Have you ever heard of Janssans frestelse? It's a Scandinavian casserole consisting of sprats (a small oily fish similar to anchovy) potatoes, onion, bread crumbs and cream. 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.
Casseroles are cooked slowly in the oven. The casseroles we know today are a relatively modern invention. Early 18th century casserole recipes consisted of rice that was pounded, pressed, and filled with a savory mixture of meats such as chicken or sweetbreads. Around the 1870's casseroles stated to resemble what we think of today. Casseroles became especially popular in America during the twentieth century, especially in the 1950s.
One common method of preparing casseroles in the United States and Canada is to use condensed soup, especially cream of mushroom soup. Examples would be the 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). We all had them in the 50's and people today still make the infamous "green been casserole" for the holidays.
In Minnesota and the Dakotas, where they are one of the typical foods of the region, casseroles are called hotdish. My friend Deanne's son did not like casseroles growing up so she dubbed them "bakes" and he ate them. One evening our daughter Brittany did not want to eat some cantaloupe I served in a fruit salad with dinner so she hid them inside the casserole. When she told Jerry she was done, he went in to the dining room and almost started laughing because all the fruit was sticking out of the casserole and not hidden. She looked so innocent he let her be excused from the table and called me in and we both started laughing.
If you are not inclined to use soups as the base of some casseroles, please make a homemade sauce. Most of the time I don't use soups and make my own sauce, but using soup is easy and quick, so do what pleases you. I have included recipes both way.
Hope you enjoy the casseroles listed below.
Here in Texas the King Ranch Casserole reins supreme. They say the King Ranch was named after a ranch in south Texas - this ranch is bigger than some states! I hear the ranch apparently claims no ownership to the casserole. Some say a ranch-hand developed the dish, but this has also not been proven. All I know is that it's good to the last bite.
Sauce
6 Tbl. butter
2 cloves garlic, minced
2 tsp. chili powder
6 Tbl. all-purpose flour
2 cups good quality chicken stock
1 cup milk
1/2 cup sour cream
Salt and freshly ground black pepper
Filling
2 Tbl. extra-virgin olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tsp. chili powder
3 cloves garlic, chopped
1/2 cup mushrooms, sliced (the original calls for mushroom soup)
4 cups chopped or shredded cooked chicken
1 can (15. oz) Rotel diced tomatoes, drained (Rotel is another Texas staple)
Salt and freshly ground pepper
Oil, for frying
18 corn tortillas
3 cups of Monterey Jack cheese and sharp Cheddar, shredded
1/2 cup black olives, sliced
cilantro, chopped (garnish)
sour cream (garnish)
avocado slices (garnish)
Preheat oven to 350. Lightly grease a 9- by 13-inch dish. Sauce: Melt the butter in a medium saucepan over medium heat. Saute the garlic and chili powder in the butter, about 1 minute. Stir in the flour until you have a smooth paste. Cook for 1 minute, stirring constantly. Whisk in the broth, then the milk, stirring until the mixture is smooth and thick. Remove from the heat and stir in the sour cream. Season to taste with the salt and pepper. Filling: Heat the oil in a large skillet over medium-high heat. Saute the bell peppers, garlic, onion, chilies and mushrooms, about 8 minutes. Stir in the chicken and Rotel tomatoes. Season to taste with salt and pepper and remove from the heat.
Heat 1/2 inch of oil in a skillet over medium-high heat. Holding the tortillas with tongs, dip them one by one into the oil just long enough to soften. Drain on paper towels.
Assembly: Arrange six tortillas in the casserole dish. Cover with half the chicken mixture, 1/3 of the sauce, and 1/3 of the cheese. Scatter half the olives over the cheese. Repeat the layer with tortillas, chicken, sauce, cheese and olives. Finish with six more tortillas, the remaining sauce, and remaining cheese. Bake for about 30 minutes, until browned and bubbly. Turn on broiler and let get good and bubbly for a couple of minutes, making sure to watch so it doesn't burn. Let casserole rest for about 10 minutes before serving. Garnish with cilantro sprigs, and avocado slices serving extra sour cream if desired, after all it doesn't have enough calories as it is!
