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Recipes
Green Bean Casserole
by Jeese Menning
This green bean casserole with canned beans and French-fried onions is a holiday favorite with my family, and it is easy to make. The beloved dish has been a Thanksgiving tradition since it was created in 1955 by Dorcas Reilly, a chef from the Campbell's Test Kitchen. Campbell's printed the recipe right on the label of their soup cans and the rest is history!
www.allrecipes.com
Ingredients
2 (15-ounce) cans cut green beans, drained
1 (10.5-ounce) can condensed cream of mushroom soup
¾ cup milk
1 (2.8-ounce) can French fried onions
salt and ground black pepper to taste
Directions
1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix green beans, condensed cream of mushroom soup, milk, and 1/2 of the fried onions in a 1.5-quart casserole dish.
3.Bake in the preheated oven until heated through and bubbly, about 25 minutes.
4.Sprinkle remaining onions on top and return to the oven for 5 minutes. Season with salt and pepper to taste. Let rest for a few minutes before serving.
Creamy Chicken Stuffed Shells
by Abdullah Ramadan
Yields: Serves 6 | Method: Stovetop & Oven Bake
Ingredients
The Pasta
1 pkg Shell pasta (Jumbo shells usually work best for stuffing)
The Cream Sauce
1 liter Cooking cream (35%)
1 tbsp Minced garlic
2 cubes Chicken bouillon
Butter (for sautéing garlic)
Black pepper (to taste)
The Chicken Filling
1 kg Minced chicken
1 Medium to large onion, finely cut
1 tbsp Zaatar (or thyme)
1 tsp Salt
½ tsp Black pepper
½ tsp Paprika
½ tsp 7 Spices
½ cup Parmesan cheese
Olive oil (for frying onions)
The Topping
Mozzarella cheese (amount to preference, “not too much”)
Parmesan cheese (optional extra for topping)
Directions
1. Prepare the Pasta
Cook the shell pasta according to the packaging instructions. Drain and set aside.
2. Make the Cream Sauce
Melt a little bit of butter in a pan/saucepan.
Stir in 1 tablespoon of minced garlic and cook briefly.
Add the 1 liter of cream, 2 bouillon cubes, and black pepper to taste.
Bring to a boil while mixing continuously to prevent burning. Once thickened/combined, remove from heat.
3. Prepare the Chicken Filling
In a frying pan, add olive oil and fry the cut onion until it becomes translucent (“glassy”).
Add the 1 kg minced chicken along with the spices: 1 tsp salt, ½ tsp black pepper, ½ tsp 7 spices, ½ tsp paprika, and 1 tbsp Zaatar.
Stir and cook until the chicken is fully browned.
The Binder: Once the chicken is cooked, stir in ½ cup Parmesan and ¾ cup of the Cream Sauce you prepared in Step 2. Mix well.
4. Assemble
Stuff the cooked pasta shells with the chicken filling.
Arrange the filled shells in a glass, oven-safe pan.
Pour the remaining cream sauce over the shells. (You can also add any leftover chicken filling around the shells).
Sprinkle Mozzarella (and extra Parmesan if desired) over the top.
5. Bake
Place the pan in the oven.
Important: Bake until the cheese melts.
Note: The recipe emphasizes that filling the shells cools the ingredients down, so the goal is to bake (not roast) to bring the overall temperature of the dish back up while melting the cheese.
Chef’s Note
Timing: Since the chicken and pasta are already cooked, you are essentially heating the dish through and melting the cheese. Keep an eye on it so the sauce doesn’t separate!
Daily Cheer
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