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Potato, Bacon and Salami Casserole

With generous amounts of potato, bacon, and salami, there’s nothing that could go wrong with this casserole. It may have a few extra calories, but its taste really compensates for that, making it a perfect dish for you to spoil yourself at the weekend. Also, it has a few welcomed additions, like heavy cream and Cheddar.

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Ingredients Needed for Potato, Bacon and Salami Casserole

3 potatoes
3 bacon slices
1 egg
salt
pepper
½ cup heavy cream
3 ounces of salami, thinly sliced
3 cheeses slices
½ cup cheddar, shredded
parsley, chopped
½ cup mozzarella, shredded

How to Make Potato, Bacon and Salami Casserole

  1. Preheat the oven to 360°F/180°C.
  2. Place the potatoes on a wooden board, and slice them into 0.4 inch (4 cm) thick slices.
  3. Heat a skillet over medium heat, add the bacon slices and cook them until golden and crispy.
  4. Crack the egg in a small bowl. Add salt, pepper, heavy cream, and whisk everything until smooth.
  5. Grab a ceramic baking tray and lay 1/3 of the potato slices on its bottom.
  6. Top them with the salami slices. Add cheese and half of remaining potato slices.
  7. Break the crispy bacon into small chunks and add them on top, along with the remaining potatoes and shredded Cheddar.
  8. Pour the egg and cream mixture in the ceramic baking tray, and finally top with the shredded mozzarella.
  9. Slide the tray into the oven for the next 40 minutes!

Pork, Potato and Gorgonzola Casserole

With countless flavors to be tried, somehow savory casseroles never get old for us. This one uses some pork chops, potatoes, a few other veggies, and gorgonzola. It’s a delicious dish, one that manages to perfectly mix different flavors together.

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Ingredients Needed for Pork, Potato and Gorgonzola Casserole

2 tablespoons of vegetable oil
3 pork chops s, bone-in
5 new potatoes, quartered
6 mushrooms, quartered
1 red onion, chopped
1 teaspoon dried thyme
salt
pepper
3 tablespoons of tomato paste
2 tablespoons of balsamic vinegar
3 ounces of gorgonzola
parsley

How to Make Pork, Potato and Gorgonzola Casserole

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Add the pork chops and cook them for 3-4 minutes per side, until golden.
  4. Take them out of the skillet and add the potatoes in the remaining fat. Cook them stirring often, for 10 minutes or until golden.
  5. Transfer the potatoes into a ceramic baking dish and top them with the pork chops.
  6. Add the mushrooms and red onion in between the potatoes and pork.
  7. Season with thyme, salt, and pepper.
  8. Place the tomato paste in a small bowl. Pour the balsamic vinegar and mix. Evenly spread the sauce in the baking dish.
  9. Bake it for the next 30 minutes!
  10. Serve it with gorgonzola and a touch of parsley.

Tomato, Spinach and Egg Casserole

With spinach, lots of tomato sauce and eggs, this casserole sure has its fair share of vitamins and protein. It’s great for just about any meal of the day, including breakfast, so you can easily store it for the day after.

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Ingredients Needed for Tomato, Spinach and Egg Casserole

1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, chopped
1 cup canned tomatoes
3.5 ounces of baby spinach
salt
pepper
2 eggs
1 teaspoon paprika powder

How to Make Tomato, Spinach and Egg Casserole

  1. Preheat the oven to 350°F/175°C.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Add garlic and onion and cook them for 1 minute.
  4. Add the canned tomatoes, baby spinach, season with salt and pepper, and cook for 3-4 minutes, to reduce the spinach. Move it in a baking tray.
  5. Crack the eggs in 2 small bowls. Add the eggs on top.
  6. Cook the casserole for the next 10-15 minutes!

Mixed Vegetable Casserole

What to do when you have lots of veggies? You can try making this mixed veggie casserole. All you need to do is cut the veggies, and place them in a baking tray. They’ll also need some flavoring, so you can make a marinade using almost any available spices. Pour a drizzle of olive oil and let the heat do the work for you!

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Ingredients Needed for Mixed Vegetable Casserole

1 zucchini, sliced
1 yellow bell pepper, diced
8 broccoli florets
1 red bell pepper, diced
¼ cauliflower head, florets
1 red onion, chopped
1 carrot, sliced
2 tablespoons of olive oil
1 teaspoon dried thyme
1 teaspoon oregano
1 teaspoon cumin seeds
1 teaspoon dill, chopped
salt
1 teaspoon paprika powder

How to Make Mixed Vegetable Casserole

  1. Preheat the oven to 360°F/180°C.
  2. Lay the vegetables in a baking tray.
  3. Prepare the marinade in a small bowl. Add the olive oil, dried thyme, oregano, cumin seeds, dill, salt, and paprika. Mix.
  4. Pour the marinade over the veggies.
  5. Slide the tray into the oven for the next 25 minutes!

