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  1. #1
    Join Date
    Oct. 21, 1999
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    Default Casserole Recipes

    I'm a terrible, and a lazy cook. I have made it this far through the blessings of frozen dinners and salads. But, with retirement only a few days away, I want to start lowering my food bill, and doing some cooking. Knowing how I feel about being in the kitchen, casseroles seem to be the perfect way to go. One dish, with lots of food that can be divided into several individual meals

    I do make a good tuna noodle casserole. Anyone have any other casserole recipes that they would care to share?
    Originally Posted by Alagirl
    We just love to shame poor people...when in reality, we are all just peasants.



  2. #2
    Join Date
    Nov. 22, 2003
    Location
    Virginia
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    7,136

    Default

    Currently I'm enjoying this:

    Brown ground beef. Put in casserole dish with potatoes sliced really thin (the "slot" in the middle of your grater works great) and can of pasta sauce. Bake at 350 degrees until potatoes are soft.



  3. #3
    Join Date
    Nov. 11, 2008
    Posts
    363

    Default

    Here's a good one, only involves opening a few cans and grating some cheese. It's vegetarian as written but I'm sure you could sub some ground beef for one can of black beans.

    2 cans black beans
    1 can stewed tomatoes
    1 can diced green chilies
    1/2 lb monterey jack cheese
    8 oz non-fat plain yogurt'
    corn tortillas

    Heat tomatoes and green chilies together in a pan.

    Lightly grease a casserole dish. Spoon a small amount of the tomato mixture in the bottom of the dish. Fit 2 tortillias on top. Top with either 1/4 or 1/3 of beans, then cheese then sauce Top with another layer or tortillas and make 2 or 3 more layers, finishing with a layer of tortillas. Pour yogurt over the top. Cook covered at 375 for 20 minutes, then uncover and cook another 20 minutes.



  4. #4
    Join Date
    Mar. 30, 2009
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    CA to Costa Rica to WI
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    Default

    Not necessarily a casserole, but still cheap and easy:

    1) Taco chicken: Get frozen, boneless chicken (fresh works too, but it's more expensive and you'll have to add some water) throw it into a crock pot in the morning, add a whole packet of taco seasoning, walk away. Go on with your day. Come home, pull apart the chicken to make it like shredded chicken, mix it up and let it cook for a little longer. You're done!

    You can make great tacos/burritos with these, but when I'm in a crunch a just throw some onto a hamburger bun, heat up some peas, and I have a quick and pretty healthy dinner. (It's also easy to microwave for future days.)

    2) Chicken enchiladas: Go to the store and get a big can of enchilada sauce, tortillas, cheese, and a pre-cooked chicken. Pull the chicken apart. Spread some sauce in the bottom of a glass baking dish and onto a large plate. There's 2 ways to put this together:

    a) -Fancy Way- Take each tortilla, dip both sides in sauce (from the plate), inset chicken, cheese, and some more sauce if you like, roll it up, put it in a glass baking dish. Repeat until the dish is full. Spread extra sauce and some cheese on top, bake. (Since the chicken is already cooked, all you're doing is heating and melting)

    b) -Fast Way- Layer tortillas on the bottom of the sauced baking dish. Spread more sauce over top of the tortillas. Layer chicken, cheese, and more sauce if you want on top. Dip (more) tortillas in sauce, layer on top of chicken. Spread cheese and sauce over these tortillas. Bake.

    I'm also a huge fan of 1 pot pasta sauces (brown ground beef, add it to Prego, simmer for a little) and chili (brown ground beef, add to Bushes baked beans, simmer for a little) as easy meals that feed me for several days.



  5. #5
    Join Date
    Jan. 23, 2000
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    Virginia
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    8,055

    Default

    Chilis seem to last forever, are CHEAP and good for you, depending on what you put into them. Google around and see what looks good to you, make a giant pot, and freeze individual portions of whatever you won't eat in a few days. It's generally an act of dumping a bunch of things in a pot, simmering them for a while, and dividing into little tupperwares.

