Skip to comments.Virtual Casserole Party For Samiam1972(please post helpful casserole recipes for our new FR Mom!)
Posted on 06/24/2005 4:13:54 PM PDT by LadyShallott
I wanted to throw a casserole party for one of our FR moms. For those of you that dont know what a casserole shower is...I will explain. :) Please post a casserole recipe that is easily made and frozen so when the baby makes their welcomed appearance Mom can have some help with some easy and good food to make for herself and her family. This is a baby shower/casserole shower people. It's time for some recipes and really cute pics. :) Have Fun!
That's a wonderful idea! Thank you!!!
What a neat thread!!! You're a great friend!
What a GREAT idea!!!!!!!!!!!!!!
so sorry I missed this last night - let me get another cup of coffee into me while I read through here and then will see if I have anything to add.
A Good Morning Bump!
This is the sweetest thing anyone has ever done for me....online!!! ;o) It's not nice to make the hormonal pregger girl cry!!! I wish there was a pregnant ping for all the new mom's out there!!
You all are amazing!!!
I'm calling my parents so I can go pick up my freezer out of storage in their basement. I'm ready to cook!!!!
Is it just minnesotans that call casserole 'hotdish'?
What a nice idea. I'd love to get a count of the mommy freepers and how many children they've had since they've been freeping. I know I've had 2 out of my 3 as Aggie Mama. =)
I am so glad you enjoyed it. :) I hope this helps you out. I am going to write down some of these recipes as well. :) Have a great Saturday! God Bless.
I had just had our daughter (she was 6 months old?) when I signed up for Free Republic. It would be interestng to take a count, I agree. :0) God Bless!
Wonderful thread! Thanks! Bookmarking! I don't have a single thing to conribute, sadly, as I'm not a good kitchen grrrl and basically live on frozen chicken breasts and veggies steamed. Dull! . These recipes will really come in handy!
i think you will like this thread, and could contribute some yummy stuff. : )
Should we start a Freeper recipe list also? I have thought that would be great for some time.
Cheese raviolis replace the lasagna noodles and ricotta in a a square baking dish - I use disposable foil cake pans that I get 2 for $1 in the dollar store.
Using frozen ravioli, which don't need to be defrosted or pre-cooked and already shredded cheese makes this a very quick meal - and it freezes and reheats real easily.
You've sure broadened my horizons with tamale spoon bread. Sounds delish!
I think thats a wonderful idea! :)Maybe we can start a weekly thread for recipe swapping? I would enjoy that as well.
In Pennsylvania we call it "covered dish".
If you make this, you are almost *guaranteed* to be asked for the recipe every time you serve it.
Shoepeg Corn Casserole:
4 cans Green Giant shoepeg corn, drained
8 oz. cream cheese, cubed
8 oz. pepper jack cheese, cubed
1 small can diced green chilies
1 tsp. cumin or favorite seasoning
Microwave and stir until melted.
Mousakka.... the only caserole I know..
3 Medium sized eggplants (unpeeled)
4-5 Medium sized (peeled)
2 Large - chopped fine
1 Can Tomato paste
1/4 Cup Red wine
1 Cup Parmesan cheese - freshly grated
1 lb. Ground beef
3 T Fresh parsley - chopped fine
1/4 tsp. Cinnamon
Dried bread crumbs
White Sauce (recipe below)
EGGPLANT: Rinse under cool water. Set aside to dry or pat dry with paper towel. Cut off ends. Slice about 1/2 inch thick rounds.
(Some people feel that eggplant has a slight bitterness; to counteract this possibility, I lay out the slices on paper towels and VERY LIGHTLY sprinkle with salt and let stand for about 15 minutes. Then LIGHTLY sprinkle with pepper.)
Fry eggplant QUICKLY in butter or cooking oil until golden brown. You want the eggplant to remain firm. Remove to a platter.
POTATOES: Peeled and sliced THIN. Keep them in a bowl of cool water to prevent browning while assembling the moussaka. Before assembling moussaka, drain potatoes thoroughly.
GROUND BEEF: In order to cut down the use of "fat", I sprinkle my skillet with a light dusting of salt and then brown the meat over medium high heat.
ONIONS: Add onions to skillet, reduce temperature, and cook for about 10 minutes.
TOMATO PASTE: Dilute the tomato paste with the wine and about 1/2 cup of water.
Add the parsley and cinnamon; salt and pepper to taste. Pour over meat and onions. Simmer over LOW heat, stirring frequently until liquid is completely reduced. Remove from heat.
4 T Butter
6 T Flour
2 C Hot milk (not boiled)
1/2 tsp. Salt
2 Egg yolks, well beaten
Dash of Nutmeg
In medium size bowl, beat the egg yolks with your whisk; set aside.
In medium size sauce pan over medium heat, melt 4 Tablespoons butter and blend in the flour, stirring steadily until butter is absorbed into the flour. Add salt.
When bubbling slightly, REDUCE heat to LOW; add the hot milk SLOWLY, stirring constantly. Continue cooking over low heat until smooth and thickened to medium consistency.
Remove from heat and add nutmeg.
Pour finished sauce over the beaten egg yolks SLOWLY and stir constantly. Set aside.
LIGHTLY grease (I use vegetable oil) the roasting pan. Sprinkle a layer of bread crumbs on bottom of roasting pan.
Beginning with eggplant, begin layering: eggplant, potatoes, meat. Each layer should be sprinkled lightly with bread crumbs and Parmesan cheese. Your TOP layer should be eggplant.
POUR white sauce evenly over the top. The sauce will form a thick crust on top of the Moussaka when baked.
Sprinkle with remaining cheese and bread crumbs.
BAKE at 375 degrees for 1 hour, or until golden brown.
Remove from oven and let stand about 15 minutes before cutting into squares.
1 small box of cut spaghetti or elbow macaroni
1/2 lb. hamburger, browned
1 15 oz. can of tomato sauce
1/2 onion, chopped and cooked until transparent
Boil pasta according to pkg. instructions, pour into a strainer and run cold water over to cool.
Spray a casserole dish with cooking spray. Put in all ingredients plus salt and pepper if so inclined, and bake at 350. Time - 30 minutes if not refrigerated, 45-60 if it was refrigerated before baking. Cover to keep the noodles from drying out.
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