Do
not despise the bottom rungs in the ascent to greatness.
- Publius Syrus
Sunday, July 8, 2012
Making use of the convenience food section at the store . . .
As you have figured out by now, I prefer to cook from the very beginning but am not adverse about saving time when I need to and enjoying the convenience of some of the frozen foods offered at the grocery store. I've seen many versions of this recipe but thought I'd share my take on it.
Potato Bump Casserole
1 pound of ground beef
1 onion, finely chopped
2 cloves garlic, peeled and chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili flakes
1 can cream of mushroom soup
1 cup shredded sharp cheddar cheese
Enough potato tots to cover top of casserole
Brown the ground beef with the onions, garlic, and seasonings. Layer in the bottom of a 9 x 13-inch pan or whatever works for you. Combine the soup with the cheese and spread over the ground beef layers. Arrange the potato tots over the entire top of the casserole, close together. Spray the potatoes lightly with vegetable oil spray to help with the browning and crisping.
Bake at 350 degrees for approximatle 45 minutes or until it is hot and bubbly. Serve!
Ideas . . .
You can add a layer of canned (drained) diced tomatoes over the ground beef layer before you had the cheese/soup one. Make sure you sprinkle some Italian seasoning over the tomatoes.
Use half cheddar and half Monteray Jack cheese.
Potato Bump Casserole
1 pound of ground beef
1 onion, finely chopped
2 cloves garlic, peeled and chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili flakes
1 can cream of mushroom soup
1 cup shredded sharp cheddar cheese
Enough potato tots to cover top of casserole
Brown the ground beef with the onions, garlic, and seasonings. Layer in the bottom of a 9 x 13-inch pan or whatever works for you. Combine the soup with the cheese and spread over the ground beef layers. Arrange the potato tots over the entire top of the casserole, close together. Spray the potatoes lightly with vegetable oil spray to help with the browning and crisping.
Bake at 350 degrees for approximatle 45 minutes or until it is hot and bubbly. Serve!
Ideas . . .
You can add a layer of canned (drained) diced tomatoes over the ground beef layer before you had the cheese/soup one. Make sure you sprinkle some Italian seasoning over the tomatoes.
Use half cheddar and half Monteray Jack cheese.
How I spent my week . . .
Had a productive week even if I had to work in bits and pieces of time! Long gone are the days when I could get up and sew all day long so I really appreciate the minutes I do squeeze in between necessary chores! This is a quilt order I've been working on lately. I have the front and the quilting done and am just hand sewing all the appliques on the back right now.
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