I hope you enjoy the recipes listed below, there are some great casseroles to be eaten! All eggs will be large.
French Toast Breakfast Casserole - this requires overnight preparation
1 French baguette, chopped
2 cups whole milk
1/2 cup heavy whipping cream
1 cup sugar
1 cup pumpkin puree
6 eggs
2 Tbl. pure vanilla extract
1 Tbl. pumpkin pie spice
Topping
1/2 cup light brown sugar
1/2 cup all purpose flour
1/2 cup cold butter, diced
1/3 cup pecans, chopped
2 tsp. pumpkin pie spice
Spray a 13x9 baking pan with nonstick cooking spray. Place the bread into pan. Into a large bowl whisk the milk, cream, sugar, eggs, pumpkin puree, vanilla and spice. Pour over bread and cover with plastic wrap overnight. Preheat oven to 350 degrees. Topping; next morning; into a bowl add the light brown sugar, butter, flour, pecans and spice and using fingertips mix together until butter breaks into small pieces. Sprinkle streusel over french toast. Bake for about 45 to 55 minutes and if need be tent the casserole with foil if browning too quickly. Remove and let rest about 5 minutes before slicing. Serve with pure maple syrup, crisp bacon or sausage and fresh fruit.
Easy Breakfast Huevos Rancheros Casserole - a great way to start the morning
12 corn tortillas
2 Tbl. canola oil
2 cups enchilada sauce (homemade or good quality store brand)
1 (15 oz.) can black beans, drained and rinsed OR you can use refried beans
1 cup sharp Cheddar cheese, shredded and divided
8 eggs
Toppings; pico de gallo, fresh chopped cilantro and sliced avocados
Preheat oven to 450 degrees. Lightly grease a 13x11 baking dish. Cover 2 large baking sheets with parchment paper. With a pastry brush lightly oil on both sides each tortilla and lay the tortillas out on the prepared baking sheets. Place in oven until crispy about 10 minutes, flipping half way through. Remove from oven and lightly sprinkle with salt. Layer half of the tortillas in bottom of dish. Top with half of the enchilada sauce, then half of the cheese, all of the black beans and repeat layers; tortillas, sauce, cheese. Use the back of a spatula to even out the layer and create an even surface for the eggs. Reduce the temperature in oven to 375 degrees. Crack the eggs on top of the casserole and season with salt and pepper. Place into oven and bake about 20 to 25 minutes, you still want the yolks runny, watch closely as to not overcook. Serve with toppings.
Tex-Mex Breakfast Casserole
1 1/2 lbs. ground sausage
Tabasco
1 medium white onion, diced
1 poblano pepper, cored and diced
2 garlic cloves, minced
2 cups red medium salsa
1 (15 oz.) can black beans, drained and rinsed
2/3 cup frozen corn
1 tsp. cumin
salt and freshly ground black pepper
12 eggs
1/3 cup heavy whipping cream
8 corn tortillas, halved
2 cups Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
Toppings; diced avocado, diced red onion, fresh chopped cilantro, scallions thinly sliced, sour cream
Preheat oven to 400 degrees. Spray a 13x9 baking pan with cooking spray. Into a large saute pan add sausage and crumble cooking to brown. With a slotted spoon transfer to a plate, reserving some of the fat in pan. Add onion and pepper to pan cooking and stirring to soften, add garlic and cook stirring about 1 minute. Add salsa, beans, corn, cumin, and cooked sausage, season with Tabasco, salt and pepper. Remove from pan to a bowl. Into a clean bowl whisk the eggs and cream, season with some Tabasco. Layer half of the tortillas evenly in pan. Top with half of the sausage mixture, half of the egg mixture and half of the cheese. Repeat layers. Cover with foil and bake about 45 to 50 minutes or until no longer jiggly and toothpick inserted in center comes out clean. Let rest in pan about 10 minutes before slicing and topping with your favorite toppings.
