Husky Delight – A Connecticut Casserole

What is Husky Delight?

Husky Delight is a casserole, named after the University of Connecticut athletic teams, the Huskies!  Husky Delight is a hearty, satisfying casserole of ground beef or turkey, tomato sauce, egg noodles, sour cream, cream cheese, chopped onions, green chilies and cheese.

I’ve always enjoyed looking at magazines and copying recipes that sound good to me and I bet you do that, too! During my years as a dietitian in various healthcare facilities, I liked to look at recipes in some of the magazines that came to the Food Service Manager, such as Food Management and Food & Institutions. These magazines were specifically for food service and the recipes were “quantity” recipes which could yield anywhere from 25-100 servings. Occasionally the quantity recipes would also include a smaller version of the recipe.

The recipe for Husky Delight was one that residents of a long-term care facility where I worked seemed to enjoy. A Food Service Director or Manager from the University of Connecticut sent in this recipe to one of these food service magazines and our Food Service Manager added it to the menu. The recipe for Husky Delight has been adapted for home use by decreasing and changing a few of the ingredients.

The Methodology


The steps to making Husky Delight are first to brown ground beef or turkey in a skillet. Add garlic powder, salt, sugar and pepper as well as tomato sauce after the meat has browned. Pour off any grease from the meat before adding the other ingredients.

Cover the meat mixture and allow it to simmer for 15 minutes. While the beef is cooking, cook the noodles according to package directions.

In a bowl, combine sour cream, cream cheese, onions and green chilies. (I used green onions the day I took these photos.)

Grease or use pan spray on a 2-quart casserole dish. Place a layer of noodles on the bottom of the casserole dish.

Add the meat sauce on top of the noodles.

Add the cream cheese mixture on top of the meat sauce and top with cheese of your choice. The original recipe called for Parmesan cheese but I used some sliced Provolone that I had on hand in the photo.

Bake at 350°F. for 30 minutes until Husky Delight becomes bubbly.

The Recipe

Here’s the printable recipe:

Husky Delight Casserole
Serves 6
A hearty casserole featuring ground meat, tomato sauce, noodles, cream cheese, sour cream, green chilies and cheese.
Write a review
Save Recipe
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 lb. ground beef or turkey
  2. 1/2 teaspoon garlic powder
  3. 1 teaspoon salt
  4. Dash pepper
  5. 2 (8-oz. can) tomato sauce
  6. 6 ounces egg noodles
  7. 4 ounces cream cheese
  8. 1 cup sour cream
  9. 1/3 cup chopped onions (or green onions)
  10. 1 (2-ounce) can mild green chilies
  11. Parmesan cheese or other cheese to top the casserole
Instructions
  1. In a skillet brown meat; drain grease. Add garlic powder, salt, sugar, tomato sauce and pepper. Mix together and cover; simmer 15 minutes.
  2. While beef is cooking, cook noodles according to package directions. Drain & set aside.
  3. In a bowl, combine cream cheese, sour cream, onion and green chilies.
  4. Butter or use pan spray on the inside of a 2-quart casserole dish.
  5. Place a layer of noodles on the bottom of the casserole dish.
  6. Add the meat sauce on top of the noodles.
  7. Spread the cream cheese mixture over the meat sauce.
  8. Top with Parmesan cheese or cheese of your choice.
  9. Bake at 350 degrees F. for 30 minutes, until bubbly.
SILVER FOODIE http://www.silverfoodie.com/

Parting Comments

Husky Delight is a recipe in which you can vary the ingredients to your choosing. Instead of noodles, use your favorite pasta. Use your favorite cheese instead of Parmesan, or use what you have on hand. The sour cream and cream cheese give this recipe a creamy richness. Husky Delight is a great casserole to take to family gatherings, church socials or pot-luck suppers and to add as a “comfort food” entrée to your menu rotation for the month! Make some Husky Delight soon!

Remember to Savor the Flavor!

Janet

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Classic Spinach Salad – Retro Recipe

 

Classic Spinach Salad

In the 1950’s and 1960’s Classic Spinach Salad was very popular. Ingredients usually included fresh spinach leaves, sliced mushrooms, fried and crumbled bacon, chopped hard-boiled eggs and chopped red onions. Other ingredients might include chopped water chestnuts and bean sprouts. The salad was typically was topped with French Dressing. I  have adapted a recipe from an old cookbook for the recipe I’m sharing with you today.

A Few Words About Spinach

Spinach is a very healthy food – it’s nutritionally dense, which means there’s a lot of nutrition packed into each serving! Spinach is low in calories (41 calories per cup) and yet high in vitamins, minerals and other nutrients. The glycemic index for spinach is very low, which is important for people with diabetes.


This green leafy vegetable is an excellent source of Vitamin A, Vitamin K, magnesium, folate, manganese, iron, calcium, potassium, Vitamin E, zinc and selenium, just to name a few! Spinach is a good source of fiber also.

Spinach is readily available in most parts of the world today and it’s easy to grow in your garden or to find at your local grocery store or produce market. Spinach grows well in a temperate climate. The United States and the Netherlands are the largest commercial producers of spinach currently.

A very versatile vegetable, spinach may be eaten raw in a salad or added to a smoothie, or eaten cooked as a vegetable added to casseroles and soups.

Spinach is believed by some to have anti-inflammatory properties which may aid various inflammatory conditions such as arthritis, osteoporosis, migraine headaches and asthma. Eating green leafy vegetables may slow the age-related decline in brain function, which is definitely desirable for those of us in the Baby Boomer Generation!

Select spinach that has deep green leaves that are fresh and tender, not wilted or bruised. Don’t wash spinach before storing in the refrigerator as water encourages spoilage. Place fresh spinach in a plastic bag in the refrigerator. Spinach should be washed well before using and spun dry in a salad spinner if one is available.

Tasty Tip: Any time you make a salad, dry the leaves of the leafy greens you are using because salad dressing will not adhere to wet leaves. Remember oil and water don’t mix!

The Recipe

One of the best ways to eat green leafy vegetables is in the raw state as cooking may destroy some vitamins. One of the best ways to eat raw spinach is in Spinach Salad.  Classic Spinach Salad is easy to prepare and delicious, as well as healthy.

Classic Spinach Salad
Serves 6
A classic salad of spinach, mushrooms, bacon, hard-boiled eggs and red onions dressed with French dressing.
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Save Recipe
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Salad
  1. 1 lb. spinach, washed & dried
  2. 2 hard-boiled eggs, chopped
  3. 6 slices bacon, cooked crisp and crumbled
  4. 6 fresh mushrooms, sliced
  5. 1 cup red onion, chopped or sliced thinly
Dressing
  1. 1/3 cup catsup
  2. 2 teaspoons Worcestershire sauce
  3. 1/4 cup cider vinegar (or white wine vinegar)
  4. 2 tablespoons sugar
  5. 1/4 teaspoon salt
  6. 1 cup oil (olive oil is good)
Instructions
  1. Combine salad ingredients in a large bowl. Combine dressing ingredients except oil in a food processor (or blender) and process until well blended. With processor or blender running, pour oil slowly through feed tube. Just before serving pour half of the dressing over the salad and toss.
Notes
  1. I always have dressing leftover so I would advise starting with half of it, then adding more if needed. Leftover dressing will keep in the refrigerator for another salad.
  2. Optional ingredients: chopped water chestnuts and bean sprouts.
SILVER FOODIE http://www.silverfoodie.com/

Here’s a photo of mixing the dressing in the food processor:

The completed salad:

Parting Comments

When I have fresh spinach leftover I have dehydrated it with much success in our dehydrator. Dehydrated spinach stores well in a mason jar and can be used later in soups. Mushrooms also dehydrate well. If you have leftover mushrooms you need to use, check out my post on “Paprika: Flavoring or Garnish?” for my recipe for Paprika Chicken, one of my favorite chicken recipes.

Popeye had it right when he ate his spinach and became stronger – there are so many great nutrients in spinach! Try some today!

Remember to Savor the Flavor of Fresh Spinach!

Janet

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