"Grandma Casserole" fROM Head baker Meredith
Cucumber Slices with Dill Farmer's Cheese and Smoked Salmon
Brown up the ground beef, and add the onions to the pan to saute just before the beef is cooked through. Garlic can go in with the onions. In a large bowl combine the cooked pasta, tomato soup, and milk. Stir to combine. Add in your cheese and beef and stir to combine. Pour into a 9x13 casserole dish and bake covered with foil at 350 degrees for 30 minutes. Remove the foil and stir. Bake an additional 30 minutes at 350 degrees and voila! Its done!
I serve with crusty bread and butter, and a salad! Enjoy!
Roasted Potato Salad with Green Beans and Crybaby
Slice cucumber into twenty-four ¼” slices. Place slices between two pieces of paper towel and pat out extra moisture. Set aside. In a small bowl, mix together Arethusa Farmer’s Cheese, chopped fresh dill, lemon zest and lemon juice. Season with freshly ground black pepper and salt to taste.
Spoon a rounded ½ teaspoon of cheese mixture on top of each slice of cucumber. Top each with a slice of smoked salmon and dill sprig.
Preheat oven to 425ºF. Wash potatoes, dry, cut in half and put into a bowl along with 1 tablespoon of olive oil and a ½ teaspoon kosher salt. Toss potatoes to coat; then place them cut side down on a baking sheet. Roast for 45 minutes or until tender when pierced with a knife. Remove from oven and let set 5 minutes.