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Cornbread Casserole

Cornbread Casserole

1 package Jiffy corn muffin mix

1 egg

1/3 C. milk

1 can creamed corn

1 can whole kernel corn

Mix up the corn muffin mix batter in a bowl. Follow the directions on the box! Add the creamed corn and whole kernel corn to the mixture (don’t drain, just dump in the whole can, liquid and all) Pour the resulting, super-liquidy batter into a 9″x13″ casserole dish (or whatever other size you have available; this recipe doesn’t rise very much at all) Bake at 400 F until casserole has set (doesn’t wiggle when you shake the dish), about 15-20 minutes.

Butternut Squash Lasagna with Fresh Sage & Thyme

Butternut Squash Lasagna with Fresh Sage & Thyme

4 T. unsalted butter

2 1/2 C. diced yellow onion

2 lbs butternut squash, peeled, seeded and cut into 1/4 inch thick slices

1 3/4 C. vegetable broth

4 T. chopped fresh thyme, divided use

4 T. chopped fresh sage, divided use

2 15oz containers of ricotta

4 1/2 C. shredded mozzarella, divided use

1 C. shredded Parmesan, divided use

3 large eggs

3 biscotti cookies (not sweet ones, we used almond & walnut biscotti with a hint of anise flavoring)

Salt and pepper to taste

1 10oz package no-boil lasagna noodles

For béchamel:

2 T. butter

2 T. all-purpose flour

1 3/4 C. whole milk

Pinch of nutmeg

Salt and pepper to taste

Equipment: 9 x 13 inch baking dish

Preheat oven to 350 degrees F. Melt 4 T. butter in a large pot or dutch oven. Add onion and cook over medium heat until soft, about 10 minutes. Raise heat to high and continue to cook, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer to a bowl and set aside. In the same pot, add the sliced squash, vegetable broth, 3 T. of thyme and 3 T. sage. Bring to a boil, then reduce heat and simmer, stirring occasionally, until squash is tender, about 20 minutes. While squash is cooking, in a medium bowl combine ricotta, 2 C. of mozzarella, 1/2 C. Parmesan and the remaining 1 T. thyme and 1 T. sage. Season with salt and pepper to taste. Add the eggs and mix well. Set aside. When squash is done, cool slightly and remove 3/4 C. of the excess liquid (1 C. if there is an excessive amount of liquid). Transfer to food processor. Break the biscotti in half and add to the processor. Blend until smooth, then season with salt and pepper to taste. Set aside. In a medium saucepan melt 2 T. butter over medium heat. Add 2 T. flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the sauce thickens slightly, whisking frequently. Whisk in the nutmeg. This sauce is called “béchamel” and it’s done when it coats the back of a spoon. (Make the bechamel just before assembling the lasagna, if it sits too long it will develop a skin). Now it is time to assemble the lasagna. Coat the bottom of your baking dish with 1/2 of the béchamel. Then layer the rest of the lasagna as follows:

1/3 of the ricotta mixture

Noodles (make sure they are not overlapping)

1/3 of the squash mixture

1/2 of the onions

1/3 of the remaining mozzarella

1/3 of the ricotta mixture

Noodles

1/3 of the squash mixture

1/2 of the onions

1/3 of the ricotta mixture

1/3 of the mozzarella

Rest of the béchamel

Noodles

Remaining squash mixture

Sprinkle the remaining mozzarella and Parmesan over the top. Cover with aluminum foil and bake at 350 degrees F for 40 minutes. Then remove the aluminum foil and bake for an additional 10 minutes, or until cheese is completely melted and starting to color a bit. Remove from oven and allow to rest for about 10 minutes.

Fastest-Ever Enchiladas

Fastest-Ever Enchiladas

Salsa:

1 (14-ounce) can diced tomatoes with chiles, drained

2 scallions, light green and white parts only, finely chopped

1 jalapeno, seeded, deveined, and finely chopped

1/2 C. finely chopped cilantro leaves

1 lime, juiced

Pinch salt

Enchiladas:

1 rotisserie chicken, meat removed and shredded (skin and bones discarded)

2 C. grated Cheddar

1 C. sour cream

1/2 small red onion, finely chopped

Salt and freshly ground black pepper

6 (8-inch) flour tortillas

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas. Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine. Place the tortillas on your work surface. Spoon about 1 C. of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Remove the foil and sprinkle the enchiladas with the remaining 1 C. of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Gillian McKeith’s Aduki Bean Casserole

Gillian McKeith’s Aduki Bean Casserole

1 C. aduki beans (soak for 2 hours before cooking)

1 vegetable stock cube

1 tbsp miso paste

2 carrots

1 small squash, roughly chopped

1 onion, peeled and sliced

1 handful chervil

1 handful sprouted seeds

1 head chicory

1 radish per chicory leaf

 

Use 1 C. aduki beans to 3 C. water. Add the veggie stock cube to the water, bring to the boil and simmer 30 minutes. (If you add a strip of the seaweed kombu to the stew, it adds lots of fantastic nutrients to your meal. Rinse one strip under water and add to stew. You don’t have to eat the seaweed to get the nutrients). Half way through the 30 minutes, add the squash. At the en of the 30 minutes, add the onion and carrots. Add the chervil and garnish with chicory, sprouted seeds and radishes.

