Recipes Trending: casserole

Showing posts with label casserole. Show all posts

Saturday, April 5, 2014

Asparagus and Chicken Noodle Casserole Its the Best Jerry the Best!

The spring sun says, "Use fresh green asparagus," but the chilly breeze says "how about a creamy, comforting casserole?" I say lets have both. This video recipe shows my fairly straightforward approach to the great American casserole. This recipe can be used for almost any combination of protein and vegetable, and the results will be just as delicious.

Im not usually a big "blancher" of asparagus, preferring to pan-roast or grill it, but in this recipe the quick dip in boiling water is necessary to lock in that beautiful green color that remains vibrant even after 30 minutes of baking. The other atypical behavior here is the use of canned cream of mushroom soup. I cant ever remember using it to make soup.

Why would you, when homemade mushroom soup is so far superior? But, when making a casserole, it seems completely right, if not required.

No matter what kind of casserole youre making, the best part is the crispy top. You Seinfeld fans will, of course, fondly remember the muffin tops, and pudding skins episodes. What about a restaurant that serves only the top of the casserole? Lets see, what should I call it?

Ingredients:
2 tbsp butter
1/2 onion, diced
2 cloves minced garlic
2 tbsp flour
3 cups milk
1 can cream of mushroom soup
cayenne and salt to taste
8 oz dry wide egg noodles
2 bunch asparagus
4 cooked chicken breasts
6 oz white cheddar cheese
3/4 cup bread crumbs
2 tbsp olive oil

Friday, March 7, 2014

Turkey Noodle Casserole – Getting Ready for Thanksgiving Leftover Leftovers

This recipe is not for your Thanksgiving leftovers. Those should simply be reheated and eaten the next day, as either a hot sandwich, or just as they were the day before. This delicious Turkey Noodle Casserole is for the leftover leftovers.

I don’t know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there’s even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren’t typically used in the meal, they work wonderfully here to disguise the last of the holiday bird.

By the way, you’ll also want to assess the rest of your leftovers before constructing this casserole. The recipe is perfect for using up the last remnants of those “why did we make so much?” vegetable side dishes; things like peas and carrots, green beans and onions, or even butternut squash will work very nicely.

I know we have a few weeks to go, but I’m posting this nice and early so you can be sure to have the necessary items in your pantry already. Thanks to all those Black Friday lunatics, the less shopping you have to do after Thanksgiving, the better. I hope you give this a try, and like it so much that you add it to your regular recipe rotation. Enjoy!

Ingredients for 6 Servings:

3 tablespoons butter

3 tablespoons flour

3 1/2 cups cold milk

1 (10-oz) can condensed cream of mushroom soup

1 teaspoon garam masala, or curry powder

1 teaspoon dried tarragon

1/4 cup chopped green onions

1/2 cup diced red bell peppers

1/2 cup diced green bell peppers

1 cup shredded pepper Monterey jack cheese

1 teaspoon salt, or to taste

12 ounce package dry egg noodles

3 cups diced cooked turkey

5 oz bag potato chips, crushed into crumbs

Wednesday, February 19, 2014

Baked Chicken Chili Brown Rice Casserole

Easy budget friendly chicken chilli and rice bake

Easy chicken rice casserole- gluten-free comfort food on a budget..

Need to use up leftover chili in a creative way? Toss this easy, budget-friendly recipe together- and transform leftover chicken chili into a cozy casserole.

By Monday or Tuesday I usually have one or two containers of leftovers kicking around. Too small to serve as a meal, but just too darn good to throw out. What to do? Make up a recipe. I've had some curiously palatable combos arise from this impulse to transform leftovers into something savory and fun. Here's the latest.

Read more + get the recipe >>

Sunday, February 16, 2014

Delicious Deviled crab Casserole Recipe

If you enjoy seafood dishes, crab meat, I think you this casserole recipe will appreciate. We enjoy making this recipe several times a year for a family dinner or as a special treat.

You want to make sure that you use real crab meat and non-packed imitation meat. Use of imitation meat there is a different taste and it does not hold together, as well as the real stuff. Moreover, not you freeze Left-Overs how this well freeze does not. If you have any double boiler, you make the recipe in a nonstick large pot.

Deviled crab casserole recipe

1 Pound real crab meat (not imitation)
4 El butter or margarine
2 Tablespoons all-purpose flour
1 TABLESPOON chopped parsley
2 Teaspoons lemon juice
Yellow 1 teaspoon mustard
1 / 2 Teaspoon of Horseradish sauce
1 Teaspoon table salt
1 / 2 Teaspoon of ground red pepper
1 Cup milk
2 hard boiled eggs, chopped
1/2 Cup soft bread crumbs
2 El unsalted butter, melted

Oven to 350 degrees.

Melt 4 tablespoons butter in a Bain-Marie, slowly stir in all-purpose flour, parsley, lemon juice, mustard, horseradish sauce, salt, pepper and milk. Continue heating the mixture, stir constantly until it thickens. Stir stir in the chopped crabmeat and chopped eggs and for additional minutes.

Remove mixture from the heat and pour mixture into a slightly buttered casserole dish. Sprinkle top with bread crumbs that are combined with 2 tablespoons of melted butter.

Bake in a 350 degree oven for 20 minutes or until hot and browned slightly at the top. This recipe will make 4-6 servings.

Shelly Hill has worked since 1989 by home direct sales and is a Manager with Tupperware. Shelly loves cooking and baking for friends and family. Visit Shelly online at http://www.workathomebusinessoptions.com or your recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

Saturday, February 1, 2014

SANDRA’S BURGER RICE and ASPARAGUS CASSEROLE

This website added my photograph
of my above casserole to their site
stating that it was created by
a Sandra and it was interesting
on 5-19-11...(Funny, as its a website
dedicated by everything
created by "SANDRAS")
@ http://flickriver.com/photos
/tags/sandras/interesting/...

Servings: (6 to 8)

Prep: 15 Mins. |
Bake 1 Hr.

Posted: by Sandra

INGREDIENTS

1 lb. extra-lean moose burger (or venison, beef , or buffalo)

1 yellow onion, chopped
1 cup celery, chopped
4 button mushrooms, sliced
2 garlic cloves, minced
1 (10.75 oz. can) cream of mushroom soup
1 (10.75 oz. can) cream of cream of celery soup
2 tablespoons low-sodium tamari (aged soy sauce)
2 teaspoons worcestershire sauce
1 tablespoon sherry
1 soup can full of low-sodium beef broth
1 soup can full of milk
3/4 cup uncooked rice
1 bunch uncooked asparagus, trimmed, and cut into 1” pieces
¼ teaspoon freshly ground pepper
1 tablespoon organic dried parsley

--½ cup crushed Hawaiian Luau BBQ potato chips

METHOD

Preheat oven to 350 degrees. Spray a 4 qt. casserole, and set aside with lid or tin foil.

Brown burger in a large nonstick skillet over medium-high heat until ¾ the way done, and add the onions, celery, mushrooms, and garlic; sautéing until the burger is done and onions are translucent, about 7 to 8 minutes. Add the soups, soy sauce, worcestershire sauce, sherry, beef broth, milk, uncooked rice, uncooked asparagus, pepper, and parsley; mixing to combine. Pour into the casserole baking dish, and cover.

Bake covered for 50 minutes, and uncover and top with crushed chips; returning to bake in oven for the final 10 minutes. – Enjoy!

~~~~~~~~~~

Tip: Broccoli is also a wonderful substitute for asparagus, or canned French fried onions crushed as a substitute for the potato chips, if desired.