Category Archives: Onion

Patty Melt Casserole

Patty Melt Casserole

2 yellow onions, diced
2 tsp. sugar
1 Tbsp. vegetable oil
1 cup mayonnaise
1/2 cup ketchup
4 Tbsp. minced dill pickles, divided
1 1/2 lbs. ground round
1 Tbsp. Worcestershire sauce
1 Tbsp. minced fresh garlic
2 tsp. black pepper
1 tsp. each kosher salt and caraway seed
2 Tbsp. flour
1 cup low sodium beef broth
6 slices marble rye bread
12 oz. shredded Swiss or cheddar cheese
1 bag frozen crinkle cut French fries, 33 oz

Preheat oven to 450. Caramelize onions with sugar in oil in skillet over medium low heat, covered, 20 to 25 minutes.Meanwhile, whisk together mayonnaise, ketchup, and 2 Tbsp. pickles for dressing.
Add ground beef, Worcestershire, garlic, pepper, salt and caraway seed to skillet increase heat to high and cook til meat is browned. Drain and discard all but 2 Tbsp. drippings.
Stir in flour, cook 3 minutes. Stir in broth and 1 cup dressing; cook to thicken into gravy.
Layer 3 bread slices in bottom of a 7 x 11 inch baking dish. Top bread with a third of the cheese, meat mixture, remaining 3 bread slices another third of cheese and French fries. Cook casserole til fries are crisp, 20 to 25 minutes.
Preheat broiler to high with rack 6 inches from element. Sprinkle remaining cheese over casserole and broil til cheese melts, 3 minutes. Drizzle casserole with some of the dressing and sprinkle top with remaining 2 Tbsp. pickles. Serve remaining dressing on the side. Serves 6

Potato Casserole

Potato Casserole
1 can potato soup
1 can cream of celery soup
1 pint sour cream
1 cup diced, sharp cheddar cheese
1 red onion, chopped fine
1 (33 ounce) package of frozen hash browns (do not thaw)
Salt and pepper to taste

Mix all ingredients together in a 3 quart casserole. Sprinkle with paprika and bake 1½ hours at 350°.

Leek, Bacon & Potato soup

Leek, Bacon & Potato soup

ingredients
6 slices thick-cut bacon, cut into 1-inch pieces
1 tablespoon olive oil
1 medium-size onion, chopped
2 large carrots, peeled and sliced
2 leeks, white and pale-green parts, sliced thin (see Note on cleaning)
4 cups chicken broth
4 cups peeled, diced potatoes (about 3 medium-size or 1-1/2 pounds total)
1/8 teaspoon cayenne pepper
1 1/4 cups shredded cheddar cheese

directions
1.In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease; wipe out pan.

2.In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook for 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender.

3.Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.

The Czar’s Beef Stroganoff

The Czar’s Beef Stroganoff

1-2 lb. round or sirloin steak (cut in cubes or strips)
2 Tbsp. olive oil
2 Tbsp. butter
1/2 cup diced onions
1-2 garlic cloves
1/2 lb. fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 cup sour cream
8 oz. wide egg noodles

Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.
Add onions, garlic, mushrooms and sauté until onions are glazed and clear.
Add soups, soy sauce, Worcestershire sauce while stirring to combine.
Add sour cream and stir. Add browned beef. Baked covered in 275 degree oven 2-3 hrs. or cook in crock pot on low.
Serve over wide cooked egg noodles.

Stuffed Potatoes

Stuffed Potatoes

8 large baking potatoes
1/2 lb. turkey, cubed
1/2 lb. ham, cubed
1/2 lb. Cheddar cheese, cubed
1/2 lb. Provolone cheese, cubed
1/2 cup melted margarine
2 green peppers, chopped and sauteed
1 medium onion, chopped and sauteed

Bake potatoes. When cool, scoop out pulp, leaving 1/3 inch around shell.
Combine turkey, ham, cheeses, peppers and onion. Mix with potato pulp and margarine and put back into shell. Bake at 375 degrees until cheese melts.
Top with sour cream and sprinkle with bacon.