casseroles Archives - The Midnight Baker

Funeral Potatoes

Judith Hannemann — Wed, 16 Feb 2022 00:00:15 +0000

Despite the weird name, funeral potatoes is one of the tastiest potato side dishes ever.

Funeral Potatoes–Only The Name Is Odd

I’ve heard this potato casserole talked about for ages. Never even thought of making it though–until recently.

A friend who is a Texas native was discussing this recipe a few months ago. Since I’ve known her (online) for years and know that she not only is a great cook but a lover of good uncomplicated food, I decided to make this casserole.

I always give my friends on Facebook a heads-up to what I made on a particular day along with the name of the dish. Friends in the northeast said they never heard of these. Yes, the name is rather odd. Maybe a little off-putting for some too. The name is probably a Texas or even a southern thing. I haven’t really dug very deeply into why they are named as such. However, after making them, I’ve discovered how totally delicious they are despite the odd name.

Actually, they remind me of those cheesy hashbrowns that Cracker Barrel has on their menu. You won’t go wrong with these!

Keeping It Authentic

You know one of the best things about this recipe? That it can be made so many different ways with just a little bit of imagination.

I stuck pretty much with the standard recipe except I threw in some chives because the flavor goes so well with sour cream and potatoes. That’s about it with my additions, but there’s so much more you can do so you can really go wild.

How about different cheeses? That’s where I’d start. I used mild cheddar to keep it pretty much untouched and the flavor is great. However, a smoked gouda would be fantastic here too. Whatever you like, try it. It’ll be fabulous with whatever you do.

Potatoes

Shredded hashbrowns are pretty much the standard. You could buy them frozen like I did or you can shred your own if you’re ambitious (I’m not but that’s a story for another day).

You could also used the diced variety of hashbrowns if nothing else is available. They will need to bake longer though. But if you are overrun with regular potatoes, you could dice your own–and I would too since it’s easier than shredding.

I defrosted that bag of frozen potatoes overnight, however it may not be necessary although it does cut the cooking time a bit.

The Recipe

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Funeral Potatoes

One of the most delicious potato casseroles ever!

Prep Time10

Cook Time35

Course: Main/Side, Side Dish

Cuisine: American

Keyword: funeral potatoes, potato casseroles with cheese, potato side dishes

Servings: 8

Calories: 553kcal

Author: Judith Hannemann

Ingredients

32 oz shredded frozen hash brown potatoes thawed
21 oz cream of chicken soup 2 cans
2 cups sour cream
1/2 cup finely diced onion
1/2 cup butter melted
2 tbs chives the dehydrated kind
2 cups shredded mild cheddar cheese
3 cups slightly crushed corn flakes
2 tbs butter melted

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Grease a 13x9-inch/3L oblong pan.
Mix the soup, sour cream, onion, melted butter, chives and shredded cheddar in a large bowl. Fold in the hash browns.
Turn the mixture into the prepared pan and top with the corn flakes. Drizzle the 2 tablespoons of melted butter over the corn flakes.
Bake for 30-35 minutes.

Notes

The diced style of hash browns may be substituted, but bake this for 1 hour.

Nutrition

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Hamburger Parmesan

Judith Hannemann — Sun, 30 Jan 2022 00:00:35 +0000

Hamburger Parmesan is just like a casserole of pizza burgers!

Hamburger Parmesan

This is one of those cases where I should have thought of this sooner. However, I’m sure the idea is not original and I must’ve seen it somewhere before so no credit whatsoever is taken for this.

This hamburger Parmesan is one of those meals where there’s little work involved. Since the only “work” would be if you wanted the ground beef patties to have a bit more oomph than just plain shaped burgers. Of course that’s ok too and if you happen to have any pre-made burgers in the freezer. Then there’s essentially no work to this.

Whatever way you look at it, this is a meal meant for when you’re hungry but don’t want to cook. The surprise is it’s delicious and comforting.

Beef Patties

As I said before, plain beef patties will do just nicely if you’re not inclined to dress this casserole up much or just lack the time.

However, I went that extra step here to make the meat a bit more flavorful–mainly I had the time. I just think it improves the taste tremendously and suggest that if time permits, you take that extra step too. In fact, the meat mixture can be prepared ahead and kept in the fridge.

