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Tuesday, January 16, 2018

Big Casserole for a Big Group

Janet Groene’s 
Campground Potluck Turkey Stroganoff Casserole
This rich, creamy, versatile casserole is a favorite with family reunions and campground potlucks. It can be made on the spot or ahead of time. Make it with any cooked turkey including canned chunk turkey or good quality deli turkey cold cuts. If you have room in your RV oven it can be made in one large disposable foil baking pan. 

4 cups stuffing mix
1 cup water or chicken broth

4 cans condensed cream of chicken soup
1 soup can milk, water, broth or white wine 
8 cups diced cooked turkey 
1 jar of cooked onions such as Holland onions, drained

1 teaspoon crumbled dry sage
2 tablespoons dried parsley flakes
4 cans or jars, 6 ounces each, sliced mushrooms, drained
1 quart (4 cups) sour cream

2 cups stuffing mix
2 sticks butter, melted

Grease  two 9 X 13-inch casseroles and put two cups stuffing mix in each. Drizzle a half cup water or broth over each. Set aside.
Cut up onions. In a bowl whisk condensed soup with a soup can of  liquid plus the sage and parsley. Fold in onions, diced turkey, mushrooms and sour cream. Spread in pan(s) and sprinkle top with remaining stuffing mix. Drizzle with melted butter. 
Cover with foil and refrigerate for later baking or cover with foil and let stand 30 minutes. Then bake at 350 degrees for 30 minutes or until heated through. Serves 16.
See more of Janet Groene's RV-ready recipes and tips at 

Wednesday, January 10, 2018

Taste of the Tropics: A Pie to Die For

Janet Groene’s
Coconut Pineapple Pie

    This delectable dessert is a take on pecan pie, minus the nuts. It’s delicious plain and truly heavenly when served cold with a scoop of coconut ice cream or a cloud of whipped cream.
      It goes together quickly when you use a store-bought pastry crust and use a balloon whisk to whip up the filling. Bake two while you’re at it.

Pastry pie shell
1 1/2 cups shredded coconut
3 eggs
1 cup brown sugar
½ stick butter, melted
1 teaspoon vanilla
Small can crushed pineapple, undrained

    Preheat the oven to 350 degrees. Prepare the unbaked pastry shell and scatter coconut in an even layer. Put in the oven for 5 minutes. 

    Whisk eggs until light, gradually whisking in sugar,  melted butter and vanilla. Fold in pineapple and spoon over coconut. Bake 30 minutes or until filling is set and pastry is golden brown. Let cool at least 15 minutes before cutting. Serves 6 to 8.
    Cook’s note: this cuts easier with a serrated knife such as a steak knife. 

See more of Janet Groene's RV-ready recipes at

Thursday, January 4, 2018

Going Bananas

Janet Groene's
Sour Cream Banana Pudding
    Banana pudding is a southern classic that begins with bananas, vanilla wafers and vanilla pudding. Every cook in Dixie has a cherished recipe that may include instant or cooked pudding and more or fewer bananas and wafers plus, perhaps, his or her own secret ingredient. Here's mine. It's easy to make in the RV and serve in disposable clear plastic glasses.
       Make it parfait style by adding layers of vanilla wafers or graham crackers, or keep it satin smooth with just the bananas and a paradise of sweet, rich pudding. The secret to the bananas is to use not just lemon juice but a shower of sugar. 

6 firm, ripe bananas
1/4 cup lemon juice 
1/2 cup sugar
1 packet instant vanilla pudding mix
2 cups milk
8-ounce carton sour cream (regular, lite or fat free)
1 tub of whipped topping

    Slice the bananas into a plastic bag and toss with lemon juice, then sugar. Set aside and a glaze forms on the bananas. In a bowl whisk pudding mix, milk and sour cream. When it begins to firm up, fold in bananas and whipped topping. Use as is or layer with vanilla wafers. Serve at once or chill.  Serves 6. 
    See more of Janet Groene's RV-ready recipes at

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