Category: Casseroles

In the United Kingdom, Australia, and New Zealand, a casserole is named for its dish, rather than its contents. Casseroles in these countries are very similar to stews. The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven, in a closed dish, producing meat that is tender and juicy, from long slow cooking. As the heat is indirect, there is also less chance of it burning.
Casserole of Lamb Shanks in Red Wine

Casserole of Lamb Shanks in Red Wine

This rich lamb shank casserole is perfect for entertaining guest or to feed a family of four. Try it with mashed sweet potato and some wedges of fresh pumpkin.

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Brown Stew Chicken

Brown Stew Chicken

Brown stew chicken, also referred to as stew chicken, is a dish typically eaten for dinner throughout the English speaking Caribbean islands.

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Cassoeula

Cassoeula – Lombard Pork and Cabbage Stew

Cassoeula is a traditional dish in Lombardia. Also known as cazzoeula, it takes its name from the word cazza, or pan, in which it is prepared. A great Sunday afternoon dinner, or a nice way of warming up on a cold winter day, cassoeula is a hearty stew of cabbage and pork.

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Macaroni and Cheese

Macaroni and Cheese

Macaroni and cheese is a dish of English origin, consisting of cooked macaroni pasta and a cheese sauce, most commonly cheddar.

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Shrimp DeJonghe

Shrimp DeJonghe

Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced breadcrumbs. It can be served as an appetizer or a main course.

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Poulet aux Poivrons – Chicken and Capsicum Casserole

This dish is a great example of Provencal cuisine with its beautiful flavour of herbs, capsicum and olives.

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Beef Stew

Beef Stew

This is a quick and easy beef stew that can be made on the stove-top, in a casserole, or slow-cooked or an extra rich flavour.

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Choco-Spice Chicken Stew

Choco-Spice Chicken Stew

This is a rich and spicy chicken stew perfect for the end of a cold winter day, and it doesn’t take long to cook. If you’ve never used chocolate in a stew or casserole you’ll be pleasantly surprised by the depth and warmth of the meal.

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Asparagus and Rice Bake

Asparagus and Rice Bake

This Asparagus and Rice Bake is creamy, cheesy, and full of fresh asparagus and tastes rich enough to serve when you’ve got company coming over.

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Simple Au Gratin Potatoes

Simple Au Gratin Potatoes

Desiree red potatoes are combined with a rich cheesy sauce in this version of Potatoes Au Gratin

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Chicken Tetrazzini

Chicken Tetrazzini

Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry–Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden.

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Jachtschotel Hunters Casserole

Jachtschotel – Hunter’s Casserole

Jachtschotel, which translates as “hunter’s dish” is similar to what we call Shepherd’s Pie. in that it consists of layers of meat, potatoes and vegetables. What makes this Dutch hunter’s casserole different are the layers of finely sliced apples. This dish was traditionally made with leftover bits of venison after the end of the hunting season – hence the name – but our version uses easy-to-find beef.

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Baked Tarragon Chicken with Fennel

Baked Tarragon Chicken with Fennel

Chicken pieces are infused with lemon, garlic, fresh fennel and tarragon during baking to make a sharply piquant, fully flavoured meal.

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Kedjenou – Ivory Coast Chicken Stew

Kedjenou – Ivory Coast Chicken Stew

Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is a traditional and popular cuisine of Côte d’Ivoire.

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Lobster Etouffee

The smell of Etouffee, be it lobster, prawn, or other seafood is a most heavenly Creole aroma, along with the smell of Shrimp a la Creole. The word Etouffee translates roughly to smothered, stewed, or braised.

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