Best Skillet Casserole Recipes

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SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI



Spicy Tomato-Tuna Noodle Skillet Casserole With Aioli image

Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.

Provided by Kendra Vaculin

Categories     Egg     Garlic     Olive Oil     Onion     Pasta     Tuna     Anchovy     Pepper     Parsley

Yield 4 servings

Number Of Ingredients 20

Aioli
1 large egg yolk
1 garlic clove, finely grated
¼ tsp. kosher salt, plus more
½ cup (or more) extra-virgin olive oil
Casserole and Assembly
1 medium onion, cut into large pieces
2 garlic cloves
½ cup coarsely chopped roasted red peppers from a jar
3 Tbsp. extra-virgin olive oil, plus more for drizzling
12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta
2 (5-6-oz.) cans or jars oil-packed tuna
1 oil-packed anchovy fillet, coarsely chopped
1 tsp. kosher salt, divided
Freshly ground black pepper
2 Tbsp. double-concentrated or regular tomato paste
1 (14.5-oz.) can crushed tomatoes or whole peeled tomatoes with their juices, crushed
1 tsp. ground turmeric
¼ tsp. crushed red pepper flakes
Coarsely chopped parsley (for serving; optional)

Steps:

  • Aioli
  • Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
  • Casserole
  • Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
  • Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
  • Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
  • Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
  • Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
  • Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

SKILLET CORN CASSEROLE



Skillet Corn Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 4

16 ears corn, still in the husks
8 tablespoons (1 stick) salted butter
1 1/3 cups heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.
  • Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.

SKILLET PIEROGIES, KIELBASA AND CABBAGE CASSEROLE



Skillet Pierogies, Kielbasa and Cabbage Casserole image

Make and share this Skillet Pierogies, Kielbasa and Cabbage Casserole recipe from Food.com.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 large head cabbage, chopped
1 large sweet onion, chopped
1 1/2 lbs kielbasa, sliced into 1/4 inch pieces
1 (16 ounce) box potato and cheddar pierogies, boiled according to package directions
salt, to taste
fresh ground black pepper, to taste (a combination of white and black pepper is good also)

Steps:

  • Melt butter in large skillet over medium heat; add cabbage and onion and saute until tender, stirring often and being careful not to burn.
  • Add kielbasa and cover with lid, cooking for about 10 minutes.
  • Add pierogies and stir gently to mix.
  • Season to taste.

CHEESY SKILLET TUNA CASSEROLE



Cheesy Skillet Tuna Casserole image

Found this recipe on grouprecipes.com to replace the Tuna Helper - Cheesy Pasta box dinner. It's supposed to be a take on "Campbell's "Tuna & Pasta Cheddar Melt."

Provided by Virginia Cherry Blo

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups chicken broth
3 cups uncooked wide egg noodles
1 (10 3/4 ounce) can cream of mushroom soup
1 cup milk
1 (6 ounce) can tuna in water, drained and flaked
1 cup sharp cheddar cheese, shredded
1/2 cup frozen sweet peas, thawed
2 tablespoons Italian bread, crumbs
1 tablespoon butter, melted

Steps:

  • Heat broth to a boil in skillet. Add noodles and cook until just tender, stirring often. The broth will be almost gone. Do not drain.
  • Stir in soup, milk, tuna, and cheese until incorporated.
  • Once cheese is melted, add peas and heat through.
  • Mix bread crumbs with butter. Sprinkle on top and heat another 5 minutes.

SKILLET-ROASTED REUBEN POTATO CASSEROLE



Skillet-Roasted Reuben Potato Casserole image

I saw a similar dish prepared on a local TV station and since Reubens are one of my mother's favorite sandwiches, I made this recipe for dinner for my parents and they loved it! I've since made it many times for various potlucks and it always gets rave reviews! Serve with more Thousand Island dressing on the side or drizzled over top.

