Category: Casseroles

Casseroles · Holiday Fare · Vegetables

Baked Zucchini In Sour Cream

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Well, here it is folks, another (and I might add, probably the last veggie recipe this week, as I’m dying to post several new desserts) veggie recipe and since yesterday I said I would post a squash recipe, I thought that this one would be well received. It is from a cookbook that my aunt gave me back in the 60’s and each book of the set specializes in one of the following: salads, meats, vegetables and of course, desserts. The first cake I ever made came from the dessert book and I still make it today. A one bowl…oops, I always go back to desserts, don’t I? Back to the squash (did Adam name it that? and if so, how did he come up with that name? Squash) Was there a vegetable in the Garden of Eden that he accidentally sat or stepped on or did he taste something he didn’t like and wished that it would “squash away?” in the flood? Anyhow, this recipe is a great one for fall and is easy and really rich and flavorful. BTW, do not email me that the flood was years after Adam, I was just trying to be funny.

6 zucchini

2/3 cup sour cream

1 c grated Cheddar cheese

1 tables butter

1/2 teas salt

3 tables fresh bread crumbs

2 tables grated cheese

Cut squash into 1/2″ slices; simmer in water for 10 minutes.  Drain water from squash well.  Place in 8″ casserole dish that has been lightly greased. In a medium size bowl, combine sour cream, Cheddar cheese, butter and salt. Pour sauce over squash. Combine bread crumbs and remaining cheese; sprinkle over casserole. Bake at 375 for 10-15 minutes, or until bubbly. Let stand 5 minutes before serving.

Serves: 6

Beef · Casseroles · Holiday Fare · Meats

Beef Lombardi

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There is nothing much I enjoy more (well, actually I guess there is a lot more that I enjoy, such as: grandchildren, traveling, shopping, baking, AGT, Candy Crush to name a few) than getting out old magazines from years gone by to search out the tried and true recipes. Peter Pumpkin lets me keep the magazines in “seasons” in plastic tubs which are stored away in the infamous storage shed about 5 miles from our house. When fall comes rolling around, I pull out the old ones, some going back as far as the 90’s. Doesn’t it seem like it was just the 90’s, but seems weird that that is now considered “far back”? Well, last night while waiting for Forte to sing on AGT, I was thumbing through a 2003 October Southern Living and found several recipes that sound scrumptious. It’s interesting as different seasons of our lives roll around, different recipes appeal to us than they would have before. I cannot believe that I didn’t even look at this one, or if I did, my memory fails me (which since I am still so young & hip, I’m sure it is not that). Guys will love this because of the name, goes perfectly for those Monday night football game meals.

Serves 6
1 lb lean ground beef (or turkey)
1 (14 1/2 oz) can chopped tomatoes
1 (10 oz) can diced tomatoes and green chiles
2 teas sugar
2 teas salt
1/4 teas pepper
1 (6 oz) can tomato paste
1 bay leaf
1 (6 oz) package medium egg noodles
6 green onions, chopped
1 cup sour cream
1 cup (4 oz) shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup (4 oz) shredded mozzarella cheese
Garnish: fresh parsley sprigs
Cook beef of turkey in a large skillet over medium heat 5-7 minutes, stirring until it crumbles and is no longer pink. Drain
Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf and simmer 30 minutes.
Cook egg noodles according to package directions; drain.
Stir together egg noodles, chopped green onions and sour cream until blended.
Place noodle mixture in bottom of a lightly greased 13×9 baking dish. Discard bay leaf and the top with meat mixture; sprinkle evenly with cheeses.
Bake, covered with foil at 350 for 35 minutes. Uncover and bake 5 more minutes. Garnish with parsley, if desired.
*This freezes up to 1 month if desired, before baking. To bake, thaw completely in refrigerator overnight and bake as directed.
*To lighten use fat free sour cream and reduced fat cheddar cheese and reduce amount of cheese on top to 1/2 each type. (but really, if you make this during football season, you are using so many calories jumping up and down for your team, you can afford to use the real stuff)

