Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts

Monday, August 6, 2012

"Shepherd's Pie With an Attitude" Casserole

Ole Sweetie-Pi is the one the one who dubbed this casserole "Shepard's Pie with an Attitude."  Truth be told it is very much like a shepherd's pie. And like shepherd's pie, we loved this recipe.  Ole Sweetie-Pi, who ordinarily doesn't like leftovers, had an early lunch the next day to ensure that he could have this again.

It is satisfying, filling, inexpensive, made with everyday pantry ingredients, and one of those family-style meals that adults seem to wistfully recall their moms making.
This doesn't look fancy; there are no big assertive flavors, just good, simple home cooking that keeps you coming back for more.  Original recipe is found here at Food.Com


Hamburger, Green Bean, Tomato Soup, Mashed Potato Hot Dish

1 pound ground beef (hamburg)
1/4 cup white onion, diced
1 teaspoon fresh garlic, minced (I omitted it)
1 can (10.75 oz) tomato soup, undiluted
1 can (14.5 oz) cut green beans, drained
2 cups mashed potatoes, made in advance with milk and butter
salt and pepper to taste
Other spices as desired
Maybe a little cheese on top would be a nice addition??

Preheat over to 350* Fahrenheit.

Brown the hamburg in a fry pan, adding salt and pepper to taste.  Drain the fat and place the hamburg in a  casserole dish. 

In the same fry pay with a bit of butter or oil, cook the onions until translucent and combine with the hamburg. 

Add the garlic, tomato soup, and green beans.  Stir to combine.  Add the mashed potatoes and spread over the hamburg-tomato soup-green bean mixture.

You might want to put a baking sheet under this as it can bubble over.   Bake, uncovered,  for 30 minutes. 

Will serve 6 to 8, depending on how you "fluff" out the meal with another vegetable,  salad, dessert, etc.

Wednesday, May 11, 2011

Hashbrown Casserole

Yum-oooooh-yum-yum-yum do we love this!  Hashbrown casserole has been a family favorite since a co-worker back in my insurance days raved about a new potato dish she had at a function.  I made this for my family, and it was a hit and became part of my niece Hilliary's birthday dinner request, smiles. 

I brought this to a small Mother Day's gathering and this simple casserole won new devotees for its cheesy, crispy, potato goodness.  I mixed all the ingredients together ahead of time, sans cornflakes which I added just before baking, so it was a timesaver.  Serves 8-12 people, depending on appetites.

Hashbrown Casserole

2 pounds frozen hashbrown potatoes (the diced potato kind, not the shredded)
1 can cream of chicken soup
1 pint of sour cream
2 cups shredded cheddar cheese (other cheeses also work well)

1 cup (or more!) crushed corn flakes
1/4 cup butter, melted

Preheat oven to 350*F.  Generously butter a 9-inch x 13-inch baking dish.  Combine the first four ingredients together (can use the casserole dish to save a dish).  Top with the crushed corn flakes and butter.

Bake for 60-90 minutes.  Serve hot.  Rewarms well but the cornflakes loose some of their crunch.

Tuesday, May 3, 2011

Green Bean and Pork Chop Casserole


This recipe is a spinoff of the perenially popular green bean casserole.  For not a lot of money you can feed a family a meal that is filling and delicious.  I can't tell you how many times my own mother made this when the pantry was getting a little lean and the wallet a little thin. We thought we were dining like rich folk. 

Essentially, I just threw together ingredients for a green bean casserole, added sliced potatoes, and a couple of chops, a small can of mushrooms (fresh is so much better if you have them!), some sour cream, and baked.  For the two of us, I used only two chopsyou can easily add more chops. This made a generous amount of casserole, which we enjoyed as a leftover. 

Green Bean and Pork Chop Casserole

2 medium potatoes, washed, thinly sliced, skins left intact if desired
1 can cream of mushroom soup, plus one half can of water
1 small can sliced mushrooms, drained
a good-sized gob of sour cream, probably about 1/2 cup
2 cans green beans (also known as haricot verts)
2 thin boneless pork chops, browned
salt and pepper to taste
generous handful of French fried onions

Preheat oven to 350*F.  Generously butter an 11 inch by 7 inch baking dish (or a 9 inch by 13 inch baking dish if using more than 2 chops).

