Baked Potato Casserole

8 medium potatoes peeled and cut into 1″ chunks

1 cup evaporated lowfat 2% milk

1/2 cup light sour cream

1 tsp salt

1/2 tsp ground black pepper

2 cups shredded cheddar cheese

crumpled bacon pieces

sliced green onion

1. place potatoes in saucepan, cover with water, and bring to a boil. Cook over medium-high heat for 15-20 minutes or until tender. drain

2. Pre-heat oven to 350 degrees, grease 2 1/2 – 3 quart casserole dish

3. Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with mixer until smooth

4. Stir in 1 1/2 cups cheese and 1/2 of bacon and green onions

5. Spoon mixture into prepared casserole dish

6. Bake for 20-25 minutes or until heated through.

7. Top with the remaining 1/2 cup cheese, remaining bacon and green onions.

8. Put back into the oven until the cheese is melted

Green Bean Casserole

This is an old family recipe, so the measurements are not exact. It’s mostly a pinch of this and a pinch of that.

French cut green beans (for 5-6 people, use 2 cans and for 10-11 people, use 3 cans)

2 cans of mushroom soup (though may not use all of it if you are making the smaller portion)

Durkee onions (1 can)

milk

butter

 

1. Pre-heat the oven to 350

2. drain the green beans

3. mix green beans and soup in the casserole dish (9×13 for the larger portion) make sure the beans are covered, but are not too soupy.

4. add a little milk

5. Mix together

6. Add a few pads of better to the top

7. Sprinkle with Durkee onions

8. Cover with foil and bake for approximately 35 minutes