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Cheesy Green Bean and Pork Casserole

Cheesy Green Bean and Pork Casserole

Ingredients Needed for Cheesy Green Bean and Pork Casserole

1 tablespoon extra virgin olive oil
1 medium onion, diced
1 pound pork mince
sea salt
pepper
⅔ cup organic cream cheese
⅔ cup organic heavy cream
¼ cup organic parmesan, grated
2 garlic cloves, crushed
½ teaspoon white pepper
4 cups of cooked green beans
2 cups of organic Cheddar, grated

How to Make Cheesy Green Bean and Pork Casserole

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the pork mince and turn the heat to medium-high. Break the mince into smaller pieces and season with sea salt and pepper. Cook and occasionally stir until browned. Remove from heat.
  3. Add the cream cheese, heavy cream, parmesan, and garlic to a bowl. Season with sea salt and white pepper and mix until smooth.
  4. Add the green beans and mix until even.
  5. Transfer the cooked meat to an oval 9 x 5 inches (23 x 13 cm) baking dish and evenly spread it. Layer on top of it the green bean mixture and top with the Cheddar.
  6. Bake for 30 minutes at 360⁰F/180⁰C.

If you’re into hearty and warming casserole dishes and still want to keep a gluten-free low-carb profile, you’ve just stumbled upon the right one. It’s big-time cheesy and meaty and we’ve used organic cream cheese, organic heavy cream, organic parmesan, and organic cheddar. And so should you.

Smoked Pork Belly, Eggplant and Polenta Casserole

Smoked Pork Belly, Eggplant and Polenta Casserole

Ingredients Needed for Smoked Pork Belly, Eggplant and Polenta Casserole

4 teaspoons of vegetable oil
½ medium eggplant, sliced (12 slices)
7 ounces of smoked pork belly, diced
2 garlic cloves, crushed
10 ounces of canned tomatoes
salt
2 teaspoons of dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
4 cups of water
1 cup cornflour
1 ½ cups of feta cheese, crumbled

How to Make Smoked Pork Belly, Eggplant and Polenta Casserole

  1. Heat 2 teaspoons of oil in a skillet over low heat and add the eggplant slices. Cook them until softened.
  2. Heat a skillet over medium heat and add the diced pork belly. Fry and stir until crispy and translucent. Transfer to a small bowl and set aside.
  3. Turn the heat to lower and use the same skillet with the pork belly drippings to cook the garlic until golden. Then add the canned tomatoes and stir them for 30 seconds or so.
  4. Season with salt, dried oregano, dried basil, and dried thyme. Stir them in and cook for 30 seconds. Set aside.
  5. Salt and heat the water in a medium pot over low heat. Gradually add the cornflour while continuously whisking. Whisk and boil for 20 minutes. Remove from heat.
  6. Drizzle the remaining vegetable oil into a 10 x 7 x 1.5 inches (25 x 17 x 4 cm) baking dish. Layer 1/2 of the polenta in it, add 6 eggplant slices and cover them with the tomato mixture.
  7. Add the remaining eggplant slices, layer 1/2 of the feta cheese over them, add some of the fried pork belly dices and, finally top with the remaining polenta, feta cheese, and pork belly. Bake for 15 minutes at 360⁰F/180⁰C.

Polenta casseroles always tend to surprise with their load of goodies hidden between layers of creamy polenta. Ours gets upgraded by the dripping mega-delicious smoked pork belly. We further enhance it with sour and tangy pan-cooked eggplant slices and a generous load of tomatoes.

