Week 24 -- One Dish Dinners

Skillet dinners, casseroles and pot pies not only make great comfort food, but save time for the busy cook. Whether you’re entertaining a crowd or bringing a dish to a potluck dinner, these one-dish meals are easy to serve and make ahead, saving time in the kitchen, and saving clean-up time.

  • Chicken or Pork or Shrimp with Rice
    • Use a large, covered casserole dish, aluminum foil cover is fine
    • Add one cup rice, 1 cup orange juice, 1 cup chicken broth
    • Add 8 oz mushrooms (large chopped), 2 chicken breasts, diced green peppers, diced onions, 2 tbs soy sauce, whatever else you desire, eg. some sausage, garlic, sun-dried tomatoes, peas, etc
    • Cover dish, oven at 350F, for about 1/2 hour, check at 25 minutes, done when moisture is absorbed
    • Could also use pork, shrimp, fish, etc
    • If using shrimp, consider using 2 cups of shrimp broth instead of orange juice and chicken broth
  • Shrimp/Seafood Tetrazzini
    • Use a large, covered casserole dish, aluminum foil cover is fine
    • Add 21-24 oz of cream of shrimp soup, or use a can of prepared cream of shrimp soup and 1 heaping tbs of mayonnaise and 1 can of milk, whisk together
    • Add 3 cups pasta soup noodles (6 oz angel hair) instead of rice (short length angel hair), and mix into the liquid
      • Make soup noodles by wrapping angel hair pasta in a kitchen towel
      • Drag the noodles over the edge of the counter, pressing down on both ends of the towel, just in front of and behind the noodle ends, and that breaks the pasta into short, even lengths
    • Add 8 oz mushrooms (large chopped), 1 lb raw shrimp, shredded cheddar/jack cheese, anything else you like, green peppers, onions, peas, 1 tbs sherry wine, etc
    • Mix all ingredients well by hand, then cover the dish
    • Put into 350F oven until the liquids are all absorbed, check at 1/2 hour, may need longer
    • If desired, top with shredded mozzarella/colby/jack and grated parmesan, bread crumbs, and bake for another 5 minutes until cheese is golden
    • Consider using scallops, crab, octopus, tilapia or cod or haddock instead of shrimp, or with shrimp -- seafood tetrazzini

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  • Chicken/Turkey Tetrazzini
    • Use a large, covered casserole dish, aluminum foil cover is fine
    • Add a can cream of chicken soup and 1 heaping tbs of mayonnaise and 1 can of milk, whisk together
    • Add 3 cups pasta soup noodles (6 oz angel hair) instead of rice (short length angel hair), and mix into the liquid
      • Make soup noodles by wrapping angel hair pasta in a kitchen towel
      • Drag the noodles over the edge of the counter, pressing down on both ends of the towel, just in front of and behind the noodle ends, and that breaks the pasta into short, even lengths
    • Add 8 oz mushrooms (large chopped), 1 lb chicken or turkey (use skinless boneless thighs or breast cubed or shredded, shredded cheddar/jack/goat cheese, anything else you like, green peppers, spinach, onions, peas, 1 tbs sherry wine, etc
    • Mix all ingredients well by hand, then cover the dish
    • Put into 350F oven until the liquids are all absorbed, check at 1/2 hour, may need longer
    • If desired, top with shredded mozzarella/colby/jack and grated parmesan, bread crumbs and bake for another 5 minutes until cheese is golden

