Fishing Forum
Skip to Content


Report Post | Register to Reply
Casserole Recipes
Fish, Seafood,Tuna, Turkey, Chicken, Ham, Cheese..etc..............

What kind of casserole recipe do you have to share?? If you would like a special recipe that is not posted please feel free to use the "Recipe Request" Thread at the top of this forum.Cool


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
(This post was edited by tubeN2 on Sep 28, 2004, 12:27 PM)
Report Post | Register to Reply
Potato Olive Casserole In reply to
Prep: 10 min, Cook: 50 min.
  • 1-1/4 lbs. russet potatoes, peeled and cut into 1/4 inch slices
  • 3 tomatoes, peeled, seeded and sliced
  • 1 Tbs. plus 1 tsp. olive oil
  • 1 large red onion, cut into 1/4 inch slices
  • 1/4 tsp. thyme, or 1 tsp. fresh, chopped
  • 1/4 tsp. fennel seed, crushed
  • 1/8 tsp. salt optional
  • 1/2 cup scallions, chopped
  • 2 cloves garlic, thinly sliced
  • 1/4 cup Greek or green olives*, optional, pitted and chopped
  • 1-1/2 tsp. lemon thyme or thyme
  • aluminum foil

Preheat oven to 400°F. Place potatoes in a steamer basket over boiling water. Cover and steam 3 minutes or until tender. Remove from saucepan and set aside to drain. Chop half the tomatoes and combine with half the oil. Stir in onions, thyme, fennel seed, salt and pepper to taste. Set aside.

Lightly oil a shallow two quart baking dish. Sprinkle with half the scallions and garlic. Add a layer of the chopped tomato mixture, olives and lemon thyme. Top with potatoes and sliced tomatoes. Top with remaining scallions and drizzle with remaining oil. Bake 25 minutes covered loosely with foil. Uncover and bake another 20 minutes or until potatoes are tender.
This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Beef Balls With Spaghetti Or Macaroni Recipe In reply to
Put over the fire half a can of red tomatoes, half a sweet green or red pepper, cut in shreds (after discarding the seeds), half an onion, cut in thin slices, two sprigs of parsley and a cup of water; let cook half an hour, then pass through a sieve into a casse-role; add half a teaspoonful of salt and two tablespoonfuls of butter and the beef balls prepared as follows. Chop very fine half a pound of steak, freed from fat and stringy portions. Steak from the top of the round should be selected. To the chopped meat add one egg, beaten light, one fourth a cup of grated crumbs of bread, a grating of onion (about a teaspoonful) half a teaspoonful of salt and the same quantity of paprika; mix all together thoroughly, then divide the mixture into half a dozen portions; roll each into a compact ball. Have ready in a frying-pan two tablespoonfuls of hot fat (that from salt pork, bacon or the top of the soup kettle preferred); in this roll the beef balls until they are slightly browned on the outside, then drain on soft paper and put into the sauce in the casserole, cover the dish and let cook in the oven or on the back of the range about forty-five minutes. In the meantime cook half a cup of spaghetti, in whole or half lengths as preferred, in boiling, salted water until tender (it will take about half an hour); drain and rinse in cold water. When about ready to serve the dish, take out the meat balls, turn in the spaghetti and one-fourth a cup or more of Parmesan cheese and lift the spaghetti with a spoon and fork until it is thoroughly mixed with the sauce and cheese; return the beef balls, cover and let stand in the oven to become very hot, then serve in the casserole. Common American cheese may be used.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Beefsteak Pie Recipe In reply to
Rump-steak is good for this purpose. 2 pounds will be sufficient for a half a dozen people. Cut the steak into long, narrow strips; lay a strip of fat on each, dust with salt and pepper, add a very little shredded onion or shallot, and just a suspicion of mace. Dredge lightly with flour, and roll each strip. Lay these in the bottom of a baking-dish having the edge lined with paste; pour in sufficient water to cover the meat, add a little more seasoning and a dredging of flour. A few chopped mushrooms or oysters will add greatly to the flavor of the pie. Cover with a crust rolled a little more than a half-inch thick, slash the top to allow the escape of steam, put bits of butter on the top, and bake in a moderate oven for two hours.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Belgian Hare, en Casserole Recipe In reply to
Separate hare into joints; season with salt, paprika and red pepper, and saute in 1/4 cup Crisco with 2 slices of bacon cut in dice to golden brown. Put hare in casserole with 1 cup hot water and put on cover. Bake 30 minutes, then add 2 tablespoons Crisco rubbed into 2 tablespoons flour, 1 cup water, seasoning to taste, and 1 tablespoon lemon juice. Cook in moderate oven for 3 hours. Send to table without removing cover


