Casserole algorithms
I've apparently moved so far away from boxed that I feel almost like a Chopped competitor when I'm forced to incorporate it into a recipe. This box of cheesey potato casserole is getting deconstructed so it can play nice with the rest of the ragtag ingredients.
1 can Corned beef hash
1 box cheesy potato casserole (with super authentic fake bacon bits!)
1 small sweet onion
1 c. frozen mixed vegetables (the kind with tasty lima beans in it)
1/2 tsp. iodized sea salt
2 tsp. butter
3/4 c. milk
salt, pepper, dill, garlic powder to taste
Preheat oven to 450f.
Remove dried potato slices from box and place in saucepan with 1/2 tsp. salt and butter. Add enough water to cover slices, then bring to boil, simmering for 15 minutes or until tender, but firm.
Saute onions in an oiled frypan until translucent, then mix in hash and vegetables until entire mixture is heated through. Add salt, pepper, garlic powder, dill, and any other preferred spices/powders (dill goes extra well with cheese). Place into baking dish.
Remove cooked potato slices with slotted spoon and layer atop hash mixture. Add milk and cheese powder to cooking liquid and whisk together over low heat until smooth, then pour over potato/hash mixture. Top with bacon-esque bits Bake uncovered for 15-20 minutes or until potatoes are browned.
Next meal to brainstorm will be the tofu, veggies, and tomato sauce. After that will probably be some version of meatloaf that also uses what ingredients we currently have. I'm going all in since we have six more days until our next food shopping trip.
1 can Corned beef hash
1 box cheesy potato casserole (with super authentic fake bacon bits!)
1 small sweet onion
1 c. frozen mixed vegetables (the kind with tasty lima beans in it)
1/2 tsp. iodized sea salt
2 tsp. butter
3/4 c. milk
salt, pepper, dill, garlic powder to taste
Preheat oven to 450f.
Remove dried potato slices from box and place in saucepan with 1/2 tsp. salt and butter. Add enough water to cover slices, then bring to boil, simmering for 15 minutes or until tender, but firm.
Saute onions in an oiled frypan until translucent, then mix in hash and vegetables until entire mixture is heated through. Add salt, pepper, garlic powder, dill, and any other preferred spices/powders (dill goes extra well with cheese). Place into baking dish.
Remove cooked potato slices with slotted spoon and layer atop hash mixture. Add milk and cheese powder to cooking liquid and whisk together over low heat until smooth, then pour over potato/hash mixture. Top with bacon-esque bits Bake uncovered for 15-20 minutes or until potatoes are browned.
Next meal to brainstorm will be the tofu, veggies, and tomato sauce. After that will probably be some version of meatloaf that also uses what ingredients we currently have. I'm going all in since we have six more days until our next food shopping trip.