Get Cooking!

Recipes, Kitchen Gadgets, Cookbook Reviews, Gluten Free Recipes...

You are here: Home / Archives for Recipes / Casseroles

Casseroles

Gluten-Free Corn Pudding (or Use All Purpose Flour for the Traditional Version)

By

Gluten-Free Corn Pudding

Gluten-Free Corn Pudding

I’ve been tweaking, experimenting, tweaking, planning, and re-tweaking favorite and new recipes for the upcoming holidays.  In our family, real joy is found around the dining room table (holidays, special days, any days….), so I put the utmost thought and planning into the food we’ll be gathered around.

Like most families, we have our traditional favorites that make their appearance on their perspective holidays, but I also love to try new dishes and desserts to keep my adored ones on their adorable toes. I’ve been experimenting with corn pudding the past few months because everyone loves corn and, let’s face it, it’s a must-have for Thanksgiving.

Before I had to give up wheat and gluten, my go to corn pudding called for a box of Jiffy Cornbread Mix (recipe). I’ve been trying since to come up with a recipe to rival that delicious recipe. The one below is as delicious, it’s just different, you know?

I’ll post future corn pudding recipes as well as other side-dish, bread (gluten-free, of course) and desserts here on the food blog in the coming weeks.

After all, Thanksgiving and Christmas will be here before we know it!

Print
Gluten-Free Corn Pudding

Gluten-Free Corn Pudding

Ingredients

  • 2 Cups Corn (canned, drained or frozen, thawed)
  • 4 TBS Gluten-Free Flour (or All Purpose, if not going the gluten-free route)
  • 1 TBS Butter, melted
  • 3 tsp Sugar
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 Eggs, Well Beaten
  • 2 Cups Whole Milk
  • Paprika (optional)

Instructions

  1. Mix the corn, flour, salt, pepper, and sugar together in a medium bowl. Be sure the clumps of flour dissolve into the mixture.
  2. Combine the well-beaten eggs, melted butter, and milk in a separate bowl. Stir well.
  3. Combine both of these mixtures together and pour into a butter-greased baking dish.
  4. Bake at 350 degrees for one hour. During the first 30 minutes, stir the mixture a few times - being sure to stir upward from the bottom. You want to be sure to incorporate all of the pudding together so it doesn't over-brown on the bottom. Using a wooden spoon is best.
  5. The pudding is usually ready after cooking for 1 hour, even. To check, use the knife inserted in the middle trick - when it comes out clean, it's ready to come out of the oven.
  6. Optional: Dust the top with a little paprika.


Fast and Easy Corn Pudding: Made with Jiffy Cornbread Mix

By

The corn pudding recipe below was published before I had to give up gluten and wheat, so it is NOT gluten-free.  However, it’s so amazingly good and so wonderfully simple that I can’t bring myself to remove it from the food blog. If you’re looking for an extra vegetable dish to serve on Thanksgiving, Christmas Eve or Christmas, this one’s a can’t miss. It’s honestly just delicious.

I’m working hard on coming up with a gluten-free version but can’t (yet!) replicate what Jiffy Cornbread Mix brings to the table. Literally.

1 can whole kernel sweet corn (yellow) – drained
1 can yellow creamed corn
1 stick butter, melted
1 box Jiffy Corn Bread mix
1 8 oz. carton sour cream

Mix all ingredients in a 9 x 13″ pan and bake at 350 degrees for about 45 minutes. Be sure you don’t over bake, though. You want it to be a golden brown – not a dark brown.

 

Quick and Easy Sweet Potato Casserole

By

Sweet Potatos (Ipomoea Batalas)
Sweet Potatos (Ipomoea Batalas)
Buy This Allposters.com

Sweet Potato Casserole Recipe

3 cups grated sweet potatoes
1 cup sugar
1/4 cup brown sugar
1 cup milk
2 eggs
4 tsp butter
1/4 tsp salt
1 tsp vanilla
1/2 tsp cinnamon

Mix sweet potatoes, sugars, milk, butter, salt, vanilla, and cinnamon in a large bowl. Pour into a greased 9 x 13 inch greased baking dish or pan. Bake for 1 hour in a pre-heated 325 degree oven.

Heavenly!

