- This topic has 0 replies, 2 voices, and was last updated June 5, 2015 at 11:01 pm by .
- June 5, 2015 at 5:41 am #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
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
2 cups cooked or canned dry beans (kidney, etc.)
Hard cooked eggs
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):
Macaroni, spiral, bow tie, Ect.
Rice, long-grain white or brown rice
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
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.
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
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.
=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
4 c. (500 g) powdered milk
1 1/2 c.(187.5 g) cornstarch
1/2 c. (62.5 g) instant chicken bouillon granules**
(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.
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.
- June 5, 2015 at 11:01 pm #461408
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 good i’ll let you know if i run into issues or have questions;-d
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