“Stumpified” Duggar Tater Tot Casserole

Ingredients:
2 Tbs Coconut Oil
1 Medium Onion, chopped
2 Tbs Garlic, Minced
1 lb ground turkey
10oz bag Frozen Broccoli
1lb Cremini Mushrooms, sliced
3 C Shredded Cheese (your fav) - divided
1 ½- 2lb bags tater tots
2 cans cream of mushroom soup (even better homemade)
1 can evaporated milk (or sub cream)
Salt & Pepper
Basil
Parsley

1. Preheat oven to 350 degrees
2. Combine Soup & Milk in a bowl. Set aside.
3. Caramelize Onions & Garlic in Oil
4. Add ground turkey & brown. Season with S/P, Basil & Parsley as you go.
5. Sautee Mushrooms in another pan in coconut oil
6. Assemble in a 9x13 casserole…..spread evenly and layer
** Onions/Ground Turkey Mixture
** Frozen Broccoli (no need to defrost)
** 1 ½ Cup Shredded Cheese
** Sauteed Mushrooms
** Frozen Tater Tots
7. Pour soup/milk mixture evenly over the whole casserole.
8. Bake for 45 minutes, then top with the last 1 ½ C of cheese and bake until
cheese is melted and bubbly (approx 10 more min)

Creamed Spinach (fresh)

Ingredients:
1 large bunch fresh spinach (approx 4 lbs)
1 onion, diced
4 tablespoons butter
1/2 cup sour cream
1 lb cream cheese, softened
1/2 cup GF bread crumbs
1/2 cup grated Parmesan cheese
Salt, pepper and nutmeg to taste


Preheat oven to 325 degrees.

Trim & wash spinach well. In a pot of salted, boiling water, add spinach. Simmer, stir occasionally, for 10 minutes. Drain; refresh & squeeze dry.

Saute onions in 2 Tbs butter until caramelized.

In a bowl Mix all ingredients well (Onions, spinach, sour cream, cream cheese, grated Parmesan, salt, pepper & nutmeg to taste)

Transfer to buttered baking dish. Mix bread crumbs in 2 tablespoons melted butter until browned. Sprinkle bread crumbs on spinach. Put in oven & bake 20 minutes.

Serves 6-8

Squash Casserole

A recipe from The Huff House…….

Servings: 8


Ingredients:
4 pounds fresh or frozen yellow squash (I do half zucchini/half yellow squash)
1/2 pound shredded Cheddar cheese (I double this)
6 fresh eggs, beaten
1/2 pound yellow onions, sliced (I leave these out)
1 cup evaporated milk (I use raw cream)
1/4 teaspoon granulated garlic (Sub 2-3 minced fresh cloves)
1/4 teaspoon oregano
1/4 teaspoon sweet basil flakes
1/4 pound unsalted butter, melted
Unseasoned bread crumbs (I use millet)
Salt and pepper to taste

Directions:

•Slice squash and cook with all ingredients except eggs, milk, and cheese in a small amount of water until tender.
•Drain well.
•Blend in eggs, cheese and milk.
•Put mixture into a baking dish and top with onions.
•Bake at 375 degrees for 30 minutes or until thoroughly cooked.
•Mix melted butter into breadcrumbs and spread over top of casserole.


• From Mark Two Dinner Theater, Orlando, Florida (Chef, Cleveland Cotten).

Tuna Noodle Casserole (no canned soup)

INGREDIENTS
(serves 8-12)

1 cup butter, divided
1 (16 ounce) package uncooked medium egg noodles
1 medium onion, finely chopped
1 stalk celery, finely chopped
4 clove garlic, minced
16 ounces button mushrooms, sliced
1 Tbs Thyme
1 Tbs Basil
1/2 cup all-purpose flour
6 cups milk (or half cream & milk)
1 cup white wine
salt and pepper to taste
Nutmeg
2 cup shredded parmesan cheese
4 (6 ounce) cans tuna, drained and flaked
2 cups frozen peas & carrots combo, thawed
6 tablespoons bread crumbs
4 tablespoons butter, melted
1 1/2 cups shredded cheddar cheese


DIRECTIONS
Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish with 2 tablespoons butter.

Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.

Melt 3 tablespoon butter in a cast iron skillet over medium-low heat. Stir in the onion and caramelize.

Add an additional 1 Tbs of butter, add celery and garlic, and cook until tender, approx 3-5 minutes

Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir until sauteed, approx 5 minutes.

Add in spices - salt, pepper, basil & thyme. Stir and set aside veggie mixture.

Melt 8 tablespoons butter in a large saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.

Season milk sauce with wine, salt, pepper and nutmeg. Add in shredded Parmesan cheese until well incorporated.

Stir in tuna, peas & carrots, mushroom mixture, and cooked noodles. Transfer to the baking dish.

Top with shredded cheddar cheese. Sprinkle with Salt, Pepper & Nutmeg.

Melt 4 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Breakfast Casserole

"Eggs, sausage, potatoes, cheese - it's a hearty breakfast prepared in a single dish!"

