Sunday, November 22, 2009

Revisiting Dad's Favorite Casserole

We start with leftover ham. A couple cups of it. Add a few inexpensive ingredients and you've got Home on the Range Rustler Russets. (also known in various forms as church supper potatoes in many, many cookbooks).

It's beyond simple, Take a 2 pound bag of hash brown potatoes. Stir in two cups of cheese of choice (I used a smoky cheddar) two cups of chopped veggies sauteed in butter until they are caramelized (all that butter they are cooked in goes in there too), a cup of sour cream, salt and pepper, a dash of garlic powder and a can of creamed soup.
Stir it up and put in a 13 x 9 pan. This will easily feed 6-8 hungry people. Even finicky kids LOVE this. Top with a generous cup of crushed corn flakes which were mixed with two tablespoons of melted butter. The buttery corn flakes add a really nice little crunch to the top.

Bake at 350 for an hour while you plan the next day's activities.
Time to eat!

If you shop wisely you can make this dish for about $1.50 per serving. An economical little treat.

14 comments:

Cond0010 said...

Onion and Green Pepper... Hmmmm....

Thanks!

davkt said...

Can you explain what hash brown potatoes are for me please? One of those ingredients that doesn't make sense this side of the atlantic!!

Paladin said...

This looks and sounds good enough to buy a ham specifically to make it. When I'm in a ham eating frenzy there might not be left overs - so I'll be sure to set some aside before hand. :)

I'm definitely making this over the Christmas holidays.

drjim said...

I've made similar stuff from leftovers. Very yummy!

BobG said...

What they call "funeral potatoes" around here.

Clark Kent said...

Yummy! Nick of time, this recipe. I cook for the two ladies in our house (and me) three days a week, and they, while polite, have been tossing out tiny, amazingly subtle hints that they're getting sick to death of my three-dish repertoire: tuna casserole, spaghetti with meat sauce and baked sausage with onions and green peppers. Frankly, I'm getting sick to death of them, too.

A couple of weeks ago I tried your Guinness Shepherd's Pie for us, and it was a hit. I went back to the first year of your blog, and printed out some recipes, which I plan to slip into the mix from time to time. I've been eyeing the "Pasta with Vodka Sauce and Prosciutto." I know it would be tremendous, but our sweet-sixteen daughter is finicky as a cat, and even tho she gags inwardly at the thought of my regular menu, she's averse to culinary adventure. (This is why I have to be sneaky with new stuff, e.g. I left the "Guinness" out when I served the Shepherd's Pie.)

But this one - "Dad's Favorite Casserole" - looks to be a sure thing. I can hardly wait!

Borepatch said...

That's awesome, but I can feel my arteries hardening just from the pictures.

I've been doing well lately feeding the brood on chickens (whole ones, on sale for $0.79 a pound). Getting two dinners from them (roast chicken and stuffing; chicken pot pie).

Probably should do a post on this.

That said, everyone's getting sick of chicken. This looks like a home run for teenage boys.

Jake (formerly Riposte3) said...

I'm not normally a big casserole fan, but that does sound and look good. And pretty simple, too. I may have to try it.

Harry said...

I wonder how anyone can go wrong with ham, cheese, potatoes and spices? Yum.

cybrus said...

Made this tonight and it was excellent. Supplemented the corn flakes with some Durkee French Fried Onions

Brigid said...

Glad you all liked. Sorry the pictures were dark. My little camera was having flash issues that night.

Durkee's onions on it? Oh that sounds good.

Clark Kent said...

Made it tonight. The ladies loved it...well, Sweet Sixteen's mom did. SS ate it with what for her is gusto, but she didn't say anything, but that's OK. She didn't pick thru it extracting little things she didn't want to try, such as microscopic particles of onion or green pepper, which tells me volumes about the success of this dish.

Thanks, Brigid. Another hit. Oh, BTW, I don't want to give the wrong impression about the Shepherd's Pie - it had a bottle of Yuengling's Dark & Tan (which to me is almost as good as Guinness)in it. I just didn't give them the recipe's complete name. In retrospect, I guess I could have told them, without unpleasant consequences, but there is always the chance that my daughter has sworn off this or that at the moment because some band member she adores has said he's sworn off it, whatever it might be, for one reason or another.

Parenting of that age group is akin to walking thru a minefield of minute-to-minute shifts in what's hot and what's so yesterday.

FxR said...

DAVTK, hash brown potatoes are finely diced or grated potatoes used to make, oddly enough, Hash Browns. Russet or other high-starch varieties are best.

davkt said...

Thanks FxR, thats easy then, take some spuds and grate em, just wondered if there was anything else in the bag as well as potato!