Indian Summer Casserole Recipes

INDIAN-STYLE VEGETABLE CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 2-quart saucepan, stir 1 cup of the coconut milk, the water, 1/2 teaspoon of the salt and the rice. Heat to boiling over high heat. Stir; reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff rice with fork.
• In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala. Stir in cooked rice and remaining coconut milk until well blended. Spoon into baking dish.
• Cover; bake 40 minutes or until thoroughly heated. Garnish with cilantro; squeeze lime juice over top.

20 EASY SUMMER CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a summer casserole in 30 minutes or less!

INDIAN CHICKEN CASSEROLE

Steps:

• Melt butter in deep saucepan.
• Add onions, cardamom and cinnamon.
• Cook until onion is tender and lightly browned.
• Combine garlic, ginger, cumin, curry powder, coriander, tumeric, tabasco and 1/4 c water.
• Stir to paste.
• Stir into butter mixture.
• Add tomatoes.
• Simmer, covered 20 minutes.
• Add chicken and remaining water.
• Cook over low heat 1 and 1/2 to 2 hours or until chicken is tender.
• Add salt to taste.
• Serve with hot, cooked rice.