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Main Dishes

Reuben Sliders Recipe

14 ounces sauerkraut
2 tablespoons Russian dressing (or Thousand Island, plus more for dipping)
1/2 teaspoon caraway seeds (optional)
12 Hawaiian dinner rolls
8 slices Swiss cheese
1/2 pound deli corned beef (thinly sliced)
1/2 cup unsalted butter (melted)
1-1/2 teaspoons dried onion soup mix
1/2 teaspoon poppy seeds
Garnish (Optional)
Fresh chopped parsley for garnish (optional)

Preheat the oven to 350°F. Drain the sauerkraut well and squeeze it dry with a clean kitchen
towel or paper towels. (NOTE: you want to get as much liquid out of the sauerkraut as possible.)
Place the sauerkraut in a medium-sized bowl and mix it with the Russian or 1000 Island dressing
and caraway seeds if using, and then set aside.
Cut the Hawaiian dinner rolls in half so you have tops and bottoms. Place the bottom portion of
the rolls, cut side up, into an 11×7 baking dish.
Add 4 slices of the swiss cheese on top of the rolls. Add the corned beef, followed by the
sauerkraut mixture. Add another 4 slices of cheese on top. Add the tops of the rolls on top of the
In a small bowl, stir together the melted butter, onion soup mix, and poppy seeds. Brush the
butter mixture on top of the rolls, use it all!
Cover with nonstick foil or spray foil with cooking spray. Cover the baking dish with the foil and
bake for 25 minutes.
Take the foil off and bake an additional 5 minutes until toasted and browned.
Cut, garnish with optional parsley, and serve with more dressing for dipping, optional.

Chicken Frito Casserole

1 tablespoon unsalted butter
1 small onion, chopped
4 cups cubed cooked chicken breast
1 (15.25 ounce) can black beans, rinsed and drained
1 (15.2 ounce) can corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (4 ounce) can chopped green chilies
1 (4 ounce) package cream cheese
⅓ cup chopped fresh cilantro
2 cups shredded Cheddar cheese
1 (10 ounce) bag chili and cheese flavored corn chips (such as Fritos® Chili Cheese® Corn

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 5
Add chicken, beans, corn, cream of chicken soup, tomatoes and chiles (with juice), green chiles,
cream cheese, and cilantro.
Cook until cream cheese has melted, about 5 minutes.
Spread out 1/3 of the chips on the bottom of a 9×13 inch rectangular casserole dish. Top with 1/2
of the chicken mixture. Top
chicken mixture with 1/3 of shredded Cheddar cheese. Repeat the layer. Top the 2nd layer with
remaining 1/3 of the chips and remaining 1/3 of Cheddar cheese.
Bake in the preheated oven until cheese has melted and is lightly browned, about 30 minutes.
Remove from the oven, cover, and
Let sit for 30 minutes so it can set before cutting into squares.

Smothered Pork Chops

6 boneless pork chops 3/4 inch thick
1 box (6 ounces) pork or chicken stuffing mix
1/2 teaspoon each salt and pepper
1/2 teaspoon onion powder
1 Tablespoon vegetable oil
1 can (10.75 ounces) cream of mushroom soup
1/3 cup milk
1/3 c sour cream
2 T dry ranch seasoning

6 boneless pork chops 3/4 inch thick
1 box (6 ounces) pork or chicken stuffing mix
1/2 teaspoon each salt and pepper
1/2 teaspoon onion powder
1 Tablespoon vegetable oil
1 can (10.75 ounces) cream of mushroom soup
1/3 cup milk
1/3 c sour cream
2 T dry ranch seasoning

Caprese Chicken Casserole

1 pound cooked boneless skinless chicken breasts
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella cheese, chopped into ½-inch pieces
¼ cup basil pesto
1 cup mayonnaise
¾ cup shredded parmesan cheese, divided

Preheat oven to 400˚F.
Lightly grease a 2-quart baking dish with cooking spray.
Shred cooked chicken breasts with two forks and transfer chicken to the baking dish. Set aside.
In a mixing bowl combine the basil pesto, mayonnaise, half of the parmesan cheese, salt, and
pepper; stir until well combined.
Add the pesto mixture to the chicken mixture in the baking dish and stir to mix it all together.
Arrange cherry tomatoes and mozzarella cheese over the chicken.
Sprinkle remaining parmesan cheese on top.
Bake for 20 to 22 minutes, or until golden brown on top.

Chicken Tetrazzini

10 ounce can cream of chicken soup
10 ounce can cream of mushroom soup
2 cups sour cream
1/2 cup butter, melted
1/2 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup frozen peas
1 pound seasoned cooked chicken, chopped or shredded
1 pound thin spaghetti, cooked al dente
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray, set aside.
In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and
garlic powder until combined.
Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
Pour mixture into the prepared baking dish and sprinkle with the cheeses.
Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15
minutes until cheese is melted and casserole is hot throughout.
Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.

