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Southern Herb Garden Baked Beans

Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This old summer cookout favorite gets a fresh lift by using a blend of four kinds of beans that are subtly enhanced by The Salt Table’s Hostess City Southern Hospitality Blend. They go together quickly and can bake while you’re getting the grill ready.

Other blends that would work well here include The Salt Table’s Southern Spring Blend, Southern Italian Blend, and, of course, All ‘Round Good Grinder Blend.

Serves 6-8

Ingredients:

  • 1 28-ounce can baked beans with sauce
  • 1 15-16-ounce can pinto beans, drained
  • 1 15-16-ounce can red beans or red kidney beans, drained
  • 1 15-16-ounce can black beans, drained
  • 3 extra-thick-cut slices applewood smoked bacon (or 6 slices regular bacon), diced
  • 1 medium yellow onion, trimmed, split lengthwise, peeled, and diced
  • ¼ cup ketchup
  • ¼ cup light brown sugar
  • Large pinch dry mustard, optional
  • Salt Table Hostess City Southern Hospitality Blend

How to make it:

  1. Position a rack in the center of the oven and preheat it to 350° F. Put the baked beans with their sauce, pintos, red, and black beans into a 9-inch square or 2½ quart casserole and gently toss to mix.
  2. But the bacon in a 9-inch skillet over medium heat and sauté until it is browned and its fat is rendered. Spoon off all but a tablespoon of the fat, add the onion, and sauté until the onion is softened and golden. Turn off the heat and transfer the bacon and onions to the casserole.
  3. Add the ketchup, brown sugar, and mustard, if using and season liberally with Salt Table’s Hostess City Southern Hospitality Blend. Gently but thoroughly mix, level the top with the back of the spoon, taste and adjust the seasoning blend, and bake until bubbly to the center and lightly crusted over on top, about 1 hour.

 

* NEW! Hostess City Southern Hospitality Blend

Southern Herb Garden Grinder Blend

Southern Italian Grinder Blend

* NEW! Southern Springtime Salt and Herb Grinder Blend

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Ground Beef and Potato Casserole

Recipe by Damon Lee Fowler, featuring

The Salt Table’s Hostess City Southern Hospitality Blend

This is based on the taste memories of the frugal casseroles my mother would invent in an effort to get her picky child (me) to actually eat budget-friendly hamburger meat. She would have loved having Hostess City Southern Hospitality Blend to simplify the seasonings. It’s a perfect mate for beef and potatoes. Other great Salt Table blends for this are Southern Herb Garden, All Round Good Grinder Blend, Southern Italian, and River Street Cobblestone Blends.

Serves 4

Ingredients:

  • 2½ pounds russet potatoes (about 3 large)
  • Salt Table Fine Sea Salt
  • Canola, olive, or other vegetable oil
  • 1 pound ground beef (preferably chuck)
  • Salt Table Hostess City Southern Hospitality Blend
  • 2 tablespoons butter or drippings from browning meat (see step 2)
  • 1 large yellow onion, peeled and diced small
  • 1 medium clove garlic, peeled and minced
  • 3 tablespoons instant-blending or all-purpose flour
  • 2 cups whole milk, warmed to room temperature
  • 1 cup beef broth
  • 1½ cups coarsely grated extra-sharp cheddar

How to make it:

