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Brrrrr, it's winter, it's chilly, can we start a string of favorite casseroles?
- Thread starter pat-nocal
- Start date
Here's one we like. Rec: Chiles Rellenos Casserole
Chiles Rellenos Casserole
1/2 pound ground turkey (or extra lean ground beef)
1 cup onion, chopped
1 3/4 tsp cumin
1-1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
16 ounces fat-free refried beans
2 4 oz. cans whole or chopped green chiles
1 cup (4 oz) pre-shredded Colby-Jack cheese, divided
1 cup corn
1/3 cup all-purpose flour
1/4 tsp salt
1-1/3 cups skim milk
1/8 tsp hot sauce, like Tabasco
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion slices, optional
chopped cilantro, optional
Preheat oven to 350 degrees F. cook turkey and onion in a nonstick skillet over medium high heat until browned, stirring to crumble. Remove from heat. Add cumin, oregano, garlic powder, salt, pepper, and beans. stir well; set aside.
Arrange half of green chiles* in an 11 x 7 inch baking dish; top with half of cheese. Spoon mounds of beef mixture onto cheese; spread gently, leaving a 1/4 inch border around edge of dish. Top with corn. Arrange remaining green chiles* over corn; top with remaining cheese.
Combine flour with salt in a bowl; gradually add remaining ingredients, stirring with a whisk until blended. Pour over casserole. Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.
Pat’s notes: Yummy comfort food. I serve with Spanish rice and a green salad dressed with Ranch dressing. Yummy. I put the 4 oz. can of whole green chilis on the bottom layer, and spread the 4 oz. can of diced green chilis on the top layer.
Source: Jan/Feb 2001 Cooking Light magazine, also Annie @ KC.
Yield 6 servings. Per serving when made with ground turkey: 335 calories, 9 g fat, 26.9 g protein, 37 g carbs, 5.5 g fiber.
Converted to Weight Watcher points, Serves 6 - 7.3 WW points if using lean ground beef. http://members.aol.com/nickaduck/chili1.htm
Chiles Rellenos Casserole
1/2 pound ground turkey (or extra lean ground beef)
1 cup onion, chopped
1 3/4 tsp cumin
1-1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
16 ounces fat-free refried beans
2 4 oz. cans whole or chopped green chiles
1 cup (4 oz) pre-shredded Colby-Jack cheese, divided
1 cup corn
1/3 cup all-purpose flour
1/4 tsp salt
1-1/3 cups skim milk
1/8 tsp hot sauce, like Tabasco
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion slices, optional
chopped cilantro, optional
Preheat oven to 350 degrees F. cook turkey and onion in a nonstick skillet over medium high heat until browned, stirring to crumble. Remove from heat. Add cumin, oregano, garlic powder, salt, pepper, and beans. stir well; set aside.
Arrange half of green chiles* in an 11 x 7 inch baking dish; top with half of cheese. Spoon mounds of beef mixture onto cheese; spread gently, leaving a 1/4 inch border around edge of dish. Top with corn. Arrange remaining green chiles* over corn; top with remaining cheese.
Combine flour with salt in a bowl; gradually add remaining ingredients, stirring with a whisk until blended. Pour over casserole. Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.
Pat’s notes: Yummy comfort food. I serve with Spanish rice and a green salad dressed with Ranch dressing. Yummy. I put the 4 oz. can of whole green chilis on the bottom layer, and spread the 4 oz. can of diced green chilis on the top layer.
Source: Jan/Feb 2001 Cooking Light magazine, also Annie @ KC.
Yield 6 servings. Per serving when made with ground turkey: 335 calories, 9 g fat, 26.9 g protein, 37 g carbs, 5.5 g fiber.
Converted to Weight Watcher points, Serves 6 - 7.3 WW points if using lean ground beef. http://members.aol.com/nickaduck/chili1.htm
Chicken and dumplings, Texas-style
http://www.finerkitchens.com/swap/forum19/85_REC_Texas_Chicken_and_Dumplings
http://www.finerkitchens.com/swap/forum19/85_REC_Texas_Chicken_and_Dumplings
Julia's Ham and Potato Gratin
http://www.finerkitchens.com/swap/forum1/2910_REC_Grannys_Ham_and_Potato_Gratin_
http://www.finerkitchens.com/swap/forum1/2910_REC_Grannys_Ham_and_Potato_Gratin_
Ya Sure, here is a good old-fashioned Minnesota recipe- Church Cookbook Hot Dish
You guys can chuckle but this is one of my favorite comfort food meals. I came from a small town in Minnesota where the hot dish and casserole was king. You can take the girl out of Minnesota but you can't take Minnesota out of the girl.....
CHURCH COOKBOOK HOT DISH
From the 1956 Episcopal Church Cookbook, Sauk Centre, MN.
