If you’re looking for a dynamite casserole, one that practically screams “comfort” and one that’s easy to make, serves a crowd and comes in at a budget, this is the one.
This is a casserole that brings casseroles to a whole new level. Bright. Vibrant. Fresh. If you want to look like a genius, serve this Artichoke Chicken or Turkey Casserole to weekend guests for brunch, bring to a buffet or a potluck, or make it, just for your loved ones, on a cold, winter day.
I like to have easy things to throw together after a busy time like Thanksgiving. This dish has been around forever, and in my mind is the Classic Uncle Ben’s Wild Rice Turkey Casserole – the others? Simply pretenders.
Turkey Tetrazzini, a creamy casserole of turkey, mushrooms, sherry and pasta is like a little black dress; it never really goes out of style. Developed by a chef for a favorite Opera singer, the name Tetrazzini, is exotic, but the flavors are familiar and it is always a crowd pleaser.
You know a dessert’s good when someone licks their plate (and it wasn’t me…I knew there was more in the kitchen.) That dessert is my Grandma’s Apple Cake with Rum Sauce – one of my favorites when I was a child.
How to describe this incredible, unusual chowder? Kind of a blend between Southwestern and “Up North,” this hearty, creamy delectable meal in a bowl is a family favorite. A quick note: while it’s wonderful with smoked turkey, I often use left over turkey or chicken in this soup and it is every bit as good.