Shaking the Blah's

[Guest guest]

I cook for a family of seven and because of that, there are a few things that

always stay on the menu but with different twists.  Our families #1 favorite

comfort meal is what we call " Casserole " .  It can be made with any combination

of vegetables, grains or beans and by adjusting the seasoning we can make it

Mexican Casserole, Asian Casserole, Creole Casserole, Forrest Mushroom

Casserole etc. The kids like to try to guess what type of casserole it is by

smell, and I love the fact that it gets me in and out of the kitchen quickly, so

we have more time together.

Here are the basics:

Filling

16 oz of vegetables of choice

1 can cream soup (cream corn, mushroom, asparagus, potato etc)

1 can of beans of choice (drained)

1 cup french fried onions, rice or bulgar wheat (you can use whatever suits your

fancy)

Salt, pepper or other seasonings to taste

Topping

2 boxes of Jiffy Corn muffin mix

1 can cream corn

2 eggs

(you can add things like chopped onion, herbs, jalepenos, olives etc to this

mix)

In a large pan over medium heat  combine the filling ingredients and heat until

warm.  Place them in an ovensafe dish.

Combine the topping ingredients and spoon on top of the filling.

Bake at 350 degrees until the filling bubbles and the topping is golden brown.

We make this our main course very often because it is so versitile it never is

the same thing twice.  This recipe can be doubled or tripled without a problem

(we triple the amounts given) and is great the next day. (I like to use the

vegetables that are fresh from our garden in the summer- try it with squash,

bell peppers and onions amazing). It also freezes very well.

My mother in law makes this with her left over side dishes and my favorite of

hers cabbage and cheese soup as the filling with a layer of red beans and rice.

She seasons the cabbage with season all, garlic powder and itallian seasonings. 

With the cajun spices in the red beans and rice it is SO good.

I usually serve a side salad, or some fresh fruit with this but it does a great

job as a meal on its own..

 

 

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[Guest guest]

That sounds wonderful; what a fun way to jazz up

regular dishes and always come up with something new.

 

I would caution you about the Jiffy brands mixes,

if you don't already know this, they use lard in them,

which make those not vegetarian-safe. But there are

several other brands out there that are just like Jiffy,

minus the lard.

 

Thanks for sharing your casserole ideas!

 

~ PT ~

 

Culture of the mind must be subservient to the heart.

~ Mahatma Gandhi (1869-1948)

~~~*~~~*~~~*~~~>

, ande frayser <andefrayser wrote:

>

> I cook for a family of seven and because of that, there are a few things that

always stay

on the menu but with different twists.  Our families #1 favorite comfort meal is

what we

call " Casserole " .  It can be made with any combination of vegetables, grains or

beans and

by adjusting the seasoning we can make it Mexican Casserole, Asian Casserole,

Creole

Casserole, Forrest Mushroom Casserole etc. The kids like to try to guess what

type of

casserole it is by smell, and I love the fact that it gets me in and out of the

kitchen quickly,

so we have more time together.

> Here are the basics:

> Filling

> 16 oz of vegetables of choice

> 1 can cream soup (cream corn, mushroom, asparagus, potato etc)

> 1 can of beans of choice (drained)

> 1 cup french fried onions, rice or bulgar wheat (you can use whatever suits

your fancy)

> Salt, pepper or other seasonings to taste

> Topping

> 2 boxes of Jiffy Corn muffin mix

> 1 can cream corn

> 2 eggs

> (you can add things like chopped onion, herbs, jalepenos, olives etc to this

mix)

> In a large pan over medium heat  combine the filling ingredients and heat

until warm. 

Place them in an ovensafe dish.

> Combine the topping ingredients and spoon on top of the filling.

> Bake at 350 degrees until the filling bubbles and the topping is golden brown.

> We make this our main course very often because it is so versitile it never is

the same

thing twice.  This recipe can be doubled or tripled without a problem (we triple

the

amounts given) and is great the next day. (I like to use the vegetables that are

fresh from

our garden in the summer- try it with squash, bell peppers and onions

amazing). It also

freezes very well.

> My mother in law makes this with her left over side dishes and my favorite of

hers

cabbage and cheese soup as the filling with a layer of red beans and rice. She

seasons the

cabbage with season all, garlic powder and itallian seasonings.  With the cajun

spices in

the red beans and rice it is SO good.

> I usually serve a side salad, or some fresh fruit with this but it does a

great job as a meal

on its own..