Scalloped Vidalia Onions

Scalloped Vidalia Onions 

 Serves 4-6 

1 Tbsp olive oil

½ c plus 1 Tbsp butter, divided 

3 large Vidalia onions, sliced 

3/4 tsp salt, plus more to taste 

1 tsp black pepper, plus more to taste 

1 tsp Worcestershire sauce 

½ tsp paprika 

1/4 c AP flour 

2 c milk 

8 oz shredded Swiss cheese 

1 c panko breadcrumbs 

Chopped parsley, as desired for garnish 

Heat a large skillet over medium-high heat. Drizzle with olive oil and melt 1 Tbsp butter. Add onions and season with salt and pepper to taste. Cook and stir until onions become translucent but still firm. Place onions in an ungreased 9x13 baking dish. Preheat oven to 350̊. In a small saucepan, melt 1/4 c butter over medium heat. Whisk in Worcestershire sauce, 3/4 tsp salt, paprika, and ½ tsp pepper until smooth. Gradually whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cover and stir 2 minutes until thickened. Remove from heat and stir in cheese until melted. Pour mixture over onions; toss to coat. Top with breadcrumbs. Melt remaining 1/4 c butter; drizzle over the breadcrumbs. Bake, uncovered, 30-35 minutes, or until golden brown. Sprinkle with chopped parsley, as desired, for garnish. Serve warm.

Mexican Street Corn Casserole

40-oz bag of frozen corn (If thawed, cook for the indicated time; if frozen cook about 10 minutes longer) 

2/3 c. mayonaise

2/3 c. sour cream (light will work but not fat-free)

2 tsp. chili powder, divided

3/4 tsp garlic powder

1/2 tsp salt

6 oz queso fresco, crumbled and divided

3 T fresh cilanro, chopped

limes (optional; spritz at the end if desired)

Preheat oven to 350.  Spray 13x9 pan with nonstick spray.  In a large bowl, stir the corn, mayo, sour cream, 1-1/2 tsp chili powder, garlic powder, salt, and 4 oz crumbled queso.

Pour into casserole.  Sprinkle with the remaining chili powder.  (NOTE: Rather than measure the chili powder, I just lightly sprinkled it all across the top of the corn mixture.)  Bake for 35-45 minutes (possibly longer if using frozen corn) until heated through and bubbly along the edges.

Remove and top with remaining cheese and cilantro.  Serve warm.

Pineapple Casserole

Pineapple Casserole 

1 20 oz can pineapple chunks or tidbits, drained and reserving liquid 

3 Tbsp reserved pineapple juice 

3 Tbsp flour 

1/4 c sugar 

4 oz sharp cheddar cheese, shredded (about a cup) 

1/4 c melted butter 1

 ½ c butter cracker crumbles (Ritz) 

Instruction: Drain pineapple, reserving 3 Tbsp. Combine cracker crumbles and butter, then gently stir with a fork to combine. Lightly spray a shallow 1 qt. baking dish (or small pie plate) with cooking spray, or rub with butter. Combine reserved 3 Tbsp of juice and flour in a bowl, then mix until smooth. Add sugar, drained pineapple and cheese, then stir until combined. Gently stir in 1/3 of the cracker crumbles. Spoon mixture into baking dish, then top with remaining cracker crumbles. Bake at 350 degrees for 20-25 minutes, or until cheese is melted and crackers are starting to brown. Serve immediately. 

Note: This recipe doubles beautifully. Just use 13x9 baking dish, then cook about 5 minutes longer. If using pineapples in Unsweetened juice, just add a Tbsp or two of sugar. No need if using heavy syrup type or sweetened juice.