I would like your favorite casserole recipes please.............

[Bullwinkle925]

I have a book club meeting at my house in a couple of weeks and would like to do something tasty and simple - should be enough to serve 7-8.

Any fail-proof suggestions?


:toast:

[yellowdogintexas]

1. Chile Souffle

Butter an oblong Pyrex dish I think the one I use is about 1 1/2 quarts

cover the bottom of it with sliced Monterey Jack Cheese

cover that with a layer of diced mild chiles (canned)

Beat an egg into a cup and 1/2 of sour cream and spread over the top and sprinkle some chile powder or paprika on top

bake @ 425 until puffed and brown

serve with a good salad



of course Chicken or Turkey Tetrazini is always good, too

[Bullwinkle925]

2. YUMMMMMMMY

Thanks YellowDog - I'm printing this out.

Is that 1/2 C sour cream or 1/2 container? And sliced Monterey Jack Cheese, not grated?


:hi:

[livetohike]

3. Another chile pepper casserole

Sorry about the amounts, but this is my original recipe. I make it in a 9x9" baking dish. Just double or triple, or whatever :-). This makes four servings.

2 c. raw brown rice
1 large onion, diced
3 cloves garlic, minced
chili powder to taste
salt and pepper
veg. oil
1 7oz. can whole green chiles
8 oz. monterey jack cheese (pepper jack works too).

Preheat oven to 350 F. Lightly oil the baking dish.

Cook the brown rice. Meanwhile, saute garlic and onion in a little veg. oil until lightly browned. Add salt, pepper and chile powder to taste. Stir in the cooked rice.

Slice (or grate) the cheese into enough slices for one per chile. Slice each chile on one side and remove seeds. Stuff each chile with either a slice of cheese or some grated cheese.

Spoon half of the rice mixture on the bottom of the baking dish. Lay all of the stuffed chiles on top, then spoon the rest of the rice mixture over the chiles. Cover with foil and bake 30-40 minutes.

I usually serve this with refried beans (homemade) and an avocado salad.

[Bullwinkle925]

9. Mmmmmmmm

Another crowd pleaser. Thanks!!

[A HERETIC I AM]

4. Broccoli cheese and rice caserole.........

2 cups of cooked white rice
2 steamed broccoli heads (about 2 cups, cut up)
1 1/2 cups shredded cheddar cheese.
1 1/2 cups mayonnaise
3 eggs
3 slices of your favorite bread, toasted and ripped into chunks,
Tarragon, parsley, salt and pepper to your taste
(add a little sauteed onion and mushroom if you like)
In a large bowl, mix the eggs and the mayo together till well
blended.
add the cooled rice (If it is hot it will cook the eggs...you DON'T want that yet) and mix well. Add the cooled, cooked broccoli (ditto) a cup of the cheese, half the bread shreds, the herbs (and the onions and mushrooms if you like)

Pour into your casserole dish and cover the top with the rest of the bread and cheese.

Bake at 350 for 45 minutes or until a knife stuck in the center comes out mostly dry. (wanna make sure the eggs cooked)

Yum! The mayo really sets this off. Start checking for doneness after about 35 minutes. Too long will make it too dry. Too little and the eggs wont set up.

Sorry, i don't do test kitchen recipes that are exact!

on edit to say this is EASILY expandable. Just add another couple eggs, more rice etc.

[NMDemDist2]

6. that sounds awesome! think some chicken would be ok in there? I'm

printing this one out!

[A HERETIC I AM]

7. ABSOLUTELY!! Done it with chicken and it was great!

Like most things i like to make, this one is versatile as hell.

I've done it with mushrooms where i saute the mushrooms in butter, sweat them out then add a cup or so of a blush wine and cook them till all the wine is gone. Gives a great flavor to the 'shrooms.

You could use left over chicken or cook up a breast or 2 (or 3) first. I personally would cook the chicken first, in a skillet cause carmelizing ANYTHING makes for better flavor. Dice up the breasts into small chunks and mix it in before baking. To quote Martha

"It's a GOOD thing"

[Bullwinkle925]

10. Licking my lips. Sounds delicious.

Thanks so much for sharing!

[Mr. McD]

5. Pork Casserole With Cider

3 pounds lean pork shoulder -- cubed
3/4 cup flour, all-purpose
1/2 cup cooking oil
3 cups apple cider
6 small carrot -- sliced
3 leeks
3/4 teaspoon rosemary
2 teaspoons salt
1 teaspoon fresh ground black pepper

Dredge pork with flour. Heat oil in a large pan until sizzling. Add pork
and cook until browned, stirring occasionally.

Remove pork with a slotted spoon and place in a casserole. Drain excess
oil from frying pan, then pour the cider into the frying pan. Heat the
cider stirring to remove browned particles from the bottom of the pan.

Add the carrots, leeks, and rosemary to the pork then stir in the hot
apple cider. Season with salt and pepper. Cover and bake in preheated 325
degree oven for two hours or until pork is tender.

[Bullwinkle925]

8. This sounds delicious. I will give this a whirl.

Thanks.

[SW FL Dem]

11. Chicken, Chili and Cheese Tortilla Casserole

This thread reminded me that I hadn't made it in a while.

You need 6-8 flour tortillas cut in strips.
2-3 cups cooked chicken - I use three breasts and shred the meat
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 cup milk
1 can chopped green chilis
shredded Cheddar or other cheese - the recipe calls for 1 lb but you can add or subtract to taste and dietary considerations.


In a small bowl, mix the soup, chili and milk.

In a greased casserole dish, put one layer of tortilla strips, cover with chicken, cheese and the soup mix, follow with additional layers of tortilla, chicken, cheese and sauce. Top with a light layer of cheese and bake at 325 until hot and bubbly (1 - 1/2 hours depending on how many layers you made). Let casserole sit for 10 minutes to cool and thicken.