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Tag Archives: Casserole

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.
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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.

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.

Hamburger Tater Tot Casserole

This is a great recipe.  I owe the Cutting Edge of Ordinary for this one.  As they say… this stuff looks like dog food but tastes delicious! I made a few alterations just based on personal taste.

Human Dog Food Casserole

Total cook time: 1 hr 15 mins (plus you need to defrost the tater tots and corn)

1 1/2 lbs Ground Beef
1 medium onion, chopped
3 cloves garlic, chopped
1 TBSP Crushed Red Pepper

1 can condensed Cream of Mushroom soup
2 oz (4 TBSP) Sour cream
1/2 cup Milk
8 oz. (2 cups) Sharp Cheddar cheese, shredded. Divided into 1 cup increments.
1 lb bag frozen Corn, defrosted
1 bag Ore Ida Crispy Crowns, defrosted

Instructions:

  • Preheat oven to 350 F. Grease a 9 x13 inch pan.
  • In a skillet cook the onion until softened, about 5 mins.
  • Add garlic and crushed red pepper and cook another minute or so.
  • Add the hamburger and cook until browned.  Drain the mixture and set aside.
  • In a large bowl, mix together soup, milk and sour cream till well combined.
  • Mix in the hamburger, cheddar cheese, and corn.
  • Layer half of the crispy crowns on the bottom of the casserole dish.
  • Top with the hamburger mixture.
  • Then layer the remaining crispy crowns on top.
  • Cover with remaining cheese.
  • Bake for 30-35 mins until golden and crisp on top.

Pastitsio

Total cooking time: A while.

Ingredients for everything

1 lb extra lean ground beef
1 medium onion(s), chopped
8 oz canned tomato sauce
1/4 cup red wine, dry
1 1/2 tsp ground cinnamon
8 oz uncooked penne
2 large egg, lightly beaten
18 oz (2 1/4 cups) fat-free evaporated milk, divided
1 TBSP butter
2 TBSP all-purpose flour
1/4 tsp table salt
1/8 tsp black pepper
2 large egg white(s), lightly beaten
1/2 cup shredded Parmesan cheese, divided

Instructions:

  • Preheat the oven to 350 F. Coat a 9×13 in glass baking dish with cooking spray
  • Get all of your ingredients ready.
  • Red sauce
    • beef
    • onion
    • tomato sauce
    • wine
    • cinnamon
  • Pasta
    • Penne
    • 1 beaten egg
    • 3/4 cup evaporated milk
  • White sauce
    • butter
    • flour
    • salt and pepper
    • 1 1/2 cup evaporated milk
    • 1 beaten egg
    • egg whites

Make the meat sauce and pasta

  • In a skillet over medium-high heat, brown the beef and onion. About 10 mins. Drain off fat.
  • Stir in tomato sauce, wine and cinnamon.
  • Bring to boil and then reduce heat to medium-low; cover and simmer for 30 minutes, stirring occasionally.
  • Meanwhile, cook pasta according to package directions; drain and put into a large bowl.
  • Combine pasta with 1 beaten egg, 3/4 cup of evaporated milk; toss to combine and set aside.

Make the white sauce

  • Melt butter or margarine in a small saucepan over medium heat
  • Stir in flour, salt and pepper.
  • Gradually add 1 1/2 cups of evaporated milk
  • Cook, stirring, until thickened and slightly bubbly, about 5 to 8 minutes.
  • Very gradually stir 1 beaten egg and egg whites into hot milk mixture (be careful not to ‘scramble’ eggs); set aside.

Make the casserole

  • Layer half of pasta mixture in prepared dish
  • Spread with meat sauce
  • Sprinkle with 1/4 cup of cheese.
  • Top with remaining pasta mixture
  • Pour cream sauce over top and sprinkle with remaining cheese.
  • Cover and bake for 20 minutes.
  • Uncover; bake about 15 minutes more or until a knife inserted in center comes out clean.
  • Let stand 15 minutes before slicing into 8 pieces.