Sausage and Veg Casserole

I love this casserole. It's packed full of spring veg and feels much lighter than a winter casserole. I actually used asparagus and sugar snap peas instead of broad beans. I used this to clean out the fridge of veg and creme fraiche, which is why it has way too much sauce, I had more creme fraiche than I realised! The taste of this is just so good. I served it with cauliflower mash. 

Sausage and Veg Casserole (from Good Food Magazine July 2013)
(Serves 4)

1 tbsp olive oil
12 sausages
1 small onion, chopped
1 fennel bulb, quartered, then sliced
2 garlic clove, crushed
½ red chilli, finely chopped
2 tsp fennel seed
2 tbsp plain flour
150ml white wine
500ml chicken stock
200g pack green bean, halved
300g broad bean, double podded
300g pea
200g pot half-fat crème fraîche
zest 1 lemon, juice of ½
handful parsley, chopped
handful basil, chopped

Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate.

Tip the onion and fennel into the pan and cook for 10-15 mins until soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few more mins, stirring occasionally.

Stir in the flour and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well.

Cover and simmer for 30 mins. Add the green beans, broad beans and peas, then cook, uncovered, for 2 more mins. Stir in the crème fraîche, lemon zest and juice, and herbs. Serve.

Alice Springs Chicken Casserole

This casserole was really yummy. The original recipe called for a jar of alfredo sauce, but that doesn't exist in the UK so I made my own. I did have to make it twice though, the first time it just wouldn't thicken!

Alice Springs Chicken Casserole (from Kalyn's Kitchen)
(Serves 4-6)

4 boneless skinless chicken breasts
stock or water for cooking chicken, enough to cover
1/4 tsp dried sage
1/4 tsp dried thyme
1/4 tsp onion powder
450g mushrooms, washed and thickly sliced
2 tsp oil
113g bacon, diced small
1 quantity alfredo sauce
67g sour cream
50g mozzarella, grated
25g cheddar cheese, grated

Preheat the oven to 190C. Grease an oven-proof dish.

Cook chicken breasts in barely simmering stock with the thyme, sage and onion powder until the chicken is cooked through, about 15-20 mins. Let the chicken cool, then pull apart into bite sized pieces and put in bottom of the ovenproof dish.

Heat the oil in a large frying pan and saute the mushrooms until the mushrooms are golden, then put the mushrooms on top of chicken in the ovenproof dish. In the same frying pan, saute the bacon for a few mins until starting to go brown. Put the bacon on top of the mushrooms.

Whisk together the alfredo sauce and the sour cream, and pour over the mixture in the casserole dish. Sprinkle over the Mozzarella and Cheddar.

Bake for 30 mins until the cheese is slightly browned and casserole is bubbling. Serve.

Broccoli Casserole

This was the side dish I made to take to Thanksgiving but it would be just as lovely as a vegetarian meal in it's own right with a bit of green salad.

I was originally going to make a Paula Deen recipe which used a jar of mayonnaise and a tin of cream of mushroom soup, but given that my "thing" is to make food from scratch, it didn't sit quite right. So I started researching broccoli casserole recipes from scratch and there are a fair few out there. I finally settled on this one.

Broccoli Casserole (from Kristine's Kitchen)

(Serves 8)

1kg broccoli, cut into bite-size pieces 

5 tbsp butter, divided

100g finely chopped mushrooms

4 tbsp flour

250ml milk

125ml single cream

salt and pepper

125g Greek yogurt

1 large onion, chopped

150g cheddar cheese, grated

115g breadcrumbs

Preheat oven to 180C. Grease an ovenproof dish.

Bring a large pan of water to the boil. Add the broccoli and cook for 4 mins. Drain, run under the cold tap and drain again well. Place broccoli in a large bowl.

Meanwhile, melt 1 tbsp of butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 mins, stirring occasionally. Transfer the mushrooms to the bowl with the broccoli.

In the same saucepan, melt 4 tbsp of butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly for 30 secs. Whisk in the milk and cream. Bring to a low simmer and continue to whisk until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.

