We’ve been going through Young Sheldon on Netflix and one of the staples at the Cooper dinner table is spaghetti with cut-up hot dogs.
Sounds delicious compared to this.
I’ve never eaten a broccoli-cheese casserole I didn’t like, but for several years at Thanksgiving I ate one that I didn’t respect, if that makes sense: a friend of mine who didn’t like cooking was quite proud of her broccoli-cheese casserole. It was absolute mush: as far as I could tell, the recipe involved cooking already-soft frozen broccoli to the point where it practically dissolved if prodded, and mixing it with canned condensed mushroom soup, and pre-shredded cheese, then baking.
I don’t know if the broccoli-cheese casserole you ate, @Beckdawrek, was like that, or had more structural and aesthetic integrity. As for me, my tastebuds are probably happy no matter what.
Why can’t you eat broccoli?
Any of those foods, broccoli, cauliflower or cabbage disturbs my digestion in ways that are not pleasant. Yeah, we’ll call it that😑.
The last time I ate roasted cauliflower (which tasted very good) it stayed roaming around in there for about a month. I swear I felt it.
Bumping into my sensitive guts and flopping around if I bent over. Disturbing.
Sorry to hear that. Cruciferous veggies are delicious, but can have … consequences.
That looks like something straight out of Close Encounters.
Haitian spaghetti makes spaghetti and hot dogs work pretty well, IMHO.
My mom loved spaghetti with hotdogs. Blech. My mom wasn’t a great cook.
I had a broccoli casserole I used to make that was delicious, but I’ve lost that recipe too. There was milk and eggs and cream of mushroom soup with crumbled ritz crackers for the top. I think there was mayonnaise in there too.
Oh.
My.
Could be worse. Could be set in aspic.
Last Sunday we had some friends over for pizza; a couple and their daughter. The wife had recently lost her mother, so of course I had to make them a casserole.
First I sautéed some mirepoix, and tossed it into a big steel bowl for the stuffing.
Then I sautéed some mixed bell peppers. Divided that between two casseroles (made one for us too, because why not?).
Then I cutup some chicken breasts and put them on top of the peppers and threw the them in the oven on 450F.
Then in the same pan I made a light roux. I thinned that with Madeira, heavy cream, and then milk. Tossed in a couple of bay leaves, some thyme, sage, marjoram, and left it on low to soak up the flavors.
Meanwhile, in another bowl I made stuffing. The usual way. The mirepoix, chicken stock, butter, misc. herbs. Lots of tossing until it’s all damp.
By then the chicken was cooked through. At this point I meant to add peas, but I forgot. I added some more celery and carrot to the chicken and mixed it all up. Then poured the creamy mix in, and topped it with the stuffing.
Baked the whole thing at 350 for about a half hour. Let it cool in the oven while we ate our pizza. Then wrapped one up and sent it home with them. The other one we ate the next night.
It was pretty yummy, if I do say so! Serious comfort food.
That sounds like a good good good casserole.
Any chance you have a pic of the final result? Sounds yummy but I can’t quite picture what it should be at the end.
I don’t, sorry. Imagine a chicken pot pie. Now take off the top crust and substitute a pile of dressing. To look at it, all you see is nicely browned dressing cubes.
Isn’t that what the Romans fed to Jesus?
Yeah, just before pressing that crown of dogs on His head.
There is a restaurant not far from us called Hola Arepa! The place is always packed. Good food the one time we were there.
Coming back to this thread to say that I have made @kaylasdad99 tamale pie recipe twice now - the first time, I made it as written (except for using some kalamata olives and jarred pimento strips instead of the can of black olives). It was okay but lacking in oomph (2 tsp of chili powder and no salt produces a bland result). But it did seem promising, so I made it a second time with these changes:
-Masa harina instead of cornmeal
-About a cup of jarred kalamata olives, cut in half, instead of canned black olives
-Instead of 2 tsp chili powder, these flavors:
- 2 TBS ground cumin
- 1 TBS Mexican oregano
- 1 TBS smoked paprika
- 1 tsp Forward (a Penzey’s spice mix - you could probably just substitute more pepper)
- 1/2 tsp ground white pepper
- 2 tsp salt.
-Rather than topping it with cheese before baking, I waited until the last 20 minutes.
This got rave reviews from everyone who ate it! Personally, I’d add some hot Hatch chilis or other source of heat, but I knew it was going to be eaten by at least one person who doesn’t like hot food, and it was fine as a non-hot dish.
I think using masa harina and adding salt were the most important changes. Anyway, I’d recommend this as a fairly hearty and tasty casserole. It makes LOTS - be sure to use a large pot when you cook it!
That’s about my daughter does it. She adds fresh jalapeno if we have a few. It has to be mild for the kiddos.
Thank you, that’s very gratifying to know that you’ve enjoyed it.
As it happens, I’m going to be making it this weekend for my meal prep. And I’ll be incorporating some of your modifications, so thanks for those, too.
I’ve seen recipes for tater tot casserole a lot. Here’s the thing. I like tater tots, and I’ve made/had some good casseroles; but it’s one of those things, I don’t want tater tots in my casserole, I don’t want to steal this thread, but this got me thinking about basic meals that people sometimes want to add things to that do not belong.