1 head broccoli, cut into florets
4 Tbl. butter
1/4 cup all purpose flour
1 cup rich chicken stock
3/4 cup whole milk
1/4 cup heavy whipping cream
2 Tbl. of sherry (something you would drink)
2 cups sharp Cheddar cheese, shredded and divided
salt and freshly ground black pepper
3 cups poached chicken, shredded
1/4 cup Panko breadcrumbs
Fresh parsley, chopped (garnish)
Preheat oven to 400 degrees. Place broccoli into microwavable boil with a touch of water, cover with plastic and cook about 3 minutes. Drain well. Into a large saute pan, melt butter and whisk in flour cooking and whisking about 1 minute. Add stock, milk and cream whisking to smooth and it thickens, taste and season with salt and pepper. Remove from heat and whisk in 1 cup cheese and sherry. Taste again and add more salt and pepper if desired. Into a 13x9 baking dish add shredded and poached chicken along with cooked broccoli. Evenly pour over cheese sauce and sprinkle with remaining 1 cup cheese and Panko. Bake about 30 minutes and then place under broiler for a few minutes, carefully watching so it doesn't burn. Note; you can also add 2 cups cooked rice on bottom of casserole before adding chicken/broccoli.
Creamy Cauliflower Casserole
8 slices thick cut bacon, sliced
1 large head cauliflower, but into florets
1/2 cup sour cream
1/2 cup mayonnaise
1 Tbl. dry Ranch dressing
freshly ground black pepper
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
6 Tbl. fresh chives, chopped and divided
Preheat oven to 375 degrees. Spray a 13x9 baking dish with cooking spray. Into a saute pan add bacon and cook to browned and crisp, remove to paper towels. Into a large pot of boiling salted water add cauliflower florets and cook to tender, about 10 minutes. Into a bowl combine sour cream, mayonnaise, ranch, black pepper and mix to combine. Add the steamed cauliflower, half of the bacon, 1/2 cup cheddar cheese, 1/2 cup Jack cheese and 3 Tbl. chives, mixing well and place in baking dish. Top with remaining cheeses and bacon. Cover with foil and bake about 25 minutes, remove foil and bake about 8 more minutes to bubbly and browned. Garnish with remaining chives.
My Favorite Baked Scallop Casserole
2 lbs. large sea scallops
1 cup Ritz crackers, crushed
salt and freshly ground black pepper
1/2 tsp. garlic powder
1/4 cup fresh Parmesan cheese, grated
1 stick butter, melted
1 Tbl. fresh lemon juice
1 Tbl. dry vermouth
Fresh parsley and lemon slices (garnish)
Preheat oven to 325 degrees. Set rack to second to top position. Rinse the scallops in cold water and pat dry. Arrange scallops into a 13x9 baking pan. Into a bowl stir the cracker crumbs, garlic powder, salt and pepper. Sprinkle the scallops evenly with the crumb mixture then the Parmesan cheese. Pour the butter all over and sprinkle evenly with lemon juice and vermouth. Cover with foil and bake 20 minutes, remove foil and bake 10 more minutes. Turn on broiler and broil to get lightly browned, watching so they don't burn. Remove and serve with parsley and lemon slices. Oh how I love this dish! Serve with a tossed salad and hot crunchy garlic bread.
Sausage and Rice Casserole
1 1/2 lbs. pork sausage
1 onion, diced
4 stalks celery, thinly sliced
2 garlic cloves, minced
2 cups rich chicken stock
1 can cream of celery soup
1 cup uncooked long grain white rice
1/4 cup slivered almonds
Preheat oven to 350 degrees. Into a saute pan add a drizzle of vegetable oil with sausage and cook stirring, add onion, celery and garlic cooking until meat is cooked through and veggies are softened. Add this mixture to a casserole dish. Into a bowl whisk the stock and cream of celery soup, stir in rice and pour over sausage and veggies. Top with slivered almonds, cover with foil and bake about 60 minutes.
