Sunday, March 30, 2014

Pasta with Sweet Banana Peppers and Cubed Cheese

My girls and I love a good pasta salad. We make our pasta salad a lot in the summer and have several differing variations.  This one calls for fresh, sweet banana peppers and cubed, sharp Cheddar cheese.  I make a large batch of this usually a few times a month and we can take it out for dinner a few nights over the course of that week. It's great as a light lunch with a sandwich or alone.

It's also great for camping trips and is always a huge hit.  You really can put just about anything in this pasta according to what you like.  I've added not only the peppers and cheese, but olives, green or red bell peppers, red onions, sweet tomato relish and cherry tomatoes.  The possibilities are endless.   
Pasta with Sweet Banana Peppers and Cubed Cheddar Cheese
1 box spiral, bow tie, or elbow pasta, cooked, drained and cooled (I run the hot pasta in the colander under cold water and allow to drain)
4 banana peppers, seeded and chopped fine or in large chunks
1 sweet onion, chopped (red or Texas A&M 1015 - sweet white onion)
1 cup Real Mayonnaise
1 cup sour cream (do not use light as it alters the flavor)
1 package Ranch Dressing powdered seasoning mix
1 teaspoon garlic salt
Boil pasta according to package directions. Place in a colander to drain running cold water over it to cool down pasta.  You do not want to fix this pasta while the pasta is hot as it will curdle the mayonnaise and sour cream.  Make sure all your pasta is room temperature before you add your milk products.

Combine Real mayonnaise, sour cream, Ranch powdered dressing seasoning packet, garlic salt and mix well. Add to this your onion and sweet banana peppers.  Last add pasta, cheese and combine well.  Chill covered with plastic wrap before serving for flavors to come together.

If serving outdoors make sure to serve on top of a bowl with ice and place in the refrigerator as soon as you are finished serving it.


Alise @ The Ranch Kitchen

Tuesday, March 25, 2014

Ultimate Taco Pie

The Ranch Kitchen's Ultimate Taco Pie
Taco pie is a dish I haven't fixed in years.  Years ago as I'm known to do, I made a recipe I found and tried it out on the first try for a party.  It was a huge hit and  sadly I've long since lost the recipe.  Tonight as I drove home I questioned just what we would have for dinner?  With two pounds of prepared frozen taco meat left over from the week before, I knew that meat would either turn in to taco soup or a really spicy spaghetti with meat sauce! 
Thank God for the defrost button on my microwave because in under 10 minutes the meat was thawed and I started to piece together my newest 'creation' or recipe for my Ultimate Taco Pie. From a recipe for a tomato pie and separate taco pie I found on the Internet, this recipe was born. My husband, daughter and her sweet friend ate it up and I have one extra pie to have for leftovers tomorrow night! 
When possible I always cook times two for the next nights meal.  I've found over the years to freeze what meat I can to reinvent in recipes at a later time.  It saves me huge amounts of time and money in the long run, and most importantly helps me get a healthy meal on the table for my family.
Ultimate Taco Pie
2 lbs. prepared taco meat
1 - 6 ounce can of chopped green chili's
1 small onion, chopped fine
2 prepared pie shells, uncooked
2 cups crushed tortilla chips
1 can,  7 ounce Herdez Salsa Verde
2 tomatoes, cored and sliced 1/4 inch thick
garlic salt to taste
2 cups REAL Mayonnaise
2 cups Fiesta Blend Cheese (Monterrey Jack, Cheddar, Queso Quesadilla and Asdero Cheeses
1 teaspoon Tony Chachere's Original Creole Seasoning
Cook hamburger meat until browned. Drain excess from meat , add water, taco seasoning packet according to package directions.  Add chopped onion and can of chopped green chili's to taco meat and set aside. 
In a separate bowl mix 2 cups Real mayonnaise, 2 cups grated cheese with  Creole Seasoning and set aside. 
Place crushed tortilla chips in the two uncooked pie shells.  On top of the crushed tortilla chips pour Herdez Salsa Verde evenly as possible on top. 
Next pour meat mixture on top crushed tortilla chips.  Layer sliced tomatoes and sprinkle with garlic salt to taste. 
Spoon mayonnaise and cheese mixture on top of the tomatoes as evenly as possible.  Place in a 375 degree oven, uncovered and bake for 45 minutes or until cheese topping and crust are browned. 
Slice my Ultimate Taco Pie and serve along side refried beans, salsa or taco sauce, salad and a dollop of sour cream!
Enjoy as we sure did!
Alise @ The Ranch Kitchen!