Julia's Turkey Lasagna
2 Tbl. olive oil
1 onion, chopped
4 garlic cloves, minced
2 lbs. ground turkey
1/2 lb. sweet Italian turkey sausage, casings removed
1 (28-oz.) can diced tomatoes, drained
1 jar of your favorite pasta sauce (or make your own) I like the tomato/basil one
1 (6 oz.) can tomato paste
1/4 cup Italian parsley, chopped (plus a little extra)
1/2 cup fresh basil leaves, chopped
salt and freshly ground black pepper
1 box lasagna noodles (or use fresh lasagna)
15 oz. ricotta cheese
1 1/2 cup fresh Parmesan cheese, grated
1 extra-large egg, lightly beaten
1 lb. fresh mozzarella, thinly sliced
Preheat the oven to 400. Heat the olive oil in a large skillet. Add the onion and cook until translucent. Add the garlic and cook for 1 more minute. Add the sausage and ground turkey and cook, breaking it up with a fork, until nicely browned and no longer pink. Add the tomatoes, tomato paste, pasta sauce, parsley, basil, salt, and pepper. Simmer, uncovered, over medium-low heat, for 30 to 45 minutes, until thickened. Taste and adjust seasonings.In a large pot of boiling salted water cook lasagna noodles until tender, drain. In a bowl, combine the ricotta, 1 cup Parmesan, the egg, about 3 Tbl. chopped parsley, salt, and pepper. Set aside. Ladle 1/3 of the sauce into a 9 x 13 inch rectangular casserole dish, spreading the sauce over the bottom of the dish. Then add the layers : half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/2 cup of Parmesan. Bake for 45 minutes, until bubbly and hot. Remove and let rest about 10 minutes before serving.
Dorothy's Hot Potato, Hamburger Casserole (my mom's and I love, love, love it!)
1 onion, chopped
2 lbs. ground beef (we use ground turkey)
6 large russet potatoes, peeled and cubed
1 can tomato soup (you might need 2 cans)
1 can of diced tomatoes, drained
2 cans whole green beans, drained (I use fresh beans, steamed)
butter
milk
salt and freshly ground black pepper
First get a pot of boiling salted water boiling, add potatoes. Cook about 20 to 30 minutes until tender. Drain and add back to pot. Add butter, salt and pepper and milk and mash well, taste and adjust seasonings. Set aside. Next; in a skillet add a little oil and onions, cook for a couple of minutes then add ground meat and cook until browned and no longer pink. Drain if any liquids remain. Add back to pan, add tomato soup, green beans and gently mix. In a 13x9 casserole dish add meat mixture then top with whipped potatoes. If desired you can also sprinkle with grated cheddar cheese. Place in 350 oven and bake until bubbly and lightly browned on top about 30 minutes. Remove from oven and let rest about 10 minutes before serving.
Tater Tot Casserole - I learned to make this in Mrs. Corbin's home economics class in 10th grade and I still love it and I use canned soup
1 large bag tater tots
2 lbs. ground beef (I use ground turkey)
1 or 2 cans cream of celery soup
salt and freshly ground black pepper
1 onion, chopped
4 celery ribs, chopped
Preheat oven to 350. In a large skillet add some oil and cook onion and celery for a couple of minutes. Add meat and cook until browned and no longer pink. Drain any liquid and place mixture back into pan. Add 1 can of soup and mix up, if more is needed add it. In a 13x9 casserole spray a little cooking spray and layer tater tots. Then spoon on all of the filling and on top of filling layer more tater tots. Bake about 45 minutes or until browned and hot. Remove from oven, let rest about 10 minutes and serve. How easy is that?
Julia's Sauerkraut Casserole
6 strips of bacon, chopped and cooked crisp
1 1/2 lbs. ground sausage
1 onion, chopped
1 (32 oz) jar sauerkraut, drained and rinsed
1 cup crisp apple, peeled and chopped
freshly ground black pepper
1/2 tsp. thyme
1 tsp. caraway seeds
1 bag egg noodles
1 can cream of mushroom soup
1 can cream of celery soup
dry white wine
Swiss cheese, shredded
Cook egg noodles in pan of boiling salted water about 8 minutes, drain. In a saute pan cook bacon, remove to paper towels, drain most of grease and add onion and cook until softened, add apple and cook about 2 minutes. Remove, set aside. Add sausage to pan and cook until browned, add caraway seeds and thyme and cook for a minute. In a large bowl, mix soups with a little white wine, add rest of ingredients except cheese and sauerkraut and mix well. Place sauerkraut in bottom of a 13x9 casserole and pour rest of ingredients over. Add some shredded cheese and bake at 350 for about 30 minutes. Remove and add extra cheese, place under broiler and let cheese get lightly browned and bubbly, be sure to watch so it doesn't burn. Remove from oven and let rest about 10 minutes before serving.
