Chicken & Turkey Casseroles

From Discount Knives and Cutlery

Turkey Noodle Casserole Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings Show:  30 Minute Meals Episode:  A Classic Reunion

1/2 pound extra wide egg noodles Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 slices bacon or turkey bacon, chopped 1 1/3 pound, the average weight of 1 package, ground turkey breast 1 pound white mushrooms, wiped, trimmed and sliced 1 medium onion, chopped Black pepper 2 teaspoons dried thyme or poultry seasoning 1/2 cup dry white wine 1 cup chicken stock, available on soup aisle, eyeball it 1/2 cup heavy cream, 3 turns of the pan 1/4 teaspoon freshly grated nutmeg 2 tablespoons softened butter 2 cups grated Gruyere, about an 8-ounce brick 1 cup plain bread crumbs 2 to 3 tablespoons chopped parsley leaves Bring a large pot of water to a boil add your egg noodles. When it boils, salt the water and cook noodles to al dente. Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings. Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

Chicken and Rice Casserole   Recipe courtesy Paula Deen Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 30 minutes Yield: 6 servings

2 tablespoons butter or vegetable oil 1 medium onion, peeled and diced 3 cups diced, cooked chicken 2 (14 1/2-ounce) cans green beans, drained and rinsed 1 (8-ounce) can water chestnuts, drained and chopped 1 (4-ounce) jar pimentos 1 (10 3/4-ounce) can condensed cream of celery soup 1 cup mayonnaise 1 (6-ounce) box long-grain wild rice, cooked according to package directions 1 cup grated sharp Cheddar Pinch salt Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined.  Pour into a greased 3 quart casserole dish. Bake 20 to 25 minutes or until bubbly. Let stand a few minutes before serving.

Potato Topped Chicken Pie Recipe courtesy Emeril Lagasse, 2004 Show:  Emeril Live Episode:  Cookin' Casseroles

Difficulty: MediumPrep  Time: 45 minutes,   Cook Time: 25 minutes,  Yield: 4 to 6 servings

2 tablespoons unsalted butter 2 tablespoons vegetable oil 1 medium yellow onion, finely chopped 2 carrots, peeled, trimmed and diced 2 stalks celery, trimmed and diced 1 teaspoon minced garlic 1/2 teaspoon Essence, recipe follows 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 ounces mushrooms, trimmed and sliced 1/2 teaspoon chopped fresh thyme leaves 2 tablespoons dry sherry 1/4 cup all-purpose flour 2 cups chicken stock 1 cup half-and-half 3 cups cubed cooked chicken 1/2 cup fresh or frozen peas 1 tablespoon chopped fresh parsley leaves 6 russet potatoes, peeled Grease a 2-quart casserole and set aside. In a large pot, melt the butter and heat the oil over medium-high heat. Add the onions, carrots and celery and cook, stirring, until soft, 3 to 4 minutes. Add the garlic, Essence, salt, and pepper and cook, stirring, for 30 seconds. Add the mushrooms and thyme and cook, stirring, until the mushrooms are soft and have given off their liquid, about 3 minutes. Add the sherry and cook until most of the liquid is evaporated. Stir in the flour and cook, stirring, for 2 minutes. Stirring constantly, slowly add the chicken stock and half-and-half and cook until the mixture is smooth and thickened, about 5 minutes. Add the chicken, peas, and parsley, stir well, and cook until chicken is heated through. Fill a deep heavy pot halfway with oil and heat until oil is 360 degrees F. Shred the potatoes on a mandoline to make shoestring fries and fry until golden brown and cooked through. Remove from oil with a spider or slotted spoon and drain on a paper towel-lined plate. Pour chicken mixture into a casserole dish and top with the shoestring potatoes. Serve hot.

