Archive for the ‘Sides – 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.
Corn Casserole
I found this recipe on Instagram, made it on 10 Sep 2021, and my family loved this! Very easy to put together and excellent flavor. This will be a regular, and I will also test this with the variant, which is using fiesta corn. I did cut the recipe in half and a 8x8 inch baking pan is perfect for this.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 2 cans whole kernel corn, (15 oz / 425 g each)
- 2 cans cream style corn, (15 oz / 425 g each)
- 2 sleeves saltine crackers, crushed
- 1 egg
- ¾ cup milk
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 180° C (350° F), Get out a 9x13 inch baking pan and grease with butter or cooking spray. Use an 8x8 inch baking pan if making half the recipe.
- In a large mixing bowl, add all ingredients. If making half the recipe, use 1 egg as stated.
- Mix together.
- Pour mixture into the prepared baking pan.
- Bake for 30 minutes.
- Serve as a side dish, enjoy.
Notes
Variant: 1. Use fiesta corn in place of the whole kernel corn.
Club Mushroom Casserole
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. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 500 grams fresh mushrooms, sliced, (1 lb)
- ½ cup butter, (1 stick / ½ block)
- ⅓ cup all-purpose flour
- 3 cups milk
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 2 cups Cheddar cheese, shredded, (8 oz / 227 g)
- 4 hard boiled eggs, peeled, sliced, Shortcut
- ½ cup green bell pepper, diced
- 1 jar pimento, diced, drained, (4 oz / 113 g)
Instructions
- Melt the butter in a large non stick pan, when hot, add the mushrooms, cook until tender but not browned.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan, and grease with butter or cooking spray.
- Push the mushrooms to the side, stir in the flour, slowly stir in the milk. Cook until thickened.
- Stir in remaining ingredients.
- Pour mixture into the prepared baking pan.
- Bake for 30 minutes or until lightly browned.
- Serve over hot rice or toast, enjoy.
Notes
Shortcut: Hard Boiled Eggs.
Corn Puff
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
- Electric Mixer
- Oven
- Casserole (1½ quart)
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ¾ teaspoon salt
- dash black pepper
- 1 can whole kernel corn, drained,(16 oz / 454 g)
- ⅔ cup mushrooms, sliced, drained, canned or fresh sautéed
- 3 egg yolks
- 3 egg whites
Instructions
- In a bowl, beat egg yolks with an electric mixer until smooth.
- In a mixing bowl, beat the egg whites until stiff peaks form.
- In a large saucepan, melt the butter, then whisk in the flour. Gradually stir in the milk, stirring until smooth and thickened, season with the salt and pepper.
- Preheat your oven to 160° C (325° F), get out a 1½ quart casserole.
- Stir in corn and mushrooms.
- Stir a small amount of sauce into the egg yolks, then pour yolks into the hot sauce.
- Fold the egg whites.
- Pour into the casserole.
- Bake for 1 hour or until a knife inserted halfway from edge to center comes out clean.
- Serve and enjoy.
Indian Corn Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is excellent corn! I made this on 7 Aug 2021 and the family loved it. Highly recommended.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 eggs, well beaten
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- 2 cup sharp Cheddar cheese, shredded, (8 oz / 226 g)
- 2 cans whole kernel corn, drained, (16 oz / 454 g each)
- 10 slices bacon, cooked, crumbled, (about 8 oz / 227 g)
Instructions
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- In a mixing bowl, add the eggs and beat, then add the flour and sugar. Beat together.
- Add the cheese, corn, and ¾ of the bacon. Mix together.
- Pour mixture into the baking pan, sprinkle remaining bacon on the top.
- Bake for 30 minutes or until a knife inserted in the center comes out clean.
- Serve and enjoy.
Bean-pot Limas
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 (2 quart)
Ingredients
- 2½ cups dry large lima beans
- 113 grams salt pork, or bacon, (4 oz)
- 1 medium onion, sliced
- 2 teaspoons salt
- ½ teaspoon dry mustard
- ⅓ cup molasses
- ⅓ cup chili sauce
- 1 tablespoon vinegar
Instructions
- Rinse the beans, soak in 6 cups of water overnight. Do not drain.
- Simmer on low heat, covered, do not boil, until just tender, about 30 minutes.
- Drain broth into a measuring cup, reserving the bean broth.
- Cut the salt pork or bacon in half, chop one half, and separate the other half into strips.
- Preheat your oven to 150° C (300° F), get out a 2 quart casserole.
- In a mixing bowl, add the beans, chopped salt pork, 2 cups of the bean broth, onion, mustard, molasses, chili sauce, and vinegar. Mix together.
- Pour mixture into the casserole and spread out evenly. Top with the salt pork slices.