Pour the sauce over the broccoli and mushrooms. Add the onion, 100g of the cheddar, and 50g of the breadcrumbs. Stir to combine. Transfer to the prepared ovenproof dish.

Sprinkle the rest of the breadcrumbs and cheddar over the casserole.

Bake for 45 mins, until the filling is hot and bubbly. Check after 30 mins and cover with foil if topping is browning too quickly.

Chicken and Mushroom Spelt Pancake Bake

I wanted to make spelt pancakes and then the idea popped into my head of making it into a bake. This is a really lovely creamy dish and although it requires a bit of preparation is really very simple.

Chicken and Mushroom Spelt Pancake Bake
(Serves 4)

For the filling:
2 tbsp oil
3 large chicken breasts, cut into chunks
knob of butter
3 portobello mushrooms, sliced, then slices cut in half
bunch sage, chopped
300ml creme fraiche

For the pancakes:
100g spelt flour
2 eggs
200ml milk

For the bechamel:
40g butter
20g plain flour
425ml milk

100g cheddar, grated

Grease a large ovenproof dish.

Heat the oil in a frying pan and add the chicken. Cook the chicken until golden, about 5-6 mins. Remove from the pan and set aside.

Add a little more oil to the pan and a knob of butter, add the mushrooms and fry until golden. Add the chicken back to the pan with the sage and season. Stir in the creme fraiche and remove from the heat.

Next, make the pancakes. Sift the flour into a large bowl and add in the eggs and milk, whisk until you have a smooth batter.

Heat a frying pan and add a drop of oil. Pour a ladle of batter into the pan and swirl to cover the bottom. Cook for about 2-3 mins and then turn them over and cook for another 2 mins. The mixture should make 4-5 pancakes.

Fill each pancake with a quarter of the mixture and roll them up. Then place seam side down in the ovenproof dish.

Make the bechamel sauce. Melt the butter gently, as soon as the butter melts, add the flour and stir with a wooden spoon to cook the flour out. It should form a thick glossy paste.

Add the milk a little at a time and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. 

When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Turn the heat down to its lowest setting and let the sauce cook for 5 mins, whisking from time to time. 

Pour the bechamel over the pancakes and sprinkle with the cheese. Bake in the oven for 30 mins until golden brown on top.

Spring Veg Sausage Casserole

Ok so it's not really the weather for casseroles, but this is a delicious one and well worth making. I used broad beans out the garden and I would recommend double podding them but I didn't bother and it would have been better if I had. This is just such a bright and flavourful dish, I love all the fresh veggies in it.

Spring Veg Sausage Casserole (from Good Food Magazine July 2013)
(Serves 4)

1 tbsp oil
8 good-quality sausages
1 small onion, chopped
1 fennel bulb, quartered, then sliced
2 garlic cloves, crushed
2 tsp fennel seeds
2 tbsp plain flour
150ml white wine
500ml chicken stock
200g pack green beans, halved
300g broad beans, double podded (unpodded weight)
300g peas
zest 1 lemon, juice of ½
handful parsley, chopped
handful basil, chopped

Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate. Tip the onion and fennel into the pan and cook for 10-15 mins until nice and soft, then add the garlic and the fennel seeds. Cook for a few mins more, moving everything around the pan now and then, to prevent the garlic from burning.

Stir the flour into the vegetables, and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 mins.

Add the green beans, broad beans and peas, then cook, uncovered, for 2 mins more. Stir in the lemon zest and juice, and herbs. Add a little more salt and pepper if it needs it, then serve with crusty bread.

Chicken and Bacon Ranch Gnocchi Casserole

This was a lovely and very cheesy dish. I definitely need to experiment more with making my own gnocchi, which I'm sure are much better than the packet stuff. I added a handful of spinach in to the dish as it needed using, and this was a lovely addition.

