Turkey Tetrazzini

We had a fantastic turkey yesterday and I was dying to make some Turkey Tetrazzini. It had been years since I’d made any so I refered to a couple of recipes and created my own concoction.

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  1. 8 o.z. linguine or any pasta
  2. 8 o.z. fresh sliced mushrooms
  3. 1 Tbs butter
  4. 1/4 tsp kosher salt
  5. 1/4 tsp black pepper
  6. 1/8 tsp cayenne pepper – optional
  7. 1/4 cup diced red peppers
  8. 2 green onions
  9. 1 cup frozen peas
  10. 2 cups diced cooked turkey
  11. 3 Tbs butter
  12. 3 Tbs flour
  13. 1 1/2 cups chicken stock
  14. 1/2 tsp hot sauce – optional
  15. 1 cup cream
  16. 1/4 cup parmesan cheese

Cook pasta according to package directions.  Meanwhile in skillet melt 1 Tbs butter and add mushrooms, season with salt, pepper, and cayenne.  Add diced peppers and green onions. and cook until mushrooms are desired tenderness.  Stir in peas and turkey; pour into large bowl and set aside.  In same skillet melt remaining butter and add flour.  Cook together over medium heat for 1 – 2 minutes.  Stir in chicken stock and hot sauce until thickened.  Add cream and pour into bowl with turkey and mushroom mixture.  Add cooked pasta and stir together; pour into buttered casserole, top with parmesan cheese and bake for about 30 minutes at 350 degrees until hot and bubbly.

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Homemade Lasagna with Beef, Spinach, and Cheese

I know I’ve listed a lasagna before but this was so tasty I have to post another.  This time we added in some spinach.  I tend to over sauce and cheese my lasagna but I think this was the perfect blend of everything.

  • 12 lasagna noodles
  • 1 pound ground beef
  • 1/2 cup onion
  • 8 o.z. sliced mushrooms
  • 2 cloves garlic
  • 1 jalapeno diced – if desired
  • 2 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp marjoram
  • 1/4 tsp pepper
  • 1/2 tsp salt – more or less to taste
  • 1 can whole tomatoes
  • 1 to 2 jars spaghetti sauce – it just depends on how saucy you like it!
  • 6 o.z. spinach
  • 15 o.z. ricotta cheese
  • 2 eggs
  • 1 cup italian cheese blend
  • 1 1/2 cups mozzarella
  • extra cheese for the top if desired

Cook noodles according to package directions. Drain, rinse and set aside.  In skillet combine ground beef, onion, garlic, mushrooms, jalapeno.  Cook until meat is cooked through; drain if desired and season with oregano, thyme, marjoram, salt,  pepper, and canned tomatoes.  Meanwhile in separate bowl combine ricotta, egg, and italian cheese blend; set aside

In oiled casserole dish line spread a little sauce in bottom of baking dish; about 1/4 jar.  Line 4 noodles across bottom of pan and spread 1/2 of the meat mixture.  Top with 3 o.z. spinach, 1/2 of the ricotta mixture, and 1/2 jar of sauce.  Sprinkle with 3/4 cup mozzarella and repeat with remaining ingredients.  Top with last 4 noodles and a bit of remaining sauce and a sprinkle of cheese.  Bake at 350 degrees for about 1 hour.

Enjoy ~ Kimberly

Super Easy Beef and Noodle Casserole

I was just thinking about this recipe a few days ago; little did I remember it was in our family cookbook that my Grandma put together many years ago. I have to admit I didn’t actually make it today but if my childhood memories of this are worth anything I know it is delicious. I am posting it as is was written but I have to admit I would probably add some garlic, italian herbs, and some parmesan if I were making it today.

  • 1 pound ground beef
  • 1/4 cup diced onion
  • 2 cups uncooked egg noodles
  • 15 o.z. jar spaghetti sauce
  • 1 cup water
  • 1 cup mozzarella cheese

In skillet cook beef and onions until meat is brown and onions are tender. Butter a 2 quart casserole; spread uncooked noodles evenly in baking dish.  Drain fat from beef and onions and sprinkle meat mixture evenly over top of noodles.  Mix water and spaghetti sauce and pour over the top.  Bake at 350 degrees for about 45 minutes; sprinkle with cheese, return to oven and bake an additional 3 – 5 minute until cheese is melted and bubbly.

