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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
Rec: Pork Roast with Cheesy Corn Casserole
I make this when we have leftover pork, and it always disappears quickly in our house. The plates have been known to be licked clean ;o) From Hormel website.
3 cups leftover pork
1 pkg cream cheese, diced (8 oz)
1 can creamed corn (15 oz)
1 can corn with bell peppers, drained (11 oz)
1 can diced green chilies, drained
3/4 cup cheddar cheese, grated
Cooking spray
Spray an 9-inch square microwave-safe baking dish with cooking spray and layer the pork, cream cheese, corn, and chili peppers in that order. Sprinkle cheese on top.
Cover with paper towel and place in the microwave; nuke on mediun-high for 3 minutes. Continue to cook in 1-minute intervals until mixture is steamy hot.
Cool slightly and serve a dollop of cour cream on top. Good with biscuits and honey butter too.
I make this when we have leftover pork, and it always disappears quickly in our house. The plates have been known to be licked clean ;o) From Hormel website.
3 cups leftover pork
1 pkg cream cheese, diced (8 oz)
1 can creamed corn (15 oz)
1 can corn with bell peppers, drained (11 oz)
1 can diced green chilies, drained
3/4 cup cheddar cheese, grated
Cooking spray
Spray an 9-inch square microwave-safe baking dish with cooking spray and layer the pork, cream cheese, corn, and chili peppers in that order. Sprinkle cheese on top.
Cover with paper towel and place in the microwave; nuke on mediun-high for 3 minutes. Continue to cook in 1-minute intervals until mixture is steamy hot.
Cool slightly and serve a dollop of cour cream on top. Good with biscuits and honey butter too.
Rec: sodom and gomorrah chicken casserole--no offense, funny read
Can't remember from where I copied this. Sounds like a Marilyn story. Not T&T by me.
Sodom and Gomorrah Chicken Casserole
For those of you not taught Catechism by Sister Penitentia of the Wooden Ruler, the towns of Sodom and Gomorrah were known as “party central” with the biblical crowd in Old Testament days. Picture a hedonistic version of “Days of Our Lives” but without the lipgloss and a lot more sand.
One night an angel warned righteous Lot to take his family and leave town without looking back. They were on the road to salvation when Mrs. Lot failed to heed the warning, glanced back, and turned into a pillar of salt.
Now the King James version doesn’t mention it, but I think she was trying to leave something behind....and it was this recipe. You see, my friend, this little gem can be your culinary salvation on that day brain cells suddenly start screaming: “Oh My God! Casserole! Pot Luck! Tomorrow!!”
See the connection now?
This is the casserole for those times when you can’t make whole sentences, let alone a complicated dish. It’s quick and easy and resembles the trashier step-sister of lasagna. Layers of egg noodles and cubed chicken are topped with green chili sauce and crowned with pre-shredded cheese. All the components can be bought ready to be combined.
It might have been called Trollop Chicken Casserole but for this kicker: due to the canned soups and chicken broth, it contains an obscene amount of salt. Add in the sodium from the cheese and it ranks a warning from the Surgeon General. But it’s hot, creamy and spicy with pepperjack cheese, green chiles and pickled jalapenos, big chunks of chicken, and that bubbling cheese topping. Sinful? Yeah. But you want my advice? Just enjoy it and don’t look back.Makes a thick 11x13 pan or several smaller casseroles. Freezes well.
2 rotisserie chickens
1 14-oz can chicken broth
1 12-oz package of egg noodles
1 diced onion, with butter or olive oil to saute
3 cans cream of mushroom or chicken soup
1 4-oz can green chile (in any form; you'll end up dicing them anyway)
8 oz shredded cheddar cheese (or your favorite Mexican cheese)
4 oz shredded pepperjack cheese
Sauce Extras (to your own taste):
1 to 3 Tbl diced canned jalapenos
2 Tbl pimentos (for color)
1 4-oz can of mushrooms, chopped
Topping:
1 cup sour cream
2 Tbl broth
Black olives, sliced.
Preheat oven to 400 if you plan on eating it immediately.
1. Bring large pot of water to boil and cook noodles according to package. Rinse with cold water to stop cooking.
2. While noodles are cooking, de-skin and de-bone chicken, then cut breasts and thighs into 1” cubes (reserve legs and wings for another meal.)
3. Pour canned broth into a pot and add chicken skin and bones to augment flavor. Simmer for 5 minutes.
4. In a large pan, saute diced onion until soft (about 3 minutes). Add creamy soups, diced chiles, jalapenos, pimentos and mushrooms. Thin with broth, reserving 2 Tbls of broth to thin sour cream topping (if used).
