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  • Delightful Dishes by Donna 1:43 pm on May 8, 2010 Permalink | Reply
    Tags: , , Side Dish   

    Creamy Macaroni and Cheese from Real Mom’s Kitchen 

    I have been working on recipes for macaroni and cheese. I like the homemade kind but they often came out dry after being baked. My family would cry, we want the box kind. I found one that is too easy for words over at Real Mom Kitchen

    Her method is cheating but I gotta say you can taste the cheese in this one. Many of the other “homemade” recipes we tasted, the cheese got lost and the sauce was dry after being baked. I made this recipe yesterday and to my surprise my family devoured this! This recipe did not even last 24 hours. If you don’t mind using cream of mushroom soup and you love bake mac and cheese you should try this.

    Here is what I did.

    Cream of Mushroom Macaroni and Cheese
    1 (12 oz) package of macaroni pasta cooked and well drained, according to the package
    2 cans of cream of mushroom soup
    6 cups of shredded sharp cheddar cheese, or any other cheddar
    1 cup shredded sharp cheddar cheese
    Combine soup and 6 cups of cheese in a saucepan. Heat this mixture until smooth and cheese is melted. In a 9×13 sprayed dish, layer half of cooked macaroni, the half of cheese sauce. Repeat the macaroni and sauce layers and end with remaining 1 cup cheese. Bake uncovered at 350 degrees until bubbly (at least 25 min).Serves 8.

  • Delightful Dishes by Donna 3:56 pm on March 12, 2010 Permalink | Reply
    Tags: , , , , , Side Dish   

    Cracker Barrel Hash Brown Casserole 

    Cracker Barrel Hash Brown Casserole

    32 oz. Frozen Hash Brown’s **(I used southern style cubes)
    1 Stick butter (you may omit)
    1 10 1/4 oz Can Cream of Chicken Soup*
    I used Healthy Choice Cream of Chicken
    1 Pint Light Sour Cream (50% less fat)
    1/2 Medium Onion, chopped or minced
    2 Cups 2% Low Fat Cheddar Cheese, Shredded
    1 Tsp Salt
    1/4 Tsp White Pepper
    Optional Topping
    2 Cups Crushed Corn Flake Cereal
    1/4 Cup Melted butter

    Prepare a 13×9 inch pan with cooking spray. **Defrost the hash browns. Combine all ingredients in the pan and stir well to combine. Then bake at 350*F for 40 minutes. If you like a crunchy top see above. I have made this both ways with the topping (Extremely Good) of if like me you don’t have the corn flakes on hand just omit the topping.

    Below is an internal view of the casserole. If you would like a close up view please double click the picture and it should open a wider shot for you to examine.

    This casserole is a huge hit with my family. Since this recipe is so loaded with fat I had to make it with the low fat ingredients. I made it with the butter this time, but next time I will leave it out.

    internal view of hash brown casserole

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