Best 4 Chef Boy I Be Illinois Baked Cod Casserole Recipes

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If you're looking for a comforting and flavorful dish that's easy to make, then you've got to try Chef Boy i Be Illinois Baked Cod Casserole. This casserole combines the delicate flavor of cod with a creamy sauce, tender vegetables, and a crispy breadcrumb topping. It's a perfect meal for a weeknight dinner or a special occasion. So gather your ingredients and let's get cooking!

Let's cook with our recipes!

BEEF TACOS



Beef Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 10 servings

Number Of Ingredients 14

1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded

Steps:

  • Preheat the oven to 325 degrees F.
  • For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
  • For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
  • Serve with the grated cheese, diced tomatoes and shredded lettuce.

MARIA'S PORTUGUESE BACALAU



Maria's Portuguese Bacalau image

This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.

Provided by BINGADING

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT2h

Yield 8

Number Of Ingredients 12

2 pounds dried salted cod fish
4 Yukon Gold potatoes
3 tablespoons butter
2 yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4 hard cooked eggs, chopped
10 pitted green olives
10 pitted black olives

Steps:

  • Soak the dried salted cod in cold water for 24 hours, changing the water several times.
  • Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
  • In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
  • While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
  • Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
  • Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g

CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE



Chef-Boy-I-Be-Illinois' Baked Cod Casserole image

Fall weather puts me in the mood for comfort food such as casseroles, but I don't want all the calories that usually come with them. So I paired cod with potatoes and used an Italian inspired tomato sauce to bring it all together. My partner and I really enjoyed this last night and I hope you will too. You can use any type fish you like, as long as it flakes easily when cooked. I think I'm going to try smoked salmon next time. For the potatoes, I like to use Yukon gold, but any low starch potato will work well.

Provided by Chef-Boy-I-Be Illin

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb cod
1 (14 1/2 ounce) can crushed tomatoes
1/2 cup white wine
1 garlic clove, crushed
1 tablespoon fresh oregano, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
4 medium potatoes, thinly sliced
1 medium onion, thinly sliced
salt and pepper
1 cup fresh breadcrumb
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 400F.
  • Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
  • Meanwhile, slice potatoes and onion.
  • Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
  • Place flaked cod evenly over the top, and lightly salt and pepper.
  • Pour one half of tomato sauce over this.
  • Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
  • Cover with foil and bake approximately 45 minutes until potatoes are tender.
  • Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
  • Let stand five minutes before serving.

Nutrition Facts : Calories 303.6, Fat 2.9, SaturatedFat 1.1, Cholesterol 36.1, Sodium 780.9, Carbohydrate 45, Fiber 5.3, Sugar 5.8, Protein 21.1

BAKED COD CASSEROLE



Baked Cod Casserole image

The combination of wine, gruyere cheese and toasty bread in this fish casserole evokes the flavors of fondue - a perfect winter food (we used it during Lent). Choose Pacific cod, and ocean-friendly choice. Make it a meal: Serve with steamed broccoli with crushed red pepper flakes and a glass of Sauvignon Blanc. Midwest Living Magazine, 06/2006 edition.

Provided by Manami

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil (divided)
2 medium onions, very thinly sliced
1/3 lb button mushroom, thinly sliced
1 cup dry white wine
1 1/4 lbs cod (cut into 4 pieces)
2 teaspoons chopped thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 pinches crushed red pepper flakes (optional)
1 1/2 cups finely chopped whole-wheat country bread (about 2 slices)
1/2 teaspoon paprika
1/2 teaspoon garlic powder (we used roasted garlic) or 1/2 teaspoon roasted garlic (we used roasted garlic)
1 cup finely shredded gruyere cheese or 1 cup swiss cheese

Steps:

  • Preheat oven to 400ºF.
  • Heat 1 T of oil in a large ovenproof skillet over medium-high heat.
  • Add onions and cook stirring often, until just starting to soften, 5-7 minutes.
  • Add mushrooms until starting to get dry.
  • Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2-4 minutes.
  • Place cod on the onions and sprinkle with thyme, salt, pepper, & 2 pinches crushed red pepper flakes (if using).
  • Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
  • Toss the bread with the remaining 1 Tablespoon oil; paprika and garlic powder in a small bowl.
  • Spread the bread mixture over the fish and top with cheese.
  • Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

Tips:

  • To ensure even cooking, use a baking dish that is large enough to accommodate the cod fillets in a single layer.
  • If using frozen cod fillets, thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture.
  • To prevent the casserole from drying out, use a creamy sauce or broth-based sauce. You can also add some vegetables, such as chopped onions, celery, or carrots, to the casserole for extra flavor and moisture.
  • If you are using a breadcrumb topping, make sure to press it down firmly onto the casserole before baking. This will help to prevent the topping from becoming soggy.
  • Bake the casserole until the fish is cooked through and the topping is golden brown. The internal temperature of the fish should reach 145°F (63°C) when checked with a food thermometer.

Conclusion:

Illinois baked cod casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy sauce, flaky fish, and crispy breadcrumb topping, this casserole is sure to please everyone at the table. So next time you're looking for a quick and easy seafood recipe, give Illinois baked cod casserole a try!

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