Casserole recipes

Casseroles are usually meal-in-one combinations of two or more ingredients, baked and served in the same dish. They usually contain meat, fish or poultry; rice, pasta or potatoes; vegetables and seasonings, as well as a sauce or gravy.

1. Broccoli Frittata Casserole

Ingredients:

2 potatoes, sliced 1/8 inch thick
1 1/2 cups broccoli
1 onion, diced
1 red pepper, chopped
1 tablespoon butter/fat
4 eggs
1 cup cottage cheese (ricotta)
3/4 teaspoon dill
salt and black pepper to taste
3 tablespoons Parmesan cheese

ðod:

Spray a fairly shallow pie dish with olive oil.
Lay potato slices in a single layer in the bottom of the dish.
Cut remaining slices in half and arrange around the sides.
Bake at180°C (350°F)  for 12-15 minutes.

Saute the onion in the butter until slightly browned.
Add the rest of the vegetables and fry until tender.
Season to taste and spoon into the potato shell.

Beat together the eggs and cottage cheese.
Add the seasonings, 2/3 of the cheese, and mix well.
Pour over the vegetables, and sprinkle remaining cheese on top.

Bake for 20-25 minutes or until the egg is set.

 

 

 2. Mexican tuna casserole

Ingredients:

15 ml oil (1 tablespoon)
1 onion, chopped
1 green pepper, chopped
1 green chilli, seeded and finely chopped (optional)
1 x 200g tin tuna (7 oz, about 1 cup)
3 eggs
250 g cottage cheese (about 1 cup)
salt and black pepper
5 ml mixed herbs (1 teaspoon)
5 ml chilli powder
5 ml caraway seeds, crushed
1 x 200 g packet nacho chips, crushed
120 g cheddar cheese, grated (1 cup)
100 g sweetmilk cheese, grated (3/4 cup)
250 ml sour cream (1 cup)

Method:

Fry onion, green pepper and chilli in the oil until soft
Mix in the tuna and set aside.

Beat eggs, cottage cheese, seasonings, mixed herbs, chilli powder and caraway seeds.
Set aside.

In a large greased casserole, layer the ingredients:
About 1/4 of the chips on the base.
Cover with 1/2 the egg mixture, and then 1/2 the tuna mixture.
Mix the cheeses and sprinkle 3/4 on top of the tuna.

Follow with most of the remaining chips,
and then the remaining egg and the tuna mixtures.
Add the remaining cheese to the sour cream and pour over the top.
Sprinkle with the remaining chips.

Bake at 160°C (325°F) for 30 minutes.
Or Microwave on High (80%) for 8-10 minutes until set.

3. Macaroni and cheese casserole

 

Ingredients:

250 g (1/2 lb) macaroni
small can chopped tomatoes and onions
1 pkt thick white onion soup
300 ml ( 1 1/4 cups) milk
3 large eggs, beaten
1/2 cup chopped ham
1 cup frozen peas, defrosted in boiling water
1 teaspoon sweet Basil
black pepper to taste
200 g (  oz) white cheddar cheese
optional: Parmesan cheese, mixed herbs

Method:

Spray oil in a large flat oven proof dish.
Cook macaroni, drain and spoon half into the dish.
Mix all the other ingredients, except for the cheese.
Pour half the mixture over the macaroni.
Top with a layer if cheese.
Repeat the layers.
Sprinkle some fine grated Parmesan cheese over.
Decorate with a sprinkling of mixed herbs.
Bake at 180°C (350°F) for about 45 minutes.

4. Haddock casserole

Ingredients:

500 g (1 pound) haddock, cooked and flaked
500 ml (1 pint) cooked rice
500 ml (1 pint) milk
1 packet white onion soup
100 g (3/4 cup) cheese, grated
3 spring onions, sliced
15 ml (1 tablespoon) chopped parsley
100 ml (1/2 cup) salad cream
chilli sauce, to taste
extra grated cheese
paprika

Method:

Mix soup powder and milk. Stir over low heat until thickened.
Mix in the cheese, spring onion, parsley, salad cream and chilli sauce.
Add rice and fish and mix well.
Place in a large shallow casserole and top with extra grated cheese and paprika.
Bake at 180°C (350°F) for 20 minutes, or microwave at 80% power for 10 minutes.

