Carefree… by Joyce McCombs
Casseroles

January 8, 2004 

I’m always puzzled what to write about in January following all the holiday feasting and cooking that we’ve just survived. I’m still moving Christmas cookies from bigger to smaller containers as the supply dwindles, and my fridge looks like tidal wave hit it, with new and exciting gifts of exotic bottles and jars fighting for space alongside the regular groceries. Like everyone else, we tend to treat ourselves to a few luxuries this time of year, including two tiny containers of the traditional anniversary oysters and my personal favorite, cheese, cheese and more cheese. There’s also a wonderful giant log of beef stick we’re doing our best to gnaw on (thank you Aunt Betty!) and we’re well stocked with other goodies for the coming weeks thanks to generous friends and neighbors. 
I carried on a bit last time about how I wasn’t going to cook a big turkey or a ham for Christmas, and the result of that bragging is that there are no decent leftovers lurking around McCombs Manor. What I’m even more aware of are the dreaded Christmas bills – the ones that will come rolling in later this month. So I decided it’s time to ride the frugal bandwagon for a while and see what simpler and budget friendly fare we can come up with until things in the old checkbook even out again.
Casseroles are such a good way to stretch a main ingredient like chicken or beef, and often you can sneak some vegetables into the mix without too much fuss from the troops. The third ingredient is usually an economical starch, like pasta, rice or potatoes, and the whole works comes with an added bonus for the cook - easy preparation and clean up. Most grown men I know like casseroles just fine, and I had to laugh the other day when I overheard a gentleman in a restaurant ask his waitress why he never could find tuna casserole “like Mom used to make” on a menu. Might be an idea for a new chain of eateries – Casserole City? 
All of today’s recipes are hearty chill chasers that use up leftovers if you have some, and if you don’t, good old hamburger will fit the bill just fine. I’ll be taking the next issue off to do some research on your behalf, so look for the CG back here again the first part of February – stay warm until then! 

Southwestern Skillet Stroganoff
Easy enough for beginning cooks and there’s only one pan to wash, too!
1 pound ground beef
1 cup water
1 16 ounce jar salsa
2 cups uncooked pasta (try wagon wheel shapes)
1/2 cup sour cream
Brown the beef in a large skillet and drain well and salt and pepper to taste. Stir in the cup of water, the salsa and the pasta. Bring to a boil, then cover skillet and reduce heat to low. Simmer about ten minutes until pasta is tender. (This is a good time to make your salad.) Stir in the sour cream and simmer until just hot. Pass some sliced olives or grated cheese at the table for extra toppings. 

Rib Sticking Potato Soup
This is embarrassingly easy, and so good. The chicken broth seasons the potatoes perfectly and the soup gets better the longer it simmers. Park some of this in your crockpot set on low for any hungry skiers, hockey players or snow machine riders that may be traipsing through your house. This recipe makes enough for about four regular people or two teenagers, so double according to your needs. For some reason, carrots and celery sticks go well with this and afterwards everyone seems to want to slow down, catch their breath and take a nap. 
1 14 ounce can chicken broth
3 medium potatoes, chunked
1 1/2 cups milk
2 green onions, sliced
Bring the broth and potatoes to a boil over high heat, then reduce heat, cover and simmer until potatoes are tender. Remove from heat but do not drain. Gently smoosh the potatoes into smaller pieces with a fork but don’t make it perfectly smooth, this time you DO want lumps. Stir in the milk and a good dash of pepper to taste and return the pot to medium heat until steaming, not boiling. Add the sliced green onions last so they don’t wilt away. I like this with some green peas added at the last minute for a little more color, and it’s really great with some sharp cheddar cheese grated over the top. I advise tasting before adding any additional salt – that chicken broth is loaded with it and you probably won’t need any more. 