Bacon Mushroom Pork Chops

1 package of bacon, cut into small pieces
4 boneless thick cut pork chops
2 tbsp minced garlic
8 oz pre-sliced mushrooms
1 cup heavy whipping cream
1 oz shredded Parmesan cheese
Salt, pepper and garlic powder to taste

Cut the bacon into small pieces and cook in a large pan over medium high heat until bacon is
crispy. Set bacon aside and leave the grease in pan.
Place a piece of saran wrap on counter and place pork chops on top of saran wrap. Place another
piece of saran wrap on top of the pieces of pork chops and beat with a meat tenderizer until they
are flat.
Season both sides of the pork chops with salt, pepper, and garlic powder to your liking. Place the
pork chops in the pan with the bacon grease. Cook over medium high heat until the pork chops
are 145 F internal temp, turning and making sure they get brown on both sides. Set aside when
Drain the excess grease and leave enough to sauté. Using the same pan, add garlic and sauté for
30 seconds. Then add mushrooms and sauté for 10 minutes or until brown and tender. Add in the
cheese, heavy whipping cream, cooked bacon, salt and pepper to taste to the pan and mix
together and cook over medium heat until sauce thickens.
Serve sauce over pork chops and enjoy!

Pizza Sliders

1 package (12-count) King's Hawaiian rolls
¼ cup unsalted butter, melted
¼ teaspoon garlic salt
¼ teaspoon Italian seasoning
2 tablespoons parmesan cheese, finely grated
2 c mozzarella cheese, divided
48 slices pepperoni
¾ cup pizza sauce

Preheat the oven to 350°F. Spray a 7×11-inch baking dish with nonstick cooking spray.
In a small bowl, mix together the melted butter, garlic salt, Italian seasoning, and parmesan
cheese. Set aside.
Split your rolls in half horizontally and place the bottom halves in the baking dish.
Top the bottom halves of the buns with 1/2 of the mozzarella cheese. Follow with a layer of the
pepperoni slices, pizza sauce, and the remaining mozzarella cheese.
Place the top halves of the buns on top and brush the top of the rolls with the melted butter
Cover the dish with aluminum foil and bake for 15 minutes, or until the cheese is hot and bubbly.
Remove foil and bake for an additional 5 minutes (or until the tops of the sliders turn a golden
Remove from oven, slice, and serve!

Kentucky Derby Sliders

1 12-count package Hawaiian Sweet Rolls, sliced in half

1 lb. turkey breast, thinly sliced and divided

12 slices white sharp cheddar cheese

8 slices bacon, roughly chopped into 1-inch pieces and cooked until crisp

12 tomatoes slices, about 1/4-inch thick (I use Campari or Roma tomatoes


Mornay Sauce (make about 1 cup)

3 Tbsp. butter

3 Tbsp. all-purpose flour

1 1/2 cups milk

Kosher salt and freshly ground black pepper to taste

dash nutmeg

1/2 cup cheddar cheese, shredded


Butter Glaze

1/2 cup (one stick) butter, melted

1 Tbsp. Dijon mustard

1 Tbsp. poppy seeds

2 tsp. Worcestershire sauce

1/4 tsp. salt

1/4 tsp. pepper

Mornay Sauce

In a small saucepan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly for 2 minutes, being careful not to brown. Gradually whisk in milk. Bring to a boil, whisking constantly until thickened, about 2-3 minutes. Reduce heat to low. Add cheddar cheese. Remove from heat and season with salt, pepper and nutmeg. Keep warm and set aside.

Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper or aluminum foil. Spray with nonstick cooking spray.

Using a large knife, slice the rolls in half so you have a portion of tops and a portion of bottoms. You want both portions of the rolls to remain connected, so there are two slabs. Place the bottom portion in the prepared pan.

Evenly layer 1/2 of the turkey over the rolls. 

Evenly layer the cheddar cheese slices.

Sprinkle with the bacon.

Layer with the tomato slices. (try to place a slice on each roll)

Carefully spread the Mornay sauce over the tomatoes.

Evenly layer the remaining sliced turkey, then top with top portion of buns.

Butter Glaze:

In a small bowl, whisk together melted butter, Dijon mustard, poppy seeds, Worcestershire sauce, salt and pepper until well combined. Pour mixture evenly over top of rolls. 

Cover pan with aluminum foil and let stand at room temperature for 10 minutes. Bake covered for 20 minutes or until cheese is melted. Remove foil and continue to cook for 5 minutes or until lightly browned on top. Cut into individual sliders and serve immediately.

Stuffed Pepper Skillet Casserole

1 lb. ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 cup green bell pepper
1/2 cup red bell pepper
14.5 oz diced tomatoes
3/4 cups white rice, I use Jasmine
2 cups beef broth
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups cheese
1 tbsp parsley

Stuffed Pepper Skillet Casserole

Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked, crumbled, and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt and pepper. Stir to combine and bring mixture to a boil.

Reduce heat to a simmer, cover and let cook for about 18 minutes, until rice is cooked through.

Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat. Garnish with fresh parsley and enjoy!

Chicken Bacon Ranch Pasta

16 oz medium pasta noodles (cooked)

16 oz alfredo sauce

1 tsp salt (to taste)

1 oz Ranch Dressing Mix

3 cups cooked and shredded chicken

1 cup cheddar cheese (separated)

2 cups mozzarella cheese (separated)

8 slices bacon (cooked, and chopped)

Preheat the oven to 350 degrees. 

In a large bowl, add in your pasta, alfredo sauce, salt, ranch seasoning, chicken, 1 cup of your cheese, and half of your bacon pieces. Stir it all together. 

Pour pasta into a 9×13 baking dish. 

Sprinkle remaining cheese over the top of the pasta.

Sprinkle bacon pieces over the top of the cheese. 

Place in the oven and bake about 20 minutes, or until the cheese is melted and the whole dish is bubbly and hot throughout.