playground potluck for passover

1 large package frozen spinach
8 oz sour cream
1 cup finely chopped onion
4 eggs
1/2 + cup parmesan
2 T salt
2 t. garlic powder
1 t. black pepper
10 potatoes, microwaved 8-10 minutes or until tender
2-3 T olive oil

Combine all, use potato masher to break up potatoes to smaller pieces, pour into greased baking dish (11x9) and bake at 400 20 minutes

Mexcian-style Workout Casserole

Edited August 2007
Why "workout" casserole? Because we workout at 4:30 daily and that seriously cuts into my cooking prep time. Add to that 2-3 nights a week of evening activities and you get a pretty good idea how important it is to have dinner ready when we walk in the door at 5:30-5:45 so we can be out the door again by 6:30. I apologize for the less than beautiful photo, I put the spoon in to serve before I remembered to take a picture. This is my attempt at tidying it up.

1 1/2 cups white short or medium grain rice (raw)
scant 3 cups water
approx 1 cup frozen corn
1 14.5 oz can diced tomatoes with lime and cilantro OR "mexican" diced tomatoes (not drained)
7.5 oz chorizo uncooked, broken into pieces OR other raw ground meat including sausage
1 14.5 oz can black beans, drained OR pinto beans, refried beans etc.
dash red pepper flakes to taste
fresh ground black pepper to taste
1 1/2-2 cups shredded jack, cheddar or other cheese.
Optional:
add chili powder, salt and other seasonings (cumin comes to mind) after the rice and water

Layer ingredients in round casserole in order listed. DO NOT STIR. Bake at 350-400 for 1 hour covered. serve with green salad.

red leg casserole

1 can cream of mushroom soup
3/4 c. ricotta cheese
2 T parmesan
2 T cream
1 c. diced carrots
1 T. green pepper diced
1+ c. diced fresh mushrooms
1 cup barley & 1 1/2 c. water covered and microwaved on high for 7 minutes

2 cups diced red leg or other fowl.

combine all in casserole dish, bake 350 for 30 minutes