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  • Pork Tetrazzini
    • Use a large, covered casserole dish, aluminum foil cover is fine
    • Add a can cream of mushroom soup and 1 heaping tbs of mayonnaise and 1 can of milk, whisk together
    • Add 3 cups pasta soup noodles (6 oz angel hair) instead of rice (short length angel hair), and mix into the liquid
      • Make soup noodles by wrapping angel hair pasta in a kitchen towel
      • Drag the noodles over the edge of the counter, pressing down on both ends of the towel, just in front of and behind the noodle ends, and that breaks the pasta into short, even lengths
    • Add 8 oz mushrooms (large chopped), 1 lb pork (braised, pulled pork butt recommended, or braised pork chops, shredded cheddar/jack/goat cheese, anything else you like, green peppers, onions, peas, 1 tbs red wine, etc
    • Mix all ingredients well by hand, then cover the dish
    • Put into 350F oven until the liquids are all absorbed, check at 1/2 hour, may need longer
    • If desired, top with shredded mozzarella/colby/jack and grated parmesan, bread crumbs and bake for another 5 minutes until cheese is golden

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  • Beef Tetrazzini
    • Use a large, covered casserole dish, aluminum foil cover is fine
    • Add a can cream of mushroom soup and 1 heaping tbs of mayonnaise and 10 oz beef broth, 2 tbs red wine, 4 oz prepared cheese (cheese whiz or Velveeta)
    • Saute 1 onion and some green/red/yellow peppers
    • Add 3 cups pasta soup noodles (6 oz angel hair) instead of rice (short length angel hair), and mix into the liquid
      • Make soup noodles by wrapping angel hair pasta in a kitchen towel
      • Drag the noodles over the edge of the counter, pressing down on both ends of the towel, just in front of and behind the noodle ends, and that breaks the pasta into short, even lengths
    • Add 8 oz mushrooms (large chopped), 1 lb ground beef or shaved beef or bite-size pieces of braised stew meat or similar, shredded cheddar/jack/goat cheese, anything else you like, sauteed onions and peppers, peas, 1 tbs red wine, etc
    • Mix all ingredients well by hand, then cover the dish
    • Put into 350F oven until the liquids are all absorbed, check at 1/2 hour, may need longer
    • If desired, top with shredded mozzarella/colby/jack and grated parmesan, bread crumbs and bake for another 5 minutes until cheese is golden

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  • Chicken and Shrimp Paella
    • Use a large skillet with lid, this is done stove top
    • Start with rice pilaf method, sauteing rice, 1 cup rice (2:1 ratio, liquid to rice)
    • Add some sliced onions/shallots, diced green peppers, 1 lb cut up chicken (skinless boneless thighs)
    • Add 1 cup shrimp broth or chicken broth, 1/2 tsp saffron, add 1 can (14 oz) crushed tomatoes with liquid, ensure 2 cups of liquid for the rice
    • Cover the pan, lower the heat and simmer, after 20 minutes check rice (tender, most liquid absorbed but still some for steaming shrimp), add 1 lb shrimp, return to simmer
    • It's done when all the liquid is absorbed, check at 1/2 hour total cooking time, add more liquid to finish the rice if needed

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  • Seafood Paella
    • Herb blend: 1/2 cup chopped parley, 2 tbs lemon juice, 1/2 tbs olive oil, 2 garlic cloves minced, 1 tsp paprika, combine and set aside
    • Peel and devein 1/2 lb shrimp, put shrimp in refrigerator
    • Use shells and tails and legs to make 2 cups of shrimp broth with mirepoix, slow simmer for 1.5 hours
    • In medium saucepan simmer 1 can (14 oz) diced tomatoes (reserve the liquid for later), stir frequently as the tomatoes cook down to prevent scorching
    • After shrimp broth is ready, strain out the solids, then add 1/2 tsp saffron, keep warm
    • In large skillet, saute 1/2 lb shrimp and 1/2 lb bay scallops about 2 min, remove and set aside
    • In same skillet, saute 1 diced onion, 1/2 cup diced green peppers, 1 can (14 oz) diced tomatoes (reserve the liquid for later), saute until vegetables are tender
    • Add 2 cloves garlic minced, saute another couple of minutes
    • Add 1 cup rice, saute for 1 minute, stirring constantly to coat with oil
    • Stir in herb blend, 2 cups shrimp broth and tomato liquid (from can) combined, then the cooked diced tomatoes and 1/2 cup frozen green peas
    • Bring to simmer (not boiling), cook 10 minutes stirring frequently
    • Add 9-12 mussels to the pan, nestling in the rice, watch for shells to open
    • Lower heat to soft simmer, add the shrimp and scallops to the rice and cook until liquid is absorbed, add more shrimp broth to finish the rice if needed
    • Remove from heat, cover the skillet and let stand for 10 minutes, then serve with lemon wedges

