Casseroles – Kacey Tess

Hashbrown Casserole

Breakfast Casserole

I saw this recipe on Buzzfed and immediately knew I wanted to make it. It makes a hearty 9×13 casserole so you will have leftovers and this is one leftover I wanted to eat! Use any fresh herbs to have on hand to make this recipe even better.

Ingredient list:

1 can crescent roll dough

1 bag shredded potatoes

3 large avocados diced

3 large tomatoes diced

1 small red onion diced

1 C mozerella cheese

4 eggs

1/4 C flax seed milk

Any fresh herbs you have on hand, I used green onions + parsley

Sea salt

Chili powder

Black pepper

Method:

Heat oven to 350

Grease a 9×13 glass casserole dish

Push the dough into the bottom of the dish

Sprinkle the dough with sea salt, chili powder and pepper

Put a layer of hash browns on the dough

Sprinkle a layer avocado, tomato and onion

Continue to layer until casserole dish is 3/4 full

Beat eggs in a small dish and stir in milk

Pour mixture over casserole

Sprinkle an even layer of cheese over the casserole

Cover with foil and bake for 30 minutes

Remove foil and continue cooking until cheese is bubbling and eggs are cooked about 10 minutes

Sprinkle with additional salt if wanted and top with fresh herbs

Enjoy!!

Breakfast potatoes with fried egg

What you’ll need: 2 servings

1 Tbsp olive oil
1 white onion chopped
1 red jalapeño seeded and de-veined chopped finely
2 red potatoes chopped (skins left on)
2 eggs
1 Tsp sea salt
1 Tsp black pepper
1 Tsp paprika
1 Tsp garlic powder
Pinch cayenne pepper

What you’ll do:

Hear oil over medium in a large skillet
Add onion and cook about 5 minutes until soft
Add potatoes, pepper and all seasoning
Brown potatoes on each side reduce heat, cover
Cook about 8-10 minutes until potatoes are soft
Remove from pan and place on a plate lined with paper towels to remove any excess oil
Cook eggs in same pan over easy
Place eggs on potatoes
Garnish with parsley if wanted

Enjoy!

{updated} Green Bean Casserole

What you’ll need:

3 cups fresh trimmed grean beans

1 tbsp olive oil

2 garlic cloves minced

1 shallot sliced thinly

1 lb sliced mushrooms

1/2 tsp sea salt

1/2 tsp black pepper

1 can of Amy’s organic cream of mushroom soup

1 C crispy fried onions

What you’ll do:

Pre-heat oven to 350 and prepare a greased glass baking dish

In a large pot bring about 6 cups of water to a boil

Add green beans and cook for about 5 minutes until cooked

Strain green beans and cover with ice to stop them from cooking

In a large skillet heat the olive oil over medium and add the garlic and shallots

Cook until translucent, about 5 minutes

Add the sliced mushrooms, salt, pepper and cook until softened, about 8 minutes

Add the cream of mushroom soup and stir

Remove the green beans from the ice and add to mushroom mixture

After well combined pour mixture into greased baking dish

Place in oven and bake at 350 for 30 minutes

Immediately before serving add fried onions

Enjoy!!

Stuffed Pasilla Peppers

What you’ll need:

1 batch homemade red sauce (see previous blog post)

4 pasilla peppers de-veined and seeded cut in half lengthwise, stems left intact (as shown in picture)

1 can black beans rinsed and drained

1 can corn drained

1 white onion chopped finely

1 1/2 C reduced fat colby jack blend shredded cheese

2 tsp garlic powder

1 tsp sea salt

What you’ll do:

Pre-heat oven to 400

In a glass casserole dish pour 1/2 of the red sauce

In a large mixing bowl combine black beans, corn, onion, 1 C cheese, garlic powder and salt

Stuff peppers with bean mixture and place in casserole dish

pour remaining red sauce over peppers

Top with remaining 1/2 C cheese

Bake at 400 for 30 minutes covered with foil

Remove foil and bake for an additional 5 minutes until cheese is bubbling

Enjoy!

Broccoli-Brown Rice Casserole

What you’ll need:

2 heads of broccoli cut into small pieces

1 carrot chopped thinly

1 green pepper

4 celery stalks chopped roughly

1 bunch of green onions chopped finely

3 C cooked brown or wild rice

1 package of low fat or Greek yogurt cream cheese

1 C sharp cheddar cheese shredded

1 Tsp Sea salt

1 Tsp Black pepper

1 Tsp Coriander

1 Tsp Turmeric

What you’ll do:

Preheat oven to 400

In a medium saucepan place carrots and broccoli and cover with water

Bring to a boil and cook for about 5 minutes until barely tender

In a large bowl combine rice, all veggies, cream cheese and cheddar cheese

Add all spices and make any adjustments

Transfer to a glass casserole dish

Cover with foil

Bake at 400 for 15 minutes

Remove foil and cook an additional 5 minutes

I served mine with steamed spinach

Enjoy!!

