Hashbrown Casserole {Without Soup}

Hashbrown Casserole {Without Soup}

CREAM OF CHICKEN SOUP SUBSTITUTE INGREDIENTS

• 2 tablespoons butter

• 3 tablespoons flour (I used gluten free flour)

• 1/2 cup chicken broth

• 1/2 cup milk

• Dash of salt and pepper

CASSEROLE INGREDIENTS

• 30-32 ounces frozen shredded hash browns – thawed in fridge overnight

• 1 batch cream of chicken soup substitute

• 8 ounces sour cream

• 1/2 cup butter, melted

• 1/2 of a small onion – diced

• 2 cups cubed ham (optional, I did not use)

• 2 cups shredded sharp cheddar cheese, divided (I used grass fed cheddar from TJ's)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

CREAM OF CHICKEN SOUP SUBSTITUTE DIRECTIONS

1. In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes.
2. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.

CASSEROLE DIRECTIONS

1. Pre-heat your oven to 350 degrees.
2. Saute onions
3. In a large bowl, stir together thawed hash brown potatoes and melted butter.
4. Stir in cream soup substitute, sour cream, onion, ham, and 1 1/2 cups shredded sharp cheddar cheese. Stir well.
5. Season with salt and black pepper.
6. Pour mixture into a lightly greased 9 x 13 inch pan. Top with remaining 1/2 cup of cheese (or more if you’d like).
7. Cover with foil and bake for 1 hour. Remove foil and cook for an additional 15 minutes, or until the cheese is bubbly and starting to brown.

Freezer Instructions: Assemble casserole. Do not bake. Cover well and store in your freezer for up to 3 months. Allow casserole to thaw completely in your refrigerator before baking, following the instructions above.

https://www.centercutcook.com/hash-brown-casserole-without-cream-soup/

Hashbrown Casserole

INGREDIENTS:

• 32 oz frozen shredded hash browns , defrosted
• 1/2 cup melted butter
• 1 (10 1/4 ounce) can of cream of chicken soup 
• 1 pint of sour cream
• 1/2 cup onion finely chopped
• 2 cups grated colby and/or cheddar cheese
• 1/4 teaspoon pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a large bowl reserving 1/2 cup of cheese for topping.
3. Place in a greased 9×13 casserole dish and top with reserved cheese.
4. Bake for 45-55 minutes or until hot and bubbly.

https://www.spendwithpennies.com/cracker-barrel-hashbrown-casserole-recipe/

Creamy Turkey and Rice Soup

Perfect for leftover Thanksgiving turkey!

Ingredients

1 tablespoon olive oil
2 cups sliced mushrooms (optional...I did not use them)
3/4 cup chopped celery (about 2 stalks)
1 cup chopped carrots (3-4 carrots)
1/2 large onion
2-4 cloves of chopped garlic
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 cup quick-cooking or instant wild or brown rice
3 cups shredded cooked turkey or chicken (12 ounces)
1/2 cup sour cream
2 tablespoon chopped fresh parsley (I didn't have any)
Seasonings to taste - garlic powder, onion powder, poultry seasoning, salt, cayenne pepper

Direction

Heat oil in large saucepan over medium heat. Add mushrooms, celery, carrots, and onions
and cook, stirring, until softened, about 5 minutes. Add garlic and cook for another minute.
Add flour, salt, and pepper and cook, stirring, for 2 more minutes.

Add broth and bring to a boil. Add rice and reduce heat to a simmer. Cover and cook until
the rice is tender, around 5-7 minutes. Stir in turkey (or chicken), sour cream, and parsley. Stir.
Add other seasonings to taste and cook until heated through. 

Razzleberry Pie à la Martha Edgren

1 (12 oz.) bag of frozen raspberries
1 (16 oz.) bag of frozen boysenberries or blackberries
1 2/3 cup sugar
scant 1/2 c flour (unbleached)
3 tablespoons butter (salted)
2 pie crusts

Line bottom of 10" pie pan with crust, letting it hang over edges of pie pan.  Layer boysenberries and raspberries in bottom of crust.  Mix sugar and flour together and sprinkle over berries.  Dot with butter and drizzle with vanilla.  Top with second crust and trim about 1/2" from edge.  Press crusts together and roll to top.  Flute edges.  Sprinkle with sugar and cut slits in top of crust.  Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and cook an additional 40-50 minutes or until nicely brown.

NOTE:  A shallow 10" pan works better than a deep pan.  You can buy 10" disposable aluminum pans that are perfect.  If you use this kind of pan, bake it on a cookie sheet to help brown the bottom.  you may double the recipe and put in a 9x13 baking dish topped with pie crust for a cobbler. he

*Can bake at 375 degrees on cookie sheet for 50-60 minutes.

