Hashbrown Casserole 2

My new fave Hashbrown Casserole recipe. I am always tweaking my old recipes, this is what I have come up with as of late, love it. Super creamy!

1 bag frozen hashbrowns
1/2 block velveeta cheese, cubed
1 can cheddar cheese soup
1 can cream of onion soup
1 stick of butter
1 cup sour cream
1 can evaporated milk
4 cloves garlic, grated or minced
pinch of salt
pinch of pepper
1 tbsp parsley


Mix everything but the hashrowns together in large mixing bowl. After all ingredients are well combined add frozen hashbrowns and mix thoroughly. Pour into a greased 9x13 baking dish. *Optional- top with a couple handfuls of the "french fried onions" that we all love on casseroles.*
Bake at 425 for 45-50 minutes.

As with any hashbrown casserole, make it your own by tossing in other ingredients! Spice it up with peppers, make it a one dish meal with sliced smoked sausage coins, add veggies etc.

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!

Fried Potatoes and Sausage

Toss a quick salad to go with this and dinner is served.

2 1/2 lbs. Russet Potatoes, peeled and sliced @1/4" thick
5 Tbsp Oil (I like to use butter flavored Crisco for this)
@1 Tbsp salt, to taste
1 tsp pepper
1/2 tsp thyme
2 cloves garlic, minced
12 oz. Smoked Sausage (or Polish Sausage, or Kielbasa), sliced in 1/2" segments
1 medium yellow onion, chopped

Heat oil in pan over medium heat and add potatoes. Toss potatoes in oil to cover them and then add: salt, pepper, thyme, onion, and garlic.
Continue cooking over medium to medium high heat (depending on stove) for @ 20 minutes, making sure to "flip" the potatoes over occasionally to prevent burning.
When potatoes are almost cooked through add the sausage and flip again. Cook @ 10 minutes until potatoes are tender and sausage is starting to brown.
Check for seasoning, add salt and pepper as needed, and serve hot.

Grand Prize Pot Roast

This roast recipe makes its own gravy and comes out fall apart tender every time!

2 cans condensed cream of mushroom soup
1 package dry onion soup mix
3 cups water
1 beef bouillon cube
2 cloves garlic, minced
1 Tbsp Worcestershire Sauce
5 - 6 lb pot roast
potatoes
Carrots, peeled
1 medium onion, cut into wedges
salt
pepper
corn starch


In large crock pot add the cream of mushroom soup, onion soup mix, water, Worcestershire sauce, garlic, and bouillon cube. Turn crock pot on low and whisk this mixture together until well blended.
Season all sides of the roast with the salt and pepper (trim any fat that needs removed first), and place in the crock pot with soup mixture.
Let cook on high for 2 to 3 hours, or low (preferred) for 7 to 8 hours.
Then, add onion, potatoes, and carrots to crock pot and let cook one more hour or until veggies are tender and roast is cooked to desired doneness.
If the soup mixture has not cooked down to the desired thickness for gravy, mix a couple of Tbsp of cornstarch with cool water and then add a small amount of the warm gravy liquid to it and mix thoroughly. Once this cornstarch mixture is well blended, remove roast and veggies from crock pot and mix the cornstarch into the remaining soup mixture. Whisk while crock pot is on high for a couple of minutes. This should thicken the gravy and you are ready to serve!

Note: I have made hundreds of roasts and this is BY FAR my all time FAVE Roast recipe! I love that it makes its own gravy, everything is one pot, and I can put it in and walk away for most of the day.

Use your favorite cut of roast meat, I have noticed that with this recipe and cooking it on the low setting for 8 to 9 hours, I can use cheaper cuts of meat and they still come out very tender.