Wash and peel your potatoes, and then slice to about 1/8 inch thick.  To prevent browning,  put them in a bowl of fresh cold water. Set aside.  (Dry them off with a paper towel before using.)

In a separate bowl, combine the mushroom soup, water, mushrooms, and sour cream.  Add the green beans and mix to combine. Set aside.

Lightly salt and pepper the pork chops + and brown in a fry pan, about three minutes each side.

In your baking dish, layer the sliced potatoes.  Top with one half of the green bean mixture.  Add the browned pork chops, and top with the remaining green bean mixture.

Cover with tin foil and bake at 350*F for about 50 minutes.  Remove from oven, peel back aluminum foil and insert the tip of a knife to the bottom of the casserole, testing that the potatoes pierce easily and are done. If not, cover and return to the oven and bake until done, probably another 10 minutes or so. When potatoes are done, completely remove the foil and sprinkle with the French fried onions and return the casserole to the oven.  Bake for an additional 10 minutes to brown the onions or until the onions are a deep golden color.

Remove casserole from oven.  Let rest a couple of minutes, serve hot.

Wednesday, November 24, 2010

Chicken Pizza Bake

Back in the day, I used to work part-time as one of the bakers in our local super Wal-Mart.  Behind  the biparting doors was the incessant, loud beeping of the ovens; tall, heavy racks of breads and pastries being rushed about; heavy boxes of frozen dough being broken out and proofed; the clatter of bread pans along stainless steel tables.  There wasn't a lot of time for socializing, just run, run, run, and yet in spite of madness, one of my co-workers, Mary, managed to share this recipe with me.

This recipe is easy, has standard pantry items and is so good!  Ole Sweetie-Pi, who thought he was going to turn his nose up at it (doesn't like the idea of "chicken pizza"), went back for seconds. 

Chicken Pizza Bake

8 boneless, skinless chicken breasts, cut into bite-sized chunks**
1 15-ounce can tomato sauce
1 15-ounce can stewed tomatoes
3 teaspoons oregano**
2 teaspoons chopped parsley**
1 teaspoon onion powder**
1 teaspoon white sugar
1 finely chopped fresh garlic clove**

Preheat oven to 425* Fahrenheit.  Have ready a large casserole, baking dish, or oven-safe Dutch oven.

Place chicken in baking dish.  Combine the remaining ingredients together and pour over the chicken.  Bake, covered,  for 20 to 25 minutes.  Remove from oven and top with sliced mozzarella cheese and the pizza toppings of your choice, such as black olives, mushrooms, pepperoni, green pepper, etc. 

Continue to bake, uncovered, for 10-15 minutes or until the cheese is melted and golden brown.

NOTES:  This recipe is quite forgiving and amenable to changing for personal preferences.  There's only the two of us, so I used 4 boneless, skinless chicken thighs, cut up into good sized chunks.  Personally, I'm not a big oregano fan, so I reduced the amount of oregano to about 1 1/2 teaspoons, dried.  I  had fresh parsley so threw in a small handful.  I don't keep onion powder, but I did have dried onion and used maybe a couple teaspoons or so, perhaps more, smiles.  I rarely have fresh garlic, instead keeping those jars of minced garlic and tossed in a half teaspoon, depending on whim and how big I think my clove of garlic is that day.







Sunday, September 13, 2009

Baltimore and Ohio Railroad Corn Bread Pie

I mentioned in an earlier post that Ole Sweetie-Pi is a train brain. He must have at least a 1,000 model trains (no exaggeration), his favorite lines being Lehigh Valley and Penn Central, though he collects them all from what I can see.

We are owed by five cats. Back in the day of dining and sleeper cars, the Chesapeake and Ohio had a logo and a series of advertisements, called Chessie, the Cat ("Sleep Like a Kitten"). The sweet, sleeping kitten, tucked in a fluffy blanket, captured the hearts of travelers and non-travelers alike, and you can see the silhouette of the sleeping kitten in the "C" in their logo. The Chesapeake and Ohio later became the Baltimore and Ohio. Anyway, because of the kitty connection, I am Chessie Systems and B&O collector.

