Category Archives: casserole

Green Bean Casserole

My canned-soup-free version of an old 70’s favorite I did not grow up on … except someone used to bring it to holiday family gatherings. I melded a couple of internet recipes into this version this summer because our CSA has been delivering huge bags of green beans weekly. This recipe is delicious even with the big tough ones. –Deb, 2015

2 lb green beans – snap off stems, de-string if needed and snap in half or into thirds or quarters, depending on size
1/2 small can sliced water chestnuts, drained and sliced into matchsticks
1 (6-oz.) can French fried onions, divided
 –
2 T olive oil
2 T flour
3/4 c milk
3/4 c light cream
2 cloves garlic, pressed
1/4 c grated Parmesan cheese
1/2 t salt
freshly ground pepper
 –
handful of pecans
olive oil for greasing dish

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Blend olive oil and flour in a small saucepan over medium heat until well blended and just beginning to bubble. Stir in salt and pepper, then add milk and cream and whisk together until the mixture begins to thicken. Mix in garlic and Parmesan and remove from heat.

Grease the casserole dish lightly with olive oil, then load it up with the beans, water chestnuts and half of French fried onions and mix together a bit. Stir in the white sauce and bake for 30 minutes at 350º

Remove from oven and top with the remaining onions, dot with pecans and return to oven for 5-10 minutes, until just toasted. Serve hot.

green bean pile

Howard Family Burritos

A Chemo Crew recipe, 2014 

“The only trick to it is to make sure to remove as much moisture as possible from the ingredients or it will become sort of a burrito slurry.” — Diane

2-3 cups of cooked rice
3 regular sized cans of black beans, drained
Several cloves of garlic
One medium onion.
One large bunch of fresh cilantro
Other veggies you have around (spinach, tomatoes, cooked carrots etc)
Some Gryffon Ridge “Ziggy My Brain’s on Fire” spice blend or just cayenne pepper
Several Tbls of ground cumin
Chopped jalapenos if you don’t have a 5 year old
2 packages of flour tortillas (you will have leftovers), whole wheat works well
2 big cans of enchilada sauce
Tamari, pepper and/or salt to taste

Make rice. Either a few cups of brown rice cooked or 2 packages of Near East Spanish Rice pilaf, depending upon your audience.  Typically it looks like this “Honey, can you put some rice on, I am on my way home.”

When the rice is done, mix in a large bowl:

Rice
black beans, drained
garlic, chopped
You could add chopped onions. I am allergic, so I don’t
One large bunch of fresh cilantro chopped (the key ingredient)- reserve a little for topping
Other veggies chopped pretty fine. Its actually a great way to sneak in hidden nutrients
Some Gryffon Ridge “Ziggy My Brain’s on Fire” spice blend or just cayenne pepper
Several Tbls of ground cumin
Chopped jalapenos
Tamari, pepper and/or salt to taste

Place about a quarter inch of enchilada sauce on the bottom of a 13 inch baking pan.  I like to buy the healthy stuff and doctor it up with cumin and Ziggy’s and some hot sauce, but you can also use Old El Paso straight up. No one has ever complained about Old El Paso.

Fill tortillas with rice mixture, and place them in the pan, snuggled up next to each other.

Coat with enchilada sauce

Top with a generous layer of shredded cheese. You pretty much cannot use too much.

Bake at 350 until cheese is bubbly (about a half hour)

Sprinkle with a little cilantro  and serve with sour cream, chips and salsa.

by Diane Howard

burrito
burrito image of reasonable likeness from somewhere on the Internet

Summer Garden Frittata

I found this recipe by doing a Google search for ingredients in my CSA bag on a summer day in July .  Adapted from a recipe by Cooking Club of America.

4 eggs
1/4 teaspoon salt
freshly ground pepper

2 tablespoons extra-virgin olive oil
1 – 2 cups thinly sliced new potatoes
1 – 2 cups sliced summer squash or zucchini or both
2  teaspoon chopped fresh rosemary
2 cups arugula, spinach or other greens, coarsely chopped
3 garlic clove, pressed or minced
3/4 cup shredded cheddar cheese

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In small bowl, whisk together eggs, salt,  and fresh ground pepper until smooth.  Preheat oven to 350º.

