Monday, January 30, 2012

Cheesey Potatoes.

I think my hiatus from the kitchen and blogging is over.  I still can't believe that I can count on one hand the number of times I've been in the kitchen cooking or baking anything real since...ummm...mid-November?!?  Yikes!  It's been a while and I've missed it!!  I missed it so much that I made my husband breakfast the Saturday and Sunday.  He's pretty lucky (at least he was over the weekend)!!

The other night I cooked up a pork tenderloin.  It was good, but the real reason I cooked it was to to use the leftovers to make some pulled pork sandwiches...with any luck that recipe will be coming to you later this week.  Back to the topic at hand though: cheesey potatoes.  They seemed like the perfect accompaniment to said sandwiches.

The cheesey potato recipe I usually use serves a crowd...perfect for parties.  But that night I just wanted something for the two of us and maybe enough leftovers for a couple meals (though it turns out we ate this as leftovers for more than a couple meals later...mixing up the rest of the meal was key to making it work for 4 days!!)  I remembered a recipe I had pinned and decided to go with it.  People state the recipe is just like Cracker Barrel Hashbrown Casserole...since I have never been to a Cracker Barrel and had not expectations on taste I decided to change the recipe up to incorporate the ingredients I had on hand and was most hungry for...

Cheesey Potatoes.
(Adapted from Easy Restaurant Recipes)

1 bag frozen shredded potatoes (the bag I used was just under 2 lbs.)
8 ounce container of sour cream
1 can cream of mushroom with roasted garlic soup (I've only seen this made by Campbell's)
1 stick of butter (melted) (you could get away with 1/2 or 3/4 stick to save room for dessert) :)
1 tablespoon dried onions
2 cups cheddar cheese (grated)

Grease the bottom of a 9x13 pan and add shredded potatoes - distributing evenly.  Salt/pepper potatoes to your liking (I prefer heavy on the pepper, light on the salt).  In a separate bowl combine sour cream, cream of mushroom, butter, and dried onions.  Spread evenly over the top of the potatoes.  Top with cheese and bake in a 350 degree oven for 45 minutes.  Remove from oven, cool slightly, and enjoy.

And now that I'm hopefully back to regular postings, I'll work on my photo skills again.  I'm just glad to be cooking and blogging again!!

1 comment:

Jackie said...

So glad to have you back! And you picture is fine. Its much better than the one I took in December with a borrowed camera.