silva , the *tomato* soup was a twist I did not see coming! Every comfort-food casserole I'm familiar with uses cream of something. Interesting! I bet it's really good with the kielbasa.
My dad would still make things when I was a kid that he made when he was a poor college student. One of them was when we had leftover rice, he would put a can of tomato soup in a pot and then add the rice and warm it up. (If we had leftover sausage or hot dogs, we would add those.) It was actually pretty good.
Isn't it!? And a sweet memory. After my parents divorced my dad has to learn how to cook meals for us, we visited twice a week. The recipe I shared was one of his signature dishes.
Pizza casserole - basically lasagna with pepperoni and sausage in the layers
White chicken chili with egg noodles added to make it a bit more filling.
Chicken and rice casserole - chicken and rice in some sort of cream of crap (I usually use one celery and one chicken), chicken broth, ranch dressing seasoning with bacon and cheddar cheese sprinkled on top.
I make something like an enchilada casserole, where instead of filling and rolling, I layer everything because I'm lazy.
I also love a good cheese toastie (agree that this is baked/broiled and open face, not a sandwich in a skillet). Slice open a baguette, brush with olive oil, add veg of choice (I like sliced tomatoes or a mix of pre-grilled veg), top with grated Gouda or emmental, salt and pepper. Baked until crispy and cheese is bubbling. I realize this isn't a casserole but it's comfort food for me.
I'm curious if the people making Shepard's pie are using ground beef or ground lamb? I know traditionally Shepard's pie is made with lamb and cottage pie is made with beef but most people use beef and still call it Shepard's pie (we do!)
Today I actually made one with half lamb, half beef. That is the way I prefer it if I have both on hand.
underwaterrhymes the chicken and noodles you shared sounds so easy, warm and cozy. Next time I am at the store I will be buying the ingredients!
I make something like an enchilada casserole, where instead of filling and rolling, I layer everything because I'm lazy.
I also love a good cheese toastie (agree that this is baked/broiled and open face, not a sandwich in a skillet). Slice open a baguette, brush with olive oil, add veg of choice (I like sliced tomatoes or a mix of pre-grilled veg), top with grated Gouda or emmental, salt and pepper. Baked until crispy and cheese is bubbling. I realize this isn't a casserole but it's comfort food for me.
I'm curious if the people making Shepard's pie are using ground beef or ground lamb? I know traditionally Shepard's pie is made with lamb and cottage pie is made with beef but most people use beef and still call it Shepard's pie (we do!)
When we make Shepard's pie we use shredded beef. My H has a veggie and beef soup recipe that starts with one or more giant hunks of meat that he pokes full of garlic and boils (with bones) to make the stock, and then he shreds the meat. Some goes back into the soup, and the rest he divides up and we freeze to use later for Shepard's pie and enchiladas (which I also layer like someone else mentioned, because I'm too lazy to roll them).
I absolutely love shepherd/cottage pie especially if we have some leftover smoked brisket. I’ll throw some bbq sauce in with the gravy and some extra seasoning in with the potatoes and use sweet potato sometimes.
I'm curious if the people making Shepard's pie are using ground beef or ground lamb? I know traditionally Shepard's pie is made with lamb and cottage pie is made with beef but most people use beef and still call it Shepard's pie (we do!)
I use beef stew meat in mine, and horseradish mashed potatoes. So not traditional but sooo good. I’m making it today actually!
I make something like an enchilada casserole, where instead of filling and rolling, I layer everything because I'm lazy.
I also love a good cheese toastie (agree that this is baked/broiled and open face, not a sandwich in a skillet). Slice open a baguette, brush with olive oil, add veg of choice (I like sliced tomatoes or a mix of pre-grilled veg), top with grated Gouda or emmental, salt and pepper. Baked until crispy and cheese is bubbling. I realize this isn't a casserole but it's comfort food for me.
This is how I do enchiladas, too!
Same! It's one of my favorites. I would need to make too many ingredients from scratch from tortilla to sauce. Which I have done. But sourcing ingredients is a big challenge
Re: tator tot hotdish/casserole. If the grocery store is ever out of tots, I don't recommend substituting shredded hash browns. I ended up with a gloppy mess the other day, which made me irrationally angry because it's usually one of my favorite cold-weather dinners.
Re: tator tot hotdish/casserole. If the grocery store is ever out of tots, I don't recommend substituting shredded hash browns. I ended up with a gloppy mess the other day, which made me irrationally angry because it's usually one of my favorite cold-weather dinners.
Frozen hashbrowns are an abomination. My mom tried to use them as a short cut for latkes this year and so gloppy. Even as hashbrowns I can never get them to crisp up.
Re: tator tot hotdish/casserole. If the grocery store is ever out of tots, I don't recommend substituting shredded hash browns. I ended up with a gloppy mess the other day, which made me irrationally angry because it's usually one of my favorite cold-weather dinners.
Frozen hashbrowns are an abomination. My mom tried to use them as a short cut for latkes this year and so gloppy. Even as hashbrowns I can never get them to crisp up.
They're the worst! I should have known. There's a reason why every other form of frozen potato can be sold out but there will still be a thousand bags of hash browns sitting there.
This is one of those family recipes. We call it "goulash," while acknowledging that it has nothing to do with real goulash.
Onion (about one large onion for 1.5 lbs of hamburger) Hamburger Canned tomatoes (1-2 cans) Baked beans (1-2 cans) Splash of Worcestershire sauce
Sauté the onions Brown the hamburger Add the tomatoes, baked beans, and Worcestershire sauce (I usually drain the tomatoes, then add the liquid in if I think it needs it, or if I forget that a little Worcestershire sauce goes a long way)
I usually stick it in the oven for half an hour or so to let the flavors meld without having to worry about monitoring it on a stove.
The tomatoes cut the sweetness of the baked beans, so there's a little sweetness but a lot less than you might expect. I may or may not have a batch of leftovers in my refrigerator as I type this.
Frozen hashbrowns are an abomination. My mom tried to use them as a short cut for latkes this year and so gloppy. Even as hashbrowns I can never get them to crisp up.
They're the worst! I should have known. There's a reason why every other form of frozen potato can be sold out but there will still be a thousand bags of hash browns sitting there.
Have you ever tried the frozen formed hash browns? I've never made tater tot casserole, but we buy a package of the formed, rectangular hash browns from Aldi to make as a side when we have breakfast for dinner, and they hold their form pretty well, so I bet they would be an ok substitute for tater tots if you needed one.
I made the chicken and egg noodles that someone posted about on page 1 last night, but with boneless skinless chicken breasts instead of a whole chicken. My dd loved it (and she's not usually a chicken fan), but the rest of us were meh on it. I put the noodles in too long and they got mushy, and I added some frozen vegetables and it was too many. But other than that, it was good and I will eat the leftovers for lunch the next few days.