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Casserole

Casserole/ Seafood/ Vegetarian

Lobster Mac and Cheese with Smoked Gouda

On the menu tonight – Lobster Mac and Cheese!

We’ve all made Mac and Cheese, right? So, this time, I wanted to make it special – like going to an expensive steak house special. So, I used smoked Gouda cheese and lobster as a nod to the lobster mac and cheese I always see when I’m out.

While I used smoked Gouda cheese, you could also use Gruyere or any other cheese you like. I think next time, I may use a mix of Smoked Gouda and Gruyere.

It comes together quickly, so have all your ingredients ready to go before you start cooking. When you start adding liquid to the roux, do it slowly and make sure you work out any lumps as you go. One other tip, take the time to toast the panko in butter. That extra crunch the panko brings is a great tasty texture.

I hope the next time you make mac and cheese, you try my version. It’s SO GOOD!

Lobster Mac and Cheese

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By Patrick Dulmage Serves: 8-10
Prep Time: 15 minutes Cooking Time: 1 hour 10 minutes Total Time: 1 hour 25 minutes

Lobster Mac and Cheese

Ingredients

  • 1 lb Pasta shells / elbow macaroni / Cavatappi - your choice
  • 1 quart whole milk
  • 1 stick butter, divided
  • 4 cups cheese, grated - your choice of smoked Gouda, Gruyere, or good ole Velveeta (since it's Lobster mac and cheese, I went fancier on the cheese)
  • 2 cups sharp cheddar, grated
  • 1/2 - 1 1/2 lbs lobster meat, cooked
  • 1/2 cup flour
  • 1/2-1 tsp ground nutmeg
  • 1 - 1 1/2 cups Panko bread crumbs
  • 1/2 tsp freshly ground pepper
  • Kosher salt to taste

Instructions

1

Pre-heat the oven to 350 degrees

2

Bring a large pot of salted water to a boil and cook pasta according to pkg instructions

3

Heat the milk in a small pot over low heat - don't let it burn

4

In a medium skillet, toast the Panko with 2 Tbsp of butter and set aside

5

In a large pan, melt 6 Tbsp of butter and add the flour for 2-3 minutes over medium heat

6

Slowly pour in the milk and whisk as you go. Work out any lumps as you go and whisk until the sauce thickens

7

Add in the grated cheese and continue stirring

8

Once the cheese is incorporated, cut the heat, and add in the pasta and lobster

9

Season with nutmeg, salt and pepper

10

Top with the toasted Panko

11

Bake until browned on top and the cheese is bubbly - about 30-40 minutes

12

Once finished, pull from the oven and let rest at least 5 minutes

Beef/ Casserole/ Chili

Jalapeno Cornbread Chili Poke Bake

On the menu tonight – Cornbread Chili Bake!

When you have chili and cornbread in a meal, what invariably happens? You break up the cornbread and mix it in the chili. Why not just go ahead and bake them together? I decided to try the method of poking holes in the cornbread with a wooden spoon, ladling chili on top and then baking.

I wanted a little kick to this dish, so I added jalapenos to the cornbread. You can make your own cornbread or you can use a mix. In this version, I used a mix. BUT, if you want to make your own cornbread, you can try my version. For the chili, I used a really basic recipe – no beans.

It doesn’t really matter if you make the the cornbread or chili first. My recommendation is make the cornbread first then start on the chili. Once the cornbread is finished, let it cool off as the chili simmers. Once the chili is finished, ladle it on top cornbread (after you’ve poked holes in the cornbread) along with a little shredded cheddar cheese. Bake it for about 20 minutes and serve with chopped green onions, shredded cheddar cheese, sour cream, and whatever other toppings you like on your chili.

I look forward to hearing how your version turns out.