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  • Baked Shrimp and Sausage Paella
    • Shrimp and Saffron Broth
      • Make 2 cups of shrimp broth with shells and mire poix
      • When shrimp broth is done, strain solids, ensure 2 cups (add liquid if needed), then stir in 1/2 tsp saffron, set aside
    • Paella Ingredients (for 12 inch iron skillet)
      • 1 lb sausage (chorizo or Italian or andouille), sliced on bias 1/4 inch thick
      • 1 onion, diced
      • 3 garlic cloves, minced
      • 1 cup arborio rice
      • 1/2 cup green peas
      • 1 tsp paprika (smoked is good, depending on type of sausage)
      • 2 cups shrimp and saffron broth
      • 1 lb P&D jumbo shrimp
      • 1/2 red and/or green bell pepper, julienned
      • Salt to taste
      • 1/3 cup parsley or cilantro, chopped, and lemon wedges for garnish
    • Paella Procedure
      • Preheat oven to 425F
      • Add 1 tbs oil to 12 inch iron skillet, saute the sausage until cooked through, add onion and saute until translucent, add garlic and saute until fragrant (about 1 more minute)
      • Add rice and peas, then stir to coat all of the rice with oil (like pilaf method), evenly distribute the rice and sausage
      • Cover the contents in the pan with the shrimp, evenly spaced, and lay in the julienned peppers between the shrimp
      • Increase the heat under the skillet to high, and when it sizzles, pour in the shrimp/saffron broth
      • Place, uncovered, in center of 425F oven for 20 minutes
      • Test rice for tenderness, if still too firm then place back on range, add a little more liquid if needed (but be careful not to add too much liquid so that rice becomes mushy), medium heat, cook until all liquid is absorbed, rice should be tender but still have some firmness
      • Place, uncovered, in center of 425F oven for 20 minutes
      • Garnish with parsley or cilantro, and serve with lemon wedges

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  • Cabbage Rolls (Golabki) makes 18-24
    • Ingredients
      • 1 head of cabbage (about 3 lbs)
      • 1 tbs olive oil
      • 5 tbs unsalted butter
      • 1 cup onion, diced
      • 3 garlic cloves, minced
      • 4 oz mushrooms, finely diced
      • 1 lb ground beef
      • 3/8 cup uncooked long grain rice (jasmine or basmati)
      • 4 tbs uncooked pearl barley
      • 2 slices bread, cubed
      • 1/4 cup chopped parsley
      • 1 can tomato puree or sauce (14 oz, divided to 6 oz and 8 oz)
      • 1.5 tsp salt, black pepper to taste (1 tsp)
      • 1 cup beef stock
    • Procedure
      • Boil barley in small sauce pan with 1 cup beef broth for 20 minutes, strain and set aside to cool, reserve remaining broth
      • Bring a large pot of water to boil
      • Cut center core out of cabbage and place, core side down, in boiling water, cover and simmer for 10 minutes
      • While cabbage simmers, heat oil and butter in pan and sauté onion, garlic, and mushrooms 5 minutes or until onions soften, add cubed bread to soak up butter and oil, transfer mixture to a large bowl to cool
      • Remove cabbage to a rimmed baking sheet, keeping water in the pot
      • Gently remove leaves from cabbage, cutting away from the core with a small knife
      • Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling, set all remaining broken or small cabbage leaves aside
      • If the core is too firm, return it to boiling water for a few minutes to soften
      • Preheat oven to 350F
      • To cooled onion mixture with bread cubes, add meat, rice, barley, parsley, 8 oz tomato sauce, salt & pepper, combine well
      • Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan
      • Combine 1/2 cup beef stock and 6 oz tomato sauce and pour over rolls and lay some leftover leaves on top
      • Cover pan tightly with foil, and bake for 1.5 hours, place pan on a baking sheet in case it spills over
      • Remove from oven and let rest 30 minutes or better, refrigerate overnight, and reheat to enjoy the following day, and they freeze well for later use

