SANDRA'S CHEESY HASH BROWN CASSEROLE

Delicious sides dish that's a 'crowd pleaser' 

when the recipe is doubled,

or for a smaller family (as in recipe shown below) it's just as great too!

After all, you can't go wrong with potatoes and cheese...

(Serves 2 to 4)

Prep: 10 Mins.

Bake: 30 Mins.

INGREDIENTS

1-1/4 cups shredded medium cheddar cheese, divided

1-1/4 cup shredded mozzarella, divided

1 tablespoon unsalted cold butter, divided

1/4 cup low sodium beef broth

2 tablespoons dried minced onion

1 teaspoon granulated garlic

1/2 teaspoon freshly ground black pepper

10 ozs. (about 2 cups) frozen hash browns (do not thaw) 

~ I make my own freezer hash browns using russet potatoes

METHOD

Preheat oven to 425 degrees.

Spray, with butter spray, a 6x6" casserole dish and set aside.

In a medium bowl, mix the cheddar and mozzarella cheeses to combine; set aside separately 1/2 cup of cheese mixture for the final topping.

Divide the cold butter in half (2-teaspoon-portions each). Melt half the butter; set both cold and melted butter aside.

To the cheese mixture in the medium bowl, add the reserved melted butter, beef broth, dried minced onion, granulated garlic and black pepper; mix to combine.  Gently fold in frozen hash browns (do not over mix).

Place a large non-stick skillet over medium heat; add the reserved cold butter. Once the butter is melted, gently add the hash brown mixture to the skillet (do not pack down) and heat mixture just until cheese melts, while occasionally stirring very gently (do not break up hash browns), about 3 to 5 minutes.

Pour mixture into prepared casserole dish and top with reserved 1/2 cup of cheese mixture. Bake, uncovered, for 30 minutes, just until the top turns a deep golden brown.

Let casserole stand for 5 minutes before serving. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip:

If you wish to double the recipe, it's easily done by using a larger 8x8" casserole and increasing the baking time (but at the same temperature above) to 50 minutes, which will provide 6 to 8 servings.

SANDRA'S CHEESY SCALLOPED POTATOES with BACON

This incredible scalloped potato side dish

is a brilliant addition to any main course year-round...

Servings: (6)

Prep: 15 Mins.

Cook: 15 Mins.

Bake: 50 to 60 Mins.

Set: 10 Mins.

INGREDIENTS

2 slices bacon, sliced into strips, browned and crumbled

Sauce:

1/4 yellow onion, chopped

1/4 teaspoon granulated garlic

1 TB Flour

1 to 1-1/2 cups milk

1/4 cup shredded Mexican-blend cheese

6 russet potatoes, peeled and sliced 1/8" wide

Topping:

1/4 cup shredded sharp Wisconsin cheddar cheese

1/4 cup shredded dubliner cheese (at Costco)

METHOD

Preheat oven to 350 degrees. Spray a glass 8x8x2" baking dish; set aside.

Heat a medium skillet to medium-high. Brown the bacon, then remove to a paper towel-lined plate, while reserving drippings.  Add the onion to the skillet and sauté until translucent, about 5 minutes.  Reduce the heat to medium, add the flour and let cook for 1 minute.  Pour in milk and bring to a simmer, just until sauce thickens.  Remove from heat and add the 1/4 cup shredded Mexican-blend cheese, gently mixing to combine.

Layer 1/2 of the potato slices in the bottom of prepared baking dish. Sprinkle bacon on top of potato slices, then half the sauce. Layer on the remaining potato slices, then remaining sauce.

Cover baking dish with parchment, then tin foil.  Bake for 30 minutes.  Uncover, sprinkle with 1/4 cup shredded cheddar and 1/4 cup shredded dubliner, and continue baking for 20 to 30 additional minutes, just until potatoes pierced with a fork are tender. Remove from oven and let stand 10 minutes to set. Serve and enjoy!

SANDRA'S MILD GREEN-CHILI CHEESY SAUSAGE TATER TOT CASSEROLE

A simple but addicting breakfast/brunch casserole
with country sausage, mild green chilies, cheese and tater tots...

Servings: (10)

Prep: 10 Mins.

Bake: 45 Mins.

A simple but addicting breakfast/brunch casserole with sausage, mild green chilies, cheese and tater tots, oh my!

INGREDIENTS:

1 lb. ground country style sausage, browned

1 (4 oz. can) mild diced green chilies, drained (or medium-heat for spicier flavor)

2 cups medium shredded cheddar cheese

2 cups milk

3 large eggs, beaten

1-1/2 lbs. frozen crispy Ore Ida tater tots (='s 3/4's of a 2-lb. bag)

METHOD

Preheat oven to 350 degrees.

