Pot Luck Casseroles
This is one of my favorite summer recipes and can be doubled or tripled. I sometimes do half lettuce and 1/2 cabbage
2 TBS brown sugar
2 tsp low sodium soy sauce
1 TBS sesame oil
1/4 cup vegetable oil
3 Tbs rice wine vinegar
1 package dried ramen
1 head cabbage, coarsely chopped
4 cooked and shredded boneless chicken breast
3 green onions chopped
1 TBS toasted sesame seeds
First, prepare the dressing at least 30 minutes ahead of time or even the night before: Combine the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar
Br4eak up the ramen and then heat some oil in a skillet and fry the ramen noodles. Just do a few at a time. As they begin to puff up, remove and drain them on paper towels.
In a large bowl combine the cabbage, chicken, green onions and toasted sesame seeds. Let chill in the fridge about 10 minutes, and just before serving toss w/ dressing and the cooked rice noodles.
This recipe is a bit low brow- but I was surprised at how good, and how versatile it is. Kids love it, too.
1 package Ore Ida Hash Browns
1 16 oz container sour cream
1 stick butter
1 can cream of chicken soup
16 oz ( or more!) shredded cheddar cheese
crushed corn flakes
Mix first 6 ingredients in a large casserole dish ( I use the disposable tin foil), top with crushed corn flakes and bake at 350 for about 45 minutes to an hour- til cheese is melted.
This is also good if you add ham and broccoli.
I have had that potluck dish--it is tasty.
My favorite breakfast casserole is below; has a risotto-like texture:
Surprisingly delicious--true comfort food, and a Funwithfood family favorite! (Freezes beautifully!)
Emeril's "Kicked Up" Cheesy Tater Tot Casserole
3 large eggs -- (or 2 jumbo)
2 1/4 cups whole milk
2 teaspoons Kosher salt -- (or 1 tsp. reg)
1/2 teaspoon freshly ground pepper
2 teaspoons Frank's "Red Hot" pepper sauce -- (or dash of Tabasco)
2 1/2 cups grated sharp cheddar cheese -- divided use
2 1/2 cups grated white cheddar cheese -- divided use
1 2-lb package tater tots -- thawed
Preheat oven to 325 degrees. Spray a 9" x 13" glass dish (or two 1 1/2 quart dishes) with a non-stick coating.
In a large mixing bowl, whisk the eggs and milk together; add the salt, pepper, and hot pepper sauce. Stir in 1 1/4 cup of the sharp, and 1 1/4 cup of the white cheddar. Fold in the tater tots and combine well. Pour mixture into prepared dish and sprinkle with the remaining cheese. Bake uncovered for about 1 hour, or until bubbly and golden brown. Note: Spray a piece of foil with a non-stick spray and cover casserole at the 30-40 minute period if it is already well browned.
Can add chopped ham, bacon, or sliced sausage (about 1-1 1/2 cups) when mixing in the cheese.
(Could add sauteed onions and/or sauteed mushrooms too!)
*Would be interesting to try different cheeses too.*
(Adapted from an Emeril Lagasse recipe.)
Do you know- I have never eaten a tater tot in my entire life? Don't know why- my mother never bought them, so I never had them as a kid. Maybe that is why I never picked them up at the grocery store. Will have to try them- but will have to try the plain version before kicking them up!!
I made this for the first time about a month ago and tastes great and is easy to make. And it's good for you!
Tortino Di Verdure
(Italian Vegetable Brunch Casserole)
1 medium eggplant, sliced 1/2”, crosswise
1 large potato, sliced 1/4”
1 medium zucchini, sliced to 1/4” inch rounds
4 fresh tomatoes, sliced 1/2”
1.5 c bread crumbs (I used seasoned breadcrumbs)
2 T chopped fresh basil (or 2 t dried)
3 T chopped fresh parsley
5 eggs (recipe called for 3 eggs, but I ended up using 5 total)
Salt and pepper to taste
1/2 olive oil
1.5 C shredded mozzarella cheese (about 6 oz.)
1 c freshly grated Parmesan cheese (about 2.5 oz.)
Slice the eggplant crosswise into 1/2-inch rounds. Place the eggplant rounds on a lightly oiled baking sheet. Bake covered with foil at 400 ̊ F until tender, about 45 minutes. Slice potato and boil until just tender. Drain and set aside. Slice the zucchini into 1/4-inch rounds, slice the tomatoes about 1/2-inch thick, and set aside.
Mix together the bread crumbs, basil and parsley. In a separate bowl, lightly beat the eggs with the salt and pepper.
Oil a 9 x 13-inch pan and coat the bottom and sides of the pan with about a quarter of the bread crumb mixture.
To layer the casserole, begin with all the eggplant slices. Drizzle 2 T of olive oil over them and sprinkle on a quarter of the remaining bread crumbs and a quarter of the mozzarella and Parmesan cheeses. Pour a quarter of the beaten eggs on top of the cheese. Next layer all of the potato slices. Repeat with layer of oil, crumbs, cheeses and eggs. Then layer the zucchini, followed by the layers of oil, crumbs, cheeses and eggs. Finally, layer the tomato slices followed by the layers of oil, crumbs, cheeses and eggs. Bake covered in a pre-heated 375 ̊ F oven for 45 minutes. Allow casserole to rest for 10 minutes before serving.
Note:The amounts of the veggies are not exact. Just make sure you have enough to layer a 9” x 13” pan. I followed these amounts and didn’t have enough, so you might want to increase by at least 50%.