Spanish Rice Turkey CasseroleINGREDIENTS:2 packages (6.8 ounces each) Spanish rice and pasta mix1/4 cup butter, cubed4 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10 ounces) diced tomatoes and green chilies, undrained3 cups cubed cooked turkey or chicken1 can (11 ounces) whole kernel corn, drained1/2 cup sour cream1 cup (4 ounces) shredded Mexican cheese blend, dividedINSTRUCTIONS:Saut rice and vermicelli in butter until they turn golden brown.Pour in water, tomatoes and rice seasoning and allow to boil.After boiling, cover and simmer for 15-20 minutes until the rice becomes soft.Mix turkey, corn, sour cream and cup cheese in a large bowl.Toss in the rice mixture.Transfer contents to a greased 3 quart baking dish.Sprinkle the remaining cheese and bake at 375 degrees for 20-25 minutes.

Spanish Chicken CasseroleINGREDIENTS:1 tablespoons olive oilWhole chicken cut up into parts1 lb. chorizo (whole if baby ones or cut into 1 inch chunks if regular sized)1 lb. new potatoes (halved)1 red onions (peeled and roughly chopped)1 can Rotel chunky tomatoes & chilies1 (6 oz.) can large pitted black olives1 teaspoons dried oreganoGrated zest of 1 orangeINSTRUCTIONS:Preheat the oven to 425 degrees F.Grease shallow roasting pan by putting oil at the bottom of it.Rub oil on the skin of the chicken and ensure that all parts are covered.Place chicken into the pan and add in chorizo sausages and potatoes.Toss onions, Rotel and olives and top mixture with oregano.Sprinkle grated orange zest over the entire pan. Cook for 1 hour but after 30 minutes, baste the contents with the orange-colored juices.Serve either with rice and potatoes.

Spanish Vegetable CasseroleINGREDIENTS:1 tablespoon extra-virgin oil 1 medium red onion, chopped1 garlic clove, minced1 large tomato, chopped1 large red or green pepper, chopped1 large potato, diced1/2 teaspoon paprika1/4 teaspoon cayenne pepper (you can add more if you like it hot)1 cup long-grain rice2 cups low sodium chicken broth1 large zucchini (or yellow squash) cut into chunks or rounds2 large carrots, cut into chunks2 cups green peas INSTRUCTIONS:Heat olive oil over medium heat after 60 seconds.Saut onion and garlic.Combine tomato and green pepper and cook for 3 minutes. Add potato, paprika and cayenne pepper and cook for another 2 minutes.Toss rice and pour chicken broth and let it boil.Reduce heat to simmer for 15 minutes.Stir in zucchini, carrots, peas and simmer for another 10 minutes.

Spanish Beef Casserole INGREDIENTS:3 tbsp. olive oil1 kg (2lb) braising steak, diced2 medium onions, peeled, cut into wedges2 red peppers, deseeded and cut into chunks2 cloves garlic, peeled and crushed0.55 lbs. chorizo ring, thickly sliced1 tsp crushed dried chilies or 1-2 tsp mild chili powder1 level tsp ground cumin2 level tsp smoked paprika2 x 1.7 cup chopped tomatoes2 tbsp. tomato pureTo serve: 2 x 1.7 cup cans mixed beans, rinsed and drainedSalt and ground black pepperFresh parsley (optional)INSTRUCTIONS:Set the oven to 160C/320F/Gas Mark 3. Cook half of the meat in a frying pan.Pour juices and meat into the casserole.Fry the remaining portions of the meat.In the same pan, add peppers, garlic, chorizo and spices and stir for 5 minutes.Pour tomato puree and tomatoes.Toss in meat and subject the casserole to the heat.Allow to boil, cover and transfer to the oven until the beef becomes tender. Stir in beans and warm through for 5 minutes. Season to taste.Garnish with parsley and crusty bread.

Spanish Sausage CasseroleINGREDIENTS:1 pack sausages, cut into diagonal pieces2 tbsp. olive oil2 onions, thinly sliced2 garlic cloves, crushed1 red pepper, deseeded and diced1 green pepper, deseeded and diced0.22 lbs. sweetcorn1 tsp smoked paprika 2 tsp mild chili powder3.4 oz. apple juice1.7 cup chopped tomatoes5.1 oz. vegetable stock1.7 cup cannelloni beans or broad beans, drained1 small bunch of flat leaf parsley, finely choppedINSTRUCTIONS:Fry sausages for 2-3 minutes until they turn light brown.When done, remove from heat and transfer to a plate.Slice into 5 diagonal pieces.Saut onions and garlic until soft and add in peppers and stir continuously.Little water or stock could be added to prevent sticking.Toss in sweetcorn, paprika and chili powder and cook for a few minutes.Add in sherry or apple juice.Pour tomatoes, beans, stock and put back the sausages into the pan.Use salt and ground black pepper for seasoning.Cover and allow to simmer for 10 minutes. Garnish with parsley.

Pork Chop and Rice CasseroleINGREDIENTS:4 loin pork chops, bone in (about 1-1/2 pounds total)1/2 teaspoon salt1/4 teaspoon black pepper2 tablespoons vegetable oil2/3 cup long-grain white rice1 can (14.5 ounces) jalapeno-flavored diced tomatoes2 medium sweet green peppers, halved, seeded and thinly sliced into strips1 cup shredded taco-blend cheeseINSTRUCTIONS:Heat oven to 350 degrees F.Use teaspoon salt and 1/8 teaspoon pepper to season pork chops.Fry pork chops and cook until they become light brown.Transfer to a dish and set aside.Coat 2 quart oval baking dish with nonstick cooking spray.Toss the rice, tomatoes, 1 cup water and the remaining salt and pepper.Stir well to combine.Add pork chops to the rice mixture and top them with green pepper.Cover with foil and bake at 350 degrees F until rice becomes tender and most liquid has been absorbed.Remove foil and sprinkle some cheese on top.Put the dish back to the oven until the cheese melts.