Tamale Casserole
1 1/2 lbs. ground turkey (can use beef)
3 Tbl. olive oil
1 large onion, chopped
2 clove garlic, minced
1/2 cup chopped bell pepper
2 cans (14.5 oz.) diced tomatoes
2 cans (small) Mexicorn, drained
salt and freshly ground black pepper
2 tsp. chili powder
1/2 cup yellow cornmeal
1 cup water
1/2 cup sliced ripe olives
Topping
1 1/2 cups milk
1 tsp. salt
2 Tbl. butter
1/2 cup yellow cornmeal
1 cup shredded sharp Cheddar cheese
2 eggs, slightly beaten
In a large skillet add some oil and cook onion, garlic, and bell pepper just tender. Add ground turkey and cook until browned and no longer pink. Pour off excess grease. Stir in tomatoes, corn, and seasonings; simmer for about 5 minutes longer. Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes. Add the sliced olives and pour into a lightly greased 13x9 casserole pan.
Topping
Heat 1 1/2 cups milk with 1 tsp. salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring, until thickened. Remove from heat; stir in cheese and beaten eggs. Pour the topping around the edge of casserole. Bake in a preheated 375 oven for 30 minutes until browned and bubbly.
Ham Artichoke Casserole
6 Tbl. butter, divided
4 Tbl. all-purpose flour
2 cups whipping cream
1 cup mushrooms, sliced
1 Tbl. fresh lemon juice
2 cups Black Forest Ham, chopped
1 onion, chopped
1 can (14 oz.) artichoke hearts, drained & quartered
1 tsp. thyme
Parmesan cheese
Fresh bread crumbs
Salt and freshly ground black pepper, to taste
Melt 4 Tbl. butter in saucepan, add flour and whisk together; cook about 1 minute stirring constantly. Slowly add cream and whisk until smooth and thickened. In a saute pan, add remaining butter with a little olive oil and saute onions and mushrooms until tender. Add lemon juice, thyme and stir well. Add mushroom mixture and ham to cream sauce and blend. Season with salt and pepper. In a 9x13 casserole pan, add artichoke, pour ham mixture over and sprinkle with fresh bread crumbs and Parmesan cheese. Bake at 350 for about 30 minutes until bubbly and hot.
Julia’s Phyllo Chicken
½ cup butter, melted and divided
12 sheets phyllo pastry
3 cups diced cooked chicken
½ lb. bacon, cooked and crumbled
1 package (10 oz) frozen chopped broccoli, thawed, drained and patted dry. Don’t like frozen use fresh, cook and chopped
1 tsp. dried oregano
2 cups crumbled feta cheese
6 eggs
1 cup whipping cream
½ cup milk
Salt and freshly ground black pepper
Brush sides and bottom of a 13x9 casserole dish with some of the melted butter. Place one sheet of phyllo in bottom of dish and brush with butter, repeat with five more sheets. (keep remaining phyllo dough covered with lightly dampish towel to avoid drying out). In a bowl combine chicken, oregano, bacon, broccoli and feta cheese, spread evenly over phyllo in baking dish. In another bowl, whisk together eggs, cream, milk, salt and pepper and pour over chicken mixture. Cover filling with one sheet of phyllo and brush with butter, repeat with remaining phyllo dough. Brush top with remaining butter. Bake uncovered at 375 for 35-40 minutes or until knife inserted in center comes out clean. Let rest about 10 minutes before slicing.
My husband Jerry doesn't do much cooking, but he is good at making his chicken, broccoli, rice casserole.
Jerry’s version of wonderful rice casserole
Rice; Cook 1 cup rice with 2 cups water
Chicken breasts - gently simmer in water until cooked, cool and chop into large pieces
1 can cream mushroom soup
1 can cream chicken soup
dry white wine
1 large lemon, juiced
zest of lemon
1 cup mayonnaise
1 cup sour cream
3 cups shredded cheddar cheese
1 head broccoli, chopped large, steamed to crisp/tender
Salt and freshly ground black pepper
In large casserole, add cooked rice. In large bowl add soups, lemon, zest, mayo, a little wine, sour cream and 2 cups cheese, mix add cooked chicken and broccoli, season to taste with salt and pepper. Mix gently and pour over rice. Bake about 1/2 hour, then top with additional cheese and turn on broiler until bubbly.
Chicken and Broccoli - another version
4 ½ cups diced Chicken breasts, cooked same way
Broccoli, cooked same way
½ cup mayonnaise
2 cans Cream chicken soup
1 tsp. good curry powder
1 cup grated cheddar cheese
2 Tbl. Sherry (not cooking sherry)
Salt and freshly ground black pepper
Fresh bread crumbs (2 or 3 pieces fresh bread, pulsed in food processor to crumbs)
melted butter
Mix all ingredients except broccoli and bread crumbs. Line casserole dish with broccoli. Add chicken mixture, then top with bread crumbs that have been tossed in a little melted butter. Bake 350 about 40 to 50 minutes.
Bon Appetit
"For the needy shall not always be forgotten, and the hope
of the poor shall not perish forever."
Psalm 9:18
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