Monday, November 25

Good Eating Monday: Quick Potato Casserole

Welcome to the final week of November. Feasting looms ahead!
And because Thursday is a holiday, it will be a day off, so no Mama Kat! I'll be busy baking Stouffer's Lasagna and prepping fresh garlic bread to take up to the Airman Center!

Today's Good Eating recipes a great comfort food recipe! Great, too, for all that leftover turkey!
Since it's baked, it makes a nice winter time meal!
Since I didn't have leftover turkey, I used a rotisserie chicken from the commissary, but you could use any leftover meat, sliced kielbasa or canned tuna or salmon you like!
Also any type of frozen veggies you prefer: beans, peas, broccoli, limas, mixed veggies, whatever.
Or canned if that's what you have on hand--just drain the water off.
Just three ingredients dumped in an oil sprayed 10x13 baking pan!

Quick Potato Casserole:
 3 boxes of any sliced brand of potatoes: scalloped, au gratin, sour cream, etc. (Hungry has more potatoes then Betty Crocker per box.)
1 to 2 cups frozen veggie.
Meat: 1 1/2 to 2 cups of shredded meat from a rotisserie chicken or turkey or 1 sliced kielbasa or the quantity of tuna or salmon you like, etc.
6 cups of water
1 cup milk
2 Tbsps butter or margarine (optional)
Any additional seasoning, like a couple shakes of oregano, if you wish.
Empty packets of dried potato slices into one oil sprayed 10 x 13 pan, add frozen veggies and meat. Stir around to combine (easier while dry) and set aside.
Now empty all 3 cheese seasoning packets into a medium saucepan. Gradually add 6 cups of water, whisking as you add, to combine water with cheese and smooth out lumps. Add milk and butter, and heat until sauce is hot, but not boiling, then pour over potatoes.
(This makes a smooth, hot sauce which speeds up cooking and because of the quantity is less messy and easier.)
Bake at 400 degrees for 45 minutes or until sauce is absorbed and potato edges are crispy brown. 
Serve with a salad and/or garlic bread. One pan serves 6-7.
Since I have hungry Airmen, I made two 10 x 13 pans, splitting the rotisserie chicken and 1 whole bag frozen peas/carrots between them. That also meant 6 boxes of potatoes. 
I used Betty Crocker potatoes this time, because they were on sale, but I thought their potato quantity a bit on the stingy side, so if I were using Betty Crocker again, I'd use 4 boxes of their brand per pan.
Something to consider as you buy your preferred brand.
Hungry Jack used to be better, but I haven't bought any in a while and, these days, companies are trying to save money by reducing the size and quantity of things, so we all are paying the same price for smaller and less.  :(
Eat up, me hearties, yo-ho!

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