Country casseroles: keep suppers simple with these delicious recipes for classic casseroles.
When I was growing up, my parents loved to fix casseroles, and they each had their favorite go-to recipes. My mother's masterpiece was shepherd's pie, piled high with mashed potatoes, and my father's specialty was a Cajun breakfast casserole, which was delicious morning, noon or night. When my brother was old enough to help with the cooking, his standby was good ol' tuna casserole. I can't remember what I liked to make as a kid. Memories of being the dishwasher--every time, I'm sure--have probably taken its place.
Another great thing about casseroles is that just about anything can go in them. As the saying goes, "necessity is the mother of invention." If you're in a pinch, with only a few ingredients on hand, or you have some leftovers that need to be used up, have fun, experiment, and see what kind of tasty concoction you can come up with.
Here are some recipes to get your culinary wheels spinning.
HAM AND POTATO CASSEROLE Yields 8 servings. 2 pounds potatoes, cubed 3/4 cup butter, melted, divided 1 teaspoon salt 1/4 teaspoon black pepper 1/4 cup chopped onion 1 can (10 3/4 ounces) cream of mushroom soup 1 container (16 ounces) sour cream 2 cups shredded Cheddar cheese, divided 1 1/2 cups cooked, diced ham 2 cups course breadcrumbs 1 Preheat oven to 350 F. Grease 9-by-13-inch baking pan; set aside. 2 In large bowl, combine potatoes, 1/2 cup melted butter, salt, pepper, onion, soup, sour cream, 1 1/2 cups cheese and ham. Turn mixture into prepared baking pan. 3 In small bowl, mix breadcrumbs with remaining butter. Sprinkle over mixture in pan, and top with remaining cheese. 4 Bake for 30 to 40 minutes, or until potatoes are tender. Cool for 10 minutes before serving. GARDEN CASSEROLE Yields 4 servings. 1 pound lean ground beef Salt and pepper, to taste 3 large potatoes, peeled and thinly sliced 3 large carrots, peeled and thinly sliced 1 large onion, peeled and thinly sliced 1 large tomato, chopped 1 rib celery, sliced 2 teaspoons caraway seeds 2 teaspoons fresh chopped chives, or 3/4 teaspoon dried 1 teaspoon garlic powder 2 cans (10% ounces each) cream of mushroom soup 1 1/2 soup cans water 2 cups shredded Cheddar cheese Parsley, for garnish 1 Preheat oven to 400 F. Butter 2%-quart casserole dish; set aside. 2 In skillet, brown ground beef. Drain. Season with salt and pepper. 3 In large bowl, combine potatoes, carrots, onion, tomato, celery, caraway seeds, chives and garlic powder; mix well. 4 In prepared dish, alternate layers of meat and vegetables. 5 In medium saucepan, combine soup and water, and heat over medium heat until hot. Pour over ingredients in casserole dish. 6 Bake, uncovered, for 45 minutes, or until heated through. Sprinkle cheese on top, and bake for an additional 10 minutes, or until cheese is melted. Cool for 10 minutes before serving. Garnish with parsley. TUNA CASSEROLE Yields 6 servings. 4 tablespoons butter, divided 1/4 cup chopped onion 1/2 cup minced parsley or thyme 1 1/2 cups fresh or frozen peas 1 can (5 1/2 ounces) water-packed tuna, drained 1 can (10 3/4 ounces) cream of celery soup 1 cup milk 1/2 teaspoon salt, or to taste 1 tablespoon Worcestershire sauce, or to taste 3 cups cooked and drained wide egg noodles 1 cup plain breadcrumbs 1 Preheat oven to 350 F. Butter lVi-quart casserole dish; set aside. 2 In medium saucepan, melt 2 tablespoons butter. Add and cook onion, parsley and peas until veggies are soft. Add tuna, soup, milk, salt, Worcestershire sauce and prepared noodles, and mix well. 3 Turn mixture into prepared casserole dish, and top with breadcrumbs. Melt remaining butter, and drizzle evenly overtop of casserole. 4 Bake, uncovered, for 15 to 20 minutes, or until breadcrumbs are golden brown. Let cool slightly before serving. TURKEY TETRAZZINI Yields 8 to 10 servings. 8 ounces uncooked pasta 4 tablespoons butter 2 teaspoons salt 6 tablespoons flour 1/2 teaspoon pepper 1/2 teaspoon celery salt 2 cups chicken stock 6 ounces fresh sliced mushrooms 1 can (10 3/4 ounces) cream of mushroom soup 1/2 cup slivered almonds, toasted 1/2 cup dry sherry, optional 3 cups cooked, chopped turkey or chicken 1 cup shredded Cheddar cheese 3 tablespoons minced parsley 1 Cook and drain pasta according to package directions; set aside. 2 Preheat oven to 350 F. Grease 2-quart casserole dish; set aside. 3 In small saucepan, melt butter. Whisk in salt and flour. Add pepper, celery salt and chicken stock. Cook over low heat until thick. Stir in mushrooms, soup, almonds and sherry, If using. 4 Alternate layers of noodles, turkey and mushroom sauce in prepared dish. Top with cheese and parsley. 5 Bake, uncovered, for 45 minutes, or until casserole is bubbly and cheese is melted. HAMBURGER & CORN CASSEROLE Yields 8 servings. 1 pound ground beef 1/4 pound pork sausage 1/4 cup chopped onion 1 clove garlic, minced 1 can (16 ounces) whole tomatoes, undrained 1 can (16 ounces) whole kernel corn, drained 20 to 24 ripe olives, pitted and halved or sliced 1 1/2 to 3 teaspoons chili powder, to taste 1 1/2 teaspoons salt 1 cup cornmeal 1 cup milk 2 eggs, well beaten 1 cup shredded Cheddar cheese 1 Preheat oven to 350 F. 2 In large cooking pot over medium heat, brown ground beef, sausage, onion and garlic, breaking meat into crumbles as it cooks; drain off fat. Stir in tomatoes, corn, olives, chili powder and salt. Increase heat to medium-high, and heat until mixture comes to boiling. 3 Pour into ungreased 9-by-9-by-2-inch baking dish or 2-quart casserole dish. 4 In medium-size mixing bowl, combine cornmeal, milk and eggs. Pour over meat mixture in dish, and sprinkle cheese overtop. 5 Bake for 40 to 50 minutes, or until casserole is hot, topping is golden brown, and cheese is melted. Cool slightly before serving.
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|Date:||Jan 1, 2016|
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