Recipes from October 10, 2012

From Herald news servicesOctober 10, 2012 

Weekly recipes for October 10, 2012

Creamy Chicken and Potato Casserole

Start to finish: 1 hour (20 minutes active). Servings: 8.

1/2 cup light mayonnaise
1 can condensed cream-of-chicken soup
1/2 cup milk
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
20 ounce package hash brown potatoes
1 medium zucchini, diced
1 cup green beans, cut into pieces
1/2 cup grated carrot
Meat from a 2-pound rotisserie chicken, cubed, skin and bones discarded
3/4 cup shredded cheddar cheese
1/2 cup panko breadcrumbs

Heat the oven to 400 degrees.

In a 9-by-13-inch baking dish, stir together the mayonnaise, soup, milk, pepper, salt, thyme and garlic powder. Stir in the potatoes, zucchini, green beans, carrots and chicken. Sprinkle with the cheddar cheese and the breadcrumbs. Bake for 40 minutes, or until bubbling and the vegetables are tender.

Nutrition information: 420 calories; 120 calories from fat (29 percent of total calories); 13 grams fat (4 grams saturated; 0 grams trans fats); 100 milligrams cholesterol; 41 grams carbohydrate; 3 grams fiber; 3 grams sugar; 32 grams protein; 700 milligrams sodium.


Cheeseburger Casserole

Start to finish: 1 hour. Servings: 6.

1 tablespoon plus 1 teaspoon kosher salt
16 ounce package elbow macaroni
2 pounds ground beef
1 large yellow onion, chopped
2 8-ounce cans tomato sauce
1/8 teaspoon ground black pepper
1 cup (8 ounces) ricotta cheese
1/4 cup sour cream
1/3 cup chopped green bell pepper
1/3 cup chopped scallions
1/2 cup shredded cheddar cheese
1/4 cup mozzarella
1/4 cup chopped parsley

Heat the oven to 350 degrees. Bring a large pot of water to a boil. Add 1 tablespoon of salt and macaroni and cook until tender but still firm to the bite, 7 to 8 minutes. Drain well. Heat a large skillet over medium-high heat. Add beef and onion and cook.

Carefully drain fat from the skillet, then stir in tomato sauce, remaining 1 teaspoon of salt, and black pepper. Bring to a simmer over low heat while preparing the remaining ingredients.

In a medium bowl, combine ricotta, sour cream, bell pepper and scallions. Spread half of pasta in the bottom of a 9-by-13-inch baking dish. Top with the ricotta mixture, then the remaining pasta. Pour the meat mixture over the top. Sprinkle with the cheddar and mozzarella.

Bake the casserole until the cheese is melted and lightly browned, about 20 minutes. Sprinkle with the parsley before serving.


Speedy Beef and Butternut Stew

Start to finish: 45 minutes (15 minutes active). Servings: 6.

2 tablespoons olive oil
1 1/2 pounds sirloin beef tips, cut into 1-inch chunks
3 cups cubed butternut squash (1/2 -inch cubes)
1 cup baby carrots, halved
1 large yellow onion, diced
2 cloves garlic, minced
28 ounce can crushed tomatoes
2 cups beef broth
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
Salt and ground black pepper

In a large saucepan over medium-high, heat the oil. Add the beef, in batches if needed to avoid crowding the pan, and cook, turning, until browned on all sides but still rare at the center, about 5 minutes. Use a slotted spoon to transfer the beef to a plate.

Return the saucepan to the heat and add the squash and carrots. If the pan is too dry to easily saute the vegetables, you can add a splash of olive oil. Saute until the squash begins to brown, about 5 minutes. Add the onion and garlic, then continue to cook until the onion is tender, about another 6 minutes.

Add the tomatoes, broth, paprika, thyme and mustard powder. Bring to a simmer and cook until the carrots and squash are tender, about 15 to 20 minutes. Return the beef to the pot, as well as any juices that have accumulated on the plate. Simmer for 5 minutes, then season with salt and pepper.


Creamy Chipotle Carrot Soup

Start to finish: 45 minutes. Servings: 6.

2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 pound carrots, peeled and diced
2 potatoes, peeled and diced
1 canned chipotle pepper (in adobo sauce), minced
1 tablespoon adobo sauce (from canned chipotle peppers)
2 cups low-sodium chicken broth
1 cup heavy cream
Salt and ground black pepper
Sliced scallions, to serve

In a large, deep pot over medium, heat the oil. Add the onion and garlic and cook until lightly browned, about 10 to 12 minutes. Add the carrots, potatoes and chipotle. Cook for 5 minutes, then add the adobo sauce and broth. Bring to a simmer and cook until the carrots and potatoes are tender, about 30 minutes. Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot and return to a simmer. Stir in the cream and season with salt and pepper.

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