    I'm a big fan of most things au gratin, preferably sweet potatoes. This week they were 33-cents a pound, so I'm going to make up a dish. Peel, then slice them about 1/4" around and boil until you can stick a fork in them relatively easily, so they're softened. Strain in a colander and dump into a greased baking dish. Warm some butter or margarine (a tablespoon or two) and mix with about an equal amount of cream and some sage if you want. Pour over sweet potatoes and sort of mix it in, then put cheese (parmesan and mozzarella are nice) on top and throw the whole thing in the oven for a while. Probably at 350. Until the cheese browns.

    Adding some butternut squash to this is nice, too. Just prepare it the same way - peel and slice to about 1/4" slices. Alternatively, you can use white potatoes, skip the sage, and add some diced fresh chives.

    If I'm feeling particularly artful I'll toss some of this casserole with wild rice cooked with pumpkin.
    ---
    They're small hearts.



  6. #6
    Louise is offline Schoolmaster Premium Member
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    Oct. 21, 1999
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    Rochester, NY
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    Default

    I can't wait to try some of these. Keep them coming!
    Originally Posted by Alagirl
    We just love to shame poor people...when in reality, we are all just peasants.



  7. #7
    Join Date
    Dec. 5, 2005
    Location
    MI
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    247

    Default

    Quote Originally Posted by nightsong View Post
    Currently I'm enjoying this:

    Brown ground beef. Put in casserole dish with potatoes sliced really thin (the "slot" in the middle of your grater works great) and can of pasta sauce. Bake at 350 degrees until potatoes are soft.
    This would be great for my food allergy-challenged family... Do you mix the ground beef and the potatoes? Or do you layer them? Or does it matter?



  8. #8
    Join Date
    Mar. 24, 2004
    Location
    Pottstown, PA (East Coventry)
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    3,228

    Default

    Here is one that I use on my low-carb diet.

    Saute ground beef, drain, mix in can of drained Rotel (diced tomatoes with chili peppers) and cream cheese.

    It sound weird but it sorta like 7 layer dip with less layers.
    I frequently add canned green beans. I sometime add more chopped green chilis to make it spicier.
    I saw where other people would add spinach, onions or mushrooms.
    You can also top it with shredded cheese or sour cream to serve.



  9. #9
    Join Date
    Mar. 24, 2004
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    Pottstown, PA (East Coventry)
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    Default

    Boneless chicken breast, sliced onion, cream of chicken soup. Cook at 350 until done. (About 1/2 hour if the pieces of chicken aren't too thick. If chicken is really big closer to 45 minutes)
    My mom said she uses the same recipe but adds uncooked rice to bottom of casserole dish and adds mixed frozen veggies.

    You can use cream of: chicken, celery or asparagus instead.

    ETA: I normally serve mine over rice rather than cook the rice in the casserole. Uncle Ben's has these rice packes that nuke in 90 seconds in the microwave. They come in a few flavors. They are pretty good.



  10. #10
    Join Date
    Nov. 30, 2009
    Location
    SoCal
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    452

    Default

    My favorite casserole, passed along through the family...

    Chicken Casserole
    prep time: 30 minutes
    cook time: 90 minutes
    ready in: 2 hours
    serves: 4

    Ingredients

    1 lbs. boneless, skinless chicken breasts
    1 package of Uncle Ben's Wild Rice (Original)
    3 tbs. of butter (no margarine!)
    1 tsp. parsley
    1 medium green pepper
    1/4 cup onion
    1 8 oz. can of water chestnut slices
    2 cans cream of celery soup
    1/2 cup of milk
    breadcrumbs
    salt and pepper

    Directions

    In a Dutch oven, fill halfway with water and bring to boil. Add 1 tbs. of butter, chicken breasts, 1 tsp. parsley, salt, and pepper. Cover and let boil on medium heat until chicken is cooked all the way through and pulls apart easily. While chicken cooks, prepare one package of Uncle Ben's Wild Rice (Original variety) according to the directions on the box. Then, finely chop one green pepper and 1/4 cup of onion. In a large pan, heat 2 tbs. of butter. Add green pepper and onion. Simmer on low heat until the onions are soft. Do not let onions burn. Combine sauteed onions and green pepper with the finished wild rice. Drain water chestnuts and cut into long, thin slivers. Add this to the rice, onion, and green peppers. Remove cooked chicken from dutch oven and shred into small, bite-size pieces. Add shredded chicken to rice. Stir 2 cans of cream of celery soup and 1/2 cup of milk into the rice. Make sure this is thoroughly stirred together. Grease a glass casserole dish and place the mixture in it. Sprinkle lightly with breadcrumbs and cook at 350° F for 90 minutes (or until the casserole is bubbly and heated all the way through).



