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Recipe File: Casseroles
Aunty Mary's Beef Casserole
Ingredients:
500g chuck or stewing steak
1/2 cup plum jam
1/4 cup tomato sauce
1/4 cup Worcestershire sauce
Steamed rice to serve
Method:
Pre-heat oven to 180 degrees Celsius. Oil a 2 litre casserole dish. Cut the steak into bite sized chunks and place in casserole dish. Combine jam, tomato sauce and Worcestershire sauce and pour over the steak. Place lid on casserole and cook 1 1/2 hours or until sauce has thickened and the meat is fork tender. Serve over steamed rice.
500g chuck or stewing steak
1/2 cup plum jam
1/4 cup tomato sauce
1/4 cup Worcestershire sauce
Steamed rice to serve
Method:
Pre-heat oven to 180 degrees Celsius. Oil a 2 litre casserole dish. Cut the steak into bite sized chunks and place in casserole dish. Combine jam, tomato sauce and Worcestershire sauce and pour over the steak. Place lid on casserole and cook 1 1/2 hours or until sauce has thickened and the meat is fork tender. Serve over steamed rice.
Broccoli and Chicken Bake
Ingredients:
1 small head broccoli
500g chicken thigh fillet
1 can cream celery soup
1/4 cup dry breadcrumbs
1/4 cup grated cheese
Method:
Into an oiled casserole dish place 1 small head of broccoli, chopped. In a frypan brown chicken thigh and then place it onto of your broccoli (in casserole dish).Pour one can of cream of celery soup over the top of your broccoli and chicken. Sprinkle the top with breadcrumbs and grated cheese and bake 180 degrees for 45minutes. This dish can be assembled and kept in fridge overnight and then baked the next day if you need a quick dinner after work.
Contributed by Karina Sepos, 14th October 2008
1 small head broccoli
500g chicken thigh fillet
1 can cream celery soup
1/4 cup dry breadcrumbs
1/4 cup grated cheese
Method:
Into an oiled casserole dish place 1 small head of broccoli, chopped. In a frypan brown chicken thigh and then place it onto of your broccoli (in casserole dish).Pour one can of cream of celery soup over the top of your broccoli and chicken. Sprinkle the top with breadcrumbs and grated cheese and bake 180 degrees for 45minutes. This dish can be assembled and kept in fridge overnight and then baked the next day if you need a quick dinner after work.
Contributed by Karina Sepos, 14th October 2008
Budget Corn and Asparagus Casserole
Ingredients:
2 tbsp flour
2 tbsp butter
1/2 cup milk
1 medium onion
1 (400 g) can creamed corn
1 (400 g) can asparagus
3 hard-boiled eggs
salt and pepper
1 handful grated Cheese - Optional
Method:
Cook diced onion in fry pan till softened. Remove onion from pan and add butter and flour stirring till well combined. Salt and Pepper to taste at this stage. Add half a cup of milk and half a cup of juice from the asparagus can. Cook until smooth and thickened. Combine cooked onion, creamed corn, asparagus pieces, and hard boiled eggs that have been cut into quarters. Heat through and then serve with anything you want or nothing at all.
Contributed by Eugenie Alter, 3rd September 2011
2 tbsp flour
2 tbsp butter
1/2 cup milk
1 medium onion
1 (400 g) can creamed corn
1 (400 g) can asparagus
3 hard-boiled eggs
salt and pepper
1 handful grated Cheese - Optional
Method:
Cook diced onion in fry pan till softened. Remove onion from pan and add butter and flour stirring till well combined. Salt and Pepper to taste at this stage. Add half a cup of milk and half a cup of juice from the asparagus can. Cook until smooth and thickened. Combine cooked onion, creamed corn, asparagus pieces, and hard boiled eggs that have been cut into quarters. Heat through and then serve with anything you want or nothing at all.