 

 

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Gillian McKeith’s Mung Bean Casserole

Gillian McKeith’s Mung Bean Casserole

1 C. mung beans

1 vegetable stock cube

2 carrots

1 onion

1 handful chervil

1 fennel

2 C. kale, steamed for 2-3 minutes

¼ tsp turmeric powder

½ tsp coriander powder

¼ tsp cumin powder

1 pinch salt

 

Use 1 C. mung beans to 3 C. water. Add the vegetable stock cube to the water, bring to the boil and simmer for 30 minutes. Add the turmeric, coriander and cumin. After 30 minutes, add the onion and carrots. Decorate with generous amounts of chervil and serve on bed of fennel, kale and sprouted seeds. Clover sprouts are great.

 

 

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Capered Shrimp Bake

Capered Shrimp Bake

1 tsp. minced garlic

2 tsp. olive oil

1 (28-oz.) can diced tomatoes

1 tsp. cumin

1/4 tsp. dried pepper flakes

1 tsp. ground dried oregano

Salt and pepper

1 tsp. sugar

1/4 Anaheim pepper cut into thin strips

Squeeze of lemon

1 small jar capers, drained

3/4 to 1 pound large frozen cooked shrimp, partially thawed

 

Heat oil in skillet, add garlic and cook briefly, stirring. Add tomatoes, cumin, pepper flakes, oregano, sugar, pepper strips, lemon juice, and capers to the skillet and cook, stirring, until heated through and blended. Season to taste with salt and pepper. Spoon half of the tomato mixture into a 8 or 9-inch square glass baking dish, spreading evenly, Arrange shrimp on top of tomato mixture, covering completely. Spoon remaining sauce over the shrimp. Top generously with crumbled feta cheese with herbs. Bake in 350-degree oven for about 15 minutes.

 

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Autumn Sausage Casserole

Autumn Sausage Casserole

1 pound sausage

1 large, or 2 small apples, chopped (no need to peel)

1 yellow onion, chopped

1/2 cup chopped carrots

3 cups already cooked long-grain rice

1/2 cup raisins

1 T dried parsley flakes

1 T brown sugar

1/2 tsp. allspice

1/2 tsp. cinnamon

1/4 tsp. black pepper (start with 1/8 if your kids don’t tolerate a touch of spice)

1/3 cup chicken broth or water (I used water)

 

The amount of ingredients fit nicely in a 4 quart crockpot. I’d say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It’s a pretty easy recipe to adapt to your needs. If you are going to use uncooked pork sausage, I’d recommend browning on the stove top, and draining before adding to the crockpot. Otherwise, dump all the ingredients into the crock, and stir well. Cover and cook on low for 5-7 hours, or on high for 3-4. You’re really only heating through, and allowing the vegetables to soften. This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates. We decided that eating this felt exactly like eating a bowl full of Fall. The spices are spot-on, and are comforting and hearty. Adam and I each had two servings, and then picked more while cleaning the dishes. I will make this again, often.

 

 

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Swiss Cheese Scramble Casserole

Swiss Cheese Scramble Casserole

1 lb. Bacon

1 C. Bread Cubes

23/4 C. Milk

12 Eggs

Salt and Pepper to taste

1/4 C. butter

1 lb. Swiss Cheese, shredded

4 tsp. Melted butter

1 C. Dry Bread crumbs

 

Cook bacon over medium-high heat until evenly brown; drain, crumble, and set aside. In a large bowl combine bread cubes and milk. Drain after 5 minutes. In a separate bowl beat together eggs, salt & pepper, and milk drained from crumbs. In a large skillet, melt 1/4 cup butter over medium heat. Add eggs and scramble until soft. Do not fully cook. Add soaked bread cubes and turn into greased 9×13” baking dish. Sprinkle cheese on top of casserole. In a small bowl stir together bread crumbs and melted butter. Sprinkle this mixture over the cheese in the casserole dish and then top with the crumbled bacon. Cover and refrigerate overnight. Preheat oven to 350 degrees and bake casserole for 40 minutes.

 

Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

18 eggs

1 small can green Ortega chilis

1 lb. cooked breakfast sausage

2 1/2 C. grated Monterey Jack or Pepper Jack cheese

1 med. onion, diced

1 green pepper, diced

1 tsp. butter

 

Grease crock with butter. Starting with sausage, layer meat, chilis, onions, peppers and cheese in the crock, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs, then pour over mixture in the slow cooker. Cover and turn on low. Cook for 7-8 hours. Serve with sour cream or fresh salsa.

