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Casserole Recipe Redux

Casserole Recipe Redux

There’s nothing quite like a good cooking challenge once in a while, and taking on the casserole certainly fit the bill this week. It’s something we all have a love-hate relationship with; done well, it can be a convenient one-dish meal that doubles as lunch the next day. Done badly, it’s the stuff of childhood nightmares; one’s heart can only go out to kids (and adults) whose sole thought at that point in time is probably something along the lines of "What did we do to deserve casserole night? Mother of God!"

Click here to see the Casserole Recipe Redux Slideshow

First, a disclaimer, though: We did not set out to make the casserole sexy. That would be tantamount to making something like say, a Prius, sexy — just not happening. Delicious, yes. Sexy, not happening in this lifetime. So there, full disclosure.

That being said, though, what came out of everyone’s ovens this week looked absolutely fantastic and definitely set our collective stomachs rumbling and chops salivating. Take, for instance, Nathan Cyphert's Tuna Noodle Casserole, simple, delicious, and easy on the wallet. And, also not to be missed is Culinary Content Network member Lyndsy Hassett's Southern Shepherd's Pie Recipe, an upside down version of the traditional English dish that also gets a Southern twist thanks to cornbread. But the one that takes the cake is Arthur Bovino's winning recipe for King Ranch Chicken — its well-balanced, robust flavor makes you think "definitely not diet food," but it is indeed, a slimmed-down version all the same. Just, whatever you do, don't call it a casserole, because that's not how they roll down in Texas.

All of the recipes featured here can be made at home for about $32 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices. While this may seem a little high, it's because these recipes are meant to feed an army of eight to 10 hungry people. That works out to about $3 to $4 per person or less — so if you're looking for an economical way to feed a crowd, the casserole still reigns supreme.

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.


Recipe Summary

  • 1 pound lean ground beef
  • 3 cups peeled and thinly sliced potatoes
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup chopped onion
  • ¾ cup milk
  • salt to taste
  • freshly ground pepper, to taste
  • 1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a medium skillet over medium heat, brown the ground beef drain fat.

In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.

Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.


Recipe Summary

  • ½ cup butter, divided
  • 1 (8 ounce) package uncooked medium egg noodles
  • ½ medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 8 ounces button mushrooms, sliced
  • ¼ cup all-purpose flour
  • 2 cups milk
  • salt and pepper to taste
  • 2 (5 ounce) cans tuna, drained and flaked
  • 1 cup frozen peas, thawed
  • 3 tablespoons bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup shredded Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.

Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.

Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.


Cheesy Broccoli Potato Casserole The folks at Recipe ReDux have chosen another fun theme for this month. This is their 42nd Recipe ReDux and we have been challenged to grab a cookbook and add our own spin to a recipe on page 42 (or 142 or 242…you get the idea). I only have one cook book with me that is not digitized, a collection of recipes assembled by the friends of Compass Regional Hospice (formerly Hospice of Queen Anne’s). These type of cookbooks are invaluable for preserving regional recipes and my choice, a cheesy broccoli potato casserole is one of those you’ll frequently see at a buffet or holiday meal. It’s easy to assemble for 2 or 20 and if desired, all the dairy components can be substituted for vegan analogues. If you’re making this for a potluck or holiday meal, you’ll probably want to double the recipe and make the mashed potatoes fresh. However, if you prefer use leftover mashed potatoes and broccoli to make a simple to prepare side dish for a family meal. (The leftover casserole was formed into patties for the next day’s lunch…that’s a lot of mileage out of a few potatoes!) Adjust the amount of milk and butter used for the casserole if using mashed potatoes made with those ingredients. To make a vegan friendly dish, omit the egg and use your favorite non-dairy milk, vegan spreads and cheeses. Preparation

Butter a 9- by 13-inch baking dish. Cut the bread into 2-inch chunks and set aside.