**To make ahead, BAKE / COOL / FREEZE / Then THAW at room temp overnight and REBAKE @ 350 degrees for 10 minutes to re-crisp

Broccoli Casserole without cream of anything soup

SMALL Casserole Ingredients:

• 16oz fresh broccoli crowns (2 bunches ish)
• 1/2 teaspoon garlic, jarred minced (I used a scant 1/2 teaspoon)
• 1 onion chopped
• 1 tsp garlic
• 1/4 cup butter, divided
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3oz cream cheese, softened
• 3/4 cup sharp cheddar cheese, shredded 
• OPTIONAL:  1/2 cup breadcrumbs or 1/2 cup crushed Ritz cracker, fine and dry

9x13 Casserole Ingredients:

• 32oz fresh broccoli crowns (3-4 large bunches)
• 1 teaspoon garlic, jarred minced (I used a scant teaspoon)
• 1/2 cup butter, divided
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6oz cream cheese, softened 
• 1 1/4 - 1 1/2 cup cheddar cheese, shredded, 1 cup breadcrumbs or 1 cup crushed Ritz cracker, fine and dry

• Directions:
• 1
  Chop and steam broccoli al dente.  Place broccoli in a lightly greased 1 quart casserole (or 9x13); set aside.
  
  
  Saute onion.  Add minced garlic to the onion the last few minutes of sautéing.  
  
  
  Put onion/garlic mixture on top of broccoli.
  
  
1. 2
   Melt half of the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well. Add cream cheese, stirring until smooth.
2. 3
   Pour cream cheese sauce over broccoli in casserole; stir gently to combine. Sprinkle with Cheddar cheese. Melt remaining butter in a small saucepan over low heat; remove from heat and stir in breadcrumbs or ritz crackers. Sprinkle breadcrumb or ritz cracker mixture evenly over casserole. 
3. 4
   Bake at 350 degrees for 40 minutes or until thoroughly heated.

Green Beans à la Emeril Lagasse

Ingredients:
1 tablespoon olive oil
6 strips bacon, chopped into 1/2-inch pieces (we used 1/2 pound which was 8 strips)
1 cup thinly sliced onion
2 tablespoons sliced garlic (we used 1 generous tablespoon of minced garlic)
2 pounds string beans, washed and ends trimmed (we did not trim at all....we used the Costco bag of fresh french green beans which is 2 pounds)
1 cup chicken stock or water
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Directions:
1. Set a Dutch (or any pot) oven over medium heat and add the olive oil. Once the oil is hot, add the bacon, stirring occasionally, and begin to sear until most of the fat has rendered and the bacon is well caramelized, about 5 minutes. (do not pour off the fat) 

2. Add the onions and garlic to the pan and cook, stirring occasionally, until the onions are translucent, about 5 minutes. 

3. Add the string beans to the pan and toss well with the bacon and onions. 

4. Raise the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. 

5. Remove the lid, season the beans with the salt and pepper and toss well. 

6. Return the lid and cook the beans until tender, about 1 or 2 minutes longer. 

Remove from the heat and transfer to a serving dish or small platter to serve. (we put them in a crockpot on warm to hold until serving time)

*NOTE: Once the beans are in a serving dish, you will taste more of the seasonings.  Just follow the recipe regarding the salt and pepper and it should be fine.   


Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/sauteed-bacon-and-steamed-string-beans-recipe.html?oc=linkback

Chocolate Mousse Pie

Crust (PLEASE NOTE:  I use a regular flour crust, because I feel like the Oreo crust is too overpowering)

• 21 chocolate sandwich cookies (such as Oreos)
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse

• 12 ounces semisweet chocolate (We used Guittard--did not chop)
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 3/4 cups chilled whipping cream
• 1/4 cup sugar

• Chocolate shavings (optional)

For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For flour crust, bake and let cool completely before adding mousse. 

For Mousse:

Simple Instructions:

Bring 1 cup cream to boil in heavy small saucepan.

Add chocolate, vanilla and salt to cream. 

Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. 

Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Kristin's confusing instructions:

Combine chocolate, vanilla and salt in processor. (I do not use a food processor--I like the small chunks of chocolate that don't melt all the way when you just boil it--gives it a nice texture) Bring 1 cup cream to boil in heavy small saucepan. (At this point I just add the bag of chocolate chips and vanilla and salt to the sauce pan of boiling cream.  After it's pretty much melted, then I transfer it to a separate bowl and follow the rest of the recipe) With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings. 

For comments from others about making this pie, go to the epicurious site: 

http://www.epicurious.com/recipes/food/views/Chocolate-Mousse-Pie-2687

Green Bean Casserole

Ingredients

• 2 pounds Fresh Green Beans, Ends Cut Off (I used frozen)
• 4 slices Bacon, Cut Into 1/4 Inch Pieces
• 3 cloves Garlic, Minced
• 1/2 whole Large Onion, Chopped
• 4 Tablespoons Butter
• 4 Tablespoons All-purpose Flour
• 2-1/2 cups Whole Milk (used 2%)
• 1/2 cup Half-and-half
• 1-1/2 teaspoon Salt, More To Taste
• Freshly Ground Black Pepper, To Taste
• 1/8 teaspoon Cayenne Pepper (borsari)
• 1 cup Grated Sharp Cheddar Cheese
• 1 jar (4 Ounce) Sliced Pimentoes, Drained
• Extra Milk For Thinning If Necessary
• 1 cup Panko Bread Crumbs (fried onions)