Contributed by Eugenie Alter, 3rd September 2011
Colleen's Sausage Casserole
Ingredients:
1kg potatoes, peeled, roughly chopped
40g butter, chopped
3/4 cup milk
1 tablespoon olive oil
1 brown onion, sliced
500g sausages
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
35g packet French onion soup
1 tablespoon plain flour
1/2 cup grated tasty cheese
Method:
Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 20 to 25 minutes or until tender. Drain. Return to pan. Add butter, milk and salt and pepper. Mash until smooth.
Preheat oven to 200°C. Heat oil in a deep frying pan over medium heat. Add onion and cook for 3 minutes or until tender. Add sausages and cook, stirring occasionally, for 3 minutes or until browned. Chop sausages into bite size pieces. Whisk tomato sauce, barbecue sauce, Worcestershire sauce, soup, flour and 3/4 cup water in a jug. Stir into sausage mixture and bring to the boil.
Spoon sausage mixture into an 8-cup capacity casserole. Top with potato. Sprinkle with cheese. Bake for 25 to 30 minutes or until cheese is golden.
Contributed by Colleen, Blacktown, 27th January 2008
1kg potatoes, peeled, roughly chopped
40g butter, chopped
3/4 cup milk
1 tablespoon olive oil
1 brown onion, sliced
500g sausages
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
35g packet French onion soup
1 tablespoon plain flour
1/2 cup grated tasty cheese
Method:
Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 20 to 25 minutes or until tender. Drain. Return to pan. Add butter, milk and salt and pepper. Mash until smooth.
Preheat oven to 200°C. Heat oil in a deep frying pan over medium heat. Add onion and cook for 3 minutes or until tender. Add sausages and cook, stirring occasionally, for 3 minutes or until browned. Chop sausages into bite size pieces. Whisk tomato sauce, barbecue sauce, Worcestershire sauce, soup, flour and 3/4 cup water in a jug. Stir into sausage mixture and bring to the boil.
Spoon sausage mixture into an 8-cup capacity casserole. Top with potato. Sprinkle with cheese. Bake for 25 to 30 minutes or until cheese is golden.
Contributed by Colleen, Blacktown, 27th January 2008
Corned Beef Irish Stew
Ingredients:
1 can corned beef
Potatoes ,chopped*
Carrots, chopped*
Peas*
1 onion, diced
1-2 tbsp tomato paste
1 tbs. Vegemite
Mixed herbs
Small handful of spaghetti broken up
Method:
Put everything into a large stockpot and mix. Pour some water over. Enough to cover ingredients. Stir and bring to boil and simmer for about an hour until a rich red colour. About ten minutes before serving add spaghetti and peas. Serve.
*There is no set amount for vegetables. Just use your judgement for the amount of people you are serving. The above quantities listed serves about four people.
Contributed by Michelle Konstant, 7th October 2014
1 can corned beef
Potatoes ,chopped*
Carrots, chopped*
Peas*
1 onion, diced
1-2 tbsp tomato paste
1 tbs. Vegemite
Mixed herbs
Small handful of spaghetti broken up
Method:
Put everything into a large stockpot and mix. Pour some water over. Enough to cover ingredients. Stir and bring to boil and simmer for about an hour until a rich red colour. About ten minutes before serving add spaghetti and peas. Serve.
*There is no set amount for vegetables. Just use your judgement for the amount of people you are serving. The above quantities listed serves about four people.
Contributed by Michelle Konstant, 7th October 2014
Crockpot Sausage Casserole
Ingredients:
1 kg sausages,
2 tbsp tomato paste
3 large potatoes (cut to 2cm pieces)
1 tbsp fresh basil or 1 tsp dried oregano
2 cloves of garlic 2
440g cans tomatoes
Method:
Chop sausages into bite size pieces (they can be left whole if they fit in the crockpot). Mix the other ingredients together and pour over the sausages. Cook on low for 5 hours. After 4 ½ hours, add 2 cups cooked spiral pasta, reheat and serve.