Place sausage in a large skillet, and cook over medium-high heat until evenly brown using a spatula to bread into small bits. Drain, and spread evenly in bottom of a glass 9x13" baking dish. Sprinkle over sausage the diced green chilies, then shredded cheese.

In medium bowl, beat the eggs. Add the milk, and mix to combine. Pour mixture over cheese. Top with tater tots, and gently press into mixture.

Bake casserole, uncovered, for 45 minutes. Cool for 10 minutes, uncovered, before serving. ~ Enjoy!

~~~~~~~~~~
Tip: I found it's also most-excellent topped with a bit of salsa and a tiny dollop of sour cream (over-the-top heavenly)...

SANDRA’S BELOVED CHEESY SHREDDED POTATO-BACON BAKE

This entree of potatoes, cheese,

bacon and spinach is perfect for

brunch, a potluck, game day, or a quick,

colorful and flavorful dinner

with a salad...

Servings: (12)

Prep: 20 Mins.

Bake: 1 Hr.-15 Mins.

INGREDIENTS

Sauce:

4 tablespoons unsalted butter

½ white Vidalia sweet onion, diced

½ cup celery, finely chopped

1 garlic clove, minced

1/4 cup all-purpose flour

1 cup milk

3/4 cup low-sodium chicken broth

2 teaspoons worcestershire

½ cup mayonnaise

½ cup sour cream

Salt and white pepper, to taste

Other ingredients:

1 (1 lb.-4 oz. pkg.) refrigerated shredded real hash browns (I used Simply Potatoes)

1 (10 oz. pkg.) frozen chopped spinach, thawed, drained, hand-squeezed, and chopped finer

4 strips of bacon, sliced and browned

2 cups medium shredded cheddar cheese, divided

METHOD:

Preheat oven to 375 degrees.  Spray a 9”x13” baking dish, and set aside.

In a medium skillet, melt the butter over medium heat.  Add onion and celery and cook for 5 to 7 minutes until onions are translucent. Add garlic and cook for 1 minute.  

Whisk in flour, and cook for 1 minute. Whisk in milk, chicken broth, and worcestershire, then bring to a boil; reduce heat and simmer, stirring regularly, until desired consistency is achieved, about 10 minutes. 

Remove from heat, and fold in mayonnaise and sour cream to combine.  Add salt and white pepper, to taste.

Add shredded potatoes, spinach, bacon, and 1-1/2 cups shredded cheese to a large bowl.  

Add sauce, and fold mixture to combine. 

Spread mixture in prepared baking dish, cover baking dish with foil, and bake for 1 hour. 

Remove from oven.

Sprinkle with remaining ½ cup of cheddar cheese and bake, uncovered, for an additional 15 minutes.  

Let cool 15 minutes.  Cut into 12 equal squares, and serve. ~ Enjoy!

~~~~~~~~~~~~~

Tip:  This baked potato entree can be prepared ahead of time, such as the night before and refrigerated, and then baked the following day (just bring it to room temperature for 30 minutes prior to placing in oven).

SANDRA’S CHEESY-ONION ZUCCHINI STRIPS

A superb and healthy appetizer or side dish...

Serves: (4)

Prep:  5 Mins.

Bake: 10 Mins.

INGREDIENTS

1/2 cup finely crushed French fried onions

2 tablespoons grated Parmesan cheese

1/2 teaspoon fine-grain kosher salt

1/8 teaspoon organic dried basil

1/8 teaspoon organic dried oregano

1/8 teaspoon freshly ground pepper

1/4 teaspoon organic granulated garlic

2 medium organic zucchinis cut lengthwise into quarters, then halved (16 total strips)

Olive oil spray

 

--Prepared recipe of Sandra’s Homemade Ranch Dip

 

METHOD

Pre-heat oven to 375 degrees.  Line a baking sheet with foil, and set aside.

Combine dry ingredients in a small flat-bottom dish. 

Dry off cut zucchini strips with paper towels, and spray with olive oil on all sides. 

Press each strip with crumb mixture on all sides. 

Arranged coated strips on prepared baking sheet.  

Bake for about 10 minutes, until golden brown and crisp. Plate, and serve with ranch dip. ~ Enjoy!

SANDRA’S EASY CHEESY TATER TOT CASSEROLE

I found my photograph and recipe 
are featured at the 'Yummily' website 
@ http://www.yummly.com/
recipe/Opie_s-Cheesy-Tater-Tot-Casserole-Recipezaar, 
on the "Cooking-Bakeware.net" website
@ http://cookware-baking.net/
Baking/casserole-recipes/, and
at the Frugal Cafe Blog Zone
http://www.frugal-cafe.com/public_html/frugal-blog/frugal-cafe-blogzone/2011/04/22/fab-food-friday-fotos-almond-cantucci-cheesy-tater-tot-casserole-rhubarb-blueberry-pie-turnip-corn-chowder-pretzel-dogs-salads-red-bean-jambalaya-pasta-recipes/

Servings: (6)
Prep: 5 Mins.
Bake: 50 Mins.

