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Started By
Message
SUBMISSION Thread for Casserole Challenge February 28, 2023
Posted on 2/28/23 at 8:42 am
Posted on 2/28/23 at 8:42 am
This is the thread for submitting your casserole dishes.
Submissions will be accepted until at least 9:00 am tomorrow (Wednesday) morning. There is still time to create!
Your submission must include AT LEAST one picture and a description of the entry. You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs. If you post multiple pictures, make sure the pic you want used in the voting thread is posted last, because I post only one pic per entry in the voting thread.
Here we go, here we go
Submit that casserole!
*insert old lady twerking gif*
Submissions will be accepted until at least 9:00 am tomorrow (Wednesday) morning. There is still time to create!
Your submission must include AT LEAST one picture and a description of the entry. You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs. If you post multiple pictures, make sure the pic you want used in the voting thread is posted last, because I post only one pic per entry in the voting thread.
Here we go, here we go
Submit that casserole!
*insert old lady twerking gif*
11
Posted on 2/28/23 at 9:21 am to Darla Hood
Mexican Cornbread Casserole
Beef cheeks rubbed with a blend of Mexican spices than smoked
Anaheim peppers charred, sweated, then peeled
Browned the chorizo
Blended sour cream and avocado for one of the toppings
Made a Mole Sauce (topping #2) with Onion, Garlic, Jalapeno, Flour, Oregano, Cinnamon, Cumin, Chili Powder, Stock, Tomato Paste, Cocoa Powder, and Almond Butter.
Made a basic Corn Bread batter and started Layering.
Cheese
Smoked Cheek
Cornbread
Tortillas coated in Enchilada sauce
Chorizo
Cheese and Anahiem Peppers
Meats
Cornbread and cheese
Baked for about 45 minutes then topped with the 2 sauces and cilantro.
Beef cheeks rubbed with a blend of Mexican spices than smoked
Anaheim peppers charred, sweated, then peeled
Browned the chorizo
Blended sour cream and avocado for one of the toppings
Made a Mole Sauce (topping #2) with Onion, Garlic, Jalapeno, Flour, Oregano, Cinnamon, Cumin, Chili Powder, Stock, Tomato Paste, Cocoa Powder, and Almond Butter.
Made a basic Corn Bread batter and started Layering.
Cheese
Smoked Cheek
Cornbread
Tortillas coated in Enchilada sauce
Chorizo
Cheese and Anahiem Peppers
Meats
Cornbread and cheese
Baked for about 45 minutes then topped with the 2 sauces and cilantro.
This post was edited on 2/28/23 at 9:42 am
Posted on 2/28/23 at 9:29 am to holygrale
Wow.
So happy to see you back!
So happy to see you back!
Posted on 2/28/23 at 9:30 am to holygrale
very nice, quite a kicked up version of the Mexican cornbread i grew up on and still love
Posted on 2/28/23 at 9:41 am to Darla Hood
Smoked Brisket Enchilada Casserole
Began with a brisket. Trimmed it, seasoned with salt and pepper, and smoked on my stick burner.
Time to wrap.
The finished product.
Sliced the brisket and then cut it into bite-sized pieces.
I made a small casserole because we didn't need a big one. Began with a tortilla and enchilada sauce.
Add brisket.
Add cheese.
Add onion and enchilada sauce. Then repeated the process and added a second layer (tortilla, brisket, cheese, sauce).
Baked and topped with pico and cilantro.
Began with a brisket. Trimmed it, seasoned with salt and pepper, and smoked on my stick burner.
Time to wrap.
The finished product.
Sliced the brisket and then cut it into bite-sized pieces.
I made a small casserole because we didn't need a big one. Began with a tortilla and enchilada sauce.
Add brisket.
Add cheese.
Add onion and enchilada sauce. Then repeated the process and added a second layer (tortilla, brisket, cheese, sauce).
Baked and topped with pico and cilantro.
Posted on 2/28/23 at 10:06 am to Darla Hood
Crawfish Casserole
A simple yet great casserole. Didn't intend on cooking this one for the challenge, but I cooked it on Ash Wednesday and figured I would share it for the challenge.
