Category Archives: BAKED DISHES AND CASSEROLES

CHEESY CAULIFLOWER AND BROCCOLI BAKE

CHEESY CAULIFLOWER AND BROCCOLI BAKE

Garden fresh cauliflower and Broccoli with a cheesy topping, baked in a white sauce with seasonings. Serve with Mashed Potatoes, steamed fresh garden vegetables, Tartar Sauce and Garlic bread.

Ingredients

2 cups each broccoli and cauliflower florets 

2 cups milk

3 tablespoons flour 

1/2 teaspoon salt 

1 tablespoon mixed herbs

1 cup shredded cheddar cheese or mixed with mozzarella 

1 or 2 tablespoons butter

Boil the cauliflower and broccoli separately in a little water with a pinch of salt till just cooked. 

Strain and keep aside

Boil the milk in a saucepan till boiling. 

Make a paste of the flour and salt with a little water and add to the boiling milk.

Reduce heat and mix well. 

Mix in half the shredded cheese and continue to cook on Low heat till the mixture thickens.

Pour the mixture over the boiled broccoli and cauliflower and mix well. 

Transfer to 2 buttered oven proof dishes.

Sprinkle the remaining cheese on top.

Preheat oven to 180C for 10 minutes.

Bake at 180C for 20 minutes till brown on top

TURKEY ROAST CASSEROLE


TURKEY ROAST CASSEROLE

This is a recycled dish using leftover Turkey Roast. It’s a meal in itself with a slice of toast and a salad. Any seasonings of your choice could be added to flavour the dish 

Ingredients

2 cups shredded or chopped left over Turkey Roast

2 cups Bread Crumbs

1 cup milk

1 cup fried onions 

1 cup chopped tomatoes 

2 eggs, beaten

2 teaspoons Worcestershire sauce (optional) 

Salt to taste 

1 teaspoon ground black pepper

1 teaspoon parsley flakes

1/2 teaspoon garlic seasoning

1 teaspoon paprika or chillie powder 

A few mint leaves 

Preheat the oven to 180 degrees C

In a large bowl, combine the turkey with all the ingredients. 

Mix just until well combined.

Add a little more milk if required

Butter a baking dish and transfer the mixture to the dish

Dot with a few blobs of butter

Sprinkle some breadcrumbs evenly on top

If desired, sprinkle or lay shredded cheese on top

Bake at 180 C for 20 to 25 minutes till the casserole is firm and nicely browned on top.

Let it rest for 10 minutes before serving

Enjoy it plain or with roast and a salad 

BREAD AND VEGETABLE CASSEROLE

Bread and Vegetable Casserole 1

BREAD AND VEGETABLE CASSEROLE

 Ingredients

4 cups diced stale bread

1 tablespoon cooking oil

3 large eggs

1 ½ cups milk

1 tablespoon any hot sauce – chillie garlic etc

½ teaspoon salt

1 cup chopped spinach well rinsed

1 tomato chopped

1 cup corn kernels, boiled

1 cup chopped scallions or leeks

1/2 cup chopped red bell pepper

2 cups grated cheddar cheese, divided

Preparation

Preheat oven to 180 C

Lightly oil the bottom and sides of a soufflé or baking dish.

Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix well

Heat a tablespoon oil in a pan and cook the onion leeks / scallions, red bell peppers, tomato and spinach together for a few minutes till the spinach wilts. Remove from heat. Mix in the boiled corn kernels

Pour half of the quantity of the milk mixture into the dish and add half of the bread cubes and push down into milk mixture.

Layer in some of the cooked vegetables and 1 cup grated cheese over the bread.

Repeat layering of the bread, milk mixture and vegetables.

Pour the remaining milk mixture over the top, making sure the bread is soaked, and then end with a layer of grated cheese.

Bake 1 hour till the top is nicely browned

Remove from oven, and serve hot with steamed veggies

Bread and Vegetable Casserole 1