Easy Roasted Veggie and Sausage Casserole

This casserole is one of the easiest meals to make and it smells and tastes so yummy!  I had pinned it over a year ago, and even mentioned it in this blog post, but didn't actually make it until a few weeks ago.  My sister and her husband were in town and I wanted a hearty meal that would make enough for us to eat the next day, too.  This worked!

So, go grab some vegetables, a cutting board, and a roasting pan and get cookin'!

Easy Roasted Veggie and Sausage Casserole

8 sausages {I used some sweet and some mild Italian}
2 pounds potatoes
1 pound carrots
1 bell pepper, red or green
2 large onions
4 garlic cloves
4 T oil
3 teaspoons Italian herbs {any combo of oregano, sage, rosemary, or a pre-mixed Italian seasoning blend}
1 cup chicken broth
8 T balsamic vinegar

Peel the potatoes and cut each into 4 big chunks.  Peel carrots and chop into medium-sized chunks.  Chop pepper into strips.  Slice onions into large chunks.  Place veggies in a large roasting pan.  {If you want to make this REALLY easy, use a disposable roasting pan!}

In a small bowl, combine garlic, oil, Italian seasonings, and chicken broth.  Pour over vegetables and toss.  Sprinkle with kosher salt and freshly ground pepper.  Cover the pan with foil and bake at 450F for 45 minutes.

While the veggies are roasting, brown the sausages in a large frying pan.  They don't need to be cooked all the way through.  After the veggies have roasted for 45 minutes, check to see if they are fork tender.  If not, place them back in the oven for a few more minutes.  When they are tender, add the sausages to the pan, pour balsamic vinegar over it all, and put back into the oven, uncovered for 15 minutes.  Pull it out, flip over the sausage, and place it back in the oven for an additional 15 minutes.

Serve it hot, with some corn casserole, like I did, or just on its own.  Perfect dish for a Sunday dinner, or an easy weeknight meal.

source:  slightly adapted from KayoticKitchen

Day 9: Spinach and Roasted Red Pepper Gratin

First of all, I apologize for not posting this yesterday.  We took an impromptu trip to visit my sister and brother-in-law, and by the time we were finished walking around town, eating dinner, wrangling our children into bed, and hanging out, I was asleep on the couch and decided that everyone would forgive me if I didn't post a recipe yesterday, and instead did two today.  Sorry!  Here is the recipe that I was planning to do yesterday, and you'll have to hold tight for the 2nd one later on today.

This recipe is one that I was served while living overseas a few years ago.  One of my co-workers there is an amazing cook and she introduced me to Bon Appetit magazine, which I have totally fallen in love with. I think this recipe originally came from the magazine, but I found it among her collection, so I'm not sure.  Regardless, it is delicious!  I wouldn't make it all the time, because the ingredients are a bit pricey, but it's definitely worth the occasional expense.

Several ingredients are vegetables that are technically part of the fall/winter harvest.  Spinach, leeks, and red peppers are all vegetables that tend to make a greater appearance in the colder weather.  What is a leek?  It looks like this

The flavor is wonderful, not quite like an onion, although it does grow underground, so you have to be careful to wash it thoroughly.  Roasted red peppers are probably one of my favorite 'secret' ingredients as they add a tremendous amount of flavor and color to a dish.

Without further ado, enjoy this tasty recipe.

Spinach and Roasted Red Pepper Gratin
Printable Version

2  9-ounce bags of fresh spinach leaves
1 jar of roasted red peppers
1 tablespoon olive oil
1 tablespoon butter
1 medium leek
1 small shallot
1 garlic clove, minced
1/2 cup whipping cream
2 eggs
1/2 cup ricotta cheese
1/2 cup swiss cheese
1/4 cup parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper

Saute spinach until bright green and wilted, 2 minutes per batch.

Before sauteeing

After being sauteed (it will shrink)

Transfer spinach to strainer and squeeze dry.

I placed a bowl on top of the spinach and pressed down on the bottom of the bowl 

Chop leeks and scallion.  They should look like the pictures below.

