Posts Tagged ‘casserole’

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Instant Pot Cordon Bleu Noodle Casserole

May 10, 2018

D gifted me an Instant Pot this winter, so we’ve been playing around with it at dinner time for the past few months. We are still figuring it out but this dish is one of his new favorites (and our toddler loves it too!). We also enjoy how easy it is to put together, since we have an infant at home these days.

You will need:

  • 3 c unsalted chicken stock
  • 2 cloves garlic, minced
  • 3 T Dijon mustard
  • 1 lb shaped pasta (we’ve tried penne and orecchiette)
  • 8 oz reduced fat cream cheese, cut into large segments
  • 8 oz cubed pancetta
  • 1 lb chicken breast, cut into bite-sized pieces
  • 3 T olive oil
  • 2 t garlic powder
  • 1 c breadcrumbs
  • 6 oz of shredded Swiss-Gruyere mix
  • 1 c grated Parmesan cheese
  • 1 c heavy cream
  • Salt and pepper, to taste

IMG_0013 2

Then you will…

  1. In your Instant Pot, mix together the stock with the garlic and mustard.
  2. Stir in the dry pasta.
  3. Put the cream cheese segments on top of the pasta.
  4. Sprinkle the pancetta on top of the pasta.
  5. Sprinkle the chicken on top of the pancetta.
  6. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  7. Allow to rest for 10 minutes after done before doing a quick release.
  8. Meanwhile, warm the olive oil over medium heat in a nonstick skillet.
  9. Mix in the garlic powder and breadcrumbs and toast until golden, about 3-5 minutes. Set aside.
  10. Stir the cheeses and cream into the noodle mixture.
  11. Season with salt and pepper to taste.
  12. Serve with a sprinkling of the toasted garlic breadcrumbs on top.

 

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Sloppy Joe Casserole

January 23, 2017

This is lighter version of a sloppy joe casserole: I substituted spaghetti squash for noodles or potato and then swapped ground turkey for the ground beef. It is also excellent as leftovers!

You will need:

  • 1 spaghetti squash
  • 1 T olive oil
  • 1 lb ground turkey
  • 1 green pepper, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 t dry mustard
  • 2 t chili powder
  • 1/2 c ketchup
  • 4 T tomato paste
  • 2 T Worcestershire sauce
  • 1/2 c water
  • Salt and pepper, to taste
  • 1/2 c shredded cheese (we used colby jack)

Then you will…

  1. Preheat your oven to 350 degrees. Line an edged baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Cut the spaghetti squash in half lengthwise and remove the seeds.
  3. Place the two halves face-down on the lined baking sheet. Bake for 45 minutes.
  4. Meanwhile, warm the olive oil in a large nonstick skillet over medium high heat.
  5. Add the ground turkey and saute until crumbled and starting to brown.
  6. Add the peppers, onions, garlic, dry mustard and chili powder. Saute for 5 minutes.
  7. Add the ketchup, tomato paste, Worcestershire, and water. Allow to simmer and reduce by half.
  8. Season with salt and pepper to taste. Remove from heat.
  9. After removing the spaghetti squash from the oven, scrape the inside with a fork to form the noodles.
  10. Transfer the squash noodles to the prepared baking dish.
  11. Mix in the sloppy joe mixture.
  12. Stir in the cheese.
  13. Bake for 45 minutes or until bubbly.

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Cheesy Broccoli and Mushroom Casserole

November 25, 2015

20151114 Broccoli Casserole

I made this as a side dish for our Friendsgiving feast this year. I loved that you could make it ahead of time and pop it back into the oven while the turkey rests. This meant less fuss, mess and stress when our friends were all here. Plus, who doesn’t like broccoli and cheese?

You will need:

  • 11 T unsalted butter (or olive oil), divided
  • 8 oz baby bella mushrooms, washed and sliced
  • 1 yellow onion, chopped
  • 1.5 lb broccoli, cut into florets
  • 1 c panko bread crumbs
  • 1 T + 1 1/2 t garlic powder, divided
  • 1 T + 2 t oregano, divided
  • 3 t paprika, divided
  • 4 c shredded cheese, divided (I used a cheddar and jack blend)5 T flour
  • 4 c milk
  • 2 T Dijon mustard
  • 1 t dried thyme
  • 1/2 t cayenne pepper
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with non-stick cooking spray.
  2. In a large skillet, melt 2 tablespoons of butter (or use olive oil) over medium heat.
  3. Add the mushrooms and onion, and saute 3-5 minutes until the onions start to soften.
  4. Stir in the broccoli. Saute for another 4 minutes. Remove from heat.
  5. In a small mixing bowl, combine the panko with 1 1/2 teaspoons garlic powder, 2 teaspoons oregano, and 1 teaspoon paprika.
  6. Melt 4 tablespoons of the butter (or use olive oil). Stir into the crumb mixture.
  7. Stir in 1/2 cup of the cheese to the crumb mixture. Set aside.
  8. In a large sauce pan, melt the remaining 5 tablespoons of butter (or use olive oil) over medium heat.
  9. Stir in the flour and cook 2 minutes.
  10. Slowly whisk in the milk until combined and smooth.
  11. Whisk in the mustard, 1 T garlic powder, 1 T oregano, 2 teaspoons paprika, 1 t dried thyme and the cayenne pepper.
  12. Allow to thicken until sauce clings to the back of a spoon, whisking frequently.
  13. Whisk in the remaining 3 1/2 cups of cheese until melted and smooth.
  14. Season with salt and pepper to taste.
  15. In a large mixing bowl, combine the vegetables with the cheese sauce.
  16. Spread the mixture into the prepared baking dish.
  17. Sprinkle with the crumb mixture.
  18. Bake 30-40 minutes or until the crumbs are golden and the dish is hot and bubbly.

NOTE: if preparing in advance, you can partially cook it or just wait until the day of your meal to cook it all the way. Whatever is easiest for your planning!

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