Comforting Little Casseroles Recipes

COMFORTING LITTLE CASSEROLES

Comforting Little Casseroles image

Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes...need I say more?

Provided by Janneke Vreugdenhil

Categories HarperCollins Dinner Fall Winter Beef Potato Cheddar Cheese Soy Free Peanut Free Tree Nut Free Milk/Cream Butter Ginger

Yield Makes 4 individually sized casseroles

Number Of Ingredients 19

Ingredients

For the stewed beef:
600 g (1 lb. 5 oz.) stewing beef, cut into cubes
50 g (about 4 Tbsp.) butter
Olive oil, for frying
3 onions, finely chopped
1 bottle of dark beer
2 tbsp. white wine vinegar
1 tbsp. wholegrain mustard
½ tsp. ground ginger
1 bay leaf
1 thick slice of gingerbread (about 50 g)
Salt and freshly ground pepper, to season
For the mashed potatoes:
1 ¼ kg (2 lb. 12 oz.) Russet potatoes, peeled and cut into large chunks
150-200 ml (about 5-7 oz.) hot milk
50 g (about 4 Tbsp. butter)
2 egg yolks
125 g (about 4 ½ oz.) grated mature Cheddar cheese
Freshly grated nutmeg

Steps:

Sprinkle the meat with salt and freshly ground pepper, and let it rest for 5 minutes. Heat the butter and a small splash of oil in a heavy-based pan and brown the meat, in batches, over a high heat on all sides, around 3-5 minutes in total. Remove from the pan and set aside.
Fry the onions in the fat in which you fried the meat until they're starting to get quite brown, around 10 minutes. Pour in the beer and the vinegar, and add the mustard, ground ginger and bay leaf. Crumble in the gingerbread and return the meat to the pan. Bring everything to the boil, cover with a lid and turn the heat down as low at you can. Stew the meat for around 2 hours, stirring occasionally, until it's very tender. You might need either to add a little more liquid, or boil down the cooking liquid at the end.
Meanwhile, make the mashed potatoes. Place the potatoes in a large saucepan and add just enough water to cover. Lightly salt. Bring to the boil, then partially cover the pan and simmer for around 20-25 minutes, until tender. Drain and mash together with the hot milk and butter until smooth. Mix in the egg yolks and half of the grated cheese, then season with salt, pepper and nutmeg to taste.
Taste the stewed meat and add salt and pepper if necessary. Divide amongst 4 small ovenproof casserole dishes and top with a layer of mashed potato. Sprinkle with the rest of the grated cheese.
To eat at once: Place a casserole in an oven preheated to 400°F until the cheese has melted, around 10 minutes. If you like, you can put it under the grill for the last few minutes of baking to give you a crisp brown crust.
To freeze: wrap the casserole, dish and all, in a freezer-proof cling film or put in a freezer bag, and freeze.
To reheat: Thaw (for example, you can take one out of the freezer in the morning and put it in the fridge-it will then be thawed when you come home in the evening.) Unwrap and heat for 20-25 minutes in oven at 400°F. You can also heat the casseroles straight from the freezer if necessary-this will take 45-60 minutes in oven at 400°F.

DOWN HOME COMFORT CASSEROLE

Down Home Comfort Casserole image

This cozy casserole is sure to please--biscuits and gravy, eggs, and corned beef hash in one easy dish!

Provided by SunnyDaysNora

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h5m

Yield 12

Number Of Ingredients 9

Ingredients

Non-stick cooking spray
1 (16 ounce) can refrigerated biscuit dough
1 cup shredded Cheddar cheese, divided
6 eggs
½ cup milk
4 teaspoons salt
½ teaspoon ground black pepper
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
4 cups prepared country-style gravy

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with non-stick cooking spray.
Cut biscuits into quarters; arrange them to cover bottom of prepared baking pan. Bake in preheated oven until biscuits have started to cook but are not done, about 5 minutes. Sprinkle with 1/3 cup shredded Cheddar cheese.
Whisk eggs, milk, salt, and black pepper together in a mixing bowl.
Place a non-stick skillet over medium to medium-high heat. Spoon in the corned beef hash. Cook and stir until hot and beginning to crisp up, 5 to 8 minutes. Remove from heat. Pour in egg mixture and continue to stir until eggs have started to cook but are not set, about 30 seconds.
Spread egg and hash mixture evenly over biscuits. Sprinkle with remaining Cheddar cheese. Spread prepared country gravy over the top and bake until cooked through, about 45 minutes.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 24.8 g, Cholesterol 119.2 mg, Fat 23.6 g, Fiber 0.6 g, Protein 12.2 g, SaturatedFat 7.3 g, Sodium 1751.7 mg, Sugar 3.5 g

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