Can you guys give me all your favorite casserole dishes that freeze well. My friends house doesn't have amazing running water so I don't like cooking there.

I am afraid this falls in the category of food erotica due to the lack of pictures (i was entertaining guests) but it is one of my personal favourites.

Approximate Quantities                                   
 9x13 pan (6-8 servings)

• 8-9 medium potatoes
• 1 500ml container of cottage cheese (2%)
• 2 cups of grated cheddar cheese (cheese type can vary)
• Lasagna Noodles
• Milk
• Salt & Pepper
• 1 large onion, finely chopped

Boil potatoes throughly and make into mashed potatoes, using milk to moisten. Mix in cottage cheese, cheddar cheese and onions followed by the salt and pepper to taste. Ensure that the filling is not too dry or too wet, approximately wet mashed potatoes in consistency.

Cook enough noodles to cover two layers of the pan, though a noodle or two extra is handy just in case.

In a greased 9x13 pan (preferably glass or ceramic) add a thin layer of the potato mixture to the bottom. Add a layer of lasagna noodles followed by the remainder of the potato mixture on top of that. Add the remaining noodles to the top layer then top with additional grated cheddar cheese.

Bake in a 375°F oven for 45 minutes or until hot, bubbly and brown. Enjoy, though it is very filling.

The lighting is not beautiful, but two nights ago I made Steak and Leek pie:

Chicken, cheese, and pasta casserole. The multicolored pasta made it look pretty. Tasted good, and it'll last me a while too.


( Pictures )

Hi !

I'm a Chef wondering what ideas y'all have for storing casseroles for the freezer as I have clients taking me with them on vacation and I need freezer friendly casserole ideas for when I leave !

I have to make 10 different casseroles....i have 5 down....5 to go !

-Lasagna

-Red Chile Enchiladas

-Sour Cream Enchiladas

-Ham and Macaroni & Cheese

-Red Beans and Rice

ANY other suggestions are joyfully welcomed !

Thanks so much ! I still need 5 more !!!!!

*edited* any great sauce that freezes great or the like would be terrific too ! THANKS !

Made from this recipe here

( pics behind the cut )

The weather was so lovely, we decided to barbeque.  
We had nicely marbled sirloin steaks (smeared in oil, fresh garlic, black pepper, chili powder, onion powder, and assorted herbs & cooked to medium rare), sauteed mushrooms with onion & garlic and lots of black pepper, a warm veggie casserole of potatoes, carrots & onions with vidalia onion dressing and assorted spices, pan fried asparagus seasoned with fresh garlic and black pepper, and sauteed yellow & red peppers.

It was very tasty!

x-posted to my journal

Hey everyone,
Just a quick question.

I'm making this recipe for black bean enchilada casserole tonight.

Problem is, I have ONE 10 oz. can of enchilada sauce. I was stupid when we did our shopping yesterday, and only put one in the cart. We can't get back to the store today to buy another one.

I have canned diced tomatoes, and a can of tomato soup. Which one would be best to use to replace the missing enchilada sauce? My husband doesn't like tomato chunks, so I'm leaning toward the soup (which might be a bit too thick), but I'm not sure how good that is going to taste.

Thanks!

This is traditional Finnish food at its best: mushy, bland, unsurprising. Doesn't sound like much of a sales-pitch? All those things make it the perfect comfort food, plus the sweetness of carrots (helped along a bit with syrup) is a fabulous contrast to any salty meat. It's really a winter dish, and I think you'd be hard pressed to find a Christmas table without it in Finland, but it did go very well with the blustery March weather we were having earlier this week.



Recipe and more pictures here.

Well, here's our crazy-assed retro-casserole.
( recipe and pics of domestic magic )

In retrospect, saltines would be good to replace pretzels. And, it is rich but delicious!

Next installment will be after St. Patricks when I make soda bread and shepherd's pie! I made Colcannon on New Year's.

