CASSEROLES and a Recipe

You can make a tasty casserole out of just about anything and they go a long way when serving a family or unexpected guest.  They are usually something you can whip up in short order.  Casseroles are also good healthy meals because they commonly contain lots of vegetables and herbs and sometimes meat that give us all those much needed vitamins, minerals and protein.

Casseroles are main entrees commonly cooked in one dish, skillet or Dutch oven.  They don’t have to be baked in the oven but often are but can be just as easily prepared on top of the stove.  Casseroles are wonderful and flavorful meals and they are economical and a good way to use up those leftovers in your refrigerator before they become a science project.

Here is one of my favorite quick and easy casseroles to make:

SPINACH and MUSHROOM CASSEROLE over Steamed Rice

Steam rice (enough to serve your family or guest) While rice is cooking…

(Note: I usually use quick cooking rice with this recipe unless I have enough leftover rice in the refrigerator that I can reheat but the quick cooking or instant rice is not as nutritious as slow cooked rice.)

In a large skillet over medium heat combine

2 Tbsp. Olive oil

3 Tbsp. real butter (real butter makes a big difference in the flavor)

2 cloves garlic minced

1 Tbsp. honey mustard

1/2 Cup slivered onion

1 red bell pepper diced

1 stalk celery chopped medium fine

1 coarsely grated carrot

1 1/2 Cups fresh mushroom pieces coarsely chopped

Pinch of rosemary

Pinch of thyme

Pinch of ground ginger

Light sprinkle of salt and ground black pepper

Sauté until onion is transparent (7 to 10 minutes)

(Note: If I have leftover precooked meat in the refrigerator like chicken breast, turkey or roast beef , I will sometimes cube and add meat to this casserole along with the vegetables while they are sautéing.  You can also add whatever other vegetables you happen to have on hand in the refrigerator.  I have added cubed zucchini, diced pre cooked turnip, left over peas or whole kernel corn to this.)

Reduce heat to medium low and Add

2 Cups torn fresh spinach leaves

Toss and stir gently until spinach leaves are wilted (about 5 minutes) Remove from heat and set aside. 

Arrange steamed rice in serving dish and top with vegetable mixture.  Sprinkle lightly with grated cheese as a garnish if desired or serve with commercial sour cream or plain yogurt (on the side), crusty bread, a fruit sauce and beverage.