Tag Archives: casserole

Asparagus Casserole

asparagus casserole photo d stewartThis baked asparagus and cheese casserole is my mother-in-law’s recipe. It was one of her potluck favourites because it travels well and easily warms up in a microwave. And if it can’t be warmed up, it still tastes good.

Ingredients

2 tbsp butter or margarine
1 1/2 tbsp flour
1 cup milk
2/3 cup grated cheese (your choice;  I used extra old cheddar)
1 lb fresh asparagus or 2 cans asparagus tips

optional: sliced or slivered almonds,
– thin strips of red pepper,
– crushed Ritz crackers or cornflakes

Asparagus

chopped asparagus photo-d-stewartChop washed asparagus into 2-3 inch pieces. Use 2/3 to 3/4 of stalk, leaving woody ends. Microwave pieces about 1 1/2 minutes, or steam on stovetop for 3 minutes, to partially cook them. Distribute evenly in a low greased casserole dish (I use an 8 x 8″ one).

Cheese sauce

white-sauce-photo-d-stewartMake white sauce by melting butter in small saucepan, add flour, stirring in well. Turn heat down and continue to stir for about 2 minutes until roux bubbles and thickens. Slowly add milk, stirring often to prevent lumps. When it starts to thicken, add cheese slowly and stir until smooth. Turn off heat.

Combine in casserole

pouring sauce over asparagusPour cheese sauce evenly over asparagus in casserole dish. Top with crunchy bits and red pepper if you wish. I added all of them here: a small handful of crushed cornflakes, red pepper strips and sliced almonds.

Bake at 350° for 25-30 mins, until bubbly. Serves 2 as main dish or 4 as side. You can double the recipe, using a larger dish.

pork-chop-asparagus-potato-photo-d-stewartAsparagus needs nothing extra to make it glorious. But baked in a cheese sauce adds flavours and textures that make it a meal all on its own. If you want it vegan, replace the dairy with soy products.

Ratatouille

ratatouille-on-riceOne thing I thank a long ago boyfriend for is introducing me to ratatouille. He used the Joy of Cooking recipe, but added ground beef and cumin. That radically changes it from the vegetable casserole in the Joy. Both are equally, but differently, delicious. The Joy describes it as looking “like a very successful Braque still-life” (Rombauer & Becker). So here is the original recipe with changes in italics and strikethroughs.

Joy‘s Eggplant Casserole or Ratatouille Provençale

(8 servings)

Peel, slice and salt* 1 medium eggplant (2 1/2 cups diced)

eggplant slices salted*To get of excess moisture: slice eggplant cross-wise, about 3/4-1 inch thick. Lay slices on paper towel and sprinkle with salt. Leave about 10 minutes, then turn over and salt the other side. Let sit another 10 minutes. Rinse, pat dry, then dice. (I do not peel the eggplant.)

Put in a deep skillet 1/4-1/3 olive oil

Sauté until golden:

  • 3/4 cup thinly sliced onions
  • 2 cloves garlic (pressed or minced)

onions-and-garlic fryingAdd 1 lb (1/2 k) lean ground beef and brown. Pour off excess grease.

Add:

  • 1/2 cup whole pitted black olives
  • 4 julienned green (and/or red) peppers, seeds and membrane removed
  • 3 cups zucchini in 1/2 inch slices (about 3 medium)
  • 2 cups skinned, seeded, quartered tomatoes (or whole, fresh or cooked)

Add drained eggplant. Sprinkle the mixture with olive oil.

vegetables-and-beef in potAdd 1/2 tsp oregano or 2 tsp chopped fresh basil (Joy says optional, I say either or both, fresh or dried.)

Add 2-3 tsp ground cumin, more or less, to taste.

Simmer covered over very low heat about 45 mins. Uncover and continue to heat 15 mins. longer to reduce the amount of liquid. Add salt and a grating of fresh pepper.

cooked-ratatouilleWhile it’s cooking, make steamed rice. Serve hot – on a bed of rice – or cold with cultured sour cream.

Tamale Pie

tamale pie with saladWith salad or garlic bread on the side, tamale pie makes a perfect winter’s night meal. It’s a Tex-Mex type of shepherd’s pie or baked polenta with tomato sauce. My husband uses his mother’s recipe, but has adapted it.

Jim’s Tamale Pie Recipe

“Basically, you make taco filling and put corn meal on top.”

Ingredients

1 clove garlic, minced
1 large onion, chopped
1 cup celery, chopped
1/2 green pepper, chopped
1-2 jalapeño peppers, chopped
1 lb ground beef
1 tsp salt
1 tbsp chili powder
dash cayenne
2 1/2 cups canned tomatoes (whole or diced)
1 1/2 cups corn (frozen, or 1 14 oz. can)
1 cup black olives

1 cup yellow corn meal
1 tsp salt

1 cup grated cheese (Monterey Jack or cheddar)

Directions

Sauté garlic, onion, celery, peppers and ground beef in a frying pan. Cook until meat is lightly browned. Add seasonings, tomatoes, corn and olives. Simmer 15 minutes. Oil a deep casserole dish and transfer mixture to it. (Or, if your casserole dish is stove top safe, use it for the frying as well.)

Mix corn meal with 1 cup cold water. Put 2 cups of water in a saucepan. Bring to boil. Add salt and cornmeal mixture. Cook and tamale piestir until thickened. Reduce heat, cover pan and cook over low heat for 10 mins. Stir occasionally.

Pour over meat mixture. Sprinkle with cheese. Bake in 350°F oven about an hour. Serves 4 or 5.

Marji’s recipe

tamale-pie-recipe card 2I don’t know who this recipe card originally came from. It is not in Marji’s handwriting. I think she likely adapted it much the way he has. Cut down the salt, increase the ‘heat’ with jalapeños and eliminate the fat. However, Jim says that bacon fat would make it more flavourful. You can click the images for a larger view.