Holly Clegg’s Spinach and Artichoke Casserole/Dip
1 onion, chopped
1/3 cup all-purpose flour
2 cups skim milk
1 teaspoon minced garlic
2 (10 ounce) boxes frozen chopped spinach, thawed and drained
4 ounces Brie cheese, rind removed and cubed
1/3 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained and quartered
salt and pepper to taste
In nonstick pot coated with nonstick cooking spray, saute onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbling and thickened. Add garlic, spinach, Brie and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste.
This recipe is from Holly’s new cookbook – Too Hot in the Kitchen
Sam and Erin’s Mac and Cheese
1/2 lb elbow macaroni
3 Tbs butter
3 Tbs flour
1 Tbs powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 tsp paprika
12 oz sharp cheddar, grated
4 oz Velveeta, cubed
1 tsp salt
Black pepper to taste
3 Tbs butter
1 cup Panko breadcumbs
Preheat oven to 350. Cook pasta until al dente.
While pasta is cooking, in a separate pot melt the butter. Whisk in the flour and mustard and keep mixing about five minutes making sure that it is free of lumps. Stir in the milk, onion, bay leaf and paprika and simmer for ten minutes. Remove the bay leaf.
Mix in the egg, 3/4 of the cheese, Velveeta, salt and pepper. Fold the macaroni into the mix and pour into a 2 quart casserole dish. Top with the remaining 1/4 cheese.
Top macaroni with breadcrumbs and the 3 Tbs of butter. Bake for 30 minutes and remove from oven and let rest five minutes before serving.
Bourbon Sweet Potato Casserole
4 (lb) cans sweet potatoes
1 cup sugar
1/4 cup butter
1/4 cup bourbon
1/2 cup chopped pecans
Heat potatoes in juice. Drain. Mash well. Add sugar, butter, whiskey and enough milk till it’s the consistency of mash potatoes. Place in buttered casserole. Sprinkle pecans on top. Heat at 350 degrees until bubbling, then cover top with marshmallows and brown.
Cheesy Green Bean Casserole
2 (14.5 ounce) cans green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French fried onions
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese. Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.
4 cups of crumbled cornbread (homemade or a mix)
1 can of cream of chicken soup
chopped onion (about a cup)
chopped green pepper (about a cup)
chopped celery (about a cup)
broth from the cooked chicken
whole chicken – cut up and boiled
Saute the onions, pepper and celery in butter. Boil a chicken (let it cool) and take the meat off of the bone. mix up the crumbled cornbread, soup, chicken and all other ingredients. Put in a casserole dish – the cornbread should be moist. Flatten it out across the top. Bake at 350 degrees until golden on top.
Sam’s Corn Souffle’
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 oz) package dry cornbread mix
1 (15 oz) can whole kernel corn, drained
1 (14.75 oz) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees F and lightly grease a 9×9 inch baking dish. In a medium bowl, combine butter, eggs, cornbread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish and bake for 45 minutes in the preheated oven or until the top is golden brown.
Sam’s Quick and Easy Rice Dressing
1 lb ground beef
1 can cream of mushroom soup
1 soup can water
1 stalk celery, diced
2 cloves garlic, chopped
1 cup raw rice
1 can onion soup
1/4 cup bell pepper, diced
1/4 cup dried parsley
salt and pepper to taste
Brown ground beef. Add celery and bell pepper and cook until tender. Add remaining ingredients and stir until it begins to boil. Remove from heat, pour in greased 2 quart casserole dish and cover tightly with foil. Bake at 350 degrees for 1 hour.