Remove 3/4 of the roasted red peppers from the jar and slice in 1/4-inch slices.

Melt oil and butter in a large pan (you can use the same one as for the spinach).  Add leek, shallot, and garlic.  Cook until soft, about 5 minutes.  Remove from heat.

Whisk cream and eggs in large bowl to blend.  Whisk in all cheeses, salt and pepper.  Stir in spinach, leek mixture and 2/3 of the roasted red pepper slices.

Preheat oven to 350F.  Generously butter a 2 1/2-quart baking dish.  Transfer spinach mixture to prepared dish.

Bake gratin until knife inserted into center comes out clean, about 50 minutes.

Arrange remaining peppers on top and serve.

source: a friend's recipe collection

Day 5: Southwestern Casserole & You Can't Please them All

Strange title for a blog post, you say?  Maybe, but I try to be honest here and, well, it's true, you can't.  Any time you cook something you're taking a gamble that your crowd will like it.  This is what happened with our dinner last night when I made this casserole.  I loved it.  My husband said there was absolutely nothing about it that he liked.  I encouraged our children to be grateful that we had food to eat and so they shouldn't complain.  While attempting to not be frustrated with my husband for having different tastebuds than my own, I also tried convincing him to like it by saying that I had been so frugal in making it.  That didn't work; he still doesn't like it.  Did he eat it?  Yes, he did.  I know better than to try and serve him any leftovers.  

So, why did I love it when he hated it?  Chili is one of my favorite dishes to eat in the fall (and if you're looking for a GREAT recipe, check out my sister's blog for her favorite).  My husband doesn't care for it.  This casserole is basically chili in casserole form, with a few added ingredients, which is why I think it's wonderful.

To add to its wonderfulness (this must be a word because spell check didn't underline it), it is packed with protein and is quite inexpensive to make.  AND, the recipe makes two casseroles, so you can add one to your freezer for later.  (Based upon the previous paragraph, I suppose this is not a positive thing in my case).  But for you chili lovers it will be great!  

It's impossible to please everyone all the time with everything that comes from your kitchen, and that's okay.  Don't let the possibility of being a 'failure' keep you from branching out with new things.  Push yourself to be creative in the kitchen and you'll find some great recipes that you and others will love, but remember you can't please them all. 

Southwestern Casserole

Printable Version

1 package (7 ounces) elbow macaroni

2 pounds ground beef (I only used 1.5 pounds and it was fine)

1 large onion, chopped

2 garlic cloves, minced

2 cans (14.5-ounces each) diced tomatoes, undrained

1 can (16 oz) kidney beans, rinsed and drained

1 can (6 oz) tomato paste

1 can (4 oz) chopped green chiles, drained

1 1/2 teaspoons salt

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon pepper

2 cups shredded Monterey Jack cheese, or mixture of Colby/Jack

Cook macaroni according to package directions.  Meanwhile, in large saucepan, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the tomatoes, beans, tomato paste, chiles and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered for 10 minutes. Drain macaroni; stir into beef mixture. 

Transfer to two greased 2-quart baking dishes.  Top with cheese.  Cover and bake at 375F for 30 minutes.  Uncover; bake 10 minutes longer or until bubbly and heated through.  

If freezing one, cook it first, then, cool it, cover and freeze it for up to 3 months.  When ready to use, thaw in the refrigerator for 8 hours.  Cover and bake at 375F for 20-25 minutes or until heated through.

source: Taste of Home, Fall Freezer Meals, 2011

Paula Deen's Baked French Toast Casserole

 

Knowing that this recipe comes from Paula Deen, do you even have to wonder at its goodness?  Simple, delicious, buttery, and sweet.

Recipe:
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk (I used 1 1/2 cups of half-and-half and 1 1/2 cups milk)
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping (recipe below)
Syrup

Slice French bread into 20 slices, 1-inch thick each.  Arrange slices in two layers, in a generously greased 13x9-inch baking pan, overlapping the slices.  In a large bowl, using a wire whisk, combine the eggs, half-and-half, milk, sugar, cinnamon, nutmeg and dash of salt.  Once combined, pour over bread slices, making sure that each slice is covered by the egg mixture.  Cover with with foil and refrigerate overnight.

