Cabbage Roll Casserole With Dilled Sour Cream

                        Cabbage Roll Casserole With Dilled Sour Cream

Cabbage Roll Casserole with Dilled Sour CreamThis comforting dish delivers all the beloved flavors of traditional cabbage rolls with a fraction of the effort. Layers of seasoned ground beef, tender cabbage and rice bake in a rich tomato sauce crowned with melted cheese until golden and bubbly. A vibrant dilly sour cream adds a fresh, creamy finish to this crowd-pleasing casserole.

Ingredients:

2 tbsp (30 mL) olive oil, divided, plus more for greasing pan and foil

1 large onion, finely chopped
1 lb (455 g) lean ground beef
Salt and freshly ground pepper to taste
2 tsp (10 mL) paprika
3/4 tsp (4 mL) dried thyme
3 cloves garlic, minced
1 can (398 mL) diced tomatoes
1 can or jar (about 680 mL) tomato sauce
1 bay leaf
10 cups (2.5 L) thinly sliced cabbage
3 cups (750 mL) cooked long-grain rice, from 1 cup (250 mL) uncooked rice
1 1/2 cups (375 mL) shredded mozzarella cheese
1 1/2 cups (375 mL) shredded old white cheddar cheese
1 cup (250 mL) full-fat sour cream
2 tbsp (30 mL) finely chopped fresh dill, plus more to garnish (optional)
Directions:
Heat 1 tbsp (15 mL) oil in a large, deep skillet or sauté pan over medium heat. When hot, add onions. Cook, stirring frequently, for 2 minutes. Add ground beef and break it into small pieces with a wooden spoon, stirring to combine with onions. Season with salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes.

Add paprika, thyme and garlic. Cook, stirring constantly, for 1 minute. Carefully add diced tomatoes, tomato sauce, bay leaf, and season with salt and pepper. Bring to a simmer, cover and reduce heat to low. Simmer, covered, for 30 minutes, stirring once or twice.

Meanwhile, heat remaining 1 tbsp (15 mL) oil in large pot over
medium heat. When hot, add cabbage. Cook, stirring often, until just wilted, about 2 minutes. Season with salt and pepper. Set aside.  When meat mixture is done, stir in rice.  Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm) casserole dish.

Spread half of cabbage over bottom of casserole followed by half meat mixture. Repeat with remaining cabbage and meat. Mix mozzarella and cheddar together in a bowl, then sprinkle over casserole.

Lightly oil a piece of foil then cover casserole, oil side down. Bake for 30 minutes. Remove foil and bake, uncovered, until cheese is melted and starting to brown, 15 to 20 minutes more.                                                                                                                                                                                                           

Meanwhile, mix sour cream, dill and a pinch of salt in a small bowl until combined.

Remove casserole from oven and rest for 10 minutes. Cut into serving sizes and serve a dollop of sour cream on side. Sprinkle with chopped dill, if desired.  Serves 6 to 8

Croque Monsieur Casserole A Croque Monsieur

Croque Monsieur Casserole 

A Croque Monsieur

France’s grilled ham and cheese topped with béchamel—is the perfect sandwich for a casserole treatment. We changed things up by using turkey in the sandwiches for some holiday feels, then topped it all with a cheesy mornay sauce. It’s a glorious lunch or brunch dish best served with a green salad and cornichon (small pickled cucumber).  

Serves 6 to 8

Ingredients:

Mornay Sauce
2 tbsp (30 mL) unsalted butter
3 tbsp (45 mL) all-purpose flour
1 3/4 cups (425 mL) whole milk 
1/4 cup (60 mL) heavy cream
1/4 tsp (1 mL) salt
Freshly ground black pepper
1 cup (250 mL) coarsely grated Gruyère
1/2 cup (125 mL) finely grated Parmesan
1/4 tsp (1 mL) freshly grated nutmeg

Sandwiches
16 slices white sandwich bread, crusts removed
2 tbsp (30 mL) Dijon mustard, divided
8 thin slices deli turkey
3 cups (750 mL) coarsely grated Gruyère, divided
Thyme sprigs and sage leaves to garnish (optional)

Directions
For the mornay sauce, place butter in a medium saucepan over medium heat. Once melted, add flour and whisk to combine. Cook 1 minute. Gradually whisk in milk, heavy cream, salt and pepper.