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  • Cabbage Roll Casserole
    • Ingredients
      • 1 small head of cabbage (about 2 lbs), roughly chopped
      • 1 tbs olive oil
      • 1 onion, diced
      • 3 garlic cloves, minced
      • 1 lb ground beef
      • 3/4 cup uncooked long grain rice (jasmine or basmati)
      • 1 can (14 oz) tomato puree or sauce
      • 1 tsp salt, black pepper to taste (1/2 tsp)
      • 1/4 tsp allspice
      • 1.5 cups beef broth
    • Procedure
      • In Dutch oven, saute the ground beef, onions, and garlic together, drain excess fat
      • Season with salt and pepper
      • Stir in rice, tomato sauce, and allspice
      • Remove from heat
      • Add cabbage, stir in
      • Grease a suitably sized casserole dish, and fill with the cabbage, beef, rice, tomato sauce mixture
      • Pour beef broth all over
      • Cover with foil, bake at 350F for 1 hour
      • Uncover and bake for another 1/2 hour
      • Allow to cool for 10 to 15 minutes
      • Serve topped with dollop of Greek yogurt or sour cream and chopped dill, and rustic bread

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  • Rumbledethumps
    • Ingredients
      • 3/8 of a small head of cabbage, roughly chopped
      • 3 medium yukon potatoes, cubed
      • 1 onion, diced
      • 1 celery stalk, diced
      • 1 carrot, 1/2 inch chunks
      • 3 garlic cloves, minced
      • 1 9 oz can corned beef
      • 3/4 cup cheddar shredded
      • 1/2 tsp salt, 1/2 tsp black pepper
    • Procedure
      • Boil potatoes as for mashing (still firm), transfer to large mixing bowl
      • Boil carrots to soften, transfer to mixing bowl
      • Saute onion, celery, cabbage, garlic, add corned beef, transfer to mixing bowl, fold together the ingredients without overmashing the potatoes
      • Grease 7 x 11 casserole dish, and fill with contents of the mixing bowl
      • Sprinkle with shredded cheddar
      • Bake uncovered at 400F for 25 to 30 minutes, cheese melts, golden brown

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  • Beef Florentine Casserole
    • Ingredients
      • 1 lb ground beef
      • 2 cloves garlic, minced
      • 1 onion, small dice
      • 8 oz tomato sauce
      • 6 oz (1 small can) tomato paste
      • 1/3 cup red wine
      • 1 tsp basil
      • 1 tsp oregano
      • 1 tsp sugar
      • 1/2 tsp salt, 1/2 tsp black pepper
      • 1 (10 oz) package frozen spinach
      • 15 oz ricotta cheese
      • 1 cup shredded mozzarella
    • Procedure
      • Preheast oven to 375F, grease 8x8 inch baking dish
      • Saute ground beef in skillet until meat is just browned, drain fat
      • Add onion and saute until soft, then add garlic, until garlic is just turning golden
      • Add tomato sauce and tomato paste and red wine, basil, oregano, sugar, salt and black pepper, simmer until thickened slightly
      • Thaw spinach and remove most of its water through a strainer, then mix it with the ricotta cheese, set aside
      • Pour the meat sauce into the prepared baking dish, top with 1/2 cup mozzarella
      • Spread spinach and ricotta mixture evenly over the mozzarella, then top with the remaining 1/2 cup of mozzarella
      • Bake at 375F for 25 to 30 minutes until cheese is melted and just beginning to brown