  11. #11
    Join Date
    Oct. 18, 2008
    Location
    Deschapelles, Haiti
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    2,457

    Default

    Quote Originally Posted by iechris View Post
    Here's a good one, only involves opening a few cans and grating some cheese. It's vegetarian as written but I'm sure you could sub some ground beef for one can of black beans.

    2 cans black beans
    1 can stewed tomatoes
    1 can diced green chilies
    1/2 lb monterey jack cheese
    8 oz non-fat plain yogurt'
    corn tortillas

    Heat tomatoes and green chilies together in a pan.

    Lightly grease a casserole dish. Spoon a small amount of the tomato mixture in the bottom of the dish. Fit 2 tortillias on top. Top with either 1/4 or 1/3 of beans, then cheese then sauce Top with another layer or tortillas and make 2 or 3 more layers, finishing with a layer of tortillas. Pour yogurt over the top. Cook covered at 375 for 20 minutes, then uncover and cook another 20 minutes.
    Our family standby is a ground beef containing version of this done in a crock pot on low. Hold the yogurt until after its cooked, it breaks down with long heating times.



  12. #12
    Join Date
    Nov. 18, 2007
    Posts
    523

    Default

    Shepards Pie

    1lb ground lean beef
    1 med onion (i like yellow or white)
    frozen pea carrots and corn
    1/2 can beef stock
    1 package of brown gravy powder mix
    mashed potatoes

    brown ground beef and onion together
    mix in frozen veggies beef stock and gravy powder mix
    top with mashed potatoes

    bake at 350 until potatoes turn brown

    i just made this up the other night from several other recipes i found. i guess you could say i took the best of all of them. it was so good. it made enough for my very hungry boyfriend and i, and we still have half left over in the fridge for quick meals.


    another easy thing
    1lb ground beef
    1 can tomato sauce
    1 can tomato paste
    1 can diced tomato with basil and oregano
    noodles of you choice (like whole wheat spirals, my mom does macaroni)

    brown the meat, boil the noodles, fold them all together! top with grated parm!

    when i reheat this in the microwave i add slices of deli cheese on top


    and of course the ever easy, reheatable, easy to make in mass quantities: spaghetti!



  13. #13
    Join Date
    Jul. 14, 2000
    Location
    midwest
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    10,626

    Default

    http://thepioneerwoman.com/cooking/ great dishes which don't require odd ingredients only available from some far off grocery. most items freeze very well too.

    sorry for the punctuation- i spilled an entire cup of coffee on my keyboard an hour ago and everything is wonky.

    enjoy your retirement!!



  14. #14
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    Feb. 5, 2006
    Location
    Kansas
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    1,404

    Default

    Ditto on the shepherd's pie being good. You can use a frozen pie shell - or you can skip the pie shell and just start with ground beef (or some cheese) in the bottom of a Pyrex pie pan.

    Or use chicken instead of beef and dollops of Bisquick instead of mashed potatoes.

    Quice is easy and healthy. Take another one of those frozen pie shells. Put a couple of slices of cheese on the bottom/up the sides; I like Swiss. Beat 5-6 eggs with cream (1 tbsp cream per egg) and some dill. Put just about whatever meat and/or veggies you like in the pie shell, then pour the egs over the whole thing. Start with the oven at 450; after 10 minues, reduce to 350. It's done when a knife near the center comes out clean; about 45 minutes. If the pie crust starts to look overdone, put some silver foil around it and keep cooking.
    Incredible Invisible



  15. #15
    Join Date
    May. 17, 2001
    Location
    Philadelphia, PA
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    918

    Default

    Also not a casserole, but easy, cheap and tasty. I had this soup in Morocco and became obsessed enough with it to find out how to make it. Despite coming from North Africa, it doesn't taste particularly exotic and isn't spicy.

