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Casserole Recipes – Goat Caldereta

Posted by: on Jun 7, 2012 in Casserole Recipes | No Comments

Goat Caldereta


Prep Time: 30 minutes
Cook time: 1 hr
Serves: 12

What you need:

2 pounds goat meat
1 tablespoon oil
1 onion, sliced
2 cloves garlic, minced
1 cup sliced potatoes
1 cup sliced carrots
1 large bell pepper, diced
1 cup canned green peas
1 cup tomato paste
½ cup liver spread
1 tablespoon sugar
2 teaspoon salt
2 teaspoon pepper
Beef stock

What you need to do:

1.    Saute the garlic and onions in the hot oil until golden brown. Add in the goat meat and continue stirring for 5 minutes.
2.    Mix in the potatoes, carrots, bell pepper, green peas, tomato paste, liver spread, sugar, salt and pepper. Simmer for 20 minutes. Adjust the seasoning accordingly.
3.    Add in some beef stock and let this simmer for 40 minutes.
4.    Serve warm.
Photo courtesy of:  Donnie Declaro

Casserole Recipes – Chicken Pot Lattice Pie

Posted by: on May 24, 2012 in Casserole Recipes | No Comments

Chicken Pot Lattice Pie

 

What you need:

2 eggs
½ cup unsalted butter
1 tbsp. garlic, minced
1 onion, chopped
1 cup celery, chopped
3 cups chicken breast fillet, cut to bite size cubes
1 tsp. salt
1 tsp. pepper
1 lb. packaged mixed vegetables
½ cup button mushrooms, sliced
1/8 tsp. rosemary, dried leaves
1/8 tsp. sage, ground
1/8 tsp. thyme, ground
1/8 tsp. oregano, dried leaves
1/8 tsp. sweet basil, dried leaves
1 ½ cups chicken broth
½ cup cream of chicken soup
½ cup cream of mushroom soup
½ cup light cream
2 cans crescent rolls

What you need to do:

In a small sauce pan, place the eggs and bring to boil over high heat. In a Dutch oven, melt the butter over low heat and reserve 1/3 for brushing the crust topping. Bring the heat up to medium high; add the onion and sauté for about a minute until skin is translucent. Add the garlic and celery, toss lightly and continue to sauté for a minute more. Reduce the heat and remove the sautéed mixture from the pot; transfer to a plate and set aside.

Place the chicken cubes by a handful of batches at a time, stirring between each addition to thoroughly coat every piece with butter. Raise the heat to high and continue to brown the chicken cubes while constantly stirring for about 2 minutes. Add the mixed vegetables, mushrooms, all the spices, salt and pepper. Give it a good stir and reduce the heat; cover the pot and simmer for 5 minutes.

Your eggs should be ready by now; remove from heat and dip them in a bowl of ice water. This makes peeling the shells off easy. Slice the boiled eggs cross wise and set aside.  Preheat the oven to 400°F. Return to your simmering pot; add chicken broth raise the heat and bring to a boil; stir all the cream and continue cooking for 10 minutes more stirring constantly. Transfer the mixture to a 9 x 11 oven tempered casserole dish and put the egg slices on top of the mixture. Cut your crescent rolls to half inch wide strips. Arrange the strips over your dish in lattice design; brush with the reserved melted butter and place in the preheated oven.  Bake for about 15 minutes or until crust turns golden brown.

Serves 8

Photo courtesy of: BrokenSphere
upload.wikimedia.org/wikipedia/commons/thumb/2/28/KS_chicken_pot_pie_cooked_1.JPG/320px-KS_chicken_pot_pie_cooked_1.JPG

Casserole Recipes – Fresh Herb Ziti And Sausage Casserole

Posted by: on May 17, 2012 in Casserole Recipes | No Comments

Fresh-Herb Ziti And Sausage Casserole  

What you need:

3 pieces fresh eggs
2 lbs. ricotta
1 T. fresh basil, chopped
1 T. fresh thyme, chopped
1 T. fresh oregano, chopped
Salt and pepper to taste
2 lbs. 8 oz. Italian sausage links
3 lbs. ziti, cooked according to directions then drained
4 oz. Parmesan cheese, grated
2 quarts tomato sauce
1 lb. mozzarella, shredded

What you need to do:

1.  Preheat oven to 375 degrees Celsius.
2.  Mix together the eggs, ricotta, basil, thyme, oregano, salt and pepper in a bowl then
refrigerate.
3.  Arrange the sausage links in a full-size 2-inch deep hotel pan and cook in the oven
for 20 minutes.  Remove the sausage from the pan and drain.
4.  Slice them into rounds and set aside.
5.  Throw away the sausage fat then put the ziti in the pan.  Top the pasta evenly with
the cheese mixture, slices of sausage and Parmesan cheese.
6.  Then, pour the tomato sauce over the pasta mixture and slightly swirl the sauce with
a spoon to evenly cover the noodles.
7.  Bake for 1 hour.
8.  Remove the pan from the oven, then evenly drizzle the pasta with mozzarella.
9.  Return it to the oven and bake for another 10 minutes.  Serve hot.

