Image from Lenoir County Fair Facebook page.

By Kelly Tyndall

The Lenoir County Fair has come and gone but what a fun night had by all, especially the judges, as they tasted remarkable recipes prepared by local cooks during our Casserole Cook-Off! I know the pride that overwhelms my soul when someone comments on how good the meal I prepared was or how they can’t wait for one of my particular recipes. So I know it is a true honor when you are recognized as the top cook for your dish in a cooking competition!! I am so thankful for the Lenoir County Fair Association, the judges, the volunteers, and most of all, the participants that helped make this year’s competition such a success! Don’t worry, we are not going to keep these recipes a secret! The following are the names of the winners and their award-winning recipes! Happy Cooking!!

Meat Category:

First place: Tim Coble

Spicy Taco Spaghetti

1 tbsp. Olive Oil

1lb. ground beef

1 (1.25 ounce) package taco seasoning

1 (10 ounce) can RoTel diced tomatoes & green chilies

¼ cup Firebee Spicy Honey

8 ounces cooked spaghetti

1 cup shredded mozzarella or cheddar cheese

1 diced Roma tomato

2 tbsp. chopped fresh cilantro

Coat 8x8 baking dish with 1 tbsp. of Olive Oil. Cook spaghetti according to packaged directions. In a separate pan, brown hamburger meat and drain. Add the next three ingredients, chopped Roma tomato, and mix well. Drain cooked spaghetti and add to the hamburger mixture. Mix well, and pour into dish. Sprinkle shredded cheese over the top. Bake at 350 for 30 minutes, top with fresh cilantro.

Second place: Brenda Griffin

Biscuits and Gravy Casserole with Sausage and Eggs

8 count package of biscuit dough

6 eggs

1 (2 ¾ ounce) package peppered gravy mix (makes 2 cups)

1 lb. pork sausage, any flavor

1 cup cheese, shredded

½ cup milk

Salt and pepper to taste

Grease a 13×9 baking dish and preheat the oven to 350. Brown the sausage in a large skillet and drain thoroughly. Cut biscuit dough into 1″ pieces, and line the bottom of the pan. Layer cooked sausage over the layer of biscuits, then layer shredded cheese over the sausage. Whisk eggs and milk, add salt and pepper, and pour over biscuit/layers. Make gravy according to instructions, and pour over everything. Bake for 35-45 minutes, or until eggs and biscuits are cooked through. Serve warm (leftovers are excellent too!)

Third place: Donna Stalnaker

Cheesy Chicken and Broccoli Casserole

1 cut-up Rotisserie chicken

4 cups cooked rice

1 can cream of chicken

1 can cream of mushroom

1 cup chopped carrots

1 bag frozen broccoli

1 medium onion, chopped

16 oz Velveeta Cheese

2 cups milk

2 tbsp. Worcestershire Sauce

Add broccoli, onion, and carrots in a small bowl with ¼ cup water – microwave for 4 minutes and set aside. In a large bowl, combine cooked rice, cream of chicken, and vegetable mix. Combine Velveeta cheese, milk, and Worcestershire Sauce. Microwave until melted. Pour cheese mixture into rice mixture and mix well. Pour into a casserole dish and bake at 350 for 30 minutes.

Non-Meat Category:

First Place: Donna Stalnaker

Zucchini and Tomato Casserole

4 zucchini, sliced

4 assorted colors tomatoes, sliced

Mozzarella cheese, shredded

Parmesan Cheese, shredded

½ cup Panko bread crumbs

½ stick butter

Italian Seasoning

¼ cup finely chopped onion

Layer casserole dish with zucchini next sprinkle Italian seasoning and chopped onion then top with cheeses. Next, layer tomato slices, again, sprinkle with Italian seasoning and cheeses and repeat layers. Melt butter and mix into bread crumbs, top casserole and cover with foil. Bake for 25 minutes at 350. Remove foil and bake for another 20 minutes.

Second Place: George Griffin

Sweet Potato Casserole

3 pounds sweet potatoes peeled and cut into cubes

½ cup brown sugar packed

⅓ cup butter softened

½ teaspoon vanilla extract

¾ cup pecans chopped, divided

¼ teaspoon cinnamon or to taste

salt and pepper to taste

cups miniature marshmallows

Preheat oven to 375°F. Grease a 9 x 13 pan. Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain. In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper. Fold in half of the pecans and spread into prepared pan. Sprinkle with the marshmallows and the remaining pecans. Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.

Third Place: Brenda Griffin

Ingredient Corn Casserole

ounces Jiffy Corn Muffin mix

ounces whole kernel corn (drained)

ounces creamed corn (not drained)

cup sour cream

1/2 cup melted butter

Preheat the oven to 350 degrees. In a bowl, mix all of the ingredients together and pour into a greased 8″x8″ baking pan. Cook uncovered for 45-50 minutes or until lightly browned.

BEST OF SHOW

Tim Coble: Spicy Taco Spaghetti