Provided by peesh

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

3 potatoes, scrubbed and thinly sliced
4 tablespoons butter
salt and ground black pepper to taste
1 (16 ounce) can sauerkraut, drained
1 pound deli corned beef, shaved
1 cup Thousand Island dressing
½ pound deli Swiss cheese, thinly sliced

Steps:

  • Place potato slices in a bowl, cover with cold water, and soak for at least 15 minutes. Transfer to a colander and drain well.
  • Melt butter in a large nonstick skillet over medium heat. Arrange overlapping potato slices over the melted butter, starting at the center of the pan and going outward in a fan shape, until entire bottom surface is covered. Season with salt and pepper. Layer with sauerkraut, corned beef, Thousand Island dressing, and Swiss cheese.
  • Cover skillet with a lid and cook until potatoes are soft and cooked through and cheese is melted, 45 minutes to 1 hour.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 25.9 g, Cholesterol 88.6 mg, Fat 30.3 g, Fiber 3.2 g, Protein 20.7 g, SaturatedFat 12.4 g, Sodium 1612.5 mg, Sugar 8.3 g

MEXICAN ZUCCHINI SKILLET CASSEROLE



Mexican Zucchini Skillet Casserole image

A flavorful one skillet meal the whole family will enjoy. Add additional toppings such as sour cream, green onion, or jalapenos.

Provided by Dawn

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 9

1 pound lean ground beef
½ medium onion, chopped
3 cloves garlic, chopped
salt and ground black pepper to taste
1 cup corn, black bean, and red pepper salsa (such as Desert Pepper Trading Company®)
1 teaspoon ground cumin
2 medium zucchini, cut into 1/4-inch chunks
2 Roma tomatoes, diced
½ cup shredded Cheddar cheese, or more to taste

Steps:

  • Heat a large skillet over medium heat. Add ground beef, onion, garlic, salt, and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes.
  • Add salsa and cumin to the skillet; reduce heat to low. Cover and simmer until flavors blend, about 5 minutes. Add zucchini and tomatoes. Cover and cook until zucchini is tender but not too soft, about 10 minutes more. Top with Cheddar cheese.

Nutrition Facts : Calories 353.1 calories, Carbohydrate 16.9 g, Cholesterol 83.3 mg, Fat 20.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 9.1 g, Sodium 482.4 mg, Sugar 5.2 g

PIEROGIES AND KIELBASA SKILLET CASSEROLE



Pierogies and Kielbasa Skillet Casserole image

Yumm, kielbasa, cabbage, and pierogies all in one skillet. Couldn't be easier and is wonderful. You can use any kind of pierogi and I used low fat kielbasi and pierogi. You can also use mini pierogis.

Provided by Artsy Chef

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium onions, chopped
2 tablespoons margarine
1 head cabbage, chopped
1 lb lite kielbasa
33 ounces mrs. ts potato & cheese pierogies
1 dash pepper

Steps:

  • Chop onions and saute in butter in pan or electric fry pan. Add cabbage, cover, and cook till soft (about 10 mins). Sprinkle with pepper.
  • Slice kielbasa into 1/8 inch thick slices. Add to casserole. Cover and cook another 10 minutes or till kielbasa is cooked.
  • Meanwhile, cook pierogies either by boiling or microwave. (follow package directions) Drain.
  • Add pierogies to casserole and stir. Cook an additional 5 minutes.

CHICKEN PARMESAN SKILLET CASSEROLE



Chicken Parmesan Skillet Casserole image

This hearty skillet dinner is an easy, deconstructed version of chicken Parmesan that makes the classic achievable, even on the most rushed weeknight. Still cheesy, still crunchy, still saucy-just easier to assemble and made right on the stovetop!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

3 tablespoons butter
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
1/2 cup shredded Parmesan cheese
1 package (16 oz) boneless skinless chicken breasts, cut in 1-inch pieces, patted dry
1/4 teaspoon salt
4 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 1/2 cups Muir Glen™ organic tomato basil pasta sauce (from 24.5-oz jar)
1 1/2 cups shredded mozzarella cheese (6 oz)
2 tablespoons thinly shredded fresh basil leaves

Steps:

  • Heat oven to 400°F. In 10-inch ovenproof skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook 3 to 5 minutes, stirring frequently, until toasted. Transfer to small bowl; stir in Parmesan cheese.
  • Wipe out skillet. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until chicken is browned and releases easily from pan. Stir; cook 3 to 5 minutes longer, stirring frequently, until chicken is cooked through. Stir in garlic, Italian seasoning and pepper flakes; cook and stir 30 seconds.
  • Stir in sauce; heat to simmering. Remove from heat; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted.
  • Sprinkle with bread crumb mixture. Top with basil.

