Entree – Casserole

Fire Station Casserole

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Firemen cook their own meals in the firehouse and have developed some good casseroles that keep and reheat.  Fires don’t wait until dinner is over!

Ingredients:

  • 1 1/2 lb ground beef
  • 1 small onion, diced (or dried equivalent)
  • 1 Tab oil
  • 2 cans mushroom soup
  • 1 can milk (use the soup can)
  • 4 oz diced green chillies
  • 2 dozen corn tortillas
  • 1 lb cheddar cheese, grated (4 cups) or 1/2 cheddar, 1/2 jack

Directions:

  1. Preheat oven to 325°.
  2. Brown beef and onions in oil, stirring to crumble meat.
  3. Mix soup, milk and chiles.
  4. Cut tortillas into 1 inch squares.
  5. Place half the tortillas in 9 x 13 pan.
  6. Top with half the meat, half the soup mix and half the cheese.
  7. Repeat.
  8. Bake for 20 – 30 minutes.

Serves:  6 hungry firemen

Source:  L A Times – a long time ago.

Beef Ranchero Tijuana

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It is the citrus that makes this different and interesting.

Ingredients:

  • 4 pound beef  (orig recipe says 1 #)
  • 1 onion (about 1/2 lb.), chopped
  • 1 stalk celery (about 2 oz.), thinly sliced
  • 2 tsp dried oregano leaves
  • 1 tsp ground cumin
  • 1/4 to 3/4 teaspoon hot chili flakes
  • 1 can (8 oz.) crushed tomato (in place of tomato sauce)
  • 1 Tab Worcestershire
  • 1 green bell pepper (about 1/2 lb.), stemmed, seeded, and diced (used a roasted pepper instead)
  • 2 fresh jalapeño chilies (about 1 1/2 oz. total), stemmed, seeded, and diced  (2 tsp  Adobo chili paste)
  • 1/2 c dry red wine
  • 1 lime+orange juice to make 1/2 c (in place of water)
  • 2 Tab tequila (optional)
  • (deleted – 1/2 ounce mexican chocolate with cinnamon (or semisweet chocolate with 1/4 teaspoon ground cinnamon), finely chopped)
  • garlic salt

Directions:

  1. Trim an discard all bone, fat and gristle from beef.
  2. Cut meat into 1″x 2″ pieces
  3. Put meat in 4 -5 quart pan with 1 c water, onion, celery, oregano, cumin, 1/4 tsp chili flakes.
  4. Cover and bring to a boil.
  5.  Redue to low and simmer 20 minutes.
  6.  Remove lid and boil on high uncovered until pan is dry and meat browned, stirring often, about 25 minutes
  7. Add lime juice and enough orange juice to make 1/2 c.
  8. Stir until dry again, about 4 minutes.
  9. Add tomatoes, Worcestershire, peppers, 2 c water.
  10. Simmer until tender about 2 hours.
  11. Stir in tequila, wine.
  12. Season with remaining pepper flakes to taste.

Servings: 4?

Source: SparkRecipes as “adjusted” by MLK

Margie’s Chicken Pasta with Spinach and Sun-dried Tomatoes

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This recipe was originally used for the alpha dinners at Good Shepherd Church. I have scaled this down to family size, but have made this in a large roaster for 100. The key for large serving large groups, is to cook the components separately. That way everything is cooked well and you don’t have to guess on when it will be ready.

  • 1 lb chicken
  • 1/2 c sherry
  • 1 c chicken broth
  • 1 1/2 c water
  • 1 Tab butter
  • 1 clove garlic – crushed
  • 1 Tab flour
  • 8 oz cream cheese
  • 8 oz sour cream
  • 1 c half and half
  • 1 lb pasta – penne, radiatore or other sturdy pasta
  • 1 1/2 oz sun-dried tomatoes, julienned
  • garlic salt
  • pepper
  • 1 lb spinach, fresh or frozen (defrosted)

Directions:

  1. Simmer chicken in broth, sherry and water in large sauce pan.
  2. When cooled, remove chicken and reserve broth.
  3. Chunk chicken and set aside.
  4. Return 1/2 c broth to pan.
  5. Add cream cheese to broth and stir until smooth.
  6. Meanwhile, melt butter in sauce pan.
  7. Add garlic and salt.
  8. Add flour and cook 2 minutes.
  9. Add half the reserved broth to make a thick gravy.
  10. Cook pasta as directed al dente.
  11. Add half and half to cream cheese mixture while pasta cooks.
  12. Season to taste with garlic salt and pepper.
  13. Drain pasta.
  14. Combine pasta, chicken, gravy, tomatoes, spinach.
  15. Add reserved broth as needed.

