Pan Haggerty Casserole

Pan Haggerty is a British Food dish made by layering potatoes, onions and cheese. Traditionally, Pan Haggerty is made in a frying pan on top of the stove, cooked on low heat and finished off in the oven to brown the cheese on top.

It's winter time here. When the cold weather comes I usually, like a lot of you, start making casseroles and crock pot dinners. So, I decided to try making this in a glass casserole dish and baking it in the oven. This casserole is pretty easy to make. You can't really mess up on this one. 

Start out by peeling and thinly slicing 6-8 medium sized potatoes.

 Also, thinly slice a medium size onion. 

I used an 8 oz. bag of shredded cheddar cheese, You can use any good melting cheese that you like in this. 

I also melted 1 stick of butter to drizzle in between the layers. Salt and Pepper are also used to season in between the layers.

In a casserole dish, I started by coating the bottom of the dish with some melted butter. Then, I started layering on the potatoes...

 Then, add the onions, salt & pepper and I also drizzled on some of the melted butter. 

 Next, add some of the shredded cheese and continue layering until you reach the top of the dish.

 Once you get to the top of the dish, or run out of ingredients like I did, finish the casserole with a healthy layer of cheese.

 Here is a side view picture of how the layer looked when I was finished layering everything.

Cover the casserole with aluminum foil and bake in the oven on 350 degrees for about 30-35 minutes or until the potatoes and onions have cooked through. Then, remove the foil and continue baking for about 5 minutes to brown the cheese on top. 

This recipe is pretty versatile. You can change it up any way you like. You can add fresh garlic or even a little garlic powder in between the layers. You could also use olive oil in place of the butter or alternate between the two. Some people also add cooked bacon or corned beef to this recipe. 

Pan Haggerty can also be made on the stove top in a frying pan using low heat. Or if you live in the country and have a wood stove, you could most definitely do this in a cast iron skillet on top of the stove. This could also be made in a Crock Pot orSlow Cooker.

Here is a picture of my finished Pan Haggerty Casserole. 

So, I had too much time on my hands and actually took a short video clip so you could see and hear the bubbling cheesy goodness. ;)

Biscuit Topped Chicken Pot Pie Casserole

Here is an easy and tasty dinner you can make for you family. I tried to make this from a recipe I found on the internet. I quickly figured out that I didn't have all the ingredients that the recipe called for. The recipe called for 2 cans of cream of chicken soup which I didn't have. So I had to improvise and make my own gravy from scratch. So, basically I just winged it! In the end it turned pretty good and my kids liked it.

What you'll need:

• 1 pound of chicken breast ( I used the chicken tenderloins because they are easy to cut up)
• 1 stick of butter
• 1 can or box of chicken stock
• 2 cups of milk
• 2 Tbsp of flour
• 1/4 cup of chopped onion
• 1/4 cup of chopped celery
• Half pound of carrots chopped or you can you canned carrots 
• 1 can of sweet peas
• 1 roll of Grands Biscuits or 2 rolls of smaller biscuits

First, do all of you prep work - cut up the chicken into bite size pieces, chop your onion, celery and carrots (if using fresh carrots).
Then, heat up a large pot on the stove using medium heat ( I used a 5qt pot).
Next, place the stick of butter in the pot and start melting it.
Add the chicken, onions, celery and carrots (if fresh carrots, if canned wait til the end to add)
Add Salt and Pepper (about 1 teaspoon or so of each)
Cook everything together in the butter until the chicken is cooked through and no longer pink

Then I sprinkled the 2 Tbsp of flour over the mixture and stirred it in to coat everything
Next, Add milk to the pot.
Stir this mixture until the flour dissolves and the gravy starts to thicken.

When the mixture starts looking too thick thin it out a little with a few cups of chicken stock.
At this point add in the can of peas, drained (and carrots if you are using canned)
Incorporate all this together and if needed add more salt and pepper to taste

Transfer the mixture to a glass 9x13 baking dish (be careful this mixture is Hot!)

Bake this at 375 for about 20 minutes
Then pull it out of the oven and place biscuits on top (I stirred the mixture around a little before I put the biscuits on since the butter had floated to the top) ,
I used the Grands biscuits whole but some friends have suggested that it's better to use the smaller biscuits or cut up the larger pieces into chunks and place on the top.

Put the casserole back in the over and continue cooking for about 15 minutes or until the biscuits have turned golden brown.

Voila! There you have it, Biscuit-topped Chicken Pot Pie Casserole.