Category Archives: casseroles

Chicken, bacon & broccoli croissants

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A fun, quick recipe for parties or week nights.

Use the larger sized canned croissants. Use triangles for a stuffed croissant flair, or use squares with the perforation sealed up to make more of a turnover style.

If using the “flaky” variety, omit the egg wash.

Ingredients

  • 6 slices bacon (up to ½ lb)
  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 small broccoli crowns, trimmed and cut into florets
  • 4 medium Baby Bella mushrooms, cleaned, halved and sliced
  • ½ onion, finely chopped
  • 2 cloves garlic, smashed and minced
  • 4 ounces grated cheddar cheese (see Cook’s Note)
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey mustard
  • 2 tbsp ranch dressing
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Two 12-ounce tubes refrigerated rolled crescent dough
  • 1 large egg, lightly beaten
  • 2 tablespoons finely grated Parmesan cheese
  • 1 cup ranch dressing or marinara sauce, for dipping

Directions

Preheat oven to 350°F.

In a large skillet, cook bacon to crispy leaving fond, and reserving 1 tablespoon of fat. Transfer bacon to a paper towel to drain and cool.

Add 1 tablespoon olive oil to pan. Sear chicken breasts turning three times until an instant read thermometer registers 165°F at the thickest part. Set aside to rest.

Add mushrooms and sauté until tender. Add onion and sauté until translucent. Add garlic and broccoli and saute until fragrant and vibrant. Reduce heat.

Chop down bacon and chicken into ¼” pieces.

In a separate bowl, combine mayonnaise, ranch, shredded cheese and seasonings. Add chicken, bacon and sautéed vegetables. Toss to combine well, until everything is evenly coated.

Unroll and divide canned croissant dough into triangles or squares, as preferred. For triangles, add tablespoon dollops of filling and roll, with the tip on top of the roll. For squares, seal the perforation by breeding/pinching, then add ½ cup dollops at the center of the square. Fold and pinch opposite corners into a turnover, tube or petit four.

Brush down pastries with egg wash. (Omit this step if using Flaky dough.)

Arrange pastries on a parchment lined sheet. Bake 14-20 minutes in 350°F oven, turning once.

Baked Mac & Cheese

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Elbow macaroni in a rich, creamy mornay sauce (bechamel and cheese). May be topped with shredded cheese, fried onions, or crunchy Ritz cracker crumbles.

Recommend using blocks of cheese shredded by hand for a creamier product. If possible, source a smoked cheese for additional complexity.

Makes one 9×13″ pan

Ingredients

Mac & Cheese

  • 1 lb. elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • 1 cup heavy cream
  • 1 cup buttermilk
  • 2 cups milk
  • ½ cup reserved pasta cooking water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce or 1 tbsp BBQ dry rub
  • 1 teaspoon mustard powder
  • ½ teaspoon salt
  • ½ teaspoon each: onion powder, garlic powder, ground black pepper
  • 4 cups shredded cheddar cheese
  • 2 cups shredded Gruyere
  • (Optional) 1 cup shredded cheddar cheese for topping
  • (Optional) ½ cup shredded Gruyere for topping

Crispy topping

  • 2 sleeves Ritz crackers
  • 4 tablespoon unsalted butter
  • ½ teaspoon salt

Directions

Preheat oven to 325°F. Shred cheeses and toss to combine, holding in the refrigerator.

Add 1 pound uncooked elbow pasta and 2 tablespoons salt to 2 quarts of boiling water. Stir the pasta several times after adding to prevent sticking. Took pasta to al dente, approximately 2 minutes less than the cooking time on the package. When the pasta is cooked, reserve ½ cup of the water, then drain pasta and set aside.

In a large sauce pan or Dutch oven, melt 6 tablespoons of butter over medium-low heat until foaming. Add flour and whisk into a smooth roux. Cook roux until slightly toasted smelling but not yet browned, 3-5 minutes. Slowly stream in milk whisking constantly to combine well. Do not pour too fast or the roux will seize and become lumpy.

