Mmmmm, the house sure smells good, can't you just wait to sink you teeth into that cozy winter casserole baking away in the oven? Nothing in my opinion on a cold crisp winter day/night hits the spot like a warm inviting casserole, bubbling away in the oven. Light a nice fire in the fireplace, pour a bottle of perfect wine into some goblets and get cozy with some warm and comforting food. Oh, well if you have children you might not get that cozy, but you will all still enjoy the casserole dinner. In my opinion, casseroles can be plain or taken to gourmet status. You can use leftovers or start totally from scratch. They can be cost effective too. Most casseroles call for canned condensed soup, but if you don't care for that make your own thickened sauce (that is what I do most of the time.) When it comes to casseroles they combine meat, vegetables, rice, pasta or potatoes, usually cheese (oh yes, always cheese that is why they tastes so good!) sauces, cream and herbs.
Some foods seem to maximize warmth and relaxation, such as casseroles or big pots of stews or soups simmering away on the stove. Comfort foods from childhood are especially welcome during cold winter nights, especially after coming in from skiing or other winter sports. Winter, with all its many cold days and nights brings with it a desire for all things satisfying. Casseroles are eaten everywhere from church potlucks, family get-together's and many other gatherings. From thoughts of our childhood with woman carrying Pyrex dishes into church basements who knew the joy of serving hearty delicious casseroles. Remember Home Ec and making casseroles? Well, maybe I'm dating myself do they even offer Home EC classes in high school still? Anyway I still have recipes dating back to my home ec classes and many of them are casseroles.
If you are a parent with kids on the go, these are great casseroles to make and many can be prepared the night before so when you get home from work, or practice with the kids just pop them in the oven, grab a glass of wine, sit back and in usually about 30 minutes dinner is all ready. Maybe add some hot dinner rolls, a tossed salad or vegetable and you are done. I remember when my daughter had volleyball, track, singing lessons, dance, etc., etc. and I worked along with my husband, casseroles were a great choice for dinner.
I hope you enjoy the recipes listed below and make some creative casseroles for you and your family. Remember all eggs unless otherwise noted will be large. Also, with casseroles most use canned soups so be careful of the addition of too much salt. I always say use some salt and always pepper, but just be careful you don't add too much. My mother Dorothy, always said, garnish everything you make for a main dish. Just a touch of parsley can make every dish look so much more delicious. Well, if you read my blog you know I always garnish and you should too as we eat first with our eyes.
Easy Breakfast Casserole
1 lb. ground pork
1/2 lb. hot spicy ground pork
1 (30 oz.) package frozen hash browns
salt and freshly ground black pepper
1 large leek, sliced in half lengthwise then sliced into moons (or chopped onion)
1 1/2 cups sharp Cheddar cheese, plus a little extra for end of cooking time
7 eggs
1 1/2 cups whole milk
1/2 cup heavy whipping cream
Tabasco
Fresh parsley, chopped for garnish
Preheat oven to 350 degrees. Into a large saute pan, add a good drizzle of oil, add sausages to scramble and add leek, cooking and stirring until meat is browned. Drain well and pour into a large bowl. Place another drizzle of oil in pan and add hash browns and stir to brown, season with salt and pepper. Pour hash browns into bowl with meat, add cheese and stir to combine. Pour this into a lightly sprayed 13x9 baking pan. Into a bowl whisk the eggs, milk, cream and Tabasco. Pour over potato mixture and bake for about 45 minutes. Remove and sprinkle on more cheese then place under broiler for a minute to get bubbly and browned. Sprinkle on parsley.
Asparagus and Bacon Breakfast Strata (also good for dinner)
1 package thick cut bacon, sliced
1 bunch of fresh asparagus, sliced into 1-inch pieces
4 scallions, sliced including green part
1 large red bell pepper, seeded and chopped
8 cups white bread (good quality) cut into 1/2-inch cubes
3 cups Swiss cheese, shredded
9 eggs, whisked
3 cups whole milk
2 Tbl. Dijon
salt and freshly ground black pepper
Tabasco
1/2 cup fresh parsley, chopped
Spray a baking casserole and preheat oven to 325 degrees. Into a large saute pan, add bacon and cook to brown and crisp, remove to paper towels. Remove most of bacon fat and add asparagus and red pepper, stirring and cooking for a few minutes. Place half of the bread cubes into bottom of casserole and top with half of the bacon, asparagus and pepper along with half of the cheese, repeat layers. Into a bowl whisk the eggs and beat in milk, mustard, salt, pepper and Tabasco. Stir in scallions and parsley. Pour over bread mixture and press down gently with a spoon. Cover with plastic wrap and chill for about 1 hour. Bake uncovered for about 1 hour or until puffed and golden. Remove from oven and let stand 10 minutes before serving. Serve with fresh fruit, juice and hash browns.
Breakfast Croissant Casserole
8 large croissants, sliced in hall horizontally
2 cups Black Forest ham, cut into about 1/2-inch cubes (I just order at the deli counter a large thick Deli slice and chop it)
1 medium red onion, chopped
1 red bell pepper, seeded and julienned
1 small box of cremini mushrooms, sliced
1 tsp. dried thyme
1 tsp. dried basil
2 cups baby spinach, rough chopped
2 cups Monterey Jack cheese, shredded
7 eggs
1 1/2 cups milk
1/2 cup heavy whipping cream
2 Tbl. Dijon
salt and freshly ground black pepper
Preheat the broiler. Arrange the croissant halves cut side up and place onto a larger baling sheet. Broil about 3 minutes to slight golden brown. Remove. Into a large saute pan add a drizzle of oil and add ham cooking to lightly brown remove from pan and set aside. Add a drizzle of olive oil along with the onion, bell pepper, mushrooms and dried basil and thyme, cooking and stirring about 5 minutes, then add spinach and stir cooking about 1 minute. Into a large baking casserole that you have greased arrange croissants cut sides up in a single layer overlapping slightly. Sprinkle on cheese and spoon some of the onion mixture over cheese, add remaining croissant tops sides down. Into a large bowl beat eggs with milk, mustard, salt and pepper. Pour over croissants and gently press down on croissants. Cover and chill overnight. Uncover and let stand for about 15 minutes before baking. Preheat oven to 325 degrees. Bake uncovered for about 55 minutes or until set and puffed. Cover with foil last 15 minutes of baking so it doesn't get too browned. Remove from oven and let stand 10 minutes before slicing into this delicious casserole. Serve with golden hash brown potatoes, juice and coffee or rich hot chocolate.