Nutrition Facts : Calories 510, Carbohydrate 20 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 1 g, Protein 43 g, SaturatedFat 14 g, ServingSize 1 Cup, Sodium 1210 mg, Sugar 4 g, TransFat 1 g

MEDITERRANEAN-STYLE SKILLET TUNA CASSEROLE



Mediterranean-Style Skillet Tuna Casserole image

Extremely tasty, non-creamy tuna casserole that explodes with flavor.

Provided by Amy Hill

Categories     Tuna Casserole

Time 1h15m

Yield 4

Number Of Ingredients 13

2 cups farfalle (bow tie) pasta
1 tablespoon olive oil
¼ cup thinly sliced onion
2 cloves garlic, minced
8 ounces chunk light tuna in water, drained and flaked
¾ cup water
½ cup dried cranberries
½ cup sun-dried tomatoes, chopped
¼ cup pitted Kalamata olives, halved
2 tablespoons pine nuts
1 tablespoon chopped fresh parsley
½ cup finely shredded Parmesan cheese
½ cup coarsely torn fresh basil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat oil in a large, oven-proof skillet over medium heat. Add onion and garlic and cook in the hot oil, stirring occasionally, until onion is tender, 5 to 7 minutes.
  • Add tuna, water, cranberries, tomatoes, olives, pine nuts, and parsley. Stir in cooked pasta.
  • Transfer the skillet to the preheated oven and bake, covered, for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, until heated through and cheese melted, about 5 more minutes.
  • Sprinkle with basil before serving.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 32.6 g, Cholesterol 25.8 mg, Fat 9.6 g, Fiber 2.6 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 464 mg

NACHO SKILLET CASSEROLE



Nacho Skillet Casserole image

Start with classic nacho ingredients and blend them with ground beef and easy canned corn and peppers for a quick skillet supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 medium onion, chopped
1 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1 can (15.5 oz) kidney beans, drained
1 can (15 oz) tomato sauce
1 can (11 oz) whole kernel corn, red and green peppers, undrained
2 cups tortilla chips
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)

Steps:

  • In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef thoroughly cooked; drain. Stir in sugar, oregano, chili powder, kidney beans, tomato sauce and corn. Simmer 10 to 20 minutes, stirring occasionally, until sauce is desired consistency.
  • Sprinkle tortilla chips evenly over meat mixture; top with cheese. Cover; simmer 2 to 3 minutes or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 65 mg, Fiber 7 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 1 g

CHEESY TUNA BROCCOLI SKILLET CASSEROLE



Cheesy Tuna Broccoli Skillet Casserole image

Stir in mafalda, tuna and broccoli for a hearty casserole, ready in a snap!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1 medium onion, chopped (1/2 cup)
1 can (10 3/4 ounces) condensed cream of broccoli soup
2 cups milk
2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)
1 1/2 cups frozen broccoli cuts
1 can (6 ounces) tuna, drained
1/2 cup bite-size square crisp cheese crackers, crushed (1/4 cup)
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 minutes, stirring occasionally, until crisp-tender. Stir in soup and milk. Heat to boiling, stirring constantly. Stir in pasta and frozen broccoli. Heat to boiling; reduce heat to medium. Cover and cook 5 minutes.
  • Stir in tuna. Cover and cook about 5 minutes, stirring occasionally, until pasta is tender.
  • Mix crackers and cheese; sprinkle over tuna mixture. Cover and let stand 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 375, Carbohydrate 42 g, Cholesterol 40 mg, Fiber 4 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 820 mg

SKILLET TUNA CASSEROLE



Skillet Tuna Casserole image

Tons of fresh herbs add flavor to this easy skillet tuna casserole made with peas, cremini mushrooms, and two types of cheese.