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Breast Of Fowl (One Year) En Casserole Recipe In reply to
With a sharp knife cut the breast, entire, from a fowl a year old and leave the rest of the flesh intact Have three or four tablespoonfuls of salt pork or bacon fat, butter or vegetable oil in a frying pan; when hot cook the breast over a brisk fire on the skin side until slightly browned, then set into an earthen dish; add about a dozen slices of carrot and an equal number of celery and pour in boiling water to half cover the chicken; put on the cover of the dish and let boil five or six minutes, then set to cook in a moderate oven for about two hours. Allow plenty of time for cooking, as the chicken may be kept hot in the dish after it is cooked enough. Renew the water as needed and add salt and pepper when about half cooked. Serve from the dish, or dispose the chicken on a platter with the vegetables around it.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Casserole of Fish Recipe Recipe In reply to
Any kind of cold cooked fish may be used. Flake the fish, season with salt and pepper and a little Worcestershire sauce, and moisten with cream sauce or thick cream. To each cup of flaked fish allow 1 hard-boiled egg and 1 cup of well-seasoned mashed potatoes. Butter a mould of the right size, line it with the potato, and fill the case with alternate layers of fish, slices of egg, and mashed potato. Steam twenty minutes, or bake in a moderately hot oven fifteen minutes. Turn out on a hot platter, and garnish with cress or parsley.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Casserole of Lamb Recipe In reply to
2 1/2 pounds loin of lamb
1/2 cup rice
2 cups good gravy
1 blade mace
1/2 cup Crisco
2 egg yolks
salt and pepper
little grated nutmeg

Half roast loin of lamb, and cut it into steaks. Boil rice in boiling salted water for 10 minutes, drain it, and add to it gravy with nutmeg and mace; cook slowly until rice begins to thicken, remove it from fire, stir in Crisco, and when melted add yolks of eggs well beaten; Crisco a casserole well, sprinkle steaks with salt and pepper, dip them in melted Crisco, and lay them in Criscoed dish; pour over gravy that comes from them, add rice and simmer for 1/2 an hour.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Casserole of Potatoes Recipe In reply to
Peel and boil some good mealy potatoes, mash them with a little salt, butter, cream, and the yolk of 1 egg to every pint of potatoes. Beat them two or three minutes over the fire to dry them thoroughly, then place them on a shallow dish, and work them with the hands into the shape of a raised pie. Leave a hollow in the middle, ornament it with flutings, etc., brush it over with beaten egg, and brown it in a quick oven. Fill the inside with a ragout or mince, and serve hot.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Cereal And Tomatoes Recipe In reply to
cereal (leftover), any kind, cooked

tomatoes, chopped, same amount as cereal

butter

seasonings to taste

Crumb or mash the cereal while cold, and add butter, chopped tomatoes and seasonings. Put in buttered pudding dish. Bake in



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Cheese Souffle Recipe 1 In reply to

2 tablespoons butter
3 tablespoons flour
1/2 cup scalded milk
1/2 teaspoon salt
Few grains cayenne
1/4 cup grated Old English or Young America cheese
Yolks 3 eggs
Whites 3 eggs

Melt butter, add flour, and when well-mixed add gradually scalded milk. Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon-colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered-baking dish, and bake twenty minutes in a slow oven. Serve at once.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Baked Seafood Au Gratin In reply to
INGREDIENTS:
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup butter, divided
  • 1 cup all-purpose flour, divided
  • 1 pound fresh crabmeat
  • 4 cups water
  • 1 pound fresh shrimp, peeled and deveined
  • 1/2 pound small scallops
  • 1/2 pound flounder fillets
  • 3 cups milk
  • 1 cup shredded sharp Cheddar cheese
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 cup grated Parmesan cheese
DIRECTIONS:
  1. In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
  2. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
  3. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
  5. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Bunch's Crab Casserole In reply to
INGREDIENTS:
  • 3 eggs
  • 2 cups heavy cream
  • 1 1/2 cups mayonnaise
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup dry sherry
  • 1 (6 ounce) package herb-seasoned dry bread stuffing mix
  • 1 pound cooked crabmeat

