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Category Archives: Casserole

Cheese stuffed potato cottage pie

This popped up as one of those .gif recipes. Love them or hate them, you do occasionally find a gem in there. The original recipe is from this reddit post,  so check out the post and the original recipe.

Ingredients:

  • 5 lbs Russet potatoes
  • 1 stick + 6 TBSP butter, melted
  • 3/4 cup Half and Half
  • 8 oz Vermont Sharp cheddar, cubed
  • 1 TBSP Vegetable oil
  • 2.5 lbs Sirloin tips, cut into 1 inch cubes
  • 1 TBSP Butter
  • 1 onion, diced
  • 1 tsp garlic, minced
  • 3 TBSP flour
  • 2 cups red cooking win
  • 1 1/2 cups Beef stock
  • 2-3 sprigs Thyme
  • 1 TBSP strained tomatoes
  • Salt and Pepper

Directions:

  • Make mashed potatoes ahead of time
    • Peel and chop potatoes. Cover with at least 1 inch of water and boil until soft (about 30 minutes). Drain.
    • Add in melted butter, stir well
    • Add in Half and Half, stir well
    • Salt and pepper to taste
    • Set aside and allow to cool, can refrigerate if needed

To make the Cottage Pie

  • Preheat the oven to 400 F, grease a 9×11 baking dish
  • In a skillet, heat up Vegetable oil. Add beef and brown on all sides. Remove beef and set aside.
  • Melt 1 TBSP Butter in the skillet. Add Onions and cook until soft, about 5 minutes. Add Garlic and stir until fragrant, about 1 minute.
  • Stir in the Flour and mix well. Add the beef back in.
  • Then add Red Wine, Beef Stock, and Strained Tomatoes, Thyme, Salt and Pepper. Stir to mix.
  • Place the lid back on, and bring to a gentle boil. Cook until meat becomes tender.
  • Meanwhile, create potato balls: Scoop Mashed Potatoes into your hand and form a disk. Place a cube of cheddar in the middle and form a ball around it. Make 15 potato balls stuffed with cheese.
  • Pour beef mixture into prepared baking dish, then top with stuffed potato balls. Bake for 30-40 minutes until potatoes are crisped up and golden brown on top.
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Baked Pasta with Broccoli Rabe and Sausage

Ingredients

  • 1 lb chunky pasta
  • 1 bundle broccoli rabe, cut into 1″ segments
  • 1 lb ground Italian sausage
  • 1/2 cup and 1/2 cup grated Parmesan cheese
  • 9 ounces mozzarella (cubed or shredded)
  • 3 cups whole milk
  • 6 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • Ground black peper
  • 3 cloves garlic, minced
  • Dash nutmeg

Method

  1. Preheat oven to 400F.
  2. Cook pasta in large pot. 5 minutes before completion, add broccoli rabe. Drain together and set aside in large bowl.
  3. Brown sausage, put in bowl.
  4. In same pan, make bechamel sauce:
    1. Melt butter, add flour and whisk smooth.
    2. Drizzle in milk.
    3. Add salt, garlic, nutmeg, black pepper.
    4. Simmer 10 minutes.
  5. Add sausage and sauce to bowl. Mix thoroughly.
  6. Add 1/2 cup Parmesan and mozzarella, mix thoroughly.
  7. Put in 11″x13″ baking dish, top with remaining cheese.
  8. Bake for 20-30 minutes, until edges are bronzed.

Irish Shepherd’s Pie

Whipped Potato

  • 4 large russet potatoes, peeled and quartered
  • Garlic powder (to taste)
  • 1/2 cup sour cream
  • 1/2 cup beef broth
  • 4 TBSP butter
  • 1/2 TSP salt
  • 1/2 TSP ground black pepper

Filling

  • 6 slices bacon, chopped
  • 2 medium onions, chopped
  • Salt (to taste)
  • 1 TSP sugar
  • 1 lb ground beef
  • 2-3 medium carrots, processed
  • 2 garlic cloves, minced
  • 2 TBSP tomato paste
  • 1 TBSP all-purpose flour
  • 1 12 ounce bottle dark beer (Guinness)
  • 1/2 cup beef broth
  • 1 TSP finely minced rosemary leaves
  • Shredded cheddar
  1. Make whipped potato.
  2. Fry bacon in large pan. Transfer via slotted spoon to a paper towel-lined plate.
  3. Preheat oven to 350F.
  4. Sauté onion in bacon fat until soft and beginning to brown, about 10 minutes.
  5. Sprinkle in sugar and cook, sitting, until onions begin to carmelize, about 3 minutes.
  6. Stir in the beef and cook until browned.
  7. Add carrots and garlic until softened, about 5 minutes.
  8. Stir in tomato paste and flour and blend completely.
  9. Pour in beer and bring to a boil. Scrape up fond.
  10. Add broth, rosemary, bacon, salt and pepper. Bring to a boil.
  11. Lower heat and simmer uncovered until sauce is thickened, about 15 minutes.
  12. Spoon meat mixture into 2.5 quart casserole dish. Top with potato.
  13. Bake for 35 minutes.
  14. Top with cheddar. Bake for 10 minutes.
  15. Let rest for 10 minutes before serving.

