Aunt JoAnn’s Potato Casserole


Oh My Lord!! We had an Easter feast with our favorite friends, Kyle and Ashley. Kyle has been Johns best friend since 5th grade, and I met them almost 9 years ago when John and I started dating. Ashley is a culinary genus, and doesn’t ever fail to surprise in the kitchen. When she said that we would be having ham and mashed potatoes, I just pictured your regular old mashed potatoes…which don’t get me wrong, they are delicious, but you can only have them so many times without getting bored.

I can’t believe I’ve never thought of doing this. It’s so simple, and yet so sinfully good. Be prepared to eat until your uncomfortably full. This recipe is for the large 9×13 pan, and uses 5 lbs of potatoes. You can adjust accordingly if you are going to make a smaller pan. I stick with this portion because John likes to eat them for the next couple of days.

Aunt JoAnn’s Potato casserole

You will need:

  • 5 lbs of potatoes; peeled and diced
  • 1 stick of butter
  • 2 cups shredded cheddar cheese
  • 1 can cream of mushroom soup
  • 1 8oz container of sour cream

Season water with salt and boil potatoes until soft. Drain and add to ungreased 9×13 glass Pyrex dish.

In a separate sauce pan, over medium heat, add 1 stick of butter, cream of mushroom soup, 2 cups shredded cheddar, the container of sour cream, 1 tsp pepper, and a pinch more salt. Simmer over medium heat until creamy. This will be on the thick side, don’t worry, it’s better. Keep a close eye and don’t let the sauce scorch. Once combined, pour over potatoes in the pan, and mix everything together, making sure to coat all the potatoes. Bake at 350 for 30 minutes, or until golden brown and bubbly.

This was THE BEST potato dish I have had in a long time. I am actually getting ready to sit down and peel potatoes for ours tonight. Hubby is going to be so excited!!

Advertisements

Creamy Tomato Basil Pasta with Beef and Bacon!!!


**UPDATE** So we LOVED this meal!! I didn’t know if the hubby would like it because he usually likes more tomato based sauces over creamy ones…but he totally dug it!! He said that this has to be added to our meal rotation…so that’s always a good sign!!

 

 

So while grocery shopping a couple of nights ago, I grabbed a package of ground beef. There just so happened to be a coupon for the Philadelphia Cooking Creme on the pack, so I decided now would be a good time to give it a shot. Well today I sat down and figured out how I’m going to use it, and I think it will turn out pretty good. I am going to share the recipe now, and post a picture of  the result later tonight!! This is super simple and doesn’t look like it will take long at all to prepare!

“Creamy Tomato Basil Pasta with Beef and Bacon”

You will need:

  • 1lb ground beef
  • 1 10oz container Philadelphia tomato basil cooking creme
  • 1 package of your favorite pasta
  • 4 slices of bacon
  • 2 tbsp red pepper flake
  • Parmesan cheese

Dice bacon while raw and cook in skillet over medium heat until crispy. Drain on paper towel and set aside. You can then start your water to boil for the pasta. While that is heating, brown your ground beef (just use the bacon pan, and season with salt and pepper). When your pasta is cooked, drain and return it to the pot. Add your ground beef, and 10oz container of cooking creme and red pepper flake.  Heat on low to combine ingredients. Garnish portions with Bacon and parmesan cheese.

I seriously can’t wait to try this out tonight!