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Tasty and Easy Casserole Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Spicy pork, pineapple and apple cider casserole, served with herb and garlic rice, is just one of the casserole recipes featured on this page

Spicy pork, pineapple and apple cider casserole, served with herb and garlic rice, is just one of the casserole recipes featured on this page

Casseroles are named after the dish in which the food is cooked but have over time also come to mean the food which is ultimately served. It is possible to make casseroles of a great many types and their nature means that the meal can be left to its own devices to cook slowly in the oven while you get on with other aspects of your life. The casserole recipes featured on this page have been deliberately chosen to be as varied as possible, providing some examples of how this wonderful cooking method can be adapted to suit almost any and all tastes, however diverse or restricted. As well as providing tasty dinner suggestions, they will hopefully also inspire you to come up with some casserole recipe ideas of your own.

Quick Summary Guide to the Casserole Recipes on this Page

Casserole NameBrief Description

Lamb Chop and Vegetable Casserole

Three lamb chops per person are casseroled with potatoes, carrot, mushrooms and onion in lamb stock

Mixed Vegetable and Bean Casserole

Potato, rutabaga/Swede turnip, leek and carrot are casseroled with red kidney beans in vegetable stock

Spicy Pork, Pineapple and Cider Casserole

Shoulder of pork is casseroled with chilli and pineapple in cider and served with fragrant herb rice

Beef and Sausage Casserole with Mooli and Chives

Beef is casseroled with beef sausages before being garnished with mooli and chives

Jalfrezi Chicken Thighs Casserole with Garlic Naan

Chicken thighs are casseroled in an Indian Jalfrezi sauce and served with garlic naan bread

Lamb Chop and Vegetable Casserole

Casseroled lamb chops are laid on top of the root vegetables and garnished with freshly chopped mint

Casseroled lamb chops are laid on top of the root vegetables and garnished with freshly chopped mint

Ingredients (Serves One)

  • 3 small lamb chops
  • 6 small new potatoes
  • 1 medium carrot
  • ½ medium onion
  • 2 small to medium mushrooms
  • 1 bay leaf
  • 1 pint lamb stock (or chicken stock)
  • Salt and freshly ground black pepper
  • Chopped mint leaves to garnish

Casseroling is an excellent way of cooking chops of any type and lamb chops are no exception. The chops are firstly seasoned and browned on both sides in a little oil in a frying pan before being added to the casserole dish. The stock is put on to heat to a simmer in a saucepan while the vegetables are prepared. The potatoes should be washed, the onion half halved again, the carrot peeled and roughly chopped and the mushrooms halved.

Sit the prepared vegetables on top of the chops. Add the bay leaf and season with salt and pepper before pouring in the heated stock. If the stock doesn't fully cover the ingredients, add a little boiling water. Put the lid on the casserole and place it in the oven, preheated to 350F/180C, for 45 minutes.

When any meat casserole is removed from the oven, uncovering it and leaving it to rest for fifteen minutes before service will help make the meat as juicy and tender as possible. After this time, transfer it to the serving dish with a slotted spoon, pour in a little of the stock and garnish with the fresh mint leaves.

Easy Mixed Vegetable and Bean Casserole

Selection of root vegetables are casseroled in stock with red kidney beans

Selection of root vegetables are casseroled in stock with red kidney beans

Ingredients (Serves Two)

  • 1 large potato
  • ½ small rutabaga/Swede turnip
  • 1 medium carrot
  • 1 small leek (stem only)
  • 1 small (8oz) can of red kidney beans in water
  • 1 pint fresh vegetable stock
  • Sea salt and white pepper
  • Chopped coriander/cilantro to garnish

One of the great things about casseroles is that they are so open to experimentation and there is virtually no limit to the different ingredients you can incorporate. This vegetarian dish is a prime example. It was actually prepared for a vegetarian family member (my Mum!), taking in to account some of her most favourite vegetable and bean ingredients. Fortunately, she loved it and she had half of it left over to refrigerate and reheat the following day!

Start by getting your oven on to preheat to 350F/180C. Pour the stock in to a saucepan and place it on a gentle heat while you prepare the vegetables.

The potato and Swede/rutabaga should be peeled and roughly chopped. The leek should be trimmed, washed and sliced in to discs between a quarter and half an inch. The carrot should be topped, tailed and scraped before also being sliced in to discs. The beans should be rinsed in a colander under running cold water.

Add the vegetables and beans to the casserole, season and stir to combine before pouring in the heated stock. Put the lid on the dish and bake for one hour. Note that there is no need to leave a non-meat casserole to rest when it is cooked and it can be served immediately, garnished with the fresh herb.

Bonus Recipe! - Christmas Venison Casserole

Venison casserole is of course not just for Christmas but this delicious, seasonal offering is well worth considering as a tasty little bit of something different for your family when the festive season next rolls around.

