casserole – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Chicken, Kale and Broccoli Casserole https://www.ovenloveblog.com/chicken-kale-and-broccoli-casserole/ https://www.ovenloveblog.com/chicken-kale-and-broccoli-casserole/#comments Wed, 07 Mar 2012 01:28:00 +0000 http://www.ovenloveblog.com/chicken-kale-and-broccoli-casserole/
Let’s start this with a .. YUM.
Reasons to try this recipe: It’s full of healthy greens. 
Dark, beautiful, curly kale and a little family-friendly broccoli. I like greens on their own, but when you add pasta and cheese? That’s a win.

It’s freezable.
I made the full recipe; baking up half of it for our meal and freezing half of it for a future dinner. I love that I only had to cook once, but I get to eat it twice (and not as leftovers).
 
It’s tasty.

Big bites of pasta, creamy ricotta cheese, perfectly moist chicken and dark, flavorful greens.  Pair it with a salad and you can feel great about what you’re feeding your family.This is a solid weeknight meal- try it soon.
(And do not fear the kale! It’s your body’s best friend, I swear.)

 

Chicken, Kale and Broccoli Casserole
 

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adapted from Martha Stewart- http://www.marthastewart.com/862208/chicken-and-kale-casserole
Author:
Recipe type: Main
Serves: 4

Ingredients
  • ¾ lb. large or jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced or pressed
  • 1 bunch kale, stems and ribs removed, coarsely chopped
  • 1 head broccoli, chopped into florets
  • 2 cups cooked chicken, shredded or chopped
  • 1 large container ricotta cheese
  • zest of 1 lemon
  • ¾ cup grated Parmesan cheese

Instructions
  1. Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale and broccoli, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
  2. Stir in chicken, ricotta, lemon zest, and ½ cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with ¼ cup Parmesan. Bake until top is golden, 30 minutes.
  3. To freeze: Cook pasta al dente according to package instructions. Drain and rinse with cold water; return to the pot. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale and broccoli, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta. Stir in chicken, ricotta, lemon zest, and ½ cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch disposable baking dish (or two 8-by-8-inch baking dishes); top with ¼ cup Parmesan. Let cool to room temperature, cover with aluminum foil and freeze.
  4. To reheat from frozen: Bake casserole (straight from the freezer) at 350 degrees for 60-90 minutes or until completely warmed through, removing the foil for the last 20 minutes of baking. You can also thaw in the fridge the day before and bake at 350 for 30-45 minutes.

]]> https://www.ovenloveblog.com/chicken-kale-and-broccoli-casserole/feed/ 6 Spinach Cheddar Strata with Crispy Breakfast Ham https://www.ovenloveblog.com/spinach-cheddar-strata-with-crispy-breakfast-ham-2/ https://www.ovenloveblog.com/spinach-cheddar-strata-with-crispy-breakfast-ham-2/#comments Wed, 23 Mar 2011 12:57:00 +0000 http://www.ovenloveblog.com/spinach-cheddar-strata-with-crispy-breakfast-ham-2/
 Now that all that first birthday biz is behind us, I can focus back on March’s original task- bringing you delicious brunch inspiration.  Aren’t you loving spring already? We absolutely are. We’ve already got some produce growing in the yard.. the green is beautiful!If you’ve never heard of a strata, it’s a layered casserole dish, usually with bread, eggs and cheese. (Yes, please.)  These little personal stratas have the extra health factor of spinach, because we all need a little extra folic acid, vitamins A slash B slash C, calcium, magnesium- I could go on, but you get me.  An excellent choice for vegetarians (sorry vegans, still love you) as well.

 

If you kinda love meat, though, which I definitely kinda do, you should make some crispy breakfast ham as well.  Salty, crispy goodness.  And wait- I just had a flash of genius- next time we’ll all drizzle a little maple syrup on the ham before broiling.  Brunch of champions!

Tasty and good for you!  Don’t get me started on the health benefits of eggs, we’ll be here all day.

PS- We actually ate this for dinner, not brunch.  I love meals that work at any time of day.
Brinner is our fave.  Who else does brinner out there?

 

Spinach Cheddar Strata
 

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only slightly adapted from Everyday Food (May 2010)
Author:
Recipe type: Breakfast
Serves: 4

Ingredients
  • 1 teaspoon olive oil
  • 10 oz fresh spinach
  • 3 cups day-old bread cubes (1 inch)
  • 5 large eggs, lightly beaten
  • 1 cup milk (preferably whole)
  • 4 oz grated sharp (or extra sharp!) white cheddar
  • whole nutmeg, for fresh grating
  • coarse salt and ground pepper

Instructions
  1. Preheat oven to 400.
  2. Heat oil in a large skillet over medium heat, add spinach and stir constantly until wilted. Press into a colander to remove as much liquid from the spinach as possible.  Divide bread and spinach in four 8 oz ramekins or an 8 inch square baking dish.
  3. In a medium bowl, whisk eggs, milk, and half of the cheese.  Season with salt, pepper and freshly grated nutmeg to taste (a little nutmeg goes a long way- just a few passes over the grater will be fine).  Divide egg mixture evenly among the dishes and top with the remaining cheese.  Place dishes on a rimmed baking sheet and bake until set in the middle and golden on top, 20-25 minutes.

 

Crispy Breakfast Ham
 

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Author:
Recipe type: Breakfast
Serves: 4

Ingredients
  • 8 slices of deli ham

Instructions
  1. On a lightly oiled rimmed baking sheet, broil slices of deli ham until golden in parts, 3-5 minutes, rotating sheet frequently.

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