Casserole Recipes – Creamy Mushroom Flavored Green Bean Casserole

Posted by: on May 10, 2012 in Casserole Recipes | No Comments

Creamy Mushroom-Flavored Green Bean Casserole

What you need:

2 c. green beans, sliced
3 c. chicken broth
1/3 stick butter
½ c. onions, diced
½ c. fresh mushrooms, sliced
10 ¾ oz. cream of mushroom soup, 1 can
2.8 oz. French-Fried onion rings, 1 can
Pinch of House Seasoning
Butter for greasing
1 c. Cheddar, grated

House Seasoning:
1 c. salt
¼ c. black pepper
¼ c. garlic powder

What you need to do:

1.  Preheat oven to 350 degrees Fahrenheit.
2.  In a pot, boil the beans for 10 minutes in chicken broth.  Drain in a
colander.
3.   In a separate pan, melt the butter and sauté the onions and mushrooms.
4.  Prepare the House Seasoning by mixing all its ingredients together (you can store
this mixture in an airtight jar for up to 6 months).
5.  Add the beans to the onion-mushroom mixture followed by the cream of mushroom
soup and onion rings.  Then season with the House Seasoning and stir to blend
well.
6.  Grease a 1 ½ quart baking dish then evenly spread the bean mixture into it.  Bake
for 20 minutes.
7.  Remove the dish from the oven and sprinkle the Cheddar on top of the casserole.
8.   Bake for 10 minutes or until the cheese has melted and the casserole is heated
through.  Serve.

Casserole Recipes – Triple Corn and Cheese Casserole

Posted by: on May 3, 2012 in Casserole Recipes | No Comments

Triple Corn and Cheese Casserole

What you need:

8 oz. pack Jiffy Corn Muffin Mix
15 ¼ oz. whole kernel corn, 1 can (drained)
14 ¾ oz. cream-style corn, 1 can
1 c. sour cream
½ c. or 1 stick butter, melted
Extra butter, for greasing
1 to 1 ½ c. Cheddar, shredded

What you need to do:

1.   Preheat oven to 350 degrees Fahrenheit.
2.   Put the muffin mix, whole kernel corn, cream-style corn, sour cream and butter in a
large bowl and stir well together
3.   Grease a 9 x 13-inch casserole dish with butter and pour the muffin mixture into it.
4.   Bake until it turns golden brown, about 45 minutes.
5.   Remove the dish from the oven and sprinkle with Cheddar.  Return to the oven and
bake until the cheese has melted, about 5 to 10 minutes.
6.   Let rest for about 5 minutes, then serve warm.

Casserole Recipes – Rice and Spinach Baked Casserole

Posted by: on Apr 26, 2012 in Casserole Recipes | No Comments

Rice and Spinach Baked Casserole

What you need:

Additional butter for greasing
2 T. butter
1 small onion, minced
Pinch of cayenne pepper
1 pack frozen spinach, thawed, drained and then chopped
2 eggs
1 c. milk
4 c. rice, cooked
2 c. sharp Cheddar, shredded
1 t. fresh thyme leaves, chopped
1 t. fresh parsley leaves, chopped
1 t. basil leaves, chopped
Salt
Black pepper, freshly ground
Extra shredded Cheddar for topping

What you need to do:

1.   Preheat the oven to 350 degrees Fahrenheit.
2.   Grease a large casserole dish with butter.
3.   Over medium-high heat, sauté the onions and cayenne until translucent using the 2
T. butter.
4.   Add in the spinach and cook for another 3 minutes.  Set aside the mixture.
5.   Whisk the eggs and milk together in a large bowl.

6.   Add to the bowl the spinach mixture, rice, cheese, thyme, parsley and basil and mix
well.  Season with salt and pepper.
8.   Pour the mixture into the greased casserole dish and sprinkle the top with the extra
Cheddar.
9.   Bake for 30 minutes and serve hot.

Casserole Recipes – Oatmeal-Walnut Topped Sweet Potato Casserole

Posted by: on Apr 19, 2012 in Casserole Recipes | One Comment

 Oatmeal-Walnut Topped Sweet Potato Casserole

What you need:

2 ½ lbs. sweet potatoes
1 piece orange, zested and extracted of its juice
1 t. cinnamon, ground
1 T. honey
½ c. milk
½ dried apricots, diced

Topping:
½ c. oatmeal
½ c. walnuts, chopped
¼ c. brown sugar, firmly-packed
2 T. extra virgin olive oil
2 T. butter, cut to pea-size pieces

What you need to do:

1.   Preheat oven to 375 degrees Fahrenheit.
2.   Arrange the sweet potatoes on a sheet tray.  Roast for 35 to 40 minutes (if you
notice  that they are still hard in the middle, don’t worry).
3.   Meanwhile, prepare the topping by putting the oatmeal, walnuts, brown sugar, olive
oil and butter into the food processor.  Pulse the ingredients until they’re well-
incorporated.
4.   Crumble the mixture over the potatoes in a 2-quart baking or casserole dish.
5.  Bake in the oven for 30 minutes or until the mixture is heated through and the
topping has turned golden brown.  Serve hot.

