Category Archives: Casseroles

Grandma Kate’s Scalloped Potatoes and Ham Casserole

Zippy Pork Chops with Scalloped Potatoes and Peas

Zippy Pork Chops with Scalloped Potatoes and Peas

We are currently in Montana just outside of Glacier National Park. After two days of rain, clouds and cooler temperatures, some comfort food was in order for dinner. Since I had a basket of gold potatoes, one of my grandmother’s recipes came to mind. My Grandma Kate always made the most delicious Scalloped Potatoes and Ham Casserole and passed the recipe down to my Mom. I recently got it from my sister. The rich creamy taste is comfort food at its best and brings back some special childhood memories.

I didn’t have any ham on hand, but did have some really nice boneless pork chops and four slices of bacon that needed to be used. The original recipe is actually for a casserole with ham. I adjusted some amounts, left out the ham, added bacon crumbles and ended up with a delicious side dish to accompany the pork chops and peas for a complete meal.

The scalloped potatoes recipe may seem like a lot of effort. With the right tools it is easy and definitely worth the time. I also found an interesting and very easy recipe for the pork chops on the Taste of Home website which complimented the potatoes in both taste and effort.

To make the baking easier, I used my Convection/Microwave with 2 different height racks and placed a sheet of aluminum foil under the rack (instead of a baking pan). Since the potatoes will bake longer than the chops, start the potatoes on the shorter rack and then transfer them to a higher rack when you add the chops on the lower rack and raise the temperature to 425. (Keep an eye on the potatoes). After removing the potatoes, turn the oven up to 450 degrees for the last 5 minutes to crisp the chops.

Grandma Kate’s Scalloped Potatoes and Ham


1 stick of butter
1/4 cup flour
3 Cups Milk
Salt and Pepper to taste
1/2 tsp. of Coleman’s dry mustard
5 Medium Potatoes sliced thin
1 Cup of Fully Cooked Ham cut into thin bite sized pieces


Melt butter in a Dutch oven.

Stir in flour, salt, pepper and dry mustard. Easy on the salt – its in the ham.

Add 3 cups of milk and cook stirring until it thickens slightly.

Add sliced potatoes (I use my KitchenAid mixer with slicer attachment).

Cook covered over low heat until the potatoes are slightly softened.

Layer potatoes and ham in a greased 2 quart casserole dish.

Bake uncovered at 350 degrees till bubbly and brown 45 minutes to an hour. (Just keep an eye on it)

For a side dish:

2/3 Stick of Butter
Scant 1/4 cup flour
2 cups of milk
5 potatoes sliced thin
Salt and Pepper to taste
Scant 1/2 tsp. of Coleman’s dry mustard
4 Slices of bacon cooked crisp and crumbled (optional)


Zippy Breaded Pork Chops Recipe


1/3 cup prepared ranch salad dressing
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
6 pork loin chops (1/2 inch thick and 8 ounces each)


Preheat oven to 425°.

Place salad dressing in a shallow bowl.

In a separate shallow bowl, mix bread crumbs and cheese.

Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.

Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°.

Let stand 5 minutes before serving.

Yield: 6 servings.

Originally published as Breaded Pork Chops in Country Woman May/June 1995, p37

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Yesterday was pretty darn cold for Texas.  I wanted comfort food and my favorite is Chicken Pot Pie.  I went searching for recipes and found one by Trisha Yearwood.  I figured if Garth Brooks likes it, then I’m sure my DH will too.  However, Trisha’s recipe was lacking vegetables.  What is Chicken Pot Pie without vegetables?  I made some modifications to the ingredients and switched from a casserole dish to preparing in my ever faithful #8 Griswold Cast Iron Skillet. The results were amazing and DH commented that I could definitely make this dish again. (For those not familiar with the RV terminology of DH and DW … they stand for Dear Husband, Dear Wife – OR – Darn Husband, Darn Wife depending on the day and the mood.)  