Mushroom and Mincemeat Casserole

When making a casserole, you have the liberty of combining all sorts of ingredients. For this one, we’ve paired some mincemeat with mushrooms and topped everything with two types of cheese. Simple, yet, delicious!

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Ingredients Needed for Mushroom and Mincemeat Casserole

1 teaspoon vegetable oil
1 white onion, diced
1 green bell pepper, chopped
6 mushrooms, sliced
salt
pepper
14 ounces of minced meat
5 garlic cloves
1 red chili, diced
6 black olives, pitted and sliced
2 eggs
½ teaspoon diced chives
¼ cup milk
2 potatoes, peeled and shredded
½ cup cheddar, shredded
½ cup low moisture mozzarella, shredded

How to Make Mushroom and Mincemeat Casserole

  1. Preheat the oven to 390 degrees F/200 degrees C.
  2. Heat the vegetable oil in a skillet.
  3. Cook the onion until soft and translucent.
  4. Add the green bell pepper, mushrooms, salt, and pepper.
  5. Stir and cook them together until the veggies soften a little.
  6. Add the minced meat and mix.
  7. Crush 3 garlic cloves and add them to the skillet.
  8. Cook until the meat turns white, then add 2-3 tablespoons of water and simmer.
  9. Add red chili, olives, and cook further until the meat is cooked through.
  10. Crack the eggs and add them to a bowl.
  11. Add chives, salt, pepper, the remaining garlic (crushed), and the milk. Whisk everything.
  12. When the meat is cooked through, transfer the mixture to a baking dish.
  13. Add an even layer of shredded potatoes.
  14. Add the egg mixture.
  15. Top with shredded Cheddar and mozzarella.
  16. Bake the casserole for 50 minutes.

Mexican Ground Beef and Rice Tortilla Casserole

Looks like lasagna, but it isn’t, because it’s spicier and has Mexican flavors infused into it. This Mexican ground beef and rice tortilla casserole is ready in about one hour, and you can share it with about five more friends! Muy bueno!

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Ingredients Needed for Mexican Ground Beef and Rice Tortilla Casserole

3 tablespoons of vegetable oil
1 white onion, chopped
3 garlic cloves, slices
2 chili peppers s, slices
½ teaspoon garlic powder
10 ounces of ground beef
¼ cup chicken stock
⅓ cup tomato sauce
2 tablespoons of salsa sauce
⅔ cup cooked white bean
2 tortilla wraps
1 cup cooked rice
⅔ cup low moisture mozzarella, shredded

How to Make Mexican Ground Beef and Rice Tortilla Casserole

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Heat the vegetable oil in a skillet and braise the onion until soft and translucent.
  3. Add the garlic, chili, garlic powder, and ground beef.
  4. Stir, add salt and pepper and cook until the beef is brown and cooked through.
  5. Add the chicken stock, tomato sauce, and salsa sauce. Mix and simmer.
  6. Add the white beans, then mix and cook for 2-3 more minutes.
  7. Divide the cooked mixture into three equal parts. Put one-third of it in a round baking dish and spread it in an even layer, then lay one tortilla wrap over it. Add 1/2 cup (125 grams) of cooked rice and spread it in an even layer.
  8. Continue with one more layer of beef mixture, tortilla wrap, and cooked rice.
  9. Add the last part of beef mixture and spread it all over.
  10. Top with shredded mozzarella.
  11. Bake for 30 minutes.

Baked Chicken and Potato Casserole

Instead of grilled chicken and French fries, use the same ingredients, but cook them different! Cube the potatoes and mix them with cooked chicken breast and lots of heavy cream and cheese in a hearty and delicious casserole.

