125 Best Casseroles and One-Pot Meals / Edition 1

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More About This Textbook

Overview

Exceptional one-dish meals.

Casseroles and one-pot meals are the ideal solution for busy people who want wonderful food with a minimum of fuss and preparation time. From stews with tantalizing aromas to the simple combination of a few ingredients joined together in a skillet, these recipes are irresistible.

These well-tested make-ahead casseroles and one-dish meals will appeal to a variety of tastes. For example:

  • Pasta dishes like three-cheese baked penne with roasted vegetables and easy layered lasagna casserole
  • Chicken creations like chicken shepherd's pie and chicken stew with sage dumplings
  • Beef and veal dishes like updated sloppy joes, pot-au-feu and winter braised short ribs and vegetables
  • Pork recipes such as Portuguese pork with clams and Tex-Mex pork chops with black bean and corn salsa
  • Vegetarian delights such as gratin of creamed spinach and eggs; garden paella
  • Brunch ideas like harvest strata; breakfast sausage and cheese bake.

Rose Murray provides valuable tips on pans and dishes and reveals the secrets to making meals that are convenient, economic and easy to prepare in advance - it's as though you have an expert chef guiding you along the way.

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Editorial Reviews

King Features Weekly Service - Ealish Waddell
A mouth-watering compendium of comfort foods.
Spokane Spokesman Review - Julianne Crane
I wish Mom would have had [this book]. I've tried a half-dozen of the recipes and each has turned out delicious.
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Product Details

  • ISBN-13: 9780778800552
  • Publisher: Rose, Robert Incorporated
  • Publication date: 1/1/2009
  • Edition description: Reprint
  • Edition number: 1
  • Pages: 208
  • Product dimensions: 7.00 (w) x 10.00 (h) x 0.50 (d)

Meet the Author

Rose Murray is a food journalist, cooking teacher and broadcaster who contributes frequently to food and lifestyle magazines.

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Read an Excerpt

Sample recipe from the "Beef and Veal" section

Easy Beef and Leek Stew in Chive Popovers

I quickly put together this stew one evening before I left the house for a meeting, leaving my husband and son home to stir and eventually enjoy it for dinner. I arrived home to find all kinds of notes on my scribbled recipe, including "Really tasted good" and "Gravy was nice and rich," but alas there was no stew. The two of them had eaten every bit of it and I had to test it again. It goes very well in the popovers (like having gravy on Yorkshire Pudding), but you can enjoy it with crusty bread instead if you like.

Beef and Leek Stew

Makes 4 servings

1 1/4 lb (625g) stew beef 2 tbsp (25mL) olive oil 4 small leeks, thickly sliced
4 carrots, cut in 1-inch (2.5cm) chunks 2 tbsp (25mL) all-purpose flour Salt and pepper 2 tbsp (25mL) balsamic vinegar 2 1/2 cups (625mL) beef stock 1/3 cups (75mL) sun-dried tomato strips 1 tsp (5mL) dried thyme Pinch hot pepper flakes
  1. Cut beef into 2-inch (5cm) cubes. In large saucepan, heat oil over medium-high heat; brown beef all over, about 10 minutes.
  2. Add leeks and carrots; cook for 5 minutes, stirring often. Sprinkle with flour, and salt and pepper to taste; cook for 3 minutes, stirring constantly.
  3. Stir in vinegar, then stock, 1 cup (250mL) water, sun-dried tomatoes, thyme and hot pepper flakes; bring to boil, scraping up any brown bits from bottom of pan. Reduce heat, cover and simmer for 2 hours, stirring occasionally and adding a bit more water if necessary. Taste and adjust seasoning. Split open popovers and serve stew on top.

Chive Popovers

Makes 12 popovers.

Popovers are really easy to make. I remember my daughter, Anne, making them often for breakfast when she was a child. You can, of course, substitute other herbs for the chives, or leave them out altogether.
2 eggs 1 cup (250mL) milk 1 cup (250mL) all-purpose flour 2 tbsp (25mL) snipped fresh chives or green onions 1/2 tsp (2mL) salt
  1. In large bowl, beat eggs, stir in milk, flour, chives and salt until blended. (Don't overmix; ignore a few lumps.) Fill 12 well-greased muffin cups three-quarters full with batter.
  2. Place in cold oven. Turn oven to 450°F
    (230°C); bake for 25 minutes. Remove and prick each popover with point of sharp knife to release steam. Bake for 5 to 10 minutes or until golden brown and puffed. (Popovers can be cooled, placed on a cookie sheet, covered with clean towel and set aside at room temperature for up to 8 hours. Reheat in 350°F/180°C oven for 5 to 10 minutes.)

