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Layered Macaroni Casserole

Layered Macaroni Casserole

1 pound lean ground beef

1/2 C. chopped onion

1 garlic clove, minced

1 (28 oz.) can crushed tomatoes

1 (6 oz.) can tomato paste

2 tsp. sugar

1 tsp. salt

1 tsp. chili powder

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/8 tsp. pepper

8 oz. uncooked elbow macaroni

2 C. fat-free cottage cheese

1 1/2 C. shredded reduced-fat Cheddar cheese

 

TOPPING:

1/4 C. dry bread crumbs

1/4 C. grated Parmesan cheese

1 T. butter or stick margarine, melted

 

In a nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste and seasonings. bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.  In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer 1 C. meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325 degrees F for 40-45 minutes. Let stand for 10 minutes before serving.

 

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Butternut Squash Lasagna with Fresh Sage & Thyme

Butternut Squash Lasagna with Fresh Sage & Thyme

4 T. unsalted butter

2 1/2 C. diced yellow onion

2 lbs butternut squash, peeled, seeded and cut into 1/4 inch thick slices

1 3/4 C. vegetable broth

4 T. chopped fresh thyme, divided use

4 T. chopped fresh sage, divided use

2 15oz containers of ricotta

4 1/2 C. shredded mozzarella, divided use

1 C. shredded Parmesan, divided use

3 large eggs

3 biscotti cookies (not sweet ones, we used almond & walnut biscotti with a hint of anise flavoring)

Salt and pepper to taste

1 10oz package no-boil lasagna noodles

For béchamel:

2 T. butter

2 T. all-purpose flour

1 3/4 C. whole milk

Pinch of nutmeg

Salt and pepper to taste

Equipment: 9 x 13 inch baking dish

Preheat oven to 350 degrees F. Melt 4 T. butter in a large pot or dutch oven. Add onion and cook over medium heat until soft, about 10 minutes. Raise heat to high and continue to cook, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer to a bowl and set aside. In the same pot, add the sliced squash, vegetable broth, 3 T. of thyme and 3 T. sage. Bring to a boil, then reduce heat and simmer, stirring occasionally, until squash is tender, about 20 minutes.  While squash is cooking, in a medium bowl combine ricotta, 2 C. of mozzarella, 1/2 C. Parmesan and the remaining 1 T. thyme and 1 T. sage. Season with salt and pepper to taste. Add the eggs and mix well. Set aside. When squash is done, cool slightly and remove 3/4 C. of the excess liquid (1 C. if there is an excessive amount of liquid). Transfer to food processor. Break the biscotti in half and add to the processor. Blend until smooth, then season with salt and pepper to taste. Set aside. In a medium saucepan melt 2 T. butter over medium heat. Add 2 T. flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the sauce thickens slightly, whisking frequently. Whisk in the nutmeg. This sauce is called “béchamel” and it’s done when it coats the back of a spoon. (Make the bechamel just before assembling the lasagna, if it sits too long it will develop a skin). Now it is time to assemble the lasagna. Coat the bottom of your baking dish with 1/2 of the béchamel. Then layer the rest of the lasagna as follows:

1/3 of the ricotta mixture

Noodles (make sure they are not overlapping)

1/3 of the squash mixture

1/2 of the onions

1/3 of the remaining mozzarella

1/3 of the ricotta mixture

Noodles

1/3 of the squash mixture

1/2 of the onions

1/3 of the ricotta mixture

1/3 of the mozzarella

Rest of the béchamel

Noodles

Remaining squash mixture

Sprinkle the remaining mozzarella and Parmesan over the top. Cover with aluminum foil and bake at 350 degrees F for 40 minutes. Then remove the aluminum foil and bake for an additional 10 minutes, or until cheese is completely melted and starting to color a bit. Remove from oven and allow to rest for about 10 minutes.

