I don’t really like Cracker Barrel, and there isn’t one close to us, but these potatoes are delish. In some places, these are called Funeral Potatoes. While doing my weekly meal prep this morning, I realized I had all the ingredients and decided to make a pan. It’s a great side dish for any holiday event. I improved it a bit as well.
I’ve included substitutions to make it vegan below.
Cheesy Hashbrown Casserole
1 large bag frozen hashbrowns, defrosted
1 can condensed cream of soup (I used cream of mushroom because I have a vegetarian in the house, other people use cream of chicken)
8oz sour cream
2 cups shredded cheese (I used cheddar, but Colby jack is good too), divided
1 small onion, chopped
Salt and pepper to taste
Preheat over to 350 degrees, Spray a 9×11 baking dish with spray release.
In a small pan, saute onions in butter until translucent- about 5-10 minutes.
In a large mixing bowl, combine soup, sour cream, 1 cup cheese, hashbrowns, and sauteed onions.
Pour mixture into a greased baking dish, top with remaining cheese.
Bake for 60-70 minutes.
Serves 6 as a main dish or up to 10 as a side dish.
This casserole is great reheated and is good for up to 3 days in the fridge, but it won’t last that long.
Vegan substitutions: In lieu of dairy sour cream and cheddar cheese, use your favorite vegan brand. In place of soup, use your favorite white sauce and 1/4 cup diced mushrooms. Saute onion in your favorite spread or oil. If you need a good white sauce recipe, there are directions in this recipe.
It’s not a surprise. And I can’t believe I’ve never posted this recipe before. My grandma invented it one summer, driving across the country in a Winnebago full of kids, my grandfather cruising the highways and byways of America.
It’s similar to Frito Pie, but it’s a little beefier. Ya know, when you have seven growing kids, you gotta add a bit more.
My friend Kara asked for the recipe yesterday, and I thought I’d share it.
1 pound ground beef (you could use ground turkey, but honestly this recipe is not anywhere near healthy)
This recipe is dead simple. Make it as complicated as you want. Use jarred sauce, make your own from scratch, or take a jar of sauce and church it up yourself. Whatever.
Frozen pasta, fresh pasta, heck, you can even use the shell stable/dried tortellini. You could use ravioli if you wanted.
You can make this Vegetarian, Vegan, Chock Full o’ Meat, Gluten-Free, it’s up to you.
This is one of those recipes that’s a big hit at potlucks too. It’s pretty inexpensive, and we always have the ingredients in one form or another to make a batch.
6-8 cups of Red Pasta Sauce. I usually make a big batch of this sauce and portion some out just for this recipe. If you use jarred sauce, I recommend you add 3-4 cups of veggies (carrots, onions, celery, bell peppers, zucchini, chopped/diced tomatoes, etc.)
22-30 ounces of Tortellini/Ravioli, cooked per the package directions (this will probably take a couple packages)
2 Cups Italian Cheese blend
Cook the pasta per the package directions. Drain.
Pour pasta sauce into a baking dish (I use a 9×13), toss cooked pasta in sauce.
Sprinkle cheese on top.
Bake at 350 degrees for 30-ish minutes until food is bubbly, and cheese is brown and delicious looking.
Serve with hot French Bread or Garlic Bread and a green salad.
This serves 8-10 people as a main.
If you are vegan, substitute in filled pasta and cheese that works for you.
I need to go to the grocery store this week, so this is what I’ve planned based on what we have on-hand and what’s on sale.
I’m just posting dinners for our meal plan. The kiddos usually have a small toasted bagel with cream cheese for breakfast along with fruit. Hubs likes Oatmeal (my recipe for an easy almost instant oatmeal mix can be found here) if he’s got time, otherwise he and I have protein shakes with frozen bananas and PB2.
Lunches for Lil’ Man are usually Peanut butter and crackers, fruit, milk, a protein muffin (aka a kid cupcake), and applesauce cup. He takes his lunch every day! Hubs usually has a protein shake or I pack him leftovers or a frozen entree.
Bitty Bird and I usually have leftovers from the night before, or soup, sandwiches, quesadillas. She eats almost anything!