Tag Archives: casserole

Turkey Tetrazzini

Turkey Tetrazzini
Serves 8
Quick and easy (and huge!) recipe for using leftover turkey, ham, or chicken.
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Ingredients
  1. 1 (10 3/4-ounce) can cream of mushroom soup
  2. 2/3 cup milk
  3. 1 (16-ounce) jar Alfredo sauce (I like Bertolli)
  4. 3 1/2 cups chopped cooked turkey, chicken, or ham
  5. 12 ounces egg noodles, cooked
  6. 1 (10-ounce) package frozen petite peas, thawed
  7. 1 (8-ounce) package sliced fresh mushrooms
  8. 1 1/2 cups shredded baby Swiss cheese
  9. 1 cup shredded Parmesan cheese, divided
  10. 1/2 cup crushed garlic-and-butter seasoned croutons
  11. 1/4 teaspoon paprika
Instructions
  1. Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.
  2. Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
  3. Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
Notes
  1. Okay, so this makes a HUGE casserole. Too huge for Richard and I to eat, too huge to fit in my RV's oven or convection oven. So what I do is make it in two casserole dishes and freeze one for later. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly.
  2. If you want to "healthy" this up, use low fat/low salt replacements for everything you can except the milk, but as usual, don't expect it to be as rich. Skim does not perform well in casseroles I've found, but then I use 2% milk for everything since it lasts longer in the fridge compared to less fat milks. I don't like drinking full fat milk, but that has the longest shelf life of all fresh milks.
  3. Also, I do not salt this casserole, since the Parmesan cheese is salty and the cream of mushroom soup, Alfredo sauce, and garlic-and-butter seasoned croutons are already salted.
  4. Crushed seasoned croutons make great toppings for other casseroles too!
Adapted from Southern Living, November 2003
Adapted from Southern Living, November 2003
Lost Rambler http://lostrambler.com/hodor/

Baked Sauerkraut

Baked Sauerkraut
Serves 6
This is our recipe for baked sauerkraut, an important holiday recipe. It is a combination of Richard's Mom, Anne's, recipe and my own. Richard's Mom did not use apples in her's but I do. I like the balance it gives the sauerkraut, but they are optional.
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Ingredients
  1. 1 bag or large jar of sauerkraut — I use somewhere between 32-48 ounces
  2. 6 strips of bacon, cut across the grain into lardons
  3. 2 medium onions, sliced thin
  4. 2 medium apples or 4 small, sliced thin, optional
  5. Bacon fat or lard if necessary
  6. 1 tbsp caraway seed
  7. 1 tsp celery seed
  8. 2-3 tbsp flour
  9. 1/3 cup water
  10. salt
  11. pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Open sauerkraut, wash to taste and drain over sink. Repeat to taste as necessary.
  3. Meanwhile, cook bacon until crisp.
  4. Remove lardons with a slotted spoon and drain on paper towels.
  5. Cook onions and apples in bacon fat until soft.
  6. Add more bacon fat or lard if it looks dry -- there should be about 2-3 tbsp fat in the pan.
  7. Sprinkle with caraway, celery seed, and flour and cook until bubbly, stirring, about 1 minute.
  8. Add water and stir to combine.
  9. Season to taste with salt and pepper.
  10. Remove apples and onions from heat and mix in bacon and sauerkraut.
  11. Spread into 9x11 pan, or similar size.
  12. Cover, either with lid or aluminum foil and bake for 30-45 minutes.
  13. Remove cover and let brown for 15 minutes.
Notes
  1. We serve this with fresh -- not smoked -- Polish sausage on the holidays. To cook the Polish, first boil it, then cut it into 3 inch pieces and bake. If you're low on oven space, the Polish can be baked in the sauerkraut by nestling it into the kraut.
  2. Serve with horseradish and ketchup.
Adapted from Richard's Mom and My Own recipe
Adapted from Richard's Mom and My Own recipe
Lost Rambler http://lostrambler.com/hodor/