Meanwhile back at the SayersBrook Bison Ranch......BISON SUMMER SAUSAGE CHEESY POTATO CASSEROLE

This week from the SayersBrook Bison Ranch (http://www.sayersbrook.com/) its a recipe for a BISON SUMMER SAUSAGE CHEESY POTATO CASSEROLE. Made with the delicious SayersBrook Bison Ranch - Traditional Bison Summer Sausage. Take your Casserole to new taste level! Bison Summer Sausage is just one of many items that you can purchase at the SayersBrook site (http://www.sayersbrook.com/). You can choose from items like Elk, Wild Boar, Duck, Ostrich, Bison, and more! So check out the site today. With the Holiday Season inching closer try a a Elk or Bison Roast! On to the recipe for BISON SUMMER SAUSAGE CHEESY POTATO CASSEROLE. Enjoy and Eat Healthy!



BISON SUMMER SAUSAGE CHEESY POTATO CASSEROLE
Bison Summer Sausage is a delicious way to jazz up any casserole. This cheesy potato concoction is tasty, easy to prepare and can be served for lunch or supper.

Bison Summer Sausage Cheesy Potato Casserole

prep 15 minscook 1 hour, 2 minstotal 1 hour, 13 mins
author adapted from cd kitchen
yield 8 servings
This recipe name is long but the recipe is easy. Our bison summer sausage gives it a special zing. Delicious and quick to make.

Ingredients

1 package (30 ounce size) frozen hash brown potatoes, shredded or cubed kind2 cups shredded sharp Cheddar cheese1/2 cup shredded Parmesan cheese1 cup sour cream1 can (10.5 ounce size) cream of potato soup, undiluted1/2 small onion, chopped1 link Sayersbrook Bison Summer Sausage sliced into "coins"salt and pepper to taste

Instructions

Heat oven to 350°F. Combine the frozen potatoes, Cheddar and Parmesan cheeses, sour cream, potato soup, onion, and Sayersbrook Bison Summer Sausage in a bowl. Mix well. Spoon the mixture evenly into a baking dish. Bake at 350 degrees F, uncovered, for 1 hour or until the potatoes are cooked and the top is lightly browned and bubbly. Serve hot.
courses lunch or dinner.
http://cooking-buffalo.com/




Traditional Bison Summer Sausage
A delicious high protein, low fat snack. Also great for meat and cheese platters. This truly is a snack for all seasons. 8 (6 oz) chubbs of Traditional Bison Summer Sausage.
A snack for all seasons. 8 (6 oz) chubbs of Bison Summer Sausage. Ready to serve
http://www.sayersbrook.com/traditional-bison-summer-sausage-8-x-6-oz/




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http://www.sayersbrook.com/

Tuna Noodle Casserole with Mushrooms

Kyle passed this one along, a favorite he prepares for himself and sons. He came across it on the Cooks Recipes web site, the link to the original recipe is at the bottom of the post.



Tuna Noodle Casserole with Mushrooms

Recipe Ingredients:

6 ounces medium yolk-free egg noodles
1 (8-ounce) container low-fat cottage cheese
3/4 cup plain nonfat yogurt
1 tablespoon all-purpose flour
2 teaspoons Worcestershire sauce
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
2 (6.5-ounce) cans tuna, drained
1 (8-ounce) can mushrooms, drained
1/2 cup fresh or frozen peas
1/4 cup minced onions
3 tablespoons freshly grated Parmesan cheese

Cooking Directions:

Preheat oven to 350°F (175°C). Spray an 8-inch square baking pan with vegetable cooking spray.
Cook noodles according to package directions; drain.
Meanwhile, in a large bowl, combine cottage cheese, yogurt, flour, Worcestershire sauce, salt, pepper and garlic powder. Mix well. Stir in tuna, mushrooms, peas, onion and cooked noodles. Spoon into prepared pan. Sprinkle Parmesan cheese evenly over casserole.
Bake, uncovered, 30 minutes, or until hot.
Makes 4 servings.


http://www.cooksrecipes.com/seafood/tuna_noodle_casserole_with_mushrooms_recipe.html

What to do With - Ham Leftovers

It's the day after one of the upcoming Holidays and you have a lot of Ham leftover. Here's one idea, and a delicious one, to use that Ham!



Ham and Potatoes Casserole




INGREDIENTS:
2 cups Potatoes, cubed
2 cups  Leftover Cooked Ham, cubed
1 (15.25 ounce) can Whole Kernel Corn,
drained
1/4 cup finely minced fresh Cilantro
1/4 cup Blue Bonnet Light Stick Butter
1 tablespoon chopped Onions
1/3 cup All-Purpose Flour
1 3/4 cups 2% Milk
1/8 teaspoon Ground Black Pepper
4 ounces Sargento Reduced Fat Shredded Sharp Cheddar, (or more!)



DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Bring a large pot of salted, sea Salt, water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
3. Combine potatoes, ham, corn and cilantro; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
4. Pour into greased 11x7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.

Kitchen Hint of the Day!

You've had a hectic day, but luckily you had a frozen casserole in the freezer! Unfortunately, you were in such a rush you have no idea how long ago you popped it in the oven. To tell if your casserole is heated through, insert a butter knife into the center, lift it out, then slowly and carefully press it to your wrist. If the knife is hot, you'll know the casserole is too.

Food Preparations - Casserole

Casserole

A casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. In British English, this type of dish is frequently also called a bake, coinciding with the cooking technique used to cook casseroles.
Casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and, often, a crunchy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer, gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cook.