The Sauce

What makes this hamburger Parmesan so quick and easy is the store-bought sauce. This is another ingredient where I have at least one jar in the pantry. Usually it’s a premium brand that’s more than just the traditional marinara or meat sauce.

If you use a variety that’s got veggies or is chunky, that will improve the taste as well. Same thing goes for any meat or cheese-flavored sauces.

In the event that you only have marinara or a plain standard jar of sauce, it can be dressed up too with more onion, mushrooms or anything you’d put in your own sauce.

The Recipe

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Hamburger Parmesan

Purest form of comfort food.

Prep Time10

Cook Time30

Course: Main, Main Course

Cuisine: Italian

Keyword: 30 minute Italian meals, fancy hamburger caseroles, hamburger parmesan

Servings: 6

Calories: 615kcal

Author: Judith Hannemann

Ingredients

2 lbs lean ground beef
1 1/2 cups fresh breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley or 2 tbs dehydrated
1 1/2 tsp basil
1 tsp oregano
1/4 cup onions finely chopped
1 clove garlic finely minced
2 eggs
1 1/2 tsp salt
1 tsp pepper
2 cups shredded mozzarella
28 oz jar pasta sauce
2 tbs olive oil
1 cup regular plain breadcrumbs

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Lightly spray a large baking dish (3-4Q/L) with non-stick spray.
Mix the ground beef, fresh breadcrumbs, Parmesan, parsley, basil, oregano, onion, garlic, eggs, salt and pepper in a large bowl. Combine well. Divide into 6 equal portions and shape into patties.
Heat olive oil in a large skillet over medium heat.
Dredge patties in the regular dry breadcrumbs (I find this step stops a lot of shrinkage).
Brown patties on both sides then place in the prepared baking dish.
Pour sauce over the patties. Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove foil and spread the shredded cheese over the patties. Return to the oven and bake for an additional 10 minutes--until cheese is melted.

Nutrition

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Old-Fashioned Tuna Casserole

Judith Hannemann — Wed, 03 Mar 2021 00:00:57 +0000

Old-fashioned tuna casserole is as retro as it gets since it’s a mid-century favorite.

Retro Tuna Casserole

There’s quite a number of mid-century meals that have never gone out of style. Meat loaf with mashed potatoes in one of them. The other is this old-fashioned tuna casserole.

This is one of those dinners you either love or hate. I can’t understand the negatives about it since if it’s made right, it’s pretty delicious.

This was never on the meal rotation when I was growing up so I don’t have a childhood history with it. The reason being is my father just didn’t like tuna and my mother wasn’t into making separate meals so she cooked what we’d all eat. I actually developed a love for this because a neighbor would make it. I loved it so much that she’d make it for me specifically. This is her basic recipe and it’s delicious!

Simple Ingredients

This tuna casserole, like most of the numerous recipes for it, are made with simple ingredients that most people already have on hand in the pantry.

It contains the obligatory cream of mushroom soup and of course, tuna. I think that many of us have these ingredients lurking around. And who doesn’t have pasta in the cupboard. If you don’t have a bag of wide or medium egg noodles, then elbow macaroni or any tubular pasta can be substituted.

When it comes to the cheese, a mild cheddar is very nice, but again, use what you have. Often my neighbor would substitute grated Parmesan if she didn’t have the cheddar on hand. So instead of two ups of shredded cheese, you’d reduce the amount to 1/2 cup if you’re using Parmesan. Try it with Parmesan. It’s different and makes it a bit more fancy and updated.

As for the tuna, this is a good place to use chunk light tuna. Solid white albacore works well too, but I feel the light tuna gives it a bit more flavor.

About The Topping

I used Ritz crackers for the topping because I’m crazy for buttered Ritz crumbs, but my neighbor always used the dregs of a bag of potato chips. It tastes very good with the potato chips and it’s a great use for those teeny pieces that end up getting thrown out.

