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    • #357453

      I hope it’s ok to post

      This is not a recipe par say it is a list of needed ingredients to make a casserole at home with what is on hand.
      It’s also a great way to use up those leftovers you have saved in the freezer.

      Create Your Own Casserole Basic Recipe

      Ingredients:

      PROTEIN (1 1/2 to 2 cups):
      Cooked, Canned, Cubed, chopped, diced, Shredded, silvered or shaved
      Ham, Chicken, Turkey, Luncheon meat
      Beef, Veal, Lamb, Deer ECT.
      (6 to 8-oz.) cans fish or seafood, flaked or clunked
      Frankfurters, chopped
      2 cups cooked or canned dry beans (kidney, etc.)
      Hard cooked eggs
      Cheese

      SAUCE: (1 can condensed soup* plus 1/2 cup liquid)
      2 cups white sauce or 1 can sauce-type soup (mushroom, celery, cheese, tomato, etc.) mixed with milk to make 2 cups
      1 (16-oz.) can diced tomatoes with juice
      Cream of celery plus milk
      Cream of chicken* plus buttermilk
      Cream of mushroom* plus cream
      Cream of potato* plus sour cream
      Green pea plus tomato juice
      Cheddar cheese plus vegetable juice
      Tomato plus water

      cooked vegetables (1 1/2 to 2 cups):
      1 (10-oz.) pkg. thawed and drained frozen spinach, broccoli, green beans, green peas
      1 (16-oz.) can green beans, peas, carrots, corn, drained
      2 cups sliced fresh zucchini
      Browned green pepper, celery, and onions
      Cooked or canned green beans
      Cooked or canned peas
      Cooked or canned carrots
      Cooked or canned asparagus

      Starch – Cooked Pasta (1 1/2 – 2 cups):
      Noodles
      Macaroni, spiral, bow tie, Ect.
      Rice, long-grain white or brown rice
      Potatoes
      Spaghetti
      Corn
      Sweet potatoes

      Flavor – select 1 or more:
      1/2 cup chopped celery
      1/4 cup chopped onion
      1/4 cup sliced black olives
      1 – 2 teaspoons mixed dried leaf herbs (basil, thyme, marjoram, tarragon)
      salt and pepper to taste

      Toppings:
      2 tablespoons grated Parmesan cheese
      Slivered almonds (grape-nuts cereal can be substituted – it’s a substitute for the nut allergy )
      Crushed stuffing mix
      Fresh bread crumbs
      1/4 cup shredded Swiss, Cheddar, or Monterey Jack cheese
      3/4 cup buttered bread crumbs (about one slice with 1 T melted butter.) (Add in 2 tablespoons of parmesan cheese, salt and pepper and 1/4 teaspoons of dried crushed herbs to fancy it up.)
      1/4 to 1/2 cup canned fried onion rings
      1/4 to 1/2 cup shoestring potatoes
      1/4 to 1/2 cup potato chip crumbs
      crushed Pork rinds
      3/4 cup of crushed corn flakes cereal, dotted with butter
      3/4 cup crushed potato chip or tortilla chips
      3/4 cup crushed cracker crumbs
      3/4 cup of crushed French’s Onions
      3/4 cup mashed potatoes
      1 1/2 cups of milk mixed with 2 cups of Bisquick or Bisquick substitute, this pours over the casserole.
      Biscuits, home-made drop biscuits, or a recipe of Buttermilk Biscuits (see below) for topping a 13 x 9? casserole
      Pie dough, Puff Pastry, canned biscuits
      Sheets of Phylo dough brushed with butter
      Toast – lay bread overlapping on top of casserole, brush with butter and bake.

      Instructions
      Mix all ingredients in a casserole (except for the topping) Bake at 375 degrees for 30 minutes, covered.
      During the last 5-10 minutes, bake uncovered to allow the topping to brown.or until hot

      *Note: Cream of anything soup may be substituted (see below)
      ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
      This makes enough to cover a 13 x 9 inch casserole
      Buttermilk Biscuits for Topping Casseroles, cost about $1.05

      Ingredients:
      1 cup flour
      1 cup cake flour
      2 teaspoons baking powder
      1/2 teaspoon baking soda
      1 teaspoon sugar
      1/2 teaspoon salt
      8 tablespoons (1 stick) of butter, quartered lengthwise then cut into small pieces, about 1/4 inch.
      3/4 cup of buttermilk, plus possibly another tablespoon or two.

      Directions:
      =Measure dry ingredients. Add butter and toss, then pinch between fingers, breaking down, but leaving many, many small “smashed” pieces of butter in flour. Add the 3/4 cup of buttermilk, tossing with a fork.
      =If it seems to dry, add the rest, a tablespoon at a time.

      It should be slightly moist but not wet, and hold together if a small amount is squeezed between your fingertips.
      =Turn on to lightly floured counter and pat into a rectangle about 1/2 inch thick, pressing the dough together. If desired, roll over the top with a rolling pin to smooth.
      =Using a two and a half-inch biscuit cutter or similar sized jar, stamp out (pushing straight down and not wiggling) 8 rounds. If making individual ramekins, use the top of the ramekin as a guide, cutting slightly smaller.
      =May be covered and held at room temperature for up to two hours.
      =Bake as casserole directs, generally 30 minutes for a large pan and 20 to 25 minutes for individual ones.

      Notes: In a pinch, cake flour may be omitted for the plain flour, although biscuits will not be quite as tender.
      Regular milk may be used – a tablespoon of vinegar should be substituted for a tablespoon of milk.
      (Simply add vinegar to the measuring cup and then pour in the appropriate amount of milk to make 3/4 of a cup.)
      Although these biscuits taste fantastic, they are not really as high rising as some.

      ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
      Cream of Anything Soup Mix

      You’ll Need:

      4 c. (500 g) powdered milk
      1 1/2 c.(187.5 g) cornstarch
      1/2 c. (62.5 g) instant chicken bouillon granules**
      4 tsp.

      (20 ml) dried onion flakes
      2 tsp. (10 ml) dried thyme
      2 tsp (10 ml) basil – crushed dried
      1 tsp. (5 ml) freshly grated black or white pepper

      Measure all ingredients into a Ziploc Bag.

      Shake well, transfer to vacuum seal bag, seal and store up to a year.
      This makes the equivalent of 18 cans of Cream of “Something” soup.

      To Use:
      1/3 C (79 ml) mix
      1 C (225 ml) water
      1 Tbs (15 ml) Butter/margarine (optional)

      Combine mix, butter (optional) and cold water in a medium saucepan, whisking gently,
      Cook over low/med heat until thickened.

      Variations: add 1/2 c.(118 ml) minced or chopped (_________)

      (Choose One or More):
      Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.

      ** Note, Some Brands of Chicken Bouillon are Saltier than others. I recommend a Lower sodium product (It’s just better)
      **bouillon granules are crushed bouillon cubes.

    • #461408
      mos
      Participant

      wow! talk about lots of information! lol!

      it’ll take me a week to digest all of the information here. what i read, before i had to take a nap because i was worn out, looks pretty goodgiggle smiley i’ll let you know if i run into issues or have questions;-d

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