Casserole Recipes – No Frill Eggplant Casserole
No-Frill Eggplant Casserole
What you need:
1 lb. eggplants, sliced into half-inch dice
4 T. olive oil
1 red pepper, sliced into half-inch dice
1 onion, chopped into half-inch dice
4 ribs celery, sliced into half-inch dice
½ c. fresh basil leaves, chopped
1 c. Parmesan, grated
1 c. Italian seasoned bread crumbs
½ c. heavy cream
Salt and pepper
What you need to do:
1. Preheat oven to 375 degrees Fahrenheit.
2. Saute the eggplants in olive oil until half-cooked over medium-high heat.
3. Add the red pepper, onion and celery then cook until the vegetables have wilted,
around 3 to 4 minutes.
4. Add in the basil then remove the pan from the stove.
5. Sprinkle the eggplant mixture with Parmesan and breadcrumbs. Then pour the
heavy cream and season with salt and pepper.
6. Toss all the ingredients until well-mixed.
7. Place the pan in the oven (make sure you’re using oven-proof pan) and continue to
cook for 20 minutes or until the mixture is heated through.
8. Serve the casserole paired with grilled lamb chops.
Casserole Recipes – Japanese Eggplant Double-Cheese Casserole
Japanese Eggplant Double-Cheese Casserole
What you need:
2 k. Japanese eggplants, thinly sliced lengthwise
Sunflower or vegetable oil, for frying
750-gram whole canned tomatoes (Italian brand preferred), 2 cans
2 T. extra virgin olive oil
1 onion, chopped
Adequate amount of fresh Italian basil leaves, torn into small pieces
Salt and pepper to taste
300 g. fresh mozzarella, cut into cubes
100 g. Parmesan, grated
What you need to do:
1. Pan-fry the eggplants in the oil until they turn golden brown. Transfer to a plate
lined with paper towel to absorb the excess oil.
2. Using a blender, food processor or food mill, puree the tomatoes.
3. Heat the 2 T. olive oil in a pot then sauté the onions until translucent. Add the
tomato puree and a portion of the torn basil leaves, then stir.
4. Let the mixture simmer until it thickens. Season with salt and pepper.
5. Get an oven-proof ceramic or glass baking dish and spread 4 T. of the tomato
mixture at its bottom.
6. Arrange the eggplant slices into 3 layers and another layer on each side.
7. Lightly cover the mixture with the tomato mixture, basil leaves, mozzarella and
Parmesan.
8. Follow this sequence until all the ingredients are used. Finish off with a top layer of
the tomato mixture.
9. Lightly press down the top to compress the layers.
10. Bake in the oven until the cheese has melted and turned golden brown, around 30
to 45 minutes.
11. Serve at room temperature.
Casserole Recipes – Creamy Scalloped Oyster Casserole
Creamy Scalloped Oyster Casserole
What you need:
1 qt. oysters, shucked in its liquor and divided into ½ quart each
Butter for greasing
2 c. saltine crackers, coarsely crushed
1 c. dry bread crumbs
¾ c. butter, melted
1 c. cream
Salt and pepper
Nutmeg
Optional: celery salt
What you need to do:
1. Preheat oven to 350 degrees Fahrenheit.
2. Pick oysters without any shells.
3. Grease a deep casserole dish with butter. Put in the crackers, breadcrumbs and
butter into the dish.
4. Spread a thin layer of the cracker-breadcrumb mixture at the bottom of the dish.
5. Cover the layer with half quart of the oyster.
6. Put the cream in another bowl and season with salt, pepper, nutmeg and celery salt,
if desired.
7. Pour half of the cream mixture on top of the oysters.
8. Arrange the next layer with oysters, ¾ of the cracker-crumb mixture and top this with
the cream mixture.