Texas Casserole
1 (3 to 4 lb.) chicken, cut into 8 pieces and skin removed
salt and freshly ground black pepper
3 Tbl. olive oil
1 cup long grain white rice
1 (14.5 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 onion, finely chopped
3 garlic cloves, minced
1 green bell pepper, seeded and finely chopped
1 cup frozen peas
2 Tbl. tomato paste
3 bay leaves
2 tsp. cumin
4 cups rich chicken stock
1/4 cup fresh cilantro, chopped (garnish)
Preheat oven to 350 degrees. After rinsing chicken in cold water and patting dry with paper towels, season with salt and pepper. Into a large saute pan add olive oil over high and add some of the chicken, frying to browned on each side. Remove to paper towel lined plate and continue cooking remaining chicken. Add chicken is browned and removed add rice to pan and fry, stirring about 10 minutes. Add onion, bell pepper, garlic and cook stirring a few minutes, stir in tomatoes, tomato sauce, peas, bay leaves, cumin, salt, pepper and 2 1/2 cups of stock. Bring to a boil and transfer to 13x9 baking pan. Top with browned chicken pieces and cover with foil baking about 40 to 50 minutes. If you need more stock add 1 cup at a time during baking to keep rice moist. Remove and sprinkle with cilantro.
Cajun Casserole
2 lbs. chicken breasts, boneless and skinless
1/2 cup all purpose flour
1/4 cup olive oil
1 package turkey smoked sausage (such as kielbasa)
1 large onion, chopped
1 large carrot, peeled and chopped
3 garlic cloves, thinly sliced
4 sprigs fresh thyme
1 bay leaf
2 Tbl. tomato paste
1 (28 oz.) can whole tomatoes, hand crushed (I like Cento brand) do not drain
1 cup rich chicken stock
1 3/4 lbs. canned white beans, drained and rinsed
1 cup breadcrumbs
2 Tbl. fresh parsley, chopped
Preheat oven to 400 degrees. Coat chicken if flour and shake off excess. Into a large Dutch oven add oil and cook chicken in batches until browned. Remove and set aside. Slice the turkey sausage into pieces, place in pan and brown. Remove from pan. Add touch of extra oil if needed and cook onion, carrot, garlic, thyme and bay leaf stirring to soften. Add tomato paste and cook stirring 1 minute. Return chicken to pan with undrained tomatoes and stock, bring to boil. Cover and bake 20 minutes. Remove from oven and stir in beans. Cover and bake 30 minutes until sauce thickens. Sprinkle with breadcrumbs and parsley and place under broiler to get lightly golden brown.
Delicious Chicken Enchilada Casserole
1 medium white onion, diced
1 large red bell pepper, seeded and diced
1 (4.5 oz.) can diced green chiles
2 (15 oz.) cans black beans, drained and rinsed
1 (8 oz.) can whole kernel corn, drained and rinsed
3 cups shredded chicken breast (I poach mine)
3 cups red enchilada sauce
12 corn tortillas, halved
3 cups Monterey Jack cheese, shredded
Toppings; fresh cilantro, sliced avocados, scallions, sour cream, shredded lettuce
Enchilada sauce
2 Tbl. vegetable oil
2 Tbl. all purpose flour
4 Tbl. chili powder
1 tsp. garlic powder
salt and freshly ground black pepper
1/2 tsp. cumin
1/4 tsp. dried oregano
2 cups rich chicken stock
Sauce; into a saucepan over medium high add oil and flour and whisk for 1 minute. Stir in chili powder, garlic powder, cumin and oregano, then whisk in stock. Reduce heat to simmer for 10 minutes, whisking to slightly thicken. Preheat oven to 375 degrees. Lightly spray a 13x9 baking pan with cooking spray. Heat oil in a large saute pan add onion and bell pepper, cooking and stirring to soften. Stir in chiles, beans, corn, chicken and 2 cups of sauce stirring to combine. Remove from heat. Pour 1/2 cup sauce into bottom of baking dish spreading evenly. Top with layer of about 8 tortilla halves so entire dish is covered. Top with 1/3 of chicken mixture, then 1/3 of cheese. Repeat with 2 more layers, remaining sauce and cheese. Cover with foil and bake 20 minutes. Remove foil and place under broiler so cheese is bubbly and golden. Remove from oven and serve with toppings.
