#casserole

“I know I’m not supposed to be here … I don’t think I can do this alone.  I need you to come home, Cassie.  Please.”

(James Cole, 12 Monkeys, 3x04, Brothers)

(SWIPE) Looking for a new #recipe to spice up your #Thanksgiving stuffing? Your Nonfiction Friends are here to help with a TOT-ally delicious dish: TOTS-giving stuffing! The #nffriendscast talk about things they do and don’t enjoy eating while sharing their experience making this #glutenfree stuffing #casserole that would be perfect for your #holiday gatherings or #potluck. Catch the episode anywhere podcasts are heard!

Share your own holiday dishes with our hosts on Twitter @ NFFriendscast. Find TOTS! 50 TOT-ALLY AWESOME RECIPES FROM TOTCHOS TO SWEET PO-TOT-O PIE by Dan Whalen (@workmanpub and @tfimb) on our shelves under 641.652. #osceolalibrary #librarypodcast #podcast #food #tatertots #librarybooks
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delishytown:

Sweet Butternut Squash Lasagna

This is delicious and healthy. Well, somewhat healthy, besides the massive amounts of cheese I used. But cheese has calcium. We all need calcium for strong bones and flavor.

This delicious lasagna was made from the last of our Butternut Squash from the vine that took over the back yard. I’m amazed how colorful the inside of this one was, compared to the last one I cooked. You can see the color difference from a squash from the same vine, same harvest day, which I photographed a month ago, which was a lighter orangey yellow. This squash I used today has been sitting on the sideboard for a month. I didn’t realize it was ripening more and more each day. When I cut this one open it was an amazing, intense deep orange inside. I’m pretty sure all that color translates to sugars developing, which translates to delectable sweetness. I saved the seeds to plant again next spring.  

Here’s how to make sweet butternut squash lasagna.

Cut a butternut squash in half. Scrape out the seeds with a spoon. Save the seeds, roast some of them, plant a few next spring. Season the cut halves with salt & pepper, and a drizzle of olive oil. Bake at 350, cut side down, 45 minutes to 1 hour.

Chop 1 small sweet onion and 1 shallot. Saute in 1 tsp butter and 2 tsp olive oil. Add a few cloves of fresh chopped garlic and cook for about 2 minutes more on low heat. Season with salt and pepper. 

Boil salted water for lasagna noodles. Cook noodles, rinse with cold water, drain and set aside.

Make a bechamel sauce by melting 1 tablespoon butter with 1 tablespoon flour. Cook these two together until the flour is just cooked, about a minute. Deglaze and whisk with stock or milk, about 1 cup. 

Scoop the cooked squash out of the shells. Discard shells. Chop the cooked squash. Mix in the onion, garlic and shallot, salt and pepper and a grating of fresh nutmeg. You could also season with a little smoked paprika here, if you want a bit of a smoky flavor.

Spread half of the squash mixture on the bottom of your buttered lasagna pan. Top that layer with some grated parmesan cheese and a little bit of the bechamel. Add a layer of noodles, a layer with fresh ricotta cheese mixed with a little fresh chopped parsley or basil, and some parmesan cheese. Add a little more of the bechamel, another layer of noodles, the other half of the cooked squash mixture, then for the very top layer as much cheese as you want and the last bit of the bechamel. I used a couple slices of provolone, about ½ cup of grated white cheddar and a big grating of parmesan. 

Bake the lasagna at 350 for an hour until it’s all bubbly and melted and  amazing. Yum!

This is my new favorite side dish for Thanksgiving, last year every bit of it was eaten, no leftovers. This is the sign of a good dish! Happy Thanksgiving everybody! 

Potato and Squash Terrine

Yum, this is so good and so easy. This is like a potato lasagna. I’ve made this and posted the recipe before, but was not happy with the pictures. So I remade it this week and took this photo. I might photograph it one more time with a different lighting situation. 

This is an easy vegetarian main dish or a yummy side dish to go with fish or chicken or whatever protein you are into. It would be so good with ham. Potatoes and ham always go great together. I like this casserole because it’s mostly healthy, and uses end of summer veggies and herbs. And cheese! It has cheese! Yum, but it doesn’t have to. This could easily be a vegan dish if you don’t eat cheese, or you could use almond or cashew chz. I love cheese.

Here’s how to make this easy and delicious dish. 

Heat oven to 400

Slice 2 -3 large portabella mushrooms, 1 golden squash, 1 eggplant, 3 or 4 tomatoes, 1 sweet onion, 2 shallots, and 4 or 5 red potatoes. Grill the eggplant and portabella mushrooms in a grill pan or just sear in a hot skillet. These are the only vegetables I pre-cook for this. I do it to sweeten the eggplant, and I sear the mushrooms because it takes a bit of the moisture from them, so the casserole doesn’t come out watery. It also gives them a nice texture. Wash basil. We have a ton of basil growing in our garden right now. It’s so good on so many things. I scrambled some into eggs the other day with a little parmesan and they were the best scrambled eggs ever.

Here’s how to make this potato veggie lasagna thingy:

Crush 4 garlic cloves. Whisk crushed garlic in a dish with a few tablespoons olive oil, salt and pepper, and ½ cup white wine. 