 

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Pantry Friendly Green Bean Casserole

Pantry Friendly Green Bean Casserole

Pantry Friendly Green Bean Casserole

 

1 Can Cream of Mushroom Soup

¼ – ½ C. Reconstituted Milk

1 tsp. Soy Sauce, optional

1 dash Black Pepper

2 can Green Beans, drained

1 1/3 C. French Fried Onions

 

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 C. onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown. This is the ONLY recipe I ever used canned cream of anything soup in preparing. You can replace the soup with the Cream of Anything mix, but my palette expects it to taste just like this.

Cheesy Potato Casserole

Cheesy Potato Casserole

Cheesy Potato Casserole

 

2 C. Dried Potatoes

1 tsp. Salt

2 tsp. Butter Powder

4 tsp. Milk Powder

1 C. Water

2 tsp. Cheese Powder

2 tsp. Bread Crumbs

 

Cook potatoes in 6 C. boiling water and 1 tsp. salt until tender. Drain and then add all other ingredients except bread crumbs. Toss well; pour into greased 9 x 13” baking dish. Top with bread crumbs and bake at 350 degrees for 20 minutes.

One Pot Tuna a la King “Casserole” Style

One Pot Tuna a la King “Casserole” Style

One Pot Tuna a la King “Casserole” Style

 

½ C. Sour Cream Powder

1 14 oz. can Vegetable Broth

1 12 oz. can Evaporated Milk

1 5-7 oz. can Tuna, drained

1 6 oz. can Mushrooms, undrained

½ C. dried diced Bell Pepper

1 2 oz. jar diced Pimientos, drained

1 tsp. Parsley

Salt & Pepper

1 C. Quick Cooking Rice

 

Mix Sour Cream Powder into broth in a medium pot. Add remaining ingredients, except rice. Bring to a boil. Add rice and stir. Cover and reduce heat to low and cook for 10 minutes. Fluff with fork and serve. You can also omit the rice in the pot, making the sauce and cooking until it is a bit thickened (add cornstarch slurry if needed), and serve over cooked rice, cooked pasta, biscuits or toast.

Beef Noodle Casserole

Beef Noodle Casserole

Beef Noodle Casserole

 

1 10-15 oz. can Beef

1 15 oz. can Corn

6 oz. can Mushrooms

16 oz. jar Salsa

2 15 oz. cans Diced Tomatoes

½ C. dried Onions

½ C. dried Bell Pepper

Salt & Pepper, to taste

6-8 oz. Noodles

8 oz. Velveeta, cubed

 

Do not drain cans. Add everything except cheese to pot and simmer until noodles are tender two options: 1, add cheese and stir until melted and serve or 2. Stir in half the cheese, move into casserole dish, top with cheese and bake at 350 for 15-20 minutes.

Mexican Chicken Casserole

Mexican Chicken Casserole

Mexican Chicken Casserole

 

6 oz. Mafalda Noodles (mini lasagna noodles – Substitute fusili or in a pinch, egg noodles, if you can’t find Mafalda Pasta)

1 can Chicken Broth

1 can Chicken

½ C. Sour Cream Powder

1 Can Cream of Mushroom Soup*

1 can Cream of Chicken Soup *

1 can Mexican Style Tomatoes (Ro-Tel, whatever heat level you prefer)

1 2.5 oz. can sliced Olives, drained

½ C. dried Onions

½ C. dried Bell Pepper

8 oz. Velveeta (or similar processed shelf stable “cheese”), cubed

Breadcrumbs, optional

 

Simmer noodles in broth in a pot. Strain the chicken juices into a second pot (reserve chicken for now). Whisk in sour cream powder over medium heat. Add remaining ingredients, including chicken, except cheese and the noodles and heat through. If it seems dry, add a little of the pasta liquid. For casserole, add drained noodles and half cheese, stir and turn into casserole dish. Top with remaining cheese and bread crumbs and bake until cheese me and breadcrumbs brown. Can also just mix in all cheese and heat up in pan, omitting breadcrumbs.

* I’ve mentioned several times how I feel about canned Cream of X soups. The replacement that I use is mentioned several places in this document. The easiest way instead of making a little bit each time as I have listed in other recipes is to make the Cream of X soup base and then just mix 1 ¼ C. water with 1/3 C. soup mix for each can. If you have butter, flour, and milk, use that with some broth and make a thick bechamel. If you don’t mind canned cream soups, then no worries, just use em!