Chicken and Bacon Ranch Gnocchi Casserole (from What's Cooking Love?)
(Serves 6-8)

450g gnocchi
3 chicken breasts, cooked and cubed
6 rashers bacon, cooked and sliced
120ml ranch dressing
370ml milk
200g grated cheddar cheese
1 tsp garlic powder
1 tbsp chives, chopped

Preheat the oven to 200C.

Meanwhile cook the gnocchi according to the packet instructions.

Heat up the ranch dressing, milk, and 100g of the cheese in a saucepan over medium heat until the cheese melts and the mixture becomes creamy.

In a large bowl combine the cooked gnocchi, cheese sauce, chicken, bacon, garlic powder, and chives. Then spoon the mixture into a greased baking dish. Top with the remaining cheddar cheese.

Bake for 20 mins or until the cheese is melted. Serve immediately. 

Sausage and Bean Casserole

This is a really simple easy to make but very flavourful sausage casserole, especially if you use good quality sausages. I had some nice plump Northumberland Sausages from a farm shop.

Sausage and Bean Casserole (from Good Food Magazine October 2011)
(Serves 4)

1 tbsp vegetable oil
8 pork sausages
2 celery sticks, chopped
2 carrots, chopped
1 onion, chopped
1 tbsp tomato purée
400g can butter beans
400g can baked beans in tomato sauce
½ small bunch thyme
200ml hot chicken or vegetable stock
2 slices white bread, whizzed to crumbs

Heat half the oil in a large casserole dish, then brown the sausages all over. Remove from the pan and set aside. Add the remaining oil, tip the veg into the dish and fry for 10 mins. Stir in the tomato purée and cook for 1 min more.

Heat oven to 200C. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle over the breadcrumbs, then bake in the oven for 25-30 mins until the crumbs are golden and the stew is bubbling.

Turkey Stuffing Casserole

So I left the thanksgiving meal with loads of leftovers! Thank you Daniela! I practically ate Turkey for most of last week and changed my menu plan almost completely. Smudge the cat also enjoyed eating turkey! The first thing I made was a Turkey Stuffing Casserole. Although we didn't have stuffing with our meal I had a box of stuffing mix in and used that. I'm not if it was meant to be pre-cooked but I didn't bother and just put the mixture in wet which worked fine. his is one tasty casserole and a perfect use of those leftovers.

Turkey Stuffing Casserole (from The English Kitchen)

(Serves 4-6)

1 box stuffing mix, prepared
450g leftover cooked turkey, shredded
9 tbsp good quality mayonnaise, divided
3 tbsp whole berry cranberry sauce
650g leftover mashed potatoes
150g mozzarella cheese, grated

Preheat the oven to 190C and butter an 8 inch square casserole dish.    

Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover. Sprinkle with the turkey pieces.   

Whisk together 3 tbsp of the mayonnaise and all of the cranberry sauce. Spread this mixture over top of the turkey. 

Beat together the remaining mayonnaise, the mashed potatoes and the mozzarella cheese. Spoon this over top of the turkey, spreading it over to cover. Sprinkle the remaining stuffing over top.

Bake for 40 mins, or until bubbling and heated through. Allow to stand for 10 mins or so before serving. Delicious!  

Green Bean Casserole

So my contribution to our delicious Thanksgiving meal was a Green Bean Casserole and Amy's Apple Pie which I made again as it's just so good. I managed to over spice it though\! So next time I'll be a bit more gentle! Pictured below to the lefthand side is my green bean casserole I hasd to transport it in two parts and we cooked it in take away tins! But it worked perfectly and was really tasty. Pictured below is also my friend Daniela who hosted thanksgiving. As I said before it was a lovely day with lots of merriment and food! Here's to next year ;)

Green Bean Casserole (adapted from Food Network)

(Serves 4-6)

450g green beans, rinsed, trimmed and halved
2 tbsp butter

1 onion, sliced
340g mushrooms, sliced

salt and pepper
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
2 tbsp plain flour
250ml chicken stock
250ml single cream

Preheat the oven to 200C.

