C a s s e r o l e d i s h e s t o e at at h o me o r t o s h a r e
Whether one is preparing a meal for the family, taking food to a potluck supper or sharing with a friend, the casserole is still the choice for many kitchen managers. This week’s recipes offer three ideas for one-dish dinners that are easily prepared and transported. All have been tested in the kitchens of good friends.
••• Ziplock bag. Stir and shake to combine. Drop in meat pieces and seal. Shake gently to coat evenly. Place in refrigerator for at least 3 hours or overnight.
Heat skillet until very hot. Use a slotted spoon to remove meat from bag. Discard marinade. Place meat in hot skillet and cook until meat pieces are tender, about 20 minutes.
Alternately, once meat has been well-coated with marinade, place meat and marinade in a roaster and cook about 90 minutes on low heat until tender. Stir occasionally. Serve warm with rice. ••• Preheat oven to 400 degrees F.
Add hot water to stuffing mixes and stir until moistened.
Place chicken pieces in a large and deep casserole dish. Cover with peas, onion and mushrooms.
Whisk soup and sour cream together until smooth. Spread over vegetables. Top with stuffing. Bake covered, for about 30 minutes. Remove lid and continue baking another 20 minutes or until top is browned and starting to crisp and soup mixture is bubbling.
••• Cook macaroni according to package directions. Combine dry onion soup mix and sour cream. Slowly add milk and mix thoroughly. Break up tuna chunks and add to mixture. Add cooked macaroni and mix until thoroughly blended into soup mixture. Pour into a large greased casserole dish. Cover. Bake at 350 degrees F for 20-30 minutes or until soup starts bubbling.
Joyce Walter can be reached at ron[email protected] sasktel.net