Today on DelmarvaLife –
The dead of winter is actually a good time to talk birds. There’s a lot to see, flying in the sky right now. We learn about the benefits of birds.
Bird carving takes the spotlight in today’s “Monday Memories.” We’ll go back a few years to revisit our time spent with Chincoteague’s own “Duck Man,” Roe Terry.
Lt. Tim Robinson of the Wicomico County Sheriff’s Office joins us to show off the pictures of people they’d like to get into police custody in today’s Most Wanted Monday.
There’s hoola hooping and then there’s Latif Merritt Schofield. Katie visits the man who uses a hoola hoop to promote wellness.
Summer Widmyer with the Worcester County Health Department shows us how to put together a tasty and healthy Chicken Pot Pie.
Chicken Pot Pie
Prep Time: 20 minutes
Cook Time: 57 minutes
Total Time: 1 hour 17 minutes
Servings: 6 servings, about 1 cup each
• 6 tsp. olive oil, divided use
• ½ medium onion
• 2 Tbsp whole-wheat flour
• 1 ½ cups 2% milk
• 1 cup of low-sodium chicken stock
• ½ tsp of sea salt
• ½ tsp of pepper
• 1 tsp of fresh thyme, finely chopped
• 1 ½ cups frozen green peas and carrot mix
• ¾ cup cubed cooked sweet potatoes
• 2 ½ cups cubed cooked chicken breast
• 6 sheets of phyllo dough, thawed, covered in a slightly damp towel
• Preheat oven to 375° F
• Heat 2 tsp oil in large nonstick skillet over medium high heat
• Add onion, stirring frequently until onion is translucent
• Add 1 tsp. of oil, stir
• Add flour; cook stirring frequently for 1 to 2 minutes or until flour and oil form a paste
• Slowly add milk, broth, salt, pepper, thyme. Bring to a boil stirring frequently
• Add peas, sweet potatoes, and chicken; cook stirring frequently
• Place chicken mixture in baking dish. Set aside
• Place phyllo on work surface. Keeping the original stack covered, remove one sheet at a time
and quickly brush with remaining olive oil. Cut oiled stack of phyllo into quarters. Place phyllo
loosely on top of chicken mixture; covering evenly.
• Bake for 30 to 35 minutes, or until phyllo dough is golden brown. Turn halfway through bake
Amish Country Casserole
What You’ll Need
- 1 1/2 pounds ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (16-ounce) package wide egg noodles
- 1 (10-3/4-ounce) can condensed tomato soup
- 1 (10-3/4-ounce) can condensed cream of mushroom soup
- 1 1/4 cups milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
What to Do
- Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray.
- In a large skillet over medium heat, saute beef, onion, and garlic 5 to 7 minutes, or until browned; drain off liquid.
- Meanwhile, in a soup pot, cook noodles according to package directions; drain well and return noodles to pot. Add ground beef mixture and remaining ingredients, except paprika; mix well. Place in casserole dish and sprinkle with paprika.
- Cover and bake 30 to 35 minutes or until heated through.
Mr. Food Test Kitchen Tips!
- Freezer instructions: You can freeze this recipe before or after baking. If before, let thaw 24 hours in advance and bake at regular temperature and time. If after, let thaw and reheat. Click here for more tips on freezing this recipe.
- Amish Country Casserole made our reader favorites list for 2010! Check out all the top 20 recipes of 2010.
- If you enjoyed this recipe, be sure to check out Easy Pasta Bake Recipes: 24 Ultimate Pasta Casseroles.
- Looking for more Amish casserole recipes? Check out our free eCookbook, Welcome to Amish Country: 16 Easy Amish Recipes from Mr. Food.