Asian Fusion Casserole

Asian Fusion Casserole

Asian Fusion Casserole

 

5 C. Water

2 T. Vegetable Oil

1 T. Sesame Oil

4 C. Instant Rice

¼ C. dried diced Onion or Shallot

2 tsp. True Lemon Powder

¼ C. Honey

1 10-15 oz. can Chicken

1 C. freeze dried Green Beans

1 can Mandarin Oranges

¼ C. dried Green Onions

 

Add all ingredients except oranges and green onions to a good sized pot with lid. Bring to full boil, then cover and remove from heat. Let stand, covered 5-7 minutes until water is absorbed. Fluff with fork, toss gently with oranges, then top each serving with green onions.

Lentil-Rice Casserole

Lentil-Rice Casserole

Lentil-Rice Casserole

 

3 C. chicken broth

3/4 C. lentils, uncooked

1/2 brown rice, uncooked

3/4 C. chopped onion

1/2 tsp. sweet basil

1/4 tsp. oregano

1/4 tsp. thyme

1/4 tsp. garlic powder

Blend all together in a crock pot and cook on low, six hours or so.

All White Casserole

All White Casserole

All White Casserole

 

2 C. dry navy beans

1/2 tsp. ginger

1 C. chopped white onions

1/2 C. sour cream

1/4 tsp. pepper

1 1/2 tsp. salt

2 1/2 T. honey

1 C. boiling water

 

Cover beans in hot water; soak for 2 hours. Bring to boil in same water and add ginger. Simmer 1 hour, adding more water if necessary to keep beans covered. Drain. Turn beans into slow-cooker pot. Stir in onion, sour cream, pepper, salt, honey and boiling water. Cover and cook on low setting 6 hours (or bake in 350° oven 2 hours).

Taco Casserole

Taco Casserole

Taco Casserole

 

1 lb. ground beef

1 med. onion, chopped

1 clove garlic, minced

1/2 C green pepper, chopped

2 drops Tabasco sauce (4)

15 oz. can tomato sauce

1 t chili powder

1 C frozen corn (11 oz. can)

2 16 oz. cans chili w/ beans (w/out beans)

3/4 lb. grated cheese (Taco pre-shredded blend)

Nacho cheese tortilla chips (2/3 of 14 oz. bag)

 

Brown ground meat and drain. Add onion, garlic and pepper and cook until transparent. Add remaining Tabasco, tomato sauce, and chili powder. Grease crock pot and layer in 5 layers, beginning with meat mixture and nacho cheese tortilla chips, then the corn, chili, and grated cheese. Cover and cook 6-8 hours on low.

Hamburger Casserole

Hamburger Casserole

Hamburger Casserole

 

2 large potatoes, sliced

2 or 3 medium carrots, sliced

1 can peas

2 medium onion, sliced

salt & pepper to taste

2 stalks celery, sliced

1 1/2 lb. ground beef, browned & drained

1 can tomato soup

1/2 can water

Cook on High for 3 hours, stirring occasionally.

Cowboy Casserole

Cowboy Casserole

Cowboy Casserole

 

1 onion, chopped

1 1/2 lb. ground chuck, browned and drained

6 medium potatoes. sliced

1 can red beans

1 can tomatoes mixed with 2 T. flour or 1 can tomato soup

Salt

Pepper

Garlic

 

Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours. Serves 4 to 6.

Beef and Macaroni Casserole

Beef and Macaroni Casserole

Beef and Macaroni Casserole

 

1 pkg. Macaroni, Cooked and drained

2 T. Oil 1 1/2 lb. Ground beef, browned and drained

Salt and pepper

1 lg. Onion, chopped

2 Stalks celery, chopped

1 Can Tomato paste

3/4 C. Water

2 T. Sherry

1 Can Tomato soup

Grated Cheddar or Parmesan cheese

1 tsp. Leaf oregano

 

Toss cooked noodles in oil. Place in greased CROCK-POT. Add all remaining ingredients, except grated cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours. (High: 2 to 3 hours).

Beef Casserole

Beef Casserole

Beef Casserole

 

1 1/2 lb. stewing steak

1 oz. plain flour

2 T. oil

2 large onions

3 medium carrots

1 pint beef stock

salt and pepper

 

Cut the steak into 1 inch cubes and toss in the flour seasoned with salt and pepper. Brown on all sides in the oil, then remove from the pan. Cut the onions into thin slices and cook in the oil until soft and golden. Slice the carrots thinly and put into the crockpot. Top with the onions and the meat. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the liquid comes to the boil. Pour into the crockpot, cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.

Hash Brown Casserole

Hash Brown Casserole

Hash Brown Casserole

 

1 1/2 lb. Ground sausage

32 oz. Hash brown potatoes, thawed

1 tsp. garlic powder

1 Chopped Onion

1 C. Water

Salt & Pepper to taste

1 pkg. Country Gravy mix

1 T. margarine

 

Brown ground sausage in a non-stick skillet until all pink is gone.  Drain. Place in crockpot. Combine chopped onion, garlic powder, potatoes, salt & pepper to taste. Pour over meat in crockpot. Stir.  Mix gravy and boiling water. Pour over mixture. Dot with margarine. Cook 7 to 8 hours on low.

