Southern Living Southern Living Casseroles & Pot Pies

SOUTHERN LIVING celebrates the legendary food, gracious homes, lush gardens, and distinct places that make the South unique. In every edition you’ll find dozens of recipes prepared in our famous test kitchens, guides to the best travel experiences, decorating ideas and inspiration, and gardening tips tailored specifically to your climate.

United States
Meredith Operations Corporation
13 Issues

in this issue

5 min
cooking school

TEST KITCHEN TIPS Better Baked PASTA 1 UNDERCOOK THE NOODLES Boil pasta 3 minutes less than called for in package directions; it will finish cooking in the oven. 2 SAUCE GENEROUSLY Make sure all of the pasta is well coated in sauce so the noodles won’t dry out as they bake. 3 MAKE THE BREADCRUMBS Homemade crumbs vary in size, which creates a crunchier topping. 4 LET IT SIT Freshly baked pasta should rest for about 5 minutes so it can firm up and become easier to serve. “When making a baked pasta, grate hard cheeses like Parmesan yourself. It takes a little more time but will melt much better than the preshredded kind.”—Pam Lolley, Test Kitchen Professional PANTRY PRIMER Find the Right Shape Use this guide when selecting pasta for baked noodle casseroles, like mac and cheese and tetrazzini SHAPED Such noodles as farfalle…

9 min
roll it up

Chicken Enchiladas ACTIVE 45 MIN. - TOTAL 1 HOUR, 30 MIN. SERVES 6 TO 8. Make the enchilada sauce up to three days ahead; the flavors will meld and only get better. SAUCE 4 Anaheim chiles or 3 large jalapeño peppers3 poblano peppers6 plum tomatoes, halved1 onion, cut into wedges7 garlic cloves, unpeeled1 (28-oz.) can tomato sauce2 cups chicken broth1 Tbsp. ground chipotle chile pepper1 Tbsp. chili powder1 tsp. ground cumin1 tsp. dried oregano1 ½ tsp. kosher salt, divided ENCHILADAS 1 (8-oz.) block Monterey Jack cheese12 (6-inch) corn tortillas4 cups shredded deli-roasted chicken½ (8-oz.) block sharp Cheddar cheese, shredded2 avocados, chopped½ cup torn cilantro leaves2 Tbsp. fresh lime juice 1. Prepare Sauce: Preheat broiler with oven rack 5 inches from heat. Broil first 5 ingredients on a foil-lined baking sheet 6 minutes or until peppers blister and char.…

7 min
bring on the mac & cheese

Baked Smokin’ Macaroni and Cheese ACTIVE 25 MIN. - TOTAL 1 HOUR SERVES 8. 1 lb. uncooked cellentani (corkscrew) pasta2 Tbsp. butter¼ cup all-purpose flour3 cups fat-free milk1 (12-oz.) can fat-free evaporated milk1 cup (4 oz.) shredded smoked Gouda cheese½ cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese3 oz. fat-free cream cheese, softened½ tsp. table salt¼ tsp. ground red pepper, divided1 (8-oz.) package chopped smoked hamVegetable cooking spray1 ¼ cups cornflakes cereal, crushed1 Tbsp. butter, melted 1. Preheat oven to 350°F. Prepare cellentani pasta according to package directions. 2. Meanwhile, melt 2 tablespoons butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in Gouda cheese,…

6 min
let’s spice things up!

Skillet Enchiladas Suizas ACTIVE 15 MIN. - TOTAL 25 MIN. SERVES 6. 2 Tbsp. olive oil1 medium-size yellow onion, chopped (2 cups)3 garlic cloves, minced (1 1⁄2 Tbsp.)1 1⁄2 tsp. ground cumin1 (14.5-oz.) can diced tomatoes, drained1 1⁄4 cups tomatillo salsa4 cups shredded rotisserie chicken1 cup crema or sour cream6 (6-inch) corn tortillas, torn8 oz. Monterey Jack cheese, shredded (about 2 cups), divided1 small (6 oz.) avocado, diced Torn fresh cilantro leaves 1. Preheat broiler to high. Place oil in a medium-size cast-iron skillet, and heat over medium, swirling to coat. Add onion, and cook, stirring occasionally, until lightly browned, about 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, 1 to 2 minutes. Reduce heat to medium-low. Stir in drained tomatoes and salsa. Simmer over medium-low, stirring often, until slightly thickened,…

9 min
make it mini

Mini Skillet Chicken Pot Pies ACTIVE 30 MIN. - TOTAL 1 HOUR, 30 MIN. SERVES 6 TO 8. ⅓ cup (2 2⁄3 oz.) plus 2 Tbsp. unsalted butter, divided⅓ cup (about 1 1⁄2 oz.) all-purpose flour1 1⁄2 cups chicken broth1 1⁄2 cups whole milk1 1⁄2 tsp. Creole seasoning1 large sweet onion, diced1 (8-oz.) pkg. sliced mushrooms4 cups shredded rotisserie chicken2 cups frozen cubed hash browns1 cup matchstick carrots1 cup frozen small sweet peas1⁄3 cup chopped fresh flat-leaf parsley1 (14.1-oz.) pkg. refrigerated piecrusts1 large egg white 1. Preheat oven to 350°F. Lightly grease 8 (6-inch) cast-iron skillets or 1 (10-inch) cast-iron skillet. 2. Melt ⅓ cup of the butter in a large saucepan over medium; add flour, and cook, whisking constantly, 1 minute. Slowly whisk in the chicken broth and milk; cook, whisking constantly, until thickened…

2 min
include our popular corn pudding

Savory Corn Pudding ACTIVE 25 MIN. - TOTAL 55 MIN. SERVES 12. 3 Tbsp. all-purpose flour2 Tbsp. granulated sugar2 tsp. baking powder2 tsp. kosher salt6 large eggs2 cups heavy cream1⁄2 cup salted butter, melted and cooled2 Tbsp. canola oil6 cups fresh corn kernels (from 8 ears)1⁄2 cup chopped sweet onion (from 1 onion)2 Tbsp. chopped fresh thyme, divided 1. Preheat oven to 350°F. Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended. 2. Heat canola oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes. Stir flour mixture and corn…