Spanish-style Chicken Casserole INGREDIENTS:2 tablespoons light olive oil 2.2 lbs. chicken, cut into 8 pieces, or 8 chicken thigh cutlets0.62 lbs. chorizo, cut into 3cm pieces1 12 cups chicken stock2 tablespoons extra virgin olive oil 1 onion, chopped2 cloves garlic, chopped12 teaspoon smoked sweet paprikapinch of saffron threads, soaked in 1 tablespoon hot water13 cup dry sherry or dry white wine0.88 lbs. can peeled tomatoes and their juice2 cans cannellini beans, drained and rinsed23 cup green olives2 tablespoons chopped flat-leafed parsleyINSTRUCTIONS:Heat oil in a large casserole and toss in the chicken and cook until browned.Transfer to a plate and set aside.Fry chorizo and set aside when browned well.Set aside.Pour chicken stock and allow to simmer, then set aside as well.Add oil in the pan and saut onion until they become soft. Sprinkle paprika and saffron mixture and stir until well mixed.Pour sherry, reserved stock and tomatoes and boil for 5 minutes.Add chicken, chorizo and cook over low heat for 15 minutes.Toss in cannellini beans and olives and cook for another 10 minutes, uncovered until the chicken becomes cooked.Garnish with parsley.

Spanish Rice CasseroleINGREDIENTS:1 cup white rice2 tablespoons vegetable oil4 chopped onions4 stalks chopped celery3 chopped red or green peppers1 bag Meal Starters Grillers Recipe Crumbles1 28 ounce can seasoned, diced tomatoes1 4 1/2 ounce can chopped green chilies1/2 cup grated Romano pecorino cheese4 ounces shredded provolone cheeseINSTRUCTIONS:Cook rice in oil until they become slightly brown.Toss in onions, celery and peppers.Fry until the vegetables become tender.Pour one cup of water and cook until the rice becomes soft and has absorbed the liquid.Combine Recipe Crumbles, tomatoes, chilies and Romano pecorino cheese.Transfer contents to a greased 9 x 13 baking dish and top with shredded provolone cheese.Cook for 20 minutes at 375 degrees F until the cheese is melted.

Spanish Rice and Beef Casserole INGREDIENTS:1 lb. boneless beef top sirloin steak, inch thick1 tbsp. olive oil cup chopped green bell pepper1/3 cup chopped onion1 clove garlic, crushed cup uncooked regular long grain rice2 tsp. chili powder tsp. salt1/8 tsp. pepper1 can 14 oz. diced tomatoes, undrained1 cup water cup frozen peas, defrostedINSTRUCTIONS:Preheat oven to 350 degrees. Remove fat from the steak. Slice meat lengthwise in half and crosswise into inch thick strips.In a Dutch oven, saut beef, bell pepper, onion and garlic for 2-3 minutes.Toss rice, chili powder, salt and pepper.Add tomatoes and water.Bake for 30-35 minutes.Remove from heat and stir in peas.Serve.

Lamb CasseroleINGREDIENTS:1 onion, sliced450g (1lb) lamb, diced tsp minced garlic tsp rosemary tsp mint2 bay leaves150ml ( pint) water1.7 cup chopped tomatoes1 tbsp. tomato pure2 tbsp. Worcestershire sauce2 red peppers, cut into chunksSalt and black pepperINSTRUCTIONS:Pre-heat the oven to 180C, 350F, Gas Mark 4.Saut onion and lamb in a casserole for 5-6 minutes.Include garlic, rosemary, mint, bay leaves.Pour water, tomatoes, tomato puree, Worcestershire sauce and peppers into the casserole.Season mixture using salt and pepper.Allow to boil and cook for 1.5 2 hours while stirring occasionally.

Spanish Pork Casserole with PaprikaINGREDIENTS:1.3 lbs. pork fillet2 thin salami bars0.33 lbs. bratwurst-sausagesmoked paprika powder1.9 oz. pickled onions3.4 oz. pitted black olives1 red paprika1 green paprika3.4 oz. gherkins (pickled cucumber)6.8 oz. cream6.8 oz. meat stockParsleyINSTRUCTIONS:Slice pork fillet in 1.5 cm thick.Season meat slices with paprika powder.Cut sausages into 1.5 cm slices.Fry sausages until edges turn brown and combine the pork slices.Slice paprika into large pieces.Cut gherkins into long slices and combine all ingredients into the casserole except parsley.Simmer for 20 minutes and add chopped parsley before serving.

Layered Spanish Casserole INGREDIENTS:6 cups water3 Tbsp. Country Crock Spread3 packages 1 can (4 oz.) chopped green chilies1 1/2 tsp. ground cumin, divided3 cups shredded cheddar cheese, divided4 Tbsp. finely chopped fresh cilantro, divided2 lbs. ground beef2 tsp. chili powder1/2 tsp. salt1 can (16 oz.) red kidney beans, rinsed and drained1 can (12 oz.) whole kernel corn, drainedINSTRUCTIONS:Preheat oven to 350. Pour water, spread, Spanish rice packages and teaspoon cumin into a large saucepan and boil for 10 minutes or so until rice becomes tender.Pour 2 cups of cheese and 2 tablespoons of cilantro. Cool for 5 minutes.Fry ground beef together with chili powder, salt and 1 teaspoon cumin and let it drain.Add beans, corn and the remaining 3 tablespoons of cilantro.Lay rice mixture onto a greased 3-quart baking pan.Place beef mixture on top and then lay rice mixture after it.Sprinkle the remaining 1 cup cheese.Bake uncovered for 25 minutes.Cool for 10 minutes before serving.