Wednesday, March 12, 2014

White Chocolate Banana Pudding

Oh my!  Spring break and all I can think about is food, food, and more food! Work keeps me grounded and away from the pantry, but this home all day stuff makes me think of what to cook next and EAT!  But thank God for the rest, time at home and time with my girls!  It truly is well needed this year.
Being overly industrious over my spring break and trying to use up some instant pudding packages I have had for over a year in my pantry, I created this easy White Chocolate Banana Pudding.  This dessert was a little overkill after the huge pot roast I made on Sunday, so we didn't eat it until Monday! 
The pudding actually was sugar free, but with the addition of sweetened condensed milk, I think I cancelled out any diabetics eating this!  Sorry!  Just make this your one sweet exception when your sugar level is a bit low!
White Chocolate Banana Pudding
2 packages White Chocolate Pudding, prepared according to package directions
2 cups milk (to make pudding with)
1 can sweetened condensed milk
1 box Vanilla Wafers
6 - 8 bananas cut into 1/2 inch rounds
Prepare White Chocolate Pudding with milk according to package directions.  Once pudding is made, add the one can of sweetened condensed milk and mix well with your blender.  Prepare bananas and set aside.
In a glass trifle bowl or dish begin by layering bananas, then pudding, then a row of vanilla wafers.  Repeat all three layers again ending with remaining vanilla wafers. 
Cover with plastic wrap and chill for an hour or two in your refrigerator and cut into squares or spoon out in large rounds.  This will keep for at least 4 - 5 days in refrigerator.
I think the addition of sweetened condensed milk made this banana pudding especially good!
Alise @ The Ranch Kitchen

Tuesday, March 11, 2014

The Ranch Kitchen's Country Pot Roast


Sundays afternoons are pretty special to us.  It's our time to unwind and get ready for the week ahead.  It's a slower moving day that is pretty well needed after the fast and furious weeks we have. 

Lunch or supper are usually bigger productions than our usual meal during the week.  If we cook lunch, then I make sure to have enough for leftovers that night and vice versa for the next days meal on Monday.

Sunday afternoons are usually spent at our barn working the heifers, in our garden, or fishing in our ponds.  And some times it's just catching up with the family and grandparents or paying them a visit.  I can remember Sundays being the day we always went to my grandfathers and played Spite and Malice.  We'd play for hours and always had the best time.  He'd usually surprise us with a watermelon or my step-grandmother would have a fabulous dessert to eat or cooked a big lunch. 

This past weekend I cooked a large pot roast with vegetables that was right up there with the best of the meals I've cooked most recently.  The cut of the beef was the most important factor in making this pot roast. You must always make sure when you can to choose a roast to make sure it's a 'select or prime grade' of beef that has the USDA (US Department of Agriculture) shield on the package label.  Many meat markets can fool you with a labeling of choice or prime.  If it doesn't have the USDA label, you simply are taking a risk at purchasing a lesser cut of meat thereby cooking one tough roast.  I've sadly made this mistake before and it's really disappointing to sit down to a great looking meat that is as tough as a piece of leather strap to eat! 

For more information on great cuts of beef I have linked three sources below that has a wealth of information. 

Certified Hereford Beef  - What we proudly raise and serve our family!

Prime Steakhouses - great information on all cuts of high grade beef!

Follow this link for the USDA's recommendations for safe temperatures for beef .

I cooked this roast in my large Le Creuset 5 1/2 quart round French Oven that Scott got me one year for Christmas.  He told me after he choked on the price that I'd better use it A LOT!  I can safely say we have and it was well worth the price and he has reaped the benefits from it. 