DIRECTIONS:
  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
  3. In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
  4. Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Busy Student's Supper In reply to
INGREDIENTS:
  • 2 cups vegetable broth
  • 1 cup Basmati rice
  • 1/2 small onion, chopped
  • 1 (14.75 ounce) can salmon, drained and flaked
  • 1/2 cup frozen mixed vegetables, thawed
  • 1 teaspoon lemon pepper
  • 1 teaspoon salt-free garlic and herb seasoning blend
  • 1 tablespoon olive oil
  • 1/4 cup dry bread crumbs for topping
  • 1 pinch paprika
DIRECTIONS:
  1. Rinse the rice. In a saucepan bring the vegetable broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the onion, salmon, mixed vegetables, lemon pepper and herb seasoning. Mix thoroughly. Grease an 11x7 inch baking dish with the olive oil.
  3. When rice is done, mix it in with the salmon mixture. Mix thoroughly. Press into the prepared baking dish and sprinkle the bread crumbs and paprika on top.
  4. Cover with foil and bake in a preheated oven for 20 to 30 minutes.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Cajun Crabmeat Au Gratin In reply to
INGREDIENTS:
  • 2 egg yolks
  • 12 fluid ounces heavy cream
  • 1/4 cup butter
  • 1 large yellow onion, minced
  • 1 stalk celery, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Creole seasoning
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded American cheese
  • 1 pound cooked crabmeat
  • 1 cup shredded sharp Cheddar cheese
  • 1 bunch green onions
DIRECTIONS:
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
  2. Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
  3. Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Cheesy Tuna Noodle Casserole In reply to
INGREDIENTS:
  • 1 (12 ounce) package egg noodles
  • 2 tablespoons vegetable oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup red bell pepper, chopped
  • 1 (11 ounce) can condensed cream of Cheddar cheese soup
  • 1 (6 ounce) can tuna, drained
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • ground black pepper to taste
  • 1/4 cup Italian seasoned bread crumbs
DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
  3. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
  4. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
  5. Fold the noodles into the saucepan.
  6. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Crab and Shrimp Delight In reply to
INGREDIENTS:
  • 1/2 pound fresh crab meat
  • 1/2 pound cooked salad shrimp
  • 1 (10.75 ounce) can condensed cream of shrimp soup
  • 1 cup mayonnaise
  • 1 cup milk
  • 1 (8 ounce) package angel hair pasta
  • 8 ounces sharp Cheddar cheese, shredded
  • 1 (6 ounce) can French-fried onions
DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the soup, milk, and mayonnaise. Stir until smooth. Stir in the crabmeat, shrimp and uncooked noodles.
  3. Spoon into an ungreased 9x12 inch baking dish. Sprinkle top with cheese. Bake, covered, in the preheated oven for 35 minutes. Uncover and sprinkle onion rings over the top. Return to oven and bake for 10 minutes.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Crab Casserole In reply to
INGREDIENTS:
  • 1 (8 ounce) package egg noodles
  • 3/4 cup low-fat mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons ketchup
  • 1 chopped onions
  • 1 large green bell pepper, chopped
  • 1 1/2 cups cooked crabmeat
  • 1 (4 ounce) can small shrimp, drained
  • 1 cup diced celery
  • salt and pepper to taste
  • 1/4 cup dry bread crumbs

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot of salted boiling water, cook pasta until al dente. Drain, and transfer to a large bowl.
  3. Add mayonnaise, Worcestershire sauce, ketchup, and onion to the noodles; mix well. Stir in green pepper, crab, shrimp and celery. Salt and pepper to taste. Spoon mixture into an 8x8 inch casserole dish. Sprinkle bread crumbs to taste over the casserole.
  4. Bake 35 minutes in the preheated oven, until brown and bubbly.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Crawfish Fettuccine I In reply to
INGREDIENTS:
  • 6 tablespoons butter
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 stalks celery, chopped
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 pound peeled crawfish tails
  • 1 (8 ounce) package processed cheese food
  • 1 cup half-and-half cream
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons cayenne pepper
  • 1 pound dry fettuccine pasta
  • 1/2 cup grated Parmesan cheese

