Company Potatoes

Ingredients

• 1 (2 pound) package frozen hash brown potatoes
•  2 cups sour cream
• 2 cups shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream soup (cream of potato, celery, chicken or  mushroom)
•  1/2 cup chopped onion or 3 green onions, thinly sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• paprika to taste

Directions

Place thawed potatoes in a bowl; add the sour cream, cheddar cheese (retain ¼ cup for the top), cream soup, onions, salt and pepper and mix well. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle top with cheddar cheese and paprika.  Bake, uncovered, at 350 degrees F for 45-60 minutes or until heated through. Refrigerate any leftovers.

Loaded Baked Potato Casserole

1 bag (32 ounces) Southern-style hash-brown potatoes, thawed (about 7 1/2 cups)

1 can (6 ounces) French's® French Fried Onions (2 2/3 cups)

1 cup frozen peas, thawed

1 cup shredded Cheddar cheese (4 ounces)

4 slices bacon, cooked and crumbled

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Celery Soup (Regularor 98% Fat Free)

1 cup milk

• Stir the potatoes, 1 1/3 cups of the onions, peas, cheese and bacon in a 13 x 9-inch (3-quart) shallow baking dish. Stir the soup and milk in a medium bowl. Pour the soup mixture over the potato mixture. Cover.
• Bake at 350°F. for 30 minutes or until hot. Stir.
• Sprinkle with the remaining onions. Bake for 5 minutes more or until the onions are golden brown.

RECIPE TIPS

• Time-Saving Tip: To thaw the hash browns, cut off 1 corner on bag and microwave on HIGH for 5 minutes.

Mmmmm... Risotto

(I modified a risotto recipe and it turned out sooo good!!!)

3 cups -water
1 can - chicken broth
3 Tablespoons -butter or olive oil, divided
1/2 teaspoon- salt
1/2 teaspoon- pepper
1 pound - broccoli florets
2 cloves - minced garlic
1/2 cup - chopped onion
1 cup - uncooked Arborio Rice
1/2 cup - chopped green onion
1/3 cup - dry white wine
1/2 cup - heavy cream
1/3 cup - grated Parmesan cheese

1. Heat water and broth in a 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
2. meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add salt, pepper, and broccoli. cook until tender crisp. remove broccoli from pan and set aside.
   
3. In the same saucepan, add 1 tablespoon of butter, garlic, and onion. Cook until onion is soft.
   
4. Add rice and stir for 2-3 minutes. Add wine and stir until absorbed.
   
5. Increased heat to medium-high; stir in 1 cup of water-broth mixture until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time allowing each cup to be absorbed before adding another . Cook until rice is tender ad mixture has a creamy consistency (approximately 25-30 minutes).
   
6. Stire in asparagus, green onion, cream, and cheese. Stir until mixture is creamy, about 2-3 minutes. Serve immediately.
   

SHEPHERD’S PIE

1 pkg. frozen peas & carrots – thawed.
1 cup tomato soup
1 tsp. chili powder
1 lb. ground beef, browned & seasoned
mashed potatoes
1 cup shredded cheddar cheese


After you have cooked the ground beef add the tomato soup (don’t add milk or water), and chili powder and place in bottom of a baking dish. Next layer is the peas and carrots, then spread a layer of mashed potatoes, sprinkle top with shredded cheese. Bake at 350° for 30 – 40 minutes.

RICE & SAUSAGE CASSEROLE

1 cup rice (pre-cooked a little)
1 ½ lbs. sausage (I now use turkey sausage)
1 large onion
1 bunch celery - yes, the whole thing
2 pkg. Lipton chicken noodle soup
4 ½ cups boiling water


Brown sausage. Pour off some of the grease and use to tenderize onions and celery. Add soup, rice and boiling water in a large casserole. Bake 1 hour 375º and ½ hour at 350º.

“This recipe was brought to the luncheon held after my Grandpa’s funeral. I really liked it, so obtained the recipe from the lady that brought it. I wish I could remember who it was. Jane said that this is also one she likes making for her family.” – Nadine