Easy Casserole Recipes
I seem to be on a roll which started with my comments about feeling as if I needed a rest after all the rich holiday food. I wanted some lighter meals and my first choice was soups that were satisfying without being too filling. Then I added some easy muffins to my menus, which led to one-pot meals that were hearty, but easy winter fare and that reminded me of casseroles—another type of hearty but easily made, convenient entrées.
The nicest thing about casseroles is that
CHICKEN DIVAN: Serves 4
4 boneless, skinless chicken breasts
(1) 14 oz can chicken broth
(1) lb. bag frozen broccoli cuts-thawed and drained
4 Tbs. butter
4 Tbs. flour
½ cup whole milk or half and half-more if needed
½ cup grated mild cheddar cheese
½ cup grated Parmesan cheese
Salt to taste if needed
Paprika to garnish
Poach chicken in broth. Cool and slice breasts in half lengthwise. Measure remaining broth and add enough milk to equal 2 cups. Melt butter in a sauce pan over medium heat. Remove from heat and stir in flour to make a paste. Quickly add liquid and stir to break up lumps. Return pot to heat, stirring constantly to remove lumps, bring to a simmer and continue stirring until sauce thickens to desired consistency. Add cheddar cheese and ¼ cup Parmesan, stir until it melts. Add salt if needed. Lightly grease a 2 qt. casserole. Place a layer of broccoli in the bottom, arrange the chicken over it and cover with half the sauce. Top with the rest of the broccoli, the rest of the sauce and sprinkle the rest of the Parmesan over it. Garnish with a sprinkle of paprika for color. Bake at 375 degs for 40-50 mins until golden and bubbly. Serve at once.
HOT DOG & POTATO 2-BEAN-CASSEROLE: Serves 4
8 hot dogs cut in 6 pieces each—2 cups cubed ham is an option
(1) 15 oz can kidney beans
(1) 14 oz can of diced tomatoes – drained, juice reserved
(1) 10 oz bag frozen cut green beans
1 large onion thinly sliced
1 Tbs. oil
Salt & pepper
4 large white potatoes
Heat oil in a large pot over medium heat. Cook onions until softening and add hot dog pieces. Continue until onions are soft and hot dogs begin to puff at ends. Add kidney beans, tomato juice and green beans; cook 3 min. add tomatoes, stir to incorporate, taste for salt and pepper and remove from heat. Put the mixture into a lightly greased 2 qt. casserole or 4 individual oven-proof dishes. Pierce the potatoes and microwave 1 – 1 ½ min. until still firm but no longer raw. When cool thinly slice and arrange over the top of the casserole(s). Can be refrigerated for up to a day at this time. Bake in a 400deg. oven until potatoes are golden-about 45-50 min.
SIRLOIN TIP CASSEROLE: Serves 4
2 lbs Sirloin Tips well trimmed and cubed – cubes of round-top pr bottom- may be used as well
8 oz fresh sliced mushrooms OR (1) 4 oz can whole buttons cut in half
2 medium onions in 8ths
2 Tbs. dried parsley
2 cloves garlic sliced
2 tsp dried oregano
2 tsp dried rosemary
2 tsp dried thyme
Salt and pepper to taste
¾ cup tomato paste
1 cup Red wine – divided ¼ cup reserved
1 Tbs. cornstarch
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1 tsp Kitchen Bouquet if deemed necessary.
In a large skillet or saucepan, brown meat in 2 Tbs. oil, when nearly finished add more oil if needed and the onions, mushrooms, garlic and herbs. Cook 3 min. Add the tomato paste and the ¾ cup of wine. Cover and simmer about 25 min or until meat is tender. Add the cornstarch mixed with the ¼ cup wine and stir until gravy thickens. Add Kitchen Bouquet for color if needed. Pour mixture into a greased casserole, top with potatoes as made below. Preheat oven to 375 degrees.
Easy Casserole Recipe
POTATOES:
1 box Instant mashed potatoes – 3 cups
Milk
Water
1 egg
1 envelope beef bouillon granules
2 Tbs. butter
½ cup grated Parmesan
Paprika
Make potatoes according to directions but use half milk and half water. When fluffy, add 2 Tbs. butter, 1 egg, and the bouillon. Arrange the potatoes in a ring around the edge of the casserole. Sprinkle with the cheese Garnish with the Paprika. Bake for 20 min or until browned
NOTE: This can be frozen if done so before the potatoes are added, and thawed to room temperature before adding them as well. Then proceed with the baking as directed.
DOUBLE PUNCH LASAGNA ROLL-UPS: Serves 4 If you need to plan ahead for an oven-ready dinner, this casserole keeps wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.
1 lb. ground turkey (Frozen rolls( ex. Jenny-O,) work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)
1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp chopped garlic
2 tsp dried oregano
2 tsp dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 T flour
5 Tbs. butter
4 oz Monterey Jack cheese in small cubes
Salt to taste
Grated parmesan and paprika to garnish
Cook noodles in boiling water until very tender @ 10 mins. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 mins. Add mushrooms for 2 mins then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 mins. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 mins.
When it has thickened, stir in the cheese until it melts, add the nutmeg and salt. White Sauce often does need salt cf. Sauces and Gravies Link. Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns @ 40 mins.