Chicken Divan Recipe courtesy Paula Deen Recipe Summary :  Pula's Home Cooking Difficulty: EasyPrep Time: 10 minutesCook Time: 40 minutesYield: 6 to 8 servigins  Episode:  Newlyweds

2 (10-ounce) packages frozen broccoli, chopped 6 cups shredded chicken, cooked 2 (10 3/4-ounce) cans condensed cream of mushroom soup 1 cup mayonnaise 1 cup sour cream 1 cup grated sharp Cheddar 1 tablespoon fresh lemon juice 1 teaspoon curry powder Salt and pepper 1/2 cup dry white wine 1/2 cup freshly grated Parmesan 1/2 cup soft bread crumbs 2 tablespoons butter, melted Preheat oven to 350 degrees F. Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula. Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top. Bake for about 30 to 45 minutes. Cook's Note: Try topping with Cheddar or Gruyere cheese

Pork Casseroles

From Discount Knives and Cutlery

Eggplant, Sausage, and Ziti Casserole Recipe courtesy Emeril Lagasse, 2001 Show:  Emeril Live Episode:  Creative Casseroles

Difficulty: Medium, Prep Time: 55 minutes, Cook Time: 2 hours, 15 minutes, Yield:8 to 10 Servings

1 large eggplant, cut crosswise into 1/3-inch thick rounds 1/2 cup olive oil, plus more as needed Salt Freshly ground black pepper 1 cup chopped yellow onion 1 pound Italian sausage, removed from casings 2 tablespoons tomato paste 1 (28-ounce) can whole Italian tomatoes, crushed, and their juices 1 teaspoon Italian seasonings 1/2 cup pitted black olives, coarsely chopped 1/4 teaspoon crushed red pepper 1/4 cup minced fresh basil leaves 4 tablespoons butter 4 tablespoons flour 2 cups whole milk 1/8 teaspoon freshly grated nutmeg 1/2 cup grated Parmesan 8 ounces ziti, cooked according to package directions and drained 1 cup grated mozzarella Preheat the oven to 375 degrees F. Lightly grease a 9 by 13-inch casserole dish and set aside. In a large skillet over medium-high heat, heat 1/4 cup of the oil. Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed. Transfer to a plate as they cook, and set aside. Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes. Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes. Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper. Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes. Remove from the heat. Add the basil and adjust seasoning, to taste. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes. Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes. Remove from the heat and season with the nutmeg and salt and pepper, to taste. Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary. Top with half of the cooked pasta, then half of the sausage-tomato sauce. Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce. Pour on the white sauce, then top with the grated mozzarella and Parmesan. Bake for 1 hour, or until puffed and golden brown on top

Potato, Kale, and Kielbasa Casserole Recipe courtesy Gourmet Magazine Show:  Sara's Secrets Episode:  Five Ingredients or Less

Difficulty: Easy, Prep Time: 15 minutes, Cook Time: 1 hour, 5 minutes, Yield: 6 servings

3 pounds russet (baking) potatoes (about 6) 1/2 stick (1/4 cup) unsalted butter 3/4 cup chicken broth 2 tablespoons cider vinegar Salt and pepper 2 1/2 pounds kale, coarse stems discarded and the leaves washed well 1/2 pound Muenster cheese, coarsely grated (about 2 cups) 1 pound smoked kielbasa, cut crosswise into 1/4-inch thick pieces 2 large onions, thinly sliced Arrange a rack in the middle of the oven and preheat to 450 degrees F. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper, to taste, and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 10 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Muenster into the potato mixture and spread the mixture in a buttered 9 by 13-inch baking dish. In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Muenster, and pour the remaining 1/4 cup broth on top. (The casserole may be prepared up to this point 1 day in advance and kept covered and chilled.) Bake the casserole until heated through, about 20 minutes

Garbanzo Beans and Spinach Casserole Recipe courtesy Emeril Lagasse, 2001 Show:  Emeril Live Episode:  Emerils Food Heritage

Difficulty: Easy, Prep Time; 15 minutes, Cook Time: 25 minutes, Yield: 4 servings