Fastest-Ever Enchiladas

Fastest-Ever Enchiladas

Salsa:

1 (14-ounce) can diced tomatoes with chiles, drained

2 scallions, light green and white parts only, finely chopped

1 jalapeno, seeded, deveined, and finely chopped

1/2 C. finely chopped cilantro leaves

1 lime, juiced

Pinch salt

Enchiladas:

1 rotisserie chicken, meat removed and shredded (skin and bones discarded)

2 C. grated Cheddar

1 C. sour cream

1/2 small red onion, finely chopped

Salt and freshly ground black pepper

6 (8-inch) flour tortillas

 

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas. Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine. Place the tortillas on your work surface. Spoon about 1 C. of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Remove the foil and sprinkle the enchiladas with the remaining 1 C. of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Autumn Sausage Casserole

Autumn Sausage Casserole

1 pound sausage

1 large, or 2 small apples, chopped (no need to peel)

1 yellow onion, chopped

1/2 cup chopped carrots

3 cups already cooked long-grain rice

1/2 cup raisins

1 T dried parsley flakes

1 T brown sugar

1/2 tsp. allspice

1/2 tsp. cinnamon

1/4 tsp. black pepper (start with 1/8 if your kids don’t tolerate a touch of spice)

1/3 cup chicken broth or water (I used water)

 

The amount of ingredients fit nicely in a 4 quart crockpot. I’d say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It’s a pretty easy recipe to adapt to your needs.  If you are going to use uncooked pork sausage, I’d recommend browning on the stove top, and draining before adding to the crockpot. Otherwise, dump all the ingredients into the crock, and stir well. Cover and cook on low for 5-7 hours, or on high for 3-4. You’re really only heating through, and allowing the vegetables to soften. This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates. We decided that eating this felt exactly like eating a bowl full of Fall. The spices are spot-on, and are comforting and hearty. Adam and I each had two servings, and then picked more while cleaning the dishes. I will make this again, often.

 

 

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Swiss Cheese Scramble Casserole

Swiss Cheese Scramble Casserole

1 lb. Bacon

1 C. Bread Cubes

23/4 C. Milk

12 Eggs

Salt and Pepper to taste

1/4 C. butter

1 lb. Swiss Cheese, shredded

4 tsp. Melted butter

1 C. Dry Bread crumbs

 

Cook bacon over medium-high heat until evenly brown; drain, crumble, and set aside.  In a large bowl combine bread cubes and milk.  Drain after 5 minutes.  In a separate bowl beat together eggs, salt & pepper, and milk drained from crumbs.  In a large skillet, melt 1/4 cup butter over medium heat.  Add eggs and scramble until soft.  Do not fully cook.  Add soaked bread cubes and turn into greased 9×13” baking dish.  Sprinkle cheese on top of casserole.  In a small bowl stir together bread crumbs and melted butter.  Sprinkle this mixture over the cheese in the casserole dish and then top with the crumbled bacon.  Cover and refrigerate overnight. Preheat oven to 350 degrees and bake casserole for 40 minutes.

 

Green Chili and Tortilla Casserole

Green Chili and Tortilla Casserole

2 flour tortillas (approximately 6 inch diameter)

2 fresh green chili peppers

1 bell pepper

1/2 C. low fat or nonfat milk

1 oz. low fat or nonfat shredded cheddar cheese

1 tsp. dried parsley

4 oz. liquid egg whites

 

Preheat oven to 375 degrees F. Dice green chili pepper and bell pepper, set aside. Spray a casserole dish with cooking spray. Tear tortilla into bite-sized pieces and spread over the bottom of the casserole. Top with half of the chopped green chili and bell pepper, and half of the cheese. Repeat layering. Combine liquid egg whites, milk and parsley and gently pour over casserole. Bake uncovered for 30 minutes, or until knife inserted in the center comes out clean.