The Recipe

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Old-Fashioned Tuna Casserole

Tuna casserole that's a blast from the past

Prep Time20

Cook Time25

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: foods from the 1950s, mid-century recipes, tuna casserole

Servings: 4

Calories: 961kcal

Author: Judith Hannemann

Ingredients

12 oz egg noodles 1 package
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
10 oz tuna, drained 2 5-ounce cans
21.5 oz condensed cream of mushroom soup 2 standard cans
4.5 oz sliced mushrooms small can
1/4 cup melted butter
30 butter crackers like Ritz crushed

US Customary - Metric

Instructions

Preheat oven to 425 degrees F. Lightly spray a 13 x 9-inch baking dish or 3-quart casserole with cooking spray.
Mix crushed crackers with melted butter in a small bowl; set aside.
Cook noodles per package directions until al dente; drain and place in a large bowl.
Mix in the onion, shredded cheese, peas, tuna, soup and mushrooms. Mix well and turn into prepared pan. Top with crumbs
Bake for 20-25 minutes or until crumbs are golden brown and casserole is bubbling around the sides.
Serves 6-8

Nutrition

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Over The Rainbow Mac & Cheese

Judith Hannemann — Wed, 02 Dec 2020 00:00:42 +0000

Over the rainbow mac and cheese is totally awesome since it’s so very cheesy.

Over The Rainbow Mac And Cheese

Cheese lovers will definitely be over the rainbow when they taste this mac and cheese.

This one is based off Patti LaBelle’s recipe that was so popular on Oprah’s programme. It’s quite different from the elbows and cheese I usually make that’s pretty creamy and only has one variety of cheese in it.

This over the rainbow mac and cheese has four, yes FOUR varieties of cheese in it. Now that’s a real plus for us cheese lovers. It also contains Muenster cheese which I absolutely love but never thought to include in a mac and cheese casserole.

Yes, Velveeta

I think I’ve heard all the jokes ever made about Velveeta and I even laugh at some. While I don’t consider it cheese per se–because it’s really not; it’s a spread–it’s a necessary ingredient in a lot of things I make. Dips being one of them, however, Velveeta forms a part of a lot of my cheese sauces. While it’s not a major ingredient, it has one very special quality–it prevents separation in any cheese sauce.

As I said, you only use a bit, but that bit helps your cheese sauce stay smooth. There’s more in this recipe than I usually use, but it works, so please don’t omit it!

Unfortunately for my UK and EU readers, Velveeta is almost impossible to find outside of the US, but there are many copycat recipes where you can make your own.

Make It Better

This is a perfect recipe for add-ins that you like.

To me, this screams for some shrimp or lobster in it. Leftover beef, pork and poultry work well too.

If you want, throw in some veggies–broccoli stands out here with a sliced fresh tomato topping. There’s so much you can do with this recipe!

The Recipe

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Over The Rainbow Mac & Cheese

Made famous by Oprah & Patti LaBelle

Prep Time25

Cook Time35

Course: Dinner, Main, Main/Side

Cuisine: American

Keyword: 4 cheese macaroni and cheese, Oprah mac and cheese, over the rainbow mac and cheese, Patti LaBelle macaroni and cheese

Servings: 6

Calories: 738kcal

Author: Judith Hannemann

Ingredients

1 tbs vegetable oil
12 oz elbow macaroni
9 tbs butter divided
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack
2 cups half-and-half
8 oz Velveeta , cut into small cubes
2 large eggs lightly beaten
1/4 tsp seasoned salt
1/8 tsp freshly ground black pepper
!/4 cup dry plain bread crumbs optional

US Customary - Metric

Instructions

Preheat the oven to 350F/180C. Lightly butter a deep 2 1/2-quart/2L casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter. Sprinkle with bread crumbs if using.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Nutrition

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Beef Casserole

Judith Hannemann — Sat, 28 Sep 2019 23:00:09 +0000

The name beef casserole is an understatement. This is one of the best meals you’ll ever eat.

Beef Casserole: A British Favorite

Maybe I should say “favourite” under these conditions–LOL. But any way you spell it, you’re bound to love it.

This is another entry in what I call, “The food of my people,” and it’s another one that doesn’t disappoint. The British have mastered the art of the understatement and this recipe is a perfect example of it.

The mere thought of “beef casserole” doesn’t conjure up many exciting thoughts. In fact, it sounds rather humdrum. However, the taste is far from humdrum. It’s savory, delicious and has just the right amount of piquantness to make your taste buds sing.

