Mixedgrainmushroomcasserole Recipes

MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes

MIXED VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
• Bake about 30 minutes, or until browned and bubbly.

MIXED VEGETABLE CASSEROLE

Steps:

• In a large bowl, combine the first seven ingredients. Place half in a greased 1-1/2-qt. baking dish. , In a small bowl, combine the sugar, flour, oregano, salt and pepper. Sprinkle half over vegetables in the baking dish. Layer with remaining vegetables and seasoning mixture. Dot with butter. , Cover and bake at 350° for 55-60 minutes or until vegetables are tender.

MIXED GRAIN MUSHROOM CASSEROLE

Steps:

• Combine grains in a mixing bowl and set aside.
• Pour the oil into a 2 to 3 quart casserole which is safe for both stovetop and oven cooking, and place on medium heat.
• When hot, saute onion and garlic until tender and translucent, about 5 to 6 minutes.
• Add the mixed grains and saute for 1 minute, stirring constantly.
• Meanwhile melt butter or margarine (if using) in a separate pan on medium high heat.
• When hot, add mushrooms and saute quickly, stirring frequently, until the mushrooms are hot and have just absorbed the"butter" (about 1 minute).
• Immediately remove from heat.
• Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil.
• Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal), and bake at 350 degrees for 1 hour.

MIXED PULSES CASSEROLE

Steps:

• Simmer the black eyed beans until tender.
• In a large frying pan or skillet, fry the fennel and carom seeds in the garlic, butter and oil until fragrant.
• Add the leeks, celery & red pepper and gently fry until soft.
• Add the mixed pulses and fry for 2 minutes.
• Add the chopped tomatoes & tomatoe puree and bring back to simmer.
• Add the chicken stock and return to simmer, adding the seasoning.
• Stir in the black ham, ¾ of the parmesan, half of the sesame seeds, half of the breadcrumbs, parsley, Worcester sauce and tabasco and simmer until the pulses are soft.
• Add the (soft) black eyed beans and return to simmer.
• Wisk the eggs and stir into the pan.
• Pour into a casserole dish and top with the remaining breadcrumbs, then cheese, sesame seeds and finally a sprinkling of smoked paprika.
• Place into an oven at 200C for 30 minutes - you may need to cover with cling film to prevent the cheese and breadcrumb topping from over browning.
• Serve with steamed French beans and basil-butter roasted carrots.