Farmhouse Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
• In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
• Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Steps:

• Place potatoes in an 8-in. baking dish. Sprinkle with cheese, ham and onions. Whisk eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 55-60 minutes.

Steps:

• Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
• In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
• Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
• Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.

Steps:

• Preheat the oven to 350 degrees F and place a rack in the top third of the oven. Grease a 9-by-13-inch baking dish with some olive oil and set aside.
• In a medium bowl add the breadcrumbs and the olive oil. Season with salt and pepper and set aside.
• Place the chicken in a large pot and cover with water. Add 4 teaspoons salt and bring to a boil, then immediately reduce to a low simmer. Cook the chicken until the internal temperature on an instant read thermometer reads 160 degrees F, 15 to 20 minutes.
• Remove and cool slightly, then slice the chicken into thin strips or shred, and place in the bottom of the prepared dish. Add the broccoli and sprinkle the Parmesan over the top.
• Melt the butter in a medium saucepan set over medium heat. Add the flour and use a wooden spoon or whisk to stir until smooth and cooked, 4 to 5 minutes. Add the nutmeg, and cayenne. Slowly whisk in the milk, Cheddar, stock and wine. Bring to a boil, whisking often. Reduce to a simmer and cook until thickened and smooth, 5 to 8 minutes.
• Pour the sauce over the broccoli and chicken and then top with the breadcrumb mixture and sprinkle the paprika over the top. Cover the dish with foil and bake 15 minutes. Remove the foil and bake until the top is golden and the casserole is bubbling, 15 minutes.
• Cool for about 5 minutes and then serve.

Steps:

• Grease 2 quart rectangular baking dish.
• Arrange potatoes evenly on bottom of baking dish.
• Sprinkle with cheese, ham, onions.
• Combine milk and eggs and seasonings.
• Pour over potatoes and cheese.
• Refrigerate over night.
• Bake at 350 for 40-50 minutes until set.
• Let rest 5 minute.

Steps:

• Dredge chicken pieces in seasoned flour. Heat the butter and oil in a large skillet and fry the chicken until golden brown. Transfer the chicken to a casserole.
• Add onions and potatoes to the skillet and cook until lightly browned.
• Shake the skillet occasionally to prevent potatoes from sticking.
• Transfer onions and potatoes to the casserole.
• Add mushrooms to the skillet and cook over moderately high heat for 4 minutes.
• Place mushrooms in the casserole.
• Add crumbled bacon and chicken broth.
• Cover the casserole and place in a 350º oven for 50 minutes.
• Thicken juices with cornstarch dissolved in cold water.
• Garnish with parsley.

Steps:

• Preheat oven to 375°F (C.190°).
• Lightly coat a 2-qt. casserole with cooking spray.
• Peel and grate the potato into a bowl.
• Stir in 1/4 cup of the cheese.
• Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until the potato is browned and crispy.
• Meanwhile, brown the ground sirloin, onion, and garlic in a large non-stick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat.
• Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste.
• Saute, stirring, for a minute or two. If mixture seems too dry, add a tablespoon of the bottled taco sauce, adding up to 2 tablespoons more.
• When potatoes are done, spoon beef mixture on top of potatos. Top with remaining cheese and jalapeno slices(if using).
• Bake for 25 to 30 minutes, until cssserole is hot and bubbly. Serve at once.

Steps:

• Combine all ingredients in a bowl; transfer to an ungreased 3-quart baking dish.
• Cover and bake at 375ºF for 60 to 70 minutes or until carrots are tender.

Steps:

• Preheat oven at 200 degrees Celsius.
• Toss chicken in flour to coat. Shake off excess flour and reserve 1 tablespoon.
• Melt butter in a large frying pan and cook chicken over a medium heat until chicken browned on all sides. Transfer to large casserole dish.
• Add garlic and reserved flour to pan and cook over a low heat for 1 minute.
• Combine stock and tomato puree. Remove pan from heat and gradually blend in stock mixture. Cook over a medium heat, stirring constantly, until mixture boils and thickens. Pour over chicken in dish. Cover and bake chicken for 30 minutes.
• Heat oil in a large frying pan and cook turnips, carrots, and parsnip over a medium heat for 3 - 4 minutes. Remove from pan and set aside. Add onions and bacon to pan and cook for 4 - 5 minutes or until bacon is crisp.
• Stir turnip, carrots, parsnips, onion mixture, potatoes; season with black pepper to taste. Add with parsley to chicken mixture and bake 40 minutes longer or until vegetables are tender.