EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: casserole (Page 1 of 2)

Beef Potato Mushroom Casserole

February 25th, 2017 in Beef, Main Dishes by Julia Volhina
Beef Potato Mushroom Casserole

Not the fastest recipe to cook, but it is definitely worth trying: two layers of potato and beef mushroom stuffing in between, all dressed up with sour cream sauce – tastes delicious fresh out of the oven. And also reheats well.

I used ground beef for this one, but any ground meat will work as well. Just use the one you like.

If you have a mandoline – use it, otherwise make sure potatoes are sliced in equally thick pieces for even cooking.

Zucchini and Chicken Casserole

October 22nd, 2016 in Chicken, Main Dishes by Julia Volhina
Zucchini and Chicken Casserole

If you have an abundance of zucchini, this is definitely one recipe to try.

For me it stays somewhere on a verge between being a casserole and omelette. It has creamy texture, tons of fiber, nice amount of protein and green festive color 🙂

Zucchini and Chicken Casserole is a great choice for lunch or dinner, or even breakfast if you prepare it in advance ready for reheating.

Scalloped Potatoes with Parmesan

April 25th, 2015 in Main Dishes, No-meat, Sides by Julia Volhina
Scalloped Potatoes with Parmesan

Creamy potato and parmesan cheese casserole which can be served as a side or a main dish.

It is pretty easy to do, and can be a great choice if you need to bring something with you to a cookout.

Left overs can be easily stored in fridge and re-heated in microwave.

Chicken and Buckwheat Casserole

July 5th, 2014 in Chicken, Main Dishes by Julia Volhina
Chicken and Buckwheat Casserole

I know that buckwheat isn’t something people in this part of the world eat. But I like it, and it is very nutritious to say the least.

I also was so pleased to find roasted version of it in stock of local Whole Foods (which I either didn’t pay attention to before, or they kind of decided to be adventures and try it), so I decided to publish an interesting recipe using buckwheat this week.

Cooking buckwheat in the same pan with chicken, onions, garlics and sour cream gives it nice taste (and makes one pot less to clean, yay!). You can serve casserole as soon as it is ready, storing it leftovers in fridge and then reheating them makes a nice lunch too.

I used boneless skinless chicken thighs for this recipe, but any boneless chicken meat will work just fine.

Mushroom and Carrots Stuffed Chicken Casserole

May 31st, 2014 in Chicken, Main Dishes by Julia Volhina
Mushroom and Carrots Stuffed Chicken Casserole

This is somewhat unusual dish to cook: mushroom and carrot stuffing baked inside of chicken meat “crust”.

But I assure you, it is totally worth cooking, for romantic dinner for example. Leftovers can be easily warmed up in microwave.

By the way, juices and removing casserole from the dish are a bit easier to handle if you use springform, but casserole dish would work too.

Ground Beef and Potato Casserole

February 18th, 2012 in Beef, Main Dishes by Julia Volhina
Ground Beef and Potato Casserole

Taste of this dish reminds me of lasagna, with the difference of that it doesn’t include neither noodles nor cheese. It also requires much less time to cook than classic lasagna.

Meat sauce prepared of ground beef or veal (or mix of these) with onions, tomatoes and fresh parsley is juicy and very tasty. Bechamel souffle gives it nice hint in both taste and presentation.

Did I mention that this recipe is great for some special occasion?..

Chicken Pilaf

January 22nd, 2011 in Chicken, Main Dishes by Julia Volhina
Chicken Pilaf

An easy tweak to classic pilaf recipe – chicken instead of lamb – will make this dish to shine all different colors. Chicken require less time to cook, it is more lean so, let’s say it is more healthy and also faster to prepare 🙂

Using whole chicken is an option, but in this case you probably need to bone it first (unless you like to chew on bones).

Take boneless thighs, if you don’t like to spend time removing bones. Chicken breasts can be used as well, but may end up being too dry – mix them up with some other parts such us thighs or so.

Another trick to this recipe is using cast-iron pan, ideally round one. It makes rice to cook more evenly which is more important part – get soft not overcooked rice.