TWICE BAKED POTATO CASSEROLE WITH BACON
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 30 MinutesINGREDIENTS:
2 large baking potatoes
1/2 pound lean bacon
3/4 cup shredded mild Cheddar cheese
1/2 cup sour cream
1/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon dried chives
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3/4 cup shredded mild Cheddar cheeseDIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.2. Poke a few holes into each potato using a toothpick.
3. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
4. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
5. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
6. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving
Hints/Options: --cut the prep time way down and made it way easier by boiling potatoes
--sprinkle w paprika
--For a creamier casserole, use a potato masher and mash potatoes thoroughly
CORN CASSEROLE
serves 6-8
INGREDIENTS:
1 can whole kernel corn (can use frozen)
1 can cream-style corn
8 oz sour cream
1.5 boxes, Jiffy Cornbread mix (13 oz)
½ cup green onions (chopped)
2 eggs
1 stick butter – melted
DIRECTIONS:
-- Mix all, pour into 8x8x2 buttered casserole dish,
-- bake at 350 for 40-45 min (lightly/medium browned and toothpick comes out clean).
(Note: After oven, Corn Casserole must set for 12-15 minutes, if served too soon, at the beginning of dinner you'll have a version of corn pudding)
Various Options (almost approaching a breakfast bake):
1 Cup crumbled sage sausage …..and/or….
¾ Cup shredded cheddar cheese
bacon bits /chives sprinkled on top ( for last 5-7 min)
ZUCCHINI TOMATO CASSEROLE
INGREDIENTS:
1 1/2 cups grated mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano (FRESH Oregano best)
1/2 teaspoon dried basil (FRESH Basil is best)
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced (use paper towels to drain/dry)
1 small red potato, thinly sliced
2-3 TBsp butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs
1/4 cup green onions
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture half of the potato. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole, sprinkle green onions.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes
Hint/options: --really need to drain/dry zucchini/tomato of excess moisture to prevent casserole from being too mushyVEGGIE BAKE
(salted them and let them sit over the sink in a colander to drain for 1/2 hour. Sliced four small zucchini about 1/8 inch thick and salted them and laid them out on a cooling rack over a sheet pan for 1/2 hour, then rinsed and dried them)
--did the tomatoes/zucchini under the broiler and that worked well and gave them a delicious flavor
--a layer of fresh spinach as well
--a sprinkle of black olives
INGREDIENTS:
1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp Thyme
.......to taste...salt & pepper
1 cup shredded Italian cheese
DIRECTIONS:
1. Preheat oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté both in a skillet
2. While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8 x 8 square or round baking dish with non-stick spray. Spread the softened onion and garlic on the bottom of the dish.
4. Place the thinly sliced vegetables in the dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper and thyme
5. Cover the dish with foil and bake for 30 minutes
6. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown
MEXICAN CASSEROLE
Ingredients
1 pound lean ground beef
1 med diced onion
Add taco seasoning to taste
2 cups salsa
1 (16 ounce) can chili beans, drained
4 cups tortilla chips, lightly crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1 cup chopped fresh tomato
3 cups shredded Cheddar cheese
Directions
1. Preheat oven to 350 degrees F.2. In a large skillet over medium-high heat, cook ground beef and diced onion, taco seasoning until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. 3.
4. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
5. Bake in preheated oven for 30 minutes, or until hot and bubbly.
------- Options:1) Not spicy enough?..can always add jalapenos, green chiles or red pepper flakes 2) can substitute black beans 3). Can add 1 cup fire roasted corn to beans/meat mixture.. …4) add a layer of Spanish Rice between the tortilla chips and the meat
