List good winter casseroles here

[buffettchristmas]

I'm a fan of casseroles especially during the winter for dinner on a cold winter's evening.


My mother makes Chicken and Rice casserole in a White Sauce and Chicken in White Sauce with peas and carrots over pastry shells.

I can get these recipes if you're interested. But I'd like to find some more, to try to cook and try out.


:)

[Pam]

I am definitely interested buffetchristmas! That sounds delicious!!!! Thanks alot!

[hollybow]

I love casserole recipes :g40:

[jollyheather]

Remind me, what is a casseroles?
Something like Irish stew?

[scooterbugs25]

I'm a fan of casseroles especially during the winter for dinner on a cold winter's evening.


My mother makes Chicken and Rice casserole in a White Sauce and Chicken in White Sauce with peas and carrots over pastry shells.

I can get these recipes if you're interested. But I'd like to find some more, to try to cook and try out.


:)

I would be interested, that sounds delish!

[hollybow]

Remind me, what is a casseroles?
Something like Irish stew?

stoofschotels :g40:

soul food for cold winter days...

[Kerst]

Here is a famous Belgian one called GENTSE WATERZOOI

Gent is a city, don't know how to translate waterzooi, I think that's a local dialect, but it is a chicken stew !

2zucchini (http://www.food.com/library/zucchini-316)
1 bunch carrot (http://www.food.com/library/carrot-213)
250 g/ 8ozmushrooms (http://www.food.com/library/mushroom-110)
1 celery (http://www.food.com/library/celery-216)
2 leeks (http://www.food.com/library/leek-105)
2 onions (http://www.food.com/library/onion-148)
24 small potatoes (http://www.food.com/library/potato-106), peeled
skinless chicken breasts (http://www.food.com/library/chicken-221), 8 pieces
2 liters/8 cups vegetable stock
2 egg yolks
400 ml / 1.5 cup cream
1 bunch parsley (http://www.food.com/library/parsley-171)
100 g/ 3.5 oz margarine (http://www.food.com/library/margarine-421)
100 g / 3.5 oz flour (http://www.food.com/library/flour-64)
Directions:


Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
Poach the chicken filets in the same vegetable stock for about 20 minutes.
Cook the potatoes.
Keep vegetables and chicken warm, while making the sauce.
Strain the vegetable stock.
Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.
Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley

[Kerst]

Here is a delicious, very good for you, vegetarian lentl stew:

1 cup of lentils
4 cups of water
½ tsp marjoram
3 tbsp soy sauce
1 Cup of brown rice
1 onion
2 carrots
1 zucchini
1 cup tofu


Cover the lentils with lots of water and cook until soft (20 min). Drain.
Combine water, marjoram, soy sauce, rice and onion in a large pot. Add lentils and simmer for 20-30 minutes.
Stir in the vegetables and tofu. Simmer until tender. Add more water if soup is too thick.

[Kerst]

Knowing you're a beer-lover you'll like this one !

Vlaamse Carbonnade / Flemish Beef & Beer stew

1kg/2¼lb shin (http://www.bbc.co.uk/food/beef_shin) of beef, trimmed of any sinew, cubed
2 tbsp plain flour (http://www.bbc.co.uk/food/plain_flour), seasoned with salt and freshly ground black pepper
75g/2¾oz butter (http://www.bbc.co.uk/food/butter)
2 tbsp oil (http://www.bbc.co.uk/food/oil)
500g/1½lb onions (http://www.bbc.co.uk/food/onion), roughly chopped
1 sprig fresh thyme (http://www.bbc.co.uk/food/thyme), leaves only
3 bay leaves
2 x 33cl/11½fl oz bottles dark brown beer (http://www.bbc.co.uk/food/beer)
250ml/9fl oz beef stock (http://www.bbc.co.uk/food/beef_stock)
2 heaped tbsp redcurrant jelly (http://www.bbc.co.uk/food/redcurrant_jelly)
1 tbsp cider vinegar (http://www.bbc.co.uk/food/vinegar)

Preheat the oven to 180C/350F/Gas 4.
Dredge the beef in seasoned flour.
Heat the butter and oil in a large ovenproof pan with a lid over a medium heat. Add the beef and brown on all sides (you may need to do this in batches). Remove the beef and set aside.
In the same pan, cook the onions until browned, then return the beef to the pan.
Add the herbs, beer and stock to the pan, scraping up the browned bits from the bottom. Add the redcurrant jelly and vinegar and stir well.
Put the lid on the pan and place in the oven to cook for two hours, or until the meat is tender and glutinous.
Serve with roasted root vegetables and French Fries, in true Belgian style.

[kobrinfamily]

These sounds really good!

[kobrinfamily]

Still looking for a few more :D

[snowberry]

The Belgian one sounds good. Think I'll try it this year.