Sweet Potatos (Ipomoea Batalas)
Sweet Potatos (Ipomoea Batalas)
Buy This Allposters.com

Chicken-Broccoli Casserole

By

It seems like most budget-friendly recipes and meals involve ground beef, don’t they? I love when chicken recipes play by the penny-pinching rules. This casserole is also a quick and easy recipe, so basically there’s nothing you won’t love about this Chicken Broccoli Casserole!

Piggy Bank

4 chicken breasts
2 pkg. frozen broccoli
1 cup grated swiss cheese
1 stick margarine
5 Tbsp. flour
1-1/2 cup chicken broth
1 cup whipping cream
3/4 cup bread crumbs
Salt and Pepper, to taste

Cook chicken thoroughly and discard all bones (be sure to get them all!). Cut chicken into bite-size pieces and place in a baking dish. Cook broccoli in salted water and drain well. Place broccoli on top of chicken.

Melt margarine in saucepan over medium heat. Blend in flour. Add cheese and broth and cook until thickened. Add whipping cream, stir until smooth.

Pour the creamy mixture over the chicken and broccoli. Cover with bread crumbs and bake for 25 minutes at 350 degrees.

Photo Credit: Carters Smiley Happy Piggy Bank, Silver

Pumpkin Covered Casserole Dish

By

The gorgeous Le Creuset 12-oz. Stoneware Petite Pumpkin Covered Casserole, Flame shown above is from one of the most trust-worthy (and fast!) stores online – Cooking.com.  I don’t know about you, but I’m having mad visions of it sitting beautifully on my Thanksgiving table.

We always want our holiday table (whether it’s Thanksgiving, Christmas, or Easter) to have a huge impact.  We want the ooohs and we want the ahhhhs, even before anyone touches the food!  Personally, I’m in the market for new dishes for Thanksgiving and Christmas but can’t make up my mind.  I think I know the Christmas dishes I want but I’m not 100 percent sure I want to see a turkey looking at me from my dish, reminding me of something I’d rather not think about!

One thing I do know, this Pumpkin Covered Casserole Dish is a must-have.

From Cooking.com:

Le Creuset Flame Petite Pumpkin Covered Casserole:  This flame colored 12-oz. Petite Pumpkin Casserole made from traditional stoneware is a must-have for every occasion, not just for the Fall holidays. Fill it with cinnamon sugar and display on the countertop or create individual pumpkin soups. It’s flexible, festive and fun!

Click the following link for a closer look.  This is one gorgeous casserole dish! – Le Creuset 12-oz. Stoneware Petite Pumpkin Covered Casserole, Flame

Spaghetti Casserole with Jovial Whole Grain Pasta

By

I was recently sent a few boxes of Jovial Whole Grain Einkorn Pasta to review for Get Cooking and I’m most grateful for the opportunity.  Like a lot of people, I’m trying to feed my family healthier meals and that all begins (and ends) with making healthy, smart choices.

These little choices add up and pay off in a very big way.

If you eat as much pasta as we do in our home, you’re going to love Jovial Whole Grain Einkorn Pasta as much as we do. Finally, you can feed your family their favorite pasta dishes without the guilt.

Wheat pasta served with tomatoes and tomato sauce and/or chopped vegetables makes an excellent, delicious, and healthy meal.  Of course, we just have to remember to go easy with the meat, bread, and cheeses.

Wheat pasta can be used in place of traditional pasta in your favorite recipes. My youngest daughter, Stephany, was my hardest sell on wheat pasta but with the right blend of garlic and herbs, even she’s on board. In fact, she thinks Jovial is the best wheat pasta we’ve tried.

High praise, indeed.

Below is a favorite recipe for Spaghetti Casserole.  Substitute Jovial Whole Grain Pasta and make it even better!

Spaghetti Casserole Recipe

16 oz box spaghetti
1 jar meat-flavored spaghetti sauce (I use Prego)
1 pkg. Mozzarella shredded cheese (I use Sargento’s)
1 pkg. Cheddar shredded chese (again Sargento’s)
Parmesan Cheese

Preheat oven to 350 degrees. Boil the spaghetti to al dente. Add a little olive oil to the spaghetti to keep it from sticking as it’s boiling. Drain the spaghetti. I always add just a little more olive oil at this point. I love the flavor, it’s healthy, and it forbids the noodles from clumping up.

