Casserole Recipes
Rockydennis Presents Casserole Recipes
Casserole recipes copied and pasted, with pictures and commentary! Except maybe for the top image, since I found the image on Yahoo! images. I should check the site it came from….
Oh snap! There is a recipe for this Cornbread Taco…or is it Taco Cornbread… Okay, it’s Taco Cornbread Casserole. Let the copy/paste begin!
Ingredients
2 pounds ground beef
2 envelopes taco seasoning - Not even gonna lie, the packets are where it’s at. It’s not an accident that the Ortega packets are a million times better than the Great Value Taco Seasoning spice container…wtf are those called? Not jars…the plastic ones, you know what I mean. Anyway, yeah, big business protecting its interests has led to a world in which the only good taco seasoning you can buy retail are name brands that are relatively expensive.
Know what’s more expensive? Making your own blend. Odds are though if you’ve got the inventory, time, and knowledge to be blending your own spices, you aren’t searching recipes. Or maybe you are, wtf do I know?2 cans (14-1/2 ounces each) diced tomatoes, drained - So help me God if you don’t drain them.
1 cup water - Any potable water is fine. It doesn’t have to be distilled. You need distilled water for stuff like growing mushrooms and making perfume. That’s not actually true, but it probably works better. (Distilled water has less particles of stuff. Ion charge might be a factor, too, not sure).
The point is that when it comes to cooking, stop buying jugs of distilled water and just use the tap. Unless you live in Flint, MI.
1 cup cooked rice - Literally any rice you choose is fine. If you’re freaking out because your Facebook friend says her grandma -only- uses Basmati, then do these two things.
First, delete your FB account. It’s 2021. Time to let it go.
Second, just cook a box of Zatarain’s Spanish rice ahead of time.
If you’re still unable to handle the task of preparing rice, then just buy minute rice. It literally isn’t going to matter. I mean, if you used Arborio or Calrose, things might get weird cuz of the stickiness. It’d still be edible and tasty, though.
1 can (4 ounces) chopped green chiles
2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup sour cream
2 cups corn chips
2 cups shredded Mexican cheese blend or cheddar cheese, divided
1 can (2-1/4 ounces) sliced ripe olives, drained - I swear to God you better be draining these things.
Optional: Shredded lettuce, chopped tomatoes and chopped red onion - Oh F that. I straight up hate when a recipe lists “optional” ingredients. It’s all optional, there’s no one holding a gun to your head forcing you to use green chiles. Maybe I’m wrong, maybe the Taste of Home office is ran by former chefs that joined al-Qaeda.
Directions
Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally. - I’m at a loss as to why they recommend a Dutch oven. I assumed it was because you could subsequently throw in the cornbread mix and bake it like that. As I kept reading, it appears they used a second baking dish.
A regular frying pan will work just fine. Splatter screen or lid is still recommended. Which is pretty much a Dutch oven, lol.
Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips.
Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.
Southwest Chicken Casserole
Diabetic Friendly
Ingredients
12 ounces boneless, skinless chicken breast halves, cut into strips
2 cloves garlic, minced
1 teaspoon chili powder
2 teaspoons canola oil
1 onion, halved and thinly sliced
1 red or green bell pepper, chopped
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 1/2 cup salsa - This is a golden opportunity to link to my homemade salsa recipe. Too bad I never made one.
4 (6-inch) no-added-salt corn tortillas, torn - They can be salted, it doesn’t matter. Not sure I’ve ever seen salted tortillas, but now I want to.
3/4 cup reduced-fat, shredded Jack cheese
1/2 cup cherry tomatoes, chopped
1/2 avocado, pitted, peeled and chopped - I didn’t know you could peel these. I thought you just had to scoop the green part out with a spoon. If the flesh is so hard that you can peel the damn thing like an orange, then…uh…idk, I guess you’ll be eating hard avocado.
Unless the avocado is getting cooked. I haven’t read this entire recipe yet.
cilantro leaves, for garnish - Seems like you could throw some cilantro in with the chicken, too. Just shooting from the hip here.
What to Do
Preheat oven to 350 degrees F. Coat a large, nonstick skillet with cooking spray.
In a medium bowl, combine chicken, garlic and chili powder. Add to skillet and cook over medium-high heat for 4-6 minutes, or until chicken is cooked through and no longer pink, stirring frequently. Remove chicken from skillet; set aside.
Add oil to hot skillet. Add onion and pepper; cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.
Coat a 2-qt. baking dish with cooking spray. Spread about 1/2 cup salsa in bottom of dish. Top with half the tortilla pieces, half of chicken mixture, and half of vegetable mixture. Pour half of remaining salsa over vegetables and top with half the cheese. Repeat layers once, except cheese.
Bake, covered, for 30-35 minutes, or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Garnish with cherry tomatoes, chopped avocado, and fresh cilantro.
So no, the avocado is not getting cooked. It’s easier to chop when hard, but has less flavor. It’s not like super hard where it’s tough to chew or anything…just not what you expect when you go for avocado, ya feel me?
Poor Man’s Casserole
I haven’t looked at the site, much less the recipe yet. I just see what is obviously a working man’s Monday meal. We don’t even need a recipe at this point. How hard can it be to cook meat and vegetables in the oven for an hour?
Okay, wow. Here’s a picture from this recipe’s website.
4 Ingredient Beef Casserole Recipe
The following paragraph is from their website, and I gotta be honest, I actually approve.
You throw it all in a pot, give it a good stir, and bung it in the oven for a couple of hours. Don’t add water, don’t add anything. It will be fine on it’s own, I promise. It will thicken once you’ve taken it out and it is pure heaven over mashed potatoes.
Serves: 4
Prep time: 5 minutes
Cook time: 2 hours
Difficulty: EASY
Ingredients:
500gm casserole steak, chopped into 2cm cubes - Easy there, Great Britain. How about just a pound of meat chopped into bite size pieces? K, good.
1 tin of cream of mushroom soup - We don’t use tin anymore. That hasn’t been a thing for a very long time. Maybe the author just couldn’t figure out how to mispronounce “aluminum” when typing, and just panicked.
2 beef oxos - Oxos are just bouillon cubes. You could just as easily use stock, broth, or base. The cubes are because they’re pretty salty. Matter of fact, that’s probably the whole point of using bouillon cubes. I mean oxos.
1 large onion, halved and roughly chopped
Mashed potato and veggies to serve - Hahaha, you’re on your own for this one.
Method:
1. Preheat oven to 180°C
2. Place all ingredients into a large, ovenproof casserole dish, stir and cover.
3. Cook for 2 hours or until beef is tender.
4. Serve with mashed potatoes and veggies. - Lol, I guess giving you 4 ingredients to slap together in a baking dish was all that could be asked of the author. Wtf is his problem?