Bring a large pan of water to the boil. Add the beans and blanch for 3-4 mins. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a frying pan over medium-high heat. Add the mushrooms, onions, a little salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 mins. Add the garlic and nutmeg and continue to cook for another 1 to 2 mins. Sprinkle the flour over the mixture and stir to combine. Cook for 1 min. Add the stock and simmer for 1 min. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 mins.

Remove from the heat and top with the breadcrumbs. Place into the oven and bake for 15 mins or until golden and bubbly. Remove and serve immediately.

Sausage Hubble Bubble

In a strange sort of way this was a sausage, bacon and egg scramble. I'm not sure I liked the texture of the baked egg and milk mixture though, but the sausages were really really tasty, it is definitely worth buying good quality sausages.

Sausage Hubble Bubble (from Onions and Paper)

(Serves 4)

6 sausages 
3-4 rashers bacon 
1 onion, peeled and thinly sliced 
500g potatoes 
400 ml milk 
3 eggs 
100g grated Cheddar Cheese 
salt and pepper

Preheat the oven to 180C. 

Peel and thickly slice the potatoes and drop into a pan of boiling water. Cook for 5 mins then drain and set aside. 

Cut each sausage into 4 pieces and the bacon into strips about 1cm wide. Place in a cold non-stick frying pan and heat gently until the fat runs out. Add the onion and increase the heat. Fry, stirring frequently, until the onions are softened and the sausages browned. 

Beat together the eggs, milk and seasoning. 

Arrange half the potato slices in the base of a greased ovenproof dish,  put the bacon, sausage and onion mixture on top and top with the remaining potatoes. Pour the egg and milk mixture evenly over and scatter the grated cheese on top. 

Bake in the preheated oven for around 45 mins, covering with foil if the cheese looks as if it is browning too fast. Serve with green veg. 

Chicken and Bacon Alfredo Bake

This was not at all what I intended to make. I intended to make a completely different recipe using chicken, bacon and mushrooms that really needed using and no pasta. However, when it came to it, I couldn't find that recipe so I used this one instead! I also meant to put mushrooms in and totally forgot so they go served on the side. This bake was however, really tasty, even if it wasn't what I meant to do!!

Chicken and Bacon Alfredo Bake (from Must Have Mom)
(Serves 6)

360g dried pasta shapes

3 chicken breasts

425g jar Alfredo sauce
250g ricotta or cottage cheese
2 eggs beaten
25g Parmesan cheese, grated
handful fresh parsley, chopped
6 slices bacon
170g mozzarella cheese, grated

Preheat the oven to 180C.

Bring a pan of water to the boil and cook the pasta according to packet instructions.

 

Meanwhile, heat a little oil in a frying pan and cook the bacon and chicken until browned.

 

Once the pasta is cooked return it to the pot and toss with the alfredo sauce until coated.

 

Spray 23cm x 33cm pan with cooking spray and place half of pasta mixture into the dish.

 

Mix together the ricotta or cottage cheese, parsley, egg and Parmesan. Spread over the pasta. Add the chicken and bacon as the next layer pushing them down into the cheese mixture. Add the remaining pasta mixture and top with the mozzarella. Put into the oven and bake for 30 mins until golden and bubbling.

Barley Risotto Bake

This is probably one of the best things I've made in a while. It was a bit of a faff to make as barley risotto takes forever, but the flavour, oh the flavour was just wonderful.

Barley Risotto Bake (from Veggie and the Beast)
(Serves 6)

1.5l vegetable stock
3 tbsp oil, divided
1 small onion, chopped finely
360g pearl barley
125ml white wine
1/2 tsp dried oregano
60g ricotta cheese
60g goat cheese, crumbled
225g sun-dried tomatoes, chopped
225g artichoke hearts, chopped
85g spinach, chopped
4 tbsp pesto
25g Parmesan cheese, grated

Preheat oven to 180C.

Put the stock into a saucepan and bring to simmer over a medium heat. In a separate pan, saute the onion in 2 tbsp of oil over a medium heat until soft and translucent. Then add the barley, and stir until it is lightly toasted, 2-3 mins.

