Category Archives: Casseroles

Беф-строганов (Bef stroganov) Beef Stroganoff

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4 servings

You will need
4/5 lb. beef, cut into thin strips
¼ cup butter
2 onions, cut into thin strips
⅓ lb. champignons, thinly sliced
½ cup flour
2 cups milk
¼ cup heavy cream
¼ teaspoon MSG (monosodium glutamate) (optional)
2 sprigs parsley, minced
salt, pepper

Garnish:
⅔ lb. potatoes
⅓ lb. macaroni
salt
pepper
grated cheese

Sauté the beef in butter in a heavy pot until browned. Add the vegetables. Brown the flour in a separate pan and add to the vegetables.

Add the milk, cream, salt, pepper and MSG. Simmer over low heat, stirring constantly, until thick. Ladle into a deep bowl and sprinkle with the minced parsley.

Cut the potatoes into strips and deep-fry. Season with salt and pepper. Boil the macaroni and season with salt and pepper. Sprinkle with the grated cheese. Serve with fried potatoes and macaroni separately.

©️Shufunotomo Co., Ltd., Japan 1973

Steak and Kidney Pudding

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1½-2 pounds steak
½ pound calf’s kidney
2 tablespoons flour
Salt and freshly ground black pepper
6 ounces freshly grated or packaged suet
12 ounces self-raising flour
Dripping
4 tablespoons finely chopped shallot or onion
¼ pint rich beef stock
2-4 tablespoons port wine (optional)

Cut steak and kidney into rather small pieces, and shake well in a bowl containing flour and ¼ level teaspoon each salt and freshly ground pepper, until all the pieces are well coated.

Combine finely grated suet with self-raising flour, adding pepper and salt, to taste, to make a light suet crust.

Grease a pudding basin with dripping, line it with the crust and put in the seasoned meat and finely chopped shallot or onion. Combine stock and port wine (if desired), and fill up the basin with this mixture to near the top, adding a little water if necessary. Put on the pastry lid, making sure the edges are well sealed to keep in the steam. Cover the whole pudding with a floured cloth and simmer or steam 3 to 4 hours. The crust should be rather damp. Serves 4 to 6.

Thomas Nelson & Sons Ltd., 36 Park Stree, London W1 © Robert Carrier, 1968

Chicken Enchiladas

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Red Chili Sauce (below)
Salad oil
1 can (11 oz) tortillas
1 cup light cream
2 chicken bouillon cubes

FILLING
Salad oil
1 onion, finely chopped
2 canned green chiles, finely chopped
1 clove garlic, crushed
1 can (1lb) tomato purée
2 cups chopped chicken
½ teaspoon salt
Dash of pepper
½ lb Cheddar cheese, grated

  1. Make Red Chili Sauce. Keep Warm.
  2. Heat ½ inch salad oil in small skillet until very hot. Use 1 dozen tortillas from can. Fry, one at a time, 15 seconds on each side. (Do not let them become crisp.) Drain.
  3. In saucepan, heat cream with bouillon cubes, to dissolve.
  4. Make Filling: In 2 tablespoons hot oil in large skillet, sauté onion until tender – about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes.
  5. Heat oven to 350F. Dip each tortilla in cream. Top each with filling; roll up. Place, seam side down, in greased, 3-quart, shallow baking dish. Pour Red Chili Sauce over tortillas; sprinkle with cheese. Bake, uncovered, 15 minutes.

RED CHILI SAUCE
2 tablespoons shortening
3 to 4 tablespoons chili powder
2 tablespoons flour
¾ teaspoon salt
½ teaspoon garlic salt
Pinch oregano
Pinch cumin

Melt shortening in medium skillet. Add rest of ingredients; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10minutes.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Creamy Egg and Noodle Bake

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4 ounces green spinach noodles (about 3 cups)
½ cup finely chopped onion
1 clove garlic, minced
2 tablespoons butter or margarine
8 hard-cooked eggs, chopped
2 cups small curd cream-style cottage cheese (16 ounces)
1 cup dairy sour cream
⅓ cup grated parmesan cheese
2 teaspoons poppy seed
1 teaspoon Worcestershire sauce
½ teaspoon salt
Dash pepper
Dash bottled hot pepper sauce
¾ cup soft bread crumbs (1 slice bread)
1 tablespoon butter or margarine, melted
Grated parmesan cheese

