Advertisement
Casseroles
Directions
for
Preparing
Casseroles
Prepare casseroles
and
stews according
to recipe
directions.
Stew
meats
are
not
browned
before cooking.
Omit any
oil
or
fat
and
flour
used
for
browning. Fresh
and
firm
vegetables
such as
potatoes,
carrots,
rutabagas
and
beans
are
added
at
the beginning
of
cooking.
Frozen
vegetables
and
fresh
vegetables
with
soft texture
such as
zucchini,
tomatoes
or
mushrooms
are
added
during the
last
30
minutes
of
cooking. Defrosted frozen
vegetables
and
canned
vegetables are
added
with
the
thickener.
Place
covered microwave-safe
dish
in
oven.
1)
Casserole/
Stew
2)
3)
PRESS
1
x
=
CASSEROLE
2
x
=
STEW
SELECT
DONENESS
1
x
=
more
2 x
=
less
PRESS
EASY
LASAGNA
1
A
pound ground
beef
1
jar
(30
oz.)
spaghetti
sauce
Vj
cup
water
1
container
(15
oz.) ricotta
or cottage
cheese
1
egg,
slightly
beaten
V
2
teaspoon
salt
1
teaspoon pepper
9
lasagna noodles (cooked)
Va
pound
mozzarella
cheese
thinly
sliced
Va
cup
grated
Parmesan
cheese
Yield:
6 Servings
In
large
glass bowl,
crumble ground
beef.
Heat
at
HIGH
Vlt to
2V:
minutes, or
until
beef
is
browned;
stir
once.
Drain.
Stir
in
spaghetti
sauce and
water.
Heat
at
HIGH
37*
to
47
2
minutes
or
until
bubbly.
Meanwhile,
combine
ricotta
cheese, egg,
salt
and
pepper.
In
rectangular baking
dish,
spoon
Va
cup
sauce;
alternately
layer
noodles,
ricotta
cheese
mixture,
mozzarella
cheese and
sauce, forming 3
layers.
TO
COOK
BY
SENSOR
COOKING:
Cover
dish with
plastic
wrap.
Cook
on
CASSEROLE.
After
time
appears
in
Display
Window,
shield
ends
of
dish with
foil.
TO
COOK
BY
TIME:
Cook, covered
with
plastic
wrap,
at
HIGH
8
minutes
and
at
MEDIUM-LOW
35
to
38
minutes, or
until
noodles
are
tender.
If
necessary,
shield
ends
of
dish with
foil,
during the
last
10 minutes
of
cooking
time.
TO COMPLETE:
Sprinkle with
Parmesan
cheese;
let
stand,
covered,
5
minutes
before
serving.
TO
COOK
BY
SENSOR
COOKING:
Combine
ingredients.
Cover
dish.
Select
Sensor
Category "Casserole"
and
press Start Pad.
TO
COOK
BY
TIME:
Prepare casseroles
or
stew by
microwaving
at
lower
power
levels.
MEDIUM
and
MEDIUM-LOW
power
levels
allow
flavors to
blend
and
less
tender
cuts
of
meat
to
become
tender.
Use
our
recipes
as
a
guideline
for
adapting
your
favorite
recipes.
BAKED
ZITI
1
package
(8 oz.)
ziti
macaroni,
cooked
(see
page
33)
1
jar
(157*
oz.)
spaghetti
sauce
'A
cup
(2
oz.)
shredded
mozzarella
cheese
Yield:
4
Servings
Combine
ziti
and
spaghetti
sauce
in
2-quart casserole.
Cover
with
lid.
TO
COOK
BY
SENSOR
COOKING:
Cook
on
CASSEROLE.
After
time
appears
in
Display
Window,
stir
occasionally.
TO
COOK
BY
TIME:
Cook
at
HIGH
7
to
9
minutes;
stir
twice.
TO
COMPLETE:
Sprinkle with
cheese.
Let stand,
covered,
10
minutes before
serving.
MACARONI
AND
CHEESE
1
package
(8 oz.)
elbow
macaroni,
cooked and
drained
(see
page
33)
7«
pound
pasteurized
process cheese
spread, cut
into
cubes
V*
to
1
cup
milk
7a
to *A
teaspoon
salt
7*
teaspoon onion
powder
V«
teaspoon pepper
V.
teaspoon
dry mustard,
optional
Buttered
bread
crumbs
Yield:
4
Servings
In
3-quart casserole,
combine
macaroni, cheese,
milk,
salt,
onion,
pepper and
mustard.
Cover
with
lid.
TO
COOK
BY
SENSOR
COOKING:
Cook
on
CASSEROLE.
After
time
appears
in
Display
Window,
stir
occasionally.
TO
COOK
BY
TIME:
Cook
at
MEDIUM-HIGH
12
to
15
minutes;
stir
twice.
TO
COMPLETE:
Top
with
bread crumbs. Cook, uncovered,
at
MEDIUM-HIGH
3
minutes.
Let stand,
covered,
10 minutes
before
serving.
-29-
Advertisement