Tuna and Noodle Casserole
12 oz. shell pasta or I also like Reames frozen egg noodles
4 Tbl. butter
3 celery stalks, thinly sliced
1 medium onion, diced
1 cup frozen peas
2 garlic cloves, minced
4 Tbl. all purpose flour
2 cups rich chicken stock
3/4 cup milk
1/4 cup heavy whipping cream
salt and freshly ground black pepper
1/2 tsp. dried dill
4 tsp. fresh lemon juice
3 Tbl. fresh parsley, chopped
3 (4 oz.) cans albacore tuna packed in water, drained and rinsed
1 cup sharp cheddar cheese, shredded
Topping
1/2 cup Ritz or similar crackers, crushed
1 Tbl. butter, melted
Preheat oven to 350 degrees. Into a pot of boiling salted water add pasta and cook al dente, drain well. Into a large saute pan, melt 1 Tbl. butter along with onion, celery and garlic cooing and stirring a few minutes. Remove and set aside. Add 3 Tbl. butter to pan to melt, then whisk in flour cooking and whisking about 1 minute. Whisk in stock, milk and cream whisking to smooth, season with salt and pepper stirring to thicken. Reduce to simmer and stir in dill, lemon juice, parsley and 1/2 cup of cheese. Taste and add more salt, pepper or lemon juice if desired. Remove from heat and stir in pasta, vegetables and tuna. Pour into a 13x9 baking dish and sprinkle with remaining cheese. Mix crushed crackers with melted butter and scatter on top. Bake about 30 minutes, to hot and bubbly.
Sweet Potato and Chicken Casserole
1 large boneless, skinless chicken breast, poached and shredded
1 cup chunky salsa
3 Tbl. fresh cilantro, chopped
2 large sweet potatoes, peeled
1/2 cup cheddar cheese, shredded
1/4 tsp. sweet paprika
Toppings; thinly sliced scallions, sour cream, avocados
Preheat oven to 400 degrees. Into a bowl combine shredded chicken, salsa and cilantro. Thinly slice the sweet potatoes. Spray an 9-inch baking pan. Layer sweet potatoes to cover bottom of pan, add a layer of chicken mixture, a layer of sweet potatoes, chicken and finally another layer of sweet potatoes. Top with cheese and sprinkle with paprika. Bake for 30 minutes. Remove from oven and if there is liquid, use a turkey baster to remove excess liquid or if you can carefully drain it and bake for another 30 minutes. Remove from oven and let rest about 10 minutes before cutting. Garnish with toppings.
Tamale Casserole
Cornbread
1/2 cup cornmeal
2 Tbl. sugar
1/2 tsp. salt
1 Tbl. baking powder
1 egg
4 Tbl. butter, melted
1/3 cup buttermilk
1 cup can cream style corn
1 (4.5 oz.) can diced green chiles
Casserole
2 cups poached chicken breasts
1 cup Monterey Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
10 oz. red enchilada sauce
Toppings; fresh cilantro, sliced avocados, sliced scallions, sour cream
Preheat oven to 400 degrees. Into a bowl add the cornmeal, sugar, salt, baking powder and whisk. Add egg, butter and buttermilk whisking well. Stir in creamed corn and green chiles. Pour cornbread into a 9x9 baking pan. Bake about 20 to 25 minutes. When cornbread is done, poke holes into it using the end of a wooden spoon. Mix half of the enchilada sauce with shredded chicken and pour the other half of sauce over top of cornbread. Top with shredded chicken and all of the cheese. Bake about 15 minutes, remove and let rest about 5 minutes before cutting and topping with accompaniments.
Hot Brown Casserole - if you love the hot brown sandwich as much as I do, you will love this casserole. Did you know - the "Hot Brown" is an open-faced turkey sandwich with bacon, tomatoes and a delicate Mornay sauce sandwich originally created at the Brown Hotel in Louisville, KY, by Fred K. Schmidt in 1926. (thank you Fred, thank you!) My husband and I almost moved to Louisville, but instead came to back to S. CA. I think had we moved to Louisville, I would have been hanging out at the Brown Hotel consuming many a hot brown sandwich.
