CALIFORNIA CASSEROLE
This casserole has always been one of my favorites with its combination of tender braised meat in a soup-based gravy, seasoned biscuit topping and toasted, buttery bread crumbs is mouthwatering. The one ingredient that gives this casserole its unique taste is the addition of poultry seasoning to the biscuit topping, but don't let it scare you into thinking it's a mistake in the recipe or that it will taste strange, because neither is true. I'm certain this is one of those casseroles that will become a comfort food at your house, just as it has at ours. My mother made this quite often when we were little and I know she got the recipe from a magazine many, many years ago, but I couldn't tell you which one. It doesn't have anything fancy in it, but it is good enough that company would really enjoy it. Most likely if you have some sort of creamed soup (any flavor will work well) in your cupboard and some sort of stew meat, a small round steak, or a sirloin steak in your fridge of freezer, you will have the rest of the ingredients. There are a few steps and a little involved in making this but there's nothing tricky about the preparation.
Provided by Casinonut
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper the cubed meat.
- Dredge the meat in the flour and shake off excess.
- Heat the oil over medium heat in a 10-inch skillet.
- Saute the chopped onion in the oil until translucent. Remove the onions from the skillet and set aside.
- Saute the floured meat in the remaining oil in the skillet until brown, stirring to ensure all sides have browned evenly.
- Add the sautéed onions and the water to the meat and scrape the bottom of the skillet to get up all the browned bits of meat and flour.
- Cover the skillet and cook on medium-low heat, stirring occasionally, for 40 minutes until the meat is tender. Adding water as necessary to keep the meat from cooking dry and scorching.
- Add the soup to the meat mixture, adding more water if necessary to achieve a soup consistency, combining well, and heat until boiling.
- Transfer the meat/soup mixture into a greased 2-quart casserole dish.
- Mix the biscuit mix, the poultry seasoning and the milk together. It should be a thinner consistency than biscuit dough but thicker than pancake batter. Adjust the milk as needed to achieve the right consistency.
- Transfer the biscuit batter to the top of the meat mixture in the casserole dish.
- Prepare the bread cubes (or crumbs) by combining with the melted butter and mix well so that the cubes are completely coated.
- Top the biscuit mixture with the the bread crumbs.
- Bake in a 375°F oven for 30-40 minutes or until the biscuit dough is baked throughout and browned well.
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Francis Ackom Mensah
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids loved it!
Afnan Khan
[email protected]I'm not a big fan of casseroles, but this one was really good. The cornflake topping was a nice touch.
Harry Ellins
[email protected]This is a delicious and easy casserole recipe. I highly recommend it!
Mpilwenhle Cruz
[email protected]This casserole is a great way to use up leftover chicken. It's also a great make-ahead meal.
Tamilore Sonusi
[email protected]I've never made a casserole before, but this recipe was so easy to follow. It turned out perfect!
Trina Das
[email protected]This casserole is easy to make and tastes great! I will definitely be making it again.
Bruce Vincent Antoine
[email protected]I'm always looking for new casserole recipes, and this one definitely didn't disappoint. It's a keeper!
Maxwell Agyei
[email protected]My kids loved this casserole! They couldn't get enough of the creamy chicken and cornflake topping.
Toby Bushnell
[email protected]This casserole is so creamy and flavorful. The cornflake topping adds a nice crunch.
Jason Iannetti
[email protected]I've made this casserole several times now and it's always a hit. It's a great way to use up leftover chicken or turkey.
Mursheed
[email protected]I love that this casserole can be made ahead of time. It's perfect for busy weeknights when I don't have a lot of time to cook.
Ksk Ksk
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Stanley kuria
[email protected]I made this casserole for a potluck and it was a big hit! Everyone raved about how delicious it was.
Oluwaseun Oluwaniyi
[email protected]This casserole was easy to make and turned out great! I used rotisserie chicken to save time, and it worked perfectly.
GOLIL Jolil
[email protected]My family loved this casserole! The chicken was tender and juicy, and the sauce was creamy and flavorful. The cornflake topping added a nice crunch.
martin mulenga
[email protected]This casserole is a great way to use up leftover chicken. It's also very versatile - you can add or omit vegetables depending on what you have on hand.
Shoaib Akther
[email protected]California Casserole was a hit! Creamy chicken and veggies in a crunchy cornflake crust. What's not to love?