Cheese Grits Casserole

Cheese Grits Casserole

Cheese Grits Casserole

 

7 C. water

2 C. uncooked regular grits

3 large eggs, separated

1 8 oz. jar Cheese Whiz (or Velveeta)

1/2 C. butter or margarine

1/2 tsp. garlic powder

2 tsp. salt

1/4 tsp. ground cayenne pepper

 

Bring 7 c. water to a boil in a large saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 10 min. Remove from heat; let stand 15 min.  Stir in egg yolks, cheese and next 4 ingredients until smooth. Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold into grits mixture.  Spoon into lightly greased CP. Cook on low for 6 hrs.

Breakfast Casserole

Breakfast Casserole

Breakfast Casserole

 

5 slices of bread for every 3 eggs and 2 eggs for every person.

1 1/2 C. milk

2 C. grated cheddar cheese

1/2 lb. sausage

Yellow mustard

Salt & pepper to taste

 

Boil sausage for 5 minutes to render off most of the fat.  Then brown, crumble and drain.  Spread mustard on one side of bread and cut bread into nines.  Beat eggs and milk together with s & p.  Spray inside of c/p with nonstick spray.  Layer 1/2 bread, cheese, sausage in c/p and repeat.  (Like making lasagne.)  Pour milk and egg mixture over everything.   Cook on low 8 – 12 hours.

Crab-Mushroom Casserole

Crab-Mushroom Casserole

Crab-Mushroom Casserole

 

1/4 C. Butter

1/4 C. Flour

2 T. parsley, finely chopped

2 T. onions, finely chopped

1/4 C. celery, finely chopped

1/4 C. Bell Pepper, finely chopped

1 lb. Fresh Mushrooms

1 1/2 C. Bullion

2 Egg Yolks, slightly beaten

3/4 tsp. Salt

1 lb. lump Crabmeat

1/4 C. Sherry

1/4 C. sharp Cheddar, grated

Buttered Bread Crumbs

 

Melt butter in saucepan; blend in flour, parsley, onion, celery, and bell pepper. Cook until golden. Clean mushrooms; slice and add to mixture. Cook 10 minutes. Slowly stir in bouillon and cook over low heat until mixture thickens. Remove from heat. Stir cooked mixture into egg yolks, a little at a time, so as not to curdle. Add salt, crabmeat and sherry. Pour into 1 1/2 qt. baking dish. Sprinkle cheese and bread crumbs on top. Bake in preheated 350 degree oven for 45 minutes or until top is browned and bubbly.

Hearty Chicken Pot Pie

Hearty Chicken Pot Pie

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1 (10.75oz) can condensed chicken broth
1 1/3 C. water, divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 T. olive oil
2 C. quartered medium mushrooms
1 medium onion, coarsely chopped
1 C. frozen peas
1/3 C. all-purpose flour
1 refrigerated unbaked pie crust (for 9″ pie)
2 1/2 C. chopped cooked chicken

Combine broth, 1 C. water, carrots and potatoes in medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes. Preheat oven to 425. Heat oil in large skillet over medium heat. Add mushrooms and onion; sauté until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 C. water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil. Spread out pie crust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter. Bake until filling is bubbly and crust is browned, about 20 minutes.

Taco Quiche

Taco Quiche

exps8694_FM153592A03_20_1b2 pounds ground beef
2 envelopes taco seasoning
4 eggs
3/4 C. milk
1-1/4 C. biscuit/baking mix
Dash pepper
1/2 C. sour cream
2 to 3 C. chopped lettuce
3/4 C. chopped tomato
1/4 C. chopped green pepper
1/4 C. chopped green onions
2 C. (8 ounces) shredded cheddar cheese

In a skillet, brown beef; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper. Mix well. Pour over meat. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Serve immediately.

Clam Stuffing Casserole

Clam Stuffing Casserole

1/4 lb. margarine
1 onion, minced
1/2 green pepper, chopped
1 garlic clove, crushed
4 (6 1/2 ounce) cans minced clams, reserving juice
1 cup clam juice, use reserved and add more if needed for a total of 1 cup
1 T. lemon juice
1/2 tsp. oregano
1/4 tsp. pepper
1 pinch parsley flakes
1 dash Tabasco sauce
8 ounces seasoned stuffing mix, Pepperidge Farm is good
Parmesan cheese, for the top

Sauté first 4 ingredients in a large skillet, simmering for a few minutes. Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency. Place in a casserole dish and sprinkle with Parmesan cheese. Bake at 325 degrees F. for 20-30 minutes.

