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.


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.

Continue reading »

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.

Continue reading »

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.

Continue reading »

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.

Continue reading »

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.

Continue reading »

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.

Continue reading »

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.

Continue reading »

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.

Continue reading »

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.

Continue reading »

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.

Continue reading »

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.

Continue reading »

Simple Au Gratin Potatoes

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

Continue reading »

Related Categories

  • No categories
Page 1 of 11
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
15
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining