| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Pasta, Poultry, Cheese/eggs, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Finely chopped cooked chicken or turkey |
| 1/2 |
c |
Finely chopped onion |
| 1/4 |
c |
Minced parsley (optional) |
| 1/4 |
ts |
Ground thyme |
| 1/4 |
ts |
Garlic salt |
| 1/2 |
c |
Finely chopped celery |
| 1 |
c |
Grated cheddar cheese, med. |
| 1/4 |
c |
Dry white wine – or gravy |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Flour |
| 3 |
c |
Chicken broth – I use homemade gravy instead |
| 1 |
c |
Milk |
| 2 |
c |
Grated Cheddar Cheese |
| 1/4 |
ts |
Tobasco |
|
|
Salt and pepper to taste |
INSTRUCTIONS
FILLING
SAUCE
In bowl, combine filling ingredients; salt and pepper to taste
In Saucepan, melt butter, add flour. Stir in broth and milk; cook until
thickened, stirring frequently. Add remaining ingredients.
Fill Stuff-a-roni.
Cover bottom of 2 quart baking dish with 1 cup cheese sauce. Arrange filled
stuff-a-roni in single layer in baking dish. Cover with remaining sauce.
Cover dish with foil and bake at 375-degrees F., for one hour; or cover
dish with waxed paper and microwave 30 minutes turning once.
Note: I usually make this dish after Thanksgiving. I freeze left over
turkey and gravy, and then later, when turkey seems like a treat again, I
make the Stuff-a-roni. I do not use the wine; in it's place I use turkey
gravy, and when it calls for broth, I also use a fair portion of turkey
gravy.
SHARED by Cate Vanicek
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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