Recipes

I've been on the hunt for some new recipes to feed the fam. I'm gonna steal Katrina's idea and post some here:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1120354

This was really good. I used Potatoes O'Brien and cut down on the onion a little...still very good!

Hash Brown Casserole with Bacon, Onions, and Cheese


Though filling enough as a main dish, you can also serve smaller portions of this creamy, cheesy casserole as a tasty side to scrambled eggs. We enjoyed the way the Classic Melts cheese blend melted over the casserole; substitute cheddar cheese if you can't find this product.


6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.


Yield: 6 servings (serving size: about 1 cup)

CALORIES 293 (31% from fat); FAT 10g (sat 4.8g,mono 3.3g,poly 0.7g); IRON 0.2mg; CHOLESTEROL 31mg; CALCIUM 214mg; CARBOHYDRATE 41.4g; SODIUM 720mg; PROTEIN 12.2g; FIBER 4.7g

Cooking Light, NOVEMBER 2005

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http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206186

This was really good too. Even Rob liked it and he's not much of a broccoli fan. The only thing I would do different is use a little less broccoli and make more sauce.

Zesty Broccoli Casserole


Regular breadcrumbs can be used in place of the panko. If the broccoli florets are very large, cut them into bite-sized pieces.


3 (10-ounce) packages frozen broccoli florets, thawed
Cooking spray
1 1/2 cups fat-free milk
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded sharp cheddar cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1 cup fat-free mayonnaise
3/4 cup chopped onion (about 1/2 medium)
1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
3/4 cup panko (Japanese breadcrumbs)
2 teaspoons butter, melted

Preheat oven to 375°.

Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.

Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.

Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.


Yield: 10 servings (serving size: about 3/4 cup)

CALORIES 141 (31% from fat); FAT 4.9g (sat 2.6g,mono 1.3g,poly 0.7g); IRON 1mg; CHOLESTEROL 15mg; CALCIUM 173mg; CARBOHYDRATE 17.9g; SODIUM 484mg; PROTEIN 8.6g; FIBER 4.1g

Cooking Light, JULY 2006