Archive for ‘Casseroles’

November 23, 2010

Ham and Cheese Soufflé

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December 20, 2009

Budino di pane

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November 12, 2009

Chicken and Rice Casserole

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November 12, 2009

Tater Tot Casserole

This dish is kind of like a Shepard’s pie on easy mode.  This is my aunt’s recipe, though go to any pot luck or funeral back home and you’re going to find one there.  I have a good friend who makes it with cheese, which I tried and disliked.  I have a cousin whose wife makes this by adding in tomato paste with the meat, which isn’t too bad.  I prefer it simple and if you have to throw together a dinner on the fly or are making a meal in advance to bake later – this is by far the easiest you’ll find.

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January 1, 2009

Chicken Pot Pie

In Florida there aren’t a lot of chilly days to warrant curling up with a warming pot pie to heat your insides, but when I make them, I can almost picture a lawn filled with snow and frost on the windows.  It was something I used to love having when we lived up north and still enjoy.  Pot pies are a great way to have a one dish meal with all of your veggies and meats in one bowl.  And does anything taste better than that crispy buttery shell?  I am not good at pasty dough but with this dish, I make it in a casserole baking dish and cut out the hassle of rolling and sizing the dough!  This is a quick and easy dish to put together in about an hour’s time.

Ingredientschickenpotpie 12

1 pound boneless chicken breasts

2 pounds frozen mixed vegetables

2 cups chicken broth

2 Tablespoons cornstarch

1 1/2 cup flour

1/2 teaspoon iodized salt

8 Tablespoons salted butter

5 Tablespoons water


  • In a large mixing bowl, sift together flour and salt.
  • Add butter, by tablespoon slices.
  • Using case knives, incorporate butter with dry mixture.
  • On a large dry surface, dust with flour.
  • Turn out dough and knead slightly, creating a well in the middle.
  • Add 2 tablespoons of water and knead into mixture.
  • Repeat well and water process until dough is manageable.
  • Coat a 13 x 9 baking dish with butter.
  • Press one half of dough into the entire dish, building up the walls.
  • Cut chicken breasts into 1 inch squares.
  • Place into a skillet over medium heat.
  • Once outsides are cooked turn heat down to low.
  • Pour in broth and vegetables.
  • Cook until vegetables are thawed.
  • Remove one cup of heated broth.
  • Stir in cornstarch.
  • Add remaining broth and stir well.
  • Place chicken and vegetables into baking dish.
  • Cover with broth mixture.
  • Roll out remaining dough and lay over dish.
  • Seal edges.
  • Coat with melted butter and bake uncovered at 350 degrees F for thirty minutes.

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January 1, 2009

Cannellini Beans & Sausage

This is one of those great dishes you can slave over all day long or simply toss into a crock pot and let it cook while you slave away at work all day.  This turns out to a thick chowder consistency and is absolutely wonderful on a cold day.  If you can’t find cannellini beans at your local store you can easily substitute with northern white beans.

Ingredientscannellini sausage7

3 cups dried cannellini beans, rinsed

2 Tablespoons olive oil

1 teaspoon sea salt

1 cup pesto

6 oz. pureed tomatoes

1 – 2 pounds Italian sausage links

5 Tablespoons salted butter

2 – 3 cloves garlic, pressed


  • In a large heavy pot over low heat (or in a crock pot set to low) add olive oil and salt.
  • Add in dried beans and 5 cups of water.
  • Cook until beans are tender.  Over stove this is 2 – 3 hours, in crock pot 4 – 5 hours.
  • Brown sausage in a skillet over medium heat.
  • Slice to 1/2 inch thickness and return to skillet, browning on each side.
  • Add in garlic and cook for five minutes over medium heat.
  • Add sausages to beans, increase heat to medium and cover.
  • Blend tomatoes with pesto.
  • Drain beans thoroughly and add butter.
  • Blend in pesto and serve.

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January 1, 2009

Campanelle Casserole

This casserole has an Italian inspiration, but is purely a Tia creation.  I love ricotta cheese and like finding new ways to use it.  The flavour of ricotta is rich and the texture is very thick, but it doesn’t become a greasy mess that will stay with you for the next three days.  Campenelle pasta is also called riccioli and is basically an elbow style macaroni that is fluted at one end.  In Italian, it means literally bell tower.  This dish turns out a lot like a typical lasagne dish, excepting that it has no layers and is easy to throw together after a long day at work.