2 lbs. thinly sliced cooked turkey (I just purchase a turkey breast and roast it)
1/4 cup butter
1/4 cup all purpose flour
4 cups whole milk
1 egg
2/3 cup freshly grated Parmesan cheese, divided
salt and freshly ground black pepper
12 slices white bread, toasted and divided
1/4 tsp. paprika
6 strips thick cut bacon, sliced
1 cup fresh tomatoes, seeded and chopped
2 Tbl. fresh parsley, chopped
Preheat oven to 350 degrees. Into a saute pan, add sliced bacon and cook to brown and crisp, remove to paper towels. Into a large saucepan, melt butter and whisk in flour whisking about 1 minute. Whisk in milk and bring to a boil stirring constantly cooking and stirring about 8 minutes. Remove from heat. Into a small bowl whisk the egg and whisk in 1/2 cup of the sauce. Slowly return all to the saucepan whisking constantly. Add 1/2 cup Parmesan cheese, salt and pepper. Cook and stir until thickened. Do not boil. Into a greased 13x9 baking dish layer 6 of the toast slices and turkey; pour over sauce. Sprinkle with paprika, cooked bacon and remaining Parmesan cheese. Bake about 25 minutes. Top with tomatoes and parsley. Cut remaining toast slices in half diagonally and serve on side.
Turkey Tetrazzini - this was considered quite the chi-chi dish to serve back when my mom was entertaining. did you know that this dish is named after the Italian opera star Luisa Tetrazzini. It is widely believed to have been invented in 1908 -1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident.
12 oz. spaghetti
6 Tbl. butter, divided
8 oz. button mushrooms, sliced
1/4 cup all purpose flour
1 cup rich chicken stock
1 cup milk
1 cup heavy whipping cream
salt and freshly ground black pepper
1/4 tsp. dried thyme
1/4 tsp. freshly grated nutmeg
2 tsp. fresh lemon juice
2 Tbl. sherry - good sherry you would drink
3 cups cooked and chopped turkey
1 cup frozen peas
2/3 cup freshly grated Parmesan cheese
Topping
1/2 cup homemade bread crumbs
2 Tbl. butter, melted
1 Tbl. Parmesan cheese, grated
Into a pot of boiling salted water add pasta and cook al dente, drain and reserve 1/2 cu of cooking liquid. Preheat oven to 375 degrees. Lightly grease a 13x9 baking dish. Into a very large saute pan add 2 Tbl. butter to melt, add mushrooms and saute until browned. Remove to a bowl. Add remaining 4 Tbl. butter and whisk in flour cooking and whisking 1 minute. Gradually whisk in stock, milk and cream to smooth about 3 minutes. Season with salt, pepper, thyme, nutmeg, lemon juice, sherry and add back the cooked mushrooms. Stir in turkey, peas and Parmesan. Taste and adjust flavorings. Add cooked pasta to pan and stir to combine. If need be add some of the reserved cooking liquid if mixture is too dry. Transfer mixture to baking dish. Topping; into a bowl add the bread crumbs, melted butter and Parmesan cheese, mixing to combine. Scatter topping over casserole and bake about 30 minutes, turn on broiler and place under broiler to get lightly browned, watching so you don't burn.
Zucchini Casserole - my daughter, Brittany gave me this recipe
1 (8 oz.) can refrigerated crescent rolls
2 Tbl. butter
1 onion, chopped
4 cups fresh zucchini, chopped
3 eggs
1 Tbl. EACH: dried basil, dried oregano, dried mustard
salt and freshly ground black pepper
8 oz. Mozzarella cheese, shredded
2 Tbl. fresh parsley, chopped (garnish)
Preheat oven to 400 degrees. Into a 8x8 greased baking pan press the crescent roll dough. Melt butter into a saute pan, add onion and zucchini cooking and stirring about 5 minutes. Into a large bowl whisk the eggs and stir in herbs/mustard. Into the bowl with egg mixture add a small amount of the cooked onion mixture and stir, then add remaining zucchini and onion mixture stirring to combine. Stir in cheese. Pour into unbaked crust baking about 25 to 30 minutes. Remove and garnish with parsley.