 

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Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

18 eggs

1 small can green Ortega chilis

1 lb. cooked breakfast sausage

2 1/2 C. grated Monterey Jack or Pepper Jack cheese

1 med. onion, diced

1 green pepper, diced

1 tsp. butter

 

Grease crock with butter. Starting with sausage, layer meat, chilis, onions, peppers and cheese in the crock, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs, then pour over mixture in the slow cooker. Cover and turn on low. Cook for 7-8 hours.  Serve with sour cream or fresh salsa.

 

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Hearty Chicken Pot Pie

Hearty Chicken Pot Pie

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1 (10.75oz) can condensed chicken broth
1 1/3 C. water, divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 T. olive oil
2 C. quartered medium mushrooms
1 medium onion, coarsely chopped
1 C. frozen peas
1/3 C. all-purpose flour
1 refrigerated unbaked pie crust (for 9″ pie)
2 1/2 C. chopped cooked chicken

Combine broth, 1 C. water, carrots and potatoes in medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes. Preheat oven to 425. Heat oil in large skillet over medium heat. Add mushrooms and onion; sauté until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 C. water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil. Spread out pie crust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter. Bake until filling is bubbly and crust is browned, about 20 minutes.

Taco Quiche

Taco Quiche

exps8694_FM153592A03_20_1b2 pounds ground beef
2 envelopes taco seasoning
4 eggs
3/4 C. milk
1-1/4 C. biscuit/baking mix
Dash pepper
1/2 C. sour cream
2 to 3 C. chopped lettuce
3/4 C. chopped tomato
1/4 C. chopped green pepper
1/4 C. chopped green onions
2 C. (8 ounces) shredded cheddar cheese

In a skillet, brown beef; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper. Mix well. Pour over meat. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Serve immediately.

Clam Stuffing Casserole

Clam Stuffing Casserole

1/4 lb. margarine
1 onion, minced
1/2 green pepper, chopped
1 garlic clove, crushed
4 (6 1/2 ounce) cans minced clams, reserving juice
1 cup clam juice, use reserved and add more if needed for a total of 1 cup
1 T. lemon juice
1/2 tsp. oregano
1/4 tsp. pepper
1 pinch parsley flakes
1 dash Tabasco sauce
8 ounces seasoned stuffing mix, Pepperidge Farm is good
Parmesan cheese, for the top

Sauté first 4 ingredients in a large skillet, simmering for a few minutes. Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency. Place in a casserole dish and sprinkle with Parmesan cheese. Bake at 325 degrees F. for 20-30 minutes.

Christmas Morning Casserole

Christmas Morning Casserole

201412-xl-christmas-morning-casseroleButter, for greasing
2 tablespoons extra-virgin olive oil
1/2 cup finely diced pepperoni (2 ounces)
1/2 pound shiitake mushrooms, stems discarded and caps cut into 3/4-inch pieces
1 medium onion, minced
1 red bell pepper, cut into 1/2-inch pieces
2 teaspoons kosher salt, plus more for seasoning
8 large eggs
3 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon pepper
3/4 pound day-old challah, sliced 1 inch thick and cut into 1-inch dice (10 cups)
6 ounces Black Forest ham, finely diced (1 1/4 cups)
1 cup shredded Monterey Jack cheese (1/4 pound )
1 cup shredded aged white cheddar cheese (1/4 pound )
1/2 cup finely chopped scallions, plus thinly sliced scallions for garnish
Hot sauce, for serving

Butter a 9-by-13-inch baking dish. In a large skillet, heat the olive oil. Add the pepperoni and cook over moderate heat until the fat is rendered, about 3 minutes. Add the shiitake and cook until lightly browned and tender, about 5 minutes. Add the onion, bell pepper and a generous pinch of salt and cook, stirring occasionally, until softened and browned, about 7 minutes; let cool completely. In a large bowl, beat the eggs with the milk, mustard, soy sauce, pepper and 2 teaspoons of salt. Add the cooled vegetable mixture, challah, ham, both cheeses and the chopped scallions and mix well. Scrape the mixture into the prepared baking dish, cover with plastic wrap and refrigerate overnight. 
 Preheat the oven to 350°. Uncover the casserole and bake for about 50 minutes, until it’s just set and the top is browned. Let stand for 10 minutes, then top with thinly sliced scallions and serve with hot sauce.

