Recipe Wednesday: Soccer Party Potatoes

Last weekend, we had Brooke's soccer end of the year potluck at the park after her last game. Since it was an early morning game, the coach organized a breakfast and he cooked up bacon and eggs and had everyone bring something as a side. One mom brought THIS casserole and it was UH-MAZING! There weren't many of us, but the ENTIRE 13x9 inch pan was licked clean. It was so. darn. good.

Of course, I immediately got the recipe and plan to make it for any potluck anyone wants to invite me to!! It would be PERFECT for Easter dinner alongside ham, it was wonderful as a breakfast dish with bacon and eggs..I think it would really go with any type of meat-and-potatoes-type meal. This casserole, steak on the grill and a nice side salad--heaven. This would also be perfect if you are having some sort of Thanksgiving pot luck at work or with friends.

You can make it the night before and bake it right before you are ready to serve.  I promise you will enjoy this and so will all of your guests :)

Soccer Party Potatoes
2 lbs frozen hash browns (Ore-Ida Southern Style, but any diced hash browns are fine)
1 can cream of chicken soup (mushroom works, too)
12 oz. sour cream
1/2 cup of milk
1/2 cup scallions (whites and greens)
2 cups shredded sharp cheddar
2 cups crushed Corn Flakes cereal (Ritz crackers work too! Yum!)
1/2 stick butter (or less)
Salt and pepper

1. Preheat oven to 325.

2. Spray a 13 x 9 inch baking dish with cooking spray.

3. In a large bowl, mix first 6 ingredients together until combined. Season with salt and pepper and pour into baking dish.

4. Melt butter and pour over crushed Corn Flakes. Spread Corn Flake topping evenly over potato mixture.

5. Bake for 50-60 minutes until bubbly and the top is golden brown and crunchy.

Have a great Wednesday!!

XO ~ Casey

Recipe Wednesday: Taco Casserole

Taco casserole might seem a little 1950's, but it's a family favorite. It's also my go-to "New Mommy" meal. I have made this for SEVERAL of my girlfriends after they had their babies and without a doubt, they all ask me for the recipe afterwards! I think because it's universally appealing, so kids and dads enjoy it just as much as the mom!

It's also great because you can make it a day or two ahead and pop it in the oven whenever you're ready! Enjoy!

Taco Casserole

1 lb lean ground beef (I use 93/7)

1 small can diced green chilies

½ jar taco sauce (like the “Taco Bell” brand or similar)

½ package low sodium no-MSG taco seasoning (McCormick)

½ white onion

½ cup frozen corn

1-2 garlic cloves, diced (optional)

Salt, to taste

5-8 small corn tortillas

1 can refried beans (I like Bush’s the best)

Shredded cheese (Cheddar/Jack)

2 roma tomatoes (diced)

1-2 small cans olives, sliced

Scallions, chopped (optional, to taste)

Brown meat in a large skillet. When almost done, add green chilies, garlic, onion, taco sauce and taco seasoning. Cook 3-5 minutes until flavors are combined. Add frozen corn and stir until heated through (1-2 minutes).

Meanwhile, heat beans in a saucepan. Add a little water to thin them out to make them spreadable. Cut tortillas into wedges.

Layer casserole:

§  Tortillas

§  Beans (use most of the beans since there is only one layer)

§  Meat

§  Cheese

§  Tortillas

§  Meat

§  Cheese (tomatoes, olives, green onions--you can add these items after it comes out of the oven, too)

Bake at 375 for 30-40 minutes or until heated through and cheese is bubbly and melted. ENJOY!!!!!