This Wild Rice Tuna Casserole is something different from the average chicken and noodle casserole recipes you will find out there. This dish is very satisfying, both as a side or a main dish.
You can prepare this dish with chicken, turkey or hamburger as well or make vegetarian, all four ways are amazing.
However it’s best made with a good quality wild rice mixture.
The more natural the better since these types of rice blends contains many nutrients that other processed rice would not.
The panko crumbs and cheese topping give it that nice crunch so do not skip that combination. It makes this recipe divine!
I like to use my Dutch oven for this recipe, if you do not have a Dutch oven then feel free to use a sauteing pan and then a casserole dish once it ready to go into the oven.
Some people like to add grated cheese over top before baking, i don’t. And that is because i prefer the earthy taste of the dish, I encourage you to try it this way = delicious.
Our family’s favorite wild rice blend comes from Costco
If you end up giving this a give it a try, I would love to know how you liked it. Bon Appetit!
Note: Instead of green peppers add, celery or peas.
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This Easy Baked Macaroni and Cheese recipe is as simple as it gets yet fancy enough to serve at a dinner party.
Easy baked macaroni and cheese is a classic recipe, that may just have you doing the happy dance.
This recipe has been passed down in my family for generations, it’s simple and the best. So whenever that craving hits for some real Macaroni and Cheese, this recipe is sure to please.
Don’t you ever just have a craving for some “Good Old Fashioned Macaroni and Cheese”?But not that stuff you get from the box, more like the kind before the box stuff was ever invented. Well then you are in the right place 🙂
The ultimate comfort food ready to enjoy!
BEST CHEESE FOR MAC AND CHEESE
Gruyere, Velveeta, Brie, Gouda, Parmesan, Havarti and Monterey Jack.
HOW MACARONI AND CHEESE IS MADE
I like to make my mac and cheese extra special by adding panko breadcrumbs on top along with fresh Parmigiano Reggiano, THIS is the stuff dreams are made of.
To make a very cheesy pasta ~ Boil one Box of Macaroni which is 375 grams typically =8.82 ounces. To make a lighter less cheesy version, yet still very good pasta ~ Boil 450 grams of Macaroni.
We hope you enjoy it as well! Creamy with the right amount of crunch!
Also want to make two batches? Just double the recipe and use two baking pans. This freezes easily for another day, just let it cool and then seal it in a ziplock bag.
Transfer to a lightly oiled baking dish the day of baking and top with your breadcrumbs and bake.
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This Cod Au Gratin with Corn is a filling a satisfying meal that really highlights cod fish. It is a traditional recipe that comes from the maritimes in Canada.
What does Cod Au Gratin mean? Cod au Gratin is a traditional french recipe that means white fish covered in breadcrumbs and cheese. Looking for more Eastern Canadian recipes?Try myLobster Ravioli Sauce recipe
You can add corn or any vegetable you like or omit the vegetable and just have the fish. I have made this dish before on this site and today I made it again with the addition of corn. If you would like to check out my original recipes, here it is Newfoundland Cod Au Gratin
If you’re looking for a excellent recipe that utilizes fresh or frozen cod fish, then you have just found it!
The first time I made “Cod au Gratin” was last week. Believe it or not! And I loved it! I served it alongside a salad. And thought to myself, wow corn would be really good in this.
So I create this the very next day! We basically have been eating “Cod Au Gratin” for the past few days. And no one is complaining! It is delicious and filling.
It is finished off in the oven or under the broiler till it gets perfectly browned.
HOW TO MAKE NEWFOUNDLAND COD AU GRATIN?
You will want to start with some fresh cod or frozen that has been defrosted and patted dry.
Then you will want to set aside some shredded cheddar cheese and parmesan cheese.
You will start by heating some milk in a small saucepan till hot, once the milk has reached that hot consistency. Remove it from the heat and create the roux.
Create a roux by heating the butter first then flour then whisking the milk in with a whisk to create a smooth texture.
Turn up the heat to medium heat before adding in the parmesan cheese and dijon mustard. Then remove from the heat and set aside.
Place the fish in the bottom of a shallow baking dish and toss with olive oil then season with onion powder and salt + pepper.
Once the fish has been seasoned, simply pour over the roux and season with fresh dill.
In a small bowl, mix the panko bread crumbs with olive oil and 2 tbsp of water and place overtop of the fish/roux.
Cover with the shredded cheddar cheese and bake at 350 till done.
WHAT IS COD AU GRATIN
Cod Au Gratin is a dish that is topped with a white sauce, then cheese and or bread crumbs.