Breakfast · Casseroles · Meats

Summer Overnight Biscuit, Sausage & Apple Casserole

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Because it is summer we tend to want foods that are “lighter” in texture, but still full flavored and filling. Sausage casseroles tend to be a little heavy for summer liking, but when I found this one, because of the chopped apple (I tend to think that anything that has fruit in it makes it automatically healthier, never paying attention to the other ingredients. I just tell myself that, “well it has fruit in it, it must be healthy”), it just sounded like a summer casserole. Plus, it uses up those cans of biscuits in your fridge that are almost out of date.

2 pounds of Jimmy Dean mild sausage or sage flavored

2 tart apples, cored and siced

6 cups torn or cut baked biscuits in 1″ pieces

9 eggs, beaten

1/2 teas Dijon mustard

1 1/2 cups grated sharp cheddar cheese

3 cups milk

Salt & Pepper to taste

Fry the sausage in a skillet, breaking it up as it cooks. Drain, reserving the fat, and let sausage cool,

Saute the apples in the reserved fat; remove from pan and cool.

Move the biscuit pieces to a large resealable plastic bag. Whisk together the eggs, mustard, cheese and milk in a large bowl. Stir in cooled sausage and apples. season to taste with salt and pepper. Transfer the mixture to the plastic bag. Place the bag inside another resealable plastic bag with zipper facing opposite direction to prevent leaks. Refrigerate at least 2 hours, but preferably overnight or up to 2 days.

When ready to bake, preheat oven to 350. Pour mixture into a buttered 13×9 baking dish or divide between 2 (1 1/2 qt) casserole dishes, that have been greased.

Bake covered 30 minutes. Uncover and bake another 30 min or until eggs are set.

Casseroles · Chicken

Chicken Portobello Stroganoff

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Taken from Taste of Home, this recipe is a winner. I did change using chicken chunks in places of the ground chicken.

1 lb of chicken, cut into bite size pieces

12 oz baby portobello mushrooms, or white mushrooms, halved

1 medium onion, chopped

1 tables olive oil

2 garlic cloves, minced

3 tables white wine or chicken broth

2 cups chicken broth (besides the previous amount)

1/2 cup heavy whipping cream

2 tables lemon juice

1/4 teas salt

1/8 teas pepper

1 cup sour cream

Hot cooked egg noodles or white rice

In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until the meat is done. Add garlic and cook another couple of minutes.

Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt & pepper. Bring to a boil; cook until liquid is reduced by half.

Reduce heat; gradually stir in sour cream, heat through (do not boil). Serve over noodles or rice. Serve with a salad and fresh asparagus.

Casseroles · Starches · Vegetables

Potato, Artichoke & Mushroom Saute

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Please, if you picked up the momma or daddy artichokes, put them down and back away, this recipe is only good with “baby artichokes”. If you will notice, this is now 3, count them, 3 days in a row I am posting a recipe that does not include sugar. What is wrong with me???? Maybe it is the new different color I had put on my nails yesterday.

As I am writing this with blue fingernail polish, yes, you heard me correctly, blue, actually Easter Egg blue, it has dawned on me that both you and I need to get out of our comfort zones and have something on the Easter Table next week besides, ham, baked beans, potato salad, deviled eggs and coconut cake for dessert. Let’s surprise our friends and family with some new dishes, served with love, with fingernails that have blue, green or yellow polish, which goes lovely with the dyed Easter eggs. This again, comes from the Food & Wine book. Randy told me that since he had to pay $29.99 for this recipe book, I had better use it quite a bit. So get ready, you are going to see some new fancy recipes for awhile, or at least until he forgets about me insisting on keeping it. I only have 30 days to try it for free, and since I cannot cook all the ones that sound amazing in 30 days, I told him I just had to keep it. This truly does sound delis and I am making it for Easter.

Since it won’t be Easter dinner without deviled eggs, go ahead and serve them alongside this dish and tell them that the Devil Egged You Do It!