1 kg sausages,
2 tbsp tomato paste
3 large potatoes (cut to 2cm pieces)
1 tbsp fresh basil or 1 tsp dried oregano
2 cloves of garlic 2
440g cans tomatoes
Method:
Chop sausages into bite size pieces (they can be left whole if they fit in the crockpot). Mix the other ingredients together and pour over the sausages. Cook on low for 5 hours. After 4 ½ hours, add 2 cups cooked spiral pasta, reheat and serve.
Crockpot Spaghetti Sauce
Ingredients:
1 diced onion
500g mince
1 jar spaghetti sauce
1 cup water
½ tsp chili
1 440g can tomato puree
1 small can tomato paste
½ tsp oregano
1 tsp basil
Method:
Mix all ingredients together. Pour into crockpot and cook on low for 8 hours. Serve over hot pasta.
1 diced onion
500g mince
1 jar spaghetti sauce
1 cup water
½ tsp chili
1 440g can tomato puree
1 small can tomato paste
½ tsp oregano
1 tsp basil
Method:
Mix all ingredients together. Pour into crockpot and cook on low for 8 hours. Serve over hot pasta.
Curried Sausages
Ingredients:
1kg sausages (thick are nicer)
440g can tomato soup
2tbsp brown sugar
1tbsp white vinegar
1tsp curry powder
1tsp mustard powder
Method:
Chop the sausages into bite size chunks and place them in the crockpot. Mix the other ingredients and pour over the sausages. Cook on low for 5 hours.
1kg sausages (thick are nicer)
440g can tomato soup
2tbsp brown sugar
1tbsp white vinegar
1tsp curry powder
1tsp mustard powder
Method:
Chop the sausages into bite size chunks and place them in the crockpot. Mix the other ingredients and pour over the sausages. Cook on low for 5 hours.
Easy Chicken Casserole
Ingredients:
2 chicken fillets, diced into small pieces
1 onion finely diced
1 carrot finely diced
2 stalks celery finely diced
1c rice
1litre chicken stock can be homemade or from a stock cube
oil
Method:
Heat a very small amount of oil in a large pan (I use my electric fry pan) and add the rice. Stir for a couple of minutes to coat the rice with the oil. Slowly add about 1/2c of the stock, stirring constantly until the liquid is absorbed. Add another 1/2c stock, stirring again until the liquid is absorbed. Add the vegies, stir through and then add more stock. Stir and let simmer until liquid is almost gone. Continue adding stock slowly until the rice and vegies are cooked and the mixture is creamy. This is delicious with a green salad and bread.
2 chicken fillets, diced into small pieces
1 onion finely diced
1 carrot finely diced
2 stalks celery finely diced
1c rice
1litre chicken stock can be homemade or from a stock cube
oil
Method:
Heat a very small amount of oil in a large pan (I use my electric fry pan) and add the rice. Stir for a couple of minutes to coat the rice with the oil. Slowly add about 1/2c of the stock, stirring constantly until the liquid is absorbed. Add another 1/2c stock, stirring again until the liquid is absorbed. Add the vegies, stir through and then add more stock. Stir and let simmer until liquid is almost gone. Continue adding stock slowly until the rice and vegies are cooked and the mixture is creamy. This is delicious with a green salad and bread.
French Onion Steak
This recipe is ideal for cheaper or budget cuts of steak that sometimes are not quite as tender as they should be for grilling or barbecuing. I often use Oyster Blade or budget rump for this recipe and it is delicious. In fact our non-steak eating child will devour steak cooked this way.
Ingredients:
Steak – Oyster Blade, Blade, budget Rump or whatever you like.
1 pkt French onion soup
Butter – approximately 1 tsp per piece of steak
Method:
Lightly oil the base of a shallow casserole dish. Spread one side of each piece of steak with about 1 teaspoon butter and then lay them in the casserole dish. Evenly sprinkle the French onion soup over the top of the steak. Cover the dish (with the lid or foil if it doesn't have a lid). Bake for approximately 1 hour in a moderate oven.
