Shrimp & Crab Au Gratin

1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 cup dry white wine
Juice of 1 lemon
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 lb small or medium shrimp, peeled and deveined
1 lb claw crabmeat, picked through for shell
1 1/2 cup grated sharp cheddar cheese


Melt the butter in a heavy-bottomed saucepan over very low heat.

When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly.

Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.

Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again.

Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise.

Remove from the heat.

Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp.

When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately.

Roughly chop the shrimp and put in a large mixing bowl.

Add the crabmeat and, with your hands, toss gently to mix.

Pour the sauce over the seafood.

With a large spoon, gently combine, taking care not to break apart the crabmeat.

Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11-by-7-inch casserole dish.

Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture.

Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil.

Place the pan into a plastic freezer bag and seal.


Prepare a label with these instructions: Completely thaw in refrigerator.

When ready to bake, remove the foil and plastic wrap.

Bake at 350 degrees F for about 25 to 30 minutes, until bubbly.

If serving immediately, bake in a 350 degree F oven uncovered, for about 25 minutes, until bubbly.

Recipe Courtesy of Paula Deen

Squash Casserole

Squash or Broccoli Casserole


6 medium slightly cooked squash or 1 box of frozen chopped broccoli ½ medium chopped onion
½ cup mayonnaise ½ cup grated cheese
1 can cream of celery soup ¼ package of Pepperidge Farm corn bread stuffing mix
1 egg salt and pepper


Beat egg, add soup, mayonnaise, and onion. Mix with squash or broccoli, salt, and pepper. Put these ingredients in a casserole dish greased with oil or butter. Spread grated cheese on next. Cover with stuffing mix. Pour melted margarine over top. Bake 40 to 45 minutes at 350 °F.


Note: One box of frozen chopped broccoli may be substituted for the squash for a broccoli casserole.


Brenda Poplin

Cottage Pie

IngredientsCottage Pie


1/4 cup Butter

1 cup Onion – [ diced ]

1½ lbs. Ground Sirloin

Salt – [ to taste ]

Black Pepper – [ to taste ]

¼ tsp Savory spice blend

1 cup Brown Gravy

2 cups Mashed Potatoes

Additional Butter

1 cup Cheddar Cheese – [ grated ]



1. Brown the ground sirloin, remove from heat and drain in a colander

2. Sauté the onion in a small amount of the butter until lightly browned

3. add the remainder of the butter, ground beef, salt, pepper, and savory – continue to cook for 5 minutes

4. Add the gravy and heat until bubbling (you can prepare this gravy from scratch or use a pre-packaged dry mix)

5. Portion the mixture into ramekins or rarebits

6. Pipe or spoon a liberal amount of mashed potatoes on top of the meat mixture

7. Top with cheddar cheese

8. Bake in a 400°F oven for 15-20 minutes or until potatoes are lightly browned

Source: Rose & Crown Pub – Epcot World Showcase (Walt Disney World)

Corn Casserole



1 box Jiffy® corn muffin mix

8 oz. can Cream-Style Corn

8 oz. can Whole-Kernel Corn

8 oz. Sour Cream

1 stick Butter or Margerine

2 Eggs – [ beaten ]


1. Melt butter and pour into 9×13 baking dish or portion into ramekins

2. Beat the two large eggs

3. in a mixing bowl, combine the muffin mix, cream-style corn, whole-kernel corn, sour cream, and eggs

4. Place the mixture in the baking dish or portion into ramekins

5. Bake at 350F for 40 minute or until the casserole can be probed with a cake tester with no residue

6.  Allow to cool and cut into rectangles or circles, using a biscuit cutter.

Source: Patsy Fesperman

Spinach Madeline


30 oz. Spinach [chopped] [fresh or frozen]

1½ tsp Kosher Salt

4 tbsp Butter

¼ cup Flour – All-Purpose

1 cup Milk

6 oz. Kraft® Velveeta Cheese (diced)

1½ cups Sharp Cheddar (grated)

¹⁄³ cup pickled Jalapeños (seeded & chopped)

8 oz. Sour Cream

2 tbsp minced onion

½ tsp Garlic Salt

½ tsp Black Pepper


1. Combine the spinach and the kosher salt in a large stock-pot.  Cover well with water and bring to a boil (cook until tender ~ 10 minutes)

2. Drain the cooked spinach in a colander, squeeze to remove excess water

3. Sweat the onions in a small pan until translucent and softened.  Use a bit of water to keep them from burning. [Set aside]

4. In a medium sauce-pan melt the butter and slowly whisk in the flour to form a simple roux

5. Whisk in the milk and continue to stir over medium heat until the mixture thickens considerably

6. Add the cheese, sour cream, onion, jalapeños, garlic salt, and pepper – whisk slowly over low heat until homogeneous

7.  Add drained spinach and mix well

8. Portion into rarebits or ramekins and top with non-seasoned bread crumbs

9. Bake for 30 minutes in  350°F oven

Source: Amy Kingman

Dru’s PoppySeed Chicken Casserole

IngreDru's Poppyseed Chicken Casseroledients

4-5 Chicken Breasts – Boneless/Skinless

8 oz. Sour Cream

1 can Cream-of-Chicken Soup – Campbells’® 10.75 oz.

¼ cup white Wine

1 sleeve Ritz® crackers – crushed

1 stick Butter or Margarine – melted

2 tablespoons Poppy Seeds


1. Boil the chicken breasts in a large stock-pot until internal temperature reaches 180°F – set aside and allow to cool

2. Shred the chicken into rough, 1 inch chunks – use two forks to “tease” the meat apart

3. In a large bowl, combine the sour cream, cream-of-chicken soup, and white wine – whisk well to combine

4. Stir in the chicken until well mixed – place mixture in a 2.5 quart baking dish

5. Place the Ritz® crackers in a gallon, zip-top bag – crush into 1/4 inch pieces (try not to create too much powder)

6.  In a small bowl combine the cracker crumbs and the butter – stir gently until coated evenly

7. Sprinkle crumbs evenly over the chicken mixture

8. Garnish with poppy seeds

9. Bake at 350°F for 60-70 minutes

Source: The Famous Dru

Chilli Spaghetti

Chili Spaghetti


1 pound Ground Beef

½ cup chopped Onion

2 Garlic cloves, minced

3 cups Tomato Juice

1 can (16 ounces) Kidney Beans, rinsed and drained

6 ounces Spaghetti, broken into 3-inch pieces

1 tablespoon Worcestershire sauce

2 to 3 teaspoons Chili Powder

1 teaspoon Salt

½ teaspoon Pepper


1. Brown the ground beef then drain in a colander

2. Re-heat pan and sauté the onion (add the garlic when onion begins to look transparent)

3. Grease a 2.5 quart baking dish with PAM

4.  In a large bowl combine the spaghetti, ground beef, kidney beans, onion, and garlic – mix well with your hands

5. In a large measuring cup combine the tomato juice, Worcestershire sauce, salt, pepper, and chili powder – whisk well to combine

6. Place the “dry” ingredients in the greased pan – press the entire mixture down to minimize the amount of spaghetti poking up (this keeps it from drying out)

7. Pour the liquid ingredients evenly over the entire dish – cover with foil

8. Bake in a 350°F oven for 65-70 minutes

Source: Taste of Home