Archive for the ‘Casserole Dish’ Category
Here’s a scintillating recipe for hash that can be cooked in a casserole dish; I’ve found a larger casserole dish tends to yield the best results. This recipe is great if you have leftover meat, even if it’s not the sausage used in this specific 
recipe.
Ingredients:
1 lb. pork sausage
1 chopped medium onion
1 chopped green pepper
2 grated carrots
3 cups diced potatoes
½ cup grated cheese
Salt and Pepper to taste
In a skillet over medium heat, cook your sausage adding a little salt and pepper as you see fit. Next you’ll want to place all the ingredients into your casserole dish, with the potatoes layered on the bottom. Cook in the oven for about 20 minutes, or until the potatoes begin to soften. In the last few minutes, sprinkle grated cheese on top and cook until melted.
Yeeeeeeeeeeeeeeeee-haw! This tasty dish combines the best of the West with a distinct ’south of the border’ flavor. I use good ol’ ground beef combined with tortillas, enchilada sauce, and green chilies. I then top it off with cream of chicken soup, mushroom soup, and two cheeses to give this enchilada recipe a rich sauciness.
Mexican Cowboy Casserole (Directions): Brown beef and onions; drain. Add enchilada sauce, chicken soup, mushroom soup, and green chilies. Heat through. Mix together the cheeses. Arrange 6 tortillas in the bottom of a casserole dish; add half of the meat mixture and half of the cheese mixture. Repeat. Bake at 350 for 40 minutes.
Ingredients
* 1 1/2 lb ground beef
* Chopped onion (as desired)
* 1 can enchilada sauce
* 1 can cream of chicken soup
* 1 can cream of mushroom soup
* 1 can chopped green chilies
* Cheddar cheese (as desired)
* Monterrey jack cheese (as desired)
* 12 tortillas
I used to be on a “see food” diet (you know, I would see food and then eat it), until I could no longer “see” my toes. Ever notice how the Japanese are generally very thin? Many believe it’s primarily due to their healthy seafood diet, which is not only heart healthy, but delicious. Making the transition to this healthier style of eating has been easier than expected, and the resulting weightloss has been amazing…simply from switching from a “see food” diet to a primarily seafood diet. 
California Stacked Sushi (Directions): Take note - you can use any size or shape large pan or casserole dish for this recipe. Sprinkle salmon with salt and pepper. Bake at 425 degrees for 20 minutes. Cool to room temperature, and then break into small bite-sized bits. While salmon is cooking, make the rice according to package directions. In a small bowl, mix rice vinegar and sugar. Microwave 30-40 seconds until the sugar is dissolved. Add to the warm, cooked rice. Stir until well mixed. Cover a 12 inch round pan or 9×12 inch pan with long pieces of plastic wrap. Make sure the plastic wrap covers the bottom, sides and overlaps the top rim of the pan. Place one-half of the sushi rice in the pan and press it down. On top of the rice, layer avacados, cucumber, burdock, salmon and the rest of the sushi rice. Cover the top with plastic wrap. Press down firmly on the plastic wrap. Filling should not be higher than the top rim of the pan. To serve, remove plastic wrap covering the top. Invert the pan onto a flat platter or tray, and remove the pan and plastic wrap. Sprinkle the top with the seaweed strips. Place the red pickled ginger in the center of the sushi stack, as garnish. In a small bowl, mix soy sauce with wasabi, to taste. Cut the stacked sushi into wedges or squares with a knife. Serve with the soy sauce and wasabi mixture.
Ingredients
* 3/4 cup Japanese rice vinegar
* 3/4 cup sugar
* 4 cups short grain rice, uncooked
* 4 avocados, diced
* 1 English cucumber, diced
* 3 pkgs Japanese pickled burdock root (Nishiya Yamagobo), chopped (orange-colored)
* OPTIONAL
* 1 to 1-1/2 lb salmon filet
* 2 sheets seasoned seaweed (Nori), cut into tiny strips
* 2-3 tbsp red pickled ginger (Gari)
* Soy sauce
* Wasabi
Grandma’s house on Christmas morning is a special time with with family warmth and great food. Grandma never fails to deliver the goods and her Christmas Nut Rolls are one of her best dishes. It’s made with a very rich yeast dough (with egg yolks and 1 pound of butter), spread with a filling of ground nuts, sugar and egg whites, then rolled up and baked. mmmmm, delicious!