Jalapeno Cornbread Chili Poke Bake

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By Patrick Dulmage Serves: 8-10
Prep Time: 20 min Cooking Time: 1 hour

Jalapeno Cornbread Chili Poke Bake

Ingredients

  • 1 box 11.5 oz Krusteaz Southern Cornbread mix
  • 2-3 tsp chopped jalapenos
  • 1/2-1 Vidalia onion - chopped
  • 1 28oz can crushed tomatoes
  • 1 lb ground beef
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/8-1/4 tsp cayenne pepper
  • 2 Tbsp tomato paste
  • 1 Tbsp Kosher salt
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 -1 jalapeno pepper, seeded and chopped (leave seeds in if you want it hotter
  • 1 cup sour cream (for garnish)
  • 1-2 green onions, chopped
  • 2-3 Tbsp olive oil

Instructions

1

Pre-heat the oven to 350 degrees

2

Prepare the cornbread batter using the package or make your own

3

Add the 2-3 tsp chopped jalapeno to the cornbread mixture

4

Bake the cornbread according to package directions

5

Once the cornbread finishes baking, remove and let it cool

6

Pre-heat a large sauce pan over medium-high heat

7

Add the olive oil and then the onions with the chili powder and cumin

8

Add the ground beef along with some Kosher salt and pepper

9

Once the ground beef has browned, add the crushed tomatoes

10

If the chili isn't loose enough, add a little water

11

Bring chili to a boil and then simmer at least 20 minutes

12

Poke holes in the cornbread with the handle of a wooden spoon. You want to evenly space the holes about an inch apart so every bite gets some of that chili

13

Ladle the chili over the cornbread

14

Sprinkle the cheese on top of the chili

15

Bake for about 25 minutes to melt the cheese

16

Pull from the oven and serve with a dollop of sour cream and a sprinkle of green onions

Casserole/ PartyFood

Cuban Slider Casserole

On the menu tonight – Cubano Slider Casserole!

After seeing this made on The Kitchen, I knew that I was going to make it. Difficulty level – Easy.

For my version, I made my own pulled pork. However, you could take a shortcut and buy the prepared pulled pork to make it even easier. I used brioche slider buns. If you haven’t bought slider buns before, they come attached and you have to break them apart. For this dish, you don’t break them apart. Slice the entire sheet of buns like you are making one giant sandwich – which you kind of are.

Put the bottom half of the buns in the casserole dish, slather some yellow mustard, then a layer of pulled pork, then a layer of ham, a slice of Swiss cheese, and finally some sliced pickle. I used spicy pickles to add a little kick to the sliders. Slather the top half of the buns with some more yellow mustard and then place on top of the “sandwich”. I used a pastry brush to paint melted garlic butter on top before putting them in the oven.

Bake, covered, for about 20-25 minutes, uncover and bake an additional 5 minutes. Serve with the rest of your Superbowl Sunday spread. I hope you will try my version of Cubano Slider Casserole!

Cuban Sliders

Now that you know this technique, you can go wild with the variations of slider casseroles. You could make a breakfast slider casserole with scrambled eggs, bacon (or sausage), and cheese. What about a roasted vegetable slider casserole using roasted red bell pepper, egg plant, and onions? Let me know what version you make.

Cuban Slider Casserole

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By Patrick Dulmage Serves: 6
Prep Time: 15 minutes Cooking Time: 1 hr 30 minutes Total Time: 1 hour 30 minutes

Cuban Slider Casserole

Ingredients

  • 12-16 oz pulled/shredded pork (homemade or store bought)
  • 12 oz thinly sliced ham
  • 12 count brioche slider buns, (potato buns are used a lot as well) cut in half
  • 1/4 cup Yellow mustard
  • 8 oz spicy pickles, sliced
  • 12 slices Swiss cheese
  • 1 tsp Oregano
  • 1 stick butter
  • 2 cloves garlic, minced

Instructions

1

Pre-heat oven to 350 degrees

2

Melt the butter over medium heat

3

Once the butter is melted, add the minced garlic and cut the heat

4

Put the bottom half of the slider buns in a baking dish

5

Evenly spread the yellow mustard on the buns

6

Then, spread the pulled pork

7

Add the ham

8

Sprinkle on the oregano

9

Put the pickles on next, followed by the Swiss cheese

10

Evenly spread mustard on the top buns and cover the cheese

11

Using a pastry brush, paint the tops of the buns with the melted garlic butter (feel free to gently pour it on)

12

Cover with tin foil and bake 25 minutes

13

Uncover and bake an additional 5 minutes

Casserole/ Seafood/ Vegetarian

Shrimp Tetrazzini

On the menu tonight – Shrimp Tetrazinni!

