PW Chicken Spaghetti

This was good, i liked it. But my family didn't get into it like I did. They don't like pimentos or green pepper. I like all casseroles of course and all ingredients but most of all this dish reminded me of Tuna Helper's Tuna Tetrazzini that I loved as a kid. (Yes we ate some of our meals from a box, so what?) Naturally this dish brings those feel good memories back. 

I'm keeping this recipe because I did like it and one day I will try to make a small enough casserole for my self so I don't have to throw any of it out or feed to the dog like I did this one. If not, there are always potlucks or the option to freeze.

2 c. cooked chicken

3 c. dry spaghetti, broken into two-inch pieces

2 cans cream of mushroom soup

2 c. grated sharp cheddar cheese

1/4 c. finely diced green pepper

1/4 c. finely diced onion

1 jar (4-ounce) diced pimentos, drained

2 c. reserved chicken broth from pot

1 tsp. Lawry's Seasoned Salt

1/8 tsp. (to 1/4 teaspoon) cayenne pepper

Salt and pepper, to taste

1 c. additional grated sharp cheddar cheese

Directions

Cook 1 cut up fryer and pick out the meat to make two cups. 

Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Tried and True Tuna Casserole

Once again Pioneer Woman does not disappoint. I got this one out of a Food Network magazine and it was a hit! I made it early in the morning as I was ill the night before and then shared it later that afternoon with the inlaws. I think I might just keep this recipe. Now I just need to buy some pretty casserole dishes and throw my plain ones away.

Ingredients

12 ounces wide egg noodles
8 tablespoons (1 stick) salted butter, plus extra for buttering the baking dish
1 medium onion, diced
6 ounces white button mushrooms, finely chopped
1/4 cup all-purpose flour
3 cups warmed whole milk
1/2 cup dry sherry
Kosher salt and freshly ground black pepper
Three 6.4-ounce cans (we only found these in bags) white albacore tuna in water, drained
1/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
1/2 cup panko breadcrumbs

Directions

Preheat the oven to 400 degrees F.

Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.

Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, 3 to 4 minutes. Add the mushrooms and cook, stirring, for a couple of minutes. Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly. Cook, stirring, for another minute. Add the milk and sherry and whisk to combine. Cook the sauce until it's nice and thick, 3 to 4 minutes. Sprinkle in salt and pepper to taste and stir. Adjust the seasoning to make sure the sauce is adequately salted.

Add the tuna and stir it into the sauce. Then stir in the bell pepper and 1 tablespoon of the parsley. Stir in the noodles until they're coated. Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish.

Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley.
Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes. Serve piping hot with a green salad and warm crusty bread.

To make ahead: Assemble the casserole and refrigerate, unbaked, up to 24 hours before baking. Allow an extra 10 to 15 minutes of baking time if you put it in the oven cold.

Pioneer Woman's Hominy Casserole

We tried this dish last weekend after watching an episode of Pioneer Woman. I have never made anything with hominy before let alone eaten it. Savannah even liked it which surprised me because it is full of onions (my favorite) and red bell pepper. I think I'll keep this one. I liked it too since it resembled mac and cheese without the mac which will be a good alternative side dish.

Butter, for greasing the pan (although I am not sure this needed in looking at the rest of the ingredients)
8 slices bacon, chopped (Next time I think I will use center cut bacon. Mine had too much fat for my taste and for me a little bit of bacon goes a long way.)
1 onion, chopped
1 red bell pepper, chopped
One 30-ounce can hominy, drained and rinsed
3/4 cup half-and-half
Hot sauce, to taste
1/2 cup grated Cheddar
1/2 cup grated Monterey Jack cheese
Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs

Directions:
Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes.
Remove and drain on paper towels.
In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce.
When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.
Yield 4 to 6 servings.
Recipe https://www.foodnetwork.com/recipes/ree-drummond/hominy-casserole-3199310
and photo courtesy of