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Howdy partners! It’s cowboy casserole time

<p dir="ltr">Similar to cottage pie, but with a little extra helping of decadence, you’re going to swap out the traditional mash for potato gems with melted tasty cheese on top. Serve it with sour cream, guacamole and hot sauce and you’ve got yourself a comfort meal fit for any cowboy. Yeehaw!</p> <h2 dir="ltr">Ingredients</h2> <p dir="ltr">2 brown onions, very finely sliced</p> <p dir="ltr">2 sticks celery, finely diced</p> <p dir="ltr">2 carrots, finely diced</p> <p dir="ltr">6 cloves garlic, minced</p> <p dir="ltr">1 bunch thyme, very finely chopped</p> <p dir="ltr">⅓ cup extra virgin olive oil</p> <p dir="ltr">2 tsp ground cumin</p> <p dir="ltr">2 tsp smoked paprika</p> <p dir="ltr">1 tsp ground coriander</p> <p dir="ltr">500g beef mince</p> <p dir="ltr">2 Tbsp tomato paste</p> <p dir="ltr">2 x 400g cans diced tomatoes</p> <p dir="ltr">Sea-salt flakes and freshly ground black pepper, to season</p> <p dir="ltr">400g can kidney beans, drained 
and rinsed</p> <p dir="ltr">400g can corn kernels, drained 
and rinsed</p> <p dir="ltr">700g potato gems</p> <p dir="ltr">1½ cups grated tasty cheese</p> <p dir="ltr">Coriander sprigs, sour cream, hot sauce and guacamole, to serve</p> <h2 dir="ltr">Method</h2> <p><span id="docs-internal-guid-325b6802-7fff-cbce-b2c5-0d8977d1ad35"></span></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat oven to 180°C fan-forced (200°C conventional). Cook onion, celery, carrot, garlic and chopped thyme in 2 tablespoons of the oil in a large deep frying pan over medium heat for 5 minutes, until well softened. Mix in cumin, paprika and ground coriander, then transfer to a bowl.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Add remaining oil to the same pan and cook beef mince for 5 minutes, until browned. Mix in cooked vegetables, tomato paste and diced tomatoes. Season, then simmer for 20 minutes, until thickened. Stir in beans and corn. Transfer to a 2.5L baking dish.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Top mince and vegetable mixture with potato gems in a single layer, then bake for 20 minutes. Scatter with tasty cheese, then bake for a further 5-10 minutes until cheese is melted and golden. Garnish casserole with coriander sprigs, and serve with sour cream, hot sauce and guacamole on the side.</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens</em></p>

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Tuna casserole

<p>This American classic is a great cold-weather family meal. Petite peas add a touch of sweetness to this rich, hearty dish.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>220g ounces uncooked elbow macaroni</li> <li>140g white tuna in water, drained</li> <li>⅓ cup finely chopped red onion</li> <li>110g reduced-fat cheddar cheese, shredded</li> <li>¼ cup grated fresh Parmesan cheese</li> <li>1 cup frozen petite green peas</li> <li>½ cup Japanese breadcrumbs</li> <li>2 tablespoons unsalted butter</li> <li>¼ cup all-purpose flour</li> <li>½ cups reduced-fat milk</li> <li>½ teaspoon salt</li> <li>¼ teaspoon freshly ground black pepper</li> <li>tablespoons canola oil</li> <li>Cooking spray</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 190°C. Cook pasta according to package directions, omitting salt and fat and the drain.</li> <li>Heat oil and butter in a cooking pot over medium-high heat until butter melts. Add onion and sauté for 3 minutes.</li> <li>Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended.</li> <li>Cook, stirring constantly, for about 2 minutes. Gradually stir in milk.</li> <li>Bring to a simmer before stirring in cheddar cheese, salt, and pepper.</li> <li>Cook for 1 minute or just until the cheese melts. Now, stir in your peas and tuna.</li> <li>Add the pasta, tossing in the mixture to coat. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.</li> <li>Sprinkle with panko and Parmesan cheese.</li> <li>Bake at 190°C for 20 minutes or until golden.</li> </ol> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/macaroni-bake/"><em><strong><span style="text-decoration: underline;">Macaroni bake</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/tuna-carpaccio/"><strong><em><span style="text-decoration: underline;">Tuna carpaccio</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/tuna-persimmon-and-beetroot-salad/"><em><strong><span style="text-decoration: underline;">Tuna, persimmon and beetroot salad</span></strong></em></a></p>

