Tag Archives: casserole

One Pot Chicken Broccoli Rice Casserole


Made-from-scratch creamy, cheesy Chicken Broccoli Rice Casserole made in ONE POT. Tastes like risotto, but so much more straight forward to make.
Servings: 5

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 lb chicken thigh, cut into bite size pieces (Note 1)
2 1/2 tbsp flour (or 1 1/2 tbsp. cornflour / cornstarch)
2 cups milk
2 cups chicken broth
1 1/4 cups white rice, uncooked (Note 2)
1 tsp dried thyme (or other herb of choice)
Salt and pepper
1 large head of broccoli, broken / cut into small florets (Note 3)
2 cups shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
Finely chopped parsley, optional garnish

Instructions

Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)

Turn stove DOWN to medium. Add flour and stir for 1 minute.

Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.

Add broth, rice, thyme and a just pinch of salt and pepper.

Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.

Remove lid – there should still be liquid on the surface. Working quickly, add broccoli, push down so it’s partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.

Preheat grill/broiler. Remove lid and stir through half the cheese – don’t worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video below). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).

Serve immediately, garnished with parsley if desired.

Recipe Notes

1. Chicken: Thigh is better than breast because it’s fattier so they don’t dry out. This recipe would also work great with ground meat.

2. Rice: Long grain and medium grain rice are ideal in this because they are less “sticky” than short grain rice so it makes this come out like a creamy risotto. But it will work with short grain rice too. This will also work fine with basmati and jasmine rice, though you will get the added fragrance from these rices. I have not tried this with brown rice but it should work but it will take around 40 minutes to cook on low heat, then add the broccoli right at the end. You may need to top up with a bit of extra water.

Do not use risotto or paella rice – the liquid ratios in this recipe are not suited to these. I also have not tried this with quinoa, cauliflower rice or any non-rice alternatives.

3. Frozen Broccoli is fine to use in this recipe, but thaw first and ensure all excess liquid is drained.

4. Any melting cheese is fine for this recipe.

5. It’s great if you can get some colour on it but don’t cook it all the way through and don’t let the base of the pot go too brown (discolours the sauce).

6. Leftovers/make Ahead: This reheats much better than most rice casseroles because it’s nice and saucy, just keep it in the fridge. For make ahead, stop at the point after you stir the cheese in, cover and let it cool. Then sprinkle with cheese on top, refrigerate, then microwave to reheat / melt the cheese. I think this is the freshest way to make ahead.
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Sausage and Cream Cheese Breakfast Casserole


serves 8 to 10

Ingredients

1 can refrigerated crescent rolls
1 lb breakfast sausage, cooked
1 (8-oz) package cream cheese, softened
1-1/2 cup shredded cheddar cheese, divided
6 eggs
1/2 cup milk
1/2 tsp pepper

Directions

Preheat oven to 350.

Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.

Mix together cooked sausage, cream cheese and 1 cup shredded cheddar cheese. Spread mixture over crescent rolls. Whisk eggs, milk and pepper until well blended. Pour over sausage mixture. Top with remaining 1/2 cup of cheese.

Bake 25-35 minutes or until center is set.
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Hash Brown Chicken Casserole

Ingredients

2 lbs frozen hash brown potatoes, Southern Style
2 cups shredded cheddar cheese
1/2 teaspoon salt and pepper
1 cup frozen peas and carrots
1/2 cup summer sweet corn, canned
2 C sour cream or plain yogurt
1 can cream of chicken soup
1/3 cup milk
3 cups cooked, shredded roasted chicken
Bread crumbs or Corn Flake crumbs

Directions

Heat the oven to 400 degrees.

Place the potatoes in 9 by 13-inch pan.

In a large bowl, mix together the remaining ingredients, except the bread crumbs.

Layer the mixture over the potatoes.

Sprinkle crumbs on top.

Bake for 1 hour or until top is golden brown.
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Tater Tot Casserole


Serves: 6-8

Ingredients

1 lb ground beef or turkey, browned, seasoned & drained
2-3 c of canned (drained) or frozen vegetable of choice: green beans, corn, peas or mixed vegetables (optional)
3 lb frozen tater tots
1 can(s) cream of chicken soup
1 can(s) cream of mushroom soup
1 1/2 c milk
8-12 oz cheddar cheese, shredded

Directions

Spread meat into a 13×9 greased casserole dish.

At this point you can add a layer of your optional vegetable of choice.

Cover with tater tots.

Combine the soups & milk.

Pour evenly over the tater tots.

Bake for 45 minutes at 350F. Add the cheese & bake for 10-15 more minutes.
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Creamed Corn Casserole


8 servings

Ingredients

1/2 cup butter, melted and cooled
1/4 cup flour
1/4 cup sugar
2 eggs, well beaten
1 cup milk
1 15.25-oz. can whole kernel sweet corn, drained
1 14.75-oz. can cream style sweet corn
1/2 teaspoon salt
pepper to taste

Instructions

Preheat oven to 350F.

Whisk the flour into the melted and cooled butter until well incorporated. Whisk in the sugar, eggs and milk.

Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.

Pour into an 8″x 8″ shallow baking dish.

Bake uncovered at 350F for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Serve warm.
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Pizza Casserole


Serves 8-10

Ingredients

1 pound bow-tie or spiral pasta
1 pound ground sausage
2 (26 oz.) jars spaghetti sauce
1/2 pound pepperoni
3 cups mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
kosher salt and freshly ground pepper, to taste

Directions

Preheat oven to 375 F and bring a large pot of salted water to boil.

Cook pasta according to packaging directions, or until just al dente.

Drain pasta and set aside.

In a large skillet or Dutch oven over medium-high heat, cook sausage and onion until meat is browned and onion is softened and translucent.

Season with salt and pepper, garlic powder, basil and oregano.

Drain off excess grease and pour in spaghetti sauce and cooked pasta. Cook for 2 minutes, then remove from heat.

Pour sausage and pasta mixture into baking dish and top with parmesan cheese.

Evenly spread mozzarella cheese over the top and lay our pepperoni on top of that.

Place baking dish in oven and bake for 40 minutes, or until cheese melted and bubbly and dish is warmed through.
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Hamburger Potato Cheese Casserole

Ingredients

5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
2 -3 tablespoons chopped onions
1 lb ground beef ( really lean is preferable)
salt and pepper
Cheese sauce (the same one I use for macaroni and cheese)
2 cups milk ( I use skim)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded sharp cheddar cheese
ketchup ( optional condiment)

Instructions

Author’s note: I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.

Preheat oven to 350.

Brown hamburger and onion.

Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is – you can always salt it later if it needs it).

Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).

Make Cheese sauce:.

Melt 3 T butter in saucepan over med-high heat.

Add 3 T flour, and the salt and pepper. Stir quickly to blend.

Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.

Reduce heat, stir till thickened and bubbly.

Remove from heat and add shredded cheddar. Stir until cheese melts.

Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it’s well coated.

Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.

Notes:

Even with the leanest ground beef, this can get little pools of grease on top – I just spoon these off. It doesn’t mean the whole thing is greasy – just cheesy.

My family members consider generous amounts of ketchup a necessary addition to this dish. I like it fine by itself (ok, maybe a spot of ketchup on the side).
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