Posts Tagged casserole
Pork Casserole with Mushrooms and Kale
Posted by Eileen Devlin in Low Calorie, Main Course, Pork, Vegetables on December 16th, 2009
I saw this recipe and thought, “Hmm. . .interesting.” I love mushrooms but was a bit apprehensive since I’ve never cooked with kale before. I *loved* how this turned out!
What you will need:
1 lb lean boneless pork, cut into thin bite-size strips
2 c sliced fresh mushrooms
1/2 c chopped onion
2 tbsp canola/olive oil
1/4 c all purpose flour
1/2 tsp salt
1/2 tsp dried sage, crushed
1/4 tsp black pepper
2 c fat-free milk
4 c chopped, stemmed fresh kale or swiss chard
2 c cooked wild rice (i used a mix of long grain and wild)
1 tbsp finely shredded lemon peel
1. Preheat oven to 350 and prep a 1.5-2 qt rectangular or oval baking dish. Preheat a skillet over medium-high heat. Add pork and and cook for 2-4 mins, stirring frequently until there is no more pink. Remove from heat and set aside.
2. Add mushrooms, onion, and oil to the same skillet and cook about 5 minutes until vegetables are tender. Stir in flour, salt, sage, and pepper. Add milk all at once and cook until thickened and bubbly.
Stir in pork, kale, cooked rice, and lemon peel.
3. Spoon mixture into baking dish and bake uncovered for 30-35 mins. Let stand for 10 minutes before serving. Makes 6 servings. Enjoy!
Nutritional Information:
Calories: 285
Total fat: 10 g
Cholesterol: 49 mg
Protein: 24 mg
Carbohydrate: 2 mg
Fiber: 3 g
Sodium: 305 mg
Pumpkin goat cheese casserole
Posted by monicajane in Pasta on November 29th, 2009
Joanne has been doing a delightful series of winter squash recipes. She has kept all the different things one can do with this versatile veggie on the forefront of my mind. All of her creations are delightful. The one that inspired this dish is the Butternut baked zitti. You will see that it was only an inspiration because my dish turned out totally different. But the basic nuts and bolts, you’ll see, are similar.
- I roasted a very large pumpkin and used half of it for this. Not sure how to do amounts. I blended the roasted pumpkin meat with 6 eggs and the blender was full (6 cups of pureed pumpkin and egg combined)
- 1 very large onion diced
- 3 tbls of my frozen pesto (use some combo of dried or fresh basil and garlic if you don’t have pesto)
- 1 lb soft fresh goat cheese
- 1 tsp dried thyme
- 1 tsp nutmeg
- 1 tsp cayenne
- 8 oz elbow quinoa pasta (any pasta you like is fine)
- Salt to taste
I blended the pumpkin and eggs in a blender after roasting the pumpkin until nice and soft. I then let it cool before blending.
I sauteed the large onion until very soft and stirred in all the spices and herbs. While it was hot I blended in the goat cheese until it was softened and thoroughly mixed. I put this mixture into the pumpkin and egg mixture.
I boiled the pasta just enough to get the crunch out. So it was uber al dente. It cooks the rest of the way in the oven and in this instance I wanted to be sure the casserole was not too moist.
I mixed the pasta into the egg, cheese and pumpkin mixture and put it all into a baking dish. It was quite goopy. I was not sure it would set, but it did after about an hour and a half at 350 degrees. It turned out quite nice. Total experiment.
Sausage, apple and sweet potato casserole….
Posted by monicajane in Food, Main Course, Poultry on November 24th, 2009
That photo looks like it’s all sweet potato and it wasn’t at all.
So I had some chicken hot italian sausages. These are really good natural sausages. They do not have that weak chicken sausage flavor so many chicken sausages have. So if I didn’t know these were great sausages and you prefer pork, then I’d go with pork for this recipe.
I browned about a pound of sausage. I took off the skins and sauteed it like ground meat. Before I did the saute I boiled a 
massively huge sweet potato. Two regular sized large sweet potatoes would do. These are from the CSA box we’re getting so nothing is typical which is lovely because you know it’s not been genetically modified or altered in any way for it to look “normal” for the grocery store. So I cut up the potato in pieces and boiled it.
After the sausage was cooked I put it on the bottom of an 8 x 8 baking dish. I topped that with a layer of thinly sliced apple.
I mashed the potatoes once they were cooked and added salt. Then I put this over the apples and sausage. I baked it covered for 1/2 an hour at 400 degrees and then uncovered for 20 minutes.
I had no idea how this would turn out except I had a vague memory of liking pork sausage with sweet potatoes—where I got this idea I didn’t know. My husband later reminded me I used to get an egg scramble in a restaurant we used to frequent in which there was both a hefty amount of sweet potatoes and sausage. The apple was a new addition. I wasn’t sure if I’d like it but I did and in fact I loved it!
Served it with also local collard greens from the CSA box for an all around southern feel. (I live in the south for those of you who do not know)
Cross-posted at BlogAsheville
