Keystone Winter Meals

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Keystone Chicken Cordon Bleu

We've taken the classic Chicken Corden Bleu recipe and put our own cassorole twist on it! That's right, we've added fully cooked Keystone Chicken, cheese and cauliflower to make a hearty and oh, so creamy new family favorite. This recipe is so good, your family will never be bleu again.

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Keystone Corden Bleu
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 head cauliflower, cut into florets
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 pound ham, sliced
  • 2 cups Swiss cheese, shredded
  • 1/2 cup bread crumbs
  1. Preheat the oven to 450 degrees F.
  2. In a large bowl, toss the cauliflower with oil.
  3. Place cauliflower on a baking sheet and roast in the oven for about 30 minutes, until golden brown.
  4. While cauliflower roasts, in a large bowl stir together heavy cream, sour cream, Dijon mustard, minced garlic and the shredded cheese. Stir in the Keystone Chicken and ham.
  5. Once cooked, take cauliflower out of the oven and reduce the oven temperature to 400 degrees F.
  6. Stir the cauliflower into the casserole mixture. Transfer the casserole mixture into a 9 x 13 in casserole dish. Sprinkle the bread crumbs on top and bake for 10 minutes or until the cheese is melted and golden.

Roasted Broccoli Mac and Cheese

We all love the classic mac and cheese, but sometimes you want a more adult version. The secret to this recipe is in using goat cheese and Keystone Chicken. And because you add roasted broccoli, your kids will stick to their own basic cheesy mac.

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  • ½ can (28 ounce) Keystone Chicken
  • 2 Tbsp. olive oil
  • 1 lb fresh broccoli (cut into bite-sized pieces)
  • 2 tsp salt
  • 12 oz cavatappi noodles
  • 5 Tbsp. butter, cut into small pieces
  • 8 oz goat cheese, cut into small pieces
  1. Preheat oven to 350°
  2. Cook cavatappi noodles per package instructions until al dente. Save 1½ cups pasta water.
  3. Place broccoli on parchment-lined baking sheet and drizzle with olive oil and salt.
  4. Place in oven for 10-15 minutes, stirring occasionally, or until slightly charred.
  5. In the same pot the pasta was cooked in, combine Keystone Chicken, butter, goat cheese, salt, one cup pasta water and heat on low. Whisk until cheese is melted and cheese sauce is smooth.
  6. Add pasta back into the pot and stir. Add broccoli and toss. Add remaining 1/2 cup of pasta water, as needed, to smooth out the sauce. Continue stirring to mix the pasta and cheese sauce. Serve warm with crusty bread.

Unstuffed Stuffed Cabbage Rolls

We all love stuffed cabbage rolls, but who has the time to make this family favorite recipe? That's why we use all the traditional ingredients you love, without all that kitchen prep. And because this recipe uses Keystone Beef, you'll add a hearty (and delicious) twist.

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Unstuffed Cabbage Rolls
  • 1 can (28 oz) Keystone Beef, drained and chopped
  • 1 small head cabbage, chopped
  • 1 large onion, chopped
  • 2 cans (15 oz.) diced tomatoes
  • 1 jar (16 oz) sauerkraut
  • 3 cloves garlic, minced
  • 2 tsp. ground black pepper
  • 2 tsp. salt
  • ½ cup water
  • oil to sauté the onions
  1. In a large skillet, over medium-high heat add 2 tablespoons of oil and onions. Sauté the onions until become soft, approximately 4 minutes.
  2. Stir in Keystone Beef and heat for 3 minutes.
  3. Add tomatoes, tomato sauce, sauerkraut, water, garlic, salt, pepper and mix well. Bring mixture to a boil.
  4. Add cabbage and blend into mixture. Cover and reduce heat, simmer until cabbage is tender, about 25 minutes. Serve warm.

Chicken Ramen Noodle Casserole

We've transformed the dorm-friendly ramen noodles into a satisfying casserole the whole family will love! Creamy and cheesy with just the right amount of Keystone Chicken mixed in to make it a hearty meal that's ready in just 30 minutes.

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Chicken Ramen Noodle Casserole
  • 1 can (28 oz) Keystone Chicken, drained
  • Six 3-ounce packages chicken-flavored ramen noodles (save 3 flavor packets - discarded the remaining 3)
  • 1 tub (8 oz) whipped plain cream cheese
  • 4 cups milk
  • 1 package (10.8 oz) frozen broccoli florets
  • 8 oz cheddar cheese, shredded
  1. Preheat the oven to 400 degrees F.
  2. In a 13-by-9-inch baking dish, place the ramen noodle squares in a single layer covering the bottom.
  3. Whisk together the cream cheese, milk and the 3 reserved flavor packets from the ramen in a medium bowl.
  4. Pour the mixture over the ramen. Scatter the Keystone Chicken over the sauce and noodles and then scatter the broccoli.
  5. Sprinkle with cheddar cheese evenly across the top of broccoli.
  6. Bake until the noodles are cooked throughout and the cheese melts, approximately 25 minutes.

Pumpkin Alfredo Tortellini

Why will you get pumped for our Pumpkin Alfredo Tortellini recipe? It's not only easy to make (only five ingredients), but it also tastes good and creamy! No need to wait for fall, this family favorite is perfect all year long!

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Keystone Chicken Pumpkin Alfredo
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 1 jar (15 oz) Alfredo sauce
  • 20 oz tortellini
  • 1/2 cup canned pure pumpkin
  • 1/4 tsp. nutmeg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • Fresh parsley, for topping (optional)
  1. Cook the tortellini per the label direction.
  2. In a medium skillet add Alfredo sauce, pumpkin and nutmeg, mix well over medium-low heat. Cook for 2 minutes, stirring occasionally.
  3. Fold in Keystone Chicken and Parmesan cheese, continue to heat on low for 3-4 minutes until warm throughout.
  4. Serve warm, top with Parmesan cheese and optional fresh parsley. Pasto perfetto!

Monte Cristo Casserole Sliders

Your Sunday brunch just got a whole lot easier! We've taken the traditional Monte Cristo sandwich and made it into an easy casserole that's ideal for any breakfast (or lunch) table. These little sliders are perfect for the grab and go crowd looking for a sweet treat filled with the power of protein-packed, recipe ready meat. You'll love the convenience of using time saving recipe ready all natural Keystone Turkey while your family will love gobbling up these tasty sandwiches! Watch how easy this recipe is to make.

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monte-cristo-casserole
  • 1 can (28 oz) Keystone Turkey, drained
  • 1 package dinner rolls, 12 count
  • 10 slices honey ham
  • 6 slices Swiss cheese
  • 4 tablespoons Dijon mustard
  • 1 large egg
  • ¼ cup butter, melted
  • Powdered sugar for topping
  • Strawberry preserves for dipping
  1. Preheat oven to 350° F.
  2. Spray an 11-inch rectangular baking dish with nonstick cooking spray.
  3. Using a large serrated knife, slice the rolls in half - don't pull the rolls apart.
  4. Spread dijon mustard on each slab. Layer the sliders: sliced cheese, sliced ham, Keystone Turkey and remaining cheese. Replace the top half of the rolls.
  5. In a small bowl, add the melted butter with the egg and whip. Brush egg mixture on top of the rolls. Cover with loosely with foil (use toothpicks to tent the foil over buns). Bake in the oven for 15 minutes. Remove foil and continue to bake for another 10 minutes or until top is golden brown.
  6. Remove from oven and let cool for a few minutes. Sprinkle powdered sugar over the top and serve hot with strawberry preserves on the side.

Beer Cheese Soup with Keystone Chicken

We've got just the solution for when you want a more robust cheese soup ... add Keystone Chicken! Our recipe is so thick and creamy, it's also perfect for dipping soft pretzels or veggies. And if you have any leftovers (that'll be hard to believe), you can freeze for up to 3 months.

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Keystone beer cheese soup
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 can (27 oz) Keystone Chicken broth
  • 5 slices thick cut bacon
  • 5 Tbsp. butter
  • 2 tsp. garlic, minced
  • 1 jalapeño, diced
  • 1 tsp. black pepper
  • 8 oz beer
  • 1 cup half-and-half
  • 16 oz mild cheddar cheese, shredded
  • 1/4 cup all-purpose flour
  1. Warm an 8-quart pot over medium-high heat. Cut bacon into small pieces and add into the pot. Cook bacon until it's crisp, stirring occasionally.
  2. Add Keystone Chicken into bacon grease to warm. Stir occasionally until chicken is completely warmed throughout.
  3. Remove chicken and bacon from the pot and set aside.
  4. Add butter into the pot and slowly melt over low heat. Add garlic, jalapeño and pepper and stir - about 2 minutes. Whisk in flour. Allow to cook for 1 minute, whisking frequently.
  5. Add beer and whisk to combine and cook for 2 minutes. Add Keystone chicken broth and half-and-half and whisk to combine.
  6. Slowly add the cheese, add a little at a time whisking until it is incorporated. Stir until you have a smooth mixture. Return chicken and bacon back to the pot. Stir to combine.
  7. Allow to simmer until ready to serve, stirring occasionally.

Quick Broccoli Cheddar Soup with Keystone Chicken

Broccoli Cheddar Soup may be the perfect warm-me-up on a cold winter's day, but when you add fully cooked Keystone Chicken to the recipe, it becomes a hearty dinner that's perfect anytime of the year!

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Broccoli Cheddar Chicken Soup
  • 1 can (28 oz) Keystone Chicken, drained
  • 2 cans (27 oz) Keystone Chicken Broth
  • 1 Tbsp olive oil
  • ½ tsp paprika
  • 1 cup white rice
  • 1 bag (14-oz) broccoli florets, frozen
  • 1-1/2 cups cheddar cheese, shredded
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour
  • 1/2 tsp ground black pepper
  • 2 large bread bowls with center cut out
  1. In an 8 quart pot, add olive oil and Keystone Chicken and heat on medium-high.
  2. Add pepper and paprika and stir. Add Keystone Chicken Broth and cover. Bring to a boil.
  3. Add rice and broccoli. Replace cover. Cook until rice is almost tender, about 8-10 minutes.
  4. In a small bowl, combine butter and flour. Mash with fork until completely combined. Add flour mixture to soup. Stir to combine.
  5. Add cheese. Stir and reduce to simmer, about 5 minutes. Soup will thicken while it sits.
  6. Scoop soup into crusty bread bowls. Enjoy!

Unstuffed Pepper Soup

A Keystone Cookbook Recipe Winner, this Unstuffed Pepper Soup recipe, using Keystone Ground Beef, is a one-pot wonder! Easy to make and even easier to clean up ... especially because there won't be any leftovers! Winning recipe submitted by Daniel C.

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Keystone Unstuffed Pepper Soup
  • 1 can (28 oz.) Keystone Ground Beef, drained
  • 1 can (27 oz) Keystone Beef Broth
  • 1 package Spanish rice side dish
  • 1 Green bell pepper, diced
  • 1 Red bell pepper, diced
  • 1 medium onion, diced
  • 2 cans (15 oz.) Diced tomatoes
  • 1 can (32 oz.) Tomato juice
  1. Add all ingredients in a large pot and bring to a boil.
  2. Reduce heat and simmer for 20 minutes (or until rice is cooked).

Brisket Biscuit Casserole

Our Brisket Biscuit Casserole ... Is it a hearty family meal on a cold winters night or is it a meaty dinner after a long day of raking leaves? Or do you make this recipe when you need a quick and tasty meal anytime? The answer is up to you because when you use fully cooked Keystone Beef, you not only go from prep to table in less than 30 minutes, you get a full-flavored meal anytime of the year.

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Keystone Brisket Biscuit Casserole
  • 1 can (28 oz) Keystone Beef, drained
  • 1 cup Keystone Beef Broth
  • 1 cup onion, thinly sliced
  • ½ cup butter or margarine
  • 1 cup carrots, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup all-purpose flour
  • 1 can refrigerated biscuits (8 biscuits)
  • 2 teaspoons Garlic, minced
  • 1 lb white mushrooms, sliced
  • 1 cup milk
  1. Heat oven to 375°F.
  2. In large skillet, melt butter over medium heat. Add onion and carrots, salt and pepper; cook 3 to 5 minutes, stirring frequently, until tender.
  3. Stir in mushrooms and garlic; cook 10 to 12 minutes or until mushrooms are brown.
  4. Stir in flour, cook 1 to 2 minutes or until thickened.
  5. Gradually stir in Keystone Broth and milk; lower heat to simmering, stirring frequently until thickened. Stir in Keystone Beef.
  6. Add mixture in to a 9” x 12” baking pan. Separate biscuits and cut each biscuit into fourths. Top brisket mixture with biscuit pieces.
  7. Bake 10 to 12 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Quick Southwestern Beef Soup

This robust and colorful soup is packed with everything you look for after a long snowy winter day. And when you use Keystone Beef, you'll go from stovetop to tabletop in under 15 minutes.

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Keystone Southwestern Beef Soup
  • 1 can (28 oz.)of Keystone Beef, drained
  • 2 cups Keystone Beef Broth
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup white rice, uncooked
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sour cream, optional
  1. Heat a small nonstick Dutch oven over medium-heat.
  2. Coat pan with cooking spray.
  3. Add onion, garlic, Keystone Beef, and jalapeño to pan; sauté for 2 minutes.
  4. Add broth and next five ingredients; bring to a boil.
  5. Partially cover, reduce heat, and simmer 6 minutes, stirring occasionally until rice is cooked.
  6. Remove from heat, stir in cilantro and add sour cream (optional).
  7. Serve!

Hearty Pork & Pinto Bean Soup

There's nothing better than a steaming bowl of soup on a cold winter evening, especially when you can go from stovetop to table in less than 20 minutes! Add recipe ready Keystone Pork and turn an ordinary soup into extraordinary dinner.

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Keystone Pork Bean Soup
  • 1 can (28 oz.) Keystone Pork, drained
  • 1 can (27 oz.) Keystone Chicken Broth
  • 1 can (16 oz) pinto beans, drained and rinsed
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 5 medium carrots, cubed
  • 1 large potato, peeled and cubed
  • ½ cup celery, sliced
  • 1 can (14.5 oz) green beans, drained
  • 1 can (14.5 oz) peas, drained
  • 1 can (14.5 oz) diced tomatoes, undrained
  • Pepper to taste
  • Avocado, sliced (optional)
  1. In a stockpot, combine the first eight ingredients. Bring to a boil. Stir carrots, celery, potato, green beans, peas and tomatoes into bean mixture.
  2. Reduce heat; simmer, covered, for 8-10 minutes or until vegetables are crisp-tender.
  3. Add avocado (optional) and serve with warmed tortillas or bread.

Lazy Sunday Shredded Beef Chili

Sometimes you just don't want to cook. We get that. In fact, many of our recipes are developed with that in mind! This simple, yet delicious recipe was submitted by Donna G. - a true lover of Keystone Meats.

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Keystone Quick Lazy Sunday Shredded Beef Chili
  • 1 can (28 oz.) Keystone Beef, drained and mixed
  • 2 cans mild chili beans
  • 2 cans chopped tomatoes
  • 1-1/2 package mild chili seasoning
  • 1/2 cup dehydrated onions or 1/2 cup fresh chopped onions
  • 1 tsp. jarred garlic or 1 clove minced garlic
  • 1/2 cup ketchup
  • 2 tsp. vegetable oil
  1. As you open and empty cans, use a small amount of water (a half of a can) to rinse all the cans and add water to the pot.
  2. If you use fresh onion & garlic, add a small amount of oil (1 tsp.) to your pot and sauté onions and garlic for about 4 minutes, do not let garlic burn, stir frequently.
  3. Add chili beans and tomato and shredded beef. Add dehydrated onions and garlic and the ketchup. Mix well, add packet of chili seasoning and a 1/2 cup of beef broth. Over medium to low heat, bring mixture to a boil, turn heat down to simmer and let cook for about 15 minutes to let flavors

Hearty Hamburger Noodle

This warm and hearty meal is great for long autumn nights. Keystone's Ground Beef pleases the whole family. The cooking time and prep time is minimal, freeing your evening to other important tasks...like spending time with your family! Our all natural ground beef is made with only two ingredients and no preservatives!

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Hearty Hamburger Noodle
  • 1 can (28 oz) Keystone Ground Beef, undrained
  • 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
  • 16 oz bag egg noodles
  • 2 Tbsp flour
  1. Bring ground beef with juices and broth to a boil in a large pan.
  2. Add 2 Tbsp of flour to a bag of noodles and shake through.
  3. Add noodles (with flour) to beef and broth.
  4. Reduce heat, stir and simmer until noodles are tender.

Quick Good Luck Pork and Sauerkraut

It's said that eating pork and sauerkraut on New Year's Day brings good luck for the upcoming year. Whether you're ringing in the new year or making a batch for the whole family on a summer Sunday, you'll have this meal on the table in under 10 minutes … lucky for you and your family!

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Pork and Sauerkraut
  • 1 can (28 oz) Keystone Pork
  • vegetable oil (optional)
  • 2 pounds sauerkraut, undrained
  • 1 small yellow onion, peeled and minced
  • 1 medium apple, peeled, cored, and diced
  • mashed potatoes, for serving (optional)
  • applesauce, for serving (optional)
  1. Heat a tablespoon or two of oil in a skillet.
  2. Add the Keystone Pork, sauerkraut, including the brine, onion and apple in the skillet. You may need to add up to 2 cups water if your kraut is fairly dry. Bring to a boil. Lower to a simmer and cook medium until warm throughout.
  3. Serve in bowls over mashed potatoes, or with applesauce on the side, if desired.

Easy Chicken Noodle Soup

A lunchtime favorite from stovetop to table in under 10 minutes. We've taken the traditional chicken noodle soup recipe and made it easier by using fully cooked Keystone Chicken.

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Easy Chicken Soup Keystone Meats
  • 1 can (28 oz) Keystone Chicken, undrained
  • 4 (27 oz) cans Keystone Chicken Broth or 1 (8 oz) jar Keystone Chicken Soup Base
  • 2 cups uncooked egg noodles
  • 1 medium carrot, sliced
  • 1/2 cup chopped onion
  • Salt and pepper to taste
  1. Add all ingredients including a can of Keystone Chicken (undrained) to large pot and bring to a boil.
  2. Reduce heat, stir and simmer until noodles are tender.

Homemade Beef Stroganoff

No need to slow cook your beef for hours when you use fully cooked Keystone Beef. We've taken the traditional stroganoff recipe and turned it into a meal that's ready in under 20 minutes.

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Beef stroganoff recipe
  • 1 can (28 oz) Keystone Beef
  • 2 tsp. Keystone Beef Soup Base or bouillon granules
  • 2 Tbsp. flour
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1/4 tsp pepper
  • 2 Tbsp. butter
  • 1 1/2 cups fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups cooked noodles
  1. In a small mixing bowl stir together sour cream and flour.
  2. Stir in water, Keystone Beef Soup Base and pepper. Set aside.
  3. In a large skillet cook and stir mushrooms, onion and garlic in butter until onions are translucent.
  4. Add beef and flour mixture.
  5. Stir, breaking apart Keystone Beef into smaller chunks.
  6. Cook and stir until thickened and bubbly.