Apr 222016
 

Easy, creamy and disappears like magic!

This is a great recipe for large meals, holidays and potlucks. At potlucks, I’ve never had leftovers and sometimes didn’t even get a bite of it because it was gone before I got my food.

Want to make it extra special? Try adding ham and mushrooms, ham and broccoli or top with crumbled bacon. Even hamburger and green beans are yummy in this versatile dish.

Hash Brown Casserole
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 (10.5 ounce) can cream of mushroom, chicken or onion soup
  2. 1 cup sour cream
  3. 1/2 cup butter, melted
  4. 1 (30 ounce) bag frozen hash brown potatoes
  5. 1 medium onion, chopped
  6. 2 cups shredded cheddar cheese
  7. 1/4 teaspoon pepper
  8. 1/2 cup crushed corn flakes
Instructions
  1. Preheat oven to 350 degrees.
  2. Stir soup, sour cream, butter, potatoes, onion and cheese in a 9x13 casserole dish. Season with the black pepper. Sprinkle evenly with the crushed corn flakes.
  3. Bake for 1 hour or until the mixture is hot and bubbly.
Notes
  1. Try adding ham and mushrooms for a yummy entree.
Kryson's Kreations http://krysonskreations.com/
Hash Brown Casserole

Mar 072016
 
Baked Cheesy Bacon Grits
Serves 6
If you like breakfast, casseroles, grits, cheese, and bacon this is the dish for you. Very cheesy and rich in bacon flavor.
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Prep Time
30 min
Total Time
1 hr 15 min
Prep Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. 4 thick-sliced bacon strips, chopped
  2. 1 1/2 C. water
  3. 1 1/2 C. chicken stock
  4. 1/2 tsp. garlic powder
  5. 1 C. quick-cooking grits
  6. 6 oz. process cheese (velveeta), cubed (little over 2 C.)
  7. 1/4 C. butter, cubed
  8. 1/4 C. milk
  9. 2 eggs, lightly beaten
  10. 1 C. (4 oz) shredded cheddar cheese
Instructions
  1. Preheat oven to 350°. In a large saucepan, cook b acon over medium heat until crisp. Stir occasionally. Remove bacon from pan with slotted spoon; drain on paper towels.
  2. Add water, stock, garlic powder and pepper to bacon drippings. Bring to a boil. Slowly stir in grits. Reduce heat to med-low. Cook covered 5-7 min. or until thickened. Remove from heat.
  3. Add process cheese and butter. Stir until melted. Stir in milk. Slowly stir in eggs until blended.
  4. Transfer to a greased 8" x 8" baking dish. Sprinkle with bacon and shredded cheese. Bake uncovered for 40-45 min. until edges are golden brown and cheese is melted.
  5. Let stand 10 min. before serving.
Notes
  1. Can be frozen unbaked - cool, cover and freeze. Remove from freezer and refrigerate night before. Remove from freezer 30 min before baking. Bake as directed except increase time to 50-60 min. Thermometer should register 165° near center of casserole.
Adapted from Taste of Home - Fall 2014
Adapted from Taste of Home - Fall 2014
Kryson's Kreations http://krysonskreations.com/
Nov 052015
 

I mentioned in my Prep for NaNoWriMo post that having freezer meals ready for November is helpful, so I thought I should share what we did this year. My original plan was to keep from cooking tons of dishes and freezing them. I wanted to have crock pot and casserole dishes ready to go with a minimum of pre-cooking. That’s not exactly what happened and it took me more time than I planned. Two days longer than I planned.

I cut down my list several times before we decided on the amount of food we actually wanted to try to stuff in the freezer. I had lots of big ideas and not enough room!

You can’t see everything in the picture, but this is most of it.

freezer-meals

I don’t have all the recipes posted, but I’ll keep editing this post and linking to the recipes as I add them. Gives me plenty of things to post during NaBloPoMo.

The full list of everything we made (the hubby was a huge help):

Slow Cooker Salsa Chili

Slow Cooker El Paso Ham

Corn Bread

Skillet Zucchini

Easy Cheesy Potato Sausage Skillet

Pizza Pasta

Taco Seasoning

Taco Soup

Slow Cooker Green Beans with Bacon

Tater Tot Breakfast Muffins

Breakfast Crescent Quiches

Bread Machine Egg Bread

Granola

30 cups chicken broth
20 cups beef broth
32 cups Slow Cooker Beef Stew
5 cups Spiced Pears (for Overnight Oatmeal)
1 pound Pinto Beans
1 pound Black Beans
Sheppard’s Pie
Slow Cooker Loaded Potato Soup
18 Freezer Burritos
5 pounds Slow Cooker Mashed Potatoes

I feel like I’m forgetting something…

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