Casseroles

Chicken Hotpot

Ingredients 

1½ kg chicken pieces, or chicken legs

30g dried mushrooms

2cm ginger, thinly sliced

1 onion, quartered and separated

1 green capsicum, chopped

¼ cup oil

1 clove garlic, chopped

2 teaspoons cornflour, extra

½ cup chicken stock

½ cup white wine

1 tablespoon soy sauce

½ cup chicken stock, extra

Method 

Soak mushrooms for 30 minutes.

Cook chicken pieces in hot wok in batches until all chicken is cooked. Set aside. Add onion to wok and cook until transparent. Return chicken to wok.

Add mushrooms, ginger, capsicum, and garlic to wok and cook for one minute.

Combine cornflour, chicken stock, wine, and soy sauce. Stir for one minute.

Place chicken into a lidded oven dish and add extra chicken stock. Bake at 180C for 30 minutes.

Chicken and Vegetable Casserole

Ingredients

1 tablespoon olive oil

2 cloves garlic, crushed

2 finely diced carrots

1kg chicken pieces

1 sachet beef and tomato soup

1 cup red wine or sherry

1 tablespoon worcester sauce

1 tablespoon brown vinegar

1 teaspoon dried oregano

salt and pepper

1 cup water

1 handful fresh parsley, chopped

200ml sour cream

Method

Preheat oven to 160C. Heat oil and sauté onion, garlic, and carrots in a large pot. Place in a large casserole or oven dish. Brown chicken and add to oven dish. Add remaining ingredients, mix well and add to chicken. Bake at 160C for 90 minutes. Add cream to serve. Sprinkle with parsley.

Chuck Roast – Slow Cooker

Ingredients

1 kg chuck roast

3 tablespoons olive oil

300 ml beef stock

1 cup red wine

1 small onion, very thinly sliced

2 tablespoons tomato paste

1 teaspoon thyme

1 bay leaf

baby carrots, ?chopped

celery

1 potato

salt and pepper to taste

1 tablespoon cornflour mixed in 2 tablespoons water to thicken

Method

Brown the roast on both sides in a frying pan in oil. Place the roast in the crock pot and add beef stock and red wine. Slice the small onion very thinly (almost transparent) and add to the pot. Set on high for 2 hours.

Add the carrots, celery, potatoes, thyme, bay leaf, and tomato paste. Turn heat to low and continue cooking for another 2 hours or until the vegetables are tender. While the pot is still simmering, add flour and water to thicken the gravy.

Adjust taste by adding salt and pepper.

Crock Pot Italian Chicken

Ingredients

4 chicken breasts

1 packet italian food flavouring

½ cup water

240g cream cheese, softened

100 mushrooms, chopped

300g condensed cream of chicken soup

300g cooked noodles

Method

Place the chicken in a crock pot. Combine the italian food flavouring and water and pour over chicken. Cover and cook on low for 3 hours.

In a small mixing bowl, beat cream cheese and soup until blended. Add the mushrooms. Pour over chicken. Cook 1 more hour, and serve over hot cooked noodles, noodles or mashed potatoes.

Daube of Lamb

Ingredients

2 kilos shoulder of lamb , cut into cubes

150g belly pork, unsalted

3 tablespoons olive oil

½ bottle red wine

2 large onions, chopped

2 carrots, chopped

salt and pepper

thyme

seasoned flour

1 cup beef stock

120g mushrooms

1 bay leaf

parsley

Method

Place lamb, onion and carrots into a bowl.  Pour over the olive oil and wine.  Stir well. Season with salt and pepper, and add ?thyme.  Marinate at least three hours, stirring frequently.

Cut pork into small strips and fry until crisp. Place in casserole.  Strain meat from the marinade and roll in seasoned flour.  Fry in pork fat until ?golden brown.  Add to casserole.  Add vegetables, marinade liquid, mushrooms and beef stock.  Tie bay leaf and parsley together in bouquet ?garni and tuck in middle of casserole.   Cover tightly.  If necessary, cover with foil, then put the lid on.

Cook at 150C for about two hours until the meat is tender.

Pork Rack with Red Wine Glaze

Ingredients

1 pork rack about 1 ½ kilos in one piece

Method

Marinate pork in glaze for 12 hours. Turn pork several times so that marinade can penetrate the meat.

Place rack in a roasting pan and pour marinade over. Bake for 2 hours at 160C basting often.

Glaze Marinade Ingredients

1 cup tomato sauce

½ cup orange juice

¼ cup honey

1 cup red wine

1 tablespoon worcestershire sauce

1 onion, finely chopped

1 teaspoon paprika

2 cloves garlic, crushed

½ teaspoon dry mustard

black pepper

Glaze Method

Combine all ingredients in a saucepan, simmer uncovered for 20 minutes.