In a large bowl, gently beat the eggs. Add the half-and-half, granulated sugar, cinnamon, vanilla and salt whisk until the sugar is dissolved. Add the bread, berries and cream cheese, and mix gently. Pour into the prepared baking dish.

Cover the baking dish with foil and refrigerate overnight or for at least 4 hours so the bread chunks can absorb the custard.

Preheat the oven to 350 F. Uncover the baking dish and bake for about 45 minutes, until the middle is set and all the custard is absorbed. If the top gets too brown before the casserole is done, cover it with foil. Dust with powdered sugar, if using, and serve immediately.

Excerpted from COME ON OVER! © 2021 by Elizabeth Heiskell. Photography © 2021 by Angie Mosier. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


70+ Best Casserole Recipes That Make Weeknight Dinner Plans a Breeze

Those of us who have to plan out the family dinner night after night are always on the lookout for recipes that are a) easy, b) nourishing, and c) crowd pleasers. And nothing hits all three of those qualities better than a hot, fresh casserole straight out of the oven. That's why we've rounded up our all-time favorite casserole recipes. These are the best we have: the ones that are largely hands-off, that don't cost an arm and a leg to make, that are packed with good-for-you ingredients, and most importantly are absolutely delicious. Filled with your favorite ingredients, these spring, summer, winter, and fall casserole recipes will make dinner&mdashand lunch the next day&mdasha total breeze. What's more, these easy casserole recipes can even do triple duty as breakfast. Imagine waking up to the heavenly aroma of a French toast casserole, a cheesy zucchini bake, or a classic breakfast casserole with spicy turkey sausage, flavorful mushrooms, and juicy tomatoes. Yum! We've also got chicken casserole recipes and healthy casserole recipes, like a potato and Manchego casserole with maple bacon that your kids won't believe is actually lightened up.

Of course, you don't just have to view these fast casserole recipe ideas as fuel for your family. We've also got decadent, over-the-top ideas that work just as beautifully at a fall dinner party. Impress your guests with a cheesy Caprese casserole (tomatoes, balsamic vinegar, and two types of cheese are the secret ingredients!), or try a Southern-inspired yellow squash casserole that's as pretty as it is delicious.

Lasagna: The original casserole! This one-pan version earns its place at your table by being not only delicious, but easy and, at just 40 minutes from prep to table, pretty fast, too!

Baked mac is the elegant version of the weeknight stovetop variety. Don't skip the cauliflower, it gives this dish an even richer, cheesier taste.


Best Breakfast Casserole Recipe

Wholesome ingredients come together in this breakfast casserole with potatoes. Don’t buy some store-bought coffee cake or heat up something that has gobs of artificial ingredients. With this recipe, you’ll feel good about serving up breakfast to everyone you love.

Breakfast Casserole Ingredients

  • Shredded hash browns – The frozen kind in the 20-ounce bag is perfect for this hash brown egg casserole.
  • Crumbled sausage – Because you can’t say it’s breakfast without breakfast sausage. And crumbled sausage is perfect for this sausage breakfast casserole.
  • Onion – Dice it up!
  • Green bell pepper – Dice this up too.
  • Eggs – You’ll need 8 of them for this egg bake with hash browns breakfast creation.
  • Evaporated milk – Makes this have a wonderful texture.
  • Cheddar cheese – A staple in any sausage egg and cheese casserole!
  • Seasonings – For this breakfast bake recipe, you’ll use Italian seasoning plus salt and pepper to taste.

Nothing beats the smell of homemade breakfast casserole.
Megan

Easy Breakfast Casserole Recipe

This easy breakfast casserole recipe only takes 25 minutes of your time to put together. After that, you can sit and enjoy your coffee in peace while it bakes up and wakes up your whole house with that phenomenal aroma of a sausage egg hash brown casserole!

How do you Make Breakfast Casserole from Scratch

When making a breakfast casserole with hash browns, start by preheating the oven. While the oven pre-heats, you’ll brown your sausage and drain it. Next, mix the eggs, evaporated milk, and seasonings together until smooth. Put your veggies and cheese into a greased casserole dish, then pour on the egg mixture and top with cheese. Bake it until it’s done!