Provided by Michelle Finley Baker

Categories     Tuna Casserole

Time 55m

Yield 6

Number Of Ingredients 20

½ (16 ounce) package yolk-free egg noodles (such as No Yolks®)
2 tablespoons butter
1 (16 ounce) package cremini mushrooms, thinly sliced
1 ½ cups peas
½ medium yellow onion, chopped
½ teaspoon kosher salt
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
¾ cup low-sodium chicken broth
2 cups grated white Cheddar cheese
1 (8 ounce) can water-packed tuna, drained and flaked
½ cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
¼ cup panko bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
  • While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
  • Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
  • Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
  • Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
  • Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.4 g, Cholesterol 76.6 mg, Fat 22.5 g, Fiber 5.6 g, Protein 35 g, SaturatedFat 13.7 g, Sodium 701.1 mg, Sugar 4.5 g

MEXICAN SKILLET CASSEROLE



Mexican Skillet Casserole image

Bring Mexican flavors to your family's dinner table tonight. Progresso™ black beans, tomatoes and rice star in a flavorful casserole dish - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 12

2 teaspoons canola oil
1 3/4 cups chopped onions
4 cloves garlic, finely chopped
1 lb ground beef round
2 tablespoons chili powder
1 teaspoon ground cumin
3/4 teaspoon kosher (coarse) salt
1 3/4 cups hot cooked long-grain white rice
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) petite diced tomatoes with jalapeños, undrained
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
Chopped fresh cilantro, if desired

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Cook onions and garlic in oil 3 minutes, stirring occasionally, until tender. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
  • Stir in chili powder, cumin and salt. Add cooked rice, beans and tomatoes; cook over medium heat 2 minutes, stirring occasionally, until thoroughly heated.
  • Sprinkle with cheese. Cover; remove from heat. Let stand 1 minute or until cheese is melted. Garnish with cilantro.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Fiber 3 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 600 mg

DAIRY-FREE SKILLET TUNA CASSEROLE



Dairy-Free Skillet Tuna Casserole image

This is a creamy, dairy-free version of the classic tuna casserole.

Provided by Rosanna

Categories     Tuna Casserole

Time 30m

Yield 4

Number Of Ingredients 11

8 ounces whole wheat rotini pasta
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ cup vegetable broth
¼ cup all-purpose flour
2 ½ cups soy milk
1 (5 ounce) can tuna, drained and flaked
1 cup frozen peas, thawed
1 cup frozen chopped broccoli, thawed
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and saute until onion is slightly translucent, about 2 minutes. Add broth and flour to the skillet and quickly stir for a minute with a whisk.
  • Add 1 cup soy milk and whisk, continuing to blend in the flour. Add remaining soy milk and continually stir until the mixture thickens and bubbles. Add tuna to the skillet, then stir in peas and broccoli; cook until heated through, 5 to 7 minutes.
  • Drain pasta and add to the skillet; mix well. Season with salt and pepper. Serve warm.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 67.3 g, Cholesterol 9.4 mg, Fat 7.5 g, Fiber 9 g, Protein 25.5 g, SaturatedFat 1.1 g, Sodium 208 mg, Sugar 9.8 g

FAVORITE TUNA SKILLET "CASSEROLE"



Favorite Tuna Skillet

It's your favorite tuna casserole! Only this one's not made in a casserole dish-or in the oven. It's stovetop-simple, one-skillet fare.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 qt. (4 cups) water
2 cups elbow macaroni, uncooked
1 cup frozen peas
2 stalks celery, sliced
1 can (10 oz.) condensed cream of mushroom soup
1 can (5 oz.) tuna, drained, flaked
1-1/2 cups KRAFT Shredded Cheddar Cheese

Steps:

  • Add water and macaroni to large skillet; cover. Bring to boil on high heat. Simmer on medium-low 8 min or until macaroni is tender, adding vegetables to the cooking water for the last 5 min.
  • Stir in soup, tuna and 1 cup cheese; sprinkle with remaining cheese.
  • Cook, covered, 2 min. or until cheese is melted.

Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 630 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 3 g, Protein 18 g

ROUND 2 RECIPE - HAM SKILLET CASSEROLE



Round 2 Recipe - Ham Skillet Casserole image

Provided by Sandra Lee

Time 5h50m

Yield 4 servings

Number Of Ingredients 30

Nonstick cooking spray
4 eggs
1 cup milk
1/2 cup baking mix
1 cup reserved gratin from Root Vegetable Au Gratin, recipe follows
1 cup reserved ham from Brown Sugar Glazed Ham, recipe follows
Salt and freshly ground black pepper
Nonstick cooking spray
2 1/2 cups milk
1 teaspoon fresh thyme leaves
2 tablespoons butter
1 tablespoon canola oil
1 tablespoon minced garlic
1/4 cup flour
1 cup grated Cheddar
1/4 teaspoon pumpkin pie spice
Salt and freshly ground black pepper
Salt and freshly ground black pepper
5 large carrots, peeled, sliced on the bias 1/4-inch thick
5 parsnips, peeled, sliced on the bias 1/4-inch thick
1 cup breadcrumbs
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
One 7 to 8-pound smoked fresh ham
1/2 cup packed light brown sugar
1/2 cup apple jelly
1/4 cup spicy brown mustard
3 tablespoons apple cider vinegar
1 tablespoon finely grated fresh ginger
2 teaspoons minced garlic

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-inch ovenproof skillet with nonstick cooking spray.
  • In a large bowl, whisk together the eggs with the milk and baking mix. Stir in the reserved au gratin and ham. Pour the mixture into the skillet. Place in the oven and continue to cook until the center is firm and the top is golden, 20 to 25 minutes.
  • Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
  • In a small pot, heat the milk with the thyme over medium-low heat until hot.
  • In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
  • Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
  • In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin.
  • Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving.
  • Preheat the oven to 325 degrees F.
  • Place the ham in a roasting pan fat-side up. Score the fat with a crisscross pattern. Cook the ham for about 1 hour to allow the scored fat to open up.
  • In the meantime, in a small saucepan over medium heat, stir together the brown sugar, apple jelly, mustard, vinegar, ginger and garlic along with 2 tablespoons water. Bring to a simmer and cook for about 2 minutes until it has a smooth syrupy consistency.
  • Remove the ham from the oven. Generously brush the ham with half of the glaze. Place back in the oven and bake an additional 1 hour and 30 minutes, basting with the remaining glaze every 20 minutes. If the ham starts to get too brown, cover with foil. Remove from the oven, cover and allow the ham to rest for 30 minutes before slicing and serving.

SKILLET CORN DOG CASSEROLE



Skillet Corn Dog Casserole image

Cast iron skillets are great for browning hot dogs. Cast iron skillets make great cornbread. And who doesn't need to sneak extra vegetables into a recipe that sounds like Fair food? This easy, one-pot meal is quick and easy to make. It's especially good next to a pile of red-cabbage slaw, making a colorful supper.

Provided by Heidi Hoerman

Categories     Casseroles

Time 50m

Number Of Ingredients 19

2 Tbsp canola or other light oil
1 stalk(s) celery, diced fine
1/2 medium red or green bell pepper, diced fine
3/4 c frozen corn niblets, thawed
4 to 6 medium hot dogs
3 oz cheddar cheese, 1/4" dice
CORN BREAD BATTER - DRY INGREDIENTS
1/2 c all purpose flour
1/2 c corn meal
2 Tbsp sugar
2 tsp baking powder
1/2 tsp sage, rubbed or ground (optional)
1/2 tsp salt
2 Tbsp buttermilk powder (optional)
1/8 tsp baking soda (only if using buttermilk powder)
CORN BREAD BATTER - WET INGREDIENTS
1 large egg, lightly beaten
1/2 c milk, plus 2 tablespoons, if needed
2 Tbsp butter, melted

Steps:

  • 1. Preheat the oven to 400F.
  • 2. Heat a 10" cast iron skillet over medium heat. Add the oil. When it shimmers, add the diced celery and pepper and saute until the vegetables are soft and translucent, about 10 minutes.
  • 3. While the vegetables are cooking, prepare the batter. Combine the dry ingredients in a medium bowl. Whisk 1/2 cup milk and the egg in a small bowl. Slowly whisk the melted butter into the milk and egg. Pour the wet ingredients onto the dry ingredients. Stir briefly, until no ingredients remain dry. The resulting batter will be lumpy and should resemble a thick pancake batter. If the batter is thick like a muffin batter, add the remaining milk and stir briefly. Set the batter aside.
  • 4. Remove the vegetables from the skillet with a slotted spoon, leaving as much oil as possible in the skillet. Turn the heat up to medium-high and brown the hot dogs on all sides to add a roasted flavor.
  • 5. Remove the skillet from the heat. Brush the oil under the hot dogs on the walls of the skillet to prevent sticking. Evenly space the hot dogs. Add the celery, peppers and corn, forming an even layer around the hot dogs.
  • 6. Pour the batter over the hot dogs and vegetables. Spread the dough to reach the walls of the skillet. Distribute the diced cheese over the batter.
  • 7. Place the skillet in the center of the hot oven and bake 20 minutes until the cheese is well melted and the top is golden.
  • 8. Allow to rest 10 minutes before serving. Serve warm.

SKILLET SPAGHETTI CASSEROLE



Skillet Spaghetti Casserole image

Nestle cooked spaghetti into an egg mixture in a skillet, then top it with a layer of mozzarella and Parmesan.

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
8 ounces spaghetti
1/4 cup drained brined capers
1/4 cup golden raisins
1/4 teaspoon crushed red pepper flakes
4 tablespoons (1/2 stick) unsalted butter
8 large eggs
2 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
8 ounces shredded mozzarella (2 cups)

Steps:

  • Preheat the broiler to high with a rack set 6-inches from the heat source. Bring a large pot of salted water to a boil.
  • Add the pasta to the water and cook according to package directions. Drain and immediately return to the pot. Toss the pasta with the capers, raisins, red pepper flakes, and 3 tablespoons of the butter until the pasta is well coated.
  • Beat the eggs with the oil, 1 teaspoon salt, and a few grinds of pepper in a medium bowl. Heat the remaining tablespoon butter in a large ovenproof nonstick skillet over medium heat. Add the beaten eggs and cook, without stirring, until just set on the bottom, about 30 seconds. Then lift some of the set eggs with a spatula, letting the uncooked egg flow down to the bottom of the skillet. Repeat until the eggs are mostly set but still runny. Nestle the pasta evenly into the eggs and scatter the cheeses over the top. Broil, watching carefully, until the cheese is melted and the eggs are fully set, about 3 minutes. Cut into wedges and serve.

SKILLET HAMBURGER AND POTATO CASSEROLE



Skillet Hamburger And Potato Casserole image

I just made this up for dinner last night, no leftovers.

Provided by Eve Peterson

Categories     Burgers

Number Of Ingredients 8

1 lb ground beef
1/2 bag of potatoes, cut into chunks
milk for consistency
flour to thicken
dash(es) salt and pepper
dash(es) parsley flakes
dash(es) dried onions
1/2 pkg shredded cheese

Steps:

  • 1. Brown beef, drain. Add desired milk to beef, add desired flour for thickening, add salt and pepper, dried onions,parsley flakes. Cover and cook on med. high until boiling, reduce heat to med. stirring occasionally. Cook until potatoes are done, top with cheese. Cover and melt cheese. Serve.

SKILLET JACKPOT CASSEROLE



Skillet Jackpot Casserole image

My mother use to make this as an oven casserole when I was a child. I decided to jazz it up a little bit and cook it on the stovetop to avoid heating up the oven during the summer. It's a quick after work dinner to make that will please adults and children.

Provided by lori A

Categories     Casseroles

Time 30m

Number Of Ingredients 7

1 box macaroni, cooked
1 can(s) tomato sauce (15 oz)
1 can(s) corn, drained
1 onions, yellow, medium, diced
1 lb ground beef
1 pkg taco seasoning mix
1 c cheese, shredded

Steps:

  • 1. Cook macaroni, rinse and set aside. Dice onion.
  • 2. In a non stick skillet, cook onion until translucent and add LEAN ground beef, cook until done. Drain.
  • 3. On medium heat, add tomato sauce (15 oz), drained corn, and half of sauce can of water to meat/onion mixture. Stir in taco seasoning and warm through.
  • 4. Add cooked macaroni to above mixture until desired ratio of macaroni to meat mixture, warm through.
  • 5. Add shredded cheese to top of meat/macaroni mixture and turn heat down to medium low until cheese melts. I used a jack & cheddar mix. Serve.

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