CHEESY POTATO CASSEROLE - (AKA - "Holiday Potatoes")

 

These are a HUGE hit at any dinner - and especially yummy in the colder weather.  Hope you like them!

INGREDIENTS:

• 1 cup chopped onion
• 1 small can chopped green chilies (optional)
• 1 bag frozen potatoes O’Brien with onions and peppers (like Or-Ida)
• 1 can cream of chicken soup
• 1 8 oz sour cream
• 2 cups shredded sharp cheddar (white or yellow or a blend)
• 1 stick butter
• 1 tsp. salt
• 2 tsp pepper

INSTRUCTIONS:

1. Spray a 2-quart baking dish with non-stick spray. 

2.  Melt butter.  Mix soup, butter and sour cream in a bowl.

3. Blend onion, chilies, potatoes, cheese in large bowl.

4. Mix all ingredients together in the pan.

5. Bake at 350° for 1 hour uncovered.

SALISBURY MEATBALLS (Slow-cooker Recipe)

 

Not going to lie - this recipe rocks.  Traditional Salisbury Steak taste - in meatballs.  Heaven.

INGREDIENTS:

FOR MEATBALLS:

(If you have small frozen meatballs, use them if desired)

• 1 1/4 lbs ground beef

• ¼ cup breadcrumbs 

• 1 tbsp tomato ketchup

• 1 tsp Worcestershire sauce

• ½ tsp salt

• 1 tsp grounded black pepper

• 1 garlic, grated

• ½ onion, grated

• 2 tbsp olive oil

FOR GRAVY:

• 2 tbsp butter

• 2 tbsp plain flour 

• 1 large onion, sliced

• 1 garlic clove, grated

• 2 cups beef stock

• 1 tbsp tomato ketchup

• 1 tbsp bbq sauce

• 1 tsp smoked paprika

• ½ tsp freshly cracked black pepper

INSTRUCTIONS:

MEATBALLS:

1. Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well. Shape into 1-inch meatballs.

2. Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside. 

NOTE:  this recipe can be frozen and stored until needed also.

SLOW COOKER:

1. In a 4+ Qt Slow cooker -  add gravy ingredients.  Gently add meatballs to the slow cooker.  Cook on low setting for 4-6 hours.  

2. Check sauce thickness.  To thicken, make a slurry of hot water and corn starch.  Gently stir into slow cooker and let thicken for 20 minutes.

3. Serve over mashed potatoes, noodles or rice.