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Cooking with Paula Deen Casseroles 2019

Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

United States
Hoffman Media
7 Issues

in this issue

1 min
editors letter

Y’all, I am absolutely crazy about casseroles. Even though I’ve been cooking for years, I’ve never stopped making these flavorful dishes that are easy enough for even the newest cooks to prepare. I have always loved their simplicity, and the flavor options are truly endless. Since I’ve been making casseroles like the ones in this special issue for my family and friends for so many years, I wanted to share this collection with you. These yummy recipes will have you pulling out your trusty 13x9s and other baking dishes to make comforting meals for your family, to take to a potluck, or to give to a friend in need. Classic Southern recipes are also near and dear to my heart, and many well-loved recipes from the South come in the form…

14 min
rise and shine - breakfast casseroles

Baked Cheese Grits with Herbed Creole Shrimp Makes 8 servings Instead of individual servings, you can bake the grits mixture in a 13x9-inch baking dish until set in the center, 30 to 40 minutes. 4½ cups milk, divided¾ cup butter1 cup quick-cooking grits2 cups shredded Gruyère cheese¾ teaspoon salt2 large eggs, room temperatureHerbed Creole Shrimp (recipe follows) 1. Preheat oven to 350°. Spray 8 (1-cup) baking dishes with cooking spray. 2. In a medium saucepan, bring 4 cups milk and butter to a boil over medium-low heat. Slowly whisk in grits until smooth. Cook, whisking frequently, until thickened, 4 to 5 minutes. Remove from heat, and stir in cheese and salt until melted. 3. In a small bowl, whisk together eggs and remaining ½ cup milk. Gradually whisk egg mixture into grits until combined. Pour mixture…

11 min
on the side - flavorful veggies

Spaghetti Squash Casserole Makes 6 to 8 servings The crunchy pine nuts on top of this casserole are a great contrast to the creamy filling. 1 medium spaghetti squash, halved lengthwise and seeded2 tablespoons olive oil2 teaspoons kosher salt, divided1 teaspoon ground black pepper, divided4 ounces cream cheese, softened4 ounces goat cheese, softened½ cup heavy whipping cream1 tablespoon chopped fresh tarragon1 cup pine nutsGarnish: chopped fresh parsley 1. Preheat oven to 400°. Line a rimmed baking sheet with foil. 2. Place squash, cut side up, on prepared pan. Drizzle with oil, and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake until tender, about 30 minutes. Reduce oven temperature to 350°. 3. Let squash cool enough to handle. Using a fork, scrape squash strands into a large bowl. Stir in cream cheese, goat cheese, cream,…

13 min
mac and cheese - family favorites

Creole Macaroni and Cheese Makes 10 to 12 servings The trio of onion, celery, and bell peppers in this dish enhances the sweet flavor of the fresh crab. 5 tablespoons butter1⁄2 cup chopped onion1⁄2 cup chopped celery1⁄3 cup chopped green bell pepper1⁄3 cup chopped red bell pepper5 tablespoons all-purpose flour3 cups whole milk2 cups shredded Monterey Jack cheese with peppers2 cups shredded Swiss cheese21⁄2 teaspoons Creole seasoning1⁄2 teaspoon salt1⁄2 teaspoon ground black pepper1 (16-ounce) package medium or large pasta shells, cooked according to package directions1 (8-ounce) container lump crabmeat, picked free of shells2 cups shredded sharp Cheddar cheese 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large heavy saucepan, melt butter over medium heat. Add onion, celery, and bell peppers; cook, stirring occasionally, until tender, 5 to…

12 min
chicken suppers - dinner staples

Chicken and Dressing Makes 6 to 8 servings This is homestyle comfort food to be enjoyed all year long. ½ cup butter2½ cups chopped onion2½ cups chopped celery1 tablespoon minced garlic2 (6-ounce) packages buttermilk cornbread mix, baked according to package directions6 frozen buttermilk biscuits, baked according to package directionsShredded cooked chicken, reserved from Chicken Broth (recipe follows)1 tablespoon poultry seasoning1 teaspoon rubbed sage1 teaspoon dried thyme leaves2 large eggs, lightly beaten5 cups Chicken Broth (recipe follows)Garnish: chopped fresh parsley, fresh sage 1. Preheat oven to 350°. Spray a 13x9- inch baking dish with cooking spray. 2. In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook until very tender, about 10 minutes. 3. Crumble baked cornbread and biscuits into a large bowl; stir in cooked vegetables, shredded chicken, poultry seasoning, sage, and…

13 min
company’s coming - impress your guests

Ham, Greens, and Cornbread Pie Makes 6 to 8 servings “The cheesy cornbread crust on this pot pie is so yummy!”—Paula ¾ pound smoked sausage, sliced1 (8-ounce) package chopped ham, drained1¾ cups chopped red bell pepper1¾ cups chopped onion4 cloves garlic, minced1¾ pounds fresh collard greens, stemmed and chopped into 2-inch pieces2⁄3 cup all-purpose flour1½ teaspoons ground black pepper2¾ cups chicken broth1½ tablespoons hot pepper vinegar2 (8.5-ounce) packages corn muffin mix2 large eggs2⁄3 cup milk1 (8-ounce) package Monterey Jack cheese with peppers, shredded 1. Preheat oven to 425°. Spray a 13x9-inch baking dish with cooking spray. 2. Heat a large stockpot over medium-high heat. Add sausage, ham, bell pepper, onion, and garlic; cook, stirring frequently, until onion is translucent, about 10 minutes. Stir in greens; cook, stirring frequently, for 15 minutes. Stir in flour and…