Lightly- spiced Chorizo and Butter Bean CasseroleINGREDIENTS:0.44 lbs. traditional cured chorizo, sliced2 red onions, sliced4 garlic cloves, crushed1 tbsp. extra virgin olive oil1 tsp smoked agridulce (medium) paprika1 chicken stock cube1 tsp dried oregano tsp sugar1.7 cup tomatoes1.7 cup tin butter beans (drained)INSTRUCTIONS:Fry chorizo, onion and garlic for 5 minutes.Add paprika, crumbled stock cube, oregano, sugar, tomatoes and butter beans.Combine well and cook for 15 minutes.Remove the lid and cook for another 10 minutes.Served with spinach and crusty sourdough bread.

Vegetarian CasseroleINGREDIENTS:1 tbsp. olive or rapeseed oil1 onion, finely chopped3 garlic cloves, sliced1 tsp smoked paprika tsp cumin1 tbsp. dried thyme3 medium carrots, sliced 2 medium sticks celery, finely sliced 1 red pepper, chopped1 yellow pepper, chopped2 x 1.7 cup tins tomatoes or peeled cherry tomatoes8.5 fl. Oz. vegetable stock cube 2 courgettes, sliced thickly2 sprigs fresh thyme0.55 lbs. cooked lentils INSTRUCTIONS:Saut onions for 5-10 minutes until they are softened.Toss in garlic, spices, dried thyme, carrots, celery and peppers and cook for another 5 minutes.Include tomatoes, stock, courgettes and fresh thyme in the pan and cook for 20-25 minutes.Take out the thyme sprigs and add lentils and simmer.

Baked Spanish Rice and Shrimp CasseroleINGREDIENTS:1 box Spanish rice, prepared9 ounces shrimp, peeled and deveined1 can (4 ounce size) mushrooms, drained1/3 cup white wineINSTRUCTIONS:Mix all ingredients listed in a casserole dish.Cook for 20 minutes at 350 degrees Fahrenheit.

Honey Mustard Chicken CasseroleINGREDIENTS:2 tablespoons olive oil 1.32 lbs. chicken thigh fillets, trimmed, halved 1 brown onion, halved, sliced 2 garlic cloves, crushed 2 tablespoons plain flour 6 chat potatoes, quartered 0.77 lbs. orange sweet potato, peeled, cut into 3cm pieces 1 large red capsicum, thickly sliced 2 cups chicken stock 1 tablespoon wholegrain mustard 1 tablespoon honey 0.22 lbs. green beans, cut into 4cm lengths 1 tablespoon finely chopped fresh tarragonINSTRUCTIONS:Fry chicken until browned and transfer to a plate when done.Heat the remaining oil and saut onion until softened.Add garlic, flour and stir for 2 minutes.Toss in potatoes and capsicum.Pour in stock, mustard, honey and return chicken into the pan.Stir well and allow to boil.Reduce heat and simmer for 20 minutes. Stir occasionally.Remove the lid, increase heat to medium.Allow to simmer until the sauce thickens.Stir in beans and cool for 5 minutes.

Lamb Chop and Artichoke CasseroleINGREDIENTS:2 tablespoons olive oil 6 lamb forequarter chops, trimmed 2 brown onions, halved, sliced 2 carrots, sliced 2 garlic cloves, crushed 1 teaspoon dried oregano 1/2 teaspoon dried rosemary 1 tablespoon plain flour 2 cups salt-reduced beef stock 2 x 1.7 cup cherry tomatoes in juice0.71 cup marinated artichoke pieces, drained 1.7 cup cannellini beans, drained, rinsed 2 tablespoons lemon juice 1/4 cup fresh flat-leaf parsley leaves, to serve Steamed white rice, to serveINSTRUCTIONS:Preheat oven to 200C/180C fan-forced.Heat oil in a 10-cup-capacity flameproof baking dish over medium heat. Add in lamb chops, onion and carrot to the dish and cook for 6 minutes.Pour in stock and stir constantly.Add tomato, artichoke, beans and lemon chops.Put back the chops to the pan.Cover with foil and bake for 50 minutes.Remove foil and bake for another 20 minutes.Sprinkle with parsley.

Chicken, Chorizo and Potato CasseroleINGREDIENTS:1tbsp olive oil2 red onions, sliced3 chicken breasts cut into thick slices2 garlic cloves, finely chopped300g (10oz) chorizo, cut into chunks2 red or yellow peppers, deseeded and sliced400g (13oz) chopped tomatoes1 large tin chickpeas, drained and rinsed500g (1lb) new potatoes, cubed400ml (14fl oz) vegetable stockpaprika, to tastesaltpeppercrusty bread, to serveINSTRUCTIONS:Fry red onions for 1-2 minutes until they become tender. Toss in chicken and garlic and stir fry for 5 minutes until the chicken slices become brown.Add chorizo and pepper and cook for 60 seconds.Stir in tomatoes, chickpeas, potatoes and stock.Let in boil and lower heat and simmer for another 20 minutes. Season using salt, paprika and pepper to taste.