DIRECTIONS:
  1. Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
  2. Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  4. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
  5. Bake in a preheated oven for 20 minutes, or until hot and bubbly.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Crab Crusted Grouper In reply to
INGREDIENTS:
  • 2 tablespoons Parmesan cheese flavored bread crumbs
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped yellow bell pepper
  • 2 green onions, chopped
  • 1/4 jalapeno pepper, seeded and minced
  • 4 tablespoons butter, melted
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 2 tablespoons shredded mozzarella cheese
  • 4 (6 ounce) fillets grouper

DIRECTIONS:
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
  3. Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Crunchy Green Bean and Fish Fillet Casserole In reply to
INGREDIENTS:
  • 1 (11.4 ounce) package Gorton's® Crunchy Golden Fish Fillets
  • 1 medium onion
  • 1 tablespoon margarine or butter
  • 1/2 cup dry white wine
  • 2 (15.5 ounce) cans French style green beans, drained, or 2 package (10 oz. each) frozen French style green beans, cooked and drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 1 (2.8 ounce) can French fried onions

DIRECTIONS:
  1. Heat oven to 400 degrees F. Grease rectangular baking dish, or 3-quart casserole.
  2. Cook and stir in onion in margarine in 3-quart saucepan over medium-low heat until tender. Stir in wine, beans, soup, and mushrooms; heat through. Pour into dish. Top with French fried onions and Fish Fillets.
  3. Bake uncovered until mixture is bubbly and Fillets are hot, 25 - 30 minutes.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Deb's Scallops Florentine In reply to
INGREDIENTS:
  • 1 pound sea scallops
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • salt to taste
  • ground black pepper to taste
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup plain bread crumbs
  • 1 tablespoon OLD BAY® Seasoning

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
  2. Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.
  3. In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.
  4. Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.
  5. Bake in preheated oven for 15 minutes, or until browned and bubbly.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Easy American Potato and Tuna Casserole In reply to
INGREDIENTS:
  • 2 pounds russet potatoes, peeled and cubed
  • 1 cup 1% milk
  • 4 ounces shredded mozzarella cheese
  • 3 tablespoons grated Parmesan cheese, divided
  • 2 eggs
  • 3 (6 ounce) cans chunk light tuna in water
  • 1/2 cup chopped green onion

DIRECTIONS:
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese.
  3. Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
  4. Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese.
  5. Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Easy Cheesy Tuna Casserole In reply to
INGREDIENTS:
  • 1 (16 ounce) package medium seashell pasta
  • 1 tablespoon vegetable oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (15 ounce) can mixed vegetables, drained
  • 1 (6 ounce) can tuna, drained
  • 2 cups shredded Cheddar cheese
  • salt and pepper to taste

DIRECTIONS:
  1. Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
  3. Bake in a preheated oven until cheese is melted and bubbly.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Easy Tuna Casserole In reply to
INGREDIENTS:
  • 3 cups cooked macaroni
  • 1 (6 ounce) can tuna, drained
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup shredded Cheddar cheese
  • 1 1/2 cups French fried onions

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
  3. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Haddock Bubbly Bake In reply to
INGREDIENTS:
  • 2 pounds haddock fillets
  • salt and pepper to taste
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 onion, thinly sliced
  • 1 cup shredded mild Cheddar cheese

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
  2. Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
  3. Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Hearty Tuna Casserole In reply to
INGREDIENTS:
  • 3 cups uncooked egg noodles
  • 2 (6 ounce) cans tuna, drained
  • 1/2 cup chopped celery
  • 1/3 cup chopped green onions
  • 1/3 cup sour cream
  • 2 teaspoons prepared mustard
  • 1/2 cup mayonnaise
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 small zucchini, sliced
  • 1 cup shredded Monterey Jack cheese
  • 1 tomato, chopped

