By Daniella Malfitano
Warm up with effortless make-ahead casseroles and no-fuss stovetop meals
Winter stews and casseroles don’t need to be dull. listed here are 50 unusually uncomplicated updates on vintage recipes, so much of which might be ready sooner than time and cooked while you’re able to consume. in any case, the very last thing you must do after a protracted day of cold climate is store for hard-to-find components so one can organize an complex dinner. ignore that! Feed the total family members very quickly with those stick-to-your-bones dishes, including:
- Creamy poultry Casserole
- Beef Stroganoff
- Sausage and Spiral Pasta Bake
- Cajun-Style poultry Stew
- Cheesy Scalloped Potatoes
These hearty eats will hit the spot, and bonus: there'll be lots of leftovers for lunch, snacks, or one other quickly dinner.
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Additional info for Winter Stews & One-Pot Dinners: Tasty Recipes that Fill Your Belly and Warm Your Heart
Next, increase the heat to high and add the chicken broth, water, and shredded chicken pieces and mix well. Bring the stew to a boil and then add in the wild rice and cook for 5 minutes. Reduce the heat, add the salt, black pepper, herbes de Provence, and bay leaves to the pot, then cover and simmer the stew for 25 minutes. While the stew cooks, heat a saucepan to low heat, whisk together the remaining butter and the flour, and cook for 2 minutes, stirring constantly. Gradually stir in the milk, whisking constantly to smooth out any lumps.
Once the chicken is cool enough to touch, remove the skin, dice it into chunks, place back into the stew, and mix gently to combine. Combine the remaining 2 cups of flour, the last teaspoon of salt, the herbes de Provence, and the baking powder in a large bowl. Melt the last tablespoon of butter, then add the milk and melted butter and mix just until the dough comes together. Drop heaping spoonfuls of dough, one by one, into the stew, leaving a bit of space between each dumpling. Cover the pot and place it in the oven to bake for 15 minutes, then uncover and bake for another 5 minutes to brown the dumplings.
I didn’t skip a week. I loved this soup so much that my parents would buy it in bulk to make sure they had it in the cupboard for me. I haven’t had the canned version in years, however, because I have since graduated to this even more delicious homemade version. It’s a must try. Serves 6–8 2 tablespoons olive oil 1 pound bacon, diced 4 cloves garlic, minced 1 medium yellow onion, diced small 3 large carrots, diced small 3 stalks celery, diced small 1 teaspoon salt � teaspoon pepper 2 tablespoons tomato paste � cup all-purpose flour 8 cups chicken broth 3 cans (15-ounce each) great northern beans, drained (4½ cups drained) 1 bay leaf Heat a Dutch oven to medium with the oil, then add the bacon, and cook for about 5 to 7 minutes or until the bacon crisps.