HINT:
If you wish to make and serve popovers as a breakfast treat, just leave out the chives and pass butter and your favorite jam or honey with the hot popovers.

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Table of Contents

Introduction Casseroles Casserole Dishes and Pans Stews and Chili

Pasta

Three-Cheese Baked Penne with Roasted Vegetables Pasta E Fagioli Casserole Baked Tortellini with Three Cheeses Macaroni Tomato Pie Tex-Mex Macaroni and Cheese Tomato Macaroni and Cheese Instant Mac and Cheese Baked Three-Cheese and Mushroom Pasta Quick Mushroom-Beef Lasagna Easy Layered Lasagna Casserole All-Purpose Cooked Tomato Sauce Elizabeth Baird's Pastitsio Quick Tuna-Corn Casserole Chicken and Shrimp Pad Thai Quick Smoked Sausage Stew with Pasta Hot Seafood Salad

Chicken and Turkey

Baked Chicken and Sausage with Mixed Dried Fruit Easy Skillet Chicken and Rice Chicken Shepherd's Pie Honey-Curried Chicken and Apricots Chicken and Sausage Puttanesca Herb-Roasted Chicken Breasts with Garlic, Potatoes and Carrots Chicken Stew with Sage Dumplings Chicken Basque Oven-Baked Chicken with Red Onions and Mushrooms Chicken and Shrimp Jambalaya Moroccan Chicken Tagine with Chick-Peas and Zucchini Make-Ahead Mediterranean Chicken Roasted Pepper and Chicken Pot Pie with Phyllo Crust Individual Chicken Pot Pies Lemon-Rosemary Chicken with Gremolata Garnish Chicken-Prosciutto Rolls in Tomato Sauce Tropical Chicken Breasts Hungarian Chicken Skillet Stew
"Jerk" Chicken Stew Chick-Pea Chicken Skillet Stew Quick Cassoulet Garden Vegetable and Chicken Paella White-Hot Chicken Chili Herbed Chicken Breasts in a Loaf of Bread Old-Fashioned Turkey Pot Pie Turkey and Corn Enchiladas

Beef and Veal

Meat Loaf and Oven-Roasted Vegetable Supper Dark and Delicious Texas Chili Classic Cabbage Rolls Quick Sauerkraut "Cabbage Roll" Casserole Saucy Beef Stew Oven Beef Stew with Beer and Squash Argentinian Autumn Stew Easy Beef and Leek Stew in Chive Popovers Winter Braised Short Ribs and Vegetables Baked Curried Beef and Sweet Potatoes Indian Corn Stew Edna's Easy Noodle Stroganoff Polenta "Lasagna"
Updated Sloppy Joes Basic Meatballs Italian Pot Pie with Parmesan Mashed Potatoes

Hungarian Goulash Meatballs Meatball Stroganoff Eggplant Beef Skillet Two-Onion Pot-Roasted Beef Beef and Vegetable Stir-Fry with Noodles Oven-Braised Steak with Mustard and Wild Mushrooms Veal and Mushroom Pies Never-Fail Big-Batch Pastry Pot-au-Feu Osso Buco-Style Braised Veal Skillet Shepherd's Pie

Pork

Pork Chop and Creamed Cabbage Casserole Pork Chops Baked on Fruited Sauerkraut Spareribs with Sauerkraut Tex-Mex Pork Chops with Black Bean-Corn Salsa Lima Beans and Pork Chops with Potato Crust Pineapple Sweet-and-Sour Pork Skillet Pork Stew Pork Pot Roast with Sweet Potatoes and Fruit Basque Pork Stew Stuffed Squash with Ham and Rice Short-Cut Pork and Apple Pie Roasted Vegetable and Sausage Ratatouille Portuguese Pork with Clams Sausage Burrito Casserole Sausage and Mushroom Pie Three-Bean Sausage Chili with Tomato-Avocado Salsa Zesty Sausage Stew Lentil and Sausage Stew

