Recipes

[Pook]

Never had them growing up and just do not like them!

[wagirl]

@QVCkitty1 --yes , I am a huge fan of casseroles!! I have a few that I used to cook all the time for dinner. Now it's more difficult as my DD can't have any dairy and almost all the recipes call for sometthing creamy to add to them. I do try to substitute those for  things but it's never the same.  One thing I do, when trying a new recipe, is making just  half the recipe. Then it's not that much to toss.

My former SIL was one of those women that could toss together ANYTHING in casserole form and it was amazing. Her quiches were truly wonderful.

[mimomof4]

I have found with Casseroles my biggest fail is cooking time.  I always have to cook longer and at a higher heat than the recipe indicated.  I also take liberty with spices and some ingredients based on my families taste and what I have on hand.

One of my teenagers makes fun of me everytime I make one.  

A new favorite I made last week is Chicken Cobbler.  This recipe indicated 45 minute cook time when in reality it took me almost 90 minutes.  I was doubtful the entire time it was cooking that it would be too runny.  No it was awesome.  

[QVCkitty1]

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@ciao_bella wrote:

@QVCkitty1   Personally, I'm also not a lover of creamy casseroles, though my family does like one or two that I have made for them and they ask for it to be made again.  Here is a recipe my family likes for Spanish Chicken and Rice Casserole (but it's not made in the oven,  the directions call for it to be made on top of the stove.)  It is not a creamy casserole, so you might like this one as it is bold in flavors.

**I, personally have not tried an oven method for this casserole, but I read on the recipe site itself,  after you return the browned, partially cooked chicken to the pan on top of the rice, it can be cooked in a preheated 350 degree oven covered for about 30 minutes instead of cooking on the stovetop for 20-25 minutes.)

Spanish Chicken and Rice Casserole

• 4 boneless skinless chicken breasts - OR 6 chicken thighs (I prefer thighs as they are juicier and tastier)
• 3 tablespoons vegetable or canola oil
• 1 cup uncooked white regular rice (not instant or par-boiled)
• 2 ¼ cups low sodium chicken broth
• 1 lemon
• chopped cilantro or parsley - for garnish

SPANISH SEASONING MIX:

• 2 teaspoons Smoked Paprika (must be smoked paprika not regular paprika)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground coriander (if you don't have coriander than ground cumin can be used in pinch) 
• ¼ teaspoon Italian seasoning

Instructions

• In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside. Cut the lemon in half, then thinly slice one half - for garnish - and reserve the other half for juicing later in the recipe.
• Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
• Drizzle a large skillet with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until browned. Transfer to a plate. (It won't be cooked through at this point)
• Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
• Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.

@ciao_bella @That seasoning mix sounds delicious, I might just give that dish a try !

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[ECBG]

There's one casserole I really like which I've posted here, "Noodle Bake". 

I like homemade chicken pot pie, and a great spinach cheddar casserole, but generally, I don't like mixed foods or their added calories.

https://community.qvc.com/t5/Recipes/Calling-Noodle-Bake-Lovers-OR-If-You-Love-Lasagna/td-p/6154275/...

[ciao_bella]

@QVCkitty1  Here's a picture of the Spanish Chicken and Rice.  Oops..sorry the picture is big.

[Coastalcarolina]

I grew up eating casseroles.  Maybe it's a "southern thing"!  My mom had many that she made so I thought I would share a couple if that is okay!

Chicken Cresent Almondine

3 cups cooked chicken (cut in small pieces)

1 can cream of chicken soup

1 - 8 oz can water chestnuts (sliced)

1-  4 oz can mushroom pieces (drained)

2/3 cup mayo, 1/2 cup chopped celery, 2 Tbs. minced onion

1/2 cup sour cream, 3 Tbs.melted butter, 2/3 cup shredded swiss cheese, and 1/2 cup of slivered almonds.

1 can of crescent rolls (rolled flat)

Combine 1st eight ingredients, and spread in a 9x13 casserole pan.  Heat this mixture at 375 degrees for 20 minutes.  Remove from oven and put your crescent rolls flat on top.  Then top that with melted butter and sprinkle with the cheese and almonds.  Bake another 20 minutes or until browned.  Serves 4-6

[Coastalcarolina]

Asparagus Casserole Supreme

20 individual saltine crackers

32 oz can of asparagus (drained and juice reserved)

4 hard cooked eggs (chopped)

10 oz grated sharp cheddar cheese

1 small can of mushrooms (drained and chopped)

2 1/2 oz almonds (toasted)

2 cans of cream of mushroom soup (10 3/4 oz) size

black pepper to taste

butter

1 cup of milk (non specific 1%, 2% etc.)

Preheat oven to 350, crumble 5 crackers in bottom of 2 qt casserole.  Layer 1/3 of asparagus spears. Follow with chopped egg, grated cheese, and 1/2 of the mushrooms.

Add almonds on top and layer about 1/3 of the mushroom soup.  Dot with butter, sprinkle black pepper and repeat layers. Last layer end with crumbled crackers.  Mix your milk with 2-3 Tablespoons of the reserved juice from asparagus.  Pour evenly over the crackers and bake for 30-40 minutes.  Yields 6-8 small servings. 

[peachesncream]

We like some casseroles. Here are a few good ones, from recipes that are easy to find online: 

Pizza Casserole (Rachel Cooks with Love, Youtube channel) Loved this

Shepherd's Pie (Simply Recipes website) a good version of this  

Old-School Baked Ziti (Smitten Kitchen website) *I always add one 18.5 ounce can

diced tomatoes, because we like a saucier dish; this is our Christmas Eve meal)

Easy Chicken Enchilada Casserole (Mels Kitchen Café website) delish

One thing I’ve learned about casseroles is that they need seasoning (often at more than one step in the making). Otherwise, they can turn out kind of bland and tasteless.

[RedTop]

My family loves a casserole, but I stick to the same ones over and over, not interested in anything new.  I don't eat much cheese, so no super cheesy casseroles are made here.