Tonight's Dinner: Hungry Boy Casserole

Filed in Gather Food Essential by on October 7, 2008 0 Comments

I adapted this from the latest issue of Cooking with Paula Deen. See comments at the end.

                     *  Exported from  MasterCook  *

                           Hungry Boy Casserole

Recipe By     : adapted from Cooking with Paula Deen, Oct 08
Serving Size  : 4    Preparation Time :0:00
Categories    : Casserole                        Poultry

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
   1      tb            olive oil
     1/2  lb            ground turkey
     1/2  cup           onion — diced
     1/2  cup           green bell pepper — diced
   1      14 oz can     fire-roasted tomatoes — diced
   1      14.5 oz can   black-eyed peas — drained & rinsed
   4      oz            tomato sauce
     1/2  cup           niblet corn
   2      oz            diced green chiles — drained
   1      ts            creole seasoning
   1      ts            garlic powder
     1/2  ts            smoked paprika
     1/2  ts            Penzey's 4S Smokey Seasoned Salt
     1/2  ts            ground black pepper
   1 1/2  cups          shredded cheddar cheese
                        Biscuit Topping:
   6      tb            unsalted butter
   3      cups          self-rising flour — or more
     3/4  cup           shredded cheddar cheese
     3/4  cup           whole milk

Make biscuits: In a medium bowl, cut butter into flour with a pastry blender until mixture is crumbly. Stir in cheese. Pour in milk, stirring just until combined.

On a lightly floured work surface, knead dough 12 times. Roll it out untili it makes a 9×18 inch rectangle. Cut with a 2" biscuit cutter.

For casserole: Preheat oven to 425 degrees F. Lightly grease an 8×8 baking dish.

In a large skillet, heat oil over MED-HIGH heat. Add turkey and cook for 5-6 minutes, stirring frequently. Add oniom and bell peppers; cook for 2-3 minutes, or until tender.

Stir in tomatoes, black eyed peas, tomato sauce, corn, chiles, creole seasoning, garlic powder, smoked paprika, 4S Seasoned Salt, and red pepper; cook for 6-7 minutes, or until  heated through. Stir in cheese.

Pour turkey mixture into prepared pan. Cover with biscuits. Bake at 425 degrees F for 25-30 minutes until biscuit topping is golden brown.


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NOTES : Risa's note:

Original recipe called for double the ingredients and fed 8-10 people. Also it included 1 cup diced celery and 1 cup frozen okra.


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