Mushroom and Beef Lasagna Casserole

Mushroom and Beef Lasagna Casserole

Ingredients Needed for Mushroom and Beef Lasagna Casserole

2 tablespoons of vegetable oil
1 medium onion, minced
2 garlic cloves, crushed
1 medium carrot, diced
¾ cup canned tomatoes
8 ounces of mushrooms, chopped
1 pound ground beef
salt
pepper
½ cup red wine
2 tablespoons of tomato paste
1 teaspoon worcestershire sauce
⅓ cup tomato sauce
2 teaspoons of mixed herbs
1 ounce butter
⅔ cup flour
1 cup milk
⅔ cup parmesan, grated
4 ounces of baby spinach
3 ounces of cooked lasagna sheets (4 sheets)
⅓ cup gruyère cheese, grated

How to Make Mushroom and Beef Lasagna Casserole

  1. Heat 1 tablespoon of vegetable oil in a skillet over low heat. Add the onion and garlic. Cook and stir until softened.
  2. Add the carrot and canned tomatoes. Stir them in. Add the mushrooms. Cook and stir for 15 minutes. Set aside.
  3. Add the remaining tablespoon of vegetable oil to a pan over medium heat. Add the ground beef and break it into smaller pieces.
  4. Cook until browned while occasionally stirring. Season with salt and pepper, add the red wine and stir them in.
  5. Add the cooked vegetable mixture and stir it in. Do the same with the tomato paste, Worcestershire sauce, and tomato sauce. Cook for 30 minutes.
  6. Season with mixed herbs, stir a little and remove from heat.
  7. Melt the butter in a saucepan over low heat. Add the flour and start whisking. Gradually add the milk while continuously whisking. Season with pepper.
  8. Add the parmesan, stir it in, then simmer for 10 minutes. Set this batter aside.
  9. Layer 2 ounces of baby spinach in an 8 x 4 x 1.5 inches (20 x 10 x 4 cm) baking dish. Add 1/2 of the ground beef mixture and evenly spread it, then add 2 lasagna sheets.
  10. Pour 1/2 of the batter over the lasagna, then layer the remaining 2 ounces of baby spinach over it. Layer the remaining ground beef, lay the other 2 lasagna sheets over it and pour over the remaining batter.
  11. Top with Gruyere cheese and bake for 50 minutes at 360⁰F/180⁰C.

If you’re into hearty dishes, like this lasagna, cook a meaty and filling ground beef and mushroom mixture. Then, prepare a cheesy batter to beautifully complement the lasagna, and complete everything with a gooey Gruyere topping. It’s all baking from there.

Orecchiette and Beef Casserole

Orecchiette and Beef Casserole

Ingredients Needed for Orecchiette and Beef Casserole

2 tablespoons of olive oil
salt
7 ounces of orecchiette
¼ cup heavy cream
½ cup parmesan, grated
1 medium onion, sliced
1 spring onion, chopped
1 pound ground beef
½ cup canned tomatoes
1 tablespoon Italian seasoning
1 cup cheddar, grated

How to Make Orecchiette and Beef Casserole

  1. Fill a medium pot halfway with water and bring it to a boil.
  2. Add 1 tablespoon of olive oil and season with salt. Add the orecchiette and boil for 15 minutes.
  3. Transfer them to a bowl. Add the heavy cream and half of the grated parmesan. Mix until even.
  4. Layer the cooked pasta into a roomy casserole. We’ve chosen an 8 x 5 inches oval one. Add the remaining parmesan and bake for 10 minutes at 360⁰F/180⁰C.
  5. Add the remaining tablespoon of olive oil to a saucepan over low heat. Add the onion and spring onion. Cook and stir until softened.
  6. Add the ground beef and break it into smaller pieces. Cook for 10 minutes until browned. Occasionally stir in the process.
  7. Add the canned tomatoes and stir them in. Season with salt and Italian seasoning. Stir them in and remove from heat.
  8. Start layering on top of the pasta, first 1/2 cup of grated cheddar, the cooked beef and then the remaining cheddar. Bake for 30 minutes at 340⁰F/170⁰C.

Cook your Orecchiette al-dente, then transfer them to a casserole. Twice bake them with gooey parmesan and cheddar and with a hefty layer of cooked ground beef. Creamy, cheesy, and meaty at the same time! This is hearty comfort food at its best.

