Posts tagged ‘Casserole’

November 21, 2011

Nana’s Sweet Potato Casserole

I’ve posted about my Nana’s delicious recipes before. They’re all from scratch and have all been cooked for years on our Thanksgiving tables. It’s just not Thanksgiving of Christmas without this one. Sweet Potato Casserole isn’t right with marshmallows. Frankly, it’s a cop-out. Sorry. Give up on the marshmallows and make this crunchy and sweet topping for your Sweet Potato Casserole this year.

Nana’s Sweet Potato Casserole

  • 4 large sweet potatoes
  • 1 cup white sugar
  • 2 eggs
  • 1 stick butter
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon all spice
  • cooking spray

Pre-heat oven to 375 degrees. Peel sweet potatoes. Quarter potatoes, boil until tender. Remove from stove, drain. Place in large electric mixing bowl with remaining ingredients. Beat until smooth. Strings will collect on beaters – do not scrape beaters. Place in 13×9″ pan (coated with Pam) and bake 20 minutes at 375 degrees.  Top with the following:


  • 1 cup finely chopped pecans
  • 2 sticks melted margarine
  • 1 1/2 cups brown sugar
  • 2 cup ground graham cracker crumbs

 Mix well.  Sprinkle over top of potatoes and bake an additional 20 minutes.

November 14, 2011

Easy Baked Mac & Cheese Casserole

My Nana made the best Thanksgiving and Christmas meals. She was the Martha Stewart of her time. Candies and pies from scratch and traditional casseroles probably lined four 6 foot tables on her back patio. That didn’t even include all the fresh made cranberry sauces and honey glazed ham and sweet tea on the adult table. (This was all served on the fine china too…which I am honored to now have in my house.)

All of this homemade, traditional Southern cooking, and you would think one of my favorites would have been all from scratch. This Baked Maccaroni and Cheese Casserole recipe is simple and easy.

Easy Baked Mac & Cheese Casserole

  • 2 regular sized boxes of Kraft Macaroni and Cheese (with the squeezy cheese!)
  • 3 Tablespoons of Self-Rising Flour
  • 1 egg, beaten
  • 1/4 Cup Milk
  • 1 Cup (or 2!) of Shredded Cheddar Cheese

Preheat over to 350 degrees. Follow the directions on your mac & cheese box. (Boil pasta, mix in cheese) Once you have all the cheese mixed in, add the flour, egg and milk. I add a little extra shredded cheese for good measure. Pour into a greased 13×9″ baking dish. Top with remaining shredded cheese. Bake on 350 degrees for 30-40 minutes.

November 11, 2011

Vegetable Meatloaf with Balsamic Glaze

I hate meatloaf. Everything about is is repulsive to me. Even the word meatloaf is just bad. I think it’s that traditional red sauce that everyone covers it in, thinking it will make it taste better or make it have more flavor. It doesn’t. It’s gross. My husband actually found this recipe when he was craving meatloaf (he love its). He decided to email me to let me know that he was taking care of dinner that night and it was a surprise. I was working late, so everything was already in the oven when I got home. He wouldn’t tell me what was for dinner because he didn’t think I would let him cook it! He saw this recipe on Food Network and knew it would be good.

Bobby Flay rocks my world with this meatloaf. Surprise. I liked it. It’s not meatloaf. It’s a flavorful, moist and not greasy, and didn’t taste like a hug log of ground meat. If you hate meatloaf, this recipe is for you. Try it.

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy Bobby Flay for Food Network Magazine



  • 3 tablespoons olive oil
  • 1 large zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow pepper, finely diced
  • 5 cloves garlic, smashed to a paste with coarse salt
  • 1/2 teaspoon red pepper flakes, divided
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley leaves, plus more for garnish
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 1 pound ground beef chuck
  • 1 cup panko (Japanese) bread crumbs
  • 1/2 cup freshly grated Romano or Parmesan
  • 1 cup ketchup, divided
  • 1/4 cup plus 2 tablespoons balsamic vinegar


Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
Additional notes: I used only pork and beef. It was still great!

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