9. Sprinkle the surface with the remaining crumbs.
10. Bake until lightly browned, about 20 to 25 minutes. Serve.
Casserole Recipes – Broccoli and Cauliflower Florets in Bechamel Sauce
Broccoli and Cauliflower Florets in Bechamel Sauce
What you need:
2 c. cauliflower florets
2 c. broccoli florets
500 g. spinach
1 T. butter
1 T. red onion, chopped
Bechamel Sauce:
¼ c. butter
¼ c. all-purpose flour
2/3 c. fresh milk
2/3 c. water used in blanching the vegetables
Parmesan cheese, freshly-grated
Salt and pepper to taste
Butter for greasing
What you need to do:
1. Preheat oven to 350 degrees Fahrenheit.
2. Fill a pot with water, add salt and bring to a boil.
3. Add the cauliflower florets and blanch for about 5 minutes. Remove from the water
and put in an ice bath to stop the cooking process. Then drain the cauliflower in a
colander.
4. Next add the broccoli florets into the boiling water and blanch until the vegetable
turns bright green, about 5 minutes.
5. Remove from the water and put in an ice bath to stop the cooking process. Then
drain the broccoli in a colander.
6. Meanwhile, reserve 2/3 c. of the water used in blanching the vegetables and put it in
another bowl.
7. Add the spinach to the remaining hot water and blanch until it’s wilted. Put in an ice
bath and then drain in a colander.
8. Squeeze dry and coarsely chop the spinach.
9. Heat a pan then add the butter and sauté the onions until they’re translucent. Add
the spinach and stir until well-blended. Remove from the pan and set aside.
10. Make the béchamel sauce by melting the butter in a heavy skillet over medium
heat.
11. Whisk in the flour and continue to mix until it becomes smooth.
12. Slowly add the milk and 2/3 c. water used in blanching the vegetables. Whisk until
the liquid boils and thickens into a sauce.
13. Add in the spinach and cheese, followed by the cauliflower and broccoli and stir until
well-blended.
14. Taste the mixture first (to avoid excessive saltiness) before you season it with salt.
Then season with pepper.
15. Grease a ½ quart baking dish or pan with butter and evenly spread the vegetable
mixture into it.
16. Bake for 25 minutes or until the mixture is heated through and has puffed. Serve.
Casserole Recipes – Chicken Do It
Chicken Do It (Serves 5)
What you need:
3 cups diced, cooked chicken
4 tbsp. butter
3 bread slices
¾ cup low-fat yogurt
2 cups cream
5 cloves garlic
1 lemon
1 cup spinach
1 cup grated Parmesan cheese
Salt and pepper to taste
This casserole recipe is for spinach-lovers and spinach-haters everywhere.
What you need to do:
Crush the garlic and mince it finely. Squeeze juice from lemon. Break the bread slices into small squares. Blend the yogurt, cream, and spinach.
Add butter to the casserole, and heat until melted. Put in the garlic, chicken, yogurt, cream and spinach, and season with salt and pepper. After 5 minutes, set the bread on top of the mixture, and sprinkle Parmesan cheese. Bake in a pre-heated oven for 400°C in 25 minutes.
Casserole Recipes – Crowd-Favorite Russet Potato Au Gratin
Casserole Recipes – Crowd-Favorite Russet Potato Au Gratin
What you need:
Whole butter, for greasing
3 lbs. russet potatoes, peeled and cut into very thin slices
Salt and white pepper
¼ t. nutmeg, ground
8 oz. gruyere, grated
24 oz. half-and-half
3 egg yolks
What you need to do:
1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. Grease a full-size baking dish or hotel pan with butter.
4. Arrange the potato slices in a single layer in the pan.
5. Season with salt, pepper and a pinch of nutmeg.
6. Sprinkle a thin layer of gruyere over the potato mixture.
7. Add the second layer of potatoes, then go back to step #4 and 5.
8. Repeat this process until you’ve used up all the potatoes and ¾ of the cheese.
9. In a pot, heat the half-and-half to a simmer then set aside.
10. In a separate bowl, whisk the egg yolks and then slowly add the half-and-half into
the eggyolks.
11. Gradually pour this mixture into the potatoes. Then sprinkle the remaining cheese
on top.
12. Put the pan inside the oven and bake uncovered for 50 minutes to 1 hour or until the
potatoes have become tender and golden brown. Serve hot.