It also is a dish that originates from the maritime provinces in Canada, Newfoundland to be exact. It is a dish consisting of fresh cod, flour, bread crumbs, lemon juice, cheese, and other seasonings and spices.
Some people use breadcrumbs and onions, while others don’t.
For this dish we used onion powder, panko bread crumbs and a little Dijon mustard. It is all about personal preference when it comes to making this or any dish.
We ask our Direction of Operation what he thought, about the dishes original origins. He stated that it is a well known fact that Newfoundland has a deep connection to it’s Irish and English heritage.
However he thinks that the dish was introduced by the French. What do you think?
If anyone knows indefinitely, we would love to hear about it!
CAN I USE FROZEN COD FOR COD A GRATIN?
Yes, and that is what I used. Just be sure to defrost it and pat it dry prior to using. I find the best way to defrost fish is in a warm bath of water. Not hot and not cold, warm is perfect.
WHAT GOES WITH COD AU GRATIN?
Salad
Corn on the cob, frozen corn or another vegetable of your liking
After doing some more research on it, I learned their are slightly different ways to make it. And so I used what skills I have in the kitchen and made my own variation.
I hope you give it a try, because it is absolutely amazing!
CAN COD AU GRATIN BE FROZEN?
Yes, that is if you are using fresh cod to begin with. You will want to purchase the freshest cod possible, then you will make the dish exactly as stated.
However before freezing it, be sure to allow the roux to cool down completely before pouring over the fish and do not bake it. Safe that for the day you want to eat it. Remove from the freezer and simply bake at 350 for 45 minutes till done!
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Newfoundland Cod Au Gratin is a traditional recipe that comes from the Maritimes in Eastern Canada. It’s also super easy to make and absolutely delicious!
Newfoundland Cod Au Gratin
If you’re looking for a excellent recipe that utilizes fresh or frozen cod fish, then you have just found it!
It is finished off in the oven or under the broiler till it gets perfectly browned.
I made my cod au gratin in two oven safe baking dishes, however you can also make this exact recipe in a 8.1in X 2.1in baking dish.
Wanting to make more? Simply double the recipe with my easy to use recipe adjuster above in the ingredients section! Then you can use a large baking dish and serve more people with that!
WHAT IS COD AU GRATIN?
Cod Au Gratin is a dish that originates from the maritime provinces in Canada, Newfoundland to be exact. It is a dish consisting of fresh cod, flour, bread crumbs, lemon juice, cheese, and other seasonings and spices.
Some people use breadcrumbs and onions, while others don’t. For this dish we used onion powder, panko bread crumbs and a little dijon mustard. It is all about personal preference when it comes to making this or any dish.
We ask our Direction of Operation what he thought, about the dishes original origins. He stated that it is a well known fact that Newfoundland has a deep connection to it’s Irish and English heritage.
However he thinks that the dish was introduced by the French. What do you think?
If anyone knows indefinitely, we would love to hear about it!
CAN I USE FROZEN COD FOR COD A GRATIN?
Yes, and that is what I used. Just be sure to defrost it and pat it dry prior to using. I find the best way to defrost fish is in a warm bath of water. Not hot and not cold, luke warm is perfect.
HOW TO MAKE NEWFOUNDLAND COD AU GRATIN?
HOW LONG TO COOK COD AU GRATIN
You will want to start with some fresh cod or frozen that has been defrosted and patted dry.
Then you will want to set aside some shredded cheddar cheese and parmesan cheese.
You will start by heating some milk in a small saucepan till hot, once the milk has reached that hot consistency. Remove it from the heat and create the roux.
Create a roux by heating the butter first then flour then whisking the milk in with a whisk to create a smooth texture.
Turn up the heat to medium heat before adding in the parmesan cheese and dijon mustard. Then remove from the heat and set aside.
Place the fish in the bottom of a shallow baking dish and toss with olive oil then season with onion powder and salt + pepper.
Once the fish has been seasoned, simply pour over the roux and season with fresh dill.
In a small bowl, mix the panko bread crumbs with olive oil and 2 tbsp of water and place overtop of the fish/roux.
Cover with the shredded cheddar cheese and bake at 350
Individual cod au gratin dishes should take about 30 minutes.
Larger dishes take a bit longer, be sure to check the center of the dish to ensure the fish is flaky and cooked before serving!
I’m really surprised that I have never heard of this dish before, however Canada is a BIG Country.
And Newfoundland is located on the far east and I on the West. So I guess it makes sense, but now that I know of it.