1 lb ground beef
1 onion, chopped
1 8-oz. can tomato sauce
1 C water
2 cups wide egg noodles, uncooked
1 can cream-style corn
1/2 cup sliced green olives
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 C parmesan cheese
Brown onion and beef. Add tomato sauce, water and noodles. Cover and simmer 20 minutes. Add corn, olives and herbs. Sprinkle with parmesan and bake at 325°, covered, for 1 hour.
You guys can chuckle but this is one of my favorite comfort food meals. I came from a small town in Minnesota where the hot dish and casserole was king. You can take the girl out of Minnesota but you can't take Minnesota out of the girl.....
CHURCH COOKBOOK HOT DISH
From the 1956 Episcopal Church Cookbook, Sauk Centre, MN.
1 lb ground beef
1 onion, chopped
1 8-oz. can tomato sauce
1 C water
2 cups wide egg noodles, uncooked
1 can cream-style corn
1/2 cup sliced green olives
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 C parmesan cheese
Brown onion and beef. Add tomato sauce, water and noodles. Cover and simmer 20 minutes. Add corn, olives and herbs. Sprinkle with parmesan and bake at 325°, covered, for 1 hour.
Here's another one- Sour Cream Mushroom Chicken
I usually serve this with buttered wide egg noodles tossed with poppy seed:
CATHY’S SOUR CREAM MUSHROOM CHICKEN (serves 4)
4 cloves garlic, peeled
1/3 cup oil
1 chicken, washed and cut in 8 pieces
1 pint sour cream
1 chopped onion
1/2 lb mushrooms, sliced
1/4 cup cream sherry
1 C flour to dredge chicken, combined with 1tsp each: paprika, pepper, salt, Beau Monde (or celery seed), and thyme
Heat oil in fairly large pot. Brown garlic in oil, then throw garlic away.
Dredge chicken in flour/herb mixture. Brown in oil on all sides.
Drain excess oil off and turn heat to LOW. Add onion, mushrooms, and sour cream.
Cover and cook one hour or so. Make sure the heat is LOW or the sour cream will curdle. Just before serving, add the sherry and correct the seasoning.
I usually serve this with buttered wide egg noodles tossed with poppy seed:
CATHY’S SOUR CREAM MUSHROOM CHICKEN (serves 4)
4 cloves garlic, peeled
1/3 cup oil
1 chicken, washed and cut in 8 pieces
1 pint sour cream
1 chopped onion
1/2 lb mushrooms, sliced
1/4 cup cream sherry
1 C flour to dredge chicken, combined with 1tsp each: paprika, pepper, salt, Beau Monde (or celery seed), and thyme
Heat oil in fairly large pot. Brown garlic in oil, then throw garlic away.
Dredge chicken in flour/herb mixture. Brown in oil on all sides.
Drain excess oil off and turn heat to LOW. Add onion, mushrooms, and sour cream.
Cover and cook one hour or so. Make sure the heat is LOW or the sour cream will curdle. Just before serving, add the sherry and correct the seasoning.
My version of Chicken Fricassee- great on a chilly night
CHICKEN FRICASSEE (serves 4)
1 large chicken, cut up
1/2 cup flour
1 tsp each salt, garlic powder
1 T pepper
4 T oil
4 C chicken broth
1 C dry red wine
2 onions, quartered
3 carrots, peeled and chunked
2 stalks celery, cut in 1" chunks
3 potatoes, peeled and quartered
3 cloves of garlic
1 T rosemary
1 T basil or oregano
Dredge chicken in mixture of flour, garlic powder, 1 tsp pepper, and salt. Save rest of flour mixture. Brown in oil in large pot (at least 6 quarts). Add rest of ingredients. Cover and simmer for 1 hour. Chicken should fall off bones.
In a separate pan, ladle 1 cup of the liquid. Add in the remaining flour mixture and cook over medium heat for 5 minutes, stirring constantly. Ladle in 2 C liquid a little at a time, stirring constantly. Pour all back into the large pot, stir and cook for another 10 minutes to thicken into gravy. Adjust seasonings. Serve like stew, in a bowl.
CHICKEN FRICASSEE (serves 4)
1 large chicken, cut up
1/2 cup flour
1 tsp each salt, garlic powder
1 T pepper
4 T oil
4 C chicken broth
1 C dry red wine
2 onions, quartered
3 carrots, peeled and chunked
2 stalks celery, cut in 1" chunks
3 potatoes, peeled and quartered
3 cloves of garlic
1 T rosemary
1 T basil or oregano
Dredge chicken in mixture of flour, garlic powder, 1 tsp pepper, and salt. Save rest of flour mixture. Brown in oil in large pot (at least 6 quarts). Add rest of ingredients. Cover and simmer for 1 hour. Chicken should fall off bones.
In a separate pan, ladle 1 cup of the liquid. Add in the remaining flour mixture and cook over medium heat for 5 minutes, stirring constantly. Ladle in 2 C liquid a little at a time, stirring constantly. Pour all back into the large pot, stir and cook for another 10 minutes to thicken into gravy. Adjust seasonings. Serve like stew, in a bowl.
