Archive for the ‘CASSEROLES’ Category
Salmon Scalloped Potatoes
I like potatoes, cheese, and salmon, so I came up with this from a mix of recipes. I made this on 8 Nov 2022, and it is delicious! The family enjoyed this as a side dish with ham steaks, I enjoyed this as a main dish with a side of mixed veggies - excellent comfort meal.
Equipment
- Mandoline
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 5-6 cups sliced potatoes, thinly sliced, mandoline is perfect for this
- 4-5 cups Cheddar cheese, shredded
- ½ cup onion, diced
- 3 tablespoons all-purpose flour
- 1 can salmon, drained, flaked, (15 oz / 425 g)
- 1 can condensed creamy chicken mushroom soup, (10½ oz / 298 g)
- ½ cup milk
- salt and pepper, as desired
Instructions
- Use a mandoline to get perfectly thin and even slices. This was from 4 potatoes.
- Prep the onion and shred the cheese. Set aside ½ to 1 cup of cheese for the final step in baking. It was a big onion so I diced the whole thing and will store in the fridge for use in another recipe in a few days.
- Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter or cooking spray.
- Whisk together the soup and milk in mixing bowl and set aside.
- Layer the bottom of the baking dish with half of the potatoes.
- Sprinkle with 1½ tablespoons flour and add salt and black pepper as desired.
- Sprinkle on half the onion, half the salmon, and half the cheese.
- Add the remaining potatoes in a layer. Then the remaining flour, salt and pepper, then the remaining onion, salmon, and ending with cheese.
- Pour the soup mixture over the top
- Cover with foil and bake for 45 minutes or until potatoes are tender, this may take longer than 45 minutes depending on the thickness of the potato slices. Remove foil.
- Sprinkle with the reserved cheese.
- Bake uncovered now for another 10 to 15 minutes until cheese is bubbly and starting to brown.
- Serve as a side or a main dish, and enjoy .
Notes
Fair cost per serving as a main dish.
Variants: 1. This would be equally as delicious using ham in place of the salmon.
Kielbasa & Potato Casserole (Slow Cooker)
This recipe is from a social media friend who specializes in slow cooker dishes. I made this on 24 Nov 2022 and I will say, this is an easy, and exceptionally good casserole! Highly recommended.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 1 kilo potatoes, diced into about ½ inch cubes, (2 lb)
- 500 grams kielbasa, or any smoked sausage, sliced ½ - ¾ inch rounds, (1 lb)
- 3 cups Cheddar cheese, shredded, divided
- 1 can condensed cream of chicken soup
- 1 cup onion, diced
- 1 teaspoon garlic powder
- ½ cup sour cream
Instructions
- For the potatoes, if using frozen, thaw first. If using fresh, peel, then dice to about ½ inch cubes. Add potatoes to the slow cooker. In Thailand, Makro has frozen cubed potatoes 15x15mm. I dice fresh by cutting first with a French fry cutter then use a knife to cut the cubes.
- Add sausage, onion, garlic powder, and 2 cups of the cheese to your slow cooker. In Thailand I use what is called Sausage Scraps from Makro, excellent sausage, 4 types in one package, one type is very much like kielbasa.
- Mix together.
- Add the soup to the slow cooker and mix into the potato mixture.
- Cover and set to Low and cook for 3 to 4 hours. Check at 3 hours for fork tender potatoes. If not tender, check again at 3½ hours to 4 hours.
- When potatoes are tender, add the sour cream and stir in.
- Top with the remaining 1 cup of cheese, cover and continue cooking. If you like cheese, feel free to add more on the top.
- When the cheese is melted, the casserole is ready.
- Serve and enjoy.
Notes
Low cost per serving.
Lazy Sunday Chicken Casserole
This recipe comes from a good friend, and Chef. I made this on 26 Oct 2022, and it is absolutely delicious! Easy to put together. Link to the Shortcut is listed in the Notes section.
Equipment
- Baking Pan (7x11 inch)
- Oven
Ingredients
- 4 chicken breasts, boneless, skinless, cooked, shredded, (650 g / 1½ lb), Shortcut
- 1½ cups cooked white rice
- 5 slices bacon, diced
- ½ medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth, Shortcut
- 1 can artichoke hearts, I use Fiamma brand, imported from Italy, (14 oz / 400 g)
- ½ cup Cheddar cheese, shredded
- salt and black pepper, as desired, to taste
For the Topping
- 2 tablespoons extra virgin olive oil
- ¼ cup Parmesan cheese, grated
- ½ cup panko breadcrumbs
Instructions
- Cook the chicken your preferred way, boil, bake, or use leftover chicken if you have a lot. I prefer to use my pressure cooker and I can make broth at the same time. My preferred way to shred chick is to cut into large cubes the use my hands to pull the cubes apart, result is shredded chicken without the long pieces of chicken. Set the chicken aside.