Christmas Nut Rolls (Directions): Place yeast in a small bowl with 1 tsp sugar and warm water; cover until needed. In a large saucepan, heat and stir the milk, butter, salt and 1/2 cup sugar until butter is melted, then let cool. In a very large bowl, beat egg yolks; add sour cream, the saucepan contents, and the yeast mixture in the small bowl. Slowly add flour and mix well with hands, adding more flour until dough is soft, then continue adding flour until dough is not sticky but not enough to make the dough moderately stiff. It takes more than 8 cups. When mixed well, divide into 12 equal balls; cover then set aside in a warm area. For Filing: Beat egg whites until frothy; slowly add sugar, vanilla and milk. Stir in ground nuts. If needed, add enough water until filling is spreadable. Roll out each ball of dough, like a jelly roll, and spread with 1 full cup of filling. Spread filling to end of three of the sides of dough, leaving about a 1/2-inch edge plain on fourth side. Fold over about 1/2-inch of three sides and roll to fourth side to resemble a jelly roll. Moisten fourth side with a little water to seal; place seam side down on greased baking sheet. A standard baking sheet will hold two. Puncture dough with a sharp knife in two or three places before baking to release steam. Bake at 350 degrees for 30-40 minutes until done. When baked, remove from trays and place on baking cloth; butter the tops. You can also drizzle with powdered sugar, mixed with vanilla and water, to a thin icing consistency; let harden.
Ingredients
* 1 large cake of yeast
* 1 tsp sugar
* 1/2 cup warm water
* 1 can evaporated milk
* 1 lb. butter, cut up
* 2 tsp salt
* 1/2 cup sugar
* 7 egg yolks
* 2 cups sour cream
* About 10 cups flour
* Filling:
* 7 egg whites
* 2 cups sugar
* 2 tsp vanilla
* 1 can evaporated milk
* 3 lbs ground nuts
* 1/2-3/4 water, if needed, to make filling spreadable
* Optional, add 1/2 cup fine coconut or 1/2 cup raisins to the nuts after grinding
Everyone I know loves corn pudding during the Holidays; it just wouldn’t be the same if this delectable dish wasn’t gracing the table. Sometimes I think we would miss it more than the Christmas Ham!
Wild Mushroom Corn Pudding with Goat Cheese (Directions): Preheat oven to 350 degrees. Grease a 2 quart casserole dish. Heat oil and butter in large skillet over medium-high heat. Add mushrooms and onion, cook until tender and liquid from mushrooms has evaporated, 6 to 8 minutes, and set aside. In large bowl, beat eggs until well blended. Whisk in half and half and cream. Whisk in goat cheese until smooth. Gradually stir in combined flour, sugar, baking powder, salt and pepper. Stir in melted butter. Add corn, herbs and mushroom mixture. Pour into prepared pan. Bake until golden brown and puffed, 40 to 50 minutes.
Ingredients
* 1 Tablespoon each olive oil and butter
* 8 ounces assorted wild mushrooms, stemmed and sliced
* 1/2 small sweet onion, thinly sliced
* 6 large eggs, room temperature
* 1 cup half and half
* 1 cup heavy whipping cream
* 1/2 cup soft mild goat cheese, room temperature
* 1/4 cup all-purpose flour
* 1/4 cup granulated sugar
* 2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup butter, melted
* 3 cups frozen sweet corn kernels, thawed
* 2 Tablespoons chopped fresh herbs (sage, rosemary, thyme, etc.)
Everyone loves a nice warm cup of chicken noodle soup to “warm their bones” during the chilly holiday season. So I thought, “why not take familiar chicken noodle nostalgia and apply it other holiday comfort foods”. The result was a delicious casserole with chicken, pasta and corn that will help you get a comforting, heart-warming, home cooked meal on the table any night of the week.
Chicken Noodle Casserole (Directions):Boil chicken in about 3 cups of water until done, about 20 minutes. Remove chicken, add pasta to water. Cook for 7 minutes. Drain. Preheat oven to 350 degree. Shred the chicken. Add chicken and pasta to 9 x 13 casserole dish. Stir in canned soups and drained corn and mix well. Smooth top of casserole and cover with crumbled potato chips. Bake for 30 minutes.
Ingredients
* 2 chicken breasts, boiled, reserve water
* 1 1/2 cups spiral pasta
* 1 can cream of chicken soup
* 1 can cream of mushroom soup
* 1 can of sweet corn
* Crushed potato chips
When it comes to Thanksgiving dinner prep, the focus is always on the main course - the all-might turkey. As a result, it’s easy to let complementary (a.k.a. side) dishes fall “between the cracks”, and become practically an afterthought, thrown together haphazardly. This is a mistake! Mediocre, and sloppy side dishes can undermine the tastiest turkey. The solution: elegant, yummy, and efficient dishes that compliment your scrumptious main course. This easy-to-make casserole makes a great side dish for a family dinner or elegant dinner party.
