Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts

February 02, 2018

CELERY AND CHEESE CASSEROLE

Ingredients:
Fresh celery - 3 cups (diagonally sliced)
Butter - 3 tbsp
Water - 1/4 cup
Dried tarragon leaves - 1/2 tsp (crumbled)
All purpose flour - 2 tbsp
Salt to taste
Milk - 1/2 cup
Cream of chicken soup - 1 can
Grated cheddar cheese - 1/2 cup
Paprika - 1/4 tsp

Method:
  • Combine celery, one tablespoon butter, water, and tarragon in large saucepan; bring to boil.
  • Reduce heat; simmer, covered, 10 minutes. Turn celery mixture into buttered 2 quart casserole.
  • Melt 2 tablespoons butter in same saucepan over medium heat. Stir in flour and salt; cook, stirring constantly, until lightly browned.
  • Add milk gradually; cook, stirring constantly, until mixture is smooth and thick.
  • Stir in soup; heat through. Add cheese; stir until melted.
  • Pour over celery mixture, blending lightly; sprinkle with paprika.
  • Bake in preheated 350 F oven 15 minutes or until heated through and bubbly.


October 20, 2017

WHOLE WHEAT PASTA WITH FENNEL

Ingredients:
fennel - 2 1/4 cups (cut into thin strips)
Whole wheat pasta shells - 300 gms
water - 2 1/2 litres
Salt -1 tsp
Eggs -4
heavy whipping cream - 1 cup
whole wheat flour - 2 tbsp
Tomato paste - 6 tbsp
Freshly ground pepper to taste
Sea salt -2 tsp
Parsley - 1/4 cup (chopped)
Gouda cheese -  1 cup (sliced)
Butter - 1/4 cup

Method:

  • Cool fennel and pasta together in boiling salted water for 8 minutes or until tender; drain.
  • Beat eggs with cream, flour, tomato paste, pepper, sea salt, and 2 tsp parsley.
  • Preheat oven to 350 degrees.
  • Place pasta and fennel in buttered casserole dish. 
  • Pour egg mixture and bake for 20 minutes. Place cheese slices on top and dot with butter.
  • Bake another 10 minutes.
  • Remove from oven and garnish with remaining parsley.

January 31, 2017

ONION - PEANUT CASSEROLE

Ingredients:
Onions - 900 gms
Butter - 3 tbsp
Flour - 3 tbsp
Milk - 1 1/2 cups
Salt - 1/2 tsp
Prepared mustard - 2 tsp
Worcestershire sauce - 1 tsp
Salted Peanuts - 1/2 cup (chopped)

Method:

  • Boil onions in salted water until tender.
  • Arrange in baking dish.
  • Melt butter; stir in flour. Add milk; stir until thick.
  • Add salt, mustard, and Worcestershire; pour over onions.
  • sprinkle with peanuts.
  • Bake in 350 F for 10-15 minutes.

January 30, 2017

CURRIED LAMB CASSEROLE

Ingredients:
Prunes - 1/2 cup
Dried apricots - 1/2 cup
Thick lamb chops - 4
Oil - 1 tbsp
Sultana raisins - 1/4 cup
Lemon - 1 (thinly sliced)
Rice - 1 cup
Curry powder - 2 tsp
Salt and pepper

Method:

  • Preheat oven to 350 F.
  • Soak prunes and apricots in cold water at least 3 hours; drain.
  • Trim chops; saute in hot oil a few minutes.
  • Put layer of fruit in deep, buttered casserole with tight fitting lid.
  • Sprinkle with raisins.
  • Add one or two slices lemon and some of rice.
  • Sprinkle with curry powder, salt and pepper.
  • Continue in alternate layers until all ingredients are used.
  • Place chops n top; pour in 3 cups of water.
  • Cover tightly; cook 1 to 1 1/4 hours, until most liquid has been absorbed.
  • Add seasoning.
  • Serve with tossed green salad.

July 29, 2016

CHEESE YORKSHIRE-PUDDING CASSEROLE

Ingredients:
Eggs - 2
Milk - 1 cup
Bacon (or) Roast drippings - 3 tbsp
All-purpose flour - 1 cup (sifted)
Salt - 1/2 tsp
Gruyere cheese - 1 cup (finely grated)

Method:

  • Beat eggs in medium size mixing bowl until very thick and lemon-coloured. Add milk gradually. 
  • Add drippings; blend thoroughly. Add flour and salt gradually; beat until smooth. 
  • Fold in half of cheese. Pour into well-greased 1-quart baking dish; sprinkle remaining cheese over top.
  • Bake in preheated 450 F oven 25 minutes or until golden brown. Serve immediately.
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