Goat Cheese and Artichoke Breakfast Bake
12 cups sourdough bread, cut into 1-inch cubes
2 cups whole milk
1 1/2 cups heavy whipping cream
8 eggs
salt and freshly ground black pepper
1/2 tsp. dried thyme
2 garlic cloves, finely minced
1 cup goat cheese, crumbled
2 cups black forest ham, chopped
1 can artichoke hearts, drained and sliced
1 shallot, minced
1/2 cup olives, pitted and sliced
1 1/2 cups Parmesan cheese, shredded
1 cup Fontina cheese, shredded
Spray a baking dish and preheat oven to 350 degrees. Into a small saute pan, add drizzle of olive oil and add shallots and garlic cooking and stirring for a few minutes, Into a bowl combine the milk, 1 Tbl. olive oil and bread, stirring to coat. Let stand 10 minutes. Into a bowl whisk eggs, cream, salt, pepper and thyme. Stir in goat cheese. Spread half of the bread cube mixture into dish. Top with half of the ham, artichoke hearts, all of the garlic and shallots, and cheese. Repeat layers and drizzle egg mixture over all. Cover with plastic wrap and chill for 2 hours or overnight. Uncover and bake for about 1 hour to unit set. Remove from oven and let stand 10 minutes before serving.
Gooey French Toast Bake
12 slices Italian bread, sliced into 1-inch thick slices
8 eggs, beaten
2 cups whole milk
2 cups whipping cream
2 tsp. pure vanilla extract
2 tsp. fresh orange zest
pinch of fresh grated nutmeg
1/2 tsp. cinnamon
Topping
1/2 cup butter, soft
1 cup brown sugar, packed
2 Tbl. dark corn syrup
1 cup lightly toasted pecans, chopped
Fresh berries (garnish)
Butter a 13x9 baking pan. Preheat oven to 325 degrees. Arrange bread slices in bottom of dish overlapping. Into a large bowl; add eggs, milk, cream, vanilla, zest, nutmeg, and cinnamon whisking to combine. Pour over bread and press down lightly with back of wooden spoon. Cover with plastic wrap and chill overnight. Topping; into a bowl; mix the butter, brown sugar and corn syrup. Stir in nuts and spoon over bread in baking dish. Place baking dish onto a cookie sheet and bake for about 1 hour or until puffed and golden brown. Remove and let stand about 15 minutes before serving. Serve with fresh berries, juice and crisp strips of bacon or browned sausage. Coffee, well of course.
Huevos Rancheros Breakfast Casserole
1 (32 oz.) package tater tots (I love these things)
12 eggs
1 cup milk
4 scallions, sliced including green part
1 1/2 tsp. dried oregano
1 1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 1/2 cups Mexican cheese blend (or use just Pepper jack cheese and cheddar shredded)
Accompaniments; pico de gallo or salsa, sour cream and fresh cilantro chopped
Note; you can add cooked bacon, sausage or ham to this casserole if desired about 2 cups
Preheat oven to 375 degrees. Spray a baking dish and arrange tater tots in dish. Into a bowl; combine eggs, milk, herbs and whisk to combine, stir in scallions. Pour over potatoes. If adding meat, add at this time. Bake for about 45 minutes, remove from oven and sprinkle cheese over egg mixture and bake another 10 minutes Remove and let stand 10 minutes before serving. Top with pico de gallo, sour cream and cilantro. Serve with warm tortillas, fresh fruit and juice.
Corn Cobbler
12 Tbl. of butter
1 large jalapeno, seeded if desired and minced
5 scallions, thinly sliced on diagonal including green part
4 1/2 cups frozen corn (in the simmer use fresh, cut off the cob)
1 cup chicken stock (good quality)
1 1/2 cups heavy whipping cream
salt and freshly ground black pepper
2 cups all purpose flour
1 Tbl. baking powder
1 Tbl. fresh thyme
1 cup whole milk
1/2 cup pepper jack cheese, grated
Creamy and Delicious Mexican Casserole - similar to King Ranch Casserole (which you can find on previous post in the archives)
2 cups chicken stock (good quality)
3 Tbl. butter
3 Tbl. all purpose flour
1 (4 oz.) can green chiles, chopped
1 tsp. cumin
Tabasco or hot sauce of your choice
1 cup sour cream
24 flour tortillas, sliced in half
3 cups cooked chicken, shredded or turkey (if you have ground beef, fry it us and use it to replace the chicken) no rules here
2 (14 oz.) cans white beans, rinsed and drained well
3 cups Pepper Jack cheese, shredded
2 large avocados, peeled, seeded and chopped (spritz with fresh lime or lemon juice)
1/2 cup black olives, sliced
1/4 cup fresh cilantro, chopped
Accompaniments; chopped fresh tomatoes, sliced iceberg lettuce. pico de gallo, ice cold beer
Preheat oven to 375 degrees. Grease a 13x9 casserole. Sauce; into a saute pan add butter and whisk in flour cooking for about 1 minute. Add half of the chicken stock and whisk to combine. Add remaining chicken stock, chiles, cumin and Tabasco whisking to combine. Simmer about 3 minutes. Stir in sour cream and whisk. Remove sauce from heat. Place 8 tortilla halves into bottom of casserole dish to cover. Spread about 1/3 of the sauce over the tortillas. Sprinkle on half of the cooked chicken, followed by half of the beans, 1 cup cheese and repeat with more tortillas, etc. Final layer is tortillas, sauce and cheese. Cover with foil and bake for about 25 minutes. Remove foil and bake 15 more minutes to get lightly browned and bubbly. Remove pan from oven and let stand a few minutes then top with avocados, olives and cilantro, serve with accompaniments.
Mixed Seafood Casserole
2 lbs. red potatoes, peeled and cut into chunks
1/4 cup mayonnaise
1/4 cup heavy whipping cream
1 1/2 cups milk
1/4 cup butter
Tabasco
salt and freshly ground black pepper
1 Tbl. fresh lemon juice
1/4 cup all purpose flour
1/3 cup dry white wine
1/3 cup heavy whipping cream
1/4 cup Gruyere cheese, shredded
1 tsp. Dijon
1/4 lb. each; sea scallops, medium to large shrimp (cleaned), and cod (cut cod into chunks)
1 cup baby spinach leaves
1/4 cup frozen peas, thawed
Fresh chives, sliced (garnish)
Preheat oven to 350 degrees. Lightly spray a 13x9 baking dish. Place potatoes into a pot of boiling salted water and cook about 15 to 20 minutes or until tender. Drain well. Stir in 2 Tbl. mayonnaise and 1/4 cup whipping cream, season with salt and pepper, mashing to creamy, if you need more cream add a little at a time, keep warm. Into a large saute pan add butter and whisk in flour cooking and stirring for about 1 minute. Slowly whisk in 1 1/2 cups of milk and then stir in wine, lemon juice, Tabasco and 1/3 cup of cream, stirring until thickened. Stir in cheese, Dijon and remaining mayonnaise, stirring to melt cheese. Stir in seafood, spinach and peas cooking and stirring for about 4 minutes. Place this mixture into baking dish and spoon over mashed potatoes. Bake for about 40 minutes. Remove and garnish with chives.
