Category Archives: Casserole

SuperMan

Enchilada Casserole

foodpicture

Welcome to the August BONUS installment of Secret Recipe Club!!!  Today all posts are focused on “back-to-school” and family friendly dishes which are basically all my family eats these days cuz 9 month old.  For this special feature, I was assigned Sid’s Sea Palm Cooking which is PACKED with amazing recipes including caramelized potatoes which I made before.   Had this been a normal challenge I would have made her Vandbakkelser because OMGoodness does that look amazing!   However, playing by the rules is good so I went with her enchilada casserole.  She actually has two of them on her page so I went with a hodge-podge version of both!  Instead of chicken, went with all beans per the suggestion of one recipe and upped the spice while reducing the sauce as per the second recipe.  (apologizing for any typos in this post as my computer has decided it doesn’t “like” certain letters right now)

Enchilada Casserole

Ingredients

6 Corn tortillas

1 12oz can black beans

1 12 oz can pinto beans

1 onion, diced

1 can enchilada verde sauce (10oz)

2 ears corn - cobs off

2 hatch green chilis

1-2 cups grated cheddar cheese (I like a mixture of Cheddar and Monterey Jack)

Instructions

  1. (optional - roast the hatch chilis under broiler or directly on gas burner until slightly charred - then dice)
  2. Preaheat oven to 375
  3. Pour a bit of sauce on the bottom of a 9x13 baking dish or a 2qt round casserole dish. Then place a layer of the tortillas, tearing as needed to fit the bottom. Add 1/2 of the beans, onion, corn, cheese, and diced chili.
  4. Add a bit more sauce and then repeat with remaining ingredients - ending with tortillas and cheese.
  5. Bake at 375 for 25 minutes, then turn oven off and allow to sit for a final 10 minutes. Serve topped with olives, green onions, and/or tortilla chips and ENJOY!!!!
http://dancingveggies.com/2016/08/superman.html

Only thing I might do differently in the future is add some chips to the top to give it a bit of a crunch.  This came together super quickly and also tasted amazing as lunch the next day – always a nice bonus!

Nearly Forgot

Spinach and Mushroom Stroganoff
stroganoff

In the weeks leading up to little one’s arrival, I tried to prep as much as possible in regards to food so that even if I was functioning on two hours there would still be something edible.  With that, about a month before D-day my mom and sister came up from VA for a day of (in my opinion) fun prepping two dozen freezer meals.  While a few of them were some old favorites (stuffed shells, enchiladas, and lasagna) that would just need to be popped in the oven, the rest were variations of recipes I had been collecting and tweaking in order to make them freezer AND slow cooker ready.  I read soooo many articles about freezer meals, taking notes on what freezes super well (presoaked bagged beans, tomatoes, peppers, etc) and what does not (coconut milk, sour cream, cream cheese) and special items where the other ingredients determined if it would freeze well (tofu is awesome solo or just with veggies but no sauces).  Once I had identified what meals I wanted to try I then set out to make the ultimate shopping list while keeping to a very tight under $10 per meal with each meal making 4-6 servings.

Some of these meals, everything is in the bag and it just goes straight in.  With others there are things to add day of (extra stock, coconut milk, etc) or a side dish that needs to be prepped.  Like today’s dish, Spinach and Mushroom Stroganoff.  This was one of the first dishes on my list and is a variation of my standard stroganoff just with more “green stuff”.

Nearly Forgot

Serves 4-5

Ingredients

10oz baby portobello mushrooms; quartered

12oz white mushrooms; quartered

1 small yellow onion; diced

2 cloves of garlic; minced

1/2 cup vegetable broth

1/2 teaspoon black pepper

1.5 teaspoons paprika

4 cups frozen spinach

8oz plain creek yogurt (dairy or almond)

8oz cream cheese (dairy, almond, or tofu)

Instructions

  1. Place all ingredients in gallon sized freezer bag except for the sour cream and cream cheese. Freeze for up to 3 months (standard freezer) or up to 5 months (deep freezer).
  2. Turn slow cooker to low and add all ingredients in the bag. Cook for 6 hrs then add sour cream and cream cheese turn to high and cook for a final hour. Optional: cook on high for 2.5hrs then add sour cream and cream and cook on high for a final 30 minutes.
  3. Serve over egg noodles or yellow rice and Enjoy!

