Cheesy Potato Casserole
One new recipe and one from the old recipe file. This is a little late because it was one of our Lenten favorites from years past along with a new side dish picked up from a Pinterest pin. These two combined for a great meal. Even though there was only 3 of us at dinner, we made the full recipe of scallopsthat is shown as 6 dishes. I might try to make this is one large dish next time and let everyone select how much they would like. The scallops are low in calories, so a family sized portion would work out fine.
The potato recipe has been shared already with my mother in law to take for a pot luck. It is a great side dish casserole for family dinners and gatherings. Is there a graduation party or shower in your future that you need a side dish? This one is worth a try.
2 lbs hash brown cubes (country style)
3 tsp. salt
pepper to taste
2 cups grated cheddar cheese
1 cube butter (1/2 cup or stick)
1 can cr. chicken soup
1 pint sour cream
½ c. milk
2 cups crushed corn flakes
Mix hash browns, cheese, salt, and pepper and pour into a 9×13 pan. Mix butter, soup, sour cream, and milk – pour over hash brown mixture. Top with corn flakes and a little melted butter. Bake 1 hour at 350.
Scallops Au Vin
1 1/2 lbs fresh scallops
1/4 tsp salt
1/2 tsp pepper
1/2 lb fresh mushrooms, chopped
1/4 cup plus 2 tbsp minced fresh parsley
1/4 cup plus 2 tbsp dry white wine
2 tbsp butter
If scallops are large, cut in half; divide evenly into 6 (10 oz.) custard cups. Sprinkle with salt and pepper. Divide mushrooms over scallops. Sprinkle with 1 tbsp parsley and 1 tbsp wine over mushrooms in each dish. Dot each with 1 tsp butter.
Bake uncovered at 450 degrees fo 12 to 15 minutes until done.