Easy Casseroles Cookbook: Simple Recipes for Convenient Meals & Sides

290 Pages·2006·5.05 MB·English

by  Barbara C. Jones

(cid:37)(cid:65)(cid:83)(cid:89)
Easy
SS SS EERROO
AA LL
EE
SS
COOKBOOK
Simple Recipes
(cid:51)(cid:73)(cid:77)(cid:80)(cid:76)(cid:69)(cid:0)(cid:50)(cid:69)(cid:67)(cid:73)(cid:80)(cid:69)(cid:83)(cid:0)
for Convenient Meals & Side Dishes
(cid:70)(cid:79)(cid:82)(cid:0)(cid:35)(cid:79)(cid:78)(cid:86)(cid:69)(cid:78)(cid:73)(cid:69)(cid:78)(cid:84)(cid:0)(cid:45)(cid:69)(cid:65)(cid:76)(cid:83)(cid:0)(cid:6)(cid:0)(cid:51)(cid:73)(cid:68)(cid:69)(cid:83)(cid:0)(cid:36)(cid:73)(cid:83)(cid:72)(cid:69)(cid:83)
S SS EERRO
A S OL
A LE
ES
S
Barbara C. Jones

Easy Casseroles Cookbook
1st Printing March 2006
Copyright © 2006
By Cookbook Resources LLC, Highland Village, Texas. All rights reserved
ISBN 1-931294-84-4 Paper Edition
Library of Congress Number:
2004112393
All Rights Reserved. No part of this book may be reproduced in any form without written
permission from the publisher, except for brief passages included in a review appearing in a
newspaper or magazine with permission from the publisher.
Illustrated by Nancy Murphy Griffith
Printed in USA
Edited, Designed and Published in the
United States of America
by Cookbook Resources, LLC
541 Doubletree Drive
Highland Village, Texas 75077
Toll free 866-229-2665
www.cookbookresources.com
Introduction
Recipes in Easy Casseroles are mostly family recipes that are easy
enough for everyday, but nice enough for company and friends
for weekend entertaining. These dishes are great for potlucks, new
neighbors, church suppers, supper clubs and fun socials.
They are easy recipes because they don’t require lots of preparation
time or special ingredients. You probably have all the ingredients
in your kitchen already, but if you have to go to the grocery store,
the ingredients are easy to find.
They are also versatile, colorful and sometimes modern adaptations
of old family recipes many of us enjoyed in our early years. And
they are tasty and delicious enough to be modern family classics.
They are the meals that kids and parents request over and over and
become favorite food memories.
And Salads Too...As an added addition to our outstanding
casserole recipes, we have added several great salad recipes that
are new, different and a little out of the ordinary. They are tasty
accompaniments to our casseroles and make any meal complete.
We hope you enjoy this wonderful collection of everyday and
entertaining recipes that will make your life easier and your diners
as happy as can be.
Enjoy!
Barbara C. Jones
OO NN TTEENNTT
SS
CASSEROLE-DISH SIZES ............................................6
FREEZING TIPS ..........................................................6
BRUNCH CASSEROLES ..............................................7
These dishes are wonderful for late-morning breakfasts or late-night
snacks. And the best thing about them is you can make them ahead of
time and pull them out of the freezer when you’re ready.
SIDE-DISHES CASSEROLES ......................................31
Here are some different pasta dishes, super veggies and rice dishes that
go with any entree you have. They all make perfect accompaniments.
VEGETABLES CASSEROLES ......................................53
Delicious casseroles for all vegetables make this section a blessing.
Dress up any vegetable and make it the “centerpiece” of your meal.
CHICKEN CASSEROLES .........................................119
There are no ordinary chicken dishes in this section. Each has its own
distinct flavor, colorful combination of vegetables and pastas and special
delicious tastes.
BEEF CASSEROLES .................................................173
From Heavy to light, spicy to regular, these beef casseroles join the ranks
of everyday favorites and anticipated main dishes.
PORK CASSEROLES................................................205
Pork chops, tenderloins, Italian sausages and ham are chopped,
sliced, cubed and smothered for extraordinary dishes that make meals
special.
SEAFOOD CASSEROLES ........................................229
Creamy, crunchy, savory and succulent describe many of these casseroles
and Davey Jones would surely approve of them all.
SALADS ..................................................................253
Instead of mixed green salads, you can do something different with
these new, out of-the-ordinary, delicious salads that add so much to
any meal.