Chicken Broccoli CasseroleINGREDIENTS:0.55 lbs. dried large pasta shells 1 tablespoon olive oil 1 medium brown onion, halved, thinly sliced 1 large red capsicum, thinly sliced 2 garlic cloves, crushed 3.4 cups cans chopped tomatoes 1/2 cup pitted green olives, chopped 2 cans tuna in oil, drained, flaked 3/4 cup grated mozzarella cheese 1/3 cup finely grated parmesan cheeseINSTRUCTIONS:Preheat oven to 220C/200C fan-forced.Grease an 8 cup capacity baking dish lightly.Boil pasta in a boiling salted water, according to cooking directions.Drain.Saut onion and capsicum for 5 minutes.Toss in garlic until fragrant.Add tomato and allow to boil.Reduced heat to medium and cook until sauce becomes thick.Add pasta, olive and tuna and toss well to combine.Season with some pepper and transfer to serving plate.Place mozzarella and parmesan on top.Bake for 12 15 minutes until cheese is melted.

Rustic Spanish Chicken CasseroleINGREDIENTS:4 Chicken Legs jointed 2 tablespoons Olive oil 1 Red onion 0.11 lbs. Chorizo diced 1.7 cup chopped tomatoes 1 red pepper diced teaspoon Paprika hot 1-2 tablespoons tomato puree 2 Bay leaves 1 teaspoon chopped fresh herbs 1 Knorr chicken stock pot dissolved 1.32 lbs. Potatoes cut into chunks handful Black olives optionalINSTRUCTIONS:Heat some oil in a casserole and fry the chicken until browned. Transfer to a plate and set aside.Saut onions for 3-4 minutes until lightly-browned.Fry diced chorizo and stir in tomatoes, pepper, paprika, tomato puree, herbs and stock.Cover and cook for 20 minutes.Stir in potatoes and let it simmer for 35 minutes.Garnish with fresh herbs.

Spanish Noodles Casserole INGREDIENTS:1 1/2 cup uncooked egg noodles3 medium onions finely chopped3 tablespoons cooking oil1 pound lean ground beef1 1/2 cups cooked green peas1 teaspoon sugar1/2 teaspoon salt1/2 teaspoon oregano1 can condensed tomato soup3/4 cup bread crumbs3 tablespoons butter or margarine (melted)waterINSTRUCTIONS:Preheat oven to 400F.Follow noodles cooking directions in preparing for the noodles.Fry burger and onion until browned.Stir in noodles, peas, sugar, salt and oregano. Combine thoroughly.Pour contents into a 2 quart casserole dish.In a bowl, combine tomato soup with water to equate to 1 cups and pour contents to the casserole.Mix in bread crumbs with melted butter and sprinkle them on top.Allow to bake for 25 minutes until the top turns brown and the casserole becomes bubbly.

Rich Tomato and Chicken Casserole INGREDIENTS:2 tablespoons olive oil1.3 lbs. chicken thigh fillets, cut into 4cm pieces 1 cup Roasted red onion (see related recipe) 2 garlic cloves, crushed 2 shortcut bacon rashers, chopped 1 tablespoon plain flour 2 tablespoons tomato paste 2 cups Fresh tomato sauce (see related recipe) 2/3 cup chicken stock 1 cup each Roasted potato, Roasted carrot and Roasted zucchini (see related recipe) 1 tablespoon balsamic vinegar 0.22 lbs. green beans, trimmed, halved crusty bread, to serveINSTRUCTIONS:Cook chicken in a large saucepan over medium high-heat.Allow chicken to turn brown all over and place into a bowl.Saut onion and garlic for 1 minute. When done, add bacon and cook for 3 minutes.While stirring, add flour and tomato paste.Pour tomato paste and stock.Allow to boil and season mixture with salt and pepper.Place chicken back into the pan.Toss in carrot, potato, zucchini and vinegar.Simmer for 20 minutes over medium-low heat.Add beans and cook for another 3-4 minutes.Serve with crusty bread.

Chicken, butternut and Chorizo Casserole INGREDIENTS:extra-virgin olive oil 4 chorizo sausages, sliced 1 pinch salt and ground pepper 10 chicken pieces 1 dash flour12 baby onions6 cloves granulated garlic, bruised1 tbsp. ground coriander 2 green peppers, cut into thick strips 2 cans chopped tomatoes 4.23 ml dry white wine 2 tbsp. sugar syrupINSTRUCTIONS:Preheat oven to 160C.Fry chorizo in heated oil for a few minutes.Transfer to a plate and set aside.Season chicken with salt and pepper and dredge into flour.Cook into the pan and set aside.Cook onions and garlic for a minutes.Combine all ingredients in an ovenproof dish.Season mixture well and cook uncovered for 30 minutes.Add pumpkin and cook for 30 minutes.Serve.

Pork and Pork Beans RecipeINGREDIENTS:5-6 slices bacon1 lb. lean ground pork4 (16oz) cans of Pork and Beans2 tsp ground cumin1 tsp chili con carne powder2 cloves garlic minced or grated 1 red onion diced1 bell pepper diced1-2 jalapeno or green chilies diced salt and black pepper to tastered chili powder (cayenne) to tasteINSTRUCTIONS:Fry bacon until they become crispy.Remove bacon and retain about 2 tablespoon bacon drippings.Add in ground pork, diced peppers, garlic and onions.Add some salt, black pepper, cumin, chili con carne powder and red chili powder to season the mixture.Cook canned beans into the same pan for 5-7 minutes.Serve over butter toast or cornbread.