Simple Chicken Curry - not a casserole, but just as easy to prepare
2 lbs. chicken, boneless and skinless, cut into chunks or you can slice thinly (I use all breasts)
2 large potatoes, peeled and cut into chunks or you can use sweet potatoes
3 large carrots, peeled and thick sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 cup frozen peas
2 1/4 cups coconut milk
2 to 3 Tbl. curry powder (I like red or yellow)
2 tsp. turmeric
3 tsp. fresh ginger, peeled and grated
3 garlic cloves, minced
1 large yellow onion, chopped
1 large ruby red tomato, seeded and chopped
2 heaping Tbl. of creamy peanut butter
pinch of red pepper flakes
salt and freshly ground black pepper
Fresh cilantro, chopped (garnish)
Chopped peanuts, (garnish)
3 scallions, thinly sliced on diagonal including green part (garnish)
Steamed white or brown rice (for serving alongside)
Into a bowl add chicken and rub some salt, pepper and turmeric over chicken and toss to combine. Let stand for about 15 minutes. Into a large Dutch oven heat a good drizzle of oil and add chicken, frying until golden, don't overcrowd the pan. Remove to a plate and continue cooking chicken. Add more oil to pan if needed and add onion, garlic, tomato and ginger cooking a few minutes, stir in curry powder and cook for about 1 minute to get fragrant. Place the chicken back into pot and pour in coconut milk, bring to a boil, cover and simmer for 25 minutes, adding a little water if needed. Stir in pepper flakes, carrots, and potatoes and cook for about 15 minutes. Stir in peas and peanut butter cooking and stirring a few minutes. Taste and adjust flavorings, such as salt and pepper. If you decide you want more curry powder you can stir some in. Remove to rimmed serving platter and garnish with cilantro, scallions and peanuts. Serve with rice.
Cauliflower Ham Bake
2 Tbl. butter
1 large white onion, sliced
1 large ham steak, cut into 1/2-inch pieces
1 1/2 cups heavy whipping cream
1/2 cup whole milk
5 oz. goat cheese, crumbled
salt and freshly ground black pepper
1 large heat cauliflower, cut into florets
1/4 cup Panko or fresh breadcrumbs
1/4 cup fresh parsley, chopped
Preheat oven to 400 degrees. Into a large saucepan add butter to melt, stir in onion and cook about 6 minutes. Add ham and cook a few minutes. Stir in cream, milk, cheese, salt and pepper. Bring to a boil, then reduce heat to simmer cooking to thicken about 5 minutes. Add the cauliflower florets. Pour into a casserole dish. Into a small bowl add breadcrumbs and parsley, mixing to combine. Sprinkle over top of casserole and bake covered with foil for about 20 minutes, then uncover and bake an additional 20 minutes. Remove and let rest for a few minutes before serving.
Curried Chicken and/or Turkey Bake
2 (10 3/4 oz.) cans cream of chicken soup
1 cup mayonnaise
1 1/4 cups soft bread crumbs, divided
1 cup sharp Cheddar cheese, divided
1 tsp. fresh lemon juice
1 tsp. curry powder
salt and freshly ground black pepper
2 cups fresh broccoli florets, steamed
3 scallions, thinly sliced including green part
3 1/2 cups shredded cooked chicken or turkey (this is great use for grocer rotisserie chicken)
1 Tbl. butter, melted
1/4 cup fresh parsley, chopped
Preheat oven to 350 degrees. Into a bowl add condensed soup, mayonnaise, 1/4 cup bread crumbs, half of the cheese, lemon juice, curry powder, salt and pepper. Into a large bowl combine the cooked shredded chicken or turkey, steamed broccoli, scallions and 2/3rds of the sauce. Pour into a sprayed 13x9 baking dish and top evenly with remaining sauce. Into another bowl combine remaining cheese and bread crumbs with melted butter; sprinkle over casserole and bake for about 40 minutes. Remove and let stand about 10 minutes, then sprinkle with parsley and serve.
Broccoli Casserole (no meat involved)
2 large heads fresh broccoli, cut into florets
2 large carrots, peeled and sliced
1 large yellow onion, chopped
3 garlic cloves, minced
2 Tbl. all purpose flour
1 cup freshly grated Parmesan cheese, divided
salt and freshly ground black pepper
1 cup heavy whipping cream
pinch of freshly ground nutmeg
2/3 cup Panko breadcrumbs or butter flavored crackers, crushed
Preheat oven to 400 degrees. Lightly grease a baking casserole. Place the broccoli florets and carrots into a large saucepan filled with boiling salted water and cook about 5 minutes, drain well and pat dry lightly with paper towels. Return vegetables to pan. Into a saute pan add a 3 Tbl. of olive oil and add onion and garlic cooking and stirring for a few minutes. Stir in flour and cook about 1 minute. Add to broccoli and carrots. Add 1/2 cup cheese and season with salt and pepper. Mix and place into prepared baking pan. Into a bowl add the cream and nutmeg whisking to combine. Pour over vegetables. Into a bowl combine remaining cheese and crumbs and sprinkle over vegetable mixture. Bake for about 25 mites until golden and bubbly. Remove from oven and let stand a few minutes before serving.
Green Chile and Corn Casserole
2 eggs, beaten
1 (14 3/4 oz.) cans cream style corn
1 cup frozen corn, thawed and patted dry with paper towels
1 cup cheddar cheese, shredded
2/3 cup whole milk
1 small can died green chile peppers, drained
3 scallions, sliced including green part
pinch of sugar
1/2 tsp. all purpose seasoning salt
salt and freshly ground black pepper
Tabasco
12 saltine crackers, crushed
Fresh parsley or cilantro, chopped (garnish)
Preheat oven to 350 degrees. Into a large bowl combine ALL the ingredients except garnish and mix to combine. Place this mixture into a shallow baking dish that you have greased. Bake for about 45 minutes or until set. Remove and allow to stand 10 minutes before serving. Garnish.
Updated Green Bean Casserole
2 lbs. haricot vert, trimmed, but left whole
1 stick butter
salt and freshly ground black pepper
2 garlic cloves, finely minced
pinch of fresh grated nutmeg
1 large box button or cremini mushrooms, trimmed and sliced
1/2 cup all purpose flour
2 cups chicken stock (good rich quality)
1 cup heavy whipping cream
2 tsp. dry sherry (optional, but I love it)
3 shallots, thinly sliced
Preheat oven to 350 degrees. Into a large pot of boiling salted water add beans and cook just for a couple of minutes to crisp/tender. Drain and place into a baking dish. Into a saute pan, add 3 Tbl. butter and drizzle of olive oil. Add mushrooms/garlic and season with salt and pepper cooking and stirring for a few minutes. Place into a bowl. Reduce heat to medium and add remaining 5 Tbl. of butter, whisk in the flour and cook stirring for 1 minute. Whisk in the stock, sherry, cream, salt, and nutmeg. Stir back in the mushrooms/garlic and coat. Pour cream/mushroom mixture over green beans, cover with foil and bake 35 minutes Into a small bowl, add the thinly sliced shallots with 2 Tbl. of flour tossing to combine. Into a saute pan add about 2-inches of vegetable oil heat to medium high and add shallots cooking and stirring to golden brown. Remove shallots to paper towels and sprinkle lightly with salt. Remove beans from oven and sprinkle on shallots turn on broiler and place under for about 1 minute.
