Archive for Casserole

Roasted Zucchini Lasagne


8 medium zucchinis (about 1 kg), sliced into 4 mm ribbons
Extra virgin olive oil for brushing, plus 2 tablespoons
Sea salt and cracked black pepper
1 small onion, chopped
2 cloves garlic, crushed
2 tbsp. chopped oregano
1 bunch kale, trimmed and blanched
1 bunch English spinach, trimmed and blanched
2 ¼ c. fresh ricotta
1 tbsp. finely grated lemon rind
1 c. flat-leaf parsley, finely chopped
¾ c. grated mozzarella
¾ c. finely grated parmesan

Preheat oven to 220º C, 425º F.  Place the zucchini in a single payer on baking trays lined with baking paper; brush both sides of the ribbons with oil and sprinkle with salt.  Roast for 12-14 minutes or until golden.

Heat the 2 tbsp. oil in a non-stick frying pan over medium heat. Add the onion, garlic and oregano, and cook for 4-5 minutes or until softened.  Allow to cool slightly.  Place the kale and spinach in paper towel or a clean tea towel and squeeze to remove excess liquid.  Roughly chop, add to the onion mixture and stir to combine.  Place the ricotta, lemon rind, parsley, salt and pepper in a bowl and mix to combine.  Line the base of a lightly greased 2.25 litre capacity baking dish with one-third of the roasted zucchini.  Top with half the ricotta mixture and half the kale mixture.  Sprinkle with one-third of the mozzarella and parmesan.  Top with half the remaining zucchini and the remaining ricotta and kale mixtures.  Sprinkle with half the remaining mozzarella and parmesan.  Top with the remaining zucchini and sprinkle with the remaining mozzarella and parmesan.  Bake for 10-15 minutes or until crisp and golden.  Slice and serve with a crisp garden salad.

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Five Hour Stew


One of Mom’s recipes – really good on a cold winter day!  I also have added chopped fresh rosemary and parsley, as well as garlic.  I also have added red capsicum, cut into chunks.

2 lb. (1 kg.) lean beef (do not brown)
1 15-oz. (445 ml.) can tomatoes, or 1 pt. fresh chopped tomatoes with juice
2 tbsp. brown sugar
6 large carrots, cut into chunks
3 medium potatoes, quartered
1 c. celery, sliced 1 onion, diced large
3 tbsp. tapioca
1 c. water 3 beef bouillon cubes
1½ tsp. salt
¼ tsp. pepper

Mix all ingredients together in a covered casserole; bake at 250° F (120° C) for five hours, stirring occasionally. If using a crock pot, cook on low for 8 hours.

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Tuna Noodle Casserole


As a kid I hated tuna and noodle casserole!  But this one is a much tastier version.  It would work well with leftover meat, too – I should have thought of that earlier for the leftover Thanksgiving turkey!

½ lb. curly egg noodles
½ c. dried porcini mushrooms, broken into small pieces
½ c. chicken stock, heated to boiling
¼ c. butter, divided
1 small onion, diced
2 celery ribs, diced
3 tbsp. flour
2 c. whole milk, warmed
2 tbsp. dry sherry
½ tsp. fresh thyme
2 oz. grated mozarella cheese
10 oz. tuna packed in water, drained and broken into chunks
¾ c. frozen peas, thawed
Salt and freshly ground black pepper to taste

Preheat the oven to 375° F; grease a medium-sized casserole.

Cook the noodles until they are just beginning to soften to al dente.  While the noodles are cooking, soak the mushrooms in the hot stock for 10 minutes; drain, reserving the stock.  Drain the noodles and rinse them under cold water, then return them to the pot.

Melt 2 tbsp. butter in a saucepan over medium heat.  Add the onion and celery and cook, stirring frequently, for 5-7 minutes, until the vegetables soften.  Scrape the vegetables into the pot with the noodles.

Return the saucepan to the stove, and melt the remaining butter over medium-low heat.  Stir in the flour and cook, stirring constantly, for one minute or until the mixture turns slightly beige, is bubbly, and appears to have grown in volume.