5. Chicken casserole

 

Ingredients:

4 cooked chicken breasts, skinned and boned
1 cup rice
1 tin sliced mushrooms
1-2 green peppers (or red/ yellow)
1 tin evaporated milk
1 cup chicken stock
30-45 ml maizena (cornstarch)
seasoning to taste

Method:

Cook rice and pepper. Remove pepper from the pot and chop.
Cut the chicken into bite-sized pieces.
Make a very thick white sauce with the chicken stock, milk and maizena.
(First mix the maizena with a little milk.)
Pack into a large casserole: half the rice, half the chicken, half the vegetables.
Pour over half the sauce.
Repeat for a second layer.
Decorate with a few slices of mushrooms.
Bake at 180°C for 15-20 minutes, until nicely browned.

6. Mince hotpot casserole

 

Ingredients:

2 onions, chopped
3 cloves garlic, crushed
15 ml oil (1 tablespoon)
1 kg lean mince (2 pounds)
250 ml frozen peas
salt and pepper to taste
chopped parsley to taste
1 tin baked beans in tomatosauce
2 potatoes, peeled and sliced
1 butternut, peeled and sliced

Method:

Fry onion and garlic in oil, until slightly browned.
Add mince and fry, stirring, until almost cooked.
Add the peas and stir until defrosted.
Season with salt, pepper and parsley, and turn into a greased ovenproof dish.
Spoon the baked beans on top and lightly mix with the meat.
Arrange the potato and butternut slices evenly over the top.
Cover and bake for 1 hour at 180°C (350°F).
Uncover and grill to brown the top.

7. Chicken and sweetcorn casserole

 

Ingredients:

4 cooked chicken breasts, skinned and deboned
1 tin sweetcorn
250 ml mayonaise
1 small pkt of tomato-sauce flavoured chips
250 ml milk
125 ml grated cheese
15 ml maizena
15 ml Aromat
salt and pepper to tast.

Method:

Cut the chicken into bite-sized pieces and arrange in a layer on the bottom of a casserole.
Spread mayonaise over and sprinkle the Aromat on top.
Carefully spoon a layer of sweetcorn over that.
Make the cheese sauce by heating the milk and seasonings.
Mix the maizena with a little water and add to the milk, stirring to thicken.
Add the grated cheese.
Carefully pour the cheese sauce over the sweetcorn.
Crush the chips and sprinkle on top.
Bake at 180 degrees Celcius for 15 min, or heat through in the Microwave.

 

 

8. Irish stew casserole

Ingredients:

1 kg stewing lamb (2 lb)
15 ml oil (1 tablespoon)
2 large onions, sliced
3-4 large carrots, cleaned and sliced
4 large potatoes, peeled and sliced
salt and pepper to taste
few sprigs of parsley

Method:

Cut the meat into neat pieces and quickly fry in the oil.
Put layers of meat, onion, carrot and potato into a large casserole,
seasoning each layer with salt and pepper and finishing with a layer of potato.
Pour in enough stock or water to give a depth of 2.5 cm (1 inch).
Cover and bake at 160°C (325°F) for 2 hours or until meat is nearly tender.
Remove the lid and bake at 180°C (350°F) for 30 minutes,
or until the top layer of potato is nicely browned.
Decorate with parsley.

9. Italian veal casserole

Ingredients:

750 g boneless shin or pie veal (1 1/2 pounds)
3 carrots, peeled and thinly sliced
2 sticks celery, sliced
1 onion, chopped
1 clove garlic, crushed
15 ml oil (1 tablespoon)
30 ml maizena (2 tablespoons cornflour)
150 ml dry white wine (1/2 cup)optional
275 ml stock (1 cup) or
275 ml water and 1 chicken stock cube
1 tin tomatoes
1 bay leaf
15 ml chopped parsley
salt and pepper to taste

Method:

Cut meat into pieces and fry in the oil until browned.
Remove to a large ovenproof casserole dish.
Fry vegetables for 5 minutes.
Mix maizena with a little stock or water.
Add the rest of the ingredients to the vegetables.
Bring almost to boil, and add the maizena mixture.
Stir until the sauce has thickened.
Pour over the meat, and cover with a lid.
Bake at 160°C (325°F) for 2 hours 30 minutes.

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Posted in: Recipes by dim sum on December 2, 2010 @ 2:11 am

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Tags: chicken casserole, chicken recipes, fish recipes