Covered Casserole

Covered Casserole
Covered Casserole

3 Bereavement Casserole Recipes For Grieving Families

When someone we know passes away, we want to help out by bringing a dish to the grieving family.

Often times, we are unsure what would be appropriate to bring. When asked, I recommend a fully baked casserole. Yes, the family will receive numerous casseroles, but they can easily freeze the casseroles for a later date.

Here are a few tips:

1. Purchase inexpensive casserole dishes and keep them on hand. When the time comes, give your casserole in the dish. Families are too busy to worry about returning your expensive casserole dishes.

2. I would avoid making tuna noodle casserole or baked macaroni and cheese. Families seem to get bombarded with those.

3. To go along with your casserole, give the family a beverage. A nice juice, sparkling water, soft drinks, flavored teas, etc. Beverages are often overlooked.

Here are the three recipes I like to make for bereavement casseroles.

Hamburger Bean

1 lb. bacon
1 lb. hamburger
1/2 cup onions, finely chopped
1/2 cup catsup
1/2 teaspoon mustard
2 tablespoons vinegar
1 lb. can baked beans
1 lb. can buttered lima beans
1 lb. can kidney beans

In a large Frying Pan, fry bacon until done; drain and crumble. Fry hamburger and onions in same frying pan that you used for the bacon until done. Return bacon to the pan, add the remaining ingredients. Cook for 5 additional minutes. Pour into Casserole Dish. Bake for 1 hour at 350 degrees.

Corn Beef Noodle

3 cups uncooked egg noodles
1 can cream of chicken soup
1 can of corn beef, chopped into small pieces
3/4 cup milk
1/4 cup green peppers, diced small
1 cup sharp cheddar cheese, shredded
salt and pepper to taste
1/2 cup bread crumbs

In a large saucepan, cook noodles in boiling water until tender. Drain; stir in cream of chicken soup until blended. In a large bowl, combine corn beef, milk, cheese, green pepper, cooked noodles and soup mixture. Salt and pepper to taste. Pour into a greased 2 quart casserole dish. Sprinkle with bread crumbs on top. Bake in a 350 degree oven for 30 minutes.

Cheesy Chicken Noodle

1 (16 oz.) bag egg noodles
1 1/2 lb. cooked chicken, cubed
2 cans cream of chicken soup
1 cup frozen peas
1/2 cup Parmesan Cheese
1/2 cup bread crumbs
milk

In a large Stock Pot, cook chicken until done. Remove from bone and set aside. In a large saucepan, cook egg noodles until tender, drain. Combine chicken, noodles and peas in a 2 quart casserole Baking Dish. Pour Cream Soup over noodle mixture, adding enough milk to cover noodles. Sprinkle Parmesan Cheese and bread crumbs over noodles. Bake at 350 degrees for 45 minutes.

About the Author

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

Please can some give me a simple but tasty recipe for Sausage Casserole?

i am making mash with it i have that covered, really just want to know how to make the Sausage Casserole bit

Thank you

I fry sliced onions, and carrots and green beans and so on, but you can simply get a frozen Stir Fry veg in the store and do that in the casserole dish.
Half way through add some pork bangers or whatever sausage you fancy.
Get them stir fried until done.
Add some Bisto gravy powder mixed with a cup of cold water with that and simmer.
Serve hot on mashed potatoes.

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How to Cook Cassoulet   by Marko Lame

This heartly dish from south-west France is ideal for large gatherings on cold winter days. It is traditionally made with a type of haricot bean called lingot, but the creamy texture of butter beans also works well. All the components of dish can be made days in advance, then assembled on the day. It reheats very well, simply top up with a little more liquid if it looks dry.

Ingredients:

675 g dried butter beans, or other white beans

500 g smoked italian pancetta, fat bacon or belly pork, in a piece

4 tablespoons olive oil

4 boneless duck breasts, halved crossways, or chicken legs or thighs

750 g fresh Toulouse sausages or italian coarse pork sausages, cut into 3 pieces each

2 medium onions, chopped

1 large carrot, chopped

4-6 large garlic cloves, crushed

3 bay leaves

2 teaspoons dried thyme

2 whole cloves

3 tablespoons tomato puree

12 sun-dried tomatoes in oil, drained and coarsely chopped

75 g fresh white breadcrumbs

50 g butter

sea salt freshly ground black pepper

Directions:

The night before, put the beans in a very large bowl, cover with plenty of cold water(to cover them by their depth again) and let soak for several hours or according to the packet instructions.

The next day, drain the beans well and trip into a large saucepan. Cover with fresh water, bring to the boil, then simmer for about 1 hour or until just cooked. Drain well (reserving the cooking liquid).

Trim and discard the rind from the pancetta, and cut the flesh into large pieces. Heat 2 tablespoons of the olive oil in a drying pan, brown the pieces in batches and transfer to a plate. Heat the remaining oil in the pan, add the duck breasts and fry skin side down until the skin is golden. Transfer to the same plate as the pancetta. Brown the sausages in the same way and add to the plate. Add the onions to the pan, then the carrot, garlic, bay leaves, dried thyme, cloves, tomato puree and sun-dried tomatoes. Cook for 5 minutes until softening.

Put half the beans in a large, deep casserole. Add an even layer of all the meats, then the onion and tomato mixture.Season well with salt and pepper. Cover with the remaining beans, then add enough reserved hot cooking liquid so that the beans are almost covered. Sprinkle evenly with breadcrumbs and dot with butter. Bake the cassoulet in a preheated oven at 350 degrees F. Gas 4 for about 1 hour until a golden crust has formed, then serve.

makes 6-8 servings

About the Author

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