SAUSAGE & BEAN CASSEROLE
A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
- Add 1 finely chopped onion and cook gently for 5 minutes.
- Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
- Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
- Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
- Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
- Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
- Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
- Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.
Nutrition Facts : Calories 519 calories, Fat 33.8 grams fat, SaturatedFat 11.7 grams saturated fat, Carbohydrate 25.9 grams carbohydrates, Sugar 11.7 grams sugar, Fiber 5.2 grams fiber, Protein 24.5 grams protein, Sodium 2.9 milligram of sodium
MEXICAN POTATO SAUSAGE CASSEROLE (GLUTEN FREE)
This delicious and easy casserole can be made the night before and reheated in the morning for a quick breakfast treat. To make it even easier, you can use frozen O'Brien potatoes in place of raw potatoes.
Provided by Jane Bonacci The Heritage Cook
Categories Breakfast / Brunch
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter a 9x13-inch baking dish. Set aside. Cook sausage in a large, heavy skillet over medium-high heat until browned, about 5 minutes. Using a slotted spoon, transfer cooked sausage to a paper towel-lined plate. Remove all but 1 tbsp of the fat in skillet. Add onion, bell peppers, and chiles and cook about 3 minutes until onion and peppers have softened. Mix in flour, oregano, and cumin and cook for 1 minute, stirring occasionally. Stir in milk. Cook until mixture thickens and comes to just under a boil, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Remove from the heat. Stir the cooked sausage and 1 cup of the cheese into the sauce. Spread the potatoes in the prepared baking dish and top with the sausage mixture. Sprinkle the top with the remaining 1/4 cup cheese. At this point you can cover and refrigerate overnight if desired. Bake, covered, until the potatoes are tender, about 45 minutes or until the casserole is bubbling around the edges and cooked through. Remove from the oven and let sit for about 10 minutes before scooping out servings. Sprinkle the tops with green onions and cilantro. NOTE: I made my version dairy-free for my husband, using a plant-based milk and leaving off the sour cream and cheese. Feel free to make adjustments to suit your family's tastes or requirements.
Nutrition Facts : Calories 1053 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 223 milligrams cholesterol, Fat 74 grams fat, Fiber 3 grams fiber, Protein 57 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 1786 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
MEXICAN-STYLE CHEESE AND SAUSAGE CASSEROLE
Provided by Sharon Michael
Categories Cheese Pepper Bake Casserole/Gratin Cheddar Sausage Summer Bon Appétit Michigan
Yield 4 Main-course servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Sauté sausage in heavy large skillet over medium-high heat until brown, breaking up clumps with back of spoon, about 7 minutes. Using slotted spoon, transfer sausage to 8x8x2-inch glass baking dish or other ovenproof pan. Mix chopped green chilies, 3 tablespoons cilantro and hot sauce into sausage. Sprinkle cheddar cheese, Monterey Jack cheese, then remaining 1 tablespoon cilantro over sausage mixture. Bake casserole 10 minutes.
- Wrap tortillas tightly in foil. Place in oven to heat through alongside sausage casserole. Continue to bake casserole until cheeses bubble and sausage mixture is heated through, about 10 minutes longer.
- Serve sausage and cheese mixture with warm tortillas.
MEXICAN PASTA BAKE
This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! -Joy Smith, Bigfork, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1034mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
MEXICAN TORTILLA CASSEROLE
Make and share this Mexican Tortilla Casserole recipe from Food.com.
Provided by Broke Guy
Categories Meat
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven at 350 degrees F.
- Spray a spring form cake pan or casserole dish with cooking spray.
- Brown ground beef and onion and then drain the grease.
- Add taco seasonings and cook according to package directions. Heat refried beans to make for easier spreading.
- Lay 1 tortilla in bottom of baking dish and spread 1/3 of the refried beans on it. Top with 1/3 of the meat and sprinkle on some cheese.
- Add the 2nd tortilla and spread 1/2 the rice, 1/2 salsa, 1/2 the corn and a little cheese.
- Add the 3rd tortilla and spread 1/3 beans ,1/3meat, and a little cheese.
- Add the 4th tortilla and layer the remaining beans ,meat, corn, rice, salsa and cheese.
- Bake, covered with foil, for about 40 minutes. Uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting.
- After baking, top with sour cream, diced white onion and shredded lettuce, if desired.
MEXICAN PASTA CASSEROLE
I threw this together while craving Mexican and pasta at the same time. Turned out great! Hope you enjoy!
Provided by Seed of Truth
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Cook macaroni until al dente; set aside.
- Sauté garlic in 2 Tbsp olive oil about 30 seconds on medium heat. Add jar of salsa and bring to simmer. Add in can on refried beans a dollop at a time. (I used wire whisk to whisk in). Add hot sauce to taste. If too thick at this point add a little bit of water. I actually put some in the same jar as the salsa and got the extras out. Simmer 10 minutes.
- Add 4 oz of the cream cheese in dollops (again using wire whisk to blend in). Once the cream cheese is blended, add the cup of sour cream and stir. Sauce will be thick and creamy. I added a dash of cumin and chili powder--your preference on the spices.
- Spray casserole dish and add in pasta. Stir in sauce mixture until blended. Top with dollops of remaining cream cheese. Sprinkle with shredded cheese and top with jalapeño slices.
- Bake covered with foil 30-40 minutes Enjoy!
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