Spanish Style Lamb Shank Casserole INGREDIENTS:2 x large lamb shanksA little flourOlive oil6 x fresh chorizo sausages, skinned and crumbled into small pieces4 carrots, peeled and diced1 large onion, peeled and diced2 cloves garlic, peeled and finely diced0.88 lbs. chopped tomatoes1 teaspoon hot smoked pimento (pimento)1 teaspoon ground cuminSalt and pepper to tasteINSTRUCTIONS:Coat lamb shanks into the flour and fry until they turn golden brown.Transfer fried meat to a plate.Place chorizo, carrots, onion and garlic to the pan.Cook until chorizo turns brown.Put chorizo and vegetables into a casserole dish and season with spices and tinned tomatoes.Put water into the empty tomato tin and pour into the dish.Add some salt and pepper seasonings.Preheat oven to 170 degrees C and cook for 3-4 hours covered.Remove fat settled at the surfaced before serving and serve with mashed potatoes.

Pork Noodle Casserole INGREDIENTS:3 cups cubed cooked pork1 can (14-3/4 ounces) cream-style corn1 cup chicken broth4 ounces process cheese (Velveeta), diced2/3 cup chopped green pepper2/3 cup chopped onion1 jar (4-1/2 ounces) whole mushrooms, drained2 tablespoons diced pimientos1/2 teaspoon salt1/4 teaspoon pepper8 ounces uncooked egg noodlesINSTRUCTIONS:Mix the first 10 ingredients in a large bowl.Add in noodles and toss to coat well.Place contents into a grease 2 quart baking dish.Cover with a foil and cook until the noodles become tender at 325 degrees.Make sure to stir every 20 minutes.

Mystery Pork Casserole INGREDIENTS:4 pork chops, well-trimmed 1 large cooking apple, peeled, cored and chopped 1/2 cup raisins 1 (10.75 ounce) can condensed oxtail soup 1/3 cup waterINSTRUCTIONS:Preheat the oven to 350 degrees F (175 degrees C). Assemble pork chops into a buttered 9 x 13 inch baking pan.Top meat with raisins and apple.In a small bowl, mix together soup and water.Pour liquid mixture over the pork chops.Cover and bake until the pork chops are cooked for about 60 minutes.

Tasty Spinach, Pork and Artichoke CasseroleINGREDIENTS:3 to 4 medium pork chops (cooked and cubed- an also substitute boneless, skinless chicken breast)1 package of frozen chopped spinach1 16 oz can of artichoke hearts (drained and roughly chopped)1 medium onion (diced)1/2 cup of mozzarella cheese1/2 cup of milk1 medium egg1/4 cup of Parmesan cheese1/4 cup of Italian bread crumbs1 16oz bag of wide egg noodlesINSTRUCTIONS:Preheat oven to 375 degrees.Fry pork chops in a large pan and when done, transfer to a plate.Fry onion in the same pan.Prepare spinach and noodles according to package directions.Combine spinach, pork, artichoke and onion in a large bowl.Mix liquid ingredients with cheese in a smaller bowl.Pour in the dry ingredients and stir to combine.Toss in pasta and pour contents into the 13 x 9 baking dish.Mix Parmesan cheese and bread crumbs and place them on top of the casserole.Allow to bake for 25 minutes.

Pork and Green Chile CasseroleINGREDIENTS:3 tablespoons vegetable oil 1 1/2 pounds boneless pork loin chops, cut into bite-size pieces 1 1/2 cups instant brown rice, uncooked 1 (10.5 ounce) can condensed cream of chicken soup 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes 2 (4 ounce) cans diced green chile peppers 3 tablespoons chunky salsa 1/4 cup water 2 tablespoons ground cumin 1 cup shredded Colby cheeseINSTRUCTIONS:Saut pork until browned. Stir in rice, cream of chicken soup, black beans, tomatoes, green chiles, salsa and water. Stir and let it boil.Simmer over medium heat and cook for 15 minutes.Preheat oven to 400 degrees F and when the mixture is ready, transfer them to the 9 x 13 inch baking dish.Top with cheese and bake for 5-10 minutes until the cheese melts.

Corn Bread Pork CasseroleINGREDIENTS:2 boneless pork loin chops (4 ounces each)1/2 pound sliced fresh mushrooms2 tablespoons all-purpose flour1/2 cup reduced-sodium chicken broth1/2 cup reduced-fat sour cream1 tablespoon shredded Parmesan cheese2 garlic cloves, mincedPepper to taste1/2 cup crushed corn bread stuffingINSTRUCTIONS:Coat skillet with cooking spray.Cook pork chops on both sides.Transfer to a plate and set aside.Saut mushroom in the same skillet until they become tender.Place mushrooms in a 1 quart baking pan.Mix flour and broth until they become smooth.Pour in sour cream, cheese, garlic and pepper.Top mushrooms with this mixture.Place pork chops on top.Bake for 350 degrees covered for 25 minutes.Sprinkle stuffing and bake for 10 minutes.

