I love casseroles..post your favorite.

Discussion in 'Food & Wine' started by Missourian, Jun 11, 2011.

  1. Missourian
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    Missourian Gold Member

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    What is you favorite casserole or casserole recipe?

    I love the simple leftover standby...meat, noodles, cream of whatever condensed soup, sour cream, cheese topping, salt and pepper.
     
  2. Cecilie1200
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    Whisk two eggs and two cups of milk together. Add 4 ounces of shredded cheese (I like medium cheddar, but it's up to you), and salt and pepper to taste. Stir in two pounds of frozen tater tots until they're thoroughly coated in the egg, milk, and cheese mixture. Spread in a greased casserole pan and sprinkle another 4 ounces of cheese over the top. (This is handy, because the stores sell pre-shredded cheese in 8 oz. bags.) Bake in a 350-degree oven for 40-45 minutes.

    This is the basic tater tot casserole recipe. You can add chopped onions, chopped ham, sliced hot dogs, browned ground beef, whatever grabs you to dress it up. My family will eat this until they bust if I let them. No leftovers happening here.
     
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  3. Missourian
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    Missourian Gold Member

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    Mmm...Cecilie, that sounds so good :eusa_drool:, and easy too.

    This might be on the menu here tonight.
     
  4. Shadow
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    Not really a casserole...but we eat it as a main dish so....


    Smokehouse Cauliflower Medley


    1/4 c butter
    1 head cauliflower cut
    1/4 lb bacon,cooked and cut
    2 oz jar drained sliced pimiento
    1 tsp dry mustard
    1/2 tsp salt
    2 tbsp water
    1 tbsp chopped parsley

    In 3 qt pan melt butter. Stir in remaining ingredients (except parsley). Cover;cook over med heat,stirring occasionally. Cook until cauliflower is tender (10 to 12 min.) Sprinckle with parsley and serve.
     
  5. Shadow
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    INDIAN CORN CASSEROLE


    3 eggs, well beaten
    1/4 c. flour
    2 tbsp. sugar
    2 c. (1/2 lb.) shredded sharp process cheese
    2 (1 lb.) cans whole kernel corn, drained (4 c.)
    10 slices (about 1/2 lb.) bacon, cooked and crumbled

    Combine eggs, flour and sugar and beat well. Add shredded cheese and corn. Stir in about 3/4 of the bacon. Place mixture in ungreased 10x6x1 1/2 baking dish. Sprinkle remaining bacon on top. Bake in 350 degree oven for 30 minutes or until knife inserted in center comes out clean. Serves 8.
     
  6. Shadow
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    Parmesan Artichoke Casserole


    2 (10 ounce) cans artichoke hearts in water, drained
    8 ounces grated Parmesan cheese
    2 teaspoons garlic powder
    1/2 cup mayonnaise
    2 tablespoons dried parsley
    1 pinch paprika

    Preheat oven to 350 degrees

    Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.

    Bake in preheated 350 degrees 25 to 35 minutes.


    Add ins for variety:

    Zucchini
    Spinach
    Cauliflower
     
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    Baked French Toast Casserole with Maple Syrup


    Paula Deen recipe

    Ingredients:
    1 loaf French bread (13 to 16 ounces)
    8 large eggs
    2 cups half-and-half
    1 cup milk
    2 tablespoons granulated sugar
    1 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    Dash salt
    Praline Topping, recipe follows
    Maple syrup

    Directions:

    Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.


    The next day, preheat oven to 350 degrees F.

    Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

    Praline Topping:

    1/2 pound (2 sticks) butter
    1 cup packed light brown sugar
    1 cup chopped pecans
    2 tablespoons light corn syrup
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg


    Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
     
  8. Douger
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    18-20 Pejibaye's peeled, boiled for about 8 minutes, then pureed with fresh cream.
    Set aside.Cram a half stick of real butter in there.
    Skin an ayote(2 lbs),cube it into one inch cubes, and boil it until tender.(Pumpkin "could" suffice).
    Do about 4 large potato's the same way.
    Toss in with the pureed Pejibaye.MIX.
    Use some guava(or any citrus-maybe apple ?) wood and slowly cook a cut up rabbit( 3 lbs) over a low temp fire with some green guava on top to create more smoke.
    Bone out the rabbit, shred the meat, and toss in the mix.Heat/simmer again.
    In a separate iron skillet create The Trinity.
    Dump The Trinity on a plate and make a roux in the same skillet.
    When the roux looks like chocolate(thick and coffee colored) dump some chicken broth( a liter/quart) in and dump everything together. Stuff it in a casserole dish, shred some smoked gouda up top and munch out in 15 minutes or so.
    This is normally done with a Tepisquintle meat but rabbit works fine.I grow wabbit and refuse to kill Temps / Agouti.The farm raised fetch $80 for a ten pounder. Rabbit is just fine.I think any non-red meat would be fine. Pork, chicken,even fish or shell fish.

    The side dish is the standard murkin green bean casserole with the canned dry onions and cream of mushroom soup.
    A Caesar salad is just as good and a hell of a lot better for you.
    Don't forget the garlic bread.

    The key here is Pejibaye.Peach palm. Faulting that you could use yuca/cassava . I think it would work well.
    [ame=http://www.youtube.com/watch?v=7XG2t8eGzaU]YouTube - ‪Spider Monkey eating Pejibaye Fruit‬‏[/ame]
     
  9. Shadow
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    CHICKEN CHOW MEIN CASSEROLE


    4 c. cooked chicken, diced
    1 bunch green onions, diced
    4 stalks celery, diced
    1 lg. can dry chow mein noodles
    1 can cream of chicken soup
    1/2 soup can of milk
    1/4 c. cashews


    Place half the noodles in round casserole dish. Layer celery, then green onions, then chicken. Mix the soup and milk. Pour over chicken. Top with remaining noodles. Bake at 350 degrees for 30 minutes. Sprinkle cashews over casserole. Bake another 5-10 minutes
     
  10. Cecilie1200
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    Here's another one my family likes.

    Shepherd's Pie

    Brown two pounds of ground turkey with chopped onion. Stir in a can of cream of mushroom soup and half-a-can of milk. Add a package of frozen peas and carrots. Spread the mixture evenly in a greased casserole pan. Spread mashed potatoes (you can use the pre-made ones if you like; just be sure you microwave them according to package instructions first) over the top, and spray with butter-flavored cooking spray. Bake until the mashed potatoes brown slightly.
     

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