Chicken and Green Bean Casserole

Chicken and Green Bean Casserole

Ingredients Needed for Chicken and Green Bean Casserole

3 chicken leg
1 tablespoon curry powder
14 ounces of frozen green beans, thawed
10 ounces of cooked sweet corn on the cob (2 cobs cut into 8 slices)
½ large lemon, sliced
2 ounces of bacon, diced
1 tablespoon breadcrumbs
2 tablespoons of vegetable oil
⅔ cup cream cheese
2 medium spring onions, chopped
2 tablespoons of parmesan, grated
1 tablespoon lemon juice
1 tablespoon beetroot juice
1 teaspoon dried oregano
salt
pepper

How to Make Chicken and Green Bean Casserole

  1. Score the chicken legs and coat them with curry powder.
  2. Heat a skillet over medium heat and add the chicken legs. Fry them for 5 minutes on each side. Set aside.
  3. Layer the green beans in an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish. Add the fried chicken legs, sweet corn, lemon slices, bacon, and breadcrumbs.
  4. Drizzle with vegetable oil and bake for 45 minutes at 380⁰F/190⁰C.
  5. Add the cream cheese, spring onion, parmesan, lemon juice, beetroot juice, and dried oregano to a bowl. Season with salt and pepper, then mix until even.
  6. Serve the chicken and veggies with some cream cheese mixture.

If you want this delicious dish to sit on your plate, pan-sear curry powder-coated chicken legs, then bake them on a bed of green beans. Don’t forget to spike the taste with lemon and increase the deliciousness factor with bacon. Make a creamy sauce with beetroot juice for them, a little bit cheesy, lemony, and oregano-flavored. Enjoy!

Salmon and Shrimp Casserole

Salmon and Shrimp Casserole

Ingredients Needed for Salmon and Shrimp Casserole

1 medium zucchini, shredded
1 chili, sliced
4 ounces of baby spinach
2 medium carrots, shredded
½ medium leek, sliced
2 ounces of cherry tomatoes, 4 tomatoes (quartered and halved)
¼ small cabbage, finely chopped
1 cup cheddar, grated
7 ounces of salmon, chopped
4 ounces of shrimp, some 9 pieces
2 teaspoons of lemon juice
salt
pepper
1 tablespoon vegetable oil
¼ cup heavy cream

How to Make Salmon and Shrimp Casserole

  1. Add the zucchini, chili, baby spinach, carrots, leek, cherry tomatoes, cabbage, cheddar, salmon, shrimp, lemon juice, and vegetable oil to a 13 x 9 x 2 inches (33 x 23 x 5 cm) baking dish.
  2. Season with salt and pepper and mix until even using a spatula.
  3. Pour the heavy cream over the mixture. Transfer the mashed potatoes to a piping bag.
  4. Top the mixture with small lumps of mashed potatoes.
  5. Bake for 30 minutes at 380⁰F/190⁰C.

This seafood and vegetable casserole is ideal for the cold weather. It’s rich and nutritious but gentle on the stomach. That’s because it is packed with spinach, carrots, leek, tomatoes, and a mashed potato topping. It also includes salmon and shrimp, all with a subtle lemony touch.

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Ingredients Needed for Chicken Enchilada Casserole

1 ½ pounds of chicken breast
1 tablespoon vegetable oil
salt
pepper
1 ½ cups of red enchilada sauce
4 tortilla wraps
1 ½ cups of low moisture mozzarella, shredded
fresh basil leaves

How to Make Chicken Enchilada Casserole

  1. Add the chicken in a baking dish and pour the vegetable oil over it. Season it with salt and pepper.
  2. Slide the tray into the oven for the next 20 minutes at 330 degrees F/165 degrees C.
  3. Thinly slice the meat and chop it on your wooden board.
  4. Grease the bottom of a round baking dish (approximately 12 inches in diameter) and evenly spread around 1/4 of the enchilada sauce.
  5. Split the ingredients into 4 layers of tortilla, chicken, enchilada sauce, and mozzarella.
  6. Slide the tray into the oven for 30 minutes at 330 degrees F/170 degrees C.
  7. Serve the casserole topped with some fresh basil leaves.