Expert Tips and Tricks for the Perfect Breakfast Casserole Every Time

  • Brown your sausage. While the sausage will cook in the sausage egg casserole and some varieties are even already cooked, the browning process gives you sausage casserole so much more flavor. Plus, it allows you to drain the fat away so your sausage hashbrown breakfast casserole is not as greasy.
  • Thaw those hashed browns first. They’re much easier to stir together and won’t let out too much liquid this way.
  • Use evaporated milk. It will make this egg bake recipe so much more indulgent and impressive!

How to Cook Breakfast Casserole

Breakfast casserole is cooked in the oven in a casserole dish. The sausage for your casserole needs to be cooked on the stove top first so you can drain the fat. Then you can combine the rest of the ingredients in this sausage and egg casserole.

Can I substitute fresh potatoes for frozen hash browns?

Yes, you can, though it requires more work for you. That said, if you don’t mind doing so, you’ll have to freshly grate your potatoes and then remove the starch by soaking them and rinsing. This takes a bit of time which is why the frozen hash browns are helpful.

How long can breakfast casserole be refrigerated before cooking?

You can make your breakfast casserole ahead thee night before, assembling everything so that all you have to do is pop it in the oven in the morning. I don’t recommend preparing your overnight breakfast casserole ready more than 24 hours before though.

How Long to Bake Breakfast Casserole

At 350F, this breakfast bake casserole will need to cook for 55 to 65 minutes.

How do you know when breakfast casserole is done?

Just stick a knife into the center of your egg casserole recipe after 55 minutes of baking. If it comes out clean, your baked egg casserole is ready!

How do you keep egg casserole from falling?

The temperature of 350F is low enough to keep it from falling. Slow and low is the best way to cook this type of breakfast casserole?

Why is my breakfast casserole runny?

If you didn’t let the hash browns thaw first, they can make your casserole runny. Following this breakfast egg casserole recipe will ensure you have a breakfast casserole that has the right texture.

What goes well with Breakfast Casserole

I always serve orange juice, coffee, toast, and breakfast pastries when I make my hashbrown breakfast casserole recipe. When we have a bigger gathering, I’ll add sides of bacon, sliced avocado, fresh fruit, and pancakes.

How to Store Breakfast Casserole

Breakfast casserole leftovers must go in the fridge. Cover them well!

How long can you keep hash brown casserole in the fridge?

In your fridge, you can keep your properly-stowed breakfast casserole for up to 5 days. If you can’t finish it up, put it in the freezer.

Can You Freeze Breakfast Casserole?

Yes, when wrapped well, it will keep for up to 2 months in your freezer.

Can you freeze egg casseroles?

Yes, you can. If you make enough for a crowd but have lots of leftovers, just wrap it well and freeze it. It will keep for about 2 months.

How to Reheat Breakfast Casserole?

Let it thaw out overnight in your fridge. The next day, bake it at 350 for 20 minutes or until heated through.

How do you reheat egg casserole without overcooking?

Much of it depends how much egg casserole is left. If it’s still pretty full, putting it in a preheated oven at 350F for about 20 minutes should be perfect.


Comforting Casserole Recipes

Warm, hearty and comforting: There’s nothing like a good, old-fashioned casserole. Whether you’re craving a classic like tuna noodle or looking for a recipe with a twist (like mini spinach and artichoke chicken casseroles), these recipes are sure to satisfy.

Related To:

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Renee Comet ©Renee Comet

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Chantell Quernemoen

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: MATT BALL WWW.MATTBALLCAMERA.COM

Chicken Tortilla Casserole

Chicken Ramen Casserole

Low maintenance and packed with flavor, this creamy casserole transforms dorm-friendly ramen noodles into a satisfying casserole for a crowd.

