This has been a favorite for many many years in our house. Thanks to my friend Steph for introducing it to us and for all the years we've tweaked it until we love it even more!
Heart Attack in a Pan
An approximation recipe
About 8-12 oz angel hair pasta
Cook according to pkg directions and put in a 9x13 pan
About 2 or three chicken breasts cut into small pieces
About 6-8 oz mushrooms chopped
About 6 oz butter
Pepper, garlic salt, poultry seasoning (or sage and/or thyme)
Sauté chicken and mushrooms in butter, season according to taste- don't be afraid to season generously. Pour over noodles, don't drain butter.
2 T butter
2 T flour
1 can of chicken broth or 2 c chicken broth from bullion
melt butter, add flour to make a paste, add broth, bring to boil for about 2 minutes to let it thicken (roux or white sauce)stirring almost constantly. Season with garlic salt, pepper, poultry seasoning, sage. I usually make this in the same pan as I sautéed the chicken and mushrooms and that picks up the flavor so I don't add too much in the way of additional seasoning. Pour this over the noodles and chicken/mushroom.
Now pour about a pint of whipping cream over the whole thing and top with lots of shredded cheese- I use Monterey Jack ¾ -1lb
Cover with foil and bake at 350*for 15 min. Remove foil and bake another 10-15 minutes until cheese is golden brown. Let stand 10 minutes before serving
Happy cooking!
Showing posts with label main dish; casserole. Show all posts
Showing posts with label main dish; casserole. Show all posts
Thursday, April 2, 2009
Ang's fabulous ham 'n' mac 'n' cheese casserole
This is a huge family favorite from my Sister Angela. EVERYONE in your family will eat this, and it is perfect comfort food!
2 c uncooked macaroni
2 Tbsp flour
2 Tbsp butter
2 cups milk
1 1/2- 2+ cups cheese ( I love a good medium or sharp cheddar or even a mix of two or three good cheeses. We've come to really like medium cheddar mixed with Greve, a Swiss type cheese
2 c diced ham
Boil macaroni to barely done -al dente. This works better if the macaroni is not overdone and will hold its shape. While the macaroni cooks melt the butter and add the flour, whisking together. Slowly stir in milk, creating a roux or white sauce. Remove from heat and add cheese, stirring to melt. Drain macaroni and stir in cheese sauce. Let it sit a few minutes to let the macaroni fill with the cheese sauce. This works really well if they are both hot. Mix in the diced ham. I really recommend using good quality ham- I love making this with the leftover bits from an Easter spiral sliced ham (hint hint). Pour into a 9x13 casserole and top with more cheese- to your liking. Bake @350* for 25-30 minutes. Comfort food at its finest- Thanks Ang!
2 c uncooked macaroni
2 Tbsp flour
2 Tbsp butter
2 cups milk
1 1/2- 2+ cups cheese ( I love a good medium or sharp cheddar or even a mix of two or three good cheeses. We've come to really like medium cheddar mixed with Greve, a Swiss type cheese
2 c diced ham
Boil macaroni to barely done -al dente. This works better if the macaroni is not overdone and will hold its shape. While the macaroni cooks melt the butter and add the flour, whisking together. Slowly stir in milk, creating a roux or white sauce. Remove from heat and add cheese, stirring to melt. Drain macaroni and stir in cheese sauce. Let it sit a few minutes to let the macaroni fill with the cheese sauce. This works really well if they are both hot. Mix in the diced ham. I really recommend using good quality ham- I love making this with the leftover bits from an Easter spiral sliced ham (hint hint). Pour into a 9x13 casserole and top with more cheese- to your liking. Bake @350* for 25-30 minutes. Comfort food at its finest- Thanks Ang!
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