Seafood Tortilla Casserole

2 large cloves garlic, minced
1 medium onion, finely chopped
1 can cream of chicken soup
Big pinch of ground nutmeg
Freshly ground pepper to taste
1 (10 ounce) package frozen spinach, thawed and drained
8 ounces crab meat (not imitation) or precooked,
    peeled shrimp, roughly chopped (or a combination)
2 cups shredded Monterey jack cheese
1 cup milk
12 to 14 corn tortillas, quartered

Preheat oven to 350 degrees F.

Combine garlic, onion and canned soup in a large bowl. Add nutmeg and pepper. Divide mixture in half. Add drained spinach, crab and cheese to half of the soup in the large bowl. Add milk to the other half.

Spread half of the quartered tortillas in the bottom of a greased 13 x 9-inch ovenproof casserole. Spread seafood-spinach mixture evenly over tortilla layer. Top with remaining tortilla quarters. Pour milk-soup mixture evenly over casserole. Bake, covered with foil, for 30 minutes. Remove foil and bake for another 5 to 10 minutes, until top is browned.

Variation
Substitute chicken for seafood and pepper-jack cheese for Monterey jack.

Tuna Noodle Casserole

3 tablespoons butter or margarine
2 tablespoons flour
1 tablespoon onion, minced
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
4 cups egg noodles
1 large can tuna
1 can sweet peas

Make sauce of melted margarine, flour, onion, salt and pepper, adding milk all at once. Cook over medium heat until thick and smooth.

Cook noodles. Combine all ingredients in greased casserole. Bake at 350 degrees F for 30 minutes.

Salmon Supreme Casserole

1 (16 ounce) can salmon, drained and flaked
1 cup macaroni, cooked and drained
1 cup cottage cheese
1 cup sour cream
1 small onion, minced
2 tablespoon parsley, chopped fine, or 1/2 tsp dillweed
Salt and pepper, to taste
2 tablespoons dried bread or cracker crumbs

Preheat oven to 350 degrees F.

Combine all ingredients; mix well. Place in a 2-quart casserole dish. Top with crumbs. Bake for 35 to 40 minutes.

Macaroni Crab Casserole

2 cups shell or elbow macaroni
1 1/4 cups milk
1 can cream of mushroom soup
1 cup cooked peas
1 teaspoon salt
1/2 teaspoon onion salt
Dash of black pepper
1 pound backfin crab meat (picked over)
1/2 cup buttered bread crumbs

Cook macaroni according to package directions. Drain and rinse  with hot water. Drain. Add milk to mushroom soup and heat until  hot. Add peas, all seasonings, then add crab meat, mixing lightly  with fork. Put into a greased 1 1/2 quart casserole dish. Cover with  bread crumbs. Bake at 350 degrees F for about 20 to 25 minutes.

Makes 4 to 6 servings.

Tuna Noodle Casserole

1 can cream of mushroom soup
1 1/4 cups milk
3 cups hot cooked rotini pasta
1 (12.5 ounce) can tuna, drained and flaked
1 (2.8 ounce) can French fried onions, divided
1 (10 ounce) package frozen peas and carrots
1/2 cup shredded Cheddar cheese

In 2-quart microwave-safe dish, mix soup and milk. Stir in pasta, tuna, 2/3 cup French fried onions, vegetables and cheese. Cover; microwave 10 minutes or until hot, stirring once. Top with remaining 2/3 cup onions. Microwave 1 minute.

Makes 6 servings.

Tuna-Cashew Casserole

1 (3 ounce) can chow mein noodles
1 can cream of mushroom soup
1/4 cup water
1 can tuna, drained
1/4 pound cashew nuts
1 cup chopped celery

Mix all ingredients except 1/2 cup chow mein noodles. Put into a casserole. Sprinkle reserved chow mein noodles on top. Bake uncovered at 350 degrees F for 40 to 60 minutes.

Cheese Blintz Casserole

Posted by artsycook at recipegoldmine.com

I made cheese blintzes until I found this incredible dish! Just like blintzes but without the work and it’s great for brunch!

1 pound creamed cottage cheese
1 pound farmers cheese, shredded
2 eggs
Pinch of salt
1/4 to 1/2 cup granulated sugar
1/2 teaspoon vanilla extract
Juice of 1 lemon
1 cup butter, melted and cooled slightly
2 eggs
1/4 cup milk
3 teaspoon baking powder
1/2 cup sugar
1 cup flour
1 teaspoon vanilla extract
Sugar
Cinnamon
1 large can blueberry pie filling
1/2 teaspoon grated lemon peel

Preheat oven to 300 degrees F.

In large bowl, combine fist 7 ingredients, blending well and set aside.

Grease a 2-quart long baking dish.

In a large bowl, combine the next 7 ingredients until blended. Pour 1/2 of the mixture into the prepared pan. Pour all of the first mixture on top of the batter in the pan and top with the other 1/2 of remaining batter, being careful not to mix together. Sprinkle with sugar and cinnamon and bake for 45 to 60 minutes.

Warm the blueberry filling and lemon peel together and pour over slices of the blintz.

Option 2: Here’s another version originating from Oshkosh, WI: Omit the farmers cheese and cottage cheese in the above recipe and substitute 2 pounds ricotta cheese and 8 ounces cream cheese. Bake and prepare the same as the directions state above, baking 30 minutes longer until golden and done in center.