- Heat a large pan on medium to medium low heat, add the diced bacon and cook until crispy, stirring often. Remove the bacon with a slotted spoon to a plate lined with paper towels. My preferred pan is wok pan.
- Drain from the pan all but 3 tablespoons of bacon fat, then add the onion. Sauté until softened and just starting to brown. Then add the garlic and sauté until frgrant.
- Add the flour and stir for 2 minutes.
- Add the broth and stir in. Now preheat your oven to 190° C (375° F) and get out a 7x11 inch backing dish.
- Simmer for 6-8 minutes until mixture thickens and bubbles. Taste and season with salt and pepper as desired.
- Now add the shredded chicken, drained bacon, artichokes, and rice.
- Mix together and let simmer for a few minutes.
- Pour mixture into the baking dish and spread out evenly.
- Top with the Cheddar cheese.
- In a small bowl, mix together the Topping ingredients, sprinkle on the top.
- Bake for 35 minutes or until the top is golden brown and the casserole is bubbly.
- Serve with your sides of choice, enjoy.
Notes
Fair cost per serving as the artichoke is imported.
Broccoli, Chicken & Rice Casserole
I love a good casserole and this one not only sounds really good, it is delicious! I made this on 11 Jul 2022 and it was well liked by the family. I used my pressure cooker to cook the chicken, and that also provided me with 2 quarts of broth for other recipes. I also made the homemade Stove Stop stuffing using my shortcut. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 1 head broccoli, cut into bite size pieces, steam or boil until tender, drain well
- 4 chicken breasts, boneless, skinless, cooked and cubed, Shortcut
- 2 cups cooked rice
- 2 cans condensed cream of chicken soup, (10½ oz / 298 g each), Shortcut
- ½ cup mayo
- ⅓ cup milk
- 2 teaspoons lemon juice
- 1 cup butter, melted
- 1 box stuffing mix, just the contents of the box, not the additional ingredients it calls for, (6 oz / 170 g), Shortcut
Instructions
- In a saucepan, add the soup, mayo, milk, and lemon juice.
- Whisk together and place on low heat and heat until warmed through, set aside.
- Preheat your oven to 180° C (350° F). Get out a 9x13 inch baking dish and lightly grease with butter or non stick spray.
- In the baking dish, add the cooked and drained broccoli and spread out in an even layer. Then add the rice over the broccoli in an even layer.
- Then add the cooked cubed chicken over the rice.
- Add the soup mixture over the chicken, spreading it evenly over the top.
- In a mixing bowl, add the contents of the stuffing mix and the melted butter and mix together. Spread the buttered stuffing over the top of the casserole.
- Place in the oven and bake for 25 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Quick Chicken Broth (Pressure Cooker), Condensed Cream of Chicken Soup, Homemade Stove Top Stuffing.
Chicken Nugget Casserole I
As a way to use chicken nuggets in a creative way, I thought why not a casserole. I made this on 8 Jul 2022, and it is delicious! This was loved by the whole family! I state using pasta sauce for this, but I am also going to experiment with adding diced tomatoes when I prepare this again. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 750 grams frozen chicken nuggets, (1½ lb)
- 500 grams bowtie pasta, (1 lb)
- 2 cups pasta sauce, Shortcut
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning, Shortcut
- ½ teaspoon black pepper
- 3 cups Mozzarella cheese, shredded, divided
- 1 cup Parmesan cheese, grated, divided
Instructions
- Heat a large pot of salted water to boiling. Add pasta and cook until almost tender, as it will get cooked more while baking. Drain well. Return drained pasta to the pot.
- While the pasta is cooking, preheat your oven to 180° (350° F). Get out a 9x13 baking pan and grease with butter.
- To a mixing bowl, add the tomato sauce, garlic, Italian seasoning, and black pepper. Whisk together. Add the sauce to the drained pasta and mix with a large spoon.
- Add 1½ cups Mozzarella cheese, and ½ cup Parmesan cheese. Mix together.
- Add the frozen chicken nuggets and mix together.
- Dump the mixture into the prepared baking pan and spread out evenly.
- Sprinkle with the remaining cheeses.
- Bake for 45 minutes or until the sauce is bubbly and cheese is browned.
- I simply used a spatula and cut the casserole into 6 portions. Serve and enjoy.
Notes
Fair cost per serving based on the cheeses used, the nuggets are actually low cost.
Shortcuts: Pasta Sauce, Italian Seasoning.