Honestly, you can use any type of pan to cook a roast in though.  I've used large metal pans from the grocery store, wrapping several roast together when cooking for large crowds.  And I've used glass baking dishes like the Pyrex 13 x 9 brand rectangular dishes wrapped with foil as well.  Although I didn't use foil of course with my Le Creuset, I highly suggest it with the metal pans and Pyrex as it makes cleanup so much easier. 

In discussing this recipe with my mom, she reminded me how she always put green bell peppers in her pot roast along with the other vegetables.  I know that would make it even better and the smell coming out your oven would be even better! 

Many people braise their roast before that place the vegetable on top or in the oven to cook.  Braising is simply cooking the roast on a medium high heat to seal in the juices.  I, however have rarely done that and find my roast are still great by simply roasting it.

This roast took right at 2 1/2 hours to cook.  It's perfect meal to place in your oven when you have other things to do on a Sunday afternoon!

***I laughed out loud at my husband as he walked in as I was taking pictures of our meal (my girls are now used to me taking pictures of food - all the time) As he walked in he was like,  "that's not my plate is it?!"  He thought the large roast picture at the top of this post was his plate! 

The Ranch Kitchen's Country Pot Roast

1 large Prime or Select Beef Chuck Roast
2 onions, sliced and quartered
8 - 10 red potatoes, quartered
8 carrots, cleaned and chopped 2 inch sections
1 package of brown gravy mix, powdered
4 tbsp. Tony Chachere's Spice N' Herb Seasoning
1 tbsp. Original Mixed-Up Pepper Marinade & Seasoning by Jane's Krazy Mixed Up Seasonings

***chopped celery, green bell peppers would be great additions to this roast.

Place roast in your pot seasoning generously with Tony Chachere's Spice N' Herb Seasoning and Jane's Krazy Original Mixed-Up Pepper Marinade.  I used the Spice N' Herb to the point that it's covers every square inch of the meat.  Gently pepper the roast with the Mixed-Up Pepper Marinade.

Place cubed potatoes, carrots, and onions in layers on top of your roast.  Top with package of brown gravy powdered mix on top of vegetables.  This will steam and cook along with your roast and vegetables and help you have the most amazing pan juices! 

Gently against the side of your pot pour in enough water (about 3 - 4 cups) to come up the sides of your roast and pan by 3/4.  Place  the roast in an oven that has been preheated to 350 - 375 degrees for 2 1/2 hours.   I usually cook a little higher than most in my oven at 375 degrees.  We personally like our roast cooked to a internal temperature of 165 degrees if you use a thermometer or when sliced it has a slight pink center. 

Place your lid on your roast and go have some fun!  In 2 1/2 hours you'll have a great meal that will smell heavenly as you go about your afternoon of relaxation. 

***Make sure that before you slice your roast that you allow it to sit for at least five minutes so that the juices can 'seal' in your meat and not all run out. This is a really important step. 

I like to serve my pot roast with a side salad, fresh purple hull peas, and bread of some kind. 

Scott's plate!

Country Pot Roast Leftover Stew

Quick Recipe:

Sometimes I'll take my left over roast, shred it, and along with the left over vegetables make a quick stew the next day.  I'll add one can each of beef broth, drained whole kernel corn, green beans, Lima beans, juice left in can stewed tomatoes, extra seasoning, an extra onion, and couple of cups of water. Bring it all to a boil and another great dinner is on the table in no time! 



Alise @ The Ranch Kitchen

Saturday, March 8, 2014

The Lost Art of Cooking Meatloaf!

Yes.  I think making meatloaf is considered one of those recipes that is dying out on American tables.  Too few people consider this an easy meal to make and with the misconceptions about beef and all the great lean cuts that are out there, meatloaf is a great protein packed meal to prepare!   Honestly it's suffered and it couldn't be anything but easy to make. Leftovers are even better and if you've never had a meatloaf sandwich then well, you're missing out!

So, last night, I prepared on of my husbands favorite, which is really my mom's rendition of her homemaking teacher's Mrs. Bonnie Rob's meatloaf back from 1960's. To me nothing says Sunday night at home than meatloaf, mashed potatoes, and purple hull peas we shelled from the summer before. 

You'll find the recipe below has most everything that you'll find in your refrigerator or pantry.  I get creative sometimes with my seasoning and God knows I love my Tony Chachere's Creole Seasoning, but I've discovered a new pepper seasoning called Jane's Kazu Original Mixed-Up Pepper Marinade and Seasoning.  It's so, so good!  You have to try it! Great on steaks and especially in this meatloaf!

I like to bake my meatloaf until well - well done.  So you'll see a slight burnt crust to mine from the combination of the extra cooking time and ketchup on top because sometimes it's how momma likes it that hits the table! 

Mom's Homemaking Class Meatloaf

4 lbs. ground hamburger meat, not totally lean
1  - 2 onions, chopped (we love onions so I use 2)
1 green bell pepper, chopped
4 eggs, beaten
2 tsp. steak seasoning or salt and pepper to taste
1 cup ketchup for inside meatloaf
1/2 cup for the top of meatloaf
1/4 cup Worcestershire Sauce
10 sliced of day old bread, crumbled up by hand or shredded by hand.

In a large bowl place hamburger meat, chopped onion, bell pepper, three beaten eggs, ketchup and Worcestershire Sauce. Blend well by hand (take off your rings or they'll get messy).  Once your meat mixture is together well, add the crumbled bread and seasonings continuing to blend together by hand.  You do not want to work with the meat too much as it can make it tough after it's cooked.  Blend until the meat and bread are together well. 

Place the meat loaf mixture in a 9 x 13 inch Pyrex dish that has non-stick foil or has been sprayed with cooking oil like Pam Cooking Spray.  You'll want to do this as the cleanup can be a complete mess if you don't! 

Bake at 375 degrees for 1 1/2 hours or until meatloaf has no remaining pink. You can use a meat thermometer and the recommended degrees for this is 145 - 164 degrees when it is stuck in the center.  Remember that the thicker your meatloaf is, the longer it will take to cook.  That is why I like to cook mine in a 9 x 13 inch Pyrex dish.

And one last note!  Certified Hereford Beef or CHB as we call it is the best beef to use with this recipe!  After a day at a cattle sale I thought it appropriate to make sure this recipe got on my site!  Enjoy!

Alise @ The Ranch Kitchen!

The Ranch Kitchen's Granny's Pecan Pie

My Granny's Pecan Pie is one of those recipes that I would probably grab first after my family if my house burned!  We love it and think it's the perfect consistency for a pecan pie. As pecan pies go, there are several variations.  You have your thick ones, more fluid ones, and then you have more of a tart variety.

I made this pie for my staff at school the other day and got a honest compliment from a friend telling me, "I love this pecan pie because it's not too runny!"  People like different things in their desserts, and I can safely say not a crumb was left of this pecan pie that I made two of for that day at school, AND it wasn't runny!

This recipe comes from my Granny Louise Wilson Young's collection of recipes from probably back in the early 1950's.  On my green smudged recipe note I keep on my refrigerator (because this recipe stays out at all times), it says that this was from an old Ford Magazine circular and was called a New England Pecan Pie.  If you've never looked through an antique stores recipes books or old recipe circulars you are missing out.  It gives a you a taste of Americana that you can't get anywhere else! On of my plans is to organize these one day as I have a small fortune of them.

I do have to say that wherever this pecan pie recipe came from it's our family favorite.  There's something about an old recipe and where it came from.  We want to make sure to always give credit to the creator, but after almost sixty years  in your family it becomes your own and is now solidly what I call my Granny's recipe!

Today, on my first day off for spring break I actually got up to fix this pie at 7 a.m.  What is it about a day off and you can't sleep?  However, with a visit to see my mother-in-law, haircut, bull sale and husband sweetly asking with a smile for this pecan pie for our big luncheon at the sale today, I had a lot to do! 

It's glorious being off as an educator for a full week!  My little Audrey and I plan on taking full advantage of it; see the sisters and cousins hopefully, spend time with Nanny, work cattle and then show and do a speaking contest a little at the Houston Livestock Show!  Whew!  We will be ready for school to start back for a break!

This recipe is pretty much a two bowl wonder.  You'll notice I didn't make my own pie crust!  As someone said, "Ain't nobody got time for that!"

Give it a try and I hope you'll love it like we do.

Granny's Pecan Pie

1 cup pecan pieces, halved four times or kept whole
2 tbsp. corn starch
1/2 cup sugar (white)
3 eggs, beaten
1/4 cup soft unsalted butter (leave it out to get to room temperature or microwave until just softened, but not hot or boiling - I've done that...don't do that & if you do cool it before adding it!)
dash of salt (about 1/8 teaspoon)
1 cup light corn syrup (Karo Syrup)
1 tsp. vanilla (I use the good Mexican variety)

Mix cornstarch and sugar together.  Beat eggs in a separate bowl.  In a large mixing bowl place eggs, adding butter, salt, corn syrup and blending on a medium speed.  Add cornstarch and sugar gradually to the wet mixture and continue to mix on a medium speed. Add vanilla at the end and mix until blended well. 

Place 1 cup pecans face up (pretty side up) in your pie crust shell.  Pour filling over pecans gently scraping the sides of you bowl to get it all of the wet mixture out and into your crust. 

Now this is the kicker!  Make sure you do this! ***Bake your pie on a baking sheet for 10 minutes on 375 degrees.  I use my timer to do this. Beepers work great for my absent mind.  Then immediately turn your oven down to 350 degrees and continue cooking for 50 minutes and no more using your timer!  Take you piesout of the oven and allow to cool.  Once your pie is completely cool or warm enough handle it is ready to eat and enjoy.  Make sure you keep leftover pie in the refrigerator. 

***I made doubled this recipe. 

I especially love my Granny's Pecan Pie with a dollop of whipped cream or vanilla ice cream!  It really brings back memories every time I cook and eat it. 

There is not usually a day that goes by that I don't miss my Granny.  She was every one's cheerleader, wonderful mother, grandmother, great grandmother, daughter, sister, friend, aunt, fabulous cook, and as my husband says the perfect Granny.  She loved her community that she grew up in and her family like no other. 

Love you and miss you Granny and I know you are smiling down on all of us proudly. 

With love,

Alise @ The Ranch Kitchen

Monday, March 3, 2014

Ham Steak and Brown Sugared Pineapple

One of my very favorite dishes to make as a young wife twenty five years back was ham steak and brown sugared pineapple because #1. I love brown sugar, #2. I love pineapple by itself, to drink, in a cake, or on ham, and #3. because and most importantly I can get this meal on the table in under thirty minutes flat! 

If you've read my blog you realize I love to cook, but most importantly my life does not revolve around cooking.  Cooking, yes is an outlet for me, but most importantly it's key that whatever I prepare has both ease and convenience. attached to it.  Because ultimately as much as I love to cook, I love spending quality time with my family even more.

To make this dish an easy clean up, make sure you foil line your casserole dish before you place your ham and brown sugared pineapple on it and then in to the oven to cook. 

For sides, I like to serve baked sweet potatoes with this main dish.  Along with a salad and rolls, dinner is a done deal in no time.

Ham and Brown Sugared Pineapple

Ham steaks (these are large thick slices of ham found in your deli or meat section of your grocery store)

16 ounce can of sliced round of pineapple, drained with juice reserved

1 cup of brown sugar, light or dark (I prefer light)

Place ham on top of foil that has been lightly sprayed with cooking oil or Pam cooking spray.  Lay pineapple rounds on top of your ham.  Sprinkle with brown sugar and place in your oven uncovered.  Cook at 375 degrees until your ham begins to curl up on the ends and is slightly browned.  Use left over pineapple juice from the can  for my favorite dinner cocktail below and enjoy! 

Alise's 'Everything's Better on the Beach' Cocktail

1/4 cup of Bacardi Rum
1 cup pineapple juice
1/4 cup strawberry ddaiquiri Mix (liquid), non alcoholic

Place Bacardi Rum in the bottom of your glass.  Add pineapple juice, stir.  Top with strawberry daiquiri mix.  You can either allow the strawberry daiquiri mixture to ooze down into the glass or stir it in to the Bacardi and pineapple mixture. 

***I like to make this times ten and in large pitchers for parties! 



Spaghetti Sauce Goulash

                          , busy, work, both daughters back to jobs and college, and school about to start. Life is full and busy around our house and ranch. We've been blessed and our guardian angels have watched over us this summer as I totalled out my car while sitting at a stop sign (God love that little 88 year old).  We were all unharmed along with the other three cars. Later in the summer we made the nine hour drive home from our National Jr. Hereford Show to yet drive another 5 hours the next day after the youngest had braces put on after teeth removed..(my plan was to do laundry and nurse her and her mouth back to health)!  But an emergency appendectomy was on the slate for our oldest daughter so what does any parent do? You hop back in that car and get there asap! All went well and home again the next day to help both girls recuperate and allow both the parents and the suburban rest! A special thank you to her best childhood friend Kalyn for taking good care of her until we got there!

So now as school begins and I've been so far to a wonderful 3 day writing training with Abydos Literacy Learning.  Only after teaching four days of new and returning teacher inservice last week I've tried my best to cook dinner!  The dish I made a couple of nights ago was with what I had in left my pantry out of desperation. I'll have to say it turned out pretty darn good and will now become a regular until the hubby says to stop making it!  It's pretty economically priced using Italian seasoned frozen ground turkey meat and a dollar can of Hunt's Four Cheese Tomato Sauce with cooked elbow macaroni. As we are still getting fresh zucchini from our garden, I cooked that on the side with a can of Hunt's Chopped Tomatoes with Onions and Bell Peppers.  Using this last of tomato can on the zucchini recipe below is why I had to get creative by using the spaghetti sauce!

Hope you'll try this not so expensive recipe idea.  I layered grated cheddar cheese on at the end on this goulash resisting the urge to pour Tony Chachere's Cajun Seasoning on it! If you are regular on my blog you know how I love Tony C's!!

Spaghetti Sauce Goulash

1 pound Italian Ground Turkey Meat
1 onion chopped
1 -16 ounce can of Hunt's Four Cheese Spaghetti Sauce
2-3 cups water
2 teaspoons Italian Seasoning spice
1 bell pepper chopped, optional
3 cups grated Cheddar Cheese

Brown ground turkey meat and chopped onion in skillet. I prefer to use a Teflon coated skillet. Drain off excess grease. Add elbow macaroni noodles and then Hunt's Four Cheese Spaghetti Sauce and 2 -3 cups water.  You'll want just enough water to cover your noodles and mixture by 1/2 inch. Bring mixture to a boil and then reduce to a low fire (low boil). Cover mixture and stir occasionall.  Cook for about twenty minutes until noodles are fork tender.  Turn off heat, uncover and add 3 cups of cheddar cheese. Allow cheers to melt and then serve with the zucchini recipe below.

Dinner in under minutes!  Yes!  Hot, filling and twice as good the next night!


Zucchini and Tomatoes

1 small to medium sized zucchini, chopped in one inch quarters
1/2 onion, chopped
1 - 8 ounce can of Hunt's Tomatoes with Bell Peppers and Onions
Garlic salt and Italian seasoning to taste

Slice zucchini and onion and place ina small sauce pan. Add Hunt's Tomatoes and 1/2 cup water.  Cook on medium heat until mixture comes to a boil. Reduce heat to low, season with Italian Seasoning and garlic salt, and continue cooking uncovered for 20-30 minutes or until zucchini and onions are tender. Serve as a side vegetable with any meal.  It's is especially good spooned over cornbread. 


Sunday, March 2, 2014

New Years Eve Onion Swiss Cheese Bake

**** This is from an old post that I guess I never posted!  LOL!  This Vidalia Onion and Swiss Cheese Bake is really good...but the post is a year old....gotta love blogging and random post I didn't know I pushed.

**********************From New Years 2012*************************

As I have aged, New Years Eve has taken on a new perspective.  It is no longer about the huge parties, up all night and waking up late the next day.  It's now more about family, friends, and a quiet, nice get together at home where we eat too much, visit, watch the ball drop on the t.v. and the little ones play, and check in on our girls who are out enjoying their evening like we did for so many years.  This year will be no different.  I honestly think I am more excited about this new year than I have been in many years. With my oldest daughter graduated with her masters and determining her future, my middle daughter now classified as a junior at Texas A&M, our 'baby' now a fifth grader, my great job with fantastic administrators, teachers and staff, the great ladies I now serve with on the National Hereford Women board, my sweet husband, and our ranch, life hasn't slowed down and we are excited to see where life takes us all in this new year.  Blessings have been many in our lives and we are very, very thankful to God for his many gifts.

Just this past month I prepared a dish that I think is the perfect pairing with beef.  And if you read my know we love our Hereford beef on our ranch.  My husband also loves Swiss Cheese more than any thing else I think on this planet.  So with the Vidalia Onions we love and Swiss Cheese, we had the perfect combination of flavors that everyone really enjoyed.  My blogging has taken a back seat recently to my busy life and one of my resolutions for the new year is to post more in the next year and put a few more lower calorie versions or adaptions on the recipes I post.

I hope you'll try this new dish that we all now love.  Preparation time was a bare minimum and I can't wait to try this with steak on the grill or on the side of brisket.  And I have to give credit, where credit is due as I got this recipe off of a new site I found called and they call it Cheesy Onion Casserole.  

Vidalia Onion and Swiss Cheese Bake


2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread       

Slice onions and try not to cry. With this many onions, its hard.

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.    

Assemble Casserole

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.  In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. 

Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.  Push bread slices under the sauce and top with the remaining cheese.

Finish Baking and Eat!

Place casserole back in oven and finish baking for 15 more minutes. 

Total prep time: 20 minutes.  
Total baking time: 30 minutes. 

Green Chili Sausage and Egg Casserole

Green Chili Sausage and Egg Casserole
At our school we enjoy eating.  Our visiting staff members, those that travel from campus to campus in our little small district say we eat better than the others and I agree! Our breakfast are probably one of my favorite meals we do.   Today I want to share with you a quick and easy egg dish that I prepared in a hurry at the break of dawn so that it would be piping hot and ready as soon as I got to school. 
This is my Green Chili Sausage and Egg Casserole and you probably have most ingredients in your pantry right now.  If you don't have the green chili's, you can omit them, but I do think it makes this casserole better than one without it.  If I have fresh (garden grown) green chili's or peppers that are sweet, I chop them in my mini food processor and use those instead of the canned variety.  With a good Greek Seasoning or my Tony Chachere's Creole Spice this egg dish turns out perfect every time.  It's great served as left overs for up to three days and you could even freeze individual servings in freezer bags and reheat later for up to 3 months.
Green Chili Sausage and Egg Casserole
12 eggs, beaten
1 large can of chopped green chili's, 6 ounce or larger
1 onion, chopped; white or yellow or even red is great (optional)
2 lbs. ground sausage, browned and drained
1 cup evaporated milk, or whole milk
2 teaspoons of Tony Chachere's Creole Seasoning
2 cups shredded sharp cheddar cheese ( reserve one cup for the top of your casserole or mix it in to your casserole - either way is good)
Brown sausage and drain all grease off. Cook sausage to just pink in color (medium well done).  Beat eggs and set aside.  Add evaporated milk or whole milk and blend.  Chop onion.  In a large bowl mix together eggs, seasoning, then green chili's and onions.  Add cheddar cheese to egg mixture.  Last add sausage mixing well.   Pour egg mixture into a prepared 9 x 13 inch Pyrex dish or baking dish that has been sprayed with Pam cooking spray/oil.  You may also just grease your dish with cooking oil so that it does not stick when you are cooking it.  Bake at 400 degrees for 35 minutes or until mixture is done when you place a toothpick or fork in the middle and eggs are set and not runny.  Sprinkle additional cheese on top and allow to melt.  Cut into squares and eat! 
These are great as leftovers and this is a dish I cook at night when we have breakfast for dinner. 
Alise @ The Ranch Kitchen