Month: November 2021

Categories
Casserole Main Dish Quick Prep

Carbonara Casserole

Ingredients

  • 2 bottles Alfredo
  • 1½ lbs spaghetti
  • 2 cups frozen peas
  • 2 tbsp bacon bits

Directions

  1. Mix Alfredo with an equal amount of water
  2. Cook spaghetti in Alfredo mix until liquid has been absorbed
  3. Mix in peas and bacon bits with spaghetti and let sit to absorb moisture and warm the peas
Categories
Casserole Main Dish Quick Prep

Chicken Pasta Casserole

Ingredients

  • 2 cans Cream of chicken soup
  • 1 lb spaghetti
  • 2 cups frozen peas
  • 2 tbsp bacon bits
  • Milk

Directions

  1. Mix milk and soup mix
  2. Cook spaghetti in soup until liquid has been absorbed
  3. Mix in peas and bacon bits with spaghetti and let sit to absorb moisture and warm the peas
Categories
Dutch Oven Lunch Main Dish Quick Prep Sandwich

Pulled pork

Ingredients

  • 2-4 lbs uncooked pork (roast, tenderloin or any other boneless favorite)
  • 1 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • ¼ cup mustard
  • 1 cup barbeque sauce
  • 1½ cups Dr. Pepper (other colas will work or use water if you prefer)

Directions

  1. Mix everything except the pork together
  2. Cut pork into into 2″sections (to make sure the flavor goes all the way through)
  3. Combine pork pieces and sauce in a pressure cooker
  4. Cook on high for 60 minutes and release pressure
  5. Pull out pork pieces and shred them with a fork—they should come apart easily
  6. Pour some of the cooked liquid over the pork to keep it moist (½ to 1½ cups depending on how much meat)
  7. Add more barbeque sauce to pulled pork as desired

Pulled pork pairs well with coleslaw, mashed potatoes, or mac&cheese. 2 lbs of pork should make a decent meal while 4 lbs should serve a larger group. This can also be done in an oven or show cooker but that would take several hours at 300° and probably requires more water due to evaporation (I haven’t tried it myself).

Categories
Casserole Dutch Oven Main Dish Quick Prep

Pasta Casserole

Ingredients

  • 1 lb Rigatoni (other pastas probably work but we like rigatoni)
  • 48 oz marinara sauce (~4 cups)
  • 2 cups water
  • 20 meatballs (1-1½ lbs)
  • 1 cup finely shredded mozzarella
  • 1 cup shredded parmesan (we’ve also used parmesan/romano/asiago mix)

Directions

  1. Combine pasta, pasta sauce, water, and chopped up meatballs in 9×13 pan
  2. Cook at 425° for 20 minutes
  3. Mix shredded cheeses in a bowl
  4. Pull casserole out of the oven and mix in half of the cheese mix then cover with the remaining cheese
  5. Cook for another 5 minutes in the oven to allow the cheese to melt on and through the casserole