Bring to a boil, then reduce heat to maintain a very gentle simmer. Cook, whisking often, until thickened, 3 to 4 minutes. Remove from heat. Gradually whisk in Gruyère, Parmesan and nutmeg until cheeses have melted into sauce.

Preheat broiler on high.  Place bread on two broiler-proof baking sheets. Working one sheet at a time, broil on upper rack until golden brown, about 1 minute per side. (Watch the entire time!) Turn off broiler.

Preheat oven to 350°F (177°C).   To make sandwiches, spread Dijon mustard on half of toasts. Cut each slice of turkey in half, then fold each half in half and layer on top of Dijon on bread slices, overlapping to fit. Top each with 1/4 cup (60 mL) grated Gruyère cheese. Top with another piece of toast and press to adhere.

Ladle 1 cup (250 mL) mornay sauce into the bottom of a large 12-cup (3-L) casserole dish. Layer sandwiches in dish, overlapping slightly. Top with remaining mornay sauce. Use back of a spoon to spread sauce evenly over sandwiches. Sprinkle with remaining 1 cup (250 mL) Gruyère.

Bake on middle rack until sauce is bubbling, 15 to 20 minutes. Turn on broiler and broil, watching closely, until cheese is golden brown, about 2 minutes. Remove from oven and sprinkle with fresh herbs, if using.

Sausage, Green Bean Potato Casserole

                                                          

Sausage, Green Bean, Potato Casserole

Ingredients:
1 lb sausage, sliced
2 lbs green beans, trimmed and halved
4 large potatoes, peeled and thinly sliced
1 onion, finely chopped
2 cloves garlic, minced
1 cup cheddar cheese, shredded
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Preheat oven to 375°F (190°C).

In a large skillet, brown the sliced sausage over medium heat. Remove and set aside.

In the same skillet, sauté onions and garlic until translucent.

In a greased baking dish, layer half of the sliced potatoes, followed by half of the green beans and half of the browned sausage.

Repeat the layers with the remaining potatoes, green beans, and sausage.

Pour chicken broth and heavy cream over the layers. Season with salt and pepper.

Top with shredded cheddar cheese.

Cover the dish with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes or until the top is golden brown.

Garnish with fresh parsley before serving.

Prep Time: 20 minutes Cooking Time: 1 hour Total Time: 1 hour 20 minutes Servings: 6 servings.

Sausage & Potato Breakfast Casserole

Breakfast Sausage & Potato Casserole

Sausage & Potato Breakfast Casserole

A deeply comforting combo of crispy potatoes, sausages, eggs and cheese baked in one pan. Serve it with plenty of buttered sourdough toast and sliced fresh fruit on the side. This dish can be made ahead and reheated all week for quick breakfasts as long as it lasts.

Ingredients:

5 tbsp (75 mL) olive oil, divided
1/2 lb (225 g) breakfast sausages 
2 large russet potatoes, about 12 oz (340 g) each 
3/4 tsp (4 mL) salt, divided 
12 large eggs 
1/3 cup (80 mL) whipping cream 
2 cups (500 mL) shredded aged cheddar cheese 
4 green onions, thinly sliced

Directions: 

Preheat oven to 375°F (191°C).

Place 1 tbsp (15 mL) oil in a deep 9 x 13-inch (23 x 33-cm) casserole dish. Place sausages in dish and coat with oil. Bake until sausages are golden brown, flipping halfway through cooking, 15 to 20 minutes. Transfer sausages to a plate to cool.

While sausages are baking, peel and coarsely grate potatoes. Place in a clean tea towel. Wrap up towel and squeeze out excess water over sink. Heat remaining 4 tbsp (60 mL) olive oil in a large nonstick frying pan over medium-high heat. When oil is hot, carefully add potatoes and 1/2 tsp (2 mL) salt. Cook, stirring and flipping potatoes occasionally until you have large chunks of golden brown and tender potatoes, 8 to 10 minutes. Transfer to a plate to cool slightly.

