Warm up your home and stomach with these easy casserole recipes

Discover how to perfect cold weather classics, from the simplest lamb casserole to the fanciest beef stew, with this handy guide.

Nothing can chase the winter blues away like a good casserole, and here you’ll find some of the best. Discover how to perfect this cold weather classic, from the simplest lamb casserole to the fanciest beef stew, in this handy guide.

Casserole vs stew – what’s the difference?

Similar to a stew, but cooked in the oven as opposed to on the stove top, a casserole is another form of long, slow cooking that can be put on early in the morning ready for dinner that night.

Casserole tips and tricks

There are few things better than a slow-cooked casserole. To ensure yours are a success, follow these simple tips:

Choose the right cut: If your casserole includes meat, make sure you choose the right cut. The good news is that when it comes to casseroles it’s the inexpensive cuts that rule: chicken thighs, stewing lamb, beef chuck and pork belly.

Brown it off: No matter how you choose to cook it, start by browning off the meat. Don’t rush this initial stage, allowing the meat to brown in small batches to maximise the colour and flavour. Keep the pan on a medium heat to ensure the meat doesn’t stew, but make sure it’s not so hot that it starts to burn, otherwise it will alter the final flavour of the casserole.

Give it time: Once your casserole is in the oven, it’s important to give it enough time to simmer away and create its magic. If you taste the casserole and find the meat is still tough and the sauce isn’t thick, simple put it back in the oven for another 15 minutes or until it reaches the right consistency.

Find more casserole recipes at bestrecipes.com.au

Chicken casserole with cheesy damper top.

CHICKEN CASSEROLE WITH CHEESY DAMPER TOP

Easy, 0:15 Prep, 0:35 Cook, 6 Servings

INGREDIENTS

40g butter

3 chicken breast fillets chopped into pieces

1 onion chopped

250g bacon rashers chopped

435g canned cream of chicken soup

1 1/4 cups cheddar cheese coarsely grated

300g sour cream

CHEESY DAMPER BATTER

1 cup self-raising flour

2 eggs

2 cups cheddar cheese grated

1/2 cup milk

METHOD

1. Preheat oven to 180C. Heat the butter in a pan and lightly brown the chicken pieces. Add chopped onion and diced bacon to the pan and cook for 2 – 3 minutes.

2. Pour over soup and stir through the cheese and sour cream. Mix, then transfer to a shallow baking dish.

3. Cheesy damper batter: Sift flour into a bowl. Add the eggs, 1 1/2 cups of the cheese and the milk. Mix until blended.

4. Top the casserole with batter and bake uncovered for 30 minutes.

5. Sprinkle with the remaining cheese and bake for a further 5 minutes.

Slow-cooked beef casserole.

SLOW-COOKED BEEF CASSEROLE

Easy, 0:15 Prep, 3:30 Cook, 4 Servings

INGREDIENTS

1 splash olive oil

500g beef steak, cut into chunks

1 potato diced large

1 carrot chopped large

1 pinch salt and pepper to taste

1/2 tsp oregano

1 tsp basil

1/3 tsp cayenne pepper

1 tsp garlic crushed

420g canned tomato soup

250ml Massel Beef Style Liquid Stock

1 tbs. cornflour

100ml water

METHOD

1. Place all ingredients into the slow cooker, except cornflour/water mix.

2. Cover and cook on high for 3 hours, turning a couple of times.

3. Pour in cornflour and water, stir through.

4. Cover and cook for another ½ hour.

Easy lamb chop casserole.

EASY LAMB CHOP CASSEROLE

Easy, 0:15 Prep, 8:10 Cook, 4 Servings

INGREDIENTS

1kg lamb chop, fat trimmed

45g French onion soup mix

425g canned crushed tomatoes

3 tbs. mixed herbs

1 1/2 tsp garlic crushed optional

METHOD

1. Place all the ingredients in a slow cooker and cook on low for 8 hours or on high for 3-4 hours.

2. Serve with mashed potatoes and steamed vegetables.

Slow cooker pork stew.

SLOW COOKER PORK STEW

Easy, 0:15 Prep, 4:15 Cook, 4 Servings

INGREDIENTS

1 tbs. plain flour

1kg pork neck

1 1/2 tbs. olive oil

2 eggplants

1 brown onion thickly sliced

1 red capsicum cut into strips

3 garlic cloves thinly sliced

1 tbs. thyme

2 tsp sage chopped

400 g white beans drained rinsed

1 cup Massel Liquid Stock Chicken Style

2 tbs. tomato paste

300 g zucchini thickly sliced

1 loaf sourdough bread *to serve

METHOD

1. Place flour on a plate and season with salt and pepper. Turn pork in flour to coat and shake off excess. Reserve excess flour.

2. Heat 2 teaspoons of oil in a large frying pan over medium-high heat. Cook pork, turning, for 6 minutes or until browned all over. Transfer to a 3L (12 cup) capacity slow-cooker.

3. Heat remaining oil in pan over medium heat. Cook eggplant, onion, capsicum, garlic, thyme and sage for 5 minutes or until onion softens. Sprinkle over reserved seasoned flour and cook, stirring, for 1 minute. Transfer to cooker with beans.

4. Combine stock and tomato paste in a jug and pour over pork and vegetables. Top with zucchini. Cover and cook on high for 4 hours or until pork is very tender.

5. Serve with bread to mop up sauce.

Sausage stroganoff ala margie.

SAUSAGE STROGANOFF ALA MARGIE

Capable cooks, 0:20 Prep, 0:30 Cook, 4 Servings

INGREDIENTS

2 tsp olive oil

8 thick sausages

6 shortcut bacon rashers

1 brown onion chopped large

2 garlic cloves crushed

500g mushrooms sliced

3 tsp sweet paprika

1/4 cup tomato paste optional

1/4 cup tomato sauce

1 cup Beef Style Liquid Stock

1/4 cup French mustard optional

1 pinch garlic salt

1 pinch cracked pepper *to taste

1/2 cup sour cream

2 tbs. fresh chives chopped optional

METHOD

1. Heat oil in a large frying pan and fry sausages until almost cooked through.

2. Transfer to a plate and cover to keep warm.

3. Add bacon, onion and minced garlic to same pan and cook, stirring, for 3 minutes or until bacon is golden.

4. Add mushrooms and cook, stirring occasionally, for 2 minutes or until mushrooms have softened slightly.

5. Stir in paprika, tomato paste, tomato sauce and stock and bring to a simmer.

6. Cut each sausage diagonally into bite sized pieces and add to pan.

7. Season with pepper and cook for a further 2 minutes.

8. Stir in sour cream and chives and stir well.