Hash brown Casserole

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!

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.

Sour Cream and Chive Pasta

1 box of pasta noodles
1 cup fat free evaporated milk
2/3 cup reduced fat sour cream
2 Tbsp fresh chives, chopped
1 Tbsp unsalted butter
1 Tbsp garlic, minced
salt and pepper to taste

Cook pasta per package instructions. Once pasta is drained stir in the evaporated milk, sour cream, butter, chives, and garlic. Cook over low heat for 2 minutes stirring frequently. Add salt and pepper to taste.

Optional 2nd recipe

After making the above recipe place the pasta in the refrigerator and chill. After pasta is cooled stir in 3 strips of cooked bacon (crumbled), 1/2 cup cheddar cheese (shredded), and 1/2 cup frozen peas (thawed) and chill.
Serve cold.
Ham can be substituted for the bacon.

Creamy Parmesan Orzo

1 1/2 Tbs butter
1 cup orzo
1 1/2 cup chicken broth
1 cup water
1/4 cup + 1/8 cup grated Parmesan cheese
2 Tbs fresh basil, chopped
2 garlic cloves, minced
1 shallot, minced
1/2 tsp salt
1/4 tsp pepper
5 tsp pine nuts, toasted (optional)

Over medium heat, melt butter in saucepan. Add the orzo, garlic, and shallot; cook for 3-4 minutes (until shallots & garlic are tender), stirring constantly. Add broth & water and bring to bring to a boil. Reduce the heat and let simmer until all of the liquid is absorbed and orzo is done. (approx 13-15 minutes). Remove from heat and stir in 1/4 cup Parmesan, basil, salt, and pepper.
Serve immediately, with toasted pine nuts (optional) and Parmesan lightly sprinkled over the top.

Try stirring in your favorite roasted veggies such as asparagus to make it a heartier dish or even main dish.