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Hey mums, I’m after some good casserole recipes for winter if you have any? Any kind would be great..we like to try new things. Thanks :)


Posted by gem1991, 3rd June 2014


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  • We like a cauliflower dish.
    Start with frying a large onion and some garlic, add chopped tomato’s, add tomato paste, salt & pepper and add cannellini beans (washed and drained). In the meantime cook cauliflower a la dente.
    Put tomato/bean sauce in the bottom of an oven dish. Optional; add cut up chorizo sausage or a vegetarian sausage if you like, Scatter the drained and cooled down cauliflower florets, top with grated cheese and pop in the oven.


  • I am in love with my slow cooker through winter. Pork belly, beef cheeks, lamb shanks. Brown everything, pop in your slow cooker with seasoning, herbs and a little sauce. Place lid and let it go. I love experimenting with different combinations.


  • SAUSAGE CASSEROLE:
    8 sausages, chop into 5-6 piece per sausage.
    Half fill a pot with water, bring the water to a boil then add your sausages.
    Add half a packet of french onion soup.
    Add 2 tablespoons of gravy mix.
    Let it cook for 2 hours.
    Then add your variety of veg & let it cook for another hour.
    Makes 4 servings & is very yummy!


  • 4 lamb chops, 2 rashers bacon chopped, 2 onions finely chopped,,1 1/2 cups chicken stock, 2 Tblsps flour, 2 tsps Worcestershire sauce, 2 Tblsps tomato sauce, salt and pepper to,taste.
    Brown chops, place in casserole dish. Fry onion and bacon til soft, add to casserole dish. Add flour to pan and cook 2-3 mins. Gradually add the stock careful to avoid lumps. Add sauces, salt and pepper. Stir til boils and thickens. Pour over chops. Cook in 180*C oven for 90 minutes. Serve with baked veggies. Or mashed potato and boiled veggies. Can also be done in slow cooker, reduce liquid


  • some great ideas thanks


  • Aubergine and bean casserole
    Add “Aubergine and bean casserole” to FavouritesAdd to Favourites Aubergine and bean casserole
    Balance healthy ingredients beautifully with this vegetarian casserole recipe.
    Ingredients
    For the casserole
    1 tbsp vegetable oil
    2 onions, quartered
    1 garlic clove, crushed
    250g/9oz chestnut mushrooms, halved
    2 aubergines, cut into large chunks
    2 x 400g/14oz can borlotti or butter beans
    75g/3oz brown sugar
    1 tsp smoked paprika
    100ml/3½fl oz vegetable stock
    75g/3oz molasses
    100g/4oz tomato ketchup
    1 tbsp Dijon mustard
    30ml/1¼fl oz sherry vinegar
    1 tbsp chopped fresh parsley
    To serve
    natural yoghurt
    flatbread
    Preparation method
    Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.
    Add the mushrooms and aubergines and cook for 10 minutes.
    Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes.
    Serve with yoghurt and flatbread.


  • Try these recipes in a slow cooker.


  • I dont follow recipes for caseroles I usually just gather ingredients that I have already and go from there. Adjust taste and yumm


  • I love soups in the slow cooker….our favourites are Pea and Ham Soup and Creamy Pumpkin and Potato Soup!

    Pea and Ham Soup
    (Put everything in slow cooker on low for 8 hours)
    2 ham hocks
    1 large onion diced
    2 carrots diced
    2 celery sticks diced
    2 sachets wow select pea and ham soup sachets
    12 cups water
    500g green split peas

    Creamy Pumpkin and Potato Soup
    (Put everything in slow cooker on low for 6 to 8 hours. Once cooked add cream and blend with a stick blender to the consistency you prefer)
    1 butternut pumpkin 2cm cubed and peeled
    2 large potatoes peeled and 2cm cubed
    1 medium sweet potato peeled and 2cm cubed
    2 chicken noodle soup sachets
    10 cups water
    Salt and pepper to taste
    300ml cream stirred through at the end


  • these sort of things and stew can be done oven slow cooker and you can use what ever meat you want even sausages I do a lamb chop and sausage stew in a beef stock or chicken I do not put sausages in but make a chicken stock I put garlic in every thing I cook like this but I always brown my meat in my big pot than I add my stock Garlic and such ex onion than put the lid on once it comes to a boil I turn it down and walk away the smell will get you back in to check than once the meat is close to ready you add all your veges you want in it….mine all have potato as it is a must for us than once ready I thicken it with gravy and really a casserole is just like a stew but layered and done in the oven in a casserole dish with lid or put foil over to keep the heat in and you don’t really have to do the gravy as it is just a constructed stew or a stew is a deconstructed casserole….. I do have the sachets but I have to admit when even in the slow cooker I forget and still do it the same way as in the pot but one day I will think and try the flavors I have as I am sure I got one of just about every thing. I just do the stews as I can do a big pot full than put the rest in to containers and freeze meals as I always cook for an army.


  • I have been buying the mccormicks slow cooker packets they are lovely and even the kids have given it the thumbs up.
    We have the beef in red wine sauce last night wasnt sure with the kids as i have never cooked with red wine before for them and they loved it even asked if i had any left.


  • My Veal Casserole is a family favourite~
    4 – 6 veal chops (tossed in flour)
    1 onion (chopped)
    1/2 green capsium (diced)
    1 carrot (diced)
    1/2 cup white wine or chicken stock
    1 small can of champinions (cut on half)
    1 can of diced tomatoes
    1/4 cup of stuffed green olives
    Salt & pepper
    Fry the veal, place in large casserole, fry onions & carrots then add wine or stock & tin tomatoes. Add to casserole with champinions & olives, salt & pepper. Cook for 1 hr & turn chops, cook for another 30 mins & serve with boiled rice.


  • Some great suggestions already this recipe is not a casserole but awesome in a slow cooker and since the weather is getting a little cooler thought I would share
    Slowcooker Broccoli Cheesy Chicken
    2 – 3 large boneless, skinless chicken breast halves, roughly chopped (or you may leave them whole)

    2 tablespoons butter, melted
    1 can cream of celery soup
    125 grams cream cheese or cream cheese spread
    1/4 cup milk
    280 grams frozen broccoli florets or fresh broccoli
    salt and pepper to taste.
    Dry chicken with paper towels and place in sprayed slow cooker. Combine melted butter, soup, cream cheese and milk in bowl and spoon over chicken.
    Cover and cook on low for 4 hours. Remove cooker lid and place frozen broccoli over chicken. Cover and cook for additional 1 hour. Serve over rice or pasta.


  • As we speak I’m cooking a McCormicks Slow Cooker Mild Chicken Curry. Flavours are great in this range and so easy to whip up.


  • Grab a ‘slow cooker’ casserole packet mix from Aldi it’s the best my family has had!


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