Cheesy Smoked Turkey, Swiss and Vegetable Casserole

This is one of those recipes where the picture is deceptive. It looks like it might be a very bland casserole, but looks can be deceiving. Try this casserole-the scent coming from the oven will entice you and the creamy, cheesy taste will keep you coming back for more.

Ingredients:

3 Tablespoons light butter or margarine

¾ cup dried breadcrumbs (I like seasoned breadcrumbs here)

2 eggs

1 cup milk

1 (10.5 ounce) can of cream of mushroom soup (I’m using the 98% fat free type)

1 teaspoon Worcestershire sauce

1/3 cup baking mix (like Bisquick®)

½ of a medium onion, chopped

1 cup sliced mushrooms

1 (around 10 ounce) bag of frozen broccoli florets

1 (around 14 ounce) bag of frozen cauliflower florets

1 cup pre-cooked smoked turkey, cubed

      (Ask for a ½ slab of the smoked turkey at the deli counter and cube it at home)

1 cup shredded Swiss cheese

¼ cup grated parmesan cheese

A pinch of freshly grated nutmeg

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F. Spray a 13 by 9 baking pan with cooking spray and set aside.

In a microwaveable bowl or mug, melt the 3 TB of butter or margarine. Stir in the breadcrumbs and set aside.

In a large mixing bowl, whisk the eggs, milk, cream of mushroom soup, Worcestershire, and baking mix until well combined.

Stir in the onion, mushrooms, broccoli, cauliflower, turkey, Swiss and parmesan cheese. Add nutmeg, salt and pepper to taste.

Spoon the casserole mixture into the prepared baking pan and sprinkle the buttered breadcrumbs on top.

Bake for 55 minutes or until golden and bubbling.

Apple Cranberry Pecan Baked Oatmeal

Whether you are looking for a hearty breakfast or a comforting dessert, this dish is the perfect choice in chilly months. I know some recipes call for fruit on the bottom, but this one bowl recipe is easier and allows the juices from the apples to soak right into the oats as it cooks. Warming, hearty, and not-too-sweet, please give this one a try.

Ingredients (serves 8):

Cooking Spray

2 cups almond milk (or other milk)

½ cup yolk-free egg substitute (like Egg Beaters®)

½ cup light brown sugar

¼ cup maple syrup

1 teaspoon vanilla

1/3 cup butter or margarine, melted (I used Earth Balance®)

½ teaspoon salt

2 teaspoons cinnamon

Freshly grated nutmeg to taste

2 ¼ cups old-fashioned rolled oats (not instant)

2 Tablespoons ground flax seeds

2 Tablespoons toasted wheat germ

1 cup pecan pieces

1/2 cup dried cranberries

2 to 2 ½ cups chopped apples (your favorite, peeled or unpeeled)

Optional:

2 Tablespoons of butter or margarine to dot the top of the casserole before it bakes.

Directions:

Preheat the oven to 325°F. Spray a 2.5 quart baking dish with cooking spray and set aside.

In a large bowl, whisk together the milk, egg substitute, brown sugar, maple syrup, vanilla, butter or margarine and salt. Stir in the cinnamon and nutmeg.

Next, stir in the oatmeal, flax, wheat germ, pecans, cranberries and apples. Pour into the baking dish. Dot with the additional 2 Tablespoons of butter or margarine, if you like.

Bake for 55-60 minutes, until the top is golden and the casserole seems firm. Serve warm or at room temperature.

Autumn Cassoulet

Simple, honest food for a cool fall evening. This bean stew is hearty and flavorful. I love using smoked pork chops in a dish like this and they are easy to find in the supermarket this time of year.

Ingredients:

1 Tablespoon olive oil

½ of a medium onion, diced

2 stalks of celery, diced

1 carrot, diced

2 smoked pork chops, diced

2 chicken and apple sausages, diced

3 (15 ounce) cans great northern beans, drained and rinsed

1 (14.5 ounce) can diced tomatoes in tomato juice

2 cups vegetable stock

½ to 1 teaspoon garlic salt

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 bay leaf

Salt and pepper to taste

1 ¼ cup panko breadcrumbs

½ to 1 teaspoon kosher salt

1 ½ teaspoons dried thyme

4 Tablespoons (1/2 stick) butter, melted

Directions: Heat the oil in a large Dutch oven over medium heat and add the onion, celery and carrot. Cook, stirring often, until the veggies are soft and fragrant (about 5 minutes). Add in the diced pork chops and sausages and cook about 8 minutes or until the meat starts to brown.

Add in the beans, tomatoes, stock, garlic salt, thyme, marjoram, bay leaf and salt/pepper. Bring up to a boil and reduce to a simmer. Cover and cook for 1 hour on low heat, stirring occasionally.

Remove the cover and cook another 30 minutes.

Preheat the oven to 425 degrees F.

In a small bowl, combine the panko breadcrumbs with the salt and thyme. Stir in the melted butter.

Remove the cassoulet from the heat and uncover. Remove and discard the bay leaf. Sprinkle the breadcrumb mixture over the top and bake for 15 minutes or until the breadcrumbs start to brown.