Cook the yellow rice. Cook the vegetables in the butter, add the rotel, cream of mushroom, cheddar cheese, and crawfish. I used two (12 ounce) packs of crawfish.
Mix the cooked rice with the crawfish mixture.
Add to a casserole dish.
Top with Monterrey Jack cheese.
Bake.
A simple yet great casserole. Didn't intend on cooking this one for the challenge, but I cooked it on Ash Wednesday and figured I would share it for the challenge.
Cook the yellow rice. Cook the vegetables in the butter, add the rotel, cream of mushroom, cheddar cheese, and crawfish. I used two (12 ounce) packs of crawfish.
Mix the cooked rice with the crawfish mixture.
Add to a casserole dish.
Top with Monterrey Jack cheese.
Bake.
Posted on 2/28/23 at 10:45 am to Darla Hood
Crawfish Mac-n-Cheese
1 lb. smoked gruyere
2 lbs sharp cheddar
1 lb. shredded Parm
1 lb. Louisiana crawfish tails
1 lb. elbow macaroni
milk and heavy whipping cream
Panko bread crumbs
butter
AP flour
S&P
I used a homemade MnC recipe and improvised by adding crawfish.
I add 1 T of liquid crab boil and 1 T of powder crawfish boil seasoning to my boiling Mac for added flavor.
Boil to 75% done (al dente), drain in colander, and set aside to cool.
Add 6 T butter to large pot and melt, then add 1/2 cup AP flour and whisk together until you have a golden blonde roux.
Cook over a MED heat. When bubbling and roux done, slowly add milk and whisk.
Reduce heat to MED-LOW ... After adding milk and whisking until roux dissolved, combine 3 cheeses and add 3/4 of the cheese mixture slowly into pot, continuously whisking to melt cheese.
Add 1 cup heavy whipping cream, then followed by crawfish tails. Mixture should be somewhat thick still cooking over a MED-LOW heat. Add S&P to taste.
Once done set aside.
Add a few Tblspns of butter into 9x13 casserole dish and grease dish all over so MnC won't stick.
Then spoon MnC into casserole dish, top with remaining cheese mixture.
Melt 3 T butter, add Panko and mix together, then generously sprinkle and cover the cheeses.
Bake at 350* for 20-25 minutes until Panko topping is browned.
The smoked gruyere, crawfish tails, spicy mac, and browned crunchy Panko were the perfect blend of flavors.
1 lb. smoked gruyere
2 lbs sharp cheddar
1 lb. shredded Parm
1 lb. Louisiana crawfish tails
1 lb. elbow macaroni
milk and heavy whipping cream
Panko bread crumbs
butter
AP flour
S&P
I used a homemade MnC recipe and improvised by adding crawfish.
I add 1 T of liquid crab boil and 1 T of powder crawfish boil seasoning to my boiling Mac for added flavor.
Boil to 75% done (al dente), drain in colander, and set aside to cool.
Add 6 T butter to large pot and melt, then add 1/2 cup AP flour and whisk together until you have a golden blonde roux.
Cook over a MED heat. When bubbling and roux done, slowly add milk and whisk.
Reduce heat to MED-LOW ... After adding milk and whisking until roux dissolved, combine 3 cheeses and add 3/4 of the cheese mixture slowly into pot, continuously whisking to melt cheese.
Add 1 cup heavy whipping cream, then followed by crawfish tails. Mixture should be somewhat thick still cooking over a MED-LOW heat. Add S&P to taste.
Once done set aside.
Add a few Tblspns of butter into 9x13 casserole dish and grease dish all over so MnC won't stick.
Then spoon MnC into casserole dish, top with remaining cheese mixture.
Melt 3 T butter, add Panko and mix together, then generously sprinkle and cover the cheeses.
Bake at 350* for 20-25 minutes until Panko topping is browned.
The smoked gruyere, crawfish tails, spicy mac, and browned crunchy Panko were the perfect blend of flavors.
