Potato-Cheese Casserole

A casserole, at least in my world, needs to have some cheese. Please don't talk to me about gut-clogging fat. Just eat in moderation, ok, folks? In addition, this particular bit of goodness is EASY. I'm talking stupid easy. Simplicity at its best.

You can throw this sucker together when you get home from work and are debating whether or not to sell your children to the highest bidder because they won't do their homework but WILL argue with each other incessantly. Or. Just for kicks, throw it together in 10 minutes or less before leaving for work and let it sit in the fridge while you're at work - knowing that you're halfway to dinner before even leaving work.

Good. Now take a look at this.

The finished product is cheesy goodness.


Potato-Cheese Casserole
Ingredients

1 20oz package of pre-shredded fresh potatoes
1 1/2 C shredded cheese, divided
3/4 C low-fat sour cream
1 tsp seasoned salt
1 tsp pepper
1/4 c green onions, thinly sliced


1. Preheat oven to 350 degrees. Spray an 8X8 or similar size pan with non-stick cooking spray.

2. Combine potatoes, 1C cheese, sour cream, seasonings, and green onions in a bowl.

3. Spread the potato mixture in the pan and top with the remaining 1/2 C cheese

4. Bake for 45 minutes until bubbly and golden brown on top. Be sure to keep an eye on the dish the first time you make it because oven times vary. If yours browns the cheese too quickly, cover the pan with foil and uncover for the last 15 minutes.


Notes:

Potatoes: This recipe is based on using the PLAIN potatoes. The freshly-shredded potatoes can also be purchased with "Southwestern spices." I used these in the original recipe and omitted the salt and pepper. The spices were JUST RIGHT without having to adjust anything.

Cheese: I used Monterey Jack because I adore how it melts and becomes ultra-creamy. Cheddar fan? Go ahead. Cheese is cheese. Use what you like!

Additions: Chop 1/4 C each of onion and green or red pepper and add to the mixture. Finely chop fresh mushrooms to add a different texture to the casserole.


Feedback:

The Pack Mule was digging on the casserole. He is a potato whore and will eat them any way I fix them. I made this casserole on a day when my house was under attack from a bunch of neighborhood boys who would pop into the kitchen every five minutes asking for lemonade or a snack. I served the potatoes with grilled sirloin steaks for the Pack Mule and crab legs for me. We loved the spicy nature of the dish since I used the preseasoned Southwestern potatoes, but Butter wouldn't touch it because of the aroma of the hot peppers.

Could I have shredded my own and added my own spices? Sure. But this is simple stuff. I'm approaching D-Day with my work schedule and am willing to take a bullet from the "I Cannot Believe You Bought Prepared Stuff!" people.

Creamy Chicken Casserole

Here's one for the "from the cupboard" people. I made this on a night when I didn't want to cook and couldn't be bothered to eat. However, I KNEW I would have a ravenous husband whose mood would worsen exponentially if his blood sugar dropped. Hence, I looked in the butler's pantry to see what was what.

People who say they NEVER cook using canned goods, especially cream soups are lying, eating some super-dee-dooper high fat creamy meals, or noshing on the Raw Diet.

Whatever works for 'em, I guess.

Creamy Chicken Casserole

Ingredients:
1 lb boneless, skinless chicken breasts chopped into bite-sized pieces
1 LARGE can of cream of mushroom soup (I used Campbell's 98% fat free)
1/2 C low-fat sour cream
1 tsp sea salt
1/2 tsp freshly cracked black pepper
2 C shredded cheddar cheese, divided
2-3 C prepared egg noodles (The ones I used were left over from a meal earlier in the week. They were screaming to be used. And hell, they were the No Yolks.)

Directions:

1. Preheat oven to 300 degrees.
2. Spray a 9X13 pan (or whatever , I'm not a pan whore. Just use what you have.) with a non-stick spray.
3. In a large bowl, combine the soup, sour cream, salt, and pepper. Do NOT add water or milk. Just use the soup straight from the can.
4. Add the chicken (raw) to the soup mixture and combine.
5. Add half of the shredded cheese and the egg noodles, mix, and transfer to the baking pan.
6. Top the casserole with the remaining shredded cheese.
7. Bake for approximately 45 minutes, COVERED with foil.
8. Turn on the broiler, remove the foil, and broil for approximately 5 minutes to brown the cheese on top.

Variations:

• Ok. So this is completely lacking in vegetables. So be it.
• Add some veggies - the usual suspect would be broccoli, but I'm thinking peas and mushrooms would also be good.
• Use whatever pasta and shape that suits you. I'll try this with rice another time.

Feedback:

My kid eyed this with trepidation and refused to eat it. He takes a gander at ANY casserole with suspect and doesn't like "mixing" his food. I'd prepared some Morning Star Farms "chicken" nuggets and slices of apple with a little fat free caramel dip for him.
The husband? Don't you know he balked at the serving I placed in front of him as if I'd given him WAY too much. He finished it lickity-split and then had seconds and thirds. When he want back for the trois feeding at the trough, I said, "Ahhhhh. I see. You thought it was going to SUCK and didn't want to have to eat the first plate, huh? It IS good, isn't it?"

He admitted his guilt and added, "It's summer. All I could think was 'hot food'!"

Doesn't matter. He was digging it. Try this easy one; you may like it too!