MASTER GROCERY LIST .................................265-266
INDEX .............................................................268-285
ORDER FORM ................................................286-287
CASSEROLE DISH SIZES
Choosing casserole dishes today is lots of fun, but may be a little confusing because
there are so many different shapes and sizes. Listed below are the most common sizes,
but don’t hesitate to try a beautiful dish with a lid and handles that would look great on
your table.
One of the best things about casseroles is that you serve the recipe in the same dish
you cooked it in. If the dish has handles, it makes serving much easier and the
clean-up is limited. If you only have 1 casserole or baking dish, your best bet is probably the
13 x 9 x 2-inch baking dish. Most of the casseroles in this book work with this dish.
We’ve also listed several casseroles that are big enough, you can make 2 smaller casseroles
and freeze one for a later date.
Dish Sizes Approximate Volume
8 x 8 x 2 square 8 cups
11 x 7 x 2 rectangular 8 cups
9 x 9 x 2 rectangular 10 cups
13 x 9 x 2 rectangular 15 cups
1-quart casserole 4 cups
2-quart casserole 8 cups
2 ½-quart casserole 10 cups
3-quart casserole 12 cups
Casserole Freezing Tips
The best way to save time and money is to make a large casserole, put it into 2 smaller
dishes and freeze 1 for another day. When you have an extra casserole in the freezer,
you’ll never be caught without a meal ready to go. Freezing suggestions are listed with
most of the recipes in this cookbook. Here are a few more helpful tips for freezing
casseroles.
1. Always let casserole cool before freezing.
2. Reduce cooking time of casserole by 10 to 20 minutes, so it will not dry out when it
is reheated.
3. Always cover the casserole before putting it in the freezer.
4. If the final ingredients are added to the top of the casserole for added “crunch” (potato
chips, fried onion rings), don’t freeze them, but wait to add them when you reheat it.
5. Use an oven-to-freezer container so you don’t have to change dishes.
6. Reduce the seasonings slightly because they may intensify with time.
7. Store in freezer no more than 2 to 4 weeks to maintain freshness and moisture.
9. Defrost in refrigerator.
B
runch
8 Brunch
An Apple for Breakfast
This is a really neat breakfast casserole to go along with your “bacon
and eggs” and a delicious way to serve fruit with breakfast or brunch!
4-5 tart cooking apples, peeled, sliced
¾ cup chopped pecans 180 ml
½ cup golden raisins 120 ml
6 tablespoons brown sugar 90 ml
½ teaspoon cinnamon 2 ml
¼ cup (½ stick) butter 60 ml
6 eggs
1½ cups orange juice 360 ml
1 cup flour 240 ml
3 tablespoons sugar 45 ml
Maple syrup
• Saute apples, pecans, raisins, brown sugar, cinnamon
and butter in large skillet, until apples begin to soften,
about 6 minutes, and stir often.
• Place in buttered 9 x 13 (23 x 33 cm) inch baking dish.
• In mixing bowl, combine eggs, orange juice, flour and
¾ teaspoon (4 ml) salt, beat slowly until mixture is
smooth and stir around edges of bowl.
• Pour over apple mixture. Sprinkle with sugar and a
little cinnamon.
• Bake uncovered at 400° (204° C) for about 20 to
25 minutes or until knife inserted in center comes out
clean. Serve with maple syrup.
Brunch 9
Breakfast Tortillas
¾ cup chopped onion 180 ml
¼ cup (½ stick) butter 60 ml
¼ cup flour 60 ml
¾ cup milk 180 ml
1 pint half-and-half cream .5 kg
1 (7 ounce) can chopped green chilies 198 g
10 eggs
3 avocados
8 (8-inch) flour tortillas 8 (20 cm)
1 (8 ounce) package shredded
Monterey Jack cheese 227 g
• Saute onion in butter in large skillet. Stir in flour
and cook on low 1 minute and stir constantly. Add
milk and cream and cook on medium heat and stir
constantly, until mixture thickens. Add green chilies,
1 teaspoon (5 ml) salt and garlic powder. Remove
sauce from heat and set aside.
• In another skillet, scramble eggs lightly and remove
from heat.
• Mash avocados and sprinkle with a little salt.
• Spread tortillas on counter and dip 2 tablespoons
(30 ml) sauce, one-eighth of the eggs and one-eighth
of avocados on each tortilla.
• Roll and place seam-side down on greased 9 x 13-inch
(23 x 33 cm) baking dish. Pour remaining sauce over
tortillas.
• Bake covered at 325° (162° C) for about 25 minutes or
just until tortillas are hot and bubbly.
• Remove from oven, sprinkle cheese over top and
return to oven for about 10 minutes.

Tip: To remove tortillas from baking pan, always use a long, wide
spatula so the tortillas do not break up.