When I made the Turkey Tetrazzini recently, I was raving about how good it was to my wife. Since she doesn’t eat meat, I was telling her I could make a seafood version with shrimp. That was a couple of weeks ago and last night she was asking when I planned to make the seafood version. So THAT is what I’m making tonight.

Since I used shrimp instead of turkey, I made a few changes to this dish and it turned out really well. I left out the peas and I changed the seasoning a little. Just like the other version, this Shrimp Tetrazzini will feed a crowd. The best part about this dish is how quickly it comes together, especially if you buy the shrimp pre-shelled and without tails.

I hope you will try my version of Shrimp Tetrazinni and let me know how it turns out.

Shrimp Tetrazinni

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By Patrick Dulmage Serves: 12
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

Shrimp Tetrazinni

Ingredients

  • 1 lb angel hair pasta / spaghetti
  • Kosher Salt and freshly ground black pepper
  • 1 stick butter (8 Tbsp)
  • 1 lb cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 shallot, finely chopped
  • ¼ tsp red pepper flakes
  • 2 tsp Chef Paul’s Fish seasoning
  • 1 cup white wine
  • ¼ cup flour
  • 1 cup heavy cream
  • 1 8 oz pkg cream cheese, cut into cubes
  • 2 cups chicken/vegetable stock
  • Juice of 1 lemon
  • 1 cup freshly grated Parmesan cheese
  • 1 cup Monterey Jack cheese, grated
  • 1 cup panko
  • 1 lb peeled and deveined large shrimp, tails removed
  • ¼ cup parsley, finely chopped

Instructions

1

Pre-heat oven to 350

2

Bring a pot of water to a boil

3

Cook pasta to al dente

4

In another large pot, pre-heat over medium heat

5

Add the butter and garlic, let cook a minute or two

6

Add the mushrooms, shallot, and red pepper flakes, season with salt and pepper

7

Add the white wine and reduce by about half

8

Sprinkle in the flour and stir

9

Add the lemon juice and broth, continue to stir

10

Add the cream cheese, continue stirring until sauce thickens

11

Add the Monterey jack and half the Parmesan cheese

12

Taste and season with salt and pepper if needed

13

Add the cooked spaghetti, stir to combine

14

Add the spaghetti mixture to a 13x9 baking dish

15

In a mixing bowl, add the melted butter, minced garlic, 1 tsp of the Chef Paul's seasoning, shrimp, stir to coat the shrimp

16

Top the spaghetti with the shrimp, mix them in if needed but leave a lot on top

17

Season with the other tsp of Chef Paul’s Fish Seasoning

18

In a mixing bowl, add the panko, melted butter, ½ the parsley, stir to combine

19

Top the shrimp with the panko mixture

20

Bake for about 15 minutes until the shrimp are opaque

21

Let rest for 5-10 minutes before serving

Casserole/ Leftovers/ Turkey

Turkey Tetrazzini, Revived

On the menu tonight – Turkey Tetrazzini!

What is Turkey Tetrazzini? You would think with the Italian name, Tetrazzini, it would be Italian. You would be wrong, it is an American dish. While it DOES have pasta and some Parmesan cheese, that’s about as far as it goes in the Italian direction. Tetrazzini is a baked pasta dish browned in the oven with a white cream sauce and usually topped with bread crumbs. It was invented, we think, in San Francisco in the early 1900’s. Others believe it was invented in New York City. You can read all about Tetrazzini here if you want to know more about its origin.

I decided to make it because I was trying to figure out a dish I could make that would help me use up some ground turkey. Usually, you would used a diced chicken or turkey, but I didn’t have that on hand. After a lot of looking around at turkey recipes, I decided to do a Tetrazzini.

I opted to make my own sauce instead of using the canned soup, which I think makes it much more flavorful. Since it includes pasta, a little meat goes a long way. This turned out SO great! It’s so creamy and delicious!

So, if you are feeding a crowd or making a pot luck dish, I hope you will try my version of Turkey Tetrazzini.