When all of the milk is incorporated add remaining cream, pasta water, salt, herbs and spices. Stir until combined. Simmer over medium low until thickened and reduced, about 5-10 minutes.

Remove from heat and allow to cool slightly before adding cheese in handfuls, stirring in each handful until smooth. Repeat until all the cheese is combined into a smooth sauce, reserving 1½ cups if using for topping. If the cheese does not combine, return sauce to low heat and stir until smooth, being careful not to overheat sauce or it will break.

Add pasta to the cheese sauce and toss to combine. Transfer to a 9×13″ pan or 12″ cast iron skillet. Top with more shredded cheese, crispy fried onions or crushed crackers (below).

Bake uncovered 30 minutes in a 325°F oven until pasta is thoroughly cooked and toppings are lightly toasted.

For the cracker topping, crush two sleeves of Ritz crackers and combine with salt in a bowl. Pour 4 tablespoons melted butter over top and toss to combine thoroughly. Spread evenly over mac & cheese before baking.

Easter Frittata

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Leeks lend this dish a mild onion flavor, providing both structure and rexture

Ingredients

  • 1 lb polish keilbasa, split lengthwise and sliced into half medallions
  • 1 lb sauerkraut, drained
  • 2 leeks, halved and chopped
  • 2 potatoes, peeled and diced
  • 10 eggs (approximately)
  • 2 tbsp buttet
  • 2-4 tbsp olive oil, for frying
  • Smoked paprika
  • Dried dill
  • Granulated garlic
  • Salt and cracked black pepper to taste
  • 8 oz shredded cheese

Directions

Preheat oven to 350°F.

Wash, peel, and dice two medium potatoes into ½ inch cubes, about 2 cups. Soak cubes in cold water about 30 minutes to draw off starch.

Rinse leeks, trimming the root and tough green parts. Split lengthwise and coarsely chop. Soak in cold water 20 minutes, occasionally agitating, to rinse loose sand.

Drain sauerkraut, gently wringing out extra liquid in handfuls.

Split keilbasa lengthwise, and slice into half moons approximately ¼ inch thick. In a large skillet, heat 2 tbsp olive oil to shimmering. Add keilbasa slices and brown. Usong a slotted spoon, remove browned kielbasa to a heat proof bowl and set aside.

Drain and rinse potato. Add 2 tbsp olive oil and 2 tbsp butter to the drippings in the skillet, and heat until butter is gently foaming. Add the potatoes, tossing once to coat in oil. Season to taste with salt, pepper, garlic and paprika. and then par-fry until slightly browned but not cooked through. Drain leeks and combine with potatoes, sauteing until wilted. Combine sauerkraut, breakng up lumps and sauteing until heated through. Return kielbasa to the skillet and toss to combine. Reduce heat.

Combine 10 eggs (approximately) with ½ tsp salt and beat well. Season mixture with paprika, salt, pepper, garlic and dill. Pour eggs over mixture in skillet and fold to combine well. Sprinkle cheese over top in an even layer

Transfer to 350°F oven and bake uncovered 40 minutes, until the cheese is browned and a toothpick tests clean.

Garnish with fresh parsley, roasted tomatoes, or pastry.

Broccoli Casserole

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Ingredients

  • 6 cups chopped, fresh broccoli florets
  • 1 (10 3/4-oz) can condensed cream of mushroom soup
  • ½ cup chicken stock
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 4 tbsp unsalted butter, .melted
  • 2 eggs, lightly beaten
  • 1 medium onion, finely diced
  • 1 cup extra sharp cheddar,. grated
  • ½ cup Gruyere, grated
  • 2 tbsp cornstarch
  • Salt & black pepper to taste

Topping

  • 1 sleeve Ritz cracker, crushed
  • 3 tbsp butter,. melted

Shepherd’s Pie #2: Danube Schmaltz

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80/20 ground beef and chicken schmaltz give an unctuous and glossy texture to this rich and savory interpretation of an Irish pub classic. While the recipe only calls for carrot and corn, any vegetables may be added or substituted.

