Cheesy Potato Casserole

I’ve been making this dish for almost 25 years. To all my healthy eaters out there, this is not a dish you would admit to eating but it could be your dirty little secret to enjoy. This is my go to dish for any potluck, holiday meal or a side dish to a great steak. The most important thing to remember is to use high quality cheese. Don’t skimp and use cheap cheese! You can use whatever flavor combination you like it doesn’t have to be what I used.

Cheesy Potato Casserole

  • Servings: 8-10
  • Difficulty: easy
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Ingredients:

  • 2 lbs (bags) of refrigerated hash browns (you can find these typically next to the eggs in the grocery store. If you can only find frozen, let them thaw first)
  • 1/2 stick of good quality butter
  • 1/2 sweet onion (chopped up)
  • 2 tablespoons of chives (chopped up)
  • 1 pint of organic sour cream (don’t use light)
  • 1 cup of sharp good quality cheddar cheese (shredded)
  • 1 cup of gouda cheese (shredded)
  • 1/2 cup parmesan cheese (shredded)
  • 1/2 cup Jarlsberg cheese (shredded)
  • 1/2 cup of Le Gruyere cheese (shredded)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can of campbell’s cream of mushroom soup (you can use cream of chicken if you want)
  • 1/2 bag of any plain potato chips (crushed)

Directions:

  • Preheat the oven to 400
  • Spray casserole dish with non stick oil
  • In a medium pan heat the butter and onions together and cook until soft
  • Add mushroom soup and mix well
  • Add all cheese and mix well
  • Add sour cream and mix well
  • Add salt and pepper
  • Add chives
  • In a casserole dish dump the hash browns in and mix in the cheesy mixture
  • Mix well and pat down into pan
  • Top with potato chips
  • Bake for 1 hour until golden brown and hot

Mix butter with onions
Mix butter with onions

Add soup
Add soup

Add cheese
Add cheese

Add sour cream
Add sour cream

Hash Browns
Hash Browns

mix well
Mix well

Pat down mixture
Pat down mixture

Add potato chips
Add potato chips

Garlic Mashed Potatoes with Chives

I love mashed potatoes but I don’t eat them often. While taking the class on pumpkin and pork stew, our teacher taught us this very simple recipe for amazing potatoes. I think I’ll make these for thanksgiving this year!

Garlic Mashed Potatoes with Chives

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 3 pounds of Golden Yukon potatoes
  • 8 oz of heavy cream
  • 4 oz of milk
  • 20 pieces of garlic (pealed)
  • 1 tablespoons of chopped fine chives
  • 1/2 stick of butter
  • 1 sprig of thyme

Directions:

  • In a sauce pan, simmer the milk, cream, thyme and garlic pieces for 45 minutes until the garlic is soft. Mash the garlic into small pieces or push them through a wire strainer and add butter and a pinch of salt.
  • In a steam pot add potatoes and steam until soft (about 20 – 25 minutes). Steaming will make the potatoes less watery and fluffy.
  • Remove potatoes and push through a ricer into a bowl. (this is important)
  • Add the milk mixture and blend well.
  • Add chives and mix thoroughly
  • Add more salt or milk if needed for taste and consistency

Creamy Pesto Pasta Salad

I don’t really eat a lot of pasta but this salad is so yummy. This recipe is a healthier choice because I use greek yogurt for the creaminess. It paired nicely with the pan fried chicken I made tonight for dinner.

Creamy Pesto Pasta Salad

  • Servings: 4-6
  • Difficulty: easy
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  • 1 box of pasta (your choice)
  • 1 handful of grape tomatoes (halved) or cut tomatoes (your choice)
  • 1 container of Fage greek plain yogurt
  • 1 container of pesto
  • 1/4 cup of pine nuts (optional)
  • 1 handful of chopped fresh basil
  • 1 bunch of fresh arugula or spinach
  • 1/2 cup of grated parmesan cheese
  • 1 cup of fresh mozzarella balls
  • 1/4 cup of olive oil
  • salt and pepper

Directions:

  • Cook pasta, rinse under cool water and drain
  • In a large bowl mix the pesto, yogurt, parmesan , salt, pepper, and stir well
  • Add the pasta and mix thoroughly
  • Add the basil, mozzarella balls, pine nuts, arugula or spinach and mix carefully
  • Add olive oil and mix well
  • This can be served at room temperature or cold

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