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5 practical casserole recipes for lunch
5 practical casserole recipes for lunch
Learn how to prepare tasty and easy versions of this dish
Published on October 23, 2024 at 1:23 pm
Chicken casserole Credit: Image: Alan Camargo Photography | Shutterstock
Casseroles are an excellent option for lunch, combining practicality and versatility with irresistible flavors. With a buttery dough base and varied fillings, they can please different palates, from those who prefer more traditional options to those looking for creative combinations. Accompanied by a fresh salad or simple rice, they become a complete and balanced meal, perfect for any occasion.
See below 5 practical casserole recipes for lunch!
Chicken casserole
Ingredients
- 500 g of wheat flour
- 250 g cold butter, cubed
- 2 egg yolks
- 1/2 teaspoon salt
- 1/4 cup of ice water
- 1 egg yolk for brushing
- 500 g cooked and shredded chicken breast
- 1 chopped onion
- 2 cloves of garlic, chopped
- 1 chopped tomato
- 1/2 cup tomato sauce
- 200 g of cream cheese
- Salt, ground black pepper and green chillies to taste
Preparation mode
In a bowl, mix the flour with the salt and set aside. Add the cold butter and work with your fingertips until you get crumbs. Add the egg yolks and ice water little by little, until a smooth and homogeneous dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Book.
In a pan over medium heat, heat the olive oil and sauté the onion and garlic until golden. Add the chopped tomatoes and shredded chicken and sauté for 5 minutes. Add the tomato sauce and season with salt, black pepper and green chilly. Turn off the heat and mix the cream cheese into the filling. Book.
Divide the dough into two parts, a larger one for the base and a smaller one for the topping. Roll out the larger part with a rolling pin and line a mold with a removable bottom, covering the sides. Add the chicken filling. Roll out the other part of the dough and cover the pie. Seal the edges well. Brush the surface with egg yolk to brown. Bake in a preheated oven at 180°C for 45 minutes or until golden on top. Let it cool for a few minutes before unmolding. Serve then.
Heart of palm casserole
Ingredients
- 500 g of wheat flour
- 250 g cold butter or margarine, cubed
- 2 excited
- 1/2 teaspoon salt
- 1/4 cup of ice water
- 1 egg yolk for brushing
- 2 tablespoons of olive oil
- 1 chopped onion
- 2 cloves of garlic, chopped
- 2 chopped seedless tomatoes
- 400 g chopped palm heart
- 1/2 cup of pea tea
- 1/2 cup sliced green olives
- 1/2 cup of whole milk
- 2 tablespoons cornstarch
- Salt, ground black pepper and green chillies to taste
Preparation mode
In a bowl, mix the flour with the salt. Add the cold butter and work the dough with your fingertips until it resembles crumbs. Add the egg yolks and ice water little by little, until a smooth and homogeneous dough forms. Wrap in plastic wrap and refrigerate for 30 minutes. Book.
In a pan, heat the oil and sauté the onion and garlic until golden. Add the tomatoes and sauté for a few more minutes. Add the hearts of palm, peas and olives and mix. Dissolve the cornstarch in the milk and add to the mixture, stirring until it thickens. Season with salt, black pepper and green scent. Turn off the heat and let it cool.
Divide the dough into two parts. Open one part with a rolling pin and line the bottom and sides in a mold with a removable bottom. Add the cold palm heart filling. Roll out the other part of the dough and cover the pie, sealing the edges well. Brush the surface with egg yolk and bake in a preheated oven at 180°C for 40 minutes or until the dough is golden. Let it cool, let it cool and serve immediately.
