The individual casseroles are cooking tools that highlight the elements of the dish you prepared and give it a better presentation.
They are simple to use because they can be taken to the oven to cook the food, and they are so convenient that they can be used to serve the food in the little casseroles as their source.
At the same time, with the use of the small casseroles, measuring the portions that represent the dishes on the menu is a more comfortable task.
Whether you’re preparing an appetizer, a side dish, a starter or a dessert, the individual cazuelitas are an excellent choice to prepare or plate.
Learn more about the uses of individual casseroles with these 20 simple recipes that your family and friends will love.
What will you find in this article?
- Mushroom with beer sauce
- French toast with jam
- Camomile shrimp
- Pancetta stew with cheese and onions
- Clams with asparagus in individual casseroles
- Garden Lasagna
- Squid in Albariño sauce with onions
- Eggplant Parmesan
- Egg with sobrassada cooked in the oven in individual casseroles
- Chicken with broccoli
- Violet potatoes with cava ham
- Mediterranean Spinach
- Mushrooms with egg yolk
- Three-Cheese Broccoli
- Individual potato casseroles
- Mushrooms with gluttony
- Cuttlefish with mushrooms in individual casseroles
- Goat cheese with tomato
- Violet potato with asparagus and ham
- Salted loin in individual casseroles
- Miniatures for your casserole recipes
Mushroom with beer sauce
Cooked mushrooms with beer sauce are a great alternative to accompany bread, as an appetizer or to complement the main dish.
To prepare this presentation of mushrooms you need 600 grams of mushrooms, cornstarch, garlic cloves, two shallots, pepper, salt, thyme, water, extra virgin olive oil and a beer (if blonde, better).
The mushrooms should be washed and any soil or dirt removed completely to cut them into julienne. When the mushrooms are finished, the skin of the shallots and the cloves of garlic are removed.
Chop the shallot into cubes and place it in a small pan with the mushrooms and the cloves of garlic until it browns. Then serve the olive oil, salt, pepper, a few sprigs of thyme and the beer.
The beer will begin to boil and reduce, so it is time to add the cornstarch dissolved in a little water, place it in the small casserole and wait for the mushroom sauce to thicken.
The mushrooms can be served in the casserole that was used to cook them, in case they are consumed as appetizers or served directly in the main dish.
French toast with jam
French toast is perfect for breakfast, brunch or a light snack. They are easy to prepare and never go out of style because of their versatility.
This time, for its preparation you need: French bread cut in 12 slices, jam, skimmed milk, butter, sugar, six eggs, vanilla essence, oil spray and nuts to taste.
Spread the 12 slices of bread with butter and place them – with the butter side towards the bottom – in the small casserole dish.
Take a bowl and mix the six eggs with a teaspoon of vanilla essence, two cups of skimmed milk and a third cup of sugar.
Cover the slices of bread in the bowl with the egg mixture, cover and refrigerate for eight hours.
After eight hours, put the casserole in the oven and bake the toasts for 45 minutes at 180°C.
The chamomile shrimp is a dish full of flavors and when used as an appetizer will leave much to the imagination of guests on the main course.
They are prepared with 500 grams of shrimp without skin, three cloves of garlic, 40 grams of Serrano ham, extra virgin olive oil, camomile wine, fish stock, parsley, Figueras onion, cornstarch, salt, pepper and lemon grass.
Take the onion and chop it into small cubes, also peel and chop the garlic into small slices. It is also necessary to chop the parsley into small pieces.
Heat a frying pan with a little olive oil to add the garlic, chopped onion and a little salt. When you see that the onion is tender, serve 200 milliliters of manzanilla wine and 100 milliliters of fish stock.
While the mixture in the frying pan begins to boil, prepare a mixture of 10 grams of cornstarch in 100 milliliters of fish stock.
As soon as it starts boiling, it is time to serve the cornstarch mixture, chopped parsley and half a spoonful of lemon grass into the pan.
When the mixture has a thick consistency, place the prawns, the diced Serrano ham, a little salt and pepper. Cook for approximately five to ten minutes and remove from the heat.
Serve in individual casseroles and decorate with parsley or a little extra virgin olive oil.
Pancetta stew with cheese and onions
This stew has an impressive combination of flavors and is a dish that can be served for an afternoon with friends.
