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Posts Tagged ‘casserole’

by Caitlin Saniga

Eggs Benedict bread pudding

I served this casserole for a brunch with friends, but it would be a perfect make-ahead dish for Easter morning. Just be sure to prepare the hollandaise sauce right before serving. If the sauce gets too thick, add about 1 tablespoon of hot water at a time until it thins to the desired consistency.

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by Caitlin Saniga

Fresh potatoes, not frozen hasbrowns

I’ve been remaking some of Grandma Janis’ classic holiday casseroles by replacing canned or frozen ingredients with fresh. (Remember the green bean casserole with crispy shallot topping?) This time, I replaced frozen hash browns with fresh potatoes. I think Grandma would approve.


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by Sarah Steimer

I'm not that into casseroles. The name isn't even appealing. And I always picture a dish full of soupy cream of mushroom with cauliflower floating in it. But this is a genius spin on that horrible imagery.

I’m not that into casseroles. The name isn’t even appealing. And I always picture a dish full of soupy cream of mushroom with cauliflower floating in it. But this is a genius spin on that horrible imagery.

  • 1 small-ish spaghetti squash, cooked (makes approximately 4 cups)
  • 1 egg white
  • 1 cup ricotta (8 ounces)
  • 1/3 cup packed, chopped parsley
  • salt and pepper
  • 1 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • olive oil
  • 2 cloves garlic. minced
  • 1/2 cup chopped onion
  • 2 uncooked sausages (I used spicy turkey sausage), cases removed
  • 1 small head kale, stems removed and chopped into ribbons
  • 1 cup crushed tomatoes
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs

Whisk together and egg white, ricotta, parsley, red pepper, oregano and salt and pepper to taste.

In a large pan (preferably with high sides), heat enough oil to coat the bottom of the pan. Saute the onions and garlic until they are translucent. Add the sausage to the pan, breaking up the meat and cook.

Add the crushed tomato, kale and season with salt. Cover the pan and cook until the kale has wilted for 3-4 minutes. Add the cooked spaghetti squash.

Remove the pan from heat and add the ricotta mixture. Stir everything until well combined and transfer to an 8-by-8-inch or 9-by-9-inch baking dish.

In a small bowl, mix together the Parmesan, breadcrumbs and 1 tablespoon of olive oil, using your hands. Top the casserole with this breadcrumb mixture. Sprinkle the top with olive oil.

Cook the casserole at 450 degrees for 30-40 minutes, or until the top has turned golden brown.

Let the casserole cool for a few minutes before cutting into nine squares.

Makes about four servings.

Recipe adapted from: Everyday Maven

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by Sarah Steimer

We had our first flurries in Chicago yesterday - it's casserole season.

  • Coarse salt and ground pepper
  • 1 pound green beans, trimmed and cut into 2-inch lengths
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 2 cups whole milk
  • 1 can (14 ounces) artichoke hearts in water, drained, squeezed dry and quartered lengthwise
  • Cayenne pepper
  • 6 slices white sandwich bread, coarsely chopped

    This was so filling, no side dishes needed.

In a large pot of boiling salted water, cook green beans until tender, 4 to 6 minutes. Drain and set aside.In a large saucepan, melt butter over medium heat. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb topping. Add flour and garlic to the pan and cook, whisking, for 1 minute (do not let brown). Gradually whisk in milk and bring to a boil. Reduce to a simmer and cook until sauce has thickened, about 2 to 3 minutes. Stir in green beans and artichoke hearts. Season the mixture with salt, pepper and a pinch of cayenne. Transfer to a shallow 2-quart baking dish.Toss breadcrumbs with reserved melted butter and scatter over green bean mixture. Bake at 425 degrees until crumbs are golden brown and sauce is bubbling, 10 to 15 minutes.

Makes about four servings.

Recipe adapted from: Martha Stewart

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by Caitlin Saniga

My co-worker suggested this dish by saying, "So you've probably had the pineapple and cheese casserole." I just laughed and waited as he printed out the recipe for me. Thanks, Jerry.

  • 8 tablespoons (1 stick) butter, melted, plus extra for greasing the pan
  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 2 cups grated sharp Cheddar cheese
  • 2 (20-ounce) cans pineapple chunks, drained and 5 tablespoons pineapple juice reserved
  • 1 cup Ritz cracker crumbs

Pineapple and cheese? Try it.

Preheat oven to 350 degrees. Grease a medium casserole dish with butter. (I used a 9-by-13 glass dish.)

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In a medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake about 30 minutes, or until golden brown.

Makes 12 servings.

Recipe: Paula Deen on FoodNetwork.com (Who else would use that much butter?)

Photos: Holly Saniga

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