Casserole Party Recipes

The party has been over for some time and both our stomachs and our gourmet sensibilities have been reset. Here are the participating dishes and recipes.

First place gold medal winner!

Roasted Butternut Squash Lasagne
4 pounds butternut squash, peeled, seeded and diced into ¼” cubes
¼ c fruity olive oil
4 cups milk
leaves from 2 sprigs fresh rosemary, coarsely chopped
1 clove garlic, mashed to a paste with 1 tsp coarse salt
¼ cup unsalted butter
¼ cup all‐purpose flour
12 ounces no‐boil lasagne noodles
2 ½ cups grated gruyere cheese
½ cup freshly grated parmesan cheese
Preheat oven to 450°. Line two baking sheets with parchment paper.
In a large bowl toss diced squash with olive oil until well coated. Season generously
with salt and pepper. Spread in a single layer on baking sheets. Roast in oven 10
minutes, stir and roast another 10 minutes or so until squash is tender and
beginning to turn golden.
While squash is roasting, bring milk to a simmer with rosemary. Heat mixture at a
low heat for 10 minutes, then strain into a pitcher or measuring cup.
In a heavy saucepan cook garlic in butter until fragrant over moderately low heat.
Stir in flour and cook roux, stirring, for 3 minutes. Remove pan from heat and whisk
in milk in a steady stream until smooth. Return pan to heat and simmer sauce,
whisking occasionally, about 10 minutes until thick.
Reduce oven to 375° and butter a 13 by 9 by 2 inch baking dish.
Pour 1 cup sauce into baking dish and cover with lasagne sheets, being careful not to
overlap noodles. Reserve ½ gruyere. Pour about 1 cup of sauce over noodles,
spread half of the roasted squash in a single layer, and sprinkle with half the
remaining gruyrere. Make 1 more layer in the same manner, beginning and ending
with pasta. Top last layer of pasta with remaining sauce and sprinkle with reserved
gruyere and parmesan.
Cover dish tightly with foil and bake until bubbly, 30‐40 minutes. Remove foil and
bake until top is bubbling and golden. Let lasagne stand 5 minutes.
Garnish with rosemary sprigs. Serves 6 as a main course, 12 as a side dish, and 20 at
a Casserole Party!

Senond place silver medal winner.

Tuna Noodle Casserole (recipe may be a top secret - I don't have it)

Third place bronze medal winner.

Shepards' Pie

• 1 pound ground chuck beef • 1 cup mushrooms, chopped • 1 cup chopped onion • 1 cup carrots peeled and chopped• 1 cup frozen peas, unthawed • 2 large cloves garlic, pressed or finely minced • 1 can cream of mushroom soup• 1 teaspoon kosher salt • 2 to 3 sprigs of fresh thyme• Freshly ground pepper to taste • 2 Tablespoon Worcestershire sauce • 1/2 cup beef broth or vegetable broth• 1/4 cup heavy cream or half and half• ¼ cup red wine• 3 to 4 cups - mashed potatoes – below or use your favorite recipe• 1/8 cup fresh grated parmesan cheese • Sweet Hungarian paprikaMashed Potatoes

For mashed potatoes boil 3 to 4 medium sized peeled russet potatoes until tender. Add ¼ cream or half and half, 3 to 4 tablespoon Butter, Salt & White Pepper to taste. Whip until smooth.Fold in ¼ cup chopped fresh parsley.FillingCaramelize onions in 2 tablespoons butterBrown ground beef and drain - add Mushrooms, Garlic, Carrots, Peas, Onions, Salt & Pepper, & Thyme.Sauté over medium heat until vegetables begin to tender. Add Broth, Wine, Cream and Worcestershire.Stir and cook until it a nice thickened gravy forms, if too thick add more broth.Pour meat and vegetable mixture into a greased casserole dish.Spread mashed potatoes over the top.Bake at 375 for about 45 minutes.Grate Parmesan Cheese over the top of potatoes and broil until light brown crust forms.Sprinkle with Paprika – Garnish with more fresh Thyme

South Austin Spinach Casserole

Asparagus Casserole

Artichoke Chicken Casserole

" Mexi-Corn" Taco Casserole

Shirley's Cassolet


Scott's Goulash

If you would like any of the unpublished recipes, leave me a comment with you email address and I will send a complete listing of all the recipes in pdf format.