You need salt, two cloves of garlic, six slices of bacon, cooked potatoes cut into cubes, four types of cheese cut into pieces, pepper, half a cup of sour cream, one Figueras onion, mushroom soup and oil spray.
In a frying pan, cook the six slices of bacon until they are crispy and cut into medium sized pieces. In the same pan, place the chopped onion and garlic until poached.
To that pan you will also add the cubed potatoes, the chopped bacon, a quarter of the chopped cheese, the mushroom soup, the sour cream, a little salt and one pepper.
Once you have integrated all these ingredients, serve them in an oven dish, greased with cooking spray, cover with the rest of the chunky cheese and cover with a layer of aluminium foil.
Cook at a temperature of 180 °C for 30 minutes and serve the pieces of the stew in individual casseroles.
Clams with asparagus in individual casseroles
This dish has no great difficulty in its preparation or many ingredients, but the mixture of its flavors makes it an exceptional dish.
If you want to prepare it you will need 500 grams of clams, ginger, camomile wine, salt, pepper, sesame seeds, six cloves of garlic, soy sauce, olive oil and a bunch of asparagus.
Soak the clams in salted water for half an hour to remove any dirt inside. Meanwhile, chop the asparagus into medium pieces, grate the ginger and peel the garlic cloves to cut them into small slices.
When you have finished cutting, heat a frying pan with a little olive oil to sauté the garlic, ginger, sesame seeds and pieces of asparagus.
When the asparagus is cooked to your liking, add the clams, 25 milliliters of the soy sauce and 50 milliliters of the manzanilla wine. Cover the pan to allow the clams to open and cook better.
Serve the clams with the asparagus in the small casseroles and decorate with a sprig of coriander or parsley.
This is an ideal lasagna adaptation for vegetarians, as well as being a great source of nutrients and attracting children’s attention with its vibrant colors.
You need chopped garlic, 12 plates of lasagna, two cups of chopped onion, 230 grams of broccoli, 230 grams of green and yellow zucchini, 230 grams of carrot and 300 grams of chopped spinach.
In addition, you need half a cup of all-purpose flour, three and a half cups of skim milk, 110 grams of grated Parmesan cheese, 260 grams of mozzarella cheese, one cup of cottage cheese, salt and pepper.
Find a large skillet and heat with a little olive oil. As soon as you feel it is fully heated, place the pieces of green and yellow zucchini and cook until golden brown.
In another pan, cook the carrots and broccoli for about five minutes to make them tender. When you’re done stir-frying, add the onion and repeat the process until it browns.
Using a medium bowl, mix in half a cup of flour and slowly pour in the milk. Pour the mixture into a small pot, mix until it thickens and turn off the flame.
To that mixture you should add half a cup of Parmesan cheese, pepper, salt and mix until smooth.
In a separate bowl mix the cottage cheese with half a cup of the mozzarella cheese and set aside.
Grease a mold with cooking spray and spread a layer of spinach on the bottom, place four lasagna plates, serve some of the cottage cheese and mozzarella mixture, the vegetable mixture and some more spinach.
Repeat the process of making the garden lasagna by covering with the last four lasagna plates and covering with half a cup of mozzarella and half a cup of parmesan cheese.
Cover the pan with aluminum foil and bake the lasagna for 20 minutes at 190° C.
Squid in Albariño sauce with onions
This dish is composed of one of the delights of the sea with small pieces of ham, combined with the rich flavour of albariño.
For this recipe you need two red onions, parsley, pepper, 200 grams of albariño, 60 grams of diced Serrano ham, 500 grams of squid, olive oil, a spoonful of wok Jang and salt.
Remove the skin from the onions and cut them into julienne strips. Heat a frying pan with a little olive oil to cook the onions with a little salt until they are golden.
Clean the squid without removing the skin and cut into medium rings. Just when the onion has started to brown, place the squid rings and serve the albariño.
Place the flame of the high frying pan so that the alcohol of the albariño evaporates and you can add the spoonful of Jang and mix.
Turn off the heat, add the diced ham, chopped parsley and stir all the ingredients.
Serve in individual casseroles to make eating easier and accompany with some slices of bread.
Eggplant Parmigiana is another kitchen classic worth preparing to surprise your friends and family.
For this preparation you need two eggplants cut crosswise, four cans of tomato sauce, two cloves of garlic, a can of whole tomatoes, a can of tomato paste and half a cup of dry white wine.
