Cooking with Tammy Kelly: Winning Recipes from the 2024 Lenoir County Agriculture Fair Casserole Cook-Off
In case you missed it, on Wednesday night October 2nd, of the Lenoir County Fair Kelly Tyndall, Family and Consumer Science Agent for the Lenoir County Center of NC Cooperative Extension conducted the Casserole Cook-off. Entries are divided into two categories, Meat and No Meat. This year there were a record number of entries, more than doubling the entries of the previous year. I can tell you they sure smelled quite yummy. Following the anonymous judging, winners were announced and we are lucky enough to have been given the recipes! Hope you will enjoy and maybe even think about entering your favorite casserole recipe next year!!
MEAT DIVISION:
1st Place – George Griffin – Seafood Casserole
Ingredients:
4 ounces flounder fillets (split in two portions)
6 large shrimp
6 large scallops
4 ounces lump crab meat
2 tablespoons all-purpose flour
4 tablespoons butter
½ cup heavy cream
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
½ teaspoon Old Bay
Add two tablespoons of butter to a large skillet over medium-high heat.
Melt the butter and add the shrimp and scallops to the hot pan. ( you can substitute olive oil for the butter for sauteing the seafood)
Sauté the shrimp and scallops for about a minute, just long enough to sear the outside of the seafood.
Add heavy cream and seasonings to the pan.
Sauté the mixture for one minute, then remove the shrimp and scallops from the pan. Set aside until needed.
Add two tablespoons of butter dredged in flour to the seafood sauce. Let it simmer over low heat to thicken the sauce.
Remove the pan from the heat and add the scallops, shrimp, and crab meat to the sauce. Mix until seafood is coated and set aside until needed.
Place the flounder fillets in the bottom of each casserole dish. Add a little water to the dish and sprinkle with old bay seasoning. Bake the flounder for 10 minutes at 350° F.
Drain the water off the flounder.
Add the seafood mixture to the casserole dish. Sprinkle with old bay seasoning and bake for 25 minutes at 350° F until golden brown.
2nd Place – Brenda Griffin – Ham Casserole
Ingredients:
2 pounds sliced ham
2 pounds sliced boiled potatoes
2 cans mushroom soup
1 pound grated cheese, divided
Enough bread crumbs to cover the top of the dish
Layer first four ingredients in order they are listed. Then top with bread crumbs and remaining cheese.
3rd Place – Lexi Stalnaker – Chili Casserole
Ingredients:
¼ cup onion
1 1/2 lbs. ground beef
3 packs chili seasoning
2 eggs
¼ cup milk
3 cans tomato sauce
1 can diced tomatoes with chili peppers
1 can kidney beans
2 boxes jiffy cornbread mix
1 small can creamed corn
Brown ground beef and onions in a large sauce pan, drain grease. Next, add chili seasoning and stir, then add diced tomatoes, tomato sauce and kidney beans.
Simmer on low heat for 15 – 20 minutes. Remove from heat and add ingredients to a casserole dish, set to the side.
Next, mix jiffy mix, eggs, creamed corn and milk together and pour over the chili mix. Bake at 400 degrees for 20 minutes.
MEATLESS DIVISION:
1st Place – Lexi Stalnaker – Crazy Crust Apple Cranberry
Ingredients:
1 cup all-purpose flour
¼ cup sugar
1 tsp. baking powder
½ tsp. salt
½ tablespoon brown sugar
1 teaspoon cinnamon
½ cup butter, softened
¾ cup milk
1 egg
1 can apple pie filling
1 can whole cranberries
1 teaspoon orange zest
In a medium bowl, combine flour, sugar, baking powder, salt, softened butter, milk, and egg. Beat mixture until smooth.
Pour batter in a buttered 9 inch casserole dish, spreading it evenly. Add pie filling on top of mixture, next add whole cranberries over the mixture. Last, sprinkle brown sugar, cinnamon, and orange zest on top of the mixture.
Bake at 350 degrees for 35 minutes until golden brown.
2nd Place – Katelynn Hardison – French Toast Casserole
Ingredients:
1 cup brown sugar
½ cup unsalted butter
1 loaf brioche bread
2 cups milk
2 teaspoons vanilla extract
¼ teaspoon cinnamon ( on top )
¼ teaspoon cinnamon sugar (on top)
Stir brown sugar and butter together in a saucepan on medium heat, next, pour mixture into a casserole dish. Scatter French toast bread in a 2 inch layer, set to the side.
Whisk milk, eggs, and vanilla together, pour mixture over bread pieces and make sure all pieces are covered.
Cover dish with foil and place in the refrigerator overnight. When ready, bake at 350 degrees for 1 hour.
Sprinkle both cinnamon and cinnamon sugar on top.
3rd Place – George Griffin – Sweet Potato Casserole
Ingredients:
1 can sweet potatoes
1 cup molasses
½ stick butter, melted
2 cups pecans, additional pecans for topping
Marshmallows, enough to cover the top of the casserole
Mix first four ingredients, place in a casserole dish and bake at 350 degrees for 15 – 20 minutes.
Remove from stove, let cool slightly then add marshmallows and additional pecans to the top.
Place back in the oven and broil until marshmallow are moderately brown.
Neuse News is a locally-owned small business startup in downtown Kinston. Our goal is to provide free, hyper-local news to Lenoir, Greene and Jones counties. The kind of news our grandparents read in a format fit for today's times.
We provide this by having supportive advertisers and we encourage you to click on their ads, shop with them, and eat with them. Every bit of financial support is important to help us sustain free, hyper-local news.
Please consider supporting Neuse News with as little as $5 one-time or via a monthly option. Every little bit helps us, help you.
