Tag: casserole (Page 1 of 2)
Mushroom and Chicken Stuffed PastaOctober 7th, 2017 in Chicken, Main Dishes, Pasta by Julia Volhina
It took me awhile to get back to stuffing some pasta shells after first attempt. So second recipe is featuring mushroom, chicken and cheese stuffing with cheese sauce on top.
A little bit heavy (pasta, cream, cheese), but also totally delicious I must say.
Not to hard to do, however will take some time to cook. And since leftovers can be easily reheated, can be great for lunch next day or two.
Pasta shells have tendency to break when cooked, so I usually boil few extra to make sure I have enough.
Beef Potato Mushroom CasseroleFebruary 25th, 2017 in Beef, Main Dishes by Julia Volhina
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 CasseroleOctober 22nd, 2016 in Chicken, Main Dishes by Julia Volhina
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 ParmesanApril 25th, 2015 in Main Dishes, No-meat, Sides by Julia Volhina
Chicken and Buckwheat CasseroleJuly 5th, 2014 in Chicken, Main Dishes by Julia Volhina
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 CasseroleMay 31st, 2014 in Chicken, Main Dishes by Julia Volhina
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 CasseroleFebruary 18th, 2012 in Beef, Main Dishes by Julia Volhina
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?..