CASSEROLE RECIPES – BEEFY MACARONI CASSEROLE
BEEFY MACARONI CASSEROLE
BEEFY MACARONI CASSEROLE
What you need:
1 T. oil
1 lb. lean beef, ground
1 c. onion, chopped
14.5-oz. tomatoes, 2 cans
1 t. chili powder
salt and pepper to taste
8-oz. pack macaroni, cooked according to instructions then drained
½ c. Cheddar cheese, shredded
Toppings:
1 c. buttered bread crumbs
½ c. Cheddar cheese, shredded
What you need to do:
1. Preheat oven to 350 degrees Celsius.
2. In a heavy pan, heat the oil on medium heat. Add in the onion and stir until
translucent. Then blend in the ground beef and cook until brown in color.
3. Mix in the tomatoes, chili powder, salt and pepper and let simmer for 25-30 minutes
over low heat.
4. Turn off the heat and add the macaroni to the beef mixture and ½ c. of the
Cheese. Mix together until well-blended.
5. Pour into a lightly-greased glass baking dish and top the mixture with breadcrumbs
and cheese.
6. Bake for 35 to 45 minutes or until the cheese has melted and becomes lightly
brown. Serve hot.
Photo courtesy of: Felicity (indayskitchen.com/2008/05/spinach-beef-macaroni-bake.html)
Casserole Recipes – Curry Chicken Casserole (Serves 4)
Curry Chicken Casserole (Serves 4)
Curry Chicken Casserole
What you need:
5 cups diced, cooked chicken
¼ cup butter
6 tbsp. flour
1 ½ tsp. salt
2 tbsp. curry powder
1 tsp. ginger, freshly grated
1 cup fresh milk
2 cups coconut milk
2 tbsp. lemon juice
1 cup cream cheese
Delicious, that’s what this is.
What you need to do:
Melt the butter on the bottom of a small casserole under medium heat. Slowly add flour while stirring the butter mixture; pour in the salt, ginger, and curry powder. Gradually stir in the fresh milk, followed by the coconut milk. Cover the casserole and wait for the concoction to boil; remember to stir occasionally to prevent lumps of flour from forming.
As the sauce starts to gain consistency, pour in the chicken chunks, cream cheese and lemon juice. Allow to simmer for a few minutes, and then remove. Season the mixture with more salt if desired. Combine the curry sauce and added ingredients thoroughly before transferring to a preheated oven. Bake the curry for 400°C under 25 minutes.
Photo Courtesy of: flickr.com/photos/wanhoff/2754669221/ (thomaswanhoff)
Casserole Recipes – Simple Seconds Turkey Stuffing Casserole
Ingredients:
4 cups leftover stuffing
2 cups leftover turkey, diced or shredded
2 cups leftover turkey gravy
1/3 cup leftover cranberry sauce, cut up into little pieces
How to make it:
Warm up the oven to 350°F and put in oil or butter on a casserole dish.
Set half of the leftover stuffing on the baking dish and mold it smoothly covering equally the bottom part of the casserole dish.
Then put in half of the diced or shredded leftover turkey and after that, pour in half of the turkey gravy.
Create the layers repeatedly. Then pour out the cranberry sauce on top of the casserole, evenly.
At 350°F, bake it for about 30-40 minutes or up until it becomes bubbly and hot.
This serves up to 4-6 persons.
Casserole Recipes – Shrimp And Green Bean Casserole Pasta Skillet
Another of our delicious casserole recipes! Try it out.
What you need:
1 garlic clove, minced
pinch red pepper flakes
2 Tbsp olive oil for frying
1 lb medium sized shrimp, cleaned
3 cups leftover green bean casserole
1/2 cup white wine
8 oz penne, cooked, drained (keep warm)
grated Parmesan cheese for garnish
What you need to do:
Put the olive oil, minced garlic and red pepper flakes in a skillet over a medium-low heat. Cook until the garlic softens and gets fragrant.
As soon as the garlic softens, put in the shrimp and cook until it becomes slightly pink.
Pour in the green bean casserole and the white wine. Stir until well combined. Then turn heat to low and let it simmer slowly about 4-5 minutes.
Put in the cooked pasta into the frying pan and mix until well blend.
Finally, add some Parmesan cheese on top and serve while it’s hot.