Beef and Mushroom Casserole

Ingredients

1 ½ kg bladebone steak

1 packet mushroom soup

200g mushrooms, chopped

2 teaspoons mixed spice

1 teaspoon curry powder

1 tablespoon plain flour

2 onions, chopped

2 tablespoons worcestershire sauce

1 cup dry white wine

½ cup water

½ cup pineapple pieces

Method

Cut meat into bite sized pieces. Combine soup, spice, flour, and curry, and roll beef pieces to cover. Place beef into casserole, add sauces, water and wine. Cover and cook at 160C for about 90 minutes. Add pineapple and mushrooms in last 30 minutes. Add more liquid if casserole looks dry.

Spicy Coconut and Chicken Curry

Can be made a day ahead

Ingredients

1 medium onion, finely chopped

2 cloves garlic, crushed

1 teaspoon chilli, chopped

2 teaspoons grated lemon rind

¼ cup lime juice

1 teaspoon turmeric

2 teaspoons ground cumin

1 tablespoon chopped fresh coriander leaves

1 tablespoon oil

1 kg chicken thigh fillets, sliced

¾ cup coconut cream

Method

Blend or process onion, garlic, chilli, rind, juice, turmeric, paprika, cumin, coriander, until mixture forms a paste. Heat oil in pan, add paste and cook until fragrant. Add chicken and cook until tender. Add coconut cream. Stir until heated through.

Serve on a bed of rice.

Spicy Coconut and Chicken Curry

Can be made a day ahead

Ingredients

1 medium onion, finely chopped

2 cloves garlic, crushed

1 teaspoon chilli, chopped

2 teaspoons grated lemon rind

¼ cup lime juice

1 teaspoon turmeric

2 teaspoons ground cumin

1 tablespoon chopped fresh coriander leaves

1 tablespoon oil

1 kg chicken thigh fillets, sliced

¾ cup coconut cream

Method

Blend or process onion, garlic, chilli, rind, juice, turmeric, paprika, cumin, coriander, until mixture forms a paste. Heat oil in pan, add paste and cook until fragrant. Add chicken and cook until tender. Add coconut cream. Stir until heated through.

Serve on a bed of rice.

Tomato Zucchini and Cheese Casserole

Ingredients

1kg tomatoes, skinned and chopped

1 onion, finely chopped

2 tablespoons butter

salt and pepper

500g zucchini, cut into 1cm cubes

½ cup grated cheese

Method

Brown onions in butter. Add tomatoes, and salt and pepper. Transfer to a casserole dish. Sprinke with cheese and bake uncovered for 30 minutes.

Rabbit and Mustard Stew

Ingredients

1 large rabbit cut into serving sized pieces

½ cup french mustard

3 tablespoons flour seasoned with salt and pepper

2 tablespoons butter

3 rashers bacon, chopped

1 onion, finely chopped

1 clove garlic, chopped

½ cup cream

½ cup chopped parsley

2 cups stock

Method

Soak rabbit pieces in salted water. Drain and cover with mustard. Refrigerate overnight.

Next day, cover pieces with flour and lightly brown in hot butter. Put aside.

Place in heavy based saucepan, add bacon, onion, and garlic to pan and brown. Add stock, tightly cover and simmer on stovetop for 45 minutes.

Stir occasionally to make sure stew is not sticking to bottom saucepan. Add more stock if necessary.

Hungarian Pork Stew

Ingredients

1kg pork fillet cut into strips

4 tablespoons olive oil

2 onions, chopped

1 clove garlic, chopped

1 clove garlic crushed

1 tablespoon paprika

¼ cup chicken stock

2 tomatoes, skinned, peeled and chopped

300ml yoghurt or sour cream

tablespoon flour

Method

Fry onions and garlic in a pan with a little oil until brown, then add paprika. Add meat and stock and simmer gently for 15 minutes. Add tomatoes and simmer 5 minutes. Mix yoghurt or cream with flour and add in last few minutes of cooking. Do not allow the mix to boil.

Chicken Stock

A good way to make chicken stock is by using the left over chicken bones.

Place bones in a saucepan, add bay leaf, carrot, celery, parsley, whatever garden herbs are available. Cover with water and simmer for an hour. Strain and freeze.

Veal and Ham Casserole

serves 4

Ingredients

8 veal cutlets, coated in flour, egg, and breadcrumbs

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons tomato paste

1 cup chicken stock

½ teaspoon thyme

½ teaspoon oregano

8 slices ham

Method

Brown coated cutlets in butter and oil. Set aside. Fry mushrooms for 1 minute. Place cutlets in casserole dish, cover with slices of ham. Mix other ingredients together and pour over cutlets and ham.

Cook 45 minutes at 160C

Veal and Cream Casserole

Ingredients

4 veal chops

1 tablespoons white wine

½ cup plain yoghurt

2 teaspoons mixed herbs

Method

Place chops in casserole dish. Mix yoghurt, herbs and wine together and pour over chops.