In a large bowl, whisk together eggs, cream and remaining 1/4 tsp (1 mL) salt. Stir in cheese and green onions. Break crispy potatoes into bite-size pieces and stir into eggs. Pour egg mixture into dish you used to cook sausages. Cut sausages in half and evenly distribute in the egg mixture.

Bake until puffed and golden around edges and eggs are set
Serves 6 to 8

German Kasespatzle

German Kasespatzle

This is a versatile dish which can be made for brunch, lunch or dinner.  It can be made with or without meat by substituting mushrooms.
Servings: 6 servings
Ingredients
¾ pound cooked pheasant or chicken, shredded
4 cups onions, about 2 large, sliced root to tip
3 tablespoons butter
1/2 teaspoon dried thyme
2 to 4 teaspoons honey
Spatzle
2 cups flour
A few gratings of nutmeg, about ¼ teaspoon
2 eggs, lightly beaten
¼ cup heavy cream
1 cup buttermilk
A healthy pinch of salt
To Finish
5 ounces Gruyère or Swiss cheese, shredded
¼ cup chopped chives or parsley

Directions
Preheat the oven to 400°F, and grease a casserole dish or ramekins.
Caramelize the onions. Heat the butter in a large frying pan over medium-high heat and sauté the onions until they begin to brown on the edges. Then turn the heat to low, cover the pan, and cook, stirring occasionally, for about 30 minutes. Toward the end of this time, stir in the thyme and honey. When the onions are pretty and brown, turn off the heat and set aside.

You can make the spätzle while the onions are cooking. Mix all the spätzle ingredients together into a batter that should be a bit thicker than pancake batter. Bring to a boil a large pot of water and salt it well.
To make the spätzle, use a spätzle hopper or use a colander with wide holes. Add the batter to the hopper or the colander, hold it over the simmering water, and drip the batter into the water (if you’re using a colander, a rubber spatula will help move the batter through the holes). You’ll be making lots of little dumplings. Let them boil on the surface for a minute or two, then scoop the dumplings out with a slotted spoon and arrange them on a baking sheet to cool. Coat them with a little butter or oil to keep them from sticking together.
Make the dish by layering some spätzle, then pheasant meat, then caramelized onions, then a bit of the chopped herbs, then cheese into the casserole dish or ramekins. Shoot for at least two layers—three is better—and be sure that shredded cheese is on top.
Bake for 15 to 20 minutes, until the cheese melts and begins to brown.

Notes
Once made, kasespatzle reheats well. Put portions in an ovenproof container, cover and reheat at 350°F for about 20 minutes.
Keys to Success
If you don't want to use shredded white meat, cooked mushrooms or chopped, crispy bacon or cooked ham are good options.
You can mix the spätzle with the pesto of your choice for added color and flavor. My choice would be arugula pesto or parsley pesto.

 

Cassoulet

Cassoulet

This casserole always emphasizes pork in the form of sausage, ham, pancetta or bacon and also variously includes duck, goose, chicken, lamb or mutton. The crust of bread crumbs on top adds crispy texture and flavour.
Ingredients
1 lb (500 g) Great Northern white beans
8 Confit Chicken Thighs (recipe follows)
1 lb (500 g) fresh pork shoulder or thick loin chops
1 lb (500 g) fresh or cured garlic sausage
2 tbsp (30 mL) olive oil, preferably oil from confit chicken
1½ cups (375 mL) small-diced yellow cooking onions, about 2 medium
1½ cups (375 mL) small-diced celery, about 2 large stalks
1½ cups (375 mL) small-diced carrots, about 2 medium
1 tbsp (15 mL) minced garlic, about 2 to 3 large cloves
1 cup (250 mL) dry white wine
3½ cups (875 mL) combination of confit chicken juices and chicken broth
½ cup (125 mL) tomato sauce or 2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) finely chopped fresh thyme or 1½ tsp (7 mL) dried
1 large bay leaf
Bread Crumbs
4 cups (1 L) coarse fresh crumbs (see TIP this page)
¼ to ⅓ cup (60 to 80 mL) melted butter

Directions:
Place beans in a large bowl; generously cover with water. Let soak overnight; drain and discard soaking water just before using.

