Taco Fritos Pie - Great FREEZABLE eat 1 freeze 1 Recipe

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Oh Boy Tacos!

But not just any tacos, this is a casserole version that is very easy to make.  And two make it just a little easier, I always make two of these.  One I eat now (yum), and one I make just so I can pop it in the freezer to eat later (always date your freezer foods and try to eat within a month... But I digress).


I prefer to make this in a pie pan.  Works fine in two half lasagna pans (8X8 size) or works in a full lasagna size pan (81/2 X 11).

Freezing a casserole is pretty easy.  There is a point in the recipe before adding the fresh veggies (Lettuce and Tomatoes).  At that point, the casserole is fully cooked, ready to serve.  just cover the casserole tightly with cling wrap (tight against the cheesy top so there is very little air (the source of freezer burn).  Then cover again with aluminum foil, label, date it and freeze.

Then to eat, thaw in the fridge for 24 hours before planning to eat, remove the cling wrap, cover loosely with the aluminum foil.  Preheat oven to 350 and bake for 30 minutes until HOT in center and the cheesy has returned to melty.  In this case, add bits of chopped lettuce and chopped tomatoes to finish the dish for serving.

As to the taste of the dish... OH BOY indeed.  Tastes like Chili, Tastes like tacos, Tastes likeTex-Mex Heaven in a Pie Plate!

BTW, I made this with a couple of 4 year olds hanging out in my kitchen.  I had everything ready to assemble and they loved helping to assemble.  Spooning Cheesy Soup over the beef, spreading the layer of Fritos, adding the cheesy top... They got to be a part of the dish, which always makes eating more fun for them.

Keep scrolling down for this easy to follow recipe.  But I want to share an idea for serving... As I said, I was watching a couple of children and enlisted their "help" in making this dish,  Indeed, they enjoyed dinner served out of a pie plate, but their Mom made a suggestion... Individual Muffins, baked in these colorful little gems.  I make jumbo muffins in these (the size of those store bought big ones), and they would make serving this dish to the young uns' even more fun... Bright Colors, true silicon and reuseable... Take a look!



And, here's the recipe, after the photo...

OK, Here's What I Did...

Taco Fritos Pie

Ingredients

• 1-1/2 pounds Ground beef, browned, drained
• 1 Large Onion, chopped
• 2 Ounces  (2 Packages) Taco Seasonings
• 3/4 Cup Water
• 1 Can Cheddar Cheese Soup
• 1 Cup Milk
• 2 Cups Shredded Sharp Cheddar Cheese
• 1 tsp Minced Garlic
• 1 tsp Salt
• 1 tsp Pepper
• 1 Bag (9.25 Ounces) Chili Cheese Fritos
• For fresh Garnish toppings, Diced Tomatoes
  Shredded Romaine Lettuce

Mixing Directions

1. Preheat oven to 350 Degrees.  Prepare 2 Pie Pans (or one large 9X13 Casserole Dish) with non stick spray.
2. In a large heavy bottomed skillet, brown the hamburger.  Drain the fat, add the Onions and saute with the hamburger for an additional 5 minutes.  Add the garlic and saute for an additional one minute.
3. Add the Taco seasonings and water.  Mix well and let simmer for 10 minutes or the liquid has thickened.  Add the salt and pepper and stir to mix
4. Meanwhile, arrange half of the Chili Cheese Fritos in the bottom of each of the prepared pie pans.
5. Also, in a medium sauce pan, heat the can of Cheddar Soup, combined with the cup of mik.  Whisk and heat until you have a smooth sauce.
6. Now, layer your casserole(s).  Top the Fritos with the meat.  Pour the sauce over the meat, add the shredded Cheddar Cheese.
7. Bake in the pre-heated oven for 15 minutes until the cheese has melted.
8. 
   
9. Serve Hot, add the Fresh vegetables (Tomatoes and Lettuce) over each serving and ENJOY!

Chili and Tots - EASY Tater Tot One Skillet Upgrade

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OH BOY, CHILI!

