Monday, June 04, 2007

For Brooke
Potato Casserole #1
1 ½ bags frozen Southern style hash browns
1 stick butter
1 cup sour cream
1 can cream/mushroom soup
½ cup finely chopped onion (or to taste)
1 ½ to 2 cups grated cheddar cheese

Grease the bottom and sides of a 9 x 13 pan. Preheat oven to 350 F. In a saucepan, melt the butter into the cream soup and whisk until mixture is smooth. Stir in sour cream.
In the pan, layer as follows: potatoes, a sprinkle of onions, cheeses, sauce. Repeat layers, ending with potatoes. Bake uncovered 45 minutes until bubbly and starting to brown around the edges.

Potato casserole #2
6-8 medium raw potatoes, peeled and sliced very thin
one 4 oz can chopped green chilis
¼ cup finely chopped onion
1 can cream-style corn
1 ½ cup grated Mexican 4-cheese mix
¼ cup chopped green onions (scallions)
2 cups buttermilk

In a greased 9 x 13 pan, spread a layer of half the potato slices. Sprinkle with green chilis and onions. Spread the cream corn over all. Top with the remaining potato slices. Pour buttermilk over all. Bake uncovered at 350 F for 1 hour, or longer until potatoes are soft. Remove from oven, sprinkle with cheeses and return to oven until cheese melts. Sprinkle with green onions.

For low fat/low carb recipes, eat something else.


Brooke said...

I wish I could give up potatoes but I can't. I love potato casseroles. If I could have a diet of potatoes and bread I would be in heaven.

Janell said...

Me too!

Shirley said...

Me, too -- Cass will probably commit to coming -- she loves this stuff, too.

cdroses said...

I'm thinking neither of these recipes are "figure friendly", as Rachel Ray puts it! lol

LaDawn said...

Definitely not one for the diet!

Brooke said...

Diets are very evil but I feel that way because this is day two back on the diet. Had to get all the graduations out of the way!