"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Casseroles
Reply
 
Thread Tools Display Modes
 
Old 02-01-2006, 08:48 PM   #21
Senior Cook
 
Join Date: Sep 2004
Posts: 147
Quote:
Originally Posted by pdswife
1lb hamburger
1 large sweet onion
2 cloves garlic, chopped
3/4 cups raw rice ( I use a little less)
1 small head cabbage, chopped
1 can tomato soup plus 1/2 can water
1 15 oz can tomato sauce
Sounds perfectly yummy, but it also sounds like stuffed peppers, minus the peppers.

__________________

__________________
sherifffruitfly is offline   Reply With Quote
Old 02-01-2006, 09:10 PM   #22
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
The real recipe had green peppers in it Sheri but...hubby doesn't like green peppers. I sometimes sneak some red pepper chunks into this though.
__________________

__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 02-01-2006, 09:36 PM   #23
Senior Cook
 
Join Date: Sep 2004
Posts: 147
Quote:
Originally Posted by pdswife
The real recipe had green peppers in it Sheri but...hubby doesn't like green peppers. I sometimes sneak some red pepper chunks into this though.
Woohoo! I got somethin right! lol

Issaquah's much larger than 7k tho isn't it? (I'm from bellevue...)

Oh. That's the number of posts, not the population....

Sigh. Why couldn't I quit while I was ahead?
__________________
sherifffruitfly is offline   Reply With Quote
Old 02-01-2006, 10:56 PM   #24
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Talking

Quote:
Originally Posted by sherifffruitfly
Woohoo! I got somethin right! lol

Issaquah's much larger than 7k tho isn't it? (I'm from bellevue...)

Oh. That's the number of posts, not the population....

Sigh. Why couldn't I quit while I was ahead?
LOL! Yep..Issy is growing very quickly.
It's good to see someone else from Washington here.
There are a few of us scattered around but not many.
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 02-02-2006, 10:20 AM   #25
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
I know what a casserole is. And I don't much care for them. I know that not every recipe calls for cream-of soup, but lots do. I know that not all of them call for meat, but the majority do. (There are five recipes posted here in this thread and each one of them calls for meat of some kind. )

To top it all off, most are mushy. I'm not a huge fan of food (especially my vegetables!!) that is cooked until it's squishy.

Z
__________________
Zereh is offline   Reply With Quote
Old 02-02-2006, 10:30 AM   #26
Senior Cook
 
Join Date: Sep 2004
Posts: 147
I'll take Zereh's helping!

<- me
__________________
sherifffruitfly is offline   Reply With Quote
Old 02-02-2006, 12:22 PM   #27
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
Quote:
Originally Posted by Zereh
I know what a casserole is. And I don't much care for them. I know that not every recipe calls for cream-of soup, but lots do. I know that not all of them call for meat, but the majority do. (There are five recipes posted here in this thread and each one of them calls for meat of some kind. )

To top it all off, most are mushy. I'm not a huge fan of food (especially my vegetables!!) that is cooked until it's squishy.

Z
Are you vegetarian or just don't like cassaroles?
__________________
subfuscpersona is offline   Reply With Quote
Old 02-02-2006, 04:25 PM   #28
Senior Cook
 
Chausiubao's Avatar
 
Join Date: Jan 2006
Location: California
Posts: 107
Send a message via AIM to Chausiubao
casseroles r just dishes with internal and external binding agents right...mac and cheese! but most ppl don't put stuff on top of the cheese and noodles to bind it...like bread crumbs + oven toasting
__________________
Bread can sing. o.O
Chausiubao is offline   Reply With Quote
Old 02-02-2006, 05:40 PM   #29
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Quote:
Originally Posted by pdswife
1lb hamburger
1 large sweet onion
2 cloves garlic, chopped
3/4 cups raw rice ( I use a little less)
1 small head cabbage, chopped
1 can tomato soup plus 1/2 can water
1 15 oz can tomato sauce

Saute hamburger and onions and garlic
Drain.

Add salt and pepper to taste.

Mix the rest of the list together. The rice cooks in the oven.
Add the meat. Pace in a baking dish and bake for 1 1/2 hour 350 degrees.
until most of the liquid is gone.

You know, I have a head of cabbage in the fridge, along with some cooked burger and sweet Italian sausage left from making spaghetti sauce the other night. My husband hates cabbage, but I could whip this up real quick for me to lunch on! Thanks for sharing, pds!
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-14-2006, 06:49 PM   #30
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
You show me yours....

[QUOTE=auntdot]I guess it all depends upon the mood I am in and how one wishes to define a casserole.

Love scalloped potatoes with Parmesan cheese.

Can make a great potato casserole with cheese and ham.
....I'll show you mine
I make a standard ham/scallop potatoes, straight out of Bettey Crocker, bechemel sauce, cooks thirty minutes covered and one hour uncovered. Well, 30 years ago, I decided to top it with grated cheddar cheese and Pepperidge Farm herb seasoned dressing in the final thirty minutes. My boys think that's the greatest think since Christmas. It is reallly good. And yours...
__________________

__________________
Phil is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.