Beef and Cheddar Casserole

Try a new take on the casserole &mdash a standby one-dish dinner. This one combines hearty ground beef with cheddar and egg noodles.

Chicken Tetrazzini Casserole with Cauliflower

With just a little day-before prep work, this creamy casserole comes together quickly with mushrooms, poached chicken and cauliflower.

Bagel Breakfast Casserole

This dish has everything you love about a traditional bagel breakfast sandwich, but it's all baked into a casserole that can be made the night before.

Tuna Noodle Casserole

Tomato Vegetable Casserole

Giada's colorful veggie casserole, full of potatoes, yams, bell pepper and zucchini, would be excellent alongside grilled steak. Thanks to the crusty Parmesan-breadcrumb topping, it's filling enough to serve as a vegetarian main course, too.

Spaghetti-and-Meatballs Casserole

Eat spaghetti and meatballs by the slice instead of the bowl. Each slab of this kid-friendly casserole has tiny meatballs and pockets of gooey cheese. Add slices of leftover cooked Italian sausage if you have it.

Loaded Cauliflower Casserole

Cauliflower just got loaded &mdash like a baked potato, that is. All the familiar flavors of your favorite stuffed spud are in this cheesy casserole that is low in carbs and high in flavor.

Chicken Tortilla Dump Dinner

All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.

Tuna Noodle Dump Dinner

This creamy tuna-noodle dump dinner is made entirely in one baking dish, egg noodles included. It tastes just like the casserole you grew up eating but requires less equipment (and cleanup). Instead of using the classic cream of mushroom soup, we opted for a combination of cheese, broth, heavy cream and sour cream, which provides the same velvety texture.

Spinach and Artichoke Chicken Casseroles

Creamy, cozy and oh-so-delicious, Molly&rsquos casserole is the ultimate make-ahead meal. She stores her casserole in the freezer and pops it in the oven for just 30 minutes when she needs a heat-and-eat dinner.

Alfredo Shrimp Scampi Dump Dinner

Just dump a box of pasta, bag of shrimp and a few other pantry staples into a dish and bake. Right before serving, stir in the heavy cream and top with grated cheese and fresh parsley for a rich and creamy weeknight dinner in a flash.

Copycat Hash Brown Casserole

This copycat hash brown casserole is an incredibly comforting side dish you'll want to make for both breakfast spreads and dinner parties alike. We opted to ditch the canned creamed soup and make a homemade cheese sauce instead. The result is a homey rendition of the classic Cracker Barrel dish.

Best Ever Green Bean Casserole

A classic made modern and fresh, Alton ditches the traditional cream of mushroom soup and canned green beans, instead using real mushrooms, half-and-half and fresh green beans.

Coconut-Almond French Toast Casserole

Broccoli and Orzo Casserole

We love creamy Havarti cheese for this comforting casserole. The mild Danish cheese is widely available in different flavors &mdash try dill or caraway for extra punch.

Baked Penne with Roasted Vegetables

Twice Baked Potato Casserole

Instead of filling each individual potato skin, Ree reinvents cheesy, bacon-laced twice baked potatoes as a comforting casserole.

Classic Italian Lasagna

Tackle Giada's traditional lasagna by making each of the separate components before layering.

Chicken Pot Pie with Cheddar Crust

For this cozy feast, the chicken will do double duty: once with the meat in the filling and once with the bones to enrich some store-bought broth. And that cheddar crust? Totally worth making from scratch.

Sloppy Joe and Macaroni Casserole

Make-Ahead Paella Casserole

Italian Baked Chicken and Pastina

Chicken Spaghetti

Chicken Noodle Casserole

Black Bean Lasagna

Trisha's veggie lasagna is anything but boring. Black beans, tofu ricotta and fire-roasted tomatoes make for a comforting, flavorful meal that's vegetarian and dairy-free.

Curried Cauliflower and Chickpea Dump Dinner

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.