Cook at 180C for 1 hour.

Veal and Cheese Casserole

Ingredients

6 veal chops

6 slices cheddar cheese

6 slices ham

1 packet cream of chicken soup

2 cups milk

1 teaspoon thyme

salt and pepper to taste

Method

Place cutlets in ovenproof dish. Top with ham, then cheese. Combine soup and milk and pour over chops. Cook 1 hour at 180C

Veal Casserole

Ingredients

4 veal chops

4 slices cheddar

4 slices ham

1 packet french onion soup

2 cups full cream milk

Method

Place cutlets in casserole dish, cover with ham and cheese slices. Mix soup with milk and pour over cutlets.

Bake 1 hour at 180C

This casserole recipes work well in a slow cooker.

Veal Bacon and Pineapple

Ingredients

125g bacon, chopped

1kg veal, cut in strips

1 tablespoon flour

garlic

mustard

nutmeg

1 onion chopped

1 clove garlic, chopped

2 sticks celery, chopped

420g can pineapple pieces, including juice

2 cups chicken stock

1 packet chicken noodle soup

Method

Brown veal and bacon in oil and transfer to casserole dish. Mix all other ingredients together and pour over meat.

Cook covered for 90 minutes at 160C

Veal Paprika with Almonds

Ingredients

1kg veal cutlets2 tablespoons flour

2 tablespoons butter

2 white onions, sliced

1 clove garlic, chopped

2 cups chicken stock

1 tablespoon mustard

2 teaspoons paprika

handful parsley, chopped

60g blanched almonds

200g champignons

½ cup sour cream

Method

Brown onions and garlic in butter and set aside. Coat cutlets with flour and fry until lightly browned. Place all ingredients except champignons, almonds, and cream, into a casserole dish and cook covered for 1 hour at 160C. Stir in champignons, almonds, and cream, and serve.

Toad in the Hole

Ingredients

500g sausages

125g plain flour

½ teaspoon salt

½ milk mixed with ½ cup water

1 egg

Method

Preheat oven to 200C. Place sausages in an oven tray and cook on high for 15 minutes.

Sift flour and salt into a large bowl. Make a well in the centre and add egg and a little of the milk and water mixture. Beat slowly eventually combining the mixture to a smooth batter.

Pour batter over hot sausages and cook uncovered for 30 minutes or until golden brown.

Stuffed Capsicum

Ingredients

4 green capsicum

500 minced steak

1 onion, chopped

1 tablespoon butter

½ cup raisins

2 cups crushed tomatoes

½ cup grated cheddar

salt and pepper

Method

Cut tops off capsicums, save tops.

Brown meat and onion in pan with butter. Add raisins, salt and pepper. Allow to cool. Fill capsicums with meat mixture and replace tops. Cover and bake for 40 minutes at 180C.

Serve with mashed potato

Stuffed Aubergines

Ingredients

2 large aubergines

2 onion, chopped

4 tablespoons butter

2 cloves garlic, chopped

1 carrot grated

2 stalks celery

large handful parsley, chopped

1 large tomato, skinned and chopped

salt and pepper to taste

2 tablespoons uncooked rice

Method

Fry onions and garlic in butter until onion is transparent. Add carrot, mint, parsley, tomatoes, and salt and pepper. Cook gently for 20 minutes.

Cut the tops off the aubergines and carefull scoop out the insides. Sprinkle insides with salt, chop roughly, and add to vegetables.

Add rice to vegetable mix.

Stuff aubergines with vegetable mix and place tops back on aubergines. Place in a casserole dish. Cover and cook for 90 minutes

Sausages in Curry Sauce

Ingredients

500g sausages

1 carrot, diced,

1 onion,

1 apple

1 tomato, peeled and chopped

1 tablespoon curry powder

½ cup sultanas

1 tablespoon plain flour

1 cup stock

1 tablespoon desiccated coconut

Method

Brown sausages in a pan then transfer to a casserole dish.

Add carrot, onion, apple, and tomato to pan and cook about 4 minutes or until onion is soft.

Blend curry powder, plain flour, stock and coconut and simmer 1 minute until mixture begins to thicken. Sprinkle sultanas over sausages then pour on sauce.

Cook covered for 45 minutes on 180C

Sausages in Barbecue Sauce

Ingredients

500g sausages

1 onion, sliced

2 tablespoons of gravy mix

1 tablespoon worcestershire sauce

1 tablespoon chutney

1 teaspoon mustard

1 cup beef stock

Method

Brown onions in a pan and add all other ingredients. Simmer until mixture begins to thicken.

