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Any good casserole recipes?

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    #16
    I usually fix a couple of casseroles on the weekend to have in the fridge for quick and easy suppers during the week.

    I buy a whole chicken on sale. It can be frozen. I put the chicken in the Crockpot and cook with water, and whatever vegetables I have that are starting to look a little worse for wear. I always try to get an onion in there. Sometimes I put it in overnight on low to cook the chicken and make the broth. If you don't want to do this, you could probably use a store bought already fixed chicken, but it's more expensive and you'll have to buy broth.

    I make a chicken and dressing casserole. I use half of the meat of the chicken and mix it with my favorite dressing or stuffing. I cut up celery and add spices to it and then add broth until the stuffing is very moist. You can bake covered for 30-35 minutes right then at 400 or if you have it in the fridge, I usually bake it covered from 35-45 minutes at 400. It's good heated up for lunch afterwards.

    With the other half of the chicken I cook some pasta, elbow macaroni, bow ties, penne, whatever I have. I put the chicken in the drained pasta, add a little cheese (again, whatever I have and this is just to flavor it, not make it a cheesy dish), add broth. If I have some leftover vegetables that are already cooked, I add them. You want the dish to be fairly moist, but not soupy. You bake until it is heated through since everything is already cooked. I bake it covered to keep the moisture in. I get two meals out a chicken.

    Or you can do chicken stew with half a chicken and broth. You can either cook or roast vegetables of your choice -- I usually roast carrots, celery, onions, and potatoes with some olive oil. Put with the chicken that is shredded and quite a bit of broth to make it very soupy. Add a small can of tomato sauce. And if you want, add a little pasta of your choice and simmer until everything is heated and the pasta is cooked. I often have it in the fridge to heat up on a busy night.

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      #17
      Lentils, onions, carrots, 2 cups of water for each cup of lentils, a bunch of spices from your spice rack, and a cheap cut of meat (I use smoked ham hocks or lamb bones) - toss it all into a crock pot in the morning and let it work all day. Er, not really a caserole
      I YQ YQ R

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        #18
        Originally posted by rickatheslicka View Post
        Anybody have a tried and true recipe for Tuna Casserole?

        I usually just wing it.


        I'm curious as to what a real recipe would look like...
        Idk about a "real" recipe but here is ours

        1 family size can cream of mushroom soup

        16 oz bag noodles

        16 can or bag frozen peas

        1 can tuna, I use chicken cause i don't like tuna

        cook noodles, drain, add other stuff, eat..... i was full grown before i knew you were supposed to bake a cassarole. But I think its yummy any way and I don't see how baking adds anything to it.

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          #19
          Nice recipe. Thanks for sharing wonderful ideas. I will definitely try this recipe soon at home. Keep sharing. This is a cool recipe. I would like to appreciate you all for sharing your recipes.

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            #20
            Good sharing.

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              #21
              Baked Tortellini

              Ingredients

              1 tablespoon extra-virgin olive oil
              2 tablespoons all-purpose flour
              2 1/2 cups low-fat milk, heated
              1/2 cup grated fontina cheese, divided
              1/2 teaspoon ground nutmeg
              Salt & freshly ground pepper, to taste
              1 pound fresh or frozen cheese tortellini, preferably low-fat (see Tip)
              1/4 cup fine dry breadcrumbs
              2 tablespoons freshly grated Parmesan cheese


              Preparation

              Preheat oven to 350F. Coat 6 individual gratin dishes or a 1 1/2-quart shallow baking dish with cooking spray. Put a large pot of water on to boil for cooking pasta.
              Heat oil in a large saucepan over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat and add 1/4 cup fontina and nutmeg, stirring to melt the cheese. Season with salt and pepper.
              Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well.
              Combine the tortellini with the cheese sauce and toss. Transfer to the prepared dishes or baking dish. Top with the remaining 1/4 cup fontina. Combine breadcrumbs and Parmesan and sprinkle evenly over the tortellini.
              Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.

              Tips & Notes

              Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw in the refrigerator before baking. Equipment: 6 individual gratin dishes or a 1 1/2-quart shallow baking dish

              "http://www.eatingwell.com"

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                #22
                Pinterest

                I'll tell you what... I love getting recipes from post but it's nothing like lurking around the Pinterest site. You get the pictures with instructions and you can save them to your own folders to refer back to them. Check to out.

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                  #23
                  Yum!

                  Can't go wrong with tuna casserole. That one is always my go to casserole of choice.

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                    #24
                    Originally posted by Harlekin
                    Lots of good ideas here!
                    Here is an easy one for you to follow

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