Tuesday, November 26, 2013

Menu Monday-Hashbrown and Nameless Casseroles, Soup and SausageBalls-Oh My!!

Happy Tuesday! Yeah, so this blogging thing is super easy. Its the knowing what day it is that can be the hard part. If you were waiting on my Menu Monday post to tell you what to cook this week I hope you were able to wing it and no one went hungry! Haha!

There's a whole lot of cooking going on at our house this week. So, let's get to it.

I'm taking dressing, gravy and squash casserole to our main Thanksgiving and hosting a little mini-version on Sunday for some Nashvillians coming down on Sunday with Turkey, Dressing, Gravy, Green beans, Salad, Mac N Cheese, Corn, Squash Casserole and whatever else sounds yum.

For Dinner this week we'll be having--

The Casserole That Needs a Name
Here's what you do-
Brown a pound of ground beef. Throw in some salt, pepper and garlic salt while it does its thing. 

Meanwhile layer a casserole dish like this- thinly sliced onion on the bottom, then a layer of thinly sliced potatoes, then sliced carrots (pause here ans salt and pepper here) then a drained can of peas. When your meat is done top the casserole with the meat then pour on a can of tomato sauce. I migth salt and pepper here as well. Bake at 350 for 45-55 minutes, let stand for about 5 minutes and serve. Then serve seconds. So good and makes the house smell scrumptious. 

This is also a goodie to split and freeze. And you could sub canned sliced potatoes and canned carrots if you want, I've done that before. You can cut your baking time by about 10-15 minutes by doing this. 

Now, we need to name this delicious dinner, I feel a little bad for it.....

We're also having fish this week--Gulf Coast Red Snapper from our freezer-thawed- dredged in beaten egg then Japanese bread crumbs and fried up in no time.

SOUPER Loaded Potato Soup-this weather we're having is begging for potato soup! Here's a recipe from HG, people are always raving about his, so I'm sharing it here. In his words....
Loaded Potato Soup

2  cans low sodium chicken broth
1- 32oz. bag of frozen diced hashbrowns
2 cans cream of celery soup
1  cans cream of  chicken soup
1/8 to 1/2 cup chopped onion depending on personal taste
8 oz. block of sharp cheddar cheese (cubed)
8 oz. block of Monterrey Jack cheese (cubed)
8 0z. block of Pepper Jack cheese (cubed)
1 qt. half and half

To garnish
Bacon, cooked and crumbled
Chives/ Green onions, chopped
Shredded cheddar and Monterrey jack cheese  (for color variation) 

In a large pot, combine and simmer hashbrowns and chicken broth, until potatoes are soft.
Add all other ingredients and continue to cook over medium heat for 30 minutes or until all cheeses are melted.
Garnish with bacon, chopped green onions, and shredded cheese.

And because its a holiday week--we're having Sausage Balls and Hashbrown Casserole you could have this for dinner or for an awesome Holiday week breakfast. Speaking of HG, he helped me perfect my Hashbrown Casserole recipe...and it may or may not have been based upon his YEARS as a Cracker Barrel employee....Here's what you do--

Hashbrown Casserole
Melt one stick of butter....in a large mixing bowl combine 1 bag (30 oz) thawed shredded hashbrown potatoes, melted butter, 1 can of cream of chicken soup, salt, pepper and about 1 1/2 to 2 cups freshly grated cheddar. Mix and spread into a greased 9x13. I usually double (and have been known to triple) this recipe and it all works out fine. There really isn't a bad way to do this...some recipes call for cream of mushroom, sour cream, half and half--I'm sure those are all delightful. The cream of chicken soup is what makes this recipe so fantastic. 

Anyhow, bake that baby at 350 for about 40 minutes, watching as the edges become golden brown, then go to town--er, I mean serve. 

And the Sausage balls I made this time were delightful. I love how the combination of Cheddar Cheese Soup and the Bisquick makes for more of a biscuit with sausage than a crunchy sausage ball. 
Sausage Balls
2 cups Bisquick
1 can Cheddar Cheese Soup
1 pound bulk, cooked breakfast sausage (I use Tennessee Pride)

Combine in a bowl, line 2 baking sheets with parchment paper, spray some nonstick spray on your hands and form into mounds about the size and shape of a marshmallow.

This will give you more of a ball/biscuit shape when they are done. If you start with a ball with this recipe, it will flatten out or "run" just a little bit and your sausage ball will be more of a sausage round. 


After this we'll be feasting on leftovers all the live-long day. I'm working on a few leftover turkey recipies tonight and I'll be back with those in the morning. 

I hope you have a holy holiday full of love and gratitude for all of our blessing.s And extra helpings of dressing. 

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