German Style Ham Or Tofurkey Brat & Cabbage Casserole

It’s windy, rainy and I’m feeling a little anxious about a choice to buy a new house. We found a beautiful, fully restored historic home thirty miles away, but it would mean uprooting my not-so-good-at-change kiddo. The idea of a new school and new friends left her sobbing before we even discussed the issue.

We haven’t made a decision yet, but this comforting dish helped cheer everyone up. Making us feel that no matter what decision we make, it’ll work out in the end.



German Style Ham (Or Tofurkey Brat) & Cabbage Casserole
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Although I prefer ham in this casserole, Tofurkey Brats worked well as a vegetarian option for tonight’s dinner.

3 cups diced ham OR 14 ounce package Tofurkey Beer Brats
12 ounce package whole grain egg noodles
1/2 head cabbage, chopped well
1 cup sauerkraut
1 stick (1/2 cup) butter
1/2 cup flour
4 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon caraway seeds
5 slices Swiss cheese, broken into squares

1. Preheat oven to 350 degrees. Butter a 9x13 inch casserole or other similar sized dish.

2. Cook noodles according to package directions in salted water. Strain out water and dress with a small amount of oil to keep noodles from sticking together.

3. Meanwhile, chop the ham in a food processor until it looks like hamburger. Or cook the Tofurkey Brats in the Microwave for 1 minute. Break into pieces into a food processor and pulse until it looks like hamburger. If you don’t have a food processor just chop up either option very well.

4. In a large saucepan, melt the butter over medium heat until foam subsides. Sprinkle in the flour and stir for 2 to 3 minutes. Stir in milk, salt, pepper and caraway seeds. Stir frequently until the sauce thickens, about 5 to 10 minutes.

5. Mix the meat or meat substitute, cabbage, sauerkraut and sauce in with the noodles. Pour mixture into the casserole dish. Top with squares of Swiss.

6. Bake for 30 minutes or until the cheese is melted and casserole is heated through.

Recipe & photograph by Laura Flowers.

Tuna Noodle Casserole with Leeks and Fresh Dill. Fabulous even without Tuna.

I don’t know who this Molly Stevens character is, but she created a seriously good tuna noodle casserole for Bon Appétit. I think I’ll go try more of her recipes, if I ever take a break from making this casserole.

This recipe is everything tuna noodle casserole should be. Creamy with Gruyère, herby with dill and celery seeds, oniony from leeks and crunchy salty with potato chips. Ok, so maybe herby and oniony aren’t real words, but you get the picture. Oh, and lots of soft carby noodles of course! Carby is a word right? Heck, you could leave out the tuna and it’d still be fabulous. Seriously.

Tuna Noodle Casserole with Leeks and Fresh Dill
Ingredients
• 1/4 cup (1/2 stick) unsalted butter
• 2 1/2 cups thinly sliced leeks (white and pale green parts only; from about 2 large)
• 1/4 teaspoon celery seeds
• Coarse kosher salt
• 1/4 cup all purpose flour
• 2 cups whole milk
• 1/2 cup half and half
• 1 teaspoon fresh lemon juice
• 8 ounces wide egg noodles
• 1/2 cup coarsely grated Gruyère cheese (about 2 1/2 ounces)
• 2 tablespoons chopped fresh dill (I used 2 teaspoons dried)
• 2 5- to 6-ounce cans albacore tuna (preferably packed in olive oil), drained, broken into 1/2-inch chunks
• 2 cups coarsely crushed salted potato chips (about 2 ounces)

Preparation
• Butter 8x8x2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.

• Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup (or a little more) noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.

• Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

Serves 6.

Recipe by Molly Stevens @ Bon Appetit, March 2010. Picture by Laura Flowers.

Parmesan Spinach Casserole with Garlic Brown Rice

Here’s a main dish vegetable casserole even my daughter will eat. Probably because the potato chip topping minimizes the mental distress from the healthy components underneath.

The brown rice was cooked in my Zojirushi Neuro Fuzzy Rice Cooker. Years ago I bought the 5 ½ cup version. I’m still not exactly sure what fuzzy logic technology is, but it puts my old rice cooker to shame. At the time it was a painful purchase, but this rice cooker makes brown rice so fluffy and perfect that I rarely bother making white rice anymore.

