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

Moose Jaw Express.com - - News - Mar­i­nated Pork Bites By Joyce Wal­ter For Moose Jaw Ex­press Chicken Breast Casse­role Tuna Mac­a­roni Casse­role

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

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