Christina gave Laura a recipe for a casserole the other day. After a "girls night", Laura raved about this dish, so I thought I'd give it a try. Christina's recipe called for Cream of Mushroom soup and having just watched the Good Eats episode on casseroles, Casserole Over, I figured I'd make it with a few modifications.
Updated: I made the recipe with a few more modifications the other night. I think I'm zero-ing in on something pretty good. Again, I don't think I used quite enough sliced mushrooms, next time I'm going to try to up it to 1-2 cups of mushrooms. I'm updating the recipe below with what I did the other night.
- 3 cups frozen vegetable mix
- 1 cup diced potatoes (about 3/4 inch cubes)
- 1 to 2 tablespoons canola oil
- 3 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 1/2 cups low sodium mushroom broth
- 1 cup milk divided
- 3 tablespoons flour
- 1 teaspoon curry powder
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 1/2 cup Bisquick
- 1/2 cup chopped mushrooms
Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a medium sauce pan, cover diced potatoes with water. Bring to a boil, and reduce to a simmer for about 10-15 minutes, until potatoes squish in a pair of tongs. When done drain and set aside.
In a sauce pan, heat broth and 1/2 cup milk over low heat. In a saute pan, saute the mushrooms with a little canola oil. When browned, add to mushroom broth in saucepan.
In a saute pan heat 2 tablespoons of butter and sweat the onion and celery until translucent. Add 1 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes.
In a seperate bowl, mix together Bisquick and 1/2 cup of milk. You may need to add a little more milk, as you don't want the mixture to be so stiff that its hard to spread on top of the casserole.
Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Add browned vegtables, and potatoes. Pour into a shallow baking pan, and top with Bisquick mixture. Cook for about 25 minutes until biscuit topping is browned and casserole is bubbling. After taking out, let rest for 10-15 minutes.
Again, if anybody tries this out, let me know how it goes!