1/4 cup unsalted butter
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup diced yellow onion
1 clove garlic, minced (I used 1 tablespoon garlic powder)
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup half-and-half
1/2 cup grated Parmesan cheese
4 cups chopped cooked chicken
1/2 (16 oz) package spaghetti (cook as instructed)
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees.
In a 10″ cast iron skillet melt butter on medium heat, add bell peppers, onion and garlic. Cook until vegetables are tender. Stir in flour and cook for about 2 minutes. Add broth and cook until bubbly, about 4 minutes. Whisk in half-and-half until simmering. Stir in Parmesan cheese and remove completely from heat. Stir in cooked chicken and cooked pasta.
Bake 15-20 minutes until bubbly. Sprinkle with cheddar cheese and bake for about 5 minutes until the cheese melts.
Credit: Cast Iron Casseroles 2016 Magazine (page 24)
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27