The Country Kitchen

This recipe was submitted by S.E. of Pilot Hill, who writes, “After work recently, I was invited to a work colleague’s home for dinner. She served this Turkey Meatball Tetrazzini casserole. She put it all together in less than 10 minutes using frozen turkey meatballs (available at most grocery stores). If you’re ever needing a quick but delicious meal, try this one!”

Turkey Tetrazzini Meatball Casserole
Serves 6
One 12-ounce bag of egg noodles
2 cans 10.5-ounce cream of mushroom condensed soup
1 cup chicken stock or broth
2 teaspoons dried parsley
1 teaspoon garlic powder
1/2 bag of a 24-ounce bag frozen turkey meatballs
3/4 cup shredded Italian cheese blend
An additional 1/2 cup shredded Italian cheese to sprinkle on top of casserole
1. Preheat oven to 375 degrees. Spray an 8 x 11-inch baking dish with cooking spray. Cook noodles as label directs, but boil for two minutes less than is instructed; drain and return temporarily to the saucepot you cooked them in.
2. To a large skillet, add two 10.5-ounce cans cream of mushroom soup
3. Whisk into the soup the chicken broth, parsley, and garlic powder. Bring to a boil over medium heat, whisking until well combined.
4. Stir meatballs (frozen not thawed) into skillet; cook 5 minutes. Remove skillet from heat; add egg noodles.
5. Stir 3/4 cup shredded Italian cheese blend into skillet; spread well-mixed noodle mixture in prepared dish. Sprinkle top with the remaining 1/2 cup cheese.
6. Bake 18 minutes or until edges are golden brown and bubbly.
Note: For a veggie boost, you can stir thawed and squeezed-dry frozen spinach into soup mixture before adding meatballs. This entree is tasty served with warm garlic bread.

– Questions for the cook –
L.C. of Garden Valley asks:
Q: Is it okay to replace white vinegar with cider vinegar when making pickles?
A: You can replace white vinegar with cider vinegar in pickling recipes, as long as the cider vinegar has a 5% (50 grains) acidity level. Look for this on the label. If you are unsure of the acidity percentage in cider vinegar, don’t use it; select another brand that states 5% acidity level.
Because apple cider vinegar has a somewhat mellower flavor than pungent white vinegar, it might slightly change the flavor of your pickles. And while white vinegar is colorless, the golden brown cider vinegar may yield pickles with a slightly different color.

– A helpful hint –
If you’re one of many who prefer not to cook flat fish like salmon or trout in a frying pan on the stovetop because you can’t stand the fishy aroma it leaves in the kitchen, try this:
Heat a small amount of avocado oil or olive oil in a heavy skillet and add to it 1/3 to 1/2 cup of whiskey. Place the fish in the prepared pan and cook well; when fully cooked through, your fish won’t taste like liquor and all fish aroma disappears when using the whiskey as your cooking ingredient.