Competing with Casseroles

Twenty-three contestants chopped and stirred their secret ingredients together in hopes of capturing the judges’ favor at Friendship Village’s Casserole Cooking contest. From Beefy Mac & Cheese to Greek, Polish, Mexican, Italian and American favorite dishes, five judges were served healthy portions of the tasty fares.
Our enthusiastic panel of judges included Amy Alessio from the Schaumburg Library, George Dunham, Village Trustee, Deb Pankey, Food Editor of the Daily Herald, Nancy Rentner, Manager of Jewel and Kim Wisniewski, Manager from Noodles and Company. As they savored the varied dishes, guests enjoyed three different pastas brought by Noodles and Company.
It was a very close call according to Master of Ceremonies, Mike McCann, but the judges independently voted for the top three dishes. Each casserole was awarded from 1 to 10 points for taste, 1 to 5 for texture and 1 – 5 for appearance.
The winner was Dot Gondek who competed for oven space with her husband as they both prepared their individual entries. Dot was the winner of a $25 Jewel gift card, a cookbook and many other prizes donated by the judges and Friendship Village.
Katherine Dagres was awarded second place for her Greek recipe handed down through the ages. Third place winners were from a single entry of Chicken Fettuccini created by Willows residents.
Of course everyone one of them was delicious, but today we’re sharing just the winning recipe.

First Place Recipe

TACO CASSEROLE

serves 6

baked by Dot Gondek

1 lb. ground turkey breast

1 medium onion, chopped (1/2 cup)

1 envelope (1.25 oz) Old El Paso Taco Seasoning Mix

1 can (4.5 oz) Old El Paso Green Chiles (Chopped & Undrained)

1/2 cup Original Bisquick Mix

1 cup milk

2 eggs

1 medium tomato, chopped (3/4 cup)

1/2 cup shredded colby-monterey jack cheese

1. Heat oven to 400°, spray 9-inch baking dish with cooking spray.

2. In 10-inch skillet, cook turkey & onion over medium-high heat, stirring occasionally, until turkey is no longer pink, drain.  Sprinkle taco seasoning mix over turkey mixture; mix well.  Spread into baking dish.  Top evenly with chiles.

3. In a medium bowl, stir Bisquick mix, milk & eggs with a whisk until blended.  Pour into baking dish.

4. Bake 25 minutes.  Top with tomato and cheese.  Continue baking an additional 8-10 minutes longer or until cheese is melted.

5. Let stand 5 minutes before serving.

Second Place Recipe

PASTICHIO

baked by Katherine Dagres

1 lb. macaroni (Greek pasta – thicker noodles)

1  1/2 lbs. ground meat (1 lb. round steak & 1/2 lb. pork, ground together)

1 stick of butter

2 dashes cinnamon

salt & pepper

1 stalk of celery, chopped fine

1 medium onion, chopped

Grated Greek Cheese

1/4 – 1/2 can tomato paste – dissolve with 1-2 cups of water

Boil macaroni, strain & set aside

Saute onion in 1 stick of butter, add celery and sauté

Add meat until browned, add salt, pepper & cinnamon

Brown, add tomato paste & water combination and let meat simmer covered, about 1/2 hour

Mix meat mixture with macaroni and add grated cheese to taste

Pour into 15″ x 11″ baking pan

PATSTICHIO KREMA – TOPPING

3 eggs beaten well

3/4 stick of butter, melted

4 Tbs flour

3 cups whole milk – heated slowly

Melt butter and add flour until dissolved.  Add heated milk slowly stirring until thickened.  Add beaten eggs and salt. Stir until thick.  Pour over macaroni.

Bake at 350º for one hour

Enjoy!