Up next in 10
Who doesn't like a good casserole? In this episode of Paula's home cooking, Paula cooks up some of her favorite casseroles.
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#pauladeen #fullepisodefriday
Warm Chicken Salad Casserole - https://www.pauladeen.com/recipe/hot-chicken-salad/
Cheesy Broccoli Casserole - https://www.pauladeen.com/recipe/broccoli-casserole/
Herb Garlic Bread - https://www.pauladeen.com/recipe/sourdough-garlic-herb-bread/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. You know,
0:02
down here in the South, we just love us
0:04
a casserole. They're simple and they
0:06
taste great. So, today I want to start
0:09
my menu off by making a hot and steamy
0:11
chicken salad casserole. And then I'm
0:13
going to be going on to one of my
0:15
favorites, a cheesy broccoli casserole
0:17
that I think you're going to just love.
0:19
And to go with these dishes, I'm making
0:21
a crispy herb garlic bread that's just
0:24
perfect for any casserole. And you don't
0:27
think I'd forget about dessert, do you?
0:29
No, cuz I'm going to be making a sweet
0:31
and fruity cranberry pineapple salad. So
0:34
get in the kitchen, y'all, cuz we're
0:36
going casserole crazy today.
1:11
Nothing like make ahead casserles. They
1:15
save so much time, so much energy, and
1:19
you can put so many different things in
1:21
your casserles that you can have like a
1:24
a one pot meal, which is just great. So,
1:28
I'm going to show y'all one of my
1:29
favorite recipes. It's called a hot
1:32
chicken salad. All we're going to do is
1:34
get some white meat that's been poached.
1:37
You can bake it in the oven as long as
1:39
you have skinless breast meat.
1:44
And these have been poached. And I'm
1:47
just going to cube these up
1:50
into bite-sized pieces just like this.
1:54
And this is great to make ahead, put in
1:57
the refrigerator, and then when you come
2:01
home, throw it in the oven, and you've
2:03
got dinner ready. All right, now we've
2:05
got our chicken diced up. I'm just going
2:07
to throw it in the bowl.
2:11
We're going to start with some
2:12
mayonnaise
2:13
because this is chicken salad, and you
2:16
can't make chicken salad without
2:18
mayonnaise.
2:20
If you're not a real big mayonnaise fan,
2:22
you could use a yogurt. All right, I'm
2:25
going to add two tablespoons of
2:26
freshsqueezed lemon juice,
2:29
a half a cup of slivered almonds, and
2:32
these are going to make this casserole
2:34
have a crunch, and we've got a cup of
2:37
diced celery. So, you can see I'm
2:40
putting this together very, very much
2:43
like a cold chicken salad that you would
2:46
eat. But since this is going in the oven
2:50
and going to come out hot, I don't think
2:52
we can have a hot chicken salad without
2:55
a maybe a cup of cheese. And I'm using a
2:59
white sharp cheddar.
3:04
And that's all we do
3:07
to put this casserole together.
3:11
All right, I'm going to spray our pan or
3:15
our bowl.
3:18
We're just going to toss it in there.
3:23
Ain't that pretty?
3:27
All right. Now, for America's favorite
3:30
snack food, maybe besides ice cream,
3:32
we're going to top our casserole with
3:34
potato chips.
3:37
And I'm just going to put these into
3:42
a realable plastic bag.
3:48
and give them a crunch
3:55
and finish it off with a rolling pan.
4:01
So now you know this casserole is going
4:03
to be good.
4:11
So we're going to have the crunch from
4:12
the chip. We're going to have the crunch
4:15
from the almonds.
4:22
All right. So, see how pretty this
4:24
casserole is? So, it's going into a
4:26
preheated 350°ree oven. We're going to
4:29
bake it for about 20 minutes or until
4:31
it's hot and bubbly.
4:40
And because my family is such big eaters
4:42
and the magic of TV, I've got another
4:44
one ready in this other oven that uh
4:47
we're going to be able to pull out right
4:49
now and taste.
4:54
Oh, that oven's hot.
4:59
M. That looks so good.
5:03
Can you see it bubbling, y'all? I can't
5:06
wait for y'all to try this recipe.
5:10
Like I said, this casserole doesn't need
5:12
a whole bunch,
5:15
but I think I'm just going to put a few
5:16
tomatoes. This will make just a nice
5:19
light
5:21
dish. It smells out of this world. And
5:24
this is one of those dishes even the
5:27
children will like,
5:30
but that you just can't get any better
5:33
than that.
5:41
You're not going to believe what those
5:43
potato chips do to that casserole,
5:44
y'all. And when we come back, we're
5:47
going to keep rolling on with more
5:50
casserles. I've got my broccoli
5:52
casserole recipe I want to share with
5:54
y'all. And a wonderful sourdough garlic
5:57
herb bread. It's going to go perfect
6:00
with your casserles. So, I'll see y'all
6:02
back in a minute.
6:09
[Music]
6:17
You know, I I don't know of anybody that
6:19
doesn't just love a good bread. And this
6:22
bread is good on its own, but we're
6:25
fixing to make it even better.
6:29
And I'm just going to put it on our
6:31
baking sheet. And when you bring this to
6:34
the table, you're gonna find that people
6:37
just snatch and grab and it's going to
6:40
be gone because it's good bread made
6:43
even better.
6:48
All right, so on this baking dish, we
6:51
have very good bread. Now we're fixing
6:53
to make it better. I'm going to start by
6:56
brushing it with an extra virgin olive
6:59
oil. And this is going to make it nice
7:01
and crisp
7:04
and it's going to also cause our herbs
7:07
to stick to it.
7:10
Now, you can use any kind of bread.
7:13
This is sourdough bread. All right,
7:16
we've got those brushed.
7:19
And now I'm going to sprinkle them with
7:20
just a little garlic salt. Going to give
7:22
it a nice nice little kick.
7:28
All right.
7:30
Next up, we're going to put some herbs
7:33
on it. And I'm going to use equal parts
7:35
of each. And I'm going to start with a
7:38
chive, a dried chive
7:40
and dried parsley,
7:44
an equal part of dried cheravel, and
7:47
then an equal part of dried taragon.
7:52
And I'm just going to mix those
7:53
together. The smell is very, very
7:55
strong. Okay.
7:58
So, we're just going to sprinkle our
8:00
bread with our herbs.
8:08
So, we've taken what a few minutes ago
8:12
was just an ordinary bread and we've
8:15
turned it into an extraordinary bread.
8:18
So, I've got our oven preheated to 350°.
8:22
All right. So, we're putting this in the
8:24
oven.
8:27
for 10 minutes.
8:30
And that's about how long it's going to
8:33
take for me to put our broccoli
8:35
casserole together. I'm starting with
8:38
two 10 oz boxes of frozen chopped
8:41
broccoli. I've thrown it into the
8:43
microwave. I've heated it up, thought it
8:45
out, and drained it. And like a lot of
8:49
casserles down south, this one starts
8:52
out with mayonnaise.
8:56
So, we're going to add a cup of
8:57
mayonnaise.
9:00
Oh, and Gertie loves mayonnaise, too,
9:03
don't you?
9:06
All right. And then we're going to add
9:08
some cream of mushroom soup.
9:14
And then I'm going to add some cheese.
9:19
The beauty of this is you can make it
9:21
ahead of time and then it's ready for us
9:23
to just bowl up and stick in the oven
9:26
and bake. But before we do that, I'm
9:29
going to
9:31
beat up a couple of eggs and throw it
9:33
over into our casserole dish.
9:37
This is going to make the casserole kind
9:40
of puff up
9:42
and kind of set up when it bakes.
9:48
And that's it. If you would like, you
9:51
could add some salt and pepper
9:54
or our house seasoning.
9:58
All those good flavors.