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  • Beef Tamale Pie
    • Ingredients
      • 1 lb ground beef
      • 3 cloves garlic, minced
      • 1 onion, small dice
      • 1/3 cup peppers, chopped, red or green bell or banana peppers
      • 1/2 cup beef broth
      • 1 can (10 oz) Old El Paso red enchilada sauce
      • 1 can (4.5 oz) Old El Paso chopped green chiles
      • 1 small can (4.5 oz) black olives
      • 1 tsp chili powder
      • 1/2 tsp onion powder
      • 1/2 tsp garlic powder
      • 1/2 tsp cumin
      • 1/2 tsp dried oregano
      • 1/4 tsp salt, 1/2 tsp black pepper
      • 1.75 cup cheese, shredded (colby, cheddar, jack, or Mexican cheese blend), divided
      • 1 box (8.5 oz) Jiffy corn muffin mix
      • 1/4 cup AP flour, to offset extra liguid in cornbread batter from the creamed corn
      • Milk and egg as needed for corn muffin mix
      • 1 can creamed corn
      • Sour cream, guacamole, sliced green onions, and chopped tomatoes for serving
    • Procedure
      • Preheast oven to 400F, lightly grease 12 inch iron skillet
      • Saute ground beef until meat is just browned, drain excess fat
      • Add onion and peppers, saute until soft, then add garlic, until garlic is just turning golden
      • Stir in enchilada sauce, beef broth, chili powder, onion powder, garlic powder, cumin, oregano, salt and pepper, simmer a few minutes to merge flavors and reduce liquid 50 percent
      • Remove from heat, sprinkle a layer of 1.25 cups of shredded cheese
      • Make corn muffin batter as directed by box, stir in creamed corn, green chiles, black olives, 1/2 cup cheese, and 1/4 cup flour
      • Spoon batter evenly over beef mixture and spread out with a fork
      • Bake at 400F for 25 minutes or until corn bread topping is golden brown
      • Let cool at least 5 minutes, then serve with a dollop of sour cream and guacamole, chopped tomatoes, and chopped cilantro

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  • Pineapple Cheese Casserole
    • Ingredients
      • 1 fresh pineapple
      • 3/4 cup white sugar
      • 5 tbs AP flour
      • 1 sleeve Ritz crackers
      • 1 cup cheddar cheese or cheese of choice, grated
      • 1/3 cup butter, melted
    • Procedure
      • Preheast oven to 350F, lightly grease 8x8 baking dish
      • Remove skin and core from pineapple, and cut into bite size pieces or smaller
      • In medium bowl, stir together sugar and flour, mix well to prevent lumping, add pineapple and be sure to coat all pieces of pineapple well
      • Lightly grease an 8x8 baking dish, a quick dose of cooking spray is good, then spread the pineapple mixture over the bottom
      • Spread the grated cheese over the pineapple mixture
      • Lightly crush the Ritz crackers, and mix well with the butter
      • Spread the buttered crackers over the cheese layer
      • Bake at 350F for 35 to 45 minutes until the pineapple filling is bubbling and the cracker topping is golden brown
      • Let cool 5 minutes, then serve hot or warm

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  • Chicken and Stuffing Casserole
    • Ingredients
      • 1 lb cooked chicken, shredded or cubed (braised is good)
      • 1 can cream of chicken soup
      • 1 - 6 oz package stuffing mix (cornbread or traditional)
      • 1 onion, diced
      • 1 celery stalk, diced
      • 1 small carrot, finely shredded
      • 1/2 stick of butter (1/4 cup), melted
      • 14 oz chicken broth
    • Procedure
      • Preheat oven 350F
      • Grease 8 x 8 baking dish
      • Mix chicken into 1 can of cream of chicken soup, spread evenly in bottom of baking dish
      • Saute diced onion, shredded carrot, and diced celery to soften
      • Combine the stuffing mix with sauteed onion-carrot-celery mix, 14 oz chicken broth, and 1/2 stick melted butter (it will be very moist but it will work well in the oven)
      • Pour the stuffing mix over the chicken and soup, even it out
      • Bake at 350F for 30 to 40 minutes until the top is golden brown with a bit of crunch
      • Let cool 10 minutes, then serve with vegetable and cranberry sauce

