Basic Quiche

 Ingredients

• 1/2 recipe pie crust, rolled out into a 9-inch pie plate

• 4 eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cheese, shredded or crumbled
• 2 cups add-ins (vegetables, proteins, etc.)

Method

1. Preheat the oven to 375°F.
2. Blind bake pie crust until edges are golden (about 15 minutes).
3. Reduce oven temperature to 350°F.
4. In a large bowl, beat together the eggs, milk, heavy cream, salt, and pepper with a hand mixer.
5. Whisk in cheese and add-ins.
6. Pour filling into crust.
7. Bake until centre is set (about 55-60 minutes).
8. Remove from oven and let cool slightly before serving.

Source

sallysbakingaddiction.com/quiche-recipe/

Sweet Potato Casserole

Ingredients

• 3 sweet potatoes, skin on, cut into 1/2" cubes
• 1 jar (16 ounce) of medium salsa
• 1 can (12 ounce) black beans, drained and rinsed
• 1 1/2 cups frozen sweet corn
• 1 white onion, finely diced
• 1/2 head garlic, minced
• 1 tablespoon dried cilantro
• 1 teaspoon salt, to taste
• 1/2 teaspoon cayenne
• 1/4 teaspoon cumin
• 3 cups shredded low-fat mozzarella

Method

1. Preheat the oven to 400°F.
2. Put all ingredients except cheese into a large casserole dish, stir together.
3. Bake until sweet potatoes are almost cooked (about 40 to 45 minutes).
4. Remove from oven, sprinkle cheese on top, then return to oven.
5. Continue baking until cheese is melted and potatoes are done (another 20 to 25 minutes).
6. Remove from oven and serve.

Source

Adapted from https://www.thekitchn.com/recipe-smoky-sweet-potato-amp-black-bean-casserole-239326

Spinach and Mushroom Lasagna

Ingredients

Vegetable Filling

• 1 tbsp. olive oil
• 1 white onion, chopped fine
• 1 head garlic, minced
• 1 large package (4.5 cups) frozen chopped spinach
• 4 packages (7 ounces each) fresh sliced white mushrooms
• Salt
• Pepper
• Dried basil
• Dried parsley

Tomato Sauce

• 1 can (28 ounces) crushed tomatoes
• 3 large carrots, coarsely grated
• Salt

Cheese Sauce

• 1 medium container (1 pound) low fat cottage cheese
• 2 eggs

Cheese Topping

• 1/2 pound low fat mozzarella, coarsely grated
• 1/4 cup grated parmesan cheese

Noodles

• 1 package (1 lb.) lasagna noodles cooked 5 minutes short of al dente (recipe is very wet, noodles will finish cooking in the oven)

Method

Vegetable Filling

1. In a large skillet brown the onion and garlic over medium heat.
2. Add mushrooms, spinach, and spices and continue cooking until mushrooms are browned and liquid from the vegetables is reduced.

Tomato Sauce

1. Mix together crushed tomatoes, grated carrots, and salt.

Cheese Sauce

1. Mix together cottage cheese and eggs.

Cheese Topping

1. Mix together mozzarella and parmesan.

Lasagne

1. Preheat oven to 375°F.
2. In a 9x13 pan, layer: noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping, noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping.
3. Bake for 45-60 minutes or until cheese is brown and bubbling.
4. Remove from oven and let cool for 5-10 minutes before serving.

Source

Adapted from https://www.bowlofdelicious.com/spinach-and-mushroom-vegetarian-lasagna/ 

Apple Mallow Yam Bake

Ingredients

• 2 apples, sliced
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 2 pounds yams, peeled, cooked, and sliced
• 1/4 cup butter
• 1/3 cup pecans
• 2 cups mini marshmallows

Method

1. Preheat oven to 350°F.
2. Toss apples with sugar and cinnamon.
3. In a casserole dish, layer yams and apples.
4. Cover and bake for about 40 minutes.
5. Uncover, sprinkle marshmallows and pecans on top.
6. Turn oven to low broil and broil until marshmallows are light brown.