Turkey Tetrazzini

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By Patrick Dulmage Serves: 12
Prep Time: 15 minutes Cooking Time: 55 minutes

Turkey Tetrazzini

Ingredients

  • 1.5 - 2 lbs ground turkey (could also use about 3 cups leftover turkey or even rotisserie chicken)
  • 12 oz spaghetti or angel hair pasta
  • 1 1/2 cups frozen peas
  • 1/2 stick of butter
  • 4 cloves garlic
  • 4 cups turkey broth
  • 1 cup white wine
  • 1 lb mushrooms (white or cremini) sliced
  • 1 8 oz pkg cream cheese, cut into cubes
  • 1/4 cup flour
  • 1 cup panko bread crumbs
  • 1 cup Parmesan cheese, separated - two 1/2 cups
  • 1 cup Monterey Jack cheese, grated
  • 1 tsp thyme

Instructions

1

Pre-heat the oven to 350 degrees

2

Bring a pot of water to a boil

3

Cook pasta until al dente (follow pkg directions depends on the pasta you use)

4

Once cooked, drain and set aside (save a cup of the water)

5

In another large pot, pre-heat it over medium-high heat

6

Add the butter and garlic and let cook about a minute

7

Add the mushrooms and ground turkey

8

Season with salt and pepper

9

Once the turkey is mostly cooked, add the white wine

10

Cook until the liquid has reduced by half

11

Sprinkle in the flour and stir. The sauce will start to thicken quickly

12

Add the broth, stir, and continue to cook until the sauce is nice and thick

13

Add the cream cheese and continue to stir

14

Add the peas, Monterey Jack and half of the Parmesan cheeses, continue to stir

15

Add the salt, pepper, and thyme. Taste and adjust seasoning as needed

16

Add the cooked spaghetti and stir to combine. If the mixture is too thick, add a little more broth or some of the pasta water

17

Pour the entire mixture into a 13x9 casserole dish and spread it evenly

18

Top with panko and the rest of the Parmesan cheese

19

Bake for 25-35 minutes, until the top is golden brown

20

Once finished, let it rest at least 5 minutes before serving

Notes

You can make several variations on this dish. You could use chicken, tuna, shrimp, and I bet scallops would be really good in this too. If you didn't want any meat or fish, you could use larger pieces of mushroom - like from a Portobello mushroom in addition the cremini.

Casserole/ Thanksgiving/ Vegetarian

Vegetarian Shepherd’s Pie with Mushrooms and Butternut Squash

On the Menu Tonight – Vegetarian Shepherd’s Pie!

For Thanksgiving dinner, I always make the standard turkey, ham, and some side dishes, but Audrey doesn’t eat meat. I wanted to make her a special dish as well, so we agreed on Shepherd’s Pie, a vegetarian version.

This dish is so hearty and delicious! It’s packed with two different kinds of mushrooms, parsnips, onions, butternut squash… SO many things and then topped with the most delicious mashed potatoes.

Often times when I’ve had shepherd’s pie, the mashed potatoes taste like they were an afterthought… “oh yeah! We need to put some mashed potatoes on top….” Not in this dish. I took the time to make classic mashed potatoes you would be proud to serve on their own.

The shepherd’s pie was so good, we decided to try it for breakfast. I heated a plate in the microwave and while that was going, I fried a couple of eggs. WOW! OMG, it was SO good! This picture almost didn’t happen, that’s how good it was.

Shepherds Pie with egg

While I made this for Thanksgiving, it would be great anytime of the year. Don’t let the vegetarian bit in the title turn you off. There is plenty of flavor in this dish and you won’t be left wanting to go back for anything other than seconds! I hope you will try my vegetarian shepherd’s pie.

