Mushroom and Artichoke Casserole

A wonderful vegetable accompaniment to a roast beef, chicken or turkey.  Make sure to buy good quality artichoke hearts, so the leaves are tender.  




2 (8 ounce) cans artichoke hearts, drained and chopped
1 pound fresh mushrooms, sliced
1 cup mayo
6 ounces shredded cheddar cheese
6 ounces shredded mozzarella cheese
1/4 teaspoon crushed garlic
2 tablespoons grated parmesan cheese
2 tablespoons bread Italian bread crumbs
olive oil

Saute the artichokes and mushrooms in 2 tablespoons olive oil, until all moisture is absorbed.

 Combine mayo, shredded cheese and garlic; mix together with veggies.  Spoon mixture into a shallow baking dish.  Sprinkle with parmesan cheese and bread crumbs.

Bake at 350 for 30 minutes.  May be frozen before baking.

Green Bean and Onion Casserole With Toasted Almonds

The family loves this dressed-up version of a traditional green bean casserole.  I substitute prepared onion dip, for the plain sour cream, because I like the subtle onion flavor.  The almonds taste great, and add a wonderful bit of crunch!


2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 cup onion, diced
1 cup sour cream, or french onion dip made with real sour cream
3 (14.5 once) cans of green beans (I used 2 quarts of home-canned Italian green beans), drained
1/4 cup diced pimento, drained
1 cup shredded cheddar cheese
1/2 cup French's brand french fried onions (in a small can)
1/2 cup sliced almonds

Preheat oven to 350 degrees.  Saute diced onion in butter until soft.  Blend in flour until smooth, and cook on low for one minute (add another tablespoon of butter if needed).  Stir in salt and sour cream/onion dip.  Add beans and pimento, and stir to coat.

Transfer mixture to a 2 1/2 quart casserole dish.  Sprinkle cheese over bean mixture.  Top with the fried onions and almonds.

Bake for 30 to 40 minutes, or until top is golden and bubbly.

Comfort Corn Pudding

I love the name of this recipe.  It makes me think of a fall table, set by candlelight, in front of a crackling fire.

I spent years looking for a traditional way to dress-up sweet corn for the holiday dinner table, and found this recipe in our local paper.  Not a real custard, and certainly not a simple corn bread, it falls somewhere in between.  Whatever the case, my family adores it - especially the men!

The recipe calls for a 2 quart round, or oval casserole dish, but I've made it in a 13 x 9 inch baking dish, so I could cut it into squares.  Just be sure the pudding is fully cooked in the middle before removing it from the oven.

For a southwestern variation, add a small can of chopped green chilies (well-drained) when you add the corn.

1/2 cup melted butter
1/2 cup finely chopped onion
2 eggs, slightly beaten
16 ounces, whole kernel corn, drained of excess water
9 ounces corn muffin mix (like Jiffy)
1 cup sour cream
dash salt and pepper

Combine all of the above and transfer mixture to a buttered 2 quart casserole.  Bake at 375 degrees for 35 minutes, or until pudding is set, and golden brown.

Heavenly Potato Casserole

This is a wonderful way to dress-up simple mashed potatoes for a holiday dinner.  You can leave out the cheddar cheese for a more traditional mashed potato casserole.  
To prevent your potatoes from becoming gummy, make sure you mash them while they're hot, and keep them hot while adding the rest of the ingredients.

8 large russet potatoes, peeled, boiled and mashed
1/2 cup butter, softened
6 ounces cream cheese, softened
1 cup sour cream
4 ounces of sharp cheddar cheese, shredded
1/2 cup grated parmesan cheese
4 green onions, finely chopped
1 T salt

In large bowl, combine mashed potatoes and remaining ingredients.  Spoon into a large, round casserole dish, and bake uncovered at 350 degrees for 45 minutes.  Serve with homemade turkey gravy.

Spinach and Feta Tartlets

These little Greek tartlets are a festive finger-food.  I love to serve them at Christmas with Pink Champagne Punch.  

I keep the filled tarts in my freezer all-year-long, and pull them out as needed.  I simply adapted my spanakopita recipe to accommodate the filo shells.  Aside from being a great hors d'oeuvres, they make a fabulous accompaniment to a grilled, marinated leg of lamb (see link below), or lamb chops.  

