I’d like to prepare some interesting casseroles for my family…any suggestions?

0 Answers

  1. Carolyn Wispe Burns wrote on :

    Spray a 10×13 glass baking dish.
    6-8 slices of sourdough, French bread, even whole wheat is fine – crusts removed
    3 T butter or margarine
    Choose a soft cheese like goat or ricotta – 12 ounces
    Choose veggies – you can roast or grill or sauté, but they must be cooked first to remove moisture which will ruin the strata.
    Onions, spinach, mushrooms, tomatoes, broccoli, cauliflower, kale, chard, eggplant, artichoke hearts, olives, corn, golden beets, parsnips, carrots, squash, potatoes, green onions, red peppers, chiles., etc. Dependent upon what flavor you are seeking use about 2 cups total of veggies.

    You may add cooked meat of your choice too. (ham, sausage, etc)

    Choose spice – for Italian use 1 T of each basil and oregano. (fresh is nice use half) ½ t red pepper or flakes, 1 t to 1 T of black pepper to suit your taste, salt if you would like, and 1 t to 1 T of minced garlic, to suit your taste. Spice the sautéed veggies.

    For Mexican/Southwest flavor use 1 T oregano, 1 t to 1 T of black pepper to suit your taste, salt if you would like, and 1 t to 1 T of minced garlic, to suit your taste, 1 t -2 t of red pepper, 1t to 2 t cumin, 1 t chile powder

    3 cups grated cheese for Italian use a combination Mozzarella, asiago, fontina. (Trader Joes has a great combination.) For Mexican/Southwest use cheddar or a cheddar/jack combination

    8 eggs
    3 cups half and half (I use 2% milk and it is fine too)

    Beat eggs and milk together in a separate bowl. If you wish to further season the stata, you may add any seasonings into the eggs too. Set the egg mixture aside. Butter one side of the bread and cover bottom of prepared dish with bread. Sprinkle one third of the cheese onto bread. Cover with prepared veggies. Dollop soft cheese onto veggies. Sprinkle another third of cheese reserving the last third for the final cheese application at the end of baking. Pour egg mixture over bread, cheese, veggies. Cover and set in fridge over night or for several hours. When ready to bake, preheat oven to 350ºF and remove baking dish from fridge. When the oven is ready uncover baking dish and bake on the middle rack for 1 hour. Check after 45 minutes – if lightly browned and puffy add reserved cheese and bake until golden and bubbly. Remove, cool slightly, serve. Makes 8-10 servings or more as part of a brunch menu. I like this because it works for any meals and makes great leftovers. You can use egg substitute and lower fat milk and butter substitutes for a lower calories option.

    • Janice Farr wrote on :

      wow this sounds versatile AND delicious, thanks so much 🙂

  2. Joan Ross wrote on :

    Here is another recipe for vegetarians. I enjoy this because it can be cut from the pan for great presentation and is quite colorful when plated.. Originally for Passover, it may be used all year round by substituting fresh or dried breadcrumbs of choice for the matzoh meal!

    Multi Vegetable Kugel Casserole

    12 tablespoons margarine or butter or use olive oil, less may be used in the recipe if desired

    2 red bell peppers, chopped

    2 cups sweet onion, chopped

    2 cups celery, chopped

    3 cups sweet carrots, chopped fine

    3 cups tightly packed chopped fresh spinach

    5 eggs, lightly beaten

    2 cups matzo meal ( or use whole wheat fresh bread crumbs or seasoned bread crumbs as the binder )

    2 teaspoons salt

    1/2 teaspoon white pepper

    1 teaspoon garlic powder

    Generously grease a 9-by-13-inch baking dish. Preheat oven to 350 degrees.

    Melt margarine or oil in a very large skillet over medium heat. Saute peppers, onion, celery and carrots until tender, but not mushy, about 10 minutes. Stir in spinach until wilted. Place vegetable mixture in a large bowl to cool briefly

    Add eggs, matzo meal, salt, pepper and garlic powder to vegetables. Stir until just combined.

    Spoon mixture into prepared baking dish and cover. Bake 35 minutes or until firm.

    Remove cover and bake 10 more minutes or until lightly browned. Cool for 10 minutes before cutting.

    Makes 8 or more servings.

    Reheats well, freezes well

  3. Cathy Barrow wrote on :

    Here’s a link to my blog – and a great vegetarian chickpea pot pie. It’s always a hit.

    • Janice Farr wrote on :

      it sounds delicious! I’ve been vegetarian for about 17 years so this sounds great for me 🙂 Thanks!

  4. Joan Ross wrote on :

    I have this for over 20 years. The combo of everything is great !

    Calico Bean Pot

    serves 8

    1/2 lb ( I use turkey bacon ) bacon cooked and drained and cut in 1 inch pieces
    1 lb. ground beef ( or ground turkey ) cooked and drained
    1/2 cup onion browned
    1/2 cup ketsup
    1/2 cup dark brown sugar
    1 tsp salad mustard
    2 tsp. white vinegar
    1/2 tsp salt
    1 lb can baked beans ( any variety you like )
    1 lb can lima beans drained
    1 lb can kidney beans drained

    Combine everything and place in 3 qt. casserole dish. Bake uncovered at 325F
    for 1 1/2 hours. Reheast well ! Serve with pasta , rice or noodles if desired

    • Janice Farr wrote on :

      Thanks much 🙂 I’ve had this years ago and look forward to making it again, thanks for the reminder of this great recipe!

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