Archive for the ‘Casseroles’ Category

Lazy Golabki (Lazy “Unstuffed Cabbage”)

ImageAs promised another lazy post. As a matter of fact these were pictures that I took months ago when I was considering re-starting my blog. How lazy is that?  This recipe satisfies the craving for stuffed cabbage when you don’t have the time or the strength to make the real thing. I’m sure these type of recipes would make any Babcia cringe so just reserve them for when she isn’t invited to dinner and you don’t have a lot of time. You can also double this recipe and use a deep Lasagna style pan if you need to feed a larger crowd.







What you will need,


1 pound of lean beef (but not too lean).

1 Medium onion chopped.

1 small to medium green bell pepper chopped.

Scant 1/4 cup of long grain white rice.

1 10.5 oz can of condensed tomato soup diluted with one can of water.

1 Tablespoon of tomato paste (optional but suggested).

At least 3 Cups of chopped cabbage.

1 teaspoon kosher salt (or to taste).

Black pepper to taste.

What you need to do,


Begin browning beef in a pan. Before it is fully browned add the chopped onion and bell pepper and sauté until they soften a bit.

Stir in the rice and salt and pepper.

Add the tomato soup and water and simmer for a few minutes for the flavors to blend.

Layer the un- cooked cabbage on the bottom of a baking dish. (Use cooking spray if desired)

Add all of the other ingredients over the top of the cabbage and spread. (Do not mix)

Bake at 325 for 1.5 hours or until the cabbage is soft and the rice is tender. Also making sure it is not too soupy and that you have given it time for the liquid to be absorbed. (Add additional 1/2 hour if necessary checking after 15 minutes)


Lazy Pierogi

ImageWell after taking an almost two year sabbatical (and giving up on blogging) I decided to check my statistics after someone subscribed to my site even though I hadn’t been posting. To my surprise I am still receiving daily hits from around the world and have decided to rekindle the fire. I figured a great way to start would be with some “Lazy” recipes to accompany my laziness over the past few years. I didn’t stop cooking (confirmed by my scale numbers) I just stopped posting. Hope you enjoy my next two posts, they are quick, easy, and are full flavored for those “Lazy Nights”. This recipe goes back over 20 years so I can’t remember how it came to fruition or if someone deserves credit other than myself.






Here is what you will need,


  • One 12 oz. package wide noodles or spirals
  • ¼ lb. butter
  • 2 Cups onions, chopped (or to your taste)
  • 1 can cream of mushroom soup (secret ingredient, adds great flavor and no one will guess “what is that?” .)
  • One 4 ounce can mushroom pieces
  • ¾ lb. bacon, fried and crumbled (or smoked Kielbasa chopped small)
  • 1 small can sauerkraut, rinsed

Here is what you need to do,


1. Saute chopped onions in butter until golden brown.
2. Add the rinsed sauerkraut; (brown kraut slightly) pour over the cooked noodles.
3. Add undiluted mushroom soup and stir.
4. Add drained mushrooms and bacon and stir.
5. Place in casserole and bake covered at 350 degrees for 45 minutes.


Summer Squash Gratin

I was going through my vegetable drawers today and found that I had an overabundance of yellow summer squash. Between my CSA membership and gardeners at work sharing their bounty, I realized it was time to take action. This recipe came from an internet search which led to a blog called 101 cookbooks. You can view the original recipe at or just stay here since I pretty much only made a few minor changes. This was the first gratin I ever made that didn’t have some sort of cream base for the sauce. Don’t get excited thinking it is low-fat as you will see it is loaded with buttery goodness. While shopping for the few items that we didn’t have on hand we made a great discovery. The recipe called for Gruyère cheese and up to this point I thought all Gruyères were created equal. Boy was I wrong. We came across Antique Gruyère cheese at Busch’s market and decided to give it a shot. I can’t tell you how happy that decision made me. The only way I can explain it is that it is a bit drier and saltier leaning towards a mild Parmesan Reggiano but not quite. Anyway if you can find it give it a shot and you won’t be disappointed. OK, so here is what you will need.


Zest of one lemon

1/2 teaspoon of kosher salt

1 1/2 lbs of yellow summer squash

1/4 cup of fresh oregano

1/4 cup of Italian flat leaf parsley

1 large garlic clove pressed

1/4 teaspoon of kosher salt

Decent pinch or crushed red pepper flakes

1/2 cup of extra virgin olive oil

1/4 cup of unsalted butter

2 cups of course homemade bread crumbs

1/2 pound of Yukon Gold potatoes

3/4 cup of Gruyère cheese (antique if you can find it)


Preheat oven to 400 degrees. Slice zucchini very thin making all of the slices as even as possible (I used a mandolin) to about 1/16 of an inch. Place zucchini slices in a colander and toss with the 1/2 teaspoon of kosher salt. Let drain in sink for 15 minutes. Rub olive oil in a 2 1/2 quart casserole dish. Slice the Yukon gold potatoes the same thickness so they cook evenly and set aside.

Make the sauce by pureeing the olive oil, garlic, 1/4tsp of salt, oregano, parsley and the red pepper flakes together and set aside.

Melt the butter in a sauce pan and lightly brown the bread crumbs and set aside.

Transfer the squash and potatoes to a large bowl and toss with 2/3 of the sauce, the cheese, lemon zest and half of the breadcrumbs. Add salt and pepper if desired.

Transfer the mixture to the oiled pan laying flat and top with the rest of the breadcrumbs. Bake at 400 degrees for 40 to 50 minutes until the potatoes are soft covering loosely with foil if the breadcrumbs begin to brown too quickly.

When done remove from the oven and drizzle with the remaining sauce, let rest for a few minutes and serve.

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