If you’re planning on warming up this winter, nothing beats a good old-fashioned casserole. Especially if it is Mexican-inspired. This one has delicious layers of tortilla, chicken, mozzarella, and a generous amount of enchilada sauce. Bake it in a large tray and your friends and family will surely leave no leftovers!

Cheesy Mashed Potato and Eggplant Casserole

Cheesy Mashed Potato and Eggplant Casserole

Ingredients Needed for Cheesy Mashed Potato and Eggplant Casserole

4 tablespoons of vegetable oil
1 large eggplant, cubed
salt
pepper
4 medium potatoes, boiled
3 tablespoons of heavy cream
1 cup parmesan, grated
1 teaspoon active dry yeast
8 ounces of cheese, sliced (8 large slices)
½ cup cheddar, grated
1 spring onion, chopped

How to Make Cheesy Mashed Potato and Eggplant Casserole

  1. Heat 1 tablespoon of vegetable oil in a skillet over low heat and add the eggplant. Season with salt and pepper. Cook and stir until softened.
  2. Add the boiled potatoes and the remaining oil to a bowl. Season with salt and pepper. Add the heavy cream and mash them.
  3. Add the parmesan and active dry yeast. Mash more until even and smooth.
  4. Cover the bowl with plastic paper. Refrigerate for 15 minutes.
  5. Coat a 9-inch diameter baking dish with a very thin layer of oil using a cooking spray. Add a layer of mashed potatoes and spread it evenly using 1/2 of the whole quantity.
  6. Layer the cooked eggplant cubes on top. Cover with the cheese slices.
  7. Form the remaining mashed potatoes into balls. Place them on top of the cheese. Finally, top everything with grated cheddar.
  8. Bake for 45 minutes at 360⁰F/180⁰C. Serve garnished with spring onion.

Get ready for an extra-cheesy casserole with 3 types of cheese just waiting to do their stretchy thing. The gooey cheddar topping also hides mashed potato balls and eggplant cubes all laying together with the cheese on a bed of more mashed potatoes.

beef and potato casserole with bechamel

Beef and Potato Casserole With Bechamel

Ingredients Needed for Beef and Potato Casserole With Bechamel

3 boiled potatoes, sliced
8 ounces of ground beef
1 medium onion, diced
½ cup fresh parsley, chopped
½ tablespoon paprika
salt
pepper
1 cup bechamel
1 cup cheddar, grated

How to Make Beef and Potato Casserole With Bechamel

  1. Add the ground beef, onion, fresh parsley (keep some for later use), and paprika to a bowl. Season with salt and pepper and mix all using your hands.
  2. Start forming meatballs from the ground beef mixture. We’ve got 10 of them.
  3. Line a 10 x 2 inch round baking dish with most of the potato slices and add the meatballs. Fit the remaining potato slices upwards between the meatballs, creating something of an array of cells.
  4. Cover the meatball cells with Bechamel sauce. Top with the Cheddar. Bake for 25 minutes at 400⁰F/200⁰C.
  5. Garnish with the remaining fresh parsley.

This hearty, meaty casserole comes together pretty quickly. It is a warming crowd pleaser, where you bake smooth and slightly sweet cooked potato slices together with flavored beef meatballs and Cheddar. For a simpler approach, you can always substitute the Bechamel sauce with yogurt.