A Natural With Beef

One of the subtle flavors in this beef casserole is–wait for it–horseradish. Well, actually horseradish cream sauce.

While the Brits love a gravy, more often than not you’ll see them use horseradish cream with a roast beef. The good news is, this product is also sold here. I can find it in my local grocery so I’m sure you can find it in yours. It’s either in the aisle where other prepared condiments, i.e., Worcestershire sauce, BBQ sauce, are sold. Otherwise you’ll find it over by the service deli.

I’m sure there’s recipes for it on the net if you want to make it yourself, but to me it’s easier to buy it. It’s potent too so don’t expect a wishy-washy taste. When I open one and take a sniff, my sinuses are immediately clear!!!

Worcestershire Or Soy Sauce

The British recipes for this type of stew call almost invariably for Worcestershire sauce. Honestly, I’m not a huge fan unless there’s only a scant amount of the stuff.

Whenever anything calls for more than a tablespoon of Worcestershire sauce in a volume such as this one, I substitute soy sauce. I just find the flavor to be more pleasant. They’re pretty much interchangeable for what they are used for even though they taste different.

The Recipe

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Beef Casserole

Rich beef casserole that’s perfect for chilly nights

Prep Time20

Cook Time2 31

Course: Dinner, Main, Main Course

Cuisine: British

Keyword: beef recipes, beef stew, british recipe, comfort food, horseradish, stew recipe

Servings: 8

Calories: 434kcal

Author: Judith Hannemann

Ingredients

3 tbs oil
3 1/2 lb beef chuck stewing meat also braising beef in UK
3 large onions roughly chopped
6 garlic cloves crushed or finely chopped
10 oz beef stock
2 tbs flour
10 oz dry white wine
3 tbs Worcestershire sauce
1 tbs light brown sugar
salt and freshly ground black pepper
1 lb fresh mushrooms halved
3 tbs Dijon mustard
3 tbs creamed horseradish sauce
3-4 tbs heavy cream optional

US Customary - Metric

Instructions

Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof, lidded casserole over a high heat. Add the beef, in batches if necessary, and fry for 4-5 minutes, or until browned all over. Remove the meat from the casserole using a slotted spoon and set aside.
Heat the remaining oil in the pan, add the onions and garlic and fry, stirring well, for 4-5 minutes, or until softened, scraping up any browned bits from the bottom of the casserole using a wooden spoon. Stir in the beef stock.
In a large bowl, whisk the flour with a little of the wine until smooth, then gradually pour in the remaining wine, whisking until combined to a smooth batter with the consistency of thick cream.
Return the browned beef to the casserole, then pour over the wine and flour mixture. Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season, to taste, with salt and freshly ground black pepper. Cover the casserole with the lid, reduce the heat until the mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (may also be cooked in a 325F/160C oven).
After 2 hours, add the mushrooms, return the mixture to the boil, then cover again, reduce the heat until the mixture is simmering, and simmer for a further 30 minutes, or until the meat is tender.
Mix the mustard, horseradish and cream (if using) a bowl until well combined. Just before serving, stir it into the beef casserole.

Notes

Soy sauce may be used instead of Worcestershire sauce.

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Video

Nutrition

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Chicken and Pasta Casserole

Judith Hannemann — Sat, 29 Jun 2019 23:00:27 +0000

The kiddos and grown ups will love this easy chicken pasta casserole.

So Simple So Delicious

And that heading is the summary of this recipe!

I always say that I’m awestruck that the simplest food combinations produce the tastiest meals and treats. Well, here’s another one.

Originally I saw this chicken pasta casserole made on a Mary Berry show. She said it was a family favorite that was particularly well loved by her grandchildren. In fact, this casserole is so easy, her grandsons made it on the show–with granny supervising of course!

Because I love chicken, I wanted to make this.

Paprika For Flavor

The original recipe called for just plain paprika.

However, you’ll have a lot more flavor if you substitute the smoky variety. That type of paprika is not hot, it just has a nice deep flavor.

Of course, you can use the regular variety or even a hot paprika if your family likes a little zing in their food.