Pour over sausages and cook covered for 30 minutes at 180C

Rabbit Casserole

Ingredients

1 rabbit, cut into serving size pieces

1 tablespoons salt

2 tablespoons flour

1 teaspoon mixed herbs

salt and pepper to taste

2 tablespoons butter

2 rashers bacon chopped

1 cup chopped chopped celery

½ cup chopped parsley

3 tomatoes, skinned and chopped

½ cup water

½ cup dry sherry

Method

Soak rabbit in salted water for 2 hours, dry and roll in seasoned flour. Fry in butter until golden brown and transfer to casserole dish. Add bacon, celery, and chopped parsley. Combine chopped tomatoes and sherry and add to casserole.

Bake covered for 90 minutes at 160C.

Pork Patties and Potato Casserole

Ingredients

1 kg sausage meat

1 teaspoon sage

450g cream of chicken soup, undiluted

2 cups mashed potato

¼ cup sour cream

150g grated cheddar

1 egg

butter

½ cup breadcrumbs

Method

Mix sausage meat and sage and form into patties. Grill until golden. Place in a casserole dish. Pour soup over patties.

Cream mashed potato, cheese, cream, and egg together. and spoon onto patties. Sprinkle with breadcrumbs and dot with butter.

Bake, uncovered, for 40 minutes at 180C or until golden brown.

Pork Chops Sour Cream Casserole

Ingredients

6 thick pork chops

2 tablespoons flour

salt and pepper

2 tablespoons olive oil

½ cup sour cream

½ cup water

1 tablespoon vinegar

salt and pepper.

Method

Coat chops in flour, brown in oil. Place in casserole. Mix other ingredients together and pour over chops.

Bake for 1 hour at 180C

Pork Chops Burgundy and Pineapple

Ingredients

6 thick pork chops

2 tablespoons flour

salt and pepper

2 tablespoons olive oil

1 cup burgundy

2 tablespoons mustard

large can pineapple pieces, including juice

Method

Coat chops in flour, brown in oil. Place in casserole. Mix other ingredients together and pour over chops.

Bake for 1 hour at 180C

Pork Chops with Bacon and Beans

Ingredients

6 thick pork chops

2 tablespoons flour

salt and pepper

2 tablespoons olive oil

1 onion, chopped

1 chopped apple

300g 3 bean mix

salt and pepper

1 cup stock

8 pitted prunes

6 slices bacon, chopped

Method

Coat chops in flour, brown in oil. Place in casserole. Mix other ingredients, except prunes and bacon, together and pour over chops. Bake 45 minutes at 180C. Add prunes and bacon, cook a further 15 minutes.

Pork Chops with Apple Sauce Casserole

Ingredients

6 thick pork chops

2 tablespoons flour

salt and pepper

2 tablespoons olive oil

1 onion, chopped

2 cups cooked apples, chopped

1 tablespoon honey

1 tablespoon chopped parsley

Method

Coat chops in flour, brown in oil. Place in casserole. Mix other ingredients and Bake for 1 hour.

Onion Bacon and Cream Casserole

Ingredients

4 onions, boiled until tender

1 tablespoon butter

1 cup bacon, chopped

2 eggs, beaten

1 cup cream

salt and pepper to taste

Method

Quarter onions, cover in butter, and place in shallow casserole dish. Bake uncovered for 20 minutes at 180C. Add bacon.

Beat eggs, stir in cream and seasoning, and pour over onions. Bake a further 30 minutes.

Lancashire Hot Pot

Ingredients

1.5 kg forequarter chops

6 potatoes, peeled and sliced

140g fresh mushrooms

2 lamb kidneys, skinned and sliced

100g can smoked oysters, drained

salt and pepper

2 onions, chopped

1 cup beef stock

parsley, chopped

Method

Line base of casserole dish with half the potato slices. Add chops, mushrooms, kidney slices, and oysters. Add onions and remainder of potato slices. Pour in Stock.

Cover and bake at 160C for 2 hours.

Lambs Fry Casserole

Ingredients

3 rashers bacon, chopped

1 tablespoon butter

1kg lambs fry

4 tablespoons flour

2 onions, chopped

1 stick celery, chopped

400g can chopped tomatoes

1 cup beef stock

salt and pepper to taste

Method

Soak lambs fry in salter water for 30 minutes.

Cook chopped bacon and onion in butter and set aside.

Coat lambs fry in flour and fry until slightly brown. Set aside.

Place celery in base of a casserole dish, top with lambs fry and bacon and onions. Add all other ingredients.

Cook covered for 45 minutes

Lamb with Vegetables Casserole

Ingredients

1 kg barbecue lamb chops

1 onion, chopped

1 clove garlic, chopped

150g mushrooms

2 tomatoes, sliced

salt and pepper to taste,

2 teaspoons paprika

½ cup white wine

Method

Place chops in layers on the bottom of a casserole dish and layer the vegetables on top. Combine the other ingredients and pour over the chops.

