View allAll Photos Tagged casserole
And here is the finished product...ready to pop into the oven. (The casserole that is...not Daisy) To be topped with lots of gooey cheese in the last few minutes....also the casserole. 😘❤️️💋
blogged:doecdoe.blogspot.com/
title: The Casserole Cookbook
illustrator: Kay Lovelace
publisher: Culinary Arts Institute
copyright: 1956
blogged:doecdoe.blogspot.com/
title: The Casserole Cookbook
illustrator: Kay Lovelace
publisher: Culinary Arts Institute
copyright: 1956
This recipe was based on a recipe I found in Cooking Light.
My version wasn't as healthy, but what can I say... I really like cheese. In the cornbread base, I used 2 eggs (instead of egg substitute) and used 2 teaspoons of taco seasoning (instead of cumin). I used about 1/2 cup more cheese in the topping, too. I garnished it with regular sour cream and chives.
Adam and I both really liked this recipe. In fact, he scored it a 9 out of 10. It was super-easy and quick to pull together.
I used to make this casserole with lamb, either chops or a small roast every Easter. So I made it this year again, the base of the sauce is made with melted Red Current Jelly which is hard to find but one store had it so I got it early.
Albacore tuna, onions, celery, frozen peas, cooked noodles, shredded cheddar, cream of mushroom soup, milk, season salt, pepper olive oil to fry the onions and celery.
Mix, add to pan, bake 35 minutes, topped with pam sprayed foil, 350. Top with Pillsbury Grand's, after you have preheated oven to 400. Top each with butter, Put back in oven for 10 more minutes.
Dans la cuisine de l'Auberge de Jeunesse Dynamo sur le versant sud-est du Petit Ballon.
In the kitchen of the Dynamo Youth Hostel on the south-east side of the Petit Ballon
INGREDIENTS:
Potatoes:
1 1/2 cups half-and-half
1 1/3 cups boiling water
1/4 cup butter, melted
1 box (6.3 oz) Betty Crocker® sweet potato mashed potatoes
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping:
1/4 cup packed brown sugar
3 tablespoons Gold Medal® all-purpose flour
2 tablespoons butter, softened
1/2 cup pecan halves or chopped pecans
DIRECTIONS:
1. Heat oven to 350°F. In 1 1/2-quart casserole, mix half-and-half, boiling water and melted butter. Add contents of 2 pouches potatoes with seasoning (from potatoes box) and remaining potatoes ingredients; stir well.
2. In small bowl, mix brown sugar and flour. With fork, cut in 2 tablespoons butter until crumbly. Stir in pecans; sprinkle over top.
3. Bake uncovered 30 minutes or until topping is golden.
This girl clanged on a pot and was arrested after the police announced no more drumming would be allowed
Good morning everyone. And you if you haven't guessed by now...yes it's another cook book series from yours truly. Sorry about that. But the good news is, I have only one more to post after this...at least for now :-)
Featured today is a fairly quick & easy casserole made using Spam. I know...who ever would've thought using Spam in a casserole would make for a delicious meal. I know I didn't until I made it. Truth be known, the original recipe called for using pork luncheon meat, which didn't work well for me. So I tried using Spam instead and it worked beautifully...made a world of difference.
This is a fairly easy dish to put together since it doesn't require too much work. Most of the preparation can be done while the pasta is cooking. Total time from start to finish is about an hour, or slightly more including cooking time.
Kind of a long series so don't forget to click on "view previous comments" if you don't see the additional photos in the comment section. It's very important that you do so you can view & read all the steps detailing how to make this dish. And if you want to view any picture in the comment section large all you have to do is click on it where you'll also find the same instructions as under each photo.
Thank you for stopping by...and I hope you're having a truly nice week.
Lacey
ISO400, aperture f/4.5, exposure 1/15 of a second, focal length 35mm
I paused long enough to make one photo of my squash casserole experiment. Lesson learned: don't skimp on using mixing bowls. Washing a big bowl is a lot quicker than trying to use a smaller one and struggling to combine all the ingredients and keeping those ingredients in the containers and not on the kitchen counter top.
I found a promising recipe for a squash casserole online that was written by HEB, a regional grocery chain popular in Texas. Both Leslie Anne and I shop at HEB stores several miles apart. First I had to deal with Saturday afternoon store crowds to buy all the stuff and rush home. Then I cut up an onion, several squash, tomatoes, and mushrooms and cooked them until tender. Grated cheese. a couple of beaten eggs, and some bread crumbs is what holds the mess together. Not knowing exactly how much the batch makes caused me to play the "let's see what size cooking pan or pot it fits into" guessing game.
Finally, I had the raw casserole packed into the baking dish as shown above, and I baked it. Although I didn't burn the casserole, break any glass containers, or dump stuff all over the floor, I felt like I made just about all other possible mistakes in my rush to get it done. But Now I Know What To Do. Next time I can either make this amount or halve the recipe and fill a smaller container.
I wore this dress to the grocery store but not to Leslie Anne's place because I was hot and sweaty. Several other choices didn't work due to some unwanted pounds I didn't shed during the last two swimming seasons. The casserole came out of the oven looking beautiful, but the baking dish was too hot to take with me. I scooped out enough to fill a smaller container, covered this Pyrex dish with foil, and put it in the fridge. I'll show you how it turned out later.
1 medium onion, chopped
2 tbsp vegetable oil
1 (19 oz.) can enchilada sauce
1 (16 oz) can black beans, rinsed and drained
1 (14 1/2-oz) can diced tomatoes with jalapenos
1 (11 oz.) can Mexican-style corn, drained
1 tsp fajita seasoning or chili powder
1 tsp ground cumin
1 (10 oz.) pkg 6-inch corn tortillas (I used flour instead - it was fine)
3 cups chopped cook chicken (I used a cooked rotisserie chicken from the store and picked it from the bone)
3 cups (12 oz.) shredded Mexican four-cheese blend
Saute onion in hot oil in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low and cook, stirring often, 5 min. or until thoroughly heated.
Spoon one-third of the sauce mixture into a lightly greased 13x9-inch baking dish. Layer with one-third of tortillas, half of chopped chicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken and 1 cup cheese. Top with remaining tortillas, sauce mixture and 1 cup cheese.
Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.
(You may also substitute 2 lbs lean ground beef, cooked, for the chicken, if desired.)
[ via Southern Living's 2002 Annual Recipes ]
I tend to be a very nervous cook, and I follow recipes like a slave because I'm worried about messing up dinner. But tonight I winged it, and made this Mexican casserole. I threw together some Perdue pre-cooked chicken strips, salsa, cheddar jack, garlic, onion, red beans, cooked rice and cumin and put it into a casserole, baked it at 375 degrees for 20 minutes, added some crushed tortilla chips on top, and cooked it for another five minutes. This is how it looked coming out of the oven.
And it actually turned out well - it was tasty and filling.
I doubt that I'm going to make a habit of winging it, but it's nice that I can do it every so often and have it turn out well :)
blogged:doecdoe.blogspot.com/
title: The Casserole Cookbook
illustrator: Kay Lovelace
publisher: Culinary Arts Institute
copyright: 1956
blogged:doecdoe.blogspot.com/
title: The Casserole Cookbook
illustrator: Kay Lovelace
publisher: Culinary Arts Institute
copyright: 1956