Spray a casserole dish with cooking spray. No surprise, I use the Olive Oil variety. Layer spaghetti on the bottom of the dish. Cover spaghetti with sauce. Now sprinkle the cheeses on top of the sauce.

Repeat the entire process and cover with foil. Bake for 35 minutes. Remove foil and bake 10 more minutes.

Serve with some great bread and a wholesome salad.

From Jovial:

When scientists unearthed the body of Ötzi, the Bronze Age man found perfectly preserved in a glacier in the Italian Alps in 1991, they discovered he had eaten an ancient species of wheat called einkorn for his last meal. A group of Italian researchers became curious about the grain and started what would be more than a decade of discovery. Their findings so intrigued the founders of Jovial™ that they began to work closely together to bring the supply of seeds and grain back to life.

Jovial proudly presents First Ever™ Whole Grain Einkorn Pasta, made from the world’s most ancient wheat, first cultivated 12,000 years ago at the birth of agriculture. The resulting products are wholesome, nutritious and surprisingly delicious. Einkorn was lost in time when new varieties of wheat with much higher yields were created by natural and commercial hybridization. In developing the Jovial™ brand, the company’s founders decided it was time to go beyond organic and take a closer look to find the purest of plant varieties.

“Jovial had its official start in 2010, but was idealized for many years,” said Carla Bartolucci, co-founder of Jovial. “It is our dream to change the future of agriculture by creating consumer demand for the purest, most ancient varieties of food. Our sustainable economic model focuses on farming first and then considers the entire process all the way through to the shelf. We believe the purest food we are all seeking can only come from the purest seed.”

Jovial Whole Grain Einkorn Pasta is available in five varieties: Rigatoni, Penne Rigate, Fusilli, Spaghetti and Linguine. The pastas range from $3.39-3.69 per 12 oz box and are available at Whole Foods nationwide.

Ancient grains are inherently more nutritious than modern varieties. Einkorn is the most ancient wheat. It is more nutritious on many levels than modern organic wheat, and even outperforms other “superfoods” including the blueberry in its nutritional value.  Although Einkorn is a healthy source of dietary fiber, it does not have a grainy or gritty texture. Packed with protein, B vitamins and minerals, a meal with Einkorn pasta is very sustaining.

Einkorn Nutritional Highlights

  • High in Thiamin, essential dietary and trace minerals.
  • Good source of protein, dietary fiber and a number of B Vitamins.
  • Higher Oxygen Radical Absorbance Capacity (ORAC-antioxidant capacities) twice that of durum and bread wheat.
  • Higher content of tocotrienols than other species of wheat, a potent form of Vitamin E.
  • Lower percentage of nutrient loss during processing
  • One 2oz. serving contains as much of the antioxidant Lutein as a whole egg (which provides nutritional support to our eyes and skin).

Jovial Einkorn Pasta is masterly crafted in Italy by expert pasta artisans, who work to enhance the inherent goodness of this most ancient wheat. Einkorn’s starch is so different from modern durum wheat, it does not crush during milling and does not absorb as much water during mixing, resulting in a superior finished pasta. Jovial uses traditional bronze dies to press pasta shapes, resulting in a coarse surface that better absorbs sauce. The pasta is slowly dried at low temperatures to maintain Einkorn’s exceptional flavor.

Einkorn is innately rustic, with a hardy root system that overpowers weeds, eliminating the need for herbicides. It grows well without fertilization, making it ideally suitable to small-scale, organic agriculture.  Jovial works with a growing network of organic farmers in rural areas of Italy and other parts of Europe to grow 100% certified organic einkorn.

The First Ever™ trademark on Jovial products is the company’s guarantee of the purest Einkorn product and the purity commitment extends from “Seed to Shelf.”  Jovial Einkorn Pasta is packaged in a carton made from 80% recycled cardboard and is 100% recyclable. The window is certified 100% compostable, made from FSC certified wood pulp.

Even the packaging is healthy!

“We believe that the future of our food is a thing of the past,” said Bartolucci. “We were so excited to discover that a food from ancient history was preserved in time and could still be grown today.”

