Casserole Cooking Class: Week 1

     Welcome to casserole cooking.  As promised the recipes from week 1 will be available on-line.  Since week 1 of class happened to fall right after Thanksgiving two of the three recipes showcased some different ways to re purpose leftovers such as the chicken pot pie (which left over turkey would work well in) as well as the ham casserole.  We also made the creamy beef noodle bake.  Two of the recipes showcased how simple, quick and easy casseroles can be.  Although we strayed away from the "only fresh ingredients" in these two dishes we quickly observed the convenience factor.  The ham casserole was made with only fresh ingredients and preparation time greatly increased.  Anyways here are the three casseroles that we made:

Creamy Beef Noodle Bake:​

Ingredients:

• 1 lb extra lean ground beef
• 1 small onion, chopped
• 3 cups egg noodles
• 2 cups frozen vegetable mix
• 1 can cream of mushroom soup
• 1 cup milk
• 1 cup water
• 1 1/2 cups marble cheese, grated (or more for cheese lovers)

Directions:
Pre-heat oven to 375 degrees.  Brown meat and onions in a skillet.  Place noodles in a 13x9 baking dish and top with browned meat and onions.  Top with frozen vegetables.  In a mixing bowl, whisk soup, milk and water until blended.  Pour mixture over beef and vegetables.  Top with cheese, cover and bake for 25 minutes.  Uncover and bake for an additional 10 minutes.  Let stand for a few minutes, serve and enjoy.  Makes approximately 8 servings. 
Make ahead:  Pre-cook noodles as per instructed on the package.  Make the recipe the same and refrigerate up to 24 hours.  Bake covered for 35 minutes and uncovered for an additional 10 minutes.

​Cheesy Chicken Pot Pie:

Ingredients:

• 3 cups cooked chicken 
• 3 cups frozen vegetable mix
• 2 cups marble cheese, grated
• 1 can cream of chicken soup
• 1 pack of crescent roll pastry

Directions:
​ Pre-heat oven to 375 degrees.  Combine chicken, vegetables, cheese and soup into a 13x9 baking dish.  Unroll pastry and place on top in one full sheet covering the mixture.  Bake for 20 to 25 minutes or until pastry is golden brown.  Allow a few minutes to cool, serve and enjoy.
​Make ahead: Not recommended due to the 10 minute prep time this dish requires.

Ham Casserole:​

Ingredients:

• 2 cups potatoes, peeled and cubed
• 2 stalks celery, chopped
• 1 large carrot, sliced
• 3 Tbsp butter
• 2 cups fully cooked ham
• 2 Tbsp green bell pepper, chopped
• 2 Tbsp onion, chopped
• 1/4 cup butter
  
• 3 Tbsp all-purpose flour
  
• 1 cup milk
• Salt to taste (skipped in class because ham was salty enough)
• Pepper to taste
• 1 cup marble cheese, grated
• 1/2 cup bread crumbs

Directions:
Pre-heat oven to 350 degrees.  Place potatoes, carrots and celery in a large pot covered in water.  Bring to a boil.  After water comes to a boil continue boiling for about 20 minutes or until vegetables are tender.  Meanwhile melt 3 Tbsp butter in a skillet.  Cook ham, green bell pepper and onion for about 7 minutes.  Add vegetable and ham mixture to a 2 quart casserole dish.  In a clean skillet melt 1/4 cup of butter.  Gradually stir in milk and season with salt and pepper.  Bring to a boil stirring constantly (pay close attention to this part) until thick.  Add cheese and stir until melted.  Pour over ham and vegetable mixture.  Sprinkle bread crumbs evenly over top covering mixture.  Bake for 25 to 30 minutes (until bubbly).  Allow a few minutes to cool, serve and enjoy.

Next week will be exploring Shepard's pie but more than likely with ground beef rather than ground lamb so we will call it Cottage pie, its proper name.