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside. (With frozen, I just boiled until I thought they were done, then rinsed in cold water)
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

If you use fried onions, cover it with tinfoil, mine started to burn when I checked at 20 min.

http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/

Pumpkin Bread

  In blue are my alterations to make it Claire friendly (cinnamon free)

ingredients:

3 cups flour

1 teaspoon ground cloves (3/4 tsp)

2 teaspoons ground cinnamon (2 tsp allspice)

1 teaspoon ground nutmeg (3/4 tsp)

1/2 tsp ginger

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 cups granulated sugar

1 cup butter, really soft, partially melted

3 large eggs

1 15 ounce can pure pumpkin

preheat oven to 350 degrees.  spray two medium or three small loaf pans {i bought the disposable pans so i could give one away and it was enough for three} with nonstick cooking spray.  in a medium bowl, mix the flour, spices, salt, baking soda, and baking powder, set aside.  

in a bowl of a stand mixer, pour in the sugar.  take the butter and put it in the microwave for about 30 seconds so that it is partially melted.  pour in with the sugar and add the eggs.  cream these ingredients together on medium speed for about two minutes or until fluffy.  add the pumpkin and combine well.  

in three batches, add the dry ingredients and mix gently until each batch is just incorporated.  scrape the sides between each batch.  pour a third, or a half of the batter into each of the pans.  bake side-by-side for 50-60 minutes or until an inserted knife comes out clean and the the tops are golden. I ended up covering it with tinfoil after about 40 min because I was worried the top would burn. I had a big bread pan, if I bought those little disposable pans I would start checking it after 30 min.

http://emmajoyrussell.blogspot.com/2011/10/ultimate-pumpkin-bread.html

Frozen Chocolate Velvet Pie

Frozen pie crust

3/8 c white corn syrup

1 1/2 T water

1 1/2 T vanilla (yes, Tbs)

1 bag semi-sweet choco chips (use the best you can find....I like Guittard)

1 c chilled sweetened condensed milk (don't forget to put in fridge ahead of time)

1 pint heavy whipping cream

Cook pie crust and set aside. (I found that the cheap thin crust works better for this pie than the better thicker crusts) Barely boil corn syrup and remove from heat. Add choco chips, water, and vanilla and stir till melted. Let cool for a few minutes. Transfer to a mixing bowl and add milk and cream. Blend on low until well mixed and then on med/high until soft peaks form. Pour into pie crust and stick in the freezer. Take it out a few minutes before you cut it.

There ya go!

Pumpkin Gooey Butter Cake

Prep Time:

30 min

Inactive Prep Time:

--

Cook Time:

50 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

We made this at Brie's house in 2010 and it was the favorite dessert of the night.....well, maybe it tied with frozen chocolate velvet pie.

Pecan Pie sans corn syrup

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 15 minutes at 350 degrees, then reduce temperature to 300 degrees and bake for 50 to 55 minutes, or until done.

Chocolate Cheesecake Pie

Ingredients

• 1 8-inch (6 oz.) prepared chocolate crumb crust (or graham cracker, my fav I think)
  
• 1 3/4 cups (11.5-oz. pkg.) chocolate chips
• 1 pkg. (8 oz.) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• Sweetened whipped cream (optional)
• 2 oz. semi-sweet baking bar, made into curls *

Directions

MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR (or otherwise heat on the stove stirring constantly). The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate for at least 2 hours or until firm. Top with sweetened whipped cream and chocolate curls.

*CHOCOLATE CURLS:
Carefully draw a vegetable peeler across edge of a bar of Semi-Sweet Chocolate.

(this is the pie that Brie and I discovered last year and it's AMAZING. Brooke made it too at Thanksgiving and we all loved it!)

Originally from here.

G-Ma's / Josh's Broccoli Casserole

From my head...
3 eggs beaten
8 oz of Mexican cheese
1 big ol dollop of sour cream or mayo - what ever you have... - SC is the better of the two
1 small onion chopped and sauteed in butter
1 can of cream of chicken soup - or cream of celery - chicken is the better of the two
4-5 heads of broccoli steamed
1 package of Ritz crackers browned in 1 cube of butter

Mix everything but the crackers and broccoli in a mixing bowl.
Steam broccoli
Brown crackers

In cooking bowl put broccoli then pour everything over it. (I stir it all up.) Spread crackers on top.

Cook for 30 min @ 350. (sometimes I go for 5 more minutes.)
Let sit for 5 minutes.

Hashbrown Casserole

30 oz shredded frozen hash browns

12-16 oz Velveeta (or 3-4 cups blend of cheddar and mozzarella)

1 can cream of chicken soup

1 onion

8 oz sour cream

2 cups corn flakes crushed and slightly browned in butter

Saute the onion and mix in the velveeta, sour cream and cream of chicken until it's all melted and mixed together.
Mix that with the hash browns, dump in a 9x13 dish, top with the corn flakes. Pretty simple!

Bake 350 for 40 min.