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Ingredients Needed for Baked Chicken and Potato Casserole

2 chicken breasts s, around 5 ounces each
2 tablespoons of vegetable oil
3 potatoes, cut into cubes
½ cup heavy cream
1 parsley, chopped
2 ounces of cheddar cheese, shredded
2 ounces of low moisture mozzarella, shredded

How to Make Baked Chicken and Potato Casserole

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat the vegetable oil in a skillet and lay in the chicken breast.
  3. Season with salt and pepper and cook it for about 7-8 minutes on each side.
  4. Set aside the fillets, let them cool, then cut them into medium pieces.
  5. Put the potato cubes in a bowl.
  6. Add the chicken breast, salt, pepper, heavy cream, chopped parsley, and half of the shredded cheddar and mozzarella cheese. Mix everything together.
  7. Put the chicken and potato mixture in a ceramic baking dish.
  8. Bake for 20 minutes, and then take the dish out from the oven.
  9. Top everything with the remaining cheddar and mozzarella, then return the tray to the oven and bake the casserole for 15 more minutes.

Puff Pastry, Sausage and Egg Casserole

If you’re not decided on what to choose for breakfast from pastries, sausages, bacon and eggs or cheese, just take the easy way! Combine all these ingredients in a casserole, and pop it in the oven! This hearty dish will make your morning just perfect!

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Ingredients Needed for Puff Pastry, Sausage and Egg Casserole

vegetable oil
3.5 ounces of bacon, cut into small pieces
½ cup flour
1 cup chicken stock
1 puff pastry, thawed
4 sausages
4 eggs, fried
pepper
0.5 ounce - cheddar cheese, shredded
parsley

How to Make Puff Pastry, Sausage and Egg Casserole

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat 1 tablespoon of vegetable oil in a skillet.
  3. Cook the bacon and set it aside.
  4. In the remaining oil, add the flour and stir. Add the chicken stock and cook, mixing constantly, until you get a thick paste. Fold the puff pastry sheet to make a thicker one, press down on it with your hands, and then cut it into 1.5-2 inches (4-5 cm) strips. Twist each strip with your fingers.
  5. Heat vegetable oil in a wok and deep fry the puff pastry twists until golden.
  6. You should make 20-15 twists.
  7. Put the pastry on the bottom of a ceramic baking dish.
  8. Cut the sausages into 1.2-inch (3 cm) pieces and throw them over the twists.
  9. Sprinkle the fried bacon over them.
  10. Pour the white sauce on top of the casserole.
  11. Top with the fried eggs, sprinkle some pepper and add the cheddar cheese.
  12. Bake the casserole for 20 minutes.
  13. Garnish with fresh parsley and serve!

Pork and Zucchini Casserole

If you’re cooking with pork meat, one of the best ways of doing it is in the oven, which helps release its distinct and savory aroma. With that in mind, try adding some veggies and shredded mozzarella next to the meat, and you will get this delicious, yet easily made, casserole. Perfect for when planning to enjoy a cozy meal, after a hard day’s work.

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Ingredients Needed for Pork and Zucchini Casserole

1 tablespoon vegetable oil
7 ounces of pork tenderloin
1 teaspoon paprika powder
1 teaspoon dried thyme
1 zucchini
1 tomato
1 onion
2 garlic cloves, chopped
salt
1 thyme sprig
1 tablespoon olive oil
1 teaspoon nutmeg
½ cup mozzarella, shredded

How to Make Pork and Zucchini Casserole

  1. Place the pork on your wooden board and thinly slice it.
  2. Heat a skillet over medium heat and add the pork.
  3. Season it with salt, dried thyme, and paprika powder.
  4. Cook it for 7-8 minutes, while stirring from time to time.
  5. Preheat the oven to 360°F/180°C.
  6. Thinly slice the zucchini, tomato, and onion and place the slices in a large bowl.
  7. Add the garlic in a small bowl. Mix it with fresh thyme, salt, and olive oil. Pour this dressing over the veggies and mix. Season with salt and nutmeg.
  8. Grab an oven tray and lay the veggie slices on the bottom. Keep a few veggies for topping the meat. Add the meat and the remaining veggies. Top with shredded mozzarella.
  9. Add the skillet in the oven and leave it for 25 minutes!

Potato, Salami and Spinach Casserole

Could you ever refuse a potato casserole? If you’re not sure, think about these toppings: lovely baby spinach cooked in butter, spicy salami and parmesan, everything completed with sunny-side up eggs. What else can you ask for a nice dinner?