Spicy Pork, Pineapple and Apple Cider Casserole

A deliciously sweet and spicy blend of pork, pineapple and chilli casseroled in apple cider

A deliciously sweet and spicy blend of pork, pineapple and chilli casseroled in apple cider

Ingredients (Serves Two)

  • ½ lb shoulder of pork
  • 1 tbsp vegetable oil
  • 1 medium onion
  • 2 pineapple rings
  • 1 tsp dried chilli flakes
  • Salt and pepper
  • ½ pint apple cider
  • ½ pint fresh chicken stock
  • 4 oz basmati or long grain rice
  • 1 large garlic clove
  • 1 tbsp roughly chopped coriander/cilantro plus extra to garnish

Preheat your oven to 350F/180C. Add the cider and chicken stock to a saucepan and gently bring to a simmer. You can either buy the pork ready diced to about an inch or do it yourself. Either way, it should be seasoned and quickly browned in the heated oil in a frying pan before being added to the casserole dish. The onion should be peeled and quartered and each pineapple ring quartered before they are also added to the dish. This quantity of chilli flakes makes for a moderately spicy dish, so the amount can be reduced if desired. Scatter over the pork before pouring in the cider and chicken stock.

This casserole has to cook for one and a half hours. After that time, take it from the oven, remove the lid and leave it to rest while you prepare the rice.

Wash the rice in a fine sieve under running cold water and tip it in to a large pot of boiling, salted water. Stir briefly but well and cook for 10 to 12 minutes. Drain again through the sieve and return to the empty pot. Stir in the coriander/cilantro and peeled and grated garlic clove before plating and serving your meal.

Beef and Sausage Casserole With Mooli and Chives

Casseroled beef and sausage is garnished with grated mooli and chopped chives

Casseroled beef and sausage is garnished with grated mooli and chopped chives

Ingredients (Serves Two)

  • ½ lb stewing beef or steak
  • 1 tbsp vegetable oil
  • 4 beef sausages
  • 1 small to medium onion
  • 1 small or ½ large carrot
  • 1 pint fresh beef stock
  • Salt and freshly ground black pepper
  • 2” piece of mooli
  • Tsp of chopped fresh chives
  • Crusty bread to serve

The oven should be put on to preheat to 350F/180C before the diced beef or steak is seasoned and browned in the oil in a frying pan while the stock is gently heated in a saucepan. The sausages will need to be pricked two or three times each with a fork or the skin is likely to burst during cooking. Add the beef and the sausages to the casserole and make sure the pricked side of the sausages is facing uppermost. Peel and quarter the onion and peel and roughly chop the carrot before adding them to the dish. Pour over the heated stock.

Cook in the oven for one hour before removing and sitting aside to rest.

Mooli is a type of large radish, native to Southeast Asia. It is similar to horseradish in looks but not nearly so strong in taste. Like horseradish, it goes very well with beef. This should be grated before being scattered over the plated casserole along with the chives. Serve with some fresh bread for dipping.

Casseroled Jalfrezi Chicken Thighs With Garlic Naan Bread

Chicken thighs are slowly casseroled in an Indian Jalfrezi sauce and served with garlic naan

Chicken thighs are slowly casseroled in an Indian Jalfrezi sauce and served with garlic naan

Ingredients (Serves Two)

  • 6 chicken thighs (bone in)
  • 1 tbsp vegetable oil
  • 1 medium white onion
  • 1 lb jar Indian Jalfrezi cooking sauce
  • 2 garlic naan breads
  • Freshly chopped mint leaves to garnish

This is an incredibly simple dish as the sauce is bought ready to use, incorporating all seasonings. Begin by putting your oven on to preheat to 375F/190C before browning the chicken thighs, three at a time, in a large frying pan and the oil. Peel and quarter the onion. Lay the chicken thighs in the casserole dish and separate the onion leaves to scatter over the top. Pour on the sauce and cook for one hour.

Remove the casserole from the oven. Uncover and rest while you attend to your naan bread, prepare your plates and chop the mint leaves. Serve three chicken thighs and some sauce per person, along with the sliced (or whole) naans and the mint leaves as an attractive garnish.

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 29, 2013:

Hi, Insightful Tiger. I'm glad you like the ideas and hope you enjoy them if you give them a try. Thanks for stopping by and for leaving me a comment.

Insightful Tiger on May 27, 2013:

This is a really nice looking hub! I love the pictures and the simple instructions. Thanks for sharing. Voted up and pinned :)

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 06, 2012:

Hi, Purple Perl and thank you. The title in a way came from how I feel about casseroles - particularly on a cold Winter's night! I hope you enjoy whatever options you decide to sample.

Esther Shamsunder from Bangalore,India on April 06, 2012:

Gordon, wonderful recipes. And I absolutely love your title. "To warm body, heart and soul" I sure will try these recipes,they look mouthwatering in your pictures.Thanks for sharing and congrats on the win.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 03, 2012:

Thank you for the inspirational question, JSMatthew! Hope you enjoy some of the casseroles.

JS Matthew from Massachusetts, USA on April 02, 2012:

This looks and sounds delicious! Great photos and tables. Congrats on winning the Best Hub of the Week in the contest! You earned me $25 and I appreciate that! Voted up and sharing and I will bookmark for later reference!

JSMatthew~

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 01, 2012:

Thanks for stopping by and for leaving your comment, myawn. I hope you'll try something from here and very much enjoy it.

myawn from Florida on March 31, 2012:

Look wonderful I love casseroles so easy and taste good. Comforting and warm is right!Thanks for the recipes.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 30, 2012:

Hi, homesteadbound. Thanks for stopping by and for commenting. Yes, you are right about the quantities, they can very easily be amended to serve more people. I hope you like any of these ideas which you decide to try.

Cindy Murdoch from Texas on March 30, 2012:

This is such a wonderfully well laid out hub, and you have provided so much information in one hub. This is great. These look great and I like that you have made the recipes for two, and they can then easily be increased for more if needed.