Summer Casseroles

Vegetable Bulgar Casserole

1 can of chicken stock
1 cup of bulgur – uncooked
1 tablespoon of margarine or butter
1 & 1/2 onions chopped
6 cups of zucchini
1 red capsicum chopped
1/2 cup of water
1/2 teaspoon of garlic salt
1/8 teaspoon of pepper
1 egg
1/2 cup of milk
1/2 teaspoon of mustard
1 cup of cornbread stuffing mix


Preheat your oven to 350c

Add the broth to a saucepan and bring it to the boil on the stove. Turn the heat off. Now place your bulgur into a bowl and add the broth. Let it stand for 20 minutes.

In a large skillet, Melt the butter over a medium high heat. Add the onion and cook for 2-3 minutes. Now reduce the heat to medium and add the zucchini, capsicum, water, garlic salt and pepper. Cover the skillet and let it simmer for 10 minutes, stirring occasionally.

Remove the skillet from the heat and mash the zucchini slightly. Stir in the bulgur.

In a small bowl, beat the egg, mustard and milk until it is blended together, then stir into the zucchini mix in the skillet. Add ½ a cup of cornbread stuffing and mix well.

Now spoon the mixture into a greased dish (about 12 x 8) and sprinkle the remaining cornbread stuffing on top. Bake for 30 minutes!

Mediterranean Chicken casserole

chicken casserole food
1 x 1.6kg chicken
1 tablespoon of extra virgin olive oil
1 tablespoon of sea-salt flakes
1 tablespoon of black pepper
2 roma tomatoes, chopped
1 cup of green olives
1 cup of dry white wine
8 thyme sprigs
1 onion, cut into thin wedges
2 small fennel bulbs, cut into thin wedges
6 garlic cloves, peeled

Preheat oven to 220c. Cut chicken into serving-sized pieces. Rub olive oil into each chicken piece and season with salt and pepper.
Put onion, fennel, garlic, tomato, olives, wine and thyme in a casserole dish. Arrange chicken on top. Bake, uncovered, for 45 minutes or until the chicken is golden. Cover and bake for a further 30-40 minutes or until chicken is cooked through and the vegetables are tender.

Fish Casserole

fish casserole food

500g white fish fillets
1 cup of sliced mushrooms
3 celery stalks diced
4 tablespoons of grated onion
1/2 cup of minced green capsicum
1/2 cup of cracker crumbs
6 tablespoons of butter or margarine
2 cups of milk
4 tablespoons of grated Cheddar cheese
4 tablespoons of flour
1/8 teaspoon of basil
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 pinch of nutmeg


Melt 2 tablespoons of the butter or margarine in a saucepan. Add mushrooms, celery, onion, green capsicum and basil. Saute for about 10 minutes or until celery is tender

While mushrooms are sautéing, make sauce by melting 4 tablespoons of butter or margarine in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until sauce is thick and smooth.

Add fish to mushroom mixture and cook for about 5 minutes. Combine fish and mushroom mixture with the white sauce and stir well. Pour mixture into a casserole dish. Cover with cracker crumbs and top with grated cheddar cheese.

Bake for approximately 20 minutes at 350c or until casserole is golden brown.