I am forever hooked!! It is not only super simple to make and it is also a very healthy and a hearty meal that can be enjoyed by the whole family.
WHAT GOES WITH COD AU GRATIN?
Salad
Corn on the cob, frozen corn or another vegetable of your liking
I recently learned about this dish from another Canadian food blogger named Dawn who is over at Girl Heart Food.
She actually lives in Newfoundland and shared her recipe on her instagram feed last week, I was immediately intrigued and vowed to try it.
After doing some more research on it, I learned their are slightly different ways to make it. And so I used what skills I have in the kitchen and made my own variation.
I hope you give it a try, because it is absolutely amazing!
CAN COD AU GRATIN BE FROZEN?
Yes, that is if you are using fresh cod to begin with. You will want to purchase the freshest cod possible, then you will make the dish exactly as stated.
However before freezing it, be sure to allow the roux to cool down completely before pouring over the fish and do not bake it. Safe that for the day you want to eat it. Remove from the freezer and simply bake at 350 for 45 minutes till done!
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Inspired by two Newfoundland Canadian Bloggers, you can find their recipes here: Cod Au Gratin & cod au grati
This Easy Ground Beef Wellington recipe is spiced just right and is family favorite in our house. With the additions of mushrooms and is something that can be whipped up in less than an hour since we are using some pre made puff pastry.
Your family can enjoy this homemade recipe any time of the year.
But really makes the perfect addition to any Holiday meal.
FUN FACT: Beef Wellington get’s it’s name from a man named Arthur Wellesley who was the first Duke of Wellington. He had a victorious Battle on June 18 1815.
The Duke was given his title after defeating Napoleon Bonaparte the year before, and not long after he became Prime Minister.
Traditional Beef Wellington was made with fillet steak inside. I have had that at a restaurant once and it was delicious.
However, I wanted to create something different. And mix the best of both worlds, beef and mushrooms. This recipe has now become popular on this blog, I hope you give it a try and let me know what you think.
HOW TO MAKE HAMBURGER BEEF WELLINGTON
This recipe is made with lean ground beef, onions, mushrooms, eggs, panko bread crumbs, flour, red wine vinegar, worcestershire sauce and seasoned with fresh thyme and rosemary.
Be sure to use fresh thyme and rosemary in this recipe, it makes all the difference.
Also do not skip on the worcestershire and red wine vinegar it helps to merge all the flavors together.
HOW TO MAKE PUFF PASTRY
I used a pre – made puff pastry to save time, (see below) The pre – made puff pastry I recommend is from Tenderflake. The box has 397 grams of puff pasty in it!
Simply remove it from the package, allow it to defrost for 1 hour and sprinkle with flour before rolling it out.
Fill the pastry with the Beef and Mushroom mixture.
Brush with the egg wash.
And make impressions to the dough as so with a fork.
Looking for a FANTASTIC homemade puff pastry recipe?
I have one here in my in my “Turkey Pot Pie” recipe instructions.
You may be more familiar the more traditional “Beef Wellington” type recipes. Which have you using Beef tenderloin or fillet instead of hamburger.
However, this recipe is just as good and if you use brown mushrooms alongside the hamburger it becomes absolutely amazing.
You will be able to serve 3 peoples for dinner easily with this. And if your wanting to serve more, I would recommending make 2 of them. Which is not hard to do at all!
Wishing you and yours a Merry Christmas and Happy New Year!
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
These Jalapeno Cheese Burgers are made with fresh Jalapeno Cheese, Organic Hamburger, panko bread crumb an egg and then seasoned to perfection.
Be sure to top each burger with some sauteed onions and fresh mustard to give it that extra kick.
You can’t go wrong with these burgers, really they are super tasty and not like any type of burger that you can order in the restaurants. Well that I have seen anyway…
I like to cook the burgers in my cast iron skillet, however you can use an indoor or outdoor grill for this recipe as well.
I find the cast iron skillet sears the meat perfectly creating a strong burger that doesn’t fall apart as easily as they could on a grill.
The trick to making these burgers is to shred the cheese right into the meat.
Then add just the right amount of panko bread crumbs and seasonings to taste.
If you want more heat then you can also chop up an actually Jalapeno pepper and add that to the meat as well.
Personally I find the cheese gives just the right amount of that flavor and so I’m fine with it.
Optional *add 1 tsp of chopped jalapenos to the meat, for extra heat.
*Top with the condiments that you like, such as Lettuce, Mayonnaise, Mustard, Ketchup, Relish, Pickles, Raw Onions etc.
Looking for a side dish? Check out my recipes for this simple Potato Salad it’s delicious!