Cook noodles in boiling salted water according to package directions. Meanwhile, cook onion and garlic in 2 tablespoons butter or margarine until tender but not brown. Drain noodles. Toss noodles with onion mixture and hard-cooked eggs. Place cottage cheese in blender container; cover and blend till smooth. Remove from blender. Combine the cottage cheese, sour cream, the ⅓ cup parmesan cheese, the poppy seed, Worcestershire sauce, salt, pepper, and hot pepper sauce; fold into the noodle mixture. Turn into 12×7½x2-inch baking dish. Combine bread crumbs and remaining melted butter; sprinkle in a ring atop casserole. Bake, uncovered in 350° oven for 25 minutes. Garnish with additional hard-cooked egg quarters, if desired. Pass additional parmesan cheese. Makes 8 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Sausage-Bean Casserole

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1 package (10 ounces) frozen lima beans
3 cans (about 19 ounces each) baked beans (6 cups)
3 cans (about 15 ounces each) kidney beans, drained (5 cups)
1 pound Italian link sausages or pork link sausages
½ pound smoked ham, cut into ½-inch cubes
½ cup chopped onion
1 can (8 ounces) tomato sauce
½ cup catsup
½ brown sugar (packed)
1 tablespoon salt
½ teaspoon pepper
½ teaspoon dry mustard

Heat oven to 400°. Cook lima beans as directed on package; drain. Turn into ungreased 4½-quart casserole. Add baked beans and kidney beans.

In covered skillet, simmer sausages in a small amount of water 5 minutes. Drain liquid from skillet; panfry sausages until brown on all sides. (Do not prick sausages.) Cut each sausage into 2 or 3 pieces; add with ham to beans.

Stir together remaining ingredients; pour over casserole. Gently mix all ingredients. Bake uncovered 1 hour. 10 to 12 servings.

A bean-fancier’s delight – wholesome, zesty and high in protein. A handy carry-along casserole for a party, too.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Sweet-Sour Crown Roast

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Cooking time: 15 mins.
Preparation time: 20 mins.
Main cooking utensil: roasting pan
Oven temperature: 350°F
Oven position: above center

For 8-12 servings you need:
4 12 oz. cans luncheon meat

Sauce:
½ cup light brown sugar
1 tablespoon flour
1 teaspoon dry mustard
1 teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons malt vinegar
½ cup seedless raisins
¼ teaspoon Tabasco Sauce

Filling:
1 2-oz. can sweetcorn

Garnish:
sprig of parsley

  1. Open the cans of luncheon meat.
  2. Cut each block of luncheon meat into four to within a quarter of an inch of the base of each piece to divide into sections.
  3. Make up the sauce by mixing all the ingredients together and brining to a boil.
  4. Pour the sauce over each piece of meat.
  5. Bake in the pan for 15 minutes in a 350°F. oven.

TO SERVE: On a heated serving dish with the luncheon meat arranged to form a hollow square and the sauce from the pan poured over. Pile the heated, drained corn into the center of the “Crown roast” and serve immediately garnished with parsley.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Hake with Tomato and Caper Sauce

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Cooking time: 30-35 mins.
Preparation time: 6-7 mins.
Main cooking utensil: Shallow casserole with lid
Oven temperature: 350-375°F.
Oven position: above center

For 2 servings you need:
2 hake steaks
3 tablespoons butter
1 onion
6-oz. can tomatoes
seasoning
2 teaspoons capers

Garnish:
lemon
parsley

  1. Wipe the fish and put into the buttered casserole.
  2. Peel and grate or chop the onion.
  3. Open the can of tomatoes, tip into a bowl. Chope the tomatoes with a knife and fork.
  4. Add the onion and pour this mixture over and around the pieces of hake.
  5. Season the fish and sauce, top with the remainder of the butter, add the capers.
  6. Cover the casserole and cook for 30-35 minutes in a 350-375°F. oven until the fish is tender.

TO SERVE: In the casserole with wedges of lemon and parsley.

TO VARY: Lift the fish onto a serving dish. Sieve the tomato mixture, reheat and serve.

Use steaks of cod, fresh haddock, or other white fish.

