Over a Cup of Coffee: Recipes for hearty dinner casseroles
School will be starting soon, and maybe, the weather will cool down after awhile. All this means we’ll probably be craving hearty dinner dishes. This week’s column features two casserole recipes. The first was taken from “Watch Your Curves: Colorado Beef Recipes,” which was a recipe book put out by the Colorado Cowbelles in 1973. The second recipe is from my files; I don’t know the original source.
Round Steak Casserole
• 1 1/2 pounds of cut 1/2-inch cubes of round steak
• 3 tablespoons butter or margarine
• 1 medium onion, chopped
• 6 small potatoes, sliced
• 3 carrots, sliced (optional)
• Salt and pepper to taste
• Dash of garlic salt
• 2 cups bouillon
Preheat the oven to 300 degrees. Melt the butter. Add meat, and brown on both sides. Place 1/2 of the meat in a 9-by-13-inch baking dish. Add 1/2 of the vegetables. Repeat with the balance of the meat and vegetables. Pour bouillon over the top, and bake at 300 degrees for 2 hours. If necessary, add more bouillon during the cooking process. Serves 6 to 8.
From “Watch Your Curves: Colorado Beef Recipes,” Colorado Cowbelles, 1973.
Green Chili Casserole
• 2 pounds boiled chicken
• 8 ounces sour cream
• 1/2 cup chopped green pepper
• 1 cup chopped onion
• 1 cup chopped green chilies
• 2 cans cream of chicken soup
• 1 cup Monterey Jack grated cheese
• 1 cup cheddar cheese, grated
• 10 ounces milk
• 1/2 teaspoon cumin
• 1/4 cup Mexican cilantro or parsley
• 1 cup salsa
• 16 ounces taco corn chips
Boil the chicken, and when it’s cool, debone and cut into pieces. Combine with the soup, milk, peppers, onions, chilis, sour cream, cumin, and cilantro or parsley. Place the chips in the bottom of a 9-by-13-inch casserole dish. Arrange layers of chicken mixture, salsa, and cheese. The top layer is cheese. Bake at 350 degrees for 35-45 minutes.
If you have recipes you would like to share with readers, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.
I spent this past Saturday morning preparing for Sunday’s lunch branding — at least what I could get done early. I cooked pasta and boiled eggs. I made a gelatin salad. I decided to bake a banana cake, a family favorite, for dessert.