Lasagna

Ingredients

  • 1 lb sweet Italian sausage
  • 3/4 lb lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic
  • 1 28 oz can crushed tomatoes
  • 2 6 oz cans tomato paste
  • 2 6.5 oz cans tomato sauce
  • .5 cup water
  • 2 tbsp white sugar (optional?)
  • 1.5 tsp tried basil leaves
  • 1 tsp Italian seasoning
  • 1 tbsp salt
  • .25 tsp ground black pepper
  • 4 tbsp chopped fresh parsley
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • .5 tsp salt
  • 1 lb sliced mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Method

  1. In dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tbsp salt, pepper, and 2 tbsp parsley. Simmer, covered, for 1.5 hours, stirring occasionally.
  3. Cook lasagna noodles for 8-10 minutes, drain and rinse with cold water.
  4. Mix ricotta, egg, 2 tbsp parsley, and .5 tsp salt.
  5. Preheat oven to 375F.
  6. In the 9×13″ ceramic baking dish:
    1. Spread 1.5 cups of meat sauce.
    2. Layer 6 noodles.
    3. Spread half the ricotta mixture.
    4. Top with a third of the mozzarella slices.
    5. Spread 1.5 cups of meat sauce.
    6. Sprinkle .25 cup Parmesan cheese.
    7. Repeat layers, top with remaining mozzarella and Parmesan cheese.
  7. Cover with release foil.
  8. Bake 25 minutes.
  9. Remove foil, bake 25 additional minutes.
  10. Cool 15 minutes before cutting.

Crock Pot Cheesy Chicken, Bacon, and Tater Tot Bake

INGREDIENTS
  • One 32 ounce bag frozen tater tots
  • 6 slices thick-cut bacon
  • 3 large boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups (8 ounces) shredded cheddar cheese or Colby jack cheese blend
  • 2/3 cup 2% milk (whole milk would be fine too)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
INSTRUCTIONS
  1. Cook bacon in a large skillet over medium heat until crispy. Remove to a paper towel lined plate to drain. Once bacon cools, crumble it into small pieces, and set it aside.
  2. Coat the inside of your crock pot with non-stick cooking spray.
  3. Dump half the frozen tater tots into the crock pot, and spread into an even layer. Top tots with 1/3 of the cheese and 1/2 the crumbled bacon.
  4. Place uncooked chicken on top of the tater tot layer. Sprinkle chicken with salt and pepper. Top chicken with 1/3 of the cheese.
  5. Spread remaining tater tots over the chicken layer. Top with remaining bacon and cheese. Pour milk over the top of the dish.
  6. Cover your crock pot and cook on HIGH on 3 hours, or until chicken is no longer pink in the center. Serve warm.

Taco Pie

Adapted from a truly awful allrecipes.com suggestion (using a sweet breakfast roll as the base!?!), this is a quick alternative to tacos. The primary advantage is in the cleaner eating, but requires more cleanup.

 

Given “quick” is the goal, shredded cheese, prepackaged taco seasoning, and canned jalapenos are used. You can go “gourmet” and shred/mix/chop your own, but nobody is going to notice.

 

2 cups long grain white rice (uncooked)

1 20 oz. package ground turkey

1 package taco seasoning mix (mild)

8 oz light sour cream (optional)

8 oz shredded Mexican cheese blend

Santitas tortilla chips (do not use the snacking preferred Xochitl- they are too thin and will burn/absorb moisture)

1 can dized jalapenos

Toppings (lettuce, tomato, taco sauce, black olives, etc)

 

1. Preheat oven to 350F.

2. Rinse rice thoroughly. Using 1.75 cups of water per cup of rice, steam in rice cooker until done.

3. Begin browning ground turkey. When no longer pink, drain and add jalapenos. Continue until brown. Stir in taco-seasoning mix and 2/3 cup water. Simmer until water is absorbed/evaporated. Set aside.

4. Spray 11×17 casserole dish with Pam or equivalent. Layer rice in bottom, top with prepared meat. Spread sour cream, dump cheese on top. Crumble tortilla chips as desired.

5. Bake until cheese is melted and heated through.

6. Serve with traditional taco toppings.

Corned Beef or Tuna Casserole

Two simple comfort foods from my childhood. Both are easy to make, easy to eat.

Corned Beef Casserole
1 can corned beef OR 1 large can of Tuna
1 can condensed cream of chicken soup
1 box macaroni
2 tsp Onion Powder

Instructions:

  • Preheat oven to 350 F
  • Cook the macaroni according to package instructions.  Drain.
  • In a large casserole dish, mix together all ingredients.
  • Bake for 30 mins till heated through.