Remove and discard skin, bones and clinging chicken fat from confit thighs; keep meat in large chunks.

Preheat oven to 325°F (160°C).

Cut pork into 1-inch (2.5-cm) cubes. Cut sausage into 1-inch (2.5-cm) lengths.

In a large Dutch oven that can go into the oven, heat oil until hot, over medium heat. Add pork cubes all at once; sauté 8 to 10 minutes or until nicely browned. Remove; set aside.

To fat already in pan, add sausage all at once; sauté 8 to 10 minutes or until nicely browned. Remove; set aside.

To fat already in pan, add onion, celery and carrots all at once; sauté 8 to 10 minutes or until lightly cooked. Stir in garlic; cook 1 minute or until fragrant. Add wine; increase heat to medium-high and briskly boil until wine is reduced by half.

Add broth and tomato sauce to pot. Stir in drained beans plus pork, sausage and thyme. Gently fold in confit chicken pieces; tuck in bay leaf. Heat until mixture is just beginning to bubble; do not boil.

Cover and place in oven for 1½ hours. Stir bread crumbs with melted butter. Uncover and scatter buttered bread crumbs overtop. Bake another ½ hour.

Serve in pasta bowls or shallow soup dishes. Accompany with fresh baguette slices for sopping up delicious sauce and a tossed salad lightly dressed with vinaigrette.

Covered, cassoulet keeps well when promptly refrigerated, for 3 or 4 days, however loses some quality when frozen. A splash of hot broth in the serving bowl bottom restores slightly soupy texture to reheated cassoulet.

TIP Coarse fresh bread crumbs: Cut a day-old baguette or ciabatta into chunks, leaving crust attached. Whirl in batches, pulsing in food processor until broken up and large crumbs have formed. Any extra crumbs can be frozen for use in another recipe.
Makes 10 to 12 servings

Confit Chicken Thighs

Long slow cooking produces very tender and flavourful results. Here, chicken thighs bake covered in fat for hours at a very low temperature. The result is incredibly moist and savoury chicken that can be chunked and tucked into a cassoulet or made into pulled shreds to stir into a risotto or pasta.
Ingredients:
8 chicken thighs, skin-on and bone-in only
1 tsp (5 mL) fine sea salt
1 tbsp (15 mL) minced garlic, about 2 to 3 large cloves
1 tbsp (15 mL) finely chopped fresh thyme leaves
½ tsp (2 mL) freshly ground black pepper
2 cups (500 mL) olive oil

Directions:
Place thighs, skin-side down, snugly in a single layer in an 8 x 8-inch (20 x 20-cm) or 7 x 11-inch (18 x 28-cm) glass baking dish. Tuck excess skin to thigh sides, exposing flesh.

Mix salt with garlic, thyme and black pepper. Distribute evenly over chicken; rub in slightly. Cover with plastic wrap; refrigerate overnight.

Preheat oven to 200°F (100°C).

Discard plastic wrap. Leaving chicken in dish, pour oil over thighs so they are submerged. Cover dish tightly with foil.

Bake in centre of oven for 10 to 12 hours. Gently using tongs, remove chicken to another dish; cover and chill. Cool cooking liquid slightly; strain. Separate fat and juice; refrigerate juice to use in cassoulet.

Refrigerate fat separately; it keeps well for a week or 2 in the refrigerator, or portion into small containers and freeze. Use this savoury oil in other recipes (including Cassoulet) from sautéed meat and potatoes to stir-fries and soups.