1/2 pound chorizo sausage, removed from casings and chopped 1 (15-ounce) can chickpeas, rinsed and drained 1/2 cup thinly sliced onion 1/4 cup chopped red bell pepper 1 teaspoon salt 1/2 teaspoon red pepper flakes 2 fresh bay leaves 1 tablespoon minced garlic 1 (10-ounce) package fresh spinach, stems removed and rinsed 1/2 cup dry white wine Preheat the oven to 375 degrees F. In a large skillet over medium-high heat, cook the chorizo until brown and the fat is rendered, about 4 minutes. Remove with a slotted spoon and drain on paper towels. To the oil in the pan, add the onion, bell pepper, salt, red pepper flakes and bay leaves and cook until the onion is soft, about 3 minutes. Add the garlic, chickpeas and chorizo and cook, stirring, until the peas just begin to turn golden, about 3 minutes. Remove from the heat. Arrange 1/3 of the spinach in a casserole dish. Pour half of the chickpea mixture over the spinach, and top with another layer of spinach leaves. Pour the remaining chickpeas on top, and top with the remaining spinach. Pour the white wine over the top, cover and bake until the chickpeas are tender and the spinach is wilted, about 15 minutes, adding more wine or water as necessary.

Pepperoni, Pasta, and Vegetable Casserole From Food Network Kitchens

Difficulty: Easy, Prep Time: 10 minutes, Cook Time: 25 minutes, Yield: 8 to 10 Servings

Kosher salt 1 pound spaghetti 4 tablespoons unsalted butter (1/2 stick) 1/3 cup all-purpose flour 3 cups milk 1/4 cup cream cheese 1 teaspoon Worcestershire sauce 1 pinch ground nutmeg Freshly ground black pepper 2 cups grated Monterey Jack (about 7 ounces) 1 (16-ounce) box frozen broccoli, or 1 pound fresh broccoli, lightly cooked 1 (10-ounce) bag frozen peas 8 ounces pepperoni, diced Preheat the broiler. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente. Drain. Meanwhile, melt the butter in a large Dutch oven or deep stove-top casserole dish over medium heat. Scatter the flour over the butter and mix with a wooden spoon into a paste. Continue stirring in a figure "8", making sure to get into the corners of the pan, until the paste puffs slightly and lightens in color, about 1 minute. Off the heat gradually whisk the milk into the paste. Return to medium-high heat and whisk until thickened, then simmer, stirring occasionally until the sauce has the consistency of heavy cream, about 8 to 10 minutes. Whisk in the cream cheese, Worcestershire sauce, and nutmeg. Season with salt, pepper. Reduce heat to low and whisk 1 cup Monterey Jack. Stir in the broccoli, peas, pepperoni and spaghetti, and heat until warmed through. Top casserole with the remaining 1 cup cheese; transfer to the broiler, and cook casserole until brown and bubbly. Cool slightly and serve.

Penne a La Vodka Casserole Recipe courtesy Emeril Lagasse, 2005 See this recipe on air Friday Aug. 10 at 7:00 PM ET/PT. Show:  Emeril Live Episode:  Sunday Dinner

Difficulty: Medium, Prep Time: 20 minutes, Cook Time: 1 hour, 15 minutes, Yield: 10 to 12 servings.

4 tablespoons extra-virgin olive oil 1 pound sweet Italian sausage, cut crosswise into 1-inch slices 1 pound hot Italian sausage, cut crosswise into 1-inch slices 4 cups thinly sliced onions 1 3/4 teaspoons salt 3/4 teaspoon freshly ground black pepper 1/4 cup thinly sliced fresh basil leaves 1 tablespoon minced garlic 1/2 cup vodka 2 (16-ounce) cans crushed whole tomatoes, with their juice 1 teaspoon Essence, recipe follows 1/2 cup heavy cream 1 tablespoon olive oil 1 pound penne pasta 15 ounces ricotta 1 cup grated Parmigiano-Reggiano 11/2 cups grated mozzarella Crusty bread, for serving Preheat the oven to 350 degrees F. Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the Essence and heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat. To cook the pasta, combine 4 quarts water, the 1 tablespoon olive oil, and the remaining 1 teaspoon salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes. Remove from the heat and drain well. Combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well. Transfer the mixture to a 9 by 13-inch baking dish. Sprinkle with the mozzarella. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve warm with crusty bread. 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup

Beef Casseroles

From Discount Knives and Cutlery

Tex-Mex Gooey Casserole Recipe courtesy Emeril Lagasse Show:  Emeril Live Episode:  America's Wild West Texas Style Difficulty: Easy,  Prep Time: 15 minutes, Cook Time: 1 hour, Yield: 6 servings   1 tablespoon olive oil 2 cups chopped onions 1 pound ground beef 1 pound diced stew meat 1 tablespoon chopped garlic 2 tablespoons chili powder 2 teaspoons cumin Salt and pepper 1/4 cup tomato paste 4 cups peeled, seeded, and chopped tomatoes 3 cups beef stock 10 flour tortillas 2 cups grated Medium Cheddar cheese 2 cups grated Monterey Jack cheese  Preheat the oven to 375 degrees F. Grease a 9 by 9 by 2-inch square baking dish. In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.

Beef Shepherd's Pie From Food Network Kitchens Show:  How To Boil Water Episode:  Cooking Like your mom used to

Difficulty: Easy, Prep Time: 20 Minutes, Cook Time: 1 hour, Yield: 4 to 6 servings

2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, diced 3 medium carrots, peeled and sliced 1 rib celery, sliced 1/2 pound cremini mushrooms, quartered 2 cloves garlic, minced 1 tablespoon kosher salt 3/4 teaspoon dried oregano 3 tablespoons tomato paste 1 pound ground beef 1/4 cup canned low sodium beef broth 1/2 teaspoon Worcestershire sauce Freshly ground black pepper 4 cups Mashed Potatoes, recipe follows 1/4 cup grated Parmesan, optional Preheat oven to 375 degrees F. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes. Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving. Mashed Potatoes: 1 1/2 pounds russet potatoes, peeled quartered 2 teaspoons kosher salt, plus more for seasoning 3/4 cup whole milk 6 tablespoons unsalted butter 2 tablespoons chopped fresh flat-leaf parsley Freshly ground black pepper Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm. Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

Picadillo and Sweet Potato Shepherd's Pie (Spicy Beef, Vegetable, and Sweet Potato Pie) Recipe courtesy of Gourmet Magazine

Difficulty: Easy, Yield: 6 servings

1 cup finely chopped onion 2 teaspoons minced garlic 2 large pickled jalapeno peppers, seeded and minced (wear rubber gloves) 2 teaspoons ground cumin 1 tablespoon chili powder 2 teaspoons dried oregano, crumbled 2 tablespoons vegetable oil 1 1/2 pounds ground chuck 1/4 cup tomato paste 28-ounce can plum tomatoes including the juice, chopped 1/4 cup raisins 3/4 cup chopped pimiento-stuffed green olives 1 cup fresh or frozen corn 1/4 cup finely chopped fresh coriander if desired Salt and pepper For the topping: 2 pounds sweet potatoes 1 pound russet (baking) potatoes 3 tablespoons unsalted butter, plus 1 tablespoon Make the filling: In a large heavy skillet cook the onion, garlic, jalapeno peppers, cumin, chili powder, and oregano in the oil over moderately high heat, stirring until the onion is soft. Add the chuck and cook it over moderately high heat, stirring and breaking up any lumps, until it is no longer pink. Add the tomato paste, the tomatoes with the juice, the raisins, olives, corn, coriander, salt and black pepper to taste. Simmer the mixture, stirring occasionally, for 10 to 15 minutes, or until it is thickened. The filling may be made up to 1 day in advance, kept covered and chilled, and brought to room temperature before proceeding. Make the topping: In a large saucepan combine the sweet and russet potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch. Bring the water to a boil and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl. Add the butter and salt and pepper to taste, and stir the mixture until it is combined well and the butter is melted. Transfer the filling to a 3-quart baking dish at least 2 1/2 inches deep, spoon the topping over it, spreading it to cover the filling completely, and dot the top with the butter, cut into bits. Bake the pie in the middle of a preheated 400 degree F oven for 35 to 40 minutes, or until it is browned lightly