Source

Barkley family recipe.

Sweet Potato Cashew Bake

Ingredients

• 1 cup brown sugar
• 1/3 cup broken cashew nuts
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 3 tablespoons butter
• 2 pounds sweet potatoes, peeled, cooked, thickly sliced
• 1 can peach slices, drained

Method

1. Preheat oven to 350°F.
2. Mix together sugar, nuts, salt, and ginger.
3. In a 10x6 baking dish, layer potatoes, peaches, sugar, potatoes, peaches, sugar.
4. Dot top with butter.
5. Cover and bake 30 minutes.
6. Uncover and bake 10 minutes longer.
7. Remove from oven and serve.

Source

Barkley family recipe.

Rhubarb Crisp

Ingredients

• 4 cups diced rhubarb
• 1/2 cup white sugar
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/3 cup brown sugar
• 3/4 cup rolled oats

Method

1. Preheat oven to 350°F.
2. Mix rhubarb with sugar and put in bottom of baking dish.
3. Mix together other ingredients and spread over top of rhubarb.
4. Bake until rhubarb is tender (about 45 minutes).

Source

Barkley family recipe.

Tuna Noodle Casserole

Ingredients

• 1 1/2 cups dry uncooked egg noodles
• salt
• 3/4 cup sour cream
• 1 egg
• 2 teaspoons cornstarch
• ground black pepper
• 2 tablespoons lemon juice divided
• 1 (12 ounce) can tuna drained and broken into chunks
• 1 cup frozen peas
• 1/4 cup fresh parsley chopped
• 1/2 cup crushed potato chips

Method

1. In a large skillet, pour in egg noodles and cover with water by 1 inch.
2. Lightly salt the water.
3. Bring to boil over high heat and cook.
4. Drain all but 1 cup of water.
5. Return to heat and simmer until water is almost entirely gone.
6. In a separate bowl, beat together cream, egg, cornstarch, and half the lemon juice.
7. Add cream sauce to noodles, stirring constantly until sauce thickens and coats noodles.
8. Season with salt and pepper.
9. Remove from heat.
10. Fold in tuna, peas, parsley, and lemon juice until warmed through.
11. Sprinkle top with crushed potato chips.
12. Serve immediately.

Source

www.seriouseats.com/recipes/2014/09/easy-one-pot-no-knife-lighter-tuna-noodle-casserole-recipe.html

Scalloped Potatoes

Ingredients

• 2 pounds white potatoes peeled and sliced thin
• 1 clove garlic minced
• 4 tablespoons butter
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup swiss cheese coarsely grated
• 1 cup boiling milk

Method

1. Preheat oven to 425°F.
2. Smear the inside of an oven safe baking dish with 1 tablespoon butter and minced garlic.
3. Spread half of the potatoes over the bottom of the dish.
4. Cover with half of the remaining butter, salt, pepper, and cheese.
5. Arrange remaining potatoes over top.
6. Cover with remaining butter, salt, pepper, and cheese.
7. Pour on the boiling milk.
8. Put dish in oven.
9. Bake until potatoes are tender, milk is absorbed, and top is browned (about 30 minutes).
10. Remove from oven and serve hot.

Source

Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780

Rice Carrot Casserole

Ingredients

• 2 eggs well beaten
• 1 1/4 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon melted butter
• 2 cups shredded carrots
• 1/2 pound cheddar cheese coarsely grated
• 2 cups cooked rice

Method

1. Preheat oven to 350°F.
2. Mix liquids and spices together in a large bowl.
3. Stir in carrots, cheese, and rice.
4. Pour into deep casserole dish.
5. Cover and bake 20 minutes.
6. Uncover and bake 40 minutes longer.
7. Remove from oven and let stand 10 minutes before serving.

Source

Barkley family recipe.