For a large group, I would finish this in an electric roaster and keep warm on low. At home, everything goes into the pasta pot and heated on low if needed. I will also, make it ahead of time and put it into a large covered casserole. Heat in oven at 350 for 45 min. or until hot.

Serves: 8 – 10

Source:  Margie – Inspired by Lucia’s chicken

Notes – Ginger the Mom:  Prepared this for dinner Sunday – sort of.  Used 4 chicken breasts, (save broth to cook the pasta) 1 c sherry, 1 Tab onion soup mix, doubled cream cheese, sour cream, half and half, 4 c small macaroni, 3 oz sundried tomatoes, and 2 bags (10 oz each) spinach.  I made the gravy, but would not bother next time – just add the cream cheese, sour cream, and part of the 1/2 and 1/2 (mixed with the tomatoes, garlics) to the pasta.  Add enough more 1/2 and 1/2 for the creaminess you want.  I would use frozen spinach – easier to mix in.  It made enough for 10-12 – leftovers are a goal!

Enchilada Casserole

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So 60’s you have to love it!  It sits in the frig for days, freezes, reheats – doesn’t matter.  I have been known to make it with leftover turkey too.

Ingredients:

  • 2 lb ground beef
  • 2 onions, diced
  • 1 1/2 Tab oil
  • 3 dz corn tortillas
  • 1 can chili salsa (28 oz) ( I like to add 1 small can of tomato sauce.)
  • 1 can sliced ripe olives (the small one)
  • 1 1/2 lb Cheddar cheese, grated (6 cups)

Directions:

  1. Preheat oven 300°.
  2. Cook beef and onions until browned, stirring to crumble meat.
  3. Cut tortillas in 1 inch squares (use scissors).
  4. Place layer of 1/2 the tortillas in 9×13 baking pan, then a layer of 1/2 the beef.
  5. Smother with 1/2 the chili salsa and top with 1/2 the sliced olives and 1/2 the cheese. (I go light on the cheese so I’ll have lots for the top.)
  6. Repeat layers, topping with cheese.
  7. Bake uncovered 300° for 45 minutes.

Serves: 8-12

Source:  Newspaper (probably the San Francisco Chronicle)

Karen’s Chicken

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Make it in the morning, cook it at night.

Ingredients:

  • 12 chicken breast, boned
  • 1/ c flour
  • 12 tsp salt
  • 18 tsp pepper
  • 1/4 c Parmesan cheese
  • 1 c butter (1/2 lb)
  • 2 eggs, beaten
  • 1/2 lb mushrooms sliced
  • 1 c ham, sliced, diced (1/2 lb)(the lunch stuff)
  • 3 c provolone cheese, sliced (3/4 lb)

Directions:

  1. Dry chicken.
  2. Toss with flour, Parmesan cheese, salt and pepper.
  3. Dip in egg.
  4. Brown in butter – about 10 minutes.
  5. Put in baking dish.  Saute mushrooms.
  6. Place over chicken.
  7. Sprinkle with ham and cheese.
  8. Bake covered 350° for 35 – 45 minutes.

Serves:  12

Source:  Karen Eckardt

Lobster Baked Macaroni and Cheese

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American Cruise Lines had a 7 day Lobster Cruise along the coast of Maine – lobster breakfast, lunch and dinner.  YUM!

Ingredients:

  • 16 oz elbow macaroni, dry
  • 1 Tab butter plus 1/4 cup butter divided
  • 1/4 c flour
  • 1 Tab Dijon mustard
  • 1 tsp pepper
  • 1/2 tsp Kosher salt
  • 1 Tab Old Bay seasoning
  • 1/4 tsp paprika
  • 2 1/2 c heavy cream
  • 1 1/2 c Swiss cheese, shredded
  • 1 12 c cheddar cheese, shredded
  • 1 1/2 c smoked Gouda cheese shredded
  • 1 c siago cheese, grated
  • 3 lbs lobster meat, picked

Topping:

  • 2 c panko bread crumbs
  • 6 Tab butter, melted
  • 1 1/2 c cheddar cheese, shredded
  • 1/4 c Parmesan cheese

Instructions:

  1. Preheat oven 350º.
  2. Cook macaroni al dente.
  3. Drain and rinse in cold water.
  4. In a large saucepan, melt buter.
  5. Stir in  flour, pepper, salt and paprika until smooth.
  6. Gradually add mustard and cream.
  7. Bring to a boil;  cook and stir for 2 minutes or until thickened.
  8. Stir in the cheese, mix until blended.
  9. Remove from heat, fold in macaroni and lobster.
  10. Transfer to a greased 9×13 baking dish or individual casserole dishes.
  11. In a small bowl, combine panko, butter and cheese.
  12. Sprinkle on macaroni mixture.
  13. Bake for 15 – 20 minutes or until golden brown.
  14. Let stand for 5 minutes before serving.

