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Casseroles

Pumpkin Covered Casserole Dish

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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

Potato Asparagus Casserole Recipe

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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

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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