs 80 ml
1
⁄4 cup grated Parmesan cheese 60 ml
2 tbsp butter, melted 30 ml
2 cups spaghetti sauce 500 ml
1
⁄2 tsp oregano 2 ml
1
⁄2 tsp Italian seasoning 2 ml
8 oz mozzarella cheese, 240 g
shredded
Pierce skin of eggplant several times. Place eggplant
on paper towel in oven. Cook at P7 7 - 8 minutes, or
until eggplant is almost tender, roll over twice. Let
cool. Cut into
1
⁄2" (1.5 cm) slices.
Meanwhile, combine bread crumbs, Parmesan
cheese and butter. Combine spaghetti sauce,
oregano and Italian seasoning. In a square dish,
alternately layer spaghetti sauce, eggplant, crumb
mixture and mozzarella cheese.
To Cook by Sensor Cooking: Cover and press
Sensor Cook Button eight times, then Start. Let
stand 5 minutes.
To Microwave: Cook at P4 15 - 17 minutes, or until
hot and bubbly. Let stand 5 minutes before serving.
Makes: 4 servings
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