Beef and Bean Taco Casserole

We nicknamed this the "broken enchilada" casserole because the soft layer of cooked tortilla chips on the bottom reminded us of enchiladas. The best part? This dish is so much easier to make!

Sweet Potato Casserole

Make this crowd-pleasing favorite the classic way: with buttery mashed sweet potatoes and a crunchy pecan topping.

Breakfast Sausage Casserole

Trisha&rsquos make-ahead sausage casserole is just as good for dinner as it is for breakfast. Use sage sausage for fragrant, herby results.

Baked Spaghetti

Roast Chicken Enchilada Suizas Stacked Casserole

Rachael's enchilada sauce with poblano peppers, tomatillos and cumin has just the right amount of heat and all the cheesy goodness you crave.

Ham and Cheese Breakfast Casserole

Grilled Cheese-and-Tomato Casserole

If tomato soup and grilled cheese is your go-to comfort food, then we have the casserole for you. Using the broiler instead of the stovetop makes the work of grilling the bread and cheese easier-try it method when you're cooking sandwiches for a crowd.

Spinach Lasagna With Mushroom Ragu

Corn and Crab Chowder Pot Pies

A single-serving mash up of cozy chowder and hearty pot pie, this casserole is sure to please.

Lumberjack Breakfast Casserole

Get all your favorite breakfast foods in one bite! And change up the cheese if you want &mdash try Pepper Jack for a little spice.

Chocolate-Banana Pancake Breakfast Casserole

Have bananas with your flapjacks. Oh, and chocolate, too. Add a few sliced strawberries or a handful of raspberries for an extra pop of flavor and color!

Baked Bean Casserole

Trisha mixes pork, beans and barbecue sauce in this simple casserole that easily serves a crowd.

Skillet Spaghetti Casserole

Nestle cooked spaghetti into an egg mixture in a skillet, then top it with a layer of mozzarella and Parmesan.

Butternut, Bacon and Apple Hotdish

As Molly says, this dish is &ldquolike sweater weather in food form.&rdquo She whips up a homemade biscuit dough to bake on top of her bacon, apple and butternut squash casserole.

Pierogi Casserole

Skip the store-bought pierogi and make Michael&rsquos five-star casserole instead. He layers a homemade pasta dough with mashed potatoes, caramelized onions, bacon and cheese for the ultimate comfort dish.

Slow-Cooker Breakfast Sausage Casserole

If you love an all-American breakfast with hash browns, eggs, sausage and peppers, then this is the recipe for you! Besides being downright delicious, the cheesy casserole can cook overnight. Assemble all the ingredients in your slow cooker, set it on low and wake up to a hearty meal that's ready first thing in the morning for hungry houseguests.

Meatball and Polenta Casserole

A simple green salad is the only side needed for Ree&rsquos meaty and cheesy casserole.

Cornbread Chili Casserole

&ldquoThis dish is perfect for a crowd, and it&rsquos just as good with ground turkey or chicken,&rdquo says Trisha.

Tater Tot Breakfast Casserole

&ldquoA bag of frozen tots lays the foundation for this hearty, cheesy winner of a breakfast casserole,&rdquo says Ree.


Ham and rice casserole recipe

This very simple one-pot dish makes a great midweek meal. You can vary the ingredients as to what you may have in the fridge or freezer. Serve with a green salad, if you like.

  • You can use cooked chicken or turkey instead of ham.
  • Frozen diced mixed vegetables are perfect for this casserole and will cut down your prep time. You could add frozen peas or sweetcorn too.
  • Mix and match the seasoning according to your taste. You may like to add a little paprika or chopped fresh herbs.
  • You will need a buttered ovenproof dish, 30 x 20 x 5cm (11 x 8 x 2 inches).

