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Favorite Casserole Dishes?

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I am looking for some really great casseroles. Something I can reheat throughout the week for lunch/dinner since I am a single and just starting out career wise this will help me keep my budget in check.

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  1. There are a few good casserole ideas in this thread:

    http://chowhound.chow.com/topics/336841

    Another idea is a turkey tetrazinni. This thread has a turkey tetrazzini recipe I've made for a group and liked:

    http://chowhound.chow.com/topics/5982...

    This is good with some bread crumbs mixed with parmesan on top.

    Another idea is the beef mahagany stew from epicurious (modified as the commenters suggest.

    )

    Another thought is chicken marbella made with chicken tenders or strips of boneless chicken breast over noodles or rice. Make a big batch and apportion it.

    One thing I've tried to do is mix up a big batch of something this weekend and freeze. Then you can raid the freezer for something different each night.

    One more thought: baked potatoes with chicken chunks, mushrooms, a bit of cheese, etc.

    1 Reply
    1. re: karykat

      I really think Chicken Marbella is best when made with bone-in thighs but that said, although it is not a casserole it is very good as leftovers, warm or cold. If you don't normally have olives and capers on hand, buy a jar of tapenade (or alcaparrado), which will contain the olives, capers, and vinegar called for in the Chicken Marbella recipe (which is widely available online).

      Make strata but instead of just the typical milk/egg custard add some tomato soup. Layer the bread with cheese (and cooked bacon if you choose) and you have a twist on the familiar favorite of cream of tomato soup and grilled cheese. For ham and swiss on rye, use pea soup.

      I sometimes make a shortcut beef stroganoff if I find the heel of a deli roast beef among the packages of deli ends.

    2. Here's my recipe for a beef/sausage/bechamel lasagna. It is filling and tasty! Takes a few hours to assemble but you'll reap the benefits all week. Individual portions freeze beautifully as well.

      Lasagna

      1 lb. mild Italian Sausage
      1 lb. lean ground beef
      1/2 an onion, diced small
      2 cloves garlic, minced small
      1 tbsp. Italian seasoning
      1 tsp. ground black pepper
      1 28oz. can ground or crushed tomatoes
      1 12oz. can tomato paste (or 2 6oz. cans)
      1 15oz. can tomato sauce
      1/2 C. red wine (I use cabernet sauvignon, any dry red will work)

      12 lasagna noodles (NOT the "no boil" variety)

      2 tbsp. butter
      2 tbsp. flour
      2 C. milk
      1 1/2 tsp. kosher salt
      1/4 C. fresh parsley, coarsely chopped

      16 oz. shredded "Italian Blend" cheese

      To make the meat sauce:

      1. In a dutch oven over medium heat, sautee the italian sausage, ground beef, onion, garlic, Italian seasoning, and pepper until all the meat is cooked through and browned. You shouldn't have to add oil to the pan, as the sausage will exude a lot of fat. Don't worry about the brown bits on the bottom of the pan -- you can scrape these up later when you add liquid to the pot.

      2. Add the ground tomatoes, tomato paste, tomato sauce, and red wine. Bring up to a simmer, turn down to low heat, cover, and let simmer for 1 1/2 hours.

      After your meat sauce has simmered for about an hour, begin to prepare the lasagna noodles.

      1. Place the noodles in a 9" x 13" casserole pan. Boil a kettle of water, then pour it over the noodles to cover. Let them soak for a half an hour, until pliable. Use a colander to drain, or remove noodles to a plate with tongs. This method works as well as boiling the pasta traditionally, and the noodles won't stick together when you try to assemble your lasagna.

      Now it's time to prepare the white, or bechamel sauce.

      1. In a small saucepan, melt the butter over medium-low heat. Add the flour, and let cook for about 2 minutes. You don't want it to brown -- remove from heat if it's browning!

      2. Add the milk in small amounts, stirring after each addition. If you end up with lumpy sauce, you can use a whisk to break up the lumps. If it's still a little lumpy, don't worry about it . . . it won't matter once the sauce is in your lasagna.

      3. Add the salt, and bring up to a low boil. The sauce should thicken, and once the milk boils it'll start rising up in the saucepan pretty fast -- don't put it over a high heat, and remove from the heat and stir rapidly if it looks like it might boil over.