Masala Chicken and Mushroom Casserole

Masala Chicken and Mushroom Casserole

2 T. butter
10oz sliced mushrooms
1 1/2 T. flour
1/2 C marsala wine or white wine
1/2 C heavy cream
2 T. chopped flat-leaf parsley
Salt and pepper
1 C long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 T. grated parmesan cheese

Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the masala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 tsp. salt and 1/2 tsp. pepper. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Forgotten Chicken

Forgotten Chicken

Grease a 9×13 pan with butter. Spread 1 to 1 1/2 C. raw rice on the bottom of pan. Lay chicken on top. Pour 1 can cream of mushroom soup diluted with 1 1/2 C. Milk over the top of the chicken. Sprinkle envelop of dry onion soup mix over the top. Cover pan with foil. Bake 2 hours at 350. Sprinkle with Parsley and Paprika before serving.

Doris’ Chicken & Rice Casserole

Doris’ Chicken & Rice Casserole

1 Chicken
Celery Salt
Onion Salt
Marjoram
1 C. Chopped Celery
1/2 medium Onion
1 Green Bell Pepper
8oz. Water Chestnuts
2 cans Cream of Chicken Soup
3/4 C. Mayonnaise
1 box Long Grain or Wild Rice

Cook chicken in water seasoned with celery salt, onion salt and marjoram. Cool, cut in pieces, remove bones. Cook rice according to package directions. Combine cooked rice and chicken with all remaining ingredients. Pour into buttered casserole dish. Cover and refrigerate overnight. Bake at 325 for 50-60 minutes. In last 10 minutes of cooking, sprinkle with crumbled potato chips.

Doris’ Broccoli Casserole

Doris’ Broccoli Casserole

1 box Frozen Broccoli (Or equivalent in fresh)
1 pint Cottage Cheese
3 Eggs, beaten
1/4 C. Butter
2 T. Onion, minced
3 T. Flour
1/4 lb. diced Cheddar Cheese
Salt & Pepper

Cook broccoli and drain. Place broccoli in greased casserole dish. Beat cottage cheese until creamy. Add milk, eggs, butter, onion and flour until well mixed. Stir in cheese. Pour over broccoli. Bake at 350 degrees for 1 hour.

Baked Shrimp and Grits with Caramelized Fennel and Leeks

Baked Shrimp and Grits with Caramelized Fennel and Leeks

2 T. EVOO, plus more for oiling baking dish
2 bulb Fennel, trimmed, quartered, and thinly sliced
2 large Leeks, well rinsed, white and green parts, thinly sliced
Salt & Pepper
2 C. 2% Milk
4 C. Chicken Broth
1 C. Grits or Coarse Cornmeal
½ C. Parmesan Cheese
1/3 C. heavy Whipping Cream
2 T. Butter
¼ C. chopped fresh Flat Leaf Parsley, plus more for garnish
1 lb. (31-35) Shrimp, peeled, deveined, and halved crosswise
Hot Pepper Sauce, optional

Preheat oven to 375. Lightly oil shallow 2 quart baking dish. Heat oil in large skillet over medium high heat. Add fennel and leeks and season with salt and pepper and cook, stirring occasionally, until soft and lightly browned, 12-15 minutes. Meanwhile, combine milk and broth in large saucepan and bring to a simmer over medium high heat. Gradually sprinkle grits into the pot, whisking until they are all incorporated. Reduce heat to medium, and cook, whisking, until the mixture has thickened, about 5 minutes. Add parmesan, cream, butter, parsley and shrimp to the grits, along with fennel and leeks. Stir until well combined and butter is melted. Transfer to the prepared baking dish. Baked until bubbly and lightly browned on top, 20 minutes. Serve hot, sprinkled with extra parsley. Add hot sauce to individual servings, as desired.

