Reuben Casserole

     Any time I can add pasta to my dutch oven without cooking it beforehand I am one happy camper.  This casserole from Hillshire Farm is not only easy to assemble, it will warm the cockles of your tummy.  In my 12 inch dutch oven, it cooked for a total of 55 minutes with 12 coals in a ring around the base of the oven, 18 placed in a ring around the outside of the lid, with 8 briquettes spaced evenly in the center.  It was a very cold and windy day so I rotated the lid halfway through cooking time.  Be sure to check your noodles to make sure they are tender before adding the final topping of cheese.  Allow it to rest for 15 minutes before serving so the noodles can absorb some of the creamy liquid.  

Reuben Casserole
1 pkg. Polska Kielbasa
1 10 3/4 oz can condensed cream of mushroom soup
1 1/4 cup milk
1/4 cup chopped onion
1 1/2 tsp prepared yellow mustard
1 14 oz can sauerkraut, rinsed and drained
8 oz. (about 4 cups) uncooked egg noodles
8 oz shredded Swiss cheese (2 cups), divided
1/2 cup bread crumbs
2 Tblsp butter, melted

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage in 1/4 inch slices.
     In large bowl, mix soup, milk, onion and mustard until well combined.
     Spread sauerkraut on bottom of prepared dutch oven.
     Place noodles on top of sauerkraut, pressing down lightly.
     Pour soup mixture evenly over top of noodles.
     Lay sliced sausage on top of soup.
     Sprinkle with 1 cup cheese.
     Combine bread crumbs and butter in small bowl; sprinkle over cheese.
     Bake 50-55 minutes or until noodles are tender.
     Sprinkle with remaining cup of cheese, continue cooking for 5 minutes or until cheese has melted.
     Allow to rest for 10-15 minutes before serving.
     Makes 4-6 servings.

Layer sauerkraut, noodles, Kielbasa, cheese and breadcrumbs
in prepared 12 inch dutch oven

Bake at 350 degrees for 50-55 minutes or until
noodles are tender before adding final layer of cheese

Bake for 5 minutes longer or until cheese has melted

Tangy, creamy, easy to make and especially filling,
try it you'll like it

One-Hour Shrimp Paella

     This scaled back recipe for Paella from Bon Appetit might seem a little tame compared to the more authentic versions you may have tried but it is amazingly good and an ideal dish to prepare in your dutch oven.  Having your ingredients lined up and ready to go is essential.  In my 10 inch deep dutch oven, the Paella cooked for a total of 30 minutes from start to finish.  I sauteed the ham and vegetables over 22 coals then covered my oven with another 18 coals on the lid.  Once the broth and rice came to a boil I removed some of the center coals from the base of the oven.  After 15 minutes, when the rice was almost ready, I added the shrimp and olives.  In 7 minutes the shrimp were done and the rice was fluffy, fragrant and cooked to perfection.  Toss in some frozen peas and artichoke hearts with the shrimp for an even more colorful and filling dinner.

One-Hour Shrimp Paella
1 Tblsp olive oil
8 oz 1/2 inch cubes smoked ham (about 1 1/2 cups)
1 large onion, chopped
1 red bell pepper, chopped
1/4 tsp (generous) saffron threads, crumbled
1/4 tsp hot Spanish paprika or hot Hungarian paprika
3 1/4 cups low-salt chicken broth, divided
1 1/2 cups uncooked white rice
1 lb uncooked, peeled, deveined large shrimp
1/2 cup pimiento-stuffed green olives, halved
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Saute ham, onions and bell pepper in olive oil over a full compliment of coals.
     Cook for 8-10 minutes or until onions are translucent.
     Stir in saffron and paprika, add 3 cups broth and rice.
     Stir in salt and pepper.
     Cover with as many coals on the lid as needed to bring broth to a boil.
     Simmer until rice is almost tender, about 15 minutes.
     Nestle shrimp into rice, top with olives and drizzle with remaining 1/4 cup broth to moisten.
     Cover and cook until shrimp are just opaque in center, about 6 more minutes.
     Makes 4 servings.

Saute ham, onion and bell pepper over a full
compliment of coals

Add rice, broth and spices; cover and
bring to a boil

Simmer rice for 15 minutes before adding
shrimp and olives

Cover and cook for 5-7 minutes or until shrimp are opaque

I'd give this a five star rating