To use chicken, scrape off skin and visible fat; discard. Gently remove thigh meat from bones, keeping it in large chunks. Confit chicken has a rosy colour, but is fully cooked. Cover and refrigerate to use in cassoulet. Use within 3 days or freeze.   Makes 8 thighs

Mushroom And Sweet Onion Gnocchi Casserole

Puffy gnocchi in a savoury, creamy sauce laden with mushrooms and sweet onions makes for a nice change from tomato-pasta casseroles and is far better than takeout (which can be tempting on a rushed day). Having a few dishes of this comfort-food meal tucked in the freezer for a simple reheat can save the day when the holiday preparations are in full swing. If you prefer to use one larger casserole dish, use an 8-cup (2-L) shallow dish and allow 24 to 36 hours to thaw (or defrost in the microwave); the reheating time will be the same. You can also double the recipe easily: just sauté the mushrooms in two separate batches. Serve a crispy, vinaigrette-dressed green salad on the side.

Ingredients

3 tbsp (45 mL) olive oil, divided
2 tbsp (30 mL) butter, divided
1 lb (455 g) cremini mushrooms, sliced
Salt and freshly ground pepper
1 sweet onion, thinly sliced
1 tsp (5 mL) dried rosemary, crumbled
1 lb (455 g) gnocchi
3 cloves garlic, minced
½ cup (125 mL) dry white wine
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) 10% cream, heated
2 tbsp (30 mL) chopped fresh parsley
Additional 10% cream or milk, warmed
Freshly grated Parmesan cheese

Directions:
Heat 2 tbsp (30 mL) of the oil and 1 tbsp (15 mL) of the butter in a large skillet over medium-high heat until sizzling. Add mushrooms, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper; sauté for about 10 minutes or until mushrooms have released their liquid and are lightly browned. Transfer to a large bowl.

Add remaining butter to skillet and melt over medium heat. Add onion, rosemary and ¼ tsp (1 mL) salt. Cook, stirring often, for about 5 minutes or until softened. Reduce heat to medium- low and cook, stirring often, for about 20 minutes or until soft and golden.

Meanwhile, cook gnocchi in a large pot of boiling salted water, stirring often, for about 3 to 4 minutes or just until they rise to the surface (do not overcook). Using a metal sieve, scoop gnocchi out of water, draining well, and transfer to a large bowl, reserving cooking water. Add remaining 1 tbsp (15 mL) oil to gnocchi and stir gently to coat. Set aside to cool.

Add garlic to onion and cook, stirring, for 3 minutes or until fragrant. Increase heat to medium-high and pour in wine. Bring to a boil, scraping up any brown bits in pan. Boil for 2 minutes or until reduced by about half.

Whisk flour into cream and gradually pour into skillet, while stirring. Cook, stirring, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper. Pour into bowl with mushrooms and let cool.

Pour mushroom sauce over gnocchi in bowl and stir gently to coat. Add reserved cooking water, a little at a time, to moisten as desired. You want the gnocchi to be quite saucy as the liquid will be absorbed upon baking. Stir in parsley.

Spoon gnocchi into three or four 2- to 4-cup (500-mL to 1-L) shallow baking dishes. Cover tightly with plastic wrap then place dishes in freezer bags or cover with foil. Freeze for up to 1 month.

To serve, let gnocchi thaw in refrigerator for at least 12 hours or for up to 2 days (alternatively, microwave baking dishes, one at a time, loosely covered with plastic wrap, on defrost/ 50% power, stirring every 2 minutes, until thawed, being careful not to let them heat).

Preheat oven to 350°F (180°C).

Remove plastic wrap and cover baking dishes with foil. Bake gnocchi for about 45 minutes or until hot and bubbling around the edges. Uncover and bake for 10 to 15 minutes to brown top lightly.

Serve with a little warm cream to stir in and thin sauce, as desired, then sprinkle with Parmesan.

Serves 4

Twice Baked Potato Casserole

 

Ingredients:
Cooking spray
3 1/2 pounds russet potatoes (5 medium potatoes, 

   about 3 lbs. 12 oz.
1 tablespoon olive oil
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
6 tablespoons (3 oz.) unsalted butter, cut into small 

   pieces
1 1/2 cups half-and-half
1/2 cup sour cream
8 bacon slices, cooked and crumbled (about 1 cup), 

   divided
3 tablespoons chopped fresh chives, divided
4 ounces extra-sharp Cheddar cheese, shredded (about 

   about 1 cup) 

Directions:
Preheat oven to 400°F. Lightly grease a 2-quart baking dish with cooking spray, and set aside. Rub potatoes with oil, 1 teaspoon of the salt, and 1/2teaspoon of the pepper. Pierce all over with a fork, and place on an aluminum foil-lined baking sheet. Bake in preheated oven until tender, about 1 hour. Cool slightly, about 10 minutes.

