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Saturday, August 08, 2015

Looking for casserole recipes

That you have actually made, and preferably that can be frozen and reheated with decent results.

13 comments:

Helen Andrews said...

Moroccan shepherd's pie. I make the vegan option quite often during Lent. Not sure how it would freeze.

Miss Self-Important said...

Good! Use for ground beef that is not tacos or lasagna. I'll try it.

Alex said...

I like these two smitten kitchen ones:

http://smittenkitchen.com/blog/2015/06/herbed-summer-squash-pasta-bake/
http://smittenkitchen.com/blog/2015/01/mushroom-marsala-pasta-bake/

I'm also a fan of making big batches of shredded chicken and pork in the slow cooker, and then freezing for use as taco or sandwich fillings. Also slow cooker pasta sauce.

Miss Self-Important said...

I looked through her recipes too, but they usually involve buying at least one ingredient that I would only ever use for that recipe, and that is not ideal. I also bookmarked the marsala one, even though in that case, the marsala has no other uses. The zucchini one was too insubstantial for a meal, and I'd still have to make a meat to go with it, which undermines the whole purpose of casserole - that being to cook once on Monday and eat through Thursday, and then go out for fish tacos on Friday. We have a really exciting and varied life.

I don't currently have a working slow cooker, although I was thinking of buying the one I got you, which is now like $10 cheaper on Jet than it was on Amazon. I did enjoy your pulled pork, and if it's freezable, that would be good.

WPB said...

I don't know if enchiladas qualify as a form of casserole, but if so I heartily recommend both enchilada recipes in The Homesick Texan, which I've made repeatedly. They also freeze reasonably well. (I happen to prefer them with a double recipe of the sauce on top, but they're also good as-is.)

Alex said...

Well, marsala keeps basically indefinitely in the fridge, and you can use it when other recipes call for wine, even if it's not marsala, specifically. Both of these are hardy enough for meals, but my solution to that is chicken sausages, which I also keep frozen and heat as needed to add protein to a meal.

Definitely get the slow-cooker! I use it about once a week! I love the one you gave me, but I would get one with an automatic turn-off, if you plan to use it when you are not home during the day. (I don't really, I usually use it on Sundays, when I am in and out.)

Alex said...

And yes, the pulled pork is freezable. Any slow cooker shredded meat freezes well. Sometimes I bulk up the shredded chickens with a can of beans and serve it with rice.

Come stay with me in DC, I will feed you!

Miss Self-Important said...

WPB: Do these recipe have a URL or would I have to go to a library to find them?

Alex: Yes, an investment in marsala is manageable, so I did bookmark it. Her other casseroles though were all more involved, usually in the fancy cheese sector.

I'll get the slow cooker when my dissertation is done, as a self-bribe.

Sigivald said...

Cassoulet, which is sort of a casserole?

this recipe looks delicious, and at a quick review, should work fine.

The version I use is different, but more complicated, modified from its online source, and rationally probably not any better.

Miss Self-Important said...

This is very elaborate. Where do you get "duck fat"? Garlic sausage? Who buys gelatin? It looks distinctly like Special Occasion Food.

Alex said...

I made this earlier this week and added chorizo for more flavor/protein- it makes a lot and I've been eating it all week. I didn't freeze it, but it reheats as leftovers just fine. (I think we talked about this recipe before, and it is way better than salsa with easy mac)
http://www.anediblemosaic.com/stovetop-southwest-mac-n-cheese/

Miss Self-Important said...

Salsa w/ Easy Mac is great! Have you even tried it? But yes, I have moved on since those days.

Anyway, ok, I will try this. It seems like something I will like and Seb will hate.

Sigivald said...

Re. the above, I just use whatever sausage (though garlic sausage is not always hard to find), and no need for duckfat.

Everything hard to find in there can be either ignored or replaced with "some other piece of pork".

The essence of cassoulet is white beans and pork; the rest can be varied however you want.