Recipe Tag: Casseroles

Baked Butternut Squash Mac and Cheese

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot, add the oil to the pan and then add the butternut squash, cut side down.

Roast for 45 minutes.

Remove the squash to a cutting board or plate and let cool.

Cut the squash into 3/4 inch chunks by slicing lengthwise and then crosswise to form a grid. Slice downward but not through the skin. Scoop out the chunks with a spoon. Discard the skin. (The squash can be roasted ahead of time and kept in the refrigerator until you’re ready to assemble the mac & cheese for baking.)

Combine the eggs and milk in a large mixing bowl.

Whisk until smooth.

Add 6 ounces of the grated cheese, marjoram, thyme, salt, pepper, and uncooked pasta and fold together until blended. Fold in the squash.

Pour into a 12 x 9 inch oblong Pyrex dish.

Cover with foil and cook for 40 minutes.

Uncover and top with the rest of the cheese.

Cook for another 10 minutes, or until the cheese is melted, and serve.

Tamale Pie with Black Beans

Preheat the oven to 325°F.

Place the oil in a large skillet over medium-high heat.

Add the minced garlic while the pan is heating stirring frequently.

When the pan is hot add the onions.

Cook for about 5 minutes stirring frequently.

When the pan is hot add the peppers.

Cook for about 2 minutes stirring frequently.

Add the tomatoes, cumin, chili powder, smoked paprika, cayenne, salt, black beans and water.

Cook for 10 minutes until almost all of the liquid has evaporated. Stir occasionally.

Break the taco shells in half so each forms two half circles.

Line the bottom of a 10 inch oblong baking pan with five of the taco shells (10 pieces) so that they cover the bottom of the pan.

Add 1/3 of the tomato bean mixture to the pan.

Top with a layer of 5 of the taco shells.

Add another 1/3 of the tomato bean mixture on top of the taco shells so that they cover the tomato bean mixture.

Top this with 1/3 of the cheese sprinkled evenly over the top.

Top with a layer of 5 of the taco shells broken in half to lie flat.

Add another 1/3 of the tomato bean mixture on top of the taco shells so that they cover the tomato bean mixture.

Top this with the remaining cheese.

Bake in the preheated oven for 15 minutes.

Serve.

Broccoli Cheese Bake

Preheat the oven to 325°F.

Place the olive oil in a medium sized dutch oven over medium high heat.

When the oil is hot, add the onion, stir, cover, and cook for about 4 minutes. Stir frequently.

Add the garlic and mushrooms and cook for about 6 to 10 minutes. Stir frequently.

Add the thyme and flour. Cook, stirring constantly, until the flour is well incorporated into the vegetables.

Slowly add the vegetable stock, water, and milk.

Cook over medium high heat for about five minutes, or until the sauce begins to thicken slightly.

Add the rice and Worcestershire sauce.

Stir, cover, and place in the oven.

Bake for 75 minutes (total). Stir occasionally.

When the rice has cooked for about 60 minutes, place the 1 quart water in a large pan fitted with a steamer basket.

Add the broccoli and steam for 8 minutes.

Add the steamed broccoli and 4 ounces of the cheese to the rice.

Stir gently, re-cover, and return the dutch oven to the oven for 10 minutes.

Sprinkle the remaining cheese over the top of the casserole and then sprinkle the breadcrumbs over the top.

Place under the broiler for 3 to 5 minutes, until the cheese is melted and the breadcrumbs are toasted.

Serve.

Tuna Noodle Casserole

Preheat the oven to 325°F.

Place one teaspoon of olive oil in a medium skillet over medium high heat.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the sliced mushrooms and cook, tossing frequently, until the mushrooms are well browned (about 10 minutes).

Add the flour 1 tablespoon at a time and gently stir into the mushrooms so that the flour does not clump.

Add the vegetable stock 1 cup at a time and stir until the sauce begins to thicken.

Add the tarragon, salt, pepper, and milk.

Add the uncooked pasta and tuna and gently fold into the mushroom sauce.

Add the frozen peas and water and fold into the sauce.

Pour into a 10 inch oblong Pyrex dish and press down gently with a rubber spatula.

Place in the oven and bake for 40 minutes.

Sprinkle the cheese over the top and bake for another 5 minutes.

Serve.

Greek Chicken Casserole

Preheat the oven to 325°F.

Line a 9 inch oblong Pyrex dish with foil.

Place the tomatoes, onion, pepper, eggplant, white beans, basil, thyme, oregano, tarragon, and salt in the dish and fold together until well blended.

Place the chicken thighs in the dish spaced evenly in a square pattern. Cover slightly with the casserole mixture.

Cover with foil and bake for 55 minutes. Uncover and bake for another 10 minutes.

Top with the cheese and bake for 10 minutes.

Serve.

Chicken Tetrazzini

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add 1 teaspoon of the olive oil to the pan, swirl until well coated and add the mushrooms. Toss well and return the pan to the oven.

Roast the mushrooms for about 25 minutes until well browned. Toss frequently.

While the mushrooms are roasting place the water in a large pot over high heat and bring to a boil.

When the water is boiling add the pasta. Stir well and cook for 15 to 20 minutes. Do not cook until tender but until just shy of being al dente.

While the pasta is cooking place the remaining 3 teaspoons of olive oil in a large skillet over medium high heat.

Add the flour and cook for about one minute. This will be the consistency of coarse cornmeal.

Add the milk 1/2 cup at a time and whisk until the sauce begins to thicken.

Add the wine, chicken stock, thyme, salt and pepper.

Cook for about 3 minutes until the sauce begins to thicken.

Add the peas and chicken and toss well.

Add the cooked mushrooms and toss well.

Drain the pasta and add to the pan. Toss well.

Place the mixture in a 10 inch Pyrex baking dish.

Place the dish in the oven and bake for 40 minutes.

Top the casserole with the parmesan cheese and bake for another two minutes.

Let cool slightly before serving.

Salmon Mac and Cheese

Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until the pasta is slightly underdone. It should be slightly chewy, but not tough.

Place the olive oil in a large skillet over medium-high heat.

Add the onions and cook for 10 minutes until translucent. Stir frequently.

While the onions are cooking, combine the eggs and milk in a medium mixing bowl. Whisk until well blended.

Add the tarragon, cheese, salt, and pepper to the bowl and fold together.

When the pasta is done, remove a cup of the pasta water and set aside.

Drain the pasta and add it to the pan with the cooked onions.

Fold together gently.

Add the salmon and peas with the cheese mixture.

Reduce the heat to medium.

Fold together until well blended, and cook for about 4 to 5 minutes until the salmon is almost cooked through. (If the dish is too thick, add some of the reserved pasta water a couple of tablespoons at a time.)

Serve.