Enjoy ~ Kimberly

 

Mini French Toast Casseroles

Thought I would try a make ahead casserole for breakfast today.  Last night I made this and refrigerated until morning.  I liked the way it came out.  It could have used a little more flavor perhaps some fruit or maybe served with a little syrup; we just had it plain.  The recipe is for each casserole; it was actually more than I could eat which surprised me as I can easily eat 2 pieces of regular french toast.  Just multiply the recipe to make as many as desired.

Mini French Toast Casseroles

  • 1 Tbs brown sugar
  • cinnamon
  • 2 sliced bread
  • 1 Tbs chopped pecans
  • 1 egg
  • 1/4 cup milk
  • 1/4 tsp vanilla extract

Topping

  • 1 tsp butter
  • 1 Tbs brown sugar
  • 1 tsp chopped pecans
  • 1/4 tsp cinnamon

Generously butter individual casserole.  Spread brown sugar in bottom of casserole and sprinkle with cinnamon.

Add bread cubes and pecans.  Whisk together egg, milk, and vanilla.  Pour over bread; lightly press bread into casserole to coat with egg mixture.

In small bowl combine topping and sprinkle on top.

Refrigerate overnight.  Bake at 350 degrees for 25 minutes.

Enjoy ~ Kimberly

Quick and Easy Chicken and Noodle Casserole

Just a quick post tonight.  I made an easy chicken and noodle casserole for Charles’ dinner before I left for work so this is a nice make ahead recipe.  Substitute the veggies with what you have on hand.  My choice today was a frozen mexican vegetable blend; broccoli, cauliflower, corn, and red peppers but a nice mixed vegetable or california blend will work well too.

Quick and Easy Chicken and Noodle Casserole

  • 6 o.z. dry noodles
  • 2 chicken breast
  • salt and pepper
  • 1/2 tsp thyme
  • 1 1/2 cups chicken stock
  • 2 Tbs corn starch
  • 1/4 cup cold water
  • 12 o.z. frozen vegetable mix
  • 1 cup cheddar cheese
  • paprika

Cook noodles according to package directions.

Dice chicken breast and season with salt and pepper; at a little crushed red pepper if you like a bit of heat.  Heat non-stick skillet over medium high and add seasoned chicken.  Sprinkle with thyme and cook for about 6 – 7 minutes until cooked through.

Add chicken stock and bring to simmer.  Combine corn starch and cold water.  Stir into simmering broth until thickened.  Add veggies, cooked and drained noodles, and cheddar cheese.

Stir well and pour into buttered 2 quart casserole.  If desired top with additional cheese and sprinkle with paprika.  Refrigerate if making ahead.  Bake cold casserole for about an hour at 350 degrees.  If baking directly after making reduce cooking time to 35 – 45 minutes.

Enjoy ~ Kimberly

 

Stuffed Mushrooms meets Green Bean Casserole ~ Possibly my newest favorite side dish!

I couldn’t decide what to fix for a side dish tonight when the craving for green beans and mushrooms hit.  I was planning on stuffing my mushrooms but the green beans inspired me to try something new.  I loved this casserole.  It seemed to encompass all of the great qualities of a good green bean casserole and the savory deliciousness of stuffed mushrooms.  I will have to make this again; personally I don’t think there is a thing I would change about it.  I’m glad there is a little left for tomorrow!

Stuffed Mushrooms meets Green Bean Casserole ~ Possibly my newest favorite side dish!

  • 6 o.z. fresh mushrooms
  • 1 Tbs butter
  • 1/4 cup heavy cream
  • 1 can green beans ~ french style
  • 4 o.z. sausage
  • 1/4 cup diced onion
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • dash cayenne
  • 1/4 tsp garlic
  • 1/4 tsp marjoram
  • 3/4 cup chicken stock
  • 1 1/2 cup fresh bread cubes

Slice mushrooms; set aside stems and sauté mushroom slices in butter for about 5 minutes. Add cream and pour sautéed mushrooms into bowl and in same skillet sauté sausage, mushroom stems (diced), and onion.  Add salt, pepper, cayenne, garlic, and marjoram.  Once sausage is cooked through add chicken stock and bread cubes.  Butter medium casserole and pour drained green beans into casserole dish.

Pour mushroom and cream mixture over top of green beans.

Add stuffing mixture.

Bake at 350 degrees for 35 – 40 minutes.

