Dougherty Family Recipe Box

Category: Casserole

  • Basic Quiche

     Ingredients

    • 1/2 recipe pie crust, rolled out into a 9-inch pie plate
    • 4 eggs
    • 1/2 cup milk
    • 1/2 cup heavy cream
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup cheese, shredded or crumbled
    • 2 cups add-ins (vegetables, proteins, etc.)

    Method

    1. Preheat the oven to 375°F.
    2. Blind bake pie crust until edges are golden (about 15 minutes).
    3. Reduce oven temperature to 350°F.
    4. In a large bowl, beat together the eggs, milk, heavy cream, salt, and pepper with a hand mixer.
    5. Whisk in cheese and add-ins.
    6. Pour filling into crust.
    7. Bake until centre is set (about 55-60 minutes).
    8. Remove from oven and let cool slightly before serving.

              Source

            1. Sweet Potato Casserole

              Ingredients

              • 3 sweet potatoes, skin on, cut into 1/2″ cubes
              • 1 jar (16 ounce) of medium salsa
              • 1 can (12 ounce) black beans, drained and rinsed
              • 1 1/2 cups frozen sweet corn
              • 1 white onion, finely diced
              • 1/2 head garlic, minced
              • 1 tablespoon dried cilantro
              • 1 teaspoon salt, to taste
              • 1/2 teaspoon cayenne
              • 1/4 teaspoon cumin
              • 3 cups shredded low-fat mozzarella

              Method

              1. Preheat the oven to 400°F.
              2. Put all ingredients except cheese into a large casserole dish, stir together.
              3. Bake until sweet potatoes are almost cooked (about 40 to 45 minutes).
              4. Remove from oven, sprinkle cheese on top, then return to oven.
              5. Continue baking until cheese is melted and potatoes are done (another 20 to 25 minutes).
              6. Remove from oven and serve.

              Source

            2. Spinach and Mushroom Lasagna

              Ingredients

              Vegetable Filling

              • 1 tbsp. olive oil
              • 1 white onion, chopped fine
              • 1 head garlic, minced
              • 1 large package (4.5 cups) frozen chopped spinach
              • 4 packages (7 ounces each) fresh sliced white mushrooms
              • Salt
              • Pepper
              • Dried basil
              • Dried parsley

              Tomato Sauce

              • 1 can (28 ounces) crushed tomatoes
              • 3 large carrots, coarsely grated
              • Salt

              Cheese Sauce

              • 1 medium container (1 pound) low fat cottage cheese
              • 2 eggs

              Cheese Topping

              • 1/2 pound low fat mozzarella, coarsely grated
              • 1/4 cup grated parmesan cheese

              Noodles

              • 1 package (1 lb.) lasagna noodles cooked 5 minutes short of al dente (recipe is very wet, noodles will finish cooking in the oven)

              Method

              Vegetable Filling

              1. In a large skillet brown the onion and garlic over medium heat.
              2. Add mushrooms, spinach, and spices and continue cooking until mushrooms are browned and liquid from the vegetables is reduced.

              Tomato Sauce

              1. Mix together crushed tomatoes, grated carrots, and salt.

              Cheese Sauce

              1. Mix together cottage cheese and eggs.

              Cheese Topping

              1. Mix together mozzarella and parmesan.

              Lasagne

              1. Preheat oven to 375°F.
              2. In a 9×13 pan, layer: noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping, noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping.
              3. Bake for 45-60 minutes or until cheese is brown and bubbling.
              4. Remove from oven and let cool for 5-10 minutes before serving.

              Source

            3. Apple Mallow Yam Bake

              Ingredients

              • 2 apples, sliced
              • 1/2 cup brown sugar
              • 1/2 teaspoon cinnamon
              • 2 pounds yams, peeled, cooked, and sliced
              • 1/4 cup butter
              • 1/3 cup pecans
              • 2 cups mini marshmallows

              Method

              1. Preheat oven to 350°F.
              2. Toss apples with sugar and cinnamon.
              3. In a casserole dish, layer yams and apples.
              4. Cover and bake for about 40 minutes.
              5. Uncover, sprinkle marshmallows and pecans on top.
              6. Turn oven to low broil and broil until marshmallows are light brown.

              Source

              Barkley family recipe.

            4. Sweet Potato Cashew Bake

              Ingredients

              • 1 cup brown sugar
              • 1/3 cup broken cashew nuts
              • 1/2 teaspoon salt
              • 1/4 teaspoon ground ginger
              • 3 tablespoons butter
              • 2 pounds sweet potatoes, peeled, cooked, thickly sliced
              • 1 can peach slices, drained

              Method

              1. Preheat oven to 350°F.
              2. Mix together sugar, nuts, salt, and ginger.
              3. In a 10×6 baking dish, layer potatoes, peaches, sugar, potatoes, peaches, sugar.
              4. Dot top with butter.
              5. Cover and bake 30 minutes.
              6. Uncover and bake 10 minutes longer.
              7. Remove from oven and serve.

              Source

              Barkley family recipe.