Lazy Layered Casserole 
One of those fix it and forget it dinners that takes a while to bake so you can do other interesting things like supervise the storage of the holiday decorations from your command post on the couch. Don’t panic when you get to that brown sugar toward the end – it cuts the acidity of the tomatoes and really adds a nice, but elusive flavor that will keep people guessing. You do have to start this earlier than most dinners since it takes three hours to slowly come together, but the lovely fragrance as it bakes will whet the appetite, I guarantee!
3 large potatoes, thinly sliced
3 medium carrots, sliced
1/2 cup uncooked rice
1 yellow onion, sliced
1 pound ground beef, uncooked
1 quart canned tomatoes
Salt and pepper to taste
1 Tablespoon brown sugar
Layer the ingredients as listed in a well-sprayed 9 x 13 baking dish, ending with salt and pepper. Sprinkle brown sugar over the top and bake at 300 for 3 hours.

Chili Chicken Casserole
This probably looks like a lot of work, but don’t fret, it goes together in about five minutes and is edible in half an hour. You’ll spend more time hauling things out of the cupboard and opening some cans than actually cooking, and it will taste like you fussed for hours. 
Mix these things together in a big bowl until well blended: 
1 cup sour cream
1/2 cup ricotta cheese
3 ounce package cream cheese
Then start tossing in these things: 
3 cups cooked chicken or turkey, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4-ounce can diced green chilies
15 ounce can chopped tomatoes
15 ounce can black beans (drained)
Chili powder to taste – start with a scant tablespoon
1/2 teaspoon garlic salt
A couple shots of Tabasco, if you like it
Pour the whole works into a sprayed 9 x 13-inch casserole and spread it out until it’s fairly even and smooth. 
Sprinkle with:
1 cup crushed tortilla chips or cracker crumbs
Bake it at 350 for 30 minutes, and serve warmed tortillas and salsa on the side. 

Shepherd's Pie
This is an every cook for herself recipe and it kind of depends on what’s in the fridge, how many you’re feeding, and how soon you want to eat. If you have time to add some cooked onion or sliced celery or mushrooms to the meat mix, so much the better. Any kind of leftover vegetable works well and leftover cooked carrots or mixed vegetables make this especially colorful and tasty. If you want to substitute beef or chicken broth for the water or wine that works too. The wine really does make it tasty though, and don’t forget the alcohol evaporates when you bake the casserole. 

1 to 1 1/2 pounds cooked and well-seasoned ground beef or chicken or turkey
1 cup white wine (for chicken or turkey) red wine (for beef) or broth or water
About three cups leftover mashed potatoes 
Canned or creamed corn or peas (or both) 
1/2 cup Cheddar or grated Parmesan cheese
Preheat oven to 350 and spray a 9 x 13 casserole dish.
Add the wine or water to the meat and heat to a slow simmer, stirring occasionally. Taste and make sure it’s very well seasoned (use any of these: salt and pepper, garlic and onion, chili powder, curry or even basil tomato sauce.) 
When the meat is warm and has absorbed about half of the liquid, place in casserole dish. Pour the corn or peas (or a mixture of both) over the meat. Cover lightly with the mashed potatoes, spreading evenly. (This is easier if the potatoes are warmed a bit.) Sprinkle the cheese on top and add some pepper or paprika for a little color. Bake at 350 for 25 minutes until lightly browned and bubbly. 

Turkey-Cabbage Casserole Recipe
I am president of the local chapter of the Anti Cooked Cabbage Society, but mixed together with all these tasty things, I think even I could probably tolerate it just fine. Besides, the cabbage is on the bottom soaking up all the good flavors from what is hovering above it – how good is that? Be sure to cover the dish when baking – that tomato sauce loves to spatter up an oven something fierce.
2 cups shredded cabbage
2 cups chopped cooked turkey
2 chopped yellow onions
2 cups uncooked rice 
4 cups tomato sauce 
2 cloves minced garlic
2 teaspoons dried basil
1 teaspoon dried oregano
Place shredded cabbage in a lightly greased large casserole dish. In skillet cook chopped onions stirring occasionally until soft. Add uncooked rice and turkey and mix well, salt and pepper to taste. Place turkey-rice mixture over cabbage in casserole dish.
Combine tomato sauce, garlic, basil and oregano. Pour over cooked turkey. Cover and bake at 350 for about 1 hour.

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003