BBQ Chops & Baked Beans

BBQ Chops & Baked Beans

1 1lb. cans Pork & Beans or Baked Beans
6 Pork Chops, trimmed
3 tsp. Mustard
1 ½ tsp. Ketchup
1 ½ tsp. Lemon Juice
1 ½ tsp. Brown Sugar
½ tsp. Salt
1 tsp. Pepper
1 ½ tsp. grated Lemon Zest
Paprika

In a casserole dish spread beans evenly. Arrange pork chops over beans. In a bowl combine mustard, ketchup, lemon juice, sugar, salt and pepper. Spread mixture over each pork chop. Sprinkle evenly with chopped onion. Top with lemon rind and paprika. Bake 325 degrees for 2 hours.

Easy Baked Beef & Beans

Easy Baked Beef & Beans

2 14 oz. cans baked beans
1 lb. ground beef
1/2 C. diced onion
1/2 C. brown sugar, packed
2 T. ketchup
Salt & pepper, to taste

In a skillet brown the ground beef with the onions. Drain off any grease. In a crock pot or in a 350 oven safe pan place the canned beans, sugar and ketchup. Add browned meat and onions, stir well. Season to taste.

White Bean, Sausage, Duck Confit Casserole (Cassoulet)

White Bean, Sausage, Duck Confit Casserole (Cassoulet)

Cassoulet is perhaps the signature dish from the Languedoc region in southern France. Despite its reputation, cassoulet isn’t really difficult to make, but it does require quite a time commitment. It’s a multi-step, multi-day process where each individual element gets cooked separately and then layered into a final casserole. So set aside a weekend, source out your ingredients, and reward yourself with supremely rich, hearty, and most of all, comforting French dish!

The Confit – This can be either duck or goose confit, but confit you must make! It adds richness and a silky mouthfeel to the final dish, and cassoulet just wouldn’t be the same without it.

The Pork – This is usually shoulder or some other lean cut. It gets braised slowly until absolutely succulent and fork-tender, and then it’s cut into bite sized pieces before going into the cassoulet.

The Sausage – As if the confit and the pork weren’t enough, you get to add some sausage too! Brownie points if you make your own, but given everything else you’ve got going on, there’s no shame in buying it from the butcher!

The Beans – Classically, cassoulet is made with white beans cooked separately with herbs and sometimes a ham hock or bacon. Go for a creamy variety like great northern or cannelini.

Tomato Sauce – Sometimes this is made along with the pork braise, but it can also be made separately. This will be the main cooking liquid for the casserole – as well as the only veggies you’re going to get!

The Cassoulet – By the time you get to this step, the cassoulet is easy! You just spoon a layer of the beans and tomatoes into the bottom of a casserole dish or dutch oven, add a layer of meat, and top with the rest of the beans and tomatoes. A breadcrumb topping gives the final dish some crunch. Bake until bubbly and enjoy. And about time!

4 C. (2 pounds/950g) good-quality dried beans
2 pounds (950g) unsmoked ham hock
1¾ C. (160g) diced, thick-cut unsmoked pork belly or pancetta
2 carrots, peeled
2 onions, peeled and halved
6 cloves garlic, peeled
2 bay leaves
10 sprigs thyme
1 tsp. sea salt or kosher salt (optional)
4 confit duck thighs (thigh and leg attached)
1 pound (450g) fresh pork sausage, unseasoned or lightly seasoned, such as mild Italian sausage
Freshly ground black pepper
1 C. (135g) dried or fresh bread crumbs
3 tsp. neutral-tasting vegetable oil or walnut oil

