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)
salt/pepper
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!!