But not just any Chili Recipe, this is incredibly easy, serves up in a casserole form and all topped off with a layer of crunchy cheesy, tasty Tater Tots

• The recipe is made in a single skillet.  No need to get the kitchen filled with dishes.
• Comes together fast... Except for cooking time, this takes less than 20 minutes of hands on work.
• LOADED with plenty of Beans (healthy), vegetables (Well, Onions, healthy as well)!
• A Kid friendly Tater Tot upgrade.  Look for sales and stock up on these handy frozen wonders.  Topped with crispy crunchy layer of Tater Tots (Kids LOVE this recipe)
• A layer of Gooey Cheesy goodness throughout and for garnish on the top
• You can make this the night before, for an easy "pop in the oven" lunch.

Really... What's not to love... And tastes great as well!

Easy to follow recipe below, keep scrolling down.

But I wanted to share a fantastic gift I received... If you don't have one, I highly recommend one of these HEAVY pre-seasoned cast irn skillets.  Large enough to cook most anything.  Pre- Seasoned means the skillet comes ready to cook in.  None of the intimidating tasks that need to be done with a non seasoned skillet... Love this and worth every penny.  And remember Amazon ships free on orders over $25!



Keep scrolling down, recipe below.

 OK, Here's What I Did...

Chili and Tots

Ingredients

• 1 pound Hamburger
• 1 Medium Onion, Diced
• 1 Can (15 Ounces) Chili Beans
• 1 Can (15 Ounces) Tomato Sauce
  (Pizza Sauce or Pasta Sauce)
• 2 TBS Chili Powder
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Red Pepper Flakes
• 2 Cups Cheddar Cheese
• 1 Cup additional Cheddar Cheese for topping
• 2 Pounds Frozen Tater Tots

Cooking Directions

1. In a very large skillet, Brown Hamburger on medium high heat, breaking up the meat. Once cooked through, add the diced onion and saute with the hamburger for 5 minutes.   Drain the rendered fat from the skillet.. 
2. Add the seasonings, Chili powder, Onion Powder, Garlic Powder and Red Pepper Flakes.  Stir to evenly mix and evenly flatten the meat in the bottom of the skillet.
3. Evenly sprinkle 2 cups of cheese over the hamburger
4. Layer top with frozen tater tots. If not baking right away, cover tightly with foil and chill in fridge until the next morning.
5. When ready to bake, set oven to 350F with rack on middle position. Once oven reaches 350F, place casserole in oven for about 35 minutes.
   Top with additional 1 cup cheese,
   Bake another 5-10 minutes or until sides are bubbling and top is golden brown. Let rest at room temp 10 minutes, and serve.
6. Serve Hot and ENJOY!

Best Damn Cheesy Tater Tot Bacon Breakfast Casserole EVER!!! Freezable

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OH BOY, Breakfast Casserole!

But not just any breakfast casserole, this is BY FAR, the absolute best casserole I have ever had.

• The recipe is for TWO Casseroles... Serve one, freeze one for a convenient breakfast in a few weeks.
• LOADED with plenty of Bacon!
• A cheap "Tube of Sausage" upgrade.  Look for sales and stock up on these handy frozen wonders.
• Topped with crispy crunchy layer of Tater Tots (Kids LOVE this recipe)
• A layer of Gooey Cheesy goodness in the center
• You can make this the night before, for an easy "pop in the oven" breakfast.

Really... What's not to love... And tastes great as well!

Easy to follow recipe below, keep scrolling down.

But I wanted to share a fantastic gift I received... A programmable Casserole Slow Cooker... 9X13 in size, so any normal casserole will fit, like this one!  I love this, can use as a warming tray, goes from oven to the warmer unit if you prefer to cook fast but then want to keep warm.  Is beautiful, will look great on any table and the locking lid makes this extra convenient for travel of you do a lot of Church Socials or big family get togethers... Love this!



Keep scrolling down for this easy to follow recipe...

OK, Here's What I Did...

Best Damn Cheesy Tater Tot Bacon Breakfast Casserole EVER!!!

