Best 3 Italian Squid Casserole Traditional Recipes

Indulge in the culinary symphony of Italian Squid Casserole, a traditional dish that tantalizes taste buds with its harmonious blend of flavors and textures. Dive into a delightful journey of authentic Italian cuisine as we present a collection of carefully curated recipes that capture the essence of this timeless dish. Embark on a culinary voyage where the delicate sweetness of squid meets the rich, tangy embrace of tomatoes, garlic, and herbs. Discover variations that cater to diverse preferences, from classic preparations to contemporary twists that add a touch of innovation. Whether you seek a seafood extravaganza or a vegetarian delight, our recipes offer a delectable array of options to satisfy every palate. Prepare to be captivated by the symphony of flavors and textures that await you in this exploration of Italian Squid Casserole.

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ITALIAN-INSPIRED CASSEROLE

Italian-Inspired Casserole image

I come from a huge family, and it seems there is always a potluck occasion. No matter what time of year, this hearty, crowd-pleasing Italian casserole is always a hit. It's easy to make and serve. -Rita Goshaw, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 16-20 servings.

Number Of Ingredients 16

Ingredients

1-1/2 pounds bulk Italian sausage
1-1/2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon garlic powder
2 cans (8-3/4 ounces each) whole kernel corn, drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 package (16 ounces) wide noodles, cooked and drained
8 ounces cheddar cheese, cut into strips

Steps:

In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add corn and olives. Cover and simmer for 5 minutes. Stir in noodles. , Pour into two greased 13-in. x 9-in. baking dishes. Top with cheese. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 273 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 542mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

FRICASSEE OF SQUID AND POTATOES

Fricassee of Squid and Potatoes image

Provided by Jacques Pepin

Categories dinner, one pot, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds squid, or a firm-fleshed fish like salmon or catfish
4 tablespoons olive oil
2 onions (about 8 ounces), peeled and sliced thin
1 1/2 pounds tiny potatoes (the size of large cherry tomatoes), peeled
4 large cloves garlic, peeled and chopped (1 tablespoon)
1 teaspoons herbes de Provence or Italian seasoning
1 pound cherry tomatoes, cleaned
1/2 cup oil-cured black olive pieces (about 3 ounces)
1/2 cup dry white wine
3/4 teaspoon salt
2 tablespoons coarsely chopped parsley

Steps:

Be sure that the plastic-like pen, and all bones and cartilage, have been removed from the body of the squid and that the beak has been removed from the tentacles. If the black surface skin has not already been removed, pull it off and discard. Rinse the squid body and tentacles well under cool water and cut them into 1 1/2-inch pieces. Set aside.
Heat the olive oil in a saucepan until hot but not smoking. Add the onion and saute it about 2 minutes. Add the potatoes, cover, and reduce the heat to low. Cook about 15 minutes, until the potatoes are tender. The recipe can be prepared to this point a few hours before serving and set aside in the saucepan.
About 10 to 15 minutes before serving, reheat the potatoes and add the squid, garlic, herbes de Provence, tomatoes, olives, wine and salt. Cover, bring to a boil, and cook for 3 to 4 minutes, removing the lid long enough to stir the mixture occasionally, just until the squid are tender when pierced with a fork.
Transfer the contents of the saucepan to a serving dish, sprinkle with the parsley and serve.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 26 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 476 milligrams, Sugar 5 grams

CALAMARI, SCUNGILI AND SHRIMP SALAD

Calamari, Scungili and Shrimp Salad image

Provided by Food Network

Categories main-dish

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds calamari (squid), cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4-inch-wide rings
1 pound shrimp, shelled and deveined
3 cans (6 1/2 ounces each) scungili (conch), drained, rinsed, and patted dry
1 1/2 cups minced celery
4 large cloves garlic, minced fine, or to taste
1 cup pitted and halved black olives
1 cup green olives with pimento, halved
Salt and pepper
1/3 to 1/2 cup fresh lemon juice
1/2 cup olive oil
1/3 cup minced fresh parsley leaves

Steps:

In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.

Tips:

Use fresh squid: Fresh squid has a milder flavor and more tender texture than frozen squid. If you're using frozen squid, be sure to thaw it completely before cooking.
Clean the squid properly: Be sure to remove the ink sac, beak, and eyes from the squid before cooking. You can also remove the skin, although this is optional.
Cook the squid briefly: Squid cooks very quickly, so be careful not to overcook it. Overcooked squid becomes tough and rubbery.
Use a variety of vegetables: This recipe calls for tomatoes, onions, and bell peppers, but you can use any vegetables you like. Some other good options include zucchini, mushrooms, and spinach.
Season the casserole to taste: Be sure to season the casserole with salt, pepper, and other herbs and spices to taste.
Serve immediately: Italian squid casserole is best served immediately after it is cooked. The squid will become tough if it is allowed to sit for too long.

Conclusion:

Italian squid casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The squid is tender and flavorful, and the vegetables add a nice touch of color and flavor. This casserole is sure to please everyone at the table.

Tips:

Use fresh squid: Fresh squid has a milder flavor and more tender texture than frozen squid. If you're using frozen squid, be sure to thaw it completely before cooking.
Clean the squid properly: Be sure to remove the ink sac, beak, and eyes from the squid before cooking. You can also remove the skin, although this is optional.
Cook the squid briefly: Squid cooks very quickly, so be careful not to overcook it. Overcooked squid becomes tough and rubbery.
Use a variety of vegetables: This recipe calls for tomatoes, onions, and bell peppers, but you can use any vegetables you like. Some other good options include zucchini, mushrooms, and spinach.
Season the casserole to taste: Be sure to season the casserole with salt, pepper, and other herbs and spices to taste.
Serve immediately: Italian squid casserole is best served immediately after it is cooked. The squid will become tough if it is allowed to sit for too long.