Casseroles !

[ChesterV]

Casseroles.

The modern invent of the casserole was taken from the beginnings of the "instant" culture we now have today.
When more women started entering the workforce in the 1950's, they needed to find a way to make food for the family easier and quicker. And whats easier than throwing some ingredients in a casserole dish and baking it?

 

[ChesterV]

Preheat oven to 350˚F. Then layer these ingredients in a 2-qt. baking dish with a tight-fitting lid:

• 1 cup rice, uncooked
• 1 cup canned whole kernel corn, drained
• Sprinkle with salt and pepper. Pour 1 8-oz. can Hunt's Tomato Sauce and 1/2 can water over first two layers.
• 1/2 cup each finely chopped onion and green pepper
• 3/4 lb. uncooked ground beef, seasoned with salt and pepper
• Pour second can of Hunt's Tomato Sauce and 1/4 can of water over everything
• Cover with four strips of bacon that have been cut in half

Cover the dish and bake at 350˚F for 1 hour. Uncover and bake about 30 more minutes. Makes 4 to 6 servings.

 

[ChesterV]

Tuna Noodle Casserole


Ingredients

• 1 (12 ounce) package egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup evaporated milk
• 1 (5 ounce) can tuna, drained

• 3 cups shredded American cheese
• 1/3 cup chopped onion
• 1/2 cup crushed potato chips
• 1 pinch paprika

Directions

1. In a large pot with boiling salted water cook egg noodles until al dente. Drain.
2. In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
3. Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.

 

[ChesterV]

Green Bean Casserole

30 ounces green beans, canned, drained
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
2 3/4 ounces French-fried onions
1/8 teaspoon pepper


Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.
Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Cooks Note: May substitute 18 ounces frozen cut green beans, thawed and drained.

 

[ChesterV]

Jiffy Corn Casserole

1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted


Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes.

 

[ChesterV]

Broccoli and Cheese Casserole

1/2 lb. cold sliced chicken
1 lb. broccoli crowns
3 tbsp. freshly grated Parmigiano-Reggiano cheese
2 tbsp. unsalted butter plus 1 tbsp. extra virgin olive oil
2 cloves finely minced garlic
1/2 cup Italian seasoned bread crumbs or crushed Ritz crackers
1/2 tsp. paprika
3 tbsp. fresh parsley, minced


Preheat oven to 350°F.
Steam or briefly boil broccoli for about 5 minutes (depends on maturity of the broccoli), or until almost, but not quite tender. Plunge into cold water to stop the cooking. The broccoli should be a bright green in color and should retain a crisp crunch.

In a 2 1/2 quart casserole, melt butter and olive oil in microwave with minced garlic until butter has melted and garlic is sizzling. Toss bread crumbs with the melted butter mixture, to coat; stir in parsley.

Scoop most of the bread crumb mixture onto a sheet of wax paper, and set aside (some bread crumbs may remain in casserole to make a base for the chicken).

Arrange cooked chicken slices in a layer along the bottom of the casserole and top with the steamed broccoli. Cover with sauce (below). Sprinkle with the buttered breadcrumbs or crushed Ritz crackers. Top with grated Parmigiano-Reggiano cheese. Sprinkle with paprika for extra color and a piquant flavor.

Brown on the top third shelf in a 350°F. oven for about 15 minutes or until nicely golden.

Variation: Cooked elbow macaroni and sliced mushrooms may be added before being topped with the sauce.



Sauce:


1 cup milk or cream
1/2 tsp. salt
2 tbsp. butter
2 tbsp. flour
1 egg yolk
1/2 cup Gruyere or sharp Cheddar cheese
1/2 tsp. Coleman's Mustard


In a microwavable bowl, melt butter; whisk in flour and when blended, slowly stir in milk. Heat for 3-5 minutes, stirring occasionally until mixture thickens. Beat a few tablespoons of the hot liquid into 1 egg yolk; then transfer the egg yolk back into the sauce, whisking quickly. Add Gruyere or sharp Cheddar cheese and dry mustard. Microwave for another 1 or 2 minutes or until cheese has melted.
To save on clean-up and extra preparation steps, (an important consideration in the Cooks.com Test Kitchen!) this sauce is easiest to prepare in a microwave, but may also be made in a double boiler, as is done traditionally.

 

[ChesterV]

Tater Tot Casserole

1 lb. ground beef
1/2 cup chopped onion
4 cups frozen tater tots
1 can Cream of Chicken Soup or Cream of Mushroom
1/4 tsp. garlic powder
Salt and Pepper to taste
1 cup shredded cheese (any kind)


Brown ground beef and onion; drain. If beef is very lean, add 1 tsp. olive oil for best browning results.
Place frozen tots in bottom of 2 quart baking dish.
Mix other ingredients together in a bowl. Do not dilute soup. If soup is too thick, add 2 tablespoons of milk or water to loosen it up.
Pour mix over tots in dish.

Bake at 375°F for 45 minutes.

Sprinkle cheese on top of casserole during last 10-15 minutes of baking.

 

[Becky]

I love the sound of the green bean casserole Although I'd have to swap the mushroom soup for something else because my husband is allergic to fungus. It would probably work well with cream of chicken soup though.

 

[ChesterV]

I love the sound of the green bean casserole Although I'd have to swap the mushroom soup for something else because my husband is allergic to fungus. It would probably work well with cream of chicken soup though.

A lot of people use Cream of Celery instead of mushroom soup. Any "Cream of" soup would work though, seeing as it's a veggie dish.

I love mushrooms, so I try and use mushroom soup in anything that calls for soup, broth, or a cream base of some kind to go in it.

 

[Becky]

Yeah I love mushrooms too... they're like forbidden fruit given that I can't have them at home!

 

[ChesterV]

Tamale Casserole

Ingredients

• 1 pound ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 small onion, chopped
• 2 (15 ounce) cans pinto beans, rinsed and drained

• 2 (15 ounce) cans crushed tomatoes
• 1 (15 ounce) can cream-style corn
• 1 (6 ounce) box cornbread mix
• 1 egg, lightly beaten
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
3. Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
4. Stir pinto beans and crushed tomatoes into the beef mixture.
5. Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
6. Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.