INGREDIENTS:
1 bag hashbrowns
1 pound ground pork sausage
3 tablespoons butter
1 onion, sliced
2 teaspoons garlic powder
1 1/2 cup shredded Cheddar cheese
12 eggs, lightly beaten
salt and pepper to taste

DIRECTIONS:
1. Preheat oven at 350 degrees.
2. Cook sausage in cast iron until browned, then drain, break apart and set aside
3. Melt butter in cast iron fry pan, caramelize onion. Add hashbrowns and cook together until browned. Sprinkle with salt and garlic powder.
4. Add potato onion mixture to bottom of casserole dish. Sprinkle with 1/2 cup cheddar cheese.
5. Add cooked sausage on top. Sprinkle with 1/2 cup cheddar cheese.
6. Top with beaten eggs and season with salt & pepper.
6. Bake until eggs are fully cooked, about 30 minutes
7. Sprinkle with another 1/2 cup cheddar cheese. Bake again until all melted, about 5-6 minutes

Chicken Divan

The original recipe came from the Juicy Miss Lucy cookbook. My FIRST cookbook ever. I have been making this recipe since I was 12...it has evolved to a healthier version over the years.

Ingredients:
2 pkg 10 oz frozen broccoli spears, cooked & drained (my family prefers broccoli florets)
3 whole chicken breast cut in half & skinless
10oz can condensed cream of chicken soup (I make homemade Cream of Mushroom)
2/3 cup mayo (healthy mayo from WFN)
1/2 cup evaporated milk (I use raw heavy cream)
1 cup grated sharp cheddar (raw is avail)
1 Tbs Lemon Juice
1/2 cup sherry
1 lb fresh mushrooms, sautéed in 1/2 stick butter
Croutons (homemade sourdough)

1. Place Broccoli in a greased casserole
2. Pouch chicken breasts, 45 minutes, drain & layer on top of broccoli
3. Combine sauce ingredients, and pour over broccoli and chicken. Sprinkle w/croutons and bake 45 min in 325 oven.

This freezes really well.

Honey Baked Lentils

This is my friend Kerry Ann's recipe) She runs a GF/CF traditional foods menu mailer service that I love www.cookingtf.com

Ingredients:
1 cup green lentils
2 cups stock
2 celery stalks, sliced
1 carrot, diced
1 potato, diced
1 bell pepper, diced
2 tbsp honey
2 tbsp tamari or Soy sauce
4 tbsp coconut oil
1/2 tsp ginger
1 clove garlic, minced
1 small onion, diced
salt & pepper

Stir all ingredients together. Bake in a covered dish at 350 until tender (about an hour and a half).

Options: Add in cooked ground sausage (my fav), ground beef, cooked chicken or flaked wild salmon.

Chicken, Bean & Summer Veggie Casserole

We made this for dinner tonight. Acutally my 12yo made it and it was really easy and YUMMY.
Great way to use up leftover roasted chicken and leftover rice.

Chicken, Bean & Summer Veggie Casserole

• 2 cups cooked brown rice (soaked, cooked in broth)
  
• 1 tablespoon olive oil
• 1/3 cup diced onion
• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly slice
  
• 2 cups cooked chicken, chopped
• 1/2 cup sliced mushrooms
• 1 teaspoon cumin
• salt to taste
• ground cayenne pepper to taste
• 1 (15 ounce) can black beans, drained
• 1 (4 ounce) can diced green chile peppers, drained
• 2/3 cup shredded carrots
• 2 cups shredded cheese (we used monterey jack but you could use whatever your fav is...Swiss would be yummy too)
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
2. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, squash, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini and squash is lightly browned and chicken is heated through.
3. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
4. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly brown
5. Serve with a dollop of sour cream.
   

Note: We did find it a little bland. We like this pretty spicy....so feel free to spice it up the way you like it. I am thinking some fresh basil or oregano would be yummy next time.

Sausage Polenta Bake

Ingredients:
2 1/2 cups yellow cornmeal/polenta
1 tsp Celtic Sea Salt
4 cups boiling water
4 cups warm raw grass-fed milk
1/2 cup Parmesan cheese
1 lb ground sweet/spicy sausage
1 (26oz) jar or homemade spaghetti sauce
1 1/2 cups shredded Mozzarella cheese

Directions:
Preheat oven to 350 degrees F

1. In a large saucepan, combine polenta & salt. Gradually add in boiling water, whisking constantly. Then add warm milk slowly while whisking. Continue to cook and stir over medium heat for another 5-8 minutes or until mixture comes to a boil and expands. Remove from the heat. Whisk in grated parmesan cheese thoroughly.

2. Spread polenta equally between TWO - 13x9 greased baking dishes (I used coconut oil). Bake uncovered in a 350 degree F oven for 20-25 min or until "set". Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and add sauce. Cook until heated through.

3. Spread sausage/sauce mixture over ONE of the polenta baking dishes. Top with shredded mozzarella. Bake BOTH dished another 12-15 minutes or until cheese is melted.

Let stand for 15 minutes before serving.