Posted on 2/28/23 at 11:00 am to Darla Hood
This is a quickly done "French inspired" chicken pot pie casserole.
I did not photograph each step.
Ingredients:
Rotisserie chicken
olive oil
butter
flour
celery
carrots
shallots
white wine
chicken stock
heavy cream
fresh parsley
fresh tarragon-I had to use dry. No fresh could be found.
green peas-got in a rush and forgot them.
coarse salt and freshly ground pepper
puff pastry
egg wash
Sauteed the vegetables.
Made the sauce, added the chicken and other ingredients and simmered a bit.
Placed mixture in casserole dish and topped with strips of puff pastry.
After the egg wash, baked it and garnished with some additional tarragon leaves and green onions, because I love green onions.
Ready to eat. ETA: I forgot to add that the golden crunchies at the top of the pot pie are chicken skin pieces that I seasoned and crisped in the oven. They were yummy in that sauce.
This was really really tasty. I love tarragon and it was a game changer from the usual chicken pot pie flavor, along with the addition of the shallots and wine. I will make this again.
I found that the underside of some of the puff pastry strips were more like dumplings which was fine, but I think in the future, I would just put the puff pastry sheet on top and see how that works. The contrast of crispy on top and a bit soft on the underside worked fine, though.
I did not photograph each step.
Ingredients:
Rotisserie chicken
olive oil
butter
flour
celery
carrots
shallots
white wine
chicken stock
heavy cream
fresh parsley
fresh tarragon-I had to use dry. No fresh could be found.
green peas-got in a rush and forgot them.
coarse salt and freshly ground pepper
puff pastry
egg wash
Sauteed the vegetables.
Made the sauce, added the chicken and other ingredients and simmered a bit.
Placed mixture in casserole dish and topped with strips of puff pastry.
After the egg wash, baked it and garnished with some additional tarragon leaves and green onions, because I love green onions.
Ready to eat. ETA: I forgot to add that the golden crunchies at the top of the pot pie are chicken skin pieces that I seasoned and crisped in the oven. They were yummy in that sauce.
This was really really tasty. I love tarragon and it was a game changer from the usual chicken pot pie flavor, along with the addition of the shallots and wine. I will make this again.
I found that the underside of some of the puff pastry strips were more like dumplings which was fine, but I think in the future, I would just put the puff pastry sheet on top and see how that works. The contrast of crispy on top and a bit soft on the underside worked fine, though.
This post was edited on 2/28/23 at 5:31 pm
Posted on 2/28/23 at 11:28 am to SixthAndBarone
My mom made that same crawfish casserole growing up. Now you have me wanting to make it for dinner.
Posted on 2/28/23 at 11:35 am to Darla Hood
16 Layer Taco Casserole
This casserole dish uses multiple layers of Taco Meat, Mexican Blend Cheese, Refried Beans, Spanish Rice and Corn Tortillas. It was plated with Refried Beans, Spanish Rice, Guacamole, a Lettuce and Tomato salad, topped with Sour Cream Chipotle Dressing, and warm Tortilla Chips.
Spanish Rice Ingredients:
1/2 cup rice
1 small can tomato sauce
3 Tablespoons onion, diced
3 Tablespoons Green Bell Pepper, diced
2 Tablespoons Jalapeño pepper, diced
1/2 teaspoon salt
1 teaspoon Adobe seasoning
Spanish Rice Directions:
Add ingredients to a microwave bowl. Microwave on high (5-6 minutes) until the contents come to a boil (Must watch – it will boil over quickly once it starts boiling) then reduce heat to 20% and continue in microwave for 15 minutes then remove, stir and set aside.
I lost my photo of the cooked Spanish rice, but it shows up again when I layer the dish.
Salad Ingredients:
2 cups thinly shredded Iceberg lettuce
1 Roma tomato 1/2 inch dice
2 Tablespoons Sour Cream
1 Tablespoon heavy cream
1 Tablespoon Chipotle Sauce
The salad dressing is made with sour cream, heavy cream, Lawry's garlic salt and chipotle sauce
I lost the finished salad dressing photo, but it shows up over the salad in the finished dish photos.
