Joycies Palusami Casserole Recipes

SAMOAN PALUSAMI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
• Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

JOYCIE'S PALUSAMI CASSEROLE

Steps:

• Preheat the oven to 180°C.
• Wash spinach at least 3 times to remove grit, drain well.
• Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef. The result will be bulky but keep pressing down on the spinach as it will shrink alot.
• Season the coconut milk with salt and pepper and pour over the dish, pressing the leaves down with a spoon. Cover with a lid.
• Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

LUAU PALUSAMI (AMERICAN SAMOA)

Steps:

• PREPARING THE CREAM:.
• Scrape 5 fresh coconuts into the baking tin.
• Bake in oven until brown.
• Add 1 cup of warm water.
• Squeeze with a thin cloth or tauaga to get cream.
• Add salt and onion to personal taste.
• PREPARING THE LUAU PALUSAMI:.
• Get taro leaves. (You will need 4 leaves for one luau.Use 1 big leaf and 3 or 4 smaller leaves. You can break a bigger leaf to make a smaller leaf.) Lay the 4 pieces flat with the big one on the bottom and the 3 smaller ones on top.
• Place leaves in hand and close hand slightly to make leaves in a bowl-like shape, into which you pour the cream.
• Pour ~ a small cup of coconut cream inside the leaf structure and close outside edges of the leaves to enclose the cream, making the leaves like a ball-like structure.
• Wrap total package in aluminum foil, twisting the top to conceal and hold the package tight.
• Put in oven and cook for about an hour at 475 degrees F. (quite high).

SAMOAN PALUSAMI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
• Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.