Does it get any more comfort food than this? Love it!
1 1/2 bags frozen shredded hash browns (each bag is 30oz for total of 45oz used)
1 stick of butter, really soft-almost melted
3 cloves of garlic, minced
1 1/2 Tbsp onion powder (Exchange: could substitute a minced 1/2-1 small yellow onion and saute in butter before adding to recipe)
1 1/2 tsp salt and 1/2 tsp pepper (adjust to taste)
16 oz shredded cheddar (I prefer sharp as it adds more flavor for less amount, use what you like)
1 24oz tub sour cream
2 cans of Cream of Celery soup (Exchange: could substitute with cream of mushroom or cream of chicken)
1 tsp dried thyme
Preheat oven to 425 degrees. Set hash browns out in a bowl to thaw. Once they are thawed combine all remaining ingredients, RESERVING 1/2 cup of the shredded cheese for topping. Mix well. Spread in a large greased baking dish. (I use the 9x13 Pyrex.) Place baking dish on a cookie sheet in case of a boil over and top dish with remaining cheese. Bake for @55 minutes. After about 30 minutes into bake time check to see if casserole needs covered with foil to prevent over browning/burning. Let cool for @10 minutes before serving as it will be piping hot and need time to set.
This is a great one to play with. Add sliced mushrooms, shredded carrots, onions, shredded zucchini, etc. Add a kick with some chopped peppers, or use a cheese blend instead of just cheddar. Also good topped with the "fried onions" we all love on our green bean casserole. Make it a one dish meal by adding sliced smoked sausage coins, diced cooked chicken breasts, browned ground beef, cubed ham, or whatever your favorite is. Please do keep in mind if you are adding a lot of items to the dish that you may need to split the dish into two baking dishes to allow room and minimize boil overs. Great opportunity to try it two ways! Perfect for pot lucks, bbqs, company. Great at breakfast, lunch or dinner. I think it tastes even better the second day. Enjoy!
Tuesday, April 12, 2011
Monday, April 11, 2011
Tomatoes, Okra, and Smoked Sausage Skillet
This is a cinch to prepare and great served over rice, pasta, or by itself. Could even be thinned out with broth and made into a soup! Very versatile.
1 bag of frozen okra (NOT breaded)
2 cans diced tomatoes
1 can crushed tomatoes
1 cup frozen corn (optional)
2 cloves garlic, minced
salt and pepper to taste
6 to 8 strips of cooked bacon, crumbled
1 Tbsp bacon drippings (optional)
1 small yellow onion, chopped
1 tsp paprika
1 pkg Smoked Sausage, cut into 1/4" to 1/2" coins
In large dutch oven, cook bacon strips crisp. Remove bacon, drain grease saving @ 1 Tbsp in pan. Add chopped onions, cook for a few minutes to get them started softening; add sausage and stir. Allow sausage and onions to cook for 5 to 7 minutes or until the "coins" are starting to brown slightly; add garlic, tomatoes, okra, corn, paprika, and let simmer for at least 30 minutes. Check for seasoning and add salt and pepper to taste, add crumbled bacon and simmer for an additional 10 minutes. This is one of those recipes that I think is better the longer it simmers, within reason. If you are going to allow it to simmer longer be sure and watch your moisture content. You may have to add some water or broth. I have even added a splash of white wine.
As I said before, this is great over rice, pasta, or by itself. Enjoy!
1 bag of frozen okra (NOT breaded)
2 cans diced tomatoes
1 can crushed tomatoes
1 cup frozen corn (optional)
2 cloves garlic, minced
salt and pepper to taste
6 to 8 strips of cooked bacon, crumbled
1 Tbsp bacon drippings (optional)
1 small yellow onion, chopped
1 tsp paprika
1 pkg Smoked Sausage, cut into 1/4" to 1/2" coins
In large dutch oven, cook bacon strips crisp. Remove bacon, drain grease saving @ 1 Tbsp in pan. Add chopped onions, cook for a few minutes to get them started softening; add sausage and stir. Allow sausage and onions to cook for 5 to 7 minutes or until the "coins" are starting to brown slightly; add garlic, tomatoes, okra, corn, paprika, and let simmer for at least 30 minutes. Check for seasoning and add salt and pepper to taste, add crumbled bacon and simmer for an additional 10 minutes. This is one of those recipes that I think is better the longer it simmers, within reason. If you are going to allow it to simmer longer be sure and watch your moisture content. You may have to add some water or broth. I have even added a splash of white wine.
As I said before, this is great over rice, pasta, or by itself. Enjoy!
Herbed Fingerling Potatoes
One of our fave side dishes! This recipe will make a huge pot of these potatoes as we love them for left overs. Cut in half if you just want to make them for the average family dinner. :)
2 bags of gourmet fingerling potatoes (I like to get one back of the "regulars" and one bag of the purples)
Water
Salt and Pepper to taste
2 garlic cloves, minced
1 1/2 sticks of butter
2 tbsp chives
2 tbsp parsley
2 tbsp dill
Clean potatoes and put in large dutch oven. Cover with water, add @ 2 tsp salt and put on high heat to boil. Once boil is achieved turn down heat to maintain a slow boil for @10 minutes, or until just fork tender. Drain off all water, return potatoes to dutch oven and place back on burner on medium heat. Add butter, garlic, herbs, and salt and pepper to taste. Cover and let cook over a lowish medium heat for @10 more minutes (0r as long as you like without burning). Stir a couple of times to prevent burning. The potatoes will get a little golden crisp on some sides and the butter and herbs will melt and coat the potatoes with a TON of flavor! Super easy side dish that looks and tastes impressive! A family fave here.
2 bags of gourmet fingerling potatoes (I like to get one back of the "regulars" and one bag of the purples)
Water
Salt and Pepper to taste
2 garlic cloves, minced
1 1/2 sticks of butter
2 tbsp chives
2 tbsp parsley
2 tbsp dill
Clean potatoes and put in large dutch oven. Cover with water, add @ 2 tsp salt and put on high heat to boil. Once boil is achieved turn down heat to maintain a slow boil for @10 minutes, or until just fork tender. Drain off all water, return potatoes to dutch oven and place back on burner on medium heat. Add butter, garlic, herbs, and salt and pepper to taste. Cover and let cook over a lowish medium heat for @10 more minutes (0r as long as you like without burning). Stir a couple of times to prevent burning. The potatoes will get a little golden crisp on some sides and the butter and herbs will melt and coat the potatoes with a TON of flavor! Super easy side dish that looks and tastes impressive! A family fave here.
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