Internet Cooking 2- Simple Turnip Green Casserole

 I'd heard of all kinds of greens casseroles  and how delicious they are but, had never tasted  or tried one.  As with most recipes, the proof is in the seasonings of the cook.    

The Greens Casserole is good for using any type of leftover greens. I first used leftover kale.

I liked it so much I made it again  but, this time I used canned greens and instant cornbread mix. I like to keep things simple.

    There are numerous recipes out there on YouTube. Many that are pretty elaborate layering the greens with chicken,corn, additional cheeses and other extras.   After viewing various recipes, I developed a  simple recipe that would suit my needs. I might get fancy in the future but not this time.

Simple Turnip Greens Casserole

                    Ingredients

• 1  27 oz. can of Margaret Holmes turnip greens, drained (or use your own leftover  greens approximately  3 1/4 cups

• 2 boxes of  Jiffy cornbread mix (or use homemade)  yielding approximately 4 cups of batter

• 1  8oz. block of cream cheese

•  additional seasonings of your choice 

                                Instructions

Preheat your oven to  350 degrees

1. Drain the juice from your greens and place them in a large mixing bowl.

2. Add the 8 oz. block of cream cheese to the greens. opt. add any additional seasonings to your liking. Mix well. Set aside.

3. In another bowl prepare your cornbread batter. Set it aside.

4. Grease a suitable sized baking pan or casserole dish. (I used a 9 x 9)

5. Pour in an even layer of cornbread batter that goes up to about 1 inch in depth.  

6. Spread your greens mixture evenly across this layer of batter. DO NOT MIX  or STIR  IT.

7. Pour the remaining batter across the greens mixture. DO NOT MIX or STIR IT

 8. Place your casserole inside the 350 degree oven and bake for 30-40 minutes. Check  at 30 minutes to see if the casserole has "set" when you jiggle it and the  cornbread top has browned.

9. Allow the casserole to cool for about 10 minutes giving the filling extra time to set.

10. Cut a square of the casserole, place it on a dish, and serve.

Alternates and Extras

Some views showed a dollop of sour cream on individual servings.

Others showed a strata consisting of cooked chopped chicken, cheddar cheese and corn. All recipes ended with the cornbread topping.

This casserole was also delicious and simple. It's in the "Keep" pile.

That's It ***

I went on a Cooking Spree (11 photos)

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Rinse the grapes

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Halve the grapes so that they can absorb the sweetness you'll be adding.

The brown sugar and pecans really dress it up.

 Find a recipe online

The results. Deee-licious

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I chose not to peel mine. Rinse and slice about 1/4 of an inch.

Find a recipe for Eggplant Parmesan.

My recipe came from an old cookbook I was given over 35 years ago. But, you can always  go online or ask Alexa.

Here is the Eggplant Parmesan before I put it in the oven.

After pulling it out of the oven. It was delicious.

Squash Casserole

I had so much squash and really got tired of it. But, I would make the casserole, portion it out and freeze it. I used a recipe that my Mom got from one of her friends who was an excellent cook.

*THAT'S  ALL

TORTILLA DESSERT CUPS

 This is supposed to be a low calorie dessert. Not that I was counting calories but simply wanted a sweet treat.
Here's the recipe:
3TBS sugar
2 tsp ground cinnamon
10 flour tortillas
1 pkg (8 oz.) reduced-fat cream cheese softened
1cup fat-free milk
1 pkg. (1 oz) sugar-free instant pudding mix (white chocolate or vanilla)
2 cups reduced-fat whipped topping
1/2 cup milk chocolate chips melted

In a small bowl combine sugar and cinnamon.  Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.  For each dessert cup, place round eadge of one tortilla wedge in bottom of muffin cup, shaping sides to fit. Place a secong tortilla wedge in muffin cup allowing bottom and sides to overlap. Bake @ 350 degrees for 10 min. or until crisp and lightly browned.  Cool completely in pan.

For filling, beat cream cheese in a mixing bowl until smooth.  In another mixing bowl, beat milk and pudding mix on a low speed for 2 min.  Beat in cream cheese on low until smooth. Fold in whipped topping.  Cover and refrigerate for one hour.  Carefully remove cups from pan.  Pipe or spoon about 3 TBS filling into each cup.  Drizzle or pipe with melted chocolate.  Refrigerate for 5 minutes or until chocolate is set. Store in refrigerator.
Yield: 20 servings
Calories: 130
Fat: 4 gm
Carbs:19 gm

How I Did It

• I used a muffin pan instead of paper cupcake liners.
• I used less than 10 tortillas as specified in the recipe.
• After cuting each tortilla into wedges I had to cut each wedge again to fit it into the muffin cup.
• I used Almond milk instead of fat-free milk.
• There was no chocolate in the house so I skipped that step.

The dessert shells were tasty and satisfied my sweet tooth but not so great that I'd prepare it again. For all the time and effort spent it wasn't worth it.

THAT'S IT***