3 medium red potatoes (about 1/2 pound) Sliced about 1/4″ thick

Salt

1 large can artichoke hearts, drained

1/2 lemon

4 tables unsalted butter

1/4 cup white dry wine

1/2 pound shitake mushrooms, stems discarded and caps quartered

1 medium shallot, minced (or white onion, if you cannot make yourself buy a shallot)

1 oz aged hard goat cheese, such as Gouda or Etude (I am going to be honest here, I have never heard of Etude, so will be using Gouda)

In a small saucepan, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Simmer the potatoes until they are tender. Drain and cool.

Take the drained artichoke hearts and squeeze the lemon over them.

In a small skillet, melt 1 tables of the butter. Add artichokes to the skillet and cook a few minutes, stirring a few times. About 2 minutes. Add the white wine and bring to a boil.

Set aside. In a large skillet, melt 1 tables butter and add the mushrooms and season with salt. Cover and cook over medium heat, stirring occasionally until the mushrooms are browned and tender, about 4 min. Push the mushrooms to one side of the skillet and add the remaining 2 tables butter. Add the minced shallot (or onion) and cook until softened. Add potatoes, season with salt and turn to coat them with the butter. Cook until the potatoes are golden brown, (about 2 min per side) Gently fold in the mushrooms along with the artichokes and season with salt and pepper. Garnish with shaved cheese and serve.

Casseroles · Chicken · Meats · Soups

Chicken & Biscuits in a Pot

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The last few days it has been such a delight and look through several new cookbooks that have come in the mail. One recipe that has caught my eye and sounds just like such a comfort food, yet, it comes from Food & Wine, which normally, I wouldn’t think of when I am thinking “comfort food”, but it just goes to show you that once again, you “cannot judge a book by it’s cover” Also, don’t know if you have noticed, but this is actually 2 days in a row that I am posting recipes that don’t have sugar in them. Am I getting healthy or what?

6 tables unsalted butter

2 shallots, thinly sliced (or 1/2 cup chopped onion)

1/2 pound shitake mushrooms, stemmed and thinly sliced

1 large carrot, cut into 1/2″ chunks

1/2 cup dry white wine

1 1/4 cup plus 1 table self rising flour

2 1/2 cups chicken broth

salt & pepper to taste

3 cups shredded rotisserie chicken

1/2 cup frozen baby peas, (because we don’t like peas, we will be using green beans)

1 tables each: chopped sage and thyme

1/2 cup plus 2 tables whole milk

Preheat oven to 425. In a large dutch oven or cast iron casserole pan, melt 2 tables of the butter. Add the shallots, (you can use onions in place of shallots if you wish, I won’t send the shallot police looking for you.) mushrooms and carrot chunks and cook over medium heat, stirring until the shallots (onions) and mushrooms are softened, about 8 min.

Add wine and cook until completely evaporated, about 1 min. Stir in 1 tables of the flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 min. Stir in the chicken and peas (or green beans).

In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tables of butter and the chopped thyme and sage. Pulse 5 times. Add the whole milk just until a shot dough forms.

Using a small ice cream scoop (hurry and clean the ice cream scoop so you can have some ice cream while this is in the oven) or a tablespoon, scoop 20 balls of biscuit dough oven the chicken stew. Bake in the center of the oven for 25 min. Turn on the broiler and broil the stew for 1-2 min until the biscuits are golden. Let rest for 5 min before serving.  

Baking this dish takes the guessing out of how long you have to actually boil dumplings to get them just right. 

 

 

Casseroles · Chicken · Meats

Easter Chicken Enchiladas

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Got your attention now, who ever thought of having enchiladas at Easter? After you see this recipe, you might be inclined to push the ham away and get to the store to buy tortillas and cilantro. These are delicious and the cream cheese in them make them extra special for that pretty Easter buffet.