Enjoy ~ Kimberly

Crab Imperial ~ spicy and creamy baked crab casserole

I was flipping through a Saveur issue when I came across a crab imperial dish.  I tweaked the recipe a bit to suit our tastes.  I think this came out deliciously.

Crab Imperial

  • 2 Tbs butter
  • 1 1/2 Tbs flour
  • 1 cup cream
  • 1/4 tsp garlic
  • 1/4 tsp paprika
  • 1/4 tsp crushed brown mustard seed
  • 1/4 tsp salt
  • fresh ground black pepper
  • 1/2 tsp cayenne
  • 1 Tbs lemon juice
  • 1 Tbs sherry
  • 1 tsp Worcestershire sauce
  • 1 cup crab meat
  • 1/8 cup finely diced onion
  • 1/8 cup finely diced red pepper
  • 1/2 cup coarse bread crumbs

Topping

  • 1 Tbs melted butter
  • 1/4 cup coarse bread crumbs
  • 1/4 tsp paprika

Melt butter in small sauce pan;  add flour and stir together over medium heat for about 2 minutes.  Pour in cream and cook until thickened.  Add garlic, paprika, crushed mustard seed, salt, pepper, and cayenne.  Stir in lemon juice, sherry, and Worcestershire. Add crab, red pepper, onions and bread crumbs.

Stir well and pour into buttered casserole or 4 individual dishes.

Mix topping butter, bread crumbs, and paprika.  Sprinkle over top and bake at 400 degrees for about 20 minutes.

Enjoy ~ Kimberly

Creamy Jalapeno Gratin Potatoes

I have to confess this is my second try on this recipe.  I made them a few days ago and the flavor was great but I should have parboiled the potatoes and added extra cheese so here is the second try which is very delicious.

Creamy jalapeno gratin potatoes

  • 2 pound potatoes
  • 2 Tbs diced jalapeno
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 4 o.z. cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • additional 4 o.z. cheddar cheese
  • 1/4 cup coarse bread crumbs

Peel the potatoes if desired; dice into small cubes and cover with cool water.  Bring to boil and simmer for 8 minutes.  Drain and mix with remaining ingredients except for additional cheddar and bread crumbs. Pour into greased casserole.  Top with additional cheddar and bread crumbs.  Bake at 350 degrees for 30 – 40 minutes; if desired bump heat up to 375 for the last few minutes while bread crumbs toast.

Enjoy ~ Kimberly

 

Cheesy Tuna Casserole with Broccoli

Tuna casserole is one of those easy and versatile recipes to throw together.  I usually use what I have on hand; sometimes I opt for noodles other times a macaroni type pasta. The vegetables can vary too ~ peas are one of my favorite additions!  It can be cheesy or just a creamy sauce if desired adjust to your tastes!

Cheesy Tuna Casserole

  • 2 cups penne pasta
  • 1 cup broccoli florets
  • 1 cup diced mushrooms
  • 1 clove garlic ~ minced
  • 1/4 cup onion
  • 1 Tbs butter
  • 1 1/2 cup heavy cream
  • 2 cup shredded cheese
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can tuna

Cook pasta according to package.  Add chopped broccoli florets to pasta at the last 2 minutes of cooking. Drain pasta and broccoli and pour into buttered baking dish.  (Do not rinse the pasta)

Sauté mushrooms, onion, and garlic in butter until desired tenderness.  Add cream; heat through.  Slowly stir in cheese 1/2 cup at a time.  Add seasonings and stir in tuna.  Pour over pasta and broccoli.  Top with extra cheese and some crushed cracker or bread crumbs if desired.  Bake about 20 minutes at 350 degrees or until hot and bubbly.

Enjoy ~ Kimberly

Baked Green Beans and Mushrooms with Cream

I had a craving for a green bean casserole of sorts.  This side dish really hit the spot and was a nice change from the traditional green bean casserole.  It was simple to throw together and full of flavor.

 

Baked green beans and mushrooms

  • 1 Tbs butter
  • 4 o.z. fresh mushrooms
  • 1 medium shallot
  • salt and pepper
  • 1/4 cup cream
  • 1 can french cut green beans

Slice mushrooms and shallots; over medium heat melt butter and sauté mushroom and shallot about 5 minutes or until tender; season with salt and pepper add cream.  Drain green beans and pour into greased casserole; pour mushroom and cream mixture over beans; bake at 375 degrees for 20 minutes.

Enjoy ~ Kimberly