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| Casseroles For Two |
by Cindy SanchezCasseroles are often termed as "comfort food". With their rich and varied contents they seem to hit just the right hunger spot. While casseroles were originally the result of using up dinner leftovers, they have since become a standard for dinners. Those with families can agree that casseroles are often the better choice for families on the run, but, don't pass them over when deciding on dinner for just the two of you! Even with the smallest amount of leftovers in your refrigerator, the tastiest casseroles can still be created! And who says you have to stick to the original recipe ingredients? Take liberty in exchanging items for those you prefer. Don't like peas? Trade them for green beans. Don't like cream of mushroom soup? Try cream of chicken instead. Have fun creating and dining!
2 ounces of sliced mushrooms 1/4 cup chopped green pepper 1/4 cup butter 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup chicken broth 1 cup cream (20% butterfat) 1 cup diced cooked chicken 1/4 cup chopped pimientos Saute the mushrooms and green pepper in medium skillet with melted butter. Blend in the flour, salt and pepper. Cook over medium heat, stirring until the mixture is smooth and bubbly. Remove from heat and slowly stir in the broth and cream. Bring to a boil over LOW heat while stirring constantly. Reduce heat and add the chicken & pimientos. Continue to cook until the meat is heated through. Serve over noodles or rice. Serves 4. ~*~ Ham and Cauliflower Casserole 1 small cauliflower, separated 1/4 cup cornflake crumbs 1/4 pound cooked diced ham 3 tablespoons chopped green pepper 1/2 cup graded cheddar cheese 3/4 cup sour cream 1/4 cup grated paremsan cheese dash of paprika In a medium saucepan add cauliflower and water. Bring to a boil and continue boiling for 15 minutes or until tender. Drain, mix together the cauliflower and crumbs. Add ham, green pepper and cheddar cheese. Place the whole mixture in a buttered casserole dish. Top with the sour cream. Sprinkle with paremesan cheese and bake at 325* for 20 minutes. ~*~ Beef & Rice Casserole 1/2 pound ground beef 1/2 cup quick cooking rice 1/2 of 10 oz package frozen peas 1 10 oz can tomato soup 1 soup can water 1/2 teaspoon salt dash of pepper 2 tablespoons chopped onion Brown the ground beef in a skillet with the onion. In a casserole dish, combine the uncooked rice, peas, soup, can of water, salt and pepper. Add beef and onions and mix. Bake at 325* for 1 hour. ~*~ Macaroni Combo Casserole 1 cup uncooked macaroni of choice 1/8 pound shredded cheese of choice 1/8 pound ground ham 1 10 oz can cream of chicken soup 2 hard-boiled eggs 1 tablespoon diced onion Combine all of the ingredients and place in a small casserole dish. Bake at 350* for 1 hour. ~*~ Potato-Topped Beef Casserole 2 tablespoon butter or margarine 1 small onion, thinly sliced 1 celery stalk, chopped 1/2 of a green pepper, chopped 1 small bay leaf 1/3 cup ketchup 3/4 cup water 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon Worcestershire sauce 2 1/3 to 3 cups cubed cooked beef 1/2 cup cooked sliced carrots 1 cup mashed poatoes In a medium skillet melt 1 tablespoon of butter. Add the onion, celery, green pepper and bay leaf and cook for 8 minutes over low heat. Pour in the ketchup and water. Stir until blended well. Heat until mixture bubbles then remove from heat. Season with sugar, salt, pepper and Worcestershire sauce. Remove the bay leaf and add beef and carrots. Mix well. Pour into a medium casserole dish. Spread the mashed potaoes over the top of the casserole. Coat with 1 tablespoon melted butter. Bake at 350* for 20 to 25 minutes. ~*~ Tuna Casserole 1 cup macaroni 1/2 cup shredded sharp cheddar cheese 1/4 cup margarine 3/4 cup milk 1/2 cup chopped onion 1/4 cup chopped celery 2 tablespoons margarine 1 can cream of mushroom soup 1 - 6 1/2 ounces can tuna Cook macaroni according to package. Drain and return to pan. Add 1/4 cup margarine, milk and cheese. Mix well. Saute onion and celery in 2 tablespoons until tender in medium saucepan. Add to macaroni with the remaining ingredients and mix well. Pour into small casserole dish. Bake at 350* in oven for 30 minutes.  Recommended ReadingThe Big Book of Casseroles : 250 Recipes for Serious Comfort Food by Maryana Vollstedt You will find no canned soups in Maryana Vollstedt's The Big Book of Casseroles . You will find 250 ways to simplify your weekly meal planning. The properly deployed casserole is economical of both time and money. Anyone living on a family budget--with a family--but eating according to a take-out lifestyle is going to love this book. (courtesy: Amazon.com) |
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About the Author: Cindy Sanchez is the owner and editor of PracticalKitchen.com Sign up for our Practical Recipes Newsletter for delivery of many savory recipes to your mailbox each week. Click here to subscribe. |
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Create My Own Soup 