Chafing Chuck
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 package frozen lima beans, cooked, drained, (10 oz / 283 g)
- 500 grams ground beef, (1 lb)
- 1 clove garlic, minced
- 2 tablespoons cornstarch
- 1½ tablespoons sugar
- 1 teaspoon MSG
- 2 tablespoons light soy sauce
- 2-3 drops hot pepper sauce
- ½ cup water
- 1 tablespoon prepared horseradish
- hot buttered French bread, for serving
Instructions
- Cook the lima beans per package instructions, drain, set aside.
- In a mixing bowl, add the beef, garlic, cornstarch, sugar, MSG, soy sauce, hot pepper sauce, and water. Mix together.
- Heat a large non stick pan, cook the meat mixture, breaking it up with a spatula until browned. Drain excess fat.
- Mix in the lima beans and horseradish, stir until heated through.
- Serve with hot buttered French bread, enjoy.
Notes
High cost per serving based on the beef and lima beans.
Variant: 1. Serve over toast points.
Company Ham in Sour Cream
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 20 Dec 2023, quick and easy, and I served this over my homemade Rice A Roni, simply delicious! Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cups cooked ham, cut into cubes or short strips
- ¼ cup onion, diced
- 2 tablespoons butter
- 2 teaspoons all-purpose flour
- 1 cup sour cream, Shortcut
- 1⅓ cups mushrooms, sliced, canned drained or fresh sautéed
- hot cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, add the onion and ham. Cook until the onion is tender.
- Sprinkle in the flour and mix together. Stir in the sour cream.
- Stir in the mushrooms. Stir and cook until mixture just thickens.
- Serve over hot cooked rice, enjoy.
Notes
Fair cost per serving, depending on where the ham is sourced.
Shortcut: Sour Cream.
Chicken 'n Chips Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 2 cups cooked chicken, cubed
- 2 cups celery, sliced
- ½ teaspoon salt
- ½ teaspoon MSG
- 2 teaspoons onion, grated
- 2 tablespoons lemon juice
- 1 cup mayo
- ½ cup sharp Cheddar cheese, shredded
- 1½ cups potato chips, slightly crushed
Instructions
- Preheat your oven to 220° C (425° F), get out a 1½ quart casserole and grease with butter or cooking spray.
- Add all ingredients, except the cheese and chips, to a mixing bowl, and mix together.
- Pour mixture into the prepared casserole.
- Sprinkle with cheese, and sprinkle the chips around the edge.
- Bake for 15 minutes or until heated through and hot.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Turkey or Chicken Tetrazzini
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This dish is excellent, I made this as written 16 Aug 2021 and my parents and I loved this, this will be a regular. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 226 grams dry spaghetti, (8 oz)
- ¼ cup butter, (½ stick / ¼ block)
- ½ cup all-purpose flour
- 2½ cups chicken broth, Shortcut
- 1 cup half and half cream
- ¼ cup dry white wine, or chicken broth
- 1¼ teaspoons salt
- ½ teaspoon MSG
- dash black pepper
- ⅔ cups mushrooms, canned, sliced, drained
- ¼ cup green bell pepper, diced
- 2 cups cooked turkey or chicken, diced, Shortcut
- ½ cup Parmesan cheese, shredded
Instructions
- Cook the spaghetti in a pot of boiling salted water until just before tender. Drain.
- In a saucepan, melt the butter. Whisk in the flour. Slowly whisk in the broth. Add the cream. Cook and stir until mixture thickens. Stir in the wine or additional broth, and seasonings. Divide the sauce into two mixing bowls.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- To one half the sauce, add the drained spaghetti, mushrooms, and bell pepper, mix together.
- Pour that mixture into the baking pan.
- To the other mixing bowl of sauce, add the turkey or chicken. Mix together.
- Make a well in the center of the spaghetti and pour in the turkey mixture. Sprinkle Parmesan over the casserole.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker) provides the broth and chicken.
Monday Meat Pie
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 2½ cups cooked beef, cut into ½ inch cubes
- 1½ cups cooked potatoes, cubed, Shortcut
- 1 cup cooked carrots, sliced, Shortcut
- ½ cup onion, diced
- 1 cup sharp Cheddar cheese, shredded
- 1 tablespoon pimento, chopped
- ¾ cup beef gravy, leftover if possible, Shortcut
- ⅔ cup mayo
- 1 recipe Spoon-bread Topper, Link in Notes
Instructions
- In a large saucepan, add all ingredients except the Topper, mix together and heat to bubbling.
- Preheat your oven to 200° C (400° F), get out a 2 quart casserole and grease with butter or cooking spray.
- Prepare the Spoon-bread Topper recipe, link in Notes.
- When the meat mixture is bubbly, pour into the prepared casserole.
- Pour the Topper over the hot meat mixture.
- Bake for 40 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Additional Recipe: Spoon-bread Topper.
Shortcuts: Potatoes (Pressure Cooker), Fresh Carrots (Pressure Cooker), Beef Gravy Mix.
