By Sherrie Norris
I know, we need to help promote healthier lifestyles right about now, but it’s cold out there and it’s not as easy for some to get out to the gym or walking trails these days. Some of us are hitting the treadmills at home and trying to get off to a better start in this new year, and we should feel good about that. But, the winter chill, along with the ice and snow, has us thinking about staying warm and cozy while also stretching our food dollars.
There’s no better way to get through a winter’s slump than with a big pot of soup, which we featured last week, or with a hearty casserole to feed the family for a day or two.
Much like soup, casseroles can make good use of some of our left-overs, like meat, rice, pasta, veggies, etc. And the possibilities are as limited as one’s imagination.
So, let’s get those casseroles started and cozy up by the fire with a good book while they’re baking.
Simple Tater Tots Casserole
1 lb. ground beef
Olive oil, as needed
½ cup chopped onion
¼ tsp. garlic powder
1 can cream of celery soup
4 cups frozen tater tots
Brown ground beef with onion and garlic powder; drain. If beef is too lean, add 1 tsp. olive oil for best browning results.
Transfer meat mixture into a shallow 2-quart baking dish. Cover meat with undiluted soup. Top with a single layer of tater tots.
Bake at 375°F for 45 minutes.
Broccoli, Chicken and Cheese Casserole
½ lb. cold sliced chicken
1 lb. broccoli crowns
3 Tbsp. freshly grated Parmigiano-Reggiano cheese
2 Tbsp. unsalted butter
1 tbsp. extra virgin olive oil
2 cloves finely minced garlic
½ cup Italian seasoned bread crumbs or crushed Ritz crackers
½ tsp. paprika
3 Tbsp. fresh parsley, minced
Sauce:
1 cup milk or cream
½ tsp. salt
2 Tbsp. butter
2 Tbsp. flour
1 egg yolk
1/2 cup Gruyere or sharp cheddar cheese
½ tsp. dry mustard
Preheat oven to 350°F.
Steam broccoli for about 5 minutes. Dip into cold water to stop the cooking, (should retain bright green and crispy texture).
In a 2 ½ -quart casserole dish, melt butter and olive oil in microwave with minced garlic. Toss bread crumbs with the melted butter mixture to coat; stir in parsley.
Leave a little of the crumb mixture in bottom of casserole dish, but take out most of it for topping.
Arrange chicken on the thin base of crumbs; top with steamed broccoli. Cover with sauce. Sprinkle with remaining buttered breadcrumbs or crushed crackers. Top with the grated cheese. Bake for 350°F. for about 15 minutes or until golden.
For sauce:
In a microwavable bowl, melt butter; whisk in flour and when blended, slowly stir in milk. Heat for 3-5 minutes, stirring occasionally until thick. Beat a few tablespoons of the hot liquid into 1 egg yolk; then transfer the egg yolk back into the sauce, whisking quickly. Add cheese and dry mustard. Microwave for another 1 or 2 minutes or until cheese has melted.
Spaghetti Casserole
1 large jar or can of spaghetti sauce
Half box of spaghetti
1 cup cottage or Ricotta cheese
1 egg
Baby spinach or ¼ cup minced parsley
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Preheat oven to 350°F.
Cook spaghetti as directed on package, drain. Mix egg with cottage or Ricotta and spinach or parsley.
In a buttered baking dish, alternate layers of spaghetti, cottage/Ricotta cheese and sauce, then a layer of mozzarella cheese, ending with the sauce on top.
Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 minutes.
Note: May substitute noodles for elbow macaroni or pasta of choice, Alfredo sauce or white sauce instead of red sauce, cheddar or Muenster for cheese. Spinach may be substituted with Swiss Chard or omitted.
Ham, Cheese And Potato
Casserole
5 medium potatoes, cubed
3 cups cooked ham, cubed
¼ cup butter
¼ tsp. garlic powder
½ tsp. salt
¼ tsp. black pepper
¼ cup evaporated milk
1 Tbsp. flour
4 Tbsp. low sodium chicken broth
1 ½ cups Cheddar or Monterey Jack cheese, shredded
1-2 Tbsp. jalapeno, poblano or pimiento pepper, chopped Combine potatoes, ham, butter, garlic, salt, pepper in a pot. Add enough water to cover ham and potatoes. Simmer over low heat until potatoes are fork tender.
Stir in flour, chicken broth and milk. Add 1 cup cheese, stirring until combined well.
Spread mixture evenly in a baking dish and sprinkle with remaining cheese and chopped pepper. Bake at 400°F until top is lightly browned and cheese is bubbly.
Spinach Casserole
1 can golden mushroom soup
1 egg
1 ½ cups grated sharp cheese
1 tsp. grated onion
1 box frozen spinach (well drained)
½ cup melted butter
1 pkg. prepared stuffing mix, Stovetop or similar
Combine first 6 ingredients. Mix well. Mix in stuffing mix. Turn into a greased casserole dish and bake uncovered in a 325°F oven for approximately 30 minutes.
Note: Easily doubles for larger family.