Savory Casseroles for the Family
By Patrick Carpen
This article is going to list a few casserole recipes that I think any family can enjoy. Some people shudder at the word "casserole," however there are many great recipes that people simply aren't aware of! A casserole can be savory or sweet, crunch or soft. There are just so many great and unique combinations! Casseroles are a great way to use up extra food items in a way that will feed families big and small, with the potential for leftovers the next day! Plus, an easy casserole dish is just the ticket for busy moms and dads who simply can't spend hours cooking for a family!
1 (12 oz) package egg noodles
2 (6 oz) cans tuna, drained
2 (10 oz) cans condensed cream of mushroom soup
2 cups frozen green peas
10 slices American processed cheese
1 onion, chopped
ground black pepper to taste
In a large pot of boiling water, cook noodles and frozen peas until al dente, then drain. Pour the noodle and pea mixture back into the pot, then add the mushroom soup, onions, cheese, and tuna. Stir until well mixed, then serve.
Cabbage and Cheddar Casserole
4 1/2 cups shredded cabbage
2 cups shredded cheddar cheese
1 can condensed cream of celery soup
2 1/2 cups roughly crushed cornflakes
1/2 cup melted butter or margarine
1/3 cup chopped onion
1 cup milk
1/2 cup mayonnaise
1/4 teaspoon pepper
1/4 teaspoon salt
Combine the cornflakes and butter, then sprinkle half of the mixture into a greased 9 x 13 inch casserole dish. Top with cabbage, onion, pepper, and salt. In a large bowl, mix together the soup, mayonnaise, and milk. Mix well, then spread over the top of the cabbage and onions. Sprinkle with cheese and the rest of the corn flakes. Bake for 50 minutes at 350 degrees F.
Barley, Carrot, and Celery Casserole
1 1/2 cups uncooked medium barley
2 finely chopped carrots
2 chopped celery stalks
4 1/2 cups chicken broth, divided
1/2 cup slivered almonds
7 green onions, chopped
4 garlic cloves, minced
1 tablespoon butter or stick margarine
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Sauté the celery, onions, carrots, and garlic with the butter in an ovenproof pan. Add barley, pepper, and salt, stirring well. Add 2 1/2 cups of broth. Cover with tin foil and bake for half an hour at 350 degrees F. Remove the tin foil and add the parsley, remaining broth, and almonds. Stir well. Bake WITHOUT the foil for 40 minutes (until barley has become tender).
Go ahead and whip up one of these terrific dishes. I think you'll find that even the toughest to please in your family will be impressed!
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