Cheesy Macaroni and Beef Casserole

Even the finickiest eater will not be able to resist a second helping of this hearty casserole. Mike describes this as a cheesy goulash. It’s a blend of ground beef, onions, garlic, red bell pepper, seasonings, tomatoes and elbow macaroni, combined with plenty of Cheddar cheese and baked until golden brown. A stick-to-your-ribs meal that’s kid-friendly, husband approved and easy on the budget. This flavor-packed, cheesy casserole is perfect for any night of the week and is sure to become a family favorite. 

 

Preheat oven to 400° F. Prepare a 5-quart baking dish by spraying with non-stick cooking spray.

Chop red bell pepper. Dice onion. Mince garlic.

Bring a large pot of salted water to a boil over high heat.

Meanwhile, melt butter over medium heat in a large skillet or Dutch oven. Add the bell pepper, onion, garlic, salt, oregano, paprika and black pepper. 

Cook, stirring occasionally until softened, but not browned, about 7 minutes.

Add the tomato paste. Stir to combine. Cook for 1 minute. 

Add the ground beef and cook, breaking the meat into smaller pieces, until cooked through and no longer pink, about 5 minutes.

Meanwhile, add the pasta to the boiling water and cook 1 to 2 minutes less than package directions suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water. Set aside.

Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of the flour, about 2 minutes. 

Add the milk, tomatoes (with juice) and chicken stock (or broth). Stir to combine. Bring to a simmer.

Add the cooked pasta and one (8-ounce) package of shredded Cheddar. Stir to combine. Continue cooking, stirring occasionally, until the pasta is heated through, about 1 minute. Season to taste with salt and pepper, as needed.

Transfer to prepared baking dish.

Sprinkle with remaining package of shredded Cheddar. 

Bake until bubbling and lightly browned on top, 25 to 30 minutes. Cool slightly before serving.

 
CHEESY MACARONI AND BEEF CASSEROLE
Source: Adapted from Chow
Posted by:  www.meldingmagic.com

INGREDIENTS:

• 4 Tablespoons (1/2 stick) butter
• 1 large red bell pepper, cored, seeded and chopped
• 1 medium yellow onion, chopped
• 2 to 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more as needed
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3/4 teaspoon freshly ground black pepper, plus more as needed
• 2 Tablespoons tomato paste
• 1 pound lean ground beef
• 1 pound elbow macaroni
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup chicken stock (or broth)
• 2 (8-ounce) packages shredded sharp Cheddar cheese

DIRECTIONS:

1. Preheat oven to 400° F. Prepare a 5-quart baking dish by spraying with non-stick cooking
    spray.
2. Bring a large pot of salted water to a boil over high heat.
3. Meanwhile, melt butter over medium heat in a large skillet or Dutch oven. Add the bell pepper, onion,
    garlic, salt, oregano, paprika and black pepper. Cook, stirring occasionally until softened, but not
    browned, about 7 minutes.
4. Add the tomato paste. Stir to combine. Cook for 1 minute.
5. Add the ground beef and cook, breaking the meat into smaller pieces, until cooked through and no
    longer pink, about 5 minutes.
6. Meanwhile, add the pasta to the boiling water and cook 1 to 2 minutes less than package directions
    suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water. Set aside.
7. Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of
    the flour, about 2 minutes. Add the milk, tomatoes (with juice) and chicken stock (or broth). Stir to
    combine. Bring to a simmer.
8. Add the cooked pasta and one (8-ounce) package of shredded Cheddar. Stir to combine. Continue
    cooking, stirring occasionally, until the pasta is heated through, about 1 minute. Season to taste with
    salt and pepper, as needed.
9. Transfer to prepared baking dish. Sprinkle with remaining package of shredded Cheddar. Bake until
    bubbling and lightly browned on top, 25 to 30 minutes. Cool slightly before serving.