The recipe calls for Buttermilk.  That’s not something I usually have on hand, but there are good substitutions or if you have heavy cream you can make your own.  I had just shy of a pint of heavy cream left over from a previous recipe and time on my hands.  So, I turned it into butter and used the fresh buttermilk for my recipe.


Here is my Recipe as modified from Trisha Yearwood’s …


2 Cups Cooked Chicken Shredded
2 Cups Chopped Vegetables
2 Cups Chicken Stock/Broth
1 10 oz can Cream of Chicken Soup
1 Cup Buttermilk Well Shaken * (Click here for substitutions)
1/2 Cup + 1 Tbs Butter melted
1 1/4 Cup Self Rising Flour
Salt & Pepper


Preheat oven to 425 degrees

Melt 1 Tablespoon butter in an oven proof skillet

Add chicken and vegetables and saute over medium heat for 5 minutes

Combine soup and broth in a saucepan and bring to a boil. Let simmer and reduce for 10 – 15 minutes.

Add soup mix to skillet and stir to combine

Add Salt and Pepper to taste

In medium bowl mix buttermilk, melted butter, flour, dash pepper.

Carefully add mixture over ingredients in skillet. Smooth if necessary but do not stir.

Bake for 45 minutes or until crust is lightly browned.

Remove skillet from oven and let stand for 5 to 10 minutes before serving.


Rueben Casserole – You know it’s good

Rueben Casserole

Rueben Casserole

… when you are asked for the recipe. I was the one asking several weeks ago. I attended our annual HRRVC (Holiday Rambler RV Club) campout. A Pot Luck Brunch was on the menu. The amazing thing about Pot Lucks is that they can be amazingly successful with a great variety of foods. However they can also bomb out when everyone decides to bring the same thing. In most cases I find that folks tend to talk amongst themselves and usually work out a pleasing variety.

Our Pot Luck Brunch was one of the MOST successful I have ever attended. There was an enormous variety of foods and one dish in particular really caught my eye and palate. One of the members, Diane E. brought a Rueben Casserole. Knowing it was a real winner, I asked her for the recipe. That’s when she told me that it had been recently published in our club’s monthly magazine. After reviewing the recipe I was amazed that something that good could be so easy to make.

Fast forward a month. Last night DH and I attended a Halloween Bonfire at our niece’s home. That was my chance to try out the Rueben Casserole on a group of varying ages and tastes. It was a big hit. Several young people made a point to let me know how much they enjoyed it and I was asked for the recipe three different times. Like I said, you know it’s good when they ask you for the recipe!

Rueben Casserole

Makes One 8 x 8 inch baking pan or double recipe for 13 X 9 inch pan


16 oz. pkg of Sauerkraut drained well (not rinsed)
6 – 9 ounces Corned Beef Chopped
1 ½ Cups Swiss Cheese Shredded
½ Cup Mayonnaise
¼ Cup Thousand Island Dressing
6 Slices Marble Rye Bread Cubed
6 Tbls Butter Melted
Cooking Spray


  • Preheat Oven to 350 F.
  • Mix Mayonnaise and Thousand Island Dressing in bowl and set aside
  • Lightly spray baking pan
  • Spread Sauerkraut evenly over bottom of pan
  • Place chopped Corned Beef on top of Sauerkraut
  • Next layer Swiss Cheese over meat
  • Spread Mayonnaise mixture over the first 3 layers
  • Pour melted butter over bread cubes and toss to coat
  • Spread bread over top of casserole
  • Spray the underside of a sheet of aluminum foil and use to cover casserole
  • Bake at 350 F for 30 minutes.
  • Remove foil, turn off oven and let casserole stand in hot oven for 10 minutes.
  • Serve hot. (Reheat if necessary to keep cheese from hardening).


Nutrition Facts

12 Servings

Amount Per Serving

Calories 255.5

Total Fat 21.1 g

Saturated Fat 8.3 g

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 2.9 g

Cholesterol 38.5 mg

Sodium 562.2 mg

Potassium 63.4 mg

Total Carbohydrate 9.7 g

Dietary Fiber 1.1 g

Sugars 1.7 g

Protein 7.9 g