In a large casserole, spread a bit of sauce on the bottom, then layer half of the noodles, chicken, sauce and cheese, adding a second layer of each. Finish by drizzling the thinned sour cream in a decorative pattern and strategically place olives in a Da Vinci Code-type cryptogram.
Prep Time: 20 minutes.
Bake Time: If you want to eat immediately, bake 400 degrees for 20 minutes.
If refrigerated first, bake 40 minutes to heat the core and bubble the cheese.
Use the time to pray for low blood pressure.
Can't remember from where I copied this. Sounds like a Marilyn story. Not T&T by me.
Sodom and Gomorrah Chicken Casserole
For those of you not taught Catechism by Sister Penitentia of the Wooden Ruler, the towns of Sodom and Gomorrah were known as “party central” with the biblical crowd in Old Testament days. Picture a hedonistic version of “Days of Our Lives” but without the lipgloss and a lot more sand.
One night an angel warned righteous Lot to take his family and leave town without looking back. They were on the road to salvation when Mrs. Lot failed to heed the warning, glanced back, and turned into a pillar of salt.
Now the King James version doesn’t mention it, but I think she was trying to leave something behind....and it was this recipe. You see, my friend, this little gem can be your culinary salvation on that day brain cells suddenly start screaming: “Oh My God! Casserole! Pot Luck! Tomorrow!!”
See the connection now?
This is the casserole for those times when you can’t make whole sentences, let alone a complicated dish. It’s quick and easy and resembles the trashier step-sister of lasagna. Layers of egg noodles and cubed chicken are topped with green chili sauce and crowned with pre-shredded cheese. All the components can be bought ready to be combined.
It might have been called Trollop Chicken Casserole but for this kicker: due to the canned soups and chicken broth, it contains an obscene amount of salt. Add in the sodium from the cheese and it ranks a warning from the Surgeon General. But it’s hot, creamy and spicy with pepperjack cheese, green chiles and pickled jalapenos, big chunks of chicken, and that bubbling cheese topping. Sinful? Yeah. But you want my advice? Just enjoy it and don’t look back.Makes a thick 11x13 pan or several smaller casseroles. Freezes well.
2 rotisserie chickens
1 14-oz can chicken broth
1 12-oz package of egg noodles
1 diced onion, with butter or olive oil to saute
3 cans cream of mushroom or chicken soup
1 4-oz can green chile (in any form; you'll end up dicing them anyway)
8 oz shredded cheddar cheese (or your favorite Mexican cheese)
4 oz shredded pepperjack cheese
Sauce Extras (to your own taste):
1 to 3 Tbl diced canned jalapenos
2 Tbl pimentos (for color)
1 4-oz can of mushrooms, chopped
Topping:
1 cup sour cream
2 Tbl broth
Black olives, sliced.
Preheat oven to 400 if you plan on eating it immediately.
1. Bring large pot of water to boil and cook noodles according to package. Rinse with cold water to stop cooking.
2. While noodles are cooking, de-skin and de-bone chicken, then cut breasts and thighs into 1” cubes (reserve legs and wings for another meal.)
3. Pour canned broth into a pot and add chicken skin and bones to augment flavor. Simmer for 5 minutes.
4. In a large pan, saute diced onion until soft (about 3 minutes). Add creamy soups, diced chiles, jalapenos, pimentos and mushrooms. Thin with broth, reserving 2 Tbls of broth to thin sour cream topping (if used).
In a large casserole, spread a bit of sauce on the bottom, then layer half of the noodles, chicken, sauce and cheese, adding a second layer of each. Finish by drizzling the thinned sour cream in a decorative pattern and strategically place olives in a Da Vinci Code-type cryptogram.
Prep Time: 20 minutes.
Bake Time: If you want to eat immediately, bake 400 degrees for 20 minutes.
If refrigerated first, bake 40 minutes to heat the core and bubble the cheese.
Use the time to pray for low blood pressure.
Baked Ziti
BAKED ZITI WITH SPINACH AND TOMATOES
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
3/4 pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.
Bon Appétit
November 1994
Carmela M. Meely: Walnut Creek, California
BAKED ZITI WITH SPINACH AND TOMATOES
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
3/4 pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.
Bon Appétit
November 1994
Carmela M. Meely: Walnut Creek, California
My entry for the Most Obscene Amount Of Sodium In A Recipe Award: Tamale Casserole-- (more)
This casserole is junk-food-addictingly-good, but I wouldn't serve it anywhere but a potluck.
