Cheesy Hashbrown Potato Casserole-Funeral Pototoes

Instructions

 1 (32 Ounce) bag frozen shredded hashbrowns divided

2 (10.75 ounce) cream of chicken soup

2 cups sour cream

1/3 cup onions (chopped)

1/4 t salt

1/8 t pepper

2 cups shredded cheddar cheese (divided)

Topping

2 cups Ritz crackers (or crushed corn flakes)

1/2 cups butter (melted)

Instructions

Lightly grease a 9x13 inch pan with a no stick cooking spray.

Place half of the bag of hashbrowns in the prepared pan.

In a medium bowl combine the soup, sour cream, onions, and salt and pepper.

Gently spoon half of this mixture over the hashbrowns in the pan.  

Sprinkle 1 cup of cheese over the soup mixture.

Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of the cheese.  

Crush the Ritz crackers and combine with the melted butter.  Sprinkle over the top of the casserole.  Bake at 350 degrees for 35 to 40 minutes.  

Roasted Parmesan Asparagus

Asparagus

olive oil

salt and pepper

Parmesan cheese

 

Preheat oven to 400

Cut off about on inch from the bottom on the stalks.

Lay asparagus in a single layer on a cookie sheet.

Drizzle with olive oil and sprinkle with coarse salt and pepper.

Place in oven to roast for approximately 10 minutes-thinner asparagus may need less time.

Remove pan form oven and sprinkle with Parmesan cheese and return to oven for one to two minutes until the cheese melts and turns a little brown.



~Parmesan Tomatoes

Parmesan Tomatoes

 

 

4 tomatoes, halved horizontally

1/4 c freshly grated Parmesan cheese

1t. chopped fresh oregano

1/4t.  salt

freshly ground pepper to taste

4t extra-virgin olive oil

 

preheat oven to 450

place tomatoes cut-side up on baking sheet.  Top with Parmesan cheese, oregano, salt and pepper.  Drizzle with oil and bake until tomatoes are tender, about 15 minutes.

 

** I have used mozzarella cheese as well as dried oregano and it was just as good. 

~Easy Big Fat Yeast Rolls

Easy Big Fat Yeast Rolls

 

1 cup warm water (105-115 degrees)

1 package active dry yeast (2 1/4 t)

1/4 c. sugar

1 t.  salt

3 T. softened butter

1 egg, beaten

3 1/2-4 c. flour

Add all the dry ingredients, start with only 3 1/2 cups flour, mix together, add the beaten egg.  Heat the water and butter to the suggested temperature and add to the dry ingredients. Mix with the dough hook until well blended.  If sticky add more flour, until a soft dough forms. ( should not be sticky). *Continue on with the rest of the the instructions.  

 Put water and yeast in large mixing bowl and add next 4 ingredients.  Beat with dough hook until well blended.  Add 3 1/2 cups to 4 cups of flour and mix until soft dough forms {should not be sticky}.  *Put out onto floured board and knead a few times until smooth.  Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes.  Punch down and turn onto floured board.  Shape into 12 rolls and place in greased 13 x 9 baking pan.  Let rise again about 30 minutes.  Bake for 20 minutes.  Brush tops of rolls with butter.  Recipe is easily doubled.

~Hot Ham and Cheese Pinwheels

Hot Ham and Cheese Pinwheels

 

Time: 45 minutes start to finish

Yield: 24 pinwheels

Recipe from Jamie Cooks It Up!

1 1/2 C warm water

2 T sugar

1 T yeast

1/2 t salt

4-4 1/2 C flour

1 pound deli ham, sliced thin

2 C cheddar cheese, shredded

. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right…170 degrees is all you need.)

2.  Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.

3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.

4. Turn the mixer to medium speed and allow it to mix for 5 minutes.

5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don’t skip this step, ok? If you don’t let the dough rest it won’t roll out nicely and then you might start to cry and then your kids would think you have lost you mind. Thanks for your cooperation.

6. After the dough has rested roll the old girl out into a large rectangle.

7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.

8. Roll the dough up starting at the longer end.

9. Spray a large knife with cooking spray and slice the roll into 12 rounds.

10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.

11. Repeat steps 6-10 with the other half of the dough.

12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don’t want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.

13. Turn the oven up to 350 degrees (don’t take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom.

14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes…then gobble them up.

~Apple Baked Beans

Apple Baked Beans



1 lb Hot Pork Sausage
3 cans Pork & Beans in tomato sauce
1 can condensed Tomato Soup
2 t. prepared mustard
1/2 c. ketchup
1/4 c. brown sugar (mixed in)
1/4 c. brown sugar (on top; optional)
1/4 t. dried minced onion
1 t. green pepper
1 large Granny Smith Apple peeled and sliced

Brown sausage and drain fat.  Mix all ingredients (except apples and brown sugar for topping) together.  Pour into large baking dish.  Top with apple slices and brown sugar.  Bake at 450 degrees for 25 minutes. 

~Twice-Baked Potato Casserole~

1 1/2 pounds red potatoes (about 6 medium), baked
1/4 t. salt
1/4 t. pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups ( 8 ounces) shredded mozzarella cheese
2 cups (8ounces) shredded cheddar cheese
2 green onions, sliced (optional)

Directions
~Bake potatoes
~Cut baked potatoes into 1-inch cubes. Place half in a greased 13 x 9 inch baking dish. Sprinkle with half the salt, and pepper and bacon. Top with half of sour cream and cheese. Repeat layers.
~Bake, uncovered, at 350 for 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Yield 6-8 servings

Cheese Baked Spinach

Our family LOVES this dish!!

1 (10 ounce) package frozen spinach, thawed and drained
salt and pepper to taste
1 (3 ounce) package cream cheese, softened
2 T. milk
2 to 3 T. grated Parmesan cheese

Preheat oven to 400 degrees.  Spread spinach evenly in an 8 x 8 baking dish.  Season with salt and pepper.
Thin cream cheese with the milk to spreadable consistency.  Spread on spinach; top with Parmesan cheese and back until hot and bubbly, about 30 minutes.

~Potatoe Cassarole~

10-12 potatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1 pint sour cream
1/2 c. chopped onion
1 1/2 c shredded cheese
salt and pepper to taste
Boil potatoes in skins, peel and shred.
Mix all the ingredients together into shredded potatoes. 
Spread into a 9 x 13 pan, bake at 350 degrees for 30-40 minutes or until done.

It is faster and easier to use frozen harsh browns.

These are super yummy and go with so many dinners!!