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Sensor Cook Recipe (NN-S262)
CASSEROLE
Shepherd’s Pie
1
pound lean ground beef
1
/
2
cup frozen peas, thawed
1
/
4
cup chopped onion
1
tablespoon gravy powder
1
/
2
teaspoon curry powder
1
/
4
teaspoon salt
1
/
4
teaspoon ground black pepper
2
cups mashed potatoes
In a 2-Qt. casserole dish, crumble the beef and cook for
8 - 10 minutes at P6, until the meat is cooked; stirring
twice. Add the remaining ingredients, except the
potatoes. Stir well and spread the potatoes evenly on
the top. Cover with a lid and cook on CASSEROLE.
Yield: 4 servings
Approx. cooking time: 20 minutes
Macaroni and Cheese
1
/
4
cup butter
2
tablespoons chopped onion
1
clove minced garlic
1
/
4
cup all-purpose flour
1
teaspoon dry mustard
1
teaspoon salt
1
/
4
teaspoon ground black pepper
2
cups milk
2
cups grated chedder cheese
8
oz. (
1
/
2
lb dry weight) macaroni, cooked and
drained
1
/
3
cup bread crumbs
1
teaspoon paprika
In a 2-Qt. casserole, melt the butter for 40 seconds at
P10. Add onion and garlic and cook for 1 minute at P10.
Stir in flour, mustard, salt and pepper then, gradually
add the milk. Cook for 3 - 4 minutes at P10, stirring
once. Continue cooking for 3 - 4 minutes at P10 or until
sauce thickens. Stir in the cheddar cheese. Stir the
sauce into the macaroni, in a 3-Qt. casserole. Top with
bread crumbs and paprika. Cover with vented plastic
wrap. Cook on CASSEROLE.
Yield: 6 servings
Approx. cooking time: 20 minutes
Beef and Macaroni Casserole
1
pound lean ground beef
1
small chopped onion
1
/
2
green bell pepper, chopped
1
cup chopped celery
2
cans (15 oz.) tomato sauce
1
1
/
4
cups water
1
cup uncooked elbow macaroni
1
teaspoon parsley
1
/
2
teaspoon salt
1
/
4
teaspoon ground black pepper
1
/
2
cup grated cheddar cheese
Crumble the ground beef in a 3-Qt.
casserole. Cook for 8 - 10 minutes at P6 or until the
meat is cooked; stirring twice. Add onion, peppers and
celery. Cook for 3 - 4 minutes at P10. Add the remaining
ingredients, except cheese. Cover with vented plastic
wrap. Cook on CASSEROLE. Sprinkle with cheese.
Cover and let stand 5 minutes.
Yield: 4-6 servings
Approx. cooking time: 20 minutes
Tuna Casserole
1
can (6 oz.) drained and flaked tuna
4
cups cooked and drained noodles
1
can (10
3
/
4
oz.) condensed cream of mushroom
soup
1
can (4 oz.) mushroom pieces and stems,
drained
1
package (16 oz.) frozen peas, defrosted
3
/
4
cup milk
1
cup crushed potato chips
1
/
2
cup grated cheddar cheese
In a 3-Qt. casserole, combine tuna,
noodles, soup, mushrooms, peas and milk; mix well.
Cover with vented plastic wrap. Cook on CASSEROLE.
Top with potato chips and cheese.
Yield: 4-6 servings
Approx. cooking time: 20 minutes
Содержание NN-S252
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