Tag: casserole

Pierogi Casserole – Taste of Home (Video)

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Tender lasagna with a filling of creamy cheeses, mashed potatoes, onions and spices, this pierogi casserole from Taste of Home is so full of flavor, perfect for a family gathering or anytime!! 

For this recipe, I used my Stone Rectangular Baker With Tray, along with our Three Onion Rub:

The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!

Shake on the flavor of yellow, red and green onions. Use in place of fresh onions. 1.3 oz. Gluten-free.

Click here to get your Stone Rectangular Baker With Tray  and here to get your Three Onion Rub today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 1 ½ cup onion, finely chopped
  • ¼ cup butter, cubed
  • 2 cups 4% cottage cheese, drained
  • 1 large egg
  • ¼ teaspoon Three Onion Rub
  • 3 cups mashed potatoes with added milk and butter
  • 1 1/3 cup grated cheddar cheese, divided
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 12 lasagna noodles, cooked and drained
  • Sour cream for topping
  • Chives for topping

Instructions

Chop onion, grate cheddar cheese; set both aside. 

Prepare mashed potatoes (if you need a recipe, see mine here).

Cook lasagna noodles according to package directions. Drain, then place in cold water until ready to use. 

Preheat oven to 350°F/175⁰C.

Melt butter in skillet over medium-high heat. Add onions, sauté until tender, about 5 minutes.  Remove from heat.

Mix together cottage cheese, egg and Three Onion Rub.

In another bowl, combine mashed potatoes and 1 cup cheddar cheese, salt and pepper. 

Place 4 lasagna noodles in bottom of Stone Rectangular Baker (3 lengthwise, one horizontal). Top with cottage cheese mixture, and four more noodles.  Top with potato-cheese mixture, remaining noodles and sauteed onions.  Cover noodles with remaining cheese. 

Cover and bake for 25-30 minutes, until heated through and cheese is melted.

Let stand for ten minutes prior to slicing and serving.  Top with sour cream and chives, if desired.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

JUNE 2023 – Hosts can earn DOUBLE FREE PRODUCTS!! BONUS Host a party with me between June 1-15th and you’ll receive the Summer TasteBuds Teaser Box FREE with $200 in guest sales! $35 value- details below!!

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Pierogi Casserole – Taste of Home (Video)

Tender lasagna with a filling of creamy cheeses, mashed potatoes,onions and spices, this pierogi casserole is so full of flavor, perfect for a family gathering or anytime!! 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course dinner, Lunch, Main Course, Side Dish
Cuisine Polish
Servings 12 servings
Calories 285 kcal

Equipment

Adjustable Double Grater
Stone Rectangular Baker With Tray
Three Onion Rub
8 inch Chefs Knife
Cutting Board
4 Quart Plastic Mixing Bowl
2 quart Plastic Mixing Bowl
Mini Mix and Scraper
Silicone Spoon
5 Quart Nonstick Saute Pan
8 Quart Nonstick Stock Pot
Pizza Cutter

Ingredients
  

  • 1.5 cup onion finely chopped
  • ¼ cup butter cubed
  • 2 cups 4% cottage cheese drained
  • 1 large egg
  • ¼ tsp Three Onion Rub
  • 3 cups mashed potatoes prepared with milk and butter
  • 1 ⅓ cup grated cheddar cheese divided
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 12 lasagna noodles cooked and drained

Topping

  • sour cream for topping; optional
  • chives for topping; optional

Instructions
 

  • Chop onion, grate cheddar cheese; set both aside. 
  • Prepare mashed potatoes (if you need a recipe, see mine)
  • Cook lasagna noodles according to package directions. Drain, then place in cold water until ready to use. 
  • Preheat oven to 350°F/175⁰C.
  • Melt butter in skillet over medium-high heat. Add onions, sauté until tender, about 5 minutes.  Remove from heat.
  • Mix together cottage cheese, egg and Three Onion Rub.
  • In another bowl, combine mashed potatoes and 1 cup cheddar cheese, salt and pepper. 
  • Place 4 lasagna noodles in bottom of Stone Rectangular Baker (3 lengthwise, one horizontal).
  • Top with cottage cheese mixture, and four more noodles.  Top with potato-cheese mixture, remaining noodles and sauteed onions.  Cover noodles with remaining cheese.  Cover and bake for 25-30 minutes, until heated through and cheese is melted.
  • Let stand for tenminutes prior to slicing and serving.  Topwith sour cream and chives, if desired.

Notes

This recipe freezes well.  You can store any leftovers in a sealed container up to three days or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 285kcalCarbohydrates: 36gProtein: 12gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 293mgPotassium: 304mgFiber: 2gSugar: 3gVitamin A: 295IUVitamin C: 14mgCalcium: 134mgIron: 1mg
Keyword Casserole, lent, pierogi
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Sweet Potato Casserole (Video)

Creamy sweet potatoes covered in a delicious, crunchy butter-pecan-sugar topping, this delectable side dish will become a family favorite in your household for years to come! I’ve been making this recipe for 28+ years, and we love it because we prefer our sweet potato casserole to be only lightly sweetened. Many recipes I’ve come across use too much maple syrup for our liking, so when a co-worker came in to our potluck with this dish, I asked if I could write down her recipe. I believe she said it came from her grandmother and, well, who am I to argue with Grandma?