Chicken and Rice Casserole
4 chicken breasts, cooked and shredded or you can use turkey
2 cups dry Basmati rice
2 cans (10 oz.) red enchilada sauce (get a good quality or you can make your own)
1 (16 oz.) can vegetarian refried beans
1 cup white cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 1/2 cups frozen corn, thawed and patted dry with paper towels
3 scallions, sliced thinly on diagonal including green part (divided)
1 small can green chiles, drained
salt and freshly ground black pepper
1 tsp. ground cumin
1/2 tsp. chili powder
Fresh cilantro chopped, garnish
Cook the rice with 4 cups of water and a pat of butter. Preheat oven to 350 degrees. Into a bowl mix the cheeses. Into a bowl add the cooked chicken or turkey along with the enchilada sauce, chiles, half of the scallions, beans and half of the cheese mixture. Add rice to bowl and season with salt, pepper, cumin and chili powder, mixing to combine. Pour into a large lightly greased casserole dish and top with corn and remainder of cheese. Bake for about 45 minutes or until hot and bubbly. Remove and garnish with cilantro and remainder of scallions.
Great Potato/Cauliflower Casserole
4 large Russet potatoes, peeled and chopped
1 large head Cauliflower, chopped
2 garlic cloves, minced
1 yellow onion, chopped
1 tsp. curry paste
1 cup heavy whipping cream
1/2 tsp. cumin
2 1/2 cups frozen peas
salt and freshly ground black pepper
1 1/2 cups Swiss cheese, shredded
Into a pot of boiling salted water add potatoes and cauliflower and cook to tender, drain well and pat dry with paper towels. Add vegetables back to pan. Into a saute pan, add drizzle of oil and add garlic and onions cooking for a few minutes to soften. Stir in curry and cook about 1 minute, stir in cream and bring to a boil, reduce and cook about 10 minutes. Season with salt and pepper. Lightly grease a baking casserole. Pour cream mixture into potatoes and cauliflower and mix to combine, stir in peas. Pour into prepared baking dish, sprinkle with cheese and cook for about 20 minutes.
Sausage Casserole - when my daughter Brittany was a youngster she went camping with a friend of hers and the family. The mom made this one evening for dinner and Britt loved it. I believe they made theirs on the camp fire which as we all know would be more fun than the kitchen. I have taken the liberty of adding a couple of extra ingredients.
7 Bratwurst sausages, COOKED and sliced into 1-inch pieces
4 large Yukon Gold potatoes, cooked, peeled and cut into 1-inch cubes
1 (16 oz.) packaged frozen cut green beans OR I also use fresh haricot verts and steam them first for about 4 minutes in boiling salted water
1 small package mushrooms, sliced
1 red bell pepper, seeded and chopped
1/2 tsp. marjoram
1 (10 3/4 oz.) can cream of mushroom soup
splash of dry sherry or if you wanted you could add a touch of dark beer (I just love sherry with anything that has mushrooms)
1 cup cheddar cheese, shredded
1 small red onion, chopped
2 garlic cloves, minced
salt and freshly ground black pepper
Into a saute pan drizzled with a little oil add the mushrooms, bell pepper, garlic and onion, sauteing for a few minutes to soften. Into a large bowl add the cooked sausage, cooked potatoes, green beans, soup (undiluted), sherry, cheese and marjoram mixing gently to combine. Pour in the cooked vegetables and mix again. Pour all of this into a large casserole dish and bake covered with foil for about 45 to 50 minutes until bubbly and hot. Remove and serve with a tossed garden salad and some hot garlic bread.
Savory Seafood Casserole
1/4 cup olive oil
1 large yellow onion, chopped
4 large carrots, peeled, halved lengthwise and thinly sliced
3 celery stalks, thinly sliced
salt and freshly ground black pepper
3 Tbl. all purpose flour
1/2 cup dry white wine
1 cup heavy whipping cream
1/4 cup parsley, chopped
12 oz. halibut fillets, cut into 1 1/2-inch chunks
1 1/2 cups lump crab meat, picked over
1 lb. large shrimp, cleaned and tails removed
Topping
1 1/2 cups buttery flavored crackers, crushed
1 tsp. paprika
1/4 cup Parmesan cheese, grated
2 Tbl. butter, melted
pinch of red pepper flakes
Preheat oven to 375 degrees. Into a saute pan, add 2 Tbl. butter to melt and add onion, carrots, celery, salt and pepper cooking and stirring about 15 minutes. Sprinkle in flour stirring for 1 minute, whisk in wine and cook to reduce. Whisk in cream and bring to a boil taste and adjust salt and pepper, remove from heat and stir in parsley. Gently stir fish, crab and shrimp into cream mixture and pour into sprayed casserole. Into a bowl combine cracker crumbs, paprika, Parmesan and melted butter, mixing to combine. Pour over fish mixture and place into oven baking for about 25 minutes.
Sloppy Joe Casserole - a real kid pleaser
2 lbs. ground beef or ground turkey
salt and freshly ground black pepper
1 large red onion, chopped
1 large red bell pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 garlic cloves,minced
3 Tbl. brown sugar
3 Tbl. red wine vinegar
1 Tbl. Worcestershire sauce
2 Tbl. barbecue sauce
2 Tbl. ketchup
1 (14 oz.) can tomato sauce
1 (8.5 oz.) Jiffy corn muffin mix
2 scallions, chopped including green part
1/3 cup whole milk
1 egg
1 Tbl. oil
1/2 cup Sharp cheddar cheese, shredded
Into a large saute pan, add a drizzle of oil and add meat, cooking and crumbling to brown, season with salt and pepper. Stir in onions, garlic and peppers cooking for a few minutes. Into a bowl mix the brown sugar, vinegar, Worcestershire sauce, barbecue sauce, tomato sauce and ketchup to combine. If there is any excess moisture or oil in pan with meat and vegetables, drain and place meat mixture back into pan. Stir in sauce mixture and cook about 10 minutes to slightly thicken. Cornbread; into a bowl stir the dry corn muffin mix, egg, oil, milk and scallions. Spoon the meat mixture into a 9-inch baking dish and pour over the cornbread mixture evenly on top. Bake for about 35 minutes or until toothpick inserted into cornbread comes out clean. Remove from oven and sprinkle on cheese, turn on broiler and place under broiler for just a minute to get bubbly. Remove and serve with a salad or coleslaw.