10:00
All right,
10:03
what we're going to do is just start by
10:04
crushing up our crackers. You know,
10:06
sometimes I doubt the recipes that I
10:09
select to do on my show because I think,
10:11
well, maybe they're too simple, too
10:13
honest. So, I'm always thrilled to know
10:16
that y'all too love the basic honest
10:19
food and I'm not embarrassed by this
10:22
dish and it's delicious and I think
10:24
you're going to love it too. But I do
10:26
want to show you a quick trick about
10:28
buttering your crackers. What I'm going
10:30
to do is I'm going to take some melted
10:32
butter
10:34
and I'm just going to pour it in the bag
10:39
and I'm going to do it like this so
10:42
everybody in there gets some butter.
10:47
And that's much much easier than
10:49
standing up there trying to drizzle it
10:52
evenly.
10:55
The thing I love about this casserole is
10:59
I can make it ahead of time. And of
11:01
course, you put it in the refrigerator
11:02
and the flavors have a chance to marry
11:05
and they just makes them taste better,
11:08
but we're not going to do that today.
11:10
We're not going to let them marry and
11:12
have fun. We're just going to put them
11:14
straight in the oven. I'm going to put
11:16
this in a preheated 350°ree oven. I'm
11:19
going to let it bake for about 30
11:20
minutes.
11:25
And then let's come over here and check
11:26
on our herb bread. It's been about 10
11:29
minutes
11:36
now. I'm just going to come over here
11:38
with it.
11:47
Doesn't this bread look good? It's going
11:49
to go great with everything that I'm
11:51
serving today.
11:56
I love a good bread. There's nothing
11:58
better.
12:00
Well, y'all come over to the
12:01
refrigerator with me cuz I want to show
12:03
you something. It's It's a dish that I
12:06
get teased about all the time by Jamie
12:08
and Bobby and my niece Carrie.
12:13
This is a cranberry pineapple jiggly
12:16
salad.
12:19
You're going to love this salad. So,
12:21
y'all don't go anywhere because I'm
12:23
going to show you how to do this in just
12:25
a couple of minutes.
12:43
Our casserole's ready.
12:46
Oh, and the smell of broccoli is just
12:49
really, really strong.
12:54
Oh, and it's hot and
12:56
just bubbling.
12:59
You know, it just wouldn't be
13:01
Thanksgiving without this casserole on
13:04
the table.
13:08
And it's so easy to make.
13:14
[Music]
13:17
So good. All right, next up. I think
13:21
you're going to love this one. This
13:22
one's a great holiday salad. I'm going
13:25
to start with two small 3 oz packages of
13:28
a raspberry gelatin. And then I'm going
13:31
to add to make sure this holds together
13:33
real good. I'm going to add about a half
13:35
a envelope of plain gelatin.
13:40
All right. Now, I'm going to take a cup
13:42
of boiling water.
13:52
and pour that over in our gelatin.
13:56
And I'm just going to stir this up until
13:58
it dissolves,
14:00
which only takes a minute.
14:04
Now, to this, I'm going to add a half a
14:06
cup of cold water.
14:10
I'm going to add one 8 oz package of
14:13
crushed pineapple along with its juice.
14:15
It's going to give it a nice pineappley
14:18
flavor. All right. And to this, I'm
14:21
going to add one can of whole berry
14:25
cranberry sauce. Now, this is not the
14:27
jellied type that you slice. You can see
14:30
it's whole berries. So, we're just going
14:33
to dump that in there.
14:36
And then we're going to add some chopped
14:38
walnuts.
14:40
And this is about a four of a cup.
14:46
All right. So, that's all we have to do
14:49
to that.
14:50
All right. I don't have a pretty mold,
14:54
but that's not a problem. I'm just going
14:56
to take a brown bowl
14:59
and I'm just going to pour it
15:04
into our grease bowl
15:06
and put this in the refrigerator. until
15:09
it's nice and set.
15:12
So, in it goes.
15:20
And out comes another one.
15:27
All right.
15:29
There's so many different angles that
15:32
you can go with your gelatin salad. And
15:35
I'm going to show you mine. Surprise
15:37
center. All right. Now, I'm going to
15:39
start with a 8 oz package of cream
15:40
cheese.
