Granny Rants' Broccoli Cheese Casserole

1 lb.  Broccoli florets or one large head of broccoli (cut florets from stalk; don’t use stalk)

1- 10 ½-12 oz. can   Campbell’s cream of mushroom soup (heart healthy)

¼ cup mayonnaise

1/8 cup milk

2 eggs (beaten)

1 two cup package cheddar cheese divided; use either mild or regular (not sharp)

1 med. yellow onion halved and chopped (can be substituted with sweet onion)

1/8 cup walnuts (chopped very fine)

French’s fried onions (3 oz –up)

1 pinch paprika

Use

8’’ × 8” casserole dish (recipe doubles fine for 33×23×5 cm casserole dish)

Cooking spray

Preheat oven to 375°

Preps in 15 minutes

Total cooking time 40-45 minutes

Boil broccoli just until tender (fork should go through the stalk portion smoothly) don’t overcook (broccoli should be bright green).

Place cream of mushroom soup, mayonnaise, milk, ¾ cup of cheese in mixing bowl; add chopped onion. Wisk together until blended; add beaten eggs last; blend into the mixture; Set aside.

Spray casserole dish with Pam (or cooking spray of choice), drain broccoli and place in casserole dish; spoon mushroom soup mixture over broccoli- evenly. Once all the mixture is used, sprinkle the top with a handful of remaining cheddar, paprika; dust with walnuts 10- 15 minutes into baking but do not remove casserole from oven (leave dish on rack).  Bake until casserole is bubbling and lightly browned (about 25 minutes); sprinkle a handful of fried onions on top casserole when casserole is brown and bake just  long enough to brown fried onions (only 2-3 minutes: they cook fast).

Remove from oven and serve.

Note: this recipe is a favorite that most people will enjoy!

Free Rant: summer pepperoni tri color pasta salad

1-12 oz. box of Mueller's  Tri Color Rotini

8 oz. - Kraft Creamy Italian Dressing (can be substituted with zesty italian)

1- 2.25 oz. can of sliced black olives (chopped)

1-6 oz. whole pepperoni (slice in ¼’’ slices; quartered)

1 cup diced zucchini (1 med. zucchini)

½ cup diced roasted red peppers

Note: you may also add 3/4 cup grape tomatoes halved

Prepare rotini according to directions on box; add 1 teaspoon salt and two tablespoons butter to boiling water before adding pasta. Once rotini boils to desired tenderness, remove from heat, drain and rinse with cold water, place about one cup of ice on pasta, and mix in gently to keep pasta from overcooking. Once the pasta cools, place it in med/large size mixing bowl and add next five ingredients. Toss pasta to mix ingredients together well, being careful not to damage pasta; chill and serve.

This recipe preps in about 20 minutes.

Granny Rants: Taco Burritos

½ cup diced zucchini

1 med. red onion (diced or chopped)

1 lb. ground chuck (can be substituted ground turkey or chicken)

1 cup of water

1 packet of Taco seasoning (brand of choice)

1 package of 8 inch flour tortillas

(Garden mix lettuce, salsa, guacamole, and sour cream for topping)

Place ground chuck in 12 inch skillet over medium to medium high heat, toss in diced zucchini, and red onions, stirring occasionally until meat is brown. Once meat is brown, drain excess grease; add taco seasoning and 1cup of water (add water a little at a time so the mixture doesn't become to soupy). Stir in seasoning and reduce heat. Simmer for about 15 minutes. Then place flour tortilla in the center of a dinner plate. With large serving spoon, scope a heaping spoonful of the meat mixture from skillet and place in the center of tortilla. Fold the tortilla starting from the sides outside-in. Next flip the bottom of the tortilla up to overlap the folded sides and roll the burrito over so folds are on the bottom side against the plate. Place the plate in the microwave for 30 seconds (to warm the tortilla), remove and top with garden mix lettuce, salsa, guacamole, and sour cream.

This should make about four burritos; you can always double it to make more...Enjoy!

Granny Rants: Tri Color Pepperoni Pasta Salad Too

Test portion:

½ cup yellow bell pepper (chopped)- 1  yellow bell pepper

½ cup green bell pepper (chopped)- 1 green bell pepper

½ cup green onion (spring onions-chopped)-1 bundle spring onion

½ cup red onion (chopped)-1 medium red onion

1 - 8 oz. package of Homel sliced pepperoni (separated)

6 oz. (1/2 of a 12 oz. jar), Marie’s All Natural Creamy Italian Garlic (usually in produce section)

½ box (of 6 oz. box) Mueller’s Tri Color Rotini

2 Tlbs - real butter

½ teaspoons-  salt

Total prep time 15-20 minutes

(This recipe does not hold and should be served when prepared)

Prepare Tri Color Rotini according to directions on box; add 2 tablespoons real butter and ½ teaspoon salt to boiling water before adding pasta. Place chopped yellow bell pepper, chopped green bell pepper, spring onion and green onion in salad bowl (together) and set aside. Boil rotini until tender, drain and cool (using ice). After rotini cools, place in small -to-medium mixing bowl; add ingredients from salad bowl, 6 oz. of Marie’s Creamy Italian Garlic, and 8 oz. of sliced pepperoni (separated). Toss pasta until everything is blended evenly and serve.