This dish makes delicious gravy as it cooks.
Ingredients:
Steak – Oyster Blade, Blade, budget Rump or whatever you like.
1 pkt French onion soup
Butter – approximately 1 tsp per piece of steak
Method:
Lightly oil the base of a shallow casserole dish. Spread one side of each piece of steak with about 1 teaspoon butter and then lay them in the casserole dish. Evenly sprinkle the French onion soup over the top of the steak. Cover the dish (with the lid or foil if it doesn't have a lid). Bake for approximately 1 hour in a moderate oven.
This dish makes delicious gravy as it cooks.
Goulash (Microwave version)
Ingredients:
750g chuck steak, cut into 2cm cubes
2 tablespoons plain flour
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 can tomato soup
1 medium onion, chopped
½ cup water
1 tbsp sugar
1 tbsp paprika
2 tbsp vinegar
2 tbsp Worcestershire sauce
1 bay leaf
Method:
Shake beef, flour, salt, pepper and garlic in plastic bag until beef is coated. Mix beef and remaining ingredients in 2 litre casserole. Microwave, covered, on HIGH for 5 minutes. Reduce power to MEDIUM. Microwave until beef is tender and sauce thickened, 50 minutes to 1 hour, stirring once or twice during cooking. Let stand 5-10 minutes. Serve over noodles. Serves 6-8.
750g chuck steak, cut into 2cm cubes
2 tablespoons plain flour
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 can tomato soup
1 medium onion, chopped
½ cup water
1 tbsp sugar
1 tbsp paprika
2 tbsp vinegar
2 tbsp Worcestershire sauce
1 bay leaf
Method:
Shake beef, flour, salt, pepper and garlic in plastic bag until beef is coated. Mix beef and remaining ingredients in 2 litre casserole. Microwave, covered, on HIGH for 5 minutes. Reduce power to MEDIUM. Microwave until beef is tender and sauce thickened, 50 minutes to 1 hour, stirring once or twice during cooking. Let stand 5-10 minutes. Serve over noodles. Serves 6-8.
Hot Pot
Ingredients:
6 bbq chops
1 sliced onion
2 potatoes thinly sliced
1 thinly sliced carrot
beef stock cube
water
Method:
Grease a casserole dish and put the chops in the bottom. Then layer the vegetables over the top. Mix the stock cube with the water and pour over. Cover with a lid and bake in a moderate oven until meat and vegies are cooked about 1 ½ - 2 hours depending on size of chops. The meat will fall off the bones, be very tender and you will have a lovely gravy to spoon over the meat and vegies.
6 bbq chops
1 sliced onion
2 potatoes thinly sliced
1 thinly sliced carrot
beef stock cube
water
Method:
Grease a casserole dish and put the chops in the bottom. Then layer the vegetables over the top. Mix the stock cube with the water and pour over. Cover with a lid and bake in a moderate oven until meat and vegies are cooked about 1 ½ - 2 hours depending on size of chops. The meat will fall off the bones, be very tender and you will have a lovely gravy to spoon over the meat and vegies.
Lamb Neck Stew
Ingredients:
lamb neck chops 2-3 per adult (or any lamb with bones, neck is cheapest)
1 large onion
stock cube or two
frozen peas
cornflour
Method:
Put the lamb in a large saucepan with the chopped onion and fill with water until the meat is covered. Add stock cube (more if larger proportions) and bring to the boil. Simmer for 1/2 - 1 hour. The longer it is cooked the more tasty and tender. Just before serving add frozen peas and thicken with cornflour. First mix the cornnflour with cold water and then add to the stew. Make sure you mix it well when adding the cornflour or it will develop lumpy glue balls. Serve with mashed potato.