  1. Peel and slice the potatoes ¼-inch thick. Put them into a 2½-3-quart saucepan, cover with water, add a large pinch of Sea Salt, and bring to a boil. Adjust the heat to a steady simmer and cook until the potatoes are barely tender, about 5 minutes. Drain and let cool enough to handle.
  2. Meanwhile, position a rack in the center of the oven and preheat it to 350° F. Film a large skillet with about 1 tablespoon of oil and put it over medium heat. When it’s hot, raise the heat to medium high and crumble in enough beef to cover the bottom without crowding. Brown it lightly and transfer it with a slotted spoon to a bowl. Season lightly with Hostess City Southern Hospitality Blend. Repeat with the remaining beef. Drain off the fat, then put 2 tablespoons of butter or return 2 tablespoons of the drippings to the pan. (Let the remaining drippings cool and discard them.)
  3. Adjust the heat to medium, add the onion, and sauté until softened and golden, about 5 minutes, then add the garlic and stir until fragrant. Sprinkle in the flour and stir until bubbly and smooth. Slowly whisk in the milk and broth and it bring to a simmer, stirring constantly. Cook, stirring, until thickened and adjust the heat to a simmer. Season well with Hostess City Southern Hospitality Blend Blend, stir, and simmer 5 minutes. Taste and adjust the seasoning and turn off heat.
  4. Smear the bottom of a rectangular 2-quart casserole with a little sauce. Cover it with a layer of potatoes and scatter 1/3 of the meat over them. Sprinkle on 1/3 of the cheese and spoon 1/3 of the sauce over. Add a second layer of potatoes, another 1/3 of the meat, 1/3 of the cheese, and 1/3 of the sauce. Repeat once more with the remaining potatoes, meat, and sauce, then sprinkle the remaining cheese evenly over the top.
  5. Bake in the center of the oven until bubbly to the center and the topping cheese is lightly browned. Let it rest 10 minutes before serving.

* NEW! Hostess City Southern Hospitality Blend

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Southern Italian Grinder Blend

Southern Herb Garden Grinder Blend

 

Stir-Fried Asparagus with Leeks and New Potatoes

 Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

This recipe is adapted from Beans, Greens, & Sweet Georgia Peaches, Second Edition, by Damon Lee Fowler (Globe Pequot Press/2014). The original had parsley, salt, and pepper as seasonings, but the herbs and lemon essence blended into The Salt Table’s Hostess City Southern Hospitality Blend are perfect mates for spring asparagus, new potatoes, and leeks. It really adds a boost the flavor and condenses the condiments into a single ingredient that requires only a few shakesr.

Serves 4

 

Ingredients

  • ½ pound small red new potatoes, scrubbed under cold running water
  • 1½ pounds fresh, fat-stemmed asparagus
  • Green tops of 2 large leeks, washed and trimmed
  • 4 tablespoons unsalted butter
  • Salt Table Hotess City Southern Hospitality Blend* or use another great Salt Table blend noted below
  • 1 tablespoon minced flat leaf parsley, optional

 

How to make it:

  1. Bring at least an inch of water to a boil over medium high heat in a heavy bottomed pot. Put the steaming basket or insert in or over the pot, add the potatoes, cover, and reduce the heat to medium. Steam until the potatoes are just tender and can be pierced easily with a sharp paring knife, about 8-10 minutes. Let them cool, and if making them ahead, cover and refrigerate. They can be precooked as much as a day ahead.
  2. Meanwhile, wash and trim the asparagus, peel the tough lower part of stem, and cut it into 1-inch lengths, keeping the tips separate from stems. Slice the leek greens crosswise into 2-inch lengths, then cut into thin strips. When ready to finish the sauté, cut the potatoes into 1-inch pieces (halves if small, quarters if larger, eighths if really large).
  3. Melt the butter in a large skillet or sauté pan over medium high heat. Add the asparagus stems. Stir-fry, tossing frequently, until they’re bright green and beginning to soften, about 3 minutes. Add the potatoes and continue tossing until beginning to turn golden, about 3 minutes longer.
  4. Add the leek greens and asparagus tips and season well with several grindings of Hostess City Southern Hospitality blend. Stir-fry, tossing frequently, until the asparagus is crisp-tender and beginning to brown, but still firm and bright green. Stir in the parsley if using and turn off the heat. Taste and correct Hostess City Southern Hospitality blend and serve at once.

* NEW! Hostess City Southern Hospitality Blend

* Other appropriate blends would be The Salt Table’s Southern Herb Garden Grinder Blend, All Round Good Grinder Blend, and Southern Italian Grinder Blend

Roasted Spring Root Vegetables

 Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

Our “roasting” is really roasting but high temperature baking, but never mind: This is a popular and simply beautiful way to prepare fresh spring vegetables. The special blend of herbs in The Salt Table’s Hostess City Southern Hospitality Blend are the perfect seasoning for this method and simplifies the preparation since the seasonings are already perfectly blended.

Serves 4

INGREDIENTS:

8 very small carrots with tops attached

12 small fresh radishes with tops attached

8-12 very small red or gold new potatoes

8-12 small shallots

8 small baby turnips, with tops attached

Extra-virgin olive oil

Hostess City Southern Hospitality Blend or use another great Salt Table blend noted below

2 tablespoons finely chopped Italian parsley or blend of fresh herbs, optional

 

HOW TO MAKE IT:

  1. Position a rack in the upper third of the oven and preheat to 450° F. Trim off all but 1 inch of the carrot tops. Wash, and if they’re not freshly gathered, peel, and cut them on the diagonal into 2-3 pieces. Wash and trim the radishes, leaving an inch of their tops attached, and halve them. Scrub the potatoes and halve them. Trim and peel the shallots, but leave them whole. Wash the turnips and trim them, leaving 1 inch of tops attached, then halve or quarter them.
  2. Drizzle a large, heavy-bottomed roasting pan or heavy rimmed half-sheet pan with oil. Spread the vegetables on the pan, drizzle with more oil, and toss to mix and coat. Spread them flat (they should have room around them) with the potatoes cut-side-up, and season well with Hostess City Southern Hospitality Blend. Roast 8 minutes, stir, turning potatoes cut side down, and roast, stirring occasionally, until tender and lightly browned, about 10-15 minutes more.
  3. Taste and adjust the Hostess City Southern Hospitality Blend. Toss well and sprinkle with the optional parsley or other herbs, if using. Serve at once directly from the roasting pan.

* NEW! Hostess City Southern Hospitality Blend

* Other The Salt Table blends that are compatible with this recipe include Southern Herb Garden Grinder Blend, All Round Good Grinder Blend, Southern Italian Grinder Blend and Savannah River Street Cobblestone Blend

Gratin of New Potatoes with Spring Onions

 Recipe by Damon Lee Fowler, featuring

Salt Table Hostess City Southern Hospitality Blend

Potato gratins don’t have to be heavy with white sauce or cream or, for that matter, loaded with cheese to be good. The Salt Table’s Hostess City Southern Hospitality Blend is an ideal pairing for new potatoes and pairs well with Parmigiano-Reggiano cheese and a couple of fresh green onions to brighten the flavor.

Serves 4

INGREDIENTS:

1¼ pounds small new potatoes

2 small green onions, washed, trimmed and thinly sliced

Salt Table Hostess City Southern Hospitality Blend or use another great Salt Table blend noted below

1¼ cups (about 5 ounces) freshly grated Parmigiano-Reggiano Cheese

3 tablespoons plus 1 teaspoon unsalted butter, melted

¼ cup dry breadcrumbs

 

HOW TO MAKE IT:

  1. Prepare a heavy-bottomed pot with at least 1 inch cold water and a steamer insert (the water should not touch the insert). Cover and bring it to boil over high heat. Meanwhile, scrub the potatoes under cold running water. Add them to the pot, cover, and steam 2 minutes. Adjust the heat to medium and steam until the potatoes are just tender, about 15-20 minutes, depending on their size.
  2. Remove them from the pot and let them cool enough to handle. Butter a 2-quart gratin dish or shallow casserole. Slice the potatoes and arrange them in rows in dish, overlapping and scattering the onions among the potatoes and seasoning each row with Salt Table Hostess City Southern Hospitality Blend . Sprinkle each row with a little Parmigiano and as you go, reserving ¼ cup for topping the gratin. Drizzle each row with butter, reserving 1 teaspoon for the crumbs. If any onions remain, scatter them over top. The gratin can be made several hours ahead to this point. Cover well.
  3. 45 minutes before serving, position a rack in the center of the oven and preheat to 375° F. Sprinkle the gratin with the remaining Parmigiano-Reggiano. Melt the remaining teaspoon of butter over low heat in a small skillet. Add the breadcrumbs and stir until they evenly absorb the butter. Sprinkle the buttered crumbs over the top and bake in the center of the oven until it’s hot through and the top is lightly browned, about 20-25 minutes. Let settle 5 minutes before serving.

* NEW! Hostess City Southern Hospitality Blend

 

* Other appropriate blends are Southern Italian Grinder Blend, All Round Good Grinder Blend, Southern Herb Garden Grinder Blend, and River Street Cobblestone Grinder Blend

One of many Recipes by Damon Lee Fowler for Georgia Wine Tasting Room at the Salt Table - a Savannah based brand of all natural specialty foods

Christmas Strata with Ham and Mushrooms

Recipe by Damon Lee Fowler, featuring

Salt Table’s Savannah Spanish Moss or All ‘Round Good Grinder Blend

A Holiday breakfast or brunch standard, a strata is really nothing more than a savory bread pudding. It also makes a lovely supper dish for any chilly evening throughout the year. The Salt Table’s Savannah Spanish Moss Blend makes seasoning it a snap. Another perfect match for it is the ever-popular All ‘Round Good Grinder Blend, which is delightful with ham and eggs.  You can add a little chopped fresh oregano to freshen the flavors, but it really doesn’t need it.

Serves 6 to 8

 

INGREDIENTS:

  • 9 slices firm, home-style white bread
  • 2 tablespoons unsalted butter
  • ½ medium red bell pepper, stems, core and membranes removed, diced
  • ½ medium green bell pepper, stems, core and membranes removed, diced
  • 8 ounces brown (crimini or baby bella) mushrooms, cleaned and sliced
  • 1 cup sliced green onions, both white and green parts
  • 1½ cups diced cooked ham
  • 2 cups shredded sharp cheddar, Gruyere, or Swiss cheese
  • 1 cup freshly grated Parmigiano-Reggiano
  • The Salt Table Savannah Spanish Moss Blend or All Round Good Grinder Blend
  • 8 large eggs
  • 3 cups whole milk

HOW TO MAKE IT:

  1. Cut the bread into large dice (some cut enough for the top layer into decorative shapes with a cookie cutter). Butter a 9×13-inch casserole and put in half the bread.
  2. Melt the butter in a heavy-bottomed skillet over medium heat. Add the peppers and sauté 4 minutes. Add the mushrooms and raise the heat to medium high. Sauté until they’re opaque, about 3 minutes, then add the green onions and ham and toss until hot, about a minute. Turn off the heat.
  3. Scatter the ham, pepper, mushrooms, and green onions mixture over the bread in the casserole dish. Season well with Spanish Moss Blend. Sprinkle half of both cheeses evenly over it and top with the remaining bread.
  4. Whisk together the eggs and milk and 2 teaspoons (or to taste) Spanish Moss Blend. Pour this over the entire casserole, cover with plastic wrap, and let it sit until the bread has fully absorbed the custard, about 30 minutes, or refrigerate it overnight. Let it sit at room temperature for 30 minutes before baking.
  5. Preheat the oven to 375° F. Uncover the strata and bake until it’s almost set, about 30-35 minutes. Sprinkle with the remaining cheese and bake until golden and firm at the center, about 15-20 minutes longer. Let it rest 10 minutes before cutting.

Savannah Spanish Moss Blend

This recipe is also good with All Round Good Grinder Blend

Broccoli Gratin

Recipe by Damon Lee Fowler, featuring

Salt Table’s Shamrock Dust (or Leek, Chive, and Onion) 

The Salt Table’s Shamrock Dust and Leek, Chive, and Onion Seasoning blends are great for flavoring weeknight casseroles, especially fall broccoli. This gratin is a fresh take on an old favorite using fresh broccoli and real cream, and thanks to The Salt Table’s seasoning blends, it’s as fast and easy as the old standby with frozen vegetables and a can of cream soup.

Serves 4

INGREDIENTS:

  • 1¼ pounds broccoli
  • Salt Table Himalayan Pink Salt (fine ground)
  • 2 teaspoons Salt Table Shamrock Dust or Leek, Chive, and Onion Seasoning Blend, or to taste
  • Pinch of dry mustard powder
  • 1 cup coarsely grated extra-sharp cheddar, Gruyère, or Parmigiano-Reggiano cheese
  • About 1 cup heavy cream
  • ½ cup crushed cheese cracker crumbs (such as Cheez-it Crackers)

HOW TO MAKE IT:

  1. Prepare a large, wide saucepan or Dutch oven with 1-inch cold water. Put in a steamer insert, making sure the water doesn’t touch its bottom. Cover the pot and bring the water to a boil. Wash and trim the broccoli and peel the tough stems. Cut off the stems and cut it in 2-inch lengths, then divide the florets into smaller pieces.
  2. When the water is boiling, add the broccoli to the insert, cover, and steam 2 minutes, then sprinkle with Pink Salt. Cover and steam until just tender but still bright green, about 6 minutes more. Remove from the steamer and let cool.
  3. Lightly butter a 9-inch gratin dish or shallow casserole. Roughly chop the broccoli and put it in dish. Sprinkle it with the Seasoning Blend and mustard. Set aside ¼ cup of the cheese and add the remainder to the casserole. Gently toss to mix, taste and add more seasoning blend if needed, then level the top with a spatula and sprinkle and pour enough cream over it to almost cover the broccoli. Sprinkle the reserved 1/4-cup of cheese evenly over the top.

Note: The gratin can be made up to this point as much as 4 hours ahead. Let it completely cool before loosely covering it, and let it stand at room temperature.

  1. About 45 minutes before you’re ready to serve, position a rack in the upper third of the oven and preheat it to 375° F. If you’ve made the gratin ahead, uncover it and sprinkle the crumbs evenly over the top. Bake in the center of the oven until bubbly and lightly browned, about 35-40 minutes. Let it settle for 5-10 minutes before serving, but serve it hot.

New! Savannah Shamrock Dust

Winner! Leek, Chive & Onion Seasoning and Dip Blend (Free Recipes)

Old-Fashioned Scalloped Oysters

Recipe by Damon Lee Fowler, featuring

Tybee Island Coastal Blend

Tybee Coastal Blend makes this simple, traditional gratin a snap to make, since the separate seasonings that usually go into it are all contained in one convenient grinder, with the added flavor bonus of other seafood-enhancing seasonings such as mustard, dill, shallots, green onions, and chives.

Serves 8-12

INGREDIENTS:

  • 2 pints standard oysters
  • 2 sleeves saltine crackers (half a 16 ounce box)
  • ½ cup (¼ pound or 1 stick) unsalted butter
  • Salt Table Tybee Island Coastal Grinder Blend
  • 2 tablespoons chopped fresh parsley, optional
  • 2-2½ cups half and half or light cream

HOW TO MAKE IT:

  1. Position a rack in the center of the oven and preheat it to 350° F. Drain the oysters, reserving half a cup of their liquor. Pick through the oysters for bits of shell.
  2. Roughly break the crackers into very coarse crumbs. Melt the butter over medium heat in pan large enough to hold cracker crumbs. Add the crumbs and toss until they’ve evenly absorbed the butter and are toasty, about 2 minutes.
  3. Lightly butter a 9-inch square baking dish or 10-12-inch oval gratin dish. Sprinkle a fourth of the crumbs over the bottom. Spread half the oysters over the crumbs, season lightly with Tybee Island Blend and sprinkle with 1 tablespoons of the parsley and a third of the remaining cracker crumbs. Spread the rest of the oysters over the top, lightly season with more Tybee Island Blend, and sprinkle with the remaining tablespoon of parsley and half the remaining crumbs.
  4. Pour the oyster liquor around, then add half and half just to top of crackers. Cover with the remaining crackers, finish with another sprinkle of Tybee Island Blend, and bake 35-40 minutes or until puffed and golden. Serve at once.

Award Winner! Tybee Island Coastal Grinder Blend (Free Recipes)