Bubbly Bake Food

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HADDOCK BUBBLY BAKE



Haddock Bubbly Bake image

This is really great served with mashed potatoes and peas or veggie of your choice. This dish is a favorite of Nova Scotia, Canada.

Provided by Susan

Categories     Seafood     Fish

Time 50m

Yield 6

Number Of Ingredients 5

2 pounds haddock fillets
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, thinly sliced
1 cup shredded mild Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
  • Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
  • Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g

FILLET BUBBLY BAKE



Fillet Bubbly Bake image

My first job was as a stenographer for the N.S. Fish Packers Association and at the time they were promoting using frozen fish fillets in meals. They gave away free fish recipes on laminated cards to anyone that requested them by mail. Here is one that I use over & over again as it is quick, easy and tastes really good.

Provided by Nova Scotia Cook

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb frozen fish fillet (I use haddock)
1 (10 ounce) can cream of mushroom soup
2 tablespoons chopped onions
1 tablespoon lemon juice
1/2 cup grated cheese
3 tablespoons water

Steps:

  • Cut the frozen fillets in four portions.
  • Place in a shallow greased casserole.
  • Mix the mushroom soup, onion, lemon juice and water and pour over the fillets.
  • Top with grated cheese (I sometimes use a bit more than 1/2 cup).
  • Bake in hot over (450 degrees) for 20 minutes or until done.

Nutrition Facts : Calories 228.8, Fat 8.6, SaturatedFat 3.3, Cholesterol 71.4, Sodium 723, Carbohydrate 6.7, Fiber 0.1, Sugar 1.3, Protein 29.9

BUBBLY BAKE



Bubbly Bake image

A local casserole dish.I found the recipe in "A Taste of Nova Scotia" cookbook. Serve hot from the oven with rice and steamed asparagus.

Provided by Becca- B

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb scallops
1/4 cup butter or 1/4 cup margarine
2 tablespoons finely chopped green onions
1/2 cup sliced mushrooms
2 tablespoons all-purpose flour
1/3 cup 18% table cream
1/3 cup white wine
1 teaspoon salt
fresh ground pepper
1/2 cup breadcrumbs

Steps:

  • Rinse scallops and set aside.
  • Melt butter and sauté green onion and mushroom until onion becomes transparent.
  • Add flour and cook slightly but do not allow flour to brown.
  • Add cream and stir until sauce has slightly thickened.
  • Add wine, salt and pepper, stirring until blended.
  • Add scallops and pour into 1 1/2-quart casserole dish.
  • Top with bread crumbs.( I like to drizzle a little melted butter over the bread crumbs).
  • Bake in a preheated 350°F oven for 25 minutes.

Nutrition Facts : Calories 326.8, Fat 17, SaturatedFat 9.9, Cholesterol 81.2, Sodium 954.9, Carbohydrate 17, Fiber 0.9, Sugar 1.3, Protein 22.3

SEAFOOD BUBBLY BAKE



SEAFOOD BUBBLY BAKE image

Categories     Cheese     Fish     Shellfish     Dinner     Casserole/Gratin

Yield 6 servings

Number Of Ingredients 20

6 tbsp. unsalted butter
2 oz. white mushrooms, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, finely chopped
½ small green bell pepper, stemmed, seeded, and finely chopped
½ small yellow onion, finely chopped
½ cup dry white wine
4 tbsp. flour
1½ cups milk
½ cup heavy cream
4 oz. cooked lobster meat, cut into 1" pieces
4 oz. skinless haddock, pin bones removed, cut into 1" pieces
4 large sea scallops, thinly sliced crosswise
1 tbsp. fresh lemon juice
½ tsp. dry mustard
Kosher salt and freshly ground black pepper, to taste
⅓ cup fine bread crumbs
3 tbsp. grated cheddar cheese
1 tsp. paprika
Roughly chopped parsley, for garnish (optional)

Steps:

  • 1. Heat oven to 400°. Melt 4 tbsp. butter in a 4-qt. saucepan over medium-high heat. Add mushrooms, garlic, celery, bell pepper, and onion; cook, stirring occasionally, until soft, about 8 minutes. Add wine; cook until liquid is reduced by half, about 3 minutes. Add flour; cook, stirring until smooth, for 2 minutes. Whisk in milk and cream; bring to a boil. Reduce heat to medium; cook until slightly thickened, 3-4 minutes. Stir in lobster, haddock, scallops, lemon juice, mustard, salt, and pepper. Divide mixture evenly among six 6-oz. ramekins; place ramekins on a baking sheet and set aside. 2. Mix bread crumbs, cheese, and paprika in a bowl; sprinkle mixture evenly over each ramekin and dot with remaining butter. Bake until lightly browned and bubbling in the center, about 20 minutes. Sprinkle with parsley, if you like.

SCALLOP BUBBLY BAKE



Scallop Bubbly Bake image

Provided by Kitchen Crew

Categories     Seafood

Number Of Ingredients 9

1 lb scallops
8 oz lobster meat
1 onion, finely chopped
3 celery stalks, diced
8 oz mushrooms, finely chopped
1 green bell pepper, finely chopped
2 Tbsp butter
1 can(s) cream of mushroom soup
1 c bread crumbs, buttered

Steps:

  • 1. Wipe scallops dry and lightly salt.
  • 2. Saute vegetables; place in a greased casserole.
  • 3. Cover with soup, top with buttered bread crumbs, and bake at 350 for 30-35 minutes.

ENCHILADA BUBBLE BAKE



Enchilada Bubble Bake image

Ready to pop in the oven in just 15 minutes, this quick-prep casserole blends beef, beans and fun-to-eat Pillsbury refrigerated biscuit "bubbles" in a not-too-spicy sauce.

Provided by Jessica Walker

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 6

1 lb lean (at least 80%) ground beef
2 cans (7.5 oz each) Pillsbury™ refrigerated biscuits
1 can (15 oz) Progresso™ black beans, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded Mexican cheese blend (4 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
  • Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
  • In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
  • Bake 25 to 30 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 460, Carbohydrate 52 g, Cholesterol 65 mg, Fat 2, Fiber 6 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 6 g, TransFat 1/2 g

SPINACH & ARTICHOKE BUBBLE BAKE



Spinach & Artichoke Bubble Bake image

A super easy, puffy cheesy, extra pleasy dish, this one pan wonder has something for everyone. It couldn't be easier---just mix, bake, serve and eat! Warm and fluffy biscuits are baked right into creamy and decadent Spinach Artichoke dip! Top it with a broiled layer of Cheese and you won't hear anything at the table but ooohs and ahhhs! If you feel the need, feel free to add in chicken to make it a bit heartier. From Ohbiteit.com.

Provided by Sharon123

Categories     One Dish Meal

Time 1h20m

Yield 1 batch

Number Of Ingredients 9

1 (8 count) container of pillsbury grands flaky layers biscuits
3 cups frozen spinach, defrosted (squeezed gently to get out excess moisture)
2 cups shredded mozzarella cheese (divided in half)
1 (15 ounce) can artichoke hearts
1 (8 ounce) container cream cheese
1/2 cup grated parmesan cheese
1 cup sour cream
1 teaspoon cayenne pepper (optional but SO good, it really makes this amazing)
salt and pepper

Steps:

  • Roughly chop Artichoke Hearts.
  • In a medium bowl mix together the Cream Cheese, Sour Cream, Parm, salt and pepper, and Cayenne. Use a food if you have one, but if not, mixing it by hand will be just fine.
  • Add the sauce into the Spinach and Artichokes, fold in one cup of the Mozzarella.
  • Cut each Biscuit into fourths. Add them into the bowl and gently mix them into the saucy Spinach & Artichokes, coating them completely.
  • Pour it all into a 9 x9 inch baking pan and top it with that reserved cup of Mozzarella.
  • Bake it at 350 degrees for 1 hour, making sure to cover it halfway through(after 30 minutes).
  • If you'd like the top to be nice and super golden, broil it for a couple of minutes before serving.
  • Serve warm so it will be nice and ooey and gooey!