Cover and cook for 45 minutes at 160C

Serve with dumplings

Lamb Provencal

Ingredients

8 chump chops

500g tomatoes, peeled and chopped

2 onions sliced

1 clove garlic chopped

salt and pepper to taste

1 tablespoon chopped parsley

Method

Mix tomatoes, garlic, and onion and place half on the bottom of a casserole dish. Place meat on top then add remaining half. Sprinkle with seasoning.

Bake covered 180C for 1 hour.

Lamb and Pineapple Casserole

Ingredients

6 chump chops

1 tablespoon flour

salt and pepper to taste

½ cup chopped bacon

olive oil

300g can pineapple including syrup

Method

Toss chops in flour and place in casserole dish. Cook bacon and add to chops. Add remainder to casserole, cover, and cook at 180C for 45 minutes.

Lamb Chops Casserole

Ingredients

1kg lamb chops

2 tablespoons flour

2 large onions

250g pitted prunes

3 cooking apples, peeled and sliced

brown sugar

1 cup chicken stock

2 potatoes, peeled and sliced

Method

Toss chops in flour and layer in heatproof over dish with apples, prunes, and onions in layers. Add chicken stock and top with a layer of potatoes.

Bake covered at 160C for 90 minutes

Lamb and Beans

Ingredients

1kg lamb, boned, cut into cubes

1 tablespoon butter

100g bacon, chopped

1 onion, chopped

1 clove garlic, chopped

2 tablespoons plain flour

1 cup stock

3 fresh tomatoes, skinned and chopped

300 g can 3 bean mix

1 tablespoon chopped parsley

2 carrots, chopped

2 sticks celery, chopped

Method

Brown meat in a little butter and transfer to casserole dish. Fry bacon until crisp. Add flour to pan and stir to collect juices. Add stock and bring to boil. Add other ingredients to meat and pour over liquid.

Top with bacon and bake for 1 hour at 180C

Lamb and Bacon Casserole

Ingredients

1 kg lamb forequarter chops

125 g chopped bacon

1 onion

2 tablespoons flour

1½ cups chicken stock

1 teaspoon worcestershire sauce

1 tablespoon tomato sauce

salt and pepper to taste

1 green capsicum

Method

Brown chops in a little butter and place in casserole dish. Cook bacon until crisp, add to casserole dish with the lamb. Add flour to the pan, then add all other ingredients except capsicum.

Pour liquid over lamb. Bake at 180C for 1 hour. Add capsicum and cook another 15 minutes.

Lamb and Apricot Casserole

Ingredients

8 Chump lamb chops

2 tablespoons flour

salt and pepper to taste

1 tablespoon butter

1 onion, chopped

425g can apricots, including juice

2 tablespoons dark soy

Method

Coat chops in flour and brown in a pan with butter. Transfer to casserole dish. Brown onion and add remaining ingredients to pan. Bring to boil then pour over chops.

Bake for 45 minutes at 180C

Pickled Walnut Casserole

Ingredients

1kg chuck steak, cubed

2 tablespoons butter

1 onion, chopped

1 cup beef stock

6 pickled walnuts, chopped

2 teaspoons pickle juice

1 teaspoon vinegar

1 teaspoon fresh ginger, chopped

1 clove

1 clove garlic, chopped

½ cup breadcrumbs

Method

Brown meat and onion in oil, place in casserole. Add liquids to pan and stir in well. Add to casserole. Cook one hour, add breadcrumbs, cook another 30 minutes.

Minced Beef Casserole

Ingredients

2 tablespoons butter

500g minced beef

1 onion chopped

500g tomatoes, peeled and chopped

4 medium potatoes, peeled and sliced

100g tasty cheese

Method

Brown onion in butter and add beef. Cook until beef changes colour. Place layers of beef and uncooked potato slices until ingredients are used. Add tomatoes and seasoning and top with cheese.

Cook uncovered at 180C for about an hour

Lamb and Apricot Casserole

Ingredients

8 Chump lamb chops

2 tablespoons flour

salt and pepper to taste

1 tablespoon butter

1 onion, chopped

425g can apricots, including juice

2 tablespoons dark soy

Method

Coat chops in flour and brown in a pan with butter. Transfer to casserole dish. Brown onion and add remaining ingredients to pan. Bring to boil then pour over chops.

Bake for 45 minutes at 180C

Kidneys in Yoghurt Casserole

Ingredients

10 lamb kidneys

2 tablespoons butter

1 onion chopped finely

2 tablespoons flour

1 cup plain yoghurt

½ cup stock

salt and pepper to taste

Method

Skin kidneys and remove core and cut into bite sized pieces. Brown onions in butter and add kidneys and fry for 1 minute each side. Place kidneys and onion into casserole dish. Sprinkle flour into pan and mix in, then add stock to make a smooth sauce. Stir in cream.

