Casseroles

[LittleStar12]

Anybody have any of their own casserole recipes that they'd very kindly like to share with me please lol?

I dont mind what kind of casserole it is.
Thanks!

[Clanad]

We've done this one for years, still look forward to it:

Tamale Pie

1 pound lean ground beef
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 ounces) tomato sauce
1 large can (28 ounces) tomatoes, cut up
1 can (16 ounces) whole kernel corn, drained
1 small can (4 ounces) sliced ripe olives
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder (more or less, to taste)
dash black pepper
1 cup grated Cheddar or Mexican blend cheese
.
Crust:
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)
Preparation:
Brown ground beef with onions and green pepper; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375� for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.

This a favorite here in the western U.S., but I think ya'll call cornmeal polenta, no?

[Mortartube]

Very easy sausage casserole.

This can all be done in the same casserole dish if it is metal or flameproof.

Cook some sausages until browned and cut each into 3 or 4 pieces.

Cook some onions, chilli, and peppers until onions are translucent.

Add a tin of tomatoes, a tin of cheap tomato soup and a tin of drained black eye or kidney beans. Crumble in a veg stock cube and add a squirt of tomato puree.

Give a twist of black pepper, put the lid on and stick it in a med oven for 90 mins or a s long as you want.

Nice served with jacket potato on a cold day.

[shivvy]

Oh casseroles are my favourite food - we call them one-pot wonders! This is one that I like although I don't use the pork rind:

Milanese Stew (with pork loin and sausages)

This hearty casserole is full of juicy, meaty flavour. Eat it with plenty of crusty bread to mop up the sauce.

300g pork rind
25g butter
3 � 4 tbsp olive oil
2 large carrots, sliced
2 large onions, sliced
2 sticks celery, chopped
625g boneless pork, diced
150ml dry white wine
1.5 litres chicken stock
250g Italian pork sausage or Continental sausage, cut into2.5cm slices
750g Savoy cabbage, trimmed and shredded
salt & pepper

1. Place the pork rind in a pan, cover with water and salt lightly. Bring to the boil and cook for 10 minutes. Drain and cut the rind into 5cm x 1cm strips.
2. Heat the butter and half the oil in another pan. Cook the onion until soft but without colour, then add the carrots and celery, and cook for about 5 minutes, stirring frequently.
3. Take the vegetables from the pan. Heat the remaining oil and cook the pork until it is well sealed. Return the vegetables and pork rind to the pan and pour on the white wine and stock. Season to taste with salt and pepper.
4. Simmer gently for 1.5 � 2 hours until the meat is almost tender. Add the sausage and cabbage, and continue cooking for a further 25 � 30 minutes. Taste and adjust the seasoning, and transfer to a serving dish. Serve hot.

Serves 4 � 6
Preparation time: 20 � 25 minutes
Cooking time: 2 � 2.5 hours

NOTE: Make this dish the day before you eat it, as standing improves the flavour. Refrigerate it when cold and reheat for 40 minutes over a low heat the following day.

[shivvy]

Any of these any good LittleStar?