Prices have decreased significantly for fuzzy logic rice cookers over the years, so if you can swing it, I highly recommend one. Especially if you’d like to eat more brown rice.

Garlic Brown Rice
Rice can be made ahead of time or even the day before.

1 ½ cups brown rice (or 2 rice cooker cups)
1 tablespoon unsalted butter
1 teaspoon coarse sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
Water

1. Place the rice in a rice cooker bowl and cover with water and stir. Pour off most of the water into the sink leaving the rice in the bowl. Repeat two more times. This cleans the rice.

2. Fill bowl with water to the two cup brown rice mark. Add the butter, salt, garlic powder and onion powder. Place the bowl in the slow cooker and select brown rice if you have the option. Set aside for the casserole.

Notes: Cut the salt in half if not using in a casserole.

Parmesan Spinach Casserole with Garlic Brown Rice
1 recipe cooked Garlic Brown Rice, above
4 tablespoons unsalted butter
1 cup very thinly sliced carrot rounds
1 large yellow or white onion, halved and thinly sliced
1 teaspoon coarse sea salt
3 tablespoons unbleached flour
3 cups milk
1 (16 ounce) package frozen organic chopped spinach, thawed and drained well
2/3 cup shredded Parmesan Reggiano or Pecorino Romano cheese
Sprinkle of garlic powder
1 cup crushed Kettle Brand Krinkle Cut Potato Chips

1. Thaw the spinach in a colander over a bowl or in the microwave if you're in a hurry. Press out as much liquid as possible with the back of a spoon.

2. Preheat oven to 350 degrees. Lightly oil a 9x13 inch baking dish and add the cooked rice.

3. In a large skillet melt the butter over medium heat and add the carrots, onions and salt. Cook until carrots are tender and onions start to caramelize. Add the flour and cook for a minute, then slowly pour in the milk stirring as you pour. Stir constantly until the sauce looks like it’s starting to thicken, but not completely thick yet, like a medium gravy. Add the spinach, cheese, a good dash of freshly cracked pepper and heat just until warmed through. Spread mixture over rice and sprinkle very lightly with garlic powder. Top with crushed potato chips.

4. Bake for 40 to 50 minutes or until heated through. Let stand for 10 minutes before serving.

Recipe & picture by Laura Flowers.

Black Bean Spinach Enchiladas in Green Chile Cream Sauce

It seems like everything requires so much of my attention lately that I haven’t had time to sit back and smell the Christmas tree. I figure you’re likely going through much of the same, and I hope to throw a few easy to prepare meals on here over the next couple weeks.

The prep work on these enchiladas is simple and can be thrown together in just a few minutes. They’re healthy and tasty, and even better the next day.

10 to 12 small flour or corn tortillas
10 oz package chopped spinach, thawed (I do this in the microwave)

15 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes with green chiles and spices, drained

¾ cup scallions, chopped
19 oz can green chile enchilada sauce
8 oz sour cream
3 cups shredded Pepper Jack cheese
Garlic powder and onion powder
Salt and pepper

1. Preheat the oven to 400 degrees and get out a 9x13 inch Pyrex baking dish.

2. In a colander, squeeze out as much water from the spinach as you can by pressing the spinach with the back of a spoon. Place the spinach in a large bowl. Add the rinsed beans, drained tomatoes, most of the scallions, and dash of garlic powder, onion powder, salt and pepper to taste. Set aside.

3. Mix together the sour cream and green chile enchilada sauce. Spread about 1/3 of the sauce mixture into the 9x13 inch dish.

4. On a plate, place a tortilla and top with some of the spinach mixture and a small amount of pepper jack cheese. Roll into cigar shape and place into the baking dish seam side down. Repeat until the dish is full.

5. Spread the rest of the sauce on top of the enchiladas and top with the remaining cheese and scallions. Bake for about 30 minutes or until hot and bubbly. Wait a few minutes and serve.

Recipe by Laura Flowers

Green Chile Cheeseburger French Fry Casserole

Ooo I’m feeling a little ashamed of myself here. I know I shouldn’t have, but I really enjoyed (inhaled) this super unhealthy amazing tasting spicy casserole. Why do such unhealthy foods have to taste so darn good?