Pour sauce over kidneys. Cover and cook for 1 hour at 160C

Kidneys in Red Wine Casserole

Ingredients

12 lamb kidneys

2 tablespoons butter

1 tablespoon flour

½ cup parsley, chopped

2 cloves garlic, chopped

1 cup red wine

1 rosemary stalk

200 g field mushrooms

½ cup water

salt and pepper to taste

Method

Saute kidneys in butter quickly to seal, and place in sasserole dish. Add flour and stir to blend. Add water and wine, stir to mix in. Add other ingredients, heat, then pour over kidneys.

Cook covered for 40 minutes at 180C

Ham and Celery Casserole

Ingredients

1 tablespoon butter

1 cup chopped ham

1 cup cooked celery, chopped

1 cup white sauce

salt and pepper to taste

½ teaspoon mustard

½ cup breadcrumbs

2 tablespoons grated cheese

Method

Mix all ingredients together, except breadcrumbs, cheese and butter, and place in a casserole dish. Top with breadcrumbs, dot with butter, and sprinkle with cheese.

Ham and Beans Casserole

Ingredients

5 spring onions, chopped

1 red capsicum, chopped

1 cup chopped ham

2 tablespoons olive oil

2 tablespoons tomato paste

1 cup white wine

salt and pepper to taste

300g red kidney beans, cooked (a can is ok)

8 slices bacon, chopped

Method

Fry onions in olive oil until soft, then add ham and capsicum. Combine wine and tomato paste and pour over dish. Add remaining ingredients, except bacon, to the dish and mix well. Sprinkle bacon on top and bake at 180C for 30 minutes

Frankfurt and Tomato Casserole

Ingredients

500g smoked frankfurts

1 onion

1 tablespoon butter

500g tomatoes, skinned and chopped

2 teaspoons cornflour mixed with 1 tablespoon water to thicken

Method

Cut frankfurts into 1cm pieces and place in a casserole dish.

Slice onion and fry in butter until soft. Add tomatoes and cook covered for 5 minutes. Add cornflour mixture and stir until mixture starts to thicken, then pour over frankfurts. and cook covered for about 20 minutes.

Egg and Asparagus Casserole

Ingredients

2 tablespoons butter

2 tablespoons plain flour

450ml milk1/2 cup grated cheese

425g can asparagus, drained

salt and pepper to taste

2 hard boiled eggs, roughly chopped

125g chopped bacon

Decoration:breadcrumbs, extra butter, parsley, hard boiled eggs

Method

Melt butter in pan, sprinkle with flour and combine. Slowly add milk and cheese and stir until it is combined. Spoon into casserole dish. Sprinkle with breadcrumbs, cheese, parsley, and extra butter.

Bake at 160C for 20 minutes

Easy Beef Casserole

Ingredients

1kg rump, chopped into bite sized pieces

1packet onion sauce mix

1 small chopped onion

100g mushrooms, chopped

salt and pepper to taste

Method

Place all ingredients into a casserole dish and bake at 180C for 40 minutes.

Curried Rabbit Casserole

Ingredients

1 rabbit

1 tablespoon butter

1 tablespoon seasoned flour

1 tablespoon curry powder

2 onions clicked

1 clove garlic chopped

2 tomatoes, skinned and chopped

1½ cups stock

1 tablespoon fruit chutney

Method

Soak the rabbit in cold salted water for two hours, dry and cut into serving sized pieces. Heat butter in pan, roll rabbit pieces in seasoned flour and fry until brown. Transfer to casserole dish.

Brown onions and garlic in the pan and add curry powder. Add tomatoes, then add stock and chutney. Pour over rabbit and bake covered for 40 minutes at 180C

Continental Meatballs Casserole

Meatballs

Ingredients

500g minced beef

500g minced pork

3 onions, chopped

1 cup breadcrumbs

3 eggs, beaten

1 teaspoon alspice

4 tablespoons butter

salt and pepper

Method

Fry onions in butter, set aside

Mix meats in a bowl. Add breadcrumbs, egg, seasonings, onion. Refrigerate for 1 hour or more. Roll into balls and place in casserole dish.

Sauce

Fry a large onion in pan with 2 tablespoons butter. Sprinkle with 1 tablespoon flour, mix to a paste, and add 1 cup stock.

Pour sauce over meatballs and cook covered at 180C for 1¼ hours.

Chicken and Leek Casserole

Ingredients

500g chicken pieces

1 onion

1 small leek, white part only, chopped finely

1 cup drained asparagus pieces

1½ cups chicken stock

Method

Brown onion and chicken in a pan, and cook until chicken is mostly done. Place in casserole dish. Place leek in pan and cook until soft, add to casserole. Pour chicken stock over chicken and add asparagus pieces.