Gorgeous Casserole Dishes on Amazon:

Casserole Dishes

Potato Asparagus Casserole Recipe

By

I gotta tell you, I absolutely, positively cannot get enough of asparagus.   It ranks right up there with chocolate, coffee, green tea, and avocados for things I want – in the worst possible way – daily.  Here’s a recipe I know you’ll love.  My favorite way to serve asparagus is steamed with creamy, Heavenly Hollaindaise Sauce – but I’m trying to branch out and serve it differently from time to time.

Okay, I tried once.

Hung by the strands of my own honesty.  At any rate, here’s the recipe.

Potato Asparagus Casserole Recipe

5 baking potatoes, peeled and sliced
1/2 cup diced onion
2 cups diced fresh asparagus
salt and pepper, to taste
1/4 cup butter (not margarine)
2 Tbs water
1/2 cup grated cheddar cheese

Preheat the oven to 300 degrees. Grease a 2-quart casserole dish.

Layer sliced potatoes in the bottom of your dish. Top with the onion, then asparagus. Sprinkle with salt and pepper.

Put pats of butter on top of the vegetables and sprinkle with water.

Cover and bake for 1 hour, until the potatoes are tender. Top with grated cheese and allow it to melt deliciously into the vegetables (as if you could stop it if you wanted to). Serve and enjoy!

Yield: Six servings

Easy and Delicious Corn Pudding Recipe

By

Corn Pudding Recipe: An Ideal Easter Casserole

1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
2 TBS margarine
1 (17 oz) can creamed corn
1 (8 oz) can whole kernel corn (drained)
1/4 cup flour (substitute gluten-free flour for a gluten-free corn pudding)
4 eggs, beaten lightly
1 (13 oz) can evaporated milk
1/2 tsp salt
1/8 tsp pepper
dash nutmeg

Saute onion and green pepper in margarine until the onion is tender – about 8 minutes.

Mix both cans of corn (remember to drain the whole kernel corn), flour, and eggs in a medium bowl. Stir in the onion mixture, evaporated milk, salt and pepper. Pour into ungreased 1-1/2 quart casserole dish. Sprinkle with nutmeg.

Place casserole dish in a large baking pan and fill pan half way up the side of the casserole dish with hot water.

Bake at 325 degrees for 75-80 minutes or until center is set. Let stand 5 minutes before serving. Yield: 8 Servings

The Easiest Broccoli Casserole Recipe Ever

By

Raw Broccoli Flourette
Buy at AllPosters.com

Fast and Easy Broccoli Casserole

2 (10 oz) packages chopped broccoli
1/2 lb Velveeta cheese
1/2 stick margarine

TOPPING:
1/2 stick margarine
25 Ritz crackers

Cook broccoli according to the directions on the package. In microwave, melt margarine and cheese together. Mix with broccoli. Pour into a greased casserole dish.

Mix together TOPPING ingredients and pour over broccoli mixture. Cook at 350 degrees for 20-25 minutes.

Could it possibly get any easier than that?!

Ronald Reagan’s Favorite Macaroni and Cheese Recipe

By

One of my favorite human beings, let alone Presidents was President Ronald Reagan.  He was one of a kind and I’m not sure there’ll ever be another like him.  The country fell in love with him and for good reason.  His charm, personality, and sense of humor made him a force to be reckoned with and they made him always appear to be larger than life.

The recipe below is reportedly a favorite of this great American and would be perfect for a President’s Day supper – or any day for that matter… it sounds delicious!

Ronald Regan’s Macaroni & Cheese Recipe

Serves 4 as an entrée, or 6 to 8 as a side dish

1/2 pound macaroni
1 tablespoon butter
1 egg beaten
3 cups grated sharp Cheddar cheese
1 cup warm milk
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Pinch of paprika

From White House Cookbook, Revised and Updated Centennial Edition by H. Haller and V. Aronson

  1. Preheat oven to 350°F. Butter a 2-quart casserole dish.
  2. Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes.
  3. Drain well in a colander. Transfer to a mixing bowl.
  4. Stir in butter and beaten egg. Add 2-1/2 cups of the grated cheese.
  5. In a small bowl, combine milk with salt, mustard and Worcestershire sauce.
  6. Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese.
  7. Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned.
  8. Serve at once, either as a light entree accompanied by a hot green vegetable and a crisp salad, or as a side dish with Hamburgers or Meat Loaf.