Ingredients
(Makes TWO 9X13 Casseroles, one for eating, one for Freezing for later)

• 1 package (12 Ounces) Thick sliced bacon, cooked and crumbled
• 2 (12 ounce) "Tubes of Sausage" 
• 3 Cups Cheddar Cheese plus an additional 1 Cup for topping
• 4 Cups Whole Milk
• 12 Large Eggs
• 4 Green Onions, green and white parts chopped, Plus an additional 2 Green Onions sliced saved for garnish
• 1 TBS Salt
• 2 TBS Pepper
• 1 tsp Onion Powder
• 1 tsp Garlic powder
• 4 Pounds Frozen tater Tots

Cooking Directions

1. In a very large skillet, cook sausage on medium high heat, breaking up the meat and browning it. Once cooked through, drain and layer onto the bottom of 2 9x13 inch lasagna size pans. 
2. In each Pan, Evenly sprinkle 1-1/2 cups of the cheese over cooked sausage.
3. In a large bowl, hand-whisk together the milk, eggs, Green Onions,  pepper, onion powder, Garlic Powder and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. 
4. Layer top with frozen tater tots. If not baking right away, cover tightly with foil and chill in fridge until the next morning.
5. When ready to bake, set oven to 350F with rack on middle position. Once oven reaches 350F, place casserole in oven for about 35 minutes.
   Top with additional ½ cup cheese, cooked/crumbled bacon and green onions.
   Bake another 5-10 minutes or until sides are bubbling and top is golden brown. Let rest at room temp 10 minutes, and serve.
6. If you are freezing one, cover casserole tightly with plastic wrap, touching the top of the actual casserole, then cover with aluminum foil.  To re-heat, thaw to room temperature overnight.  The reheat at 350 degrees for 30 minutes.   BE SURE TO REMOVE THE PLASTIC WRAP.
7. Always use frozen casseroles wthin 30 days of original prep day.
8. Serve warm and ENJOY!

Chicken and Veggie Pasta Casserole - Low Cal - Stretch Your $$ - 52 Church PotLuck Casseroles

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This is my version of a King Ranch Chicken Casserole.

It has so many advantages... Inexpensive Macaroni Pasta helps to stretch your dollars.  I used the always easy, always tasty, always perfectly cooked Rotisserie Chickens for the meat.  One of those you can buy pre-cooked at most grocery stores (and big box warehouse joints)... Often for a lower cost than the uncooked versions.

I loaded it up with frozen vegetables (Peas and Corn), Added some fresh Veggies (Onions and Sweet Bell Peppers).  And then added spices through the use of canned Chunky Ro-Tel Tomatoes.  Just enough to give the dish a little ZING!

Top with a little Taco Seasoned Cheese and you have a diet - healthy dish that looks fantastic, costs can be as low as $10 for 8 servings (watch those sales, I always stock up on Ro-Tel, Frozen Vegetables, basic Pasta and cheese when I see them on sale, almost making this a pantry meal).

Of course this is only a winner if it has the right taste.  This is a Tex-Mex type dish. The Ro-Tel Tomatoes have Green Chilies mixed in to add a spice (diet food does not need to taste diet).  Add additional seasonings to taste (I always add Cumin anytime I cook with Tomatoes) and you have a filling dish with lots of flavors that your family will love!

And of course it makes a beautiful dish to take along to any big PotLuck style meal, as a take along dish for a family gathering.  Bright, colorful and tasty combination!

Enjoy indeed

 OK... Here's what I did...

Chicken and Veggie
Pasta Casserole

Ingredients

• 2 TBS Olive Oil
• 1 Medium Size Onion, Large Dice
• 1 Medium Size Green Bell Pepper
• 2 to 3 Cups Cooked Chicken, diced (I used the emat from 1/2 a Rotisserie Chicken, can substitute 2 Chicken breasts (cooked and diced).
• 3 Cloves Garlic, Minced
• 2 Cans, NOT Drained (10 ounces each) Ro-Tel brand Chopped Tomatoes and Green Chilies
• 1 Can Cream of Mushroom Soup, undiluted
• 1 TBS Cumin Spice
• 1 tsp (Optional - To taste) Chili Powder
• 1 Cup Frozen Peas (thawed under HOT water for a few minutes).
• 1 CUp Frozen Corn (thawed under HOT water for a few minutes).
• 1 Pound Cooked Elbow Macaroni Pasta, Cooked Al Dente, 1 minute less than advised on the box
• 8 Ounces Taco Spiced Shredded Cheese