Use 4-5 fresh skinned tomatoes, chopped and blended with ⅓ cup water in place of canned tomatoes.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Carol’s Ham Casserole

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Preparation time: 20 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F

Broccoli and ham cubes bake in a savory custard, making a hearty casserole for a family meal. It is also an excellent choice to serve on a brunch buffet table.

For 4 servings you will need:
2 lbs. fresh broccoli
½ tsp. salt
Water
2 medium onions, minced
1 clove garlic, minced or pressed
3 Tbsp. olive oil
3 to 5 anchovies, chopped
1½ cups cubed ham
2 Tbsp. chopped parsley
3 eggs
Dash each white pepper, salt and nutmeg
¾ cup whipping cream or half-and-half
2 Tbsp. grated Parmesan Cheese

Preparation:

  1. Wash and cut broccoli into 2-inch pieces. Cook in boiling salted water for 5 min. Drain.
  2. In frying pan, saute onions and garlic in olive oil. Add anchovies. Cook 2 min. longer. Mix in broccoli.
  3. Transfer mixture to a buttered 9-by-13-inch baking dish. Top with ham. Sprinkle with parsley.
  4. Beat eggs. Season with white pepper, salt and nutmeg. Stir in cream. Pour evenly over broccoli. Sprinkle with cheese.
  5. Bake at 375°F for 25 to 30 min. or until custard is set and broccoli is tender-crisp.

Good served with: Italian or French bread and red wine, if you like, for a satisfying summer meal.

For 2 servings: Half of the ingredients. Use individual baking dishes.
For 8 servings: Double the ingredients. Use 2 baking dishes.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Meat Pie in Macaroni Crust

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1 package (8.5 ounces) main dish mix for hamburger pizza
1 cup creamed cottage cheese
¼ cup grated Parmesan cheese
¼ cup margarine or butter
1 pound ground beef
½ cup dry bread crumbs
½ cup water
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
Snipped parsley or parsley flakes

Heat oven to 350°. Cook macaroni in 6 cups boiling salted water (4 teaspoons salt) 15 minutes; drain. Mix macaroni, cottage cheese, ¼ cup Parmesan cheese and the margarine. Press macaroni mixture firmly and evenly against bottom and side of ungreased 9-inch pie plate.

Mix sauce mix, ground beef, bread crumbs, water, egg, Worcestershire sauce, onion powder and garlic powder. Spread mixture evenly in macaroni crust; sprinkle with ¼ cup Parmesan cheese. Sprinkle parsley on center of pie. Cook uncovered 40 minutes. Let stand 10 minutes before serving. 5 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Beef and Tomato Cobbler

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Cooking time: 1 hr. 40 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, covered large casserole (see stage 1)
Oven temperature: 325-350°F; then 425-450°F.
Oven position: just above center

For 6-8 servings you need:
¼ cup drippings or shortening
2 onions, ¼ cup flour
scant 2 cups tomato juice
2 tablespoons tomato paste (optional)
seasoning, pinch mixed herbs
1½ lb. ground raw beef

Cobbler:
2 cups all-purpose flour
2 teaspoons double-acting baking powder
pinch salt
3 tablespoons margarine
milk to mix

Glaze: 1 egg

Garnish: watercress

  1. Heat the dripping, or shortening in the saucepan; or if using a flameproof casserole prepare the meat mixture in this on top of the cooker.
  2. Peel and chop the onions, toss in the hot fat until tender, but not brown.
  3. Stir in flour, cook for 2-3 minutes.
  4. Gradually blend in the tomato juice, paste; add the seasoning and herbs.
  5. Bring to the boil and cook until thickened, stirring well.
  6. Put in the meat, stir well to break up any lumps; simmer for 10 minutes until a smooth mixture, transfer to an ovenproof casserole, cover.
  7. Cook for 1 hour. in the center of a 325-350°F. oven.
  8. Raise the heat to 425-450°F.; remove the lid, top with the cobbler mixture and cook for 15 minutes.
  9. To make the cobbler: Sift the flour, baking powder, and salt. Rub in the margarine and add milk to give an elastic rolling consistency. Roll out to ½-¾ inch in thickness, cut into small rounds; glaze with beaten egg. Place on meat mixture.

TO SERVE: Garnish with watercress.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973