1 pound campanelle pasta, boiled til firm

1 pound ground sausage or ground beef

16 ounces ricotta cheese

8 ounces fresh mozzarella, shredded

16 ounce can stewed tomatoes

1 small onion, finely chopped

2 cloves garlic, pressed

1 teaspoon fresh ground Oregano

1 teaspoon ground rosemary

1 teaspoon ground thyme


  • Over medium heat, crumble and brown sausage or ground beef, add in seasonings while cooking.
  • Add in onion and garlic and remove from heat.
  • In a medium mixing bowl, add one half of mozzarella to ricotta and stir until blended.
  • Stir cheese and meat mixture together thoroughly.
  • In large casserole dish, blend meat and cheese mixture with cooked pasta.
  • Top with tomatoes, do not strain.
  • Stir well and cover with remaining mozzarella.
  • Bake at 250 degrees F for thirty minutes.



January 1, 2009

Funeral Casserole

Everytime someone died, it seemed we would get three or four of these green bean casseroles brought over by church ladies or neighbours and so somewhere along the way it got the nickname of funeral casserole.  Truth be told there is nothing gloomy or solemn about this casserole which is so quick and easy to whip up, even if no one has passed.

This can be stored for 1 – 2 days if covered and easily reheated.  I typically add in extra fried onions when reheating as they tend to get slightly soggy if stored for a day.


2 pounds fresh green beans, washed and snapped

1 cup sour cream

2 cups white sharp cheddar cheese, shredded

1/4 cup green onions, finely minced

2 Tablespoons salted butter

2 Tablespoons all purpose flour

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

1 Tablespoon brown sugar

1 large can French’s fried onions


  • Preheat oven to 350 degrees F.
  • In a skillet over medium heat, melt butter and stir in flour as it melts.
  • Add in sour cream, salt, pepper, sugar and green onions.
  • In a medium pot over medium heat, bring green beans to boil.  Strain.
  • Stir in skillet mixture and cheese and one half of fried onions.
  • Pour into a oven safe casserole dish.
  • Cover with remaining fried onions and cover dish with aluminium foil.
  • Bake for thirty minutes.
  • Serve.

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January 1, 2009

Mexican style mock Sheppard’s Pie

mexican sheppards pie

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January 1, 2009

Kansas Dirt Cake

My grandmother found this recipe in the paper and it was an instant hit in the family!  I have dressed this up for Halloween by adding gummy worms and making ‘headstones’ out of cookies.  My mom even served this in a large clay pot she lined with aluminium foil and put a fake plant in the top when she brought this to a family reunion.  You can freeze this as well.

This dessert is extremely rich and sweet no matter how you serve it.  As if we needed another excuse for loving Oreos!


1 package chocolate sandwich cookies *

2     3 oz boxes instant vanilla pudding

8 oz. cream cheese, softened (or whipped in the tub)

1 cup powdered sugar

1     16 oz. container whipped topping

3 cup whole milk

1 teaspoon vanilla extract

*As good as the Oreo Double Stuff are, they do not work well for this recipe.

  • Place cookies into a large quart size zip loc bag and crush with a rolling pin.
  • Layer one half of crushed cookies into the base of a 13 x 9 glass dish (or your choice serving dish)
  • In a large mixing bowl, beat cream cheese until softened.
  • Add in powdered sugar.
  • Fold in whipped topping.
  • In a medium mixing bowl, pour milk and powdered pudding mix.
  • Beat with electric mixer until well blended.
  • Pour pudding into cream cheese mixture.
  • Add vanilla and beat until smooth.
  • Spoon over cookie layer.
  • Layer remaining crushed cookies on top.
  • Chill and serve.
January 1, 2009

Porkie Pie

I have a fondness for all things British, a professed Anglophile I am.  But, the cuisine is typically rather bland and not terribly creative or appealing to look at.  It certainly is not as colourful as the Italian dishes I enjoy so much.  Every now and then though I find a recipe that is hearty and tasty.  This dish is a standard British meat pie and can be eaten cold or hot, though I prefer it hot.  The flavour of the apples gives it a sweet and unique taste that sets it a bit apart from some other meat pies.  It’s basically a blend of mash and pork in a pie.

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