Ingredients

  • 1½ lbs ground beef, 80/20
  • 1 medium onion, finely diced
  • 3 large mushroom caps, coarsely diced
  • 1 large carrot, coarsely diced
  • 1 cup chicken pan drippings, with fat (substitute concentrated, low sodium chicken stock)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon Gravy Master (or caramelized vegetable base)
  • 1½ cups frozen corn
  • 1½ inches ginger root, minced. About 2 tablespoons
  • 4 or 5 cloves garlic, minced. About 2 tablespoons
  • 2 sprigs fresh thyme, destemmed and minced
  • 1 sprig oregano, destemmed and minced
  • 1 sprig rosemary, destemmed and minced
  • 1 bunch parsely, destemmed and minced
  • 1 small bunch dill, destemmed and minced
  • 3 tablespoons flour
  • 8 cups instant mashed potatoes
  • 1 tablespoon white pepper
  • 1 tablespoon granulated garlic
  • 2 oz Kentucky Straight Bourbon or Irish Whiskey (house preference)
  • salt and black pepper to taste

Directions

Preheat oven to 400°F, and prepare a 9×13 baking dish.

In a large skillet, sear brown ground beef, and then break up and brown off. Move the meat to one side and add the diced onion and mushroom. Saute separately from the beef until tender. Add minced garlic and ginger, and saute until aromatic, about 45 seconds. Add tomato paste, and combine with vegetables until brick red. Combine with meat and add diced carrot and minced herbs. Saute until water is reduced by three quarters, and dust with flour. Stir flour into the meat and vegetable mixture, and ensure no dry flour remains.

Deglaze pan with 2-4 oz of Kentucky straight bourbon whiskey or Irish whisky.

Add chicken pan drippings, Worcestershire sauce, soy sauce and Gravy Master, and stir to combine. Simmer 5 minutes until the carrot begins to soften. Add frozen corn and stir to combine. Reduce heat.

Prepare 8 cups of instant mashed potatoes, per directions on the carton. Season with white pepper and granulated garlic.

Transfer the meat and vegetable mixture to a 9×13 baking dish and spread to an even thickness. Top with mashed potatoes. Using a fork, draw a criss-cross pattern in the mashed potatoes and dress lightly with olive oil using a brush or spray bottle.

Bake uncovered 30 minutes at 400°F. Optionally, broil on high to toast the top of the mashed potatoes.

Allow to cool 15 minutes before serving.

Shepherd’s Pie #1

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Ingredients

  • 1½ lbs ground beef (80-20 recommended)
  • ½ large white onion, chopped (about 1 cup)
  • 1 tablespoon granulated garlic or 2 tablespoons minced garlic
  • 4 teaspoon flour
  • 1½ cups beef broth
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground thyme
  • ½ teaspoon ground parsley
  • ½ teaspoon ground sage
  • 8 cups mashed potato (about 8 servings)
  • 2 cups mixed vegetables (corn, carrot, peas, lima beans)

Directions

Prepare 8 cups (about 8 servings) of mashed potato.

Preheat oven to 350°F.

In a 12″ skillet, brown the beef adding salt and pepper when meat is mostly browned. When meat is browned, remove with slotted spoon, reserving fat in pan. Heat fat over medium-high heat, and dust flour over the fat, whisking until smooth to incorporate into a roux. Whisk roux until flour is cooked, and becomes fragrant. Slowly add beef broth, whisking into a thin gravy. Combine thyme, ginger and sage adjustong seasonand simmer, stirring occasionally, adjusting to taste, until reduced by a third, about 15 minutes.

Combine gravy, beef and vegetables in skillet. Spoon or pipe potatoes over the beef and spread into an even layer. Embellish with a fork.

Bake 20-30 minutes at 350°F over a foil drip pan until potatoes start to brown.

Taco dip casserole

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This came from a friend of mine.

1lb of ground turkey.
1 pkg of cream cheese.
1 jar of salsa.
1 pkg of taco seasoning
1 pkg of shredded cheese.

Brown meat w instructions of seasoning. Then layer twice in 8×8 pan. Can use beef instead or add beans/lettuce/tomato.