Casseroles

In the United Kingdom, Australia, and New Zealand, a casserole is named for its dish, rather than its contents. Casseroles in these countries are very similar to stews. The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven, in a closed dish, producing meat that is tender and juicy, from long slow cooking. As the heat is indirect, there is also less chance of it burning.
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Asparagus and Rice Bake

This Asparagus and Rice Bake is creamy, cheesy, and full of fresh asparagus and tastes rich enough to serve when you’ve got company coming over.

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Baeckeoffe – Alsatian Meat and Potatoes Casserole

A mix of sliced potatoes, sliced onions, cubed mutton, beef and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavour and colour.

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Baked Tarragon Chicken with Fennel

Chicken pieces are infused with lemon, garlic, fresh fennel and tarragon during baking to make a sharply piquant, fully flavoured meal.

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Beef Mince and Pawpaw Casserole

Paw Paw Casserole is one of the more popular ways to enjoy paw paws. This dinner idea is great for large families or get-togethers. While it is a popular dish in Bermuda it solely is depended on the years harvest for locally grown pawpaws. Many local residents have pawpaw trees growing right in their back yards! If not then you can always purchase from local farmer markets or grocery stores, when in season.

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Beef Stew

This is a quick and easy beef stew that can be made on the stove-top, in a casserole, or slow-cooked or an extra rich flavour.

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Broccoli Beef and Potato Hotdish

This easy casserole is full of beef mince, roasted broccoli and topped with hash browns. Roasting the broccoli before adding it to the casserole gives the whole dish a much more complex and exciting flavour, but it’s by no means necessary.

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Chicken Tetrazzini

Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry–Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden.

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Choco-Spice Chicken Stew

This is a rich and spicy chicken stew perfect for the end of a cold winter day, and it doesn’t take long to cook. If you’ve never used chocolate in a stew or casserole you’ll be pleasantly surprised by the depth and warmth of the meal.

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Jachtschotel – Hunter’s Casserole

Jachtschotel, which translates as “hunter’s dish” is similar to what we call Shepherd’s Pie. in that it consists of layers of meat, potatoes and vegetables. What makes this Dutch hunter’s casserole different are the layers of finely sliced apples. This dish was traditionally made with leftover bits of venison after the end of the hunting season – hence the name – but our version uses easy-to-find beef.

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Kedjenou – Ivory Coast Chicken Stew

Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is a traditional and popular cuisine of Côte d’Ivoire.

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Lobster Etouffee

The smell of Etouffee, be it lobster, prawn, or other seafood is a most heavenly Creole aroma, along with the smell of Shrimp a la Creole. The word Etouffee translates roughly to smothered, stewed, or braised.

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Poulet aux Poivrons – Chicken and Capsicum Casserole

This dish is a great example of Provencal cuisine with its beautiful flavour of herbs, capsicum and olives.

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Shrimp DeJonghe

Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced breadcrumbs. It can be served as an appetizer or a main course.

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Simple Au Gratin Potatoes

Desiree red potatoes are combined with a rich cheesy sauce in this version of Potatoes Au Gratin

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