Southern Shrimp and Biscuit Casserole
4 slices thick cut bacon, sliced
1 bunch scallions, thinly sliced including green part
1 small fennel bulb, cored and chopped (you can exclude if you don't like, but I would add something else such as a chopped red bell pepper or 4 celery stalks sliced)
4 garlic cloves, minced
5 Tbl. all purpose flour
1 3/4 cup rich chicken stock or shrimp stock
2/3 cup heavy whipping cream
Tabasco, to taste
1 1/4 cups frozen corn, thawed
1 Tbl. fresh dill, chopped
salt and freshly ground black pepper
1 lb. large cleaned and peeled, rough chopped
Drop Biscuits
1 1/4 cups self-rising flour
1 tsp. baking powder
2 Tbl. fresh parsley, chopped
1 Tbl. fresh dill, chopped
1 scallion, chopped including green part
1/4 cup unsalted butter, chilled
1/2 cup buttermilk
Preheat oven to 425 degrees. Lightly grease a 2 qt. baking dish. Into a saute pan add bacon and cook to browned and crisp. Remove to paper towels. Remove all but 1 Tbl. of the bacon drippings from pan. To pan add scallions, fennel and garlic and cook stirring about 4 minutes. Add flour and whisk cooking and stirring about 1 minute. Whisk in stock and cream scraping bits on bottom of pan. Bring to a boil, reduce to simmer stirring constantly to thicken. Stir in bacon, corn, dill, Tabasco and season with salt/pepper. Remove from heat and stir in shrimp. Transfer shrimp mixture to prepared baking dish. Drop biscuits; into a large bowl combine flour, baking powder, parsley, dill and scallion. Cut in butter with pastry blender to crumbly. Add buttermilk and stir to just combine and moistened. Drop biscuits about 9 of them over shrimp mixture. Bake about 25 minutes to golden brown. Remove and let stand about 10 minutes before serving.
My Mom's Casserole - love this
1 1/2 lbs. ground turkey or beef (she used beef)
2 cans green beans, drained (I use fresh green beans and steam for about 4 minutes)
2 cans tomato bisque soup, undiluted
1 medium onion, diced
1 tsp. garlic powder
salt and freshly ground black pepper
Potatoes
5 large Russet potatoes, peeled and chopped
whipping cream or milk (I add a little of each)
1 stick butter
salt and freshly ground black pepper
1 cup sharp cheddar cheese, shredded (optional, I use it sometimes)
2 scallions, chopped including green part (garnish, but optional or use parsley)
Into a large pot of boiling salted water add potatoes and cook about 25 minutes or until tender, drain and place back into pot. Add butter and mash, add some cream and mash you don't want a really wet potato, season with salt and pepper. Into a large saute pan, add drizzle of oil along with meat and fry to browned, add onion about half-way though cooking and cook to soften. Drain and place back into pan, add soup and beans stirring to combine, taste and adjust flavorings to heat through. Pour meat mixture into a 13x9 baking pan and top with mashed potatoes covering entire pan. Add cheese on top if desired. Place in oven and bake about 30 minutes to bubbly. You might want to place casserole onto a baking sheet as sometimes it bubbles over.
