Food writer Emily Farris knows her casserole, and she's turned that love into a series of annual events in Kansas City and Brooklyn. By Central Standard
Kansas City, MO –
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Emily Farris is crazy about casseroles. A Missouri native, Emily grew up eating casseroles. After moving to Brooklyn, she began to make her own, and learned that her mother's green bean casserole was, in fact, not her mother's?it was the Durkee Onion recipe.
Since this devastating revelation, Emily has committed her life to creating and discovering original casserole recipes, and her Annual Casserole Party has been featured in the New York Sun, the New York Post, Time Out New York and Gawker.
Get the scoop on what's in the mix for the 2nd Annual Kansas City Casserole Party.
GUEST:
Emily Farris, author of "Casserole Crazy: Hot Stuff for Your Oven"
BONUS RECIPE: Kansas Masterpiece Casserole
Ingredients
1 large, white onion, finely chopped
1 clove garlic, finely chopped
? cup olive oil
1 pound penne pasta
1 can (or 12-16 ounces) black beans, drained
2 cups (about ? pound) boneless, skinless chicken breast, chopped
? pound Monterey jack cheese, cubed
1 cup KC Masterpiece Hot & Spicy BBQ Sauce (or use the flavor of your choice)
salt, pepper
? cup sour cream
? cup chives, finely chopped
Directions
Preheat oven to 350?F.
In a large pot of salted water cook the penne to just under al dente. Drain and set aside.
In the bottom of the same large pot, over high heat, saut? the onion and garlic in olive oil until the onion becomes translucent. Add the chicken to pot and cook until done.
Reduce heat to low. Add the barbecue sauce and cheese, stir and add the pasta and black beans. Mix until the pasta is completely coated in the sauce.
Transfer to a lightly greased or buttered 2 ?- 2 ? qt baking dish and bake for 45 minutes or until bubbly.
Remove from oven and let cool for 10 minutes before serving. Add a dollop of sour cream and a sprinkle of chives on top of each serving. Serves 6-7.