Cooking Directions

1. Preheat oven to 350 degrees. Prepare a large 9X13 Casserole dish with non-stick spray. Cook the pasta according to the directions on the box. Be sure to under cook the pasta slightly. It will finish cooking as the casserole cooks.
2. Heat the Olive oil in a large skillet over medium high heat. Add the diced Onion and Bell pepper and saute for about 5 minutes until peppers are soft and the onions are translucent.
3. Add the cooked Chicken and Garlic to the pan and saute for another minute.
4. Add the Ro-Tel tomatoes and the can of Soup. Season with the Cumin and optional Chili Powder.. Stir to evenly mix.
5. Run the corn and peas under HOT water for a few minutes to thaw. Add Corn and Peas to the pan and mix well.
6. Dump the cooked pasta into the casserole dish. Add the contents of the Pan, covering the pasta evenly. Spread the cheese over the top.
7. Bake COVERED with aluminum foil for about 45 minutes until the sauce is bubbly. UNCOVER and bake an additional 15 minutes, allowing the cheese to get golden brown and delicious.
8. Let rest for 5 minutes, serve HOT and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Ham and Green Beans Leftovers - 52 Church PotLuck Holiday Leftover Ideas

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And here's another "Party's over" dish...

Double click the
photo above for a
Link to this recipe

Holiday Ham.  I've got a great one... see the photo to the left.  Those are pistachio nuts, mixed with mustard, brown sugar and even a little bourbon.  Just as good as it sounds.

It's very sad when I run out.  Tastes great just as a sandwich, add a little leftover cranberry sauce, maybe use some cornbread.  I could eat that all day long.  But I do save the last couple of slices to make this as my last Holiday meal.  And if you haven't picked that crunchy topping off during any midnight fridge raids, go ahead and add that to the pot.

This is made tasty with the addition of caramelized onions, extra crunch texture from Walnuts and a delicious coating of a seasoned mustard (Worcestershire)!

Very easy, lots of flavors, beautiful colors and mix of textures...

Leftovers so good you might want to make this as an everyday meal!

Enjoy!!

 OK... Here's what I did...

Ham and Green Beans Leftovers

Ingredients

• 2 large Onions, sliced in half, then sliced thin into half rings
• 2 TBS Olive Oil
• 4 Cups Fresh Green beans, ends trimmed
• 2 Cups Leftover Holiday Ham, or a couple of Ham slices, cut thin bite size strips
• 1 Cup Walnuts
• FOR THE MUSTARD SAUCE - 3 TBS Yellow Mustard
• 1 TBS Worcestershire Sauce
• 1 tsp Garlic powder
• 1/2 tsp Onion Powder

Cooking Directions

1. First, Caramelize the onions.  In a large saute pan, over medium low heat, mix the onions and oil to coat.  Continue to heat and stir for about 45 minutes until the onions get dark and have caramelized.
2. Next, cook the green beans... Add the trimmed beans to a pot of boiling water. Stir and cook for 3 minutes until beans are hot, cooked through but still have a snap. remove from heat, strain the water and immediately plunge these into a bowl of COLD (a little ice) water to stop the cooking process and preserve the color.
3. Meanwhile, whisk together the ingredients for the sauce (Mustard, Worcestershire Sauce, Spices).
4. Add the Sauce and the Ham into a large Wok or large heavy bottomed skillet. Stir to coat and heat to a low simmer.
5. Add the green beans and half of the caramelized onions and half of the walnuts, stir to mix and heat through the beans.
6. Transfer to a casserole dish, add the remaining walnuts and onions as toppings. 
7.  Serve warm and ENJOY

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

World's Best Green Bean Mushroom Casserole (SCRATCH - No Cans) - 52 Holiday Side Dishes

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The world famous green bean casserole... The star of the holiday table... Well, if not the star, at least the ubiquitous Green bean Casserole.  Invented to mostly make green beans edible to 8 year old picky eaters who hate anything green.  Just add those crispy canned onions and they would eat at least a couple bites.

As they (OK, we... OK Even more, ME)... As I got older, I was allowed to not put green beans on my plate and I transferred the space on my plate  to extra dressing, mashed potatoes and even eventually Cranberry Sauce.

And now, it was the only dish on my Holiday buffet that mostly came out of a can (Canned Cream of Mushroom Soup and Canned Crispy Onions).

