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One Pot Chicken Curry Casserole

Ingredients

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 4 cloves garlic
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1/2 – 1 teaspoon chili flakes
  • 1 tablespoon curry powder
  • 1 tablespoon grated ginger
  • 1 28 oz can tomatoes
  • 2 cups rice
  • 4 cups chicken broth
  • 6 chicken breasts cut into strips or cubes
  • 1 head cauliflower broken in flowerets
  • 1 lime
  • mango chutney optional

Directions

  1. Sauté onion and garlic in olive oil.
  2. When onions are softened, add all the spices. Cook for 30-60 seconds.
  3. Add the raw rice, tomatoes and chicken broth. Bring to a boil.
  4. Add the raw chicken.
  5. Cook on medium or medium low for 20 minutes.
  6. The last 8 minutes, add broken cauliflower to the top of the pan. Close the lid and continue to cook until cauliflower is done.
  7. Serve with fresh lime and mango chutney.

One Pot Pizza Pasta Recipe

Ingredients

  • 1 pound Italian sausage, casings removed if necessary
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 oz) jar spaghetti sauce
  • 1 (15 oz) can diced tomatoes
  • 1 cup water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 8 oz penne pasta
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • sliced pepperoni

One Pot Pizza Pasta Recipe

Directions

  1. In a large skillet brown the sausage, onion and garlic. Drain any grease.
  2. Add in the spaghetti sauce, diced tomatoes, water, oregano and basil. Stir to combine. Add in the pasta and carefully stir to combine. Cover and simmer for 10-15 minutes or until the pasta is tender.
  3. Preheat the broiler.
  4. Top pasta with shredded cheeses and pepperoni. Place under broiler for 3-5 minutes or until cheeses are melted.

Seafood Lasagna Recipe

Ingredients

  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 medium onion, chopped fine
  • 1 cup dry white wine
  • 1 pound solid white fish, uncooked (cut fish into bite size pieces)
  • 10 large prawns, cut into small pieces
  • 1 cup crabmeat, cut up
  • 1 tsp lemon pepper
  • salt
  • fresh ground pepper

Herb Sauce:

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1/4 cup onion, finely minced
  • 1 small fennel bulb, chopped fine (approximately 1/2 cup)
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 2 tsp fresh basil
  • 2 tsp fresh thyme
  • 2 tsp fresh dill
  • 1 tsp lemon pepper
  • salt
  • fresh ground pepper
  • 1 1/4 cup grated parmesan cheese
  • 3 fresh pasta sheets

Directions

  1. Heat first amount of oil until hot. Add garlic and onion and sauté for 3-4 minutes. (do not allow to brown at all)
  2. Add wine and bring to a boil. Turn down and cook until wine is reduced to 1/2 cup. 
  3. Add seafood and cook only until prawns turn slightly pink. This will only take 4-5 minutes over medium heat. Salt and pepper.
  4. Place in a glass bowl, cover and place in refrigerator to cool. 
  5. To make herb sauce, heat oil until hot. Add garlic, onion and fennel. 
  6. Cook over medium heat for 4-5 minutes. (do not allow to brown)
  7. Add white wine and cook until it’s reduced by half.
  8. Add cream and cook, stirring occasionally until reduced by half.
  9. Add the spices half way through the reducing time of the cream. Salt and pepper to taste.
  10. Allow mixture to cool.
  11. To assemble grease a baking pan. Spoon enough herb sauce into bottom of pan to barely coat.
  12. Top with a sheet of pasta.
  13. Top with seafood mixture, then a layer of herb sauce and then a sprinkle of parmesan cheese. 
  14. Continue to layer ingredients. End with a topping of herb sauce and parmesan cheese. 
  15. Bake uncovered in oven preheated to 350º for 45-60 minutes.

NOTE: You can make both the seafood and the herb sauce mixtures ahead of time. You can assemble the whole lasagna earlier in the day. Cover well and refrigerate.

Cooked broccoli or roasted asparagus, and crusty bread go well with this lasagna.

Easy Noodle Bake Recipe

Ingredients:

  • 1/2 lb. ground beef
  • 1/2 cup chopped onion
  • 1-1/2 cups uncooked egg noodles (I used medium)
  • 1 cup frozen vegetables of your choice (I used chopped broccoli)
  • 10 oz. can of cream of mushroom soup
  • 1/4 cup milk
  • 1/2 cup water
  • 1 cup shredded colby/jack cheese

Directions

  1. Saute onion with a little olive oil until translucent.
  2. Add ground beef and cook thoroughly, seasoning with salt and pepper to taste, drain excess fat, set aside.
  3. Spread uncooked noodles evenly in bottom of prepared baking dish.
  4. Top with cooked beef and the vegetables.
  5. Whisk soup, milk and water together.
  6. Pour over vegetables.
  7. Top with cheese.
  8. Cover dish with foil sealing well.
  9. Bake at 375 degrees for 30 minutes.
  10. Serve hot with a side salad if desired.