The next day, preheat oven to 350F.

Spread Praline Topping evenly over the top and bake for 40 minutes, until puffed and lightly golden.  Serve with syrup (and butter if you must).

Praline Topping:
1 cup butter (2 sticks)
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup (I used dark and it was fine)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Soften butter in microwave for 20-30 seconds (you don't want it melted).  Mix all ingredients together and combine well.

*I made the praline topping the night before, placed it in a covered, microwaveable bowl, and simply heated for 30 seconds in the microwave before spreading on top.   This made it easier to spread. 


Source: Paula Deen, Food Network

Crockpot Breakfast Casserole

Today was my husband's turn to bring breakfast for the weekly men's Bible study he attends at our church.  They meet at 6AM, so I was excited when I found a breakfast casserole that could cook in the crock pot overnight!!  There is now no need to get up super early to put your pre-made, refrigerated overnight, takes more time to cook than you think because it's cold, breakfast casserole in the oven just in time to feed a hungry morning crowd.  Simply put all the ingredients together the night before, dump in the crock pot, and enjoy the smells coming from your kitchen when you wake up the next morning.

Recipe:
32 oz. bag of frozen hash brown potatoes
1 lb. sausage
1 onion, chopped
1 can green chilies
1 small can pimentos, drained
2 cups shredded cheddar cheese
12 eggs
1 cup milk (I used whole)
1/2 teaspoon salt
1/2 teaspoon pepper

Spray the inside of the crock pot with non-stick cooking spray, or use a crock pot liner (which, by the way, are wonderful!).   In a large skillet, cook sausage, breaking up so that there are sausage crumbles.  When it is almost all the way browned, add the onion and saute' a few minutes longer.  Add green chilies and pimentos to skillet.  Remove from heat.

Dump 1/3 of the potatoes into the bottom of the crock pot.  Top with 1/3 of the meat mixture, then 1/3 of the cheese.  Repeat the layers, ending with the cheese.

Whisk together eggs, milk, salt and pepper, in a medium-sized bowl.  Pour over the ingredients in the crock pot.  Place the lid on top.  Cook on LOW for 7-8 hours.  Serves 12

Source:  slightly adapted from Linda Larsen on Busy Cooks, About.com 

Brown Rice & Green Bean Almondine

Last week I cooked brown rice for the first time and I loved it!  It's a healthier recipe, so if you're looking for a mouth-watering, fattening rice casserole, this is not for you.  However, the flavors blended well, especially with the crunch of the almonds, and it I think this dish is a wonderful accompaniment to grilled meat.

Ingredients:
2 1/2 cups water
1 teaspoon beef bouillon granules, or 1 beef bouillon cube
1 cup uncooked long-grain brown rice
1 tablespoon margarine (or butter!)
1/3 cup slivered almonds
1/2 cup chopped onion (1/2 large onion)
1 small red bell pepper chopped (I used a green one this time, but red would be better for color and flavor)
1 package (9-10 oz.) frozen French-style green beans, thawed
1/2 teaspoon salt
freshly ground pepper


1. Bring water to a boil, add bouillon and stir until dissolved.  Add rice, stir once; reduce heat to low.  Cover and simmer for 45 to 50 minutes, or until rice is tender but firm and water is absorbed.  (You will have about 3 cups cooked rice).  Remove from heat and set aside.

2. Melt margarine or butter in a large nonstick skillet over medium-high heat.  Add almonds and saute until lightly browned, 2 to 3 minutes.

3. Add onion and red pepper and cook for 2 minutes, or until just tender. Add rice, green beans, salt and pepper.  Cook, tossing gently, until heated through, 4 to 5 minutes.  Serve immediately.

Recipe from Eating Thin for Life, by Anne M. Fltecher