Innholdsfortegnelse for Southern Casseroles 2014 i Taste of the South

If there was ever an issue to cook your way through, this is it. Casseroles are one of the first things newlyweds learn to cook and what busy parents reach for at the end of the day. They’re classic and comforting—you might even say they’re more American than apple pie! I’ve been relying on them for decades to help me get supper on the table for my family. I keep my freezer stocked with casseroles as insurance against fast-food desperation at the end of a busier-than-expected day. Not only do they help my family eat better, they save us money, too. And they’re wonderful to have on hand when you hear a friend is having a difficult time. It’s almost unfair that I’m considered thoughtful for providing them supper when…

POTATO-CRUST CHICKEN POT PIE Yield: 10 to 12 servings 2 cups halved fresh green beans 1 cup chopped carrot 1 cup chopped celery 1 cup frozen peas 5 cups shredded cooked chicken 1 (10¾-ounce) can cream of chicken soup 1 cup chicken broth 1 teaspoon salt, divided ½ teaspoon ground black pepper 4 large potatoes, peeled and cubed (about 3 pounds) ½ cup heavy whipping cream ¼ cup butter Garnish: chopped fresh parsley 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. 2. In a medium Dutch oven, fill with water to halfway full. Bring to a boil over medium-high heat. Add green beans, carrot, and celery; cook 1 minute. Drain. 3. In a large bowl, combine cooked vegetables, peas, and chicken. Set…

CHERRY-ALMOND CAKE Yield: 10 to 12 servings 1 (15.25-ounce) box golden butter recipe cake mix, such as Pillsbury ¾ teaspoon almond extract 1 (12-ounce) jar tart cherry preserves, such as Smuckers’ Orchard’s Finest ¼ cup sliced almonds, lightly toasted 1 tablespoon confectioners’ sugar 1. Preheat oven to 350°. Spray bottom only of a 13x9-inch baking dish with nonstick baking spray with flour. Set aside. 2. Prepare cake mix according to package directions. Add extract; beat until combined. Spread batter in prepared dish. Drop preserves by tablespoonfuls over batter. Using a knife, pull blade back and forth through batter to swirl. Tap dish on counter twice to remove air bubbles. Sprinkle with almonds. 3. Bake until a wooden pick inserted in center comes out clean, approximately 30 minutes. Let cool completely…

TIME-SAVING Veggies Frozen Seasoning Blend Keep several bags in the freezer for those days when you don’t have time to shop and chop. Frozen Spinach No need to wilt fresh spinach; this freezer staple is ready to stir right in. Thaw, and squeeze dry before using. Trinity Mix Shop the produce department of your grocery store for this time-saving blend of onion, bell pepper, and celery. It costs a little extra, but it’s great when you’re short on time. Prewashed Greens These beauties are the ultimate Southern convenience product. Open bag, stir in, done. Presliced Mushrooms Hands down, these beat canned mushrooms any day. Buying them sliced saves time. But use them quickly, because they don’t keep as long as whole mushrooms. Baby Carrots Already peeled, all these carrots need…

SPAGHETTI SQUASH WITH CHIVES AND PINE NUTS Yield: 6 to 8 servings 2 large spaghetti squash ¼ cup olive oil 2 teaspoons salt, divided 1½ teaspoons ground black pepper, divided 1 cup pine nuts, divided ¾ cup heavy whipping cream 1 tablespoon finely chopped fresh chives 1 cup crushed buttery round crackers 2 tablespoons unsalted butter, melted Garnish: chopped fresh chives 1. Preheat oven to 400°. Spray a 2-quart baking dish with nonstick cooking spray. Set aside. 2. Trim stem end of squash. Carefully cut in half lengthwise; remove seeds. Rub squash with olive oil, and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Place squash halves, cut side up, on a baking sheet. 3. Bake until tender, 40 to 45 minutes. Let cool 10 minutes. 4. Using a…

Recipe MAKEOVER Kentucky Hot Brown Sandwiches If there was ever a sandwich that belonged in a casserole dish, it’s the cheesy, gravy-smothered Hot Brown. Created by the chefs of Louisville’s Brown Hotel in the 1920s to satisfy the demands of their late-night dancing guests, this classic sandwich begs to be eaten with a knife and fork. KENTUCKY HOT BROWN CASSEROLE Yield: 4 to 6 servings 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1½ cups whole milk 1 cup shredded Swiss cheese, divided ½ cup shredded extra-sharp white Cheddar cheese 1 teaspoon kosher salt ⅛ teaspoon ground black pepper 4 (1-inch-thick) slices white bread, toasted 1 pound thinly sliced turkey breast ⅛ teaspoon paprika 4 slices bacon, cooked and halved Garnish: chopped tomatoes, fresh parsley 1. Preheat oven to broil.…

Recipe MAKEOVER Chicken Cordon Bleu Although it’s commonly believed to have been developed by the famed Le Cordon Bleu culinary academy, this dish actually originated in Switzerland. We transformed the original by simplifying the presentation but keeping the classic combination of chicken, ham, and melted Swiss cheese. CHICKEN CORDON BLEU CASSEROLE Yield: 8 to 10 servings 4 cups chopped cooked chicken 2 cups shredded Swiss cheese, divided 2 cups shredded provolone cheese, divided ½ pound thinly sliced deli ham, coarsely chopped ¾ cup butter, divided 4 tablespoons all-purpose flour 3½ cups half-and-half ¼ cup Dijon mustard 2 teaspoons kosher salt 1 teaspoon ground black pepper 1 teaspoon smoked paprika 2 cups Japanese bread crumbs (panko) Garnish: fresh thyme 1. Preheat oven to 350°. Spray a 13x9-inch freezer-safe baking dish with…