Serves:  8

Source:  Executive Chef, American Cruise Lines

 

Creamy Macaroni and Cheese

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Anything, anything to stay away from the Kraft Cheesy Mac!

As Adam, the source, notes, “The idea here is that rather than making a fussy white sauce, something I never seemed to get the hang of, you make a custard for the cheese.  It’s fantastic and easy — not much harder than the box, and so much better.”

Ingredients:

½ lb. Macaroni
4 tbsp Butter

2 lg Eggs
12 oz. Evaporated Milk
¼ tsp Hot Pepper Sauce
1 tsp Mustard

3 cups Grated Cheese

Pepper
Salt

Instructions:

  1. Boil up the Maraconi in salted water, definitely al dente.
  2. Drain Macaroni, transfer to a large fryer, dutch oven, or large pan (if the original isn’t large enough).  Should be something with a thick bottom such that heat is distributed evenly.
  3. Add Butter; leave it to melt in the hot macaroni.
  4. Mix Eggs, 1 cup (8 oz) Evaporated Milk, Pepper Sauce, Mustard, Salt & Pepper (to taste) in a small boul.
  5. Put Macaroni (and Butter) on medium heat.
  6. Pour the Egg mix over the Macaroni along with 2 cups of the Cheese.  Stir constantly until the cheese starts to melt.
  7. Gradually add in the rest of the Cheese and Evaporated Milk, stirring constantly, for about 5 minutes more.  The whole mix will look overly liquid to begin with, but as the cheese melts and the egg cooks, it will thicken.

Serves:  4
Prep Time: 20 minutes

Ingredient notes:

  1. The original recipe calls for half  Cheddar, half Monterey Jack.  Since we always have some Mexican Blend shredded in bags in the house, we use that.
  2. You could go for more Macaroni; as is, the recipe has a high sauce-to-mac ratio.
  3. The original recipe calls fo 2 tsp Mustard.  Consensus in our household is that’s too much.

Serving notes:

  1. If you want to be fancy, you can take the individual servings, put them in a small ceramic dish, sprinkle bread crumbs or crumpled croutons, and put them under the broiler for a short bit.
  2. The original writer suggests the recipe is not as good the second day, but it can be reheated on the range, slowly, with a little extra milk.

Source:  Adam Blust at “Words Mean Things,” who originally got it from Pam Anderson’s The Perfect Recipe.

Chicken/Turkey Tetrazzini

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The original dish is named after the Italian opera star Luisa Tetrazzini. It is widely believed to have been invented circa 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, where Tetrazzini made her American debut at the Tivoli as Gilda in Rigoletto on January 11, 1905.

A perennial comfort food. And, by its nature, it begs for tinkering to the ingredients on hand, including seasonings and (even more often than chicken) a post-holiday turkey carcass.

Ingredients:

  • 1½ Chickens (fryers)
  • Water (to cover in the pot)
  • 1 tsp. Onion Salt
  • ½ tsp. Celery Salt
    ——
  • ½ lb. Vermicelli (or similar spaghetti-like pasta)
  • Salt
    ——
  • 6 tbsp. Butter
  • ¾ lb. Mushrooms, sliced
  • 1 tbsp. Lemon Juice
    ——
  • 2 tbsp. Flour
  • ½ tsp. Paprika
  • ½ tsp. Pepper
  • ¼ tsp. Nutmeg
  • 1 c. Milk
    ——
  • 1/3 c. Parmesan Cheese

Instructions:

Chicken:  These steps may already have been done (e.g., having a Thanksgiving turkey already broken down and broth made from the scraps and bones; see Notes below for more on this).

  1. Place chicken, salts, water in large pan. Simmer covered 30 min, until tender.
  2. Remove chicken, save broth.
  3. Cool chicken, remove meat from bones, refrigerate.

Pasta:  Reserve 2½ cups of broth from the previous step if that’s when you made the broth.

  1. Add water to remaining broth to fill the pan (if the both had previously been made, add a cup of the broth to the pot for making the pasta).
  2. Add 2 tbsp. salt.
  3. Bring to boil, add pasta. Don’t fully cook; leave it a bit al dente (the pasta will absorb the sauce in the oven).
  4. Drain, return to pan or a large bowl.

Mushrooms:

  1. In frying pan, heat 3 tbsp. butter.
  2. Add mushrooms, sprinkle with lemon juice, ½ tbsp. salt.
  3. Sauté until soft but not brown.
  4. Put with pasta.

