I feel like I’m making the same bloody things week after week because, well, I’m making the same bloody things week after week. I want to branch out, broaden my horizons, to make something new. I’d also like to appeal to my husband’s bland & boring tastes, but I may not be able to have my cake & eat it too (I can always whip up a separate dinner just for him).
Culinary Dopers, what’s your favorite casserole? Recipes are welcome, but don’t be upset if I change ingredients to suit my tastes. I like to put my signature on dishes.
Cooked rice, diced ham, chopped steamed broccoli, white sauce (you can use a creamed, condensed soup if you don’t feel like making sauce). Top with parmesan or cheddar cheese. My mom also used crushed corm flakes on top, but I usually skip that, because we don’t eat corn flakes much. Peas, spinach, or asparagus can sub for the broccoli.
1 lb potatoes
3 tbsp peanut oil
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
8 oz broccoli, broken
1 in pelled & grated ginger
Peel dice into 1/2" pieces and cook potatoes in oil until brown and just tender,
Drain oil. Add butter to potatoes in pan. When it melts, add onion and pepper. Stir fry two minutes.
Add broccoli and ginger. Fry 2-3 minutes. Salt and pepper to taste.
1 tbsp olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 clove garlic, minced
1 1/4 cups instant rice
2 tbsp chopped fresh parsley
1 15-oz can chicken broth
1 6-oz can tomato broth
1/2 cup water
1/2 cup dry white wine
1 4-oz can sliced mushrooms, drained
2 tsp dried basil
1/2 tsp Italian seasoning
Black pepper, to taste
6 boneless chicken halves, diced
1 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
In a Dutch oven or other oven- and stove-proof pan, sauté the onion in the olive oil until transparent. Add the garlic and chopped pepper, and sauté briefly. Stir in the remaining ingredients (except the cheeses), and mix well.
Bake, covered, at 350F for 45-50 minutes. (That’s with INSTANT rice. If you choose to use regular rice, cook the rice for 15 minutes at least before adding it to the casserole.)
Uncover the casserole, and sprinkle with the cheeses. Bake 5 more minutes, until the cheese is brown and bubbly.