Melissas Casserole Recipes

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WEEKDAY CASSOULET



Weekday Cassoulet image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone
Salt and freshly ground black pepper
1/2 pound slab bacon, sliced into large lardons
1 large onion, chopped
3 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, minced
1/2 cup white wine
2 cups cooked Northern white beans
1 bay leaf
2 teaspoons dried thyme
1/2 cup chicken stock
1 tomato, sliced very thinly
Garlic Bread Crumbs, recipe follows
1 baguette, sliced, for serving
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
3 slices slightly stale or dried bread, pulsed into crumbs in food processor
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
  • In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
  • In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.

MELISSA'S CHICKEN & RICE CASSEROLE



Melissa's Chicken & Rice Casserole image

This dish was a favorite when I was a kid. I've made this for my own family. They love it, even my picky 8 yr old. It is very easy to make. Leftovers, if any, are great heated up in the microwave.

Provided by MELISSAS KITCHEN

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of broccoli soup
1 1/3 cups water (use more if needed)
1 cup rice
1/2 teaspoon soy sauce
1/2 teaspoon pepper
1 teaspoon paprika
1 dash salt

Steps:

  • In a casserole dish, combine rice, soups, water, soy sauce, pepper and salt.
  • Mix.
  • Add chicken.
  • Cover and bake at 350°F for 1 hour.
  • Sprinkle paprika on top and serve.

Nutrition Facts : Calories 493.8, Fat 18.1, SaturatedFat 5.1, Cholesterol 98.8, Sodium 661.8, Carbohydrate 44.5, Fiber 0.9, Sugar 0.5, Protein 35.4

MELISSA'S TATER TOT CASSEROLE (GF)



Melissa's Tater Tot Casserole (Gf) image

This recipe is so easy to make. I often make this and everyone loves it. I have a celiac child so I make this gluten free.

Provided by melissazerfoss

Categories     One Dish Meal

Time 50m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 6

1 lb tater tots, Kroger brand is gluten free
1 lb ground beef, cooked
1 (10 1/2 ounce) can cream of chicken soup, Health Valley brand is gluten free
1 cup milk, leave out if you use the Health Valley soup
1/4 teaspoon creole seasoning, Tony Chachere's Original
1 cup cheese, shredded Colby and Monterrey Jack

Steps:

  • Preheat oven to 400 degrees.
  • In an oval Pyrex casserole dish, place cooked ground beef on bottom. If you have precooked, frozen ground beef in your freezer, you can use that too.
  • Layer all the tater tots next, completely covering the meat.
  • Mix the soup and milk together and pour over the tots. (If you use the gluten free Health Valley Organic Cream of Chicken soup, do NOT use the milk as it is already the right consistency.).
  • Sprinkle the Tony Chachere's over the tots. You can add more depending on how hot your family likes it. If you don't have Tony's, use salt, red pepper, garlic powder, and possibly chili powder. It's not quite the same, but it will do.
  • Top with the cheese.
  • Bake uncovered 30 minutes, or until bubbling.
  • This is so easy to make in the morning, refrigerate, and pop in the oven for dinner. Serves 2 adults and 2 elementary school kids with no leftovers. Double the recipe and bake in a large, glass rectangular casserole if you want leftovers.
  • Freezer info: You can put together and freeze an extra batch if you want. Just don't cook it (except make sure the beef is already cooked). This can go straight from freezer to the oven if you adjust your time and make sure you cook it until it is bubbling on the edges.
  • Hope you enjoy it!

Nutrition Facts : Calories 737.3, Fat 47.4, SaturatedFat 18.7, Cholesterol 109.7, Sodium 1420.4, Carbohydrate 44.7, Fiber 5.1, Sugar 0.4, Protein 33.6

POMEGRANATE BAKED RICE AND ONIONS WITH DILL



Pomegranate Baked Rice and Onions With Dill image

This tangy-sweet casserole is adapted from Shimi Aaron, an Israeli chef also known for his elaborate chocolate babkas. In this colorful dish, a layer of short-grain rice studded with pine nuts and dill is bathed in pomegranate juice and honey, and topped with shingles of red and yellow onions. When it emerges from the oven, the onions glisten like jewels, and the rice is fragrant, tender and a little sticky. Serve this as a meatless main course with a crisp salad, or as scene-stealing side dish alongside a simple roast chicken or fish.

Provided by Melissa Clark

Categories     casseroles, grains and rice, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

6 tablespoons unsalted butter or vegan butter, plus more for greasing the pan
3 medium yellow onion, peeled
2 medium red onions, peeled
1 3/4 teaspoons fine sea or table salt, plus more as needed
1/2 cup pine nuts
6 small or 3 large shallots, thinly sliced
1 cup Arborio or other short-grain rice
1 tablespoon baharat (or use another aromatic spice blend, such as garam masala)
1 cup coarsely chopped dill (or use any combination of dill, cilantro and mint), plus more for serving
1 1/2 cups unsweetened pomegranate juice
1/3 cup extra-virgin olive oil
2 tablespoons honey or agave
1 tablespoon freshly ground black pepper
Plain Greek yogurt, for serving (optional)

Steps:

  • Heat oven to 400 degrees and lightly butter a 9-by-13-inch baking dish or large, shallow gratin dish.
  • Coarsely chop one of the yellow onions. Cut the remaining yellow and red onions from root to stem into ¾-inch-thick wedges and set aside.
  • In a large skillet over medium-high heat, combine chopped yellow onion, 2 cups water and a pinch of salt. Bring to a simmer and cook, partly covered, until onions are very tender, 15 to 20 minutes. Drain onions, saving the onion broth. (You should have about ¾ to 1 cup broth.) Transfer onions to a bowl, and set aside broth and onions.
  • In the same skillet (no need to clean it), melt 6 tablespoons butter over medium heat. Add pine nuts and cook, stirring constantly, until golden brown, about 2 to 4 minutes. Stir in shallots and cook until tender, 4 to 6 minutes longer.
  • Add rice and cooked chopped onion. Stir in baharat, 1 teaspoon salt and 3 tablespoons onion broth. Cook, stirring occasionally, until rice softens slightly and absorbs most of the liquid, about 15 minutes. If the mixture starts to stick to the pan, add another tablespoon or two of onion broth.
  • Stir in dill. Spoon rice mixture into the prepared baking dish in an even layer. Shingle onion wedges on top, alternating between red and yellow onions.
  • In a medium mixing bowl, whisk together pomegranate juice, olive oil, honey, pepper, remaining ¾ teaspoon salt and ½ cup onion broth. Pour over the onions and rice.
  • Cover pan with foil and bake for 50 minutes. Uncover pan and continue to bake until the rice is tender and onions are soft, glossy and sticky, about 35 to 45 minutes longer. Serve with yogurt, if you like, and more dill.

MEXICAN QUESADILLA CASSEROLE



Mexican Quesadilla Casserole image

This is so easy and yummy!

Provided by Melissa mieske

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 15

cooking spray
1 pound ground beef
½ cup chopped onion
1 (15 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with lime juice and cilantro (such as RO*TEL®)
1 (8.75 ounce) can whole kernel sweet corn, drained
1 (4.5 ounce) can chopped green chiles, drained
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon red pepper flakes
6 flour tortillas
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
  • Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.
  • Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.
  • Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 50.1 g, Cholesterol 65.1 mg, Fat 21.2 g, Fiber 7.8 g, Protein 26.6 g, SaturatedFat 9.8 g, Sodium 1423.4 mg, Sugar 6.9 g

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