Best Early California Casserole Recipes
CALIFORNIA CASSEROLE
This casserole has always been one of my favorites with its combination of tender braised meat in a soup-based gravy, seasoned biscuit topping and toasted, buttery bread crumbs is mouthwatering. The one ingredient that gives this casserole its unique taste is the addition of poultry seasoning to the biscuit topping, but don't let it scare you into thinking it's a mistake in the recipe or that it will taste strange, because neither is true. I'm certain this is one of those casseroles that will become a comfort food at your house, just as it has at ours. My mother made this quite often when we were little and I know she got the recipe from a magazine many, many years ago, but I couldn't tell you which one. It doesn't have anything fancy in it, but it is good enough that company would really enjoy it. Most likely if you have some sort of creamed soup (any flavor will work well) in your cupboard and some sort of stew meat, a small round steak, or a sirloin steak in your fridge of freezer, you will have the rest of the ingredients. There are a few steps and a little involved in making this but there's nothing tricky about the preparation.
Provided by Casinonut
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper the cubed meat.
- Dredge the meat in the flour and shake off excess.
- Heat the oil over medium heat in a 10-inch skillet.
- Saute the chopped onion in the oil until translucent. Remove the onions from the skillet and set aside.
- Saute the floured meat in the remaining oil in the skillet until brown, stirring to ensure all sides have browned evenly.
- Add the sautéed onions and the water to the meat and scrape the bottom of the skillet to get up all the browned bits of meat and flour.
- Cover the skillet and cook on medium-low heat, stirring occasionally, for 40 minutes until the meat is tender. Adding water as necessary to keep the meat from cooking dry and scorching.
- Add the soup to the meat mixture, adding more water if necessary to achieve a soup consistency, combining well, and heat until boiling.
- Transfer the meat/soup mixture into a greased 2-quart casserole dish.
- Mix the biscuit mix, the poultry seasoning and the milk together. It should be a thinner consistency than biscuit dough but thicker than pancake batter. Adjust the milk as needed to achieve the right consistency.
- Transfer the biscuit batter to the top of the meat mixture in the casserole dish.
- Prepare the bread cubes (or crumbs) by combining with the melted butter and mix well so that the cubes are completely coated.
- Top the biscuit mixture with the the bread crumbs.
- Bake in a 375°F oven for 30-40 minutes or until the biscuit dough is baked throughout and browned well.
CALIFORNIA CHICKEN CASSEROLE
This was a popular potluck dish making the rounds in the late 70's/early 80's. My preteen daughters (now in their 40s) used to beg for this. If you are looking for a low fat recipe, this one is not it, but it is low in carbs. I'm calling this "California" chicken casserole because the frozen vegetable blend was called "California Blend". I searched about 40 screens of "chicken Casserole" and did not find this one so here we go...
Provided by GrammaMikki
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350'F.
- In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
- Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
- Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
- Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
- Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.
Nutrition Facts : Calories 404.1, Fat 27.3, SaturatedFat 9.8, Cholesterol 78.4, Sodium 1026.9, Carbohydrate 21.1, Fiber 0.5, Sugar 3.5, Protein 19
CALIFORNIA CASSEROLE
This is an old recipe from my grandmothers collection that I've updated for myself with lower fat options.
Provided by Miz Lily
Categories One Dish Meal
Time 50m
Yield 1 13 x 9" pan, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet combine turkey, salt, sugar, tomato sauce and tomato paste. Bring to a boil stirring to break up the meat. Simmer uncovered for 15 minutes.
- Combine cream cheese, sour cream, olives and green onions in a bowl, set aside.
- Coat a 13 x 9" baking dish with cooking spray. Place 1 cup of sauce in the bottom of the dish. Layer noodles, sauce, and cream cheese mixture. (I've only ever made this with egg noodles, which only makes one layer of each item. If you use lasagna noodles, repeat layering until noodles are gone.) Top entire casserole with shredded cheese.
- Bake at 350 degrees for 15-20 minutes or until bubbly.
- Makes 12, 3x4 inch servings.
CALIFORNIA CASSEROLE
My friend Cathy brought this to a get together and it tastes so good. Something different from the usual fare we have. Everyone enjoyed it, and I bummed the recipe to share with you all.
Provided by yamma
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter, remove from heat.
- Stir in rice, sour cream, cottage cheese, Bay leaf, salt and pepper.
- Spray or lightly butter a 9x13 baking dish.
- Layer half the rice mixture, half the chillies and sprinkle with half the cheese.
- Repeat layer.
- Bake uncovered 35 minutes at 375 degrees.
- Remove from oven and sprinkle with parsley.
GRANDMA'S CALIFORNIA BLEND VEG CASSEROLE
Grandma used to make this recipe at the holidays. The boys who didn't like vegetables would eat up these cheesie vegetables. this dish is very cheesey you could use 1 cup of each instead of 2 cups of each cheese - - a personal preference. =)
Provided by Candle Lover
Categories Vegetable
Time 50m
Yield 1 full 9x13, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cook Vegetables on stove drain when done. -
- Spray 9x13 pan.
- Dumb Vegetables in the 9x13. - I usually sprinkle with pepper and McCormick Season Salt
- Sprinkle both cheeses over vegetables.
- Crush crackers and sprinkle on top of the cheese.
- Drizzle the melted butter all over the casserole.
- Bake for 30 minutes in a 350° oven. or until the cheese has melted and the crackers started to brown.
CALIFORNIA RICE CASSEROLE
This one has been a hit everywhere I take it! It couldn't be any easier to make, AND you can prepare it ahead of time, AND it gets rave reviews - all of which makes you a rock star!
Provided by luvn-n-the-oven
Categories Rice
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease bottom of 9" x 13" casserole dish with butter or cooking spray.
- Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking.
- In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper.
- Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.).
- Bake for 30 - 40 minutes or until cheese is bubbly.
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