Want to make a bunch of extra hamburgers to freeze for another time? Simply lay out your shaped burgers on a cookie sheet, lined with parchment paper and freeze. After frozen solid, stack into an extra-large freezer bag and freeze till your ready to use.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
LOOKING FOR SOME SUMMER SALAD RECIPES THAT WOULD GO GREAT WITH THESE BURGERS? Check my links below.
This juicy and tender Crispy Oven Baked Chicken Breasts are done one in the oven. Who doesn’t love deep fried chicken? It’s tender, crispy and full of undeniable flavor, but so is this.
I used to eat it allot, back in the day when I was young and really not paying attention to my diet. I used to get the take out kind, from one of my favorite chain restaurants which I won’t mention. I mean a lot, once a week at best.
However these days I like to make this kind of chicken at home, where there is no deep fryer involved. Plus instead of using chicken with the skin on, which of course you can do if you like. I choose the lean skinless chicken breasts most times when I am making this recipe. And let me tell you, this recipe is something AMAZING!
Some people like to marinade there chicken in buttermilk 24 hours prior to making oven baked chicken, however don’t. Even though this step helps to tenderize the chicken, I find it just adds more fat and takes more time, so I simply pound each breasts on a cutting board prior to tenderize mine.
Also there is a secret ingredient in this recipe, and that is the addition to the panko bread crumbs a package of kraft oven fry extra crispy chicken seasoning. See below for the exact brand I use. Serve with some honey mustard if desired!
With this recipe, you can have 5 Crispy oven baked breasts done in under 1 hour. Wanting to feed more people? Simply double to recipe up and use two pans, easy enough eh?
Now get ready for the best oven baked chicken that is sure to knock your socks off. Your family will be surprised that there was no deep fryer used to make this delicious chicken. And you can start feeding your family healthier one day at a time, without them hardly noticing the change. I hope you give my recipe a try and let me know what you think… could you switch to baked vs deep fried chicken now.
Extra Crispy Shake N Bake and Parmesan cheese.
Note: Make enough to create a few meal preps bowls for the week ahead, simply add some corn to the bowls first then chicken on top. And then you will have the most healthiest southern style baked chicken and corn to enjoy later.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
I call this recipe “Healthy Eggplant Parmesan“, because we are baking the eggplant vs deep frying it in oil.
IS EGGPLANT PARMESAN HEALTHY
Yes, it has lots of vegetables and spices in it.
If you are on a low calorie diet you can use less cheese if desired and omit frying it in oil.
Now I know many Italians swear by frying the eggplant in olive oil prior to baking.
However that is not very healthy and so I find that baking it just as good.
WHAT EGGPLANT PARMESAN
This Eggplant Parmesan uses one large eggplant, fresh mozzarella and parmesan cheese, panko bread crumbs, eggs and your favorite tomato sauce of choice along with some Italian spices.
You can also add spinach to this recipe if desired, either way your going to fall in love with this recipe. Guaranteed!
WHY IS MY EGGPLANT PARMESAN TOUGH
Because, you simply need to soak the eggplant prior in water and salt to tenderize it.
That way it will turn out just as delicious as the kind that is fried in oil.
Also this recipe is suitable for those a on keto or low carb diet, since there’s no pasta used in this one.
You will want to start by soaking the eggplant in water and salt before hand to tenderize and remove any of the bitter taste.
Don’t miss this step, it’s important.
Now, if you think you will be missing out on the meat protein here and feeling hungry afterwards.
Then you will be pleasantly surprised to find this meal is just as filling as say Chicken parmesan.
My family much prefers Eggplant Parmesan now to Chicken Parmesan.
IS EGGPLANT PARMESAN VEGETARIAN
Not this one as it has eggs, however if you want to make it you can skip the eggs.
I like to make a large casserole dish, which makes about 6 individual large servings.
Typically we will eat this over the next few days and sometimes I will make two batches and freeze a bunch for my meal prep lunches.
Your family will not believe this is made with eggplant. Just you?
Make numerous small portions and freeze it for quick on the go meals for down the road.
If you end up giving this a give it a try, I would love to know how you liked it. Bon Appetit!
Baked to Perfection, now that is one saucy number!
Yes, and you can make it into meal preps for lunch or dinner for another time.
MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead.
By sectioning each eggplant medallion off into “meal prep” bowls in which I freeze for lunches/dinners for down the road.
Want to make more than 8 meal prep bowls? Double this recipe up with using the adjust serving option above.
Notes: You can use less cheese if you want.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