Cod casserole
Ingredients
- 3 cups of wheat flour
- 200 g of butter
- 300 g of cream
- 1 pinch of salt
- 1 egg yolk for brushing
- 500 g desalted and shredded cod
- 2 tablespoons of olive oil
- 1 large chopped onion
- 2 cloves of garlic, chopped
- 2 chopped seedless tomatoes
- 1/2 sliced red pepper
- 1/2 cup chopped black olives
- 1/2 cup of cream
- 2 tablespoons of wheat flour
- 1/2 cup of whole milk
- Parsley and ground black pepper to taste
In a bowl, mix the flour and salt. Add the butter and mix until crumbly. Add the cream and knead until it forms a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes. Book.
In a pan, heat the oil and sauté the onion and garlic until golden. Add the tomatoes and paprika and sauté for 3 minutes. Add the cod and mix well. Dissolve the wheat flour in the milk and add to the pan, stirring until it thickens. Add the cream and mix well. Add the olives and adjust the seasoning with black pepper and parsley. Book.
Divide the dough into two parts. Roll out part of the dough with a rolling pin and line the bottom and sides of the pan. Add the cold cod filling. Open the other part of the dough and cover the pie, sealing the edges well. Brush with egg yolk to add shine. Bake in a preheated oven at 180°C for 35 minutes or until the dough is golden. Let it cool, let it cool and serve immediately.
Ground beef casserole Crédito: Imagem: from my point of view | Shutterstock
Ground beef casserole
Ingredients
- 500 g of wheat flour
- 250 g cold butter, cubed
- 2 excited
- 1/2 teaspoon salt
- 1/4 cup of ice water
- 1 egg yolk for brushing
- 500 g of ground beef
- 2 tablespoons of olive oil
- 1 large chopped onion
- 2 cloves of garlic, chopped
- 1 chopped seedless tomato
- 1/2 chopped green pepper
- 1/2 cup chopped green olives
- Salt, ground black pepper and green chillies to taste
Preparation mode
In a bowl, mix the flour with the salt. Add the cold butter and work the dough with your fingertips until it resembles crumbs. Add the egg yolks and ice water little by little, until a smooth and homogeneous dough forms. Wrap in plastic wrap and refrigerate for 30 minutes. Book.
In a pan, heat the oil and sauté the onion and garlic until golden. Add the ground beef and sauté for approximately 5 minutes. Add the tomatoes and paprika and sauté for a few more minutes. Add the olives, adjust the salt and black pepper and finish with green scent. Book.
Divide the dough into two parts. Open one part with a rolling pin and line the bottom and sides in a mold with a removable bottom. Add the minced meat filling. Open the other part of the dough and cover the pie, sealing the edges well. Brush the surface with egg yolk to brown. Bake in a preheated oven at 180°C for 40 minutes or until the dough is golden. Let it cool, let it cool and serve immediately.
Pepperoni casserole with cheese
Ingredients
- 2 cups of wheat flour
- 1/2 cup of natural yogurt
- 100 g cold butter
- 1 teaspoon of salt
- 1 ovo
- 1 egg yolk for brushing
- 400 g skinless pepperoni sausage, cut into cubes
- 1 sliced onion
- 2 tablespoons of olive oil
- 1 chopped seedless tomato
- 200 g grated mozzarella cheese
- 1/2 cup of cottage cheese
- Green chili and ground black pepper to taste
Preparation mode
In a bowl, mix the flour with the salt. Add the butter and crumble with your hands. Add the yogurt and egg. Mix until you get a uniform dough. Refrigerate for 30 minutes. Book.
Heat the oil in a frying pan and sauté the onion until lightly browned. Add the pepperoni and sauté for another 4 minutes. Add the tomato and mix well. Adjust the seasoning with black pepper and finish with green chilli. Let the filling cool and mix the cream cheese to make it creamy. Book.
Divide the dough into two parts. Open one part and line the bottom and sides in a mold. Add the pepperoni filling and cover with the mozzarella. Open the other part of the dough and cover the pie, sealing the edges well. Brush the surface with egg yolk to brown. Bake in a preheated oven at 180°C for 45 minutes or until golden on top. Let it cool for a few minutes before unmolding. Serve then.
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