Spicy Creole Jambalaya

 

Jambalaya is one of those one pot wonders. Creole Jambalaya (or “red jambalaya”) originates from the French Quarter of New Orleans and includes tomatoes. What I love about it is the hodgepodge of flavors which all meld together, because it is all prepared in one pot. This is soul food at its finest. It’s hearty, satisfying and “oh, so comforting.” It’s ideal party food because it feeds a crowd. Not having a party? Not a problem, as it freezes well, which makes for an easy “already prepared” meal on those hectic days when you don’t have time to cook. Along with the aromatic trinity of bell peppers, celery and onions, this variation includes chicken, Andouille sausage and shrimp. Savory, spicy and earthy, this bold Cajun dish takes center stage during the Mardi Gras, but is deserving of being relished year-round.

I usually use home-made Creole seasoning, which is a staple in my pantry. For this recipe I combine a 50/50 blend of Emeril's Essence (also known as Bayou Blast) and Baby Bam. The Baby Bam has no cayenne pepper in it, so it cuts back on the overall heat by replacing some of the Essence with the Baby Bam.

Veggie Prep: Chop onion, bell peppers, and celery. Mince garlic. Thinly slice green onions. Chop parsley.

Peel and devein shrimp. 

Trim chicken of excess fat and dice into 2-inch cubes. (Thoroughly clean cutting board and knife before proceeding with sausage.)

Cut Andouille sausage into medallions, then slice each medallion in half (or just thinly slice, if you prefer.)

Heat 2 Tablespoons olive oil in a Dutch oven over medium-high heat. Add cubed chicken and season with 1 Tablespoon Creole seasoning. Saute until brown, 8 to 10 minutes (longer if using thighs), until browned. Remove to platter and set aside.

Add another 2 Tablespoons olive oil, then add Andouille sausage. (By now, you are probably hating me, saying that the bottom of the pot is a burnt on mess already. That’s good….that’s what you want. The accumulated browned bits will loosen up when you add the trinity of veggies and liquid.) Cook sausage 6 to 10 minutes, or until browned, stirring often. Remove to platter and set aside.

Add final 2 Tablespoons of olive oil to pot. Add garlic and cook for 30 seconds. (I know, by now the bottom of your pot is a total disaster.) Add onion, bell peppers, celery, fresh thyme leaves and flour. Cook, stirring constantly, until onions are translucent and vegetables start to soften, about 4 minutes. (As you stir, now you will be able to start scraping up the browned bits on the pot bottom.) 

Stir in rice. 

Then add chicken stock, tomatoes and bay leaves. Stir well, scraping up any remaining browned bits left on bottom of pan. Add Creole seasoning (you can add the remaining amount, or add less if you prefer.) The Andouille sausage already adds a good amount of spicy heat to the dish, so you may want to add the remaining Creole seasoning gradually, and adjust to taste, rather than add all at once.) Bring to a boil. Reduce heat to low. Cover and simmer 5 minutes. Add the shrimp. Cover and simmer for an additional 5 minutes. 

Stir chicken and sausage into rice mixture. 

Add green onions and chopped parsley. Stir well to combine all ingredients. Cover and continue to simmer 15 to 20 minutes, or until cooked through and rice has absorbed most of the liquid.

This is great served with Cheddar cornbread or jalapeno corn muffins; but even better still, when served with Cajun Beer Bread (which I will post tomorrow).

SPICY CREOLE JAMBALAYA
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 Tablespoons olive oil, divided
• 5 to 6 boneless skinless chicken thighs, trimmed of fat and cut in 2-inch cubes (or substitute 1-1/2 pounds chicken breast)
• 2 Tablespoons Creole seasoning, divided* (or adjust quantity to your preference)
• 1 pound (5 to 6 links) Andouille sausage, sliced thin (or substitute any smoked sausage)
• 2 to 3 teaspoons garlic, minced
• 1 large onion, finely chopped (about 1-1/2 cups)
• 1 red bell pepper, diced
• 2 green bell peppers, diced
• 1-1/2 cups chopped celery
• 2 Tablespoons fresh thyme leaves
• 4 Tablespoons all-purpose flour
• 3 cups raw long-grain rice
• 6 cups chicken stock (or substitute chicken broth)
• 2 cans (10 ounces each) Ro-Tel tomatoes with chiles, undrained
• 1 can (14-1/2 ounces) diced fire roasted tomatoes, undrained
• 2 pounds medium sized shrimp, peeled and deveined
• 2 bay leaves
• 1/2 to 3/4 cup sliced green onions
• 1/3 cup chopped parsley

