Green Been Casserole

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Ma's tuna casserole

Ingredients

Casserole

  • 500g penne pasta
  • 1 brown onion, chopped finely
  • 1 carrot, diced
  • 1 cup frozen peas and corn, defrosted
  • 1 green capsicum, diced
  • 2 zucchinis, diced
  • 1 (425g) can tuna in brine (brine reserved)
  • 1 (440g) can pineapple pieces in juice (juice reserved)
  • 3 tablespoons sun-dried tomatoes, diced
  • 100g tasty cheese, for topping

White sauce

  • 1 tablespoon butter, melted
  • 1 tablespoon plain flour
  • 1 cup milk
  • Salt and pepper, to taste
  • 1 tablespoon parsley, finely chopped
  • 1 cup tasty cheese
  • 2 tablespoons cream

Method

  • Step 1
    Preheat oven to 180C.
  • Step 2
    Boil pasta in boiling water until tender. Drain. Pour pasta into a large casserole baking dish.
  • Step 3
    Finely dice all fresh vegetables, add to baking dish with the peas, corn and pasta. Bake in oven for 10 minutes. Remove.
  • Step 4
    Add tuna (reserve brine), pineapple pieces (reserve juice) and sun-dried tomatoes. Return to oven and bake for a further 5 minutes, stir well. Set aside.
  • Step 5
    Meanwhile make white sauce: In a non-stick saucepan melt butter. Add enough plain flour to create lumps.
  • Step 6
    Slowly, mix in tuna brine, pineapple juice and milk a little at a time. Stir each time until it forms a thick paste.
  • Step 7
    Add parsley, tasty cheese, salt and pepper, to taste. Finally, add the cream and stir well.
  • Step 8
    Slowly add warm white sauce to the tuna mix in a large casserole dish. Stir well. Sprinkle tasty cheese over top and bake in moderate oven for 20 minutes or until golden brown.

Beef and mushroom casserole

Ingredients

  • 1.5kg beef chuck steak, cut into 3cm pieces
  • Plain flour, for dusting
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 bunch (400g) spring onions, white part, cut in half lengthways
  • 3 cloves garlic, crushed
  • 1/2 cup (125ml) red wine
  • 3 cups (750ml) Massel beef stock
  • 3/4 cup (180ml) tomato puree
  • 1 bay leaf
  • 2 stalks fresh flat-leaf parsley
  • 2 sprigs fresh rosemary
  • 300g button mushrooms, chopped
  • 200g Swiss brown mushrooms, chopped
  • 1 bunch English spinach, trimmed, washed

Method

  • Step 1
    Preheat oven to 160C fan-forced.
  • Step 2
    Toss beef in combined flour, salt and pepper and shake away excess.
  • Step 3
    Heat oil in a large flameproof casserole dish and cook beef in batches until well browned. Remove from dish.
  • Step 4
    Add spring onions to dish and cook until lightly browned. Add garlic and cook until fragrant.
  • Step 5
    Return beef to pan with wine and simmer uncovered for 1 minute. Add stock, tomato puree, bay leaf and herbs and bring to the boil. Cover dish tightly with a lid or foil and bake for 2 hours.
  • Step 6
    Add mushrooms to dish, stir to combine. Cook covered for a further 30 minutes or until beef is tender.
  • Step 7
    Just before serving add spinach and stir until just wilted. Season to taste with salt and pepper. Serve with mashed potato and green beans.

Slow cooker casserole

Ingredients

  • 1.5kg diced beef (see note)
  • 3 carrots, peeled and chopped
  • 3 potatoes, peeled and chopped
  • 100g green beans
  • 1 cup peas, fresh or frozen
  • 1 cup sweet peas
  • 100g mushrooms
  • 1 onion, diced
  • 1 can diced tomatoes
  • 2 pkts french onion soup

Method

  • Step 1
    Put all items into the slow cooker. Fill with water until just covered.
  • Step 2
    Cook, on high, for up to 4 hours or on low for 8 hours.

Chicken and chorizo casserole – slow cooker

Ingredients

  • 1kg chicken thighs, chopped
  • 3 cups Massel chicken style liquid stock
  • 4 chorizo, sliced
  • 2 cups diced bacon or ham
  • 2 cups onions, chopped
  • 340g tomato paste
  • 1/2 cup water
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh basil
  • 1 teaspoon fresh oregano
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon tabasco or cayenne, optional
  • 2 chopped green capsicum

Method

  • Step 1
    Brown chicken and add to slow cooker with all ingredients except capsicum.
  • Step 2
    Cook for 8 hours on low or 4 hours on high in slow cooker, adding the capsicum 45 minutes before serving. Serve over rice.

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