Sauce:

  1. Melt 3 tbsp. butter in pan.
  2. Stir in flour, paprika, 1½ tsp. salt, pepper, nutmeg. Cook 5 minutes.
  3. Slowly stir in reserved broth. Cook until it boils (it will be thin).
  4. Add milk.

Put it all together:

  1. Mix the pasta, meat, and mushrooms into a large bowl (or a pot you already used).
  2. Put the mix into a 9×13 buttered/sprayed baking dish.
  3. Pour the sauce over the the dish, wetting everything. The sauce will fill about half or more of the pan. (The pasta’s going to such that up.)
  4. Mix everything together in a large bowl. Place in a 9×13 baking dish. Sprinkle generously with parmesan cheese.
  5. Bake covered at 400F for 20 minutes.
  6. Uncover, add more cheese, before baking another 10 minutes.

Serves: 8-10 if half are ladies. On the other hand, a family of four can polish it off without much trouble.

Prep time: 1:30

Notes:

  • This will keep two days refrigerated. Oven heat from the fridge 45 minutes to an hour, until bubbly. Freezes well. As with most casseroles, many folks consider “aging” in the fridge or freezer an improvement over “fresh.”
  • If you are dealing with an existing carcass (chicken or turkey), pick the (presumably cooked) carcass from the bones. Use the (meaty) bones in water with with some celery, onions, maybe garlic salt and pepper, to simmer as described to make the broth. The amount of meat you pick off first will determine proportions on the recipe. You can also substitute chicken tenders or boneless breasts.
  • Yes, it’s spelled “Tetrazzini,” not “Tetrazini.”

Source: Ann Kleerup Coombs, as tweaked on more than one occasion by Margie.

Mary’s Mom’s “Spaghetti”

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After extolling Aunt Elda’s Casserole, I have to add a word about Mary’s Mom’s Spaghetti. I remember being served this many years back at Mary’s Dad’s house, and being amazed how much like AEC it was. Well … yeah. Welcome to classic American casserole cooking. This one is a bit fancier (despite including catsup), but just as yummy.

Ingredients:

  • 1½ lbs. Ground Beef
  • 2 cloves Garlic
  • 2 large Onions, chopped
  • 8 oz. Rotini style pasta
  • 16 oz. Tomato Sauce
  • 16 oz. Water (use the tomato sauce can)
  • ½ c. Catsup
  • 1 tsp. Chili Powder
  • ½ tsp. Allspice
  • 1/3 tsp. Majoram
  • 1/3 tsp. Thyme
  • 1 dash Sugar
  • 1 c. Mexicorn
  • 1 can Mushrooms, Canned
  • ½ c. Parmesan Cheese, shredded

Directions:

  1. Brown beef, garlic, onion.
  2. Make pasta.
  3. Combine all in a casserole, top with cheese.
  4. Bake 45 minutes at 350-375°

Serves: The note indicates “a single batch is plenty.”

Note: Not really “spaghetti,” but the rotini give it some scoopable substance, and catch the sauce nicely. Could be done with any pasta (with slightly different results).

Source: MEO

Aunt Elda’s Casserole

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So things have been kind of slow here in the Kitchen for a while, so Dave the Hubby decided maybe he should rummage around for some stuff himself. He used to be a bit of a recipe-bound cook himself, albeit nothing quite as yummy or creative as Margie. Nevertheless, maybe it’s time to record some of those Old Standards / Comfort Foods from days gone by …

This recipe is no doubt from some sort of magazine article, but Dave’s family was introduced to it on a visit to Aunt Elda up in Sacramento. Hence it became known in the family as “Aunt Elda’s Casserole.” From that day, a long-time family standard.

Ingredients:

  • 8 oz. Pasta (rotelle/rotini work well)
  • 1 lb. Ground Round
  • ¾ c. Cheddar Cheese, grated
  • 1 can Tomato Soup
  • 1 can Cream of Mushroom soup
  • 1 mdm Onion, chopped
  • 1 small can Mexicorn
  • 6 oz. Tomato Paste
  • 8 oz. Tomato Sauce

Directions:

  1. Boil the noodles and set aside.
  2. Brown the meat.
  3. Mix together the other ingredients (except meet and cheese) and cook for about 10 minutes.
  4. Put a layer of noodles at the bottom of a 9×13 casserole. Add a layer of meat mixture, then noodles, etc. Sprinkle top with cheese.
  5. Bake 30 minutes at 350°

Note: Can be microwaved, too. Easy to freeze and reheat. Like most pasta casseroles, better the next day.

Serves: However many family members can chow down a 9×13 casserole.

Prep time: Takes about an hour all told.

Source: Aunt Elda, of course!