Since we have about 17+ people coming for Thanksgiving, I like to use our Stone Rectangular Baker With Tray, this way I can cover it with the tray whilst baking, and then use the warmed tray to serve my buttermilk biscuits afterwards!

Here’s some info:

Stoneware Baker With an All-in-One Lid, Cooking Tray, and Serving Tray!

The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!

Click here to shop for your baker and other Thanksgiving essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 2 – pounds Sweet Potatoes
  • 2 tablespoons granulated sugar
  • 1/3 cup unsalted butter
  • ½ cup milk
  • 2 eggs, beaten

Topping

  • 1/3 cup brown sugar, packed
  • 1/3 cup pecans, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour

Instructions

Preheat oven to 325⁰F/ 165⁰C.

Add a pinch of salt to a large pot of water; bring to a rolling boil.

Peel and cube sweet potatoes, add to boiling water, and cook until tender, approximately 20 minutes. 

Meanwhile, chop pecans and melt butter. Combine brown sugar, pecans, flour and melted butter in a small bowl until combined. 

Drain sweet potatoes, place back into pot. Mash sweet potatoes, then add sugar, butter, milk and beaten eggs, mixing to combine.

Pour into Stone Rectangular Baker, then add topping, sprinkling to cover sweet potatoes.  Cover with Stone Tray or foil.

Bake for 45 minutes, remove cover and bake for an addition 15 minutes, or until topping is nicely browned. 

Serve immediately.

That’s it!  This recipe can be prepared one day ahead, make the casserole up to the point where you add the topping.  Refrigerate casserole until ready to bake, then add the topping and bake according to directions.  If using the Stone baker, remove from refrigerator 30 minutes prior to baking. 

Please let me know if you give this a try.  Do you have a favorite side dish for Thanksgiving?  Please share with me your favorite recipes, I would love to hear from you!

NOVEMBER – Hosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Sweet Potato Casserole (Video)

Creamy sweet potatoes covered in a delicious, crunchy butter-pecan-sugar topping, this delectable side dish will become a family favorite in your household for years to come!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 396 kcal

Equipment

Stone Rectangular Baker With Tray
8 Quart Nonstick Stock Pot
Mix N Chop
1-cup Prep Bowl Set
Food Chopper
Silicone Prep Bowl Set
2 quart Plastic Mixing Bowl
Mini Mix and Scraper
Measuring Cup Set

Ingredients
  

  • 2 lb Sweet Potatoes, peeled and cubed
  • 2 tbsp granulated sugar
  • ⅓ cup unsalted butter
  • ½ cup milk
  • 2 eggs, beaten

Topping

  • ⅓ cup brown sugar, packed
  • ⅓ cup pecans, chopped
  • 2 tbsp butter
  • 2 tbsp all-purpose flour

Instructions
 

  • Preheat oven to 325⁰F/ 165⁰C.
    Add a pinch of salt to a large pot of water; bring to a rolling boil.
  • Peel and cube sweet potatoes, add to boiling water, and cook until tender, approximately 20 minutes. 
  • Meanwhile, chop pecans and melt butter. Combine brown sugar,pecans, flour and melted butter in a small bowl until combined. 
  • Drain sweet potatoes, place back into pot. Mash sweet potatoes, then add sugar, butter, milk and beaten eggs, mixing to combine.
  • Pour into Stone Rectangular Baker, then add topping, sprinkling to cover sweet potatoes.  Cover with Stone Tray or foil.
  • Bake for 45 minutes, remove cover and bake for an addition15 minutes, or until topping is nicely browned. 
  • Serve immediately.

Notes

Make Ahead –
This recipe can be prepared one day ahead, make the casserole up to the point where you add the topping.  Refrigerate casserole until ready to bake, then add the topping and bake according to directions.  If using the Stone baker, remove from refrigerator 30 minutes prior to baking. 
 

Nutrition Estimate

Calories: 396kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 94mgSodium: 147mgPotassium: 606mgFiber: 5gSugar: 23gVitamin A: 21997IUVitamin C: 4mgCalcium: 97mgIron: 2mg
Keyword Casserole, Sweet Potatoes, Thanksgiving
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Thanksgiving Prep

Last year, I began to create videos for my Pampered Chef business. We had a virtual conference, where it was briefly mentioned about a new app that we could try out to make some cooking videos. I was really excited to give this a try, just like I had been when I first started my Pampered Chef business and, just like when I started, I had stage fright and decided not to do it for about a month.   Honestly, I was pretty sad about the fact that I wasn’t out meeting people and doing parties that I loved due to the pandemic. I think this was a natural feeling for many people last year, and being in the house for this long was really difficult for me.  Luckily, curiosity got the best of me and I decided to give it a go. If I failed, then at least I would be able to say that I tried. 

Here I am, 18 months or so later, and I’m still chugging along. I made several videos for Thanksgiving recipes last year, and one of them (Sweet Potato Casserole) had over 80 thousand views on the video app!