There had to be a better way.

Well, thanks to Panko Bread Crumbs and Caramelized Onions, I was able to get a very good substitute for the canned Onions.

And thanks to an Alfredo hinted Shiitake Mushroom thick sauce (with Cajun SPices), I more than made up for the canned goods.

This is the side that will have people talking.  Sure there will be the historical purest that just will not accept a substitute for the canned onions (no one ever misses the canned soup, but the onions always seem to be a bit of contention).  But for the food purest that come to your table because you have the best, most interesting dishes... This is the WINNER!

A wonderful dish worthy of a Holiday and deserves a spot on your regular food rotation...

ENJOY and Merry Christmas!

 OK... Here's what I did...

World's Best Green Bean Mushroom Casserole (SCRATCH - No Cans)

Ingredients

• FOR THE CRISPY TOPPING (Part 1) - 2 Medium Sweet onions, Thinly SLiced
• 3 TBS Butter
• FOR THE BEANS AND SAUCE - THE BEANS - 1-1/2 Pounds Fresh Green beans, rinsed and trimmed
• 2 TBS Sea Salt
• FOR THE SAUCE - 4 TBS Butter
• 1 Medium Onion, Diced
• 1/2 Pound Shiitake Mushrooms, Large Slices
• 4 Cloves Garlic, Minced
• 1 TBS Fresh Ground Pepper
• 1 TBS Cajun Spice Mix
• 1 Cup Chicken Stock
• 1/2 Cup Grated Parmesan Cheese
• 1 Cup Half and Half
• FOR THE CRISPY TOPPING (Part 2) - 1/2 Cup Panko Bread Crumbs
• 1/4 Cup Small Diced Mushroom

Cooking Directions

1. FOR THE CRISPY ONION TOPPING - About 45 minutes before you assemble the casserole, in a medium size saute pan, melt the butter for the crispy topping. Add the sliced onions and saute over medium low heat for about 45 minutes. Stir occasionally. After about 30 minutes you will see the onions begin to turn a brown caramel color (the onions are starting to caramelize. Continue to saute over the low heat until that color becomes more pronounced.
2. FOR THE BEANS - About 15 minutes before you are ready to assemble the casserole, just as the onions begin to color, Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
3. FOR THE SAUCE - Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
4. Add the spices and Parmesan Cheese, stir to mix. Add the Beans and mix to coat. You can transfer to a baking casserole dish or simple spread evenly in the cast iron skillet.
5. Preheat oven to 350 degrees.
6. BACK TO THE CRISPY ONION TOPPING - Add the mushrooms to the now caramelized onions, cook for about 1 minute to heat. Then add the bread crumbs and stir to evenly coat.
7. Sprinkle the coated onion mix over the coated green beans.
8. Bake in preheated oven for about 20 minutes until the onion topping gets crispy, Golden Brown and Delicious!,  Best served HOT right from the oven but you can tightly cover with aluminum foil and let sit for up to 30 minutes before you need to reheat.
9. Serve HOT and ENJOY

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grandma's Cheesy "Old School" Hash Brown Potato Casserole - 52 "Old School" Church Potluck Casserole Side Dishes

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Oh Boy are these delicious!  And they just scream Grandma's recipe file.  This has been around for decades, easy to picture any of our Grannies serving this up at any number of Church Basements for those nostalgic Potluck suppers I love so much.

Yeap, this is the Cream of Mushroom soup recipe.

Yeap, this is the Corn Flakes crushed over the top recipe.

And Yeap, this is the potato casserole recipe that is perfect for those large gatherings.  Easier than whipped potatoes, can be assembled in advance so all you have to do is bake (while the turkey rests).

And best of all, this is the pan of food that is on everyone's "Seconds" plate.  It tastes so good that people can't get enough.  If any dish is empty after the meal, this is that recipe!

All those new fangled side dishes out there, dozens (hundreds of dozens maybe) of new ways to make potatoes, but this is that recipe that sticks with you.

Grandma knew best.

ENJOY indeed!

 OK... Here's what I did...