Guacamole Ingredients:
1 Ripe Avocado
1 Tablespoon onion, finely diced
1 Small Roma Tomato, small dice
Juice of 1/2 lime
1/2 Tablespoon Lawry’s Garlic Salt
Casserole Ingredients:
1 pound ground beef (I used sirloin)
1 package taco seasoning
1 can tomatoes with chilies
I can refried beans
1/4 cup white queso cheese for beans
1/2 cup frozen whole kernel corn
2 teaspoons cumin for corn
1 cup Mexican cheese blend
12 corn tortillas
I did not use the cilantro shown in the ingredients photo.
Directions for Casserole:
Place frozen corn on a baking sheet. Season with cumin, bake at 300 degrees f for 20 minutes to cook and dry out the corn. Remove from oven and set aside.
Cook beef until browned. Add taco seasoning. Stir in and then add the tomatoes with chilies. Continue cooking until fairly dry.
Heat refried beans in the microwave with 1 Tablespoon water, then stir in the white queso cheese. Set aside.
Assemble the casserole in a round oven proof bowl. I think the assembly went as shown.
Layer 1 Corn Tortilla Shell
Layer 2 Taco Meat
Layer 3 Corn Tortilla Shell
Layer 4 Mexican cheese blend
Layer 5 Corn Tortilla Shell
Layer 6 Refried Beans
Layer 7 Spanish Rice
Layer 8 Mexican Cheese
Layer 9 Corn Tortilla
Layer 10 Taco Meat
Layer 11 Whole Kernel Corn
Layer 12 Corn Tortilla
Layer 13 Refried Beans
Layer 14 Spanish Rice
Layer 15 Remaining Taco Meat
Layer 16 Top with Mexican Cheese Blend
My oven proof dish is full to the top with lots of layers. I guess I accomplished my goal of a stacked Mexican treat.
Bake at 350 degrees f for 20 minutes
Serve with Spanish rice, refried beans, lettuce salad with creamy chipotle dressing, guacamole and a few warm tortilla chips.
Thanks for looking at my post
This casserole dish uses multiple layers of Taco Meat, Mexican Blend Cheese, Refried Beans, Spanish Rice and Corn Tortillas. It was plated with Refried Beans, Spanish Rice, Guacamole, a Lettuce and Tomato salad, topped with Sour Cream Chipotle Dressing, and warm Tortilla Chips.
Spanish Rice Ingredients:
1/2 cup rice
1 small can tomato sauce
3 Tablespoons onion, diced
3 Tablespoons Green Bell Pepper, diced
2 Tablespoons Jalapeño pepper, diced
1/2 teaspoon salt
1 teaspoon Adobe seasoning
Spanish Rice Directions:
Add ingredients to a microwave bowl. Microwave on high (5-6 minutes) until the contents come to a boil (Must watch – it will boil over quickly once it starts boiling) then reduce heat to 20% and continue in microwave for 15 minutes then remove, stir and set aside.
I lost my photo of the cooked Spanish rice, but it shows up again when I layer the dish.
Salad Ingredients:
2 cups thinly shredded Iceberg lettuce
1 Roma tomato 1/2 inch dice
2 Tablespoons Sour Cream
1 Tablespoon heavy cream
1 Tablespoon Chipotle Sauce
The salad dressing is made with sour cream, heavy cream, Lawry's garlic salt and chipotle sauce
I lost the finished salad dressing photo, but it shows up over the salad in the finished dish photos.
Guacamole Ingredients:
1 Ripe Avocado
1 Tablespoon onion, finely diced
1 Small Roma Tomato, small dice
Juice of 1/2 lime
1/2 Tablespoon Lawry’s Garlic Salt
Casserole Ingredients:
1 pound ground beef (I used sirloin)
1 package taco seasoning
1 can tomatoes with chilies
I can refried beans
1/4 cup white queso cheese for beans
1/2 cup frozen whole kernel corn
2 teaspoons cumin for corn
1 cup Mexican cheese blend
12 corn tortillas
I did not use the cilantro shown in the ingredients photo.