Vegetarian Shepherd's Pie

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By Patrick Dulmage Serves: 12
Prep Time: 35 minutes Cooking Time: 35 minutes Total Time: 1 hour 10 minutes

Vegetarian Shepherd's Pie

Ingredients

  • 4 Tbsp vegetable oil, divided
  • 1/2 lb shiitake mushrooms, torn into large pieces
  • 1/2 lb cremini mushrooms, chopped
  • 1 large onion, diced
  • 2 celery stalks, finely diced
  • 2 parsnips, diced into 3/4-inch pieces
  • 1 small butternut squash, peeled and chopped into 1-inch pieces
  • 6 cloves garlic, minced
  • 1 Tbsp double concentrated tomato paste
  • 1 Tbsp white miso paste
  • 1/2 cup red wine
  • 1 cup dry green lentils, rinsed
  • 2 Tbsp flour
  • 4 cup vegetable stock
  • Kosher salt
  • Freshly ground black pepper
  • For the Mashed Potatoes:
  • 2-2.5 lbs Yukon Gold Potatoes
  • 4-6 Tbsp of butter
  • 1 cup sour cream
  • 1/4-1/2 cup of milk, warmed
  • 3-6 Tbsp of cream cheese
  • Kosher Salt
  • Freshly ground black pepper
  • 1 or 2 chives, finely chopped (greens only please, save the white part for another dish)

Instructions

1

Start with the mashed potatoes

2

Prepare a large pot of water on the stove, but don't turn it on yet

3

Peel the potatoes and cut them to relatively equal size - I go for quarters. Don't cut them too small, but you want them to cook evenly

4

As you cut the potatoes, add them to the pot so they don't oxidize

5

Once you have them all in the pot, THEN turn it on high and bring to a boil

6

As the water is boiling, add a couple of tablespoons of salt, like you would when cooking pasta

7

After about 8-10 minutes, test if you can easily pierce the potato with a knife or fork (depending on your application, you may WANT them to be al dente. If you are putting the mashed potatoes on a shepherds pie as an example

8

Once cooked to your liking, drain in a colander

9

Add the butter to the pot along with the milk, then add the potatoes back to the pot and begin mashing. If you are going to use a ricer, have a large bowl ready and start ricing.

10

Add the cream cheese and mix that in along with your first bit of salt and pepper

11

Taste and adjust seasoning

12

Cover and set aside so you can start on the filling

13

Pre-heat the oven to 350 degrees

14

In a large heavy bottomed pot over medium-high heat, heat 2 tablespoon oil

15

Add mushrooms and cook until deeply brown, remove from skillet

16

Lower heat to medium and add remaining oil

17

Add onion, celery, parsnips, and butternut squash, cook until starting to become browned, about 12 minutes

18

Stir in tomato paste and garlic, stirring often, about 2 minutes

19

Stir in miso paste, immediately deglaze with wine, and cook 1 minute more

20

Add the mushrooms back in and stir in the lentils

21

Sprinkle in the flour and stir until well incorporated

22

Add the vegetable stock

23

Season with salt and pepper

24

Bring to a simmer and cook until the lentils are al dente, about 15 minutes

25

Assembly:

26

Add the veggie mixture to a 13x9 baking dish

27

Carefully spread the mashed potatoes on top

28

Bake for about 35 minutes. You want the mashed potatoes to have some golden brown points on top

29

If the potatoes aren't browned after 35-40 minutes, feel free to use the broiler to get the look you want

30

After baking, cover and let it rest at least 15-20 minutes

Notes

You could easily take this dish vegan by using vegan butter and omitting the cream cheese and milk

Casserole/ Side Dishes/ Thanksgiving/ Vegetarian

Corn Casserole with Cheddar Cheese

On the menu tonight, Corn Casserole!

I remember having this a LONG time ago and loving it. SO, I decided to add it to my Thanksgiving menu this year.

Rather than doing a cooking marathon on Thanksgiving day, I’m trying to get a few dishes made the night before that will heat up nicely. This corn casserole will definitely keep tonight and heat up well the next day.

One of the things I love about this dish, besides being delicious, is how quick it comes together. Dump the ingredients in the bowl, mix it together, and bake it. 30 minutes later, you have a DELICIOUS Corn Casserole!

If you are looking for a new side dish for Thanksgiving, or any night, try this Corn Casserole!