    Crush a clove of garlic and brown it in some olive oil (takes about a minute).
    Add about a third of a cup of olive oil, 3 cups of split peas*, enough water to easily cover them, 2tsp cumin, 1 tsp paprika, some chili powder, salt and pepper. All the amounts are really approximate. Feel free to throw in parsley or whatever.
    Simmer til soft (hour and half?) stirring every so often.
    Smoosh.
    Add water to get a nice creamy consistency that you like.

    Serve with some more olive oil drizzled on top and keep the spices around to season with.


    *I think this was about a pound of them, which cost me $1.79 at whole foods
    I know cumin isn't the most common spice, but I've found it's good on just about everything and one of the ones I use the most. Good in chili, delicious on lamb, makes anything taste a little more savory.



  16. #16
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    Feb. 5, 2006
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    Kansas
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    Default

    Probaly the easiest, fastest way to cook fresh foods is using a wok. Any meat you like. Any veggies you like. Use some soy sauce by itself or try some of the dry oriental sauce packets from the supermarket. You use only a tiny amount of oil. You cook things very quickly at a high heat, so you lose very little nutritional value. Serve over white Minute rice. Or brown Minute rice. Or cook the Minute rice and add it to the wok with one of those spice packets to make it a fried rice dish. Or serve over your choice of pasta.

    It usually takes longer to set out/chop up all the ingredients than it does to cook them. Make a big batch and portion it into Gladware-type containers to zap the leftovers another day.
    Incredible Invisible



  17. #17
    Join Date
    Oct. 30, 2004
    Location
    South Jersey
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    364

    Default

    SLW - that is an amazing website... yummy food porn!!



  18. #18
    Louise is offline Schoolmaster Premium Member
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    Oct. 21, 1999
    Location
    Rochester, NY
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    Quote Originally Posted by SLW View Post
    http://thepioneerwoman.com/cooking/ great dishes which don't require odd ingredients only available from some far off grocery. most items freeze very well too.

    sorry for the punctuation- i spilled an entire cup of coffee on my keyboard an hour ago and everything is wonky.

    enjoy your retirement!!
    I'm going to be spending a lot of time on that site. Just my kind of food! Thanks SLW
    Originally Posted by Alagirl
    We just love to shame poor people...when in reality, we are all just peasants.



  19. #19
    Join Date
    Jul. 31, 2006
    Location
    VA
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    2,735

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    Quote Originally Posted by SonnysMom View Post
    Boneless chicken breast, sliced onion, cream of chicken soup. Cook at 350 until done. (About 1/2 hour if the pieces of chicken aren't too thick. If chicken is really big closer to 45 minutes)
    My mom said she uses the same recipe but adds uncooked rice to bottom of casserole dish and adds mixed frozen veggies.

    You can use cream of: chicken, celery or asparagus instead.

    ETA: I normally serve mine over rice rather than cook the rice in the casserole. Uncle Ben's has these rice packes that nuke in 90 seconds in the microwave. They come in a few flavors. They are pretty good.
    I have made this and it is terrific!



  20. #20
    Join Date
    Jul. 4, 2000
    Location
    Maryland
    Posts
    1,850

    Default

    Quote Originally Posted by SonnysMom View Post
    Boneless chicken breast, sliced onion, cream of chicken soup. Cook at 350 until done. (About 1/2 hour if the pieces of chicken aren't too thick. If chicken is really big closer to 45 minutes)
    My mom said she uses the same recipe but adds uncooked rice to bottom of casserole dish and adds mixed frozen veggies.

    You can use cream of: chicken, celery or asparagus instead.

    ETA: I normally serve mine over rice rather than cook the rice in the casserole. Uncle Ben's has these rice packes that nuke in 90 seconds in the microwave. They come in a few flavors. They are pretty good.
    I do a variation of this in a skillet on the stove top. It also works well with pork chops.

    Brown the chicken breasts or pork chops on both sides. Add a can of cream of soup in your preferred flavor. (No water, just the soup). Add any additional spices (garlic, pepper, thyme, parsley, etc). Stir to blend. Cover and simmer on med-low heat for 10-15 minutes. Serve over rice or egg noodles.

    *star*
    "Avoid loud and aggressive persons, they are vexations to the spirit."
    - Desiderata, (c) Max Ehrman, 1926



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