I don't measure either. I go by taste.
Becky
----- Original Message -----
From: "John Diakogeorgiou via Cookinginthedark"
<[email protected]>
To: <[email protected]>; "Lauren Hayes" <[email protected]>
Sent: Monday, December 08, 2014 8:17 AM
Subject: Re: [CnD] Casseroles
Another type of casserole which is really good and flexible is the
following: I don't have exact measurements since it's all a matter of
preference.
Try using some left over meat which can be cubed such as chicken.
Include about 1 cup of cooked rice, steamed vegies such as broccoli
and/or coliflower, add a chopped onion and a couple of cloves of
chopped garlic. I use 5 or 6 of those but my family loves garlic. Also
mix in some spices such as salt, pepper, cumin, chili powder or
whatever you like. Add one or two cans of cream soup. I use cream of
mushroom. Mix all these ingredients well. Sprinkle the top with grated
cheese and add bread crumbs over it. Bake this in the oven for around
an hour. Since everything is already cooked you are just warming it up
and melting the cheese.
Sorry for the vagueness but when I cook I don't usually measure or
really follow recipes. I usually use them as a base and tweak them.
Hope this helps.
On 12/7/14, Lauren Hayes via Cookinginthedark
<[email protected]> wrote:
Hi Becky,
I usually cook casseroles in my slow cooker. I generally throw in
whatever
I
have on hand, but my recipe is usually something like:
500 grams diced beef
1 tin chopped tomatoes
1 beef stock cube
1 brown onion, diced
1-2 cloves fresh garlic, chopped, or a teaspoon of minced garlic
1/2 cup red wine
A handful of mixed herbs
Pepper and salt, to taste
4 large potatoes, chopped (I leave the skin on mine if they're clean
enough,
but you can peel if you prefer)
2 carrots, chopped
1 head of broccoli, cut into florrets (I also like to use the stems)
2 stalks celery, chopped
Chopped mushrooms (I usually use button mushrooms, about 10 or so)
Put everything in the slow cooker, mix together, and cook on low for
about
8
hours
Lauren
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