You should also have basil, oregano, 2 ounces of mozzarella cheese, a quarter cup of parmesan cheese, a quarter cup of water, three egg whites, bread crumbs and cooking spray.
Place the wine, basil, oregano, garlic cloves, whole tomatoes, tomato paste and cans of tomato sauce in a pot until it starts to boil. Turn down the heat, cook for 20 minutes and let stand.
Take one of the eggplant pieces and cover it with water in a bowl for 30 minutes. When you take it out, remove the excess water with a paper towel and repeat the procedure with the other eggplant parts.
In a bowl, mix a quarter cup of water with the egg whites, while in a shallow dish, mix the bread crumbs with the Parmesan cheese.
Cover one part of the aubergine with the egg white mixture and breadcrumbs. When finished, place the eggplant parts on a tray.
Pour half of the tomato sauce you prepared on the baking tray you will use for baking, place a layer of eggplant, a layer of mozzarella cheese, another layer of sauce, another of eggplant and a final layer of cheese.
Bake in the oven for 30 minutes at 180° C until the cheese is completely melted.
Serve in a small individual casserole dish and decorate with a little Parmesan cheese or oregano.
Egg with sobrassada cooked in the oven in individual casseroles
The egg with sobrasada is a functional recipe to taste for breakfast on a special day. This recipe has a creaminess that makes it irresistible and even more so when accompanied by good bread.
To make an egg with sobrassada for four people you need eight eggs, fresh chives, 80 grams of sobrassada, 100 grams of cream, 400 grams of cream, salt, pepper and extra virgin olive oil.
Turn on the oven and adjust the temperature to 170° Celsius. Put a deep tray covered with water up to halfway to cook the eggs in a bain-marie.
Take four individual casseroles, place two eggs in each and add a little salt and pepper.
Serve the cream, cream and sobrassada in chunks in a mixing bowl. Serve the mixture evenly in the small pans without touching the egg yolks.
Cut the chives into very fine pieces with the help of scissors and place some in each pot to give it flavour.
Place the pans on a deep tray and bake for 15 minutes or until the egg is just right.
Chicken with broccoli
Chicken with broccoli is a recipe that reminds of family meals and will always be on the menu of simple, rich and inexpensive recipes.
To prepare it you need two boneless chicken breasts, 110 grams of parmesan cheese, 340 grams of broccoli, 340 grams of skimmed milk powder, three liters of water and mushroom soup.
Also required are half a cup of sour cream, a quarter cup of all-purpose wheat flour, salt, pepper, a cup of mayonnaise, a quarter cup of sherry, a tablespoon of Worcestershire sauce and cooking spray.
Bring water to a boil in a pot and serve the broccoli to make it tender. When it has the desired texture, remove it from the water with a skimmer to remove excess water and place it in a deep container.
While cooking the broccoli, do the same process with the chicken until it is cooked. Remove the chicken from the pot with water and place on a cutting board to chop it into small pieces.
In a pot, mix the powdered milk, salt, pepper and wheat flour with water until it thickens. To that mixture you also add the mayonnaise, the Worcestershire sauce, the sour cream, the cheese and the sherry until everything is unified.
Serve the mixture over the broccoli and chicken pieces until completely covered. Place the broccoli and chicken in a baking dish, serve the remaining Parmesan cheese and bake for 50 minutes at 200° C.
Violet potatoes with cava ham
Violet potatoes are an ingredient that is not usually looked at when preparing dishes at home, so we invite you to innovate and try this type of potato to integrate it into everyday life.
You will need four slices of Iberian ham, 500 grams of violet potato, cloves, curly parsley, three cloves of garlic, coriander grain, a mixture of five peppers, chilli flakes, 200 grams of cava, olive oil and salt.
Wash the potatoes carefully because they will be cooked with their skins, cut them into thick slices and you should also cut the garlic cloves into slices.
Heat a pot with a little olive oil and place the potatoes together with a pinch of salt and pepper. In addition, place the garlic slices, the coriander, the five peppers and the cloves.
Turn the potatoes until they are golden brown and add the cava to the pot. As soon as you pour it, it is important to increase the flame so that it begins to boil and then lower the flame so that the potatoes become tender.
When the potatoes are ready, serve in individual casseroles and place the Iberian ham on top of the potatoes. Decorate with curly parsley.