Remember Shipwreck Casserole? Here's my spicy version
“SHIPWRECK” CASSEROLE
(serves 4)
An old standard, with a twist.
1 lb ground beef
3 large potatoes, peeled
1 onion, chopped
3 cups assorted frozen vegetables or blanched fresh (broccoli, carrots, zukes, peas, beans, corn, whatever)
1 C medium-hot salsa or picante sauce
1 C water
1 T oregano
1 T basil
1 tsp pepper
Slice potatoes into greased casserole. Sprinkle onion over potatoes. Add the other vegetables, and pat the ground beef over the top of it all.
Mix together salsa, water, and herbs; pour over the meat.
Bake at 375° for 2 hours or until potatoes are soft.
“SHIPWRECK” CASSEROLE
(serves 4)
An old standard, with a twist.
1 lb ground beef
3 large potatoes, peeled
1 onion, chopped
3 cups assorted frozen vegetables or blanched fresh (broccoli, carrots, zukes, peas, beans, corn, whatever)
1 C medium-hot salsa or picante sauce
1 C water
1 T oregano
1 T basil
1 tsp pepper
Slice potatoes into greased casserole. Sprinkle onion over potatoes. Add the other vegetables, and pat the ground beef over the top of it all.
Mix together salsa, water, and herbs; pour over the meat.
Bake at 375° for 2 hours or until potatoes are soft.
Not really a casserole but a all-in-one meal- Meat and Potato Pie
A standard comfort food favorite of my DH
MEAT AND POTATO PIE (serves 6)
1 -1/2 lb hamburger or ground turkey (if using turkey, double the herbs below)
1/3 cup medium salsa
1 egg
1/3 cup dried bread crumbs
1 chopped onion,
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp pepper
1 tsp salt
Mix all this together and pat into pie tin to make a “crust.” Bake at 350° for 15 minutes. Drain or pat off fat with a paper towel.
Mix together the following ingredients and Mound this mixture in the “crust”.:
Mashed potatoes for 6 - either leftover or boxed
2 T butter
1 tsp celery seed
salt and pepper to taste
1 tsp of any of the herbs used above
2 T sour cream if desired
1/2 cup sliced mushrooms
Layer these on top and bake another 15-20 minutes: fresh tomato slices onion slices cheddar, jack, or American cheese slices parmesan cheese
A standard comfort food favorite of my DH
MEAT AND POTATO PIE (serves 6)
1 -1/2 lb hamburger or ground turkey (if using turkey, double the herbs below)
1/3 cup medium salsa
1 egg
1/3 cup dried bread crumbs
1 chopped onion,
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp pepper
1 tsp salt
Mix all this together and pat into pie tin to make a “crust.” Bake at 350° for 15 minutes. Drain or pat off fat with a paper towel.
Mix together the following ingredients and Mound this mixture in the “crust”.:
Mashed potatoes for 6 - either leftover or boxed
2 T butter
1 tsp celery seed
salt and pepper to taste
1 tsp of any of the herbs used above
2 T sour cream if desired
1/2 cup sliced mushrooms
Layer these on top and bake another 15-20 minutes: fresh tomato slices onion slices cheddar, jack, or American cheese slices parmesan cheese
Rec: Hearty Goulash Soup
I use this recipe from EPI as a base, and modify it each time I make it. Do not show my mil or Richard in Cincy this recipe...I am sure they might shudder!!! BUT, it works for us!!
Regards,
Barb
In Austria, warming bowls of goulash soup are served in all kinds of establishments — from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire. Our satisfying rendition has chunks of beef and potato plus red peppers, bacon, onions, and garlic, all fragrant with paprika.
5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)
*available at specialty foods shops and many supermarkets
In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
Makes about 16 cups, serving 12.
Gourmet
December 1994
Epicurious.com © CondéNet, Inc. All rights reserved.
I use this recipe from EPI as a base, and modify it each time I make it. Do not show my mil or Richard in Cincy this recipe...I am sure they might shudder!!! BUT, it works for us!!
Regards,
Barb
In Austria, warming bowls of goulash soup are served in all kinds of establishments — from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire. Our satisfying rendition has chunks of beef and potato plus red peppers, bacon, onions, and garlic, all fragrant with paprika.
5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine
4 large russet (baking) potatoes (about 2 1/2 pounds)
*available at specialty foods shops and many supermarkets
In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
Makes about 16 cups, serving 12.
Gourmet
December 1994
Epicurious.com © CondéNet, Inc. All rights reserved.
richard-in-cincy
Well-known member
My favorite stew-like soup to warm ye shivering bones... Beef Barley Soup
My beak froths at the thought of this soup...
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4477
http://s56.photobucket.com/albums/g166/Finer_Kitchens/Frothy.jpg
My beak froths at the thought of this soup...
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4477
http://s56.photobucket.com/albums/g166/Finer_Kitchens/Frothy.jpg