Rinse the beans and sort for debris. Soak them overnight covered in cold water. The next day, put the ham hock in a separate large pot of water, bring it to a boil, decrease the heat to a steady simmer, and cook for about 2 hours, until the meat is tender and pulls easily from the bone. Remove the ham hock from the water and set it on a plate. When cool enough to handle, remove the meat from the bones, shred it in large, bite-size pieces, and refrigerate it. Discard the liquid. Drain the beans; put them in the pot you used to cook the ham hock and cover with cold water. Add the ham bones to the pot of beans along with the diced pork belly, carrots, onions, garlic, bay leaves, and thyme. Bring the beans to a boil, decrease the heat so the beans are simmering gently, and cook until the beans are soft and tender, about 1 hour, or longer, depending on the beans. As the water boils away during cooking, add more water as necessary. Taste the beans toward the end of cooking, add up to 1 tsp. salt, if necessary. While the beans are cooking, scrape any excess fat from the duck confit pieces (save it for making duck fat–fried potatoes, page 220) and fry them in a skillet over medium heat until they’re golden brown and crisp on both sides, 5 to 8 minutes per side. (If using the Counterfeit duck confit on page 179, the duck will already be browned and ready, so there’s no need to recook it for this step.) Transfer the duck pieces to a plate and pour off any excess duck fat from the pan. Prick the sausages a few times with a sharp knife, then fry the sausages just to brown them on the outside; they don’t need to be fully cooked through. Set the sausages on the plate with the duck pieces. When cool enough to handle, cut the sausages on the diagonal into 2-inch pieces. Cut each duck thigh into three pieces; cut the drumstick off, and then use a knife to divide the thigh portion into two equal pieces, cutting it in half by holding the knife parallel to the bone. When the beans are done, turn off the heat. Discard the bay leaves, thyme, and ham bone, and pluck out the carrots, onions, and garlic cloves. Cut the carrots into cubes, and mix them back into the beans, along with the shredded meat from the ham hock. Puree the onion and garlic in a blender or food processor with a bit of the bean liquid until smooth. Stir the mixture back into the bean mixture, season with pepper, and taste, adding more salt if desired. (Some pork products are quite salty, so at this point, you can adjust the salt to your taste.) Preheat the oven to 325°F (160°C) with an oven rack to the top third of the oven. In a wide casserole that holds at least 8 quarts (8l) or a roasting pan, assemble the cassoulet. Ladle a layer of the bean mixture and some of the liquid into the casserole. Put half of the duck pieces and half of the sausage evenly spaced over the beans. Add another layer of beans, and then put the rest of the duck and sausage pieces over the beans. Top with the remaining beans and enough of the liquid so that the beans are just barely floating in the liquid. (Refrigerate any extra bean liquid, as you may need it later. Or if there isn’t enough bean liquid, add a bit more water, just enough to moisten the beans.) Toss the bread crumbs with the oil until thoroughly moistened, then spread the bread crumbs evenly on top of the cassoulet. Bake the cassoulet for 1 hour. After an hour, use the side of a large spoon or a heatproof spatula to break the crust on top in several places. Decrease the oven temperature to 250°F (120°C) and bake the cassoulet for another 2 ½ hours, breaking the crust two more times while cooking. Remove the cassoulet from the oven and let it rest for 15 minutes. If you want to serve the cassoulet reheated, as many prefer it, let it cool to room temperature for 1 ½ hours, and then refrigerate it.

To serve the cassoulet reheated, remove the cassoulet from the refrigerator 1 hour before you plan to reheat it. Preheat the oven to 350°F (180°C). Break through a piece of the top of the cassoulet, and if you don’t see much liquid surrounding the beans beneath the surface, add some of the reserved bean liquid (or warm water)—just enough to moisten the insides a little, about ½ C. (125ml). Bake the cassoulet for 1 ½ hours, or until it’s completely heated through. If the topping isn’t crusty, turn the oven up to broil—if you’re using a ceramic dish, turn the oven just to 450°F (230°C), or whatever maximum heat is indicated by the manufacturer—and watch carefully until the top is browned to your liking. Remove the cassoulet from the oven and let it rest for 15 minutes. Serve the cassoulet in its dish at the table. It requires no other accompaniment, although a glass of Armagnac after (or in place of) dessert is considered obligatory to aid digestion. As is a pat on the back for making the cassoulet.

