Mediterranean Casserole Recipes

MEDITERRANEAN VEGETABLE CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients., Drain pasta; toss with sauce mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

MEDITERRANEAN CASSEROLE

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Cover with cold water and allow to sit until cool, draining and replacing the cold water as needed. Peel and slice the potatoes thinly.
• Preheat an oven to 350 degrees F (175 degrees C).
• Grease a casserole dish with the olive oil. Line the casserole dish with an even layer of potato slices; top with a layer of sardine fillets. Scatter the diced tomatoes over the sardines. Sprinkle the garlic, basil, and bread crumbs over the tomatoes.
• Bake in the preheated oven until heated through, about 20 minutes.

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

MEDITERRANEAN CHICKEN CASSEROLE

Steps:

• Chop onion.
• Cut tomatoes into small pieces.
• Halve capsicum, remove seeds and cut each into eight pieces.
• Wash and halve mushrooms.
• Heat oil a saucepan on medium heat and brown chicken pieces for about 1 minute each side.
• Transfer chicken to a plate.
• Add onion, garlic and thyme to pan and on a medium heat stir fry for about 2 minutes.
• Add capsicum and stir fry for about 2 minutes.
• Add tomato and stir well before adding wine, mushrooms, olives and chicken pieces.
• Season with a little salt and pepper and bring to a simmer.
• Cover and cook for about 20 minutes.
• Just before serving stir in basil.
• Serve with steamed rice or vegetables.

LIGHTER MEDITERRANEAN PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Add to large bowl.
• In 12-inch nonstick skillet, heat 1 teaspoon oil over medium-high heat. Toss chicken with Italian seasoning and salt; cook 8 to 10 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to bowl with pasta.
• In same skillet, heat remaining 2 teaspoons oil over medium heat; add onions and zucchini. Cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in artichokes, pasta sauce and whipping cream; heat 3 to 4 minutes or until heated through.
• Carefully add sauce to bowl of pasta and chicken; stir until well combined. Spoon mixture into baking dish; top with tomatoes, olives and Parmesan cheese. Cover baking dish with foil; bake 25 minutes. Uncover; bake 10 to 15 minutes or until bubbly and lightly browned.

MEDITERRANEAN EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick pan, heat vegetable oil over medium heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach, and cook about 1 minute or until starting to wilt.
• In baking dish, layer half of the baguette, 1 cup of the feta cheese, 1/4 cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomato. Layer remaining baguette, and top with remaining 1/2 cup feta cheese. In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake 40 to 45 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

MEDITERRANEAN CHICKEN AND PEPPER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
• Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
• Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
• Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

MEDITERRANEAN TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
• Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
• Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

MEDITERRANEAN LENTIL CASSEROLE

Steps:

• Heat the oil in a large flameproof casserole dish, add the onion and cook over medium heat until softened. Stir in the chilli and garlic and cook for 1 minute, then add the sun-dried tomatoes,carrot and celery and cook for a further 2-3 minutes.
• Meanwhile, put the Puy lentils into a sieve and rinse under running cold water. Add to the pan with the stock and chopped tomatoes, cover with a lid and simmer for 20 minutes.
• Drain the chickpeas and add to the casserole, then cook for 5 more minutes or until the lentils are tender.
• Season the casserole with black pepper and serve in warmed bowls with a sprinkling of chopped fresh parsley.