DIRECTIONS:

1. Heat 2 Tablespoons olive oil in a Dutch oven over medium-high heat. Add cubed chicken and season
    with 1 Tablespoon Creole seasoning. Saute until brown, 8 to 10 minutes (longer if using thighs), until
    browned. Remove to platter and set aside.
2. Add another 2 Tablespoons olive oil, then add Andouille sausage. (By now, you are probably hating
    me, saying that the bottom of the pot is a burnt on mess already. That’s good….that’s what you want.
    The accumulated browned bits will loosen up when you add the trinity of veggies and liquid.) Cook
    sausage 6 to 10 minutes, or until browned, stirring often. Remove to platter and set aside.
3. Add final 2 Tablespoons of olive oil to pot. Add garlic and cook for 30 seconds. Add onion, bell
    peppers, celery, fresh thyme leaves and flour. Cook, stirring constantly, until onions are translucent
    and vegetables start to soften, about 4 minutes. (As you stir, now you will be able to start scraping up
    the browned bits on the pot bottom.)
4. Stir in rice. Then add chicken stock, tomatoes and bay leaves. Stir well, scraping up any remaining
    browned bits left on bottom of pan. Add Creole seasoning (you can add the remaining amount, or add
    less if you prefer.) The Andouille sausage already adds a good amount of spicy heat to the dish, so you
    may want to add the remaining Creole seasoning gradually, and adjust to taste, rather than add all at
    once.) Bring to a boil. Reduce heat to low. Cover and simmer 5 minutes. Add the shrimp. Cover and
    simmer for an additional 5 minutes.
5. Stir chicken and sausage into rice mixture. Add green onions and chopped parsley. Stir well to combine. 
    Cover and continue to simmer 15 to 20 minutes, or until cooked through and rice has absorbed most of the
    liquid.



*NOTE: For this recipe I combine a 50/50 blend of Emeril's Essence (also known as Bayou Blast) and Baby Bam. The Baby Bam has no cayenne pepper in it, so it cuts back on the overall heat by replacing some of the Essence with the Baby Bam.


EMERIL’S ESSENCE (also known as Bayou Blast)
Source: Emerils.com

INGREDIENTS:

• 2 1/2 tablespoons paprika
• 2 teaspoons salt (reduced from original recipe)
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

DIRECTIONS:
 
Combine all ingredients thoroughly. Store in air-tight container.


EMERIL’S BABY BAM
Source: Emerils.com

INGREDIENTS:

• 1/2 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons dried parsley
• 2 teaspoons salt (reduced from original recipe)
• 3 tablespoons paprika

DIRECTIONS:
Combine all ingredients thoroughly. Store in air-tight container.

Skillet Kielbasa Casserole

As far as ease and convenience, the next best thing to a crockpot dinner is a skillet meal. One complete supper; one skillet to clean. For all the kielbasa lovers out there, have I got a one pot wonder for you: kielbasa, rice, peas and mushrooms, topped with melted Cheddar cheese. The colorful medley of ingredients creates an enticing blend of complementary flavors. This irresistible dish is sure to satisfy the heartiest of appetites. So, skip the oven and go from stove top to tabletop in no time flat.

Slice kielbasa in 1/2-inch medallions.

Melt 1-1/2 Tablespoons butter in large skillet over medium-high heat. Add kielbasa. Cook, stirring occasionally, until lightly browned. 

Add soup and water to same skillet. Stir to combine. Bring to a boil. 

Add rice. Reduce heat; cover and simmer for 18 minutes.

Stir in peas and mushrooms. Cover and simmer for an additional 7 minutes. Stir. Increase heat to medium and cook, covered, for 8 minutes longer, or until rice is tender and peas are heated through. Stir again.

Sprinkle with Cheddar cheese, cover and let stand 3 to 4 minutes, or until cheese is melted.

