My husband, Russ, makes this recipe on occassion for us. He sort of made it his own from my mother's recipe for potato casserole.
Don't eat this too often unless you want a substantial weight gain!
Ingredients:
2 packages of southwestern style shredded potatoes (shredded potatoes with peppers added)
8 oz sour cream
1 stick of butter (melted)
1 can cream of chicken
1 medium onion, diced
2 cups shredded cheddar cheese
1 cup shredded cheddar cheese
Any corn flake style cereal
Directions:
Preheat oven to 350. Grease a 13x9 pan with butter.
In a large bowl, mix sour cream, onion, cream of chicken, and 2 cups cheddar. Empty both packages of potatoes in and pour over melted butter. Mix together (a process best accomplished with clean hands and someone willing to turn on the spigot for you when you're done). Spread the mix evenly into the pan, cover with the second batch of cheese. Grab a handful of the corn flakes and crumble them over the dish, covering sparsel.
Bake 1 1/2 to 2 hours. The edges should be browned.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Sunday, November 25, 2012
Monday, February 27, 2012
Citrus Fettucine
This is one of my all-time favorite dishes and a big one with Cath and Britt any time we get together. Make sure to use a big pan!
Citrus Fettucine
Ingredients:
1 box fettucine (or linguine)
1 large lemon
1 orange
1 cup heavy cream
1 cup half and half*
2 tablespoons creme de menthe
leaves from 4 springs of fresh mint, shredded
1 1/2 cups grated parmessan and/or romano cheese
*If you don't have half and half, increase heavy cream to 1 1/2 cup and use 1/2 cup of whole milk
Directions:
Set a large pot of water to boil over high heat.
Gently scrub the lemon and the orange under warm water to remove any wax from the peel. Pat dry, then zest.
Combine cream, half and half, and citrus zests in a large skillet over medium heat. Bring to a boil, stirring frequently with a wooden spoon and cook until reduced by about 1/4 (10 or so minutes) Add the creme de menthe and cook another 2 minutes.
Meanwhile, add the pasta to the boiling water and let cook until desired texture is achieved (about 10 minutes for a little softer than al dente)
Using tongs or a spaghetti scooper, transfer the pasta to the skillet with the sauce. Add cheese and cook over medium heat, stirring constantly, until the sauce thickens (about 1 minute) Plate the pasta and garnish with shredded mint.
Serves 4-6 people
A note of warning: this recipe does not reheat well. The oils from the dairy products separate out.
Citrus Fettucine
Ingredients:
1 box fettucine (or linguine)
1 large lemon
1 orange
1 cup heavy cream
1 cup half and half*
2 tablespoons creme de menthe
leaves from 4 springs of fresh mint, shredded
1 1/2 cups grated parmessan and/or romano cheese
*If you don't have half and half, increase heavy cream to 1 1/2 cup and use 1/2 cup of whole milk
Directions:
Set a large pot of water to boil over high heat.
Gently scrub the lemon and the orange under warm water to remove any wax from the peel. Pat dry, then zest.
Combine cream, half and half, and citrus zests in a large skillet over medium heat. Bring to a boil, stirring frequently with a wooden spoon and cook until reduced by about 1/4 (10 or so minutes) Add the creme de menthe and cook another 2 minutes.
Meanwhile, add the pasta to the boiling water and let cook until desired texture is achieved (about 10 minutes for a little softer than al dente)
Using tongs or a spaghetti scooper, transfer the pasta to the skillet with the sauce. Add cheese and cook over medium heat, stirring constantly, until the sauce thickens (about 1 minute) Plate the pasta and garnish with shredded mint.
Serves 4-6 people
A note of warning: this recipe does not reheat well. The oils from the dairy products separate out.
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