Mexican Casserole with Tortilla Chips

Mexican Casserole with Tortilla Chips

2 tsp. Vegetable Oil
12 oz. Ground Turkey or Ground Beef
14oz. can Stewed Tomatoes
8oz. Mixed Bell Pepper Strips
¾ tsp. Cumin
½ tsp. Salt
½ C. finely shredded Sharp Cheddar Cheese (or try queso fresco)
2 oz. Tortilla Chips, lightly crushed

Heat oil in large skillet over medium heat. Add turkey and cook until no longer pink, stirring to break up meat. Stir in remaining ingredients, except tortilla chips and cheese. Reduce heat, cover and cook 20 minutes, or until vegetables are tender. Sprinkle with cheese and chips and serve.

Bacon & Cheddar Grits Casserole

Bacon & Cheddar Grits Casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

8 C. milk, divided
1 tsp. salt
2 C. uncooked stone-ground white grits
1 C. unsalted butter
4 large eggs, lightly beaten
2 tsp. dried dill weed, thyme, or sage or a combination of the three (or 2 tsp. chopped fresh herbs)
2 C. (8 oz.) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled

Combine 6 C. milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Preheat oven to 350°. Remove grits from heat; add remaining 2 C. milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 C. cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 C. cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

Cornbread and Clam Scallop

Cornbread and Clam Scallop

Cornbread and Clam Scallop

 

1 5-oz (142-g) tin baby clams, drained

3 green onions, sliced

1 T. butter, melted

¼ cup (60 mL) chopped cilantro

1 cup (250 mL) cornbread crumbs

¾ cup (180 mL) heavy cream

½ cup (125 mL) grated Cheddar cheese

freshly ground black pepper, to taste

 

Preheat oven to 350˚F (180˚C). Butter a medium casserole dish and set aside. In a small bowl, place clams, green onions, melted butter, cilantro, and cornbread crumbs. Toss to combine and place in casserole. Pour cream over mixture evenly. Top with grated cheese and pepper.  Bake for 15– 20. minutes, until lightly browned and bubbly.

Penne alla Vodka Casserole

Penne alla Vodka Casserole

Penne alla Vodka Casserole

 

1 lb. penne

4 T. butter

1/2 med. onion, chopped in 1/4″ dice

1 T. red pepper flakes

1 qt. roasted tomatoes (or 1 28-oz. can tomatoes)

3 mild Italian sausages (~1 lb.) sliced crosswise in 1/4″ coins

1 c. vodka

1 tsp. dried oregano

1 c. sour cream or whipping cream

1 c. Parmigiano-reggiano cheese, grated

Salt to taste

 

In a heavy-bottomed sauté pan or skillet, melt the butter and add onion and red pepper flakes. Cook over medium-low heat until onion is translucent. Stir in the whole tomatoes with liquid and simmer for one hour. Add the sausage coins, vodka and oregano and continue to simmer for another hour. Turn the heat to medium high, add sour cream (or cream) and stir constantly for 10 minutes. Reduce to simmer and to cook for another 30 minutes. Preheat oven to 450 degrees. During the final half hour of simmering the sauce, bring 4 quarts of water to boil in a large pot. Drop the pasta in the boiling water and cook, stirring frequently until tender but still firm to the bite, a little less done than usual “al dente.” Drain well, put back in pasta pot, add sauce, then toss pasta with sauce and 2/3 C. grated cheese. Adjust for salt. Pour into 2 3/4-qt. casserole dish and top with remaining cheese. Bake for 15 minutes. Remove from oven and serve.