SKILLET KIELBASA CASSEROLE
Source:  Adapted from Taste of Home
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1-1/2 Tablespoons butter
• 14 ounces to 1 pound kielbasa, sliced into 1/2-inch pieces
• 1 can (10-3/4 ounces) condensed cream of celery soup
• 1-1/2 cups water
• 3/4 cup uncooked long grain rice
• 1 package (10 ounces) frozen peas
• 1 jar (6 ounces) sliced mushrooms, drained
• 1 cup (4 ounces) shredded Cheddar cheese

 DIRECTIONS:

1. Melt 1-1/2 Tablespoons butter in large skillet over medium-high heat. Add kielbasa. Cook, stirring
    occasionally, until lightly browned.
2. Add soup and water to same skillet. Stir to combine. Bring to a boil.
3. Add rice. Reduce heat; cover and simmer for 18 minutes.
4. Stir in peas and mushrooms. Cover and simmer for an additional 7 minutes. Stir. Increase heat to
    medium and cook, covered, for 8 minutes longer, or until rice is tender and peas are heated through.
    Stir again.
5. Sprinkle with Cheddar cheese, cover and let stand 3 to 4 minutes, or until cheese is melted.

Chicken Lasagna Roll-Ups

For years I’ve had this recipe for Chicken Lasagna that was so good I preferred it over classic lasagna. I would always make it for Christmas dinner; it was one of our holiday traditions. But, after the kids left the nest, it became impractical to make. The recipe made a “huge” pan of lasagna and called for a lot of cheese. The good news is it freezes well; the bad news is, now that there are only the two of us, even after freezing the leftovers, more than half of it would freezer burn before we even got to it. Over the weekend, I put my thinking cap on and tried to devise a way that I could still prepare this dish in a smaller way. Then, “brainstorm,” I figured it out:  lasagna roll-ups. Not only does this cut the ingredients down to one third, making it more economical, but it doesn’t sacrifice on taste, and preparation is a breeze. Cooked lasagna noodles are spread with a perfectly seasoned blend of ricotta and mozzarella cheeses, layered with seasoned, shredded, cooked chicken, rolled up, then topped off with a simple homemade white sauce which includes mozzarella and Parmesan cheeses, and baked until bubbly and golden brown. This is a unique and delicious variation of traditional lasagna, simple enough to serve any night of the week.

Missing from photo: 1 large egg, ground nutmeg

Preheat oven to 350° F.

In 9x9-inch baking pan, add chicken. Season generously with garlic powder, onion powder, dried rosemary, dried thyme, salt, black pepper and parsley. Add a couple inches of water of pan. Cover with aluminum foil. Bake until internal temperature of chicken reaches 165° F., 40 to 50 minutes. Remove chicken to platter. Set aside to cool. (Note: you can always cook up the chicken the night before to save time.)

Chop onion. Mince garlic. Chop parsley. 

In a large saucepan, sauté onion in butter until soft. Add garlic and cook for 1 minute more. 

Stir in flour and salt until blended. Cook until bubbly. 

Gradually stir in broth and milk. Stirring constantly, bring to a boil. Continue cooking, while stirring, for 1 minute, or until thickened. 

Stir in 2 cups mozzarella, 2/3 cup Parmesan cheese, fresh chopped basil, dried oregano and pepper. Reduce heat to simmer, stirring occasionally until cheese is melted. Keep sauce warm.

Shred chicken. If you haven’t read my past posts, the easiest way to shred chicken breasts is to place them in the bowl of a stand mixer. Mix on low speed until it starts to break up, then increase speed until chicken is evenly shredded. 

Add about 3/4 cup of cheese sauce to the shredded chicken. Stir to combine.

Meanwhile, cook pasta according to package directions to “al dente” stage (as pasta will continue to cook in oven). Drain noodles. Lay noodles out on paper towels. Pat tops dry with additional paper towels.

In a large bowl, beat egg. 

Add the ricotta cheese, chopped parsley, remaining mozzarella and nutmeg. Stir well to combine. Set aside.