Increase the heat to medium and slowly whisk in the warmed milk, reserved stock, sherry, and thyme.  Bring to a boil, whisking frequently.  Stir in the mushrooms and reduce the heat to low; simmer the sauce for 2 minutes, until thickened.  Add the cheese a bit at a time, stirring until the cheese melts before adding more.

Pour the sauce over the noodles and stir well.  Fold in the tuna and peas; season with salt and pepper and transfer to the prepared casserole.  Top with a bit more grated cheese.

Bake for 20 to 30 minutes, or until the sauce is bubbly and the cheese is lightly browned.  Serve hot with a crisp salad.

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Spaghetti Lasagna


Mom made this when I visited Memorial Day weekend.  It tastes just like lasagna, but is easier because it eliminates the layering.

12 oz. package of spaghetti
2 tbsp. melted butter
1/4 c. parmesan cheese
1 lb. hamburger
1 pkg. spaghetti sauce mix
15 oz. tomato sauce
24 oz. cottage cheese
8 oz. shredded mozarella cheese

Preheat oven to 350°. Cook spaghetti; toss with melted butter and parmesan cheese.  Brown the hamburger and add the spaghetti sauce mix and tomato sauce; let simmer for 10 to 15 minutes.

Put the spaghetti into an 8×13″ baking dish.  Cover with the cottage cheese.  Add the meat sauce, and top with the mozarella.  Bake 30 minutes until cheese is browned; let stand 10 minutes before serving.

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Cheesy Macaroni Pots


20 grams (1 oz.) butter
3 spring onions, chopped
2 tsp. thyme leaves
250 ml. (1 c. + 1 tbsp) light cream or half and half
1/2 c. shredded parmesan cheese
50 grams (2 oz.) feta cheese, crumbled
2 c. penne pasta, cooked and drained
5 slices light rye bread, cut into 1/4″ cubes
50 grams (2 oz.) butter, melted

Preheat oven to 200° C (400° F).  Melt the 20 grams of butter in a saucepan and saute the onions and thyme for 2-3 minutes.  Add the cream and cheeses and stir until warmed through.  Stir through the cooked pasta, then spoon into 6 1-cup greased ramekins.

Toss the bread through the melted butter and divide between the ramekins.  Bake for 10-12 minutes or until warmed through and topping is crispy.  Serve immediately.

Options: Add peas, chopped broccoli or cauliflower.  Use sharp cheddar instead of the parmesan

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Casserole Baked Stew


Don’t know where this one came from, but sounds really good!

2 lbs. stew meat (do not brown)
1 c. canned tomatoes
2 tbsp. brown sugar
6 large carrots, cut into chunks
3 medium sized potatoes, quartered
1 c. celery, sliced
1 diced onion
3 tbsp. tapioca
1½ tsp. salt
¼ tsp. pepper
3 beef bouillon cubes
1 c. water

Mix all ingredients together in a casserole dish.  Cover, and bake at 325° for 4 hours or at 250° for 5 hours, stirring occasionally.

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Sweet and Sour Chicken


 Fast, simple, and good!

8 oz can pineapple chunks in juice
½ c. bottled sweet and sour sauce
12 oz. chicken breasts, cut into 1-inch pieces
1 tbsp. soy sauce
4 tsp. olive oil
1 red pepper, cut into bite-sized strips
1 carrot, sliced
1 c. fresh pea pods
Hot cooked rice

Drain pineapple, reserving 2 tbsp. of the juice; set pineapple chunks aside.  In a small bowl, stir together the reserved pineapple juice and the sweet and sour sauce; set aside.  In a medium bowl, toss the chicken with the soy sauce; set aside.

In a large skillet, heat 3 tsp. of the oil over medium-high heat.  Add pepper and carrots; cook for 3 minutes.  Add the peas, and cook about 1 minute more or until vegetables are tender.  Remove from skillet and set aside.

Add remaining oil to the skillet and add chicken; cook and stir until chicken is no longer pink.  Add the sweet and sour sauce mixture, vegetable mixture, and pineapple chunks; heat through.  Serve over hot rice.

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