Think that casseroles make for boring meals? Well, maybe you just haven't had the right ones yet! Casseroles are now making a comeback with these surprising and delightful dishes. Time to dig that big heavy glass dish out from storage and give some of these recipes a try!
Chicken Enchilada Casserole
- 1 tbsp olive oil
- 1 white onion (diced)
- 1 large green bell pepper (diced)
- 2 cans beans (rinsed and dried)
- 1 can whole kernel coin (drained)
- 1 handfuls fresh baby spinach
- 3 cups shredded baked chicken breast
- 3 cups green enchilada sauce
- 12 corn tortillas (break into halves)
- 3 cups shredded Mexican blend or mozzarella cheese
- Toppings: cilantro (chopped), red onions (diced), green onion (sliced), avocado (diced)
- Heat oven to 190°C
- Heat olive oil in a large pan, over medium-high heat. Add onions and pepper, and sauté until soft.
- Stir in the beans, corn, spinach, chicken and 2 cups enchilada sauce until well mixed. Remove them from the pan thereafter.
- Spread ½ cup of the remaining enchilada sauce over the baking dish. Add 8 tortilla halves, then 1/3 of the chicken mixture, and 1/3 of the cheese.
- Repeat step 4 to make a second layer of tortillas, chicken mixture and cheese in the baking dish.
- Cover the baking dish with aluminium foil and bake for about 20 minutes. Then, remove the foil and bake for another 10 minutes or until the cheese is melted.
- Remove from the over, add your choice of toppings and serve warm.
Creamy Cauliflower Casserole
- ¼ tsp salt
- 1/8 tsp ground black pepper
- A pinch of red pepper flakes
- Handful of fresh basil leaves
- 1 cauliflower head (cut into florets)
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 1/3 cup heavy cream
- 1/3 cup grated parmesan cheese
- 1 cup shredded mozzarella
- 1 cup grape tomatoes
- Heat oven to 220°C.
- Spread a baking dish with olive oil.
- Pour cauliflower florets over a baking sheet. Drizzle 1 tbsp olive oil over the cauliflower, then add some salt and pepper. Leave it to cook in the over for about 30 minutes.
- Heat the tomato sauce and paste over a saucepan, using low heat. Then, add in the heavy cream, parmesan, red pepper flakes, salt and pepper.
- Add the cooked cauliflower from step 3 to the mixture in step 4.
- Add the mozzarella cheese, half of the tomatoes, a pinch of basil. Then, pour the final mixture into a baking dish.
- Use the remaining mozzarella and tomatoes as the top layer, before putting the dish into the oven.
- Lower the oven temperature to 180°C and bake for 30 minutes.
- Broil for about 1 minute or until the cheese appears golden brown.
- Remove the dish from the oven, leave it to cool and serve it.
Shredded Carrot Fish Casserole
- 1 lbs carrots
- 1 medium onion (diced)
- 1 small jar tomato paste
- 6 fillets of white fish
- ½ tsp cayenne pepper
- Salt and pepper (to taste)
- Defrost the fish (as per the instructions on the packaging) and chop them up.
- Preheat oven to 180°C.
- Shred the carrots using a food processor.
- Place all ingredients into a casserole dish and stir in the tomato paste.
- Create wells in the dish, then fit in the chopped fish fillet pieces into the dish.
- Cover up the casserole and bake at 180°C for 30 minutes.
Casserole dishes don’t have to be boring and lifeless! If you let your creative juices flow (as well as the ones from yummy ingredients), you'll be able to whip up some bona fide dinner staples that will put a serious dose of yum-yums into the tum-tums!