Bubble And Squeak Casserole Recipes

BUBBLE AND SQUEAK CASSEROLE

Steps:

• 1. Cook and smash potatoes with a fork and place in bottom of a greased (Pam) 9 x 9 baking casserole dish. Spread cottage cheese or ricotta cheese on top of potatoes if desired.
• 2. Cut bacon into 1 inch pieces and fry in skillet until crisp. Remove from pan with slotted spoon. Leave small amount (1 TBLS) of drippings in skillet. Add 2 tablespoons of butter to drippings.
• 3. In fry pan with drippings and butter, saute chopped onion. Add cabbage and saute until translucent. Add bacon and mix into cabbage. Layer on top of potato mixture. Salt and pepper casserole. Add optional ham if you choose a meatier dish.
• 4. Melt butter in skillet. (May use same skillet as used for cabbage.) Add flour and saute for about 2 minutes until blended and bubbly. Add milk and saute until thickened. (about 3 minutes) Pour over casserole and use knife or fork to make slits in the casserole so the sauce seeps into the dish.
• 5. Cover with foil and bake for 45 minutes at 350. Remove foil and finish baking for another 10-15 minutes, until bubbly.

QUICK AND EASY TRADITIONAL BUBBLE AND SQUEAK DISH

Steps:

• Gather the ingredients.
• In a large frying pan, melt the butter over medium heat and make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.
• Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.
• Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.
• Serve with either a fried or poached egg on top. Enjoy.

BUBBLE 'N' SQUEAK

Steps:

• In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
• In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

BUBBLE AND SQUEAK

Steps:

• Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.
• Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add butter and cream and mix well. Meanwhile, fry bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice, and then combine vegetables with mashed potatoes. Refrigerate for 2 hours.
• Shape potato mixture into 10 patties, and heat reserved fat in clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately.

BUBBLE AND SQUEAK

Steps:

• Brown the sausage in a skillet.
• Remove from pan to a bowl, then add the onion to the sausage drippings and cook till limp.
• Add the onion to the meat; mix well and spread in a buttered 1 1/2 quart casserole.
• Layer the cabbage on top, salting to taste.
• To make the white sauce, melt the butter in a heavy saucepan; stir in the flour and cook, stirring constantly, until the paste is thick and bubbling, but not brown, about 2 minutes.
• Add the hot milk, continuing to stir as the sauce thickens.
• Bring to a boil; add salt and pepper to taste, lower the heat and cook, stirring, for 2-3 minutes more.
• Pour sauce over cabbage and top with the bread crumbs.
• Bake 30-40 minutes at 350 degrees F till bubbling and hot.

BUBBLE AND SQUEAK

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.

BUBBLE AND SQUEAK

Steps:

• Finely chop the potatoes and crush slightly.
• In a frying pan melt half the fat and lightly fry the onion.
• Mix in the potato and greens and season well.
• Add more dripping or lard.
• Press the bubble into the hot fat and fry over a moderate heat until browned underneath.
• Turn the bubble over, add the last of the fat and fry until the other side is browned.