I'm trying to make an individually portioned, freezer-friendly pasta bake with shredded chicken but am struggling to work out the steps. I'm a truly clueless cook especially when it comes to meat and freezing stuff-- please help! [more inside]
So, I've wanted a Le Creuset-type casserole for a long time ... like 20 years. I've decided I'll finally get one for my birthday, But, DECISIONS. I want blue. My imaginary wonderful casserole I use all the time and cherish has always been blue or teal (why I mention this a bit later). I've come down to two, maybe three choices, which are: cheaper but highly rated, very highly rated but quite a bit more expensive, and very highly rated but much more expensive. (the last is a variation on the second) [more inside]
I'm doing a meal swap with a bunch of moms (including one professional chef!) using big 11 cup Pyrex storage. This is my first time in the swap and I really need a good vegetarian brunch (breakfast casserole) recipe that will hold its own, and can be frozen without the taste or texture taking a hit. Help!
On Wednesday 12/23, I assembled but did not bake this delicious pumpkin baked ziti from Veganomicon. Too late to bake and eat? [more inside]
Is there a vegetarian casserole cookbook? Have you used it? Do you love it? What is it called? [more inside]
Looking for soup, stew, or casserole recipes where I can spend ten minutes dumping stuff in the crockpot in the morning and have a full meal ready when I get home. Something like this is ideal; the only prep is chopping an onion before setting it and forgetting it until dinnertime. No dietary preferences or restrictions, but some vegetables would probably be good. I'm seeing a lot of recipes online, but am having a hard time weeding out which ones are worthwhile, and would appreciate any favorites you care to share.
We have my 90 year old father in law over for dinner once a week. He suffers from Parkinson's, which has progressed to the point where he is having trouble swallowing; but we soldier on. We've had good luck with risotto, tuna noodle casserole and chicken & dumplings - but those seem like fall-winter type foods. Do you have any good summer soft textured/casserole-y recipes?
I recently bought a 5 litre casserole dish, which I love, but I'm a bit stuck on what to make with it next. [more inside]
What are your best recipes for a savory breakfast casserole that can be prepared the night before and cooked in the morning? [more inside]
I made baked orzo with veggies and cheese yesterday morning, thinking I had lunches covered for the next couple of days. I covered it in foil, and put it in the fridge, once the glass casserole dish had cooled a bit. It had been in there for about 2-3 hours when the power went out. The power was out for about 10-11 hours, and no one was home to open the fridge for most of that time. Please tell me it's okay to eat?
Your favorite Chicken Casseroles with real vegetables and no hash browns? What is in them? How much? Double points for links to recipes that you love. Please limit my need to think or experiement. [more inside]
So I just baked mac and cheese for a dinner party tonight. Anyone have tips on how to reheat this thing so it doesn't turn into cement? [more inside]
I'm participating in a Thanksgiving potluck this weekend. I've been assigned a corn based dish - possibly a casserole of some sort. I'm not a good cook, but can manage simple things. Does anyone have any favorite corn based recipes that are more involved than heating up frozen or canned veggies? [more inside]
I'm making pastitsio to bring to someone who recently lost a family member. How should I bring it over to her-- baked? Uncooked and ready to bake? Baked and frozen? Baked and portioned into ziploc containers ready-to-freeze? [more inside]
What homemade or "real food" ingredient can I substitute in recipes that call for Cream Of Whatever soup? [more inside]
If I cover a dish in the oven, does it make it hotter? [more inside]
Can I use my new terracotta casserole dish on an electric stove top? [more inside]
I made this casserole last night for dinner, and it was quite tasty. I'd like to add it into my regular rotation of suppers, but the gruyère cheese is kind of expensive at my local market. Can you suggest a more pedestrian cheese I can use instead? I guess it would have to be something that was similar in hardness/melting point. (Similarity in taste would be nice, but I realize with supermarket cheeses I can't have everything). [more inside]
Since London's fickle summer is in full swing, I need recipes for dishes that can be eaten either hot or cold. [more inside]
I have a few pounds of turducken left over. What can I do with it that isn't sandwiches? Soup? Casserole? Recipes and other ideas welcome. I am unemployed so willing to spend a lot of time if needed on something. I'm worried that having three different types of poultry might make things weird cooking wise.
Am I going to be killed in a lasagna-related accident? [more inside]
What's your favorite recipe for ham and potato casserole that doesn't use milk or cream of mushroom soup as the binding agent?
Casseroles hooray! Give me your favorite recipes! (Important details within.) [more inside]
I have a lot of fairly overcooked tortellini. What can I do with it? [more inside]
Feedmyfamilyforaweekfilter: Now that we finished the lasagna, what other full meal sorts of dishes can I make in my big glass lasagna pan? [more inside]