Corn Casserole

Corn Casserole

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Corn Casserole

Ingredients

  • 1 cup corn meal (I used white corn meal but yellow is fine too)
  • 1 can whole corn, drained
  • 1 can creamed corn
  • 1 cup sour cream
  • 1 egg, beaten
  • 2 tsp baking soda
  • 1/4 cup chives, chopped
  • 1/4 cup sugar
  • 1 1/2 cups cheddar cheese, grated
  • 6 Tbsp melted butter
  • 1 1/2 tsp Kosher salt
  • 2 tsp fresh ground black pepper

Instructions

1

Pre-heat oven to 350 degrees

2

In a large mixing bowl, add all the ingredients and gently mix thoroughly

3

Add to a 2 quart baking dish, or divide into smaller, individual baking dishes (If you do this, check them sooner as they will cook faster)

4

Bake for about 30 minutes, the top should be golden brown

5

Once finished, remove and let rest at least 15 minutes

Notes

Whatever vessel you use to bake this casserole, leave room at the top as it WILL rise. To avoid spillover messes, you can put the baking dish(es) on a baking sheet.

Casserole/ Chicken/ Soup

Skillet Chicken and Dumplings

On the menu today – Skillet Chicken and Dumplings!

The last time I made chicken and dumplings, it was a disaster. It was my first attempt and I didn’t let the dumplings cook long enough. As a result, the dumplings were awful. With the weather getting cooler, I decided to try it again. This time I took a shortcut and used biscuits instead of making the dumplings myself.

This dish is a complete success! One bite with the chicken, a bit of dumpling, and of course the thick sauce… it’s like a nice warm hug. YUM!

You get a bonus recipe on this post. I’m also including a recipe for homemade chicken stock. How many times do you buy a rotisserie chicken from the grocery store? I buy them pretty frequently, but I had been throwing away the bones – don’t do that. Use the bones along with the other things I will list in the recipe and make your own chicken stock. It’s really easy and taste so much better than store bought. No judgement if you decide to use store bought stock for your version of chicken and dumplings.

Let me know how your version turns out!

Skillet Chicken and Dumplings

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By Patrick Dulmage Serves: 8-10
Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes

Skillet Chicken and Dumplings

Ingredients

  • 1 rotisserie chicken, pulled from the bone and cubed - discard the skin (about 4 cups)
  • 1 Vidalia Onion, diced
  • 3 stalks celery, diced
  • 1 carrot, diced
  • 1 tsp thyme
  • Kosher salt
  • Freshly ground pepper
  • 4 Tbsp butter
  • 32 oz chicken stock, homemade or store bought
  • 1 16.3 oz container of refrigerated biscuit dough
  • 1/4 cup stone-ground corn meal
  • 1/3 cup flour
  • 2 tsp paprika
  • 1/4 cup fresh parsley, finely chopped

Instructions

1

In a medium mixing bowl, mix the corn meal, paprika, and about a half teaspoon of salt

2

Open the tube of biscuits and cut each one into bite sized pieces

3

Toss the biscuit pieces in the corn meal mixture and set aside

4

In a large cast iron skillet, heat the butter

5

Add the onion and cook until translucent, about 5 minutes

6

Add the flour and mix with the onions and let cook another 3-5 minutes

7

Slowly add the chicken stock and stir constantly to thoroughly combine all the ingredients

8

Season with salt and pepper and bring to a boil

9

Reduce the heat to a simmer, then add the chicken, half of the parsley, carrot, and celery

10

Cover the chicken mixture with the biscuit pieces and then cover

11

Cook for about 25 minutes on low

12

The "dumplings" should be light, fluffy, and fully cooked

13

Garnish with the rest of the parsley

14

Let it cool at least 5 minutes before serving

Casserole/ Vegetarian

Haluski – Fried Cabbage, Onions, and Pasta

On the Menu tonight – Haluski!

What in the world is Haluski? It is a traditional Polish dish made of cabbage, onions, and egg noodles. In my version, I used farfalle (bow-tie) pasta because it’s prettier.

The last time I made this was during Christmas time a few years ago. My brother suggested we make something different for Christmas dinner. We decided on a Polish theme since our grand parents were of Eastern European decent. The only Polish dish I’d made was Stuffed Cabbage. After some research, I decided to make Haluski. It was FANTASTIC!

