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Topic: your favorite casserole recipe  (Read 926 times)
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« on: January 03, 2006 08:52:34 AM »

What is your favorite casserole recipe? I asked for casserole dishes for Christmas just so I could make mine--a squash casserole. Here is the recipe for the squash casserole my family makes:

3 squash (medium) sliced and brolied until tender, then drain and mash (summer squash and / or zucchini squash are fine)
Then stir in:
1/2 pound velveeta cheese (approximately one cup), cut up
one chopped up medium opnion
2 eggs, beaten
1/2 of a 3/4 cup of crackers crumbs (save the rest to sprinkle on the top of the casserole)Bake at 350 degrees for 40 minutes. Sprinkle remainder of cracker crumbs on the top and serve hot!

I would love to collect some other recipes to expand my casserole making repertoire!

highway 9
« Reply #1 on: January 03, 2006 04:56:08 PM »

OK here is a fast and super easy one. My kid LOVEs it! Even my husband.

1 package (16 ounces) spaghetti
1/2 cup grated Parmesan Cheese- the real stuff
1/2 cup ricotta cheese
2 eggs, beaten
1/4 cup chopped FRESH basil leaves-the real stuff
2 medium tomatoes-each cut ito 5 slices
4 slices (1 ounce each) provilone chees,cut in half
and a springform pan-like for cheese cakes. that is what I use. 9X 3

1.Heat oven to 350. Cook spaghetti. Rince under cold water.drain
2.Toss spaghetti, Parmesan chees,ricotta chees,basil,and eggs until coated.
3. Press half mixture in pan, oh spray pan with cooking spray.and put half of basil,half of tomato and half of cheese slices on top of speghetti mixture.
4.and do it all over again. so you have two layers.
5.Bakeuncoverd for 30 min.let stand for 15 min. ans enjoy

you can put tofu in it too. That is really good.
highway 9
« Reply #2 on: January 03, 2006 05:05:03 PM »

Here is another really good one. cheap to make.

3/4 cup dried lentils, sort them and rinsed
1/2 cup uncooked brown rice
2 1/2 cup veggie broth
1 package frozen green beans or broccoli cuts. they are both good.
1 cup shredded cheese

1.oven 375.
2.mix lentils and rice and broth. cover and bake for 1 hour.
3.stir in frozen green beans. cover and bake for 30 minutes or until liquid is gone and rice is tender.
4. put cheese on top.
« Reply #3 on: January 06, 2006 07:36:05 PM »

Yum! I made a chicken broccoli casserole last night and hubby loved it. Your recipes look really good too. Thanks!

« Reply #4 on: January 07, 2006 11:09:43 AM »

This sounds weird, but it's my family's favorite side dish casserole:

2 cups of either quartered brussels sprouts or diced green cabbage
1 cup milk (lowfat or whole fat - either one)
4 tbsp butter (has to be butter)
4 tbsp flour
1 tsp kosher salt
1 tsp black pepper (coarse is best)
lemon juice from 1 lemon (medium)
1/4 cup parmesan cheese

Have all of your ingredients measured out - you'll need to whisk the sauce constantly.
Put vegetables in casserole dish
Preheat oven to 350F
In sauce pan, melt butter over medium heat until all liquid
Whisk in the flour, salt and pepper
Whisk until it is all gummy and browning
Add milk, continue to whisk
Add cheese, continue to whisk
When it's starting to thicken, add lemon juice.
Remove from heat and pour over leafy goodness in casserole dish
Bake until bubbly brown on top (about 20-30 minutes).

(Optional - top with panko before baking)

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« Reply #5 on: January 08, 2006 06:44:30 AM »

I love potatoes. I could eat them at every meal, but alas, you need more variety than that. Here's a yummy potato/walnut casserole. Feel free to add some specks of green veg into it - sure doesn't hurt.

6  medium (2 pounds) potatoes
1/2  cup chopped onion (I usually use a whole medium onion)
2  cloves garlic, minced (I use 4!)
3  tablespoons walnut oil (your regular oil is fine)
3  tablespoons all-purpose flour
1/2  teaspoons salt
1/4  teaspoons ground black pepper
2-1/2  cups milk (evaporated skim milk is super)
3  tablespoons snipped fresh sage (sage can be really strong. I think 1 Tb will do, or a tsp dried is plenty)
1  cup shredded Gruyere or Swiss cheese (4 ounces)
1/3  cup broken walnut pieces (I usually use more like 1/2-3/4 cup)
   Fresh sage leaves (optional)

1. Grease a 2-quart round casserole (with a cover); set casserole aside.
2. Peel potatoes, if desired, and thinly slice (you should have 6 cups). Place slices in a colander. Rinse with cool water; set aside to drain.

3. For sauce, in a medium saucepan, cook onion and garlic in walnut oil until tender but not brown. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage.
4. In the prepared casserole, layer half of the potatoes. Cover with half of the sauce. Sprinkle with half the cheese. Repeat layering with the potatoes and sauce. (Cover and chill remaining cheese until needed.)

5. Bake, covered, in 350 degree F oven for 40 minutes. Uncover and bake about 25 minutes more or until potatoes are just tender. Sprinkle remaining cheese and nuts over top. Bake, uncovered, for 5 minutes. Remove from oven and let stand for 10 minutes. If desired, garnish with sage leaves. Store any leftovers in the refrigerator. Makes 8 to 10 servings.

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