🍂 Fall Favorite Dinners — Part 1

Cozy Fall Recipes Made Deliciously Simple with HS Creations

Fall dinner season is here, and we’re starting with two serious comfort-food favorites: a cheesy hamburger-and-potato casserole and a creamy Crock-Pot chicken and wild rice soup.

Because when the question is “What the hell should I season this with?” — I’ve got you. 😂🌿

🍔🥔 Cattleman’s + Spud-tacular Hamburger Potato Casserole

Serves 6–8

Beef. Potatoes. Cheese. I’m not sure this requires further explanation. 😂

We’re using Cattleman’s to season the beef and Spud-tacular for the potatoes, bringing two HS Creations blends together in one ridiculously cozy casserole.

Ingredients

2 lbs ground beef

1 medium onion, diced

1½ Tbsp HS Creations Cattleman’s Blend

3 large russet potatoes, thinly sliced

1 Tbsp HS Creations Spud-tacular Blend

1 can condensed cheddar cheese soup

½ cup sour cream

½ cup milk

1½ cups shredded cheddar cheese

1 cup shredded mozzarella cheese

Directions

Preheat oven to 375°F.

Brown the ground beef and diced onion in a large skillet. Drain excess fat, then stir in Cattleman’s Blend.

In a separate bowl, combine the cheddar cheese soup, sour cream and milk until smooth.

Toss the thinly sliced potatoes with Spud-tacular Blend.

Lightly grease a 9×13-inch baking dish. Layer half of the potatoes across the bottom, followed by half of the seasoned beef and half of the cheese-soup mixture. Repeat the layers.

Cover tightly with foil and bake for approximately 60 minutes, or until the potatoes are fork-tender.

Remove the foil and sprinkle the cheddar and mozzarella over the top. Return to the oven, uncovered, for another 10–15 minutes, until the cheese is melted, bubbly and beginning to turn golden.

Let the casserole rest for 10 minutes before serving.

🌿 The Organic Chemist Tip: Slice those potatoes fairly thin and evenly so they cook at the same rate. Nobody wants to discover one rogue crunchy potato hiding underneath all that cheese. 😂

🍗🍚 Poultry Solved! Crock-Pot Chicken & Wild Rice Soup

Serves 6–8

This is one of those dinners that makes the house smell like you’ve been cooking all day.

Technically, the Crock-Pot has been cooking all day. You just get to take the credit. 😏

Ingredients

1½ lbs boneless, skinless chicken breasts or thighs

1 cup wild rice blend, rinsed

3 carrots, sliced

3 celery ribs, sliced

1 medium onion, diced

8 oz mushrooms, sliced

6 cups chicken broth

2 Tbsp HS Creations Poultry Solved!

2 bay leaves

½ cup butter

½ cup all-purpose flour

1½ cups milk or half-and-half

Directions

Add the chicken, wild rice, carrots, celery, onion, mushrooms, chicken broth, Poultry Solved! and bay leaves to the slow cooker.

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and the rice is tender.

Remove the chicken, shred it with two forks and return it to the slow cooker.

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for approximately 1 minute, whisking continuously.

Slowly add the milk or half-and-half, whisking until smooth. Continue cooking for a few minutes until the mixture begins to thicken.

Stir the creamy mixture into the soup. Cover and cook for another 15–20 minutes, until everything is hot and creamy.

Remove the bay leaves before serving.

🌿 The Organic Chemist Tip: Poultry Solved! already contains Kosher salt, so taste the finished soup before adding additional salt. You can always add more. Taking it back out? That’s where chemistry stops helping us. 😂

🍂 Coming Next: Fall Favorite Dinners — Part 2

https://video.wixstatic.com/video/955818_056feb5fedf94227bff69b9c3758bf4d/file

Next up:

🧅🥩 Teary + Bully Beef French Onion Meatloaf

🌶️🥧 Chillin’ Chili Pot Pie

Because apparently fall comfort food is a project now. And I’m completely okay with that. 😂🌿

Pure Ingredients. Bold Flavor. Crafted with Care.

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