This family recipe was contributed by Nicole:
1 bag (thawed in refrigerator) Ore-Ida diced hash browns (I think they are called "Southern Style Potatoes").
8 oz. Sour Cream
1 can Cream of Chicken Soup
1/2 Onion, diced
8 oz shredded cheddar cheese (or more)
1/2 stick of Butter
Potato Chips (plain)
Preheat oven to 375. In a bowl, mix the potatoes, sour cream, soup, cheese, onion, salt & pepper. Glop into pan. Roughly crush potato chips, sprinkle liberally on top. Melt the butter, drizzle over potato chip crust. Bake 30-35 min, until crust is golden and crunchy, underlayer is bubbly.
My family's version of this has corn flakes on top, but potato chips are obviously the better choice. I can't believe I've been putting them on tuna casserole all this time and never extended the deliciousness to other recipes! Also, I suggest we talk meatloaf on this blog because I made mine last week and DAMN is it good. It's been posted on someone else's blog somewhere but I think it's time to bring it up here, since there's bound to be some discord about where the ketchup goes.
Showing posts with label potato chips. Show all posts
Showing posts with label potato chips. Show all posts
Monday, April 2, 2007
Tuesday, March 13, 2007
tuna casserole: the remix
they say when life gives you lemons make lemonade. well sometimes life gives you bags of frozen broccoli, and shortages of frozen peas. that said, here is an ingredients list for the tuna casserole that i made last night:
about half a box elbow macaroni OR small shells
one can cream of mushroom soup (CofM)
one-two cans of tuna fish
one cup milk (or less, depending on the amount of macaroni)
one 8 oz block of sharp cheddar cheese (minimum)
one-two cups frozen broccoli
black pepper
red pepper flakes, if you want to take it there
crushed chips
i'm pretty sure you are all capable of figuring out how to combine these ingredients appropriately. however, despite the obvious simplicity of this recipe, i still manage, somehow, to screw something up almost every time. except last night. last night my casserole was nearly perfect. in fact it probably could have been in some sort of museum. so here is a second list of things that might account for my uncharacteristic success:
leave the noodles slightly undercooked
use a small casserole dish, calling for fewer noodles, less milk, and slightly less cheese, resulting in a much higher CofM ratio
don't grate the cheese, cut it into slices, and add it last, just before you pour everything into the casserole, so that it doesn't completely melt until you put it in the oven
if you have the luxury of a colander, heat the CofM with a little of the milk in the bottom of your pot before returning the drained noodles. i'm pretty sure this can't possibly serve any purpose other than making you feel like you are making a more complicated recipe that requires a roux or something, but i like imagining that kind of thing so i recommend this anyway
bake at 350 for about 40 minutes
about half a box elbow macaroni OR small shells
one can cream of mushroom soup (CofM)
one-two cans of tuna fish
one cup milk (or less, depending on the amount of macaroni)
one 8 oz block of sharp cheddar cheese (minimum)
one-two cups frozen broccoli
black pepper
red pepper flakes, if you want to take it there
crushed chips
i'm pretty sure you are all capable of figuring out how to combine these ingredients appropriately. however, despite the obvious simplicity of this recipe, i still manage, somehow, to screw something up almost every time. except last night. last night my casserole was nearly perfect. in fact it probably could have been in some sort of museum. so here is a second list of things that might account for my uncharacteristic success:
leave the noodles slightly undercooked
use a small casserole dish, calling for fewer noodles, less milk, and slightly less cheese, resulting in a much higher CofM ratio
don't grate the cheese, cut it into slices, and add it last, just before you pour everything into the casserole, so that it doesn't completely melt until you put it in the oven
if you have the luxury of a colander, heat the CofM with a little of the milk in the bottom of your pot before returning the drained noodles. i'm pretty sure this can't possibly serve any purpose other than making you feel like you are making a more complicated recipe that requires a roux or something, but i like imagining that kind of thing so i recommend this anyway
bake at 350 for about 40 minutes
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