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  • Chili Cornbread Casserole
    • Ingredients
      • 1 lb ground meat
      • 1 onion, diced
      • 3 garlic cloves, minced
      • 1/2 bell pepper, diced
      • 1 tbs flour
      • 1 cup beef broth or as needed
      • 1 can diced tomatoes
      • 1 tbs tomato paste
      • 1 can kidney beans
      • 1 tbs chili powder or more to taste
      • Salt and black pepper
      • 1 7.5 oz box Jiffy corn muffin mix
      • 1 cup grated cheddar or Mexican blend, divided
      • Sour cream and cilantro for garnish
    • Procedure
      • In Dutch oven, saute meat, onion, bell pepper, garlic, stir in flour
      • Add beef broth, tomatoes and tomato paste, chili powder, salt and pepper, simmer 1/2 hour
      • Add kidney beans, continue to simmer, seeking fairly thick consistency
      • Preheat oven 400F
      • Grease 8 x 8 baking dish
      • Transfer chili into the baking dish, top with 1/2 cup cheese
      • Prepare the cornbread according to package directions and stir in 1/2 cup cheese
      • Top the chili and cheese with the cornbread batter, spoon on evenly
      • Bake 30 to 35 minutes until the cornbread is cooked
      • Let cool 10 minutes, then serve hot or warm with cilantro and sour cream

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  • Chicken and Potatoes Curry
    • Ingredients Marinade
      • 1/2 cup sour cream or yogurt
      • 1/2 cup chicken broth
      • 1 tsp paprika
    • Ingredients Spice Paste
      • 1 tbs butter, softened
      • 1/2 tsp ginger powder
      • 1/2 tsp garam masala
      • 1 tsp garlic powder
      • 1 tsp smoked paprika
      • 2 tsp curry powder
      • 2 to 3 tbs marinade, as needed for consistency
    • Ingredients
      • 3 chicken legs or thighs
      • 2 large yukon gold potatoes, 1/4 inch slices
      • 1 tsp dried thyme
      • 1 tsp dried rosemary
      • 1/2 tsp black pepper
      • 1/2 tsp salt
    • Procedure
      • Mix the marinade ingredients, marinate the chicken at least 1 hour
      • In 10 inch cast iron skillet add 2 tbs oil and chicken
      • Mix spice paste, coat top and sides of chicken
      • Bake the chicken at 375F for 30 minutes
      • Add remaining spice paste to marinade
      • Remove chicken from skillet and set aside
      • Transfer marinade to skillet, add thyme, rosemary, salt, and pepper
      • Add potatoes, then nestle chicken in
      • Bake at 375F for 60 minutes
      • Check potatoes and chicken (165F internal temp) for tenderness

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  • Greek Lemon Chicken and Potatoes
    • Ingredients Marinade
      • 1/2 cup olive or canola oil
      • 1/2 cup chicken broth
      • 1/2 cup lemon juice (fresh)
      • 3 garlic cloves, minced
      • 1 tbs honey
      • 1 tsp dijon mustard
      • 2 tsp dried oregano
      • 1/2 tsp each salt and black pepper
      • 1/2 tsp dried thyme
      • 1/2 tsp dried rosemary
    • Ingredients
      • 3 chicken legs or thighs
      • 2 large yukon gold potatoes, 1 inch chunks
    • Procedure
      • Mix the marinade ingredients, marinate the chicken at least 1 hour, up to overnight
      • Place potatoes in 8x8 baking dish (roughly 1 layer)
      • Place chicken and marinade over the potatoes, nestle chicken in
      • Bake the chicken at 450F for 10 minutes
      • Lower oven temperature to 375F for 45-55 minutes
      • Check potatoes and chicken (165F internal temp) for tenderness

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