Butternut Squash Mac and Cheese
1 lb. large elbow macaroni
4 cups butternut squash, peeled, seeded and cut into 1-inch chunks
1/4 cup all purpose flour
1/4 cup butter, soft
2 1/2 cups whole milk
1/2 cup heavy whipping cream
salt and freshly ground black pepper
2 cups Gruyere cheese, shredded
2 cups Jack cheese, shredded
8 slices thick cut bacon, sliced (optional, if making a vegetarian version)
1 large white onion, chopped
Tabasco
Topping
2 or 3 large fresh sourdough bread slices
3 to 4 Tbl. butter, melted
1/4 cup fresh parsley, chopped
Preheat oven to 425 degrees. Butter a 13x9 baking dish. Into a pot of boiling salted water add pasta and cook al dente, remove pasta to a large bowl and re-heat water. Add squash to water and cook about 20 minutes and drain. Into a saute pan add bacon and cook to brown, remove bacon to paper towels. Remove most of bacon fat from pan, add onion to bacon dripping and cook to soften. Into a large Dutch oven, add butter and flour whisking to combine and cooking about 1 minute. Whisk in milk, Tabasco and cream. Taste and season with salt and pepper. Stir in cheeses to melt. Stir in cooked pasta, cooked onions, cooked bacon and cooked squash stirring gently to combine. Pour into prepared baking dish, place in oven and bake about 40 minutes . Place bread into a food processor and pulse to get about 2 cups crumbs. Place into a bowl and mix with melted butter and parsley. Remove casserole from oven and sprinkle topping over pasta and bake about 10 minutes.
Taco Casserole
3 cups cooked and shredded chicken or turkey or you can use ground cooked beef or ground cooked turkey
2 cups corn tortilla chips, rough crushed
2 cans cream chicken soup
1 1/2 cups sour cream
1 (14 oz.) can diced tomatoes with green chiles, drained (Rotel is what I use)
1 can black beans, rinsed and drained
1 packet taco seasoning
1 cup Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Accompaniments; chopped avocados (spritz with fresh lemon juice) pico de gallo, shredded lettuce, chopped tomatoes, chopped white onion, fresh chopped cilantro
Preheat oven to 350 degrees. Lightly grease a 13x9 baking casserole pan. Mix the two cheeses together into a small bowl. Into a large bowl combine the chicken soup (undiluted), sour cream, canned tomatoes, black beans, taco seasoning and meat. Spread half of the crushed chips into bottom of pan and spread half of the meat mixture over tortilla chips. Top with 1 cup of cheese, repeat layers. Bake for about 45 minutes or until hot, bubbly and lightly browned. Serve with accompaniments.
Easy Chicken and Stuffing Casserole
1 (6 oz.) package chicken flavored stuffing mix
1 (10 3/4 oz.) can cream of chicken soup
1 Tbl. Dijon
1/4 cup dry white wine
4 chicken breasts, with skin and bone, cooked, bones and skin removed and cut into 1-inch pieces (I just rub with some oil, season with salt and pepper and place on baking sheet to roast, then cool)
3 cups fresh broccoli florets
2 cups black forest ham, chopped
1 cup Swiss cheese, shredded
Fresh parsley, chopped (garnish)
Preheat oven to 375 degrees. Prepare stuffing mix as directed on package. Into a bowl add undiluted soup, wine and Dijon and stir to combine. Stir in cooked chicken, broccoli and ham. Spoon into a greased 2-qt baking dish and top with stuffing and cheese. Bake for about 40 minutes. Remove and let stand for a few minutes then top with parsley.
Delicious Chicken Indian Casserole
2 lbs. boneless skinless chicken breasts
salt and freshly ground black pepper
1 Tbl. olive oil
1 large yellow onion, thinly sliced
2 whole carrots, peeled and diced
3 garlic cloves, finely minced
2 1/4 cups chicken stock (good quality)
1/4 tsp. ground cinnamon
1 Tbl. fresh ginger, peeled and grated
1/2 cup plain Greek yogurt
1/2 cup golden raisins
1/2 cup almonds, lightly toasted and chopped
1 cup basmati rice
4 Tbl. butter, melted
7 sheets phyllo dough, thawed
Preheat oven to 400 degrees. Cut the chicken into about 1-inch chunks and season with salt and pepper. Heat a large Dutch oven with some oil and add chicken (in batches) cooking to brown on all sides, remove to a plate and continue cooking. Add onion, carrots and garlic cooking about 2 minutes. Pour in stock and cook stirring scraping up bottom of pan for about 1 minute. Stir in cinnamon, ginger, salt and pepper. Bring to a boil and remove from heat whisking in yogurt. Stir in raisins, almonds, rice and browned chicken. Spray a baking dish and pour in mixture. Butter the sheets of phyllo and stack them on top of each other, place on casserole molding to fit, bake about 30 minutes.
Crab Casserole - I happen to love crab casseroles so I'm giving you two of them
2 lb. lump crabmeat
2 (15 oz.) can artichoke hearts, drained and halved
4 scallions, sliced including green part
2 cups half and half
1 large box mushrooms, sliced
5 Tbl. all purpose flour
4 Tbl. sherry
1/4 cup butter
pinch of paprika
1 cup Parmesan cheese, grated
1/2 cup Panko bread crumbs
salt and freshly ground black pepper
Fresh parsley, chopped
Into a saute pan add a drizzle of olive oil and add mushrooms and cook stirring for a few minutes, stir in scallions and cook a few minutes. Into a large casserole that you have lightly greased add artichokes. Top with the mushrooms/scallions and crab meat. Melt butter into a pan and whisk in flour cooking for 1 minute add salt, pepper and paprika. Whisk in half and half along with sherry cooking to thicken and whisking constantly. Taste and adjust seasonings. Pour sauce over crab. Into a bowl combine crumbs and cheese and sprinkle over sauce. Bake for about 20 minutes or until bubbly and hot. Remove and garnish with parsley.
Second Delicious Crab Casserole
1 1/2 lbs. fresh jumbo lump crabmeat, picked over
1/2 cup butter
3 Tbl. all purpose flour
2 cups heavy whipping cream
1 cup Panko bread crumbs
1 large red bell pepper, seeded and finely chopped
1 yellow onion, finely chopped
1/4 cup fresh parsley, chopped
2 Tbl. sherry
2 Tbl. fresh lemon juice
1 1/2 tsp. Worcestershire sauce
1 tsp. dry mustard (such as Coleman's)
1 tsp. paprika
1/2 tsp. cayenne powder
4 hard boiled eggs, finely chopped
Preheat oven to 400 degrees. Butter 6 (8 oz.) ramekins. Into a saute pan add a good drizzle of olive oil and add bell pepper and onions cooking for just a few minutes. Remove to a bowl and into the same pan add 5 Tbl. butter and whisk in flour for 1 minute, then whisk in cream and bring to a boil, reduce to simmer and cook about 10 minutes, seasons with salt and pepper. Remove from heat and stir in half of the bread crumbs, bell pepper, onion, half of the parsley, sherry, lemon juice, Worcestershire sauce, paprika, cayenne, mustard and finally gently stirring in the crab meat making sure not to break up meat. Divide among the ramekins. Into a bowl mix crumbs and remaining butter (melted) to combine, stir in 2 Tbl. of parsley, sprinkle of top of ramekins and place them onto a large baking sheet and bake for about 20 minutes. Remove and top with chopped eggs and parsley. Serve with a garden salad tossed with a vinaigrette, rolls and chilled white wine.