Directions for Casserole:
Place frozen corn on a baking sheet. Season with cumin, bake at 300 degrees f for 20 minutes to cook and dry out the corn. Remove from oven and set aside.
Cook beef until browned. Add taco seasoning. Stir in and then add the tomatoes with chilies. Continue cooking until fairly dry.
Heat refried beans in the microwave with 1 Tablespoon water, then stir in the white queso cheese. Set aside.
Assemble the casserole in a round oven proof bowl. I think the assembly went as shown.
Layer 1 Corn Tortilla Shell
Layer 2 Taco Meat
Layer 3 Corn Tortilla Shell
Layer 4 Mexican cheese blend
Layer 5 Corn Tortilla Shell
Layer 6 Refried Beans
Layer 7 Spanish Rice
Layer 8 Mexican Cheese
Layer 9 Corn Tortilla
Layer 10 Taco Meat
Layer 11 Whole Kernel Corn
Layer 12 Corn Tortilla
Layer 13 Refried Beans
Layer 14 Spanish Rice
Layer 15 Remaining Taco Meat
Layer 16 Top with Mexican Cheese Blend
My oven proof dish is full to the top with lots of layers. I guess I accomplished my goal of a stacked Mexican treat.
Bake at 350 degrees f for 20 minutes
Serve with Spanish rice, refried beans, lettuce salad with creamy chipotle dressing, guacamole and a few warm tortilla chips.
Thanks for looking at my post
Posted on 2/28/23 at 11:59 am to Darla Hood
I'm here for the inevitable el Gaucho troll.
Posted on 2/28/23 at 12:03 pm to Darla Hood
I always took a casserole as a way to get leftovers out of the fridge.
So I made homemade hamburger helper casserole.
First I took left over peas and green beans and sautéed them with Kerry gold butter and seasoning blend.
Then browned some ground meat that wasn't enough for burgers or meatballs and added in a half of pack of mushroom gravy mix and half a pack of onion soup mix.
Then I made a butter roux Bechemel sauce and added redfish seasoning and milk to thin it before the next step.
Then I added some left over cheese spread and some gouda and other cheese to the bechemel. (Aldi garlic cheese spread pictured)
Then got style rotini ready and prepared to combine them all.
Got my mom's old casserole dish out.
Layered and mixed Then topped with shredded cheese Then what manchengo I had left and a couple of peppers.
Then baked.
The final result. A traditional mid century casserole. Or hamburger helper plus a few steps.
So I made homemade hamburger helper casserole.
First I took left over peas and green beans and sautéed them with Kerry gold butter and seasoning blend.
Then browned some ground meat that wasn't enough for burgers or meatballs and added in a half of pack of mushroom gravy mix and half a pack of onion soup mix.
Then I made a butter roux Bechemel sauce and added redfish seasoning and milk to thin it before the next step.
Then I added some left over cheese spread and some gouda and other cheese to the bechemel. (Aldi garlic cheese spread pictured)
Then got style rotini ready and prepared to combine them all.
Got my mom's old casserole dish out.
Layered and mixed Then topped with shredded cheese Then what manchengo I had left and a couple of peppers.
Then baked.
The final result. A traditional mid century casserole. Or hamburger helper plus a few steps.
This post was edited on 2/28/23 at 12:06 pm
Posted on 2/28/23 at 12:19 pm to Darla Hood
Rigatoni Casserole
Started with the red sauce. Cook down some onions and garlic and herbs. I got this nifty thing as a gift last week, so that was fun.
Tomato paste and ground beef joins the aromatics.
Whole canned tomatoes
Let that go for a couple of hours.
In the meantime, shred a block of mozz and also make the besciamella.
