Food For Thought

February 9, 2010

Mix-n-Match Casseroles

Filed under: How To, Quick Meal Tips, leftovers — Tags: , , , , — Penny Hawkins @ 2:40 pm

I’m a huge fan of any kind of casserole, after all, what’s not to like? They’re easy to put together, I usually have the ingredients on-hand in my pantry or fridge, and most of them use only one pot or pan (ok…two if you have to cook pasta or rice). So, unless you or someone in your family is one of those people who hate their food mixed together, or (yikes!) someone who hates the foods on their plate to touch each other, casseroles are just plain easy, delicious, and a busy cooks best friend! (No offense intended to the mixed-food-hating, no-food-on-the-plate touching people, you can’t help how you feel…I just don’t get it)

One of the things I love most about casseroles is that I can make them with whatever I have on-hand in the fridge and pantry, mixing and matching ingredients to build a casserole around my basic ”formula” that I adapted from a recipe I found in my mother’s recipe box. I do this so often, that over the years I’ve come up with a chart of sorts that helps me mix-n-match my ingredients based on what my family likes best.

The following chart gives you an idea of how you can mix-n-match pretty much whatever you have on-hand to create your own fabulous casserole. The rules are simple: make your base, choose 1 item each from the sauce, meat, veggie, and starch choices, combine with base, add anything you want  from the optional add-ins, top with your choice from the toppings selctions, and bake! That’s it…one pot, no hassles, and you don’t even have to cook the rice or pasta first. How easy is that? You can mix-n-match your own fabulous and delicious casserole tonight! Click on this Mix-n-Match Chart to get started (you can print it!).

Note: You can “plan” these casseroles ahead  by cooking extra meat and freezing or refrigerating it for later use. I often do that with ground beef or chicken, by cooking extra portions than freezing it in one lb. or one cup portions so I can grab-n-go!

October 22, 2009

Four Fast Casseroles

Filed under: Quick Meal Tips — Tags: , , — Anne Coleman @ 8:13 am

casseroleIn my family, casserole is a four-letter word. The kids love them, as do I, but the moment that three-syllable word hits dad’s ears, it’s all over. So, when dad isn’t home or doesn’t feel like dinner, I do the quick casserole for the rest of us.

If you happen to live in a home where casseroles are welcomed, count yourself lucky! Not only are the more often than not budget-friendly, they’re also quick to put together and the best part is there’s only one pan to clean.  Here are four with five or less- ingredients, that is. Super-fast and tasty, too – they’ll become an instant part of  your repertoire for those nights when anything else is too much work. Each bakes for 30 minutes and they feed a family. Add a green salad or vegetable and bread, if desired.

1) The Reubenesque Casserole: Not really a reuben since the bread is missing, it’s still as satisfying, and cooks quickly and feeds 6-8. Layer in a 9×13 baking dish, 6 cups mashed potatoes, 2 pounds rinsed and well-drained sauerkraut, 1 1/2  pounds corned beef – chopped, 1 cup Thousand-Island dressing and 2 cups shredded Swiss cheese. Bake, covered, for 30 minutes in a 350 degree F oven.

2. Pierogi Lasagna: Serves 6 – Layer in a 9×13 baking dish: 32 potato and cheese-filled pierogies, 2 cups marinara, 2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese. Bake, covered, for 30 minutes in a 350 degree F oven.

3. Chicken Spaghetti: Serves 6 – Layer in a 9×13 baking dish: 1/2 pound cooked pasta, 4 cups cubed cooked chicken, 2 cups marinara sauce, 2 cups shredded cheddar cheese. Bake, covered, in a 350 degree F oven for 30 minutes.

4. Bean and Ham BBQ: Serves 6: Layer in a 9×13 baking dish: 4 cups cooked pinto beans, 3 cups cooked and cubed ham, 1 cups barbecue sauce, 2 cups shredded Monterey Jack cheese. Bake, covered,  for 30 minutes in a 350 degree F oven.

September 29, 2008

Casserole Swap

Filed under: Entertaining — Tags: , — Penny Hawkins @ 11:08 am

Have you ever participated in a cookie swap around the holidays? Cookie swaps are a fun way to get a wide variety of Christmas cookies (without all the baking). If you have never heard of or participated in one, it’s really simple. Each person is given responsibility for one type of cookie, and they will bake several dozen of their assigned cookie (1 dozen x the number of participants). At the swap, each person gets one dozen of each kind of cookie. Recently I came across an article by Rebecca Lang on myrecipes.com about “Casserole Swapping”, and it works on the same principle as a cookie swap. I love this idea and think it’s a fun way to turn the chore of freezing make-ahead meals into a party! This is a great idea for a couple’s party, club meeting, or church group social. Add a salad and some rolls and this will be the easiest party you ever hosted!

Here’s my personal spin on how a casserole swap works: Each person is assigned a different casserole, for which they will prepare two batches: one to freeze and swap, and one to share. At the party, everyone gets to try all the casseroles, and they will also get one to take one home. To add a fun element of surprise to deciding which casserole each person gets to take home, I suggest assigning numbers to each dish, and have each person (or couple) draw a number out of a hat to choose their casserole. If someone gets something they really don’t like, they are then free to make a swap with someone else. There will be leftovers, so make sure to have containers and bags so each person can take home what they want.

If you like this idea as much as I do, here is a party plan to use as a guideline for your own casserole swap:

The Plan

· E-mail recipes to everyone at least one week in advance. You can design, download, and print personalized recipe cards for your casserole swap at http://www.freeprintablerecipecards.net. Remind each person to prepare, wrap, and freeze their casserole in a foil pan or other disposable, oven-proof container.

· Ask each person to bring a serving spoon, and a recipe card for their casserole that includes reheating instructions (extra oven mitts are a good idea as well).

· Make two sets of small cards with a number for each dish for the swap drawing (one for the hat and one for each dish). Number casseroles as they come out of the oven.

· Put out several large ice chests or coolers to store the frozen casseroles until it’s time to swap them. One or two large chests should be enough; borrow them if you need to.

· Plan to serve buffet-style. Make sure to have coasters, trash cans and extra napkins available and out where people can find them.

· To save your countertops, have trivets, wooden cutting boards, or other heatproof flat surfaces available for hot casserole dishes.

· Set out plates, flatware, beverage glasses and napkins two hours before everyone arrives.

· Toss the salad an hour before everyone arrives.

· Set your oven to “low” or “warm” about ½ hour before everyone arrives.

· Bake or warm rolls in the oven after casseroles have been warmed up.

· Have fun!

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