Cabbage Casserole - not really a casserole, but sure is GOOD!
1 large onion, finely chopped
1 head green cabbage, cored and shredded
1 head red cabbage, cored and shredded
2 Granny Smith apples, peeled, cored and shredded
5 slices thick cut bacon, sliced
2 Tbl. butter
1/2 cup heavy whipping cream
salt and freshly ground black pepper
2 Tbl. Cognac
Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Into a large Dutch oven add butter over medium heat and add onion cooking and stirring to soften. Add cabbages and cook stirring about 6 minutes, add back bacon, apples, cream and Cognac stirring to combine. Simmer uncovered stirring occasionally for about 10 minutes. Taste and season with salt and pepper. Transfer to a serving dish and serve.
My Updated Tuna and Noodle Casserole
1 lb. wide egg noodles
2 red bell peppers, seeded and thinly sliced
2 celery stalks, thinly sliced
2 small cans water chestnuts, drained and sliced
1/4 cup all purpose flour
1 Tbl. fresh dill, chopped
3 1/2 cups whole milk
1 cup heavy whipping cream
salt and freshly ground black pepper
2 Tbl. capers, drained and rough chopped (I like them, but if you don't leave out)
2 (12 oz.) cans albacore tuna (or you can use what ever kind you enjoy)
2 (14 oz.) can artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced on diagonal including green part
1/3 cup Monterey Jack cheese, shredded OR freshly grated Parmesan cheese (or mixture of both)
1/2 cup Panko breadcrumbs
2 Tbl. butter
1/4 cup fresh parsley, chopped
Preheat oven to 375 degrees. Lightly spray a 13x9 baking dish. Into a pot of boiling salted water add noodles and cook al dente, drain and return to pot, drizzle with a touch of olive oil and toss to combine. Into a large saute pan, add a good drizzle of olive oil to heat. Add bell peppers/celery, season with salt and pepper sauteing for a few minutes. whisk in flour stirring for about 1 minute. Whisk in milk and cream stirring to smooth and bring to a simmer. Remove from heat pour into pot with cooked noodles, stir in tuna, scallions, artichoke hearts, capers, dill and water chestnuts. Gently stir to combine, taste and season with more salt and pepper if needed. Pour mixture into prepared baking pan. Into a small saute add butter to melt, stir in parsley and breadcrumbs to combine. Pour crumb mixture over top of casserole and add cheese. Bake for about 25 minutes or until lightly golden and bubbly. Serve with a tossed salad or some steamed vegetables.
Beef, Spinach and Cheese Casserole
1 1/2 lbs. ground beef (or you can also use ground turkey)
2 (8 oz.) cans tomato sauce
1 can diced tomatoes, drained
2 tsp. dried basil
1 tsp. Italian seasonings
pinch of sugar
2 garlic cloves, minced
salt and freshly ground black pepper
1 cup sour cream
1 (8 oz.) package cream cheese, soft
1/2 cup milk
1 medium onion, finely chopped
1 lb. penne pasta
1 (10 oz.) package frozen chopped spinach, defrosted and well drained
1 1/2 cups Mozzarella cheese, shredded
Into a large saute pan add meat and season with salt and pepper and cook crumbling to brown, add onion and garlic and cook for a few minutes to soften. Drain well. Place back into pan and add tomato sauce, drained tomatoes, basil, Italian seasonings and sugar. Bring to a boil, reduce to simmer and cook for about 10 minutes. Into a pot of boiling salted water add pasta and cook al dente, drain well. Into a bowl add cream cheese and beat to creamy texture with a mixer, stir in sour cream and milk. Spray a casserole dish. Layer half of the cooked pasta, half of the meat mixture and half of the cream cheese mixture, all of the spinach and top with remaining pasta, cream cheese mixture and meat sauce. Cover and bake about 50 minutes. Remove from oven and spread with Mozzarella cheese and bake uncovered for about 10 more minutes until browned and bubbly.
Louisiana Chicken and Rice
Rice
1/2 cup wild rice
3/4 cup basmati rice
2 1/2 cups water
Chicken
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
olive oil
1 Tbl. Cajun seasoning
1 Tbl. creole seasoning
1 tsp. brown sugar
1 tsp. sweet paprika
salt and freshly ground black pepper
pinch of cayenne
Tabasco
1 tsp. dried thyme
2 Tbl. soy sauce
2 large red bell peppers, seeded and chopped about 1-inch pieces
1 orange bell pepper, seeded and chopped about 1-inch pieces
1 large white onion, chopped
2 or 3 garlic cloves, minced
1 (14 oz.) can diced tomatoes, do not drain liquid (I like Cento brand)
1/2 cup fresh parsley, chopped (plus extra for garnish)
3 scallions, thinly sliced including green part (garnish)
Into a large Dutch oven add water with some salt and bring to a boil, stir in rice and add lid, turning to low. Cook for about 20 minutes, remove lid and fluff with a fork. Into a large saute pan add good drizzle of olive oil. Into a small bowl, add Cajun seasoning, creole, brown, sugar, salt, pepper, cayenne, paprika and thyme. Add the chicken and spices to saute pan and toss to combine. Cook chicken without stirring for about 5 minutes. Then stir chicken and add soy sauce and cook another 5 minutes. Remove chicken from pan to a plate and tent with foil. Add another good drizzle of olive oil. Stir in red peppers, orange pepper, onion and garlic and cook stirring for about 8 minutes. Add back chicken to pan and stir in diced tomatoes with liquid and Tabasco cooking for about 5 minutes to warm back through. Remove from heat and pour into rice and stir to combine. Pour onto large serving platter and garnish with scallions/parsley. Serve with Tabasco, hot crunchy garlic bread and maybe a crisp coleslaw.