Chicken Casserole with Red Wine, Ham and PeppersINGREDIENTS:2 tbsp. olive oil8 chicken thighs, on the bone1 red pepper, seeded and quartered1 green pepper, seeded and quartered2 garlic cloves, finely chopped1 leek, trimmed and thickly sliced225g cooked ham, cut into chunks1 tsp paprika10 fl. Oz. red wine1.7 cup chopped tomatoes1 tbsp. tomato pure2 sprigs fresh thyme or tsp dried2 tbsp. chopped fresh parsley, to serveINSTRUCTIONS:Heat oven to 160C/fan 140C/gas 3. Fry the chicken in a flameproof casserole until they turn brown.Remove meat and set aside.Lower down heat and add in peppers.Add garlic and leek and let them cook for 2-3 minutes.Toss in the ham.Sprinkle paprika, pour wine and allow to bubble.Pour tomatoes, puree and thyme, and mix them well.Fill water to cover the chicken and season.Allow to simmer and transfer to the oven.Cook for 60 minutes until the chicken becomes tender and the sauce becomes thick.Garnish with parsley.

Chopped Broccoli Casserole INGREDIENTS:1 (10-ounce) package frozen chopped broccoli, thawed1/2 can (5 ounces) cream of mushroom soup1/2 cup (2 ounces) grated Cheddar cheese1/2 cup mayonnaise1 egg1 teaspoon finely chopped onion1/8 teaspoon cayenne pepper (optional)1/2 cup crumbled cheese snack crackers1 tablespoon butterINSTRUCTIONS:Preheat oven to 350 degrees F. Place some cooking spray on a 1 quart casserole dish.Drain water from the broccoli and place in a large bowl.Combine mushroom soup, grated cheese, mayonnaise, egg, onion and cayenne pepper.Pour mixture into the casserole dish.In a separate bowl, mix crumbled crackers with melted butter and sprinkle them on top of the casserole.Bake until bubbly for 30-35 minutes.

King Ranch CasseroleINGREDIENTS:1 tablespoon vegetable oil1 large green bell pepper, diced1 cup chopped onion2 cloves garlic, minced1 (10-3/4-ounce) can cream of chicken soup1 (14-1/2-ounce) can diced tomatoes with green chilies1 to 2 tablespoons chili powder12 corn tortillas, cut into 1/2-inch strips4 cups diced cooked chicken2 cups shredded sharp Cheddar cheeseINSTRUCTIONS:Saut bell pepper, onion and garlic for 4-5 minutes.Pour soup, diced tomatoes and chili powder.Place half of the tortilla strips.Add chicken, half of the sauce on top and then the cheese.Repeat making layers.Bake until bubbly for 30-35 minutes.

Lamb Casserole with Garlic and Beans INGREDIENTS:45ml/3 tbsp. olive oil 1.5kg/3-3 lb. lamb fillet, cut into 5cm/2in cubes 1 large onion, chopped 6 large garlic cloves, unpeeled 1 bay leaf 5ml/1 tsp paprika 120ml/4fl oz./ cup dry sherry 115g/4oz shelled fresh or frozen broad beans 30ml/2 tbsp. chopped fresh parsley Salt and freshly ground black pepperINSTRUCTIONS:In a flameproof casserole, heat about 2 tablespoons oil.Cook meat until browned and transfer to a plate.Saute onion until soft and return the meat to the casserole.Add garlic, bay leaf, paprika and sherry. Season according to preference and let it boil.Allow to simmer until tender and toss in broad beans and cook for another 10 minutes.Garnish with chopped parsley.

Spanish Chicken and Rice CasseroleINGREDIENTS:1 (6 oz) package quick-cooking rice1 whole onion, chopped1 tablespoon extra-virgin olive oil1 (16 oz) can stewed tomatoes1 (10 oz) reduced-sodium, fat-free chicken broth1 teaspoon paprika1/2 teaspoon dried oregano1/2 teaspoon freshly ground black pepper1 jar (7 oz) roasted red peppers, drained and chopped1 whole boneless skinless chicken breast1 oz bay leaf1/2 cup frozen baby pea1 tablespoon salt,to taste (optional)INSTRUCTIONS:Preheat oven to 375degrees.Combine rice, onion and oil in a 2 quart casserole dish.Add tomatoes, broth, paprika, oregano, black pepper, roasted peppers, chicken and the bay leaf.Stir using a spoon and bake for 25 minutes.Add peas and cook for another 25 minutes, uncovered.Remove bay leaf and add salt according to taste.

Beef in White Wine Casserole INGREDIENTS:3.31 lbs. chuck or blade steak7 tbsp. olive oil1.3 lbs. onions, chopped into 1cm pieces10 garlic cloves, crushed6 fresh bay leaves10 oz. dry white wine0.66 lbs. small carrots, cut into 5 cm lengthssalt and pepperINSTRUCTIONS:Slice meats into bite sizes.Season with salt and pepper.Fry beef in batches in a large flameproof casserole.Set aside on a plate.Pour the rest of the olive oil and add onions, garlic, bay leaves and half teaspoon of salt and cook for 3 minutes.Return beef into the pan and pour wine. Allow to boil and add another half teaspoon of salt and some pepper. Cover and simmer for half an hour.Toss in carrots, cover and cook for additional 30 minutes.Season well and serve with potatoes.

Spanish Noodles and Ground Beef Casserole INGREDIENTS:1 pound ground beef1 small green pepper, chopped1/3 cup chopped onion3-1/4 cups uncooked medium egg noodles1 can (14-1/2 ounces) diced tomatoes, undrained1 cup water1/4 cup chili sauce1 teaspoon salt1/8 teaspoon pepper4 bacon strips, cooked and crumbledINSTRUCTIONS:Stir fry onion, green pepper and beef in a large skillet over medium heat.Drain oil and add in the noodles, tomatoes, water, and chili sauce.Add some pepper and salt for seasoning.Cook for 15-20 minutes over low heat and stir frequently.Place bacon on top when serving.