Christmas Morning Casserole

Christmas Morning Casserole

201412-xl-christmas-morning-casseroleButter, for greasing
2 tablespoons extra-virgin olive oil
1/2 cup finely diced pepperoni (2 ounces)
1/2 pound shiitake mushrooms, stems discarded and caps cut into 3/4-inch pieces
1 medium onion, minced
1 red bell pepper, cut into 1/2-inch pieces
2 teaspoons kosher salt, plus more for seasoning
8 large eggs
3 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon pepper
3/4 pound day-old challah, sliced 1 inch thick and cut into 1-inch dice (10 cups)
6 ounces Black Forest ham, finely diced (1 1/4 cups)
1 cup shredded Monterey Jack cheese (1/4 pound )
1 cup shredded aged white cheddar cheese (1/4 pound )
1/2 cup finely chopped scallions, plus thinly sliced scallions for garnish
Hot sauce, for serving

Butter a 9-by-13-inch baking dish. In a large skillet, heat the olive oil. Add the pepperoni and cook over moderate heat until the fat is rendered, about 3 minutes. Add the shiitake and cook until lightly browned and tender, about 5 minutes. Add the onion, bell pepper and a generous pinch of salt and cook, stirring occasionally, until softened and browned, about 7 minutes; let cool completely. In a large bowl, beat the eggs with the milk, mustard, soy sauce, pepper and 2 teaspoons of salt. Add the cooled vegetable mixture, challah, ham, both cheeses and the chopped scallions and mix well. Scrape the mixture into the prepared baking dish, cover with plastic wrap and refrigerate overnight. 
 Preheat the oven to 350°. Uncover the casserole and bake for about 50 minutes, until it’s just set and the top is browned. Let stand for 10 minutes, then top with thinly sliced scallions and serve with hot sauce.

Masala Chicken and Mushroom Casserole

Masala Chicken and Mushroom Casserole

2 T. butter
10oz sliced mushrooms
1 1/2 T. flour
1/2 C marsala wine or white wine
1/2 C heavy cream
2 T. chopped flat-leaf parsley
Salt and pepper
1 C long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 T. grated parmesan cheese

Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the masala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 tsp. salt and 1/2 tsp. pepper. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Forgotten Chicken

Forgotten Chicken

Grease a 9×13 pan with butter. Spread 1 to 1 1/2 C. raw rice on the bottom of pan. Lay chicken on top. Pour 1 can cream of mushroom soup diluted with 1 1/2 C. Milk over the top of the chicken. Sprinkle envelop of dry onion soup mix over the top. Cover pan with foil. Bake 2 hours at 350. Sprinkle with Parsley and Paprika before serving.

Doris’ Chicken & Rice Casserole

Doris’ Chicken & Rice Casserole

1 Chicken
Celery Salt
Onion Salt
Marjoram
1 C. Chopped Celery
1/2 medium Onion
1 Green Bell Pepper
8oz. Water Chestnuts
2 cans Cream of Chicken Soup
3/4 C. Mayonnaise
1 box Long Grain or Wild Rice

Cook chicken in water seasoned with celery salt, onion salt and marjoram. Cool, cut in pieces, remove bones. Cook rice according to package directions. Combine cooked rice and chicken with all remaining ingredients. Pour into buttered casserole dish. Cover and refrigerate overnight. Bake at 325 for 50-60 minutes. In last 10 minutes of cooking, sprinkle with crumbled potato chips.

Doris’ Broccoli Casserole

Doris’ Broccoli Casserole

1 box Frozen Broccoli (Or equivalent in fresh)
1 pint Cottage Cheese
3 Eggs, beaten
1/4 C. Butter
2 T. Onion, minced
3 T. Flour
1/4 lb. diced Cheddar Cheese
Salt & Pepper

Cook broccoli and drain. Place broccoli in greased casserole dish. Beat cottage cheese until creamy. Add milk, eggs, butter, onion and flour until well mixed. Stir in cheese. Pour over broccoli. Bake at 350 degrees for 1 hour.

Baked Shrimp and Grits with Caramelized Fennel and Leeks

Baked Shrimp and Grits with Caramelized Fennel and Leeks

2 T. EVOO, plus more for oiling baking dish
2 bulb Fennel, trimmed, quartered, and thinly sliced
2 large Leeks, well rinsed, white and green parts, thinly sliced
Salt & Pepper
2 C. 2% Milk
4 C. Chicken Broth
1 C. Grits or Coarse Cornmeal
½ C. Parmesan Cheese
1/3 C. heavy Whipping Cream
2 T. Butter
¼ C. chopped fresh Flat Leaf Parsley, plus more for garnish
1 lb. (31-35) Shrimp, peeled, deveined, and halved crosswise
Hot Pepper Sauce, optional

Preheat oven to 375. Lightly oil shallow 2 quart baking dish. Heat oil in large skillet over medium high heat. Add fennel and leeks and season with salt and pepper and cook, stirring occasionally, until soft and lightly browned, 12-15 minutes. Meanwhile, combine milk and broth in large saucepan and bring to a simmer over medium high heat. Gradually sprinkle grits into the pot, whisking until they are all incorporated. Reduce heat to medium, and cook, whisking, until the mixture has thickened, about 5 minutes. Add parmesan, cream, butter, parsley and shrimp to the grits, along with fennel and leeks. Stir until well combined and butter is melted. Transfer to the prepared baking dish. Baked until bubbly and lightly browned on top, 20 minutes. Serve hot, sprinkled with extra parsley. Add hot sauce to individual servings, as desired.

