“Can I have this recipe?” Is that not music to a “foodie’s” ears? Don’t you just LOVE it when someone likes what you’ve made so much they HAVE to have your recipe! That question always makes my day.
As I’ve thought back over the years of what things I make that I get the most requests for, it’s definitely my casseroles. I love ‘em. They are the ultimate money- and time-saver, and they adapt perfectly to the skill I’ve been trying to develop of late:
Once-A-Month-cooking. And, in talking to my fellow foodies, I hear pretty much the same thing — everyone loves casseroles — we love making them, we love taking them to gatherings, and we love eating them.
So with the fact that casseroles are truly the “bomb.com” established, let’s look at a few. My goal here was to include some that maybe aren’t all that common. Now is there a recipe YOU make a casserole that the recipe is always being asked for? Well, let me join the crowd— “Can I have this recipe?” Please share — we’re all in this together, so let’s spread the good stuff!
Elegant Chicken Casserole
Serves 6
3 bacon strips
½ C chopped onion
½ C thinly sliced celery
1 can (4 oz) sliced mushrooms, drained
1 can (10 ¾ oz) condensed cream of celery soup, undiluted
1 C (8 oz) sour cream
¼ tsp salt
1/8 tsp pepper
2 tsp Worcestershire sauce
1 jar (2 oz) diced pimientos
3-4 C diced cooked chicken
Biscuits:
1 ½ C flour
1 ½ tsp baking powder (I prefer non-aluminum, such as Rumford’s)
¼ tsp baking soda
½ tsp salt
1 C (4 oz) shredded Cheddar cheese
1 tsp dried parsley flakes
¼ C extra virgin olive oil
6-7 Tbsp buttermilk
Paprika
Fresh parsley, optional
Preheat oven to 350 degrees. In large skillet, cook bacon. Crumble and set aside. Saute onion, celery and mushrooms in bacon drippings until tender. Add soup, sour cream, salt, pepper, Worcestershire sauce, pimientos, chicken and bacon; mix well. Spread into a greased 9x13-inch baking dish. Bake for 25 min.
Meanwhile, to prepare biscuits, combine flour, baking powder, soda, and salt. Add cheese and parsley flakes. Blend in oil and buttermilk to moisten mixture. With floured fingers, shape dough into 24 mini-biscuits. Arrange over partially baked casserole and sprinkle lightly with paprika. Return to oven and bake 20-25 min. more. Garnish with fresh parsley, if desired.
Download this recipe.
Tuna Zucchini Casserole
Serves 6
3 C zucchini, sliced ½-inch thick
¾ C shredded carrots
½ C chopped onion
5 Tbsp butter
1 can (6 1/8 oz) tuna, drained and flaked
2 ¼ C herb stuffing croutons
1 can (10 ¾ oz) condensed cream of mushroom soup, undiluted
½ C sour cream
Preheat oven to 350 degrees. Cut zucchini slices in half. Steam for about 3-5 min. Saute carrots and onion in butter until tender. Gently fold together steamed zucchini and all remaining ingredients. Spread into a greased 2-qt. casserole. Bake for about 45 min.
Download this recipe.
Salmon & Broccoli Casserole
Serves 4-6
1 can (7 1/2oz) salmon (or leftover grilled salmon is also nice)
1/3 C chopped onion
1 Tbsp butter
1 can (10 ¾ oz) condensed cream of celery soup, undiluted
2 Tbsp lemon juice
2 Tbsp fresh lemon juice (bottled works as well)
1 egg, beaten
¼ C grated Parmesan cheese
½ tsp dried dill weed
1/8 tsp pepper
1 can (8 oz) sliced mushrooms, undrained
1 pkg (10 oz) frozen chopped broccoli, thawed and drained (I used fresh that’s been steamed)
1 ½ C seasoned croutons or 1 C dry bread crumbs
Lemon slices
Preheat oven to 325 degrees. Drain salmon, reserving liquid. Remove skin and bones. Break into chunks; set aside. In skillet, sauté onion in butter. Add soup; heat thoroughly. Stir in lemon juice, egg, cheese, dill weed, pepper, mushrooms and reserved salmon liquid. (If using leftover grilled salmon, just add a little water with a dash of garlic powder.) Blend in salmon, broccoli and croutons or bread crumbs; place in greased shallow baking dish. Bake for 20 min. Garnish with lemon slices.
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Spaghetti Squash Casserole
Serves 6; one of my very favorites!
1 medium spaghetti squash (about 8 inches)
1 C water
1 Tbsp butter
1 C chopped onion
2 garlic cloves, minced
½ lb fresh mushrooms, sliced
1 tsp dried basil (but fresh is amazing in this)
1//2 tsp dried oregano
¼ tsp dried thyme
½ tsp salt
¼ tsp pepper
2 fresh tomatoes, diced
1 C (8 oz) ricotta or cottage cheese
1 C (4 oz) shredded mozzarella cheese
¼ C finely chopped parsley
1 C dry bread crumbs
¼ C grated Parmesan cheese
Preheat oven to 375 degrees. Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in baking dish. Add water and cover tightly with foil. Bake for 20-30 min. or until easily pierced with a fork.
Meanwhile, melt butter in skillet. Add onion, garlic, mushrooms, herbs and seasonings; sauté until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside. Scoop out the squash, separating strands with fork. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese. Pour into a greased 2-qt. casserole. Sprinkle with Parmesan cheese. Bake, uncovered, for 40 min. or until heated through and top is golden brown.
Download this recipe.
(If YOU have a smart idea, won't you share it? Life is so much easier and we accomplish so much more when we pool our resources. And after all, we're all in this together. So email
patty@dvo.com or
alice@dvo.com with YOUR The Glorious Asparagus Spear!)
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