Cheesy Hash Brown Potato Casserole

Ingredients

• 1 Can Condensed Cream of Mushroom Soup
• 1 Cups Sour Cream
• large pinch of Salt
• Large pinch of Pepper (to Taste, I used 3 or 4 large pinches, I like a peppery casserole)
• 1 Cup Shredded Cheddar Cheese
• 1/4 Cup Sliced Green Onions (Thin slices, green and white parts
• 5 Cups Frozen Hash Browns (thawed)
• 2 Cups Crushed Corn Flake Cereal
• 1/4 Cup (4 TBS, half a stick) Butter, melted

Cooking Directions

1. Preheat oven to 350 degrees. Prepare a 9X13 Casserole dish with non-stick spray.
2. In a large bowl, whisk together the soup, sour Cream, Salt and Pepper. Stir in the Cheese, Onions and Hash Browns. Mix until evenly combined.
3. Spoon into the baking dish.
4. In a mixing bowl, mix the Corn Flakes and the melted butter. Sprinkle evenly over the top of the potatoes.
5. Bake uncovered for 45 minutes until the Corn Flakes have started to crisp and crust and the juices inside the casserole are bubbling. Remove from oven and cover with aluminum foil and allow to rest for 15 minutes,
6. Serve HOT and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

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Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
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Grandma's "OLD SCHOOL" Scalloped Potato Casserole - 52 Church PotLuck "Old School" Recipes

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I love the "Old School", Grandma recipes.  And why not?  They have met the test of time with hundreds of thousands versions of this recipe served at hundreds of thousands of church basements!

There is a creamy gravy on the insides (if served right, the gravy is still bubbling right out of the oven).  with a topping of crusty slightly crunchy top.  A perfect mix of textures for your pallet.

The taste will take you back to Grandma's house (or your church basement).  A great dish to take ot any family gathering, church social or big friendly neighborhood potluck.  This is one of those recipes you will make (and be asked for) again and again.

Deceptively easy considering the BIG payoff in taste and popularity.

This is very easy to make,

It does help A LOT to have a mandolin to evenly slice your potatoes.

I like this version that fits over a bowl as you slice.  there are interchangeable pieces that also grates and even Julian Slices (fantastic for quick salads).




OK, enough selling, here's the recipe...

 OK... Here's what I did...

Grandma's
"OLD SCHOOL"
Scalloped Potato Casserole

Ingredients

• 3 Pounds Potatoes, About 8-10 Medium size Russet Potatoes for 8 Cups, Medium to Thick Slice
• 3 Cloves Garlic, Smashed and Minced
• 2 Medium large Onions, Sliced, rings separated
• 1 TBS Olive Oil
• Couple of pinches of Sea Salt
• Couple of pinches of Black Pepper (to Taste, I like a lot of pepper)
• 1 TBS Cajun Spice Mix
• 1 Stick (8 TBS, Divided) Butter
• 1 (12 Ounce) can Evaporated Milk
• Sprinkle of Additional Herb spices (Herbes de Provence, Dill, Rosemary, Basil, etc) for appearance

Cooking Directions

1. Preheat the oven to 375 degrees, Prepare a large 9X13 Baking dish with non-stick spray.
2. Slice the potatoes about 1/8 inch thick (use a Mandolin for uniform size). Add cold water to a large bowl to hold the potatoes. Add a teaspoon of sea salt. Just before adding the potatoes to the baking dish, drain , transfer to a clean towel and pat dry.
3. In a large heavy bottomed saute pan, heat he olive oil over medium heat. Add the onions and saute until translucent and soft (about 5 minutes). Add the Garlic and saute for an additional minute.
4. Heat the evaporated milk and Butter until the butter has melted and the milk has heated HOT.
5. Now, assemble the casserole, layer 1/2 of the potatoes on the bottom of the dish, add 1/2 of the onion/Garlic mix. Season with half of the salt, pepper and Cajun spice mix.... Repeat with the remaining halves.
6. Pour the hot milk and butter over the potatoes/Onions. Bake at 375 degrees for 45 minutes.covered tightly with aluminum foil. after 45 minutes, remove cover and add a sprinkle of dry Herbs of your choice for a better appearance and continue to bake for 15 minutes until the top has started to crust. I also like to broil for a couple of minutes just to get the top nice and crusty (optional). If you do this, keep a close eye to prevent burning.
7. Serve HOT and ENJOY

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest