Tag Archives: casserole

Beefy Mac

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This recipe is from: Beefy Mac – Woman’s Day

 

 

Ingredients

  • 1 pound elbow macaroni
  • 1 pound ground chuck
  • 1 large white onion, finely chopped
  • 2 cloves garlic, minced or pressed
  • 2 cups chopped tomatoes (about 2 medium tomatoes, or use cherry tomatoes halved)
  • 1 cup wiped clean and chopped baby bell mushrooms
  • 2 tablespoons olive oil
  • 1/2 pound Gouda, shredded
  • 1/2 pound sharp cheddar, shredded
  • 1 1/2 cups milk
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 teaspoon cayenne pepper
  • salt, pepper

Directions

  1. Preheat oven to 350º.
  2. In a large pot, boil macaroni to just under al dente, drain and set aside.
  3. In the bottom of the same pot over medium heat sauté the onion and garlic in the olive oil. When the onions become translucent, add the ground chuck, stirring until it’s brown. When the chuck is cooked through, add the cumin, chili powder, cayenne and a dash of freshly ground pepper. Reduce heat to low and gradually add in pasta while stirring constantly. When meat and pasta are mixed, gradually add in the cheeses while continuing to stir. Mix in the milk, then the tomatoes and mushrooms. Stir and transfer to a baking dish.
  4. Bake, uncovered, for approximately 45 minutes or until cooked through and bubbly.
After making this, there are a few changes I would make. Use 1/2 the noodles, 1/4 the seasoning, use garlic powder instead of cayenne pepper. Slice the mushrooms, instead of chopping them, and saute them with the onion and garlic. Use canned tomatoes, draining 1/2 the liquid.

 

Baked chicken and rice casserole

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3 chicken breasts, cut into bite sized pieces
garlic, shallot, and onion, to taste
Knorr homestyle stock, 2 of the little cups
1 1/2 cup of rice (I used jasmine)
1 10 oz can of cream of mushroom
1 c water
garlic salt and pepper to taste

Warm some oil in a pan. Add garlic, shallots and onion. Season with garlic salt and pepper to taste. Brown but do not cook through. When brown, add the stock. Let stock melt, then add the soup. Slowly add the water to thin out soup a bit. I used a cup, but use your judgment and use less or more depending on your preference. Add uncooked rice and mix well.Bring to a light boil.  Put into a casserole dish, cover and bake at 350 for 30 minutes.  Check rice and liquid level. Add water if needed and continue cooking until rice is done. You could also mix in whatever vegetables you want, like peas, mushrooms, broccoli, etc. add them when you add the rice. You may need to increase the liquid, either water or broth.

Creamy Chicken, Mushroom & Rice Casserole

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1 cup brown rice, already cooked according to note directions (or you can cook it at the same time, but it will take about 45 minutes).

3 large chicken breasts, cut into bite sized pieces.

2 portobella caps, chopped

1 can reduced sodium chicken broth

1 cup cream or milk (i used heavy cream, simply because i wanted to make sure it was used.  I don’t use a lot of it, and was afraid i would have to throw it out).

In a 2 qt casserole, put cooked brown rice on the bottom and season with salt, pepper, tarragon, parsley, garlic powder, and oregano (or whatever you want).

In a large pan, saute’ chicken in a bit of oil.  Deglaze pan with chicken broth, then remove chicken with a slotted spoon and put on top of the rice.  Reduce chicken broth by about 1/3 over high heat.  Pour into a bowl, set aside.  Add a bit of butter, brown mushrooms.  When brown, add 1 T butter and 1 T flour, stirring constantly for about 1 minute.  Add the rest of the chicken broth.  Allow to thicken about 2 minutes.  Remove pan from heat.  Slowly add cream or milk.  Pour into casserole and stir to coat chicken and rice.  Bake at 350 for 35 minutes.

Note: To cook rice, use 1 cup brown rice (I use mahatma) and 2 3/4 c water.  Bring water to a boil, add rice.  Cover and reduce heat and simmer for about 45 minutes, or until all water is absorbed.

Sweet Potato Banana Casserole

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This casserole is extremely good; hearty and comforting.  It is reminiscent of banana bread, but is SO much more.

Adapted from Tyler Florence’s recipe, found here.  Just FYI, the bananas will turn brown in the oven, and will look unappetizing when peeled – don’t let this deter you.

3 sweet potatoes, scrubbed

1-2  bananas, unpeeled

1 stick unsalted butter, room temp (divided)

1/8 – 1/4 cup honey

salt

1/4 c flour

1/2 c brown sugar

3/4 c pecans, chopped

Vanilla syrup or extract, caramel syrup, cinnamon, and nutmeg, all to taste (optional)

Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don’t turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1/2  stick of butter and the honey. Season with salt and beat vigorously with a wooden spoon until everything’s well combined and the mixture is fluffy. Add the cinnamon, nutmeg, vanilla syrup, caramel syrup and stir.  Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining half stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden.  Serve hot.

Rotisserie Chicken casserole

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You know those rotisserie chickens they sell in the store?  They are WONDERFUL!  We have started using them for a lot of dishes.  Here’s what we had tonight.

We use two chickens for our family but you can just use one.

1 family size can cream of mushroom soup

1 family size can chicken and rice soup

mushrooms, chopped and sauteed in butter.

breadcrumbs (about 1.5 cups) mixed with shredded mozzarella (about 1 cup)

Preheat oven to 350.

In a bowl, mix the soups.  Add chicken meat.  Pour into a large casserole.  Top with breadcrumb and cheese mixture.  Bake  until heated through, about 20 minutes.  How do you use the rotisserie chickens?

Beef Tamale Casserole

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This is from Emilie Ahern’s blog.  You can find a link to the blog in my blogroll.  She does scrapbooking and is a self-confessed foodie.  There are definately some great recipes on here.  Here’s this one.  It looks great and you can freeze it!

 

1.5 lbs ground beef

.5 cup minced onion

1 T minced garlic

1 small can of tomato paste

1 package taco seasoning

28 oz can of diced tomatoes

1 can of black beans, rinsed and drained

1 small can of green chilis

1 c frozen corn

juice from 1 lime

cilantro

8 oz shredded cheddar cheese

1 box of Jiffy cornbread mix

In a large pot, brown beef with onions.  Add garlic and cook for 2 minutes.  Add all other ingredients though cilantro.  Mix well.  Pout into and 8 x 8 pan.  Top with cheddar.  Make cornbread according to package directions.  Spread on top of casserole.  Bake at 375 for 35-45 minutes or until top is browned and filling is bubbly.

~or~

Cover tightly with foil and freeze.  To cook from frozen, uncover and let sit at room temp. for 30 minutes.  Then cover with foil and bake at 375 for 35-45 minutes.  Then uncover and bake for an additional 45 minutes or until top is browned and filling is bubbly. 

 

Here’s the link to the recipe:  (She has a picture tutorial on it! YAY!)

http://aherncentral.blogspot.com/2008/04/recipe-that-rock-beef-tamale-pie.html

 

Enjoy and let us know how you like it!

 

Amber

 

ETA:  I made this last night, using the amounts given.  There is NO way this will fit in an 8×8 pan.  Prepare to use two, or a bigger pan.  It is well worth making though; it was delicious!!!