Round Casserole
US $118.95
I have leftover ham rounds & potatoes, what would be a good to make for a quick easy non-"breakfast" dinner?
Last night, my wife & I had some eggs over easy, some little "Canadian bacon" ham rounds, and some home fried potatoes for dinner.
Sometimes we don't eat leftovers because we don't want to eat the same dinner again the next night, & then we "forget about" or don't want them the night after that.
What can we make for dinner tonight to use the ham rounds & potatoes, but something entirely different than a breakfast-type dinner?
Obviously a casserole would take too long if we both get home form work then have to spend time preparing & an hour for cooking something...
Maybe twice-baked potatoes w/ the ham diced & mixed in?
Any other good ideas...?
Oh, this one is easy! Make this casserole!
Scalloped Potatoes and Ham
1 stick butter
½ cup flour
2 t. salt
½ t. pepper
3 cups milk
3 cups cooked ham, cubed
1 large green pepper, finely chopped
1 large onion, finely chopped
½ cup shredded cheddar cheese
5 cups potatoes, pared and sliced (with or without skins)
Melt butter in large saucepan over low heat. Blend in flour, salt and pepper. Cook, stirring constantly, for about 1 minute.
Remove from heat and gradually stir in milk. Return to heat and cook until thick and bubbly.
Fold in ham, onion, green pepper and cheese.
Pour over potatoes in a large bowl. Stir gently then move to a buttered baking dish. Cover with foil and bake at 350ºF for 30 minutes. Uncover and continue to bake for another 30 min. Let stand for 10 minutes before serving.
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As far as "forgetting" about leftovers, we sometimes do that. But I plan to eat them not the very next night, but the night after that. I change them up a bit and add new stuff, too. I've gotten better about only have leftover that which is hardest or most labor-intensive to make. We usually eat up noodles/rice/veggies/salad, and only have entrees left over. Those are easiest to re-incorporate into another dish.
Chicken Noodle Casserole-Food Network
Round Casserole
Easy Chicken Casserole - A Delicious Quick Recipe
Whether in the warmer months or the cooler months, an easy chicken casserole recipe is always handy to have close by. Casseroles are satisfying, easy to prepare and can be cooked right on your stove top or left to cook in the oven or a slow cooker without too much bother.
As we are becoming more and more time-poor it is usually not practical to cook a satisfying healthy and delicious meal every night of the week. It would be ideal, but with the amount of juggling we all do between work, family and just trying to squeeze in some leisure time, it is sometimes nice to come home to a homemade meal you've prepared in your own kitchen.
This is where casseroles are making a huge comeback and now play an important role in our menu planning. You can make a big pot of casserole on the weekend and you have at least a couple of meals ready for weeknights when you get home from work tired and hungry, but without motivation to spend hours in the kitchen. As an added bonus, casseroles usually freeze well and can easily be reheated.
This easy Chicken Casserole recipe only needs a few basic ingredients and takes around an hour to complete from start to finish. This recipe is great as a quick weeknight dinner or maybe even as a main course for a relaxed dinner party. You can finish cooking this casserole on the stove top, your slow cooker or in the oven.
You will need the following ingredients:
1 Leek
2 Sticks Celery
1 Large Chicken or 1kg chicken pieces
½ Cup White Wine
Approx. ½ Cup Water – add a little more if it's too dry.
2-3 Bay Leaves
Pinch Tarragon
2 Cups Fresh Button Mushrooms or a Can of Champignons – or both
½ Cup Cream
2tblsp Light Olive Oil
Salt & Pepper to taste
• Cut chicken into bite size pieces.
• Lightly brown the chicken in several batches in light olive oil. After each batch has browned, remove with a slotted spoon and add extra oil for the next batch if necessary.
Quick Note: The reason you need to brown the chicken in a couple of batches is, if you over-crowd the pot with the chicken, the temperature will drop too quickly and you end up with boiled chicken rather than browned. At this stage the chicken should only be half cooked on the inside.
• Cut Leek in half lengthways, then slice into half rounds.
• When all the chicken pieces have browned put them all back in the pan.
• Add sliced Leeks, Bay Leaves, Tarragon and Salt & Pepper.
• Sautee for a few minutes until the leek starts to soften.
• Add wine and water.
• Cover with lid and cook on low heat until the chicken is soft and cooked through.
Quick Note: At this stage you can put your casserole in the oven or a slow cooker to finish cooking, or you can continue to finish it on the stove.
• During the last 5 to 10 minutes of cooking, add Mushrooms.
• Add Cream right at the end, stir through.
You can serve this delicious quick and easy chicken casserole either with steamed rice, mashed potatoes and steamed green beans or broccoli or crusty bread and a side salad.
I hope you and your family and friends enjoy my Easy Chicken Casserole as much as we do.
About the Author
Amongst her many interests, Anne Edwards has a passion for collecting recipes from all over the world. Her Best Recipes Ever blog has a growing array of delicious recipes for any occasion. Whether you just want to throw something tasty and nutritious together after you get home from work, or whether you're hosting a dinner party, cooking doesn't have to be a chore. Get More Recipes
how to make lamb stock ?
Im planning to make a lamb casserole today, but a lot of the recipes call for lamb stock, as I dont have any pre-made stock (cubes or otherwise) im wondering how easy it is to make myself ? I have lamb cuts with round bones in them (im assuming they are leg bones, but not the full bone) and what seems to be hard grissle/fat. Do you just boil them with veg ? and fish out the bones afterwards ? and then add the liquid and veg to the meat in a casserole dish ?? Any help is greatly appreciated. Thanks !!
You pretty much got it. I wouldn't recommend throwing in the fat because it's not going to really add flavour. In fact the fat will separate from the stock and you don't want your casserole to be greasy.
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