casserole

Spicy cheesy jalapeno quiche

Many of our momstown chapters have a thread on the message board called "What's for Dinner?" and our members share daily updates about what's happening in their kitchen. We get fabulous recipes from our members who randomly share what's in their oven or on the stove or BBQ!

Thanks to momstown Burlington for this simple quiche recipe!

 

For the quiche:

  • premade frozen pie shell
  • 1/3 cup of chopped green onion
  • 1/4 cup of chopped jalapenos from a jar (more or less can be used depending on how much spice you like)
  • 1 cup of grated cheese (I use cheddar and monteray jack but you can use whatever you like)
  • 5 eggs with a 1/4 cup of milk beaten together.  

 

I put the onion, jalapenos and cheese into the pie shell and then pour the egg mixture over it. Bake at 375 for 40-50 minutes. I've only made it once before and it was yummy and really easy.

 

Posted by momstown mama on 10/07/2011 - 22:09
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Rainbow Shepherd's Pie

rainbow shepherd's pieIsn’t it funny how some meals have such strong memories attached to them? For me this Rainbow Shepherd’s Pie has a strong memory connected to a helpful neighbourhood mom, serious hunger with a post-partum appetite and utter gratitude.

 

This friendly freezer meal was dropped off on my porch shortly after having baby #2 by a wonderful momstown member, Kelly. I barely knew Kelly at the time but our local momstown chapter had a ‘meals for new mamas’ program and once I was home from the hospital, the meals poured in. One night after a hairy day with the two kids we popped this into the oven to warm up and feel in love with the dish.

 

Thoughtfully, Kelly had photocopied the recipe from Chatelaine and taped it to the top of the casserole dish in case we wanted to make it again. Which I have! Many times! It’s better for you than the traditional shepherd’s pie with white potato and the sweeter taste is an easier sell to the young ones in our house.

 

The addition of the sweet potatoes has been a hit.  I’ve made this and pureed it up for baby food which has always been gobbled up. Chatelaine doesn’t include carrots or corn but I often include these and steam prior to adding.


Now that the fall weather is changing, this is a perfect dinner to warm up the house on a fall night. If your evenings are rushed, make ahead and warm up at suppertime.


Rainbow Shepherd’s Pie
2 lb sweet potatoes, roughly chopped
1/4 cup milk
3 tbsp unsalted butter
1 tbsp honey
1-1/2 tsp kosher salt
2 tbsp olive oil
4 cups 1-inch carrot pieces
3/4 cup finely chopped sweet onion
1-1/2 lb lean ground beef
1 tsp chopped fresh rosemary
1 tsp minced garlic
2 tbsp all-purpose flour
1 cup low-sodium chicken stock
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 cups frozen peas

Directions

1. Preheat oven to 400 deg. F.

2. Place sweet potatoes in pot and cover with cold salted water. Bring to boil and simmer over medium heat until tender, about 12 minutes. Drain potatoes and mash. Add milk, 2 tablespoons butter, honey and 1/2 teaspoon salt. Stir to blend and set aside.

3. In a skillet, heat 1 tablespoon oil and remaining butter over medium heat. Add carrots and 1/2 teaspoon salt. Stir frequently and cook until carrots soften, about 6 minutes. Transfer carrots to an 11 x 9-inch deep-sided glass baking dish and place in an even layer.

4. Return skillet to heat, add 1 tablespoon oil and onion. Cook over medium heat for 2 minutes, stirring often. Add ground beef, rosemary, garlic and 1/2 teaspoon salt. Break up meat with wooden spoon and cook until browned. Stir in flour; cook for 1 minute. Add chicken stock and simmer until stock thickens. Stir in tomato paste and Worcestershire sauce. Transfer to baking dish and layer on top of carrots. Cover evenly with peas. Top with layered sweet potatoes.

5. Bake 30 to 35 minutes until juices bubble. Remove from oven and let stand 10 minutes before serving.

Posted by momstown mama on 09/10/2011 - 10:04
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Turkey Shepherd's Pie

Perfect Comfort Food for a Rainy Spring Day - submitted by a momstown member for our spring recipe contest. Having turkey for Easter? This is a great way to use up leftovers!

2 cups Turkey (fully cooked) leftovers (or chicken, beef, or pork leftovers ) cut into bite sized pieces, with fat trimmed off
2-3 cups Mashed potatoes -whatever recipe you usually use
1 can Creamed Corn
1 cup Sliced Mushrooms (canned or fresh)
1/2 cup grated cheese (any kind, I use cheddar)

Preheat oven to 400F. In the bottom of a casserole dish, mix together turkey, corn, and mushrooms. Press down so that the mixture is even across the whole bottom.

Smooth the mashed potatoes over top of the whole, covering all of the turkey mixture. Sprinkle grated cheese over the potatoes. Bake in the oven for 30-40mins until heated through. Serve with seasoning salt.

Posted by momstown mama on 04/11/2011 - 16:58
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Tuna Casserole with Spinach

Tuna casserole is a classic family favourite! This recipe makes enough for 2 casseroles, eat one and freeze the other for a busy night.

 

Ingredients:

2 pkg. Fresh spinach
1/3 cup butter
3 onions chopped
½ cup all purpose flour
6 cups milk
2 tsp each dried basil, salt
1 tsp. Pepper
4 cups fusilli or penne pasta
3 cans tuna, drained and broken in chunks
2 cups shredded old cheddar cheese
2 tbsp. Lemon juice
 
Topping: 
3 cups fresh whole wheat bread crumbs
1 cup shredded old cheddar cheese
1 tbsp butter, melted
1 tbsp. Dijion mustard


Rinse spinach and shake off excess water; cook, covered, in stockpot with just the water clinging to leaves over medium-high for 5 minutes or until wilted.  Drain and squeeze cut as much liquid as possible; chop coarsely and set aside. (Alternatively, use a package of frozen, chopped spinach).

 

In large sauce pan melt butter over medium heat; cook onions for three minutes or until softened.  Stir in flour; cook, stirring often for 3 minutes without browning.  Gradually whisk in milk until smooth; cook, whisking often for about 15 minutes or until boiling and thickened. Reduce heat to low. Season with basil, salt; pepper and hot pepper flakes.

 

Meanwhile in large pot of boiling salted water, cook fusilli for 7-9 minutes or until tender but firm.  Drain and rinse under cold water; drain again.  Return to pot. 

 

Add sauce, spinach, tuna, cheese and lemon juice, toss together.  Taste and adjust seasoning if necessary.  Divide between two greased 8 inch square baking dishes, spreading evenly.   Toss together bread crumbs, cheese, mustard and butter and sprinkle topping over dish. 

 

Bake loosely covered in 350 degree oven for 20 minutes, uncover and bake for 25 minutes longer or until heated through and golden. If frozen, defrost in fridge, cook covered lightly for 60 minutes and 10 minutes uncovered.

Shared by a momstown Burlington mom.

Posted by momstown mama on 01/17/2011 - 00:52
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