Monday, November 22, 2010

Holiday Casserole Favorites

I'm not a great cook. I mean...I can cook OK but nothing that will really blow you away therefor I love to make casseroles. What is better than throwing a whole bunch of different ingredients in a bowl together, pouring it in a casserole dish and letting the oven do the rest? Nothing! So as I am sure you are all doing what I have been doing and are preparing your list for some grocery shopping, I wanted to give a few new ideas for some great, easy and quick dishes for the Holidays.

This has become one of my new favorite dishes to make. I have made it several times to go along with our supper and it is always a huge hit. This is the newest recipe for me so I will be trying it on everyone outside of my home over Thanksgiving. Super easy and so darn good!

Here is what you will need:
1 Packages Ore Ida Steam n' Mash Cut Russet Potatoes (these are in the freezer section where the fries are and super easy to do.)
2/3 Cup(s) EVAPORATED MILK canned
2 Tablespoon(s) BUTTER
1 Package CREAM CHEESE softened
1/2 Cup(s) SOUR CREAM
2 Teaspoon(s) FRESH CHIVES chopped(I leave this out. Not a chives person)
1/2 Teaspoon(s) SALT
1/2 Teaspoon(s) BLACK PEPPER ground
1 Cup(s) CHEDDAR CHEESE shredded

1. Preheat oven to 350 degrees F. Coat 8x8 baking dish with nonstick cooking spray. Microwave Potatoes according to package instructions. 2. In a large bowl, mix together hot Potatoes, can milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Add cream cheese, sour cream, chives, salt and pepper, and mix well. Spread evenly into baking dish. Top with bacon crumbles and cheese.3. Bake uncovered for 25 to 30 minutes, or until heated through.

I'm telling won't regret making this and it will be a huge hit!

Hash brown Casserole
Sorry...I have no picture for this one!

2 lb bag frozen hash browns slightly thawed (the square kind not the shredded. I get the Ingles brand b/c they cook so much better) 1 (16 oz) Sour Cream (you can use regular or doesn't change the taste) 1 melted stick of butter (I use a little less b/c to much butter in it makes it soupy) 2 1/2 cups grated cheese 1 can cream of chicken soup 1 med. chopped onion (again...I don't really use the whole thing) Salt and pepper

Mix everything and pour in greased pan. Cook at 400 until brown around edges. Depending on your oven, it takes around 45 minutes. This is my every single holiday dish. I have made this for years and love it. I got this recipe from my sister-in-law. This is soooo easy to make and way better than the ones with shredded hash browns.

Green Bean Casserole

There are all kinds of green bean casserole recipes out there but they start getting complicated and start looking a little like the leftovers that you throw out to your dog. The very best recipe to follow is the one on the back of the French's French Fried Onions can.

1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed or you can use 2 (14 1/2 oz) cans green beans, drained.
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

1 comment:

  1. Hashbrown Casserole is like one of my fav things to make and Alex loves it....but I always tend to add more cheese :) I am going to try the Loaded Mashed Potatoes, it looks too good to pass up! I have been making a lot of new things myself...did a banana nut bread for the first time a couple weeks ago and it was sooo yummy.