Twice Baked Potato Casserole with Fried Sage

What you’ll need:

4 Yukon gold potatoes cut into thin slices (I leave the skins on)

2 sweet potatoes peeled and sliced thinly

1 Tbsp sea salt divided

1 Tsp black pepper

4 Tbsp butter melted

3/4 C milk (I use almond)

1/2 C cream

1 Tsp vegetable bullion

1/2 Tsp cayenne pepper divided

1 package of fresh sage

1 Tbsp flour

Vegetable oil

What you’ll do:

Heat oven to 450

Boil potatoes in separate pots until potatoes are tender about 10 minutes

In a medium bowl combine butter, milk, cream and bullion

Once potatoes are tender pour out excess water

Add 1/2 of the cream mixture to each of the potatoes

Mash potatoes with the cream but leave some chunks

Season with salt and pepper

In a greased glass baking dish scoop the sweet potatoes in, then scoop the gold potatoes in

Spread out evenly

Sprinkle with sea salt, pepper and cayenne pepper

Bake in oven for 20 minutes or until potatoes start to brown

In a medium skillet add oil (about 2″ deep) and heat over medium

Toss sage leaves with flour and cayenne pepper

When oil is heated add sage

Fry for 2-3 minutes until sage is crispy

Remove sage and place on a plate lines with paper towels

Season with sea salt

Remove casserole from oven and place sage on top of the casserole

Enjoy!!

Deconstructed Enchilada’s {gluten free}

What you’ll need:

1 C wild rice cooked according to directions

1 can of enchilada sauce (or 1 batch of my homemade green sauce, see previous blog post)

1 small bag of frozen corn defrosted

1 can black beans rinsed and strained

1/2 bunch of cilantro chopped

2 Serrano peppers de-veined and seeded chopped finely

1 lemon (juice)

1 C Mexican blend shredded cheese divided in half

1 Tsp sea salt

1 Tsp black pepper

1 Tsp chili powder (I use hot Mexican chili pepper)

1 Tsp paprika

2 tomatoes chopped

1 avocado chopped

1 bunch green onion chopped

What you’ll do:

Preheat oven to 400

In a large bowl combine rice, sauce, corn, beans, cilantro, peppers, lemon, 1/2 C cheese and all spices

Pour mixture into a glass casserole dish and cover with remaining cheese

Bake until cheese is melting and juices are bubbling about 20 minutes

While that is baking combine tomatoes, avocados and green onions in a small bowl

Remove casserole from oven, top with tomato mixture and enjoy!

Breakfast Casserole

What you’ll need:

1 Tbsp olive oil

1 small sweet onion chopped finely

2 parsnips peeled and chopped roughly

6-7 red potatoes peeled and shredded or one package of frozen shredded potatoes

1 1/2 C non fat plain Greek yogurt

1 large package of chives chopped finely

2 Tbsp flour

1/2 C cheese shredded (you could use cheddar, pepper jack or gruyere)

8 eggs

1 Tsp sea salt

1 Tsp black pepper

1 Tsp red pepper flake (optional)

What you’ll do:

Heat oven to 425

Grease a glass casserole dish

Heat oil in a large skillet over medium

Add onions and parsnips and cook about 5 minutes until soft

Add shredded potatoes

Add seasoning

Let brown while you make the yogurt mix

In a bowl add yogurt, chives, flour and cheese and combine

Pour yogurt mixture over potatoes

Transfer mixture into prepared glass dish

Cook at 425 for 15 minutes until bubbling

Remove from oven, using a spoon create 8 divots

Place an egg in each divot

Place back in oven and cook for an additional 10 minutes until egg whites do not move when you shake the dish

Garnish with green onion and red pepper flakes

I served mine with steamed spinach

Enjoy!!

Cauliflower-Veggie Bake

What you’ll need:

1 Tbsp olive oil

1 shallot sliced thinly

1 jalapeño de-veined and seeded chopped finely

1/2 head cauliflower chopped

4-5 red potatoes cleaned and chopped into small pieces (I leave the skins on)

1/4 C snap peas halved

1 C vegetable broth (I use better than bullion)

1/4 C cheddar cheese (optional)

Sea salt

Ground black pepper

Rosemary (dried or fresh)

6 ramekins

What you’ll do:

Preheat oven to 425

In a large pot of boiling water add potatoes and cook until soft

Add cauliflower to boiling water and cook for an additional 3-4 minutes

While that is cooking in a large skillet heat oil over medium and add shallots

Cook until shallots are browned and turn off heat

Strain cauliflower and potatoes

Add cauliflower, potatoes and peas to the skillet with the shallot

Season with salt and pepper

Spoon the veggie mixture evenly into 6 individual ramekins

Pour vegetable broth evenly between the ramekins over vegetable mixture

Sprinkle with rosemary

Top each ramekin with cheddar cheese and bake for 10 minutes until cheese is bubbling

Garnish with more rosemary if wanted

Enjoy!!

Linguine with clams

What you need:

1 pound of clams

1 pound of shrimp (cleaned and cooked)

1 crate of button mushrooms sliced

1 package of whole wheat linguine

1 shallot

1 bunch of fresh chives

1 small carton if heavy whipping cream

2 C vegetable stock

3 Garlic cloves minced

2 Tbsp butter

2 Tbsp flour divided

Sea salt to taste

Ground black pepper to taste

What you’ll do:

Scrub the clams until they’re clean

Place the clams into warm water and add the Tbsp of flour

Let them sit in the flour for about 10 minutes until they start opening

Take them out of the flour mixture and place then directly into a pot of boiling water( 1/4 C) (I use veggie stock to add flavor)

Steam for 3-4 minutes

Any clams that didn’t open discard

Set clams aside

In a medium sauce pan melt the butter and add the garlic

Cook for 1-2 minutes

Add vegetable stock

Bring to a boil

Add whipping cream

Add chives

Add shallots

Add Tbsp flour

Stir continuously over medium heat until it starts to thicken about 20 minutes

Add mushrooms and cook another 5 minutes

In a large pot bring water to a boil

Add the linguine

Cook for 7 montes

Strain thoroughly

In a large bowl add linguini, sauce, clams and shrimp

Combine thoroughly

Enjoy!!!