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You are browsing the Blog for Casseroles.

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Avatar of Hanna Trafford

by Hanna Trafford

Homemade Sausage Lasagna

May 1, 2009 in Recipes by Hanna Trafford

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sausage-and-three-cheese-lasagna_leadMaking great tasting lasagna can be quite easy – here is a recipe that will prove that! And the great thing about using sausage meat instead of ground beef is that the taste is much smoother and just a little different. This dish will also freeze well for you – you can cut leftovers into portions and freeze them separately for instant individual portion dinner servings.

Homemade Sausage Lasagna:

1 lb. of bulk sausage meat

1 can or jar (26 oz. ) of pasta sauce

1/2 cup of water

2 eggs, beaten

3 cups (24 oz.) of cottage cheese

1/3 cup of grated Parmesan cheese

1-2 tablespoons of parsley flakes

1/2 teaspoon each garlic powder, basil and oregano

9 uncooked lasagna noodles

3 cups of shredded mozzarella cheese

In a large skillet, cook sausage meat over medium heat until it is no longer pink; drain off the fat. Stir in pasta sauce and water. Simmer, uncovered for about 10 minutes. Meanwhile, in a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley and seasonings.

Spread 1/2 meat sauce into a greased 13×9 inch baking dish.Payer with 3 noodles and third of the cheese mixture,meat sauce and mozzarella cheese.Repeat layers twice.

Cover and bake at 375F for 45 minutes. Uncover and bake 10 minutes longer or until noodles are tender. Let stand for 15 minutes before serving.

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Avatar of Hanna Trafford

by Hanna Trafford

Easter Brunch for 12 – Recipe #2-Broccoli, Ham and Egg Bake

March 28, 2009 in Recipes by Hanna Trafford

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This will become a really easy task if you prepare the ingredients ahead of time . You can prepare the ham and vegetable as far as 2 days before your brunch and combining all ingredients right in your baking pan the day before,keeping it in the refrigerator overnight  will make the preparation a breeze for you!

Broccoli Ham and Egg Bake:

1-1/2 cups of chopped cooked ham

1 lb. of fresh broccoli (chopped into smaller pieces under 1 inch in size)

1 bag – 30 oz. of frozen shredded hash brown potatoes – thawed

1 medium onion – chopped

2 cups of shredded cheddar cheese

1/2 cup of grated Parmesan cheese

12 eggs

1-1/4 cup of milk

1 container – 8 oz. of sour cream

2 teaspoons of lemon-pepper seasoning salt

2 teaspoons of ground mustard

1 cup of cornflake crumbs

2 tablespoons of butter, melted

Prepare 3 quart (13×9 inch) glass baking pan by spraying it with cooking spray. In a large bowl, mix ham, broccoli, potatoes,onion and cheeses, spoon into baking dish.

In the same bowl, beat the eggs, milk, sour cream, lemon-pepper seasoning salt and dry mustard until well mixed. Pour egg mixture over potato mixture.(the dish will be quite full) Cover and refridgerate for a minimum of 8 hours.

Preheat oven to 325F, uncover the baking dish and bake for 35 minutes.

Meawhile, toss cornflake crumbs and butter.

Sprinkle cornflake mixtrue over partially baked casserole and bake uncovered for 30 – 35 minutes longer or until knife inserted in the centre comes out clean or placing meat thermometer into the centre reads 160F.

Remove from oven and let stand for 15 minutes before serving.

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by Hanna Trafford

Macaroni and cheese

March 18, 2009 in Recipes by Hanna Trafford

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macaroni-and-cheeseI know there are a lot of lovers and fans of the famous boxed version of this great staple dish and it’s OK (I guess)… But i have a recipe that is soooo much better! Try it and let me know if I am right! Plus – as with everything you make in your own kitchen, it smells so good! And a little hint – you can freeze this with no problem, so what I do is bake it in smaller dishes, cool after baking and just put the dish directly into my freezer. And then – when I don’t feel like cooking dinner (oh yes – we all have days like that – even me!) – there it is – homemade and ready to eat! Enjoy and comment please!

Macaroni and Cheese Casserole:

1-1/2 cups of ready-cut macaroni

4 tablespoons of butter

4 tablespoons of flour

2 cups of milk

1 cup of grated Parmesan or strong cheddar cheese (or mix them 1/2 and 1/2)

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 teaspoon of dry mustard

Topping:

1/2 cup of fine bread crumbs

1 tablespoon of butter

4 tablespoons of grated cheddar cheese

4 tablespoons of grated mozzarella cheese or Monterrey Jack cheese

Few grains of paprika

Cook macaroni according to directions. Melt butter, add flour and stir until bubbling. Gradually add milk and stir constantly until smooth and thickened. Add cheese and stir until melted, blend in seasonings. Place a layer of macaroni in a greased 1-1/2 quart casserole, cover it with a layer of sauce. Repeat this ending with a sauce layer. Prepare topping. Mix bread crumbs with butter and spread over top; sprinkle with grated cheese and paprika. Bake at 375F for 25 – 30 minutes ot until heated through and crumbs are brown.

And as with all my other recipes, here are a few additions that can make this dish even better:

  • Prepare few strips of bacon by frying it (not too crisp), cut them into 1 inch pieces and sprinkle over the top along with the cheese
  • Drain a can of tomatoes well, add layers of tomatoes over the macaroni before you start adding the sauce
  • Cook wieners, cut them into 1-1-1/2 inch pieces and mix them in with the macaroni

These are just a few additions you can make – let me know what else you came up with!

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