Couscous Bake INGREDIENTS:1 cups vegetable broth1 cup couscous teaspoon salt cup olive oil3 cloves garlic, minced1 large onion, finely chopped1 can (28-ounces) diced tomatoes drained and 1/3 cup juice reserved2 cups loosely packed fresh spinach leaves, sliced1/3 cup pine nuts1 teaspoon dried basil teaspoon freshly ground pepper1 cup shredded Muenster cheeseINSTRUCTIONS:Preheat oven to 375-degrees. Put couscous and salt in a saucepan and let it boil over high heat.Remove from heat and allow to cook for 5 minutes.In a separate skillet, fry garlic and onion until tender.Pour tomatoes and cool for 10 minutes.Return couscous, reserved tomato juice, spinach, pine buts, basil and pepper.Lay half of the couscous mixture in a 10-cup casserole dish.Sprinkle cheese and pour the remaining couscous mixture on top.Cover and bake for 30 minutes.

Sausage Pasta BakeINGREDIENTS:8 lean Italian sausages3 green onions, thinly sliced2 garlic cloves, crushed1 red capsicum, finely chopped2 x 0.88 lbs.cans diced tomatoes 1/4 cup shredded fresh basil leaves1.38 lbs. packet fresh spinach and ricotta agnolotti pasta1 cup reduced-fat grated pizza cheeseINSTRUCTIONS:Cook pasta in boiling salted water according to package directions. Drain.Fry sausages over medium heat for 10 minutes and transfer to a plate. Slice sausages thinly when cool.Saut garlic and capsicum in a pan until onions are softened.Turn off heat and toss in the basil.Preheat grill to medium heat.Assemble sausage, onion mixture and pasta in a 6 cm deep, 8 cup capacity ovenproof dish and toss well.Place cheese on top and grill until cheese melts.Let cool for 5 minutes before serving.

Spicy Tomato Baked Eggs CasseroleINGREDIENTS:1 tbsp. olive oil2 red onions, chopped1 red chili, deseeded and finely chopped1 garlic clove, slicedsmall bunch coriander, stalks and leaves chopped separately1.8 lbs. cherry tomatoes1 tsp. caster sugar4 eggsINSTRUCTIONS:Saut onions, chili, garlic and coriander stalks for 5 minutes.Add in tomatoes, and sugar and cook for another 8-10 minutes.Make four dips in the sauce using the back of a large spoon.Crack one egg in each dip.Cover the pan using the lid and cook over low heat for 6-8 minutes.Place coriander leaves on top.Serve with crusty bread.

Spanish Chicken and Chorizo BakeINGREDIENTS:4 decent sized skinless chicken breast fillets2 cloves garlic, sliced (optional)1 tablespoon paprika1 medium courgette, chopped1 small yellow pepper, chopped6 to 8 chestnut mushrooms, sliced7cm chunk of chorizo sausage, sliced1.7 cup chopped tomatoes0.21 cup Manchego cheese, gratedINSTRUCTIONS:Pre heat oven to 180 C / Gas 4.Lay chicken breasts in a casserole dish and season with garlic and paprika.Place chopped vegetables and chorizo on top.Add tomatoes and sprinkle some cheese.Cook for 30 minutes until the chicken is done.

Bacon Macaroni BakeINGREDIENTS:1.06 cup dried macaroni pasta 1 tablespoon olive oil 1 brown onion, finely chopped 1 garlic clove, crushed 8 middle bacon rashers, coarsely chopped 1 x 0.90 lbs. chopped tomatoes 2 tablespoons tomato paste 1 tablespoon chopped fresh continental parsley Olive oil, to grease 0.40 lbs. bocconcini, drained, slicedINSTRUCTIONS:Follow package directions in cooking the pasta.Fry onion and garlic until onion becomes soft.Toss in the bacon until they become crispy.Pour tomato paste and tomato and stir occasionally until a thick mixture is achieved.Add in the parsley.Preheat grill to medium high.Grease 1 cup capacity using oil and divide pasta among the containers.Pour the tomato mixture.Assemble the bocconcini on top and cook for 5 minutes.

Layered Vegetable Bake INGREDIENTS:Olive oil, to grease 2 medium (about 0.66 lbs.) beetroots 1.06 lbs. orange sweet potato (kumara), peeled, thinly sliced 0.88 lbs. kent pumpkin, deseeded, peeled, thinly sliced crossways 2 parsnips, peeled, thinly sliced 1 fennel bulb, thinly sliced lengthways 1 large (about 0.44 lbs.) carrot, peeled, thinly sliced 1 large brown onion, halved, thinly sliced 3 large garlic cloves, thinly sliced 1/2 cup loosely packed chopped fresh mixed herbs (such as parsley, thyme and oregano) cup reduced-fat thickened creamINSTRUCTIONS:Preheat oven to 160C. Grease a 12 cup capacity ovenproof dish.Trim, peel and slice beetroot thinly.In the prepared dish, assemble sweet potato, pumpkin, beetroot, parsnip, fennel, carrot, onion, garlic and herbs in the dish. Drizzle each layer with cream.Roast, uncovered in the oven for 1 1.4 hours.Serve immediately.

