Tag Archives: cheese

Casseroles are the best!

23 Apr

As you know, I have a slight aversion to onions.  Okay, okay, I hate the little buggers.  The grocery list for this recipe started like many others: 1 medium onion, carrots, milk, etc.  I always shudder to think about buying onions, but I buy them anyway to keep as much authenticity to the recipes as I can.  However, the onions surprised me this time.  They were good!  This recipe is really god the day you make it, but is even better when you reheat it for lunch the next day!

Vegetable-Ham Casserole

  • 2 large potatoes (peeled and sliced)
  • 1 medium onion thinly sliced
  • 3 carrots peeled and sliced
  • 2 cups chopped cooked ham (I used the flat ham steaks with bone-in)
  • 1 can cream of celery soup
  • 1/2 cup milk
  • dash of black pepper
  • 1/3 cup parmesan cheese

Layer half each of potatoes, onion, carrots, and ham in greased 2qt baking dish.  Combine soup, milk, and pepper.  Pour half of soup mixture over vegetables.  Layer remaining vegetables and ham over sauce and cover with remaining sauce.  Pepper lightly.  Cover and bake at 375* for 1 hour.  Remove cover, sprinkle with parmesan cheese and bake an additional 10 minutes.

First layer sans sauce


This could easily be made vegetarian by using tofu or chicken (if you don’t eat pork or beef).  My friend Mel could probably tell me what to substitute to make it vegan too…got any pointers, Mel?!

Grandma’s Notes: 4/23/93- Bought plants from nursery; 12 tomato, 4 bell pepper; 4 eggplants, 12 multiplying onion, 8 cabbage.  Lunch; planted onions.  Left Anthony’s birthday card & check at George’s shop.  Marcus came by for a snack; He brought in my groceries.  Made honey muffins.  THANK YOU LORD, THERE ARE NEW THINGS TO SEE AND TO DO EACH DAY.

Ego, Anton Ego…

19 Jan

Can you believe it’s been five years since the Disney movie Ratatouille was released?!  If you never saw it, here’s a quick recap (*spoiler alert*):

Remy, a teen rat whose dream it is to become a chef, “takes over” another aspiring young culinarian’s body.  In doing so, he attracts the attention of one Anton Ego, renown food critic.  Ego has long ago dismissed the restaurant where this other chef, Linguini, works.  However, he is intrigued that all of a sudden this same place has become popular again.  When he tells Linguini he wants a fresh taste of “perspective,” the young chef is perplexed.  Remy, being the smartest one in the movie, races to find an old recipe for ratatouille.  Much to the chagrin of the other chefs and sous chefs, the rat makes the dish and it is sent out to Ego.  Upon the first bite, Ego is shot back to his childhood of a loving mother who was too poor to make anything but the peasant dish.

Needless to say, everyone lives happily ever after.  The point of this story was to relate my “Ego moment” tonight at dinner.  They say that smell is the closest link to memories of any other senses.  I think a VERY close second is that of tasting a familiar, home cooked meal.

As soon as I took my first bite, I was sent back to days of homework, marching band, drama club, and helping out during the summer with our church’s VBS.  The mix of cheese, soup, potatoes, butter, and corn flakes made me want to eat the ENTIRE dish.  Believe me, that would be much easier than you might think (or want to think).  Even the overdone edges were stick-a-fork-in-the-top-of-someone’s-hand-because-they-try-to-get-the-last-bite GOOD!

So it was very apropos that this recipe should be in conjunction with my mom’s birthday, since it was one of the ones she submitted for the cookbook!  Happy Birthday Mom!

Potato Casserole

Note: Cheryl Horton was born January 18, 1951 in San Angelo, Texas to James and Meta Harris.  She graduated from Carthage HS in 1969.  Cheryl attended Panola Jr. college where she met Frank.  She went to Stephen F Austin, where she graduated in 1973 with a major in Clothing & Textiles.  Cheryl is currently working for HEB-ISD (at the junior high I went to).