Mediterranean spinach is an attractive dish with a wide variety of ingredients. Try this recipe and add it to your usual recipe book.
To prepare it you should have a sliced French bread, five eggs, four egg whites, one cup of chopped onion, oregano, Dijon mustard, cloves of garlic, 110 grams of feta cheese and 85 grams of Asiago cheese.
You also need to have three cups of skimmed milk, a can of mushrooms, three cups of tomato pulp, 200 grams of spinach and all-purpose wheat flour, salt and pepper.
Place the slices of bread on a tray and take them to the oven for 12 minutes to brown.
Heat a pan with a little olive oil to cook the onion, garlic cloves and mushrooms for five or ten minutes. Add the flour and mix until well blended.
Serve the spinach and some salt in the pan to cook for five minutes.
In a deep tray place half of the slices of bread you toasted and cover with the spinach mixture. Cover the spinach with tomato slices, half the Asiago cheese, and the feta cheese and cover with the remaining bread slices.
Mix the eggs, egg whites, mustard and milk and pour over the bread and top with the remaining Asiago cheese.
Bake the spinach for 40 minutes at a temperature of 180° C.
Mushrooms with egg yolk
Mushrooms with egg yolk are a simple dish that is not expensive to prepare. You can also make your own version by combining it with ingredients such as prawns or ham.
To prepare it you need four egg yolks, pepper, salt, thyme, 250 millilitres of water, 700 grams of mushrooms, 300 millilitres of meat stock and six cloves of garlic and olive oil.
Wash the mushrooms and cut them into julienne strips so that the mushrooms are cooked evenly. Remove the skin from the garlic, cut it into small slices and cook them in a pan with oil to give them their flavour.
In the same pan, place the mushrooms with a little salt and pepper and cook for five to ten minutes.
When the mushrooms have finished cooking, serve the meat stock in the pan along with the thyme and let it cook.
When it starts to boil, lower the flame to continue cooking the mushrooms without consuming all the broth.
To cook the yolks you need several individual pots and a container with water to cook them in a bain-marie. When you begin to notice that a film is forming around the yolk, it is time to remove it from the heat.
Use the pots in which you cooked the eggs to dish them out. Just place your cooked mushrooms at the bottom of the pot and the egg yolk on top.
For this recipe you need a quarter cup of cheddar cheese, half a cup of fontina cheese, six tablespoons of parmesan cheese, one cup of onion, three quarters of a cup of milk and four cups of broccoli.
Also required are two cups of cooked rice, salt, pepper, a mixture of dried aromatic herbs and two slices of white bread.
Mix the two cups of cooked rice with the Parmesan cheese, salt, dried herbs and egg whites. Serve in a greased pan and top with fontina cheese.
Bring a large pot of water to a boil to cook the broccoli. As soon as it begins to boil, lower the flame and place the broccoli so that it has a tender texture.
While the broccoli is cooking, find a pan and cook the onion. When it browns, add the broccoli and sauté.
Place the broccoli stir-fry on the baking pan with the rice mixture and cover with the cheddar cheese.
Mix the milk, eggs, and a pinch of salt and pepper in a bowl. Serve over the broccoli you spread on the pan. Grate the slices of bread and mix with two tablespoons of Parmesan cheese to cover the broccoli.
Place the baking pan in the oven for 25 minutes at approximately 200° C.
Individual potato casseroles
Individual potato casseroles are a dish that combines the proteins of the chicken with the nutrients of the potato, such as tuber.
You need 850 grams of cooked shredded potatoes, 140 grams of cheese left over, 300 grams of chicken cream, half a cup of chicken broth and one and a half cups of sour cream.
To season this dish you need a diced onion, parsley, red pepper, two tablespoons of melted butter, salt and a cup of tender corn kernels.
Mix all the ingredients in a bowl and add the spices to taste. Spread the mixture in each bowl and spread the cheese over the mixture.
Take the casseroles to the preheated oven at 180° Celsius and bake for 30 minutes to an hour. Decorate with parsley
Mushrooms with gluttony
Mushrooms with gluttony is an ideal dish for an aperitif while enjoying a pleasant conversation with guests.
To prepare it you only need 500 grams of mushrooms, four cloves of garlic, 250 grams of “gulas”, olive oil, salt, pepper, 200 millilitres of cava and one chilli pepper.
