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    You are in: Home / Cookbooks / Cassoulets taste better than Casseroles
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    32 recipes in

    Cassoulets taste better than Casseroles

    As a child, I would mix my food together on my plate--saving myself from the excruciating decision of what to eat first! I love casseroles. (Beautiful cover photo by Fairy Nuff/ Recipe by VegeMight)
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    I never liked Spinach til I had to try this recipe at my sister-n-laws and from than on I made this casserole for special dinners I either attended or made for supper at home. Its a favorite to many of my friends and family and I thought I would share with everyone here at Recipezaar. Hope you like it too!

    Recipe #109206

    Just a really tasty dish that is fun to cook.

    Recipe #88632

    Took me a bit to get this recipe "just right". I cooked the corned beef brisket myself first, but I suppose you could cheat a little if short on time. A very hearty meal in itself!

    Recipe #101440

    I made this casserole dish more times than I can count. I found it about 30 years ago. It's a great standby dish to serve at baby showers, wedding showers, etc. since it can be assembled ahead of time and refrigerated until ready to bake.

    Recipe #265204

    This tastes just exactly like a Reuben Sandwich but much easier! You can even make ahead and reheat or put in refrigerator and bake just before serving! This is so good!!!! Also a great potluck dish.

    Recipe #68406

    Savoury stuffing posted on CityLine (City TV) website, created/submitted by Michael Bonacini.

    Recipe #73992

    This recipe is so TASTY, and one that my sister introduced me to... Goes GREAT with just about any meal, and especially with baked pork chops, chicken, or turkey. Our family LOVES this, and we have been making it for years... Great for Thanksgiving or Christmas too, in place of stuffing!

    Recipe #224590

    This is a wonderful recipe that I got out of Woman's World a couple of years ago and have been making ever since. Even those that have turned their nose up at first loved it! :)

    Recipe #264246

    Each town has its own special version of this legendary dish. I have eliminated most of the fat by omitting the unsmoked bacon or salt pork normally used. I have also omitted the goose or duck fat that usually accompanies the traditional confit (preserved duck or goose.) The fresh duck that I use in the recipe can be skinned to remove all fat, if desired. The pork rind also found in other recipes has been omitted because it is not readily available in our markets. Also omitted are the bread crumbs normally added during the last hour of cooking to absorb the excess fat and to form a crust. Because I have omitted so much fat from the recipe, I have dubbed in maigre, meaning “thin.” Although the purist may be skeptical of my omissions, I hope that you will consider the ease of preparation, the healthier, lowered fat content, and the wonderful flavors of the finished recipe when passing final judgment on my version. The preparation of the cassoulet is divided into two procedures. The beans are actually the recipe for Haricots a la Bretonne and should be made a day or two in advance. And the cassoulet itself should be made one or two days ahead of time (an ideal dish for entertaining), because it tastes best when reheated. From--Richard Grausman--At Home with the French Classics.

    Recipe #200483

    This looks like a yum Thanksgiving side - especially since the grains are so tasty. Biggest thing is to steam the millet tender, adding more liquid if needed after the first 45 minutes coking beneath the aluminum foil cover. Easily vegetarian with veggie stock instead of chicken stock & even vegan with more stock instead of 1/2 & 1/2. Adapted from Mark Bittman's Autumn Millet Bake Recipe.

    Recipe #261836

    The dish is even better reheated the next day. It may work with fresh cod, although I've never tried it.

    Recipe #202013

    2 Reviews |  By RonaNZ

    I made this with pork and fennel sausages, triple-smoked bacon and ingredients I had in the pantry/fridge. Delicious - but if you start with tasty sausages and bacon, you can’t go wrong! You could make this with any vegetables you happen to have.

    Recipe #269022

    The perfect side dish to your unstuffed turkey. Before serving, sprinkle the top with a few dried cranberries.

    Recipe #264983

    5 Reviews |  By Annacia

    The orange-flavored liqueur, spicy Italian sausage, apples, and pecans make this dressing distinctive from all others. It is very easy to prepare and goes with any dish. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage. Time is for making the stuffing only, it doesn't include the the time in the bird or oven baking as that varies so much.

    Recipe #265856

    In this recipe the noodles cook in the same pot as the sauce, making it easy and quick.

    Recipe #24072

    This came from a kids cookbook so it's really easy. If you don't want to, you don't even have to wash the casserole pan when this is gone. You can make this an indoor recipe by cooking it at 350F in a casserole dish in the oven for an hour or so.

    Recipe #97418

    This is a quick and easy dish to prepare and is one of the great comfort foods. I've had the recipe so long I don't remember where I got it. I freeze the leftovers one cup at a time in sandwich size zip lock bags and then collect the small bags into a dated and labeled gallon zip lock bag. Thaw, heat, and serve with a garden salad, a baguette, and a nice chianti.

    Recipe #160345

    1 Reviews |  By Marie

    I was looking for something easy to make for Sunday dinner and put together this casserole and let the oven do the work. The sausage was so juicy and really flavored the cabbage, potatoes and carrots beautifully.

    Recipe #163678

    The carrots add a special sweetness to this stew.

    Recipe #124015

    Simple to make and smells and tastes delicious. A meal in a dish.

    Recipe #165996

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