This is another family favorite and a perfect side to a baked ham!
Cheesy Cottage Potatoes
6-7 medium potatoes, cut into 1/2˝ cubes
1 medium onion, chopped
1 can cream of mushroom (or any “cream of” soup, really)
8 oz sour cream
2 c shredded cheddar
6 T butter, cut into thin slices
1/2 t each: salt, pepper and paprika
2 T butter, melted
1 c crushed cornflakes
Parboil potatoes and onions for 5-7 minutes.
Butter a 9″ x 13″ casserole dish.
Mix all of the ingredients together (I just stir everything together in the baking dish).
Mix the melted butter and cornflakes together, sprinkle on top of potatoes.
Bake, covered, at 350* for 30 minutes. Uncover and bake 15 additional minutes.
After our second son was born, a friend came to visit and brought shepherd’s pie for lunch. I don’t remember eating shepherd’s pie as a kid and I definitely hadn’t ever made it, but everyone enjoyed it, so I decided I would make one for dinner. Son 1 devoured it and my husband said I could make it for dinner again tomorrow, so I guess this recipe is a keeper!
2 lb potatoes
1/4 c milk
2 T butter
1/2 t salt
1/4 t pepper
2 T canola oil
1 c chopped onion
3 cloves minced garlic
1 lb ground beef
1 t salt
1/2 t pepper
2 T flour
1 c beef stock
2 T tomato paste
2 T Worcestershire sauce
1 T parsley
1 t thyme
3 c vegetables (use any combination you choose – I used corn, peas and carrots)
Peel and cut potatoes in to 1/2″ cubes. Place in medium saucepan, cover with water and bring to a boil over high heat. Once boiling, reduce heat and simmer until potatoes can be easily mashed. Drain. Mash potatoes with milk, butter, salt and pepper.
While potatoes are cooking, start the filling. In a large saucepan, heat oil in a large saucepan over medium high heat. Add onions and waite until translucent (3-4 minutes). Add garlic and stir. Add ground beef, salt and pepper. Cook until beef is no longer red (5 minutes). Sprinkle with flour and stir.
Add beef stock, tomato paste, Worcestershire and herbs. Simmer until sauce is thickened. Add vegetables. Turn off heat.
Spread meat and vegetable mixture in the bottom of an 8″ x 8″ pan for a thicker casserole or an 9″ x 13″ pan for a thinner casserole. Top with mashed potatoes, starting with the edges to seal the casserole. Place casserole dish on top of a jelly roll pan (to catch any filling that manages to escape). Bake at 375* for 25 minutes. Let rest at least 15 minutes before serving.
I am a member of the Grange, a community service and advocacy organization for rural America. (You can learn more about the Grange here.) Another thing Grangers are known for is their ability to cook (and eat!). Growing up in Centre County, PA, we attended Grange events at least twice a month. Many of these events included potluck meals.
Another member, named Mona, often brought this casserole, heaven on a plate for a mushroom lover like me! I recently made it myself for the first time and it made me wonder why it took me so long!
Mona’s Mushroom Casserole
4lb fresh mushrooms, cleaned and sliced
16oz bag Pepperidge Farm Herb Seasoning Stuffing Bread Crumbs
1lb cheddar cheese, grated
2-12 oz cans evaporated milk
1/4 lb butter (1 stick)
Spray a 9″x13″ casserole dish. Boil mushrooms for 4 minutes. In casserole dish, layer half of mushrooms, stuffing mix, and cheese. Dot with butter. Repeat layers. Pour evaporated milk and water on top. Bake at 325* for 45 minutes or until hot a bubbly. If casserole dries out while baking, pour additional water on top.
Note: Recipe can be cut in half and baked in an 8″x8″ dish.
This is something I remember Mom making during the summers when there was always an abundance of fresh vegetables and fruit at the Vonada household. Here in DC I have to go to the farmer’s market if I’m going to make this because the tomatoes sold there have a MUCH better flavor. Anyway, it’s a simple dish and I LOVE IT! 🙂
2-3 zucchini or yellow squash or a mix, chunked
1 med onion, thinly sliced
2-3 tomatoes (depends on the size), chunked
1 c corn
1/2 c cheddar cheese (cubed or shredded…I prefer cubed so you get a “pocket” of cheese)
salt, pepper, oregano to taste
1/2 c bread crumbs
Preheat oven to 350*. Spray a 2 qt casserole dish with cooking spray.
Saute zucchini/squash and onions w/ 1 T olive oil over medium heat. When cooked, mix with the tomatoes, corn, cheese and spices.
Dump into the casserole dish. Top with bread crumbs. Bake for 20 minutes or until bubbly.