Cut potatoes in half lengthwise, and scoop out flesh into a large bowl. Chop enough of the potato skins into 1-inch pieces to equal 1 cup. Discard remaining skins or reserve for another use. Gradually add butter to potatoes, mashing with a potato masher until incorporated. Fold in half-and-half and sour cream until mostly smooth. Fold in 1/2 cup of the chopped potato skins, 1/2 cup of the bacon, 2 tablespoons of the chives, and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer potato mixture to prepared baking dish. Sprinkle top evenly with cheese and remaining 1/2 cup chopped potato skins.

Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle top with remaining 1/2 cup bacon and 1 tablespoon chives, and serve hot.

Walking Taco Casserole

Walking Taco Casserole

You can serve this recipe with sour cream 

and salsa if you would like. Enjoy.

Ingredients:
1 lb Ground chicken, beef or turkey
1 small onion sliced
1/2 Can of Rotel (diced tomatoes with green chillies)
1 Packet of Taco seasoning
1 Bag of Frito Corn Chips
1 Can Black Beans, drained and rinsed
1 Can Enchilada Sauce (10 oz)
2 oz. Cream Cheese
2 C. Shredded CheeseDirections:

In a skillet, brown the meat and onions.  

Add the Rotel and Taco seasoning.  Simmer until any liquid is evaporated.

Add black beans and cream cheese.

Turn off the heat and stir in the cream cheese until melted and combined,  Stir in the enchilada sauce.

Spray a 9X13 pan with cooking spray.  
Place 1/2 of a  bag of Fritos into the bottom of the pan,  Top with  1/2 of the meat sauce mixture and half of the shredded cheese.  Repeat the layer, chips, meat sauce, cheese.

Bake at 350*F Degrees until the cheese is melted and heated through.   

Taco Salad Casserole

Taco Salad Casserole

Ingredients:
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water cup 
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup shredded cheddar cheese
Toppings: 
Chopped lettuce 
Tomatoes 
Sliced ripe olives 
Sour cream  
Picante sauceDirections:
In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. 

Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. 

Bake, uncovered, at 375° until heated through, 15-20 minutes. 

Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

Directions

• In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. 
• Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. 
• Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

Swiss Potato Casserole

Swiss Potato Casserole

Serve this thyme-flavored, ham, potato, and egg breakfast casserole for brunch or dinner with fresh fruit and juice. 
Ingredients:

Ingredient Checklist

1 pound tiny new potatoes, cut into 1/4-inch slices
⅓ cup thinly sliced leek
Nonstick cooking spray
¾ cup chopped cooked ham
3 ounces reduced-fat Swiss cheese, cut into small  pieces
1 ¼ cups fat-free milk
1 tablespoon all-purpose flour
¾ cup refrigerated or frozen egg product, thawed
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
¼ teaspoon black pepper

Directions:

In a covered large saucepan, cook sliced potatoes in a small amount of boiling, lightly salted water about 10 minutes or just until tender, adding the leek the last 5 minutes of cooking. Drain potato mixture.

Coat a 2-quart rectangular baking dish with cooking spray. Place potato mixture in bottom of the prepared baking dish. Sprinkle with the ham and Swiss cheese.

In a medium bowl stir the milk into the flour until smooth. Stir in the egg product, thyme, and pepper. Pour the egg mixture over potato mixture.

Bake in a 350° oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Serve immediately.  Serves 6.

Mushroom And Sweet Onion Gnocchi Casserole

Mushroom And Sweet Onion Gnocchi Casserole

Puffy gnocchi in a savoury, creamy sauce laden with mushrooms and sweet onions makes for a nice change from tomato-pasta casseroles. Having a few dishes of this comfort-food meal tucked in the freezer for a simple reheat can save the day when the holiday preparations are in full swing. If you prefer to use one larger casserole dish, use an 8-cup shallow dish and allow 24 to 36 hours to thaw (or defrost in the microwave); the reheating time will be the same. You can also double the recipe easily: just sauté the mushrooms in two separate batches. Serve a crispy, vinaigrette-dressed green salad on the side.