Simple, But Delicious Baked Eggplant Casserole
2 large eggplants, sliced lengthwise for about 16 slices
1 onion, chopped
salt and freshly ground black pepper
1/4 tsp. red pepper flakes
1 1/2 cups marinara sauce (good quality jar or homemade)
2 eggs
1 (15 oz.) container of ricotta
2 tsp. dried oregano
2 cups fresh mozzarella cheese, shredded
1/2 cup fresh Parmesan cheese, grated
1/4 cup fresh parsley, chopped
few leaves of fresh basil, chiffonade sliced
Preheat oven to 400 degrees. Brush olive oil onto 2 rimmed baking sheets and divide the eggplant slices in a single layer onto sheets and turn to coat in oil, season with some salt and pepper. Bake for about 15 minutes, rotating pans half-way through cooking time. Remove and let cool slightly. Into a 13x9 baking casserole spread 1/2 cup of sauce. Into a large bowl whisk the eggs, ricotta, oregano, 1 cup mozzarella along with red pepper flakes, salt and pepper. Onto each eggplant slice add about 3 Tbl. of ricotta mixture and roll-up, transfer to baking dish seam side down and continue rolling eggplant. Top the eggplant with remaining sauce and remaining mozzarella cheese, sprinkle with Parmesan. Bake for about 25 minutes to hot and bubbly. Remove and let stand about 5 minutes, then sprinkle with parsley and basil. Serve with hot crusty garlic bread with an Italian salad of fresh lettuce, garbanzo beans, pepperoncini, olives, artichoke hearts and Parmesan tossed with a tangy vinaigrette.
Oh So Yummy Gooey Pasta Bake
1 lb. fettuccine
1 Tbl. butter
1 cup pesto (homemade is best, but you can use store bought)
1 large jar of your favorite pasta sauce (or make your own)
1/2 cup sun-dried tomatoes in oil, chopped
1 Tbl. Italian seasonings
1 cup feta cheese, crumbled
1/2 cup fontina cheese, shredded
2 oz. cream cheese, soft
1/2 cup heavy whipping cream
1/2 cup fresh mozzarella cheese, thinly sliced (for topping)
handful of fresh basil leaves, chiffonade cut (garnish)
1 cup grape tomatoes, halved (garnish)
salt and freshly ground black pepper
Preheat oven to 350 degrees. Into a large pot of boiling salted water add pasta and cook al dente. Drain and add back to pot, drizzle with a touch of olive oil and toss. Into the pot add butter, pesto, sun-dried tomatoes, cheeses (except mozzarella) and heavy cream, tossing to combine. Season with salt, pepper and Italian seasonings. Pour into a large sprayed baking dish 13x9 and place over mozzarella slices. Bake for about 20 minutes, then turn on broiler and carefully watch so you don't burn melting cheese to a golden and bubbly. Remove from oven and top with fresh basil and cherry tomatoes. Allow to sit for a few minutes before serving.
Cornbread Casserole - this is a great casserole to make after Thanksgiving or anytime you roast a turkey. I also purchase the roasted turkey breasts at the grocer hot case to use
3 stalks celery, sliced
1 can water chestnuts, drained and chopped
1 medium white onion, chopped
4 cups cornbread, medium to large crumbles (best to make the night before and let stand overnight)
1 Tbl. poultry seasoning
3 1/2 cups cooked turkey, chopped
1 1/4 cup chicken stock, warmed (use a good rich quality)
1 cup sour cream
1 egg, lightly beaten
1/2 cup golden raisins (optional, but I always love them)
1 box mushrooms, sliced
pinch of red pepper flakes
salt and freshly ground black pepper
1 cup sharp cheddar cheese, shredded
3 Tbl. butter, melted
Fresh parsley, chopped
Preheat oven to 350 degrees. Into a saute pan, add a drizzle of oil and add celery, water chestnuts and onion cooking to soften, stir in mushrooms and cook a few minutes, then add golden raisins cooking about 1 minute. Into a bowl combine crumbled cornbread and poultry seasoning, mixing gently to combine. Layer half of the cornbread mixture into a 13x9 lightly greased baking pan. Into a large bowl add the cooked vegetable mixture, turkey, salt, pepper, chicken stock, sour cream, egg and red pepper flakes, mixing gently to combine. Spoon over cornbread in pan and top with remaining cornbread. Drizzle butter over cornbread. Bake covered with foil for about 45 minutes or until bubbly and hot. Remove foil and top with cheese and bake uncovered for about 10 more minutes. Garnish with parsley and serve.
Shrimp and Grits Casserole
1 1/2 lbs. large raw shrimp, cleaned and shells and tails removed
2 1/2 cups chicken stock (good quality)
1/2 cup heavy whipping cream
salt and freshly ground black pepper
Tabasco, to taste I happen to like a lot
1 cup uncooked regular grits
1/2 cup butter
3 eggs, lightly beaten
1 red bell pepper, seeded and diced
3 scallions, sliced including green part
1/2 cup Parmesan cheese, grated
Plus extra scallions, thinly sliced on diagonal (for garnish)
Preheat oven to 325 degrees. Into a saucepan add stock, whipping cream, salt, pepper, Tabasco and whisk in grits, bring to a boil and reduce to low, stir in butter. Cover and simmer stirring occasionally for about 10 minutes to absorb liquid. Remove from heat. Into a bowl stir the eggs, bell pepper, scallions and cheese and gradually stir in a little of the hot grits into the egg mixture to temper then add the remaining egg mixture into the grits and stir constantly. Stir in the shrimp. Pour this mixture into a lightly greased 11x7 baking casserole. Bake for about 1 hour or until set. Remove and let stand for about 10 minutes. Serve with hot crunchy garlic bread, extra Tabasco….always Tabasco and a sprinkling of scallions.
Easy Coq au Vin - not really a casserole, but oh so delicious!
4 slices thick cut bacon, sliced
salt and freshly ground black pepper
1 large white onion, chopped
4 garlic cloves, minced
1 medium sweet potato, peeled and cut into large dice
2 large carrots, peeled and sliced into 1/2-inch slice
2 Tbl. tomato paste
2 lbs. boneless skinless chicken breasts
1 package crimini or button mushrooms, thick sliced
2 cups red wine (the kind you would drink)
2 cups chicken stock (good rich quality)
2 bay leaves
4 fresh sprigs thyme
1/2 cup fresh parsley, rough chopped
Freshly made mashed potatoes
Into a deep sided saute pan add bacon and cook to brown and crisp, remove to paper towels. Remove most of bacon fat and add onion, carrots, sweet potatoes and garlic cooking/stirring for about 5 minutes. Stir in tomato paste and stir for about 1 minute. Remove veggies from pan to a plate and add a drizzle of olive oil and add chicken, season with salt and pepper and cook to brown on both sides. Add mushrooms and cook a couple of minutes. Pour in wine and stock. Add bay and thyme, taste and season with more salt and pepper, add back cooked bacon. Gently stir and bring to a boil, then reduce to simmer for about 10 minutes so sauce can reduce a little. To serve; add mashed potatoes to a bowl. Remove bay and thyme from chicken and pour it onto a deep sided seeing platter and garnish with parsley.