Sweet Onion Casserole (Method): Pre-heat oven to 350 degrees. In a large pot melt butter. Add onions and milk and saute until limp, not brown. In a casserole dish layer 1/2 of onions, cheese and crackers. Repeat the layers and bake for about 20 minutes until light brown.
Ingredients
* 1/2 stick of butter (unsalted)
* 5 medium vidalia onions, sliced
* 3 Tablespoons milk
* 36 whole Ritz crackers, crushed
* 1 cup parmesean cheese, grated
What’s one thing we never seem to have enough of? TIME! I’m confident virtually everyone would agree with that assessment. Take the typical “lack of time” add three hungry children and an equally ravenous hubby to the mix and you’ve got yourself a challenge. No fear, it’s “Mommy to the rescue”! This Easy Chicken Enchilada Casserole is the perfect “family sized meal” you can make in a hurry. There’s five hungry tummies in our family and everyone enjoys a heaping helping!
Easy Chicken Enchilada Casserole with Green Sauce (Directions): Preheat Oven to 350 degrees. Give Casserole Pan/Dish a light spray of non-stick cooking spray. In a Large Bowl, combine Diced Chicken, Diced Corn Tortillas, Diced Onion, Green Chilis, Olives, Enchilada Sauce, Cream of Chicken Soup and 1 Cup of the Cheese. Mix until well blended. Pour mixture into casserole dish. Top with remaining 2 Cups of Cheese. Place in oven and cook for 30 minutes. Cheese should be bubbly. Take out of oven, let sit for 10 minutes. Serve on plates with sour cream and green onions along with a side salad. Serves 6+.
Ingredients: 4 Boneless, Skinless Chicken Breasts - Cooked and Diced, 20 Corn Tortillas, Cut Into Bite Size Pieces, 1 Small Onion, Diced, 1 Small Can (4 oz) of Diced Green Chilis, 1 Can (3.8 oz) Sliced Olives, 1 Large Can (28 oz) Mild Green Enchilada Sauce, 1 Can (10.5 oz) Cream of Chicken Soup, 3 Cups Shredded Jack or Colby Jack Cheese (1 C. for Casserole, 2 C. for Topping), Sour Cream and Chopped Green Onions for Garnish
My family is definitely the “meat and potatoes” type, and boy do we love a good steak. That’s why I was absolutely thrilled when I stumbled upon a mouthwatering (but easy!) new steak recipe. You simply cook the steak in a skillet by using a very easy technique called “sear-roasting”. Great steak with minimal effort; we were in “steak heaven”!
Cabernet Filet Mignon (Ingredients): 2 (4 to 6 ounce) 1-inch thick filet mignon steaks, Olive oil, Coarse kosher salt, and freshly ground black pepper, 1/2 cup cabernet wine (can substitute any dry red wine), 1 to 2 tablespoons butter
Directions:
1. Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands). Be careful not to over season, as the seasonings are to enhance the flavor of the meat and not to cover it up.
2. Using the Sear-Roasting techniques (see below technique), proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness. Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.
SEAR-ROASTING:
1. Preheat oven to 500 degrees F (a very hot oven produces a juicy interior). Place a 10- to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches 500 degrees temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).
2. Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.
5. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like.
6. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to Cabernet-Cherry Sauce). Serve whole or slice thin and fan onto individual serving plates.
I love making sweet potatoes; they’re my Thanksgiving specialty. Last year I decided to take a chance and deviate from my beloved recipe. The risk paid off in spades! To my surprise, everyone raved about my “new and improved” sweet potatoes and proclaimed them “better than ever”.
Praline Sweet Potatoes Recipe: Preheat oven to 350° F. Mix, potatoes, sugar, vanilla, eggs, and cream in a bowel. Blend well. Spread into a buttered casserole dish evenly. Prepare the topping by combining the butter, brown sugar, flour, and pecans. Mix until crumbly and sprinkle over top of sweet potato mixture. Bake for 30 minutes.
Ingredients: 4 C. mashed sweet potato - canned or fresh, 1/2 C. white sugar, 2 T. vanilla extract, 4 eggs - beaten, 1/2 pint heavy cream, 1/4 lb. butter or margarine, 1 C. brown sugar, 1/2 C. flour, 1 1/4 C. chopped pecans