30-minute casseroles

Vegetable casserole

Serves 4 

Ingredients:

• Butter
• 1 head of broccoli, chopped
• 1 head of cauliflower, chopped
• 2 carrots, sliced
• 1 large zucchini, sliced
• 2 medium onions, sliced
• 2 squash, diced
• 4 tomatoes, quartered
• 2 tablespoons butter
• 1 teaspoon salt
• 2 egg yolks, beaten
• 1/2 cup Parmesan cheese

Directions:

1. Preheat the oven to 180 degrees C. Rub a bit of butter along the inside edges of a large casserole dish with a lid.
2. Fill a large pot halfway with water and bring to the boil.
3. Add the broccoli, cauliflower and carrots and boil until the vegetables are just beginning to become tender.
4. Drain and place in an ovenproof casserole dish.
5. Add all remaining ingredients and give the casserole mixture a very gentle stir.
6. Cover with a lid and place in the oven. Cook for approximately 20 minutes or until cooked through.

Chicken casserole

Serves 4

Ingredients:

• Olive oil
• 1kg chicken breast
• 1 cup chicken stock
• 400 grams condensed cream of chicken soup (we used two cans)
• ½ head of broccoli, cut into small florets
• 3 carrots, sliced
• 200 grams frozen peas
• 1 tablespoon thyme
• 2 tablespoons parsley

Directions: 

1. Preheat the oven to 180 degrees C. Rub a bit of oil along the inside edges of a large, ovenproof casserole dish with a lid.
2. Cut the chicken into pieces. Heat the olive oil in a large pan and fry the chicken until it's just cooked and brown on the outside.
3. In a large pot, heat the chicken stock, soup and herbs. Add the chicken pieces and stir.
4. Throw in the broccoli, carrots and peas, then bring to the boil. Cook veggies until just tender.
5. Pour all ingredients into a large, ovenproof casserole dish and secure with a lid. Place in the oven and bake for 15-20 minutes, or until all ingredients are cooked through.

Beef casserole

Serves 4

Ingredients:

• Olive oil
• 700 gram steak
• 2 tablespoons flour
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 onion, thinly sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, crushed
• 1 red capsicum, thinly sliced
• 400 millilitres warm water
• 2 tablespoons tomato paste
• Parsley, chopped

Directions:

1. Preheat the oven to 180°C. Rub a bit of oil along the inside edges of a large, ovenproof casserole dish.
2. Cut the steak into cubes.
3. Sift the flour into a bowl, then add the paprika, salt and pepper, and stir. Roll the beef cubes in the seasoning until well coated, then transfer to a pan with two teaspoons of oil and fry until just cooked and brown on the outside.
4. Place the beef and the excess flour and spice mixture in your greased casserole dish.
5. Place the onion, mushrooms, garlic and capsicum in the pan and cook until the capsicum slices start to go soft. Add to the casserole dish.
6. In a small, separate bowl, combine the water and tomato paste. Mix well, then pour over the other ingredients in the casserole dish.
7. Place the lid on the dish, then pop in the oven and cook for 20 minutes or until cooked through.

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