Charlotte’s Kitchen

Archive for the ‘Casseroles’ Category

One of the best things about Thanksgiving is discovering new recipes.  While we always enjoy green bean casserole, here’s a delicious twist on the old standard.  We saw the cheddar flavored French fried onions at the store but just couldn’t imagine that they could be good.  Boy were we wrong!  If you like green bean casserole, you really need to give this a try. Read the rest of this entry »

Ingredients:

8         ounces thin spaghetti, broken in thirds, cooked, rinsed and drained

1 1/2 c shredded Cheddar cheese, divided

1/4     c Parmesan Cheese, divided

2 to 3  c diced cooked turkey

2           T grated carrots, if desired

1            T butter

4            ounces sliced mushrooms

1/4       c chopped onion

1             can cream of mushroom/chicken soup

1/2        c chicken broth

1/4        c dry sherry/chicken broth

salt and pepper to taste

Directions:

Combine spaghetti with 1 cup Cheddar cheese and half of the Parmesan cheese.  Add turkey and carrots.  In a skillet, melt butter and saute mushrooms and onions just until tender; add to the turkey mixture along with remaining ingredients.  Gently stir to combine ingredients; place ina greased casserole and spinkle with remaining cheeses.  Cover with lid or foil and bake at 350 degrees for about 45 minutes, or until hot and bubbly.

Serves 6 to 8.

Ingredients:

1 3/4    cups flour

3           T sugar, plus a little extra for topping

1           T Watkins Baking Powder

3/4        t salt

3/4        t Watkins Cinnamon

3/4        t Watkins Ginger

5           T cold butter, cut into 1/4-inch pieces

1/2        cup light cream, plus a little extra for glaze

1/3        cup solidly packed pumpkin mash or canned pumpkin

1 1/2     T honey

Directions:

Heat the oven to 375 degrees. In a large bowl, combine the flour, sugar, baking powder, salt cinnamon and ginger. Use your fingertips or a pastry blender to work in the butter. Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts. In a smaller bowl, whisk together the cream, pumpkin and honey. Make a well in the dry ingredients and pour the liquid into it. Stir briskly until the dough pulls together, then let it sit for 3 minutes.

Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch thick disk. Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them. Repeat this process until you’ve used all the dough. Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.

Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes. Transfer them to a wire rack to cool for 5 minutes before serving. Makes about 12 biscuits.

Ingredients:

8                 bacon slices

3 to 4          medium onions, cut into rings and separated

1/2 to 3/4   cup maple syrup or packed dark brown sugar

1 1/2           t Watkins Garlic Powder

1                  t Watkins Dry Mustard

1/4              cup cider vinegar

1                  15 ounce can lima beans, drained

1                  16 ounce can butter beans, drained

1                  16 ounce can baked beans, undrained

Directions:

Cook bacon in a large skillet over medium-high heat until crisp. Remove and drain on paper towels; crumble and set aside.

Add onions, syrup, garlic powder and dry mustard to pan drippings. Reduce heat to medium and add vingar slowly, taking care because hot steam will rise. Cover and cook 20 minutes.

Preheat oven to 350 degrees. Grease a 3-quart casserole or 13 x 9 inch baking dish.

Add beans to pan. Stir in onion mixture and bacon; mix well. Cover and bake 45 minutes. Remove from oven, uncover and let stand 20 to 25 minutes before serving.

Serves 12

Ingredients:

1 pound breakfast sausage

1 cup cheddar cheese

1/4 cup milk

3 T flour

2 cup macaroni

Directions:

Cool macaroni for 1 minute, then cook meat and add other ingredients in skillet. Stir in casserole dish and top with cheese and bread crumbs. Bake for 20 minutes in a 350 degree oven.

Ingredients:

Filling

4            tablespoons butter

1            cup finely chopped onion

1            rib celery, finely chopped

1/3        cup flour

1 1/2    cups chicken stock

1 1/2    cups whole milk

1/2        teaspoon Watkins Sage

1/2        teaspoon Watkins Thyme

2 1/2    cups diced cooked chicken

2            cups vegetables of your choice (leftovers or frozen ones that have been thawed)

salt and pepper

Biscuit Topping

2            cups flour

1            tablespoon Watkins Baking Powder

1            teaspoon sugar

1/2        teaspoon salt

1/4        cup cold unsalted butter, cut into 1/4-inch pieces

3/4        cup milk

Directions:

Melt the butter on the stovetop in a Dutch oven or other oven-safe saute pan with high sides.  Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally.  Add the flour, stirring for 1 to 2 minutes to lightly brown it.

Whisk the chicken stock into the pan.  When it starts to thicken, whisk in the milk.  Add the sage, thyme, chicken and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes.  Add salt and pepper to taste.

Remove the pan from the stovetop and heat the oven to 375 degrees.  Meanwhile. make the biscuit topping by combining the flour, baking powder, sugar and salt in a mixing bowl.  Add the butter and use your fingertips to rub it into the dry ingredients.  Add the milk and stir briskly, just until the dough pulls together.

Flour your work surface and turn the dough onto it.  Using floured hands, knead the dough towoor three times, then flatten it to about 1/2 inch thick.  Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling.  (You can bake any extras separately, on a lightly greased pie place, for about 15 minutes.)

Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes.  Then let it cool for 5 to 10 minutes before serving it.  Makes 6 to 8 servings.