VEG CASSEROLE RECIPE RECIPES

Name: Jools’ simple chicken & veg stew
Total time: 1 h 30 min
Yield: 6
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 2 medium leeks; 2 carrots; 2 sticks of celery; 2 cloves of garlic; 3 sprigs of fresh thyme; 3 rashers of higher-welfare smoked streaky bacon; olive oil; 200 g celeriac; 2 parsnips; 6 new potatoes; 8 free-range chicken thighs skin off, bone out; 1 heaped teaspoon Marmite; 600 ml organic vegetable stock

CHICKEN THIGH CASSEROLE RECIPE | JAMIE OLIVER CHICKEN RECIPES

Chicken thigh casserole recipe | Jamie Oliver chicken recipes image

I don’t really like onions in my cooking, so I always leave them out of my stews – I prefer to use leeks instead. My kids also like sweetcorn in there, which I stir in from frozen just after the casserole has come out of the oven. Daisy loves this with mint sauce on the top, too.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

2 medium leeks
2 carrots
2 sticks of celery
2 cloves of garlic
3 sprigs of fresh thyme
3 rashers of higher-welfare smoked streaky bacon
olive oil
200 g celeriac
2 parsnips
6 new potatoes
8 free-range chicken thighs skin off, bone out
1 heaped teaspoon Marmite
600 ml organic vegetable stock

Steps:

1. Preheat the oven to 180ºC/350ºC/gas 5.
2. Trim, wash and slice the leeks 1cm thick, scrub and cut the carrots into rough chunks and finely slice the celery. Peel and finely slice the garlic, pick the thyme leaves, discarding the stalks, and finely slice the bacon.
3. Heat a lug of oil in a large casserole pan on a medium heat, then add the bacon. Scatter in the thyme leaves and fry for a few minutes, or until the bacon is golden.
4. Next, add the leeks, carrots, celery and garlic and cook for around 10 minutes, or until the leeks start to soften, stirring regularly. Meanwhile, peel and roughly chop the celeriac and parsnips, then roughly chop the potatoes.
5. Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat.
6. Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 1 hour, or until the chicken is super-tender.
7. When the time’s up, gently break the chicken up into the stew, then serve up in bowls. I like to serve this with broccoli on the side. Sometimes I top it with puff pastry or I stir it through pasta for a really tasty sauce.

Nutrition Facts : Calories 420 calories, FatContent 20.6 g fat, SaturatedFatContent 6.6 g saturated fat, ProteinContent 25.8 g protein, CarbohydrateContent 29.6 g carbohydrate, SugarContent 10.6 g sugar, SodiumContent 1.4 g salt, FiberContent 13.2 g fibre

VEG-ALL CASSEROLE - VEG-ALL

Veg-All Casserole - Veg-All image

Provided by Kramer Hines

Yield 4

Number Of Ingredients 6

Ingredients

2 (15 oz) cans of Veg-All mixed vegetables, drained
1 small onion, diced
1 (10.75 oz) can of condensed cream of chicken soup
1 cup of mayonnaise
1 cup of white cheddar cheese, shredded
36 butter crackers, crushed

Steps:

Preheat oven to 350°f (175°C).
Combine Veg-All mixed vegetables, onion, soup, mayonnaise, and cheese into a medium bowl and mix well.
Spread mixture into a 9"x13" baking dish. Top with cracker crumbs.
Bake for 30 minutes, or until bubbling and toasted.

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You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread
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Total Time 4 hours 20 minutes
Category Dinner, Main course, Supper
Calories 449 calories per serving

Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

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From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 438 calories per serving

1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.

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CHICKEN THIGH CASSEROLE RECIPE | JAMIE OLIVER CHICKEN RECIPES

I don’t really like onions in my cooking, so I always leave them out of my stews – I prefer to use leeks instead. My kids also like sweetcorn in there, which I stir in from frozen just after the casserole has come out of the oven. Daisy loves this with mint sauce on the top, too.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 420 calories per serving

1. Preheat the oven to 180ºC/350ºC/gas 5.
2. Trim, wash and slice the leeks 1cm thick, scrub and cut the carrots into rough chunks and finely slice the celery. Peel and finely slice the garlic, pick the thyme leaves, discarding the stalks, and finely slice the bacon.
3. Heat a lug of oil in a large casserole pan on a medium heat, then add the bacon. Scatter in the thyme leaves and fry for a few minutes, or until the bacon is golden.
4. Next, add the leeks, carrots, celery and garlic and cook for around 10 minutes, or until the leeks start to soften, stirring regularly. Meanwhile, peel and roughly chop the celeriac and parsnips, then roughly chop the potatoes.
5. Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat.
6. Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 1 hour, or until the chicken is super-tender.
7. When the time’s up, gently break the chicken up into the stew, then serve up in bowls. I like to serve this with broccoli on the side. Sometimes I top it with puff pastry or I stir it through pasta for a really tasty sauce.

See details

VEG-ALL CASSEROLE - VEG-ALL

From vegall.com

Bake for 30 minutes, or until bubbling and toasted.

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SLOW COOKER SAUSAGE CASSEROLE RECIPE | BBC GOOD FOOD

Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

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Total Time 1 hours
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Calories 438 calories per serving

1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.

See details

CASSEROLE RECIPES - BBC GOOD FOOD

From slow-cooked stews to quick casseroles these one-pot recipes save you time and washing up.
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See details

SLOW COOKER SAUSAGE CASSEROLE RECIPE | BBC GOOD FOOD

Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

See details

WONDERFUL VEG TAGINE | JAMIE OLIVER VEGETABLE RECIPES

From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 438 calories per serving

1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.

See details

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