I did grated parm into the sauce too
Almost cooked rigatoni into the pan
Layer with the red sauce
Then the besciamella
Top with mozz and parmesan
Bake covered
Bake uncovered
Two things I'd change:
1. I would use an immersion blender on the red sauce. It wasn't thin enough to soak down into the pasta.
2. I might even consider piping ricotta into the noodles
3. I was upstairs without my eyes on the dish while it was baking uncovered. The golden cheese was good and it still had a layer of melty cheese under it, but I think I'd rather melty cheese be the entire deal.
Started with the red sauce. Cook down some onions and garlic and herbs. I got this nifty thing as a gift last week, so that was fun.
Tomato paste and ground beef joins the aromatics.
Whole canned tomatoes
Let that go for a couple of hours.
In the meantime, shred a block of mozz and also make the besciamella.
I did grated parm into the sauce too
Almost cooked rigatoni into the pan
Layer with the red sauce
Then the besciamella
Top with mozz and parmesan
Bake covered
Bake uncovered
Two things I'd change:
1. I would use an immersion blender on the red sauce. It wasn't thin enough to soak down into the pasta.
2. I might even consider piping ricotta into the noodles
3. I was upstairs without my eyes on the dish while it was baking uncovered. The golden cheese was good and it still had a layer of melty cheese under it, but I think I'd rather melty cheese be the entire deal.
Posted on 2/28/23 at 4:57 pm to holygrale
I'm making this for the next party I go to.... Jesus HG.
That cornbread looks amazing
That cornbread looks amazing
Posted on 2/28/23 at 6:27 pm to Darla Hood
Dang rip I didn’t realize this was supposed to be an instruction manual
I’ll do better next month
Here’s my crawfish artichoke marinara ziti
ETA: it’s fried eggplant medallion layered with crawfish marinara and spinach artichoke dip and cheese and bake
I’ll do better next month
Here’s my crawfish artichoke marinara ziti
ETA: it’s fried eggplant medallion layered with crawfish marinara and spinach artichoke dip and cheese and bake
This post was edited on 2/28/23 at 7:00 pm
Posted on 2/28/23 at 7:02 pm to el Gaucho
Excellent job, everyone. Would love to have a taste (and more) of everything! 
Posted on 3/1/23 at 7:22 am to Darla Hood
Seafood Stuffed Eggplant Casserole
Louisiana crawfish tails, shrimp, diced ham, eggplant, and various seasonings and spices. Zaatar goes with eggplant, and I decided to forego the Italian herbs pictured, and used zaatar.
Peel and chunk two medium to large eggplants and boil in salted water until tender.
And then…
Add 1 lb shrimp
1 lb crawfish
Some diced ham and the drained eggplant
At this point I had to refrigerate and finish later. Out of the fridge:
Fold in some pork panko and some shredded cheese. Oh, also, it seemed too liquid, so I added a tablespoon of cornstarch to the liquid and reincorporated it into the casserole.
Ready to bake at 375 for 30 min.
Out of the oven.
I’m not gonna lie, it is delicious!
Louisiana crawfish tails, shrimp, diced ham, eggplant, and various seasonings and spices. Zaatar goes with eggplant, and I decided to forego the Italian herbs pictured, and used zaatar.
Peel and chunk two medium to large eggplants and boil in salted water until tender.
And then…
Add 1 lb shrimp
1 lb crawfish
Some diced ham and the drained eggplant
At this point I had to refrigerate and finish later. Out of the fridge:
Fold in some pork panko and some shredded cheese. Oh, also, it seemed too liquid, so I added a tablespoon of cornstarch to the liquid and reincorporated it into the casserole.
Ready to bake at 375 for 30 min.
Out of the oven.
I’m not gonna lie, it is delicious!
This post was edited on 3/1/23 at 7:26 am
Posted on 3/1/23 at 8:22 am to holygrale
Mexican Cornbread casserole has to be one of the more interesting dishes I have seen cooked and it looks good.
Posted on 3/1/23 at 8:23 am to SixthAndBarone
Just that Brisket alone is a smash. Damn nice looking brisket, damn I want mine to come out like that finish.
Posted on 3/1/23 at 8:31 am to LouisianaLady
That looks really good and was clever as well. Nicely done.
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