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Meat Marvels

Kuhn's Market – Meat Marvels – February

Welcome to Kuhn’s Meat Marvels!


Indulge your taste buds in a culinary adventure like never before! Introducing our Meat Marvels recipe series – a feast for the senses that promises to elevate your dining experience!  In this series, we’ll be sharing recipes that include steak, chicken, pork, ham, turkey and even bacon. Plus, some new ideas for everything from casseroles to Sunday Dinner recipes.  You can find everything you need to make these recipe masterpieces at your local Kuhn’s Market.


We’re kicking off our Kuhn’s Market Meat Marvels series with amazing CASSEROLE dishes! Dive into the heartwarming goodness of Dutch Oven Cheesy Bacon and Eggs to a Hot Brown Turkey Casserole, cooked to perfection. We think they’ll “meat” your standards.  Kuhn’s. Truly a Pittsburgh Tradition.


Sausage Florentine Shepherd's Pie


Vegetable Tian



  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 cups frozen corn, thawed
  • 2 cups frozen peas, thawed
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1 tablespoon cornstarch
  • 1 teaspoon beef bouillon granules
  • 1/2 cup cold water
  • 1/2 cup sour cream
  • 3-1/2 cups mashed potatoes (prepared with milk and butter)
  • 3/4 cup shredded cheddar cheese


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes.
  2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil).
  3. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.


Warm Chicken Tortellini Au Gratin


Holiday Herb-Cheese Rolls



  • 2 cans (14 ounces each) water-packed artichoke hearts
  • 3 cups shredded cooked chicken
  • 3 cups refrigerated spinach tortellini, cooked
  • 1-1/2 cups mayonnaise
  • 1-1/2 cups grated Asiago cheese, divided
  • Fresh basil, optional


  1. Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup juice. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese.
  2. Bake for 30 minutes or until bubbly and starting to brown. If desired, garnish with basil.

Nutrition Facts

1-1/3 cups: 709 calories, 54g fat (13g saturated fat), 101mg cholesterol, 859mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 34g protein.


Dutch Oven Cheesy Bacon & Eggs


Sunday Brunch Egg Casserole



  • 1 pound bacon strips, chopped
  • 1 package (20 ounces) refrigerated O'Brien hash brown potatoes
  • 8 large eggs
  • 1/2 cup half-and-half cream
  • 1/2 to 1 teaspoon hot pepper sauce, optional
  • 2 cups shredded cheddar-Monterey Jack cheese


  1. Prepare campfire or grill for medium-high heat, using 32-36 charcoal briquettes or large wood chips.
  2. In a 10-in. Dutch oven, cook bacon over campfire until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
  3. Carefully press potatoes onto bottom and 1 in. up side of Dutch oven. In a small bowl, whisk eggs, cream and, if desired, pepper sauce until blended. Pour over potatoes; sprinkle with cooked bacon and cheese.
  4. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 16-18 briquettes. Using long-handled tongs, place 16-18 briquettes on pan cover.
  5. Cook 20-25 minutes or until eggs are completely set and cheese is melted. To check for doneness, use tongs to carefully lift cover. If necessary, cook 5 minutes longer.


Pizza Lover's Casserole


Sweet Potato Cranberry Bake



  • 7 cups uncooked wide egg noodles
  • 1 pound bulk Italian sausage
  • 2 jars (14 ounces each) pizza sauce
  • 6 ounces sliced pepperoni
  • 2 cups shredded cheddar cheese


  1. Cook noodles according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until meat is no longer pink; drain. Add pizza sauce.
  2. Drain noodles and add to skillet; toss to coat. Transfer half of the noodle mixture to a greased 13x9-in. baking dish. Layer with half the pepperoni and half the cheese. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.

Nutrition Facts

1-1/2 cups: 537 calories, 32g fat (14g saturated fat), 112mg cholesterol, 1423mg sodium, 36g carbohydrate (7g sugars, 3g fiber), 25g protein.


Cheddar-Ham Oven Omelet




  • 16 large eggs
  • 2 cups 2% milk
  • 2 cups shredded cheddar cheese
  • 3/4 cup cubed fully cooked ham
  • 6 green onions, chopped


  1. Preheat oven to 350°. In a large bowl, whisk eggs and milk. Stir in cheese, ham and onions. Pour into a greased 13x9-in. baking dish.
  2. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 208 calories, 14g fat (7g saturated fat), 314mg cholesterol, 330mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 15g protein.


Hot Brown Turkey Casserole




  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 4 cups 2% milk
  • 1 large egg
  • 3/4 cup grated Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 slices bread, toasted and divided
  • 2 pounds thinly sliced cooked turkey or chicken
  • 1/4 teaspoon paprika
  • 6 bacon strips, cooked and crumbled
  • 1 cup tomatoes, chopped and seeded
  • 1 teaspoon minced fresh parsley


  1. Preheat oven to 350°. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook until slightly thickened, 6-8 minutes. Remove from heat.
  2. In a small bowl, lightly beat egg. Gradually whisk in 1/2 cup sauce. Slowly return all to the pan, whisking constantly. Add 1/2 cup Parmesan cheese, salt and pepper. Cook and stir until thickened. (Do not allow to boil.)
  3. In a greased 13x9-in. baking dish, layer 6 toast slices and turkey; pour sauce over top. Sprinkle with paprika, bacon and remaining 1/4 cup Parmesan cheese.
  4. Bake until heated through, 20-25 minutes. Top with tomatoes and parsley. Cut remaining toast slices in half diagonally; serve on the side.

Nutrition Facts

1 piece: 316 calories, 13g fat (6g saturated fat), 117mg cholesterol, 472mg sodium, 19g carbohydrate (6g sugars, 1g fiber), 30g protein.


Taco Cornbread Casserole


White Seafood Lasagna



  • 2 pounds ground beef
  • 2 envelopes taco seasoning
  • 2 cans (14-1/2 ounces each) diced tomatoes, drained
  • 1 cup water
  • 1 cup cooked rice
  • 1 can (4 ounces) chopped green chiles
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1 cup sour cream
  • 2 cups corn chips
  • 2 cups shredded Mexican cheese blend or cheddar cheese, divided
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Optional: Shredded lettuce, chopped tomatoes and chopped red onion


  1. Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally.
  2. Meanwhile, prepare the cornbread mix according to package directions; stir in corn. Pour half the batter into a greased 13x9-in. baking dish. Layer with half the meat mixture, all the sour cream, half the corn chips and 1 cup cheese. Top with the remaining batter and meat mixture, and the olives.
  3. Bake, uncovered, until the cornbread is cooked through, 55-60 minutes. Sprinkle with remaining 1 cup corn chips and 1 cup cheese; bake until cheese is melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.

Nutrition Facts

1-1/2 cups: 817 calories, 40g fat (17g saturated fat), 183mg cholesterol, 1982mg sodium, 74g carbohydrate (20g sugars, 4g fiber), 36g protein.


Mini Reuben Casserole


Layered Candy Cane Dessert



  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 cups cooked corned beef or roast beef
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1-1/4 cups shredded Swiss cheese, divided
  • 1/3 cup 2% milk
  • 1/2 cup Thousand salad dressing
  • 2 slices rye bread, cubed
  • 1 tablespoon butter, melted
  • 1/2 teaspoon onion powder


  1. Preheat oven to 350°. In a large skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3-5 minutes. Stir in beef, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to 4 greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet.
  2. In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts

1 serving: 650 calories, 41g fat (15g saturated fat), 130mg cholesterol, 1782mg sodium, 31g carbohydrate (12g sugars, 5g fiber), 37g protein.



Find Your Local Kuhn’s Market


1.)  Allison Park

Address: 2412 Ferguson Road, Allison Park, PA 15101

Phone Number: 412-219-1100


2.)  Banksville Road


Address: 3125 Banksville Road, Pittsburgh, PA 15216

Phone Number: 412-242-8777


3.)  Bellevue


Address: 661 Lincoln Avenue, Pittsburgh, PA 15202

Phone Number: 412-766-4546


4.)  Beulah Road


Address: 700 Beulah Road, Wilkins Township, PA 15145

Phone Number: 412-829-2555


5.)  Highwood


Address: 1130 Highway Street, Pittsburgh, PA 15212

Phone Number: 412-231-8808


6.)  Hopewell


Address: 2284 Brodhead Road, Aliquippa, PA 15001

Phone Number: 724-857-2200


7.)  Ingomar


Address: 745 West Ingomar Road, Ingomar, PA 15127

Phone Number: 412-366-1700


8.)  McKnight Road


Address: 4801 McKnight Road, Pittsburgh, PA 15237

Phone Number: 412-369-8781

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Kuhn's Market – Meat Marvels – February

Welcome to Kuhn’s Meat Marvels!   Indulge your taste buds in a culinary adventure like never before! Introducing our Meat Marvels recipe series – a feast for the senses that pro...

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