2 pkgs frozen chopped spinach, thawed 

4 eggs, well beaten

1 large onion, finely chopped

1/2 pound finely crumbled feta cheese

1 stick butter, melted

1/2 pound cottage cheese

1/2 cup romano cheese, grated

1 T dried dill

1/2 T parsley

1/2 T dried mint

1/2 T salt

1/2 tsp pepper

60 filo shells

Completely thaw the spinach.  Place in a sieve and drain by pressing with the back of a rubber spatula or spoon. 

Combine all ingredients, except the filo shells.  Open the filo boxes from the short end, being careful not to rip.  Remove the trays, and carefully peel back the plastic film without tearing.  Leave the film attached at one short end.  Fill each shell with a heaping tablespoon of spinach and feta filling.  

Flip the film back over each filled tray, and carefully insert each back into the box.  Tape the end shut, and slide inside a zip-lock bag.  Freeze until ready to use.

When needed, remove from box and tray.  Place tartlets on foil-lined cookie sheet and bake at 350 degrees for about 20 minutes, or until the filling is golden brown, and puffed.  

Serve while still hot.  Delicious!
Best Marinade for Grilled Lamb (click here)

Potato and Fennel Gratin

Traditionally, a gratin is a casserole with a lightly browned upper crust of grated cheese or bread crumbs.

This recipe calls for fennel bulbs, which have a very slight anise flavor.  Europeans have cooked with fennel for years, but they are relatively new to American kitchens.  This recipe is a tweaked version of a traditional scalloped potato casserole.

1/4 stick of butter
3 cups chopped leeks (about 4 large), white and pale green parts only
3 medium size fennel bulbs with fronds (frilly green leaves)
2 pounds (about 4 very large) red-skinned potatoes, peeled and thinly sliced
1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
1 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1/4 cup flour

Butter a 13 x 9 x 2 inch glass casserole dish.  Preheat oven to 375.

Melt 2 tablespoons butter in large skillet over medium heat.  Add leeks, cover and cook until tender, stirring occasionally, about 10 minutes.

Remove fronds from fennel bulbs and chop enough to measure 1/2 cup; set aside.  Discard remaining fronds.  Core the fennel bulbs and thinly slice the remaining flesh.

Toss the sliced potatoes with enough flour to coat.

Arrange 1/2 of fennel slices in prepared dish.  Top with 1/4 cup of chopped fronds, salt and pepper.  Top with half the potato slices.  Arrange half of leek mixture over potatoes.  Sprinkle with salt and pepper.  Sprinkle with half of grated Parmesan cheese.

Repeat layering with remaining fennel slices, fennel fronds, potatoes, and leek mixture.  Sprinkle again with salt and pepper.

Bring chicken broth and cream to boil in saucepan.  Pour mixture over the layered vegetables.

Bake, uncovered for 35 - 40 minutes.  Remove from oven and sprinkle entire casserole with the remaining Parmesan cheese.  Return to oven for an additional 30 minutes, or until the vegetables are tender, liquid is almost absorbed and top is golden brown.

Cheesy Broccoli Casserole

This cheesy casserole is generally a hit with diners of all ages.

 

This recipe calls for frozen broccoli cuts and chopped broccoli.  The broccoli cuts are bite-sized pieces that give the casserole substance. The chopped broccoli has been finely processed, and is necessary to bind the cheese and broccoli cuts together.  In the past, I've had trouble finding the broccoli cuts.  If necessary, buy broccoli spears, or florets and cut them into smaller, bite-sized pieces.

My family loves this casserole, so I make it often, especially at the holidays.  For convenience sake, I thaw the broccoli slightly, assemble the entire casserole, and pop it in the freezer.  I find the casserole cooks more evenly if its completely thawed before baking.

I have used fresh broccoli, blanched it, and cut the required amounts into the appropriate sizes using my food processor.  This took a lot of time and didn't change the taste of the final product.

10 oz frozen CHOPPED broccoli
16 oz frozen broccoli CUTS
1 medium onion, chopped
2 large eggs, beaten
1 can mushroom soup
1 cup shredded, sharp cheddar cheese
1 cup shredded swiss cheese
1/2 cup mayonnaise
1 cup bread crumbs
2 T butter, melted

Preheat oven to 350 degrees.  Butter a 13 x 9 inch baking dish.

Thaw, and drain broccoli.

Combine all ingredients except bread crumbs and butter.  Mix well.  Turn mixture into the casserole, sprinkle with bread crumbs and drizzle with butter.

Bake, uncovered, for 35 - 45 minutes.  The top should be golden brown and the edges, bubbly.

Note:  if the top gets too dark before the casserole is done in the middle, loosely cover with tin foil.