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Recipe Exchange: Two Good Casseroles |

Recipe Exchange: Two Good Casseroles

Sometimes a crowd needs a casserole. We’ve got two good ones.

Dorothy’s family and friends love her chicken and wild rice. In fact, it’s a winter meal that they’ve come to expect. A few even demand it.

Dorothy’s casserole baked in a deep cast iron skillet 

If we double Dorothy’s recipe, we also should double the long grain and wild rice mix to two packages equaling 12 ounces.

Fast and easy cleanup was on my mind as I prepped to make Dorothy’s casserole. Two 10-inch diameter cast iron skillets were my answer. My oldest standby, at 1 3/4 inches deep, cooked the rice, then, kept it warm at the back of the stove.

Cast iron skillet, 3 inches deep 

I was able to make as well as to bake Dorothy’s dish in my second skillet, which measures 3 inches deep. I used the recipe as it’s written below.

Dorothy’s Wild Rice Supreme

1 package(6 ounces) long grain + wild rice mix                       

Long grain wild rice mix 

1/4 cup unsalted butter

1/2 cup chopped onions

1/3 cup flour

1 1/4 cup chicken broth, divided

1 cup whole milk, half half, or in a pinch 2% milk

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 1/2 cups large-diced cooked chicken or turkey

1/3 cup finely chopped fresh parsley

1/3 cup lightly toasted slivered almonds

1/2-3/4 cup Italian flavored panko bread crumbs

3 tablespoons grated Pecorino-Romano cheese

Cook rice according to package directions. Set aside at room temperature when done.

Preheat oven to 400 degrees. Grease a 2 quart casserole dish.

Melt butter in a large saucepan or skillet over low heat. Turn heat to medium. Add chopped onions, Stir occasionally, and cook for 5 minutes, until soft. Stir in the flour and keep stirring until flour is absorbed. Immediately add 1 cup chicken broth, the milk or half half, salt and pepper. Cook, stirring until thickened, 2-4 minutes.

Set heat to low; add large-diced chicken, chopped parsley, slivered almonds, and cooked rice. Mix well. Spoon into a casserole dish.

Mix the grated cheese and bread crumbs. Sprinkle evenly over top. Drizzle 1/4 cup more of the chicken broth, if desired. Bake in preheated 400 degree oven for 30 minutes. Serve hot. Makes 6 servings.

The William Mary Cookbook 

The reputation for our second recipe is that it’s a tasty combo, great for a crowd. This recipe comes from The William Mary Cookbook published by the college’s alumni to celebrate its 300th anniversary in 1993.

William Armbruster’s Sweet Potato Apple Casserole

6-8 sweet potatoes

6-8 apples


4 tablespoons cornstarch

1 cup sugar

3/4 teaspoon salt 

2 cups water

1 stick unsalted butter, 1/4 pound

Preheat oven to 325 degrees.

Boil sweet potatoes in a pot of boiling water just until tender, 10-15 minutes. Once potatoes have cooled, peel and cut into round slices.

Peel and cut apples into round slices.

Arrange sliced potatoes and sliced apples into layers in a 9×13 inch baking dish. Potatoes should be last layer. Set aside.

Make the sauce: Mix the cornstarch, sugar, and salt in a medium sized saucepan. Add water and bring to a boil. Add butter and cook until thickened, only a few minutes. Pour thickened warm sauce over potato/apple layers. Bake in preheated 325 degree oven for one hour. Serves 8.

Suggestions for The Recipe Exchange may be sent to Ellen Clifford McGuire, or mailed to Recipe Exchange, P.O. Box 461, East Longmeadow, MA 01028. For more meal ideas, visit 

Category: Skillets  Tags: ,  Comments off
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