Nutrition Facts : Calories 4169.7, Fat 270.2, SaturatedFat 129.8, Cholesterol 604.9, Sodium 6468.3, Carbohydrate 308.4, Fiber 57.8, Sugar 36, Protein 150.2

CHICKEN POT PIE BUBBLE BAKE



Chicken Pot Pie Bubble Bake image

A quick and easy version of pot pie that you and your kids will love!

Provided by Lola650

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 8

2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of chicken soup
1 ⅓ cups milk
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
4 cups frozen mixed vegetables, thawed
2 cups diced cooked chicken
1 (10 count) package refrigerated biscuit dough, separated and cut into quarters

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish.
  • Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.

Nutrition Facts : Calories 703.7 calories, Carbohydrate 80 g, Cholesterol 73.9 mg, Fat 27.6 g, Fiber 9.6 g, Protein 34.3 g, SaturatedFat 8.5 g, Sodium 2326.4 mg, Sugar 10.6 g

HADDOCK BUBBLY BAKE



Haddock Bubbly Bake image

This is really great served with mashed potatoes and peas or veggie of your choice. This dish is a favorite of Nova Scotia, Canada.

Provided by Allrecipes Member

Categories     Fish Recipes

Time 50m

Yield 6

Number Of Ingredients 5

2 pounds haddock fillets
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, thinly sliced
1 cup shredded mild Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
  • Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
  • Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g

SEAFOOD BAKE



Seafood Bake image

I love seafood very very much. I dont get to cook seafood as often as I'd like but this one is a very good one. I hope you enjoy this

Provided by kzbhansen

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups water, lightly salted
1/2 cup white wine
1 sprig fresh dill
1 lb sea scallops
1 lb shrimp, shelled and cleaned
1/4 cup butter or 1/4 cup margarine
4 ounces fresh mushrooms, thinly sliced
1/4 cup chives or 1/4 cup green onion, chopped
1/4 cup flour
1 cup light cream
1 1/2 cups cracker crumbs
3 tablespoons butter, melted

Steps:

  • Bring water, wine and dill to a boil.
  • Add scallops; simmer 2 minutes.
  • Add shrimp; simmer 3-4 minutes longer or until shrimp are opaque.
  • Remove from heat.
  • Put seafood in a shallow 1 1/2 Quart baking dish. Set aside; reserve liquid.
  • Heat 1/4 C butter in skillet; saute mushrooms with chives or green onions.
  • Stir in flour continue cooking 1 minute until bubbly.
  • Stir in cream and 1 Cup of the reserved fish stock.
  • Cook slowly until thick. Add salt and pepper if desired.
  • Pour sauce over seafood.
  • Mix cracker crumbs and the 3 T melted butter.
  • Sprinkle cracker crumbs over the seafood.
  • Bake at 400 for 15-20 minutes or until bubbly and lightly browned.

Nutrition Facts : Calories 366.4, Fat 17.4, SaturatedFat 10.3, Cholesterol 175.7, Sodium 310.8, Carbohydrate 23.8, Fiber 0.8, Sugar 0.6, Protein 25.2

BUBBLE PIZZA



Bubble Pizza image

This recipe has a no-fuss crust made from refrigerated biscuits. For a jazzed-up version, add your favorite pizza toppings. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 5

1-1/2 pounds lean ground beef (90% lean)
1 can (15 ounces) pizza sauce
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1-1/2 cups shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce. Cut each biscuit into quarters; place in a greased 13x9-in. baking dish. Top with the beef mixture. , Bake, uncovered, at 400° for 20 minutes. Sprinkle with cheeses. Bake until cheese is melted, 5-10 minutes longer. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 356 calories, Fat 16g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 730mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

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