Greensboro, NC -- Meghan Packer, Tanya Rivera, and Leigh Brock show us how to cook their favorite recipes in the News 2 Kitchen.
Meghan let us in on a Packer family recipe that you will want to try! It's a potato casserole that is creamy, savory, and can accompany a variety of dishes from burgers to turkey.
If you're a fan of chicken pot pie, Tanya put her own spin on it. She calls it a "no-cooking" chicken pot pie, showing us an easier, more affordable way to make the dish. Believe me when I say that it bakes into a delicious golden pot of pure delight.
Now, Leigh combines chocolate chips, pecans, and sugar mixed together into what she calls a "Tar Heel" pie that will make your mouth water. It's so simple to make, you just pile all the ingredients together and dump it into a pie crust and that's it! So easy and so scrumptious.
Here are the recipes for you to try at home:
Meghan Packer's Potato Casserole Recipe:
2 lbs. frozen hash browns, thawed (Ore-Ida, Southern Style)
1/2 cup melted margarine or butter (1 stick)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can cream of chicken soup (low fat, low sodium to be healthier)
2 cups grated sharp cheese
1/2 cup to 1 cup low fat sour cream
1/2 cup chopped onion (I prefer yellow onion)
Save about 2 tbs. of the stick of butter to melt and mix with corn flakes for topping. Mix above ingredients together and put in 13 x 9 baking dish. Melt 2 tbs. of butter. In separate bowl crush about two cups of corn flakes and then pour butter over them and mix. Spread the corn flakes on top of the potato casserole.
Bake at 350 for 45 minutes.
You can thaw the hash browns a day or two earlier by removing from freezer and putting in fridge. If they are still frozen when you are ready to bake, defrost in microwave.
You can divide the mixture and put into two 8x8 pans and freeze one for later.
Tanya Rivera's "no real cooking" Chicken Pot Pie:
This is the pot pie you can put together in 15 minutes. No "real cooking" is needed and like that!
One can cream of potato soup
One can cream of mushroom & roasted garlic soup
Two cans chicken breast
One bag frozen green beans thawed
A good dash of pepper
Two refrigerated ready made pie crusts
Open cans & mix all ingredients together. Line pie dish with crust. Fold in "pie filling". Put 2nd crust on. Bake at 350/375 for 30-40 minutes
Leigh's "Tar Heel" Pie
1 cup chocolate chips
1 stick butter, melted
1 cup chopped pecans
1 tsp. vanilla
1/2 cup plain flour
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten
Pour warm butter over chocolate chips and stir. Add all remaining ingredients and pour into an unbaked pie shell. Bake at 350 for 30-40 minutes.