Lamb

Braised Lamb Shanks with Olives Lamb Shanks with White Beans Lamb Shanks Braised with Figs and Root Vegetables Classic Lamb Stew with Caramelized Root Vegetables Greek-Style Lamb Shoulder Fricassée Grilled Eggplant Moussaka Moroccan Braised Lamb Julia Aitken's Liverpool Lamb and Potato Hot Pot

Fish and Seafood

Summer Party Paella Mediterranean Pie

Salmon and Potato Strata Salmon and Wild Rice Pie Salmon-Colcannon Pie Bean and Salmon Supper Tuna Burritos Cod and Potato Gratin Cod Baked with Tomatoes and Feta Seafood and Broccoli Lasagna Greek-Style Shrimp with Rice Tomato and Fish Stew

Vegetarian

Vegetarian Black Bean Chili Confetti Corn and Chili Pie Gratin of Creamed Spinach and Eggs Vegetable Couscous Garden Paella Baked Italian Beans Roasted Summer Vegetable Lasagna Mexican Tortilla Casserole Vegetable Pot Pie Spicy Bean Enchiladas Eggplant Gratinee Squash and Bean Stew with Chipotle Cream

Brunch and Lighter Fare

Pizza Pot Pie Easy Pizza Dough Cheddar-Corn Impossible Pie Sharon's Old-Fashioned Baked Beans with Apple Garnish Risotto Primavera Harvest Strata Shrimp and Cheese Strata Breakfast Sausage and Cheese Bake Ham and Egg Pie Watercress Frittata

Index

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Recipe

Sample recipe from the "Beef and Veal" section

Easy Beef and Leek Stew in Chive Popovers

I quickly put together this stew one evening before I left the house for a meeting, leaving my husband and son home to stir and eventually enjoy it for dinner. I arrived home to find all kinds of notes on my scribbled recipe, including "Really tasted good" and "Gravy was nice and rich," but alas there was no stew. The two of them had eaten every bit of it and I had to test it again. It goes very well in the popovers (like having gravy on Yorkshire Pudding), but you can enjoy it with crusty bread instead if you like.

Beef and Leek Stew

Makes 4 servings

1 1/4 lb (625g) stew beef2 tbsp (25mL) olive oil4 small leeks, thickly sliced4 carrots, cut in 1-inch (2.5cm) chunks2 tbsp (25mL) all-purpose flourSalt and pepper2 tbsp (25mL) balsamic vinegar2 1/2 cups (625mL) beef stock1/3 cups (75mL) sun-dried tomato strips1 tsp (5mL) dried thymePinch hot pepper flakes


  1. Cut beef into 2-inch (5cm) cubes. In large saucepan, heat oil over medium-high heat; brown beef all over, about 10 minutes.
  2. Add leeks and carrots; cook for 5 minutes, stirring often. Sprinkle with flour, and salt and pepper to taste; cook for 3 minutes, stirring constantly.
  3. Stir in vinegar, then stock, 1 cup (250mL) water, sun-dried tomatoes, thyme and hot pepper flakes; bring to boil, scraping up any brown bits from bottom of pan. Reduce heat, cover and simmer for 2 hours, stirring occasionally and adding a bit more water if necessary. Taste and adjust seasoning. Split openpopovers and serve stew on top.


Chive Popovers

Makes 12 popovers.

Popovers are really easy to make. I remember my daughter, Anne, making them often for breakfast when she was a child. You can, of course, substitute other herbs for the chives, or leave them out altogether.
2 eggs1 cup (250mL) milk1 cup (250mL) all-purpose flour2 tbsp (25mL) snipped fresh chives or green onions1/2 tsp (2mL) salt


  1. In large bowl, beat eggs, stir in milk, flour, chives and salt until blended. (Don't overmix; ignore a few lumps.) Fill 12 well-greased muffin cups three-quarters full with batter.
  2. Place in cold oven. Turn oven to 450F (230C); bake for 25 minutes. Remove and prick each popover with point of sharp knife to release steam. Bake for 5 to 10 minutes or until golden brown and puffed. (Popovers can be cooled, placed on a cookie sheet, covered with clean towel and set aside at room temperature for up to 8 hours. Reheat in 350F/180C oven for 5 to 10 minutes.)


HINT:
If you wish to make and serve popovers as a breakfast treat, just leave out the chives and pass butter and your favorite jam or honey with the hot popovers.

Read More Show Less

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