Pour in the white wine, along with the oregano, and stir until the wine is fully absorbed, another 3 mins or so. Add the stock, one ladleful at a time, stirring until the mixture absorbs the broth, then add another cup. It’s important to stir constantly, because it brings out the starch in the barley and makes it more risotto-esque. Once all the broth has been ladled in and absorbed, stir in the ricotta and the goat cheese until fully incorporated.

Heat the remaining oil, 1 tbsp, in a pan over medium heat. Add the sundried tomatoes, artichoke and spinach, and stir for 2-3 mins, until the spinach gets soft. Remove the veg from the heat.

Spread half the barley mixture into a 20cm x 20cm baking pan coated with cooking spray. Top the barley with 2 tbsp of pesto, then half of the veg mixture. Repeat the layers, then sprinkle Parmesan on top.

Cover it with foil, then put it in the oven for 30 mins. Remove the foil, and let it cook for another 5-10 mins, until the Parmesan has melted to your liking.

Try to resist cutting into it for 5 minutes or so. That will allow the casserole to set, so when you take out a piece it holds together nicely.

Mushroom and Kale Rice Casserole

I got a huge load of kale cheap last weekend and so I was looking around for something to do with it. Rice casseroles are a bit of a foreign concept to me, it was only when I started reading American food blogs that I came across them and I am now a total convert! I love them, I love the combinations and there is just something yummy and comforting about baked rice!

Mushroom and Kale Rice Casserole (from The Kitchen Paper)
(Serves 4)

2 tbsp butter

1 onion, sliced into thin rings

225g chestnut mushrooms, sliced

1 tbsp oil

2 cloves garlic, minced

1 tbsp oregano, chopped

¼ tsp nutmeg

salt and pepper

1/2 tsp chilli flakes

1 large bunch kale, leaves torn and stems removed

2 tbsp plain flour

125 ml milk

125ml vegetable stock

2 tbsp single cream

250g basmati and wild rice

100g cheddar, grated

 

Preheat the oven to 180C and  grease a large ovenproof dish.

 

Melt half the butter in a large saucepan over medium heat, then add the onions. Stir to coat the onions with butter. Continue to cook the onions while you do everything else in the recipe, stirring every 5 mins or so, turning down the heat to keep the onions from burning and drying out.

 

In another large pan, melt the remaining butter over a medium heat. Add the mushrooms, spreading to cover the entire bottom of the pot, and do not stir for about 3 mins. Stir to get a new layer of mushrooms on the bottom, and cook for another 3 mins without stirring.

 

Add the oil, along with the garlic, oregano, nutmeg, salt, pepper, and chilli flakes. Stir to combine, and cook for 30 secs before adding the kale. Cook until the kale is wilted.

 

Sprinkle the flour over the mixture, stir well, then add the milk and veg stock. Cook, stirring, until the mixture thickens, about 3 mins after boiling. Add the cream, stir to combine, and remove from heat.

 

Stir the rice into the mushroom mixture, along with half of the cheese. The onions should be caramelised and golden, if not, cook them until they are, and then add to the mushroom mixture.

 

Pour the mixture into the dish, and top with the remaining cheese.

 

Bake for 20-25 mins, or until the cheese is golden and the casserole is bubbling. Serve.

Chicken and Apple Casserole

I still have lots of apples from my Mum's garden, which I have kept in crates in my shed. I'm about half way through them now and I'm always looking for different things to do with them. This was a really tasty chicken and apple casserole. You could use cider instead of chicken stock to make it even more appley. I served it with a Swede, Leek and Potato Gratin, recipe to follow tomorrow.

Chicken and Apple Casserole (adapted from Fast, Fresh and Easy Food by Lorraine Pascal)
(Serves 4)

8 chicken thighs
2 sprigs rosemary
few sprigs sage
1 tbsp fennel seeds
2 garlic cloves, sliced
1 bunch spring onions, sliced
2 eating apples, cored and cut into 8 pieces
4 tsp flour
500ml chicken stock
salt and pepper

Season the chicken thighs with some salt and pepper. Heat some oil in a large casserole over a high heat and add the chicken to the pan skin side down. Once the chicken skin is brown, about 4 mins, turn the pieces over and cook for 1 min.