Tamale Pie Recipe courtesy Gourmet Magazine Show:  Sara's Secrets Episode:  Savory Pies

Difficulty: Medium, Prep Time: 35 minutes, Cook Time: 2hours, 20 minutes, Yield: 8 servings

Cook's Note: Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered.For Chili: 4 tablespoons vegetable oil 2 pounds boneless beef chuck or rump, cut into 1/2-inch cubes 1 large onion, chopped 2 large fresh jalapeno chiles, seeded if desired and finely chopped 4 garlic cloves, finely chopped 1 teaspoon salt 3 tablespoons chili powder 1 (28-ounce) can crushed tomatoes in puree 1 (10-ounce) box frozen corn 1 1/2 cups water 1 (15 to 16-ounce) can pinto or black beans, drained and rinsed 1 cup chopped pimiento-stuffed green olives For Topping: 1 cup all-purpose flour 1 cup yellow cornmeal (not coarse) 3 ounces coarsely grated sharp cheddar (3/4 cup) 1 1/2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 medium fresh jalapeno chile, seeded and finely chopped 3/4 cup milk 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten Make chili: Heat 3 tablespoons oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl. Add remaining tablespoon oil to pot and cook onion and jalapenos over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, salt, and chili powder and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours. Remove from heat and stir in beans, olives, and salt, to taste. Transfer chili to a shallow 3 quart baking dish. Make topping: Preheat oven to 400 degrees F. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, and jalapeno in a large bowl. Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined. Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350 degrees F and bake pie until topping is cooked through, about 30 minutes more.

Seafood Casseroles

From Discount Knives and Cutlery

Shrimp and Wild Rice Casserole Recipe courtesy Paula Deen Show:  Paula's Home Cooking Episode:  Comfort Food

Difficulty: Easy, Prep Time: 10 minutes, Cook Time: 1hour, Yield, 6 to 8 servings

1 (8-ounce) package wild rice 1 pound medium shrimp, peeled and deveined 2 tablespoons butter 1/2 green bell pepper, seeded and chopped 1/2 onion, chopped 1 (10 3/4-ounce can) condensed cream of mushroom soup 2 cups grated sharp Cheddar Salt and pepper Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside. Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes. Preheat oven to 325 degrees F. In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Shrimp Gumbo Casserole Recipe courtesy Paula Deen Show:  Paula's Home Cooking Episode:  Secret Recipes

Difficulty: Easy, Prep Time: 10 minutes, Cook Time: 45 minutes, Yield: 6 servings

Gumbo: 1 cup finely chopped onion 1 cup finely chopped celery 2 tablespoons olive oil 2 bay leaves 1/2 teaspoon dried thyme 1 teaspoon lemon-pepper seasoning 1 1/2 teaspoons House Seasoning, recipe follows 1 cup chicken or fish stock 1 (14 1/2-ounce) can diced tomatoes 10-ounce package frozen cut okra 2 cups shrimp, cleaned, peeled, and deveined Topping: 1 egg, beaten 1/3 cup milk 12-ounce package corn muffin mix In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes. Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

Ma Ma's Mirliton, Shrimp and Crabmeat Casserole Recipe courtesy Emeril Lagasse, 2003 Show:  Emeril Live Episode:  Hearty Helpings

Difficulty: Medium, Prep Time: 40 minutes, Cook Time: 1 hour, 35 minutes, Yield: 8 to 10 servings

1 teaspoon unsalted butter 7 pounds mirliton, peeled and cut into 1-inch thick slices or 1 (7 pound green pumpkin) *see note