Need Yummy Casserole Recipe'sQuestion:Now that I am teaching I would like to make some casserole dishes to have prepared early so that I can come home, throw it in the oven, and have a good meal. Anyone have some? Answer: ive got a yummy sausage cassarole recipie if you'd like it? id have to dig it out so if you'd like it let me know:) Answer: ive got a yummy sausage cassarole recipie if you'd like it? id have to dig it out so if you'd like it let me know:) I'd love it :D Answer: ok kool, errm... actually its called a "winter sausage hot pot" Answer: winter sausage hot pot you'll need: 6 pork sausages 1 tbsp olive oil 1 onion, chopped 1 garlic clove, chopped 1 celery stick, finely chopped 1 red pepper, seeded and diced 2 corgettes, sliced 2 tspchopped fresh rosemary 1 tsp thyme 1 bay leaf 1 glass of white wine 150 - 300 ml/5-10 fl oz vegetable stock 300 ml/10 fl oz passata 1/2 tsp sugar 400g/14 oz canof borlotti beans,drained and rinsed scone topping 175g/6 oz self raising flour,sifted 1/2 tsp salt 1 heaped tsp of baking powder 3 tbsp butter or margarine 50-80ml/2-3 fl oz milk, plus extra for glazing 1. preheat the grill to igh.grill the sausages, trning them occasionally, untill they are cooked and golden. set aside 2 pre heat the oven to200 c /400 f 3 meanwhile heat the oil in a heavy based saucepan and saute the onion, covered , for 5 minutes or untill softened.add the garlic,celery,pepper,corgettes and herbs and saute,covered, for a further 5 minutes 4 add the wine and cook over a medium-high heat for a few minutes until the alcohol has evaporated. the wine is optional so if you are using it, add the smaller amount of stock.reduce the heat to medium , stir and add the passata and sugar. stir again and cook for 10 minutes or untill the sauce has reduced and begins to thicken 5 slice the cooked sausages and add them to the sauce with the beans.stir and spoon the mixture into a cassarole dish. 6 to make the scone topping place the flour,salt, and baking powder into a bowl and mix. add the margarine and rub with your fingertips untill the mixture forms breadcrumbs. 7 gradually stir in the milk using a palette knife and form the mixture into a dough with your floured hands. knead lightly on a floured surface untill smooth.take walnut sized pieces of the dough and roll them into balls.flatten them and arrange them in a circle on the top. 8 brush the top of the scones with milk and bake for 20 mins or untill the scones have risen and are golden ** you could leave the sausages whole if you liked instead of slicing them.. and also i just realised u asked for a recipie that could cook all day - sorry! the preperation time for this is about 15 minutes and the totall cooking time is 45 minutes. Answer: Thanks! Nope I don't want all day recipe's....I want ones that I can make on the weekend, put in the fridge/freezer and then heat up when I get home from school. The quicker the recipe the better :) Answer: Tracey...I'm the casserole queen...lol... I totally know where you're coming from. I have a few special favourites that I can make ahead of time & then reheat. I will get them for you. my faves for this purpose are: any lasagna but I have a chicken lasagna w/hollandaise sauce that reheats well. I love Mexican & have an enchilada bake casserole that's pretty yummy... In this house, ppl seem to like my stuffed peppers...but the beauty of this is that my filling can be used for cabbage rolls...now, if you're like me...I thought...ewww..cabbage...& then M&M Meat Markets (a Canadian Franchise;)) had some & DH bought them & I thought..Wow...where's the cabbage? But, I digress... So, I have many...like I said before, our home situation is one that lends itself nicely for casseroles for supper...you name it, I have it! Will try to post some of these a bit later;) Answer: Tracey...I'm the casserole queen...lol... I totally know where you're coming from. I have a few special favourites that I can make ahead of time & then reheat. I will get them for you. my faves for this purpose are: any lasagna but I have a chicken lasagna w/hollandaise sauce that reheats well. I love Mexican & have an enchilada bake casserole that's pretty yummy... In this house, ppl seem to like my stuffed peppers...but the beauty of this is that my filling can be used for cabbage rolls...now, if you're like me...I thought...ewww..cabbage...