Author Topic: It's getting to be casserole season... and I need...  (Read 335 times)

K Frame

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It's getting to be casserole season... and I need...
« on: October 13, 2024, 10:42:18 AM »
some new casserole recipes.

I've been trolling the various cooking sites, but I'm just not coming up with much of anything that I really feel like trying.

A couple of my standards are cabbage roll casserole and the chicken tamale casserole that I believe Millcreek posted (and I put in the Vouched recipes thread https://armedpolitesociety.com/index.php?topic=56352.msg1144154#msg1144154) but other than that I'm just finding the old traditional casseroles that are loaded with canned soup and salt as the first and second ingredients.

Sigh.
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JTHunter

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K Frame

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Re: It's getting to be casserole season... and I need...
« Reply #2 on: October 13, 2024, 04:47:08 PM »
Yeah, I've hit all of those, and I've pretty much rejected 95% of them.
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JTHunter

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Re: It's getting to be casserole season... and I need...
« Reply #3 on: October 14, 2024, 01:12:32 PM »
Understand.  Some of the ingredients don't appeal to me (pepper of any kind, tomatoes, squash, etc.).  :facepalm:
“I have little patience with people who take the Bill of Rights for granted.  The Bill of Rights, contained in the first ten amendments to the Constitution, is every American’s guarantee of freedom.” - - President Harry S. Truman, “Years of Trial and Hope”

Brad Johnson

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Re: It's getting to be casserole season... and I need...
« Reply #4 on: October 14, 2024, 04:29:50 PM »
Yeah, well since you don't care for squash...

Mom makes an Italian-tasting zucchini casserole that's always a hit. I don't have her recipe close at hand, but google Italian Zucchini Bake. Look for one that uses crescent roll dough as the crust. All I've seen are much the same as what Mom makes.

Also, John Wayne Casserole is a perennial favorite.

Finally, green chile chicken enchiladas.

Brad
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K Frame

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Re: It's getting to be casserole season... and I need...
« Reply #5 on: October 15, 2024, 07:36:47 AM »
I do like enchiladas, so there's that.

I'm not a huge fan of squash casseroles. The squash gets a bit too squishy for my taste.
 
I've done lasagna where the noodles are replaced with strips of zucchini, and that's pretty good.
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zxcvbob

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Re: It's getting to be casserole season... and I need...
« Reply #6 on: October 15, 2024, 10:04:43 AM »
I made one recently called "million dollar spaghetti" that's kind of a mashup of lasagna and spaghetti with meat sauce.  There are tons of recipes on the Internet, all basically the same thing.  You mix cooked spaghetti noodles with a cheesy sauce (cottage cheese and sour cream, or ricotta and sour cream, or a mornay sauce) and layer it in the bottom of a 9x13 pan.  Pour meat sauce on top and bake.

It wasn't great but it had potential.  I almost made it for a church potluck a couple of days ago but I need to work out the kinks in the recipe.  I think all it needs is a can of diced tomato (with a little garlic powder and basil) on the bottom under the noodle layer because the original was a little too dry and not tomato-y enough.
« Last Edit: October 15, 2024, 10:45:22 AM by zxcvbob »
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K Frame

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Re: It's getting to be casserole season... and I need...
« Reply #7 on: October 15, 2024, 10:39:22 AM »
That's basically my baked ziti recipe, really. Made it many times over the years and is worth the effort. I usually use rotini, though.
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Kingcreek

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Re: It's getting to be casserole season... and I need...
« Reply #8 on: October 16, 2024, 08:40:26 PM »
I have never purchased the Costco rotisserie chicken but I just bought cold leftover ro-bird with a “due to be gross” date 2 days out. $4.95 for 8 pieces. Wife made an unverified casserole with leftover roasted potatoes, veggies, broth and sour cream with some shredded cheese. Pretty damn good for a hot dish on the fly. And cheep cheep cheep too!
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