Plantain And Vegetable Casserole Recipes

PLANTAIN AND VEGETABLE CASSEROLE

Steps:

• Mash boiled plantains. Add 1/4 cup of the olive oil and the butter. Season with salt and freshly ground black pepper. Set aside.
• Heat large saute pan with the remainder of the olive oil on medium-high heat. Once the oil is warm add onions, garlic, peppers, celery, and jalapeño to pan and cook for 5 minutes.
• Layer a gratin pan with 1/2 of the mashed plantains and 2/3 cup of the cheese. Then add the sauteed vegetables and another 2/3 cup of the cheese. Layer with the rest of the plantains and top with the rest of the cheese.
• Bake in a 350 degree Fahrenheit oven for about 10 minutes, or until golden brown. Serve warm garnished with avocado.

CHEESY CHICKEN & PLANTAIN CASSEROLE

Steps:

• Preheat your oven to 425°. Peel and halve the plantains and place them on a greased cookie sheet. Bake for 10 minutes, or until they are cooked through and beginning to brown. Remove from oven, and reduce the oven temperature to 375°.
• While the plantains are baking, saute the onions and peppers in the olive oil over medium-high hear for about 10 minutes, or until soft. Add the garlic and saute for another minute.
• Add the chicken, salt and tomato sauce and stir to combine over the heat. If they chicken looks too dry, add a 1/2 cup of water or chicken stock. Saute for about 5 minutes, then remove from heat.
• Grease a small baking dish, then place the plantains at the bottom in one layer. If your baking dish is small, you may have to layer here. Just place enough plantains to cover the bottom in one layer. Place half the chicken on top of the plantains and spread out into an even layer. Do the same with the beans (and any extra plantains you have), then top off with the remaining chicken. Spread the cheese over the top in an even layer.
• Bake for 30 minutes at 365°.

PLANTAIN AND MEAT CASSEROLE

Steps:

• Preheat the oven to 350°F. Put the oil in a large skillet and turn the heat to medium-high. A minute later, add the meat and some salt and pepper and cook, stirring to break up lumps, until it loses its color, just a couple of minutes. Remove with a slotted spoon and add the onion and bell pepper. Cook, stirring occasionally, until quite soft, about 10 minutes. Add the garlic, paprika, cumin, oregano, and tomatoes and some more salt and pepper and cook, stirring occasionally, until the mixture is saucy, 15 to 20 minutes. (This is a good time to sauté the plantains if you have not already done so.)
• Return the beef to the sauce and cook for another 5 minutes; taste and adjust the seasoning as necessary. Use about a third of the sauce to make a thin layer at the bottom of an 8- or 9-inch square casserole or similar-size dish. Top with a layer of plantains, then more sauce, then the remaining plantains, then finally the remaining sauce. Pour the eggs over all if you like. Bake for 20 to 30 minutes, until heated through, then serve hot or at room temperature or cover and refrigerate overnight before covering with foil and reheating in a 250°F oven.