BBQ Chops & Baked Beans

BBQ Chops & Baked Beans

1 1lb. cans Pork & Beans or Baked Beans
6 Pork Chops, trimmed
3 tsp. Mustard
1 ½ tsp. Ketchup
1 ½ tsp. Lemon Juice
1 ½ tsp. Brown Sugar
½ tsp. Salt
1 tsp. Pepper
1 ½ tsp. grated Lemon Zest
Paprika

In a casserole dish spread beans evenly. Arrange pork chops over beans. In a bowl combine mustard, ketchup, lemon juice, sugar, salt and pepper. Spread mixture over each pork chop. Sprinkle evenly with chopped onion. Top with lemon rind and paprika. Bake 325 degrees for 2 hours.

Easy Baked Beef & Beans

Easy Baked Beef & Beans

2 14 oz. cans baked beans
1 lb. ground beef
1/2 C. diced onion
1/2 C. brown sugar, packed
2 T. ketchup
Salt & pepper, to taste

In a skillet brown the ground beef with the onions. Drain off any grease. In a crock pot or in a 350 oven safe pan place the canned beans, sugar and ketchup. Add browned meat and onions, stir well. Season to taste.

White Bean, Sausage, Duck Confit Casserole (Cassoulet)

White Bean, Sausage, Duck Confit Casserole (Cassoulet)

Cassoulet is perhaps the signature dish from the Languedoc region in southern France. Despite its reputation, cassoulet isn’t really difficult to make, but it does require quite a time commitment. It’s a multi-step, multi-day process where each individual element gets cooked separately and then layered into a final casserole. So set aside a weekend, source out your ingredients, and reward yourself with supremely rich, hearty, and most of all, comforting French dish!

The Confit – This can be either duck or goose confit, but confit you must make! It adds richness and a silky mouthfeel to the final dish, and cassoulet just wouldn’t be the same without it.

The Pork – This is usually shoulder or some other lean cut. It gets braised slowly until absolutely succulent and fork-tender, and then it’s cut into bite sized pieces before going into the cassoulet.

The Sausage – As if the confit and the pork weren’t enough, you get to add some sausage too! Brownie points if you make your own, but given everything else you’ve got going on, there’s no shame in buying it from the butcher!

The Beans – Classically, cassoulet is made with white beans cooked separately with herbs and sometimes a ham hock or bacon. Go for a creamy variety like great northern or cannelini.

Tomato Sauce – Sometimes this is made along with the pork braise, but it can also be made separately. This will be the main cooking liquid for the casserole – as well as the only veggies you’re going to get!

The Cassoulet – By the time you get to this step, the cassoulet is easy! You just spoon a layer of the beans and tomatoes into the bottom of a casserole dish or dutch oven, add a layer of meat, and top with the rest of the beans and tomatoes. A breadcrumb topping gives the final dish some crunch. Bake until bubbly and enjoy. And about time!

4 C. (2 pounds/950g) good-quality dried beans
2 pounds (950g) unsmoked ham hock
1¾ C. (160g) diced, thick-cut unsmoked pork belly or pancetta
2 carrots, peeled
2 onions, peeled and halved
6 cloves garlic, peeled
2 bay leaves
10 sprigs thyme
1 tsp. sea salt or kosher salt (optional)
4 confit duck thighs (thigh and leg attached)
1 pound (450g) fresh pork sausage, unseasoned or lightly seasoned, such as mild Italian sausage
Freshly ground black pepper
1 C. (135g) dried or fresh bread crumbs
3 tsp. neutral-tasting vegetable oil or walnut oil