Hi pornistas, this is a sad post I'm afraid. A good friend's brother died last week and she's back at school now, trying to graduate college on schedule. I don't think she's doing well on the food front...she mentioned that she ate cookies for dinner last night because there wasn't anything else in the kitchen. It makes me sad that her house isn't full of casseroles brought by friends. I don't think my generation was brought up with mourning traditions that used to be standard practice.

So. Vegetarian casserole recipes/pasta dishes/etc? Short prep-time would be ideal given that it's midterm time and everyone's sleep-deprived. I sent out an email to friends about arranging a food schedule (making sure someone brings a dish every 2 or 3 days). If you have any other suggestions on what to do for a friend in mourning (food or otherwise), I would be incredibly appreciative.

Readily available ingredients (although don't feel limited to just these): yams, rice, black beans, big block of cheddar, tons of onions, bulk spices (I'm in a food co-op so most everything is bulk...)

i want to make a fritata or something similiar but i don't have an oven proof pan. i was thinking maybe something more casserole like. any suggestions?

Once upon a time I made bulgur wheat casserole using ground turkey, onions, raisins and other ingredients that escape my memory.

I did a google search, but most of the recipies that come up are for cool salad dishes.

But what I'm looking for is a good cold-weather casserole.

I could always wing it, but if you have a good recipe I'd love to have it.

Tomorrow a few friends and I will be getting together to watch a movie and eat dinner at my place. I'm thinking about making either dollzero's delicious Baked Pesto Rigatoni with Vegetables or** a casserole of Eggplant Parmesan. I'd like to make the food in the morning and then just pop it in the oven and assemble a salad & garlic bread after the movie. Here's my question: Would it be best to a) assemble the casserole, refrigerate, and bake later or b) assemble, bake, and reheat? If I make Eggplant Parmesan, keeping the eggplant nice and crispy (not soggy) will be a major concern, so take that into consideration.

In order to make this post more pornarific, here's another note:
I recently tried my first two Rachael Ray recipes, and let me tell you, I am a total convert. First, I made Salsa Stoup with Avocado Smash and Double-Decker Quesadillas, which was pretty tasty, healthy, and quite a feast for the amount of time it took. Then, I made Israeli Spice Chicken with Orange and Tomato Relish, which was absolutely stellar. We also brushed flatbreads with olive oil then grilled them and served them as a side. (I also made the zucchini saute, but next time I probably won't). Sure, her personality can be slightly grating and she tends to butcher the English language, but if she continues to create delicious, colorful, and relatively healthy meals that can be done in under 30 minutes, I'll be a fan!

**Edit: I forgot that one of the friends hates pesto, so I guess eggplant it is. That recipe is delicious, though, you should all try it.

Forgive me guys - I can't find anything in the memories section.

I need a simple, no-fuss, yet extremely tasty recipe for a cheese and potato (hashbrowns?)-casserole-type dish to take to a potluck dinner for about 10-15 people. I can find several recipes online but none that tell me if they really work/taste well. Fat content is not an issue. Any ideas?

My sister's birthday is today, she's a vegetarian and it is also the day before payday. Alas I had to improvise a vegetarian comfort meal with what I had left in the fridge.

Voila!




( My attempt at writing out the recipe )

“I want a sandwich!”

Was my brother’s first reaction in response to what I was going to be serving for Sunday brunch.

In his defense, I admit that it did sound a little weird!

Sausage and apple pudding isn’t exactly what I would call standard fare around my house. As a matter of fact, the term pudding is rarely if ever heard here. And if it is, I am usually the one saying it.

However, this was definitely a case of “The proof was in the pudding.”

However, this was definitely a case of “The proof was in the pudding.”

Good stuff!



( Click here for recipes and comments... )

I'm making chicken stock tonight and I was wondering if it is wortwhile to save the meat after I'm done to make a casserole or something. Does anyone do this?

x-posted to food_porn