As a matter of fact, I have taken it to a potluck and it was the first stuff to dissappear. People took seconds and looked guilty when doing so, but they still did it. . .
My gawd--I really recommend the low-sodium soup! If you can't find low-sodium cream of chicken, use low sodium cream of mushroom. . . !
Tamale casserole
1-28oz can Gebhardt Tamales, chilled (to help with the removal of fat).
1-29oz can Yellow Hominy, well drained and rinsed and drained again.
1-10oz can Cream of chicken soup (low salt soup is nice if you can find it).
1 C coarsely grated cheddar cheese.
2 (or 3)-4oz cans whole, mild green chiles (Ortega style), drained and coarsely chopped.
Pull the tamales out of the can; save any gravy in the can. Open the can of tamales; scrape and discard as much of the solid orange colored fat that you may see. Unwrap the tamales and cut them each into 5-6 pieces. Spread them out into a greased 13x9" pan. Set aside.
Put the cream of chicken soup into a medium sized mixing bowl with the tamale gravy from the can of tamales, the hominy and the chiles. Mix well.
Pour the soup mix onto the pan of tamales, making sure each tamale piece is covered. Sprinkle with the grated cheese.
Bake in a 350 degree oven until the cheese is melted and all is hot and bubbly.
Serves 4-6. May be doubled.
This casserole is junk-food-addictingly-good, but I wouldn't serve it anywhere but a potluck.
As a matter of fact, I have taken it to a potluck and it was the first stuff to dissappear. People took seconds and looked guilty when doing so, but they still did it. . .
My gawd--I really recommend the low-sodium soup! If you can't find low-sodium cream of chicken, use low sodium cream of mushroom. . . !
Tamale casserole
1-28oz can Gebhardt Tamales, chilled (to help with the removal of fat).
1-29oz can Yellow Hominy, well drained and rinsed and drained again.
1-10oz can Cream of chicken soup (low salt soup is nice if you can find it).
1 C coarsely grated cheddar cheese.
2 (or 3)-4oz cans whole, mild green chiles (Ortega style), drained and coarsely chopped.
Pull the tamales out of the can; save any gravy in the can. Open the can of tamales; scrape and discard as much of the solid orange colored fat that you may see. Unwrap the tamales and cut them each into 5-6 pieces. Spread them out into a greased 13x9" pan. Set aside.
Put the cream of chicken soup into a medium sized mixing bowl with the tamale gravy from the can of tamales, the hominy and the chiles. Mix well.
Pour the soup mix onto the pan of tamales, making sure each tamale piece is covered. Sprinkle with the grated cheese.
Bake in a 350 degree oven until the cheese is melted and all is hot and bubbly.
Serves 4-6. May be doubled.
You both might be surprised-LOL
Yesterday I had the fireplace going- it got down into the mid 60s which is not "cold" to either of you but here there is no insulation, no heaters so the house was pretty chilly at that temp. Comfort food still holds a dear place in our menus in the Winter.
Ang, I know you mean I probably don't make this because of the diet I went on- and you are right but Kriss asked for it the other day and I made it for him! I am finished dieting but I won't go back to eating that....sigh.
Yesterday I had the fireplace going- it got down into the mid 60s which is not "cold" to either of you but here there is no insulation, no heaters so the house was pretty chilly at that temp. Comfort food still holds a dear place in our menus in the Winter.
Ang, I know you mean I probably don't make this because of the diet I went on- and you are right but Kriss asked for it the other day and I made it for him! I am finished dieting but I won't go back to eating that....sigh.
Both good questions because I didn't give good enough instructions in the recipe
Yes, I do pat the meat mixture all the way up the sides of the pie plate- up past the rim actually because it shrinks during cooking and I DO saute the mushrooms a bit before mixing with the potatoes.
Something I found with this "meatza pie" is that wedges of it freeze really well. I bake it, cool down, refrigerate then cut into wedges, individually wrap and freeze. When I want to serve, I thaw partially then put into the oven and heat up. Micro works okay too. Very handy to have around for a hungry husband when I just want a salad for dinner.
Yes, I do pat the meat mixture all the way up the sides of the pie plate- up past the rim actually because it shrinks during cooking and I DO saute the mushrooms a bit before mixing with the potatoes.
Something I found with this "meatza pie" is that wedges of it freeze really well. I bake it, cool down, refrigerate then cut into wedges, individually wrap and freeze. When I want to serve, I thaw partially then put into the oven and heat up. Micro works okay too. Very handy to have around for a hungry husband when I just want a salad for dinner.