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
  3. In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
  4. Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Lobster Casserole In reply to
INGREDIENTS:
  • 3 tablespoons butter
  • 1 pound raw lobster meat, cut into bite-size pieces
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon dry mustard
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1/2 cup milk
  • 3 slices bread, crust removed

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
  2. Melt butter in a medium sized pot over low heat. Slowly saute the lobster meat until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
  3. To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
  4. Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Maria's Portuguese Bacalau In reply to
INGREDIENTS:
  • 2 pounds dried salted cod fish
  • 4 Yukon Gold potatoes
  • 3 tablespoons butter
  • 2 yellow onions, thinly sliced
  • 2 cloves garlic, chopped, divided
  • 1/2 cup chopped fresh parsley, divided
  • 3/4 cup olive oil
  • 1 1/2 teaspoons red pepper flakes
  • freshly ground pepper to taste
  • 4 hard cooked eggs, chopped
  • 10 pitted green olives
  • 10 pitted black olives

DIRECTIONS:
  1. Soak the dried salted cod in cold water for 24 hours, changing the water several times.
  2. Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
  3. In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
  4. Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
  5. While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
  6. Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
  7. Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Mediterranean Fish Fillet Casserole In reply to
INGREDIENTS:
  • 6 Gorton's® Crunchy Golden, Garlic & Herb or Lemon Herb Fish Fillets
  • 3 cups cooked rice
  • 1 (15 ounce) can cut green beans, drained
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano
  • 1/3 cup pitted ripe olives
  • 1/3 cup crumbled Feta or grated Parmesan Cheese

DIRECTIONS:
  1. Place uncooked Gorton's Fillets in the bottom of an ungreased 10x6 inch baking dish. Mix all ingredients except cheese and spoon evenly over fillets. Cover and cook in the oven at 375 degrees for 25 minutes. Sprinkle with cheese. Cook uncovered for 5 minutes.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Mr. Janssen's Temptation In reply to
INGREDIENTS:
  • 10 large potatoes - peeled and sliced thin
  • 2 onion, peeled and sliced
  • 20 anchovy fillets, drained and brine reserved
  • 1 1/4 cups cream
  • 2 tablespoons bread crumbs
  • 2 tablespoons butter

DIRECTIONS:
  1. Preheat the oven to 475 degrees (225 degrees C).
  2. Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.
  3. Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Mexican Baked Fish In reply to
INGREDIENTS:
  • 1 1/2 pounds cod
  • 1 cup salsa
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup coarsely crushed corn chips
  • 1 avocado - peeled, pitted and sliced
  • 1/4 cup sour cream

DIRECTIONS:
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
  2. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
  3. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Mushroom Tuna Noodle Casserole In reply to
INGREDIENTS:
  • 5 cups dry egg noodles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 1 1/2 cups water
  • 2 (12 ounce) cans tuna, drained and flaked
  • 1 (10 ounce) package frozen green peas
  • 1 (10 ounce) package frozen carrots
  • 2 (15 ounce) cans sliced potatoes, drained
  • salt to taste
  • ground black pepper to taste
  • paprika to taste
  • 3/4 cup dry bread crumbs

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a mixing bowl combine soup, milk, and water. Pour a small amount of the mixture into a 9x13 inch baking dish; enough to just cover the bottom.
  4. Layer the cooked noodles, flaked tuna, peas, carrots, and potatoes until all used up. Pour the remaining soup mixture over the layers. Sprinkle with salt, pepper, and paprika. Lightly coat the entire casserole with bread crumbs.
  5. Cover and bake in preheated oven for 45 minutes.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Mustardy Deep Sea Perch Casserole In reply to
INGREDIENTS:
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 cup milk
  • 2 tablespoons seedless raisins
  • 1/4 cup chopped hazelnuts
  • 2 tablespoons coarse-grained mustard
  • 2 teaspoons fresh lemon juice
  • 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
  • salt and black pepper to taste
  • 1/2 teaspoon paprika
  • 1 pound boneless deep sea perch fillets
  • 2 bananas, peeled and sliced