INGREDIENTS

1 lb. lean moose burger
--(or venison, or beef, or buffalo)
1/2 onion, chopped
2 cloves garlic, minced
1 (12.5 oz. can) healthy request cream of mushroom condensed soup
½ cup sour cream
1/2 cup milk
2 teaspoons worcestershire sauce
2 teaspoons low-sodium tamari sauce (aged soy sauce)
½ teaspoon dry mustard
¼ teaspoon freshly ground pepper
1/2 pkg. frozen extra crispy ore-ida tater tots
1 (14.5 oz.) can french-cut green beans, drained
1-1/2 cups grated medium cheddar cheese, divided

METHOD

Preheat oven to 400° degrees. Coat a square 9"x9" baking dish with nonstick cooking spray, and set aside.

In a large skillet non-stick skillet over medium-high heat, brown the burger until about ¾’s the way cooked through, and then add the onions, and garlic, and continue to saute until the onions are translucent. Layer meat mixture evenly into prepared baking dish.

In a medium bowl, whisk the condensed soup, sour cream, milk, worcestershire sauce, tamari sauce, dry mustard, and pepper. With a spoon, fold in the drained green beans, and spoon the sauce evenly over the meat mixture in the baking dish. Sprinkle ½ of the shredded cheddar cheese over the sauce mixture. Arrange the frozen tater tots to completely cover top.

Bake, uncovered, for about 45 minutes until tater tots are golden brown and beef mixture is bubbly. Remove from oven, and sprinkle with remaining ½ of shredded cheddar cheese, and continue baking, just until cheese melts for 5 to 10 minutes. Let the casserole stand for 10 minutes, and serve. – Enjoy!

SANDRA'S EASY CHEESY GREEN BEAN CASSEROLE

A healthier version of the traditional
green bean casserole
that your family and friends are sure to enjoy...

Serves: (6)
Prep: 15 mins. |
Bake: 25 mins.

Posted by Sandra

INGREDIENTS

1 tablespoon butter
2 tablespoons olive oil
1/2 onion, diced
6 medium-size crimini mushrooms, sliced
2 cups fresh green beans, sliced
3 cups low-sodium chicken broth
1 (10.5 oz.) can cream of mushroom soup
1 teaspoon worcestershire sauce
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon pepper
1 (2.8 oz.) can french fried onions
1 cup parmesan cheese, grated

METHOD

Preheat the oven to 350 degrees. Spray a 9”x9” baking dish with oil, and set aside.

Boil the green beans in the chicken broth for 10 minutes, and drain, and then set aside.

Meanwhile, melt the butter and olive oil in a large skillet, and saute the onions and mushrooms, until onions are translucent. Add the green beans, mushroom soup, worcestershire sauce, kosher salt, garlic powder, and pepper to the onion mixture, stirring well to combine.

Pour mixture into the prepared baking dish, and bake for 20 minutes, then top the casserole with the french fried onions, and then the grated parmesan cheese, and bake for 5 minutes longer, just until the cheese melts. ~ Enjoy!

SANDRA'S EASY CHEESY POTATO BAKE

A tasty side dish you'll be serving
often with your favorite entrees...

Posted: by Sandra
Prep Time: 10 min |
Cook Time: 30 min.

Posted by Sandra

INGREDIENTS

6 russet potatoes, peeled and cut into 1” cubes
5 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups cheddar cheese, shredded
--(plus more for garnishing)
1-1/2 cup sour cream
1/3 cup green onions, sliced
Salt & freshly ground black pepper, to taste

***Garnish:
· Cheddar Cheese, grated
· Paprika

METHOD:

Preheat oven to 350 degrees.

Place potato cubes in a large pot, covered with cold water, and par-boil for 8 to 10 minutes, drain in a colander, set aside.

Meanwhile, in a small saucepan add a 1/2 cup of the butter until halfway melted; add the minced garlic and onion powder and cook for 30 seconds, just until butter has melted; remove from heat, and set aside to cool.

Add the drained potatoes back into large pot, and set aside.

Add the cheddar cheese, sour cream, green onions, and salt and pepper to butter mixture in small saucepan that has cooled slightly; gently fold to combine; add mixture to the large pot of potatoes and gently fold to combine (no need to heat the additions).

Spray a 9 x 13 baking dish with oil. Add the potato mixture, spreading evenly. Sprinkle with remaining grated cheese, and then lightly dust with paprika on top.

Bake uncovered at 350 degrees for 30 minutes; let stand for 10 minutes, and serve. - Enjoy!