Grate your favorite cheeses. I used parmesan, cheddar and a little mozzarella. 

Layer the veggies one vegetable at a time, adding cheese, basil leaves and a tablespoon of the white wine dressing between layers. Season with an extra pinch of salt and pepper between potato layers. I use about 2 to 3 layers of potatoes in between the other veggies. It’s good to have an extra tomato layer in the middle too.

I try to make the top layer tomato with little onion on top and then a bit of cheese, that way you get a really flavorful crust. Make sure to save a little of the dressing for the very top layer.

Cover with parchment for the first 25 minutes or so of cooking so the cheese on top doesn’t cook faster than all those veggies. Bake for about 45 minutes total, uncovered at the end. Dress with a drizzle of good quality balsamic dressing. Yum!

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tinykitchenvegan:

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Sweet potatoes slow-cooked with butter, sugar, orange juice and milk.

Autumn Squash Wild Rice Bake

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Hosting for the holidays? Your family will surely fall in love with this mouthwatering lasagna. With Barilla Gluten Free Oven-Ready Lasagne as its base, this is a simple yet delicious way to enjoy the classic Italian dish, gluten-free. Hearty flavors, Italian cheeses and fresh vegetables round out this recipe—making family time more enjoyable all around.

Gluten-free Lasagna with Ground Meat, Asparagus, Tomatoes + Carrots

Ingredients
1 box Barilla Gluten Free Oven-Ready Lasagne
2 tbsp. extra-virgin olive oil
1 clove garlic
½ cup onion, diced into small pieces
½ cup multi-colored cherry tomatoes, halved
1 cup asparagus, sliced into small pieces
½ cup carrots, diced into small pieces
½ lb. ground beef
½ lb. gound pork
1 pint yellow cherry tomatoes, halved
56 oz. San Marzano peeled tomatoes, crushed
½ cup red wine
1 tbsp. oregano, chopped
8 oz. fresh mozzarella, sliced
1 cup Parmigiano cheese, grated
Salt, to taste
Black Pepper, to taste

Directions
1. In a large skillet, add extra-virgin olive oil and onions and sauté for three minutes. Then, stir in the garlic, cook for approximately one more minute and add the ground beef and ground pork.
2. Brown the meat well over high heat (about 10 minutes).
3. Deglaze with red wine and simmer until wine has reduced (approximately two to three minutes).
4. Add yellow cherry tomatoes and San Marzano tomatoes, bring to a boil and season with salt and pepper. Allow to simmer for ten minutes.
5. Add the asparagus and carrots and cook for one more minute. Then, remove the skillet from the heat.  
6. In a 13 x 9 greased pan, layer  1/6 of the sauce mixture on the bottom of the pan. Cover with three lasagna sheets, Parmigiano cheese, mozzarella and sauce. Repeat this process until you have five layers.
7. Cover with aluminum foil and bake for 40 minutes at 400° Fahrenheit.  
8. Uncover and bake for an additional five to seven minutes at 400° Fahrenheit.  
9. Allow lasagna to set approximately 10-15 minutes before cutting and serving.

Recipe and Photo Credit: Lorenzo Boni

For those following a gluten-free diet, there’s no need to sacrifice the taste of traditional pasta. Barilla’s Gluten Free Oven Ready Lasagne is the perfect gluten-free base, made with a delicious blend of corn and rice. Layer it with seasonal vegetables for a tasty vegetarian lasagna that will please the whole family.

Gluten-free Lasagna with Butternut Squash, Leeks and Brussels Sprouts

Ingredients
1 box Barilla Gluten Free Oven-Ready Lasagne
1 ½ quarts whole milk
8 tbs. corn starch
2 tbs. extra-virgin olive oil
1 butternut squash, shredded (4 cups)
1 leek, sliced into rondels
15 Brussels sprouts (whole)
1 ½ cup Parmigiano cheese, grated and divided
1 tsp. sweet paprika
¼ tsp. nutmeg
Sea salt, to taste

Directions

1. In a pot, bring milk to a boil.
2. Meanwhile, dilute the corn starch with seven tbs. of cold water and whisk into a slurry. Season with salt, nutmeg, paprika and one cup of Parmigiano cheese.
3. In a separate skillet, heat olive oil and sauté all the vegetables over high heat until browned and thoroughly cooked. Season with salt and combine with the “béchamel” sauce you just made.
4. In a 13 x 9 greased pan, layer 1/6 of the sauce mixture on the bottom of the pan and cover with three lasagna sheets. Repeat the process four more times.
5. Top the last layer of sauce with the remaining cheese, cover with aluminum foil and bake for 40 minutes at 400 Fahrenheit in the oven.
6. Uncover and bake for another 15 minutes or until perfectly browned on the top. Allow lasagna to set for 20 minutes before serving.

Recipe and Photo Credit: Lorenzo Boni

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Made chicken casserole for dinner tonight and it’s so so yummy #chicken #chickencasserole #casserole #food #foodporn #foodie #foodstagram #dinner #dinnertime #tonight #yummy (at Raymond, New Hampshire)
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Mexican Rice Casserole

Elegant three-piece fancy casserole serving silver-plated vintage covered dish by Simeon and Rogers Company to grace an equally elegant buffet dining table

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available at http://villacollezioneboutique.com/