This spice also adds some color to this casserole. Overall, it would just be a whitish color and while taste is the main thing, adding a bit of color feeds your eye–and that’s important too.

Mary’s Tip For Sauces

This tip proves that you can, indeed, teach an old dog new tricks.

I’ve been making white sauce, or bechamel sauce if you want to be fancy about it, for years. I always used milk right out of the fridge. But I found out that if you heat the milk, it results in a smoother sauce that reduces the cook time (DUH) so you don’t have to tire yourself out constantly stirring. The less stirring and nursing something I do, I consider that better for me. Babysitting something on the stove is one of my least-favorite jobs to do in the kitchen, so I was glad to pick this rather obvious tip up from Mary.

The Recipe

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Chicken Pasta Casserole

Easy chicken and pasta recipe the whole family will love.

Prep Time20

Cook Time20

Course: Main, Main Course

Cuisine: American

Keyword: casserole recipe, cheese sauce, chicken, easy pasta dinner, easy recipes

Servings: 6

Calories: 468kcal

Author: Judith Hannemann

Ingredients

8 oz penne pasta uncooked
1 onion roughly chopped
3 skinless boneless chicken breasts, cut into thin strips roughly the size of your little finger
1 tbs smoky paprika
2 tbs olive oil
salt and freshly ground black pepper

For the sauce:

3 tbs butter
3 tbs flour
3 cups hot milk see tip
1 tsp Dijon mustard
3½ oz Parmesan cheese coarsely grated
2 large tomatoes deseeded and cut into small cubes

US Customary - Metric

Instructions

Preheat the oven to 425 degrees Spray a 9 x9-inch baking dish/.
Cook the penne with the onion in boiling, salted water according to the packet instructions. Drain, refresh in cold water and leave to drain again in the colander.
Put the chicken strips in a resealable bag with the paprika and a little salt and pepper, seal the bag and shake to coat.
Heat 1 tablespoon of the oil in a large frying pan and quickly fry the chicken over a high heat for about 2 minutes until golden-brown and just cooked through. If you have to fry in batches, use the additional tablespoon of oil. Remove from pan and set aside.
To make the sauce, melt the butter in a large saucepan, add the flour and whisk together to form a smooth paste (roux). Cook for 1 minute, then gradually add the hot milk, whisking over a high heat until the sauce is smooth and thickened, and allow to boil for 4 minutes. Stir in the mustard and half the cheese and season with salt and pepper.
Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Distribute the tomatoes evenly across the top and do the same with the remaining cheese. Bake for about 20 minutes until piping hot and golden-brown on top.

Notes

Adapted from Mary Berry

Tip: Using hot milk makes the sauce smoother and prevents lumps.

Nutrition

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Creamy Corn And Kielbasa Casserole

Judith Hannemann — Wed, 20 Feb 2019 00:00:51 +0000

Leave out the kielbasa and this creamy corn casserole is a perfect side dish.

Budget Busting Meal

I’ve been on a corn craze lately. That happens from time to time. Because of this “rip” I had a huge bag of frozen corn on hand and wanted to use up a goodly portion of it–I lack freezer space even though I have 3 freezers between 2 houses and of course the refrigerator freezer.

A while ago, I saw a side dish corn casserole for a creamy corn. It basically consisted of whole-kernel corn, white sauce and some embellishments (which I don’t recall).

Anyway, I had the corn on hand and a package of kielbasa, hence this casserole. Not only is this delicious, it definitely won’t break the bank as far as a food budget. Heck, I’ll say it; it’s cheap and cheerful.

A Casserole That’s A Workhorse

This corn and kielbasa casserole is so versatile that it can be what you want it to be when you want it.

If you want a main dish, then the kielbasa is the meat that makes it a complete meal in one dish.

On the other hand, if you want a nice side dish for the holidays, or any other time, then leaving out the kielbasa turns it into a very non-boring side dish!

The sauce can be embellished. I used a little onion to pick up the flavor. You can leave that out if you want and just make a plain white sauce. A little Parmesan cheese would be a nice addition too–whether it’s with or without the kielbasa. Let your imagination and your family’s tastes go free here.

Got Leftovers?

If you have any leftover meat in the fridge, by all means use it here. It’s a great way to extend a smaller amount of meat to feed a family. Chicken would be a great choice. Pork would be good too.

And as always, any smoked sausage or even humble hot dogs can stand in for the kielbasa.

The Recipe

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Creamy Corn And Kielbasa Casserole

Leave out the kielbasa and this creamy corn casserole is a perfect side dish.

Prep Time15

Cook Time35

Total Time50

Course: Main/Side

Cuisine: American

Keyword: casserole recipe, corn, kielbasa

Servings: 5

Calories: 664kcal

Author: Judith Hannemann

Ingredients

1 lb fully-cooked kielbasa diced large
32 oz frozen corn thawed
1/4 cup cream
1/4 cup panko bread crumbs
1 tbs butter

Cream Sauce

1/2 cup chicken stock
1 cup hot milk
3 tbs butter
3 tbs flour
2 tbs finely chopped onion
1 pinch black pepper
1/2 tsp salt

US Customary - Metric

Instructions

Preheat oven to 400 degrees F. Spray or butter a 1.5-2 quart casserole; set aside.
Melt butter in a medium saucepan over medium heat; stir in the onion. Add the flour, whisking constantly so no lumps form, until it starts to bubble.
While whisking, slowly add the hot milk taking care that no lumps form. Whisk in the chicken stock. Stir constantly until thick and mixture begins to boil; remove from heat.
Place the thawed corn and kielbasa in a large bowl and mix in the cream sauce. Stir in the cream.
Melt the 1 tbs of butter and mix in the panko crumbs.
Turn mixture into prepared pan. Top with buttered crumbs.
Bake for 30-35 minutes, or until crumbs are beginning to turn golden and sauce is bubbling at the edge of the pan.

Nutrition

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Low-Carb Shepherd’s Pie

Judith Hannemann — Sun, 06 Jan 2019 00:00:38 +0000

You may like this low-carb version of shepherd’s pie better than the original!

If You Remember The Original Weight Watchers…

Some of you may not be old enough to remember the very beginnings of Weight Watchers–in the days that the (now late) Jean Nidetch was running the show. The “diet” was based on the old NYC Board of Health diet which was more like an eating plan than a diet.

Back in those days, it was pretty restrictive even though there were a wide variety of foods to eat and plenty of it too. But there were certain things you could not eat and potatoes was one of them. And what is traditional with shepherd’s pie? Well, potatoes.

Way back then my sister was on the program (what they called the Weight Watchers diet years ago) since she gained tons of weight during her first pregnancy. She always liked shepherd’s pie and was looking for a way to adapt it for her diet. She came up with a mashed cauliflower topping which a lot of us actually thought tasted better than the original potato topping. Of course hers was different to the one here as a low-carb diet includes many things that Weight Watchers didn’t allow.

Highly Adaptable

The veggies included in here are to my personal taste. You can easily substitute what you and your family like. That’s the beauty of these recipes!

About the only thing you have to keep to is the cauliflower in the topping. I’m a great lover of cauliflower which is why I always liked my sister’s rework of the original. And when you add cheese to it, it’s absolutely divine! In fact, try making the topping alone in a casserole. It’s a “legal” form of mac and cheese for those following a low-carb eating plan.

Great Even If You’re Not Low-Carb

I admit up front I don’t follow a lower carbohydrate eating plan. However, I have a good friend who does and many of her transformed recipes are insanely delicious. I just love good food and this recipe surely fills the bill there!

If you are looking for delicious recipes that fit a low-carb lifestyle, visit my friend’s blog–Maria’s Mixing Bowl. And be sure to check out her special egg salad. It’s amazing–I’ve been making egg salad for over 50 years now and this is the best I’ve ever tasted!

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The Recipe

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Low-Carb Shepherd's Pie

Fair warning: You may like this low-carb version of shepherd’s pie better than the original!

Prep Time20

Cook Time40

Total Time1

Course: Main

Cuisine: Low Carb/American

Servings: 5

Calories: 415kcal

Author: Judith Hannemann

Ingredients

24 oz (1.5 lb) lean ground beef
1/4 cup onion finely minced
1 cup broccoli florets fresh or defrosted frozen
16 oz frozen cauliflower florets
2 tbs Parmesan cheese
1/2 cup sour cream divided
1 cup shredded sharp cheddar cheese divided
salt and pepper to taste.