DIRECTIONS:
  1. Melt butter in a skillet over medium heat. Gradually stir in flour, and cook until slightly brown. Gradually stir in the milk, raisins, and hazelnuts, stirring constantly. Continue stirring, and add the mustard, lemon juice, and hot pepper sauce. Remove from heat, and set aside.
  2. Preheat the oven to 375 degrees F (190 degrees C). Season the fish fillets with salt, pepper, and paprika on both sides. Place the fillets in a single layer in an oven-proof baking dish. Arrange banana slices over the fish, then pour the mustard sauce over all.
  3. Bake for about 30 to 40 minutes in the preheated oven, or until fish flakes easily with a fork.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
One Pot Tuna Casserole In reply to
INGREDIENTS:
  • 1 (16 ounce) package egg noodles
  • 1 (10 ounce) package frozen green peas, thawed
  • 1/4 cup butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (6 ounce) can tuna, drained
  • 1/4 cup milk
  • 1 cup shredded Cheddar cheese

DIRECTIONS:
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
  2. Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Oyster Casserole In reply to
INGREDIENTS:
  • 1 cup butter, melted
  • 1/2 (16 ounce) package saltine crackers, crushed
  • 2 (8 ounce) cans oysters
  • 1 1/2 tablespoons heavy whipping cream
  • 1 teaspoon Worcestershire sauce
  • 2 (14.75 ounce) cans cream-style corn

DIRECTIONS:
  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
  2. In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
  3. Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
  4. Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Portuguese Cod Fish Casserole In reply to
INGREDIENTS:
  • 2 pounds salted cod fish
  • 5 large potatoes, peeled and sliced
  • 3 large onions, sliced
  • 3/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon paprika
  • 3 tablespoons tomato sauce

DIRECTIONS:
  1. Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
  4. Bake in preheated oven for 45 minutes, or until potatoes are tender.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Quick and Easy Tuna Casserole In reply to
INGREDIENTS:
  • 1 (12 ounce) package egg noodles
  • 2 cups frozen green peas
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 (6 ounce) cans tuna, drained
  • 1 onion, chopped
  • 10 slices American processed cheese
  • ground black pepper to taste

DIRECTIONS:
  1. Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
  2. Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Quick Tuna Casserole In reply to
INGREDIENTS:
  • 1 (7.25 ounce) package macaroni and cheese mix
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (9 ounce) can tuna, drained
  • 1 (10 ounce) can peas, drained

DIRECTIONS:
  1. Prepare macaroni and cheese mix according to package directions. Stir in the cream of mushroom soup, tuna and peas. Mix well, and heat until bubbly.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Seafood Lasagna II In reply to
INGREDIENTS:
  • 9 lasagna noodles
  • 1 tablespoon butter
  • 1 cup minced onion
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cups cottage cheese
  • 1 egg, beaten
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1/3 cup milk
  • 1/3 cup dry white wine
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 1 pound cooked small shrimp
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded sharp Cheddar cheese

DIRECTIONS:
  1. Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
  3. In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
  4. Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
  5. Bake in preheated oven for 45 minutes, or until heated through and bubbly.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Shrimp and Crab Casserole In reply to
INGREDIENTS:
  • 2 cups water
  • 1 cup uncooked white rice
  • 1 pound crab meat
  • 2 (12 ounce) packages frozen shrimp, thawed
  • 2 cups mayonnaise
  • 1 cup chopped onion
  • 2 cups milk
  • 1 teaspoon hot pepper sauce
  • 1/2 cup sliced almonds
  • 10 buttery round crackers, crushed

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
  2. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
  4. Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Shrimp Creole II In reply to
INGREDIENTS:
  • 2 cups water
  • 1 cup uncooked white rice
  • 2 tablespoons butter
  • 5 carrots, diced
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 1 1/2 cups chopped celery
  • 1 pound fresh mushrooms, sliced
  • 1 zucchini, sliced
  • 1 (16 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 pound cooked shrimp
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 3 teaspoons chili powder

DIRECTIONS:
  1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
  2. In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
  3. Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
  4. Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Sydney's Squash In reply to
INGREDIENTS:
  • 3 pounds yellow squash, chopped
  • 1 onion, chopped
  • 4 tablespoons butter
  • 1 cup heavy whipping cream
  • 8 ounces American cheese, cubed
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 pound small shrimp, peeled and deveined
  • 20 buttery round crackers, crushed

