DEEP DISH PEA AND VEGETABLE CASSEROLE
A creamy deep-dish casserole featuring everyone's favorite: PEAS! Don't be afraid of these little green morsels of goodness. And consider this one for a change-up this Thanksgiving instead of the same-old same-old green bean and soggy deep-fried onion casserole.
Provided by Terry E.
Categories Side Dish Vegetables Green Peas
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
- Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 14.9 g, Cholesterol 29.5 mg, Fat 10.8 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 512.2 mg, Sugar 6.1 g
CLASSIC DEEP-DISH CHICKEN POT PIE
Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in an all-in-one casserole.
Provided by Annacia
Categories Pot Pie
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Prepare Pastry, set aside.
- In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
- Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
- Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
- PASTRY TOPPER:.
- In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
- Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened.
- Form into a ball.
- On a lightly floured surface, roll dough into a 13x9-inch rectangle.
- Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).
DEEP-DISH HAM PIE
"This pie is a delicious way to use up leftover ham," suggests Lucinda Walker of Somerset, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 411 calories, Fat 25g fat (12g saturated fat), Cholesterol 134mg cholesterol, Sodium 1220mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
DEEP DISH MEAT PIE/CASSEROLE
I searched the site and saw several recipes that were sort of like this but not exactly so here goes! This takes a little time to put together but is well worth it. I use only fresh carrots and potatoes so I can't tell you if frozen would change the texture or taste. Also, this makes ALOT but then again, I have some big eaters in my family so it works great for us.
Provided by Tmisen2980
Categories Savory Pies
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place sliced carrots and cut up potatoes in a microwave safe bowl and cover with water.
- Cover the bowl with a wet paper towel and microwave until crisp tender not soggy.
- When done drain water and set aside until needed in the recipe.
- While vegetables are cooking in the microwave, brown meat in a large skillet, drain.
- Add onion and cook until tender, stirring occasionally.
- Add all vegetables and cut up cheese.
- Mix well.
- Spoon into a greased 9 x 13 baking dish.
- Melt butter in a small saucepan on low heat.
- Add flour and salt, stir with a wire wisk until well blended.
- Cook 2 minutes or until bubbly, stirring occasionally.
- Gradually add milk or water, stirring until well blended.
- Cook on medium heat until mixture boils and thickens, stirring constantly.
- Reduce heat to low and simmer 3 to 5 minutes.
- Pour over meat mixture. This will thicken the casserole so that is why you may want a little more than 1 cup if you don't like a thick sauce.
- Separate dough into 4 rectangles and press perforations together to seal.
- Place over meat mixture.
- Bake at 350º for 20 to 25 minutes or until golden brown.
- **NOTE-I ALWAYS season my meat with salt, pepper and garlic when cooking.
- I know that seasoned cooks know this but novice ones may not realize what a difference it makes even if the recipe does not "call for it to be done".
Nutrition Facts : Calories 918.9, Fat 51.6, SaturatedFat 26.2, Cholesterol 211.9, Sodium 2017.9, Carbohydrate 61.1, Fiber 6.6, Sugar 13.4, Protein 51
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