Instructions

Preheat oven to 350 degrees F.
Cook frozen cauliflower per bag directions. Drain and mash the cauliflower then add 1/4 cup of the sour cream and 1/2 cup of the shredded cheddar. Mix well and taste to see if you need additional salt/pepper and add to your taste. Set aside.
Brown ground beef and onion in a large skillet; drain fat and place in a large bowl. Add the remaining sour cream, shredded cheese and broccoli florets.
Turn the meat mixture into a small (1-1 1/2 quart) casserole, spreading evenly over the bottom. Top with the cauliflower mixture, again spreading evenly to cover. Sprinkle Parmesan cheese over the top.
Bake for 30-40 minutes or until heated through and cauliflower topping begins to brown.

Nutrition

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Pizza Bracciole

Judith Hannemann — Sat, 05 May 2018 23:00:29 +0000

Don’t call out for pizza! Make these beefy bracciole rolls instead!

Calling All Pizza Lovers

If your family loves pizza, then they’re sure to love this new twist on bracciole!

It starts out just like traditional bracciole, except you fill it with your favorite pizza fixings. Then you roll it all up and cook it in a tasty and herby chunky tomato sauce!

Beefy Pizza Rolls–It Starts With Round Steak

Top round is the correct cut to use for these beef rolls. Most stores have top round steaks cut ultra thin especially for bracciole. That’s what I buy.

Of course, you can buy a thick-cut steak, cut it in half horizontally and pound it down. Likewise you can cut thin steaks off a top-round roast. I don’t bother because it’s pretty labor intensive and the cost of the thin cut is not all that much more considering it saves you work.

You could also use round or even chuck cube steak, but the cube steaks I have bought weren’t really long enough to make a proper roll. However, if you can find longer ones, then by all means buy it and use it for this.

Traditional bracciole uses prosciutto as part of the roll. Since I wanted a pizza flair for this, I used pepperoni. The little bags were on sale so that’s what I used here–the small-diameter slices. Sandwich pepperoni, which is larger, will work here too. However, you will need less slices. I’d figure about 2 slices, per roll, for that size.

The Sauce

I love me some thick chunky sauce, and in this recipe, I feel it adds texture and character to the whole dish.

Fire roasted diced tomatoes have such a wonderful flavor and they work well here too. If you prefer a more traditional sauce then substitute crushed tomatoes for the diced.

The sauce has a definite oregano flavor. Oregano is often referred to as “pizza spice” (even though it’s an herb). Pizza sauces are generally a bit heavy on the oregano. You can add more or less depending on your taste.

And if you like a little kick, then by all means add some hot red pepper flakes to the sauce!

The Recipe

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Beefy Pizza Rolls (Bracciole)

Don’t call out for pizza! Make these beefy bracciole rolls instead!

Prep Time20

Cook Time30

Total Time50

Course: beef, Main Course

Cuisine: Italian

Keyword: bracciole, pizza rolls

Servings: 8

Calories: 430kcal

Author: Judith Hannemann

Ingredients

8 oz round steak cut into 1/8-inch thick slices (sold for bracciole)
32-36 slices pepperoni see NOTES
2 cups seasoned breadcrumbs
1/4 cup milk or water - see NOTES
1/4 cup coarsely chopped fresh parsley
1/2 cup grated Parmesan or Romano cheese
1 tsp salt
1/2 tsp pepper
3 cups shredded mozzarella divided
2 tbs olive oil
Extra Parmesan for topping about 1/4 cup

Sauce:

30 oz canned fire-roasted diced tomatoes
2 tbs tomato paste
8 oz tomato sauce
2 tsp oregano
1 tsp basil
2 tbs brown sugar optional
1 tsp salt
1/4 tsp pepper

Instructions

In a medium bowl, mix the breadcrumbs, parsley, Parmesan, salt, pepper, 2 cups shredded mozzarella and just enough milk/water to moisten the crumb mixture so it holds together.
Lay about 8 slices of the pepperoni on top of each steak. Distribute crumb mixture evenly over each steak. Roll up and secure with toothpicks.
Heat oil over medium-high heat in a large heavy skillet. Brown beef rolls on all sides; remove from pan.
Add all the sauce ingredients to the skillet and heat till it boils. Reduce heat and simmer for 5 minutes.
Lightly spray a 13 x 9-inch baking dish. Preheat the oven to 350 degrees F.
Place the beef rolls in the prepared pan; top with the sauce. Cover and bake for 30 minutes.
Uncover the rolls and top with remaining shredded mozzarella and grated Parmesan. Return to the oven and bake for 10-15 minutes, or until cheese topping is bubbly and melted.