1 cup diced sweet onion (or if you are in a sour mood, I guess you could use a mean onion)

3 garlic cloves, minced

2 cups fresh chopped baby spinach

2 (4.5 oz) cans chopped green chiles, drained

3 cups shredded cooked chicken

1 (8 oz) package cream cheese, softened *You can use the low fat cream cheese if you really really want, but just don’t get to skinny to fit into that new Easter outfit.

2 cups shredded pepper jack cheese (I used cheddar just because I like the flavor better than the jack cheese)

1/3 cup fresh cilantro (if you have a Trader Jo’s store close by, they sell little frozen trays of cilantro, which you keep frozen and just pop out a square of cilantro, allowing you to always have fresh cilantro on hand) (If using frozen squares, the substitution amounts are on the little tray)

8 (8 in) soft taco-size flour tortillas

Pam cooking spray

Tomatillo Salsa

Preheat oven to 350. Saute onion and garlic in hot oil in a large skillet over medium heat for 5 min or until onion is tender and clear. Add spinach and green chiles and sauté 1-2 min. Stir in chicken and next 3 ingredients and cook stirring continually for about 5 min, or until cheese melts.

Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla and roll it up. Sprinkle some shredded cheese on top.

Place rolled tortillas, seam side down in a greased pan. Bake at 350 for 30-35 min or until golden brown. Top with Tomatillo Salsa.

TO MAKE AHEAD:

Prepare recipe as directed through placing the tortillas into a baking dish. Cover and keep in fridge, then allowing to stand at room temp about 30 min before you want to bake. Uncover and bake.

Casseroles · Daily Thoughts · Vegetables

Sauteed Brussels Sprouts & Mushrooms With Crispy Prosciutto

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Over the last 3 days I have been in such a baking mood. I have made 2 cakes, a big batch of chocolate/pistachio biscotti and a pecan pie. Over the holidays, the only dessert that I did not make, even though I couldn’t get the picture of it out of my head, was pecan pie. So I finally got a piece of homemade pecan pie. It was about 7 p.m. last night and because it was Fri night and we think that we cannot watch Shark Tank without sitting with a plate of a great dessert on our laps, I jumped up and knew that this was the night. I was not going to let another day go by without having my “once a year” piece of pecan pie. I don’t like it because of the pecans, in fact, I don’t put but about 1/2 cup of finely crushed pecans. I love it because of the gooey middle. I only put the small amount of pecans on it because I don’t want people to think that I’m crazy for saying I love pecan pie, when actually there would be no pecans in it. Last night was amazing….Shark Tank and pecan pie…..Randy reminded me that years ago, we described our nights as “amazing” because of something else, now it’s the dessert and fav tv shows that dictate how we rate the nights….Hum……well, maybe we will talk about that at another time. Now, for the recipe that I began to post. Pecan Pie is not my only love, I have come to truly appreciate and love Prosciutto..Because my oldest, Jason, taught me that fresh brussels sprouts were totally different than frozen ones, I use only the fresh now. This is a great accompaniment to any meat dish, or as a main dish with a salad and bread..

4 tables olive oil, divided

2 (3.5 oz) packages prosciutto, chopped

2 1/2 lbs fresh brussels sprouts, halved

2 (8 oz) packages baby portobello mushrooms

1/2 cup balsamic vinegar

1 tables minced garlic

1 tables sugar

1 teas onion powder

1 1/4 teas salt

1/2 teas pepper

In a large skillet, heat 2 tables olive oil over medium heat. Add prosciutto, cook for 12-14 min, stirring constantly, until browned and crispy. Remove from skillet and set aside, reserving drippings.

Increase heat to medium-high. To skillet, add remaining olive oil, sprouts, mushrooms, vinegar, garlic sugar, onion powder, salt and pepper. Cover and cook for 5 min. Remove cover and continue cooking for 10 min, stirring frequently. Stir in prosciutto. Serve hot.