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Ingredients Needed for Potato, Salami and Spinach Casserole

1 tablespoon butter
1 garlic clove
3.5 ounces of baby spinach
½ cup heavy cream
4 potatoes
vegetable oil
salt
pepper
½ cup parmesan, grated
10 salamis slices
2 eggs

How to Make Potato, Salami and Spinach Casserole

  1. Put water in a large saucepan and bring it to a boil. Boil the potatoes skin-on, until the flesh is soft enough. Drain, and let the potatoes cool, then peel them. Set aside.
  2. Preheat the oven to 350 degrees F/175 degrees C.
  3. Melt the butter in a skillet, on medium heat.
  4. Slice the garlic clove and add it to the skillet, mix to flavor the butter.
  5. Add the baby spinach to the skillet and stir a few times, until it starts to break apart.
  6. Add the heavy cream and continue cooking until spinach is soft.
  7. Cut the potatoes into 0.3-inch/7 mm thick slices.
  8. Lay the potato slices in a baking tray, then drizzle vegetable oil on them, and season with salt and pepper.
  9. Sprinkle 1/4 cup (35 grams) of parmesan on the potatoes, lay the salami slices all over the casserole, then spread the spinach mixture.
  10. Crack the eggs and use them to top the casserole, then sprinkle the remaining parmesan on them.
  11. Bake for 20 minutes.

Meatball Pasta Casserole

A slightly different take on the classic pasta and meatball dishes, this casserole is by no means cheap on flavor. It’s made in the oven, so it can better bring all those delicious ingredients together, and they are topped with a generous amount of Cheddar, that melts in the oven and gives it that wonderful cheesy flavor.

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Ingredients Needed for Meatball Pasta Casserole


For the meatballs:

½ cup breadcrumbs
2 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon salt
½ cup cheddar, shredded
2 pork sausages

For the filling:

1 tablespoon olive oil
2 garlic cloves, chopped
1 teaspoon chili flakes
1 teaspoon dried oregano
1 teaspoon chili flakes
1 cup canned tomatoes
1 teaspoon salt
1 teaspoon pepper

Other things:

5 ounces of rigatoni

How to Make Meatball Pasta Casserole

  1. Heat a saucepan over medium heat, add water in it and bring it to a boil.
  2. Add the rigatoni, a pinch of salt, and cook it according to the instructions on the package.
  3. Add the breadcrumbs in a bowl. Mix them with garlic, olive oil, salt, and Cheddar.
  4. Remove the casings off of the sausages and take out the meat.
  5. Pinch off a piece of the meat mixture and gently roll between your hands to form small meatballs, around 1-2 inch (2,5 cm – 4 cm) in diameter. Continue shaping until all the meat is used. Coat them with the Cheddar and breadcrumbs mix. Reserve the rest of the mixture.
  6. Preheat the oven to 390°F/200°C.
  7. Lay the meatballs in a baking tray and roast them for 10 minutes. Don’t turn off the heat.
  8. In the meantime, you can take care of the sauce. Heat the olive oil in a skillet over medium heat. Add the garlic, oregano, and chili flakes. Pour the canned tomatoes, and season it with salt and pepper. Cook the sauce, until it reduces by half.
  9. Drain the rigatoni and lay them in a baking tray. Top the pasta with meatballs, tomato sauce, and leftover breadcrumbs.
  10. Add the tray in the oven for the next 15 minutes!

Sausage and Pasta Mini Casseroles

When you’re short on time and energy, you might feel like you have no options for a quick and satisfying meal. But it’s not so! Try making this baked pasta and mini sausage casserole. The small pasta shells and the sausage are tucked in a velvety bechamel sauce and then topped with lots of Cheddar. It will lift you up during a gloomy day!

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Ingredients Needed for Sausage and Pasta Mini Casseroles

5 ounces of pasta shell
2 pork sausages s, sliced in small chunks
1 tablespoon vegetable oil
salt
pepper
1 tablespoon butter
½ cup flour
½ cup milk
nutmeg
½ cup cheddar, shredded
pepper

How to Make Sausage and Pasta Mini Casseroles

  1. Preheat the oven to 350°F/175°C.
  2. Heat a saucepan over medium heat, add water in it and bring it to a boil.
  3. Add the pasta shells, a pinch of salt, and cook them according to the instructions on the package. Drain the pasta and leave it aside.
  4. Heat the oil in a skillet over medium heat. Add the sausages, season them with salt, pepper, and cook them for 4-5 minutes. Leave them aside after cooking them.
  5. For the bechamel sauce, melt the butter in a saucepan. Slowly add the flour and whisk so you can incorporate it into the butter. Pour the milk and keep whisking until you get a smooth, creamy consistency. Season with nutmeg.
  6. Preheat the oven to 350°F/175°C.
  7. Start assembling the mini casseroles. Butter the bottom of 2 round oven trays, or ramekins. Fill them with pasta, sausage, bechamel sauce, and top with shredded Cheddar.
  8. Slide the mini casseroles into the oven for the next 20 minutes.
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