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Saturday, September 24 2016

Make one of these hearty casserole recipes ahead of time to reheat for a quick and easy weeknight meal, or serve one for Sunday dinner with friends and family. With recipes like gooey macaroni and cheese, classic chicken casseroles, bubbly breakfast casseroles, and more, there's a casserole recipe for every occasion.

Ingredients

1 - recipe Cornmeal Biscuits
1 - egg, lightly beaten
3 - tablespoons butter
1 - tablespoon olive oil
2 - medium leeks, washed and white and light green parts chopped (1 cup)
8 - ounces shiitake or cremini mushrooms, stemmed and halved or quartered if large (3 cups)
3 - cloves garlic, minced
1/2 - teaspoon freshly ground black pepper
1/4 - teaspoon salt
1/4 - cup all-purpose flour
2 - cups chicken broth
1/4 - cup whipping cream
1 1/2 - cups fresh or frozen peas
2 - large carrots, thinly sliced
1 - cup broccoli florets
1 - pound salmon fillet, skinned and cut into 1-inch cubes
3 - tablespoons chopped fresh dill weed


Directions
 Preheat oven to 400 degrees F. Prepare Cornmeal Biscuits. Place on baking sheet; brush with egg and sprinkle lightly with salt. Partially bake about 12 minutes or until lightly golden. Remove from oven. Heat butter and oil in large skillet over medium heat. Add leeks; cook and stir 4 minutes. Stir in mushrooms, garlic, black pepper, and salt. Cook and stir 4 to 6 minutes or until liquid evaporates and mushrooms are just brown.
Stir flour into leek mixture; stir 1 minute. Add broth and cream. Cook and stir until bubbly. Add remaining ingredients; bring to boiling. Transfer to 2-quart baking dish.
Arrange partially baked biscuits on top. Bake 15 to 20 minutes or until biscuits are golden brown and salmon flakes easily.
Cornmeal Biscuits
Ingredients
2
cups all-purpose flour
1/2
cup cornmeal
2
teaspoons baking powder
1/2
teaspoon salt
1/4
cup shortening
1
cup buttermilk
Directions
 In a large bowl stir together the flour, cornmeal, baking powder, and salt. Cut in shortening until 8 pea-size. Stir in buttermilk. Turn mixture out onto a floured surface. Knead gently 10 to 15 strokes until dough comes together. Pat to 3/4-inch thickness. Cut into eight 2 1/2-inch rounds, repatting as necessary. Place on casserole as directed in Step 3. Or bake in 400 degrees F oven for 12 to 15 minutes. Makes 8 biscuits.
Nutrition Facts (Salmon Pot Pie Casserole)
Per serving: 454 kcal cal., 21 g fat (7 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 77 mg chol., 644 mg sodium, 47 g carb., 5 g fiber, 6 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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