Ingredients

  • 1 pinch each of sea salt and black pepper
  • 250 g rice
  • 300 g cooked ham, thickly sliced, then diced
  • 225 g vegetables, such as broccoli, carrots, green beans, chopped
  • 1 x 285g/10.5oz can condensed cream of mushroom soup
  • 275 ml chicken or vegetable stock
  • 2 tsp Italian seasoning
  • 1 tbsp lemon juice
  • 125 g grated Cheddar
  • 1 pinch each of sea salt and black pepper
  • 8.8 oz rice
  • 10.6 oz cooked ham, thickly sliced, then diced
  • 7.9 oz vegetables, such as broccoli, carrots, green beans, chopped
  • 1 x 285g/10.5oz can condensed cream of mushroom soup
  • 9.7 fl oz chicken or vegetable stock
  • 2 tsp Italian seasoning
  • 1 tbsp lemon juice
  • 4.4 oz grated Cheddar
  • 1 pinch each of sea salt and black pepper
  • 8.8 oz rice
  • 10.6 oz cooked ham, thickly sliced, then diced
  • 7.9 oz vegetables, such as broccoli, carrots, green beans, chopped
  • 1 x 285g/10.5oz can condensed cream of mushroom soup
  • 1.2 cups chicken or vegetable stock
  • 2 tsp Italian seasoning
  • 1 tbsp lemon juice
  • 4.4 oz grated Cheddar

Details

  • Cuisine: American
  • Recipe Type: Rice
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 55 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
  2. Mix together all the ingredients, except for the cheese. Season well with sea salt and black pepper.
  3. Spoon it all into the dish and level the surface. Cover with a lid or with kitchen foil and bake in the oven for 45 minutes, or until the rice is tender.
  4. Once the rice is cooked through, remove from the oven, take off the lid or foil, then scatter the cheese all over the top.
  5. Turn up the oven to 200°C/fan 180°C/400°F/gas mark 6. Return the dish to the oven for around 10 minutes, or until the cheese has melted and is browned and bubbling.

Image: Elena Trukhina/Shutterstock

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Sweet Potato-Squash Casserole

What is the one enduring Thanksgiving dish that will always have a place on your table? Maybe there’s more than just one that lives on through the years. Our family has several dishes that make an appearance each year on Turkey day, but I’d be willing to change out most of them for something different, except one….my mom’s sweet potato soufflé. Sweet, creamy & buttery, covered in marshmallow goodness, I love it and so does everybody else (except my grandpa who swears he hates sweet potatoes, yet devours a slice of sweet potato pie every year because he thinks it’s pumpkin!). With this month’s Recipe Redux theme being Vintage Side Dishes, I knew what I had to do.

Because my mom’s sweet potato soufflé is perfection just the way it is, I decided to go in a slightly different direction to make this something of my own. First, I have a time-saving/life-changing tip. Use canned sweet potato and butternut squash for this recipe because it tastes just as good and takes no time at all! This sweet potato-squash casserole is much lighter than the soufflé since its sans marshmallows and uses less butter. The squash and sweet potato lend their own natural sweetness, so the small amount of honey and brown sugar is all you need.

[recipe title=”Sweet Potato-Squash Casserole” servings=𔄦″]
Ingredients:
1-15 oz. can sweet potato puree
1-15 oz. can butternut squash puree
1/3 cup coconut cream
2 Tbsp. honey
1/2 tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla
pinch of salt

Pecan Topping
2 Tbsp. unsalted butter
1/4 cup brown sugar
1/2 cup chopped pecans

Directions:
1. Preheat oven to 350°F.
2. Blend all ingredients, except those for the pecan topping, together in a stand mixer bowl on medium speed.
3. Pour mixture into a 9࡫ dish and bake for 20 minutes.
4. While the casserole is baking, melt butter in a small skillet over medium heat, add brown sugar, stirring until moistened.
5. Add pecans to butter and coat well. Cook on low heat for 2 minutes.
6. Top casserole with coated pecans and bake for 10 minutes longer.
[/recipe]


Watch the video: Das ist die leckerste Hähnchenbrust, die ich je gegessen habe! Schnelles und günstiges Rezept! #192 (December 2021).