From my nephew Nick!! These are so yummy ...
1 30-ounce bag frozen shredded (not diced!) hash brown potatoes, thawed
2 cans cream of chicken soup
2 cups sour cream*
2 oz. cream cheese*
1 cup grated cheddar*
one-half cup melted butter*
1 onion, chopped finely & sauteed
2 cups lightly crushed cornflakes
salt to taste
Lightly crush cornflakes to about half original size. (Some people like them really fine and other people enjoy non-crushed at all. I like them best in the middle. :D ) Set aside. In a large mixing bowl, combine remaining ingredients. Blend well, but don’t use an electric mixer – you want the potatoes to retain their shredded shape. Pour potato mixture in a large oblong pan. (I used a 9x13 glass baking pan.) Sprinkle crushed cornflakes on top and bake at 350 degrees for 45-60 minutes or until center is completely melted. My original recipe said only 30 minutes, but it was COMPLETELY not ready at that time. Serve hot.
*Do not use low-fat versions of these ingredients. Low-fat sour cream and cheddar will not melt, and margarine has water in it.
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Ask and ye shall receive, Aunt Dianne!!! I changed a couple things today - used cream of mushroom instead of chicken since my dad is vegetarian and put an extra layer of grated cheddar under the corn flakes. Also, some people put 1/2 cup ...chopped green onions and/or sauteed celery into these things. (I didn't think of the green onions today and am not a huge fan of the celery, so neither made it into the final pan.)
Also, I baked them covered for thirty minutes and am now baking them uncovered for an additional 15-20 minutes. (Keeps the top from being TOO crunchy.)
Thursday, April 7, 2011
CREAMED CABBAGE
This is a great recipe for cabbage from an Enola Prudhomme cookbook (sister of Paul Prudhomme)!!
1 Small head cabbage, coarsely chopped (about 6 cups)
2 T reduced-calorie margarine
1 cup finely chopped onions
1/2 cup finely chopped green bell pepper
1/3 cup finely chopped celery
1 10-1/2 oz. can reduced-calorie cream of mushroom soup
1 cup evaporated skim milk
1/2 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. minced fresh garlic
1/8 tsp. paprika
1/8 tsp. coarsely ground black pepper
Preheat the oven to 350 degrees F.
Place the cabbage in a large bowl and add enough water to cover; let soak for a few minutes to clean the cabbage, then drain and place in a 1-1/2 quart baking dish that has been sprayed with PAM. Set aside.
In a medium saucepan over high heat, melt the margarine and add the onions, bell pepper, and celery. Cook, stirring, for 5 minutes. Add the next 5 ingredients and cook for 5 minutes, stirring often. Remove from heat and pour over the cabbage. Sprinkle with the paprika and black pepper. Bake for 30 minutes.
Makes 6 servings. Each serving: 92 calories, 2 gm fat
1 Small head cabbage, coarsely chopped (about 6 cups)
2 T reduced-calorie margarine
1 cup finely chopped onions
1/2 cup finely chopped green bell pepper
1/3 cup finely chopped celery
1 10-1/2 oz. can reduced-calorie cream of mushroom soup
1 cup evaporated skim milk
1/2 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. minced fresh garlic
1/8 tsp. paprika
1/8 tsp. coarsely ground black pepper
Preheat the oven to 350 degrees F.
Place the cabbage in a large bowl and add enough water to cover; let soak for a few minutes to clean the cabbage, then drain and place in a 1-1/2 quart baking dish that has been sprayed with PAM. Set aside.
In a medium saucepan over high heat, melt the margarine and add the onions, bell pepper, and celery. Cook, stirring, for 5 minutes. Add the next 5 ingredients and cook for 5 minutes, stirring often. Remove from heat and pour over the cabbage. Sprinkle with the paprika and black pepper. Bake for 30 minutes.
Makes 6 servings. Each serving: 92 calories, 2 gm fat
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