The weather app on my phone, if it can be believed, says the temperatures will be dropping so how about some good old comforting casseroles this week.
Beef Noodle Casserole 1 tbsp plus 1/2 teaspoon kosher salt, divided, plus more to taste 2 tbsp olive oil 1 medium onion, chopped 1 bell pepper, chopped 3 cloves garlic, minced 1 (28- oz) can whole peeled or crushed tomatoes 1-1/2 pounds ground beef 4 ounces mushrooms, sliced 12 ounces egg noodles 1-1/2 cups frozen corn, defrosted 1 (15-oz) can black olives, strained and chopped 8 oz cheddar cheese, grated Preheat the oven to 350. Add 1 tablespoon of the salt to 2 quarts water in a large pot and start to bring to a boil for cooking the egg noodles.
Heat 1 tablespoon of oil on medium high heat in a large, heavy bottomed pot or skillet. Add the onions and bell pepper and sauté until softened. Add the garlic and cook for a minute more. Add the tomatoes, breaking them up with your fingers or a knife if you are using whole canned tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm.
In a separate skillet, add 1 tablespoon of oil and heat to medium-high. Working in batches, so you do not crowd the pan, add the ground beef, breaking it up with your fingers as you add it to the pan. Do not stir the ground beef, but let it sit and cook for a minute or two until it browns on one side. Sprinkle 1/2 teaspoon of the salt over the meat while cooking. Once browned on one side, turn the pieces over to get the other side browned. Once the meat is mostly browned (can still be rare in the center), remove the beef from the pan and add to the tomato onion mixture.
Add the mushrooms to the same pan that you used for browning the beef and sauté the mushrooms in the remaining oil and beef drippings. Once browned, add the mushrooms to the beef and tomato mixture. While the mushrooms are cooking, add the egg noodle pasta to the boiling water. Cook as directed, about 4-5 minutes. Strain when cooked, but still a little firm (al dente).
Add the cooked egg noodles to a large (3 quart) casserole dish. Stir in the tomato beef mixture. Stir in the corn, chopped olives, and about two thirds of the cheese. Sprinkle remaining cheese on top of casserole. Place in the oven. Bake uncovered at 350°F for 30 minutes. —kwc— Beefy Cheesy Tamale Pie For the meat
1 lb lean ground meat of choice 1/2 tsp granulated garlic powder 1/2 tsp granulated onion powder 1/2 tsp salt pepper to taste 8 oz Colby Jack cheese
For the enchilada sauce 3 tbsp cooking oil 1/4 cup all-purpose flour 2 tbsp light chili powder 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp onion powder 1 tbsp beef bouillon powder plus 2 cups water Salt and pepper to taste
For the cornbread
8.5 oz box of Jiffy Cornbread Mix 1 large egg 1/3 cup milk 1 cup cheese 3 oz can green chiles Mix the meat and enchilada sauce together. Spread the cornbread mixture into the bottom of your baking dish. Top with the meat/ enchilada sauce. Top with cheese. Bake in an 8 x 12 buttered baking dish at 400 for 25 to 30 minutes —kwc— This is a good clean out the refrigerator casserole where you can use whatever leftovers you have, but this combination sounds good to me.
Easy Breakfast Casserole
For the breakfast casserole base 6 to 10 large eggs 2 to 3 cups grated cheddar cheese 6 slices day-old bread, cut into 3/4-inch to 1-inchwide cubes 2 cups milk Salt and pepper
For the possible additions
1 cup corn (cooked or frozen) 1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier) 1/2 cup sliced mushrooms 1/4 cup sliced green onions 1 cup cubed ham and/or cooked Italian sausage A few slices cooked bacon, chopped 1 teaspoon Herbes de Provence, or other dried herbs, (or 1 tablespoon of fresh chopped herbs such as basil, rosemary, or thyme) 1/4 to 1/2 teaspoon of cumin or curry powder Preheat oven to 350. Beat the eggs in a large bowl. Mix in the milk and cheese.
Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate).
Add salt and pepper to taste (if using Italian sausage, you won't need either). If you have a lot of additions, you might need a couple more eggs to make sure that everything is at least touching some egg mixture. Just whisk in 2 tablespoons of milk for every beaten egg you add.
Butter a 9x13-inch casserole dish. Pour the mixture into the casserole dish. (At this point, you can bake right away or transfer the casserole to the fridge and bake it the next day.) Bake in a 350 oven for 50 minutes to an hour, until the top is browned and the center springs back when touched.
Remove from oven and let cool for 10 minutes before serving.
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