& then M&M Meat Markets (a Canadian Franchise;)) had some & DH bought them & I thought..Wow...where's the cabbage? But, I digress... So, I have many...like I said before, our home situation is one that lends itself nicely for casseroles for supper...you name it, I have it! Will try to post some of these a bit later;) That would be fantastic Laurie! They sound delicious and I am glad you understood what I meant, lol...the easier the better and reheating seems to be what works best for me right now :D Answer: Great chicken casserole here. My family screams for it! Boil 4 large boneless skinless breasts until done. Remove from pot to cool. Do not discard the water! Jibble up the breasts into small pieces, spread in the bottom of a large rectangular casserole dis. Mix together 2 cans cream fo chicken soup, and 8 oz sour cream. (i actually use a little more sour cream). Spread that over the chicken. Crush 2 sleeves of Ritz crackers finely and spread on top. Spritz lightly with butter flavor cooking spray. Bake at 350 for 30 minutes, or until brown and bubbling at the edges. I use the reserved water to boil either rotini pasta or rice. Serve the casserole over the pasta or rice. YUMMY!!! Answer: Chicken Enchiladas Serves 4-6 Prep time: 25 minutes Bake time: 15-20 minutes 3 cups Enchilada Sauce (recipe follows) 2 cups shredded cooked chicken 1/2 cup thinly sliced green onions 3/4 cup shredded Cheddar Cheese 3/4 cup shredded Monterey Jack cheese 1/4 cup sour cream 1 can (4 ounces) diced green chiles 1/4 cup chopped fresh cilantro Salt and pepper to taste Oil * 12 6-inch corn tortillas CRISCO No-Stick Cooking Spray Enchilada Sauce (makes 3 cups) 2 tablespoons CRISCO Oil 2 tablespoons PILLSBURY® Best All-Purpose Flour 2 tablespoons chili powder 1 teaspoon ground cumin 1 can (14 ounces) chicken broth 1 can (8 ounces) tomato sauce 1 teaspoon salt 1/4 teaspoon garlic powder Enchilada Sauce Heat CRISCO Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients bring to boil and simmer for 10 minutes. Enchiladas In a medium bowl mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper; set aside. Heat 1/2 inch CRISCO Oil in large pan. Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels. Spray a 9 x 13-inch baking dish with CRISCO No-Stick Cooking Spray. Spread a small amount of Enchilada Sauce over the bottom of dish. Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses. Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro. Answer: Those both sound great! I will definately have to try them :D Answer: This isn't a casserole or as we call it in Minnesota a "hot dish" but it is better the next day :D I am making it for dinner tonight and I am already looking forward to having it for dinner again tomorrow night! Beef Bourguignonne with Egg Noodles 1/3 cup all-purpose flour 2 teaspoons salt, divided ¾ teaspoon freshly ground black pepper, divided 2 ¼ lbs. beef stew meat 3 bacon slices, chopped and divided 1 cup chopped onion 1 cup sliced carrot 4 cloves, garlic minced 1 ½ cups dry red wine 1 can (14-ounce) less-sodium beef broth 8 cups halved mushrooms (about 1 1/2 pounds) 2 tablespoons tomato paste 2 teaspoons chopped fresh thyme 2 bay leaves 1 package (16-ounce) frozen pearl onions 7 cups hot cooked medium egg noodles (about 6 cups uncooked noodles) 3 tablespoons chopped fresh flat-leaf parsley Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat. Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm. Add chopped onion, sliced carrot, and minced garlic to pan; sauté 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles; sprinkle with parsley. Notes: This hearty entrée actually tastes better when made a day in advance. Warm it up in a Dutch oven over medium heat until thoroughly heated, and keep warm in a slow cooker set to low. Nutritional information per serving: CALORIES 447(29% from fat); FAT 14.6g (sat 5.1g,mono 6.1g,poly 1.5g); PROTEIN 32.7g; CHOLESTEROL 117mg; CALCIUM 47mg; SODIUM 677mg; FIBER 3.9g; IRON 6mg; CARBOHYDRATE 45.7g Source Cooking Light, SEPTEMBER 2004 Answer: Yummm! Answer: CHICKEN BROCCOLI 4 c. cooked chicken, chopped 2 pkgs. broccoli spears, cooked 1 c. mayonnaise 2 c. cream of soup (your choice - I like cream of chicken) 1 tsp. lemon juice 1/2 tsp. curry powder 1/2 pkg.1 box Stove Top cornbread 1 stick butter, melted 1/2 cup shredded cheddar Place cut chicken in the bottom of casserole. Layer in cooked broccoli next. Combine next 4 ingredients and pour over the broccoli. Mix dressing and butter. Add to the casserole. top with shredded cheese. Bake at 350 degrees for 30 minutes. This casserole freezes well. (Add cheese just before baking, if freezing) this is one of my FAVS! Serve with rice! |
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