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.
About 10 years ago I was gifted a beautiful set of glass dishes from a friend. They were painted with my SCA device/badge (they are blue and white with blue and white Fleur de Lis). I still have them, what I love about them is they look like they were made from stained glass.
The person who gave them to me used Gallery Glass, which is a glass paint that looks like stained glass once it dries.
I have played around with this medium myself over the past few years, and recently I wanted to decorate the kid’s windows, a mirror, and make some window clings/fake stain glass for some friends.
Before we start this DIY, all of the items that you need to make these projects, as well as some more kid-friendly sun catchers can be found here in my Amazon storefront.
I do earn a small commission when you purchase items through my Amazon links, Think about it as buying me a cup of coffee, or a taco.
Using Gallery Glass is very simple. If you have ever used puffy paint or fabric paint, you can use gallery glass. You can paint on glass, you can paint on mirrors, or any sort of clear glass dish/cup/bowl, or you can make window clings like I will be showing you below.
Find an image that you wish to make into a window cling. I’ve done Celtic Knot Bears, prehistoric fish, unicorns, mandalas. Whatever speaks to you!
Slip the printout/drawing of what you want to make into the page protector. You’re going to use the faux leading (if you run out of this and can’t find more in town, sometimes in a pinch I will use black fabric/puffy paint). If your image is all straight lines, you can use the peel and stick leading (found here).
You will outline your image with the faux leading, and allow it to dry. Depending on the weather/humidity it can be as little as a few hours, or it can take overnight to dry properly.
Once the leading has dried, select your colors of gallery glass and fill in the leaded “panes“ and allow your creation to dry. I usually let them sit for 24 to 48 hours to dry all the way, and cure a little bit so they’re not tacky. Once that time has elapsed you can make it a permanent window cling by gently peeling your creation off of the page protector and applying it to the window/glass as needed.
If you want something you can move around, then you will remove the paper from the inside of the page protector, and cut the image out of the page protector. And then place the creation on the window. The side with the page protector adhered to it will be facing outwards/not against the glass.
If you were looking for ideas for different art styles or creations for your stained glass/window cling project, check out my Pinterest board here. This is a project that anyone can do. It is a fun project, it is not necessarily good for small children, but I would say anyone probably ages 10 and up can handle it. It does take a lot of patience. And a fairly steady hand. This is why I tend to get Suncatcher painting kits for the little kid to do while I work on these. She can sit and do her “Stainglass“ craft while I do mine. These make great gifts. And they are absolutely beautiful.
The supplies can be a little expensive, but once you have them, a bottle of gallery glass will last you between 5 to 10 projects, depending on what size, and how many other colors you’re using in your project. Some local craft stores sell gallery glass products in their stores, so before you buy them on Amazon, you might try your local craft store.
My next big project is a Pride Flag for my nibling. I’ll be using a piece of clear acrylic (18×24) and the peel and stick leading, since it’s all straight lines.
Brussels Sprouts have a bad rap… Stinky, weird texture, gross. All of these things can be true if you boil them whole.
I’ve got a great recipe to share than turns our poor, stinky, vilified veggie into a tasty side dish! I made these for Thanksgiving and they were a HIT!
Brussels Sprouts with Caramelized Onions and Bacon
2 1/2 lbs yellow or white onions, thinly sliced
1/4 c water or white wine
2 lbs cleaned and chopped Brussels Sprouts
1 lb bacon, cooked, drained, and chopped
Salt and Pepper as needed
1/4 C shaved parmesan cheese (optional)
Cook the bacon- I bake mine at 350 degrees for 10-15 minutes. Then I drain it on paper towels. Once it has cooled, I take my super sharp knife and chop it up.
Caramelize the onions. Cook onions in butter on low for several hours, stirring occasionally. Scrape the yummy brown bits off the bottom of the pan, adding water or wine to help loosen the brown bits.
Once the onions turn a lovely brown (about 3-4 hours on low), add in the cooked chopped bacon and combine.
Add in the chopped Brussels Sprouts and cook on medium for about 10-15 minutes. Season with Salt and pepper as needed. Pour into a serving dish and top with cheese.
We had this for Thanksgiving, but it also is great any time. If you end up with leftovers, it’s also great on a homemade pizza crust, topped with some extra mozzarella and parm baked at 450 for about 10-15 minutes.