Remove the chicken from the pan. stir the flour into the oil in pan to make a paste. Then gradually add the chicken stock stirring all the time making sure there are no lumps. Bring to a boil and then let it bubble away for a couple of mins.

One slightly thickened, stir in the herbs, fennel seeds, garlic, apples and salt and pepper and add the chicken back into the sauce. Turn the heat down to medium, cover with a lid and allow the dish to bubble away for 15 mins. 5 mins before the chicken is ready, add the spring onions.

Once the chicken is cooked remove from the heat and serve.

Hungarian Goulash

I made this a couple of weeks ago using on of my WeightWatchers cookbooks. It was really tasty and just lightly spicy with the paprika. I used rump instead of fillet steak and it worked perfectly.

Hungarian Goulash (from WeightWatchers Nice n Spicy)
(Serves 1)
(9 WW ProPoints per serving)

cooking spray
175g lean fillet steak, cubed
1 small onion chopped
1 garlic clove, crushed
1/2 green or red pepper, sliced
2 tsp paprika
100ml beef stock
1/2 small can chopped tomatoes
2 tsp tomato puree
50g fromage frais
salt and pepper

Preheat the oven to 180C. Heat a casserole and spray with cooking spray and brown the steak for 4-5 mins. Remove and set aside.

Spray the casserole with cooking spray again and fry the onion until soft. Add the garlic and pepper and cook for another min.

Stir in the paprika and tomato puree, cook for 1 min and then add the stock and tomatoes. Bring to the boil and then add the beef back in and put the lid on.

Transfer to the oven and cook for 20-25 mins. When the beef is cooked, stir in the fromage frais and serve.

Chicken Cordon Bleu Casserole

This is a great recipe to use up leftovers, I used up leftover roast chicken and ham from Boxing Day. Mine ended up a bit watery, I'm not sure why. I panicked and added in some cornflour mixed with milk as I thought it wouldn't thicken and I think I possibly should have just left the recipe alone! I will try it again properly to see if that works better! Otherwise it was tasty and cheesy!

Chicken Cordon Bleu Casserole (from Six Sisters Stuff)
(Serves  6)

170g stuffing mix
400g tin cream of chicken soup
1 tbsp Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces
1 large head broccoli, cut into florets
150g cooked ham, chopped
150g emmental or gruyere, grated

Preheat oven to 180C.

Prepare the stuffing according to packet instructions.

Mix the soup and mustard in medium bowl; stir in the chicken, broccoli and ham. Spray a casserole dish with cooking spray and spoon the mixture in. Top with 3/4s of the cheese and then the stuffing and then sprinkle the rest of the cheese on top. Bake for 35 to 40 mins golden on top.

Sausage and Apple Cobbler

I love a good casserole at this time of year, there's nothing better to warm the cockles! This was a really good recipe and I much preferred the scone like cobbler topping with this savoury dish, than I did with the sweet for my birthday. I'm going to have a look for some more savoury cobblers!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sausage and Apple Cobbler (from Channel 4)

(Serves 4)

 

8 sausages 

2 carrots, chopped

1 leek, chopped

1 onion, sliced

2 apples, peeled, cored and sliced

500ml apple juice

250ml veg stock

100g self-raising flour (plus extra for coating the veg)

25g butter

milk

salt

 

Preheat the oven to 180°C.

Grill the pork sausages until browned. Place in a casserole dish.

Toss the veg in a little self-raising flour until coated then add to the sausages. Add the apple juice to the veg stock and pour over the sausages and veg, then bake for 45 minutes.

Meanwhile, make the cobbler topping by rubbing the butter into the self-raising flour with a sprinkling of salt, until it resembles breadcrumbs. Add a little milk until the mixture forms a soft dough. Shape into small, slightly squashed balls.