It’s so simple too. I just don’t want to know the calorie count. If you find out, please don’t tell me!

Ingredients
1 ½ pounds extra lean ground beef
½ an onion, diced
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon fresh ground pepper
1 (7 ounce) can diced mild green chiles
1 (15 ounce) can Garacias Nacho Cheese Mexican Cheese Sauce, medium or mild (I used medium)
1 heaping cup shredded chipotle cheddar cheese, or cheddar cheese of your choice
1 pound Ore-Ida Extra Crispy Fast Food Fries
A sprinkle of salt for fries

Instructions
1. Preheat the oven to 400 degrees. Get out a 9x13 inch Pyrex pan and a large skillet.

2. Cook the ground beef, onions, onion powder, garlic powder, salt, and fresh ground pepper together over medium high heat until no longer pink, Strain off the fat and place the meat mixture back in the pan.

3. Add the chiles and nacho cheese sauce to the pan and stir into the meat. Cook for about four minutes on medium low until combined and warmed through.

4. Pour the meat mixture into the 9x13 inch pan. Spread out and top with shredded cheddar. Top with frozen fries and sprinkle lightly with salt.

5. Bake for 30 minutes.

Recipe by Laura Flowers

Parmesan Chicken & Broccoli Casserole

It's finally below 85 degrees and life doesn't feel so unbearably hot. That means its casserole season right? Wait, do casseroles have a season? They seem to in my kitchen when it’s simply too hot to cook.

I cracked open my Better Homes & Gardens Biggest Book of Casseroles for the first time in several months, and decided this very American, creamy, salty, gooey, blob of a casserole was what I wanted to welcome the start of fall with.

It was even good the next day, which was helpful because we had a lot of casserole to consume!

Ingredients
1 cup uncooked white rice
2/3 cup diced onion
1 ¼ pounds chicken tenders, thawed and cut into chunks
4 Tablespoons light colored cooking oil, divided
1 teaspoon dried Italian seasoning, crushed between palms of your hands
2 cloves garlic, minced
2 Tablespoons cornstarch
2 ¾ cups whole milk
½ of an 8 ounce package of cream cheese
1 ½ cups frozen cut broccoli, thawed and chopped slightly
½ cup grated parmesan cheese
2/3 cup (4 ounces) diced fully cooked ham
2 Tablespoons sliced almonds, toasted

Instructions
1. Cook rice according to package directions. Remove from heat and stir in 1/3 cup of the diced onions. Transfer to a 2 ½ quart casserole dish or a 9x13 inch rectangle baking dish.

2. Pre-heat the oven to 350 degrees.

3. In a large skillet warm 2 tablespoons of cooking oil over medium high heat and add the chicken pieces. Salt and pepper the chicken and turn once when the bottom starts to turn golden. Finish cooking and add the crushed Italian seasoning and minced garlic and cook for a minute longer. Remove the chicken from the pan reserving the drippings.

4. Warm 2 Tablespoons cooking oil in the pan on medium heat and add the onions. Cook for 1 minute and then add the cornstarch and cook for about 2 minutes. Add the milk and bring to a simmer. Simmer until reduced slightly, about 4 minutes.

5. Turn heat to low and add the cream cheese and stir until almost combined. Add the chicken, diced ham, chopped broccoli, parmesan, and dash of salt & pepper. Stir to combine and warm through.

6. Once warm, move to a casserole dish and cover the rice. Plunge a spatula in several places to incorporate the rice and sauce but do not mix. Bake for 30 minutes for the 9x13 inch pan or 45 to 50 minutes for the 2 ½ quart round casserole.

7. Remove from the oven. Toast the sliced almonds for 40 seconds on a plate in the microwave and sprinkle over the casserole. Wait 10 minutes and serve.

Make-Ahead Directions
Assemble as directed. Cover unbaked casserole with heavy foil; seal, label, and freeze for up to 3 months. Thaw covered frozen casserole in the refrigerator overnight (casserole may still be icy). Bake casserole, covered, in a 350 degree oven for 1 hour. Bake for 20 to 25 minutes more or until heated through. Sprinkle with almonds.

Recipe adapted from BH&G’s Biggest Book of Casseroles. Picture by Laura Flowers.