*Recipe is taken from Southern Lady Magazine

Casseroles · Vegetables

New & Improved Green Bean Casserole

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When I opened up my link to the Pioneer Woman’s blog  today and saw this recipe, I knew it would be on my table next Thursday. I have never been a real fan of the “casserole” that America feels like it is not really Thanksgiving without this sitting on the table beside the sweet potatoes. Thanks Pioneer Woman for upping the image of the infamous casserole. You are a winner in my books, as I know this dish will be.

  • 2 pounds Fresh Green Beans, Ends Cut Off
  • 4 slices Bacon, Cut Into 1/4 Inch Pieces
  • 3 cloves Garlic, Minced
  • 1/2 whole Large Onion, Chopped
  • 4 Tablespoons Butter
  • 4 Tablespoons All-purpose Flour
  • 2-1/2 cups Whole Milk
  • 1/2 cup Half-and-half
  • 1-1/2 teaspoon Salt, More To Taste
  • Freshly Ground Black Pepper, To Taste
  • 1/8 teaspoon Cayenne Pepper
  • 1 cup Grated Sharp Cheddar Cheese
  • 1 jar (4 Ounce) Sliced Pimentoes, Drained
  • Extra Milk For Thinning If Necessary
  • 1 cup Panko Bread Crumbs

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

 

 

Breads · Casseroles · Chicken

Dinner For Moms

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Tonight I am hosting a dinner for about 10 young moms who are so excited to be getting away from kids (and probably hubbies, but don’t tell the husbands that)  to come allow me to serve them. It is always a joy to have precious young women who are sleep deprived, frazzled and just tired of having to think up meals, carpool kids and all the while be attentive and trying to be a sweet, pretty wife. I hope that tonight when they leave, they  will feel loved on, waited on, with absolutely nothing to think about except what joy and fun they had just being “girls” for a few hours.

I can think of nothing better to feed them than comfort food. So the menu will be:

Homemade Chicken Mushroom Pot Pie, Dilled-Broiled Asparagus, Homemade Rolls, Salad and Homemade Peach Cobbler topped with Real Whipping Cream.

The Chicken Pot Pie is a new recipe that I am thrilled with the results. It begins with a cream sauce and was very simple, but tastes quite differently than most homemade pot pies. Try it during the holidays, it is such a great dinner for Fall nights and for impressing in-laws.

6 chicken breasts, baked and chopped (I sprinkle seasoning salt, pepper, onion powder, garlic powder and parsley on them before baking. Bake them using 2 cups water or chicken broth. Makes the broth much tastier)

Save 2 cups of the chicken broth that the chicken is baked in. Set aside.

Cook 4 medium potatoes, chopped with 5 large chopped carrots, until tender. Drain, reserving the liquid and set aside. (won’t you be glad when you get to sit aside).

Melt 1/2 stick butter in a skillet. Add 1 cup each: chopped onion and chopped celery. Add 1 8 oz package of white mushrooms that you have washed and sliced. Sprinkle Seasoning Salt, pepper and garlic powder to your liking while veggies are becoming tender. Set this aside.

In another skillet ( I know, I know, all the pots and pans that you will have to wash, but isn’t that what either a dishwasher or hubby is for?), melt 1 1/2 sticks butter. Add 2 tables dried or fresh parsley, 2 teas garlic powder, 1 teas dry mustard, pepper and seasoning salt to your liking. When butter is melted add enough flour to make a paste, stirring with a whisk all the time you are adding the flour so that it does not lump. When you have a gravy like paste, add the 2 cups left over chicken stock,1 to 2 cups milk (adding the milk 1/2 cup at a time, until you get a thick cream sauce) and stir until thick. Add 1 8 oz package of shredded cheddar cheese to this gravy and stir until cheese is melted. Add chopped chicken, and veggie-mushroom mixture to sauce.

Pour into a large casserole dish which you sprayed with Pam. Using canned biscuits, or crescent rolls (but do not roll them up, leave them as they come out of package), place them over meat mixture to cover. It’s ok to leave a little room between the biscuits or rolls, as they will expand. Bake  at 350 until mixture is bubbly and rolls or biscuits are done and lightly browned.