After 45 mins, take the casserole out of the oven and top with the balls. Bake for a further 30 minutes and serve.

Vegetarian Curried Brown Rice and Broccoli Casserole with Creamy Curry Sauce

This was by far the best rice casserole I have made or tasted so far. It was really easy to make and lovely and spicy and creamy at the same time and it froze well too. This is definitely one I'll repeat. Now to find a recipe that uses cheddar cheese soup!

Vegetarian Curried Brown Rice and Broccoli Casserole with Creamy Curry Sauce
(from Kalyn's Kitchen)
(Serves 8)

400g brown rice
2 large heads broccoli, cut into small florets, stem peeled and chopped
1 medium onion, chopped small
2 tsp oil
1 tsp mild curry powder
1/2 tsp hot curry powder
1/2 tsp salt
150g grated low-fat mozzarella

For the sauce
375ml low fat sour cream
120g light mayo
3 tbsp lemon juice
1 1/2 tsp mild curry powder

Cook the rice according to packet instructions.

When rice is nearly done, Bring a large pot of water to a boil and cook the broccoli for exactly 2 mins then drain..  Preheat oven to 190C.

Heat the olive oil in a frying pan, add the onion, and sauté over medium-high heat until the onion is starting to brown, about 5 mins.   Add the mild and hot curry powder and cook 1-2 mins more.  Add the cooked rice and stir to coat with the oil and curry powder, then cook a couple of minutes to heat the rice.

Spray an 20cm x 20cm casserole dish with cooking spray. Make layers with half the rice mixture, half the broccoli, half the curry sauce, and half the cheese, spreading out to make an even layer with each ingredient.  Make a second layer each of rice mixture, broccoli, curry sauce, and cheese.

Bake the casserole about 30 minutes, or until casserole is starting to bubble and the cheese is lightly browned on top.  Serve with a green salad.

Japanese Beef Casserole with Miso Wasabi Mash

I had been wanting to make this recipe for ages but never quite got round to it, and I am so glad I finally did. The dish is really flavourful and the meat is so tender. It is probably a Japanese recipe for those who don't much go in for noodles/stir fries etc as it's basically a traditional English casserole but with added Japanese flavours. The mash was fantastic too, I loved the hit of the horseradish. I served it with asparagus and spring greens.

Japanese Beef Casserole with Miso Wasabi Mash (adapted from Fuss Free Flavours)
(Serves 4)

2 tbsp oil
1 onion, chopped
2 cloves of garlic, roughly chopped
1 leek, sliced
800g stewing beef, cut into cubes
2 tbsp flour
1 mug beef stock
2 tbsp soy sauce
3 tbsp sake
1 tbsp miso
1 star anise

600g potatoes
1 tbsp miso
couple of squeezes of wasabi

Pour the sesame oil into a large frying pan and fry the onions, garlic, celery and leek for a few minutes until softened, transfer to the slow cooker pot or casserole dish.

Fry off the cubed beef in batches – there should be space around each piece so it browns properly. Once browned add to your cooking pot. When frying off the last batch of beef add the flour, this should absorb all the remaining fat. Cook for a few minutes and transfer to your cooking pot.

If necessary deglaze the pan with some of the stock. Pour the stock, soy sauce and sake over the beef and vegetables. Add the miso and star anise and stir well. If necessary add a little water so the beef is almost covered.

Cook in the oven for two and a half hours at 150°C.

Bring a pan of water to the boil and cook until the potatoes are tender. Mash with the miso and wasabi and serve with the casserole.

Honey Mustard Chicken with Parsnips

This was a really simple casseroley type dish that used up the last of the parsnips! I used way too much onion as you can see!

Honey Mustard Chicken with Parsnips (from Good Food Magazine March 2009)
(Serves 4)

1 tbsp olive oil
8 bone-in chicken thighs, skin removed
2 onions, finely chopped
350g parsnips, cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme sprigs

Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.

Nestle the thighs back amongst the onions and add the parsnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins until the chicken is tender, then season. Serve with steamed greens.