Ingredients:
3 tbsp olive oil, divided
2 tbsp butter, divided
1 lb. cremini mushrooms, sliced
Salt and freshly ground pepper
1 sweet onion, thinly sliced
1 tsp dried rosemary, crumbled
1 lb gnocchi
3 cloves garlic, minced
½ cup dry white wine
2 tbsp all-purpose flour
2 cups 10% cream, heated
2 tbsp chopped fresh parsley
Additional 10% cream or milk, warmed
Freshly grated Parmesan cheese

Directions:

Heat 2 tbsp of the oil and 1 tbsp of the butter in a large skillet over medium-high heat until sizzling. Add mushrooms, ½ tsp salt and ¼ tsp pepper; sauté for about 10 minutes or until mushrooms have released their liquid and are lightly browned. Transfer to a large bowl.

Add remaining butter to skillet and melt over medium heat. Add onion, rosemary and ¼ tsp salt. Cook, stirring often, for about 5 minutes or until softened. Reduce heat to medium- low and cook, stirring often, for about 20 minutes or until soft and golden.

Meanwhile, cook gnocchi in a large pot of boiling salted water, stirring often, for about 3 to 4 minutes or just until they rise to the surface (do not overcook). Using a metal sieve, scoop gnocchi out of water, draining well, and transfer to a large bowl, reserving cooking water. Add remaining 1 tbsp oil to gnocchi and stir gently to coat. Set aside to cool.

Add garlic to onion and cook, stirring, for 3 minutes or until fragrant. Increase heat to medium-high and pour in wine. Bring to a boil, scraping up any brown bits in pan. Boil for 2 minutes or until reduced by about half.

Whisk flour into cream and gradually pour into skillet, while stirring. Cook, stirring, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper. Pour into bowl with mushrooms and let cool.

Pour mushroom sauce over gnocchi in bowl and stir gently to coat. Add reserved cooking water, a little at a time, to moisten as desired. You want the gnocchi to be quite saucy as the liquid will be absorbed upon baking. Stir in parsley.

Spoon gnocchi into three or four 2- to 4-cup shallow baking dishes. Cover tightly with plastic wrap then place dishes in freezer bags or cover with foil. Freeze for up to 1 month.

To serve, let gnocchi thaw in refrigerator for at least 12 hours or for up to 2 days (alternatively, microwave baking dishes, one at a time, loosely covered with plastic wrap, on defrost/ 50% power, stirring every 2 minutes, until thawed, being careful not to let them heat).

Preheat oven to 350°F.

Remove plastic wrap and cover baking dishes with foil. Bake gnocchi for about 45 minutes or until hot and bubbling around the edges. Uncover and bake for 10 to 15 minutes to brown top lightly.

Serve with a little warm cream to stir in and thin sauce, as desired, then sprinkle with Parmesan.

Serves 4

Mushroom Wild Rice Bake

Mushroom Wild Rice Bake

Ingredients:

4 ½ cups water

1 ½ tbsp. beef base

2 ½ tsp. minced garlic

¼ pounds wild rice

¼ pounds brown rice

½ pounds. mushrooms, sliced

2 tbsp. margarine

Directions:

In a saucepan, combine the water, base, garlic and wild rice; bring to a boil over medium heat. Reduce heat, cover and simmer for 30 minutes. Add brown rice, cover and simmer for 20-25 minutes or until rice is tender. Stir in mushrooms and margarine. Transfer to an ungreased 9x9 pan. Bake, uncovered, at 350 degrees for 30-40 minutes or until liquid is absorbed.

