Best Casserole Recipes

Post 208 of 533

A casserole cooked or finished off in an oven will take care of itself most of the times. However, it is essential to envelope your ingredients in stock or water, so the dish will simmer away gently. These tasty casserole recipes are not just for the cool nights, they are suitable for a mid-summer lunch just as well. The Chicken Cobbler and Beef Bourguignon will go straight from the oven to your dinner table:

Chicken Cobbler Casserole

Cooking time: 25 minutes| Prep Time: 10 minutes| Bake: 15 minutes| Servings: 4

The Chicken Cobbler is one of our favorite casserole recipes for kids and teenagers because it combines the robust flavors of chicken pot pie with the cheesy topping of the French onion soup.

Ingredients

4 cups cubed sourdough rolls
6 tablespoons melted butter, divided
2 medium-size sweet onions, sliced
1/3 cup grated Parmesan cheese
1 (8-ounce) package sliced fresh mushrooms
2 tablespoons chopped fresh parsley
1 (10 3/4-ounce) can cream of mushroom soup
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
2 1/2 cups shredded cooked chicken
1/2 cup drained and chopped jarred roasted red bell peppers

Preparation

1. Toss the sourdough rolls, Parmesan cheese and the chopped fresh parsley with 4 tablespoons melted butter.
2. Saute the onions in a large skillet with the remaining butter until they turn golden brown Add the mushrooms for another 5 minutes.
3. Add the mushroom soup, chicken, peppers and stir in the wine. Stir constantly and after it becomes bubbly, pour the mixture into a greased 9-inch baking dish and top evenly with bread.
4. Bake it at 400° until it turns golden brown (approximately 15 minutes).

Beef Bourguignon
Cooking time: 3 hours| Prep Time: 45 minutes| Servings: 6

The secret of the Beef Bourguignon casserole recipes is to use all wine and no stock or water. If you leave it to marinate overnight it will add flavor and make the meat more tender.

Ingredients

2 bottles cheap red wine
1.6kg braising steaks, cut into large chunks
3 large or 6 normal carrots, cut into large chunks
3 tbsp plain flour
3 bay leaves
small bunch thyme
2 tbsp oil
2 onions, roughly chopped
1 tbsp tomato purée

To serve

small knob butter
chopped parsley
300g bacon lardons
400g mushrooms, halved
500g pearl onions

Preparation

1. Leave the beef to marinate overnight in a bowl with the thyme, bay leaves and peppers.
2. Heat the oven at 200C/180C. Strain the marinated meat and make sure you keep the wine. Heat 1 tbsp oil in a large saucepan and cook the meat until it turns brown and transfer it to a plate.
3. Pour some wine into the empty pan and bubble to release any remains from the pan.
4. Add the remaining oil in a large casserole and fry the onions and carrots until they soften. Stir in the flower and then add the tomato puree, the beef, the herbs and the wine. Bring it to a simmer, stir it well and cover the casserole. Bake it for 2 hours until the meat is tender and then cool it.
5. To serve, cook the onions and the bacon in butter until the bacon starts to crisp. Add the mushrooms and cook for another 5 minutes. Stir everything into the stew and heat for approximately 10 minutes. Add the chopped parsley and serve scattered. Enjoy!

, , , , , ,

Menu