Evelyn Chartres Author

Macaroni and Mushroom Casserole

featured_macaroni_au_fromage_webWhen I ventured out into the real-world, home cooked meals meant I cooked myself. So this became one of my go-to meals, since it is simple, straightforward and typically offered enough leftovers to keep me going for three to four days.

This recipe combines pasta, cheese, mushrooms and a soup base to create a tasty dish which is ready-to-serve within an hour.

Ingredients

  • 2 cups (470 ml) of elbow macaroni
  • 1 tablespoon (15 ml) of butter
  • 1 teaspoon (5 ml) of garlic butter
  • 10 fluid ounces (295 ml) of canned mushrooms
  • ¼ teaspoon (1.25 ml) of ground cumin
  • ⅛ teaspoon (0.625 ml) of ground pepper
  • ¼ cup (60 ml) of finely chopped onions
  • ¼ cup (60 ml) of chopped pimentos
  • ⅓ cup (80 ml) of mayonnaise
  • 10 fluid ounces (295 ml) of condensed mushroom soup
  • 1 cup (235 ml) and ¼ cup (60 ml) of grated velveeta cheese

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Cook macaroni according to packaging instructions, rinse then drain.
  3. Over medium heat melt butter and garlic in a pan then add mushrooms, cumin and pepper. Sauté until the mushrooms are golden brown.
  4. Add onions and pimentos, sauté for 1-2 minutes until the onions are transparent.
  5. Drain pan of excess butter, then place in a large bowl.  Add mayonnaise, ¼ cup (60 ml) of cheese, milk and condensed soup.  Mix until you have a consistent finish.
  6. Add macaroni, mix then pour into a 1.5 litre stoneware baker.  Cover with remaining cheese then place in the oven for 30 minutes.
  7. Makes approximately four portions.

Sautéed Mushrooms and Scallops

Featured_Sauteed_Mushrooms_and_ScallopsA recipe that came out while I was out roughing it at a cabin, when one of my guests brought some scallops. Since I had some mushrooms, onions and garlic, I combined the ingredients to create this dish.  This recipe is quick and easy to make and requires only one pan to complete.  Necessity really is the mother of invention!

Dish pictured on a bed of Knorr Sidekicks – Country Mushroom, which compliments the dish nicely.

Ingredients

  • 10 fluid ounces (295 ml) of canned mushrooms (drained)
  • 2 tablespoons (30 ml) of butter
  • ¼ teaspoon (1.25 ml) of cumin
  • ⅛ teaspoon (0.75 ml) of pepper
  • 1 small onion, approximately 1.5 ounces (45 g) finely chopped
  • 2 cloves of garlic (5 g) pressed
  • 9 ounces (250 g) of scallops

Preparation

  1. Place a medium-sized pan on medium heat then melt butter.
  2. Add mushrooms, cumin and pepper. Sauté mushrooms until they brown lightly.
  3. Add in onions and garlic, continue to sauté until onions are transparent.
  4. Add scallops and sauté until they are cooked throughout.
  5. Remove from heat and ready to serve.