- Cover and bake for 2 hours. Uncover and continue baking for 30 minutes. If the beans look dry, and more bean broth or hot water.
- Serve and enjoy.
Boston-style Beans
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 (2 quart)
Ingredients
- 2 cup dry navy beans
- ⅓ cup brown sugar
- 2 teaspoons salt, divided
- 1 teaspoon dry mustard
- ¼ cup molasses
- 1 medium onion, sliced
- 113 grams salt pork, or bacon, (4 oz)
Instructions
- Rinse beans, add to a pot and add 6 cups of water. Bring to a boil and hold for 2 minutes. Turn off heat, cover, and let stand 1 hour.
- Add 1 teaspoon salt to the pot and stir in, place back on heat and simmer, covered, for 1 hour or until beans are tender.
- Drain beans, reserving the liquid. Measure 1¾ cups bean liquid, add water if needed, and place in a bowl. To the liquid, add the brown sugar, 1 teaspoon salt, dry mustard, and molasses. Stir together to make a sauce.
- Preheat your oven to 150° C (300° F), get out a 2 quart casserole dish with cover or foil.
- To the casserole, make layers, add ½ the beans, ½ the onion slices, ½ the salt pork, and ½ the sauce. Repeat the layers ending with sauce.
- Cover and bake for 5-6 hours, adding more liquid if needed as beans bake.
- Serve and enjoy.
Calico Bean 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. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 1 cup onion, diced
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1-2 tablespoons white vinegar
- 1 can pork and beans, (15 oz / 425 g / 2 cups)
- 1 can red kidney beans, drained, (15 oz / 425 g / 2 cups), Shortcut
- 1 can lima beans, drained, (8½ oz / 241 g / 1 cup)
- 6 slices Canadian bacon, ¼ inch thick slices
Instructions
- Heat the oil in a large non stick pan, when hot, add the onion and garlic, cook until soft but not browned.
- Add the ketchup, brown sugar, mustard, salt, and 1 tablespoon of vinegar. Taste and adjust vinegar to your liking.
- Preheat your oven to 180° C (350°), get out a 1½ quart casserole.
- In a mixing bowl, add all the beans and mix together.
- Pour the sauce into the beans and mix together.
- Pour ¾ of the bean mixture into the casserole.
- Place the Canadian bacon on top of the beans.
- Pour in remaining beans.
- Bake for 1 hour.
- Just before serving, bring the bacon slices to the top.
- Serve and enjoy.
Notes
Shortcut: Red Kidney Beans (Pressure Cooker).
Scalloped Eggplant Italian
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. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 1 large eggplant, peeled, sliced thin
- 2 eggs, beaten
- 1½ cups saltine crackers, finely crushed
- vegetable oil, as needed
- 226 grams American cheese, slices, (8 oz)
- 1 can seasoned tomato sauce, (15 oz / 425 g / 2 cups), Shortcut
- ½ teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
Instructions
- Heat the vegetable oil in a large non stick pan.
- While the pan is heating, dip eggplant slices into the beaten eggs, then coat with cracker crumbs. Brown eggplant on both sides. Work in batches until all slices are browned.
- Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
- Place ¼ of the slices in the bottom of the casserole.
- Top slices with ¼ of the cheese slices.
- In a mixing bowl, mix together the tomato sauce, Worcestershire sauce, and oregano. Spoon ¼ of the sauce (about ½ cup) over the cheese.
- Repeat the layers in ending with the sauce.
- Cover and bake for 1 hour or until the eggplant is tender.
- Serve and enjoy.
Notes
Shortcut: Tomato Sauce.
Zucchini Tart
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this in 25 Aug, and it is good! Easy to put together with no peeling or parboiling, which is always a bonus. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
- Box Grater
Ingredients
- 3 cups zucchini, shredded (no peeling required)
- 1 cup biscuit mix, Shortcut
- ½ cup onion, diced
- ½ cup Parmesan cheese, grated
- ½ cup Mozzarella cheese, or Cheddar, grated
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon seasoning salt
- ½ teaspoon dried oregano
- dash black pepper
- 1 clove garlic, minced
- 4 eggs, lightly beaten
- ⅔ cup mushrooms, sliced, fresh sautéed or canned (4 oz / 113 g can, drained)
Instructions
- Preheat your oven to 180° C (350° F), get out and grease a 9x13 inch baking pan with butter or cooking spray.
- In a large mixing bowl, add all ingredients.
- Mix together. (And I forgot to take this photo.)
- Pour mixture into the prepared baking pan and spread out evenly. (I halved the recipe and used a 8x8 inch pan, worked perfect.)
- Bake for 35-40 minutes or until starting to brown.
- Cut into squares, serve and enjoy.
Notes
Shortcut: Biscuit Mix.
Updated on 25 August 2021.