Bake at 180C for 40 minutes

Chicken and White Wine Casserole

Ingredients

1 onion, chopped

500g chicken pieces

2 tablespoons flour

200g field mushrooms, chopped

½ cup white wine

Method

Brown onion in a pan and add chicken pieces and cook until golden brown. Add mushrooms and cook a further 2 minutes. Sprinkle with flour and mix. Transfer to casserole dish. Pour wine over chicken. Bake covered for 40 minutes at 180C

Chicken and Gooseberries Casserole

Ingredients

500g chicken pieces

2 tablespoons flour

2 cups chicken stock

2 tablespoons butter

400g can gooseberries

Method

Brown chicken in pan until golden Transfer to casserole dish

Melt butter in pan on low heat, add flour and stir until combined. Add chicken stock and half the syrup from the gooseberries. Stir and allow sauce to boil gently then pour over chicken pieces. Bake covered for 40 minutes at 180C

Chicken and Corn Casserole

Ingredients

1 onion

500g chicken pieces

1 packet chicken noodle soup

1½ cups chicken stock

½ cup chopped fresh parsley

425 can sweet corn

Method

Brown onion and chicken in pan and add to casserole dish. Mix all other ingredients together and pour over chicken. Bake for 40 minutes at 180C

Chicken and Celery Casserole

Ingredients

1 onion, chopped

500g chicken pieces

2 rashers bacon, chopped

425 can celery soup

2 tablespoons cream

60g almonds

Method

Brown onion in pan. Add chicken pieces and bacon and cook until chicken is done. Transfer to casserole dish. Mix celery soup and cream together and pour over chicken. Sprinkle with almonds and bake for 30 minutes at 160C

Chicken and Asparagus Casserole

Ingredients

500g chicken pieces

1 onion

1 can asparagus

1 can asparagus soup

2 tablespoons cream

Method

Brown onion in a pan, add chicken to the pan and brown. Cook in pan until chicken is almost done. Transfer to a casserole dish. Lay asparagus over chicken, mix cream with soup and pour over chicken and onions and bake for 20 minutes at 180C

Cabbage Rolls

Ingredients

6 large cabbage leaves

250g minced beef

1 cup cooked rice

1 white onion, chopped

1 tablespoon fresh parsley

1 cup crushed tomatoes

Method

Remove solid centre core of cabbage leaves and place in a large saucepan. Boil leaves for a few minutes to soften.

Mix together meat, rice, onion, and parsley. Form parcels by rolling up tightly the filling in the leaves. Place in a greased casserole dish and pack tightly so the parcels don’t come undone.

Cover with crushed tomato and bake 1 hour at 180C

Beef Mushrooms and Tomatoes

Ingredients

1kg topside, cut in cubes

plain flour

1 onion, chopped

25g mushrooms, chopped

500 fresh tomatoes, peeled and chopped

½ cup beef stock

1 cup red wine

Ingredients

Roll beef cubes in flour and place in casserole dish. Cover with other ingredients.

Bake at 160C for 2 hours

Beef in Tomato Sauce Casserole

Ingredients

1 kg blade steak, cubed

500g fresh tomato, peeled and chopped

2 tablespoons plain flour

1 clove garlic, chopped

1 teaspoon fresh oregano

salt and pepper to taste

1 cup stock

Method

Roll beef cubes in flour and brown in a pan. Mix other ingredients and pour over meat. Transfer to casserole dish and cook for 1 hour at 160C

Beef Stroganoff

Ingredients

1 kg chuck steal, cut in strips about 5cm

1 tablespoon plain flour

1 onion, chopped

1 clove garlic, chopped

1 teaspoon golden syrup

250 g tomatoes, skinned and chopped

1 packet mushroom soup

1 cup water

½ cup sour cream

Method

Place all ingredients into a casserole dish and mix gently.

Bake for 2 hours at 180C

Beef Ragout Au Gratin

Ingredients

4 large potatoes, boiled and mashed

1½ kg chuck steak, in cubes

2 tablespoons butter

500g green peas

salt and pepper to taste

2 egg yolks

½ cup cream

1 cup white wine

grated cheddar

Method

Fry beef cubes in hot butter. Place in saucepan with a little water and simmer for 1 hour. Add peas and simmer a further 5 minutes.

Line a casserole dish with mashed potatoes and add meat mixture. Beat together egg yolks, wine, and cream, and pour over meat. Sprinkle with cheese and place in the oven to brown top.

Beef in Spicy Sauce Casserole

Ingredients

1kg chuck steak

2 tablespoons plain flour

1 teaspoon curry powder

1 carrot, chopped

1 onion, chopped

2 tablespoons worcestershire sauce

1 tablespoon apple cider vinegar

½ cups water

1 teaspoon salt

1 tablespoon tomato paste

Method

Brown meat in a little oil and place in casserole dish

Heat a pan with a little butter and add flour. Stir around the pan until a little brown then add water and all the other ingredients. Pour pan contents over meat.

Cook at 160C for 2 hours.

Beef Corn and Tomato Casserole

Ingredients

500g minced beef

1 onion, finely chopped

300g can corn kernels

1 cup uncooked rice

2 cups skinned, chopped tomato

1 cup chopped bacon

1 cup stock

Method

Brown beef and onion together and add to a casserole dish.