Rinse the beans and sort for debris. Soak them overnight covered in cold water. The next day, put the ham hock in a separate large pot of water, bring it to a boil, decrease the heat to a steady simmer, and cook for about 2 hours, until the meat is tender and pulls easily from the bone. Remove the ham hock from the water and set it on a plate. When cool enough to handle, remove the meat from the bones, shred it in large, bite-size pieces, and refrigerate it. Discard the liquid. Drain the beans; put them in the pot you used to cook the ham hock and cover with cold water. Add the ham bones to the pot of beans along with the diced pork belly, carrots, onions, garlic, bay leaves, and thyme. Bring the beans to a boil, decrease the heat so the beans are simmering gently, and cook until the beans are soft and tender, about 1 hour, or longer, depending on the beans. As the water boils away during cooking, add more water as necessary. Taste the beans toward the end of cooking, add up to 1 tsp. salt, if necessary. While the beans are cooking, scrape any excess fat from the duck confit pieces (save it for making duck fat–fried potatoes, page 220) and fry them in a skillet over medium heat until they’re golden brown and crisp on both sides, 5 to 8 minutes per side. (If using the Counterfeit duck confit on page 179, the duck will already be browned and ready, so there’s no need to recook it for this step.) Transfer the duck pieces to a plate and pour off any excess duck fat from the pan. Prick the sausages a few times with a sharp knife, then fry the sausages just to brown them on the outside; they don’t need to be fully cooked through. Set the sausages on the plate with the duck pieces. When cool enough to handle, cut the sausages on the diagonal into 2-inch pieces. Cut each duck thigh into three pieces; cut the drumstick off, and then use a knife to divide the thigh portion into two equal pieces, cutting it in half by holding the knife parallel to the bone. When the beans are done, turn off the heat. Discard the bay leaves, thyme, and ham bone, and pluck out the carrots, onions, and garlic cloves. Cut the carrots into cubes, and mix them back into the beans, along with the shredded meat from the ham hock. Puree the onion and garlic in a blender or food processor with a bit of the bean liquid until smooth. Stir the mixture back into the bean mixture, season with pepper, and taste, adding more salt if desired. (Some pork products are quite salty, so at this point, you can adjust the salt to your taste.) Preheat the oven to 325°F (160°C) with an oven rack to the top third of the oven. In a wide casserole that holds at least 8 quarts (8l) or a roasting pan, assemble the cassoulet. Ladle a layer of the bean mixture and some of the liquid into the casserole. Put half of the duck pieces and half of the sausage evenly spaced over the beans. Add another layer of beans, and then put the rest of the duck and sausage pieces over the beans. Top with the remaining beans and enough of the liquid so that the beans are just barely floating in the liquid. (Refrigerate any extra bean liquid, as you may need it later. Or if there isn’t enough bean liquid, add a bit more water, just enough to moisten the beans.) Toss the bread crumbs with the oil until thoroughly moistened, then spread the bread crumbs evenly on top of the cassoulet. Bake the cassoulet for 1 hour. After an hour, use the side of a large spoon or a heatproof spatula to break the crust on top in several places. Decrease the oven temperature to 250°F (120°C) and bake the cassoulet for another 2 ½ hours, breaking the crust two more times while cooking. Remove the cassoulet from the oven and let it rest for 15 minutes. If you want to serve the cassoulet reheated, as many prefer it, let it cool to room temperature for 1 ½ hours, and then refrigerate it.

To serve the cassoulet reheated, remove the cassoulet from the refrigerator 1 hour before you plan to reheat it. Preheat the oven to 350°F (180°C). Break through a piece of the top of the cassoulet, and if you don’t see much liquid surrounding the beans beneath the surface, add some of the reserved bean liquid (or warm water)—just enough to moisten the insides a little, about ½ C. (125ml). Bake the cassoulet for 1 ½ hours, or until it’s completely heated through. If the topping isn’t crusty, turn the oven up to broil—if you’re using a ceramic dish, turn the oven just to 450°F (230°C), or whatever maximum heat is indicated by the manufacturer—and watch carefully until the top is browned to your liking. Remove the cassoulet from the oven and let it rest for 15 minutes. Serve the cassoulet in its dish at the table. It requires no other accompaniment, although a glass of Armagnac after (or in place of) dessert is considered obligatory to aid digestion. As is a pat on the back for making the cassoulet.

Mexican Casserole with Tortilla Chips

Mexican Casserole with Tortilla Chips

2 tsp. Vegetable Oil
12 oz. Ground Turkey or Ground Beef
14oz. can Stewed Tomatoes
8oz. Mixed Bell Pepper Strips
¾ tsp. Cumin
½ tsp. Salt
½ C. finely shredded Sharp Cheddar Cheese (or try queso fresco)
2 oz. Tortilla Chips, lightly crushed

Heat oil in large skillet over medium heat. Add turkey and cook until no longer pink, stirring to break up meat. Stir in remaining ingredients, except tortilla chips and cheese. Reduce heat, cover and cook 20 minutes, or until vegetables are tender. Sprinkle with cheese and chips and serve.

Bacon & Cheddar Grits Casserole

Bacon & Cheddar Grits Casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

8 C. milk, divided
1 tsp. salt
2 C. uncooked stone-ground white grits
1 C. unsalted butter
4 large eggs, lightly beaten
2 tsp. dried dill weed, thyme, or sage or a combination of the three (or 2 tsp. chopped fresh herbs)
2 C. (8 oz.) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled

Combine 6 C. milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Preheat oven to 350°. Remove grits from heat; add remaining 2 C. milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 C. cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 C. cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.