Nutrition Information per Serving:

Calories: 93

Carbohydrates: 17g

Protein: 3g

Fat: 1g

Sodium: 2mg
Sandusky Register
10 servings

Cabbage Roll Casserole

Cabbage Roll Casserole 

Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon Italian seasoning
2 pounds ground beef
1 can (29 ounces) tomato sauce
1 head green cabbage, shredded
1 cup uncooked rice
1 teaspoon salt
3 cups beef broth
1 teaspoon coarse ground pepper, divided

Directions:
Preheat oven to 375 degrees Fahrenheit.

Heat olive oil in a large skillet over medium heat. When hot, add onion and saute for about 3 minutes, until soft. Add the garlic, Italian seasoning and beef, breaking up the beef as you do. 

Fry the beef until it's brown, about 8 minutes, stirring regularly. Drain if needed. 

In a large mixing bowl, combine the tomato sauce, rice, salt and half of the coarse ground pepper. Mix well to combine; this is your casserole mixture. 

In a casserole dish, layer one-third of the cabbage, then one-third of the ground beef, and finally one-third of the casserole mixture. Repeat layers two more times. 

Pour beef broth over the entire casserole. Cover with aluminum foil.
Place the casserole dish in the preheated oven and bake for 1 hour, 15 minutes. 

After removing from oven, sprinkle entire casserole with remaining 1/2 teaspoon coarse ground pepper.

Crispy Chicken Casserole

Crispy Chicken Casserole

Ingredients 

 3 cups Tyson chopped cooked chicken

2 cups finely chopped celery

1 cup (4 ounces) Kraft shredded Cheddar cheese

1 cup Daisy sour cream

1 cup Hellman’s mayonnaise

1 (4-ounce) can La Choy water chestnuts, drained and chopped

1 (10-3/4-ounce) can Campbells cream of chicken soup

1/2 cup slivered almonds, chopped fine

1 (6-ounce) can Durkee French-fried onion rings

Directions

 Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with Pam cooking spray.

In a large bowl, stir together Tyson chicken, celery, Kraft cheese, Daisy sour cream, Hellman’s mayonnaise, La Choy water chestnuts, Campbells soup, and almonds. Spoon into prepared baking dish.

Bake, uncovered, for 30 minutes. Sprinkle Durkee onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

Corn Pudding

Corn Pudding

Ingredients:

1 box Jiffy cornbread or muffin mix

1/2 cup butter, melted

1 can whole kernel corn

1 can cream-style corn

1 cup sour cream

2 eggs

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Directions:

Preheat oven to 375 degrees.  Grease a 9 X 13 casserole dish.

Pour butter and corn into prepared dish.  Blend in sour cream.   In separate bowl, beat eggs and stir into casserole with muffin mix.  Bake 35 to 40 minutes or until center is firm.

Farmers Casserole

Farmer's Casserole

Ingredients:

3 cups frozen hash browns
3⁄4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1⁄4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1⁄4 teaspoon black pepper
1⁄2 teaspoon salt

Directions
Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.

French Toast Casserole

INGREDIENTS: 1 loaf (10 ounces) french bread, cut into 1-inch cubes (10 cups) 8 eggs 3 cups milk 4 teaspoons sugar 1 teaspoon vanilla extract 3/4 teaspoon salt, optional For the Topping: 2 tablespoons butter or margarine, cubed 3 tablespoons sugar 2 teaspoons ground cinnamon maple syrup, optional

Directions:

Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired.

Chicken and Dumpling Casserole

Chicken and Dumpling Casserole

The secret of this dish is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
Ingredients
1/2 stick of butter
2 chicken breasts, cook and shred
1/2 t. each: salt, pepper, and sage
2 cups Bisquick,
2 cups milk
1 can cream of chicken soup
2 c. chicken broth + 2 bouillon cubes

Directions:
In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle salt and pepper, sage. Do not stir.

In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

In medium bowl, whisk together 2 cups of chicken broth, chicken bouillon cubes and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole @ 350 for 35-45 minutes till golden brown.

Loaded Potato and Chicken Casserole

Loaded Potato and Chicken Casserole

This is a recipe a friend from Germany posted on her Facebook page.  I thought it might be of interest for the summer outdoor dining.

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Ingredients:
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce                                                      

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Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

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Directions:
Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.