A characteristic method of preparing casserole in the United States, particularly in the midwest and the south, and in parts of Canada, is to use condensed soup, especially cream of mushroom soup. Examples of casseroles prepared in this manner are tuna casserole (with canned tuna, cooked pasta, sometimes peas, and cream-of-mushroom soup) and green bean casserole (green beans with cream of mushroom soup, topped with french fried onions). A similar staple food, macaroni and cheese, can also be prepared as a casserole.

Casseroles are a staple at potlucks and family gatherings.

In Minnesota and the Dakotas, where they are one of the quintessential foods of the region, casseroles are called hotdish. The potato casserole Janssons frestelse is a legacy of the Scandinavian immigrants of the area.

Fried Onion Rings

Found these recipes in a newsletter and thought I would pass them along.

Fried Onion Rings
These crispy baked onion rings are low in carbs and fat free--perfect for a diabetic meal plan!

SERVINGS: 6 appetizer servings
CARB GRAMS PER SERVING: 10

Nonstick cooking spray
1/4    Cup refrigerated or frozen egg product, thawed
2       Tablespoons Buttermilk
3/4    Cup Panko (Japanese-style bread crumbs)
1/4     Teaspoon Cajun seasoning, blackened seasoning, or barbecue seasoning
1     Large Sweet Onion (such as Vidalia or Walla Walla), cut into 1/4-inch-thick slices and separated into rings

1. Preheat oven to 450°F. Lightly coat an extra-large baking sheet with nonstick cooking spray;* set aside. In a shallow dish, combine egg and buttermilk. In a small bowl, combine panko and Cajun seasoning. Transfer about one-third of the panko mixture to a shallow dish.

2. Dip the onion rings, one at a time, in buttermilk mixture, turning to coat and allowing excess to drip off. Dip onion rings in panko mixture, turning to coat. Place onion rings in a single layer on the prepared baking sheet (you can place smaller onion rings inside larger ones as long as they don't touch). Add more of the panko mixture to the shallow dish as needed.**

3. Bake for 12 to 15 minutes or until the onions are tender and the coating is crisp and golden.

Nutrition Facts Per Serving:

    * Servings: 6 appetizer servings
    * Calories53
    * Total Fat (g)0
    * Saturated Fat (g)0
    * Monounsaturated Fat (g)0
    * Polyunsaturated Fat (g)0
    * Cholesterol (mg)0
    * Sodium (mg)58
    * Carbohydrate (g)10
    * Total Sugar (g)3
    * Fiber (g)1
    * Protein (g)3
    * Vitamin A (DV%)0
    * Vitamin C (DV%)5
    * Calcium (DV%)2
    * Iron (DV%)2
      Diabetic Exchanges
    * Starch (d.e.).5

**The Fried Onion Rings make a great topping for this Green Bean Casserole**

Classy Green Bean Casserole: Preheat oven to 400°F. Trim 2 pounds haricot verts or tender young green beans. If desired, halve haricot verts or green beans. In a covered large saucepan, cook beans in a small amount boiling water for 8 to 10 minutes or until crisp-tender; drain and set aside. (Or, use two 16-ounce packages frozen French-style green beans, cooked according to package directions.)
In another large saucepan, combine 4 ounces cut-up reduced-fat cream cheese; 1/2 cup fat-free milk; 2 cloves garlic, minced; and 1/4 teaspoon ground black pepper. Cook over low heat until melted and smooth, whisking constantly; remove from heat. Whisk in 1/2 cup light dairy sour cream. Add green beans; toss to coat.

Spread green bean mixture in a 2-quart au gratin dish or rectangular baking dish. Bake, uncovered, about 15 minutes or until heated through, stirring once halfway through baking. Top with half of the "Fried" Onion Rings before serving. Makes 10 (about 2/3 cup) side-dish servings.

Per serving: 88 cal., 4 g total fat (2 g sat. fat), 13 mg chol., 79 mg sodium, 3 g fiber, 4 g pro.
Daily Values: 14% vit. A, 18% vit. C, 7% calcium, 5% iron.
Exchanges: 1.5 vegetable, 1 fat.
Carb Choice: 0.5.

http://www.diabeticlivingonline.com/

Tuna Noodle Casserole

 It’s our first fall feeling day here in Ohio and I wanted good
and warm comfort food and what better than a nice
Tuna noodle casserole. Makes some great leftovers
for lunch or even a second dinner. Served with
7 Grain Harvest Bread Roll and a couple of boiled
Red Potatoes! Too good!

Ingredients
* 1 (8 oz) bag of Ronzoni Healthy Harvest  Egg Noodles
* 1 (6 oz) can of tuna, liquid removed
* 2 tbsp of All-Purpose Flour
* 1 cup of 2% Milk
* 2 tbsp of butter (I Can't Believe it's Not Butter)
* 1 cup of Cheddar cheese (sharp), shredded
* 1 tsp of salt (this step is optional)
* 1/4 Cup Bread Crumbs

Preheat your oven to 350 degrees. Spray a 2 qt casserole dish with cooking spray. Boil your noodles in a large pot of water (salted) until “al dente”, then drain. Add butter, flour and salt in a medium sized saucepan. Blend until the butter is melted and remaining ingredients are mixed well. Then, stir in your milk. Continue until the sauce thickens (this will usually take place by the time the mixture comes to a boil). Add the cheese, and stir until melted and the mixture is blended well. Finally add the noodles and tuna and stir. Apply evenly into the casserole dish.Sprinkle lightly with shredded Cheese and Bread Crumbs on top. Bake for 30 minutes, and serve.