Ron’s Recipe Book”

Quiche & Casserole’s

Crustless Broccoli and Cheese Quiche     Chicken-Noodle Casserole  

Crustless Broccoli and Cheese Quiche
Shared by Carole

Ingredients
2 teaspoons olive oil
1/2 cup vertically sliced onion
1 garlic clove, minced
5 cups broccoli florets
Cooking spray
1 1/4 cups 1% low-fat milk
1 cup (4 ounces) shredded reduced-fat
Swiss cheese
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1 tablespoon grated fresh Parmesan cheese

Directions
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 1 1/2 minutes. Add broccoli; saute 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.

Number of Servings: 6

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
• Calories: 160.3
• Total Fat: 10.0 g
• Cholesterol: 89.0 mg
• Sodium: 155.4 mg
• Total Carbs: 5.7 g
• Dietary Fiber: 2.4 g
• Protein: 13.1 g
 

Chicken-Noodle Casserole
Shared by Ron

Ingredients:
   2 lbs. Chicken meat - cut into 1” bite sized
           cubes
   12 oz. package of wide or thin egg noodles
   4 cups of chicken broth
   1-cup each of fresh peas,  sliced carrots and
           green beans cut into 1” lengths.
   Corn starch
   1 cup whole milk or light cream
   1/2 tsp. black pepper
   Finely chopped garlic - 1 tbls.
   Crumbled Cheddar Cheese
   Bread Crumbs
   Crisp crumbled bacon
   Preparation:
   Cook egg noodles al dente, drain and set aside
   Put chicken meat in sauce pot, barely cover with
       water. Simmer until chicken is cooked.. Drain
       and discard liquid.  Set cooked chicken aside.
   In a covered sauce pot, put chicken broth, peas,
       carrots and green beans. Simmer until veggies
       are tender.
   Add milk, black pepper & chopped garlic
   Thicken with a mixture of cornstarch and water,
       until the consistancy of a light syrup.
   In a large casserole dish, add cooked noodles,
       cooked chicken meat and vegetables in sauce.
       Thoroughly mix.
   Top with a layer of crumbled cheddar cheese,
       some crumbled bacon, and a sprinkling of
       bread crumbs.
   Bake at 300 degrees for about 30 min.  Let set
         until noodles absorb most of the liquid.  Do
         not let it dry out.
   Serve:
      This is a hearty all-in-one dish for Fall and Winter, that your family will love!  Serve with a cup of fresh soup and a crispy salad.