Ole Sweetie-Pi, who is extremely happy at sharing his railroad rabidness with me, surprised me with a yellowed B&O pamphlet of recipes that were served in their dining cars. I think by today's standards the recipes are plain; however, considering the constraints of railway cooking, the food was interesting, regional, and satisfying. This corn bread pie caught my eye as it is a dish many of us still enjoy today. It could easily be "modernized" to reflect today's tastes of spicier food, maybe some added cheese in the cornbread would be tasty. I think I saw a similar recipe where someone added canned green beans; that sounds good too. I did use the full tablespoon of chili powder (big surprise as we are not spicy), and it was good, but for us, on the verge of being too hot.

This was a fun meal, one that we would likely enjoy again. I'm thinking that one of those little boxes of cornmeal muffin mix (they're like 3 or 4 for a $1.00 the last time I looked) might be good here as well if you didn't want to invest in a whole package of cornmeal that you might not use straight away.


There are so few railroad dining car recipes on the web, I thought I'd pass this one along as presented.

Baltimore & Ohio Railroad's Corn Bread Pie

1 pound of ground beef
1 large onion, chopped
1 can tomato soup
2 cups water
1 teaspoon salt
3/4 teaspoon pepper
1 tablespoon chili powder
1/2 cup green peppers
1 can whole kernel corn, drained

Have ready a greased casserole dish, set aside.

In a good sized saute pan or fry pan, brown the beef and onion together. Drain off fat. Add the tomato soup, water, and seasonings. Stir well to combine and allow to simmer for 15 minutes, with an occasional stir so it doesn't scorch. Pour into prepared casserole dish, allowing ample room for the corn bread batter, remembering that the corn bread is going to rise.

In the meantime, prepare the corn bread.

3/4 cup corn meal
1 tablespoon sugar
1 tablespoon flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 egg, beaten
1/2 cup milk
1 tablespoon of melted fat

In a medium bowl, sift the dry ingredients together. Add the remaining ingredients and stir until just combined.

Pour batter over the meat mixture and bake for 15-20 minutes at 350F, or until the corn bread is golden brown.

Tuesday, April 14, 2009

Sweet Potato & Apple Casserole


Certain vegetable dishes make their way to my table regardless of the season or the holiday. I'd like to think it's because I'm a bit of a rebel, but I think it's mostly because I'm not very creative when it comes to serving vegetables in an interesting way. When I find one I like I tend to prepare it for every conceivable occasion. This yam and apple casserole is one of my favorites.

I bought a cute little cookbook at a discount store some years back entitled Autumn at the Farmers Market by Gail Greco. Apparently it's part of a Bed & Breakfast Cookbook Series. Virtually every recipe is one that I want to try.

While I think of sweet potatoes and yams as an autumn vegetable, I love the bright orange color which reminds me of spring. The apple adds a sweet flavor and another texture, and the sherry! Oh, the sherry! You have to try it to see what a difference it makes in the flavor. I cannot think of a more delicious way to prepare and present sweet potatoes.


Sweet Potato & Apple Casserole
2 pounds sweet potatoes (or yams), peeled, cut into chunks, cooked (or you could use two 16-ounce cans, drained)
1/2 cup (one stick) butter, melted
1/2 cup dark corn syrup
1/4 cup, plus 2 tablespoons, brown sugar
2 tablespoons dry sherry (not cooking sherry)
3/4 teaspoon cinnamon
pinch salt
2 cooking apples, cored, peeled, and sliced

Preheat the oven to 350F. Grease a 10-inch pie plate or casserole dish.

Combine the sweet potatoes (or yams), 6 tablespoons butter, corn syrup, sugar, sherry, cinnamon and salt in a food processor and puree, or mash with a masher (which makes it chunkier, but I prefer the texture).

Spread half the mixture into your pie plate or casserole dish. Layer half of the apple slices over the mixture. Spread remaining sweet potato mixture over the apples. Add another layer of apple slices, in a decorative pattern, if you wish. Alas, I am not gifted with the art of food decoration and I am aggrieved that I do not know how to make this beautiful for you. (hanging head)

Brush the apple slices with the remaining 2 tablespoons of butter and sprinkle with the remaining 2 tablespoons of brown sugar.

Bake for about 45 minutes or until the apples are tender when pierced with the tip of a knife.

Serves maybe 6 or 8 people, but in our house it only serves one; Ole Sweetie-pi won't go near anything that looks like squash!