Prepare a 15x10x2-inch baking pan by spraying with non-stick cooking spray. Spread about 1 cup of sauce over bottom of pan.

Dividing evenly amongst the 10 lasagna noodles, spread cheese mixture over noodles to about 1/2 inch from edges. 

Evenly sprinkle chicken over cheese.

Roll up each noodle, starting at one of the short ends. Place in prepared baking dish, seam side down. 

Pour remaining sauce over roll-ups. (It will look like too much sauce, but remember, it's a cheese sauce and if you don't use enough, it will stick to the pan and leave a burnt on mess to clean up later.) Sprinkle with 2 Tablespoons of Parmesan cheese and chopped parsley.

Bake, uncovered, 35 to 40 minutes, or until bubbly and tops of roll-ups start to brown. 

CHICKEN LASAGNA ROLL UPS
Posted by:  www.meldingmagic.com

INGREDIENTS:

• 9 to 10 lasagna noodles, uncooked
• 2 Tablespoons grated Parmesan cheese, for garnish
• 1 Tablespoon chopped fresh parsley, for garnish

Sauce:

• 1 medium onion, chopped
• 1/2 cup butter, cubed
• 1 to 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth, or stock
• 1-1/2 cups milk
• 2 cups (8-ounces) shredded mozzarella cheese
• 2/3 cup grated Parmesan cheese
• 1 Tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon white pepper

Chicken:

• 2 skinless, bones chicken breasts, cooked
• Garlic powder, to taste
• Onion powder, to taste
• Dried rosemary, to taste
• Dried thyme, to taste
• Salt and pepper, to taste
• Parsley, to taste
• 3/4 cup of prepared sauce (from recipe above)

Cheese Filling:

• 1 large egg, beaten
• 2 cups (15 to 16 ounces) ricotta cheese
• 1 Tablespoon chopped fresh parsley
• 2 cups (8-ounces) shredded mozzarella cheese
• 1/2 teaspoon ground nutmeg (preferably fresh ground), or more to taste

DIRECTIONS:
 
1.   Preheat oven to 350° F.
2.   In 9x9-inch baking pan, add chicken. Season generously with garlic powder, onion powder, dried
      rosemary, dried thyme, salt, black pepper and parsley. Add a couple inches of water of pan. Cover
      with aluminum foil. Bake until internal temperature of chicken reaches 165° F., 40 to 50 minutes.
      Remove chicken to platter. Set aside to cool. (Note: you can always cook up the chicken the night
      before to save time.)
3.   In a large saucepan, sauté onion in butter until soft. Add garlic and cook for 1 minute more. Stir in
      flour and salt until blended. Cook until bubbly. Gradually stir in broth and milk. Stirring constantly,
      bring to a boil. Continue cooking, while stirring, for 1 minute, or until thickened. Stir in 2 cups
      mozzarella, 2/3 cup Parmesan cheese, fresh chopped basil, dried oregano and pepper. Reduce heat
      to simmer, stirring occasionally until cheese is melted. Keep sauce warm.
4.   Shred chicken. Add about 3/4 cup of cheese sauce to the shredded chicken. Stir to combine.
5.   Meanwhile, cook pasta according to package directions to “al-dente” stage (as pasta will continue to
      cook in oven). Drain noodles. Lay noodles out on paper towels. Pat tops dry with additional paper
      towels.
6.   In a large bowl, beat egg. Add the ricotta cheese, chopped parsley, remaining mozzarella and
      nutmeg. Stir well to combine. Set aside.
7.   Prepare a 15x10x2-inch baking pan by spraying with non-stick cooking spray. Spread about 1 cup of
      sauce over bottom of pan.
8.   Dividing evenly amongst the 10 lasagna noodles, spread cheese mixture over noodles to about ½
      inch from edges. Evenly sprinkle chicken over cheese.
9.   Roll up each noodle, starting at one of the short ends. Place in prepared baking dish. Pour remaining
      sauce over roll-ups. Sprinkle with 2 Tablespoons of Parmesan cheese and chopped parsley.
10. Bake, uncovered, 35 to 40 minutes, or until tops of roll-ups start to brown.