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Cheesy chicken and potato casserole

<p>This cheesy, delicious mess of potatoes and chicken is so delicious that we wish you good luck getting seconds.</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>0.5kg chicken breast, cubed</li> <li>8 medium sized red potatoes, cubed, skin on</li> <li>⅓ cup of olive oil</li> <li>1 teaspoon of salt</li> <li>½ teaspoon of black pepper</li> <li>1 tablespoon of paprika</li> <li>2 tablespoons of hot sauce (your choice)</li> <li>2 tablespoons of garlic powder or fresh garlic, chopped</li> <li>2 cups of Mexican blend cheese</li> <li>1 cup of crumbled bacon</li> <li>1 cup of green onion, diced</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <ol> <li>Preheat oven to 200°C and spray a casserole dish with cooking spray.</li> <li>Mix together olive oil, salt and pepper, paprika, garlic powder, hot sauce, chicken, and potatoes in a large bowl. Stir. </li> <li>Pour contents into baking dish.</li> <li>Bake for 55 to 60 minutes, stirring two to three times throughout. Casserole should be browned on top.</li> <li>Remove from oven and sprinkle cheese, bacon and green onion over top. </li> <li>Bake for another five minutes. Let cool, serve.</li> </ol> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/baked-spinach-and-cheese/">Baked spinach and cheese</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/07/hasselback-potatoes/">Roasted hasselback potatoes</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/07/spiced-cauliflower/">Spiced cauliflower</a></strong></span></em></p>

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Classic moussaka

<p>For a casserole with a difference, try our take on the signature Mediterranean dish – we promise it’s as hearty as it looks.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>2 large eggplants, thinly sliced</li> <li>Olive oil, for shallow frying</li> <li>1 brown onion, finely chopped</li> <li>3 garlic cloves, crushed</li> <li>500g lamb mince</li> <li>400g can crushed tomatoes</li> <li>4 tablespoons tomato paste</li> <li>¼ teaspoon ground cinnamon</li> <li>1 teaspoon caster sugar</li> <li>⅓ cup grated cheddar cheese</li> <li>Salt and pepper, to taste</li> <li>Lemon wedges, to serve</li> </ul> <p><em>Béchamel sauce</em></p> <ul> <li>60g butter</li> <li>¼ cup plain flour</li> <li>2 cups milk</li> <li>4 tablespoon grated parmesan</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 180°C.</p> <p>2. Salt eggplant slices on both sides and rest for an hour. Rinse with cold water and pat slices dry. Brush eggplants with olive oil and fry both sides in pan over high heat until lightly brown. Set aside.</p> <p>3. Heat two tablespoons of oil in fry pan and sauté onions and garlic for five minutes or until onions softened. Add mince and cook, stirring, for six to eight minutes or until browned. Add crushed tomatoes, tomato paste, cinnamon and sugar. Bring to boil. Reduce heat to medium-low and simmer for 30 minutes or until sauce is thick and liquid evaporated. Season to taste.</p> <p>4. For the béchamel sauce, heat butter in saucepan and add flour. Stir over low heat for a couple minutes or until mixture is bubbling. Gradually add milk and stir until mixture starts to boil and thicken. Stir in parmesan and season to taste.</p> <p>5. Grease large ovenproof dish and layer one-third of eggplant slices, slightly overlapping, over the base. Spread half meat mixture over eggplant. Repeat layers, finishing with eggplant. Spread béchamel sauce over. Sprinkle with grated cheese. Bake for 30 minutes or until golden. Serve with lemon wedges.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/eggplant-parmigiana/">Eggplant parmigiana</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/02/apple-pie/">Apple pie</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/01/mushroom-feta-and-spinach-quiche/">Mushroom, feta and spinach quiche</a></strong></em></span></p>

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