Casserole cooking is similar to the dum pukht style of cooking. In both methods the cooking pot is covered with a lid and a dish is cooked in its own juices and with a thickened liquid as a binder and then baked in an oven. The result is not just a visually appealing dish but one that is tasty and healthy. So, if you are craving for something warm and comforting try these finger-licking casserole cooking recipes.
Thick Vegetable Broth Casserole
Ingredients
Butter: 1tbsp
Fresh sliced mushrooms: 1 packet
Onion chopped: 1
Vegetables of your choice, chopped and boiled: 1 cup
Salt: 1/2 tsp
White pepper: 1/8 tsp
Mixed vegetable soup: 1 packet
Potatoes, boiled and sliced: 2
Method
Make soup according to instruction on the packet and keep aside. Melt butter in a large skillet over low heat, add mushrooms and chopped onion. Sauté until slightly browned. Add chopped and boiled vegetables. Add salt and white pepper. Pour in soup and one cup water and cook till it thickens. Spread potato and soup in a casserole, sprinkle white pepper and bake for 10 min at 180 degree C. Serve hot.
Palak and Mixed Vegetable Casserole
Ingredients
Grated cheese: 250 gm
Carrots, peeled and sliced: 100 gm
Broccoli florets: 100 gm
Green beans, chopped: 100 gm
Shelled peas: 100 gm
Cauliflower florets: 100 gm
Spinach puree : 1 cup
Salt: to taste
Olive oil: 1/4 cup
For white sauce
Butter: 3 tsp
Flour: 3 tsp
Milk: 3 cups
Method
Heat butter and stir in maida. Sauté for sometime. Pour milk slowly and keep stirring so that no lumps form. Turn off the heat, mix salt and keep white sauce aside. Boil all vegetables in salt water till just tender and drain. Put vegetables in the pan, mix spinach puree and cook for 10 minutes on a very low heat. Pour mixture in a casserole, sprinkle grated cheese. Preheat oven to 200 C. Drizzle olive oil and bake for 20 minutes. Serve hot.
Pasta Casserole
Ingredients
Pasta boiled: 1 packet
Minced meat: 500 gm
Onion large, finely chopped: 1
Garlic, chopped: 1 tsp
Cheddar cheese, grated: 250 gm
Cream: 1/2 cup
Eggs, lightly beaten: 4
Milk: 200 ml
Butter or oil: 4 tbsp
Black pepper, ground: 1/2 tsp
Salt: to taste
Method
Heat oil/butter in a saucepan and sauté onion and garlic till cooked. Add minced mutton and salt and cook till done. Put one layer of meat at the bottom. Mix cheese and cream to boiled pasta. Make a layer of this over the meat. Repeat the layers. Now pour the mixture of eggs and milk so that the casserole is covered. Preheat oven to 200 C. Bake for 20 minutes. Remove but let pasta sit in casserole for 10-15 minutes. Use large serving spoon to serve meat and pasta.
Chicken and Vegetable Rice Casserole
Ingredients
Chicken: 500 gm
Tomatoes, chopped: 250 gm
Cabbage, chopped: 250 gm
Onion, chopped: 1
Cloves, garlic crushed: 2
Coriander leaves: a bunch
Mint leaves: a bunch
Ghee: 100 gm
Garam masala: 1/2 tsp
Chicken masala: 1/2 tsp
Water: 4 cups
Boiled rice: 2 cups
Salt: to taste
Method
Heat ghee and fry chopped onions and garlic till they are light pink in colour. Add chicken pieces and salt and cook on slow fire till tender. Add water and let the chicken cook in stew. Add garam masala and chicken masala. Put meat in casserole. Add chopped cabbage and chopped tomatoes, mint leaves, coriander leaves. Spread cooked rice. Cover with silver foil. Bake for 15 minutes on 200 C.
Chicken noodles casserole
Ingredients
Chicken breasts, cubed: 4
Noodles any variety: 1 packet
Onion, chopped: 1
Broccoli florets: 100 gm
Mushrooms: 1 packet
Butter: 2 tbsp
Oil: 1 tbsp
White pepper: 1/2 tsp
Cream: 1/2 cup
Cheese, grated: 200 gm
Noodle masala powder: 2 tsp
Salt: to taste
Method
Boil chicken and allow to cool. Cut into pieces and set aside. Boil noodles, drain and set aside. Heat butter and oil in a saucepan and sauté onions, broccoli and mushrooms. Add chicken pieces and cook for 5 minutes until nicely blended. Add noodles. Add salt, white pepper and noodle masala powder. Place in a casserole, add cream and grated cheese and bake for 30 minutes at 350 C till light brown.
