Cozy Fall Casseroles // Acre Homestead
Chicken Broccoli Rice Casserole Recipe
Ingredients
- 11 tablespoons unsalted butter
- 1 small onion chopped
- 1 ½ lbs. boneless skinless chicken breast cut in bite sizes pieces
- 3 cloves garlic minced
- 2 cups water
- ½ teaspoon salt
- 1 cup uncooked long grain white rice
- 4 cups broccoli florets cut in bite size pieces
- 4 tablespoons all purpose flour
- ¼ teaspoon red pepper flakes
- ½ teaspoon onion powder
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme leaves
- 1 ¼ cups low sodium chicken broth
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 sleeve Ritz crackers crushed 32 crackers
Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and cook for 2 minutes. Move the onions to one side of the skillet. Add the chicken and cook until browned, flipping halfway through to brown both sides. Work in batches with the chicken, removing the cooked pieces to a plate and stirring the onions on the other side of the skillet. Once all the chicken has been cooked, add the garlic; cook for 1 minute while stirring constantly. Plate the onions and garlic.
- Meanwhile, add the water,1 tablespoon butter, salt, and long-grain rice to a saucepan. Heat until boiling, and then cover and simmer for 12-15 minutes or until the water is absorbed. Steam the broccoli on the stovetop or in the microwave.
- Preheat oven to 375 degrees. Spray 9x13 inch casserole dish with nonstick cooking spray.
- Melt 4 tablespoons butter over medium-low heat. Sprinkle in the flour and whisk continuously while cooking for 2-3 minutes. Add the crushed red pepper, onion powder, dried marjoram, and dried thyme. Slowly whisk in the chicken broth and milk, alternating between the two. Continue whisking and cooking until smooth and slightly thickened. Turn the heat to low and whisk in 1 1/4 cups of cheddar. Add the cooked chicken, rice, and broccoli and stir to coat.
- Spoon 1/2 the chicken mixture into the prepared casserole dish and top with 1/2 cup cheddar. Spoon the rest of the chicken mixture in and top with the remaining cheese. Combine the crackers and 4 tablespoons melted butter. Sprinkle it over the casserole and bake for 20-25 minutes or until the top is browned and the cheese is melted.
Notes
- The onions and chicken can be cooked simultaneously by pushing the onions off to one side of the pan and working in batches with the chicken. Add a little butter or olive oil to keep the chicken from sticking.
- Steam the broccoli in the microwave. It is so easy to do and it takes just a minute to get it prepped and in the microwave.
- Other vegetables to add to this recipe include mushrooms, carrots, and zucchini.
Baked Ravioli Lasagna
Ingredients
- 1 pound Italian sausage
- 1 medium onion chopped
- 4 cups baby spinach
- 2 cloves garlic minced
- Kosher salt and black pepper to taste
- 15 ounces ricotta cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 large egg
- 2 24 ounces jars marinara or spaghetti sauce
- 40 ounces frozen cheese ravioli
- 2 ½ cups shredded mozzarella cheese
- 2 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 375 degrees f. Spray a deep 9x13-inch dish with nonstick cooking spray.
- Start browning the Italian Sausage over medium heat in a large skillet. When it is about halfway browned, add the onion and continue cooking until the sausage is browned and the onion is soft. Drain any excess grease. Reduce the heat to medium-low and add the spinach, stirring and cooking until wilted. Add the garlic and continue cooking for 1 minute while stirring constantly. Season with kosher salt and black pepper to taste. Set the mixture aside.
- In a medium bowl, stir together the ricotta cheese, Parmesan Cheese, Italian seasoning, and egg.
- Spoon 1/2 cup marinara into the bottom of the prepared casserole dish. Spread a layer of cheese ravioli, followed by the browned sausage mixture, then about 2 1/2 cups marinara. Follow up with another layer of cheese ravioli, the ricotta mixture, another layer of cheese ravioli, about 2 1/2 cups marinara, and the shredded mozzarella.
- Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for 20-30 minutes or until the cheese is melted and lightly browned and the casserole is heated through. Sprinkle with fresh parsley.
Notes
- I prefer to use Italian sausage because of the extra flavor, but you can substitute ground beef or ground turkey. However, add 1 teaspoon Italian seasoning to the browned meat at the same time as the minced garlic.
- You can use refrigerated ravioli but reduce the cooking time by 10 minutes with the foil on and 10 minutes with the foil off.
- To drain excess fat from browned meat simply tilt the pan slightly and absorb the grease with a paper towel. It is much easier than trying to drain it and risk dumping the browned meat.
- There is no need to defrost the ravioli. Use straight from frozen.
- Use a large, deep 9x13-inch casserole dish for this recipe. I use my lasagna dish, but a deep casserole works well too.
- After baking, let the lasagna rest for 20-30 minutes before slicing.
- This recipe feeds 10-12, so it is great for large families, sleepovers, and leftovers.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at a reduced power so it heats all the way through.
Steak Pie Recipe
Ingredients
Pie Filling:
- 1 tbsp olive oil
- 1 large brown onion peeled and chopped
- 500 g (1.1 lbs) braising beef chopped into bite-sized chunks
- 1 tbsp plain (all-purpose) flour
- ¼ tsp salt
- ¼ tsp black pepper
- 600 ml (2.5 cups) hot beef stock (water plus 2 stock cubes is fine)
- 2 large potatoes peeled and chopped (about 300g/10.5oz each)
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
Also:
- 1 egg lightly whisked
- 2 x 320 g (2 x 11 oz) packs of ready-rolled shortcrust pastry
Instructions
- Preheat the oven to 150C/300F (fan).
- Heat the oil in an oven-proof casserole dish and add in the onions. Cook on a medium-low heat for 5 minutes.1 tbsp olive oil,1 large brown onion
- Place the beef in a bowl and mix it with the flour, salt, and pepper.500 g (1.1 lbs) braising beef,1 tbsp plain (all-purpose) flour,1/4 tsp salt,1/4 tsp black pepper
- Place it in the pan with the onions and cook on medium for about 5 minutes – until the meat is sealed and slightly browned all over. Give it a stir every so often so the meat doesn’t stick.
- Add the beef stock and half of the potatoes.600 ml (2.5 cups) hot beef stock,2 large potatoes
- Add in the Worcestershire sauce and salt and pepper and stir everything together.1 tsp Worcestershire sauce,½ tsp salt,½ tsp black pepper
- Bring to the boil, put a lid on the pan and place in the oven for 1 hour.
- After an hour take out of the oven, give it a stir and add the rest of the potatoes. Add a splash of hot stock or boiled water if the meat is starting to look too dry. Put back in the oven and cook for an hour.
- Take out of the oven and turn the oven up to 200C/400F (fan). Remove the lid and give everything a gentle stir. Leave to cool slightly for 5 minutes before assembling the pie.
- Take a 25cm diameter circular pie dish, brush the rim of the dish with a little of the whisked egg.1 egg
- Line the dish with pastry, so it overhangs the edge of the dish slightly.2 x 320 g (2 x 11 oz) packs of ready-rolled shortcrust pastry
- Spoon the pie mix into the dish and top the pie with pastry.
- Crimp the edges of the pastry by pinching it all the way round. (see picture above for how the crimp should look)
- Cut off any excess pastry and brush the top of the pie all over with the egg wash. If you have any little holes in the top of the pie, you can use the excess pastry to make a couple of little leaves to cover it up. Eggwash the leaves too.
- Use a knife to pierce a couple of holes in the centre of the pie – this is to allow any steam to escape.
- Place the pie in the oven for 25-35 minutes until golden brown.
- Serve with mashed potato green veg and carrots.
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