School started Monday and this is what I cooked for dinner. It is easy and filling. I just love the recipes that I am finding in the Make & Take July issue from Better Homes and Gardens. By the way it was a good first day. But, I have more news! It is my blog’s birthday. Yes, it has been three years since I started this experiment and I want to reward you the reader with two cookbooks from one of the first friends that I made as I was over whelmed with the whole blog thing. I did not know what I was doing. Well, if the truth be known I still don’t! Susan Russo from Food Blogga befriended me. I love using her blog for my class as a resource. She knows what she is talking about and is so well rounded. Check her blog out you’ll love it! Anyway, I am giving away two of her cookbooks Recipes that Every Man Should Know and The Encyclopedia of Sandwiches to a lucky reader. Just comment here on the blog. The deadline is Sunday at midnight. Good luck! And you are going to love this recipe! It is a keeper!
This is one of my most favorite side dishes. Yes, I am a lover of potatoes cooked anyway, but especially with cheese. It’s been a hit for about fifty teens after the prom. It has shown its face at several brunches and of course with most any grilled meat.
You’ll be glad to know that I have reduced the amount of fat from the original recipe without damaging its wonderful flavor. It’s just plain delicious.
I can guarantee that this recipe will get you rave reviews no matter what you serve it with and it is simple to make. One trick that will really cut down on cooking time and will eliminate serving some crunchy potatoes is thawing the potatoes for a couple of hours. Mixing solidly frozen potatoes will result in freezing the melted butter making it hard to mix and frozen potatoes take a longer time to cook. So enjoy this all summer long when you have a crowd for your next barbecue. Don’t worry if you don’t have a crowd the leftovers are great!
Here it is right before baking:
Hash Brown Potato Casserole from Gracious Goodness
Yield – 10– 12 servings
- 2 pounds frozen hash brown potatoes
- 1/4 cup melted butter
- 2 cups Cheddar cheese, grated
- 1/2 cup finely chopped onion ( I used my small food processor)
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon salt
- Allow frozen potatoes to partially thaw. About 1-2 hours.
- Mix all ingredients together in a large bowl.
- Place in a buttered 9 x 13 inch casserole dish.
- Bake at 350 degrees for about 45 minutes.
This is sooo good!!!
This is going to be the last of tomatoes and okra for a while. At least fresh! The Alabama girl gave me this delicious recipe. She and I taught together for 3 1/2 years. She is a great teacher and a great cook. I miss her terribly,but that is another story. Anyway, last year we had a potluck dinner and she brought this dish and I am going to share it with you.
I get fresh vegetables from the CSA in our area and had a pound of okra to work with. If you do not have fresh okra frozen will work.
Tomato Okra Casserole
- 6 Tbl. onion chopped
- 2Tbl. Bacon grease
- 1/4 t. curry powder
- 1/4 t. red pepper
- 2 1/2 T Parmesean Cheese
- 1 qt. tomatoes peeled cooked or canned
- 1/2 t paprika
- 1 T sugar
- 1 1/2 t salt
- 8 Ritz crackers crushed
Saute onions in bacon grease.
Here is how I got the bacon grease. Save the bacon for later.
Add okra and cook until tender.
Add tomatoes and seasonings. Stir well.
Put in greased casserole
Top with cheese and crackers. Bake at 350 degrees for about 35 minutes. You are going to love this!!! The okra is not slimy it is just plain good.
The Teacher Cooks