Tag Archives: casserole

Rutabaga & Sweet Potato Casserole is the Vegetarian Comfort Food to Beat

What is a rutabaga, you ask? The bulbous root vegetable is similar to a turnip, with a sweeter and milder flavour, making it an excellent partner for sweet potatoes. Rutabagas also pack a nutritional punch, rich in vitamin C, fibre and potassium. That brings us to this oh-so-comforting casserole recipe that’s frankly a cold-weather must.

Cutting the rutabagas a bit thinner than the sweet potatoes accounts for their longer cooking time and ensures the veggies cook evenly, resulting in a tender, earthy and creamy side that’s a great accompaniment to a sumptuous roast, roast chicken or fish dish. Fall flavours come together in all their glory. Are you ready for it?

Rutabaga and Sweet Potato Casserole

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Servings: 8 to 10

Ingredients:

⅓ cup butter, cut into small cubes
⅓ cup flour
1 Tbsp fresh thyme leaves
1-½ tsp salt
1 tsp pepper
3 cups whole milk
2 medium sweet potatoes, peeled and sliced (about ¼-inch thick)
1 small onion, thinly sliced (about ⅛-inch thick)
1 small rutabaga, peeled and thinly sliced (about ⅛-inch thick)

Directions:

1. Heat oven to 375°F. Grease a 2L baking dish with butter.
2. Melt butter over medium heat in a non-stick skillet. Add flour, thyme, salt and pepper and whisk constantly for 1 minute. Pour in milk in three additions, whisking until thickened each time. Remove from heat.

3. Lay about half the sweet potatoes in an even layer into prepared dish. Top evenly with half the onion.

4. Pour and spread ⅓ of milk mixture over the vegetables. Layer with rutabaga and remaining onion, followed by another ⅓ of milk mixture. Top with remaining sweet potato and milk mixture, spreading to cover.

5. Bake until top is golden and vegetables are tender when pierced with a paring knife, about 60 to 70 minutes, covering with foil if top is browning too quickly.
6. Let stand 10 minutes before serving.

Looking for more creative ways to cook with root veggies? Here are 50 hearty recipes you’ll devour, plus 60 must-try casserole dishes for easy weeknights.

This Cheesy, Comforting Butternut Squash Tartiflette is a Cold-Weather Must

Tartiflette is a dish from the Savoie region of France, popular in the Alps because it’s so hearty. A rich and comforting layered dish featuring potatoes, onions, lardons (bacon) and, traditionally, Reblochon cheese. Here, we’ve substituted butternut squash for some of the potatoes, making for a slightly sweeter bake that works well with the strong cheese. If you can’t find Reblochon, swap for any soft cheese with a washed rind (think Brie, Époisses or Cru du Champlain).

Pair the decadent dish with a simple green salad, or, if serving as a side, sprinkle a little chopped parsley on top – it’s not traditional, but it adds a hit of freshness (and colour!).

Comforting Butternut Squash Tartiflette

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 8

Ingredients:

2 Tbsp olive oil
1/2 lb (227g) Yukon Gold potatoes, peeled and chopped into 1-inch (2cm) cubes
1/2 small butternut squash (approx. 3/4 lb/ 350g), peeled and chopped into 1-inch (2cm) cubes
8 slices bacon (approx. 7oz/ 200g), roughly chopped in small cubes
1 large onion (approx. 7oz/ 200g)
2 large cloves garlic, minced
14oz (400g) Reblochon cheese (or alternative variety)
Salt and pepper, to season
Curly parsley, for garnish

Directions:

1. Pre-heat oven to 400˚F.
2. Heat the oil over medium heat in a large skillet (big enough to hold all your potatoes and squash cubes). Shallow fry the potato and squash cubes until they start to colour, stirring occasionally (watch the squash, it will caramelize faster than the potatoes). This will take around 5-7 minutes.
3. Remove the potatoes and squash from the skillet and drain on paper towels.
4. Add the bacon to the skillet and fry until it’s just starting to colour (approx. 3-5 minutes, depending on how small you’ve cut the bacon). You want it fully cooked but not crispy. Remove the bacon from the skillet and drain on paper towels.

5. Add the onions and garlic to the skillet and cook, stirring occasionally, for about 5 minutes, until the onions are translucent. Remove the onions from the pan and drain on a paper towel.
6. Cut the Reblochon in half horizontally and cut one half into small strips. Cut the other half into small cubes.

6. In an oven-proof dish large enough to hold all the ingredients, layer half the onions, garlic and bacon.

7. Top with half the squash mixture and dot with some of the cheese cubes.
8. Repeat the process, layering the rest of the onions, then bacon, then the squash mixture.

9. Top with the strips of cheese, alternating the rind facing in and out with each strip. The cheese will not cover the top of the dish entirely (you will have some gaps and be able to see the squash and potatoes underneath).

10. Bake for 25 minutes at 400˚F, then turn the broiler on high and broil for approx. 5 minutes or until the cheese is bubbling and golden.
11. Remove from the oven and allow to cool slightly before serving. Garnish with the parsley. Bon appetit!

For more cheesy, melt-in-your-mouth recipes that’ll warm your insides, try these 18 classic french dishes that are the definition of comfort food.

A Heavenly Blueberry and Bacon Breakfast Casserole Made With Croissants

Blueberry pancakes with maple syrup and a healthy serving of bacon on the side has to be one of the most celebrated breakfasts of all time. When you find yourself with stale croissants, do yourself a favour before tossing them: make this super simple (and reliably delicious!) casserole dish that’s a riff on the quintessential breakfast. With maple syrup, wild blueberries and bacon, it ticks all the boxes of our favourite Canadian ingredients… and the buttery croissant base takes it to the next level. Your weekend brunch game just got a whole lot sweeter.

Blueberry, Maple and Bacon Croissant Casserole

Prep Time: 10 minutes
Bake Time: 50 minutes
Total Time: 1 hour
Serves: 6 to 8

Ingredients:
3 eggs
2 egg yolks
1-¼ cups milk
⅓ cup 35% cream
⅔ cup maple syrup, divided
2 tsp vanilla
½ tsp kosher salt, divided
8 cups lightly packed stale croissants, cubed or roughly torn into 1-inch pieces
6 slices bacon, cooked and crumbled
2-½ cups frozen wild blueberries, divided
1 Tbsp flour

Directions:
1. Heat oven to 350°F. Butter a 2L casserole dish; set aside.
2. Whisk together the eggs, egg yolks, milk, cream, ⅓ cup maple syrup, vanilla and ¼ tsp salt in a large bowl.
3. Add the croissant bread and bacon, and toss to combine.
4. Toss 1 cup blueberries with flour in a small bowl. Add it to the croissant mixture, tossing gently to combine.
5. Spoon into prepared casserole dish and bake until golden and set, about 45 to 50 minutes.  

6. Meanwhile, add remaining blueberries, maple syrup and salt to a medium saucepan over medium heat. Cook, stirring occasionally until thickened, about 10 minutes.
7. Drizzle the sweet, syrupy blueberry sauce over each individual casserole serving. Bon appétit!

Looking for more comforting breakfast inspiration? Here are 10 Must-Eat Canadian Breakfast Sandwiches and 25 Easy Breakfast Casserole Recipes.

How to Make the Most of Your Easter Leftovers

When it comes to Easter, most of us are either going to roast a big, beautifully glazed ham or some succulent lamb. Rabbit is also a possibility (for those of us with a strange sense of humour, like myself), but let’s stick with the common denominator: a satisfying Easter ham dinner with all of the fixings.

As delicious as reheated leftovers can be the day after a big holiday meal, it’s a lot more fun to get creative with whatever traces of yesterday’s feast you have lingering in your fridge. It’s probably safe to assume you’ve got plenty of sliced ham, mashed potatoes, a mix of roasted root vegetables (i.e. carrots, squash or parsnips) and some greens, too. Now let’s see what you can do with them!

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Grilled Cheese Sandwiches: There are few things you can’t do when assembling a grilled cheese sandwich. Slices of ham, some roasted vegetables and a mild cheese like provolone, along with some honey mustard, make for an delicious, gooey sandwich, especially for kids.

Soups: The humble potato makes a great thickener for soups. Combine leftover mashed potatoes with some chicken stock, then puree until you’ve got a smooth consistency. Give your leftover meat and vegetables a quick chop, add them to the pot along with desired spices, and once they’re heated through (10 minutes or so), you’ve got a big batch of soup on your hands.

Casseroles: Layered leftovers can give the illusion of a brand new dish, while it’s basically the same as reheating them (shh, it will be our secret!). Try layering your roasted vegetables, followed by ham (pour on some leftover glaze or gravy if you’ve got it) and a layer of mashed potatoes, then bake until golden brown on top. Dinner is served!

Easter-leftovers-1

Last, but not least, try taking your Easter dinner odds and ends, and transforming them into this dinner-worthy quiche that actually uses mashed potatoes and cheese to make a gluten-free crust.

Who knew leftovers could be so impressive? You did, of course!

Easter Dinner Leftovers Casserole

Cook and Prep Time: 50 minutes
Serves: 4-5

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Ingredients:

Mashed Potato Crust:
4 cups leftover mashed potatoes (room temperature)
2 cups finely grated Parmesan cheese
1 1/2 Tbsp canola oil
9 inch cast iron skillet

Quiche Filling:
2/3 cup leftover ham roast, diced
1/2 cup leftover roasted carrots, diced
1/2 cup leftover braised kale, finely sliced
1/3 cup half and half cream
4 large eggs
1 Tbsp grainy mustard
1 tsp maple syrup (optional, only suggested if the leftover ham was not glazed)
1/2 tsp sea salt
1/2 tsp ground black pepper

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Directions:

Mashed Potato Crust:
1. Preheat oven to 400°F
2. Place potatoes and cheese in a medium bowl and mix well to combine.
3. Brush skillet with canola oil thoroughly, covering bottom of pan and sides.
4. Gently press the potato mixture into the skillet until it’s a fairly even thickness throughout the pan and sides.
5. Bake in oven until it starts to turn golden brown, approximately 18-20 minutes. (Note: potato “crust” will fluff up slightly while baking, don’t worry about that.)
6. Remove, reduce oven heat to 375°F and let cool for a few minutes before adding filling.

Quiche Filling:
1. Place all ingredients in a medium bowl and stir well with a spoon to combine.

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2. Pour egg mixture into pre-baked potato crust and return skillet to oven.

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3. Cook for 25 minutes or until a toothpick placed in the centre of quiche comes out clean.

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4. If serving right away, allow to cool slightly before slicing. Will keep in the fridge for up to four days.

Looking for more post-holiday dinner ideas? Here are 20 delicious ways to reinvent your Easter leftovers.

Vegan Shepherd’s Pie with Crispy Cauliflower Crust

There’s something ultra-comforting about a wintery shepherd’s pie. But this vegan version turns the concept of the classic comfort food on its head. Protein-packed lentils and vegetables are smothered in an easy pan gravy and topped with lean puréed cauliflower.

This veganized shepherd’s pie is not only nutritious, delicious and satisfying, it’s also really easy to make. All your guests — meat-eaters and vegans alike — are sure to enjoy a scoop of this cozy meal.

vegan-shepherds-pie-recipe

Prep Time: 10 minutes
Cook Time: 1 hour, 13 minutes
Total Time: 1 hour, 23 minutes
Serves: 4

Ingredients:

Filling
3/4 cup uncooked brown lentils
1 Tbsp coconut oil or vegan butter
2 cups finely chopped savoy cabbage
2 stalks celery, diced
1 carrot, diced
1 clove garlic, minced
1 cup water
1 Tbsp balsamic vinegar
1 Tbsp tomato paste
1 Tbsp vegan Worcestershire sauce
1/2 tsp salt
Ground black pepper, to taste
1/8 tsp ground cloves

Crispy Cauliflower Crust
1/2 head cauliflower, roughly chopped
2 Tbsp extra-virgin olive oil
1/2 tsp salt
Ground black pepper, to taste

Directions:
1. Preheat oven to 375ºF.
2. For the filling, add lentils to a medium saucepan, cover with 3 inches water, bring to a boil, reduce to medium and cook, uncovered, for 20 to 30 minutes, until tender. Drain. Reserve.
3. For the crust, steam cauliflower until very tender. Add to a food processor along with olive oil, salt and pepper, and purée until smooth. Reserve.
4. In a large high-sided skillet, heat coconut oil or vegan butter over medium heat. Add cabbage, celery, carrot and garlic. Sauté for 5 to 8 minutes, until vegetables are almost tender. Thoroughly stir in reserved cooked lentils, water, vinegar, Worcestershire, tomato paste, salt, pepper and cloves.
5. To assemble, pour filling mixture into an 8×8-inch square glass or ceramic baking dish; smooth surface. Add dollops of cauliflower crust over top and smooth to cover filling. Bake for 25 to 35 minutes, until bubbling and beginning to brown on top. Serve.

Be sure to check out these 40 comforting recipes you won’t believe are vegan.

French Onion Soup Casserole for Chilly Days

The biting cold of winter requires major comfort foods to indulge in, and French onion soup is at the top of our list. While we love a big bowl of soup, turning it into a cheesy casserole is a no-brainer. It’s super easy and delivers huge on flavour. The combination of rich, caramelized onions, gooey melted cheese and toasted baguette packed with the deep flavour of French onion soup will leave you weak in the knees and totally satisfied.

onion soup casserole

Prep: 15 minutes
Total: 1 hour 15 minutes
Serves: 6

Ingredients:
3 Tbsp unsalted butter
4 cups sliced Spanish onion
1 tsp salt
2 Tbsp Madeira wine
2 1/2 cups beef stock
1 Tbsp Worcestershire sauce
1 tsp black pepper
2 sprigs fresh thyme
6-8 1 inch slices of French baguette, toasted
1 cup of Gruyere cheese, shredded
1/2 cup Parmesan cheese, shredded
1 Tbsp butter, melted

Directions:
1. Heat butter in a large pan over medium. Once butter is bubbly and foaming, add the onions and salt. Stir onions to coat in butter and let cook until deep brown and caramelized, about 30-40 minutes, stirring intermittently.
2. Once onions have caramelized, pour in Madeira wine, stir and continue to cook until alcohol is evaporated and liquid is fully absorbed into onions, about 1 minute.
3. Preheat oven to 400°F. Add beef stock, Worcestershire sauce, black pepper and thyme. Increase heat to medium and cook until stock reduces by about 1/3, about 5 minutes.
4. Pour contents of pan into a medium-size casserole dish. Remove thyme sprigs. Arrange toasted baguette slices over onion mixture and press down allowing the bread to absorb the liquid. Sprinkle with cheese and drizzle with melted butter.
5. Bake in oven until cheese is melted and golden, about 30 minutes. Serve immediately.

Looking for more comforting dishes? Try Ina Garten’s Most Comforting Casseroles.

Make-Ahead Christmas Morning Strata

Strata, a savoury bread pudding, is the perfect way to pack everything you could ever want for breakfast into one tasty dish. This all-in-one breakfast bake will make Christmas morning a breeze; you can prep the entire dish the night before and bake while everyone is opening up their presents. It’s an easy way to spend less time in the kitchen and more time with family!

Prep Time: 25 min
Cook Time: 1 hour
Serves: 6-8

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Ingredients:
6 bacon slices, diced
4 breakfast sausages, casings removed and meat crumbled
1 onion, finely chopped
1 pint cherry tomatoes
4 cups spinach
8 eggs
3 cups milk
2 tsp Dijon mustard
1 tsp salt
1/4 tsp freshly ground pepper
1 cup shredded old cheddar cheese
1/2 Italian bread loaf, sliced into 2” cubes, about 4 cups (200 g)
Butter, for pan

Directions:
1. Grease a large baking dish (9 x 13”) with butter.
2. Heat a large non-stick frying pan over medium heat. Add chopped bacon and crumbled sausage pieces. Cook until bacon is crisp, and sausage is cooked through and is starting to turn golden brown, about 5-7 minutes.
3. Once cooked, remove from pan with a slotted spoon and set aside on a paper towel lined plate. Drain all but 1 Tbsp of fat from pan.
4. In the same pan, cook onion until soft and golden brown, about 6 minutes.
5. Add tomatoes and spinach and cook until tomatoes start to soften and spinach wilts, about 2 minutes. Remove from heat and set aside to cool.
6. In a large bowl, beat eggs with milk, Dijon, salt and pepper. Mix in cheese, bread, bacon, sausages and spinach mixture. Pour into prepared pan and cover with plastic wrap.
7. Place in the fridge for two hours, overnight or bake right away.
8. When ready to bake your strata, preheat oven to 350°F. While your oven is preheating, remove strata from the fridge. Bake for 1 hour.