Mexican Biscuit Bake
1 1/2 lbs. ground beef or ground turkey
3 scallions, thinly sliced including green part
1 package taco seasoning mix
3/4 cup water
1 (16 oz.) can red kidney beans, drained and rinsed
2 cups Mexi-corn, drained
1 red bell pepper, seeded and diced
1/2 cup pico de gallo, drained
3 1/4 cups Bisquick
Tabasco, to taste
1 cup milk
3 cups sharp Cheddar cheese, shredded
1/4 cup fresh cilantro, chopped
Preheat oven to 350 degrees. Into a large saute pan add meat and cook stirring to brown, stir in red pepper and cook stirring a few minutes, drain well. Add taco seasoning mix and stir in 3/4 cup of water. Bring to a boil, add kidney beans, scallions, pico and corn, stir and reduce heat to simmer. Into a bowl combine Bisquick, Tabasco and milk and stir to moisten. Roll out dough on lightly floured work surface to 1/2-inch thickness and cut with a 2-inch round biscuit cutter to make about 10 biscuits. Spoon meat mixture into a 13x9 baking pan and top meat with half of the cheese. Top with biscuits and place into oven for about 20 minutes or until biscuits are golden brown. Remove and sprinkle on remaining cheese and place back into oven for a few more minutes to melt cheese and casserole gets golden and bubbly. Remove from oven and let stand about 10 minutes before serving. Garnish with fresh cilantro.
Tortellini Chicken Casserole
1 medium onion, diced
1 medium red bell pepper, seeded and chopped
2 garlic cloves, minced
3 cups chicken stock (good quality)
1/4 cup all purpose flour
1/2 dry white wine
1 1/2 cups half and half
1 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
1 (20 oz.) packaged refrigerated cheese and spinach tortellini
1 small head fresh broccoli, chopped and lightly steamed
4 cups cooked chicken, rough chopped (this is where you can buy grocer rotisserie chicken, remember remove skin and bones)
Topping
1/2 cup Parmesan cheese, grated
1 1/2 cups Ritz crackers, crushed
1/4 cup butter, melted
1/4 cup fresh parsley, chopped
Preheat oven to 350 degrees. Into a large Dutch oven add 1/2 cup butter to melt, stir in onion, bell pepper and garlic cooking and stirring for a few minutes to soften. Whisk in flour cooking for about 1 minute. Whisk in stock, half and half and wine. Reduce heat and cook stirring constantly for 8 minutes to get thick and bubbly, taste and season with salt and pepper. Remove from heat and stir in 1 cup Parmesan cheese, chicken and steamed broccoli. Stir in tortellini and pour into 13x9 baking dish. Topping; into a bowl combine cracker crumbs, parsley, Parmesan and butter mixing to combine. Pour over casserole and bake for about 45 minutes.
Delicious Spinach Bake
6 shallots, thinly sliced
salt and freshly ground black pepper
1 cup dry white wine
6 eggs
1 cup heavy whipping cream6 shallots, thinly sliced
salt and freshly ground black pepper
1 cup dry white wine
6 eggs
1 cup whole milk
pinch of freshly grated nutmeg (because spinach and nutmeg go so well together)
4 (10 oz.) packages frozen spinach, thawed and squeezed well to remove moisture, place into a clean kitchen towel and squeeze again
1 1/2 cups Gruyere cheese, shredded
1/2 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees. Spray a 3-qt baking dish. Into a large saute pan, add a good drizzle of olive oil and add shallots, season with salt and pepper. Cook stirring to soften about 7 minutes. Add wine and simmer to reduce about 6 minutes. Into a large bowl whisk eggs, cream, milk, nutmeg, salt and pepper. Stir in spinach and shallot mixture. Stir in cheeses and place into baking dish. Bake for about 55 minutes.
Greek Pastisio Bake - the first time I ever tried this was in the 80's in New York at a Greek party and I loved it. I couldn't figure out what the sauce was and someone told me Bechamel cheese. So when I came home to San Diego I tried and tried finding the cheese. Finally, going into a speciality cheese shop I asked how come I can't find Bechamel cheese. They were gracious and said it's a sauce, not a cheese and actually gave me a recipe. Well, we all have to learn. When I went to culinary school I actually learned to make the authentic Bechamel sauce which is considered one of the "classic mother sauces." The one below is a basic and does the trick, but the classic takes a bit more time.
2 lbs. ground beef or lamb or even ground turkey (or combo of lamb and turkey)
1 large yellow onion, chopped
1 cup dry white wine
1/2 cup olive oil
1 (14 oz.) can tomato puree
1/4 cup fresh parsley, chopped
1/2 tsp. ground allspice
1 tsp. cinnamon
1 1/2 cups Parmesan, grated
salt and freshly ground black pepper
3 Tbl. breadcrumbs
1 lb. ziti or penne pasta
4 egg whites (reserve yolks for sauce)
1 stick butter
Bechamel sauce
2 sticks butter
1 cup all purpose flour
1 qt. milk, warmed
8 egg yolks, lightly beaten
pinch of ground nutmeg
salt and freshly ground black pepper
Preheat oven to 350 degrees. Meat filling; into a large saute pan, add meat and cook to brown, add onions and cook about 5 minutes. Add wine, tomato sauce, parsley, allspice, cinnamon, salt and pepper and simmer for about 15 minutes. Taste and adjust flavorings. Into a big pot of boil salted water add pasta and cook al dente, drain well and rinse under cold water to cool slightly. Stir 3 Tbl. of breadcrumbs into the meat mixture and remove from heat. Place 1/2 cup butter into pan you cooked pasta in to melt and return pasta to pan. Stir in beaten egg whites and 1 cup of cheese carefully mixing to combine, but don't break up pasta. Brush the bottom and sides of a large lasagna pan with olive oil. Layer the bottom with half of the pasta and gently press down. Add the meat filling and top with remaining pasta and flatten. Sauce; into a large saucepan add butter and whisk in flour cooking for about 1 minute, but do not brown. Whisk in warm milk and whisk constantly, simmer to slightly thicken but do not boil. Remove from heat and whisk in beaten egg yolks (you might want to temper first), add pinch of nutmeg. If sauce still needs thickened place back onto stove on low and continually stir. You want it to coat the back o a wooden spoon and when you draw your finger across it will hold. Pour the sauce ever pasta and make sure it gets down into sides of pan. Sprinkle with remaining 1/2 cup of Parmesan and bake for about 50 minutes to golden and bubbly. Serve with a Greek salad and warm pita bread.
Bon Appétit
"Give thanks in all circumstances; for this is God’s will for you in Christ Jesus."
1 Thessalonians 5;18
We seem never to be satisfied with what we have….. rich or poor, healthy or sick. But what a difference it makes when we realize that everything we have has been given to us by God! King David prayed, “Wealth and honor come from you … We give you thanks, and praise your glorious name … Everything comes from you” - 1 Chronicles 29:12-14
Do you let others know that you appreciate them and are thankful for them? The Christians in Corinth were far from perfect, but Paul began his first letter to them by saying, “I always thank God for you” - 1 Corinthians 1:4. When a group of believers (whom Paul had never met) came out to greet him as he approached Rome, we read that “at the sight of these men Paul thanked God and was encouraged” - Acts 28:15.
Thank God for those who touch your life.
