a community blog of gastrophiles for all seasons

Saturday, January 15, 2005

Speaking of Casseroles (man, I'm getting good at "speaking of" posts!)

I had some requests to post the two casserole recipes that Taylor and I served on New Year's Day. They are both pretty easy to make, and relatively healthy, thanks to my mom. They both bake at the same temp, so you can do both at once, if you are serving a lot of people (each casserole makes a good bit).

Black Eyed Pea Casserole


1 lb. lean gr. meat (beef, turkey, or even veggie crumbles could work)
1/2 c. diced onions
1/2 c. diced bell pepper
1/2 c. diced celery
3 cloves garlic
1 pack success rice cooked (or cook 1 to 1/2 cup of rice)
1 can black eyed peas
1 can tomatoes with green chiles
6-8 oz. grated cheese
salt and pepper to taste

Two options for the first step, again courtesy of my mom. She browns her meat first, then rinses it in a collander, then returns it to the skillet to add her seasongs and cooks to combine them. However, you can just add the seasonings and brown the meat all at once.

Combine cooked rice with meat and seasongs. Add canned beans and tomatoes. Put mixture into 9 x 13 casserole dish. Bake at 350° for 30 minutes. Remove from oven, add cheese on top, and bake 15 minutes more, or until cheeze is bubbly.

Shrimp "Jambalaya"


1 onion
1 bunch green onion
1 can reduced fat cream of mushroom soup
2 cups raw rice
worcestershire sauce (to taste)
1 can Ro-Tel tomatoes
1 can reduced-sodium French onion soup
1 lb. shrimp or crawfish (frozen is fine)
butter or margarine for sauteeing the onions
salt, pepper, and red pepper to taste<

Sauté seasonings in butter or margarine. Add remaining ingredients and bring to a boil. Transfer to baking dish. Bake at 350° for 1 hour, stirring halfway through.

Saturday, January 01, 2005

Because everyone eventually has to go to a potluck...

Broccoli Rice Casserole

This is a modified version of a recipe I saw on (The original recipe called for a 16 ounce jar of cheese sauce. I substituted a combo of shredded cheese and cheese soup instead). I brought this to a potluck lunch at work this week, and it was a big hit. I was happy because, not only did everyone really like, it's also really cheap to make, and isn't that what's important when feeding coworkers?

2 cups of rice (cooked)
2 10 ounce packages frozen chopped broccoli
2 10.5 ounce cans cream of mushroom soup
3/4 cup chopped onion
1/4 cup butter
1 can Campbell's cheddar cheese soup
1 8 ounce package of shredded cheddar cheese
salt and pepper (or Tony's) to taste
I also sprinkled in a little onion powder because I used frozen chopped onions. If you use fresh onions, you probably wouldn't need the onion powder.

Cook the broccoli, following the instructions on its package, and drain.
Saute the onions in the butter.
Mix broccoli, rice, cheese, onions with butter, and soups together. Then season with salt and pepper.
Put the mixture in a 9 by 13 inch oven safe casserole dish. Bake for 30 to 40 minutes at 350 degrees.