You must wash the mushrooms, cut their stems and leave the stem whole. Heat a frying pan with olive oil and place the mushrooms so that they take on a tender texture.
When the mushrooms are about five minutes old, serve the cava wine and put a lid on the pan to reduce it.
When you notice the partial reduction of the cava it is time to add the garlic, chilli and gluttony. Wait for them to brown and remove from the heat to serve in individual casseroles.
Cuttlefish with mushrooms in individual casseroles
Cuttlefish with mushrooms is a dish that everyone should try sometime in their life and they will surely be delighted.
To prepare it you need two spoonfuls of oyster sauce, eight cloves of garlic, 700 grams of cuttlefish, a tender onion, thyme, 350 grams of mushrooms, olive oil, pepper and salt.
Wash and chop cuttlefish, mushrooms and the green part of the spring onion into small pieces. You should also peel and cut the cloves of garlic.
Heat a pot with a little olive oil and add the garlic, thyme, the green part of the spring onion, mushrooms, cuttlefish, pepper and salt.
Let the mushrooms and cuttlefish expel their water and reduce it to be able to serve the oyster sauce and let it cook for ten minutes.
Serve cuttlefish in individual casseroles and decorate with thyme.
Goat cheese with tomato
Goat cheese with tomato is a super easy to prepare appetizer that is excellent, it is common to accompany them with a few slices of toast or crackers.
All you need is a thick slice of goat’s cheese, oregano, half a dessert spoonful of harissa sauce and 200 grams of tomato sauce.
Serve the tomato sauce in the small casserole and add half a spoonful of harissa sauce if you want a spicy touch.
Place the slice of goat’s cheese over the tomato sauce and place the casserole in the oven or microwave.
To cook in the oven you must heat to 180° C for 10 to 15 minutes, or until the cheese melts. In the microwave, you should cook in cheese for one and a half to two minutes. Decorate with a touch of oregano.
Violet potato with asparagus and ham
Another dish that is appealing to anyone is the violet potatoes with asparagus and ham, a combination that sounds eccentric but that you will love.
This dish requires 10 violet potatoes, two bunches of green asparagus, thyme, 200 grams of Iberian acorn ham, olive oil, salt and pepper.
Wash the potatoes and asparagus. Cut the potatoes into slices and place them on a baking tin or tray, sprinkling them with a little salt, pepper and olive oil.
Bake the potatoes in the oven at 180° centigrade for about 15 or 20 minutes. While they are cooking, cut the asparagus into medium sized pieces.
When the potatoes are ten minutes from cooking time, add the chopped asparagus and a sprig of thyme.
After ten minutes, remove from the oven and serve in individual casseroles placing slices of Iberian ham on top of the potatoes and asparagus.
Salted loin in individual casseroles
Salted loin is a perfect recipe to add to your menu of frequent dishes, as it is easy and quick to prepare.
You need 12 large mushrooms, 12 salted loin fillets, two cloves of garlic, 100 millilitres of chicken stock, 200 millilitres of cream, one leek, one teaspoon of lemon grass, one tablespoon of ground paprika, pink salt and pepper.
Bake the loin in salt and set aside. Start washing all the vegetables.
Cut the leek into slices, the garlic into thin slices, and the mushrooms into not-so-thick slices.
Heat a pan with olive oil to fry the garlic and chopped leek until tender. When they have the desired texture, add the mushrooms with the ground paprika and mix.
Once all the ingredients in the pan have been integrated, pour in the chicken stock and cook over low heat until it evaporates. To finish, serve the cream and pink salt to thicken for a few minutes and remove from the heat.
To serve, it is important to take the small casseroles to place a piece of the salted loin fillet and serve the mushroom cream on top.
Miniatures for your casserole recipes
If you do not have the individual casseroles to serve the recipes we show you, you can find a great variety of miniatures in the Monouso virtual store.
There are disposable plastic miniatures to present dishes such as mini tasting bags, mini glasses, casseroles, mini plates, mini trays and even spoons to serve appetizers in an elegant way.
On the other hand, find the miniatures biodegradable in case you are a concerned environmental activist.
These miniatures offer you versatility and comfort to serve your dishes without generating contaminating residues. Among these options you will find biodegradable plates, trays and even tasting glasses.
And, last but not least, you will find the reusable miniatures. They are made of steel, glass or porcelain.
Their washing process is simple and they will always help to highlight the recipes you use in these miniatures.