Now that it’s getting cold, I decided to make it again. Now, I’m sharing the recipe with you. Two tips – 1) Good butter and lots of it. 2) Lots of freshly ground pepper. Don’t use the pre-ground pepper for this dish.

There are only a few ingredients, so use the best you can find. All the ingredients are pretty inexpensive too, a head of cabbage, an onion, a pound of pasta, salt and pepper. You can feed a crowd for less money than you would spend on one fast meal.

I hope that you will try this dish. Let me know how your version turns out.

Haluski - Fried Cabbage, Onions, and Pasta

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By Patrick Dulmage Serves: 10-12
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour

Haluski - Fried Cabbage, Onions, and Pasta

Ingredients

  • 1 Head of cabbage, chopped to bite-sized pieces
  • 1 Large onion
  • 1 clove of garlic, finely chopped or minced
  • 1 stick of butter
  • 1 lb farfalle (bow tie) pasta
  • Kosher salt and freshly ground pepper to taste

Instructions

1

Pre-heat oven to 300 degrees

2

In a large Dutch oven, pre-heat over medium heat

3

Add 1/2 stick of butter, then

4

Add the diced onion and cook 3-5 minutes, until translucent

5

Add the garlic and cook an additional minute

6

Add the chopped cabbage, the other half stick of butter, and continue to cook about 10-15 minutes - long enough to soften the cabbage

7

Season with salt and freshly ground pepper

8

While the cabbage is cooking, bring a pot of water to a boil

9

Heavily season the boiling water with Kosher salt and add the pasta

10

Cook the pasta to package directions and set aside

11

Once the cabbage is cooked, add it and the pasta to a 13x9 casserole dish

12

Mix the pasta, cabbage, and onions together. Taste and add salt and pepper if necessary

13

Bake for 30 minutes until you see golden brown bits on top

Casserole/ Fish/ Vegetarian

Not Your Average Tuna Casserole

On the Menu Tonight – Not Your Average Tuna Casserole!

I really like Tuna Casserole, but it is one of those things I just don’t make very often. This version of Tuna Casserole is elevated by using fresher ingredients. For example, I didn’t use any frozen veggies or any dry herbs. Most versions I have had include peas, but I swapped them out with diced red bell pepper. Instead of using canned cream of mushroom soup, I made it.

The results were FANTASTIC! Whether you are feeding a big family, or making enough for leftovers, try my version of Tuna Casserole.

Tuna Casserole

Not Your Average Tuna Casserole

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By Patrick Dulmage Serves: 8-12
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour

Not Your Average Tuna Casserole

Ingredients

  • 16 oz egg noodles
  • 3 6.4 oz cans tuna fish, drained and broken into small pieces
  • 1 diced onion
  • 3 cups whole milk (2% is OK, but don't go below 2% fat), warmed or room temp
  • 8 Tbsp butter
  • 6-8 oz mushrooms, finely chopped (White button or Cremini)
  • 1/4 cup flour
  • Kosher salt and freshly ground pepper
  • 1/2 cup panko bread crumbs
  • 2 Tbsp parsley, finely chopped

Instructions

1

Pre-heat oven to 400 degrees

2

Boil the egg noodles according to pkg directions, drain and set aside

3

Pre-heat large skillet over medium-high heat

4

Add 4 Tbsp of butter to the pan along with the diced onion

5

Let the onions get translucent, then add the mushrooms and cook 2-3 more minutes

6

Add the flour and mix thoroughly to coat the onions and mushrooms

7

Slowly add the milk and whisk/mix as you go to avoid lumps

8

Season with salt and pepper

9

When the mixture thickens, add the tuna, half the chopped parsley, and red bell pepper

10

Add the egg noodles and mix to coat all the noodles

11

Transfer to a buttered baking dish (13x9)

12

Melt the remaining 4 Tbsp of butter and mix with the panko and remaining parsley

13

Top the casserole with the bread crumb mix and put in the oven

14

Bake for 25-30 minutes

15

Let it rest for about 5 minutes before serving

Notes

If you mix the noodles with the creamy tuna mixture and it looks like you need more liquid, add a can of cream of mushroom soup with a little additional milk.