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot of salted water, boil squash and onions until tender.
  3. In a saucepan, combine butter or margarine and cream; stir constantly over a low heat. Mix in cheese, cornstarch, salt and pepper. Stir until sauce thickens.
  4. Place squash and onions in a 2-quart baking dish. Mix in shrimp and cheese sauce. Sprinkle casserole with cracker crumbs.
  5. Bake uncovered for 20 to 30 minutes or until hot.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Tuna Casserole I In reply to
INGREDIENTS:
  • 2 cups crushed potato chips, divided
  • 2 (6 ounce) cans tuna, drained
  • 1 (15 ounce) can sweet peas, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 6 slices American cheese

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  2. Spread 1 cup crushed potato chips evenly on bottom of casserole dish. Next, layer 1 can of tuna, half of the peas, and half of the soup. Place slices of cheese on top of this. Repeat layering with tuna, peas and soup. Finish with a layer of chips, and top with slices of cheese.
  3. Bake in preheated oven for 20 to 25 minutes, or until bubbly and golden brown.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Tuna Casserole II In reply to
INGREDIENTS:
  • 1 (12 ounce) package uncooked rotini (corkscrew) pasta
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 3 carrots, julienned
  • 1 zucchini, julienned
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 (6 ounce) cans tuna, drained
  • 4 ounces shredded mozzarella cheese
  • 1 (6 ounce) can French-fried onions

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a large skillet over medium heat. Lightly fry the garlic, red and green pepper, carrots and zucchini; about 3 to 5 minutes.
  3. In a large mixing bowl, combine the mushroom soup and tuna. Stir in the vegetables and the cooked pasta. Mix to combine well. Pour into the prepared baking dish. Sprinkle the cheese and fried onions over the top.
  4. Bake in a preheated oven for 30 minutes or until bubbly and slightly brown.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Tuna Casserole III In reply to
INGREDIENTS:
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 (6 ounce) cans tuna, drained and flaked
  • 7 ounces crushed potato chips

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie dish.
  2. In a mixing bowl, combine soup, tuna and 1/4 of the potato chips. Mix thoroughly. Pour into the prepared pie dish. Cover the top with remaining potato chips.
  3. Bake in the preheated oven for 10 to 15 minutes or until potato chips on top start to brown.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Tuna Cheese Whirl Casserole In reply to
INGREDIENTS:
  • 2 cups biscuit mix
  • 1 2/3 cups milk
  • 1 (8 ounce) package sliced pimento cheese
  • 1 tablespoon chopped pimento
  • 1 tablespoon chopped onion
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (6 ounce) can tuna, drained

DIRECTIONS:
  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2 or 2 quart casserole dish.
  2. In a small bowl, combine baking mix with 2/3 cup milk and knead until the dough pulls together. Turn the dough onto a floured surface and form into a rectangle 1/4 to 1/2 inches thick. Arrange 1/2 of the pimento cheese and the pimentos on the dough and roll up the dough lengthwise. Cut the roll into 6 equal portions.
  3. In a large saucepan, cook onions and bell pepper in butter until soft.
  4. Pour soup into the saucepan, along with 1 cup milk, tuna, and 1/2 of the pimento cheese. Cook the mixture over a medium heat until the cheese is melted. Pour the mixture into the prepared casserole dish. Arrange the 6 slices of dough, cut-side down, on top of the sauce in the casserole dish. Push the dough into the sauce.
  5. Bake in preheated oven for 25 minutes or until whirls are golden brown.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Tuna Mushroom Casserole In reply to
INGREDIENTS:
  • 2 cups bow tie pasta
  • 2 (6 ounce) cans tuna, drained
  • 2 (4.5 ounce) cans mushrooms, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 1/3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup dry bread crumbs
  • 3 tablespoons melted butter
  • 2 teaspoons dried thyme, crushed

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 quart casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a mixing bowl, combine mushroom soup, milk, salt and pepper. Mix thoroughly. Then add tuna, mushrooms and pasta. Mix thoroughly. Pour mixture into greased casserole dish.
  4. In another mixing bowl, combine bread crumbs, butter and thyme. Mix well. Sprinkle over the tope of the mixture.
  5. Bake uncovered in a preheated oven for 40 minutes or until bubbling and golden brown.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Tuna Mushroom Casserole ll In reply to
INGREDIENTS:
  • 1 (12 ounce) package wide noodles, cooked and drained
  • 2 (6 ounce) cans tuna, drained
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 1/3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crushed saltines
  • 3 tablespoons butter or margarine, melted
  • paprika, tomato slices and fresh thyme, optional

