This super-simple potato casserole will become your go-to favorite. Probably the easiest recipe, besides buying pre-made potatoes! I’m whipping this up for Easter Dinner this year. How will YOU use them? At a party? A family meal?
A big thank you to my sister-in-law, Lisa, who shared this recipe with me!
1 30 oz. Bag Frozen Shredded Potatoes (I used Oreida Frozen Hash Brown Potatoes)
1 Can Cream of Chicken Soup
1 Pint Sour Cream (NOTE: I used 1 cup of sour cream by accident in the video, and they still tasted good! )
4 cups shredded cheddar cheese
1/4-1/2 chopped, sauteed onions (optional)
Using cooking spray, grease the bottom of a 13×9 inch pan. Line the bottom of the pan with the frozen, shredded potatoes.
In a large bowl, mix together the cream of chicken soup, sour cream, and shredded cheese (add the onions, too, if using them!)
Bake, uncovered, at 350 degrees for 45 minutes – 1 hr. It will bubble all along the sides!
It is always important to know the steps to stop a small kitchen fire before it gets out of control! These tips are for informational purposes only, and are not to replace calling 911 in an emergency situation. Do not hesitate to call 911 when a fire is out of control!
This is so simple to make (10-15 minutes, tops!) and it looks impressive! These will go fast at a party!
Roast Beef Boursin Bites
1/2 to 1 pound thin sliced roast beef (I used Boar’s Head London Broil), chopped into small pieces
1 package Boursin Cheese
One package French Bread Rounds or toasted slices of french bread. I used French Bread Rounds from The Fresh Market.
1/2 cup chopped onion. You can use fresh onion or frozen to make it easier.
2-3 Tablespoons Teriyaki sauce. I used reduced sodium.
2-3 Tablespoons butter
Creamy Horseradish sauce – optional
Spread the french bread rounds with boursin cheese. Arrange on a platter and set aside.
Saute chopped onion in butter and teriyaki sauce until tender. Add the chopped roast beef to the pan and saute briefly – approximately 30 seconds. Using utensils, place a portion of the beef/onion mixture on top of each french bread round. Add a small dollop of creamy horseradish sauce, if desired.
Sending the kids off to school with a healthy snack like apples is such a great idea, but the kids won’t eat them if they are brown! Here’s a nifty little trick to slice them AND prevent them from browning!
Vegetable Noodles are all the rage right now! Search “Vegetable Noodle Recipes” on Pinterest and you will find hundreds of recipes! (And click here to see them all!) But is there a simple way to MAKE them? YES!
By using a specific product made to create those lovely noodles! There are many out there, some expensive, some inexpensive. I am using the Veggetti™ (I got mine at Bed, Bath & Beyond). You can find it here if you are having trouble finding one –Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta
Now that you have these noodles, what do you do with them? Make all kinds of wonderful dishes! I found one recipe I loved on WhatsGabyCooking.com. Be sure to check out her website!
Zucchini Noodles With Roasted Tomatoes
1 cup cherry tomatoes
4 tablespoons olive oil, divided
4 large zucchini
1 yellow onion, thinly sliced
4 cloves garlic, roughly chopped
kosher salt and freshly cracked black pepper to taste
grated pecorino cheese to serve (I used fresh parmesan!)
Preheat the oven to 400 degrees F.
Distribute the cherry tomatoes evenly on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Transfer the baking sheet into the oven and roast for 10-15 minutes until the cherry tomatoes just start to burst. Remove the baking sheet and set aside. (PS – I could eat these like they are candy!)
Using a mandolin or spiralizer (I used the Veggetti™), cut the zucchini into thin strips.
Heat a large nonstick skillet over medium heat. When hot add 2 tablespoons of the olive oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Add the zucchini noodles to the onion and garlic mixture and sauté for 1-2 minutes. Add the cherry tomatoes to the zucchini noodles and season with salt and pepper. Toss to combine.
Dust the top of the noodles with pecorino cheese and serve.
These will be a big hit at your big game day party! You can assemble this ahead of time, then pop in the oven just before guests arrive! So no missing a big play because you were in the kitchen!
Simple Roast Beef and Swiss Sliders
Makes 24 individual sliders!
24 slices of roast beef
24 Hawaiian Rolls
24 slices of swiss cheese
4 Tablespoons of butter, melted
4 teaspoons of dijon mustard (I used Grey Poupon Country Dijon – love the grains of mustard!)
1 teaspoon of garlic powder
1 teaspoon of onion powder
4 generous splashes of Worcestershire Sauce
Thinly sliced, sautéed onions (optional)
Preheat the oven to 350 degrees.
Cut the Hawaiian rolls in half, and place bottom half of rolls into a baking dish. Place a folded slice of roast beef on the bottom half of roll. Place a slice of swiss cheese on top of that (if using the sautéed onions-add them here), then finish with the top half of roll. Repeat with the remaining rolls, roast beef and swiss.
Combine the melted butter and remaining ingredients, and brush the tops of the rolls with the mixture. Cover with tin foil. If assembling ahead of time, you can place sandwiches in fridge until ready to heat.
To Heat: Place in 350 degree oven for 10-15 minutes, removing the tin foil at about 8 minutes along. Keep in oven until the cheese has melted.