Covered Casserole Dish

13 May, 2009 in art pottery by admin

Covered Casserole Dish

3 Bereavement Casserole Recipes For Grieving Families

When someone we know passes away, we want to help out by bringing a dish to the grieving family.

Often times, we are unsure what would be appropriate to bring. When asked, I recommend a fully baked casserole. Yes, the family will receive numerous casseroles, but they can easily freeze the casseroles for a later date.

Here are a few tips:

1. Purchase inexpensive casserole dishes and keep them on hand. When the time comes, give your casserole in the dish. Families are too busy to worry about returning your expensive casserole dishes.

2. I would avoid making tuna noodle casserole or baked macaroni and cheese. Families seem to get bombarded with those.

3. To go along with your casserole, give the family a beverage. A nice juice, sparkling water, soft drinks, flavored teas, etc. Beverages are often overlooked.

Here are the three recipes I like to make for bereavement casseroles.

Hamburger Bean

1 lb. bacon
1 lb. hamburger
1/2 cup onions, finely chopped
1/2 cup catsup
1/2 teaspoon mustard
2 tablespoons vinegar
1 lb. can baked beans
1 lb. can buttered lima beans
1 lb. can kidney beans

In a large frying pan, fry bacon until done; drain and crumble. Fry hamburger and onions in same frying pan that you used for the bacon until done. Return bacon to the pan, add the remaining ingredients. Cook for 5 additional minutes. Pour into casserole dish. Bake for 1 hour at 350 degrees.

Corn Beef Noodle

3 cups uncooked egg noodles
1 can cream of chicken soup
1 can of corn beef, chopped into small pieces
3/4 cup milk
1/4 cup green peppers, diced small
1 cup sharp cheddar cheese, shredded
salt and pepper to taste
1/2 cup bread crumbs

In a large saucepan, cook noodles in boiling water until tender. Drain; stir in cream of chicken soup until blended. In a large bowl, combine corn beef, milk, cheese, green pepper, cooked noodles and soup mixture. Salt and pepper to taste. Pour into a greased 2 quart casserole dish. Sprinkle with bread crumbs on top. Bake in a 350 degree oven for 30 minutes.

Cheesy Chicken Noodle

1 (16 oz.) bag egg noodles
1 1/2 lb. cooked chicken, cubed
2 cans cream of chicken soup
1 cup frozen peas
1/2 cup Parmesan Cheese
1/2 cup bread crumbs
milk

In a large stock pot, cook chicken until done. Remove from bone and set aside. In a large saucepan, cook egg noodles until tender, drain. Combine chicken, noodles and peas in a 2 quart casserole baking dish. Pour cream soup over noodle mixture, adding enough milk to cover noodles. Sprinkle Parmesan Cheese and bread crumbs over noodles. Bake at 350 degrees for 45 minutes.

About the Author

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

I need to make up a casserole recipe, can you help me?

I want to see is anyone can come up with directions for making a casserole using uncooked white rice, ground beef, canned mushrooms, sliced onions, frozen mixed veggies, beef consomme, and/or french onion soup, shredded cheddar cheese, and salt.

I kinda know what i want to do, im just not sure what the rice and liquid amounts should be. And im not sure if i want to cook it covered in a dutch oven or in a casserole dish covered with aluminum foil. What would you do? Or is there a similar recipe you know of that could help me out?

That combination pf ingredients would be just delicious.
I would fry up the onions, nice and dark, add in the hamburger and cook until the color is almost gone, drain off the oils as best as possible without stressing about leaving a teaspoon or two in the pan. I would then drain the mushroom liquid into a measuring cup, (at least a 2 cup size if not bigger) then pour in the Consomme, and see how much liquid you have. You need to add 2 times the amount of liquid for the amount of rice you are using. Add water to meet the requirement of the 2 to 1 ratio....So 2 cups Rice to 4 cups liquid.
Place the dry rice on the bottom of a sprayed with oil 9x13"x 3" pan(lasagna size for the depth), Sprinkle on the cooked onions and hamburg, then the mushrooms, I would sprinkle on the Onion Soup Dry mix, then add the Froz Veggies, and OMIT the salt. Add pepper instead, and let Salt be added at the table. Pour carefully the liquid all over so as not to disturb the layers. I would cover it with foil, bake at least 40 minutes, uncover it, then top with the Cheese, pop it back in the oven until the cheese bubbles, and serve with a green salad, and beverage. DELICIOUS. (The trick is adding the proper amount of liquid so the rice cooks properly, and it does need to be covered for that)
(NOTE: you did not tell us how many people you are feeding or how much hamburger you are using either. The rest we can figure out. Cans and packets are easy enough.)

SIMON LEACH - Glazing inside a casserole dish