Leftover Turkey Casserole Recipe

Ingredients

  • 4 cups Stuffing leftover and prepared
  • 4 cups Turkey breast coarsely chopped leftover cooked boneless, skinless, (about 1 lb./500 g)
  • 0.75 cup mayonnaise-type dressing
  • 0.25 cup Sauce whole berry cranberry
  • 2 cups Potatoes leftover and mashed
  • 1.5 cups Mozzarella Cheese

Leftover Turkey Casserole Recipe

Directions

  1. Preheat oven to 375°F (190°C). Spray a 20 cm baking dish with non-stick cooking spray. Spoon in 500mL stuffing, then top with turkey.
  2. Combine 50 mL Hellmann’s® 1/2 the Fat mayonnaise-type dressing with cranberry sauce; evenly spread over turkey.
  3. Combine remaining 125 mL mayonnaise-type dressing, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 500 mL stuffing.
  4. Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries.

Turkey Pot Pie Recipe

Ingredients

  • 2 tbsp Butter
  • 0.5 Onion chopped
  • 2 Celery stalks liced
  • 2 Carrot peeled and sliced
  • 2 Parsnip speeled and sliced
  • 2 tbsp Sage leaves chopped
  • 0.25 tsp Black Pepper ground
  • 1 can Low Fat Cream of Mushroom Soup
  • 0.75 cup chicken broth
  • 3 cups Turkey cooked and shredded
  • 0.5 cup Corn
  • 0.5 cup Peas
  • 1 sheet Pre-rolled Puff Pastry thawed (about 10-inch/25 cm square)

Turkey Pot Pie Recipe

Directions

  1. Preheat oven to 400°F (200°C). Melt butter in a large skillet set over medium-high heat. Add onion, celery, carrot, parsnips, sage and pepper. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.
  2. Reduce heat to low. Add soup and broth. Cook, stirring constantly, for 5 minutes or until simmering. Continue to cook, covered and stirring occasionally, for 5 to 8 minutes or until vegetables are partly cooked. Stir in turkey, corn and peas. Scrape into an 8-inch (2 L) square-baking dish.
  3. Drape puff pastry over the dish and press gently to adhere. Cut small slits in the center of the pastry to allow steam to escape during baking. Bake for 30 to 35 minutes or until filling is bubbling
    and pastry is golden brown.

Thanksgiving Recipe Guide | 2017 Edition

Appetizer Recipes

Side Dishes

Main Dish Recipes

Thanksgiving Recipe Guide | 2017 Edition

Dessert Recipes

Thanksgiving Leftovers

Farfalle Tuna Casserole Recipe

Alfredo sauce, Italian seasoning and sun-dried tomatoes give an old classic an update with Italian flair.  Buttered bread crumbs on top add the perfect crunch to contrast with this creamy bake.

Ingredients

  • 1/3 cup seasoned dry bread crumbs
  • 1 tablespoon butter, melted
  • 4 cups hot cooked farfalle (bow tie) pasta (from about 8 ounces dry)
  • 1 can (5 ounces) tuna in oil , drained
  • 1 cup frozen green peas, thawed
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 teaspoon Italian seasoning, crushed
  • 1 jar (14.5 ounces) Roasted Garlic Parmesan Alfredo Sauce or Artisan Three Cheese Alfredo Sauce

Farfalle Tuna Casserole Recipe

Directions

  1. Set the oven to 350°F.  Stir the bread crumbs and butter in a small bowl.
  2. Stir the farfalle, tuna, peas, tomatoes, Italian seasoning and sauce in a 2-quart round casserole.  Sprinkle with the bread crumb mixture.
  3. Bake for 30 minutes or until the tuna mixture is hot and bubbling and the bread crumb mixture is golden brown.

Tuna & Noodle Casserole Recipe

Ingredients

  • 1 can Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 4ounces (about 2 cups) medium egg noodles, cooked and drained
  • 2tablespoons plain dry bread crumbs
  • 1tablespoon butter, melted

Directions

  1. Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.
  2. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown

Mexican Casserole Recipe

Ingredients

  • 1 lb ground beef, cooked, drained
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 can (11 oz) whole kernel corn with red and green peppers, undrained
  • 1 1/2 cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions

  1. In 10-inch skillet, mix beef, taco seasoning mix and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 12×8-inch (2-quart) glass baking dish; sprinkle with 1 cup of the cheese.
  2. Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese.
  3. Bake at 375°F 15 to 20 minutes.