Notes

For this dish I do not recommend using coconut milk based dairy alternatives as they add a bit too much sweet to the dish. I have not tried cashew based alternatives so not sure how they would fare.

http://dancingveggies.com/2016/02/nearly-forgot.html

One of the biggest tips I can give is if you are having people helping you make sure the ingredients are set up in a way that flows.  This is something I did not do and it resulted in lots of extra work until I put my Lean Sigma hat on (yes, I’m a dork) and figured out how to eliminate a good chunk of the transportation/motion waste that was happening.    To get the meals out of the freezer bag, place in bag in hot water for 5 minutes then use a knife to cut a slit along the side of the bag, then open the top and peel back from the corner (if using a zipper bag cut the side the zipper is one when closed).

Happy Birthday

  Mexican “Beef” Corn Casserole

mexican_casserole

Welcome to September’s Secret Recipe Club!  I’m always a fan of the first Monday of the month because of SRC, but this month is extra special as today is also my birthday!   Plus next week is husband’s birthday so lots of celebrating going on over here.  This is part of the reason why I wanted something quick and (especially) delicious for this month’s SRC, something that would work for serving a group of hungry visitors.  Thankfully the blog I was partnered with this month was more than up for the challenge as Mostly Food and Crafts is STUFFED with incredible recipes.   From Rice and Lentils to Mocha Chocolate Chip donuts (DONUTS!!!) to Tomato Basil Pie – there were so many recipes to pick from.  Oh, did I mention she has an entire section on her recipe page dedicated to beans – vegetarian dream!  In the end I could not get her Mexican Beef Corn Casserole out of my head, all the taste of a taco without the work.   An easy switch from regular beef to “beef” and recipe was good to go!

Mexican "Beef" Corn Casserole

Serves: Serves 4-5

Ingredients

1 lb ground "beef" (I used Wegmans "Don't have a cow")

1/3 cup cilantro, chopped or torn

2 cups black beans, presoaked

1 cup fresh corn off the cob

1/2 cup tomato

3/4 cup salsa

2/3 cup sour cream

1/4 cup shredded Mexican style cheese

Instructions

  1. Preheat oven to 400 degrees. Cook the beef substitute per instructions on the box/bag and then set aside.
  2. In an 8x8 inch pan, combine the corn and the black beans then top with an even layer of cilantro. Add the ground "beef" and cover with the salsa before adding the sour cream and cheese.
  3. Bake for 20 minutes, or until cheese has melted. Remove from oven and allow to slightly cool before serving. Enjoy!
http://dancingveggies.com/2015/09/happy-birthday.html

This casserole was exactly as advertised!  All the taste of a fantastic taco without the mess and work that comes with a taco.  I served this with some chips and sour cream

I’ve Hungered

Caribbean Beans & Rice

carribean_beans_rice

Day 3 of TripleSBites – a saucy, sexy, spicy collection of recipes from 20 incredible bloggers! So far I’ve featured one of my Valentine’s favorite vegetables, a delicious pink treat, and today I’m featuring a spicy dish that is sure to heat things up.  I’ve mentioned before how when I first met my husband he wasn’t a fan of the spicy, and how over the years (5 this spring!) he has acquired a taste for the hot, hot, HOT!  So when the I was Pirate Jonny’s Caribbean  style hot sauce I knew I HAD to use it to make something special for my better half.  This dish features a bunch of vegetables along with two types of beans some brown rice and for those that want it: cheese!  Basically all the things my husband loves, minus Old Bay.

I’ve Hungered

Serves 4

Ingredients

1 tbsp olive oil

2 cloves garlic

1 red onion, diced

1 green pepper, diced

1 cup corn

1 cup brown rice

1 1/2 cups vegetable stock

1 can rotel tomatoes, original

1 tbsp Syrena's Seduction Hot Sauce

1 cup black beans, presoaked

1 cup pinto beans, presoaked

Grated Cheese, Sour Cream, and/or Avocado for topping

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and green pepper and cook for 10 minutes. Stir in the corn and cook for an additional 5 minutes.
  2. Add the rice, and toss well in the oil and vegetables for a minute before adding the stock, hot sauce and rotel. Bring to a boil, then cover, and bring to a simmer. Cook for 25 minutes, then stir in the beans and fluff the rice and allow to sit for 5 minutes.
  3. Serve and top with cheese, sour cream, and/or avocado and Enjoy!
http://dancingveggies.com/2015/02/ive-hungered.html

Not going to lie – this sauce packs a bit of a punch! However it is more than just a hot sauce, there are other flavors going on which is key to me.  Don’t get me wrong, I enjoy hot sauce but there has to be something else going on beyond the HOT portion – and this sauce has it.  Next on my list is to check out their Guava Girl Hot Sauce, mostly because of the name, but it also sounds like another sauce that will more than just a “hot sauce”.