Heat oil in large skillet over medium heat until hot. Add potatoes; toss to coat. Cook about 10 minutes or until lightly browned and nearly soft, stirring frequently to separate slices. Add squash, garlic and rosemary and cook, stirring until potatoes and squash are tender.  Add greens and cook for a few more minutes until greens are wilted, stirring frequently.

Remove from heat. Spread the potato mixture in an even layer in an oiled baking dish, then pour the egg mixture evenly over the vegetables. Top with cheese and bake at 350º until the eggs have set and the cheese is lightly browned – about 10 minutes.

Cut into wedges and serve.

Tuna Noodle Casserole

Just went on a hunt for a recipe close to the one our Mom made growing up. This one looks close, adapted from a blog called Pinch My Salt.
Didn’t everything have canned soup in it in the 1960’s?

12 bag egg noodles (wide or extra wide), cooked*
1 can of tuna, drained and flaked with a fork
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas
1/2 cup (or more) grated sharp cheddar cheese
1 cup fresh bread crumbs tossed with a little olive oil and 1 t dried parsley
fresh grated Parmesan cheese
“””””””””””””””””””””””””””
1. Preheat oven to 350 degrees
2. In a large bowl, stir together first six ingredients until well combined.
3. Spread into a small greased casserole dish then sprinkle bread crumbs and Parmesan cheese evenly over the top.
4. Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.

Fresh Spinach Custard

Made this with the 4th big bag of spring spinach from our CSA farm this year. Great for a side dish or brunch dish, even main dish.

2 lbs fresh spinach, washed, with tough stems removed
1 T olive oil
1 onion, diced
2 eggs
1 ½ c milk
1 c grated Gruyère or cheddar
salt and freshly ground pepper to taste
½ c Parmesan
~~~~~~~~~~~~~~~~~
Preheat oven to 350°.  Lightly butter a 9″ square baking dish and set aside.

Prepare spinach and then cook until wilted in a large pot of boiling salted water (takes between 30 seconds and 1 minute). Drain well, press out excess water and chop fine on a cutting board. Set aside.

Heat olive oil in a small pan over medium heat. Add onions and saute for 2-3 minutes. Set aside.

In a large bowl, beat the eggs and milk together with wisk until smooth, add the spinach, onions and Gruyère or cheddar and mix well.  Season with salt and pepper and pour into baking dish.  Top with Parmesan.

Bake until custard is set and a knife inserted in the center comes out clean – about 30 minutes. Let sit for at least 5 minutes before serving.

Adapted from The Garden-Fresh Vegetable Cookbook by Andrea Chesman

Deb’s Macaroni and Cheese

One to one and a half pounds of sharp cheddar cheese, grated.

Topping — Rip up day old bread of your choice, and toss with some olive oil and dried parsley, set aside.
Preheat oven to 350 degrees.

Make white sauce:
1/4 c flour
1/4 c olive oil
2 cups milk

Mix flour and oil in a saucepan on low heat with a whisk until it bubbles; add milk, turn heat up to medium stir frequently till the sauce thickens. Remove from heat.

Meanwhile start water for the pasta. When boiling add one pound of elbow noodles (a little less than 4 cups if using bulk). Cook for only 5 minutes! Drain, return to pot and mix in white sauce and cheese. Pour into a baking dish, top with prepared bread chunks and bake for about 30 minutes, or until topping is lightly browned and cheese mix is bubbling.

Egg and Potato Bake

From the original Diet for a Small Planet

Ingredients:
3 medium potatoes, cooked and sliced
3 eggs, hard-boiled and thinly sliced
2 tbsp butter
1 cup milk (or buttermilk)
Worcestershire sauce
1 cup cheese, grated
1 tsp salt
pepper to taste
1/4 pound fresh mushrooms
wheat germ, raw
2 tbsp flour

Preparation:
In a saucepan, melt the butter, stir in the flour, then add the milk and cook slowly until thickened. Add Worcestershire sauce to taste and the salt and pepper. Stir in the grated cheese.

In an oiled casserole layer: 1/2 of the sliced potatoes, 1/2 of the eggs, 1/2 of the cheese sauce. Repeat. Top the final layer of sauce with the mushrooms which have been sliced. Sprinkle with wheat germ and bake at 350°F for 20 minutes.

This dish yields 4-6 servings and is a delicious meal perfect for any time of day!