Contributed by Rochelle, Camp Hill, 11th January 2008
lamb neck chops 2-3 per adult (or any lamb with bones, neck is cheapest)
1 large onion
stock cube or two
frozen peas
cornflour
Method:
Put the lamb in a large saucepan with the chopped onion and fill with water until the meat is covered. Add stock cube (more if larger proportions) and bring to the boil. Simmer for 1/2 - 1 hour. The longer it is cooked the more tasty and tender. Just before serving add frozen peas and thicken with cornflour. First mix the cornnflour with cold water and then add to the stew. Make sure you mix it well when adding the cornflour or it will develop lumpy glue balls. Serve with mashed potato.
Contributed by Rochelle, Camp Hill, 11th January 2008
Sausage Casserole
Ingredients:
4 thick beef sausages
1 tbsp olive oil
1 onion, diced
2 large carrots, sliced
1 tbsp plain flour
1 400g can baked beans
1 cup beef stock
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp wholegrain mustard
Salt & pepper
Method:
Brown sausages. Remove from pan and add oil. Fry onions in olive oil until browned. Sauté onion and carrot until onion is golden. Stir in the flour, cook one minute. Add baked beans. Stir well. Mix Worcestershire sauce, mustard and sugar into stock. Slowly stir into bean mixture, mixing well to avoid lumps in the sauce. Slice sausages and return to pan. Season to taste. Cook until sauce has thickened and sausages are cooked through.
Contributed by Pat, Concord, 9th June 2010
4 thick beef sausages
1 tbsp olive oil
1 onion, diced
2 large carrots, sliced
1 tbsp plain flour
1 400g can baked beans
1 cup beef stock
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp wholegrain mustard
Salt & pepper
Method:
Brown sausages. Remove from pan and add oil. Fry onions in olive oil until browned. Sauté onion and carrot until onion is golden. Stir in the flour, cook one minute. Add baked beans. Stir well. Mix Worcestershire sauce, mustard and sugar into stock. Slowly stir into bean mixture, mixing well to avoid lumps in the sauce. Slice sausages and return to pan. Season to taste. Cook until sauce has thickened and sausages are cooked through.
Contributed by Pat, Concord, 9th June 2010
Mashed Potato Surprise
The surprise is who wonderful this hearty dish tastes and how easy it is to make. Just add a salad and you have a nutritious and delicious meal.
Ingredients:
500g mince
1 can cream of mushroom soup, condensed
1 cup broccoli, cut into small florets
1 cup cauliflower, cut into small florets
1 cup carrots, diced
1 small onion, finely diced
1 tbsp Worcestershire sauce
2 cups water
3 tablespoons butter
3/4 cup milk
4 cups mashed potatoes
Method:
Preheat oven to 200 degrees Celsius.
In large frying pan brown the mince and drain off the fat.
While mince is browning, put all chopped vegetables into saucepan and cover with water.
Bring vegetables to boil over high heat, reduce heat and continue cooking until slightly tender.
When vegetables are done, drain them then return them to the saucepan and add the browned mince, half of the soup and Worcestershire sauce. Mix well. Pour into a well-oiled, shallow baking dish.
Heat water, butter and the rest of the soup in saucepan. Bring to a boil.
Remove from heat and stir in milk. Slowly stir in mashed potatoes.
Spoon potatoes over the beef mixture.
Bake for 20 minutes until the mixture is heated through and the potatoes are golden brown.
From the September 2014 Journal
Ingredients:
500g mince
1 can cream of mushroom soup, condensed
1 cup broccoli, cut into small florets
1 cup cauliflower, cut into small florets
1 cup carrots, diced
1 small onion, finely diced
1 tbsp Worcestershire sauce
2 cups water
3 tablespoons butter
3/4 cup milk
4 cups mashed potatoes
Method:
Preheat oven to 200 degrees Celsius.
In large frying pan brown the mince and drain off the fat.
While mince is browning, put all chopped vegetables into saucepan and cover with water.
