Nothing screams, “let’s be friends” like a good casserole and today I am sharing my secret weapon recipe that does not disappoint. I originally shared this recipe when I was contributing to Deeply Rooted magazine and since then, I have been making it every Thanksgiving (and whenever Alex asks for it). This year, I had about five different people ask me for the recipe. So in lieu of all the Christmas dinners ahead of us, and all of the friendships that will be cultivated over a delicious casserole, here’s my Show stopping Casserole!
My show-stopping casserole
4 tablespoons unsalted butter, plus more for greasing
1 pound Italian sausage, casings removed, broken into small pieces
1 tbs fennel seeds (not needed if the sausage has fennel in it)
3 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced
Salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
1 pound stale bread, cubed. I like focaccia or a baguette
1 large egg
2 cups low-sodium chicken or vegetable stock
1 cup shredded parmesan cheese, plus 1/4 cup for topping
Preheat the oven to 350 degrees F.
Butter a 3-quart, deep casserole dish. Melt 1 tablespoon butter in a large pot over medium heat.
Add the sausage and cook until golden brown, about 6 minutes.
Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes.
Add the kale, toss and cover until the kale wilts, about 4 minutes.
Add the bread cubes and the remaining 3 tablespoons butter and toss until the butter melts.
Whisk the egg and chicken broth in a bowl until smooth; stir in 1 cup of parmesan and 1 teaspoon salt.
Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
Transfer the bread mixture to the prepared casserole dish.
Scatter the shredded cheese evenly on top, cover and bake for 40 minutes.
Uncover and broil the cheese on top for about 3 minutes.
Watch it carefully or it will burn. Set aside for about 10 minutes before serving.
That’s it. This recipe is so easy and can stand alone as a lunch or dinner. So, make it for your next get together. I promise everyone will want to be your friend. Also, if you make it in a disposable container, you can leave any leftovers and your friends can have it the next day! They’ll thank you for it.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SoftsoapTouch #OurCaringHands #CollectiveBias
It’s no surprise that I love to cook. We have a complete section dedicated just to food on this blog, I share food recipes on my Instagram, and a lot of my work is food related. However, the most fun I have around this topic revolves around cooking for my family. I feel like cooking is a lot like sharing a group hug with those you love. There is love, emotion, and intimacy that goes with sharing a meal. It’s a labor of love and affection for those around you.
Today I’m sharing with you our favorite and most requested chicken recipe. It’s a recipe that has been passed down from generations. It’s simple, nutritious, and it always reminds us of home. This may be the reason why we make it so much. Whenever we’re feeling a little bit homesick I’ll whip this recipe right up, add a side of mashed potatoes and we are transported right back to grandma’s kitchen.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CampbellsShortcutMeals #CollectiveBias
Hey friends today I’m sharing an easy weeknight meal with you using simple ingredients that can be picked up at your local Walmart. Now, just because it’s easy, does not mean that it’s lacking in flavor. This recipe is packed with spices that have been passed down from my mom and it’s comfort food at its finest. It’s also a super easy weeknight meal that’s perfect for when our kiddos are headed back to school using Campbell Soup Company’s back to school products. Yum!
My mom is a fabulous cook. Growing up, she was able to use whatever ingredients she had at hand to make delicious feasts for a family of six. That’s right, three growing boys to feed and myself. She had a way of bringing simple meals to life and infused her children with Latin flavor that runs deep down. There was soul, there was love, there was pride, and she told a story with every meal she made, from her classic arepas to her hayacas during the holidays. One of my favorite dishes that she makes is a Spanish lasagna. She learned to make it when she was a little girl following in her dad’s footsteps, and anytime she made it, it would take hours of labor and love. These days, I try to bring in her love for food and recreate the recipes she has passed down but with my own twist. I want to share with you my take on her Spanish lasagna. This is a recipe that I whip up during our busy weeknights. It’s quick, but it packed with the same flavors that remind me of home.
1 lb. ground beef
1 medium onion, chopped
1 jar (24 oz.) Prego® Italian Sauce. I like using Prego® Italian Sauce, because it adds a great base flavor for this dish. It has a perfect balance of sweet and savory Italian flavors and it’s simple and easy for a weeknight.
1 tbs of dry thyme
1 tbs of dry oregano
2 tbs of chopped up basil
2 cups of shredded parmesan cheese, divided
15 oz container of ricotta cheese
1 egg, beaten
1 package of lasagna, noodles cooked (see package for instructions)
salt and pepper to taste
4 tbs of olive oil
preheat oven to 350°F
brown the beef in a large skillet coated with 2 tbs of olive oil on medium-high heat
meanwhile, mix ricotta, 1/2 cup parmesan cheese and egg until blended
add the onions to the skillet and cook until the onion is a bit translucent
add pasta sauce and simmer for another five minutes and add they dried thyme, salt and pepper to taste
take sauce off the stove and add fresh basil
assemble: spread 1 cup meat sauce onto bottom of 13×9-inch baking dish; top with layers of lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheese
cover with foil sprayed with cooking spray
bake for one hour or until heated through, removing foil after 45 min
let stand for at least 10 minutes before serving
Along with Prego® Italian Sauce, I also pick up V8 Splash® because it’s packed with a good source of essential antioxidants, great taste and nutrients. A trick I learned from my mom is to keep a can of Campbell’s® CondensedTomato Soup to enhance the flavors of your dishes and I always have some in my pantry.
Want to try this recipe? Hover over the pictures and you can get them right off this post!
If you’re like me, and want more weeknight meal inspirations you can click here to visit theCampbell’s Shortcut Meals website and get more back to school meal inspiration.
There’s something about the summer months that brings all of us into the kitchen. Maybe it’s the heat of the grill or the excitement of fresh ingredients and the outdoors. Maybe it’s the fact that I don’t clean as often as I do when we’re all cooped up in the winter months, and we learn to embrace the mess that comes with summer (because there’s something so freeing about coming in and out of the house without hesitation) Whatever the reason, these past few weeks we have really enjoyed cooking outdoors, throwing the back door open and eating all of our meals al fresco. These days, Ale’s is the one grilling and we have really enjoyed some outstanding meals. Really. One night we just placed all the food on the center island and stood around it chowing down like cavemen. It was pretty awesome and the kids were thrilled that I didn’t make them use forks.
With summer in full swing, and watermelon in season, I thought I’d share with you this delicious watermelon and feta cheese salad. This is a recipe Alex got from my lovey sister-in-love Corina and it’s one I hope we share for many years to come. It’s refreshing, bright and can be served along side a huge piece of protein and perfect for a Fourth of July party! So good!