Dutch Chinese Casserole Recipes

CHICKEN CHOW MEIN CASSEROLE

Steps:

• Preheat the oven to 375F. Lightly spray the inside of a 9 by 13-inch casserole dish with cooking spray.
• Add the butter to a large, deep skillet over medium heat. Once melted, add the celery, carrot, red bell pepper, and onion, and turn the heat up to high. Cook, stirring constantly until the vegetables are starting to soften, about 3 to 5 minutes.
• Turn the heat back down to medium. Add the garlic and cook 30 seconds, stirring constantly.
• Add the condensed cream of chicken soup, milk, soy sauce, and black pepper. Stir to combine.
• Stir in the chicken and rice.
• Transfer the mixture to the prepared casserole dish. Spread the chow mein noodles evenly on top. Cover the dish with aluminum foil.
• Bake until the casserole is warm throughout, about 30 minutes.
• Serve topped with sliced scallion and minced red bell pepper.

JACHTSCHOTEL: CENTURIES-OLD DUTCH CASSEROLE RECIPE

Steps:

• Making the stew
• Preheat your oven to 150ºC (300F)
• Remove the onion skin, and cut it into quarters. Cut each quarter into slices that are approximately 1cm (⅜") thick.
• Peel the carrots, and cut them into 1cm (⅜") slices.
• Cut the celery into 1cm (⅜") slices.
• Cut the beef into 3cm (1¼") cubes.
• Put the bay leaves, cloves, and ginger slices in a cheesecloth pouch (a bouquet garni ).
• Season the beef with salt and pepper.
• Toss the beef in the flour; make sure all the pieces of beef are covered.
• Heat the butter and olive oil up in a large Dutch oven over medium-high heat.
• Brown the beef on all sides; make sure to shake off any excess flour before placing the beef in the pot. You may have to do this in two batches, to make sure you don't overcrowd the pan.
• Remove the beef from the pan, and add the vegetables. Cook them, stirring frequently, until the onions start to take on a light-brown color.
• Add the beef back in, with the vegetables, and add the stock, mustard, vinegar, and bouquet garni.
• Put the lid on your pot, then place it in the oven for 2-3 hours, until the meat is fall-apart tender. Check from time to time to make sure the pot doesn't cook dry. If the sauce is still too watery after 2 hours, continue cooking it without a lid.
• Taste the beef and the sauce, and if necessary add salt and pepper to taste.
• Making the mashed potatoes
• Note: Start this when the stew has another hour or so to go. Peel the potatoes, and cut them into cubes.
• Put them in a pot, and then cover with cold water.
• Add a generous pinch of salt to the water.
• Over medium-high heat, bring the water to a boil.
• Once the water boils, turn down the heat until it simmers. Cover the pan with a lid, and let it simmer until the potatoes are fork-tender (When you insert a fork, it comes out easily).
• Drain the water into a measuring cup or bowl.
• Add the butter, and some salt, pepper, and freshly grated nutmeg to the potatoes. Start mashing them. If the mashed potatoes seem dry, add some of the reserved cooking water. Stir it through with a wooden spoon.
• Taste, and add salt and/or pepper, if necessary.
• Assemble
• Preheat your oven to 200ºC (400F).
• Spray the inside of the baking dish with some cooking spray.
• Peel, core, and slice the apples.
• Put the stew at the bottom of the dish.
• Add a layer of apples on top of the stew.
• Cover the entire dish with mashed potatoes.
• Sprinkle breadcrumbs all over the top of the potatoes.
• Cut the butter into small squares, and place them evenly on top of the potato / breadcrumb layer.
• Bake for 20 minutes, until the top of the crust is a light golden-brown

CHOW MEIN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion and celery and saute for 5 more minutes.
• In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish. Top with chow mein noodles.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.

DUTCH LEEK CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Cook potatoes until tender but firm, about 15 minutes.
• Drain potatoes, and transfer to a medium bowl. Mash together with milk.
• Be sure to remove all grit from leeks by soaking after chopping.
• Place leeks in a medium saucepan with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Drain and set aside.
• In a skillet over medium heat, cook and stir the ground beef until browned.
• Mix in the onion, red bell pepper, and green bell pepper. Season with green chile peppers and soy sauce. Continue to cook and stir until vegetables are tender.
• In a medium baking dish, mix mashed potatoes, leeks, and ground beef mixture. Sprinkle with Cheddar cheese, and top with ham.
• Bake 25 minutes at 350F, until bubbly and lightly browned.

DUTCH CHINESE CASSEROLE

Steps:

• Brown meat and add stuff in order except dry noodles. Bake 1 hour. Last 15-20 minutes, add dry noodles.Spiced with More Tall Tales - Meats