Bring vegetables to boil over high heat, reduce heat and continue cooking until slightly tender.
When vegetables are done, drain them then return them to the saucepan and add the browned mince, half of the soup and Worcestershire sauce. Mix well. Pour into a well-oiled, shallow baking dish.
Heat water, butter and the rest of the soup in saucepan. Bring to a boil.
Remove from heat and stir in milk. Slowly stir in mashed potatoes.
Spoon potatoes over the beef mixture.
Bake for 20 minutes until the mixture is heated through and the potatoes are golden brown.
From the September 2014 Journal
Mexican Lasagne
Ingredients:
500g mince beef, lamb or chicken
1 cup TVP
1 cup boiling water
1 cup water, extra
1 tin tomatoes
1 pkt taco seasoning
1 cup grated cheese
1 pkt mountain bread – corn
Method:
Soak the TVP in the boiling water for 5 minutes. While the TVP is soaking, brown the mince. Add the TVP, tomatoes, taco seasoning and the extra water to the mince. Mix and simmer for 20 minutes until the mixture is cooked and slightly thickened. Spray a lasagne dish with cooking spray and spread 1/4 of the meat mixture in the bottom. Cover with two sheets of the corn mountain bread. Repeat the layers, finishing with the sauce. Sprinkle with the grated cheese. Bake in a moderate oven 25 – 30 minutes until the cheese is golden and the sauce is bubbling.
500g mince beef, lamb or chicken
1 cup TVP
1 cup boiling water
1 cup water, extra
1 tin tomatoes
1 pkt taco seasoning
1 cup grated cheese
1 pkt mountain bread – corn
Method:
Soak the TVP in the boiling water for 5 minutes. While the TVP is soaking, brown the mince. Add the TVP, tomatoes, taco seasoning and the extra water to the mince. Mix and simmer for 20 minutes until the mixture is cooked and slightly thickened. Spray a lasagne dish with cooking spray and spread 1/4 of the meat mixture in the bottom. Cover with two sheets of the corn mountain bread. Repeat the layers, finishing with the sauce. Sprinkle with the grated cheese. Bake in a moderate oven 25 – 30 minutes until the cheese is golden and the sauce is bubbling.
Sausage & Vegetable Casserole
Ingredients:
8 sausages
1 tbsp oil
1 large onion, diced
2 cloves garlic, crushed
1 tbsp mixed herbs
1 tbsp Worcestershire sauce
1 tsp dry mustard
2 large carrots, sliced
3 large potatoes, peeled and diced
2 celery sticks, diced
2 tbsp tomato paste
600ml chicken or vegetable stock
Method:
Preheat oven to 190 degrees Celsius.
Boil the sausages for five minutes, drain and remove skins. Cut into chunks.
Heat oil in frying pan. Add garlic, onion, mixed herbs, Worcestershire sauce, dry mustard and tomato paste. Stir to combine and cook until onion is soft - about five minutes.
Place in an oiled casserole dish. Add vegetables, stock and sausages. Stir gently to combine.
Put lid on casserole dish. Bake for 2 hours, stirring every half hour.
Serve with mash.
Contributed by Cath Armstrong
8 sausages
1 tbsp oil
1 large onion, diced
2 cloves garlic, crushed
1 tbsp mixed herbs
1 tbsp Worcestershire sauce
1 tsp dry mustard
2 large carrots, sliced
3 large potatoes, peeled and diced
2 celery sticks, diced
2 tbsp tomato paste
600ml chicken or vegetable stock
Method:
Preheat oven to 190 degrees Celsius.
Boil the sausages for five minutes, drain and remove skins. Cut into chunks.
Heat oil in frying pan. Add garlic, onion, mixed herbs, Worcestershire sauce, dry mustard and tomato paste. Stir to combine and cook until onion is soft - about five minutes.
Place in an oiled casserole dish. Add vegetables, stock and sausages. Stir gently to combine.
