Cooking with Tammy Kelly: Recipes from the Lenoir County Fair Casserole Cook-Off

On Wednesday night at the Lenoir County Fair, four very lucky folks were judging the Casserole Cook-Off. These super foodies made it easy for you by choosing the winning recipes which I am sharing below. Hope you will enjoy!

Photo: Lenoir County Fair Facebook Page.

The contest is divided into two simple categories, casseroles with Meat and Non-Meat casseroles.

“Best of Show” and First Place in the Non-Meat Casserole
Ray Scott Spence
Yummy Sweet Potato Casserole

For the Filling
4 cups peeled, cubed sweet potatoes
2 large eggs, beaten
½ cup white sugar
½ cup milk
4 tablespoons butter, softened
½ teaspoon vanilla extract
½ teaspoon salt

For the Pecan Topping
½ cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
½ cup chopped pecans

Preheat oven to 325 degrees.

Place sweet potatoes in a saucepan and cover with water. Cook over medium-high heat until fork tender, about 10-15 minutes. Drain and transfer to a large bowl.

Mash the sweet potatoes. Add beaten eggs and mix well. Add sugar, milk, softened butter, vanilla, and salt; mix until smooth. Transfer mixture to an 8 x 8 inch baking pan.

Combine brown sugar and flour. Cut in softened butter until the mixture resembles coarse crumbs, then stir in pecans. Sprinkle evenly over the sweet potato mixture.

Bake until the topping is lightly browned, approximately 30 minutes.

Second Place Non-Meat
Donna Stalnaker
Peach Cinnamon Roll Casserole

1 can Pillsbury Cinnamon Rolls
1 can peach pie filling
1 cup heavy cream
2 eggs
¼ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon butter

Preheat oven to 350 degrees.

Grease 8 x 8 inch pan with butter.

Cut cinnamon rolls into 4 pieces and add to pan.

Sprinkle brown sugar and cinnamon on top.

Pour over with the peach pie filling.

Beat eggs and milk together and pour over top of the peach and roll mixture.

Bake for 25 minutes until browned.

Cover baked casserole with the icing from the cinnamon rolls.

Third Place Non-Meat Casserole
Katelyn Hardison
Apple French Toast Casserole

For the French Toast
6 slices Brioche bread
4 large eggs
1 cup milk
1 teaspoon vanilla extract
½ teaspoon cinnamon
1/3 cup brown sugar
2 small green apples
Cooking oil spray
Powdered sugar

For the Topping
2 tablespoons brown sugar
2 tablespoons flour
¼ teaspoon cinnamon
1 tablespoon melted butter

For the French Toast Casserole, preheat oven to 350 degrees.

Thinly slice applies and cube the Brioche bread.

Spray 8 x 8 inch pan with cooking oil spray.

In a large bowl, mix eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk the mixture.

Put ½ bread into the baking dish, add a layer of thin apple slices, then layer ½ of the egg mixture. Repeat.

Cover and refrigerate overnight.

For the Topping, combine all ingredients a bowl and refrigerate.

Sprinkle the topping onto the casserole and bake for 40 minutes. Once cooked sprinkle with powdered sugar. Enjoy!

First Place Meat Casserole
Donna Stalnaker
Cheesy Crab and Shrimp Stuffed Shells

2 jars of prepared Alfredo Sauce
1 stick butter
1 box jumbo pasta shells
1 cup crab meat
1 16 ounce bag frozen raw shrimp, peeled, deveined, and tails off
2 8 ounce containers ricotta cheese
1 16 ounce bag shredded Italian Cheese Blend
2 eggs
¼ cup onions, chopped
¼ cup green bell pepper, diced
½ teaspoon minced garlic
½ teaspoon Old Bay Seasoning
½ teaspoon parsley

Cook jumbo shells according to package, remove from heat, rinse with cold water and set aside.

Rinse shrimp and season with Old Bay seasoning. Melt the stick of butter in a sauté pan and sauté shrimp until slightly pink. Remove from heat, cut each shrimp into three pieces and set aside.

In the same butter, sauté onions and green peppers.

In a separate bowl combine ricotta cheese, shredded Italian cheese blend (reserve some for topping the casserole), 2 eggs, crab meat, shrimp, sauteed onions, peppers and garlic and mix well.

Pour 1 jar of the Alfredo sauce in a casserole dish.

Stuff shells with cheese mixture and layer on top of sauce.

Pour 1 jar of sauce over the stuffed shells and sprinkle top with remaining shredded Italian cheese.

Cover with foil and bake for 20 minutes, remove foil and bake for an additional 5 minutes uncovered until bubbly hot. Remove from over and serve. Pair with a salad and crusty French bread.

Second Place Meat Casserole
Donna Stalnaker
Cheesy Beef and Potato Casserole

1 pound ground beef
6 potatoes peeled and thinly sliced
1 medium onion, chopped
1 cup bell pepper, red, yellow, orange, chopped
½ cup beef broth
½ teaspoon garlic powder
1 can cream of mushroom soup
1 jar sliced mushrooms
½ cup heavy whipping cream
2 cup cheddar cheese, shredded

Preheat oven to 350 degrees.

In a skillet, brown ground beef, halfway through add the onions, peppers, and garlic.

Drain the grease and set aside.

In a separate bowl, combine the soup, whipping cream and broth. Whisk together until smooth.

In a well-greased 9 x 13 inch baking dish, place half of the sliced potatoes. Cover with 1/3 of the soup mixture on top. Layer on the beef mixture, and sliced mushrooms. Sprinkle with ½ of the cheese. Repeat layers, top with the remaining soup and cheese.

Bake covered for 90 minutes, until the potatoes are tender. Remove the foil during the last 5 minutes of baking. Remove from oven and let rest for 5-10 minutes.

Third Place Meat Casserole
Alyssa Spence
“Gooooda” Hashbrown Casserole

1 pound breakfast sausage
30-32 ounce frozen shredded hashbrowns, thawed
1 small onion, diced
8 ounces cream cheese, softened
2 cups shredded sharp cheddar cheese, divided
4-6 slices Gouda cheese
½ cup milk
Black pepper, to taste
Salt, if needed
Butter or cooking spray for pan

Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan.

Brown sausage and diced onion together until sausage is fully cooked and onion is tender. Drain excess grease. Reduce heat to low and stir in cream cheese until melted and incorporated. Stir in milk and season generously with black pepper.

Combine thawed hashbrowns, sausage mixture, and 1 ½ cups sharp cheddar. Spread half into the prepared pan. Layer the Gouda slices over the hashbrowns, then cover with the remaining mixture. Top with the remaining ½ cup sharp cheddar.

Bake uncovered for 45-55 minutes, until bubbling, golden brown, and heated through. Rest 5-10 minutes before serving.