Cheesy Chicken and Lasagna Casserole

Cheesy Chicken and Lasagna Casserole

Ingredients Needed for Cheesy Chicken and Lasagna Casserole


For the chicken breast:

10 ounces of cooked chicken breast, shredded
2 celery sticks, chopped
1 small onion, chopped
1 spring onion, chopped
2 tablespoons of buffalo sauce

For the cheese mixture:

7 ounces of ricotta
4 ounces of blue cheese
1 teaspoon fresh parsley, chopped
1 egg

For the casserole:

2 tablespoons of buffalo sauce
4 ounces of lasagna sheets (6 sheets)
1 cup low moisture mozzarella, grated
1 cup cheddar, grated

How to Make Cheesy Chicken and Lasagna Casserole

  1. For the chicken breast:

    Add the ingredients for the chicken breast salad to a bowl. Mix them until even using a spatula or a fork.

  2. For the cheese mixture:

    Add the cheese mixture ingredients to a bowl. Mix them until smooth.

  3. Assembling the casserole:

    Spread 1 tablespoon of buffalo sauce in an 11 x 7 x 2 inch (28 x 18 x 5 cm) baking dish. Carefully place 3 lasagna sheets side by side.

  4. Add some of the cheese cream. Carefully and evenly spread it all over the lasagna sheets. Add some of the chicken breast salad and evenly spread it.
  5. Add 1/2 cup of grated mozzarella and spread it evenly, then do the same with 1/2 cup of cheddar.
  6. Continue by adding side by side the remaining 3 lasagna sheets. Evenly spread the remaining cheese mixture and chicken breast salad over them. Top everything with the remaining grated mozzarella and cheddar.
  7. Bake for 45 minutes at 360⁰F/180⁰C.

This casserole has it all: layers of gooey mozzarella and cheddar, creamy ricotta and blue cheese, buffalo sauce coated lasagna sheets and tender chicken. What more can you ask from a casserole in terms of heartiness?

beef and bucatini casserole

Beef and Bucatini Casserole

Ingredients Needed for Beef and Bucatini Casserole


For the pasta:

salt
water
1 pound bucatini pasta

For the beef mixture:

2 tablespoons of vegetable oil
2 garlic cloves, crushed
1 small onion, diced
1 tablespoon dried oregano
1 teaspoon allspice
½ tablespoon cinnamon
1 bay leaf
½ cup white wine
1 pound ground beef
salt
pepper
⅔ cup canned tomatoes
½ cup tomato sauce

For the bechamel sauce:

1 tablespoon butter
⅓ cup flour
1 cup milk
1 teaspoon nutmeg
salt
pepper

For the casserole:

1 tablespoon vegetable oil

How to Make Beef and Bucatini Casserole

  1. For the pasta:

    Fill a medium pot halfway with water. Bring it to a boil and then take it down to a simmer. Salt the water and add the pasta. Cook it according to the instructions on the package. Set aside.

  2. For the beef mixture:

    Heat 1 tablespoon of oil in a skillet over low heat. Add the garlic and onion. Stir and cook until tender. Add the oregano, allspice, cinnamon, and bay leaf. Stir.

  3. Add the white wine and ground beef. Break it into smaller pieces using a wooden spatula.
  4. Season with salt and pepper, add the remaining vegetable oil and cook until the meat is browned. Remove the bay leaf.
  5. Add the canned tomatoes and tomato sauce, stir and cook for 1-2 minutes more, and remove from heat. Set aside.
  6. For the bechamel sauce:

    Melt the butter in a skillet over low heat. Add the flour and stir.

  7. Start adding the milk while stirring. Keep adding the milk and stir until even. Add the nutmeg, season with salt and pepper, stir a little, then remove from heat.
  8. For the casserole:

    Drizzle a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish with vegetable oil and add 1/2 of the cooked pasta. Distribute evenly so it forms a layer.

  9. Add the beef mixture over it, layer the remaining pasta, and top with the bechamel. Bake for 60 minutes at 325⁰F/165⁰C.

You can try this hearty comfort food alone or you can happily enjoy it with your family. Either way, take our advice and try this casserole and you won’t regret it. The crispy-textured topping, the meaty ground beef, and the creamy bucatini pasta; they pair together like a charm.

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