Put lid on casserole dish. Bake for 2 hours, stirring every half hour.
Serve with mash.
Contributed by Cath Armstrong
Shirley's Six Layer Casserole
My friend Shirl is a fabulous budget cook. Meals at her home are always mouth-watering and delicious, she very rarely has leftovers! This is one of her favourite "bring a plate" dishes and it's always one of the first to go at get togethers. It's so simple, but the flavours go together perfectly. Try it, you'll understand why after the first mouthful.
Ingredients:
500g mince beef
4 large potatoes, peeled and thinly sliced
2 cups celery, sliced
2 large onions, diced
2 teaspoons salt or less
1/4 teaspoon ground black pepper
1 green capsicum, diced
2 tins diced tomatoes
Method:
Pre-heat oven to 175 degrees Celsius. Grease a large casserole dish. Place potatoes in the bottom of the casserole. Add the layer of celery. Add the layer of mince. Add the layer of onions. Add the capsicum. Pour the tomatoes over the mixture. Place into oven and bake 2 hours. Check after 1 1/2 hours and if top is browning, cover with foil and continue cooking.
Contributed by Cath Armstrong
Ingredients:
500g mince beef
4 large potatoes, peeled and thinly sliced
2 cups celery, sliced
2 large onions, diced
2 teaspoons salt or less
1/4 teaspoon ground black pepper
1 green capsicum, diced
2 tins diced tomatoes
Method:
Pre-heat oven to 175 degrees Celsius. Grease a large casserole dish. Place potatoes in the bottom of the casserole. Add the layer of celery. Add the layer of mince. Add the layer of onions. Add the capsicum. Pour the tomatoes over the mixture. Place into oven and bake 2 hours. Check after 1 1/2 hours and if top is browning, cover with foil and continue cooking.
Contributed by Cath Armstrong
Swaggy Stew
This is a stew that I make a lot when we are camping. It's easy to put together and cooks in one pot or campoven, over a fire or coals or on the stove.
500g mince
1 onion, diced
1 can baked beans
1/4 cup tomato sauce OR BBQ sauce (sometimes I'll mix them)
2 tsp Worchestershire sauce
2 tsp onion powder
1 tsp garlic powder
Ground black pepper to taste
Method:
Brown the mince. Drain well, return to pan and add onion. Cook until onion is soft. Add remaining ingredients and stir gently. Cook until mince is cooked and casserole is warmed through.
I serve this with mash and bread or breadrolls or cornbread.
500g mince
1 onion, diced
1 can baked beans
1/4 cup tomato sauce OR BBQ sauce (sometimes I'll mix them)
2 tsp Worchestershire sauce
2 tsp onion powder
1 tsp garlic powder
Ground black pepper to taste
Method:
Brown the mince. Drain well, return to pan and add onion. Cook until onion is soft. Add remaining ingredients and stir gently. Cook until mince is cooked and casserole is warmed through.
I serve this with mash and bread or breadrolls or cornbread.
Tuna Surprise
Ingredients:
1 large tin tuna in brine
½ c peas
1 chopped onion
500g pkt macaroni cooked in boiling, salted water and drained
1 tin cream chicken soup
1c grated cheese, crushed weetbix or potato chips
Method:
Flake the tuna into a casserole dish, add the other ingredients and mix well. Top with a sprinkling of grated cheese, crushed weetbix or potato chips and bake 20 mintues in a moderate oven until warmed through and topping is golden. Serve with a salad and bread.
1 large tin tuna in brine
½ c peas
1 chopped onion
500g pkt macaroni cooked in boiling, salted water and drained
1 tin cream chicken soup
1c grated cheese, crushed weetbix or potato chips
Method:
Flake the tuna into a casserole dish, add the other ingredients and mix well. Top with a sprinkling of grated cheese, crushed weetbix or potato chips and bake 20 mintues in a moderate oven until warmed through and topping is golden. Serve with a salad and bread.