Casserole Recipes – Cheddar Rice and Mushroom Casserole

Posted by: on Apr 5, 2012 in Casserole Recipes | No Comments

Cheddar Rice and Mushroom Casserole

What you need:

Extra butter for greasing
3 T. butter
2 T. all-purpose flour
¼ c. onions, chopped
2 garlic cloves, chopped finely
½ lb. baby bella or shiitake mushrooms, sliced
½ t. garlic powder
½ t. cayenne pepper
1 ½ c. heavy cream
½ c. chicken stock
10-oz. frozen chopped broccoli, 1 pack (thawed then drained)
3 c. rice, cooked
2 c. Cheddar Monterey blend, shredded (divided into 1 cup each)
Salt
Black pepper, freshly ground

What you need to do:

1.   Preheat oven to 425 degrees Fahrenheit.
2.   Grease a 1 1/8-quart oval casserole dish with butter.
3.   Melt 3 T. butter and flour in a large pot under medium-heat until the mixture turns
golden brown (just like the color of a peanut butter).
4.   Add the onion, garlic, mushrooms, garlic powder, cayenne pepper, heavy cream
and chicken stock into the pan.
5.   Add to this mixture the broccoli, rice and 1 c. cheddar cheese.  Season with salt and
pepper.
6.   Pour this mixture into the casserole dish and sprinkle the top with the remaining 1
cup cheese.
7.   Bake in the oven for about 20 minutes or until the cheese has melted and turned
golden brown.  Serve hot.

Casserole Recipes – Chunky Pineapple Casserole

Posted by: on Mar 29, 2012 in Casserole Recipes | No Comments

Chunky Pineapple Casserole

What you need:

Butter for greasing
6 T. all-purpose flour
1 c. sugar
2 c. sharp cheddar, grated
20-oz. pineapple chunks, 2 cans (drained)
1 stick (8 T.) butter, melted
6 T. syrup from the pineapple chunks
1 c. Ritz cracker crumbs

What you need to do:

1.   Preheat oven to 350 degrees Fahrenheit.
2.   Butter all sides of a medium-size baking or casserole dish.
3.   Mix the flour and sugar together in a large bowl.  Slowly add in the cheddar and stir.
4.   Put in the pineapple chunks and mix well until combined.
5.   Pour the pineapple chunk mixture into the baking dish.
6.   In a separate medium-size bowl, mix together the melted butter, pineapple syrup
and cracker crumbs.  Stir the ingredients with a spatula until completely mixed.
7.   Pour the cracker crumb mixture over the pineapple mixture.
8.   Bake for about 25 to 30 minutes or until the mixture has turned golden brown.
Serve.

Casserole Recipes – Vegetable Galore Casserole

Posted by: on Mar 22, 2012 in Casserole Recipes | No Comments

Vegetable Galore Casserole

What you need:

2 peeled carrots, cut into half-inch slices
1 peeled medium-size potato, cut into half-inch slices
1 peeled medium-size yam, cut into half-inch slices
1 red bell pepper, seed removed and cut into half-inch slices
5 T. olive oil
Salt and pepper
1 red onion, sliced thinly into rings
1 large (or 2 small pieces) zucchini, cut into ¼-inch crosswise slices
2 large ripe tomatoes, cut into ¼-inch crosswise slices
½ c. Parmesan, grated
2 T. Italian-style breadcrumbs, dried
Fresh sprigs of basil, for garnish

What you need to do:

1.   Preheat oven to 400 degrees Fahrenheit.
2.   Coat the carrots, potato, yam and bell pepper with 2 T. olive oil in a 13 x 9 x 2-inch
baking dish.  Spread the vegetables evenly in the pan.
3.   Sprinkle the mixture with salt and pepper and mix until well-blended.
4.   Evenly arrange the red onion rings on top of the vegetables.  Top the mixture with
the zucchini slices.
5.   Drizzle the surface with another 2 T. olive oil and sprinkle with salt and pepper.
6.   In the next layer, arrange the tomato slices on top of the zucchini.
7.   In a small bowl, combine the Parmesan and breadcrumbs and stir together.
8.   Sprinkle this mixture on top of the vegetable mixture and drizzle the surface with the
remaining 1 T. olive oil.
9.   Bake without cover for around 40 minutes or until the vegetables have become
tender and its surface has turned golden brown.
10. Top with sprigs of fresh basil leaves, if desired.  Serve.