Daily Random Shot 038-11, Hash Brown Casserole - Vegetarian Version.

This recipe ought to meet or beat your expectations of what Cracker Barrel serves.  :)  There are other variations of this on line, that call for two pounds of Hash Browns, and they call for Cream of Chicken Soup. - I was raised a few years of my life as a Vegetarian, and have no problems with a meal that it meatless. But in my humble opinion, a nice ham steak with some biscuits and veggies would round this meal out nicely.

1 lbs Frozen Hash Browns
1/4 cup Butter, melted  maybe  a little less.
1 (10 1/4 ounce) can Cream of Mushroom Soup
1/2 pint French Onion Dip.
1 Medium Onion, peeled and chopped
2 cups Grated Cheese, Colby Jack Mix Mostly for mixing into the dish. I like to top it with some Cheddar.  The Grated 8 oz packages of cheese are two cups, FWIW.
A few good Dash's of Salt and Pepper

1.Preheat oven to 350°F and use your favorite treatment to grease an 11 x 14 baking dish with something to make it easier to get crusty stuff off of the pan. I like Butter, myself.

2. I like to melt the butter in the dish on the stove, that covers the greasing of the pan job.  Then add the chopped onion,  Can of Soup, and French Onion Dip. Then mix in the Hash Browns, and cheese. Save some of the cheese to top the dish the last 10 or 15 mins prior to being done. OR, use some extra Cheddar Cheese. I  think that the more cheese there is the better.


3. Mix the above ingredients together, place in prepared pan and bake
for 45 minutes or until brown on top.

ENJOY!!!

You can't put to much cheese on anything
-Me

Hash brown Casserole

Hey There! I was playing around with a Hash brown Casserole recipe last winter, and it wasn't quite right, it was the addition of sour cream that I needed to nail the flavor. - But I'm thinking that if one wanted a vegetarian version of this, Cream of Celery or Cream of Mushroom soup would do too, but I don't think that they're as salty as cream of chicken.  So, maybe a bit more salt.  And if one wasn't really into the vegetarian thing, use this recipe with some diced up Ham.

I only had a 1 lbs bag of Hash browns, so the only think that I didn't cut in half was the soup, I think that in the large pan with about a 1 inch layer of potatoes made for a bit more crispy of a dish, the way I like it. :)

1 lbs frozen hash browns
1/4 cup margarine or butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1/2 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

1. Preheat oven to 350°F and spray an 11 x 14 baking dish with
cooking spray.
2. Mix the above ingredients together, place in prepared pan and bake
for 45 minutes or until brown on top.

original recipe 

Let me know if you've got some recipe's that you really like, or some recipe that a restaurant does that you really would like to duplicate.  The above link might help. :) 

$10 buck dinners! » Blog Archive » Enchiladas, Beans and Rice

This is probably one of my favorite meals, maybe my most favorite. And this batch of enchiladas were by far some of my best. Maybe it’s the love I put in for you guys. I don’t know, but I could have ate the whole pan and exploded. Thankfully, food coma got the best of me.

Enchiladas require a green or red sauce. In this case a red. Not many people make their own sauce anymore, but I do and I’m gonna tell you why. It’s cheap and it tastes damn good! So here you go. I promise the results will tell you, you should NEVER, EVER use can sauce again. EVER!

Red Chile Enchilada Sauce (Chile Colorado):

4 Tablespoons Lard or Shortening – $.50
2 Tablespoons flour – $.10
1/4 cup New Mexico Red Chile Powder – $.45
1 tsp salt – pantry
1 tsp garlic powder – pantry
water

COST: $1.05

Melt lard or shortening over medium heat in a saucepan. Add flour and stir until well blended. Cook 1 min. Quickly add powdered chile and mix well. Cook 1 more min. Stir or whisk in 1 1/2 cups water (you may need a little more, so keep additional water on hand). Bring to boil.

Once to boil, reduce to simmer. As sauce thickens, add water as necessary. You want a consistency of tomato soup. While cooking sauce, add salt and garlic. Continue cooking and stirring occasionally for 20 minutes. Once cooked, set aside to cool. If it gets thick again, add a little water to bring back to consistency.

NOTE: Varied amounts of water and chile will determine consistency and hotness. If you prefer more mild, try using California red powdered chile.

Enchiladas (filling and process):

8 flour tortillas – $1.15
1 1/2lbs ground beef – $3.87
1/2 chopped onion – $.15
2 cups shredded cheddar cheese – $1.79
1 tsp salt – pantry
1 tsp pepper – pantry

COST: $7.11

In a fry pan, cook ground beef with salt and pepper. When completely cooked, drain of excess oil and set aside to prepare to roll enchiladas.

You will need a deep baking pan. And make sure your oven is preheated before you start rolling. Set oven to 350 degrees. See video for instruction on how to fill and roll enchiladas.

Dip flour tortilla in sauce, lay on baking pan and spoon a heaping tablespoon of meat onto tortilla. Add a large sprinkling of cheese and and dash of diced onion (to taste). Put a scoop of sauce on meat and cheese and roll. Continue process till you have filled pan or made 8 enchiladas. IMPORTANT! Save enough sauce to pour over top of enchiladas and cheese to lightly cover them.

Next, secure tin foil over baking dish and place in preheated oven. Cook for 20 mins. Remove and let stand for 10 mins, if you can wait.

OMG! These are awesome! Serve with beans and rice. I had leftovers, but if you make them for the meal, you’re still not looking at more than $1.82.

Don’t get discouraged if it takes you a few times to perfect. This is a tricky recipe, but worth your efforts. Your friends and family will be floored!

GRAND TOTAL: $9.98

Tags: beans, Beef, enchiladas, Mexican, red chile, rice

via 10buckdinners.com

Oh yea. I Love Good Mexican Food. God Bless them! 10 buck Dinners dot com. - Looks like it would work well with 10 buck review, the move site..

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