Vegetarian Casserole INGREDIENTS:1 tbsp. olive or rapeseed oil1 onion, finely chopped3 garlic cloves, sliced1 tsp smoked paprika tsp cumin1 tbsp. dried thyme3 medium carrots, sliced 2 medium sticks celery, finely sliced 1 red pepper, chopped1 yellow pepper, chopped2 x 14 oz. tins tomatoes or peeled cherry tomatoes250ml vegetable stock cube 2 courgettes, sliced thickly 2 sprigs fresh thyme0.55 lbs. cooked lentils INSTRUCTIONS:Cook onions gently for 5-10 minutes.Add garlic, spices, dried thyme, carrots, celery and peppers. Cook them for 5 minutes.Pour stock, tomatoes, courgettes and fresh thyme. Cook for additional 20-25 minutes.Remove thyme sprigs and add lentils.Allow to simmer before serving.

Spanish Fiesta Pork Casserole INGREDIENTS:1/2 cup sour cream1 tablespoon olive oil1 (6.8-oz.) pkg. Spanish rice mix1 (1-lb.) pkg. pork cubes2 (10-oz.) cans diced tomatoes with green chiles1 (15.5-oz.) can black beans drained, rinsed1 cup frozen corn thawed1 cup (4 oz.) shredded Cheddar cheese1 tablespoon chopped fresh cilantroINSTRUCTIONS:Heat oven to 375F. Grease a 12 x 8 inch baking dish.Prepare and cook Spanish rice according to package instructions.Fry pork in a heated skillet for 4-5 minutes.Mix rice, pork, sour cream, one can of tomatoes with green chilies, half beans and half the corn and combine them well in a large bowl.Spread the mixture evenly on prepared dish.Place the remaining beans, corn, tomatoes with green chilies and cheese on top of the mixture.Bake for 20-25 minutes at 375 degrees F.Sprinkle with cilantro.

Potato and Pumpkin Bake CasseroleINGREDIENTS:1.75 lbs. potatoes, peeled, cut into 2cm cubes1.75 lbs. pumpkin, peeled, deseeded, cut into 2cm cubes 0.6 lbs. corn kernels, drained 0.66 lbs. chicken and sweetcorn soup 6 eggs, at room temperature 2 tablespoons thyme leaves 1 cup grated tasty cheeseINSTRUCTIONS:Preheat oven to 200C and grease a 10-cup capacity ovenproof dish.Put potato and pumpkin into separate microwave-safe plates.Drizzle each plate with 2 tablespoons of water.Use plastic wrap to cover each container.Microwave each on high heat for 3 minutes until the potato and pumpkin becomes tender.Drain contents and transfer to ovenproof dish and add corn.Pour soup into a jug and add in eggs and thyme.Use salt and pepper to season and beat until well combines.Pour the egg mixture over the vegetables and let the mixture run through the base.Top with cheese and bake uncovered for 45-50 minutes.

Chili Beef Polenta CasseroleINGREDIENTS:1 lb. extra lean ground beef1 pkg chili seasoning1 cup instant polenta2 medium tomatoes, sliced1 cup shredded cheesecilantro to topINSTRUCTIONS:Fry beef and season well.Follow cooking directions in preparing for the polenta.Add beef into the polenta and stir to combines.Pour mixture into a grease 9 x 13 inch baking pan.Place slice tomatoes, cheese and cilantro on top.Bake for 20 minutes at 350 degrees until the cheese melts.Serve.

Creamy Sweet Potato and Thyme Casserole INGREDIENTS:3 cups frozen potato cubes 1.1 lbs. packet frozen sweet potato cubes 1 medium brown onion, halved, thinly sliced 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh parsley10.58 oz. thickened cooking cream 2/3 cup grated tasty cheese 2 tablespoons dried breadcrumbsINSTRUCTIONS:Preheat oven to 200C/180C fan-forced. Add potato, sweet potato, onion, thyme and parsley in an 8 cup capacity ovenproof dish.Pour cream and sprinkle with cheese and breadcrumbs.Use salt and pepper as seasoning.Bake until potato becomes tender and serve.

Piri-piri Chicken and Chorizo CasseroleINGREDIENTS:2 tablespoons sambal oelek 4 garlic cloves, crushed 2 teaspoons smoked paprika 1 teaspoon ground cumin cup lemon juice 3.75 lbs. whole chicken, cut into 8 pieces 1 tablespoon olive oil 2 x 1.78 cup Chickpeas, rinsed, drained 4 roma tomatoes, coarsely chopped 1 red capsicum, coarsely chopped 1 chorizo, thickly sliced 6 sprigs fresh thyme 1 cup salt-reduced chicken stockINSTRUCTIONS:Preheat oven to 200C. In a large bowl, combine sambal oelek, garlic, paprika, cumin and 1 tablespoon lemon juice.Dredge in chicken and coat evenly.Fry chicken for 2-3 minutes on each side.Turn off heat and add chickpeas, tomato, capsicum, chorizo and thyme.Pour stock and the remaining lemon juice.Bake until chicken is cooked through for about 35 minutes.

Crunchy Salmon and Cheddar CasseroleINGREDIENTS:500g Salmon Fillets, defrosted, cut into 2cm pieces200g Soft Cheese2 tbsps Dried Basil100g Frozen PeasSaltCoarse Ground Black Pepper4 Bread slices, crusts removed, cut into small cubes50-75mls Olive Oil100g grated Cheddar CheeseINSTRUCTIONS:Heat the oven to 200C, gas mark 6.In a large bowl, combine soft cheese, chopped basil, frozen peas, salt and ground black pepper.Toss in the cubed fish.Pour contents into a 20 cm x 6 cm deep baking dish.Add bread cubs with olive oil, pepper and grated cheese.Bake for 35-40 minutes and serve with garden salad.