Zucchini Custard Casserole

Ingredients:

Ingredients:
6 slices of firm bread (sourdough or millet work great)
1/4 cup soft butter
1 lb whole kernel corn, Frozen or canned
2 Cups thinly sliced zucchini
4 oz green chilies, seeded and chopped
2 cups (about 1/2 lb.) shredded Raw Monterey jack cheese (or your choice)
4 eggs
2 cups raw milk (I use sour)
1 tsp salt
1/8 tsp pepper

Trim crusts off bread, spread butter evenly & arrange buttered side down in 9 x 13 inch dish. Distribute corn evenly. Arrange zucchini over corn. Sprinkle chilies and cheese over zucchini. Beat eggs slightly, then beat in milk, salt & pepper. Pour egg mixture over cheese. Cover & refrigerate overnight. (easily frozen at this point) Bake uncovered in 375 degree oven for 30-40 minutes, or until lightly brown & puffed. Let stand about 10 minutes before serving.

Makes 6-8 servings.

Note: you can easily make this ahead and freeze before baking. It comes out wonderfully!

Zucchini Beef Bake

Zucchini-Beef Bake

3 medium zucchini, sliced
1 cup sliced mushrooms
2 tbs. oil
1 pound ground beef
1 can soup beans
1 small onion, chopped
2 cups tomato sauce
1/2 tsp. oregano
1/2 tsp. parsley
1/2 tsp. basil
Celtic Salt & fresh ground pepper to taste.
2 cups shredded cheese, your choice (Monterey Jack, Raw)

Saute garlic in oil until brown. Add zucchini, mushrooms and spices until tender. Cook ground beef and onion until browned in separate pan; drain. Stir in tomato sauce and soup beans.
Layer half of zucchini mixture in a lightly greased 13x9 pan. Spoon half of ground beef mixture over vegetables.

Sprinkle with half of cheese. Repeat leayers of vegetables and ground beef. Top with cheese. Bake, uncovered, at 350 F for 30 minutes.

This freezes great and is even better leftover. A wonderful new baby meal

Chicken Pot Pie w/Herbed Pie Crust

From the Grass-fed Gourmet
This is my ALL time favorite pot pie recipe! I can't be beat and the filling freezes great so this can easily be cooked in bulk. A wonderful nourishing meal to bring to those who are sick or families with new babies.

Herbed Pie Crust

1 1/2 cups whole wheat pastry flour (soft white wheat)
3/4 tsp salt
1/4 tsp fresh ground pepper
1 tsp thyme
1/2 tsp dried oregano
8 Tbs butter or lard
6-8 Tbs ice water

Combine flour, salt, pepper, and dried herbs in a medium bowl, Use a pastry blender or fork to cut the butter/lard into the flour mixture until it is crumbly. Add the ice water gradually, mixing quickly with a fork until the dough is just moist enough to hold together. BE CAREFUL not to add too much water. You may not need the full 6 Tbs. Shape the dough into a ball. Then place on a floured surface and roll out to a rectangle at least 9x13 inches. (This makes a pot pie with only a top crust..no soggy bottoms. But I am sure you could shape different for a regular round pan and put it on top and bottom).

Chicken Pot Pie Filling....

6 Tbs unsalted butter
3 small stalks of celery, chopped
3 carrots, finely chopped
1 large onion, sliced into thin wedges (I add my bulk cooked....crockpot carmalized onions)
1/2 tsp Celtic Sea Salt
1/4 tsp freshly ground black pepper.
3/4 cup fresh or thawed whole corn kernels
1/2 cup fresh or frozen peas
3 cups cooked chicken or turkey, shredded
1/2 cup flour (I use WW)
2 cups chicken or turkey broth
1 cup whole milk
1/2 cup half-and-half (I never have this in the house so I use heavy cream)
1 tsp dried thyme or 1 Tbs fresh
2 Tbs dry sherry

(most of the time I add in whatever leftover veggies I have in the frig...usually carrots, green beans & broccoli. I usually add in some frozen peas and corn too)

Preheat over to 400 F

Melt 2 Tbs of the butter in a large, non-reactive saucepan, then sauté the celery, carrots & onions over medium-high heat until they are crisp-tender, approx 4-5 min. Remove to a large bowl, and keep warm (I throw a kitchen towel over the top). Add the salt, pepper, corn, peas, and shredded chicken to the vegetables and stir gently until well combined.

Melt the remaining 4 Tbs of butter in saucepan. Turn off the heat and add the flour, and stir quickly (making a roux) The mixture will be pasty. Over medium heat, stir in the broth, milk, half-and-half, and thyme. Bring the liquid to a boil, stirring occasionally; lower the heat and simmer, stirring often, until the sauce is thick and rich. Stir in the sherry (sometimes I use sherry and sometimes I use whatever yummy red wine I have open).

Pour the sauce over the meat and vegetables, and mix gently. Season to taste with additional salt & pepper. Pour the entire contents of the bowl into a 9 x 13 inch baking pan, and top with the herbed pie crust. Fold down and crimp overlapping edges so that the pie crust fits inside the pan. Pierce the top several times with a sharp knife, and bake for 35-45 minutes, or until the top is golden brown and filling is bubbling.

Serves 6.