DIRECTIONS:
  1. In a large bowl, combine noodles, tuna and mushrooms. Combine soup, milk, salt and pepper; pour over noodle mixture and mix well. Pour into a greased 2-1/2-qt. baking dish. Combine saltines and butter; sprinkle over noodles.
  2. Bake, uncovered, at 350 degrees for 35-45 minutes or until heated through. If desired, sprinkle with paprika and garnish with tomato and thyme.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Tuna Noodle Casserole I In reply to
INGREDIENTS:
  • 1 (8 ounce) package wide egg noodles
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt (optional)
  • 1 cup milk
  • 1 cup shredded sharp Cheddar cheese
  • 1 (6 ounce) can tuna, drained
  • 1 (15 ounce) can peas, drained

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
  2. In a large pot of salted water, boil noodles until al dente. Drain well.
  3. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
  4. Bake in preheated oven for 30 minutes.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Tuna Noodle Casserole II In reply to
INGREDIENTS:
  • 1 (16 ounce) package uncooked pasta shells
  • 2 (6 ounce) cans tuna, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 1/4 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon crushed garlic
  • 4 slices processed American cheese
  • 1 1/2 cups crushed potato chips

DIRECTIONS:
  1. Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
  3. Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
  4. Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
  5. Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Tuna Noodle Casserole III In reply to
INGREDIENTS:
  • 1 (8 ounce) package wide egg noodles
  • 1/4 cup butter, cubed
  • 4 slices American cheese
  • 1 (6 ounce) can tuna, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/4 cup bread crumbs

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
  3. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Tuna Noodle Casserole IV In reply to
INGREDIENTS:
  • 2 cups elbow macaroni
  • 1 (9 ounce) can tuna, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can milk
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup crushed croutons

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
  3. In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
  4. Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Tuna Rice Casserole In reply to
INGREDIENTS:
  • 1 1/2 cups instant rice
  • 1 1/2 cups water
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (6 ounce) can tuna, drained
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup tomatoes, chopped

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
  3. Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
  4. Bake in a preheated oven for 20 minutes.



Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Slow Cooker Potato Beef Casserole In reply to
Prep: 15 min, Cook: 4:00.
  • 1 lb. lean ground beef
  • 1 onion, chopped
  • 5 ounces dried cheddar and bacon potatoes
  • 1 lb. corn kernels, thawed if frozen
  • 1 can condensed cream of roasted garlic soup
  • 1 cup water
  • 3 Tbs. dry sherry
  • 1/2 cup bottled roasted red bell peppers, chopped
  • 1/4 lb. canned diced mild green chilies, drained

Heat a heavy nonstick skillet over medium high heat. Sauté ground meat and onions 6-8 minutes, stirring frequently, until beef is browned. Discard excess drippings. Sprinkle dried potatoes and corn over bottom of an electric slow cooker on low heat. Combine remaining ingredients and mix packet from potatoes in a bowl. Mix thoroughly. Pour about 1/3 soup mixture over corn and potatoes. Do not mix. Add beef mixture. Pour remaining soup mixture over top. Do not mix. Cover and cook 4 to 41/2 hours, or until potatoes are tender. Serve immediately.


This recipe serves 5 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 5 only.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports
Report Post | Register to Reply
Slow Cooker Vegetarian Enchilada Casserole In reply to
Prep: 15 min, Cook: 5:00.
  • 3-1/3 cups canned crushed tomatoes, in tomato purée
  • 1-2/3 cups chunky style prepared salsa
  • 6 ounces tomato paste
  • 2 lbs. canned black beans, rinsed and drained
  • 1 lb. corn kernels, thawed if frozen
  • 1/4 lb. canned diced mild green chilies, drained
  • 1-1/2 Tbs. ground cumin
  • 1/2 tsp. garlic powder
  • 5 corn tortillas
  • 2 ounces olive slices, drained

Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot.
This recipe serves 5 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 5 only.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports