'Sure Is The Best Broccoli Rice Casserole' and November Sure Champ Recipes From the Ranch Blog Post

 
 
Thanksgiving is right around the corner and my mother and I are starting to think about our family meal.  It's always a huge effort to cook for our growing family and certain dishes are traditions each year. 
 
This year, as in the past, I will cook my newest recipe for 'Sure Is The Best' Broccoli Rice Casserole.  This recipe was recently posted on the Sure Champ November Blog Post along with some other favorite holiday favorites from around our ranch. 

Click here for the November Sure Champ Recipes from the Ranch Blog post. 

This cheesy rice dish with broccoli and onions is one of my husbands favorite sides and usually a part of his birthday dinner.  It's a southern staple dish at holiday dinners. 
 
For this recipe I switched from the jar of processed cheese to 1/2 lb. of Velvetta and liked the difference it made.  I usually use more cream of mushroom soup and felt that only one can was needed.  Instead of frozen broccoli, I used fresh and chopped them finely.  I also used sweet white onions, instead of the harsher (eye tearing) white cooking onions.  You could leave the onions out, but I think it's a huge part of this dish. 
 
Once your rice is cooked, throwing this casserole together is easy.  I've also included with this recipe how to cook the perfect rice.  I thank my mom for that huge lesson.

It's great to have as the next day as leftovers or to send home with family.  A lot of the time I put the casserole together, cover tightly with foil, and do the final baking the day of Thanksgiving (or Christmas & Easter) to help take some stress away from my day.
 

You can also click here for the recipe for 'Sure Is The Best Broccoli Rice Casserole'

 

Hope you enjoy it as much as we do! 

 

Alise  - The Ranch Kitchen

The Ranch Kitchen's Beef Stroganoff

Click here for easy print version of The Ranch Kitchen's Beef Stroganoff

One of my favorite things to do is re-invent leftovers.  I wrote years ago on my blog of my husbands sudden like of leftovers after the first grocery bill and week of marriage.  He decided then and there on our limited income that I could cook every other night and reinvent my left overs. 

God love his mother as she cooked fresh every night for her three sons and husband.  My mom being a working mother cooked every night as well, but learned to use what she had and be creative on those nights when leftovers were what was left! 

Tonight was definitely one of those nights when the leftover steak from a few nights ago became my version of beef stroganoff.  I simply sliced against the grain the sirloin steaks, sliced up an onion and quickly tossed them both over a little olive oil mixed with one teaspoon of my favorite Tony Chachere's Creole Seasoning. 

I then added a can of cream of mushroom soup, one can of beef broth and continued to cook on medium heat until the mixture came to a low boil. 

                                

The heat was then turned down to low and I added one cup of sour cream, mixed that all together and continued to cook on low for about ten minutes.  I served this beef stroganoff over fettuccine noodles. 

                                           



You'll notice in the first picture above that my simple salad did not have a tomato in it, but yellow squash instead.  I got this little jewel of an idea years ago from my good friend Sandra Southwell who is a great cook in her own right.  I'd never had fresh squash in a salad and it's a really fresh addition.  Looking back now that was some twenty or so years ago, but I still remember the great meals we had at her house when her daughter was a new born. 

So, take what you have and reinvent dinner.  It's definitely cheaper and usually is far better than how you cooked it the first night. This stroganoff was husband and daughter approved and looked like I had cooked from scratch!

  

The Ranch Kitchen's Beef Stroganoff

2 precooked sirloin steaks, sliced against the grain
1 onion, sliced in half, then quarters and into one inch slivers
2 teaspoons olive oil
1 teaspoon Tony Chachere's Creole Seasoning
1 can cream of mushroom soup
1 can beef broth
1 cup sour cream
Prepared noodles, rice, or mashed potatoes

Slice sirloin steak against the grain.  That means do not cut the meat in the same direction the meat runs, but across it.  Slice one onion in 1 inch slices.  In a skillet add 2 teaspoons olive oil with the steak and onion.  

Saute on low until steak and onion are cooked through and onions are translucent.  Add 1 can of cream of mushroom soup and 1 can of beef broth.  Cook on low until mixture begins to boil.  

Add sour cream and continue to cook on low heat until mixture is heated through and on a low boil.  

Serve over noodles, rice or mashed potatoes.  

Traditionally this is served over egg noodles, but tonight the pantry only had fettuccine!  

Cook's Note: You can also used ground beef that has been browned as the beef in this dish instead of steak. 

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Hope you'll give my version of beef stroganoff a try.  When grilling or smoking measts, always cook extra and your meals for the rest of the week are a snap.  

I've used brisket and leftover roast to create this beef stroganoff as well and it always turns out great!

For a recipe card click here for The Ranch Kitchen's Beef Stroganoff.

Alise @ The Ranch Kitchen