Add all other ingredients and mix gently until ingredients distributed evenly.

Cover and bake at 180C for 1¼ hours

Beef and Onion Casserole

Ingredients

1 kg silverside steak, cut in cubes

400 can crushed pineapple

1 packet french onion soup

1 cup stock

Method

Brown onion and beef in a little oil. Place in casserole with remaining ingredients and bake 90 minutes at 160

Beef and Claret Casserole

Ingredients

1kg chuck steak. (round steak, blade, topside, gravy beef is ok too)

1 large cup claret

1 tablespoon butter

1 packet mushroom soup

1½ cups water

salt and pepper to taste

200 g maraschino cherries

Method

Cut steak into cubes and marinate in wine for 2 or 3 hours. Brown meat in pan with butter. Place meat in casserole.

Add soup to pan, add water, stir until thickened. Add remainder of ingredients except cherries and pour over meat.

Cook at 160C for 90 minutes. Add cherries and cook a further 30 minutes.

Beef and Bean Casserole

Ingredients

2 tablespoons butter

1kg chuck steak, cut into cubes

2 rashers bacon

1 large onion, chopped

3 fresh tomatoes, skinned and chopped

¼ cup water

¼ chopped green capsicum

300g can of lima beans, drained

salt and pepper to taste

Method

Seal meat quickly in a pan with butter. Transfer to casserole dish. Fry onion in pan and add bacon. Add remaining ingredients, heat, and add to casserole dish with meat.

Bake for 1 hour at 160C

Beef and Apricot Casserole

Ingredients

1 cup dried apricots, soaked

1 kg chuck steak, cut into cubes

2 tablespoons butter

2 tablespoons plain flour

1 onion, chopped

2 tablespoons olive oil

1 cup stock

1 tablespoon sugar

salt and pepper to taste

cream to serve

Method

Soak apricots in boiling water overnight.

Roll beef cubes in flour and brown in oil. Transfer to casserole dish. Fry onion 2 minutes and add to beef. Drain apricots and add to beef. Add other ingredients and stir to mix.

Cook for 1½ hours at 160C

Serve with cream on top

Bacon and Potatoes Schinken Kartoffeln

Ingredients

6 potatoes, sliced thinly

4 onions, sliced thinly

4 capsicum, sliced thinly

700g ham, chopped

2 eggs

1 cup milk

½ cup cream

grated tasty cheese

Method

In a deep ovenproof dish, layer ham, onions, potatoes, and capsicum. Repeat these layers until ingredients are used. Combine milk, cream, and eggs and pour over dish.

Bake uncovered for 40 minutes at 180C. Serve sprinkled with cheese.

African Curry

Ingredients

1kg minced beef

1 large potato sliced

1 large cooking apple, sliced

2 tomatoes, peeled and chopped

2 tablespoons butter

2 teaspoons curry paste

½ teaspoon turmeric

½ cup vinegar

1 can coconut milk

½ cup sultanas

½ cup apricot jam

1 egg, beaten

½ cup milk

Method

Brown meat, potato, apple and onion in hot oil, add curry powder and turmeric and mix. Add vinegar and coconut milk. Simmer for 30 minutes. Add sultanas, tomatos, and salt. Stir and transfer to a casserole dish. Spread jam on top. Mix egg and milk and pour on top.

Bake for 30 minutes at 180C

Aberdeen Sausage

Ingredients

500g minced steak

2 rashers bacon, chopped finely

2 cups fresh breadcrumbs

1 egg, beaten

1 tablespoon worcestershire sauce

Method

Mix all ingredients very well and form into a roll about 180 cm long.

Roll in a well floured pudding cloth and tie with string wound around roll from one end to the other. Try to keep roll firm.

Lower into a saucepan of boiling water and simmer for 2 hours. Alternatively, steam in a pudding basin and cook for 2 1/2 hours.

Easy Meatballs

Ingredients

500g finely minced beef
125g grated strong cheese
2 teaspoons worcestershire sauce
salt
chilli powder to taste (optional)

Method

Combine ingredients and shape into balls. Grill until done. Serve with toothpicks.

Serve with barbecue dipping sauce or commercial tomato sauce

Meatballs can also be made as a casserole by placing meatballs in a greased casserole dish and and adding a finely chopped onion to the sauce. Bake at 180C, covered, for about 45 minutes.

Barbecue Chops

Ingredients

8 barbecue chops
500 g fresh tomatoes, skinned and chopped
1 tablespoon dark soy sauce
1 tablespoon honey
1 onion, chopped
1 teaspoon ginger

Method

Place chops on the base of a casserole dish. Mix other ingredients in a small saucepan and simmer for 5 minutes. Pour over chops and bake at 180C for 40 minutes