Your favourite baked casserole recipe

Apple sponge

https://www.taste.com.au/recipes/apple-sponge-pudding/28dfa302-f71a-4e9f-8b2f-db7a551c2b1b

 

Now that is my kind of dessert - oh why do I not have any apples to use!

 

Cheats hack: just used canned pie apples and dump the sponge on top. Also, it’s delicious with tinned peaches at the bottom, I actually prefer the tinned peach version. 2 tins of peaches drained well is enough.

This was a frequently eaten dessert when I was growing up, my dad would make it, he would dice apples and cook them in the microwave, or use tinned peaches, then put the sponge mix on top and bake it. Quick dessert because it cooks so quickly.

Mmm, I don’t have apples or peaches, but do have apricots!

Well I know what I am making tomorrow night!

I'm definitely trying that apple sponge!

Boeuf Bourguignon (Beef Burgundy) cooked low and slow. Serve with garlic-y mash and greens. Freezes well.

https://www.recipetineats.com/beef-bourguignon-beef-burgundy/

If you want a rather special recipe, this one is excellent. It’s from the Jamie at home book.

https://robbydogcooks.com/2016/06/07/jamie-olivers-steak-guinness-and-cheese-pie-with-a-puff-pastry-lid/

just phoenixing this thread - i thought today might be a good day for a beef and guinness pie - can i ask - do you blind bake the bottom layer of pastry before adding the meat filling? i checked and the recipe didn’t specify (unless i in turn am blind - but i don’t think it did say either way) - is that just something most pie makers would know to do? otherwise it would get soggy and remain uncooked wouldn’t it ?

If you want a rather special recipe, this one is excellent. It’s from the Jamie at home book.

https://robbydogcooks.com/2016/06/07/jamie-olivers-steak-guinness-and-cheese-pie-with-a-puff-pastry-lid/

 

just phoenixing this thread - i thought today might be a good day for a beef and guinness pie - can i ask - do you blind bake the bottom layer of pastry before adding the meat filling? i checked and the recipe didn’t specify (unless i in turn am blind - but i don’t think it did say either way) - is that just something most pie makers would know to do? otherwise it would get soggy and remain uncooked wouldn’t it ?

I’ve only ever done it with a pastry lid only.

Thanks again everyone, so many lovely suggestions. May have to try the apple sponge and the beef bourguignon after I make the no knead bread! Yummy.

Boeuf Bourguignon (Beef Burgundy) cooked low and slow. Serve with garlic-y mash and greens. Freezes well.

https://www.recipetineats.com/beef-bourguignon-beef-burgundy/

This is a favourite in our house. Not this particular recipe, but wondering if we should try it or stick to the one that I know that all the kids love.

I prefer it with mash, but the kids love it in a bowl with buttered toast on the side, after we had it with toast while eating leftovers on night.

My no knead bread done in the new casserole dish.

You would blind bake nearly all pies for a crispy bottom.

My no knead bread done in the new casserole dish.

That looks great! How did it look on the inside? And more importantly, how did it taste?

I made this one a few nights ago, turned out very yummy.

https://www.delicious.com.au/recipes/lamb-potato-casserole/88b646f2-7fc4-4564-bdf3-8d9ac4b5a99e

My no knead bread done in the new casserole dish.

 

That looks great! How did it look on the inside? And more importantly, how did it taste?

It was nice and soft on the inside. Everything cooked through consistently. Had a mild sourdough flavour and a hard crust. The dough itself was sticky and very soft, so it was a little tricky to shape, it did its own thing! Next time I want to do a herb, garlic and cheese one.

Forgot to add, it's quite a dense loaf, not fluffy on the inside at all, if you know what I mean.

My no knead bread done in the new casserole dish.

 

That looks great! How did it look on the inside? And more importantly, how did it taste?

 

It was nice and soft on the inside. Everything cooked through consistently. Had a mild sourdough flavour and a hard crust. The dough itself was sticky and very soft, so it was a little tricky to shape, it did its own thing! Next time I want to do a herb, garlic and cheese one.

If you wet your hands the sticky dough doesn’t stick to them (for shaping). Good work though!!

That looks great! How did it look on the inside? And more importantly, how did it taste?

 

It was nice and soft on the inside. Everything cooked through consistently. Had a mild sourdough flavour and a hard crust. The dough itself was sticky and very soft, so it was a little tricky to shape, it did its own thing! Next time I want to do a herb, garlic and cheese one.

 

If you wet your hands the sticky dough doesn’t stick to them (for shaping). Good work though!!

Aha, cheers for the tip!