Note: While I did receive the Cherry Chipotle Not Ketchup for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product.  All opinions are totally my own.  

Don’t forget to check out the giveaway for your chance to try some of these incredible products!  Also, be sure to check out all the other bloggers below!

Gives a Smile

4 Cheese Pasta Bake

mushroom_spinach_bake 

Nothing like a dairy challenge to get my husband involved with planning a meal – so thank you /52weekofcooking for that!  He tossed around lots of ideas, and at least one of them will be making an appearance in a few weeks, but for today I’m sticking with a super cheesy pasta dish that comes together in record time.  In fact, if you have some pre-made sauce in the freezer this delicious dish can be on the table well within an hour of getting home!  This was also my first time testing out some treats from Gourmet Garden, which I got as part of a blog challenge I’m participating in come February.   As for the cheeses, well I just grabbed whatever I thought would work – and then grabbed a few more!

Gives a Smile

Serves: Serves 5-6

Ingredients

1 lb angel hair pasta, precooked and set aside

2 cups favorite pasta sauce

1 vidalia onion, chopped

1 egg

1/2 cup Parmesan cheese

1 tsp Gourmet Garden Chunky Garlic Paste

1 tsp Gourmet Garden Italian Herb Paste

1 cup spinach, rinsed and chopped

1/2 tsp red pepper flakes

1 cup ricotta cheese

1 cup baby bella mushrooms, diced

1/2 cup shredded Provolone cheese

1/2 cup shredded Mozzarella cheese

Instructions

  1. Preheat oven to 375.
  2. Mix the egg with the Parmesan cheese until smooth then stir in the two pastes along with the spinach, onion, and red pepper flakes. Set Aside
  3. Spread 2 tbsp of sauce along the inside of a 2qt casserole dish, to include the sides
  4. Spoon 1/3 of the pasta in the casserole dish, then top with half of the ricotta cheese, half of the mushrooms, half of the onion/egg mixture, and 1/4 cup of the provolone cheese and 1/2 cup of sauce. Repeat, switching the provolone with the mozzarella cheese. Top with the last of the pasta and cheeses before finishing with the remaining sauce (1 cup) and left over provolone and mozzarella cheeses.
  5. Bake for 35 minutes, or until cheese is brown on the edges and the sauce is bubbling. Allow to sit for 5 minutes before Serving!

Notes

If not using gourmet garden pastes, sub with three cloves of minced garlic and 1/2 tbsp dried Italian herb blend

http://dancingveggies.com/2015/01/gives-a-smile.html

Needless to say one must really enjoy cheese in order to enjoy this dish, so if you’re vegan or lactose intolerant this might be a good recipe to skip.  It can be easily adapted for gluten free by switching out the whole grain pasta for a gluten free variety, of which there are more and more available!  For even more vegetables, I love that there are more and more vegetable flavored pastas – tho it does keep me from making my own.   For a super healthy option, switch out the pasta entirely for spaghetti squash – just reduce the cooking time to 25 minutes to prevent the squash from becoming totally dried out.

I have to say, using the Gourmet Garden pastes really sped up the process – and the flavors were fantastic!  I only wish more of the pastes were vegan, with the collection I got only the ginger was whey free and while that isn’t a HUGE issue for me it would still be nice.  However the convenience of the products is insane and I love that the ingredients are all organic, plus it tells you right on the container how many fresh cloves, bunches, etc went in to the container.

 Note:  I received a bunch of Gourmet Garden pastes and herbs as part of the #TripleS blog challenge, which starts February 2nd.  I was not required to use the products, or post anything about them outside of acknowledging that I received them, so all opinions and experiences are my own.