Category: Casserole

Beef & Wild Rice Casserole

This is a recipe I found in an old church recipe book that my mother had in her cookbook collection which I inherited.  It ended up being real comfort food on a night when I guess that’s what My Number One Fan and I needed most.  The cookbook was one of those where parishioners contribute

Moroccan Lamb Tagine

MOROCCAN LAMB TAGINE This is my new, favourite recipe.  This lovely rich and spicy lamb tagine is perfect for cold, wintry evenings.  The flavour is deep and satisfying and the aromas in the house are delightful.  This dish is simple to create and as it bakes slowly in the oven, allows time to socialise with

Kitchen Tapestry: Chicken Divan

No one will ever be able to truthfully use the adjectives of “Original”, “Classic” or “Traditional” with their recipe for Chicken Divan because the chef that created it took his recipe to the grave. The dish’s origins are vague; some say it came from the 1930s; others say the ’40s and it may well have.

Creamy-Crispy Hamburger Rice Casserole

Anxious for some genuine, home-cooked comfort food after a grueling two weeks relocating our household from one state to another, and totally sick of DoorDash, I went about my new kitchen to create a dinner rice casserole.  Few things are as comforting to me as hamburger, cheese and white rice, and borrowing a few recipe

“Lundy” Cabbage Casserole

‘LUNDY’ CABBAGE CASSEROLE

This lovely dish is the perfect accompaniment for all meat and chicken dishes.  It is particularly good with pork, bacon, ham and sirloin steaks.  It’s a recipe I’ve adapted from www.dietdoctor.com and is now a firm favourite in our household.  I use savoy cabbage as it tends not to go as soft as other varieties and you can use whichever hard cheese is your favourite.  It’s border-line keto as this recipe comes out as a low-carb 11 carbs per serving.

Chili Fritos Pie with Avocado Mash & Refried Beans

You would think that a recipe for Chili Fritos Pie would be pretty simple: chili and Fritos, of course – then, cheese would certainly be implied.  But like everything else in the blogosphere of food preparation and posted recipes, it gets as complicated as the often disputed origins of the recipe itself. New Mexicans will

Broccoli Cheese Casserole

It seems I’ve been on something of a casserole kick lately.  I find it strangely relaxing to expend effort preparing a recipe on the front-end, and then reclining for 45 minutes to an hour sipping a dry martini waiting for the final verdict to come out of the oven.  It’s also a great way to

Brown Rice Casserole

If you conduct an Internet search for brown rice casserole, what you’re generally going to find are a lot of casserole recipes that have brown rice in them, but are not casseroles dedicated strictly to the titular ingredient, many of which contain chicken, broccoli and cheese – not that there’s anything wrong with that.  In

Summer Squash Casserole

The true origination of this recipe cannot be known.  The summer squash as it is sometimes called, although available now almost all year long, or yellow squash, or as I call them, crook-neck squash, is indigenous to the North American continent and the earliest archeological record of their cultivation and consumption by neolithic humans is

Turnips au Gratin

I’ve covered this before in my Scalloped Potatoes au Gratin recipe found here.  Most people think “au gratin” means with cheese.  It actually is a culinary term that means the dish is topped with cheese and bread crumbs.  In point of fact, I omitted the bread crumbs because I wanted a carb-restricted side dish, and

Pepperoni & Sausage Pizza Casserole

Here’s one you better be keeping an eye out for portion size.  It’s good enough to eat two servings, which I did, at a whopping 876 calories and 13 net carbs per serving.  That’s not dieting, which I’m trying to do, but damn, this is some good stuff.  My Number One Fan made this from

Moussaka

Moussaka is something of a national dish in Greece, but it is thought to have actually originated in Arabia when eggplant found its way into that country from sub-Saharan Africa.  The dish migrated throughout the Middle East and the first known recipe was published in a Turkish cookbook in the very late nineteenth century.  Via

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