I thank you for the responses I received for Thanksgiving side dishes. I definitely will have at least one of these at our table. My family always loved our twice baked potatoes, however, cooking for a crowd, a casserole might be easier. This one looks like a winner! Thanks Nancy.
I enjoy broccoli in all of the dishes I have had it in. This one sent in by Amy is definitely one I want to try.
This next one is quite rustic. To make it fluffy and smooth, mash all but the bacon with a potato masher and stir in the bacon.
Twice Baked Potato Casserole (serves 6-8)
4 large baking potatoes
1 pound lean bacon
1 cup shredded mild Cheddar cheese
1 cup sour cream
1/ 2 cup milk
4 tablespoons unsalted butter, melted
1 teaspoon dried chives
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 cup shredded mild Cheddar cheese
Directions: Preheat oven to 400 degrees F. Grease a 9 x 13-inch casserole dish. Poke a few holes into each potato using a toothpick. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins.
Mix 1 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 1 cup Cheddar cheese and crumbled bacon.
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.
Broccoli and Cheese Casserole
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup finely chopped onion
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt to taste
ground black pepper to taste
2 pinches paprika
Directions: Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking dish.
In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion. Place frozen broccoli into a very large mixing bowl. Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese and mix well.
Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika. Bake for 45 minutes to 1 hour in the preheated oven.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us?
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