Tastes Like Chicken Pot Pie Casserole
1 lb. package wide egg noodles
2 1/2 cups cooked and shredded chicken
1 (10 oz.) package frozen peas and carrots
1 (10 oz.) package frozen corn
1 yellow onion, diced
3 celery stalks, sliced
1 cup whole milk
1 (10 oz.) can cream of chicken soup, undiluted
1 (10 oz.) can cream of celery soup, undiluted
salt and freshly ground black pepper
1/2 tsp. garlic powder
Fresh parsley, chopped (garnish)
Preheat oven to 350 degrees. Spray a 13x9 baking pan with cooking spray. Into a pot of boiling salted water add pasta and cook al dente, drain well. Into a saute pan, add drizzle of oil along with onion and celery cooking and stirring to soften. Into a large bowl add all other ingredients, including cooked onion and celery. Add cooked pasta and gently stir to combine. Pour into pan, cover with foil and bake about 30 minutes. Remove from oven and serve. Garnish with parsley.
Cordon Bleu Casserole
3 large boneless, skinless chicken breasts
1 can cream of chicken soup
1/4 cup milk
1/4 cup white wine
6 slices black forest deli ham, divided
6 slices Swiss cheese
1 Tbl. olive oil
1 cup bread crumbs
2 tsp. paprika
1 tsp. garlic powder
salt and freshly ground black pepper
Preheat oven to 350 degrees. Slice the chicken beasts and season with salt, pepper, paprika and garlic. Into a saute pan add olive oil and brown the chicken on each side. Remove and place into bottom of 13x9 baking pan. Into a bowl add soup, milk, wine, pepper, 1 tsp. garlic powder mixing to combine. Pour over half of the sauce onto chicken, layer with half of the ham and cheese, add remaining sauce and finish with last layer of ham and cheese. Mix the olive oil and bread crumbs together and sprinkle over casserole. Bake about 30 minutes to hot and bubbly.
Thai Style Chicken Casserole
2 Tbl. Sambel Oelek
2 Tbl. red curry paste
2 Tbl. fresh ginger, grated
3 garlic cloves, grated
6 Tbl. butter
6 Tbl. all purpose flour
2 cups rich chicken stock
1/2 cup whole milk
1/2 cup coconut milk
1 red bell pepper, seeded and chopped
1 onion, chopped
salt and freshly ground black pepper
1 cup basmati rice, uncooked
1 lb. boneless, skinless chicken breasts, cut into about 2-inch chunks
Fresh cilantro chopped for garnish
Preheat oven to 375 degrees. Spray a 13x9 baking pan. Into a bowl whisk the curry paste, Sambel Oelek, ginger and garlic. Into a saucepan melt the butter, whisk in 1 Tbl. of the curry paste mixture and whisk to combine. Whisk in the flour, whisking 1 minute. Pour in milk, coconut milk and whisk to combine, pour in chicken stock and continue whisking about 5 minutes to thicken. Into a saute pan, add a drizzle of olive oil along with bell pepper, onion, salt and pepper, cooking and stirring to soften. Pour into a large bowl. Pour the thickened sauce into the bowl and add uncooked rice, stirring to combine. Pour into baking dish, spreading evenly. Add chicken pieces to a bowl and remaining curry sauce mixture tossing to combine. Place this chicken mixture on top of rice, cover with foil and bake about 40 minutes, Remove and garnish with cilantro.
Bon Appetit
All through scripture we can identify the importance of integrity. In the sinful world we live in today, it is obvious that our integrity is imperfect. Perfect integrity can be found in Jesus, and through him we are able to aim towards true integrity for ourselves.
The integrity of the upright guides them, but the unfaithful are destroyed by their duplicity. - Proverbs 11:3
Keeping a clear conscience, so that those who speak maliciously against your good behavior in Christ may be ashamed of their slander. - 1 Peter 3:16
For we are taking pains to do what is right, not only in the eyes of the Lord but also in the eyes of man. - 2 Corinthians 8:21
Let your eyes look straight ahead; fix your gaze directly before you. Give careful thought to the paths for your feet and be steadfast in all your ways. Do not turn to the right or the left; keep your foot from evil. - Proverbs 4; 25 - 27
Jesus answered, “I am the way and the truth and the life. No one comes to the Father except through me. - John 14:6
Do to others as you would have them do to you. - Luke 6:31
Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things. - Philippians 4:8
The path of the righteous is level; you, the Upright One, make the way of the righteous smooth. - Isaiah 26:7
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