15:46
And I'm going to sweeten it up a little
15:48
bit by adding a little powdered sugar to
15:50
it.
15:55
All right. Now, I'm going to add a
15:58
couple of dollops
16:00
of sweetened whipped cream.
16:02
Just enough to kind of smooth out that
16:05
cream cheese.
16:17
Next, I'm just going to fold in some
16:19
nuts
16:24
there. And we've got our little surprise
16:26
center ready. All right. I'm going to
16:28
take our
16:30
our jiggly salad over here. I'm just
16:34
gonna run the knife around it. And then
16:37
I'm gonna just dunk it into a bowl of
16:40
warm water.
16:44
And I'm going to take my bowl,
16:47
center it up,
16:51
flip it over.
16:58
Now, I'm going to take a juice can that
17:01
I've cut both ends out of, and I'm going
17:03
to come in here.
17:07
So, if you don't want to have to worry
17:08
about struggling with that, you can
17:11
bring your salad out a little a little
17:14
earlier than I did.
17:17
All right. Now, I'm just going to slip
17:21
that out.
17:25
All right. And you can see how pretty
17:26
that is. I've made a center. It's almost
17:28
like I've molded this in a bunt pan.
17:33
So now I'm just going to take my cream
17:36
cheese
17:39
and I'm going to fill up that hole
17:43
with the cream cheese.
17:46
And I have to tell you, there's just
17:49
nothing better than cream cheese and
17:52
cranberries.
17:54
So, this is a couple of different ways
17:56
that you can serve your salad. And I'm
17:59
sure you probably have some wonderful
18:02
ideas of your own. But I have to say,
18:05
this is one of my favorites because,
18:07
like I said, when I slice it,
18:11
I'm going to get me
18:14
some wonderful, wonderful cream cheese
18:17
with it.
18:19
M.
18:21
See, this is what it'll look like when
18:23
we slice it.
18:29
One of my favorite flavor combinations.
18:32
When we come back, I've got some tips
18:35
for you for putting together casserles
18:37
with leftover ingredients. So, you going
18:40
to love these tips. So, y'all don't go
18:41
anywhere and I'll see you back in a
18:43
minute.
18:50
[Music]
18:58
Let's talk about leftovers for a minute.
19:01
You know, you can use as little as five
19:04
ingredients to put together a fresh new
19:07
casserole. Any vegetable leftover from
19:10
the night before and say you've got some
19:12
lunching meat from the deli. If you've
19:14
got mayonnaise in your pantry and you've
19:16
got soup, you can whip together a quick
19:19
and easy casserole with most all
19:22
leftovers. And the toppings, you can go
19:25
anywhere from a bread crumb to onion
19:28
rings to potato chips to parmesan cheese
19:31
to crushed croutons to cracker crumbs.
19:34
As long as you've got just a couple of
19:36
main ingredients in your pantry, like we
19:38
all do, you can put together, redress,
19:41
and have a fabulous meal in minutes. And
19:44
the hubby's going to love it when you
19:45
walk out the door and say, "Oh, honey,
19:47
I'm going to a movie with the girls.
19:50
Dinner's in the fridge. He's going to
19:53
love it."
19:55
You know, casserles are kind of like
20:00
mother-in-laws.
20:02
They they kind of get a bad w sometimes,
20:05
but casserles, just like mother-in-laws,
20:08
when you got a good one, they're worth
20:10
their weight and gold. They're like
20:12
jewels. And I think that's the way
20:15
you're going to feel about these
20:16
casserles that I have for you today. The
20:18
broccoli casserole is rich in flavor.
20:22
And the hot chicken salad is yummy. And
20:26
the raspberry pineapple jiggly salad is
20:30
so good.
20:31
And the garlic herb bread is delicious
20:34
with anything that you want to serve.
20:37
Make sure you try them because if you're
20:39
anything like me, I think that you're
20:42
going to like the flavors and the ease
20:45
that these dishes are going to bring to
20:47
your house. So until next time, America,
20:50
I send y'all love and best dishes.
20:53
Casserole dishes from my kitchen to
20:55
yours.
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