      4. Once the sauce is thickened, remove from heat and stir in the salt and parsley.

      All of the elements of your lasagna are ready for assembly. Now, to start layering ingredients . . .

      1. In your 9" x 13" casserole dish, ladle 1 1/2 C. of the meat sauce.

      2. Place 3 1/2 lasagna noodles lengthwise, and the remaining half noodle along the exposed width of the pan. You'll have to cut one of the noodles lengthwise to do this, and you'll have to trim off a bit of the length of 1 half so it'll fit along the short end of your casserole. If your lasagna noodles are longer or shorter than mine, this part might work out a little differently . . . just use enough noodles that you can cover the sauce, and don't be afraid to trim to fit.

      3. Ladle 1/3 of the white sauce (about 2/3 C.) over the noodles, and spread to cover.

      4. Sprinkle 1/3 of the grated cheese over the sauce.

      5. Repeat this order -- meat sauce, noodles, white sauce, cheese -- two more times. Cover with aluminum foil, lightly to make sure it won't stick to the cheese when your lasagna bakes.

      Last step -- bake your lasagna.

      1. Preheat the oven to 375 degrees.

      2. Place the foil-covered lasagna in the middle of the oven, bake for 25 minutes.

      3. Remove the foil and bake for another 25 minutes, until the cheese is brown and bubbly.

      You're done!

      1. Let the lasagna cool for 1/2 hour, then slice and serve. Enjoy!

      1. Though it's WAAAAAY too hot & humid for a casserole here in SWFL, this one is really great for tuna casserole from CHOW on this same website...hope you'll try it:

        http://www.chow.com/recipes/10889-tun...

        1. Macaroni and cheese, of course. you can eat on it for a week.

          It isn't a casserole, more of a braise but Alton Brown's Swiss Steak. http://www.foodnetwork.com/recipes/al...

          I make a rice casserole that changes a little every time I cook it. I use whatever is available for the spices.
          Sweat some chopped onions, add some minced garlic after the onions are soft. You can add carrots and celery.

          Add 1 lb of ground beef and cook until all pink is gone. Stir in some tomato paste and about a 1/4 cup of Pace chunky salsa (medium hot). Add 1 teaspoon chili powder. Stir well. You could add some diced tomatoes if you like. I often add some tomato juice or V8 juice or tomato sauce. Salt and Pepper to taste.

          Put it in a 9x 13" pryrex casserole dish. Add a layer of cooked long grain rice. Poke some holes with a spoon handle through the rice all the way down to the glass.

          Mix a can of tomato soup and about a half a can of water and pour over rice. Smooth it out and make it even with a spatula. Cook in a 350 degree F oven for 25 minutes. Serve.

          Put the leftovers in plastic 1 - 2 serving containers and reheat in the microwave.

          3 Replies
          1. re: Hank Hanover

            Oh yes, mac 'n cheese for sure! I had a recipe I used to make for a man whose meals I delivered once a week -- he'd have to keep everything in the freezer, and it made me get really creative. Lots of fun.

            His favorite thing was the Creamy Macaroni and Cheese from a NYT recipe that was published a couple years ago. Here is my paraphrase, scaled up for a 9x13 pan:

            creamy macaroni and cheese

            3 tablespoons butter
            1 1/2 cups cottage cheese
            3 cups milk
            1 1/2 teaspoons mustard
            2 pinches cayenne
            2 pinches nutmeg
            3/4 tsp. salt
            1/3 tsp. ground pepper
            1 1/2 pounds cheddar cheese, grated
            3/4 pound elbow pasta, uncooked.

            heat oven to 375
            butter the 9x13 pan with half the butter

            in blender, blend cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper. reserve 1/2C. cheese for topping

            in bowl combine blender mixture, cheese, and pasta. pour into pan and bake 30 minutes.

            uncover pan, sprinkle with rest of cheese and butter, bake 30 more minutes.

            1. re: operagirl

              I had a buddy in college. That guy would make the family size Kraft mac and cheese in a tupperware container. He would heat the whole container up, eat on it for a while then put the lid back on and throw it in the fridge. He would do that for 4-5 days!

              1. re: Hank Hanover

                Wow. Ew.