Which leads me to Thanksgiving prep. I have a system that I would like to share with you, along with a video I just put together and the links to all of the recipes that I made last year when I was first learning how to create recipe videos. I’ll let my video do the talking/explaining, and hopefully I can figure out how to share the documents I created to refer to them each year. I hope this helps someone out here, and if it helps you, I would love to know that! I would also love to hear from you, to see what you make for Thanksgiving, what do you do differently, and if you have any good tips for prep. Let’s make great food together!

Thanksgiving Video Links on YouTube:

Port-Basted Roast Turkey: https://www.youtube.com/watch?v=dW1Mtd15GPc

How to carve turkey: https://www.youtube.com/watch?v=qxOt17X8eCA

Pan Gravy: https://www.youtube.com/watch?v=ih19UBUoeCY

Cranberry Sauce: https://www.youtube.com/watch?v=kOCf3gzC7L4

Sweet Potato Casserole: https://www.youtube.com/watch?v=nCrXmcg5Rw0

Turkey Legs: https://www.youtube.com/watch?v=LrIzQcfFmsY

Easy Turkey Gravy: https://www.youtube.com/watch?v=F7BiCUSh3w8

Bone Broth: https://www.youtube.com/watch?v=7dIpTgKTHMg

Turkey Soup: https://www.youtube.com/channel/UCKfAz-QPpP8xOzIhWCTPC_Q

Mushroom Dressing: https://www.youtube.com/watch?v=9FEr_6cgSpM

Apple Cream pie: https://www.youtube.com/shorts/2emU0pKTcf4

Buttermilk Biscuits: https://www.youtube.com/watch?v=V-LR6Rf9FtI

ImapampchefLeave a comment

Lazy Man Golumpki, aka Cabbage and Beef Casserole – Platter Talk

I first fell in love with golumpki (or galumpki OR golabki), when I was about eight and a half months pregnant with my daughter. Why, yes, it’s the same daughter who forced me when I was pregnant to go out in a blizzard for cheesecake. 

My best friend Debbie’s mom, Evelyn, made cabbage rolls for my baby shower. I was in absolute heaven! They were so delicious, and I really wanted to learn how to make them. However, when I heard how long it took to actually make them, I never even tried. I would just wait for special occasions for my friend’s mom to make them, and if I could have hidden some away to bring home, I definitely would have done that.

However, as the years went by, I thought about it and really hoped there might be an easier way to do this. I have been cooking for a long time now so I thought I would at least look up some recipes and try to figure this out.

My research is how I discovered the wonderful Food and Recipe blog Platter Talk! This scrumptious Golumpki recipe is SO much less involved by deconstructing the cabbage roll, and making it into a casserole. Platter Talk was created by Dan and Scott, but I think this particular recipe is from Scott, as it says that he is heavily influenced by his Polish heritage. This recipe was so easy to make, and I am definitely looking forward to going back to their site to find even more tasty recipes.

Let’s jump right in!

What you’ll need:

  • One head of cabbage, medium
  • 2 1/2 lbs lean ground beef 
  • 1/2 lb bacon
  • One white onion
  • 1/2 cup Italian breadcrumbs
  • 1/2-3/4 cup cooked white rice
  • 1-2 eggs 
  • One family size can and one 10 ounce can of tomato soup
  • Salt and pepper to taste

First, preheat your oven to 375 degrees. Cook the rice, and allow it to cool. I used my Rice Cooker so I didn’t have to think about it. Super easy!

I used the Rapid-Prep Mandoline to shred the cabbage. Doing it this way made prepping this recipe even easier!

Next, cook 1/2 pound of bacon. For this, I used the Air Fryer. It was done in 11 minutes. 

Once it cooled, I used my Shears to chop it.

I also used the Rapid-Prep Mandoline to dice the onion.

Combine the beef, bread crumbs, onion, bacon, rice, eggs, salt and pepper in a large bowl. You can use one egg to start, but I’ve made this a few times and I always end up using both eggs.

Now let’s put it together! I used a 9×13 Rectangular Baker, and placed a layer of the shredded cabbage to completely cover the bottom of the Baker.

Next add the meat mixture on top of the shredded cabbage.

Add another layer of cabbage to completely cover the meat.

Finally, add the one family size can of tomato soup, spreading with a scraper to cover the cabbage. You can use the smaller can halfway through the baking to add more soup if you feel you need to.

Cover with foil, and bake for 1 hour 45 minutes, up to two hours.

That’s it! I love how Platter Talk set up this recipe and help me to be able to throw this together and finally enjoy my very own golumpki, even if they aren’t rolled up! Please let me know if you make this, and what you think about this recipe.  I hope that you love this as much as my family did!

My recipe video is at the bottom of this post, along with link to this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for November! For the month of November, 2021, anyone who hosts a party with me on TABLE will be entered to WIN a collection of NEW Holiday Products! Let’s make great food together!

Link to original recipe: https://www.plattertalk.com/lazy-mans-golumpki-deconstructed-golabki-stuffed-cabbage/#recipe

ImapampchefLeave a comment