Notes

I used the pepperoni that comes in the little pouches—Hormel or Margharita brand.
Use only enough milk/water to moisten the crumbs—I needed 1/4 cup, you may need more or less.

Nutrition

The post Pizza Bracciole appeared first on The Midnight Baker.

Easy Alfredo Chicken Casserole

Judith Hannemann — Sat, 28 Apr 2018 23:02:26 +0000

The whole family will love this Alfredo chicken casserole and so will you because it’s so easy!

A Quick Way To Dinner

Who has time anymore on a weeknight to fuss over making dinner? The easy answer is “no one.”

Could also be that you’re just not that into cooking on a particular day–I have quite a few of them now that I’m older. However, you want to eat real and tasty food, not frozen pizza or take-out, even if you don’t feel much like cooking.

This recipe is a godsend for many reasons, one of them being there’s no real fuss involved. About the fussiest thing here is a quick breading and browning, but even that’s relatively fuss-free.

Boneless Chicken Is Your BFF

Boneless chicken parts have become my best friend in recent years.

The number one reason is that boneless chicken cooks quickly. Therefore you can get a very simple meal on the table in about 15-20 minutes.

Since boneless skinless breast goes on sale very often, it’s a good idea to buy in bulk and vacuum seal them individually. I use my Foodsaver for this–another appliance I swear by. Lately, one of my stores had boneless skinless thighs and chicken tenders on buy one get one free. I stocked up!

Since I prefer thighs, I used them in this recipe. However, breasts and tenders work just as well. And if you have chicken breast on hand, use what you have!

Skillet Or Casserole

If you don’t want to dirty another dish, this can also be made top-of-stove in a skillet–the same one you used for browning. I have given directions in the recipe below.

I prefer the slight crunchiness that baking it in the oven produces, so that was the cooking method I chose. But either or works just fine.

A final word about the cheese–I tend to use Romano because it has a more robust flavor. If you don’t care for the additional pungent flavor, then it’s best to stick to Parmesan.

The Recipe

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Easy Alfredo Chicken Casserole

If you like chicken Alfredo, you will love this baked casserole version.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: Italian

Keyword: casserole recipe, chicken Alfredo, chicken recipe

Servings: 4

Calories: 709kcal

Author: Judith Hannemann

Ingredients

1 lb boneless skinless chicken thighs see NOTES
1 1/4 cups heavy cream divided
2 cups Italian seasoned bread crumbs
2 tbs olive oil

For the Cream Sauce:

1/4 cup Parmesan cheese or Romano cheese
1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
1/8 tsp oregano
Fresh chopped parsley for garnish optional

Instructions

Preheat oven to 375 degrees F. Lightly spray a 11 x 7-inch pan or 2-quart casserole.
Heat the oil in a large skillet over medium-high heat.
Pour 1/2 cup of the cream into a pie plate or a dish with sides. Place the breadcrumbs on a plate. Dip the chicken in the cream and let the excess cream drip back into the pie plate; dredge the chicken in the crumbs.
Brown chicken in the skillet on both sides.
Lay the browned chicken in the prepared baking pan.
In a small bowl, mix the remaining cream, cheese, garlic powder, salt, pepper and oregano; pour over the chicken.
Bake for 20-30 minutes. Garnish with parsley if desired.
SKILLET METHOD: Drain the fat out of the skillet and add the chicken back. Prepare the cream sauce as directed in the main recipe. Pour over chicken. Simmer, uncovered, for about 20 minutes and cream sauce is reduced by 25%

Notes

Boneless skinless breasts or chicken tenders may be substituted.

Nutrition

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